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Posts Tagged ‘easy’

  1. Watermelon Gazpacho – Summer Cold Soup

    August 25, 2017 by Varga László

     

    Ingredients:

    • 1 kg tomatoes
    • 1 kg watermelon
    • 1 cucumber peeled and cut into large chunks
    • 4 garlic cloves
    • 1 lime
    • 1 red pepper
    • salt and freshly ground black pepper to taste
    • 100 g shelled pistachios
    • 1 small red onion

    Preparation method:

    1. Cut the tomatoes into large cubes.
    2. Peel the cucumber and cut into cubes.
    3. Deseed the watermelon and cut into pieces.
      Keep a few wedges with their _skins_ for garnishing.
    4. Slice the red pepper.
    5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
    6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

    7. Refrigerate it for a few hours before serving.
    8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
    9. Stick a wedge of watermelon and a slice lemon in the edge of the bowls.

  2. Šaltibarščiai – Lithuanian Pink Cold Beet Soup

    August 14, 2017 by Varga László

    Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighboring Latvians who call it Aukstā zupa.
    It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
    As most Lithuanian dishes, this too is accompanied by potatoes.
    First I ate it when Latvian guests prepared this delicacy for an evening with friends.
    Second time I have tasted when traveling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
    Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
    Below is her recipe:

    Ingredients ( 6 servings):

    • 500 g potatoes
    • 500 g beetroots
    • 2 l kefir
    • 1 bunch of green onions (about 5)
    • 1 bunch of parsley leaves
    • 1 bunch of dill
    • 3-4 large cucumbers
    • 6 eggs
    • salt to taste

    Preparation method:

    1. Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
    2. Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
    3. Chop the parsley leaves and dill.
    4. Cut the green parts of green onions into 1 cm pieces.
    5. Pour the kefir in a large pot to hold all ingredients.
    6. Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
    7. Boil the eggs hard.
    8. Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
    9. Add the soup to the fridge to cool down for at least half an hour.
    10. Serve the soup in bowls, on top cut the hard boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
      On a separate small plate beside serve some of the boiled potatoes.

  3. Salmon Chickpea Fishballs

    May 5, 2017 by Varga László


    Salmon Chickpea Fishballs

    I was in mood to cook something with fish, soon after i made the arancini so I was in mood for balls.

    I found on my shelves a can of chickpeas and no bread, so i decided to use the chickpeas as the binding agent for my fishballs.

    Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavor and a nice color and texture.

    The final outcome was not only very pretty but also so yummy!

    This is my special new recipe, pretty quick and straightforward:

    Ingredients (2 servings):

    • 1 can chickpeas

      1 can chickpeas
    • 300-400 g boneless salmon fillets

      boneless salmon fillets
    • 1 egg
    • 2 green garlics
    • 1 green onion
    • 100 g breadcrumbs
    • 100 g shredded mozzarella cheese
    • salt and pepper to taste
    • frying oil enough to fill the skillet

    Preparation method:

    1. With a fork, mash the canned chickpeas, discard the liquid from the can.
    2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste

      Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
    3. Chop the green garlic and onion.

      Chop the green garlic and onion


      Chop the green garlic and onion
    4. Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.

      Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste

      Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste
    5. Form small ball the size of a chestnut from this mixture.
    6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.

      Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating
    7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium high heat until they get a nice golden color. Don’t overcrowd the pan, not to burn them.

      Salmon Chickpea Fishballs


      Salmon Chickpea Fishballs