September 25, 2014 by Varga László
Ingredients ( 8 servings):
- 400-500 g ground beef
- 1 l beef stock
- 2 medium onions
- 3 medium carrots
- 2 medium parsley roots
- 8 cloves garlic
- about 10 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoons freshly ground black pepper
- 2 eggs
- Red pepper flakes
- 3 Romaine lettuce (you can use escarole or spinach too)
- 1/2 cup grated Parmesan cheese
- 3 stale/dry bread slices
- 100 ml yogurt
- 100 g orzo pasta
- Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.
- Grate the carrots.
- Chop the parsley roots, garlic and 1 onion
- In a soup pot, heat about 6 tablespoons oil over medium high heat.
- Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.
- Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
- Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
- Grate the other onion.
- Combine the ground meat, soaked bread, 2 eggs, 1/4 cup of Parmesan cheese, grated onion, remaining chopped garlic, salt and freshly ground black pepper in a bowl.
- Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
- Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.
- Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.
- Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
- Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.
- Serve while still hot and grate some extra Parmesan cheese atop.
Category Italian, Soup | Tags: beef,cheese,italian,meatballs,soup | 1 Comment
June 18, 2012 by Varga László
Category Beef, Ethnic | Tags: allspice,beef,blackberry,bread,ethnic,Finnish,gravy,jam,keffir,meatballs,onions,paprika,potato | No Comments
January 28, 2012 by Varga László
Gong Xi Fa Cai! 恭喜发财 !
Ingredients (4 persons)
- 10 dried black mushrooms (I used black trumpet / Craterellus cornucopioides but if tou can find some shiitake its best)
- 4 cups chicken stock
- 21/2 pounds fatty ground pork
- 2 egg whites
- 1/2 cup plus 1 tablespoon dry wine
- 3 tablespoons soy sauce
- 2 tablespoons plus 1 1/2 teaspoons sugar
- 1 tablespoon toasted sesame oil
- 3 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- ¾ cup chopped green onions
- 2 tablespoons finely minced ginger
- vegetable oil
- 1/3 cup ginger, sliced into very thin matchsticks
- ¾ cup dry white wine
- 1 teaspoon vinegar
- 2 tablespoons cornstarch
- Soak the dried mushrooms in water ultil softened, then rinse.
- Chop the ginger and 2 green onions.
- Combine in a bowl the pork, egg whites, green onions, minced ginger, 3 tablespoons wine, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper, mixing thoroughly.
- Divide the mixture into 12 parts and shape them into large meatballs.
- In a deep pot, add approximately 10 cm deep palm oil and heat it up. Fry the meatballs in the oil for 3 minutes, until they are deep golden brown but still raw in the center.
- Chop the ginger into very thin matchsticks.
- In a deep pan add the soaked black mushrooms, 4 cups chicken stock, the ginger threads, the meatballs, the rest of the wine, vinegar, sugar and 1½ teaspoons salt. Simmer for approx 30 minutes.
- Dilute the cornstarch with a bit cold water, then add to the pot and simmer for 1-2 minutes.
- In the serving bowls add some Chinese cabbage leaves, then some rice or stir fried Chinese mixed vegetables, then 2-3 meatballs with some sauce and mushrooms.
Category Chinese, Pork | Tags: chinese,ginger,green onions,meatballs,mushrooms,pork,sesame oil,soy sauce | 8 Comments