| ‘Soup:
Green-bean soup with dill ( Zoldbableves)‘
|
| ήΏ |
1 bunch of dill
2 tbs oil or butter
600 g green-bean
1 small onion
1 garlic
2 tbs flour
2 dl sour-cream, or yoghurt
1 tbs honey, 1 tbs
lemonjuice
salt, paprika
|
| μθϋ |
Trim the green beans and cut into 2 cm (2/3 in) pieces.
Ligthly brown
the finally chopped onion and garlic in the oil.
Put to the top the
beans, fill up with water. Boil until 15 minutes.
Mix the flour and
sour cream and the chopped bunch of dill, and stir into the boiling green beans.
Add the honey, the lemonjuice, salt and paprika. Bring to a boil once
more.
Serve with sour cream on the top.
|
‘Main
dish: Braised Lentil ( Lencsefozelek)‘
|
ήΏ
400 g lentil,
2 tbs oil
1 tbs flour
1 garlic
? onion
1 ts mustard
1 bay-leaf
honey, lemonjuice, salt, paprika, salt
|
μθϋ
Wash the lentil, and let it stay in cold water
for a couple of hours.
Put into a pot, fill up with water, add some
salt, the bay leaf and boil about 15 minutes.
Brown the flour in the
oil, add the chopped onion and garlic, paprika, and mix with the lentil.
Flavoured with the lemon, mustard, and honey.
Boil one more minute.
Serve with smashed potato, with chopped parsley on the top.
|
‘Pureed
Spinach: served with cutted toast‘
|
| ήΏ |
1 kg spinach
2 tbs oil
2 tbs
flour
2 dl milk, or cream
1 garlic
salt, pepper, nutmeg
|
μθϋ
Wash and trim the spinach, boil in water for 5 minutes.
Pureed with
mixer. Brown the flour and the smashed garlic in the oil.
Put the pureed
spinach, add the milk, add the salt, nutmeg and pepper. Mix well, cock another
2 minutes.
Serve with light toast
|
