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Posts Tagged ‘ethnic’

  1. Mexican Tacos Recipe

    July 30, 2012 by Varga László

    Ingredients (2-4 servings):

    For pico de gallo (salsa mexicana, salsa fresca)

    • 3-4  medium tomatoes
    • 1 medium onion
    • 1 green chili pepper (preferably the hotter kind like jalapeno)
    • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
    • about half of a lime’s juice

      The rest of the fillings:

    • a few roast leftover slices
    • 200 g surimi sticks
    • a green pepper
    • a small chili pepper
    • 2-3 garlic cloves
    • 150 g sour cream
    • 150 g Mexican tomato salsa sauce
    • a few teaspoons of  sweet and hot paprika according to your tastes
    • a medium lettuce
    • a few slices of mexican cheese (mexican cheddar, etc) – optional


    Preparation method:

       Pico de gallo:

    1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
    2. Dice into smaller cubes the tomatoes and onion.
    3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

     The rest of the fillings:

    1. Slice into shreds the remaining roast  leftovers,  I had some of the previous Sauerbraten veal roast.
    2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
    3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
    4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
    5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
    6. Lay on the still hot tortilla shreds of lettuce leaves.
    7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
    8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
    9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

  2. Finnish Meatballs – Lihapullat – Recipe

    June 18, 2012 by Varga László

    Ingredients (2-3 persons):

    Meatballs – Lihapullat

    • 250 g ground beef
    • 3 slices dry bread
    • 200 g kefir which substitutes the original finnish ingredient – kermaviili
    • 1 egg
    • 1 onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon allspice
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon sweet paprika

    Brown sauce gravy – Ruskea kastikke

    • 1-2 tablespoon butter
    • 2-3 tablespoon flour
    • about 1/2 l beef stock
    • salt and pepper to taste


    Preparation method:

    1. Heat the oven to 225 °C
    2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
    3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
    4. Add the egg, fried onions and seasonings to the bread-kefir dough.
    5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut  and place them on a greased baking tray.
    6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
    7. Boil the stock and keep it warm.
    8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
    9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
    10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.

  3. Ukha – Russian Salmon Soup Recipe

    April 7, 2012 by Varga László

    Ingredients (4 persons):

    • 1.5 kg salmon heads and tails
    • 4 tablespoons olive oil
    • aprox. 10 black peppercorns
    • 2 bay leaves
    • a few parsley leaves
    • 3-4 small carrots
    • 5 green onions
    • 1 small celery root
    • 1 parsley root
    • 1 teaspoon chili pepper flakes
    • 1 1⁄2 cups white wine
    • 2 medium potatoes
    • 1 tablespoon fresh lemon juice
    • a bit of dill to garnish
    • salt and ground black pepper, to taste

    Preparation Method:

    1. Wash and clean the salmon parts, remove the gills from the heads.
    2. Chop 2 carrots, the celery and parsley roots into small cubes.
    3. In a large pot put the salmon parts, cover with water and start cooking for 1-2 hours.
    4. Heat the oil in a pan, add chopped root vegetables, peppercorns, bay leaves, pepper flakes, parsley leaves and the white parts of spring onions and fry them over medium heat 10 minutes.  
    5. When vegetables are tender, add them together with the wine to the soup pot. Reduce heat to medium-low and simmer. 
    6. After the cooking time, sift the soup, discard the cooked vegetables.
    7. Bone the salmon parts and set aside.
    8. Peel the potatoes and dice them into 1/2-1 cm cubes. Slice roughly the remaining carrots.
    9. Add the broth the sliced carrots and diced potatoes, and boil for half an hour over medium heat until vegetables are tender.
    10. Add salmon meat and lemon juice  to the soup, season with salt and pepper, and simmer for about a minute.
    11. Serve in bowls garnished with some parsley and dill leaves and a slice of lemon.