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Posts Tagged ‘vegetarian’

  1. Asparagus Cream Soup Recipe

    July 31, 2018 by Varga László

    Ingredients (4 servings):

    • 1/2 kg green asparagus
    • 2 medium potatoes
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream

    Preparation method:

    1. Wash the asparagus stalks, tear their lower woody third of each stalk.
    2. Peel the potatoes and to the pot and using a hand blender dice them into 2cm cubes.
    3. Place the asparagus stalks and the dices potatoes into a large enough pot.
    4. Cover with water, season with salt and pepper and bring to boil.
    5. Cook over medium heat till the potatoes are soft.
    6. Take out of the pot a few asparaguses and cut their tops and set them aside for the garnishing.
    7. Return the rest to the pot and using a hand blender, puree the vegetables to a smooth paste.
    8. If the soup is still too thin, bring to a boil and simmer a few minutes over low heat, stirring constantly, until the soup is thick to your liking.
    9. Serve hot in soup plates, garnish with some of the asparagus tops and a large dollop of sour cream. Grind some extra black pepper on top.

  2. Watermelon Gazpacho – Summer Cold Soup Recipe

    August 25, 2017 by Varga László

     

    Ingredients:

    • 1 kg tomatoes
    • 1 kg watermelon
    • 1 cucumber peeled and cut into large chunks
    • 4 garlic cloves
    • 1 lime
    • 1 red pepper
    • salt and freshly ground black pepper to taste
    • 100 g shelled pistachios
    • 1 small red onion

    Preparation method:

    1. Cut the tomatoes into large cubes.
    2. Peel the cucumber and cut into cubes.
    3. Deseed the watermelon and cut into pieces.
      Keep a few wedges with their _skins_ for garnishing.
    4. Slice the red pepper.
    5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
    6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

    7. Refrigerate it for a few hours before serving.
    8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
    9. Stick a wedge of watermelon and a slice lemon in the edge of the bowls.

  3. Tortilla Española – Spanish Omlette with Potatoes Recipe

    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