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Posts Tagged ‘light’

  1. Whelks with Asparagus Tips Recipe

    May 31, 2018 by Varga László

    Ingredients (1-2 servings)

    • 200 g frozen shell-less whelks
    • 3 garlic cloves
    • a bunch of asparagus
    • 50 g butter
    • salt and freshly ground black pepper

    Preparation method:

    1. Let the whelk meat thaw and wash them in cold water.
    2. Chop roughly the garlic.
    3. Melt the butter in a frying pan.
    4. Add the chopped garlic am the whelks.Season with salt and freshly ground pepper and fry over medium low heat for 4 minutes.
    5. Meanwhile wash the asparagus and cut their tips (about one third of them), keep the rest of them for the next breakfast’s omelette.
    6. Add the asparagus tips and about 100 ml water. Cover and steam for 7-8 minute over medium heat until asparagus is cooked and has a wild green color.
    7. Add salt and pepper to taste if needed. If the juices are too thin cook it down a bit for a minute.
    8. Serve while still hot.

  2. Chicken with Lemon and Gin Recipe

    January 22, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg chicken drumsticks
    • 2 garlic cloves
    • half of a lemon
    • 50-70 ml gin
    • 1/2 tablespoon cornstarch
    • 1-2 teaspoons yellow spanish / paella food coloring
    • salt and pepper to taste
    • mint leaves for garnishing

     

    Preparation method:

    1. I cooked the chicken until half done as the base for a green bean soup.
    2. Remove the chicken drumsticks from the soup and add them to a smaller pot with 500 ml soup.
    3. Add the chopped garlic, gin, the juice of the half lemon, salt and pepper to taste.
    4. Cook over medium low heat until the chicken is done and the liquid is reduced sufficiently.
    5. Dissolve the cornstarch in cold water and add it to the stew together with some of the yellow food coloring according to your taste.
    6. Serve with golden potatoes and garnish with the mint leaves.

  3. Watermelon Gazpacho – Summer Cold Soup Recipe

    August 25, 2017 by Varga László

     

    Ingredients:

    • 1 kg tomatoes
    • 1 kg watermelon
    • 1 cucumber peeled and cut into large chunks
    • 4 garlic cloves
    • 1 lime
    • 1 red pepper
    • salt and freshly ground black pepper to taste
    • 100 g shelled pistachios
    • 1 small red onion

    Preparation method:

    1. Cut the tomatoes into large cubes.
    2. Peel the cucumber and cut into cubes.
    3. Deseed the watermelon and cut into pieces.
      Keep a few wedges with their _skins_ for garnishing.
    4. Slice the red pepper.
    5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
    6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

    7. Refrigerate it for a few hours before serving.
    8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
    9. Stick a wedge of watermelon and a slice lemon in the edge of the bowls.