Ingredients:
4-5 carrotsOlive oilSaltPepperDried rosemary or parsley leaves (can be fresh as well)Parmesan Cheese (grated)
Method:
After peeling and washing the carrots, cut them into long shreds / pieces (cut the carrots into halves and then cut each half into four quarters). Season them with salt and pepper, then add some dried rosemary or parsley leaves and pour the olive oil onto the carrots and toss them all together. Then add the parmesan cheese and mix well together. Roast the carrots in a preheated oven at 250 degrees Celsius for about 20 minutes until the carrots get soft on the inside and slightly crispy on the outside. Take them out from the oven and serve them with some meat as a side dish.
Egg barley or egg drops called “tarhonya” in Hungarian is an egg based pasta often found in Hungary and Central Europe.
Ingredients:
1 ½ cups tarhonya (about 350g / 12.35 oz) 3 cups of water (about 700ml / 23.67 oz) (double the amount of the tarhonya)Some olive oil (about 2 tbsp)Some vegetable soup seasoningSalt Powdered garlic
Method:
Add the olive oil into a frying pan (about 2 tbsp) then add the egg Barley and stir on medium heat until it gets golden brown and soaks up all the oil. Stir constantly. (the more roasted the egg barley the better the flavor but be careful it does not get burnt) Once it is golden in color, pour the water into the frying pan, mix it all together and then put on the lid. Cook for about 10 minutes and check if the pasta has soaked up the water. In case it has, add more water (about 100 ml) and cook for another 10 minutes or so. You can serve it with any meat or vegetable stew, as a side dish with any meat and / or vegetables or you can add it to different salads.
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