February 23, 2018 by Varga László
Ingredients (4 servings)
- 1 kg sardines (fresh or frozen)
- a bunch of parsley
- 2-3 sprigs of rosemary
- 1 head garlic
- 1 lemon
- extra virgin olive oil
- Salt and pepper to taste
- 100 g olives
- 2 large tomatoes
- a few chili peppers
- Defroze the sardines if frozen, wash them in a colander.
- Clean and chop the garlic.
- Grate the lemons for zest.
- In a bowl mix place the grated lemon peel, half of the chopped garlic and the rosemary torn from sprigs.Add extra virgin olive oil, salt and pepper, whisk them a bit.
- Place the whole sardines in this bowl and cover them with the marinade and let them marinate for half an our.
- In another bowl mix the other half of chopped garlic, olive oil, chopped parsley and the juice from a lemon.
- Grill the sardines until having charred grill marks 3-4 minutes on each side.
- When ready place them on a plate and season with the garlic and parsley sauce and serve with lemon wedges.
Category Fish | Tags: chili pepper,fish,garlic,grilled,lemon,olives,parsley,sardines | No Comments
August 14, 2017 by Varga László
Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighboring Latvians who call it Aukstā zupa.
It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
As most Lithuanian dishes, this too is accompanied by potatoes.
First I ate it when Latvian guests prepared this delicacy for an evening with friends.
Second time I have tasted when traveling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
Below is her recipe:
Ingredients ( 6 servings):
- 500 g potatoes
- 500 g beetroots
- 2 l kefir
- 1 bunch of green onions (about 5)
- 1 bunch of parsley leaves
- 1 bunch of dill
- 3-4 large cucumbers
- 6 eggs
- salt to taste
- Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
- Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
- Chop the parsley leaves and dill.
- Cut the green parts of green onions into 1 cm pieces.
- Pour the kefir in a large pot to hold all ingredients.
- Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
- Boil the eggs hard.
- Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
- Add the soup to the fridge to cool down for at least half an hour.
- Serve the soup in bowls, on top cut the hard boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
On a separate small plate beside serve some of the boiled potatoes.
Category Soup | Tags: beetroot,cold,cucumber,dill,easy,green onions,keffir,light,Lithuanian,parsley,potatoes,quick,soup | No Comments
April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chili flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments