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Posts Tagged ‘vegetarian’

  1. 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


  2. Roasted Mashed Potatoes Layered Cake Recipe

    January 5, 2014 by Varga László



    • 2 kg potatoes
    • 250 ml heavy cream
    • 100 g butter
    • cca 500 ml milk
    • salt, black pepper, nutmeg to taste
    • 6 egg yolks
    • 400 g chopped spinach (even frozen one)
    • cca 4-6 tablespoons salted red pepper paste
    • 8 cherry tomatoes for decoration

    Preparation Method

    1. Wash the potatoes thoroughly, leave their skins.
    2. Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.aIMG_7953
    3. Peel the potatoes while still hot.aIMG_7957
    4. Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.aIMG_7961
    5. Separate the mashed potatoes into 3 bowls for each of the three flavors/colors: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller then the other ones because the spinach we’ll add will take some volume.
    6. In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.aIMG_7964
    7. In an ovenproof glass dish spread evenly a layer of these mashed potatoes aIMG_7966
    8. Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.aIMG_7972
    9. Meanwhile prepare the green – spinach layer:
    10. Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.aIMG_7968
    11. Spread carefully this green mashed potatoes in a layer of  on top of the yellow one. Bake it in the oven for another 20 minutes.aIMG_7974
    12. Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.aIMG_7975
    13. Stir them all together, then spread it as the final layer in the baking dish.aIMG_7979
    14. In order to give it more festive look, ornate it with some halved cherry/plum tomatoes.aIMG_7978
    15. Bake it for another final 20 minutes.aIMG_7981
    16. Bring ot of the oven and let it cool down before serving.aIMG_7984

  3. Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    March 22, 2013 by Varga László


    Ingredients (4 servings):

    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour


    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).aIMG_6768
    2. Chop the parsley leaves.aIMG_6771
    3. Dice the onion and the scooped inside of the potatoes.aIMG_6777
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.aIMG_6784
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.aIMG_6785
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically  in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.aIMG_6787
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.aIMG_6794
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.aIMG_6791
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in  which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.aIMG_6793
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.aIMG_6808aIMG_6813