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Posts Tagged ‘eggs’

  1. Pumpkin Flower Tempura

    August 13, 2018 by Varga László

    Ingredients (2 servings):

    • about 20 pumpkin flower, buds and freshly opened
    • 1 egg
    • 4 tablespoons wheat flour
    • 2 tablespoons rice flour
    • 2 tablespoons cornstarch
    • 1/2 l vegetable frying oil
    • salt and freshly ground black pepper

    Preparation method :

    1. Wash the pumpkin flowers and dry them a bit.
    2. Add to large bowl a cup of ice cold water. Break the egg to the bowl and whisk it to a light foam.
    3. Add the flours and cornstarch, I put the quantities measured with my eyes, not very strict.
    4. Mix them together lightly, keep some lumps, they are needed in the tempura batter. The consistency of the batter should be similar to the pancake batter., so adjust with some cold water or flour if needed.
    5. On a separate place spread a few tablespoons wheat flour.
    6. Dredge the pumpkin flowers through this flour , then into the batter.
    7. Heat the vegetable oil in a wok over high heat until very hot. Test the temperature of the oil with a few drops of batter, if they rise immediately to the surface of the oil, it is hot enough.
    8. Fry the battered flowers in this hot oil a few minutes, turning once, until golden and place them after frying on a dripper or on paper kitchen towels.
    9. Serve with sriracha sauce and mayonnaise.

  2. 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.

  3. Pain Perdu au Caramel Beurre Salé – French Toast with Salted Caramel Sauce Recipe

    April 24, 2018 by Varga László

    Pain Perdu au Caramel Beurre Salé - French Toast with Salted Caramel Sauce Recipe

    Ingredients (4 persons):


    for the  caramel sauce:

    • 80 g sugar (you can use caster sugar if you want)
    • 80 g half-salted butter
    • 20 cl of liquid cream
    • 20 ml cognac brandy


    for the  caramel sauce:

    • 3-4 croissants
    • 2 eggs
    • 50 g butter
    • 200 ml milk


    Preparation Method:

    1. Add the sugar to a sauce pan and heat over medium heat until melts, becoming an amber colored liquid, it takes about 3 – 4 minutes.
    2. Meanwhile, in another skillet, heat the cream and set aside.
    3. As soon as the sugar is turned into caramel – golden brown, remove the pan from the heat and gently add the cream in small batches, stirring constantly.
    4. Add the butter and cognac, and stir again until it reaches the desired thickness. If the cream is not thick enough, heat the pan over low heat and stir until you get the desired consistency.
    5. If not using this cream/sauce right away you can keep it by pouring it into a jar and reserving it in a cool place.
    6. Cut the croissants into thick slices of about 2 cm.
    7. Beat the eggs with the milk. (I did not add sugar because the croissants were already a bit sweet but you can add some if you like the french toasts sweeter.)
    8. Dip the slices in the egg and milk mixture on both their sides and let them soak for one minute.
    9. Heat the butter in a large skillet and brown the brioche slices on both sides over medium low heat.
    10. Arrange slices on plates and pour the salted caramel sauce on top, decorate with some canned or fresh fruits on the side.
    11. Serve immediately while warm.