I have earlier in a post I have written you how I make tiramisu. Just and only without raw eggs and with xylitol. I use whole-wheat baby sponge. It is an excellent dessert for guests too.
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.
I have bought some spring parsnips that was full of parsley. This gave the idea to cook a cream soup out of it. The fresh characteristic taste of the parsley was well compensated with the butter and the cream. The garlic crouton harmonizes well with the soup.
When it is asparagus season, it does not matter whether it is white or green, we like to have it both on our menu, so I make either a soup or some side dish out of them. Asparagus is a very healthy vegetable. It is an excellent detoxifier due to its high potassium content since it has a diuretic effect. Further on asparagus contains calcium, phosphorus, iron, sodium, beta-carotene, folic-acid and C-, B1-, B2-, B6- vitamins. It is also reach in trace elements. So I can only encourage everyone to make some asparagus dishes. The below simple and colorful soup can even be a main dish for dinner.
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.
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 a healthy and really tasty dish. The crispy home-made croutons and the celery chips are especially well going together with this creamy soup. This dish is a guarantee for the fact that celery roots harmonize well with nutmeg.
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.
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.