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Posts Tagged ‘sour cream’

  1. Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe

    December 20, 2012 by Varga László

    aIMG_6255

    Ingredients (4 servings):

    • 500 g bigger button mushrooms or other wide ones
    • 5 garlic cloves
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon paprika
    • 4 tablespoons grated hard cheese
    • 1 kg potatoes
    • 50-70 g blue cheese
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper to taste

     

    Preparation method:

    1. Clean the mushrooms under running water and remove stems.aIMG_6225
    2. Chop the garlic cloves.
    3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
    4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
    5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
    6. Meanwhile prepare the potatoes:
    7. Dice the potatoes into large cubes.aIMG_6237
    8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
    9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
    10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
    11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250

     


  2. Pasta with Smoked Fish and Cherry Tomatoes Recipe

    September 10, 2012 by Varga László

    Ingredients (2 servings):

    • 4 shallots
    • 4-5 cloves garlic
    • 2-3 tablespoons extra virgin olive oil
    • 5-6 smoked capelins (about 150 grams), you can use other species of  fishes – smoked
    • about 200 g cherry tomatoes
    • about 200 Italian pasta, I used some very nice looking – Gnocco Sardo
    • half of bunch parsley leaves
    • 100 ml semi dry white wine
    • 1 tablespoon freshly squeezed lemon juice
    • 2 tablespoons fermented sour creme
    • about 50 g hard cheese, I used Pecorino Romano

    Preparation method:

    1. Put the pasta in a pot of salted boiling water and cook them the time specified on their packing.
    2. Chop the shallots and garlic.
    3. Cut the cherry tomatoes into halves.
    4. Chop the parsley leaves.
    5. Cut off the capelin fishes’ heads and tails. Cut them into 2 cm pieces.
    6. In a frying pan heat up the olive oil and fry for about 2 minute the garlic and shallots, until fragrant.
    7. Add the fish pieces and fry them lightly for another 2 minutes.
    8. Add the wine, lemon juice and the fermented sour creme, simmer it down over medium heat until most of the liquid evaporates.
    9. Add to the pan the boiled but still firm pasta, the cherry tomatoes and the chopped parsley.
    10. Grate some cheese over and fry it, stirring lightly for a minute.
    11. Serve on large pasta plates with some extra grated cheese on top and some berry tomato clusters. 

  3. Crucian Carp Baked in Sour Cream – Russian Recipe

    August 21, 2012 by Varga László

    Ingredients (2 servings):

    • 4-5 medium crucian carps, about 1 kg 
    • 100 g sour cream
    • 1 bunch of  herbs for fish seasoning (including rosemary, sage and parsley)
    • 2 small onions
    • about 4 smaller courgettes (zucchinis)
    • salt and pepper to taste

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Slice the onions Into rings.
    3. Chop the herb bouquet.
    4. Stuff the crucian carps with onion rings and and some chopped herbs. Be careful not to put too much herbs because they are very poignant and the fish is small.
    5. In a bowl, mix the remaining chopped herbs with sour cream and season it with salt to taste.
    6. Holding by their tails, dredge the carps on both sides through the sour cream and place them in an oven tray.
    7. Place the fish tray into an oven preheated at 160 C. Bake the fishes about 45 minutes until golden.
    8. Meanwhile prepare the courgettes: wash them and slice them into 1 cm rounds.
    9. Place the courgette slices into a slightly oiled different oven tray. Sprinkle over salt and freshly ground pepper.
    10. Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp/
    11. Mix the remaining sour cream with the remaining onion rings. and serve on the side with one ore two fish (since they are pretu small) and some baked courgette slices.