From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking - with recipes adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
Click on the Cookbook for the Recipes
Felvételeim nyilvános publikálása engedély nélkül nem használhatók.
RED PEPPER PASTE – PAPRIKAKRÉM
Provided you can get it, Hungarian paprikakrém is expensive here. It comes in tiny tubes sometimes in jars, and can range from regular to very hot and they tend to be on the salty side. Hungarian pepper paste may be used instead of paprika, but the homemade version is not strong enough for that, not unless it was made from Hungarian red peppers. I don’t add salt to it and that way I don’t have to adjust the dish I am adding the pepper paste to. A tablespoon or two of this slightly smoked flavoured paste adds an extra layer of taste to pörkölt or gulyás and many other paprika based dishes.
4 roasted red peppers
2 Tbsp Olive Oil
1 tsp red wine vinegar
• Place all of the ingredients in a food processor and pulse grind into thick sauce.
• Pack into a tiny sterilized jar with a well fitting cap.
• Keep it refrigerated.
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.