April 21, 2017 by Varga László
- about 12 pairs of frogs legs
- 1 1⁄2 cups milk
- salt and ground black pepper to taste
- 1 cup flour
- 150 g butter
- 4-5 cloves garlic, finely chopped
- fresh lemon juice
- 50 ml dry white wine
- 1 lemon
- 1 tablespoon finely chopped fresh parsley
- Thaw the frogs legs if frozen.
- Add the frogs legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
- Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
- Dredge the legs in the flour, one at a time, shaking off excess, and transfer to another plate.
- Heat the. butter in a large frying pan over high heat.
- Add the frogs legs and fry them, flipping once, until golden brown, about 4-5 minutes.
- Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
- Serve while fresh and warm with lemon slices on the side.
Category French, Seafood | Tags: French,garlic,milk,wine | No Comments
June 23, 2012 by Varga László
For my birthday I did my shopping in the farmers market as usual, but because I was a bit uncertain of what I will cook, I overdid the shopping. So I ended with a lot of onions ( small nice ones 😉 ) and I wondered for days what to do with them and not to spoil because of the heat at my appartment.
In the end I decided to do a French onion soup, and finally I cooked it yesterday early in the morning because of the cooler temperatures then.
So there you have the recipe: (Bon appetit!)
Ingredients (4 persons):
- 1 kg onions
- olive oil
- 1/4 teaspoon of sugar
- 4 cloves of garlic
- 3 cups of meat or vegetable stock, I used some goose stock I had in the freezer
- 1 cup of wine, I used some housewine made by my mother
- 2-3 bay leaves
- 1-2 branches of fresh thyme
- salt and pepper
- 4 slices of toasted French bread
- 2 types of cheese – one harder and one softer, bought from the farmers market too
- Cut the onions in halves then slice them (do not chop them).
- In a large pot heat the olive oil and sauté the onions and the chopped garlic cloves over medium heat until caramelized, for about half an hour, stirring only from time to time just not to stick to the pot.
- Add the sugar to boost the caramelization process and continue for another 5-10 minutes.
- Add the stock of your choice, mine was like I said goose , wine, bay leaves and thyme branches.
- Lower the heat and simmer for another half an hour, until it thickens. Season to taste with salt and pepper.
- Toast the bread slices.
- Grate together the two cheese types. If you like garlic grate also to it some garlic cloves and mix them together gently.
- Divide the soup into 4 oven proof ceramic pots, place on top of each pot one slice of toast.
- Sprinkle plenty of grated cheese on top of the toast.
- Put the pots in the oven and broil them for 10 minute until the cheese melts and gets bubbly.
- Serve hot directly from the oven.
Category French, Soup | Tags: bay leaf,easy,French,garlic,onions,oven,soup,thyme,toast,wine | 3 Comments