December 26, 2014 by Varga László
Ingredients (5 servings):
- 5 eggs (one egg per serving)
- 6-8 small onions or 3-4 medium onions
- 400 g of ripe red tomatoes, I used a huge one from the farmers market
- slices of stale bread
- fresh pecorino cheese
- olive oil
- salt and pepper
- baby spinach
- 4 medium carrots
- 2 parsley roots
- 1 medium celery root with stalk and leaves
- Prepare the vegetable broth:
- Slice the roots: carrots, parsley and celery.
- Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.
- Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.
- Meanwhile, clean the onions and cut into thin slices.
- Chop the celery stalk
- Wash the celery leaves and chop them coarsely.
- Peel the tomatoes by placing them for a few minutes in boiling water
- Cut them into quarters, remove the seeds and cut the flesh into cubes.
- In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.
- Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.
- Add the chopped celery stalk, pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
- Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.
- Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break.
- Cook them for 3-4 minutes until they become poached eggs.
- Toast the stale bread slices, i used the oven for this.
- In each bowl put a slice of toast, slices of cheese and pour over with a big spoon, acquacotta hot and one egg each.
Category Italian, Soup | Tags: celery,cheese,eggs,italian,onions,soup,tomatoes | 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 28, 2012 by Varga László
Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.
This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.
Ingredients (6-8 servings)
- 1 hogget leg, the behind one is quite bigger and meatier 😉
- 200 g olives stuffed with anchovies
- 4 tablespoons honey
- 2 lemons
- 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
- 1-2 tablespoons wine
- 4 cloves of garlic
- salt and pepper to taste
- about 6-8 branches of thyme
- 100 ml wine, white or otherwise
- salt and pepper to taste
For the roasted vegetables:
- a medium (wild) green zucchini
- 1/2 kg potatoes
- 1 head of cauliflower
- about 8 small white eggplants
- 4 medium yellow onions
- Wash and clean thoroughly the hogget leg.
- In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
- Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
- Preheat the oven to 220 C.
- Place the hogget leg into an oven tray.
- Brush the paste over the hogget leg carefully so the whole covered.
- Put some more thyme branches and the other lemon cut into eight.
- f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
- Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
- While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
- Cut the zucchinis in two then slice them more into quarters or so.
- Separate the cauliflower into smaller florets.
- Cut the onions into quarters.
- Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
- After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
- Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
- Carve meat pieces and serve with the roasted vegetables.
Category Lamb | Tags: cauliflower,eggplant,garlic,honey,lamb,lemo,olives,onions,oven,potato,roasted,thyme,vegetables,wine,zucchini | 2 Comments