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Posts Tagged ‘eggs’

  1. 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

  2. Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    March 22, 2013 by Varga László


    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




  3. Sauteed Spicy Swiss Chard Recipe

    August 6, 2012 by Varga László

    Ingredients (2 servings):

    • 750 g Swiss chard leaves
    • 2-3 garlic cloves
    • a dried red chili pepper (you can yous fresh one also)
    • 2 tablespoons olive oil
    • 100 ml semisweet white wine
    • 2 eggs
    Optional non vegetarian version:
    • 2 slices pork cutlet
    • 2-3 tablespoons soy sauce
    • 100 g semisweet wine

    Preparation method

    1. Wash thoroughly the Swiss chard leaves, remove the stems.
    2. Cut the chard leaves into 2 cm stripes.
    3. Chop roughly the garlic and chili pepper.
    4. Heat up the oil in a large frying pan and fry golden brown the garlic and chili pepper.
    5. Add the Swiss chard leaves to the frying pad,  add the wine and steam covered with lid for 1 minute then add salt and pepper and fry stirring lightly until the chard is just wilted but still dark green.
    6. Server right away as it is only the sauteed chard or add a fried egg beside.
    7. Optional: If you fancy some meat with eat and don’t stick to a vegetarian dish:
    8. Smear the pork slices with some soy sauce, leave the a few minutes.
    9. Then add them to a bowl and pour some semisweet wine leave to marinate for about an hour, or more if you have time to spare.
    10. Fry lightly  the pork slices on both sizes until golden brown but still juicy.
    11. Serve beside the sauteed Swiss chard and a fried egg. For the looks, overfry a bit the egg  until the yolk is still runny but thicker, and cut it halves.