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Posts Tagged ‘easy’

  1. Asparagus Frittata – Italian Omelette

    June 8, 2018 by Varga László

    Ingredients (2 servings):

    • the bottoms of a bunch of asparagus
    • 4 free range eggs
    • 1 medium onion
    • olive oil
    • 50 g grated Parmesan cheese
    • salt and pepper to taste

     

    Preparation method:

    1. Discard the woody third of the asparagus stalks.
    2. Cut in small pieces the asparagus.
    3. Chop the onion.
    4. Beat the eggs in a large bowl.
    5. Add the Parmesan cheese, stir it in the egg to incorporate smoothly. Season to taste with salt and freshly ground black pepper.
    6. Heat the olive oil in a smaller frying pan.
    7. Add the chopped onion and fry lightly until a bit fragrant for about 2 minutes.
    8. Add the chopped asparagus and keep frying for a few minutes until cooked.
    9. Pour over the egg mixture in the skillet, distribute it equally over the asparagus, cover and fry over medium heat for 5 minutes.
    10. By now the surface of the omelette should be thickened ready to be flipped.
    11. Either by a quick move of hand or with the help of the lid, flip the omelette.
    12. Fry the other surface of the omelette for 2 minutes.
    13. Serve while still warm, grate some extra Parmesan if you like it.

  2. Whelks with Asparagus Tips Recipe

    May 31, 2018 by Varga László

    Ingredients (1-2 servings)

    • 200 g frozen shell-less whelks
    • 3 garlic cloves
    • a bunch of asparagus
    • 50 g butter
    • salt and freshly ground black pepper

    Preparation method:

    1. Let the whelk meat thaw and wash them in cold water.
    2. Chop roughly the garlic.
    3. Melt the butter in a frying pan.
    4. Add the chopped garlic am the whelks.Season with salt and freshly ground pepper and fry over medium low heat for 4 minutes.
    5. Meanwhile wash the asparagus and cut their tips (about one third of them), keep the rest of them for the next breakfast’s omelette.
    6. Add the asparagus tips and about 100 ml water. Cover and steam for 7-8 minute over medium heat until asparagus is cooked and has a wild green color.
    7. Add salt and pepper to taste if needed. If the juices are too thin cook it down a bit for a minute.
    8. Serve while still hot.

  3. Chicken Marinated in Unicum with Vanilla Icecream Recipe

    February 25, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless chicken thighs
    • 3-4 garlic cloves
    • 50-100 ml unicum
    • 1 pineapple
    • 200 g vanilla icecream
    • 100 g fresh redcurrants
    • salt and black pepper to taste

     

    Preparation method:

    1. Chop the garlic cloves.
    2. Wash the chicken thighs and pat them dry with paper towels.
    3. Add to a bowl the chicken, garlic, unicumto covet it all – but only just, salt and freshly ground black pepper to taste.
    4. Leave it to marinate for an hour but not too much so the chicken doesn’t get bitter.
    5. Grill over high temperature charcoal grill until nicely brown and crunchy outside but still juicy inside.
    6. Slice the pineapple into 2 cm slices and grill them over the same charcoal grill.
    7. Serve the chicken thighs with a slice of grilled pineapple, a large spoonful of vanilla ice cream and some redcurrants.