CHEESY DUMPLINGS - SAJTOS NOKEDLI

If you have a dumpling or spatzle maker, this will be ready in record time. Make the dumplings, layer it with grated cheese, and stick it in the oven until the cheese melts. Meanwhile prepare the topping and you are ready. I would be hard-pressed if I had to pick between sajtos and tojásos nokedli. Both are fabulous! There are several variations, make it with only cheese and serve it with sour cream. Or scatter bacon bits or fried purple onions on the top or both. Either way this is one delicious meal. Serve it with a green salad.

CHEESY DUMPLINGS

1 batch of egg dumplings
1/2 cup hard white cheese, grated [I use white cheddar
1/2 cup shaved parmesan cheese
1/2 cup diced bacon
1 cup very thinly sliced purple onion

• Make the egg dumplings.

• Meanwhile set the oven to 375F.

• Rinse and drain the dumplings thoroughly.

• Butter a 9X12 inch casserole dish.

• Place half the dumplings in the dish.

• Scatter the hard cheese on top.

• Place the remaining dumplings on top.

• Scatter with parmesan cheese and place in the preheated oven.

• Meanwhile partially fry the diced bacon on medium heat.

• Add the sliced purple onions and fry, continually stirring until translucent.

• Remove dumplings from the oven as soon as the cheese melts.

• Add the toppings and serve.

STEFANIA CAKE - STEFÁNIA TORTA

Stefánia cake is a Dobos without the caramel. Stefánia can be filled with chocolate buttercream or Párizsi krém, and the top dusted with raw cocoa powder. Stefánia has one more layer than the Dobos, making it a six layer cake. To support 6 layers of cream, Stefánia has to have stable cake layers. I have seen two egg recipes that look more like cookie layers, but these cannot be as good as the Dobos. The starch component in Dobos, either from potato or from corn strengthens the cake layers and make for neat slices. This cake is best when thoroughly chilled.

This was a spur of the moment decision to make something for the love of my life last night and not having disposable aluminum pans, I baked the cake layers on parchment lined, buttered cookie sheets. The cake ended up rather small, but I was able to fit three layers on my cookie sheet. 

STEFANIA CAKE

1 cup flour, sifted
3/4 cup potato starch
1 cup sugar
9 eggs
1 tsp finely grated lemon zest
1 batch of cocoa buttercream
6 disposable aluminum cake pans
parchment paper
cooking spray
raw cocoa powder for dusting

• Preheat the oven to 350F.
• Line the six cake pans with parchment paper and spray with cooking spray.
• In a bowl, sift together the flour and potato starch.
• Add the grated lemon zest.
• In a large bowl beat the egg yolks and 1/2 cup of the sugar for 5 minutes.
• Gradually add the flour and potato mix to the yolk mixture.
• Wash the beaters and beat egg whites to soft peeks.
• Add the remaining 1/2 cup sugar and beat to stiff glossy peaks.
• Stir some beaten egg white into the batter.
• Gently fold in the remaining whites.
• Place the batter in the parchment lined cake pans.
• Bake at 425F for 5-6 minutes or until light golden.
• Remove from oven, loosen the edge and invert on wire racks.
• Peel off paper and let the cake layers cool completely.
• Fill the layers and spread the top evenly with cocoa buttercream.
• Dust the top with raw cocoa powder.
• Chill thoroughly before slicing

POPPY SEED NOODLES - MÁKOS TÉSZTA

I was making kakaós tészta and the dear wanted mákos tészta. Why not, both are simple noodle toppings. Just like palacsinta, everyone wants something different on their noodle. A coffee grinder or seed grinder is a necessary equipment to grind up the poppy seeds. You cannot use poppy seeds out of the bag. You don’t want to cook or soak them for this dish. They must be ground.

POPPY SEED NOODLES

broad egg noodles for 4
1 Tbsp butter

coffee or seed grinder is essential  
1/4 cup poppy seeds, finely ground
1/8 cup superfine sugar

• Bring a 4-liter pot of salted water to a boil.

• Add the noodles and boil until tender, 8 to 9 minutes. Drain.

• Pour the hot noodles though a large sieve and rinse under cold running water.

• Let the noodles drain completely.

• Melt the butter in the pot and return the drained noodles.

• Mix well to coat with butter. Cover and keep the noodles warm.

• Grind the poppy seeds in a coffee or seed grinder and mix thoroughly with the sugar.

• Transfer the warm buttered noodles to a large, preheated serving bowl.

• Sprinkle each serving generously with the sweetened poppy seed mixture.

COCOA NOODLES - KAKAÓS TÉSZTA

There is not a single photo on the internet. I saw a bowl of macaroni sprinkled with cocoa, but that is not kakaós tészta. Everyone is busy making the trendy stuff these days. What about the dishes we grew up with? Shame on you Hungarian bloggers, it looks like I will be the first one putting it on line and in English no doubt. Homemade noodles are the best, but you can use ready-made fresh or dry noodles as long as they are broad noodles. The type Hungarians call szélesmetélt.

COCOA NOODLES

1 batch of noodles 

2 Tbsp butter

1/4 cup raw cocoa

1/4 cup superfine sugar

• Bring a 4-liter pot of salted water to a boil.

• Add the noodles and boil until tender, 8 to 9 minutes. Drain.

• Pour the hot noodles though a large sieve and rinse under cold running water.

• Let the noodles drain completely.

• Melt the butter in the pot and add the drained noodles.

• Mix well to coat with butter. Cover and keep the noodles warm.

• Combine the cocoa with the sugar.

• Transfer the warm buttered noodles to a large, preheated serving bowl.

• Sprinkle each serving generously with the cocoa-sugar mixture.

BOOZY BAKED FRENCH TOAST

I made several challah for Easter and most of it was given away. From what little bit I had left I made half a recipe of Boozy Baked French Toast this morning. 

BOOZY BAKED FRENCH TOAST
1 loaf Challah bread in 1-inch slices
2-3/4 cups WHOLE milk
6 eggs
4 Tbsp sugar
1/2 tsp salt
1 Tbsp zest
6 Tbsp boozy flavourings, one or in a combination

Bailey’s, Cointreau, Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant), Grand Marnier…

• Start it the night before:

• Generously grease a 9×13-inch baking dish with butter.

• Whisk together milk, eggs, sugar, salt and booze of your choice.
• Arrange the slices in two tightly-packed layers in the pan.
• Pour the milk mixture over the bread.
• Cover with plastic wrap and refrigerate overnight. Bread will absorb custard.
• Bake in a preheated oven at 350F for 45 minutes, or until puffed and golden.
• Cut into squares and serve with maple syrup.
• Full recipe will serves six to eight people. Recipe was adapted from smitten kitchen.

STEFANIA MEATLOAF - STEFÁNIA VAGDALT

The Hungarian Stefánia vagdalt with the egg in the middle is a variation on meatloaf, but amazing what a different reaction it can get with a slice of egg inside it. I use my regular meatloaf recipe; the only difference is I stuff the meat with 4 hard cooked eggs. I cook the eggs with care, there must not be a green rim surrounding the yolk and the eggs should remain intact when peeled. I have the recipe for making the perfect boiled egg and it always satisfies. Stefánia vagdalt sometimes made with a sausage stick inserted into the meat loaf and that too is delicious.

STEFANIA MEATLOAF

4 hardboiled eggs, peeled
700 g lean ground pork
1 onion, diced
2 Tbsp olive oil
3 cloves of garlic, grated
salt and pepper to taste
1 Tbsp caraway seeds, finely ground
1 Tbsp dried parsley
2 tsp marjoram
2 Tbsp Hungarian paprika
2 eggs
1/2 cup fine breadcrumbs
cooking spray

• Some people grease the dish and sprinkle breadcrumbs on top. But this just makes a soggy mess out of the bottom half of the meatloaf. Use cooking spray instead and you can slice it or remove it from the baking pan within 5-10 minutes. 

• Make the perfect hardboiled eggs.

• Set the oven to 350F.
• Place 2 Tbsp olive oil in a non stick pan.
• Add the onions and sauté until translucent.
• Place the ground pork in a large bowl.
• Add the sautéed onions and the grated garlic.
• Add the salt, pepper, ground caraway seeds, marjoram, parsley and Hungarian paprika.
• Add the eggs and the breadcrumbs.
• With clean hands, combine the meat mixture really well.
• Peel the hardboiled eggs.
• Place half of the meat mixture on a board.
• Shape the meat into a long oblong.
• Lay the hardboiled eggs in a row in the middle.
• Cover the eggs with the remaining dough and shape it into a loaf.
• Spray an ovenproof dish with cooking spray. This is important.
• Bake the meatloaf at 350F for an hour.
• Serve it hot or cold.

CARROT OATMEAL MUFFINS

Adapted from a Canadian Living, claiming to be healthy muffins, low in fat and delicious. Their muffins were too small! I find this type of portion control a bit annoying, half of a decent sized muffin tastes better and is far more satisfying then a small whole muffin.

CARROT OATMEAL MUFFINS
2-3/4 cups flour
1-1/2 cups rolled oats, (not instant)
3/4 cup brown sugar
2 Tbsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup carrots, finely grated
1-1/2 cups milk
2 eggs
1/3 cup oil
2 tsp pure vanilla extract
cooking spray

• Preheat oven to 400F.

• In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.

• Add the grated carrot and whisk to combine.

• In separate bowl, whisk together milk, egg, oil and vanilla.

• Pour milk mixture over the dry ingredients.

• Stir mixture until dry ingredients are barley moistened.

• Spray a large 12 cup muffin tin with cooking spray.

• Fill 12 large muffin cups.

• Bake in centre of the preheated oven until knife inserted in the center comes out clean.

• Carefully loosen the edges of the muffins and tilt them in the pan.

• Let cool in pan on rack for 10 minutes.

• Transfer to racks and let cool completely.

GREEK POTATO CASSEROLE - GÖRÖG RAKOTT KRUMPLI

This is a fast dish and very tasty. The recipe is from a Hungarian cookbook and the flavours are surprisingly Greek. It originally called for feta only, but the taste was too sharp so I added some white cheddar and the improvement was significant. Don’t salt the meat or the potatoes, the feta provides sufficient salt to the dish.

GREEK POTATO CASSEROLE

6 red potatoes
2 Tbsp extra virgin olive oil
250 extra lean ground chicken
1/2 tsp marjoram
1/2 tsp thyme
1/4 tsp Hungarian paprika
75 g cream cheese
1/4 cup milk
1 cup feta cheese
3/4 cup white cheddar cheese

• Boil the potatoes in their jackets until almost tender.

• Meanwhile butter a medium sized baking dish and set aside.

• Place 1 Tbsp of olive oil in a non-stick skillet and add the ground chicken.

• Sauté the the ground chicken, stirring continuously until no pink is showing.

• Add the cream cheese and stir to combine.

• Add the milk, the marjoram, thyme and the Hungarian paprika and stir to combine.

• Remove from heat and set aside.

• When the potatoes are almost tender, remove from heat.

• Drain the potatoes and set aside to cool down a little.

• Set the oven to 400F.

• Crumble the feta cheese and grate the cheddar.

• Peel the potatoes and discard the skin.

• Slice the potatoes and lay the slices in the bottom of the buttered baking dish.

• Arrange the chicken mixture on top of the potatoes.

• Scatter the feta and the shredded cheddar on top of the meat.

• Place in the preheated oven and bake until the top is golden brown.

CARAWAY SEED SOUP - KÖMÉNYMAG LEVES

Every Hungarian should be well acquainted with köménymag leves. This was the dreaded soup while I was growing up, perhaps even more despised than rántott leves. Memories flooded me as I was preparing it and most of it was sad. My dad periodically lived on this soup for nearly three decades. Apa suffered from stomach ulcer before it could be cured with antibiotics. I remember him working in his laboratory, half doubled over in pain, my mother stirring the little pot for him in the kitchen. Sometimes he could only eat caraway soup; everything else would flare up his ulcer. Made with water, not with stock and there was no paprika or croutons to flavour it. Most Hungarians ate this soup when there was nothing else to put on the table. We have been married for nearly 45 years and this was the first time I made it. Making this soup was a spur of the moment decision, in other ways… a momentous occasion. Will I make it again? Maybe I will, my grownup tastes found it surprisingly tasty with croutons.

CARAWAY SEED SOUP

2 Tbsp oil
1 tsp caraway seeds
2 Tbsp flour
1/4 tsp Hungarian paprika
salt to taste
4 cups chicken stock
croutons to serve

• Place oil in a medium Dutch pot and add the caraway seeds.

• Sauté caraway seeds for one minute on low medium heat.

• Add the flour and keep stirring until flour begins to get a golden color.

• Remove from heat and add the paprika.

• Gradually add the chicken stock and keep stirring until flour is well blended with the stock.

• Taste it and adjust the salt. [the stock would have salt in it already]

• Bring soup to slow simmer and slowly simmer for 3-4 minutes.

• Remove from heat and cover pot. Let soup rest for 5 minutes.

• Serve piping hot with croutons.

SPROUTING LENTILS

Sprouting legumes is a new venture for me. The nutritional value of beans and lentils increases exponentially when sprouted. Digestion is easier and salads will taste better with sprouted legumes. Lentils begin to sprout on the second day and really come alive in three days. If you prefer long tails, keep the sprouting process going a few days longer. Refrigeration halts the sprouting process. Sprouted lentils keep in the fridge for two weeks, so don’t sprout more lentils than you are able to eat within that time period. To avoid bacterial contamination, cleanliness is essential when sprouting beans and legumes.

SPROUTING LENTILS

green lentils
water

• Place the lentils in a jar and cover with water.
• Cover the jar and keep out of sunlight.
• Next day drain off the soaking water and rinse the lentils.
• Tie a square of muslin or cheesecloth over the jar or secure it with an elastic.
• Place the muslin covered jar in a container at a 45-degree angle, so the water can drain out through the muslin. At this point, you do not want the lentils to stand in water.
• Run cold water through the muslin and rinse the lentils, shaking the jar.
• After rinsing drain out the water and put the jar back in the container at a 45-degree angle.
• Repeat the procedure twice daily for three days or until the sprouts are at a desired length.
• Rinse the spouts and drain them well in a colander.
• Place the sprouts in a clean container with a well fitting lid.
• Place in the fridge. The sprouts should last for about two weeks.

SALZBURG DUMPLING

The Austrian sweet dumpling with a lot of hot air, made from eggs, flour, sugar, and vanilla sugar. The egg whites are beaten and then gently folded into the rest of the ingredients. The distinct shape is from dropping the dough into several mounds with a LARGE spoon into a buttered baking dish. The size of the baking dish will determine how high the mounds can rise, if the baking dish is too large, it will spread first which will make for low dumpling. To get the height, the baking dish should barely accommodate the dough, but not so small that the dumpling overflows. Made from two eggs is sufficient for two people. Since the ratio is 1 Tbsp of flour and sugar for every two eggs, the recipe is easy to multiply.

Salzburg dumpling must be served and eaten right of way. It is quick to prepare, making it a perfect quick fix for soothing those sweet cravings or for treating an unexpected guest to something nice.

Make a trial run before serving this to guests to figure out what dish and how many eggs to use. 

SALZBURG DUMPLING
2 egg yolks
1 Tbsp flour
1 pkg. vanilla sugar
rind of 1 lemon, finely grated [optional]
2 egg whites
1 Tbsp sugar
butter or cooking spray
icing sugar for dusting

• Preheat oven to 375F.
• In mixing bowl, whisk together the egg yolks, flour, vanilla sugar and the lemon rinds.
• In a separate bowl beat the egg whites until soft peaks form.
• Add the sugar and beat until stiff peaks form.
• Add a little from the beaten egg whites to the egg yolk mixture.
• Gently stir to loosen up the egg yolk mixture.
• Gently fold the remaining egg whites into the yolk mixture.
• Butter or spray a baking dish.
• Using a large serving spoon, spoon the mixture into the buttered baking dish, making 3 equal mounds.
• Bake for 15 minutes or until golden brown.
• Sprinkle top with icing sugar.
• Serve immediately.