Yeah I know this recipe is probably nothing too fancy, but I figured I needed a breakfast recipe that includes fried eggs served with… well, something other than toast. (´･ω･`)
I mean don’t get me wrong, fried eggs served on toast is a decent breakfast, but there’s no way in hell I’ll be putting up a recipe that goes:
“INGREDIENTS PER SERVING
1. FRY EGGS
2. TOAST TOAST
3. SERVE EGGS ON TOAST
Soooo… hash browns? Hash browns. (◕‿◕✿)
(Pronunciation: “Medj Leh-vesh”)
A very light but sweet fruit soup, common in Hungary, usually served chilled as an appetizer or a quick dessert especially during the summer when fresh sour cherries are abound~! As such, it is “customary that the soup contain fresh sour cherries” according to Wikipedia… but if you live outside of Europe and/or simply don’t have access to fresh sour cherries, you can use canned or frozen sour cherries for this, no problem. (´･ω･`) (You can also use normal cherries, but then it wouldn’t be meggyleves, it’d be cseresznyeleves…)
Pumpkin season ended too early. We are now transitioning into Christmas season where I will proceed to live off a diet of eggnog, szaloncukor, coconut rum balls, poppy seed rolls, and whatever other desserts my friends and family decide to force feed me…
Fun, right? No. Not really. DO YOU REALISE HOW DIFFICULT IT ALREADY IS TO MAINTAIN MY FIGURE WHEN I LOVE FOOD THIS MUCH?!!! And now it’s Christmas season, the season of sweets and chestnuts and chocolate and butter… I was hoping I’d have more time to prepare. I don’t think my body will be able to take it. ;-;
But more importantly, this is the season in which I should be giving out some good holiday recipes… Well here’s the list:
The last recipe of pumpkin season~!!!! ♪((└|o^▽^o|┐))♪
I still had some leftover pumpkin from this pumpkin season, so I decided to give this classic pumpkin soup a pumpkin try.
Well I suppose pumpkin soup is also something you can serve on the holidays as well, but here, fresh pie pumpkins aka sugar pumpkins are no longer in season (and neither are carving pumpkins now that I think about it), so I had to make do with the leftover pumpkin I had in the freezer. Of course, you can use standard canned pumpkin purée for this instead, but I like to make my own stuff.
(Pronunciation: “Kroom-plee Feu-zeh-lake”)
Ah yes, potato stew… the first of– okay wait.
Ah yes, potato stew… the first variety of főzelék (which means vegetable stew) that I wish to share with you. (´･ω･`)
As you can see, we are serving it with meatballs in order to create the dish “Krumplifőzelék Fasírttal”, which means potato stew with meatba– I feel so long-winded sometimes… let’s just get to the point.
I once tried to get my sister to come over so I could teach her how to cook one of my recipes, because I just have this undying urge to teach the world how to cook “Treble-Style”. And it’s also times like this that I wish I could use that Steam emoticon with the sunglasses, so just picture this emoticon right before the period of the sentence before this one.
Anyways… she asked me if I had plans to teach her something “healthy”. And you know what? I just have to ask… WHAT IS “HEALTHY”? ‘Cause to me, if it’s tasty, it’s healthy. 20 years ago people said margarine was a healthier alternative to butter, and it tasted like dogshit and had the texture of playdough. Now they’re saying margarine just so happens to be ABSOLUTELY TERRIBLE FOR YOU and that butter is good for you. It also just so happens butter is the 3rd most tastiest thing on the planet. Coincidence? Absolutely not. ʕ´• ᴥ •`ʔ
Fasírt! The Hungarian meatball! It doubles as both a main course and as a side for főzelék (vegetable stew), particularly krumplifőzelék (the vegetable stew of potato variety). It can also be served alongside rice, sautéed vegetables, lecsó, mashed potatoes, or pretty much anything you’d serve with schnitzel, as they’re pretty similar. (´･ω･`)
What separates this from other meatballs is the fact that… uh, I actually don’t know. But they’re tasty and that’s all I care about! ⊂((・▽・))⊃
Champ. Pretty much just a mashed potatoes recipe, but adding in scallions makes it Irish. Same way I made it Hungarian by adding paprika at the end (this was done after the picture was taken because it looked stupid).
Besides being “just a mashed potatoes recipe”, this is also the BEST mashed potatoes recipe ever. So warm, so fluffy… this is the ultimate comfort food…
Also, that pool of butter? Hnnggghh……….
I’m a shitty baker… or not…?
I tried my hand at another baking experiment. The chocolate pomegranate tart experiment was either a success or a failure, I’m not even sure… This time I was expecting more or less the same results; a bit of a success and a bit of a failure, but I went in focused… not taking any chances.
Yes, sauerkraut stew… with pork meat.
Sometimes called “székelygulyás” (Transylvanian Goulash), this is a bit of an unusual Hungarian dish; a type of pork pörkölt with some recipes even calling for kolbász. What separates it from the usual pörkölt is not the type of meat, however, it’s that fact that a shit-ton of sauerkraut is being thrown in, and that this is generally served as is without an accompanying starch. Although many Hungarians would eat this at home with a nice thick slice of white bread, it’s not part of the recipe. However, we will be stirring in a bit of sour cream to give it some body, then top it off with more sour cream to serve. (´･ω･`)