Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water.
Ingredients to makes 4 Lángos

• 1 large potato, boiled, peeled, mashed and kept warm
• 2 teaspoons fresh yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/2 cup milk
• 2 cloves garlic, cut in half

Preparation:

Ingredients:

• 2 tbsp (30 mL) butter
• 12 oz (375 g) boneless skinless chicken, cut into strips
• 1 tbsp (15 mL) freshly squeezed lime juice
• 1 tsp (5 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 garlic cloves, minced
• 8 small (7-in/18 cm) whole wheat tortillas
• 1 cup (250 mL) sliced mushrooms
• 1 onion, halved and thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 cup (250 mL) shredded Cheddar cheese

Instructions:
Preheat oven to 180 °C.

Melt 1 tbsp (15 mL) butter in the microwave. Add chicken, chili powder, lime juice, cumin, salt, pepper and garlic; mix well.

Wrap tortillas in foil and warm in oven for about 10 minutes.

With remaining butter, add mushrooms, onion and peppers; stir fry.
Add chicken strips to skillet and cook, until chicken turns slightly brown. 

Spoon chicken and vegetable mixture over centre of each tortilla and sprinkle with Cheddar cheese. Serve with toppings desired.

Red wine sauce makes an ideal partner for all red meat. To enjoy it at its best however, you need to serve it over a good steak. To serve two people, with healthy appetites, you will need.

2x 7oz Rump steak
1x tbsn Olive Oil
2x Diced Shallots
100ml Beef Stock
Salt & Pepper
½ a Glass of Red Wine (I used a Californian Merlot)

Optional:
1x Diced garlic clove & Balsamic Vinegar

Sweat the shallots and, if you prefer, garlic in olive oil. When the shallots are done, add the red wine and let it reduce. Once it becomes thick and syrupy, add the beef stock and let simmer while you turn your attention to the steak.

Tenderise the steak and cut into two portions. Generously season with olive oil and pepper before laying on a hot griddle pan. Cook for between 3-5 minutes depending on how well you like it doing, for red wine sauce try slightly undercooking for maximum flavour. Remember to only turn once to keep all the taste juices locked in. Remove any excess fat from the steak and rest on a warm plate. Add any remaining juices to the sauce along any salt, pepper or balsamic vinegar you feel it needs. Generously drizzle the sauce of the steak and you’re ready to enjoy.

Originally uploaded by zannnielim

Tried these salad next to a 'Quick' Supreme burger during our trip to Brussels. The produce in their salad is very fresh! No wonder as I found from their website that the quality of their salads are prepared with such pride: "Our salads are made every morning in each restaurant with fresh ingredients. The mixture of salads we use varies in accordance with the seasons and the harvests. They are sourced from producers that do not use chemical products to disinfect the soil." -QUICK Restaurant

Originally uploaded by zannnielim

Rétes is the layered pastry and in English, we called it 'Strudel'. It is rather a popular traditional pastry in the former Austro-Hungarian empire. Some says it is a little similar to the Turkish baklava, but I don't think so :)