Turos Teszta (cream cheese pasta) - Hungarian recipe

Turos Teszta - pasta with cream cheese

I love the simplicity of this dish that speaks of winter comfort.  My mum taught me this recipe in my teens when my sister and I had to take turns to cook each weekend.- it is usually made with fettuccini, bacon, sour cream and cream cheese.

I made this dish last night and have, over the. years, adapted it to bring in a range of extras. i dont use a measure and go by quantities i want for the number of people, adjusting the additions accordingly with regard to balance and taste.  

This recipe is well-suited to being a vegetarian dish by leaving out the bacon and sausage and adding other vegetables.  Questions? ask away.

INGREDIENTS

• Fettuccini - i used Guzzi egg fettuccini (half a pack)
• smoked bacon - chopped into squares
• chorizo - chopped into half circles
• red onion - thinly sliced 
• carrot - chopped into squares or half circles
• mushroom - chopped into small squares
• broccoli tops - finely chopped
• cream cheese - i used 200gms * cottage cheese can be used
• sour cream - i used 200gm

METHOD

• put on a pot of water to boil
• prepare red onion, carrot and mushroom by chopping them into squares or thin circles/half circles and place into hot oil in a fry pan.
• move on to chop the bacon into squares and chorizo into circles and add to the frypan
• add fettuccini and salt to boiling water in pot, cook until al dente and drain
• place cream cheese in microwave until softened
• stir sour cream into the softened cream cheese
• fold the cooked fettuccini into the cream cheese mix then stir in vegetables until well mixed
• stir in most of the finely chopped broccoli
• serve in a bowl with a sprinkling of finely chopped broccoli on top

Jó étvágyat!  

(i wish you good appetite)

love this idea - recipe

recently moved to the country and more natural ways to clean and what is disposed of is top of mind ...we have water tanks and a septic tank which requires gentle cleaning products for it to work well.

Hungarian Meat Soup - Husleves - recipe

Husleves - pronounced 'hoosh lehvesh'

This time last year we both caught a cold this week so I am making this hearty, fullsome soup. Trying to avoid that side-aching, hacking cough that comes with a cold and lingers. This recipe is on the list with the others, accessible here.  I always make Nokedli to go with it.

and, as always, there is a bag of goodies, from all this soup making, for #Snowcone - catch up with her (our dairy cow in retirement) here on our you-tube channel.

                                                                                                                                        STUDIO WORK - did you see the 'pocket finds' i have been doing over the last few weeks. There is one post here and the other is here. It is something i have always done but really happy to find the perfect name    for the activity (thanks to Tara Axford).   See THIS POST of a few #pocketfinds and    some are going onto instagram.                                                                                                                                                                         i would love to hear your thoughts.                                              

HUS Leves - Hungarian meat soup - recipe

I love the aroma as this dish cooks, long and slow.   and I love the taste.

I use quantities of any ingredient without measure - put in as much of any to suit.

This recipe makes a great chicken soup or osso bucco (replace beef) - serve with nokedli, (homemade Hungarian noodles) or if you prefer, pasta noodles.   

*you can use beef, chicken or osso bucco.

Ingredients

• *beef chuck and/or brisket - cubed
• marrow bones
• 3-4 pieces of chicken with bone and skin (thighs and breasts or whatever you prefer)
• a stock pot filled ½ way with cold water
• 1 large onion in whole, unpeeled
• 2-4 cloves of garlic, peeled
• 12 peppercorns, salt
• fresh parsley
• 4-5 celery stalks, preferable the internal stalks with the leaves
• 6 whole carrots, cleaned 4 whole potatoes, peeled

optional:
add parsnips, peeled but whole, 1/2 celery root, peeled, mushrooms

METHOD:

• Soak the beef in cold water for 30 minutes, drain.
• While waiting for the beef to soak, wash chicken parts, set in pot with cold water. Add the beef meat and bones and more fresh cold water if necessary. Begin cooking on low heat.
  Do not let the water come to the boil. Allow the soup to sweat instead of simmer. Small circles of fat will come to the surface and vibrate. Do NOT at any time stir the pot!
• As the soup sweats, scoop the scum that floats to the top, with a slotted spoon.
  When you think no more scum will come to the top add the salt, fresh parsley, garlic, and peppercorns.
• Wash the whole onion and then cut out the root end and add to the pot.
• Peel and wash all the other vegetables, but do not chop them, [keep them whole]. Set them aside for use later.
• Let the soup sweat for 2-3 hours.
• When the meat in the soup is getting close to being tender add the carrots, potatoes, parsnips, celery. Do not raise the heat. Let the soup sweat.
• When the soup has been sweating for six hours or more and the meat and all the vegetables are tender,
  very gently pour the broth through a large fine sieve into a clean soup pot. Let the meat and the vegetables cool a bit.
  
• Cut the breast meat into serving size pieces. Keep the thighs as they are but remove and discard all the
  skins. Put the meat back in the soup. Gently heat the meat and vegetables and then the soup is ready to serve.
• Boil water and cook the nokedli or the noodles. Drain and place in the soup bowls and ladle some clear broth over it. Arrange the meat and vegetables over the top of the noodles, sprinkle with salt and serve with toast.  The image below is how my soup finished up and i made nokedli (homemade Hungarian noodles).

Jó étvágyat! Enjoy your meal!

NOKEDLI (sometimes called GALUSKA) - homemade noodles - recipe

Nokedli is pronounced 'nor-cad-lee'.  

Galuska is pronounced 'gaa-loosh-ka' 

It is basically a free-form egg noodles made with dumpling ingredients - quick and easy using a one-step process.

INGREDIENTS:

• 1 and half cups self-raising flour, or 1 cup bread flour.**
• quarter teaspoon salt
• 2 large eggs
• 2 tablespoons sour cream or yogurt (adjust as required)
• 2 tablespoons milk (more or less) (adjust as required)
• butter for serving

** i have used half flour and half semolina which gives a different texture.

METHOD:

• Mix flour and salt together in a bowl.
• Add eggs and sour cream, stir the mixture to combine.
• Stir in a tablespoon of milk at a time until your dough is soft, not runny.
• When you are ready to make the Nokedli, bring a large pot of salted water to the boil.
• put the dough on a wet wooden board and then use the back of a knife to cut small pieces into a pot of boiling water ***
• Do this in small batches so you don't end up overcooking the Nokedli. 
• The dumplings will float to the surface in 30 seconds which tells you they are cooked.
• Use a slotted spoon to remove from the boiling water and transfer them to a bowl. Cover to keep warm.
• Serve Nokedli tossed with butter or a little olive oil to keep them from sticking together.

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NANTUCKETT CRANBERRY PIE (WITH WALNUTS) - recipe

Chop enough cranberries to make 2 cups

enough walnuts to make 1/2 cup
place all on the bottom of a 10" pie plate
add 1/3 cup of sugar (1/4 if you like it sweet)
mix 2 eggs, 3/4 cup melted butter,1 cup sugar, 1 cup flour, 1 t almond extract stir till smooth

pour over mixture and bake for 40 minutes at 200 degrees celsius you can substitute with plums, peaches, pecans and chocolate chips serve warm with cream and/or ice cream.

Image and Recipe from our friends in the USA ... Glenn and Kelvin.

 

Mum's Hungarian Recipes (and other favourites)

I had the idea to post my mum's recipes here on the blog - a record that is not lost of recipes i  wrote down in my 20s when i learned to cook each dish. A record to pass on to friends and family.  My sister and i took turns, under mum's guidance, to learn and cook each weekend. Dad always said 'not enough salt'.    

You can find them ALL here - a list of individual dishes linked to the full recipe for each. A single place to find them all.  The list will be regularly updated - keep an eye out and do let me know if you try any and what you think.

and always, when cooking, there is a bag of goodies for #snowcone.

Mum's Hungarian Recipes

 I will post here from time to time my mum's recipes - Hungarian - rich with cream and paprika, comfort foods and fabulous cakes and sweets. 

in my 20's i wrote down recipes as i learned to cook them and i still have the hand-written cards and sheets of paper.

A place for friends and family to find some ideas and different flavours to try.

occasionally i post some of my own favourites.

xxx