starvingchef.com

{grilled cheese with crispy bacon, walnut & strawberries}[gluten-free]

By: starvingchef

20-05-2013

appetizer, gluten-free, main course, salad, seasonal, we tried it

It is a fact that being in the kitchen makes me feel the best. However, there are those pleasant early summer nights when I just want to hang out in the town. For those evenings this is a perfect light 20 minutes recipe. It’s easy to make and even if you eat it all you won’t feel full from it.

Ingredients:

½ lbs cheese

5-6 strawberries

1 fist walnut + a little confectionery sugar

8 slices of bacon

1 Boston lettuce

2 tbs honey

3 tbs balsamic vinegar

And your iron cast skillet

Method:

Start by sauteing the bacon strips until they are crispy. Add the cheese, which is thickly sliced. Mix walnut into confectionery sugar and add it to the cheese. For plating clean the lettuce and cut it into pieces; mix honey with balsamic vinegar. Slice the strawberries into quarters. Add all ingredients into big salad bowl and pour the dressing over it.

{simple new potato}[gluten-free]

By: starvingchef

12-05-2013

gluten-free, main course, seasonal, vegetarian, we tried it

Probably the most beautiful moment of spring when new potato is on the dinner table. Enjoy it with fresh slice bread!

Ingredients:

2lbs new potato

1 bunch parsley, chopped

½ bunch dill, chopped

3 scallion

½ lemon juice

1 garlic cloves

1 ts dijon mustard

1 tbs olive oil + some for baking

1 ts butter

salt

Method:

Boil the potatoes in salted water until they are fully tender. Drain the potatoes, shaking off as much water as possible. Transfer the potatoes to a baking sheet and bake them until they are golden brown. Mix chopped parsley, dill, scallion and garlic in a small bowl, add mustard, lemon juice, olive oil and salt. Gently toss to melt the butter and coat the new potatoes simultaneously. Sprinkle with chopped parsley or other green herbs, if you like.

{hungarian rooster paprikash}

By: starvingchef

06-05-2013

gluten-free, main course, organic meat, we tried it

Ingredients:

1 young rooster, pieces

3 tbs pig lard

3 red onion, diced

1 tbs hungarian sweet paprika

2 garlic cloves

1 hungarian wax pepper

2 tomatoes

salt, pepper

Method:

Heat up the lard and start sauteing the red onion. Grind a little fresh pepper on it and when the onion becomes translucent add the red paprika. Quickly stir it, make sure to not burn it otherwise it will become bitter. Add the cleaned rooster pieces and cover it with water. Slice green paprika and garlic and let it cook for about an hour and a half. Later add the tomatoes and salt it to your taste. Cook it for another hour and a half until meat comes off the bones. Serve it with boiled potato and our delicious salty dill pickle. You can use the leftover for making „Hortobágy Crepes” which we will be covering shortly. Enjoy & let us know how you liked it!

{summer salty dill pickle}

By: starvingchef

06-05-2013

salad, seasonal, vegan, vegetarian, we tried it

Ingredients:

10-12 pcs pickling cucumbers

1 big bunch of fresh dill

4-6 garlic cloves

1 bun

34 oz warm water

1 oz salt

Method:

Bring water to boil with salt and let it cool down a bit. Make sure the water is on the very salty side because this will make your cucumbers crunchy. After washing them, cut both ends with a knife half way. In the bottom of the glass jar put half of the dill, garlic, cucumbers, the other half of the dill. Add the warm salty water, make sure all of them are covered. On top add the bun, cover it with an aluminum foil or if you can close the jar; and put it in the sunniest place you’ve got. (Balcony preferably or in the window) In about 3-5 days – remove the bun – and the pickles are ready to eat.

{wild garlic pesto}[gluten-free]

By: starvingchef

30-04-2013

appetizer, gluten-free, seasonal, snack, vegan, vegetarian, we tried it

If you haven’t tried wild garlic pesto yet it is time now. The wild garlic season just started, go and pick them from your close by forest or if that’s not possible go to your local farmers market and look for it. Enjoy!

Ingredients:

4 fists wild garlic

1 fist walnut, halves

1 tsp salt

1 juice of lemon

7 tbs olive oil

1 tbs sugar

2-3 tbs grated parmesan cheese

Method:

Clean the wild garlic and add it with all the above ingredients to your blender. Mix it well, taste it and re-season it if necessary. It is perfect with pasta or on toast, but you should try it with french fries as well. Serve it with a glass of cold wine spritzer.

{mustard & herbs rubbed organic pork shoulders}[gluten-free]

By: starvingchef

29-04-2013

gluten-free, main course, organic meat, we tried it

I stood helplessly in front of the butcher’s counter today. I didn’t feel like cooking with poultry and the red meat didn’t look too nice either but I still needed to buy something. The butcher saw my sad face for not finding what I really wanted so he told me that the pork shoulders are fresh and on sale now. So I took home 4 slices and baked a delicious dinner.

Ingredients:

2 pcs organic pork shoulder (slice)/person

2-3 sage leaves

2-3 rosemary sprigs

4 sprigs thyme

2 garlic cloves, cut in half

dijon mustard, salt and pepper

Method:

Clean the pork shoulders thoroughly, salt and pepper both sides. Rub them with mustard and let them sit in the fridge overnight if possible. Otherwise, add all the fresh herbs and garlic; placed them into a baking pan and cover it with aluminum foil. Put the pan into the oven and bake it for about 1 hour on 400F. When the hour passed, take off the foil and let it bake for another 30 minutes until it gets golden brown. Serve it with salad and fresh bread.

{strawberry pie}

By: starvingchef

23-04-2013

breakfast, dessert, holiday, sweet & cookie, vegetarian, we tried it

Ingredients:

1 cup flour

1 tbs sugar + 1tbs sugar for the filling

2 tbs honey

½ ts cinnamon

1 lbs strawberry

pinch of salt

1 egg yolk

50ml ice cold water

100 gr cold butter, diced

Method:

Preheat oven to 350F.

For the dough

Combine flour, salt, and sugar in a bowl, quickly add the cold butter. Mix it quickly and well, add cold water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough. Roll it into a ball, cover it with plastic foil and let it sit in the fridge for about an hour. Once it has been rested, roll it on floured surfaced for a 22cm diameter pie form.

For the filling

Mix sugar, honey and cinnamon with the 1 lb cleaned, thawed quartered strawberry. Pour it onto the pie crust. Fold the excess crust onto the strawberry filling. Paint it with egg yolk and sprinkel sugar on it. Put it into the oven for about 40 minutes. Enjoy!

{rice pudding with vanilla & fresh strawberries}[gluten-free]

By: starvingchef

10-04-2013

dessert, gluten-free, rice, sweet & cookie, vegetarian, we tried it

I simply love those recipes that don’t require too much time me being in the kitchen but still taste amazing! This rice pudding with fresh strawberries was my childhood favorite, so if you have 25 minutes just follow our recipe and try it yourself!

Ingredients:

1 cup rice

1 cup water

2 cups organic milk *if you’re vegan or lactose intolerant, substitute the milk with coconutmilk or soymilk

1/2 tbs vanilla extract or half vanilla bean, scraped

2 tbs sugar

1 ts butter

Pinch of salt

Method:

Cook rice in the water and salt. Add milk, butter, vanilla extract or vanilla bean and stir it on low heat. When all the milk is gone, turn off your stove and put it aside. Add sugar and let it rest for 10 minutes. If needed add more milk, it should not be rock hard but more of a smooth pudding consistency. Serve it with cocoa/sugar mix and fresh fruits.

{grandma’s oven baked stuffed organic chicken}

By: starvingchef

08-04-2013

main course, organic meat, we tried it

My grandma made this dish the best in the entire world! However, mine is pretty good as well but hers was the real deal! Focal point of Sunday’s lunches this crispy baked stuffed chicken.

Ingredients:

1 small organic chicken

½ lbs crimini mushroom

2 pcs of day old buns

1 red onion

¾ lbs chicken liver

1 egg

½ cup milk

Salt, pepper, parsley and marjoram

Oil

Method:

Saute the onion on a small amount of oil, add chicken liver, mushroom, parsley and spices. Let is cook for about 20 minutes. Once it’s done let it cool. In the meantime soak buns in milk for 10 min, squeeze the milk out and add it to the cooled chicken liver mixture with the eggs as well. Stir it well.

Clean the chicken and salt it. Add the stuffing under the skin and some goes into the belly part. Lay the chicken into a baking pan, add marjoram on the chicken and a little water to the pan. Cover it with aluminum foil and bake it for about an hour on 350F. Once the chicken is baked take off the foil and ladder some juice onto the chicken and bake it for another hour. Check it often as we don’t want it burnt. Serve it with fresh Boston lettuce.

{double chocolate & banana squares}[gluten-free]

By: starvingchef

04-04-2013

dessert, gluten-free, sweet & cookie, vegetarian, we tried it

It’s been two weeks since I baked last time and why not break the lack of baking with some of our favorite ingredient cravings – chocolate and banana. I meant to bake muffins out of this batch but I realized a bit too late that I didn’t have muffin papers at home, so I decided to use my new square baking pan for this recipe. So, if you don’t have a square baking pan but have muffin papers, please feel free to use those if you want muffin instead of little squares. This makes about 12-14 muffins. The recipe uses only gluten free ingredients and the butter can be switched to olive oil if you follow a paleo(ish) diet.

Ingredients:

1 3/4 cups brown rice flour

1 cup of organic soy milk, use small amounts at a time until you reach the perfect consistency

1 stick of organic butter or ½ cup olive oil

1 standard size organic soy/almond or milk yogurt (6 oz.) or 2 tbs of organic sour cream

1 large organic egg

1 tsp organic vanilla extract

1/2 tsp baking soda

1 tsp baking powder

1 pinch of sea salt

2 ripe organic bananas

5 tbs dutch processed cocoa powder

1/2 cup brown organic cane sugar

1/2 chocolate bar (50 grams/1.75 oz.) 85% cocoa, I used Green & Black organic chocolate

Method:

Set your oven to 350 degrees. Grease your baking pan or set up the muffin pan and line it with papers.

Melt butter on low heat and let cool off for about 1-2 minutes. (I just put it into the microwave for 30 sec.) Mash the bananas until they become a smooth creamy paste. In a large bowl mix flour, cocoa powder, salt, baking soda and baking powder. Mix egg and sugar in your standing mixer. After about 2 minutes add vanilla extract, melted butter and mashed bananas. Lower the speed and add the dry ingredient mix. Slowly add soy milk, make sure it’s not getting to lose. Once you reached the perfect consistency crush chocolate and stir into the mixture. Pour it into your greased pan or muffin pan with paper and bake it for about 20-25 minutes on 350F.

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— starvingchef.com

{grilled cheese with crispy bacon, walnut & strawberries}[gluten-free]

Ingredients:

Method:

{simple new potato}[gluten-free]

Ingredients:

Method:

{hungarian rooster paprikash}

Ingredients:

Method:

{summer salty dill pickle}

Ingredients:

Method:

{wild garlic pesto}[gluten-free]

Ingredients:

Method:

{mustard & herbs rubbed organic pork shoulders}[gluten-free]

Ingredients:

Method:

{strawberry pie}

Ingredients:

Method:

{rice pudding with vanilla & fresh strawberries}[gluten-free]

Ingredients:

Method:

{grandma’s oven baked stuffed organic chicken}

Ingredients:

Method:

{double chocolate & banana squares}[gluten-free]

Ingredients:

Method:

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