MY COOKBOOK

MY COOKBOOK
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20.11.13

ZERO DESSERT

 
Flu season is upon us, but I hope the flu shot will work its magic. When I had the croup my mother made a tent in the middle of our room, [igen nem volt gyerekszobám] and placed a large pot of hot chamomile tea in the middle. Then she made me lean over it and put a towel over my head and kept repeating INHALE! The other thing she did was make us a whipped concoction from egg yolks and sugar. I liked that. And that was the tradition I carried on to my children. We call it zero dessert. We came by the name quite by accident and it stuck. Susie was at the age when a child asks a lot of “what is that” and “why is that”. After a while you give random answers, such as “ask your father” and “just because”. Naming everything “thing” does not always work. So as I handed her a mug of this “thing” she asked me what it was and  I told her it was “zero dessert”.
 
Susie was always a beauty

Today I remembered my youngest asking a while back for the zero dessert recipe… and well here it is. To every egg yolk add 2 Tbsp of white sugar and beat it vigorously for 5 minutes. That means high speed on the electric beater. The egg will become frothy, but because of the concentration the sugar will not dissolve. So when you eat it, it is smooth and yet scrapes the infection off the throat giving a sense of relief plus you get a nice burst of energy at the same time. Zero dessert has no medicinal value except for some strange reason it makes you FEEL better. And that’s the Zero Dessert.

1 egg yolk
2 Tbsp sugar
 
• Place the ingredients in a small bowl and beat vigorously for 5 minutes or until the concoction expands and becomes thick and creamy. Best to use an electric hand beater.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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