PINCHED NOODLES - CSIPETKE
Csipetke is neither noodle nor dumpling.
It's a bit of each but not quite one or the other.
1 cup flour
1/2 tsp salt
1 large egg
1 tbsp oil
• Mix the flour and salt.
• Stir in the egg to make stiff dough.
• Sprinkle in a few drops of cold water if needed.
• Knead until smooth.
• Cover and let dough rest for 30 minutes.
• Roll into strands.
• Pinch or chop into small pieces.
• Roll the dough between the hands.
• Set them on a board to dry, not touching.
• To cook them; drop into simmering soup.
• Cook noodles for 15 minutes or until tender.
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- CREPE FILLINGS
- CREPES - PALACSINTA
- HUNGARIAN CURD CHEESE NOODLES - TÚRÓS CSUSZA
- ROUX- RÁNTÁS
- ALMOND THIMBLE COOKIES
- PINCHED NOODLES - CSIPETKE
- PORK PATTIES - FASÍRT
- EGG DUMPLINGS - NOKEDLI
- BEEF PAPRIKA - MARHA PÖRKÖLT
- APRICOT GLAZE
- CURD CHEESE DUMPLINGS - TÚRÓGOMBÓC
- COTTAGE CHEESE CUSTARD SLICES - TÚRÓS KRÉMES
- CHOCOLATE SHORTBREAD
- HOMEMADE VANILLA SUGAR
- LAYERED POTATOES - RAKOTT KRUMPLI
- POZSONY NUT CRESCENTS – POZSONYI KIFLI
- EMPIRE COOKIES
- CUTTING BAR COOKIES
- FARINA SOUP DUMPLINGS - GRÍZ NOKEDLI
- HUNGARIAN CURD CHEESE – TÚRÓ
- CLEAR BROTH ASPARAGUS SOUP
- LIGHT BANANA CAKE
- FLUFFY BROWN SUGAR FROSTING
- ROASTED HALF TURKEY
- 100 % WHOLE WHEAT BREAD
- TURKEY DRESSING
- RUSTIC WHITE BREAD – HÁZI KENYÉR
- BREADED CHICKEN - RÁNTOTT CSIRKE
- FILLET of SOLE IN PARCHMENT
- STUFFED EGGS - TÖLTÖTT TOJÁS
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