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Posts Tagged ‘eggs’

  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. 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.

     


  3. Stuffed Goose Neck – Hungarian Jewish Recipe

    February 12, 2018 by Varga László

    Ingredients (2 servings)

    • 1 goose neck’s skin
    • 1 goose liver
    • 1 onion
    • 1 egg
    • 1 hard-boiled egg
    • a few parsley leaves
    • 1 slice of bread
    • 50 ml milk
    • salt and pepper to taste
    • paprika to taste
    • marjoram to taste
    • 1 tablespoon goose fat

     

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
    9. Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.