Tag: thyme

Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup

As I mentioned before, Saturdays I like to go to the farmers market and browse the freshest produces, inspiring myself at the very moment after the eye-catching goods I find and so I was drawn by cauliflower.

If you love nothing more than baking a pie and letting the mouth-watering smells fill the house as you relax on the sofa reading your cooking magazine, then you might be keen to read my roasted cauliflower soup recipe below.

Cauliflowers are in season right and their nutty taste after roasting is awesome. Plus this hot creamy soup is a great way to warm up your body in the late autumn cold days.

Ingredients (4 servings):

  • 1 head large cauliflower, about 1.5-2 kgCauliflower for roasting
  • 2 tablespoons olive oil
  • 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
  • salt and pepper to taste
  • 3 tablespoons grated smoked scamorza cheese (or mozzarella)
  • fresh thyme leaves
  • croutons

Preparation method:

  1. Preheat the oven to 170 C.
  2. Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.Cauliflower florest for roasting
  3. Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.Cauliflower florest for roasting
  4. Arrange the florets into a single layer in roasting trays and place them in the oven.
  5. Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.Roasted Cauliflower for the soup
  6. Reserve a quarter of the cauliflower florets, the best looking and roasted ones ;).
  7. Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it gets to the desired thickness.Cauliflower in the Blender for Roasted Cauliflower Soup
  8. Place the pureed cauliflower into a pot and bring it to boil on low heat, stirring continuously.
  9. Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
  10. Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.Roasted Cauliflower Soup

Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

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Ingredients (6-8 servings):

  • about 2 kg pork leg with bone and skin
  • 1 big cabbage (about 1 1/2 – 2 kg)
  • 200 g smoked meat or bacon
  • 1 kg tomatoes (from the farmers market for better aroma)
  • 1 cup wine
  • 1 bunch thyme leaves
  • 1 bunch dill leaves
  • 4 bay leaves
  • salt and pepper to taste

Preparation method:

  1. Wash the pork, then remove the skins and bones.
  2. Cut the lean meat into 2 cm cubes.
  3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
  4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
  5. Slice the cabbage then dice the slices roughly.
  6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
  7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and cut them into quarters.
  8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
  9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 

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Lucskos káposzta Recept

Hozzávalók (6-8 személyre):

  • körülbelül 2 kg csülök (csontos és bőros)
  • 1 nagy káposzta (kb. 1 1/2 – 2 kg)
  • 200 g füstölt hús vagy szalonna
  • 1 kg paradicsom (a piacrol finomabb)
  • 1 pohár bor
  • 1 csokor kakukkfű
  • 1 csokor kapor
  • 4 babérlevél
  • só és bors ízlés szerint

Elkészítési módszer:

  1. Mossuk meg a sertéshúst, majd távolítsuk el a bőrt és a csontokat.
  2. Vágjuk a soványabb húst 2 cm-es kockákra.
  3. Helyezzük a füstölt húst, csontokat és bőrt egy nagy leveses lábosba, és főzzük őket, 1/2 órát.
  4. Tegyük a lábosba a hús kockákat, töltsük meg egy kevés vízzel és főzzük körülbelül egy órán keresztül, amíg a hús félig megpuhult.
  5. Szeleteljük fel a káposztát, majd kockázzuk fel a szeleteket nagyjából.
  6. Adjuk hozzá a káposztát, kakukkfüvet és kaport a forrásban lévő láboshoz és főzzük még egy fél órát.
  7. Hámozzuk meg a paradicsomot (legjobb ha blansírozuk őket 10-20 másodpercig), és vágjuk negyedekbe.
  8. Adjuk hozzá a paradicsomot, a bort és a babérleveleket. Sózzuk és borsozzuk. Főzzük még egy fél órát, amíg a paradicsom nagyjából feloldott, valamint a hús és a káposzta puha, de nem szétfőtt.
  9. Tálaljuk forrón, majd hűtőszekrényben tároljuk a maradék levest és lehet enni egy pár napig, mert hajlamos arra, hogy gyűjtsön több ízet.

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Lucskos káposzta – Ciorbă ungurească de varză

Ingrediente (6-8 porții):

  • aproximativ 2 kg pulpă de porc cu os și piele
  • 1 varză mare (aproximativ 1 1/2 – 2 kg)
  • 200 g bacon sau carne afumată
  • 1 kg roșii (cele din piață au un gust mult mai bun)
  • 1 cană de vin
  • 1 legătură frunze de cimbru
  • 1 legătură frunze de mărar
  • 4 frunze de dafin
  • sare si piper după gust

Metoda de preparare:

  1. Spălați carnea de porc, apoi îndepărtați pielea și oasele.
  2. Tăiați carnea în cuburi de 2 cm.
  3. Așezați carnea afumată, oasele și pielea într-o oală de supă și se fierbeți-le timp de 1/2 oră.
  4. Adăugați cuburile de carne în oală, completați cu apă și fierbeți timp de aproximativ o oră, până când carnea este pe jumătate fiartă.
  5. Feliati varza, apoi tăiați-o in cuburi mai mari .
  6. Adăugați varza, cimbru și mărarul la oala în fierbere și fierbeți timp de o jumatate de oră.
  7. Decojiți roșiile (cel mai usor dacă sunt opărite înainte de timp de 10-20 de secunde) și taiati-le în sferturi.
  8. Adăugați roșiile, vinul și frunzele de dafin. Condimentati cu sare și piper. Fierbeti timp de încă o jumătate de oră, până când roșiile sunt aproape dizolvate, iar carnea si varza sunt fierte, dar nu foarte moi.
  9. Serviți în timp ce încă e fierbinte, apoi păstrați supa rămasă la frigider și puteți mânca timp mai multe zile, deoarece tinde să adune mai multa aromă de la ingredientele sale.

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Pork Medallions with Caramelized Mushrooms and Fried Peaches Recipe

Ingredients (3 servings):

for the pork medallions:
  • about 6-700 g pork tenderloin
  • 1 tablespoon hot paprika powder
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1/2 cup white wine
  • salt to taste
  • 4 tablespoons butter
for the mushrooms:
  • 6 tablespoons extra virgin olive oil
  • 500 g smaller champignon (button) mushrooms
  • 3 tablespoons butter
  • salt and pepper to taste
  • 1-1/2 teaspoons fresh-chopped thyme leaves
  • 2 tablespoons fresh-squeezed lemon juice
  • 1/2 cup white wine
for the peaches:
  • 4-6 large firm peaches well ripe
  • 2 tablespoons butter
  • 3 tablespoons brown sugar


Preparation:

  1. Slice the tenderloin into 2 cm thick medallions.
  2. Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight. 
  3. Cut the peaches into halves.
  4. To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
  5. Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer.  Let them fry without stirring for about 3 minutes until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
  6. After these 3 minutes stir the and continue to fry them for about another 5 minutes.
  7. Add the butter and fry them for another 5 minutes, until nicely caramelized – golden brown.
  8. Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
  9. Remove the mushrooms from the pan and set them aside, but leave a small amount of juices remaining in the pan.
  10. Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
  11. Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes. 
  12. Meanwhile, in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
  13. Serve on large plates 3-4 pork medallions, some fried peach halves and a handful of caramelized mushrooms.