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Posts Tagged ‘sour cream’

  1. Hot Zucchini and Basil Cream Soup Recipe

    August 4, 2018 by Varga László

    Hot Zucchini and Basin Cream Soup Recipe

    Ingredients (4 servings):

    • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
    • a bunch of green onion (2-3 of them)
    • 50 g butter
    • 2 medium zucchinis
    • 2 green chili peppers
    • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
    • 100 ml heavy cream
    • 100 g goat cheese

    Preparation method:

    1. Chop coarsely the garlic.
    2. Chop the green onions.
    3. Slice thinly the green chilies.
    4. Grate the zucchinis.
    5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
    6. Melt the butter in a soup pot.
    7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
    8. Add the rest of the green onions, green chilies, grated cheese, grated zucchini, basil leaves.
    9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
    10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
    11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe

  2. Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

    June 27, 2018 by Varga László

    Ingredients (4-6 servings):

    • 1 kg turkey hearts
    • 200 g dried black trumpet mushrooms
    • 1 large onion
    • 2-3 garlic cloves
    • 1-2 tablespoons vegetable oil
    • 2 tablespoons sweet paprika
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream to garnish

    Preparation method:

    1. Dice the onion.
    2. Chop the garlic cloves.
    3. Halve lengthwise each turkey heart.
    4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
    5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
    6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
    7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
    8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
    9. Serve in soup spaltes with a dollop or two of sour cream and some parsley leafs on the side.

  3. Parmesan Roasted Asparagus Recipe

    June 14, 2018 by Varga László

    Ingredients (2 servings):

    • 400 g asparagus
    • 2 tablespoons olive oil
    • 1 garlic head
    • 100 g grated Parmesan cheese
    • 100 g breadcrumbs
    • salt and black pepper to taste

     

    Preparation method:

    1. Trim the asparagus about 5 cm each.
    2. Chop the garlic cloves.
    3. Preheat the oven to 200 C. Smear some olive oil
    4. Place the trimmed asparagus in a (resealable) plastic kitchen bag together with the chopped garlic, the grated parmesan, breadcrumbs, salt and freshly ground black pepper to taste.
    5. Seal this bag and shake lightly to mix the ingredients evenly.
    6. Empty the bag in an oven proof dish and spread them evenly, parallelly so the asparagus doesn’t touch each other.
    7. Roast for about 15 minutes, until the asparagus is tender and browned.
    8. Broil for the last 2 minutes until the asparagus is crisp to your liking and the breadcrumbs golden-brown.
    9. Serve hot with aioli, or your favorite dip, I used plain sour cream.