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.

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.

                         

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.

Chicken Milanese and Spaghetti Pomodoro

We love these tomato based dishes. And if there is fried meat with it, then we like it even more. I made this once, a long time ago, and it was posted on my old Hungarian blog. I made it then because of an important event, which I have cooked several times since then, even on weekdays. But it has remained a festive dish ever since.

Ingredients ( for 4 person): 500 gr Chicken Breast Fillets, 20gr Chicken Stock, 2tsp Dried Oregano, $pcs Smoked Garlic Cloves, 60gr Italian Cheese,120gr Panko Breadcrumbs, 400gr Spaghetti, 100gr Tomato Paste, 100gr Smoked Bacon, Salt, Ground Black Pepper and Ketchup - To Taste.

If necessary, dry the chicken breast fillet with a kitchen paper, and knock it out with a rolling pin. Then roll in flour, eggs and panko breadcrumbs. I like to fry the fried meat in an oil fryer, but if you don't like frying in a lot of oil, you can also fry it in the oven or in a pan with a little olive oil. Cook the spaghetti in boiling, lightly salted water for 8 - 10 min. Once done, drain, the pasta, reserving a cup of the starchy pasta water. Dissolve the chicken stock and tomato paste in 200ml boiled water. add the dried oregano, a pinch of  sugar and generous pinch of salt and pepper, and stir it all together. Heat a large pan, to a medium high heat, and add the diced smoked bacon and fry until crispy. If it crispy, add the smoked chopped garlic, and fry for 1 - 2 min. Add the tomato stock and reserving  pasta water, season, salt, pepper  and ketchup, and cook until the sauce thickens. If it feels sour, you can season  with sugar and ketchup.

Creamy Potato Salad with Fried Chicken Wings

 The family's favorite dinner.

Important to note that these quantities in the ingredients are informative. I cook for 4 of us.

Ingredients: 1kg Chicken Wings, 1kg Salad Potatoes, 5pcs Eggs, 2pcs Red Onions, 150gr Soured Cream, 100g Mayonnaise, 1tsp Yellow Mustard, Salt, Ground Pepper, Lemon Juice or Lime Juice - according to taste.

Boil the potatoes in lightly salted water until soft. When its done, drain the water and let it cool. Hard-boil the eggs in slightly salted water. This is approx. 10 minutes. When its ready, pour the hot water over it and let it cool with the same amount of cold water. When the potatoes and eggs have cooled down, peel them end set aside. Peel the red onions too and cut them into thin slices. For the salad dressing, put the mayonnaise and soured cream in a larger bowl - it should be the same bowl in which the salad is prepared. Add the mustard, lime, or lemon juice, season with salt, ground pepper, sugar and mix well(Its worth tasting while you are mixing them, you may need to add more seasoning). The point is to mix the dressing to taste. Then add the diced egg, the sliced potatoes and the onions. Mix well and refrigerate until ready to serve. There is no recipe for breading chicken wings. In general, everyone can bread meat and everyone prepares in their own way. Cut off the ends of the chicken wings, then wash the wings. Wipe dry with a paper towel and salt them thoroughly. Put about 2 handful of flour in a plate, beat 2 eggs in another plate, add some salt and milk, than mix them. Add about 4-5 handfuls of panko breadcrumbs in a third bowl. Roll the chicken wings first in the flour, than in the egg and finally in the breadcrumbs(make sure that the crumbs cover the chicken wings everywhere). I usually fry the chicken wings in an oil fryer at an oil temperature of 150C(approx.) for 13-15 minutes. But it can be done in a pan, in a plenty of oil. You can even bake them in the oven.

Bakonyi Pork Slice

A classic Hungarian dish.

Ingredients: 4 Pork Loin Medallions, 500g Mushrooms, 2 tbsp Olive Oil or Organic Pork Lard, 2 tbsp Flour, 1pcs Red Onion, 1pcs Tomato, 1pcs Green Pepper, 1pcs Garlic Clove, 2tsp Ground Paprika, 500-600ml Spring Water, 1tsp Dried Marjoram, 150gr Fresh Soured Cream, 1tsp Salt, Ground Pepper, Flour - According to your taste.

The smaller mushrooms are left whole, the larger pieces are cut in half or quarters. Fry them in a dry, very hot pan and set aside once done.

The smaller mushrooms are left whole, the larger pieces are cut in half or quarters. Fry them in a dry, very hot pan and set aside once done. Tenderize the pork loins, season it with salt and pepper and roll them in flour. Pre-fry them each side for 5 minutes in a little fat or oil in the pan in which the mushrooms were fried. Transfer to a plate then set aside. In this pan, the diced onion is steamed until glassy. Add the diced tomatoes, the diced green peppers, and the crushed garlic clove. Stir in the ground pepper, pour in 200ml water then add salt, pepper the marjoram and cook until it thickens. Once it thickened add the pre-cooked pork loins, pour in 300-400ml of water and simmer until soft. If the meat is soft, mix the sour cream with the starch or flour, stir in a couple of tablespoons of juice to equalize the temperature and add to the meat. Add the previously fried mushrooms and cook until the juice thickens.

Serve with pasta or dumplings.

Pepperoni Pizza Mac 'N' Cheese

 I know that the food is not suitable for photography, and I don't even like to take photos of such food, however just imagine how it would look like once served.

Ingredients(for 4 person): 80gr Cheddar Cheese, 22gr Chicken Stock Mix, 2tsp Dried Oregano, 4pcs Garlic Clove, 300gr Macaroni, 150gr Mozzarella Cheese, 60gr Panko Breadcrumbs, 60gr Sliced Pepperoni, 32gr Tomato Paste,

Add your macaroni to a pot of boiled water,and bring to the boil over a high heat. Cook the macaroni for 6-7 min,until cooked with a bite. Once done,drain the macaroni and set aside until later,reserving 200ml starchy pasta water. Meanwhile,peel and finely chop (or grate) garlik.Grate cheddar cheese. Drain mozzarella,then pat and squeeze as much liquid out as you can with kitchen paper. Tear the drained mozzarella into rough,bite - sized pieces. Heat a large wide - based pan with a knob of butter over a medium high heat. Once melted add 1 tbsp flour and half the chopped garlic,and stir with a wooden spoon for 1 - 2 min or until a sandy paste forms. Gradually whisk 200ml milk,the reserved starchy pasta water,and chicken stock mix into the roux,and cook for 4 - 5 min or until a smooth,thick sauce remains. Once thickened,stri through the grated cheddar and half the torn mozzarella. Season with a good grind of black pepper,and pinch of salt. Combine your panko breadcrumbs, remaining chopped garlic, dried oregano and tomato paste in a bowl with a drizzle of olive oil. Once the cheese sauce has thickened, add the macaroni and mix it all together. Transfer the to an oven - prof dish and top with the remaining torn mozzarella, sliced pepperoni and tomatoes breadcrumbs. Put the dish in the oven for 15 - 20 min, (190 C fan) until golden and bubbling.