Since I just posted the Chimney Cake recipe I remembered my trip to Budapest last spring. Here are some pictures, however I need to warn you that the Budapest is much nicer than I was able to capture on the camera. If you have the chance to visit take advantage, Budapest is a great place to see.
Here is a follow up on a previous post we had on this delicious bakery delight – Chimney Cake (KÜRTŐSKALÁCS, Kürtos Kalacs, Cozonac Secuiesc). As promissed I’m coming back with a recipe that can be used to bake the Kürtos Kalacs in the oven.
A while ago I posted the Romanian Recipe for Stuffed Peppers, I found the Serbian version and I thought I would share it with you since it’s slightly different and has few extra ingredients.
In Romania we used to make this dish without sausage (we used to call it French Potato Dish – Cartofi Frantuzesti) however, I got to taste the Hungarian version with sausage and I really liked it.
Here is a great cake recipe. It might seem complicated but it’s really easy to make. My husband used to make this before we got married; I don’t see him in the kitchen too often now but he still loves to eat this apple cake.
Here is the recipe for a quick, easy and delicious dessert that my mother used to make all the time when I was little. In Romanian we call it Lapte the Pasare (Bird’s Milk); I also found this dish in the Hungarian cuisine – Madartej.
This is one of my favorite recipes as it’s very easy to make (less than 30 minutes) and it can be used either as a side dish or as a dish of its own.
Usually I prefer to eat it with fries and a fried egg.
Ingredients (for 5 servings)
- 2 lbs fresh organic spinach ( I usually buy 2 1 lbs boxes of the organic pre-washed baby spinach); you can substitute for canned or frozen spinach if that is what you have available.
- 3 cups milk (for a vegan option you can substitute the milk with almond milk)
- 3 tablespoons flour
- Salt & Pepper to taste
- 2-3 minced garlic cloves
You start by boiling water (usually I estimate about 4 cups of water for each pound of spinach) – once the water is boiling add the spinach and let it there for no more than 2-3 minutes. Drain the spinach and let it cool for few minutes.
In the meantime, you take a pot and heat 5-6 tablespoons of oil; add the garlic and let it infuse the oil for few seconds; add the flour and stir the mixture. Once the oil incorporates the flour you add the salt, pepper, milk and keep stirring over heat until it starts boiling and it gets to be the same consistency as gravy. You chop and add the spinach; keep stirring over heat for 2-3 more minutes until everything is incorporated.
In Romania we usually eat the salad together with the main dish. Because of this most salads are not that elaborated, instead they are made to complement the food. The red cabbage salad goes really well with a meat dish.
Here are the ingredients:
- Shredded Cabbage (in this case I used a combination of red and white cabbage)
- Oil, Vinegar, Salt, Pepper
It’s really easy to make and it’s delicious.
Since the Czech recipe for Chicken Paprikash was very popular, I thought to add the Hungarian recipe for this dish.
- 1 chicken (about 2.5 lbs)
- 1 large onion
- 3 tbsp oil
- 1 heaped tbsp ground paprika
- 2 bell peppers
- 1 large tomato
- 1.5 cups sour cream
- 1-2 tbsp flour
- Cut the chicken in pieces
- Heat the oil and cook the chopped onion. Remove from heat and add the ground paprika.
- Add the chicken pieces and fry for few minutes
- Reduce heat, season the chicken and cover with a lid
- Add the chopped peppers and tomato
- Add a little water and continue to cook.
- Combine the sour cream with flour and add when chicken is cooked. Simmer for another 4-5 minutes.