May 5, 2017 by Varga László
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
- 6 eggs
- 100 ml vegetable frying oil
- Salt and pepper to taste
- Clean and chop the onions
- Peel the potatoes and dice them into small cubes
- Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.
- With a slotted spoon remove the potatoes and set them aside in a large bowl
- 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.
- Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.
- Heat up the pan with the remaining oil in and pour over the egg-potato mixture
- Fry over low heat for about 8-10 minutes.
- Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omelette to the plate, then gently slide it back into the pan, fried side up.
- Fry for another 3-5 minutes and then again with the same move as above, flip the omelette to the flat plate
- Cut into 8 and serve.
Category Eggs, Spanish, Vegetarian | Tags: easy,eggs,onions,potatoes,spanish,vegetarian | No Comments
October 20, 2014 by Varga László
Ingredients (4 servings):
- 1/4 cup extra-virgin olive oil
- 1 medium onion
- 4-5 garlic cloves
- 500-600 g fresh porcini mushrooms
- 1/2 cup white wine
- 250 g pappardelle pasta
- a handful of parsley leaves
- Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.
- Chop finely the garlic.
- Chop finely the onions.
- In a large frying pan, heat the olive oil over medium heat.
- Add the onions and garlic and fry them until translucent and fragrant.
- Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.
- Fry stirring now another for another 10 minutes.
- Meanwhile, cook the pappardelle according to their instruction.
- Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.
- Give them a gentle stir and fry them for another minute.
- Serve while hot with a glass of the remaining Italian wine.
Category Italian, Pasta, Vegetarian | Tags: cream,italian,mushrooms,parsley,pasta,quick,vegetarian,wine | 1 Comment
October 16, 2014 by Varga László
During the summer, I had a friend visiting from Latvia, Dace, very pretty girl, studying theatre.
After a while, this autumn we chatted online and she told me that she was like 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 mushrooms
- 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 fresh dill for garnishing
- Chop the onion roughly.
- Peel and dice the potatoes.
- Chop roughly the mushrooms if using larger ones
- Heat olive oil and butter in a large soup pot.
- Saute the chopped mushrooms until soft.
- Add the white wine, vegetable stock, potatoes and salt and pepper.
- Bring to a boil and cook until potatoes are soft.
- In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and has a nice aroma.
- When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.
- Add the pureed potatoes add back into the pot with soup, together with the heavy cream, paprika and some salt and pepper to taste.
- Serve the soup while hot, add a tablespoon of creme and some dill leaves.
Category Soup, Vegetarian | Tags: Latvian,mushrooms,onions,potatoes,soup,vegetarian | 1 Comment