RSS Feed

Posts Tagged ‘sour cream’

  1. Parmesan Roasted Asparagus

    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.


  2. Roasted Mashed Potatoes Layered Cake Recipe

    January 5, 2014 by Varga László

    aIMG_7988

    Ingredients:

    • 2 kg potatoes
    • 250 ml heavy cream
    • 100 g butter
    • cca 500 ml milk
    • salt, black pepper, nutmeg to taste
    • 6 egg yolks
    • 400 g chopped spinach (even frozen one)
    • cca 4-6 tablespoons salted red pepper paste
    • 8 cherry tomatoes for decoration

    Preparation Method

    1. Wash the potatoes thoroughly, leave their skins.
    2. Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.aIMG_7953
    3. Peel the potatoes while still hot.aIMG_7957
    4. Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.aIMG_7961
    5. Separate the mashed potatoes into 3 bowls for each of the three flavors/colors: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller then the other ones because the spinach we’ll add will take some volume.
    6. In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.aIMG_7964
    7. In an ovenproof glass dish spread evenly a layer of these mashed potatoes aIMG_7966
    8. Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.aIMG_7972
    9. Meanwhile prepare the green – spinach layer:
    10. Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.aIMG_7968
    11. Spread carefully this green mashed potatoes in a layer of  on top of the yellow one. Bake it in the oven for another 20 minutes.aIMG_7974
    12. Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.aIMG_7975
    13. Stir them all together, then spread it as the final layer in the baking dish.aIMG_7979
    14. In order to give it more festive look, ornate it with some halved cherry/plum tomatoes.aIMG_7978
    15. Bake it for another final 20 minutes.aIMG_7981
    16. Bring ot of the oven and let it cool down before serving.aIMG_7984

  3. Pork Kidney and Mushrooms Stew Recipe

    February 2, 2013 by Varga László

    aIMG_6645

     

    Ingredients (4 servings):

    • 6 pork kidneys, about 3/5 kgaIMG_6594
    • 1 cup whole milk
    • 1/2 kg button mushrooms
    • 100 g butter
    • 100 ml semi-sweet or semi-dry white wine
    • 4 garlic cloves
    • 200 ml sour creme
    • some parsley leaves
    • salt and pepper to taste

     

    Preparation method:

    1. Cut each kidney in half horizontally.
      aIMG_6597
    2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
    3. Place the kidney halves into a bowl and pour over the milk until in covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
    4. Cut the button mushrooms into quarters.Chopped mushrooms
    5. Remove the kidney halves from the milk, drain them and cut each of the into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
    6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
    7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
    8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
    9. Add kidneys to the pan and cook for another 5 minutes.
    10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
    11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
    12. Serve the stew still hot with fresh toast.

    Pork Kidney and Mushrooms Stew Recipe
    Pork Kidney and Mushrooms Stew Recipe

    [amd-zlrecipe-recipe:3]