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Posts Tagged ‘eggs’

  1. 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

     

     

    [amd-zlrecipe-recipe:8]


  2. 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.

  3. Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

    July 6, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (2 persons):

    • 2 whole medium-to-small gilthead bream
    • freshly ground salt and pepper
    • 2 lemons
    • 2-4 garlic cloves
    • 1/2 cup extra virgin olive oil
    • 2 large carrots
    • 250 g celery stalks with leaves
    • 500 g smaller new potatoes
    • some larger button (champignon) mushrooms
    • 2-3 thyme branches
    • Egg and Lemon Sauce (Avgolemono)
    • 2 large eggs
    • Juice of 1 large lemon
    • about 1 cup of meat or vegetable stock,

     

    Preparation method:

    1. Scale, gut and clean carefully the fishes.
    2. Salt and pepper the fishes both on their outside and their inside.
    3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
    4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
    5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
    6. Depending on the size of the new potatoes halve them or cut them into quarters.
    7. Remove the fish from the marinate bowl and place into an oven tray.
    8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
    9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
    10. Meanwhile prepare the avgolemono (egg-lemon) sauce:
    11. Bring the stock to boiling temperature and keep it warm.
    12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
    13. Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
    14. Serve the fishes on each plate accompanied by the vegetables.
    15. Pour over the still hot avgolemono sauce.

    [/translate]
    [translate lang=magyar]

    Sült aranydurbincs tojásos-citromos mártással –
    – Görög recept:

    Hozzávalók (2 főre):

    • 2 egész aranydurbincs (Sparus aurata)
    • frissen őrölt só és bors
    • 2 citrom
    • 2-4 gerezd fokhagyma
    • 1/2 csésze extra szűz olívaolaj
    • 2 nagy sárgarépa
    • 250 g zeller szára és levelei
    • 500 g kisebb újburgonya
    • egy kevés csiperkegomba
    • 2-3 ág kakukkfű
    • A tojás-citromos mártásnak (Avgolemono):
    • 2 nagy tojás
    • 1 nagy citrom leve
    • körülbelül 1 csésze hús-vagy zöldség-alaplé

    Elkészítési módszer:

    1. Kaparjuk le a pikkelyeket, belezzük és tisztítsuk meg alaposan a halakat.
    2. Sózzuk és borsozzuk őket mind a kívül és belül.
    3. Egy tálban keverjük össze egy citrom levét körülbelül egy fél csésze olívaolajjal és adjuk hozzá az apróra vágott fokhagymát is.
    4. Megkenjük a halak mindkét oldalát a páccal és tegyük hűtőbe körülbelül 1-2 óráig.
    5. Szeleteljük fel a sárgarépát 1/2 cm-es karikákra. Aprítsuk fel zeller szárát és leveleit.
    6. Az újburgonya nagyságától függően felé vagy negyedé vágjuk őket.
    7. Vegyük ki a halakat a pác tálból és tegyük egy sütő tálcába.
    8. Helyezzük a sárgarépát, zellert, új burgonyát, gombát és kakukkfű ágakat a halak mellé. Öntjük rájuk a maradék pác levet.
    9. Helyezzük a tálcát a 200 ° C-re az előmelegített sütőben és hagyjuk sülni körülbelül 40 percig.
    10. Közben előkészítjük a avgolemono (tojás-citromos) mártást:
    11. Fel forraljuk az alaplét, és tartsuk melegen.
    12. Verjük fel egy kis tálban a két tojást és egy citrom levét egy drót habverővel.
    13. Lassan adjuk hozzá a forró alaplét, kanalazva vagy lassan és folyamatosan öntve, keverve eközben állandóan tovább folytatva ezt az eljárást, amíg a szósz már megvastagodott a kívánt konzisztenciához.
    14. Tálaljuk a halakat egy-egy tányéron mellé pedig a zöldségeket.
    15. Öntsünk rá a még forró avgolemono mártást.

    [/translate]
    [translate lang=romana]

    Doradă la cuptor cu sos de lămâie

    Ingrediente (2 persoane):

    • 2 dorade mijlocii-mici
    • sare şi piper proaspăt măcinate
    • 2 lămâi
    • 2-4 căței de usturoi
    • 1/2 cană ulei de măsline extra virgin
    • 2 morcovi mari
    • 250 g tulpini de țelină cu frunze
    • 500 g cartofi noi mai mici
    • câteva ciuperci champignon mai mari
    • 2-3 ramuri cimbrișor

    Sosul de ou și lămâie (avgolemono)

    • 2 ouă mari
    • Sucul de la 1 lămâie mare
    • aproximativ 1 cană de supa de carne sau legume

     

    Metoda de preparare:

    1. Curățați de solzi şi intestine apoi spălați cu atenție peștii.
    2. Sărați şi piperați peștii, atât pe exterior cât și pe interior.
    3. Într-un bol, amestecați sucul de lămâie, cu aproximativ o jumătate de cana de ulei de măsline, şi adăugați usturoiul tocat.
    4. Ungeți peștii pe ambele părți cu marinata și lăsați la frigider pentru 1-2 ore.
    5. Tăiați morcovii rondele de 1/2 cm. Tocați tulpinile şi frunzele de țelină.
    6. În funcție de dimensiunea de cartofilor noi tăiați-i în jumătăți sau sferturi.
    7. Scoateți peștii din bolul cu marinata și așezați-i într-o tava de cuptor.
    8. Așezați morcovii, țelina, cartofii noi, ciupercile şi ramurile de cimbrișor lângă pești. Turnați peste restul de marinata.
    9. Puneți tava în cuptorul preîncălzit la 200 C, și lăsați sa se frigă aproximativ 40 de minute.
    10. Aduceți supa la fierbere şi păstrați-o calda.
    11. Aduce?i supa la fierbere si pastra?i-o calda.
    12. Bateți împreună cele două ouă şi sucul de la o lămâie, cu un tel într-un bol mic.
    13. Adăugați încet supa fierbinte, lingura cu lingura, sau turnând încet și constant, amestecând tot timpul, continuând acest proces pană când sosul s-a îngroșat la consistenta dorită.
    14. Serviți peștii pe câte o farfurie însoțiți de legume.
    15. Turnați peste sos avgolemono încă fierbinte.

    [/translate]