Blog Archives

Pumpkin Couscous

Steamed couscous and carrots sautéed with diced pumpkin, scallions, and Italian parsley.

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

Read the rest of this entry

Advertisements

Champ (Mashed Potatoes with Scallions)

Irish-style mashed potatoes with scallions and finished with a pool of butter.

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……….

Read the rest of this entry

Falafel

Patties of blended chickpeas and spices.

I live nearby a Palestinian restaurant, and they make the best falafel and shawarma sandwiches known to man. Even better than my own, I’m not gonna lie. But making them homemade is more fun than paying someone else to make it for you.

Read the rest of this entry

Tomato Salad

Tomato and red onion slices marinated in white vinegar and seasoning.

Tomato and red onion slices marinated in white vinegar and seasoning.

I believe my mother came up with this recipe, which technically makes it “Hungarian” however I didn’t want to title it “Paradicsom Saláta” because 1. Nobody would know what it is and 2. It’s not really a traditional Hungarian recipe, so why give it a Hungarian name? I also don’t consider it special enough for it to merit having its own fancy name, anyway. It’s just a nice tomato salad to have as a side dish for rántott hús (schnitzel) or any other serving of meat you may have thrown on the barbecue that needs something on the side to be considered a full dinner! Because who the hell just eats schnitzel by itself? That’s no fun. You need some colour on your plate!!!

Read the rest of this entry

Fasolada

Soup with white beans, carrots, celery, and plenty of olive oil.

My father asks for “bableves”. I’m trying out Greek recipes to add to my cookbook. Fasolada is a Greek bean soup dish. We had white beans. Bableves is Hungarian for bean soup. It was pretty easy to figure out what to do.

So this is fasolada, which according to Wikipedia is to Greece as Goulash is to Hungary, which is funny because I never actually heard of it until I looked at a list of traditional Greek recipes. Well whatever, it’s Greek, it’s easy to make albeit a little time consuming, and it’s tasty, so why not? ⊂(◉‿◉)つ

It was so tasty I didn’t even need to top it with sour cream! But I did anyway!!! \(^O^)/

Read the rest of this entry

Flax Pudding

Pudding made from ground flaxseeds topped with sour cream, cinnamon, and a drizzle of honey.

A little something I came up with after getting the idea to make flax pudding the same way I make semolina pudding. I figured it would thicken up the same way, and I was right. Woo. I had to add in cocoa powder and honey to make it taste good though. (´・ω・`)

Disclaimer: I’m not a vegan, nor am I a bodybuilder/dieter who thinks flaxseeds are going to make me any healthier than I already am. I used to be like that though, which is why I still have flaxseeds in my pantry… I just wanted to get rid of them, okay? o(╥﹏╥)o

Read the rest of this entry

Mediterranean Quinoa Salad

Quinoa mixed with slices of cucumbers, tomatoes, red onions, olives, and feta cheese.

Quinoa mixed with slices of cucumbers, tomatoes, red onions, olives, and feta cheese.

A simple and fairly quick dish to make, this is something I just came up with when my father asked me to try a Thai quinoa salad recipe he cut out from a newspaper. Liking the idea of a quinoa salad but not finding the Thai version particularly interesting, I decided to make a more Mediterranean-style salad which better appealed to my tastes using our leftovers veggies, and it was actually pretty tasty. (´・ω・`)

Read the rest of this entry

Tartare Sauce

Homemade tartar sauce!

Homemade tartar sauce!

So ignoring what happened when I tried deep-frying last Friday, I actually learnt a really tasty tartare/tartar sauce recipe that day! (´・ω・`) This thing goes great with French fries, my sweet potato fries recipe, maybe as dip for certain veggies like celery, but for God’s sake, don’t eat this by itself. There’s a reason it’s called a “sauce” and not a “meal”. My mother, who clearly has no idea how to eat, started eating it by itself thinking that that’s a reasonable thing to do, and then a few bites in she started making excuses for why she wasn’t enjoying it. “It’s different from last time.” she said. “You tried something new.” she said. No, mom, it’s literally the exact same sauce. The only difference is that you’re not eating it with fish & chips, you’re eating it by the spoonful. That’s not how you eat it. Jesus Christ… I’m actually kind of angry now. Going to scream into my pillow before I continue writing this…

Read the rest of this entry

Almond Milk

Tastes like milk, cooks like milk, but isn't milk.

Looks like milk, tastes like milk, cooks like milk, but isn’t milk.

Before I start this post, I just want to say that I am not a vegan, nor am I lactose intolerant. I have nothing against the consumption of organic, hormone-free whole cow’s milk that may or may not have been pasteurized. Almond milk simply has a different flavour than cow’s milk and can be used as a substitute in a fair amount of recipes, so I’ll use it wherever it’s appropriate.

So what’s with all the talk about almond milk in recent days? Almond milk has essentially become the new quinoa, with health nuts and vegans praising it because it isn’t like that evil hormone-infested regular cow’s milk. Of course, if you buy almond milk from the store, instead of hormones you’ll be consuming locust bean gum, sunflower lecithin, gellan gum, carrageenan, potassium citrate… I don’t know what any of those things are, but they don’t sound like food to me, so I think I’ll just make my own. I mean, when it’s this easy, why the hell would I not? (´・ω・`)

Read the rest of this entry

Lecsó (Bell Pepper & Tomato Stew)

A stew of chopped paprika-spiced bell peppers with tomatoes and onions.

(Pronunciation: Leh’-Cho’)

Sometimes called the “Hungarian Ratatouille”, this dish is ideal if it’s summer and you just want a light lunch or dinner that you could make in large quantities and eat over the course of a busy week. I must say though, half of knowing how to cook lecsó is knowing how to shop for it; the only reason to cook lecsó is if peppers, regardless of the colour, are super cheap that day and buying a whole bag of them fits your weekly grocery budget. Otherwise, you’d just be wasting money. (´・ω・`)

This dish is also great for vegetarians who want something Hungarian that doesn’t include meat, and it’s also great on Good Fridays, if you’re catholic. However, if you’re one of those excitable teenagers who claim they “can’t live without meat” and then laugh thinking that what they just said qualifies as humour, you can throw some kolbász in there. (´・ω・`)

Read the rest of this entry