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Posts Tagged ‘vegetarian’

  1. Tortilla Española – Spanish Omlette with Potatoes

    May 5, 2017 by Varga László


    Tortilla Española - Spanish Omlette with Potatoes

    Recently I had some friends over Martin,an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.

    On Saturday we had a cooking evening under his supervision 🙂 . The menu included from soup to cake, but the thing i liked the most was Tortilla Española – Spanish omelette with potatoes.

    It is a very tasty and stomach filling meal, below you have the recipe:

     

    Ingredients (4 servings):

    • 2 medium onions
    • 1 kg potatoes

      1 kg potatoes
    • 6 eggs
    • 100 ml vegetable frying oil
    • Salt and pepper to taste

    Preparation method:

    1. Clean and chop the onions

      Clean and chop the onions
    2. Peel the potatoes and dice them into small cubes

      Peel the potatoes and dice them into small cubes
    3. Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.

      fry cubed potatoes until golde
    4. With a slotted spoon remove the potatoes and set them aside in a large bowl
    5. Add the chopped onions to the pan and fry them until golden over medium low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.

      Tortilla Española - Spanish Omlette with Potatoes
    6. Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.

      Tortilla Española - Spanish Omlette with Potatoes
    7. Heat up the pan with the remaining oil in and pour over the egg- potato mixture
    8. Fry over low heat for about 8-10 minutes.

      Tortilla Española - Spanish Omlette with Potatoes
    9. Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omlette to the plate, then gently slide it back into the pan, fried side up.

      Tortilla Española - Spanish Omlette with Potatoes
    10. Fry for another 3-5 minutes and then again with the same move as above, flip the omlette to the flat plate

      Tortilla Española - Spanish Omlette with Potatoes
    11. Cut into 8 and serve

      Tortilla Española - Spanish Omlette with Potatoes

  2. Pappardelle with Porcini Mushrooms – Italian Recipe

    October 20, 2014 by Varga László

    Pappardelle with Porcini Musrooms - Italian Recipe 17

    Ingredients (4 servings):

    • 1/4 cup extra-virgin olive oil
    • 1 medium onion
    • 4-5 garlic cloves
    • 500-600 g fresh porcini mushroomsPappardelle with Porcini Musrooms - Italian Recipe 02
    • 1/2 cup white winePappardelle with Porcini Musrooms - Italian Recipe 09
    • 250 g pappardelle pastaPappardelle with Porcini Musrooms - Italian Recipe 11
    • a handful of parsley leaves Pappardelle with Porcini Musrooms - Italian Recipe 13

     

    Preparation method:

    1. Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.Pappardelle with Porcini Musrooms - Italian Recipe 04Pappardelle with Porcini Musrooms - Italian Recipe 03
    2. Chop finely the garlic.Pappardelle with Porcini Musrooms - Italian Recipe 05
    3. Chop finely the onions.
    4. In a large frying pan, heat the olive oil over medium heat.Pappardelle with Porcini Musrooms - Italian Recipe 06
    5. Add the onions and garlic and fry them until translucent and fragrant.
    6. Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.Pappardelle with Porcini Musrooms - Italian Recipe 07
    7. Fry stirring now and the for another 10 minutes.Pappardelle with Porcini Musrooms - Italian Recipe 12
    8. Meanwhile cook the pappardelle according to their instruction.Pappardelle with Porcini Musrooms - Italian Recipe 14
    9. Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.Pappardelle with Porcini Musrooms - Italian Recipe 15
    10. Give them a gentle stir and fry them for another minute.Pappardelle with Porcini Musrooms - Italian Recipe 16
    11. Serve while hot with a glass of the remaining Italian wine.Pappardelle with Porcini Musrooms - Italian Recipe 18Pappardelle with Porcini Musrooms - Italian Recipe 20

  3. Latvian Wild Mushroom and Potato Soup Recipe

    October 16, 2014 by Varga László

    Latvian Wild Mushrooms and Potato Soup 8

     

    During the summer, I had visiting a friend from Latvia, Dace, very pretty girl, studying theater.

    After a while, this autumn we chatted online and she told me that she was as most of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though, a few weeks later I went picking mushrooms and the ensuing recipe will follow soon).

    Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!

    The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.

     

    Ingredients (4 servings)

    • 500 g wild mushrooms – I used once scotch bonnet mushroomsLatvian Wild Mushrooms and Potato Soup 1
    • 6 larger potatoes
    • 1 tablespoon olive oil
    • 2 tablespoon butter
    • 100 ml white wine
    • 1 l vegetable stock
    • 1 medium onion
    • 1 cup heavy cream
    • 1/2 tablespoon sweet paprika
    • 100 ml heavy cream
    • some freshly dill for garnishing

     

    Preparation method:

    1. Chop the onion roughly.Latvian Wild Mushrooms and Potato Soup 5
    2. Peel and dice the potatoes.Latvian Wild Mushrooms and Potato Soup 3
    3. Chop roughly the mushrooms if using larger ones
    4. Heat olive oil and butter in a large soup pot.
    5. Saute the chopped mushrooms until soft.Latvian Wild Mushrooms and Potato Soup 2
    6. Add the white wine, vegetable stock, potatoes and salt and pepper.
    7. Bring to a boil and cook until potatoes are soft.Latvian Wild Mushrooms and Potato Soup 4
    8. In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and having a nice aroma.-
    9. When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.Latvian Wild Mushrooms and Potato Soup 7
    10. Add the pureed potatoes add back into pot of soup, together with the heavy cream, paprika and some salt and pepper to taste.
    11. Serve the soup while hot, add a tablespoon of creme and some dill leaves.Latvian Wild Mushrooms and Potato Soup 9