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Posts Tagged ‘eggs’

  1. Acquacotta Maremmana – Italian Soup Recipe from Tuscany

    December 26, 2014 by Varga László

    Acquacotta Maremmana - Italian Soup Recipe from Tuscany 25

    Ingredients (5 servings):

    Acquacotta Maremmana - Italian Soup Recipe from Tuscany 01

    • 5 eggs (one egg per serving)
    • 6-8 small onions or 3-4 medium onionsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 09
    • 400 g of ripe red tomatoes, I used a huge one from the farmers market
    • slices of stale bread
    • basil
    • fresh pecorino cheese
    • olive oil
    • salt and pepper
    • baby spinachAcquacotta Maremmana - Italian Soup Recipe from Tuscany 17
    • 4 medium carrots
    • 2 parsley rootsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 02
    • 1 medium celery root with stalk and leaves

     Preparation method:

    1. Prepare the vegetable broth:
    2. Slice the roots: carrots, parsley and celery.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 03
    3. Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 04
    4. Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 05
    5. Meanwhile, clean the onions and cut into thin slices. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 10
    6. Chop the celery stalk Acquacotta Maremmana - Italian Soup Recipe from Tuscany 12
    7. Wash the celery leaves and chop them coarsely.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 16
    8. Peel the tomatoes by placing them for a few minutes in boiling waterAcquacotta Maremmana - Italian Soup Recipe from Tuscany 06
    9. Cut them into quarters, remove the seeds and cut the flesh into cubes.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 08
    10. In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 11
    11. Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 13
    12. Add the chopped celery stalk,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 15 pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
    13. Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 19
    14. Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 20
    15. Cook them for 3-4 minutes until they become poached eggs.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 24
    16. Toast the stale bread slices, i used the oven for this.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 22
    17. In each bowl put a slice of toast,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 23 slices of cheese Acquacotta Maremmana - Italian Soup Recipe from Tuscany 21and pour over with a big spoon, acquacotta hot and one egg each.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 26Acquacotta Maremmana - Italian Soup Recipe from Tuscany 28

  2. Green Beans Paprikas – Hungarian Recipe

    July 23, 2014 by Varga László

    Green Beans Paprikas - Hungarian Recipe

    I was at my parents this weekend and while in garden I gathered lots of season’s goodies: green beans, peas, kohlrabies, potatoes and so on. A lot of green beans.

    Also from my father’s I got some dozens of free-range eggs, so I wanted to cook something to combine these two main ingredients.

    Rge recipe I invented is mainly a Hungarian recipe with the addition of the hard-boiled eggs to the stew somewhat Southeast Asian style.

    Ingredients (4 servings):

    • 1 kg fresh green beans (I used green butter-beans, also called wax-beans)Hungarian Green Beans Paprikas
    • 2 garlic bulbs pealedHungarian Green Beans Paprikas
    • 1 medium onion
    • 1-2 tablespoons vegetable oil
    • 6-8 hard boiled eggs
    • 400 ml cream
    • salt and pepper to taste
    • a handful of parsley leaves
    • 1 tablespoon cornstarch


    Preparation method:

    1. Wash and cut the ends of green bean pods.
    2. Chop the garlic and onion.Hungarian Green Beans Paprikas
    3. Heat the oil in a large pan and add the chopped garlic and onion. Fry them until translucent.Hungarian Green Beans Paprikas
    4. Add the green bean pods to the pan and add water until mostly covers the beans. add some salt. Cover wit h a lid and bring to boil. Cook at medium temperature until the bean pods are almost done.
    5. Add the hard boiled eggs and cream and cook 5 more minutes. Hungarian Green Beans Paprikas
    6. Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.
    7. Return the beans to the pot, add the chopped parsley leaves. Add salt and pepper to taste.Hungarian Green Beans Paprikas
    8. Stirring gently cook for another 1-2 minutes.Hungarian Green Beans Paprikas

     

    Hungarian Green Beans Paprikas


  3. Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    March 22, 2013 by Varga László

    aIMG_6799

    Ingredients (4 servings):

    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour

     

    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).aIMG_6768
    2. Chop the parsley leaves.aIMG_6771
    3. Dice the onion and the scooped inside of the potatoes.aIMG_6777
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.aIMG_6784
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.aIMG_6785
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically  in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.aIMG_6787
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.aIMG_6794
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.aIMG_6791
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in  which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.aIMG_6793
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.aIMG_6808aIMG_6813

     

     

    Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    Ingredients:

    • Ingredients (4 servings):
    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour

    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort .
    2. Chop the parsley leaves.
    3. Dice the onion and the scooped inside of the potatoes.
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.
    http://chefdepaprika.com/2013/03/hungarian-stuffed-potatoes-stew-vegetarian-recipe/