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Posts Tagged ‘mint’

  1. Fusion Tzatziki with Cucumber Mint and Mozzarella

    July 20, 2017 by Varga László

     

    Ingredients (2-3 servings):

    • 1 long cucumber
    • 3 green garlic
    • approx 10 mint leaves
    • 200 g greek yoghurt
    • 100 g mini mozzarella balls
    • salt and pepper to taste

     

    Preparation method:

    1. Slice the spring garlic.
    2. Cut the mozzarella balls into two.
    3. Shred the mint leaves into 3-4 pieces each.
    4. Wash the cucumber and slice it into thin slices (2-3 mm thick).
    5. Add all these ingredients into a bowl, mix them carefully not to break the ingredients. Add salt and pepper to taste.

     


  2. Baked Purple Potatoes and Fish Recipe

    October 23, 2014 by Varga László

     

    Baked Fish and Purple Potatoes 09Baked Fish and Purple Potatoes 08

     

    Ingredients (4 servings):

    • 1 kg purple potatoesBaked Fish and Purple Potatoes 01
    • 4 pieces of white fish fillets
    • 2-3 tablespoons soy sauce
    • a handful of peppermint leaves
    • 10-15 slices of red hot chili peppers preserved in salted brine
    • salt and black pepper to taste

     

    Preparation method:

    1. Wash thoroughly the potatoes and cut them into quarters.Baked Fish and Purple Potatoes 02
    2. Smear some olive oil on the bottom of an oven proof dish, place the quartered potatoes in it, sprinkle over salt and freshly ground pepper.Baked Fish and Purple Potatoes 03
    3. Wash the fish fillets and place them into another oiled oven proof dish. Sprinkle the soy sauce over and garnish with the chilli pepper slices and fresh mint leaves.Baked Fish and Purple Potatoes 04
    4. Preheat the oven ant 180 C.
    5. Bake the fish for circa 15-20 minutes depending on the thickness of the fillets.Baked Fish and Purple Potatoes 06
    6. Bake the potatoes for about 30 minutes.Baked Fish and Purple Potatoes 05
    7. Serve the fish and potatoes garnished with tomato slices.Baked Fish and Purple Potatoes 07

  3. Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

    August 13, 2012 by Varga László

    Ingredients (4-6 servings)

    • 1 kg boneless lamb meat
    • 2-3 tablespoons of butter
    • 1 medium onion
    • 1 teaspoon chopped ginger
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon  ground black pepper
    • 1 cup chopped parsley
    • 1 tablespoon chopped dried mint
    • 2 cloves of garlic
    • about 1/2 kg of rhubarb stalks
    • 1 tablespoon brown sugar
    • salt to taste

    Preparation method:

    1. Chop the onion and ginger.
    2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
    3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
    4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
    5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
    6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
    7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint ans saute for another minute.
    8. Add the this parsley-mint mix to the lamb pot halfway of its one hour simmering.
    9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
    10. Add the rhubarb  to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
    11. Add one tablespoon of brown sugar, and simmer for fa further minute.
    12. Serve with some brown rice, which is healthier than the white one.