vegetables | Chef dePaprika vegetables | Foodie recipes & blog with a dash of … Paprika

Carrot Potato Cream Soup Recipe

February 9, 2013 by Varga László

Ingredients (4 servings):

500 g carrots
250 g potatoes
1 medium onion
5 garlic cloves
100 g butter
100 ml white semisweet wine
1 tablespoon shopped fresh ginger
some hard rind matured cheese
a few parsley leaves
croutons

Preparation method:

Chop the onion and garlic.
Slice the carrots into 1 cm thick slices.
Dice the potatoes into 2 cm cubes.
Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.
Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.
Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.
Let it cool down for 30 minutes.
Using an immersion blender puree the vegetables until smooth.
Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
Optionally you can add creme but I have left it out.
Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.
Garnish with some chopped parsley leaves and croutons on the side.

: Carrots

: Slice the carrots

: Dice the potatoes

: Chopped ginger

: Fry the onion and garlic

: Add the carrots and saute over about 10 minutes.

: Cook until the vegetables are done

: Carrot Potato Cream

: Carrot Potato Cream Soup

: Carrot Potato Cream Soup

: Carrot Potato Cream Soup

[amd-zlrecipe-recipe:5]

Category Soup, Vegetarian | Tags: butter,carrots,garlic,ginger,potato,soup,vegetables,wine | 4 Comments

Roasted Hogget with Lemon and Olives Recipe

August 28, 2012 by Varga László

Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.

This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

Ingredients (6-8 servings)

1 hogget leg, the behind one is quite bigger and meatier 😉
200 g olives stuffed with anchovies
4 tablespoons honey
2 lemons
1/2 teaspoon Xerxes vinegar (or else you have more at hand)
1-2 tablespoons wine
4 cloves of garlic
salt and pepper to taste
about 6-8 branches of thyme
100 ml wine, white or otherwise
salt and pepper to taste

For the roasted vegetables:

a medium (wild) green zucchini
1/2 kg potatoes
1 head of cauliflower
about 8 small white eggplants
4 medium yellow onions

Preparation method:

Wash and clean thoroughly the hogget leg.
In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
Preheat the oven to 220 C.
Place the hogget leg into an oven tray.
Brush the paste over the hogget leg carefully so the whole covered.
Put some more thyme branches and the other lemon cut into eight.
f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
Cut the zucchinis in two then slice them more into quarters or so.
Separate the cauliflower into smaller florets.
Cut the onions into quarters.
Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
Carve meat pieces and serve with the roasted vegetables.

Category Lamb | Tags: cauliflower,eggplant,garlic,honey,lamb,lemo,olives,onions,oven,potato,roasted,thyme,vegetables,wine,zucchini | 2 Comments

Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

July 6, 2012 by Varga László

Ingredients (2 persons):

2 whole medium-to-small gilthead bream
freshly ground salt and pepper
2 lemons
2-4 garlic cloves
1/2 cup extra virgin olive oil
2 large carrots
250 g celery stalks with leaves
500 g smaller new potatoes
some larger button (champignon) mushrooms
2-3 thyme branches
Egg and Lemon Sauce (Avgolemono)
2 large eggs
Juice of 1 large lemon
about 1 cup of meat or vegetable stock,

Preparation method:

Scale, gut and clean carefully the fishes.
Salt and pepper the fishes both on their outside and their inside.
In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
Depending on the size of the new potatoes halve them or cut them into quarters.
Remove the fish from the marinate bowl and place into an oven tray.
Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
Meanwhile prepare the avgolemono (egg-lemon) sauce:
Bring the stock to boiling temperature and keep it warm.
Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
Serve the fishes on each plate accompanied by the vegetables.
Pour over the still hot avgolemono sauce.