RSS Feed

Posts Tagged ‘potatoes’

  1. Winter Holidays Snowman Recipe – Hungarian Potatodumplings stuffed with Fruits

    December 28, 2018 by Varga László

      

    Ingredients:

    • 1/2 kg potatoes
    • 1-2 oranges
    • a cup of preserved sour cherries
    • about 15-20 g flour depending on the type of the potatoes
    • 100 g coconut flakes
    • 1 egg
    • 1 tablespoon salt
    • 1 handful of cloves
    • 1 persimmon
    • dried herb sprigs for the brooms
    • wooden skewers


    Preparation method:

    1. Cook the potatoes with their skins on until cooked and soft.
    2. Skin the potatoes and mash them using either a press, a masher or other device to your liking.
    3. In a large bowl add the mashed potatoes, the egg, the flour and salt.
    4. Mix together thoroughly until there are no more lumps and forms a dough.
    5. Clean the oranges of their rind and cut the slices in two.
    6. Remove the preserved sour cherries from the jar to drain their excess liquid.
    7. With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
    8. Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
    9. Bring salty water to boil and carefully place the dumplings in this pot.
    10. Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
    11. Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
    12. Let them cool down for an hour or so.
    13. When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
    14. Ornate with cloves for the eyes and buttons.
    15. Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
    16. Add the herb sprigs as their brooms.
    17. For their hats, I used some red caps of small rum essence bottles.
    18. Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.


  2. Asparagus Cream Soup Recipe

    July 31, 2018 by Varga László

    Ingredients (4 servings):

    • 1/2 kg green asparagus
    • 2 medium potatoes
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream

    Preparation method:

    1. Wash the asparagus stalks, tear their lower woody third of each stalk.
    2. Peel the potatoes and to the pot and using a hand blender dice them into 2cm cubes.
    3. Place the asparagus stalks and the diced potatoes into a large enough pot.
    4. Cover with water, season with salt and pepper and bring to boil.
    5. Cook over medium heat till the potatoes are soft.
    6. Take out of the pot a few asparaguses and cut their tops and set them aside for the garnishing.
    7. Return the rest to the pot and using a hand blender, puree the vegetables to a smooth paste.
    8. If the soup is still too thin, bring to a boil and simmer a few minutes over low heat, stirring constantly, until the soup is thick to your liking.
    9. Serve hot in soup plates, garnish with some of the asparagus tops and a large dollop of sour cream. Grind some extra black pepper on top.

  3. Welsh Cawl – Mutton and Vegetables Soup Recipe

    February 16, 2018 by Varga László

    Ingredients (4 servings):

    • 1.5 kg lamb neck and shoulder
    • salt and pepper to taste
    • 5 medium potatoes
    • 3 medium carrots
    • 1 large parsnip
    • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
    • 1 leek
    • a quarter of large celery root or a whole small one
    • 3 small kohlrabi

    Preparation method:

    1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
    2. Meanwhile, prepare the vegetables:
    3. Peel the potatoes and cut into large cubes.
    4. Peel the parsnip and cut into large cubes.
    5. Peel the kohlrabi and cut into large cubes.
    6. Peel the celery root and cut into large cubes.
    7. Clean the carrots and cut into large cubes.
    8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
    9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
    10. Slice the leek into 1 cm slices, both the green and white parts.
    11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
    12. Serve hot.