PALACSINTA (HUNGARIAN CREPES)
4 eggs, beaten
1 cup milk
1 cup plain seltzer
1 cup white or whole wheat flour
3/4 cup canola oil
1 tsp vanilla
1 heaping tbsp sugar
Grated lemon rind (half a lemon)
A pinch of salt
Combine ingredients well. Heat a shallow crepe pan on medium or medium-low heat and coat with non-stick spray or brush lightly with oil. Pour one ladle-full of batter to cover bottom of pan in a thin layer. Let cook until shininess disappears and edges lift slightly. Using a rubber spatula, gently flip crepe and cook the other side. Add spray/oil before each new crepe. Fill with melted chocolate, Nutella, sweetened cottage cheese, or a combination of apricot jam and finely-ground walnuts. Roll and serve hot.
COLD CHERRY SOUP
2 24-oz jars or cans of pitted sour cherries
1 cinnamon stick
1 slice lemon
1/2 cup sugar (or to taste)
1 cup (8 oz) sour cream
3 tbsp flour
Pinch salt
Combine cherries, cinnamon, lemon and sugar in a pot and bring to a boil. Separately, combine sour cream and flour. Mix well. Temper by adding 1/4 cup of boiling cherry broth into sour cream/flour mixture. Mix well again. Add sour cream mixture into boiling cherries SLOWLY, a little at a time so it doesn’t congeal, stirring constantly. Reduce heat to medium and simmer about 10 minutes, stirring constantly, until soup has thickened. Remove from heat and refrigerate. Serve cold.
RESTELT KRUMPLI (POTATOES WITH PAPRIKA)
2 large onions, chopped
2 or 3 cloves garlic, crushed
1 green pepper, sliced
1 tomato, chopped
2 lbs potatoes
1 flat tbsp paprika
Hungarian kolbasz (sausage), optional
Boil the potatoes in their skins, then peel and cut into chunks. Fry onions and garlic in oil until golden. Add green pepper and tomato. Remove from heat and add paprika. Add potatoes and salt to taste. Toss together. If using meat, add sliced sausage and simmer about 20 minutes.
NOKEDLI (DUMPLINGS)
2 eggs
½ eggshell water
Pinch salt
¾ cup flour
Mix together all ingredients and drop by teaspoonfuls into boiling water flavored with chicken soup powder, or boiling soup.
PAPRIKAS CSIRKE (CHICKEN PAPRIKAS)
2 medium onions, chopped
1 large green pepper, chopped
1 large tomato, chopped
Dark meat chicken, skinless
2 tbsp canola oil
1 heaping tbsp paprika
“ ½ little finger” csemege
2 tbsp water
1 tsp salt
Sauté onions in oil until golden. Add paprika, stir and cook 1 minute (don’t burn.) Lower heat to low and add chicken. Let it lighten, turning often. Add green pepper and tomato. Add salt and csemege. Add water. Cover and simmer on low for half an hour, turning and stirring occasionally.
KOROZOT (SPREAD)
1 bar full fat cream cheese
¼ onion, minced (or green onion finely diced)
½ tsp regular mustard
½ tsp red paprika
Mix all ingredients together until smooth. Refrigerate.
SARGA BORSO FOZELEK (YELLOW PEA STEW)
1 lb dried yellow peas
1 large onion, diced
2 tbsp flour made into paste with water
Salt
Sort and rinse peas. Cover with water in pot. Cook until very soft, about 30 – 45 minutes. Drain. Drip paste into peas. Cook for 10 minutes more. Fry onions until golden and add to peas.
More recipes coming soon