Express Cicken Pizza

That's why I call it express pizza, because it's ready in a flash. I bought the pizza base at the store and just mixed the tomato sauce cold.

Ingredients ( for 4 person ): 500gr Chicken Breast, 2tsp Chipotle Pasta, 2pcs Garlic Clove, 2pcs Green Pepper, 2tsp Ground Smoked Paprika, 250gr Mozzarella, 2tbsp Tomato Paste, 4pcs Baked Pizza Bases, 

Cut the chicken breast and green paprika into thin strips. Heat a pan with 2tbsp of olive oil. When it's hot, add the meat and paprika, season with a pinch of salt and ground black pepper, then fry for 10 - 12min, or until the paprika starts to soften. In a bowl mix the tomato paste and chipotle paste with the smoked paprika and the crushed garlic. season with salt, ground black pepper, and sugar, add 10tbsp of cold water and mix. Dry the mozzarella with kitchen paper and divide it into 4 parts. Make sure to dry all the moisture from the mozzarella, because if it is very wet it will make the pizza soggy. Put the pizza bases in a baking tray, spread them with tomato sauce, put the fried chicken breast and green paprika on top, and put the mozzarella on top. Bake the pizza in an oven preheated to 200C for 20min or until the meat and mozzarella are golden brown.

Lemon Fish with Spinach Sauce

You should know about me, that I love spaghetti. When we go out to eat,no matter what delicius food is on the menu, I always choose spaghetti. Can be simple carbonara or shrimp spaghetti, the point is that it should be spaghetti. This now I made it with spaghetti for myself, I baked potato slices for the boys. Can be made with any fish.

Ingredients ( for 4 person) : 4 Slices of Fresh Fish, 2pcs Lemon, 4pcg Garlic Clove, 150gr Spinach, 50gr Italian Cheese.

If you make it with pasta be sure to set aside 3dl of the pasta cooking water, because you will need it for the sauce. So, wash and dry the fish with a kitchen paper, then season with salt and pepper. I have fish seasoning, so I seasoned it with that. Grate the lemon peel and half of the garlic, then sprinkle it on the fish and set aside. Heat 2tbsp of butter in a pot, then add 1tbsp of flour and toast it, stirring constantly. Add 3dl of milk, the grated italian cheese and the washed and chopped spinach. Pour in the pasta cooking water set a side, grate the remaining garlic, season with pinch of salt and ground pepper, and cook until the sauce thickens. Finally, heat a large pan 1tbsp of olive oil, once hot, add the fish and fry for 3 min per side.

Miso Salmon with Avocado and Sriracha Mayo

Very simple salmon recipe, maybe slicing the vegetables took the longest. It was originally supposed to be made with sushi rice, but we don't like that, so we made basmati rice for it instead. I think it's a really relaxed, lighting - fast dinner even without a side dish.

Ingredients ( for 4 person ): 4pcs Skin On Salmon Fillets, 2pcs Avocado, 1pcs Cucumber, 3tbspWhite Miso Paste,4tbsp Mayonnaise, 1tbsp Sriracha Hot Chilli Sauce, 10gr Black Sesame Seeds, Spring Onion, Dill, Parsley - to taste.

So, I will not describe how to prepare the rice. I've made it countless times and it's up on the blog, so it's a bit boring. The bottom line is that I cooked the salmon, sliced the vegetables, mixed the sauce and it was done. Don't forget to wash and dry the salmon. So, mix the miso paste with about 2tbsp olive oil in a bowl. Add a little black pepper as a seasoning, then turn the salmon in the marinade and set aside. While the salmon is marinating, cut the avocado in half, remove the seed and scoop it out with the help of a spoon. Slice it put it in a bowl, then sprinkle a little lime or lemon juice on it so that it doesn't brown, then cover it with foil and set it aside until ready to serving. Cut the cucumber in half, no need to peel it, then scrape out the seeds with a teaspoon. Slice thinly, place in a bowl, season with a pinch of salt, ground pepper, sugar, mix and set aside until to serving. Put the mayonnaise and chili sauce in a bowl, add 3 - 4tbsp of cold water, mix up, then set aside. Cut the spring onion into rings, and chop the parsley and dill into small pieces. These are only needed for decoration. Heat a non - stick pan with a little olive oil. when hot, add the salmon skin side down and fry for 3min, then turn it over and fry the other side for another 3min. When ready, pile the sliced avocado and cucumber on top of the side dish, put the salmon on top, then sprinkle with the spicy sauce and sprinkle the top with sesame seeds.

                         

Meatball Soup

In traditional Hungarian cuisine, soup is eaten with every main meal. At a big weekend, the family lunch is always a bowl of broth on the table. The most popular and world - famous soup is the Hungarian Goulash soup. Since the majority of tourists in Hungary, if they sit in a restaurant, will surely choose the Goulash soup. If you ask a tourist what is their favourite Hungarian food is, they will always say Goulash soup. As a Hungarian, I also really like soup, but this time I didn't cook goulash soup, but meatball soup.

Ingredients: 90gr Pork Lard, 130gr Brown Onion, 3pcs Smoked Garlic Clove, 1tsp Whole Black Pepper, 300gr Carrot, 100gr Parsnip, 280gr Celery Tuber, 150gr Kohlrabi, 2cm Ginger, 3l Water, Salt, Ground Pepper - to taste. 

Meatball: 500gr Pork Mince, 1tbsp Pork Lard, 1pcs Egg, 1tbsp Panko Breadcrumbs, 1tsp Ground Caraway Seeds, 1pcs Garlic Clove, 90gr Brown Onion, Parsley, Salt, Ground Pepper - to taste.

 Heat the pork lard in a pot, add the diced onion, the crushed garlic and the black pepper. Add a pinch of salt and fry until the onion becomes translucent. When the onion has collapsed, add the diced vegetables and the whole ginger and fry for 2 - 3 min on high heat. Cover with water and cook on medium heat for 20 -25min or until the vegetables are fork tender. In the meantime, you can flavour it to your liking. In addition to the vegetables, we can add green peas and a few pieces of cauliflower florets, they also enhance the taste. When we had lunch, I realized what a shame I didn't include it. While the soup is cooking, make the meatball. Put the meatball ingredients in a bowl, don't forget to cut the onion into very small cubes. Season it thoroughly with salt and ground pepper, then shape it into balls the size of a ping - pong ball. They add it to the soup and cook the meatball for another 15 - 20 min.

Bolognese Potatoes with Basil Tomato Salad

Bolognese sauce, not with pasta, but with potatoes. I love these dishes, that look difficult but are very easy to prepare.

Ingredients ( for 4 person ): 500gr Beef Mince, 30ml Balsamic Vinegar, 20gr Beef Stock Mix, 2pcs Brown Onion, 2tsp Dried Oregano, 200gr  Canned Chopped Tomatoes, 2tbsp Tomato Puree, 4pcs Garlic Clove, 60gr Grated Italian Cheese, 100gr Cheddar Cheese, 4pcs Sweet Tomato, 8pcs White Potato, Basil and Parsley - to taste. 

Cut the potatoes from the skin into wedges and place them in a baking tray lined with baking paper. Season thoroughly with salt, ground pepper, smoked red pepper, sprinkle with olive oil, mix thoroughly and bake in the oven at 170C for 20- 25 min. Heat a large pan with 2tbsp of olive oil, add the minced meat, season with salt and ground pepper, and fry until the meat is crumbly. When the meat is browned, add the chopped onion and continue to fry until the onion is soft. Add the crushed garlic, oregano, canned tomatoes and tomato puree, the beef base dissolved in 200ml of water, season with pinch of sugar, and cook until the sauce thickens. When the potatoes are baked and the ragu is ready, divide the potatoes into 4 piles in the same baking tray, pile the tagu on top, sprinkle with grated cheese and return to the oven until the cheese melts on top. Make sure not to overbake as I did, because it will dry out. Pre[are our tomato salad, for which we cut the tomatoes into cubes and put them in a bowl, add the finely chopped basil and parsley. Season with salt, ground pepper and sugar, sprinkle with olive oil and balsamic vinegar to taste, then mix thoroughly. When serving, don't forget to sprinkle with Italian grated cheese.

Spicy Buffalo Fish

After a lot of pasta and meat, I brought a light fish meal. Not buffalo fish, just a simple basa fillet with salad and delicious sauce. I just made corn rice with it, but it's a great little dish for almost any side dish.

Ingredients ( for 4 person): 4pcs Basa Fillets, 15ml Cider Vinegar, 30gr Crispy Onions, 1tsp Dried Oregano, 2pcs Garlic Clove, 2pcs Lettuce, 1pcs Carrot, 1pcs Red Onion, 2tsp Ground Smoked Paprika, 100ml Mayonnaise, 50ml Sriracha Hot Chilli Sauce, 8tbsp Cornflour.

Wash the fish and dry it with a kitchen paper, then season and set aside. I have fish spice mix at home, I sprinkled it with this, but it is enough to season it with salt and ground pepper. While the fish is marinating, pick the lettuce leaves, wash them thoroughly and dry them, and finely chop. Peel and grate the carrot, peel the red onion and cut it into strips. When we are done with this, put the salad, carrot and red onion in a bowl, then put it aside until serving. Prepare the sauces. Put 20gr of butter in a small bowl with the sriracha chili and half vinegar, season with ground pepper and sugar, then put it in the microwave for 1min. When the melted, add 1tbsp of cold water and mix thoroughly, and set aside. Put the mayonnaise in a small bowl, the crushed garlic, the oregano and the other half of the vinegar. Season with salt and pepper, add 1tbsp of cold water and mix. Put the corn flour and smoked paprika in a bowl, sprinkle salt and pepper and mix. Heat a non stick pan with a little olive oil. When it's hot, roll the fish in the spicy flour, then fry for 6 - 8 min or until it's not crispy. When serving, sprinkle with the dressing and sprinkle with the crispy onion.

Greek Lamb Raguot Baked In Bechamel Sauce

During our moved abroad, we had the opportunity to eat lamb. In Hungary, pork and chicken are mostly eaten. Beef is rarely eaten, mutton even less often, and lamb is not eaten at all. Unless we sit down in a fancy restaurant and eat a steak or lamb chops.

Ingredients: 500gr Lamb Mince, 2pcs Brown Onion, 100gr Cheddar Cheese, 2pcs Smoked Garlic Clove, 70gr Tomato Paste, 300gr Tortiglioni Pasta, 1tsp Ground Cinnamon, 1tsp G round Oregano, Salt and Pepper - to taste.

Roast the lamb in a very hot, non stick, dry pan for 10 - 12 min, or until the meat is browned or crumbly. When the meat is browned, add the diced onion, the crushed garlic with a pinch of salt, and ground pepper. When the onion has softened, add cinnamon, oregano and tomato paste, pour 600ml boiled water and cook until the ragu thickens. You can season it thoroughly with salt, pepper and, if the tomatoes are sour, a little sugar. ( We don't like cinnamon in salty food, so I just added a pinch of cinnamon. But if you don't like it at all, don't include it.) Cook the pasta in lightly salted water, then dry and set aside. Don't forget to set aside a cup of the pasta cooking water. For the bechamel sauce, heat 4 tbsp of olive oil in a medium saucepot over medium heat. Add 40gr of flour, stir frequently and fry until the flour begins to browned.,  then  add 500ml if milk and cook until the sauce thickens. Grease a heat resistant bowl with butter, pour the lamb ragout into it, add the cooked pasta, mix thoroughly and pour over the bechamel sauce. Sprinkle the top with grated cheese, then bake in a preheated oven for 20 - 25min,or until the top is golden brown.

Hortobagy Meat Pancakes

This is also a traditional Hungarian dish such as Tomato Cabbage, Bakonyi Pork Slice and Szekely Cabbage, and Creamy Potato Salad with Fried Chicken Wings. It is also very easy to make, not as complicated as it seems at first glance.

Ingredients: 1kg Minced Pork, 40dkg Cheddar Cheese, 2pcs large Brown Onion, 1pcs Tomato, 1pcs White Paprika, 2tbsp Pork Lard, 4pcs Garlic Clove, 4tbsp Sour Cream, 2tbsp flour,  1tbsp Ground Red Pepper, Salt, Ground Black Pepper and Ground Caraway Seeds - to taste.

Pancake: 50 - 60dkg Fine Wheat Flour, 2pcs egg,  About; 500 - 600ml Water, 

Fry the finely chopped onion in a pan, in the hot pork lard with a pinch of salt until glassy. Stir in the ground paprika, add the minced meat, the crushed garlic, sprinkle with salt and ground pepper, and ground caraway, and cook until the meat is browned. Add the diced tomatoes, the white paprika cut into rings, and pour enough water to cover the meat. You can season it with salt and ground pepper, and you can also add 1tbsp of red paprika cream. Cook for 45 min to 1 hour. While the meat is cooking, prepare the pancakes. Put the flour and eggs in a bowl, add a pinch of salt and sugar, pour in a little water and mix until smooth with an electric hand mixer. Slowly add the rest of the water, and just enough to get a thick smoothie - like liquid. Heat a few drops of sunflower oil in a pan. When hot, add 1 ladle of batter and fry the pancakes. ( Put oil in the pan before each pancake.) When our pancakes are cooked and our stew is ready, we fill the pancakes. Strain the juice of the stew - do not throw it away, because you will need it - and grate the cheese. Put 1 - 1-5tbsp of minced meat in  each pancake, sprinkle with a little grated cheese and roll up. Place the filled pancakes in a pan greased with butter. Sprinkle with the remaining grated cheese, pour a little of the juice on top, put a few cubes of butter on a top, and bake in a preheated oven until the cheese melts on top. Heat up the juice of the stew that we sat aside before. Mix the sour cream and flour until smooth and add to the boiling juice, and cook until the juice thickens. 

Cod with Quick Hollandaise and Butter Rice

The essence is not in the kale and rice, but in the fish and the sauce. I suddenly noticed that dinner was ready, so quick and easy.

Ingredients ( for 4 person): 4 Slices Cod Fillet, 2pcs Smoked Garlic Clove, 300gr Basmati Rice, 240gr Shredded Kale, 100ml Mayonnaise, 30ml White Wine Vinegar, 2tsp Sweet Mustard,  Dill - to taste.

First, we melted about 50gr of butter, and 2 tbsp of olive oil in the pot. Once hot, add the rice, fry for 1- 2 min, then pour 500ml of water. Season with salt and pepper, and cook covered on low heat, until the rice absorbs the water, and the rice is soft. Set aside until serving. Wash the kale thoroughly and dry it. Heat a little olive oil in a large pan, then add the crushed smoked garlic and fry for 1 - 2 min. Add the kale, season with salt and pepper, and sprinkle with a little water and cook until the kale is soft. Dry the fish with kitchen paper, and season with a pinch of salt, pepper and little fish with spices. Heat a non stick pan with a drizzle of olive oil over a high heat. Once pan is hot, add the fish, and cook for 4 -5min, on each side it until cooked through. Melt 80gr butter in a pot, over a low heat. Once melted, remove the pot from the heat, and add mayonnaise, mustard and vinegar, and chopped dill. Season wit salt and pepper, and stir until the sauce thickens.

Jerk - Spiced Crispy Pork Belly with Slaw and Rice.

For those who like pork,here is a recipe with cabbage salad.

Ingredients (for 4 person): 600gr Pork Belly, 2pcs Brown Onion, 50gr Jerk Paste, 320gr Carrot and Cabbage Slaw Mix, 2pcs Dried or Fresh Bay Leaf, 0,5tsp Dried or Fresh Thyme, 100ml Mayonnaise, 260gr Basmati Rice, 30ml White Wine Vinegar.

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss - cross pattern by drawing a sharp knife, deep through the skin to reach the meat below and season with a generous pinch of salt. Heat a large wide - based pan over a high heat, once hot, add the pork belly, fat - side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side. Preheat the oven 180C .Peel and chop your brown onions into wedges. Add half your jerk paste and your dried thyme to a bowl with half your vinegar, a drizzle of olive oil and generous pinch of pepper. Add the pork belly and give it a good mix up. Cut 2 pieces of tin foil per pork belly approx., the size of A4 paper. Lay the onion wedges in the middle of the 2 pieces of foil, and top with your bay leaves and the browned pork. Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcels to a baking tray. Pour 150ml boiled water around the pork. Put the tray in the oven for 45 - 50 min or until the pork skin is crispy and the meat is cooked through and tender. Meanwhile, combine your carrot and cabbage slaw mix and mayo in a bowl with the remaining vinegar and a pinch of salt and pepper. Combine the remaining jerk paste and 2tsp sugar in a clean bowl with a pinch of salt and pepper. Meanwhile, add your basmati rice to a pot with a lid with 450ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 15min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside -lid on - to steam until serving. Once the pork is ready, transfer it to a clean chopping board and slice. Add the cooked onion and any pork juice to the bowl with the jerk paste.