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Posts Tagged ‘vegetables’

  1. Carrot Potato Cream Soup Recipe

    February 9, 2013 by Varga László

    aIMG_6739

    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:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.aIMG_6715
    3. Dice the potatoes into 2 cm cubes.aIMG_6723
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. 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.aIMG_6728
    12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

     

    [amd-zlrecipe-recipe:5]

    Category Soup, Vegetarian | Tags: ,,,,,,, | 4 Comments

  2. 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:

    1. Wash and clean thoroughly the hogget leg.
    2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
    3. 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.
    4. Preheat the oven to 220 C.
    5. Place the hogget leg into an oven tray.
    6.  Brush the paste over the hogget leg carefully so the whole covered.
    7. Put some more thyme branches and the other lemon cut into eight.
    8. 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.
    9. 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.
    10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
    11. Cut the zucchinis in two then slice them more into quarters or so.
    12. Separate the cauliflower into smaller florets.
    13. Cut the onions into quarters.
    14. 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.
    15. 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.
    16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
    17. Carve meat pieces and serve with the roasted vegetables.

    Category Lamb | Tags: ,,,,,,,,,,,,,, | 2 Comments

  3. Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

    July 6, 2012 by Varga László

    [translations]
    [translate lang=english]

    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:

    1. Scale, gut and clean carefully the fishes.
    2. Salt and pepper the fishes both on their outside and their inside.
    3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
    4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
    5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
    6. Depending on the size of the new potatoes halve them or cut them into quarters.
    7. Remove the fish from the marinate bowl and place into an oven tray.
    8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
    9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
    10. Meanwhile prepare the avgolemono (egg-lemon) sauce:
    11. Bring the stock to boiling temperature and keep it warm.
    12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
    13. 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.
    14. Serve the fishes on each plate accompanied by the vegetables.
    15. Pour over the still hot avgolemono sauce.

    [/translate]
    [translate lang=magyar]

    Sült aranydurbincs tojásos-citromos mártással –
    – Görög recept:

    Hozzávalók (2 főre):

    • 2 egész aranydurbincs (Sparus aurata)
    • frissen őrölt só és bors
    • 2 citrom
    • 2-4 gerezd fokhagyma
    • 1/2 csésze extra szűz olívaolaj
    • 2 nagy sárgarépa
    • 250 g zeller szára és levelei
    • 500 g kisebb újburgonya
    • egy kevés csiperkegomba
    • 2-3 ág kakukkfű
    • A tojás-citromos mártásnak (Avgolemono):
    • 2 nagy tojás
    • 1 nagy citrom leve
    • körülbelül 1 csésze hús-vagy zöldség-alaplé

    Elkészítési módszer:

    1. Kaparjuk le a pikkelyeket, belezzük és tisztítsuk meg alaposan a halakat.
    2. Sózzuk és borsozzuk őket mind a kívül és belül.
    3. Egy tálban keverjük össze egy citrom levét körülbelül egy fél csésze olívaolajjal és adjuk hozzá az apróra vágott fokhagymát is.
    4. Megkenjük a halak mindkét oldalát a páccal és tegyük hűtőbe körülbelül 1-2 óráig.
    5. Szeleteljük fel a sárgarépát 1/2 cm-es karikákra. Aprítsuk fel zeller szárát és leveleit.
    6. Az újburgonya nagyságától függően felé vagy negyedé vágjuk őket.
    7. Vegyük ki a halakat a pác tálból és tegyük egy sütő tálcába.
    8. Helyezzük a sárgarépát, zellert, új burgonyát, gombát és kakukkfű ágakat a halak mellé. Öntjük rájuk a maradék pác levet.
    9. Helyezzük a tálcát a 200 ° C-re az előmelegített sütőben és hagyjuk sülni körülbelül 40 percig.
    10. Közben előkészítjük a avgolemono (tojás-citromos) mártást:
    11. Fel forraljuk az alaplét, és tartsuk melegen.
    12. Verjük fel egy kis tálban a két tojást és egy citrom levét egy drót habverővel.
    13. Lassan adjuk hozzá a forró alaplét, kanalazva vagy lassan és folyamatosan öntve, keverve eközben állandóan tovább folytatva ezt az eljárást, amíg a szósz már megvastagodott a kívánt konzisztenciához.
    14. Tálaljuk a halakat egy-egy tányéron mellé pedig a zöldségeket.
    15. Öntsünk rá a még forró avgolemono mártást.

    [/translate]
    [translate lang=romana]

    Doradă la cuptor cu sos de lămâie

    Ingrediente (2 persoane):

    • 2 dorade mijlocii-mici
    • sare şi piper proaspăt măcinate
    • 2 lămâi
    • 2-4 căței de usturoi
    • 1/2 cană ulei de măsline extra virgin
    • 2 morcovi mari
    • 250 g tulpini de țelină cu frunze
    • 500 g cartofi noi mai mici
    • câteva ciuperci champignon mai mari
    • 2-3 ramuri cimbrișor

    Sosul de ou și lămâie (avgolemono)

    • 2 ouă mari
    • Sucul de la 1 lămâie mare
    • aproximativ 1 cană de supa de carne sau legume

     

    Metoda de preparare:

    1. Curățați de solzi şi intestine apoi spălați cu atenție peștii.
    2. Sărați şi piperați peștii, atât pe exterior cât și pe interior.
    3. Într-un bol, amestecați sucul de lămâie, cu aproximativ o jumătate de cana de ulei de măsline, şi adăugați usturoiul tocat.
    4. Ungeți peștii pe ambele părți cu marinata și lăsați la frigider pentru 1-2 ore.
    5. Tăiați morcovii rondele de 1/2 cm. Tocați tulpinile şi frunzele de țelină.
    6. În funcție de dimensiunea de cartofilor noi tăiați-i în jumătăți sau sferturi.
    7. Scoateți peștii din bolul cu marinata și așezați-i într-o tava de cuptor.
    8. Așezați morcovii, țelina, cartofii noi, ciupercile şi ramurile de cimbrișor lângă pești. Turnați peste restul de marinata.
    9. Puneți tava în cuptorul preîncălzit la 200 C, și lăsați sa se frigă aproximativ 40 de minute.
    10. Aduceți supa la fierbere şi păstrați-o calda.
    11. Aduce?i supa la fierbere si pastra?i-o calda.
    12. Bateți împreună cele două ouă şi sucul de la o lămâie, cu un tel într-un bol mic.
    13. Adăugați încet supa fierbinte, lingura cu lingura, sau turnând încet și constant, amestecând tot timpul, continuând acest proces pană când sosul s-a îngroșat la consistenta dorită.
    14. Serviți peștii pe câte o farfurie însoțiți de legume.
    15. Turnați peste sos avgolemono încă fierbinte.

    [/translate]

    Category Fish, Greek | Tags: ,,,,,,,,,,,,,, | 2 Comments

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