Peppered Pork Stew with Oven Fried Potato

The origin recipe made from beef leg, but my husband don't like the beef, so I made from pork loin. When you made from beef, the cooking time longer.
I weighted the portion with cup. 

Ingredients:

1 big cup chopped white onion
3 big cup pork loin chopped in pencil thickness
3/4 cup tomato puree
About 3 cup water to the simmer
3/4 cup white wine
Spices: salt, caraway, garlic powder
I put 3 pinch of black pepper so the taste a little bit spicy

Little bit more than 1 cup.

Fry the onion with some olive oil and salt, and add the spices.

Add the meat and wait when it's turn white.

Pour water but small amount in every time, not the all! Simmer about 30 minutes.

Put the red potato cubes in a Ceramic Pan and mix with salt and olive oil.
Put aluminium foil to the pan and simmer for 45 minutes, after grilled for about 15 minutes when it's turn golden brown.

Before the meat is ready, don't put more water!

Add the tomato puree and fry them together about 6-7 minutes.

Pour the wine and the same amount water and boiled about 15-20 minutes.
I tasted this time and I put more black pepper.

I serve with the delicious and simple Oven Potato and with some parsley!

 Please Enjoy!!! :)

Hungarian Cuisine

Hungarian cuisine is a prominent feature of the Hungarian culture, just like the art of hospitality. Traditional dishes such as the world famous Goulash - 'Gulyás' soup. Dishes are often flavoured with 'Paprika' (ground red peppers), a Hungarian innovation. The paprika powder, obtained from a special type of pepper, is one of the most common spices used in typical Hungarian cuisine. The best quality of paprika comes from the city of 'Kalocsa' .

sweet red pepper

The famous Hungarian hot river fish soup called Fisherman's soup or 'Halászlé' is usually a rich mixture of several kinds of poached fish.

Soups like Meat Soup, Cauliflower Soup, Garden Pea Soup, Kohlrabi Soup, Vegetable Soup, Cream Soups like Garlic, Mushroom, Celery, etc.

Main Course are 'Chicken paprikash' with Dumplings, Stews - as Beef Stew with Red Wine, Pork Stew, Deer Stew, Wild Boar Stew, Fish Stew. 'Vadas' (boiled Game meat with vegetable gravy and potato dumplings). Budapest Medallions - fillet of Beef, with stock: liver, peas, pepper, tomato. Pan-fried zander, Stuffed Cabbage, Layered Sauerkraut in Klausenburg Style, Stuffed Peppers, Pastas like 'Túrós csusza' (dumplings with fresh quark cheese, thick sour cream and fried bacon). 'Làngos'- potato based dough fried in oil, serve with garlic, sour cream and cheese. 

Thick, heavy Hungarian sour cream called 'Tejföl' ,is often used to soften the dishes flavour. 

 

Desserts include the iconic Dobos Cake, Strudels - called 'Rétes'- filled with apple, cherry, poppy seed or quark cheese, 'Gundel palacsinta' - pancake filled with walnut creme, when you serve pour some chocolate sauce, some alcohol and burn , Quark dumplings, Plum dumplings 'Szilvás gombóc' , 'Somlói' dumplings, 'Bird's milk with meringue dumplings, Cream Puffs, Walnut Gâteau. Dessert soups like chilled sour cherry soup, Pear Soup, Peach Soup. Sweet chestnut puree, called  'Gesztenyepüré' (cooked chestnuts mashed with sugar and rum extract and split into crumbs, topped with whipped cream).

The 'Csárda' is the most distinctive type of Hungarian inn, an old-style tavern offering traditional cuisine and beverages. You can eat Fish Soup and traditional Hungarian meals like Goulash soup, Breaded Meats, etc. 'Söröző' is a pub offering draught beer and sometimes meals like Hamburgers, Sandwiches, Pizzas. The 'Büfé' is the cheapest place, although one may have to eat standing at a counter, you can eat Sausages, Grilled Chicken, 'Làngos'.
Pastries, cakes and coffee are served at the confectionery called 'Cukrászda'.

Fisherman's Soup

Goulash Soup

'Újházy' Style Chicken Soup

Beef Stew with Boiled Potato

Pork Stew with Dumplings

Chicken Paprikash with Dumplings

'Wien' Style Breaded Pork

Cucumber Salad with Sour Cream

Tomato Salad with Onion

Stuffed-Rolled Ham with Stuffed Eggs in Casino Style

French Salad

Potato Salad with Mayo

Plum Stuffed Dumplings

Strudels - apple, poppy seeds, sour cherry filled

'Dobos' Cake

'Eszterházy' Walnut Gâteau

Punch Cake

'Beigli' - typical Hungarian Christmas Rolls filled with Walnut and Poppy Seed

Chocolate Mignons

Chimney Cakes

Quark Cheese Rod covered with Dark Chocolate - Hungarian Dessert

Chestnut Purée with Whipped Cream

Salami - In Hungary we called Winter Salami 'Téli Szalámi'

'Csárda'

'Büfé' - Cafeteria

'Söröző' - Beer House

'Cukrászda' - Pastry Shop / Confectionery

Light cheese-spinach-chicken pasta

I made this recipe the first time. I saw a lot of pasta recipe, but I like to made my own recipe.
Everybody love the cheese, the chicken but the spinach. Somebody loves somebody don't. So you can leave it! I made from three cheese because my husband very love them. You can choose from a lot of cheese, If you don't like these three use another.
So now, I show you how I made.

Ingredients:

0,6 lb spaghetti - 300 gram (I use this, but you choose the pasta as you like)
0,4 lb - 200 gram chicken breast
half cup fresh spinach
1 teaspoon butter
2 teaspoon brown rice flour
1,5 cup milk
half cup of mild cheddar cheese
half cup mozzarella
1 big pinch of Parmesan
1 pinch of parsley
salt, black pepper, garlic powder

I cook the pasta in salty and oily water.

Cut the chicken very small cubes and fry in olive oil.

Add the spices, the spinach and the butter and fry them few seconds.

Sprinkle with the flour and mix.

Pour the milk and mix. You can add more milk when you like. When it's look like as the Bechamel sauce it's good.

Add the cheddar and the mozzarella.

The Parmesan and mix. It's a very thick sauce.

Put pasta in the sauce and mix well.

Serve with parsley.

Please enjoy!!

Homemade Liver Cream

My grandmother made the first time and we love it. Creamy and easy to made. The origin recipe made from duck fat. My mother make from lard. Now I try with coconut oil, little bit harder but the taste same. "As many houses, so many customs." 
Now I show you how I made!

Ingredients:

0,6 lb chicken liver
1 head onion (I have red at home)
1 big pinch of parsley
5-6 tablespoon coconut oil
salt, black pepper, garlic powder, marjoram - as you like, I put 1-1 pinch from everything

The first step, I cut the onion and fry in olive oil with the spices.

I buy the liver in Polish Market in a little box. It's very clean so I just wash and cut them.

Put in the food processor.

Add the parsley and the onion and mix.

Pour in a saucepan and cook minimum 15 minutes.

Add the coconut oil or lard as you like.

Wait when it's melt.

I put in the plastic bowl and chill. Later when it's cold I put in the fridge.

It's little bit harder with the coconut oil but not too unhealthy when you make from lard.

I spread to a rice slice but you can eat with toast, or fresh bread.

Enjoy!!