Tuesday, January 29, 2008

Sausage on a bed of sauerkraut


The magazine where I saw an appetising photo of Káposztaágyon sült kolbász (meaning as per title) didn't accompany a recipe with it. So, I literally just put

a bed of sauerkraut (drained) on a lightly oiled baking dish,
season to taste : sugar, salt, freshly milled black pepper and
a few bay leaves,
top with Hungarian sausage.
a little water

Bake at 140°c (gas mark 1) for 30 mins. turning the sausage once.

The juice from the sausage will soak in the sauerkraut giving it a wonderful flavour!
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Sunday, January 06, 2008

Cottage cheese strudel



Each Friday I'll bake something for my partner's parents when he goes home for private classes. I tell you, it's a great way to experiment with lots of recipes and not having to gain the extra inches on the waist *evil grin*

This week there's left over cottage cheese in the fridge, so it's easy to decide on what to bake. Originally I set my mind on cottage cheese cake but when I saw some strudel at the convenient store I changed my mind ;)

For someone who hasn't acquired the taste of cottage cheese, I find the end result quite appetising!

Note :
Conincidentally, my fave. Hungarian food blog baked something similar. With the use of canned peach pieces ; which I'll definitely incl. in the future.



Cottage cheese strudel
Yield : 8 square pieces using 32x21cm baking pan

Ingredient for fillings
adapted from Allrecipes

300 g cottage cheese
80 ml milk
1-1/3 eggs
15 g all-purpose flour
20 ml lemon juice
3 ml vanilla extract
90 g white sugar
1 g salt
handful of raisin, soaked til soft

Ingredients for Strudel Layers (estimates)
6 pcs Filo (Strudel) sheets (size slightly larger than baking pan)
60 gm butter, melted

Method :-
1) Pre-heat oven gas mark 3.

2) In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, sugar and teaspoon salt. Blend until smooth. Mix in the soften raisin. Set aside

3) Grease a baking pan. Put two filo sheets inside, then spread metled butter on them, then put Put half of the cottage cheese filling on it, followed by 2 new filo sheets, again spread with melted butter. Next spread the other half of the filling, finish off with remaining 2 pcs. of filo sheets and melted butter.

4) Grease knife and cut pre-bake strudel according to your liking.

5) Bake for 25 mins. or until golden brown.

6) Dust icing sugar before serving.

Thursday, January 03, 2008

Beginning of new cycle!

Happy new year , again!

For 2008, I'll want to learn more about Hungarian cuisine and also test it out myself as often as possible. I think especially meals for the winter months example stews, stuffed paprika / cabbage and goulash. Usually these dishes are accompanied by salads ; so, I'll include them in my 2008 plans :)

Right now, I'm particularly interested to know more about a type of cheese spread named körözött (photo). It's great as party food, serving them on crackers. However, searching the recipe online only made me confuse ..there are so many varieties of cheese used in diff. household! For now, we're happy with the store-bought version. Guess the best guide would be my partner's father. He is the only one who prepares it..and I haven't eaten his version for long time!

Meanwhile, does anyone have any good körözött recipe to share?


Best of 2007

First off, Happy new year!

2007 has been a fruitful year in terms of my culinary experiment!

One major difference between 2007 and prior years was the availability of asian ingredients. More and more stores (medium or hyper) start to promote asian ingredients, which I managed to grab some good deals. Some of the items that I acquired were tapioca flour, hoisin sauce, sambal oelek, sesame oil, tumeric powder etc :) Hopefully, in 2008 we will see the product range expand further!

The baking has gone overboard..hahah. In fact, I tried new recipes each week though I did not post it up here. Knowing that I can actually substitute some of the baking ingredients (ya duh!) helped to expand my experience.

I mentioned before the reason that I hardly cook Hungarian. In 2007, I did learnt 3 authentic recipes given by my partner's parents or from food blogs online. Slowly I'm building the confidence in trying out more Hungarian recipes.

Finally, since this is about the best of 2007, I shall choose my favourite recipes each from sweet and savoury category...

Fave. sweets of 2007 : chcolate walnut biscoti . It's bitter sweet combination just got me hooked. I'm looking forward to bake again and mail it to my sis back home. A chocoholic like her should appreciate it.

Fave. savoury of 2007 : Roasted pork belly . I'm really proud that I took the challenge, despite the lack of proper ingredients. Of course, the result wasn't perfect , but there's always a next time!

Tuesday, January 29, 2008

Sausage on a bed of sauerkraut


The magazine where I saw an appetising photo of Káposztaágyon sült kolbász (meaning as per title) didn't accompany a recipe with it. So, I literally just put

a bed of sauerkraut (drained) on a lightly oiled baking dish,
season to taste : sugar, salt, freshly milled black pepper and
a few bay leaves,
top with Hungarian sausage.
a little water

Bake at 140°c (gas mark 1) for 30 mins. turning the sausage once.

The juice from the sausage will soak in the sauerkraut giving it a wonderful flavour!
AddThis Social Bookmark Button

Sunday, January 06, 2008

Cottage cheese strudel



Each Friday I'll bake something for my partner's parents when he goes home for private classes. I tell you, it's a great way to experiment with lots of recipes and not having to gain the extra inches on the waist *evil grin*

This week there's left over cottage cheese in the fridge, so it's easy to decide on what to bake. Originally I set my mind on cottage cheese cake but when I saw some strudel at the convenient store I changed my mind ;)

For someone who hasn't acquired the taste of cottage cheese, I find the end result quite appetising!

Note :
Conincidentally, my fave. Hungarian food blog baked something similar. With the use of canned peach pieces ; which I'll definitely incl. in the future.



Cottage cheese strudel
Yield : 8 square pieces using 32x21cm baking pan

Ingredient for fillings
adapted from Allrecipes

300 g cottage cheese
80 ml milk
1-1/3 eggs
15 g all-purpose flour
20 ml lemon juice
3 ml vanilla extract
90 g white sugar
1 g salt
handful of raisin, soaked til soft

Ingredients for Strudel Layers (estimates)
6 pcs Filo (Strudel) sheets (size slightly larger than baking pan)
60 gm butter, melted

Method :-
1) Pre-heat oven gas mark 3.

2) In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, sugar and teaspoon salt. Blend until smooth. Mix in the soften raisin. Set aside

3) Grease a baking pan. Put two filo sheets inside, then spread metled butter on them, then put Put half of the cottage cheese filling on it, followed by 2 new filo sheets, again spread with melted butter. Next spread the other half of the filling, finish off with remaining 2 pcs. of filo sheets and melted butter.

4) Grease knife and cut pre-bake strudel according to your liking.

5) Bake for 25 mins. or until golden brown.

6) Dust icing sugar before serving.

Thursday, January 03, 2008

Beginning of new cycle!

Happy new year , again!

For 2008, I'll want to learn more about Hungarian cuisine and also test it out myself as often as possible. I think especially meals for the winter months example stews, stuffed paprika / cabbage and goulash. Usually these dishes are accompanied by salads ; so, I'll include them in my 2008 plans :)

Right now, I'm particularly interested to know more about a type of cheese spread named körözött (photo). It's great as party food, serving them on crackers. However, searching the recipe online only made me confuse ..there are so many varieties of cheese used in diff. household! For now, we're happy with the store-bought version. Guess the best guide would be my partner's father. He is the only one who prepares it..and I haven't eaten his version for long time!

Meanwhile, does anyone have any good körözött recipe to share?


Best of 2007

First off, Happy new year!

2007 has been a fruitful year in terms of my culinary experiment!

One major difference between 2007 and prior years was the availability of asian ingredients. More and more stores (medium or hyper) start to promote asian ingredients, which I managed to grab some good deals. Some of the items that I acquired were tapioca flour, hoisin sauce, sambal oelek, sesame oil, tumeric powder etc :) Hopefully, in 2008 we will see the product range expand further!

The baking has gone overboard..hahah. In fact, I tried new recipes each week though I did not post it up here. Knowing that I can actually substitute some of the baking ingredients (ya duh!) helped to expand my experience.

I mentioned before the reason that I hardly cook Hungarian. In 2007, I did learnt 3 authentic recipes given by my partner's parents or from food blogs online. Slowly I'm building the confidence in trying out more Hungarian recipes.

Finally, since this is about the best of 2007, I shall choose my favourite recipes each from sweet and savoury category...

Fave. sweets of 2007 : chcolate walnut biscoti . It's bitter sweet combination just got me hooked. I'm looking forward to bake again and mail it to my sis back home. A chocoholic like her should appreciate it.

Fave. savoury of 2007 : Roasted pork belly . I'm really proud that I took the challenge, despite the lack of proper ingredients. Of course, the result wasn't perfect , but there's always a next time!