150 g butter about
2 tbs mustard
3 tbs paprika powder
caraway seeds, beer
1 small cutted onion
1 piece smashed garlic
small salt
1 red, 1 yellow capsicum, 2 green-pepper
If the spread is not soft enough, add a small amount of beer.
Add the finely chopped onion, and smashed garlic, the caraway seeds, and little salt.
Fill the empty capsicums, and green-pepper with the spread.
Cut it for thin slieces and put to a plate.
Keep it in a fridge.
The spread is good for breakfast on a bread too.
This spread goes well with a full bodied wine.
80 g ( 5 tbs) oil
15 g ( 1 tbs) paprika,
salt,
garlic,
caraway seeds,
800 g potato
140 g green pepper
60 g ( 1 small ) fresh tomato
6 portions of soup pasta
Cube the meat into 1 - 2 cm (1/2-3/4 in)
pieces.
Fry the chopped onion in the oil until it is golden yellow.
Lower the heat, then add the paprika, stir it rapidly, add the meat, keep
on stirring, add salt. When the meat is browned and all liquid is evaporated,
add the caraway seeds, finely chopped garlic and a small amount of cold
water, cover, and braise the meat slowly.
Stir it occassionally and add small quantities of water if necessary.
The meat should be braised, not boiled.
While the meat is cooking, cube the potatoes, green pepper and tomatoes
into pieces 1cm ( 1/3 in) in size and prepare the dough for the soup pasta
( csipetke).
Just before the meat is completely tender, reduce the pan juices, add
the cubed potatoes, let them brown slightly, add the green pepper and
tomato.
When the potato is almost cooked and the soup is ready to be served, add
the pasta (csipetke), and adjust the quantity by the addition of water.
Soup pasta: 80 g ( _ cup ) flour, 1 egg, salt Prepare a stiff dough from
the flour and egg ( do not use water).
On a floured board roll it out. Then with floured fingers pinch small
fingernail size bits out of it.
( the Hungarian word csipetke means pinched pieces).
Add the bits to the boiling soup, and
stir.
The pasta will be cooked when it comes to the surface of the soup, in
about 2-3 minutes.
‘Cottage-cheese dumpling (Turogomboc)‘
2 eggs
100 g semolina
2 tbs flour salt
30g margarine
50g breadcrumbs
2dl ( 1 _ cups) sour cream
Boil salted water in a large saucepan.Form dumplings 4-5 cm in diameter ( 2 in) with wet hands.
Cook the dumpling in the boiling water until it comes to the surface ( about 10 minutes).
Meanwhile melt the margarine and lightly brown the breadcrumbs.
Drain the dumplings with slotted spoon, place them on a preheated platter, top them with the breadcrumbs and the lukewarm sour cream.
Some people like to sprinkle confectionerΥs sugar on top of the dumplings or add some apricot jam, others prefer the dumplings without the breadcrumbs.
‘Salty cottage-cheese cake (Turos pogacsa)‘
300 g flour
250 g margarine
salt
1 egg yolk,
shredded cheese
Leave the dough for an hour or more in the fridge.
Put the dough to a floured plate and roll ir out. Cut out small round shapes ( about 20).
Spread them with the egg-yolk, put the shredded cheese to the top. Put them to a floured pan and to the preheated 220 C ( 450 F) owen for about 20 minutes, or when you see that the top becomes golden yellow.