October 20, 2014 by Varga László
Category Italian, Pasta, Vegetarian | Tags: cream,italian,mushrooms,parsley,pasta,quick,vegetarian,wine | 1 Comment
October 16, 2014 by Varga László
During the summer, I had visiting a friend from Latvia, Dace, very pretty girl, studying theater.
After a while, this autumn we chatted online and she told me that she was as most of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though, a few weeks later I went picking mushrooms and the ensuing recipe will follow soon).
Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!
The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.
Ingredients (4 servings)
- 500 g wild mushrooms – I used once scotch bonnet mushrooms
- 6 larger potatoes
- 1 tablespoon olive oil
- 2 tablespoon butter
- 100 ml white wine
- 1 l vegetable stock
- 1 medium onion
- 1 cup heavy cream
- 1/2 tablespoon sweet paprika
- 100 ml heavy cream
- some freshly dill for garnishing
- Chop the onion roughly.
- Peel and dice the potatoes.
- Chop roughly the mushrooms if using larger ones
- Heat olive oil and butter in a large soup pot.
- Saute the chopped mushrooms until soft.
- Add the white wine, vegetable stock, potatoes and salt and pepper.
- Bring to a boil and cook until potatoes are soft.
- In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and having a nice aroma.-
- When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.
- Add the pureed potatoes add back into pot of soup, together with the heavy cream, paprika and some salt and pepper to taste.
- Serve the soup while hot, add a tablespoon of creme and some dill leaves.
Category Soup, Vegetarian | Tags: Latvian,mushrooms,onions,potatoes,soup,vegetarian | 1 Comment
August 11, 2014 by Varga László
On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for goose.
I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
Me and some friends gathered at the garden, started the fire and cooked until the darkness came.
I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.
Ingredients (8 servings):
- 1 whole goose
- 1 large onion
- 1 bulb of garlic
- 4 large tomatoes
- 4-5 green peppers
- 500 ml cream
- 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
- 2 teaspoons sweet paprika
- 3-4 tablespoons vegetable oil
- Salt and pepper to taste
- Chop the garlic and onion.
- Cut the goose into larger pieces, about 10 of them.
- Dice the tomatoes and peppers into small cubes.
- Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a golden-brown color. Remove the goose pieces from the kettle and set them aside.
- Lightly fry the chopped garlic and onions until golden
- Add the diced green peppers and fry them for 2-3 minutes.
- Add the diced tomatoes and cook, stirring occasionally, 3-5 minutes until they soften.
- Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet paprika to taste. Cook for about 2 hours until the meat is tender.
- Meanwhile wash and clean the scotch bonnet mushrooms.
- When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.
- Add the cream and chopped parsley and bring the stew to boil.
- Remove it from fire and serve while hot.
Category Goose, Hungarian | Tags: cream,goose,Hungarian,kettle,mushrooms,open fire,paprika,stew | No Comments