I used all parts of the beetroot during my cooking. I made a colorful spring salad where I put the beetroot itself and the stems. I blanched the stems and the leaves and I baked the beetroot itself. The end result is very tasty and it is also very healthy. This dish is a perfect choice, even if you have guests since it is served cold so we can prepare it in advance.
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.
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.
I like to bake pizza at home because it has a nice smell that brings an Italian mood into our kitchen. But it is also good to get rid of the leftovers of the fridge since we can put everything on the pizza just depending on our creativity. I had at home some beef at home (about 150 g), from which I have made a thick Bolognese sauce so part of the pizza I used that sauce. For the other part I have used some ham. I had some mushrooms, corn and a lot of cheese to put on.
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
This combination of food can as well be part of a Sunday lunch. I have been using free-range chicken, this you can feel on its taste. I have cut up the potatoes with a French fries cutter that makes all pieces equal. A good advice for grilling vegetables in a pot is that you should never salt them in advance, only when they are ready. If we salted it, it would release all the liquid they have and then we would not be grilling them but rather steaming them. I have pulled the chicken on a special ceramic so that the skin can get everywhere crispy.
From twelfth-night till cremation is the time of carnival. This the time to party to attend balls, eat and drink. So the traditional meals this time of the year contain a lot of meat so that after drinking alcohol, these heavier dishes can help to settle the stomach, body and the soul when you are having hangover. Let’s start the carnival dishes with a traditional smoked pork leg soup, which I had learnt how to make from my dear father, so cooking it brings back nice memories too.