Beef Stew Ingredients: 

1 kg shank
4 onions
6-8 cloves of garlic
500ml red wine
2 tomatoes
1 green pepper
1 beef stew cube
50g smoked bacon (szalonna)
2-3 tbsp ground paprika powder
2 tsp salt
1 tsp pepper
1 tsp cumin powder
3-5 bay leaves

Preparation:
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale.
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube.
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.

Red Wine Beef Stew with Spätzle by Zannnie (Hungarian Recipe) VÖRÖSBOROS MARHAPÖRKÖLT NOKEDLIVEL -Hungarian Traditional Dish, photo: zannnie  - Ingredients: Beef, onion, tomatoes, carrot, red wine, paprika power, seasoning salt. For the Spätzle: Egg, flour, water, salt. 10.7.2016 @ Ulemiste, Tallinn, Estonia.

Did you know that Burek goes as far back as the Ottoman Era and was a popular part of the Ottoman Empire cuisine, and that in 2012 The Guardian ranked Burek as one of the top 10 best street foods in the world? It is the biggest Balkan Street Food and spreads as far as the Mediterranean and eastern Europe – although some say that it originates from what we now know to be Turkey.

31st of August - National Burek Day

This is a Green Bean Cake 绿豆糕. Amanda Tastes is one of my personal favorite Youtuber cooking channel. I like her gentle and clear advice on how to prepare the food on her channel. Her recipe videos also gets more and more engaging nowadays. It is in Mandarin Chinese and is perfect for my Chinese friends. The ingredients list are in English too #recipes #video#amandatastes 

Ingredients [mung bean cake] - with spermoderm 250g mung bean 100g crystal sugar 35g butter 15g milk powder a pinch of salt 绿豆糕（带皮版本） 绿豆250g 冰糖100g 黄油35g 奶粉15g 盐一小撮 [mung bean cake] - without spermoderm 50g xylitol 250g mung bean 20g honey 35g vegetable oil a pinch of salt 绿豆糕（不带皮版本） 绿豆 250g 蜂蜜 20g 植物油 35g 木糖醇 50g 盐 一小撮 ————————————————————————— 淘宝店铺：曼食慢语 新浪微博：@Amanda的小厨房 微信公众号：amandatastes Facebook:https://www.facebook.com/amandatastesInstagram:https://www.instagram.com/amandatastes

Ingredients:
Cottage Cheese (2 packets)
Semolina flour
Egg Yorks (3 big ones)
Egg Whites (Whisk it til fluffy and peak)

For the coating:
Breadcrumbs
Butter

Tejfol (Sour Cream)
Icing Sugar (Powder Sugar)

Procedures:

1. Mix Cottage Cheese with Semolina Flour. Add in Egg York. Fold in the Egg White.
2. Wet your hand and palms, roll the mixture into round balls.
3. Prepare a pot of hot boiling water.
4. Drop them into the water one by one. They are cooked when they starts to float on the water.
5. Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.
6. Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.
7. Mix icing sugar into the sour cream and stir.
8. Drizzle onto the ready Cottage Cheese Balls and serve.

Optional garnish: Sieve some icing sugar before serving. Enjoy!

Ingredients

• 5 cups of all purpose Flour
• 2 envelopes of Yeast (7g x 2)
• ⅓ cup of Granulated Sugar
• 1 ½ cups of Whole Milk, warmed to about 46 °C
• ¼ cup of Unsalted Butter, melted
• ¼ cup of Shortening, melted
• 2 Eggs
• Pinch of Salt

For the Glaze:

• 3 ½ cups of Powdered or Confectioner Sugar
• 1 tsp of Vanilla Extract
• Sour Cream, as needed til you get the consistency desired

Preparation

1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.

2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. I made this lot by hand and it was really easy. Add the yeast mixture and incorporate it in.

3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth.

4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). I just 'eyeballed' it.

5) Dump the dough onto a floured surface, punch it down, roll it out to a ½ inch thickness.

6) Lay a couple of baking sheets with parchment paper and sprinkle some flour on each one.

7) Using a donut cutter or a biscuit cutter and a smaller one, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm spot for about an hour or until doubled again. For this step, since I am using the mini silicon baking tray, I rolled them into smaller strips, and form them into a circular loop the size that fits in the baking tray.

8) Prepare the glaze. Whisk together the vanilla and sugar adding 1 dollop of sour cream at a time until you get a consistency that's runny enough to dip the donuts in but thick enough for the glaze to stick to them.

9) Place them into the preheated oven temperature at about 170 °C for 8 minutes.

10) Using a little skewer pick, lift each one from the baking sheet, place them on a cooling rack. 

11) To glaze and decorate your donut, place a cooling rack on a baking sheet. Coat one or both sides of the doughnut in the glaze and place them on the cooling rack to set.

Viola! Enjoy your donuts while its fresh (for me, I like them immediately! Cos' they're simply irresistible!)

The best French Brioche (recipe from Le Cordon Bleu)

In this video, I'm sharing the Brioche recipe that I got from my French baking class at Le Cordon Bleu Paris. It's definitely the best Brioche that I've tasted. The almonds and honey lemon glaze make the bread taste even more amazing. Below is the list of ingredients

A. For the dough
250 gr (2 cups) bread flour - sifted
30 gr (2 Tbsp) caster sugar
5 gr (1 tsp) salt
5 gr (1.5 tsp) dry instant yeast
125 gr (1 stick + 1 tbsp) unsalted butter - soft and cool
150 gr (3 Medium size) eggs
1/4 tsp bergamot flavor and 1/4 tsp vanilla extract (optional)

1 egg lightly beaten for egg-wash (can substitute with water)

B. For the topping and glaze
40 - 50 gr (2/3 cup) sliced almonds
45 gr (1/3 cup) icing (powdered) sugar
10 ml (2 tsp) honey
10 ml (2 tsp) lemon juice

Video Credit: Linh Trang Savoury Days Kitchen

Hungarian Lecsó is a rather thick vegetable stew which consist mainly of Hungarian peppers (mainly sweet thin skin TV Paprika), tomatoes, onion, lard, salt, sugar and ground paprika.

It is a very hearty dish and sometimes I like to eat it just with fresh bread. My mother-in-law has a very delicious recipe twist to it. She adds the green spicy chilli peppers (in Hungarian Erős Paprika) which gives it a super refreshing charge to the Vitamin C intake at once.

Steps to make this dish:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

Enjoy!

1. 

This is a milk loaf or sweet bread, in Hungarian, it is called 'Kalács'. This Sweet Bread is simply flavoured with ground cinnamon spice and the key ingredients are brown sugar, milk and eggs. So of course, the whole house smells so good! Guess the fresh yeast did a great job this time, the proofing was about 45 minutes before placing into the preheated oven of 175°C to bake for 30 minutes. See how 'puffy' it became when baked. My recipe as follows:

Made these Takoyaki today, but with chicken drums meat. It was very delicious!

INGREDIENTS:

Makes about 20-25 pieces
Tako (Octopus)
Green Onions
Benishoga (Red Pickled Ginger)

To Make Takoyaki Batter:
1 Medium Size Egg
1 cup Flour
1 tbsp Soy Sauce
1 tbsp Dashi
270 mL Water
1 tbsp Mirin
Pinch of Salt

Optional Toppings:
Takoyaki Sauce or Okonomiyaki Sauce
Aonori (Green Dried Seaweed)
Katsuobushi (Dried Bonito Flakes)

Procedures:

In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk.

Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan.

Drop octopus (chicken) pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.

Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a skewer). Cook another 3-4 minutes, turning constantly.

Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).

Today, I made this vegan falafel for our lunch. I made some Potato Főzelék (a Hungarian dish) to go with it. I am so glad that my 5-year-old enjoyed it so much. And of course my lovely husband who totally can't get enough of it.

Falafel Ingredients:

1 cup of Dried Chickpeas, soaked for 24 hours (this will yield 3 cups after they have soaked)

1 Small Red Onion, roughly chopped

3 Cloves of Garlic, minced

1 cup of Fresh Parsley

1 cup of Fresh Cilantro

1-1/2 tsp of Cumin Seeds

1-1/2 tsp of Coriander Seeds

1/4 tsp (or to taste) or Cayenne Pepper

1 Tbsp of Lemon Juice

2 Tbsp of All Purpose Flour

1/2 tsp of Baking Soda

Salt, to taste

Vegetable Oil for Frying



Preparation

Here is a super quick healthy Kidney Beans Salad Recipe that is put together with a brilliant Honey Mustard Salad Dressing.