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Posts Tagged ‘sour cream’

  1. Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

    January 29, 2019 by Varga László

     

    Ingredients (2 servings):

    • 100 g black forest ham
    • 100 g dried spaetzle
    • 100 g Emmental cheese
    • 4 tablespoons Austrian apricot puree/jam
    • 100 ml Sour cream
    • salt and pepper to taste

    Preparation method:

    1. Cut the black forest ham into small slices.
    2. Cook the spaetzle according to the instructions on the package.
    3. Grate thinly the Emmental cheese.
    4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
    5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
    6. Season with salt and freshly ground black pepper.
    7. Add the grated cheese, mix and simmer for another 1-2 minutes.
    8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
    9. Grind some more black pepper on top.

  2. Mutton Soup Recipe – Hungarian Style

    January 4, 2019 by Varga László

    Ingredients (6 servings):

    • 1 kg smaller pieces of mutton
    • 1 head of garlic
    • 2 eggs
    • 300 g tomato paste
    • 500 g sour cream
    • 1-2 tablespoons fruit vinegar
    • salt and pepper to taste
    • 2 red hot chilli peppers
    • a few green onions

    Preparation method:

    1. Clean the garlic cloves but do not chope them.
    2. Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
    3. Add enough water to cover them all, bring to boil and cook for two hours.
    4. Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
    5. When the meat is tender and cooked, add the sour cream to the pot.
    6. Break the eggs straight into the pot and keep stirring constantly so the eggs will shred in the soup and cook for another 2 minutes.
    7. Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
    8. Slice thinly the remaining chilli pepper and the green onions.
    9. Serve the soup in saucers topped with the sliced chilis and green onions.

  3. 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 chilli 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 chillies.
    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 chillies, 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