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Hungarian quark cheese noodle

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Adri+Zoli 2015 029“Túrós csusza” is a savoury Hungarian quark cheese-noodle dish made with small, home-made noodles or pasta. It is a traditional pasta dish in the Hungarian cuisine.

Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. In the countryside this kind of pasta called “sailor collar”. But spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles.

Other specialty of this dish is to serve on a preheated plate, enriched with sour cream. By the way the origin of the food’s name comes from the expression-“it slips on the plate”- because the pasta with the sour cream slips from one side to the other.

To prepare: The noodles are cooked in salted water and drained, mixed with butter, crumbled quark (traditionally made from sheep milk), chopped, fried, crispy bacon/lard, topped with thick Hungarian sour cream (tejföl) and lightly salted. The mixture is then heated in the oven for a few minutes before serving. In some places in Hungary it is customary to flavor with fresh dill. The pasta can be served as a main course after a soup or at the end of a meal as a dessert or as a side dish as well (for instance with catfish on a bed of cottage cheese noodles) .

Ingredients: 200 gr pasta, 200 ml sour cream, 50 gr lard, 200 gr salted quark or cottage cheese, salt, 1 bunch of fresh dill (optional)

The pasta is cooked in salted water and drained, mixed with a little bit of butter or the fat of the lard. Serve with quark and sour cream. You can layer the cooked pasta (alternating with layers of grated cheese as well) add sour cream and quark to each layer then place into the oven and bake until it is golden brown.Adri+Zoli 2015 031Adri+Zoli 2015 030

Anise, fennel and fish

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Culinarium 020Ingredients: 2 medium fennel bulbs, 2 teaspoons coarse salt, plus more for seasoning, 3/4 teaspoon freshly ground pepper, plus more for seasoning, 1 teaspoon fennel seeds, 1 teaspoon anise seed, 1-2 tbsp of butter and 1 tbsp vegetable oil, 100 ml cream, 1 box (4 pieces) of bouchées à la reine

cod fish fillets (for each person one), salt and pepper, olive oil to cook

Methods: Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices. Season with salt and pepper. Heat butter in a large pan over medium heat. Fry fennel slices in the butter until golden brown on each side, about 30 seconds per side. Season with salt and pepper, with the fennel seeds then pour over 100 ml water. Let it simmer. When the fennel is about tender pour over cream.

Prepare the fish, wash and remove the fishbones with a tweezer. Salt and pepper fillets then heat olive oil in a frying pan. Add fish to it. Soaté them on both sides until golden brown.

Place bouchées à la reines into microwave or the oven for 7 minutes. At serving fill the bouchées with the”fennel ragu”, serve with the fish and with some fresh lemon wedges.

 

Veggie grill pan with fried polenta stripes

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Polenta 019Ingredients for the polenta: 400 ml milk, salt, pepper, 20 gr butter, 120 gr polenta, 40 gr parmezán, 2 egg yolks, 3 tbsp olive oil

Ingredients for the grill plate: 800 gr tomatoes, 2 onions, 3 cloves of garlic, 1 large aubergine, 1 bunch of green asparagus, 2 small courgettes, 200 gr mushrooms, 5 tbsp of oil, mediterran spice mixture, balsamic vinegar or white wine vinegar

Pour milk in a saucepan, add salt and pepper and butter. Bring to boil then add polenta and stir without stopping for 15 minutes. Take off the fire and add tow egg yolks plus parmesan. Unfold the massa in a baking skillet. Cut it into stripes. Let them cool. When they are cool enough heat oil in a frying pan and fry polenta stripes on the both sides.

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature topped with the fried polenta stripes.Polenta 017

Zucchini “spaghetti” with dill espuma

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töksaláta kaporhabbal

Ingredients for the courgette salad: 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 1 tablespoon honey, 1 teaspoon anchovy paste, 1 tablespoon shery vinegar, salt and freshly ground black pepper, 2 tablespoons extra virgin olive oil, 3 small zucchini, trimmed and thinly sliced into half moons, 3 cups loosely packed frisée (French curly endive), trimmed and torn into small pieces 6-8 capers, thinly sliced lengthwise

Directions: Make zucchini spaghetti with the spiral slicer. Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and toss to coat.

Ingredients for the dill espuma: 150 ml heavy cream, 100 ml vegetable stock, 50 ml crème fraîche, 20 ml vermouth, 20 ml white wine, 1 g salt, 1 g pepper, 1 g cane sugar, 50 g Dijon mustard, 30 g fresh dill

Directions: Purée the vegetable stock, white wine, vermouth, Dijon mustard, dill in a blender until smooth. Add the cream and crème fraiche and season to taste with the seasonings. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Quark dumplings in Port wine plum soup

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spajzgirl:

Thanks for liking the dumpling

Originally posted on spajzgirl:

Szilvás túrógombócIn Hungary, dumplings are called gombóc. Sweet varieties are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Other interesting versions are the cottage cheese dumplings. After a soup they make a lunch or dinner complete!

Ingredients for the quark dumplings: 1 lemon, 500 gr quark, 150 gr sugar, 2 eggs, 3 l water for cooking, 80 gr butter, 4 tbsp of semolina, 150 gr flour (9 tbsp or semolina), 4 tbsp of ising sugar, 700 gr plums, salt and flour

Methods:Wash the lemon, wipe it dry, grate the zest about half of. Place cottage cheese in a gauze or drain through a sieve (until liquid has been released circa 15 minutes). Wash the plums, put them dry, then make a carve on one side and remove the pit. Put in all plums a nub of sugar. Place the cottage…

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Quark dumplings in Port wine plum soup

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Szilvás túrógombócIn Hungary, dumplings are called gombóc. Sweet varieties are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Other interesting versions are the cottage cheese dumplings. After a soup they make a lunch or dinner complete!

Ingredients for the quark dumplings: 1 lemon, 500 gr quark, 150 gr sugar, 2 eggs, 3 l water for cooking, 80 gr butter, 4 tbsp of semolina, 150 gr flour (9 tbsp or semolina), 4 tbsp of ising sugar, 700 gr plums, salt and flour

Methods:Wash the lemon, wipe it dry, grate the zest about half of. Place cottage cheese in a gauze or drain through a sieve (until liquid has been released circa 15 minutes). Wash the plums, put them dry, then make a carve on one side and remove the pit. Put in all plums a nub of sugar. Place the cottage cheese in a bowl, add the eggs, salt, 1 teaspoon lemon rind and flour or semolina. Knead it well with floury hands and form from dough dumplings. Boil water in a large saucepan approx. 3 liters and add salt to it. Drop the dumplings into water and cook them on low heat about 10 to 15 minutes (they are ready when they come up to the surface. To try cut one dumpling in half and if there is a beautiful color inside they are ready). Heat the butter in a frying pan and toss bread crumbs and fry until golden brown, bestrewed with a little powdered sugar. Take out the dumplings from the water and place them into buttered breadcrumbs and fry them until they become crispy. Transfer them to a plate.

For the plum sauce: 300 gr plums, water, 1 tbsp of cinnamon, 1 teaspoon of clove, 100 ml Marsala or Port wine, 2 tbsp honey, 2 pack of vanilla sugar, 200 ml cream

Get rid of the pit of the plums and chop them finely. Then place them in a saucepan and pour so much water that it covers the plums. Add sugar and vanilla sugar, Port wine, cinnamon, cloves, and let it boil once. Wait until it cools down a little, then pour into a blender and purée it. Stir the cream in then pour purée back into the saucepan. Let it boil again only once then allow to cool completely. Sweeten sauce to taste with honey, sugar or maple syrup as you like (I flavored it with forest raspberry syrup, about 4 tbs.) Store sauce in the fridge until serving or serve in lukewarm.

Roasted tomato soup with fried basil leaves

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spajzgirl:

Thanks for liking my dish!!!

Originally posted on spajzgirl:

Fák virágok 007

Ingredients for 7 plates:
1 ½ lbs tomatoes, sliced lengthwise, 3 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, 1 medium onion, diced, 4 garlic cloves, minced, 1 tablespoon fresh thyme, minced, 1 can crushed tomatoes, 2 cups basil leaves, roughly chopped, 2 tablespoons dried basil
1 tablespoon sugar, 2 cups low sodium chicken broth, salt and pepper to taste, 2/3 cup heavy cream
garnish: fried basil goat cheese, crumbled

Directions:
1. Preheat oven to 375°F.
2. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast tomatoes for about 1 hour.
4. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
5. Add onion and sauté for 5 minutes.
6. Stir in the garlic and thyme and sauté for another 5 minutes.
7. Add crushed tomatoes, basils and sugar. Season with…

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