Tomato soup
Ingredients:
1 tablespoon of grease, 1 tablespoon of flour, 2pcs 300-400 g Aranyfácán tomato puree, water, salt, paprika powder, noodles

Preparation:
Make hitch from grease and flour, bestrew with some paprika powder and liquefy with water. Add the Aranyfácán tomato puree, mix it, and then add more water. Salt it and boil it. Be careful, because it can easily run out. After it hasn't got a hitch-taste, cook into it about 2-3 tablespoons of noodles and it's ready to be served.
Hungarian mushroom salad
Ingredients:
2 kg button mushrooms, 100g onions, 2 dl oil, 150 g Aranyfácán tomato puree, 1 bay leaf, 1 lemon, 2 dl white wine, , salt, grinded pepper, thyme, bay, sugar

Preparation:
Cut the onion and wither it on some oil in a dish. Add the washed and cut mushrooms, then salt and spice it. Simmer it to semi-soft. Then add the Aranyfácán tomato puree, white wine, lemon juice, thyme, and a little sugar, and cook it for 5 minutes. Cool it down, and before serving, remove the bay leaf. This salad is very delicious with grilled dishes.
Stuffed white pepper
Ingredients:
1 kg minced pork thigh, 100g cleaned onion, 100 g pork fat, 150 g rice, 300-400g of Aranyfácán tomato puree, 100 g flour, 20 Hungarian white pepper, 3 eggs, 1 clove of garlic, salt, marjoram, grinded pepper, sugar, paprika powder

Preparation:
Peel the cob out of the paprika and wash it in cold water. Put the pork meat, the rice, and the beaten-up eggs into a mixing dish, then spice it. Mix it and fill it into the white pepper. In a bigger pan, make a bun-colored hitch with fat, add the Aranyfácán tomato puree, and flavor it with water and salt. While boiling it slowly, place the peppers in it. Put up the cover, and cook it for approximately one and a half hour. Try one after that, if the stuffing isn't well-cooked, cook for some more time. Serve it warm with potato cooked in salty water.
Tomato and potato casserole
Ingredients:
800 g potato, 4 tablespoon oil, 100 g margarine, salt, grinded pepper, 3 dl sour cream, 2 tablespoon Aranyfácán tomato puree, 2 tablespoon of bread crumbs, 50 g filed cheese

Preparation:
Peel the potatoes and cut them to thin (about 3 mm) slices. Boil the oil with the half of the margarine, then bake the potatoes crunchy in it, then put it into a flat fire-resistant dish, then salt and pepper it. Mix the sour cream with the tomato puree (you can put some fresh tomato dices into it, but it has to be peeled first). Pour this to the potato, bestrew it with bread crumbs, cheese and the remaining margarine (crush it first). After that, bake it in a hot oven with high temperature.
Lecho (Lecsó)
Ingredients:
1 kg green pepper, 1 middle-sized spicy pepper, a 150g can of Aranyfácán tomato puree, 2 bigger onions, 2 cloves of garlic, 100 g smoke-dried bacon, 400 g sausage, salt, paprika, red paprika powder

Preparation:
Dice the bacon and bake it. Slice the onions and braise it on the fat of the bacon, along with the garlic. Put the sliced paprika in, and braise it. Spice it to taste with red paprika, salt, and pepper. When the paprika becomes semi-soft, add some tomato puree. When it's nearly finished, put the sliced sausages into it.
Pizza sauce
Ingredients:
A 150 g can of Aranyfácán tomato puree, 1 middle-sized onion, 1 clove of garlic, 1 teaspoon of spice paprika, salt, white pepper, 1 teaspoon of sugar, 0,5 dl water, thyme, oregano, basil, rosemary, 1 tablespoon of oil

Preparation:
Cut the onion and the garlic to little pieces, and bake it on oil along with some salt. Bestrew it with spice paprika, and put the tomato puree into it, then pour a little water into it. Salt it, put some sugar into it, spice it to taste, and cook it until it is thick. When it's ready, it can be used to make pizza, oven-baked scone, etc.
Spaghetti Bolognese
Ingredients:
500 g minced pork, 150 g smoke-dried scapula, 400 g Aranyfácán tomato puree, 2 tablespoon oil, 1 bigger onion, 5 cloves of garlic, salt, pepper, basil, oregano, spicy paprika powder, bay, 1 tablespoon flour, 500 g spaghetti paste, 300 g cheese.

Preparation:
Shred the onion and simmer it in the oil, add the minced meat, then toast it, and mix it constantly. Salt it, pepper it and spice it. File the garlic into it along with the diced smoke-dried meat. Strew it with a tablespoon of flour, mix it well, and then pour in the tomato puree and 1 dl water. Cook it for half an hour on low heat. Serve it with cooked pasta and bestrew some shredded cheese on the top.
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