I Wish Everyone a Wonderful Christmas Full of Love, Happiness and Tasty Bites
This time of the year I love making dishes that can warm your heart and soul, making you feel nice and cozy on the inside.
On the plus side, this is a very easy to prepare dish, not to mention decorative. You may have different fillings, depending on your taste. This dish could even be vegetarian.
This time I used a hot Italian raw sausage filling. I removed the casing and used it instead of the ground meat.
500 grams ground pork (or any meat you like)
1/4 tsp ground black pepper
1 tsp salt
1 tsp red paprika powder
1/2 tsp crushed chili peppers
2 strips of bacon, sliced
2 cloves of garlic, grated or crushed
1 tbsp. olive oil
1 large onion, peeled, chopped
4-5 large potatoes, peeled, cubed
1 tsp salt for cooking water
2-3 tbsp. corn starch for potato
4 tbsp. corn starch for rolling balls
pinch of black pepper
pinch of salt (if needed)
2 cups of vegetable oil for frying
Instead of ground pork your may use ground chicken, turkey or beef. You may also use raw sausage meat by removing the casing.
Remember to leave out the salt if you are using sausage instead of regular ground meat. You don’t want to make the balls too salty.
PREPARATION OF FILLING
Place oil, bacon and ground meat or sausage in a skillet. Sauté for about 10-15 minutes; add onion and sauté for another 5 minutes. Add everything else and sauté for 2-3 minutes and put aside to cool until needed.
Cook cubed potatoes in a medium or large stockpot (in lightly salted water). Once tender, drain and place in a large mixing bowl. Mash potato, add pinch of black pepper and pinch of salt if needed. Also add 1 tbsp. cornstarch. Add more if potato is not workable (sticky).
Spread rest of cornstarch on a plate to roll filled balls and to dust your hand to prevent sticking of potato. (see photos)
Take a large tablespoon of potato into your cornstarch-dusted hand and form a ball, then flatten into a disc as seen on photo. Place a teaspoon of meat filling in the middle of the disc and slowly start closing the sides of the disc into a ball.
Roll ball into cornstarch, coating all over and put aside until frying.
Fry on medium high heat until golden (turn from time to time). Serve with your favorite sides, such as rice, potatoes, salads, quinoa or anything that you love.
When it comes to fall cooking and baking apples always come to mind. If you’re just like me then you always have this delicious fruit in your kitchen or pantry.
They are not only tasty, full of vitamins and a fun way to boost your immunity, but a go-to-ingredient to many yummy fall desserts and rustic oven-baked meat dishes with root vegetables.
Today I’m sharing with you an easy and delicious recipe that your entire family will adore. The fun part is that you may use any kind of fruit or nuts to make it a versatile dessert or even savory surprises.
4-5 apples (your favorite)
150 gram all-purpose flour
200 gram sugar
1/2 lemon’s zest
pinch of salt
1 vanilla sugar
1/2 tsp cinnamon
Using an electric mixer beat the eggs until fluffy; beat in the sugar and vanilla sugar, then beat in the flour, salt and lemon zest.
Peal, core and slice apples. Use a 23 cm (9 inch) spring cake form. Put down the bottom of the spring form, lay a sheet of parchment paper on it and place the spring form on top of it, lock it. Now butter the parchment and the side of the form.
Pre-heat oven 375F. Place apples at the bottom of the form (on the greased parchment) sprinkle with cinnamon, then pour the batter on top of it. You may move the pan a bit to make sure that the batter covers the apples all over.
Bake for about 25-30 minutes or until toothpick comes out clean. Remove and leave in cake form to cool. Once cool, sprinkle generously with powdered sugar.
Today’s recipe is fresh, sweet and delectable. Pavlova has always been my go-to-recipe when it comes to desserts. It’s easy to make and I have never met anyone who didn’t like this light, airy treat.
Meringues have always been my daughter, Helen’s favorite bites and the first time I made Pavlova I knew that it will the a hit with her. I like to change the topping from time to time to make it interesting.
Many times I even make cake with the meringue discs to spice up old recipes. Needless to say, I never have leftover desserts.
INGREDIENTS FOR MERINGUE
4 room temperature egg white
2 tsp cornstarch
3/4 tsp vanilla extract
pinch of salt
1 cup of sugar
1 pack of vanilla sugar
1/2 tsp white vinegar
tiny pinch of cream of tartar
FOR WHIPPING CREAM
250 ml whipping cream
1 pack of vanilla sugar
1 tsp vanilla extract
1 cup of fresh raspberries
FOR RASPBERRY COATING
1 cup of raspberries fresh or frozen
1 tbsp. sugar
1 tsp of your favorite liqueur
1 tsp raspberry jam
Take a med-sized cake pan and draw a circle around it on a parchment. Flip parchment and place on cookie pan. Pre-heat oven to 200F and prepare your meringue.
Place egg whites, pinch of salt, cream of tartar, vanilla sugar, vanilla extract and beat on high for about 1-2 minutes. Add sugar slowly and beat until firm peaks appear. About another 2 minutes.
Sprinkle the corn starch over the egg whites and also add the vinegar. Gently fold into egg whites. Place the beaten egg whites on the parchment where your drew the circle. Using the spatula spread to make a rough circle. Bake at 200F for about 2 hours. Turn off oven and leave in oven for another hour.
Place whipping cream and WhipIt! cream stabilizer into a deep mixing bowl. Beat until thick, then add vanilla sugar, sugar and vanilla extract and continue beating for about 1 – 1 1/2 minutes.
Remember, always wash your raspberries. Place them in a colander and hold under running water, then leave to dry.
Place frozen or fresh raspberries in a small stockpot, add the sugar, jam and liqueur and cook white stirring until thick. Remove, put through a swift and put the syrup aside until needed.
Place the washed raspberries into a mixing bowl, pour syrup on top of it and gently stir with a spoon. Be careful not to crush the raspberries.
ASSEMBLE THE PAVLOVA
Place a tiny drop of raspberry syrup in the middle of the serving plate. Place the meringue on top of it to keep from slipping. Spread whipped cream on top of the cooled meringue. Roughly spreading it makes it look even lighter.
Arrange the syrup coated raspberries in the middle of the whipped cream topping as seen on the photo. Serve right away.
As it always happens around this time, I bought too much of everything in the market, especially strawberries. They spoil very fast so I had to think of a recipe that didn’t involve too many eggs because that’s the one thing I forgot to buy. How is this for silly? I started out going to the store for eggs. Of course I never made it as I ended up in the market. What else is there to do on a beautiful sunny day?
So too many strawberries equals dessert. After all you can only make so many smoothies, then you have to come up with another idea. I only had 3 eggs at home and lots of whipping cream. That’s how I ended up making this easy strawberry tart. If you don’t have strawberries you may use raspberries or even peaches. The possibilities are endless.
INGREDIENTS FOR TART
3 eggs separated
3 tbsp. of flour
3 tbsp. of sugar
1 pack of vanilla sugar
1/2 tsp vanilla extract
pinch of salt (tiny pinch)
Place egg yolk in a bowl; add sugar and whisk until foamy; add vanilla sugar, vanilla extract. In another bowl whip egg whites with a pinch of salt until stiff peaks form.
Gradually add egg whites and flour to the egg yolk mixture (alternating) by folding into it. Butter and flour your tart form before adding the sponge mix. Once done, preheat oven to 375 F (180C) until golden.
2 cups of whipping cream
1 tsp vanilla extract
1 tbsp. sugar
2 packs of WhipIt cream stabilizer
Place whipping cream, vanilla extract, sugar and stabilizer in a deep bowl and beat until stiff. Put in fridge until needed.
2 cups of fresh strawberries
1 tbsp. strawberry jam
Wash fruit, take out green stems and slice; add jam; mix with a spoon and place in a strainer and put this over a bowl. The syrup will drip into the bowl and you may use this as a quick strawberry coulis.
Take some strawberry jam, spread on cake lightly with the back of a spoon. Layer with whipped cream, then strawberry, whipped cream and strawberry again. Finish with another layer of cream.
Decorate with strawberries, cool and serve with strawberry coulis on the side.
I would like to share with you some exciting news! I have a new official website that is already operating. As Microsoft no longer offers their Sharepoint website service, I had no choice but to create a new website. However, I believe that this is a much nicer website, so I’m not sad at all. Click on photos to visit website.
Come and check out our new exciting pages. Please note that now there is a drop-down-menu option as well, so don’t just click on the main buttons but check them out as well.
I would like to Wish You & Your Family Happy New Year with these cute little Piggy Biscuits.
I make this little cuties every single New Year’s Eve. Have fun with these little cuties and Happy New Year.
Keeping up family tradition, I made my Piggy Biscuit on New Year’s Eve as everyone loves their cheesy goodness.
One of the most popular savory specialties of my friends and family.
You may add more cheese to the basic dough as you can never have enough cheese 🙂 You may also add different spices to make this recipe your own…
Piggy Biscuit Recipe
500 grams flour (all purpose)
200 ml warm (not hot) milk
1 teaspoon sugar
2 teaspoon dry yeast
200 grams unsalted butter
1 egg yolk + 1 egg
150 ml sour cream
300 grams grated cheese (any that you like)
1 teaspoon salt
about 20 black peppercorns
Place sugar and yeast in the warm milk, cover and let stand for 5 minutes. Put flour in a mixing bowl, add foamy yeast mixture, flour, salt, butter, 1 egg yolk, 150 ml sour cream and work for a few minutes to get an even dough.
You will also need a large, a medium and a small biscuit cutter. Cover bowl and let rise in a warm place for about 45 minutes.
Roll out dough to 1 cm and sprinkle with 1/3 of the grated cheese, fold up from side to side until you get a parcel. Cover and let rest for 15 minutes. Roll out again, spread with 1/2 of the remaining cheese, fold up and let rest (covered) for another 15 minutes. Roll out again, spread with cheese and fold and let rest for another 15 minutes.
Roll out about 1 1/2 – 2 cm in thickness, cut out 12 large disks, 12 small disks and 6 medium disks. The large disks will be the heads, the small will be the noses, the medium will be the ears. Cut the medium discs into 4.
Place the large disks onto a parchment lined baking sheet. Brush with the beaten egg. Take the small disks and using the straw poke 2 holes into it that will make the nose. Place the nose disks onto the faces.
Now, cut the medium disks into four (like a pie) and stick them on the left and right top of the head. These are the ears.
Also place two peppercorns for the eyes above the nose. Now brush with the beaten egg again.
Preheat oven to 350F (about 175-180C
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Today I’m sharing with you another recipe that originated as a peasant dish, however today it’s served in every single household and all gourmet and regular restaurants. Your family will take just one bite and fall in love for good. It’s called Fasirt in Hungarian, which is a sort of meat patty.
You may serve it with any of your favorite side dishes, such as boiled potatoes, rice (including my Rizibizi, which is Hungarian Rice and Peas), fries, salads or in place of burger patties for a mouth-watering gourmet burger.
The traditional meat is ground pork, however you may use ground chicken, turkey, beef and more exotic meats such as wild boar.
INGREDIENTS for Fasirt (Meat Patties)
Place everything in a large mixing bowl and mix together until everything is evenly incorporated. Remember to mix in the bread very well as it should be invisible and you should not have large chunks of wet bread peaking out.
Form egg-sized balls and pat them flat in your palm to get a patty. Place breadcrumbs on a flat plate, put patties in the bread crumbs and coat all over. Heat oil and test it before placing patties in it to fry. The best way to test the oil is to take a patty and dip it in the oil. If it’s hot enough, it will start frying right away. Turn patties every 2-3 minutes until you get a dark brown (but not burned) outer crust all over.
INGREDIENTS for RIZIBIZI (Hungarian Rice and Peas)
Place oil in a skillet, turn on heat; add onion, carrots, mushroom, bell pepper, salt, black pepper and sauté for about 10 minutes. Meanwhile cook rice in salted water until soft, best to use minute rice as it takes about 5 minutes after the water reaches the boiling point.
Drain rice; add to the sautéed vegetables, stir together,; adjust salt to taste. Sauté for another 5 minutes; add peas and continue sautéing for another 5 minutes.
Serve Fasirt with Rizibizi – Bon Appetite!
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