Thursday, October 28, 2010

Hungarian Cottage cheese spread { Körözöt }

P1180387

Körözöt is something that my FIL whipped up whenever we return to visit on weekends. He has kindly written down the recipe recently as below. Now I can make them at home !

Simply mix together the ingredients :-

100-150gm Cottage cheese (I think Ricotta cheese should be fine ,too)
165ml sour cream
3-4 Tbsp butter, room temperature
1-2 tsp sweet / spicy paprika powder
pinch of cumin, ground or whole
salt & pepper, to taste

At this point, you've already made a basic Körözöt ; however, my FIL makes it special by adding ...

Hungarian green pepper, chopped finely
1-2 hard boiled egg(s)
1-2 tsp mustard
Onion, finely chopped , to taste
cold cuts, chopped finely

Garnish with dill , parsley or paprika powder. I think a drizzle of olive oil would be nice, too :)

Note that sour cream and butter (or margerine) are crucial in this recipe ; while the rest of the additions can be to your taste.



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Friday, October 15, 2010

Poppy seed and walnut slice

P1180359

This was created by combining two recipes. The pastry recipe is my go-to recipe as it is foolproof (am not good working with pastry :( . Anyway, I've regularly used it to work with any filling that I have in mind, in this case poppy seed.

Poppy seed and walnut slice

For the pastry (recipe from here )

100 g butter, softened
85 g caster sugar - reduced and mixed in vanilla sugar
1 large egg
175 g plain flour
0.5 tsp baking powder
a pinch of salt

Method

First, prepare the pastry. Cream butter and sugar. Mix the dry ingredients, then mix into the butter mixture together with egg. You should chill this for at least 30 minutes wrapped in cling film. However, I prepared this and set in fridge for overnight. Just leave the dough out in room temp. about 30-45 mins. before using it.

For the poppy seed filling

from here

250 grams ground poppy seeds (added ground walnut since i didn't have enough)
120 ml milk
50 grams superfine sugar
60 grams raisins
1 tsp grated lemon zest
1 tbsp rum
5 tbsp honey (used only 25g , the rest compensate with apricot jam)

In a nut/spice or coffee grinder, finely grind poppy seeds.

Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.


To assemble

1) Pre-heat oven at 180°c. Grease baking tin (20x18cm) and set aside.

2) Divide pastry in to two (top and bottom layers) . Roll out each portion of pastry to fit baking tin. For first layer, press the pastry onto the base and sides of a buttered baking tin.

3) Next spread apricot jam evenly before putting the poppy seed filling onto pastry and finish off with another layer of pastry on top.

4) Bake for about 25 minutes or until golden brown.


P1180361
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Wednesday, October 13, 2010

Leftover pumpkin soup used as pasta sauce


Horrible photo; but the sauce and pasta combination was so moreish, I had to restraint myself !

The recipe is as per the title, it starts from cooking a batch of pumpkin soup (recipe below) spiced with dashes of curry powder for extra kick. Then use the leftover as pasta sauce for next day's main - just cook and mix in your favourite pasta, some grated cheese, pieces of fried chorizo, and finally sprinkle with chopped parsley - seriously good!

Pumpkin soup


Ingredients (serves 6)
    2 tbs olive oil
    1 onion, finely chopped
    1 leek, white part only, finely sliced
    1 garlic clove, crushed
    1/2 tsp ground coriander (omitted - didn't have any in the pantry)
    1 tsp ground cumin
    1/2 tsp freshly grated nutmeg
    1kg peeled pumpkin, diced
    1 large potato, peeled, diced
    1L chicken or vegetable stock
    1/2 cup (125ml) thin cream (omitted)
    *added
    curry powder, to taste
Method
  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
  2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Sunday, October 03, 2010

Peas and Bacon Tarhonya

P1180342
I had planned to make risotto one day , then changed my mind due to shortage of time. Since I still wanted to use peas and bacon as the complimentary ingredients, I thought that Tarhonya (a type of Hungarian granulated pasta ... almost similar to couscous) would make a very good substitute for risotto.

This dish can not be easier while the result is so satisfying!! - I just LOVE the nuttiness from the oven-toasted tarhonya :)

Tarhonya with bacon and peas

Ingredients
Oil , for sauteing
Bacon, about 2.5cm cube - sliced
1 onion, sliced into half ring
3 cloves garlic, minced
1 tsp smoked paprika
Tahonya pasta , I didn't measure ... it was enough for 3-4 servings
peas, 2 handfuls
chicken / vege stock - double the measure of pasta (or according to liquid required per package's instructions)
salt, pepper - to taste
Ewe's cheese

Method
1) Brown tahonya pasta in pre-heated oven at medium heat for about 10 mins or until brown. Set aside.

2) Heat oil in pan , sauté bacon until slightly brown. Add in onion and cook until translucent. Lower heat and put in the minced garlic and smoked paprika. Stir until fragrant.

3) Pour in chicken / vege stock and bring it to a boil. Once stock is boiling, pour in the pasta and stir it couple of time while it is cooking. Cook until pasta is ready.

4) When pasta is ready, adjust seasoning at this point. Next pour in the peas, stir and switch off the heat, put on the lid and let it rest for a bit. Check for readiness of peas before serving with sprinkle of ewe's cheese.

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Friday, October 01, 2010

Crčme Caramel

credit http://www.desszert.eu/karamelles-vanilias_sultpuding

P1180338
Top photo was taken from the site where I found the Crčme Caramel recipe and bottom was the result of it. Yeah, not so pretty ; however, tasted really good..yum! I shall be investing in ramekins soon :)

Original recipe is in Hungarian but with google translator, I was able to make sense of the recipe. You should still visit the site for step by step pictorial.

Crčme Caramel
from Desszert.eu


Ingredients (serves 6)

600 ml milk
100 g sweetened condensed milk
4 whole eggs
1 Vanilla pod
170 g sugar
Pinch of salt


Method
  1. Preheat oven to 180 C.

  2. Pour milk into saucepan, cut the vanilla pod lengthwise and put vanilla pod into milk. Add in in 30 g of sugar. Bring to the boil while stirring, then cover and let stand for 20 minutes.

  3. Meanwhile, pour remaining sugar into another saucepan with water and cook over low heat suntil the sugar becomes caramel.

  4. Pour the caramelized sugar into ramekins

  5. In a bowl, stir together the eggs, condensed milk, and pinch of salt, then pour into cooled vanilla flavoured milk (after removing vanilla pod) and stir until smooth.

  6. Then pour egg-milk mixture into ramekins.

  7. Place ramekins into bigger baking pan and pour about an inch of hot water. Bake in the oven for about 45mins.

  8. Remove from baking pan and let custard cool completely in refrigerator for about 2 hours.

  9. Once custard is cooled cut around the mould with flat bladed knife for easier removal of custard onto a plate.

Changes I've made :-
I took out the custard during half way baking (when the custard is firmer), then stuck store-bought sponge fingers onto the custard , cover the custard with foil and place it back into the oven and continue baking until the custard is set.

The addition worked well. The sponge fingers weren't soggy but instead added a nice texture to the custard.
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Thursday, October 28, 2010

Hungarian Cottage cheese spread { Körözöt }

P1180387

Körözöt is something that my FIL whipped up whenever we return to visit on weekends. He has kindly written down the recipe recently as below. Now I can make them at home !

Simply mix together the ingredients :-

100-150gm Cottage cheese (I think Ricotta cheese should be fine ,too)
165ml sour cream
3-4 Tbsp butter, room temperature
1-2 tsp sweet / spicy paprika powder
pinch of cumin, ground or whole
salt & pepper, to taste

At this point, you've already made a basic Körözöt ; however, my FIL makes it special by adding ...

Hungarian green pepper, chopped finely
1-2 hard boiled egg(s)
1-2 tsp mustard
Onion, finely chopped , to taste
cold cuts, chopped finely

Garnish with dill , parsley or paprika powder. I think a drizzle of olive oil would be nice, too :)

Note that sour cream and butter (or margerine) are crucial in this recipe ; while the rest of the additions can be to your taste.



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Friday, October 15, 2010

Poppy seed and walnut slice

P1180359

This was created by combining two recipes. The pastry recipe is my go-to recipe as it is foolproof (am not good working with pastry :( . Anyway, I've regularly used it to work with any filling that I have in mind, in this case poppy seed.

Poppy seed and walnut slice

For the pastry (recipe from here )

100 g butter, softened
85 g caster sugar - reduced and mixed in vanilla sugar
1 large egg
175 g plain flour
0.5 tsp baking powder
a pinch of salt

Method

First, prepare the pastry. Cream butter and sugar. Mix the dry ingredients, then mix into the butter mixture together with egg. You should chill this for at least 30 minutes wrapped in cling film. However, I prepared this and set in fridge for overnight. Just leave the dough out in room temp. about 30-45 mins. before using it.

For the poppy seed filling

from here

250 grams ground poppy seeds (added ground walnut since i didn't have enough)
120 ml milk
50 grams superfine sugar
60 grams raisins
1 tsp grated lemon zest
1 tbsp rum
5 tbsp honey (used only 25g , the rest compensate with apricot jam)

In a nut/spice or coffee grinder, finely grind poppy seeds.

Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.


To assemble

1) Pre-heat oven at 180°c. Grease baking tin (20x18cm) and set aside.

2) Divide pastry in to two (top and bottom layers) . Roll out each portion of pastry to fit baking tin. For first layer, press the pastry onto the base and sides of a buttered baking tin.

3) Next spread apricot jam evenly before putting the poppy seed filling onto pastry and finish off with another layer of pastry on top.

4) Bake for about 25 minutes or until golden brown.


P1180361
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Wednesday, October 13, 2010

Leftover pumpkin soup used as pasta sauce


Horrible photo; but the sauce and pasta combination was so moreish, I had to restraint myself !

The recipe is as per the title, it starts from cooking a batch of pumpkin soup (recipe below) spiced with dashes of curry powder for extra kick. Then use the leftover as pasta sauce for next day's main - just cook and mix in your favourite pasta, some grated cheese, pieces of fried chorizo, and finally sprinkle with chopped parsley - seriously good!

Pumpkin soup


Ingredients (serves 6)
    2 tbs olive oil
    1 onion, finely chopped
    1 leek, white part only, finely sliced
    1 garlic clove, crushed
    1/2 tsp ground coriander (omitted - didn't have any in the pantry)
    1 tsp ground cumin
    1/2 tsp freshly grated nutmeg
    1kg peeled pumpkin, diced
    1 large potato, peeled, diced
    1L chicken or vegetable stock
    1/2 cup (125ml) thin cream (omitted)
    *added
    curry powder, to taste
Method
  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
  2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Sunday, October 03, 2010

Peas and Bacon Tarhonya

P1180342
I had planned to make risotto one day , then changed my mind due to shortage of time. Since I still wanted to use peas and bacon as the complimentary ingredients, I thought that Tarhonya (a type of Hungarian granulated pasta ... almost similar to couscous) would make a very good substitute for risotto.

This dish can not be easier while the result is so satisfying!! - I just LOVE the nuttiness from the oven-toasted tarhonya :)

Tarhonya with bacon and peas

Ingredients
Oil , for sauteing
Bacon, about 2.5cm cube - sliced
1 onion, sliced into half ring
3 cloves garlic, minced
1 tsp smoked paprika
Tahonya pasta , I didn't measure ... it was enough for 3-4 servings
peas, 2 handfuls
chicken / vege stock - double the measure of pasta (or according to liquid required per package's instructions)
salt, pepper - to taste
Ewe's cheese

Method
1) Brown tahonya pasta in pre-heated oven at medium heat for about 10 mins or until brown. Set aside.

2) Heat oil in pan , sauté bacon until slightly brown. Add in onion and cook until translucent. Lower heat and put in the minced garlic and smoked paprika. Stir until fragrant.

3) Pour in chicken / vege stock and bring it to a boil. Once stock is boiling, pour in the pasta and stir it couple of time while it is cooking. Cook until pasta is ready.

4) When pasta is ready, adjust seasoning at this point. Next pour in the peas, stir and switch off the heat, put on the lid and let it rest for a bit. Check for readiness of peas before serving with sprinkle of ewe's cheese.

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Friday, October 01, 2010

Crčme Caramel

credit http://www.desszert.eu/karamelles-vanilias_sultpuding

P1180338
Top photo was taken from the site where I found the Crčme Caramel recipe and bottom was the result of it. Yeah, not so pretty ; however, tasted really good..yum! I shall be investing in ramekins soon :)

Original recipe is in Hungarian but with google translator, I was able to make sense of the recipe. You should still visit the site for step by step pictorial.

Crčme Caramel
from Desszert.eu


Ingredients (serves 6)

600 ml milk
100 g sweetened condensed milk
4 whole eggs
1 Vanilla pod
170 g sugar
Pinch of salt


Method
  1. Preheat oven to 180 C.

  2. Pour milk into saucepan, cut the vanilla pod lengthwise and put vanilla pod into milk. Add in in 30 g of sugar. Bring to the boil while stirring, then cover and let stand for 20 minutes.

  3. Meanwhile, pour remaining sugar into another saucepan with water and cook over low heat suntil the sugar becomes caramel.

  4. Pour the caramelized sugar into ramekins

  5. In a bowl, stir together the eggs, condensed milk, and pinch of salt, then pour into cooled vanilla flavoured milk (after removing vanilla pod) and stir until smooth.

  6. Then pour egg-milk mixture into ramekins.

  7. Place ramekins into bigger baking pan and pour about an inch of hot water. Bake in the oven for about 45mins.

  8. Remove from baking pan and let custard cool completely in refrigerator for about 2 hours.

  9. Once custard is cooled cut around the mould with flat bladed knife for easier removal of custard onto a plate.

Changes I've made :-
I took out the custard during half way baking (when the custard is firmer), then stuck store-bought sponge fingers onto the custard , cover the custard with foil and place it back into the oven and continue baking until the custard is set.

The addition worked well. The sponge fingers weren't soggy but instead added a nice texture to the custard.
AddThis Social Bookmark Button