I have not even realized that my neighbor has chickens until he has come over and gave me some fresh eggs. I told him that in the future we shall buy the eggs from him and not from the store so we can be sure to always have fresh eggs. In the happiness of having fresh eggs, I decided to make for dinner one of favorite childhood dishes, homemade dumplings with eggs and fresh salad. We used to eat this dish around May when I was a child when you could already buy fresh salad at the vegetable shops. My mom has made this dish all the time so I learnt from her how to make dumplings that are not sticky. I had nice memories coming back when I prepared this dish. And the view that you have when the eggs are scrambled is not comparable to store eggs, they were beautiful yellow. Attention, this dish you must serve when it is ready, as it is best eaten immediately.
Beef hunter style used to be one of my childhood’s favorite dishes and it did stay so, because my dad used to make it always very tasty. I wanted to show you with the platting that from this dish you can make out a real festive dish. My hunter style beef is different from others in that I serve also caramelized vegetables (the same as there are in the sauce) with it.
This is a real filling dish, it may be a good idea for a Sunday family lunch. I love in this dish the caramelized onions and the meat that is crispy from the outside and nice grilled and soft from the inside. And after all, I love the potatoes that have crispy well baked edges. The tastes harmonically combine and bake together in the oven.
We can cook the goulash outside in nature, but if we do not have the opportunity for that, we can easy make it inside over the cooker too in a pot, it should be as tasty as outside. Together with the dumplings it will be a very filling dish. If we can, go outside and cook in nature, this could be a nice activity with your family together on Easter.
I am keen on kale. It is an excellent source of calcium and Vitamin A besides, it has also a high content of Vitamin B. The darker its color is the more intensive its taste is and the higher its chlorophyll content that is the hidden sun energy and source of life. Kale you can get all the year round and you can make so many different dishes out of it. Now I recommend you a simple layered kale that is not only colorful and good looking dish, but is is really delicious.
This dish brings good memories of my grandma. And of course the half done aluminum spoon that she used to make the dumplings with, as the spoon got half size (half of it was basically gone) by the dumplings making… Already the smell of my grandma’s soup was attarctive, but the taste was just incomparable. This can be a main dish for people on fasting. But the others will not miss meat from this vegetable soup dish either.
Kale & potatoes used to be not one of my favorite childhood dishes but by now I got to like it so much that I make it quite a lot. My German husband does not like our Hungarian style vegetable sauces so to him I always „sell them as a thicker soup. This vegetable sauce is special because I thicken it with its own vegetables and some sauce with a help of a mixer.
In my childhood we used to eat this tasty, filling and cheap dish after a good soup at my grandma’s. I watched my grandma making the dough and then she did involve me in the formation of the dumplings after she rolled them out. Most of the recipes on the internet also have an egg added as an ingredient but I have learnt from grandma that it needs only cooked potatoes, flour and salt that makes this dumplings. Some people also add a bit of baking powder too, it brings them a little higher. We like to eat it pure only with some salt however it can also be a nice side dish with a thick beef stew or with roasts too.
Pancakes is one of my temptations. Whenever I smell it getting made, I immediately have a desire for it. And for me the filling does not matter, I like it all. I have quite a routine in making them, it takes me a short 20 min. However, I like if the dough can rest a bit before frying them.
My daddy used to make this dish when we were children, I have learnt to make it from him. I have only modified a bit on it. He used to make it always with pork, I have made mine with beef, and I mix mushroom to the lecso based stew. So this way, we eat a some more vegetables and it is healthier