Chorizo and Tomato Tart

I haven't been here in a long time... We ate because I cooked, although not very photogenic food, this is an older recipe of mine, a quick puff pastry. So it looks like everything is back to normal, I'm cooking and taking photos again.

 

Ingredients ( for 4 person ): 1pcs Puff Pastry, 200g Diced Chorizo, 1tsp Dried Oregano, 2pcs Garlic Clove, 1tsp Smoked Paprika, 2tbsp Soft Cheese, 2pcs Tomato,

Put the soft cheese in a bowl with grated garlic, smoked paprika and oregano, add 2tbsp of warm water, season with salt and ground pepper, then mix thoroughly. Roll out our puff pastry and divide it into 4 halves, and put it in a baking tray lined with baking paper. With the tip of knife, cut a 1cm border into the edge, taking care not to cut into it, just scratch it, then we prick the inside with a fork. Spread the inside of the border with the mixed cheese, then place the thinly sliced tomatoes on top, and bake in a preheated oven  ( 200C/ fan ) for 10min. After 10min, take it out of the oven, sprinkle the top with chorizo, then put in back in the oven and bake it until it turns a nice brown. I serve pasta, pizza or puff pastry with some kind of green salad, I usually add racket, but now chose this baby leaf salad. I wash the salad, dry it and put it in a bowl, then sprinkle it with olive oil, balsamic vinegar, sprinkle with a pinch of salt, ground pepper and sugar, then toss it by hand.

Pork Steak in a Creamy Mustad and Leek sauce

I'm in a very flowery mood these days, anyone who reads the blog knows why. Another dish with sauce, in the spirit if simplicity and speed.

Ingredients ( for 4 person ): 600gr ( 4 slice ) Pork Loin Steak, 2pcs Leek, 1tbsp Chicken Stock Mix, 100g Soft Cheese, 2tsp Wholegrain Mustard, Chives - to taste.

Wash the meat, dry it with a kitchen paper and pat it lightly, then sprinkle with salt and ground pepper. Heat a non - stick pan - without oil, add the meat and fry each side for 3 - 3min until it becomes nicely browned. When the meat is cooked, take it out of the pan and set aside. Pour a little olive oil into the pan and fry the leeks cut into rings for about 4min. Meanwhile, dissolve the chicken sotc mix in 200ml boiled water and pour it over the leeks. Add the cream cheese and mustard, mix, then return the pre - fried meat and cook for 10min or until the sauce thickens. Finally, sprinkle with chopped chives and plenty of ground pepper. At the end of cooking, add a large cube of butter to the sauce, this will make the sauce creamier and help to thicken it as well.

Potato Dumpling Soup

A now - forgotten  tradicional soup, what I don't know, where it comes from originally, but it has also become traditional in Hungary. In the time of our grandmothers, when the family was still big, there was little food, but there was plenty of potatoes, so they cooked so that the family wouldn't stay hungry. The other day, I prepared this forgotten traditional soup.

Ingredients: 500g Potato, 200g Flour, 1pcs Egg Yolk,  2tbsp Lard, 250g Chorizo, 1pcs Brown Onion, 2pcs Garlic Clove, 1tsp Ground Cumin, 1tsp Smoked Paprika, 2pcs Bay Leaves, 1pcs Carrot, 1pcs Parsnip, 2pcs Celery Stick, 100g Sour Cream, 2tsp Flour, 1tsp Vinegar, Parsley - to taste.

First make the dumplings. For this, peel the potatoes, cut them into wedges and boil them in salted water until soft, then drain them, crush them while still warm and cool them completely. When it has completely cooled, add the flour and egg yolk, sprinkle with salt and ground pepper, then knead and from balls the size of walnuts. Then set aside. For the soup, heat the lard in a large bowl and fry the diced chorizo, onion and garlic. When they are browned, add the diced or sliced vegetables, add the ground cumin, smoked paprika and bay leaf, pour 3l of water, season generously with salt and ground pepper, then cook until soft. If the vegetables have softened, you can add the pre - prepared dumplings. The dumplings will sink to the bottom of the soup, once they have come to the top of the soup, cook for another 3 - 4min. Meanwhile, mix the sour cream with the flour until smooth, then add a little of the hot soup to balance the heat and pour it into the soup. Finally season with vinegar to taste. 

Buffalo Chicken Thigh with Roasted Lettuce

I wrote earlier that I like foods that are salty and sweet at the same time. This is also such a dish for those who prefer this type of food. 

Ingredients ( for 4 person ): 700g Skinless Chicken Thighs, 1tsp Dijon Mustard, 4tbsp Cider Vinegar, 8tbsp Cornflour, 2pcs Garlic Clove, 2pcs Lettuce, 4tbsp Yoghurt.2tbsp Sriracha Hot Chilli Sauce, Chives - to taste. 

80g of butter were melted in a saucepan at a low temperature. When the butter is melted, bring to boil on high, add the sriracha sauce, cider vinegar, season with salt, ground pepper  and sugar, and cook until thickened.  Cut the chicken thighs fillets into medium pieces and season with salt and ground pepper, then roll in the cornflour and fry in a hot pan with a little olive oil. The meat is good when it is cooked to a nice golden brown. When the meat is ready, pour the buffalo sauce, over it and fry it until it becomes sticky. We take off the outer leaves of the lettuce, because we will only need the bright inner part. Cut into 4 pieces, sprinkle with a little olive oil, then fry in a hot pan until brown. Mix the yoghurt, mustard and grated garlic in a bowl, season with salt and ground pepper and add the chopped chives, and drizzle it over the roasted lettuce. 

Chilli Bacon Palm Leaf

A good little puff pastry recipe, which - I think - is perfect to eat after a thick cream soup.

Ingredients: 1pcs Puff Pastry, 4tbsp Chilli Jam, 100g Cheddar Cheese, 200g Sliced Smoked Bacon.

Fry the bacon until crispy in a dry pan, then cool it on kitchen paper. When is has cooled, cut it into small cubes. Roll out the puff pastry and spread it with chilli jam, sprinkle it with grated cheese and diced bacon. Mentally divide it in half, and roll it up on both sides, then put it in the fridge for 15 - 20min.  After 15 - 20min, cut it into 1,5 - 2cm slices and place them in a baking tray lined with baking paper, then bake them in a preheat oven (200C/fan) for 15min.

Pork & Beef Taco Pasta with Tomato Salsa

This stuff is very tasty and the fact that the boys ate it twice speaks for itself. It is prepared very quickly, it is baked in one pot, you don't have to bother with cooking the pasta. By the way, in Hungary this pasta  is called a shell pasta (Kagylo Teszta), it comes in several size, from small to large. The larger ones are added to stews as a side dish, the smaller ones to soups.

Ingredients ( for 4 person): 250g Pork Mince, 250g Beef Mince, 11g Beef Stock Mix, 100g Cheddar Cheese, 400g Conchiglie Pasta, 4pcs Garlic Clove, 1pcs Green Chilli, 2tsp Ground Coriander, 4tsp Ground Smoked Paprika, 2pcs Red Onion, 100g Soft Cheese, 4pcs Sweet Tomato, 80g Tomato Paste, 2tbsp White Wine Vinegar, Salt, Sugar, Ground Pepper - to taste.

In a large pan or pot - which also has a lid - heat 3tbsp of olive oil high heat, and when it's hot, add one of the chopped red onions and the minced meat. Bake for 8 - 10min, or until the meat is tender and brown. When the meat is cooked, add the ground smoked paprika, the ground coriander, the chopped garlic, the tomato paste and half the sliced chilli, and mix and fry the spices thoroughly. Add the pasta the beef stock mix, and pour 1 l of water, and bring to a boil. Season with salt and sugar, sprinkle with plenty of ground pepper, reduce the heat to medium, cover with a lid and cook 10 - 15min, or until the pasta is half hard. When the pasta is ready, mix in the soft cheese and mix thoroughly, and sprinkle the top with grated cheddar cheese, then cover and set aside until serving. For the salsa, cut the tomatoes into small cubes, thinly slice the other onion, and cut the remaining green chilli into rings. Put in a bowl, sprinkle with white wine vinegar, a little olive oil, season with salt, ground pepper and sugar, then mix.

 

Hot Dog with Sweet Onions and Cucumber Relis

A quick hot dog for dinner, which is not quick. I have made this several times and we love it, my favorites are the cucumber relish and the sweet onion. And I'm true to myself, I also bought hot dog buns and sausage at the store. And I have a hot dog buns recipe, I don't even know why I didn't bake it...

Ingredients ( for 4 person ): 4pcs Hot Dog Buns(Brioche Style), 2pcs Brown Onion, 100gr Cheddar Cheese, 2tbsp Cider Vinegar, 30gr Crispy Onions, 1pcs Cucumber, 2tbsp Mustard Ketchup, 1pcs Pork Sausage, 2pcs Spring Onion, 4tbsp Ketchup, 

First, cut one half of the cucumber lengthwise into quarters. In a bowl, mix the cider vinegar with salt, ground pepper and sugar to taste, then add the cucumber quarters and set aside until serving. Don't forget to turn the cucumbers in the marinade from time to time. Heat olive oil in a pan on medium heat, then add the thinly sliced onion. Season with salt, sugar, ground pepper and add a sip of water and cook for 10 - 12min or until the onion wilts. After the onion has softened, add the mustard ketchup and fry until it caramelizes. Put the sausage on a baking sheet lined with tin foil, then put it in oven and bake it for 20 - 25min. Mix 1tbsp of ketchup and 1tbsp of honey, and at the end of baking, when the sausage is still hot, spread it on top. Cut the other half of the cucumber into small cubes, then put it in a bowl with a cube of butter. Season with salt and ground pepper and cook until the cucumber is soft. When the cucumber has softened, add 4 - 5 tsp of the marinated cucumber juice, then add the sliced spring onion and cook for 2 - 3 min. Heat the hot dog buns either in the oven or in the microwave - it doesn't matter. Cut the hot dog buns, add some of the cucumber relish, then top with the sausage and sweet onion. Drizzle ketchup, mayonnaise and mustard over it to taste, then sprinkle with crispy onion.

Bolognese Ragu with Fresh Tagliatelle

There are these useful semi - finished or ready - made products in supermarkets, there is nothing wrong with that, in fact, if they are of good quality they can be good friends. Especially for those who like to cook  quick and simple dishes. I think I belong to this group based on my recipes. This ragout is also made from such fresh, semi - finished pasta, which was ready in half an hour. 

Ingredients ( for 4 person ): 500gr Beef Mince, 10gr Beef Stock Mix, 1tsp Dried Basil, 1tsp Dried Oregano, 4pcs Garlic Clove, 500gr Fresh Tagliatelle, 60gr Italian Cheese, 10ml Say Sauce, 2pcs Tomato, 70gr Tomato Paste.

Put the fresh pasta in boiling salted water and cook for 2 - 4 min,, then strain. set aside 300 - 400ml of the pasta cooking water, because we will need it.  Heat a non - stick pan with 2tbsp of olive oil, then add the minced meat, and cook for 10 -15min, or until the meat is crumbly and brown. Then add the peeled and sliced garlic and diced tomatoes. When you can smell the garlic and the tomatoes start to soften, add the dried basil and oregano, and fry for another 1 - 2 min. Add the tomato paste, the beef stock mix, the soy sauce and the pasta cooking water set aside, and cook until the ragu thickens. In many recipes, they add flour to the ragu so that it thickens faster, I don't like this, it's better if the ragu thickens by itself. When serving, sprinkle the top with grated cheese, which can be any cheese.