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.

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.