Baked Mushroom Gnocchi with Marinara Sauce and Ricotta

Dinner for two in about 15 minutes? Is this possible? Oh yeah.
But how?
OK, ok, I will tell you. I buy the gnocchi and the marinara sauce.
Now you know the secret. Don't tell anyone.
Here is how I make this easy baked mushroom gnocchi.

Ingredients:
1 lb potato gnocchi
1 lb mushrooms, sliced
1cup marinara sauce
ricotta cheese
parmesan cheese, grated
2 tablespoons oil
salt
pepper


Directions:

Sautee the mushrooms in 2 tablespoons of oil until golden brown. Season with salt and pepper. Set aside.
Pour the marinara sauce in the same skillet and simmer 5 minutes. Taste and adjust seasoning.
In a large pot bring water to a boil, add salt. Boil the gnocchi until they float (follow the instruction on the package).
Turn on broiler.
Divide cooked gnocchi among 2 shallow baking dishes.
Top gnocchi with the sautéed mushrooms.
Add the marinara sauce.
Add dollops of ricotta cheese.
Sprinkle with grated parmesan cheese.
Broil until golden brown  3-4 minutes.

Garnish with basil leaves.

Enjoy it!

Tags: Baked Mushroom Gnocchi with Marinara Sauce and Ricotta recipe, Baked Mushroom Gnocchi casserole recipe, gnocchi with mushrooms with marinara sauce recipe with pictures

Apple Ginger Shot

I’ve totally fallen in love with juicing!
Last night I made my first apple ginger shot. The first sip felt like all my taste buds exploded! The ginger has a strong kick. Woooow, first you feel the apple and then the ginger. Soooo good, ohhh. Don't sip it, just drink it like a shot that is the best way to drink it.
Next time I will try pure ginger juice. Wish me good luck :-)

Ingredients:
(for 2 shots)

1 large apple
1 piece of ginger (size of thumb)


Directions:

 

Process the ginger root through the juicer than the apple.
Pour into a glass and serve immediately. 

The amount of ginger root you use will depend on your individual taste.

 

 

 

Tags: Apple Ginger Shot recipe, Apple Ginger Shot, Ginger Shot, apple ginger juice recipe

Orange and Ginger Juice

Since I received my Breville Juicer I am juicing every day. I try everything: fruit juice, vegetable juice, green juice .... so good.  I want to drink something healthy and fresh and good.

I am crazy about ginger lately. I make ginger tea, I put it in juice, it is good for cold, tummy pain, nausea .... it has a lot of health benefits.

Spice up your juice with ginger root.

Ingredients:

3-4 orange, peeled
1 inch ginger root, peeled

Directions:

Process the ginger root through the juicer than the oranges.
Pour into a glass and serve immediately.


The amount of ginger root you use will depend on your individual taste.

Tags: fresh orange and ginger juice, breville juicer recipe, healthy juice recipe, healthy juice orange ginger root

Goat Cheese, Olive and Pistachio Cake

How about a savory cake today?  I know I know it sounds weird, but you have to give it a try. It is fantastic. Just imagine a slice of  soft crumbly bread with all these great ingredients. I know ... delicious.

Have you seen the Little Paris Kitchen with Rachel Khoo? I love that show.

I watched one of her shows and I knew I have to try her recipe. She made a Cheese,pistachio and prune cake. You have to watch this episode it's only 4 minutes. You will fall in live with her and her adorable kitchen.  

 

I knew I don’t want the sweet and savoury cake so I adapted her recipe. It is perfection …. Hmmmm

I made a goat cheese, olive and pistachio cake.

 

 

The cheese I used is a mild semi hard goat cheese called Snofisk. I loved the texture; it is a little chewy so the cake was really interesting: moist and crumbly cake, chewy cheese, crunchy pistachios and creamy olives… heaven.

It is to die for.  Perfect at room temperature with yogurt or a glass of kefir.

 

Ingredients:

2 cups flour

1 tablespoon baking powder

4 oz soft goat’s cheese, cut into small pieces (I used Snofrisk)
1/3 cup pistachios – raw unsalted
1/2 cup dried pitted olives, chopped – I used Cerignola olives
4 eggs
2/3 cup olive oil
1/2 cup milk
4 tablespoons plain yogurt
1 teaspoon salt
1/4 teaspoon black pepper

 

Directions:

Preheat the oven to 350F.

Line a loaf pan with baking paper.

Mix the flour, baking powder, goat’s cheese, pistachios and olives in a bowl.

Using a hand mixer, whisk the eggs until fluffy and pale. Gradually add  oil, milk and yogurt. Add salt and black pepper.

Lightly fold the flour mixture into the egg mixture without overbeating.

Pour the batter into the prepared loaf pan.

Bake for 30-40 minutes (when cooked a toothpick inserted in the center will come out clean.)

Leave to cool in the pan.

 

Tags: goat cheese, olive and pistachio cake recipe, savoury cake recipe

My photos on the web - without my permission

Not a happy post today I’m afraid.

It has come to my attention that my photos are being stolen and used around the web without my knowledge or approval.

Don't ever think that the photos you take are not good enough. One day you will find your pictures on othe websites, just like I did. And it hurts.

Images are an important aspect of blogging. If you're placing your photographs on the Internet, you'll want to make sure you protect your rights to those images. I learned my lesson. Unfortunately we learn from our mistakes. I will copyright my photos, I will watermark them I will do whatever it takes. I am not a pro, but I love to take pictures and I don’t want anybody to use them without my permission.

I have 3 blogs, one of them is Scarsdale Diet Recipes. Pictures from my blog are on different sites.

Here is my post: http://scarsdaledietrecipes.blogspot.com/2011/06/tuna-salad.html

Here is one website that used my photo: http://www.de-slabit.com/2012/04/dieta-scarsdale.html
Another website is http://cieloalatierra.wordpress.com/2012/08/31/viernes-de-dietas-dieta-scarsdale/

It is easy to steal a photo to rotate it to crop it and to post it on your blog. That doesn't make it yours. 

Another one: http://www.guidaconsumatore.com/diete/dieta-scarsdale.html

Another one: http://www.dietascardale.net/3/menu-semanal-de-la-dieta-scarsdale

Another one: http://it.paperblog.com/la-dieta-scarsdale-927010/
 

I took those photos and it drives me crazy to see them on somebody elses site.

 

So I now need to rethink what I’m doing, and whether to keep doing the blog or not. I didn’t post anything for a while because I was sad and upset. I am sure many of you are working hard to prepare the material for a blog. Me too. I prepare all the food, I take the photos, I spend time writing the recipes and when I find my photos on websites or blogs without my permission, well it hurts. And they don’t even bother to give me credit for my work with a link to my blog.

I don’t mind that my photos be shared as long as I am credited, but I have not been credited.

I will contact everyone and I will ask for the photos to be taken down or to mention my blog by posting a link with my blog.

 

Any thoughts on the matter would be appreciated.

Thanks. Anita

Hungarian Chicken Soup

OK. I promised you my Hungarian chicken soup recipe.  This is my mom's recipe. I think every family has its own recipe.

Growing up my family used food as a way to share stories, memories and love. Even now, when I eat certain foods I feel like I am that little girl sitting at the table with my brother and my paretnts. It is such a great feeling. 
In winter this was the soup I wanted. Nothing beats the winter chill like a steaming bowl of chicken soup.

Ingredients:
2 1/2 lb Stewing Hen (Mature Chicken)

5 quarts water

1 onion, unpeeled

3-4 cloves garlic

3 large carrots

3 parsley roots

1 small celery root

1 small kohlrabi

 small savoy cabbage

1 green pepper

1 teaspoon peppercorns

1 tbsp salt

 

Directions:

Fill up your stock pot with water (about 5 qt).  Just make sure there's enough room to add all of the ingredients.

Cut up the hen and place cleaned pieces into the cold water (I used chicken breast and neck). Add salt, peppercorns and bring to a simmer.

Don't let it boil. If you want a nice and clear soup you need to simmer it not to boil it. Skim foam from top with a spoon as soon as it appears. Let it simmer for about 1 hour.

Meanwhile clean the vegetables and cut them in large pieces.

Add all the vegetables and continue to simmer for another 2 hours on the lowest heat.

Adjust the seasoning, add chicken bulion if wanted to enhace the flavor.

 

Remove the meat and carrots into a bowl and strain the soup through a fine sieve. The soup should be clear and golden. Semolina dumplings, thin noodles or small dumplings are also added to the soup.

 

Serve soup hot with fresh ground pepper.

 

Notes:

An unpeeled yellow onion will make the soup golden.

Never boil the soup, just simmer. Don't put a lid on the pot, cook it uncovered.

Cook the dumplings or noodles in water and add it to the soup. If you cook them in the soup, you will end up with cloudy soup.

 Tags: hungarian chicken soup recipe with pictures, clear chicken soup recipe, hungarian soup recipe, hungarian recipes, chicken soup recipes, husleves recipe, csirke leves recipe

Asparagus Wrapped in Prosciutto and Puff Pastry

Ingredients:



asparagus spears, washed, dried and trimmed
paper thin prosciutto cut in half lengthwise
thawed puff pastry
olive oil

Directions:

Remove puff pastry from freezer and allow to sit for 10 minsPreheat the oven to 400 degrees F. Line a baking sheet with parchement paper.

Wrap half sloce of prosciutto around each asparagus spear.
With a pizza cutter, slice the puff pastry into 1/2 wide strips.
Wrap puff pastry around the asparagus.
Arrange wrapped spears in a single layer on a baking sheet.
Bake for about 25 minutes in the preheated oven, or until asparagus is tender, prosciutto is crisp and puff pastry is golden brown. Serve immediately.


Note: Prosciutto is salty enough, so you don't need to season with salt.
You can brush the puff pastry with egg wash and sprinkle with garlic powder and parmesan cheese.

Tags: asparagus wrapped in prosciutto and puff pastryrecipe, puff pastry prosciutto wrapped asparagus, asparagus prosciutto recipe, asparagus prosciutto appetizer

Liebster Blog Award nr. 2

This is unbelievable: another Liebster Blog award from Prathibha - http://cook-ezee.blogspot.com/

What can be better than one Liebster award??? the correct answer is 2 Liebster awards. Yes I got two in a week.

Actually this was the first award I got, but I didn't see it on Prathibha's blog, only after a few days.

So I have to nominate another 5 blogs. I will choose 5 bloggers with no Liebster blog awards. This is what I did yesterday when I got the first award.

'Liebster' means favourite or dearest in German. Rules for accepting the award:
- Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour

Here are the 5 blogs I follow and recommend to everybody:

Travelling and Cooking - http://helengrtravelling.blogspot.com/

My Food Affair - http://myfoodaffair.blogspot.com/

Tested and Tasted - http://testedandtasted.blogspot.com/

Holly goes Lightly - http://www.goeslightly.com/

Cooking Manu - http://cookingmanu.blogspot.com/

Prathibha  thank you again for the nomination.

Liebster Blog Award

Yesterday I received a wonderful surprise from Stephanie http://www.rodeobucket.com/.

First of all I want to thank you for including my blog in your favorites.

This is my first nomination and award and it really made my day. Thank you so much.

Liebster is German and translates to the English word“dearest”or” favorite”.

 It’s meant for up-and-coming blogs with less than 200 followers.”

Here are the rules
•Thank your Liebster Blog Award presenter on your blog.
•Link back to the blogger who presented the award to you.
•Copy and paste the blog award on your blog.
•Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve
to be noticed. (Some say just 3 or more blogs of less than 200 followers each).
•Let them know they have been chosen by leaving a comment at their blog.

  

One of the responsibilities that goes with accepting the Liebster Blog Award is an amazingly difficult one, that of choosing five blogs to nominate for the Award, in turn.

After much head-scratching, I finally narrowed it down to five blogs to pass the honors on to. In no particular order:

Discovering in the Kitchen - http://my-greek-cooking.blogspot.com/

The Saucy Gourmet - http://www.thesaucygourmet.net/

Una Semplice Passione - http://unasemplicepassione.blogspot.com/

Simple Cookery - http://simplecookery.blogspot.com/

Mumsfilibaba - http://mumsfilibaba-mumsfilibaba.blogspot.com/

The hardest part was to choose only 5!


Please visit Stephanie's blog http://www.rodeobucket.com/.

Thank you for the award!

Manitou's Cake - Caramel Cake

We had an Alaskan Malamute and every time my mom made this cake Manitou was present. When she caramelized the sugar he showed up and he didn’t leave the kitchen until the cake was done. He knew that smell, he knew something good is cooking, and I think he knew the recipe J. He watched my mom making this cake, he wouldn’t leave the kitchen for a second. This was his favorite dessert, and because we don’t know the name of this cake, we named it Manitou’s cake. Now he is watching us from heaven, and every time I make this cake I know he is there with me, waiting for a little piece. I loved him with all my heart.

You can make icing for this cake, we like it with a cup of milk and this is how Manitou would like it too ;-)

Ingredients:

1 cup sugar
1 cup water (to stop the caramelization process)

Put sugar in a small saucepan, with tall sides, and cook over medium heat until it is dark amber.
When color is achieved, very carefully pour in one cup of water.

Whisk over medium heat, for about 10 minutes, until it has reduced slightly and feels sticky.

Set aside, let it cool.

1 cup sugar

100 g oil (I used sun flower oil)

2 cups flour

5 eggs

He is Manitou. Look at that big smile :-)
He loved to play in the snow.

1 teaspoon baking powder

1 cup walnuts + 1 teaspoon flour

Preheat oven at 350F.

In a stand mixer fitted with a paddle or whisk attachment, add the sugar and the egg yolks, and mix until thick, fluffy and forms a ribbon. Add caramel syrup, flour, oil and the baking powder to the egg yolk mixture, little by little mixing well.

Beat egg whites in a separate bowl and then fold it in very gently in the mixture.

Pour it in a lined baking sheet. In a small bowl add the walnuts and 1 teaspoon of flour, and shake it well until the walnuts are coated. Shake off excess flour. This will keep the walnuts on top of the cake.

Bake it in a preheated oven for about 25-30 minutes (when cooked a toothpick inserted in the center will come out clean).

Note: If you want the cake to be super moist, reserve about 3-4 tablespoon of syrup and when the cake is baked make some holes in the cake with a toothpick, and pour the caramel syrup with a spoon over the cake.

Tags: Caramel Cake recipe, Caramelized Sugar Cake recipe, prajitura cu zahar ars recipe

Creamed Spinach

I could eat this every day, it is one of my favorites. If I don't have time to cook I just take a box of frozen spinach from the freezer and in 10 minutes I have a great lunch or dinner. I always have frozen spinach, eggs and milk at home. You can use cream or milk for this recipe, I usually make it with milk.

Ingredients:

1 lb fresh spinach cooked, well drained and chopped or 1 box frozen spinach

2 tablespoons oil

1 garlic clove, crushed

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon black pepper

3/4 cup milk

Directions:

Heat oil in a small saucepan over low heat; add the crushed garlic and sauté garlic in butter for about 1 minute. Do not let garlic burn or it will be bitter.

Add the flour to make a roux.

Add salt and pepper and heat until mixture bubbles, stirring constantly.

Gradually add the milk stirring constantly until the mixture is smooth and thick.

Add the chopped spinach into sauce and season with extra salt or pepper if needed, or add more crushed garlic.

Serve with eggs and fresh bread.

Tags: creamed spinach recipe, hungarian creamed spinach recipe, spenot recipe, spenot recipes, spanac recipe

Mushroom Stew - Hungarian

We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.

Ingredients:

2 lb mushrooms, sliced

1 large onion

2 large tomatoes, chopped

2 teaspoon paprika

4 tablespoon oil

2-3 cloves garlic

1 cup sour cream

salt

black pepper

2 tablespoon flour

chopped parsley

Directions:

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.

Add paprika and chopped tomatoes and stir well.

Add the mushrooms and cook for about 5 minutes.

Season with salt and black pepper and than cover the mushrooms with water.

Cook on low heat with cover for about 30 minutes.

In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.

Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.

Taste and adjust the seasonings.

Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

Tags: Mushroom Stew, hungarian Mushroom Stew recipe, Mushroom Stew recipe, gombaporkolt recipe, tocanita de ciuperci recipe, tejfolos gombaporkolt recipe

Arugula Apple Pomegranate Salad

This salad is super easy to make and it's ready in no time. Sometimes I put all the ingredients on the table and we make our own salad at the table, it's a lot of fun.
Delicious and refreshing salad, and soooo pretty.

Ingredients:

1 apple, thinly sliced (Gala, Jonagold, etc)

baby arugula

pomegranate seeds
feta cheese or blue cheese

roasted almonds

raspberry vinaigrette

Directions:

Arrange baby arugula on a large plate, transfer the apple slices on the plate, sprinkle pomegranate seeds on top, crumble feta or blue cheese on top and drizzle with raspberry vinaigrette. Toss to combine.

Enjoy it.

Tags: Arugula Apple Pomegranate Salad recipe, Arugula Apple Pomegranate Salad recipes, Baby Arugula Apple Pomegranate Salad with almonds and cheese, arugula salad with pomegranate, apple, feta and almonds

Hungarian Cabbage Salad

My mama used to make this salad for us a lot. It goes well with any meat and potato dish. I love it and it's a very simple and cheap salad.
This makes 2 servings.

Ingredients:

1 medium cabbage, shredded

1 teaspoon salt

1 cup water

1 tablespoon sugar

2 tablespoon oil

2 tablespoon white vinegar

pinch of caraway seeds, (optional)

salt, black pepper to taste

Directions:

Put shredded cabbage in a large strainer, sprinkle salt, let stand. When cabbage softens drain out the liquid.
In a large salad bowl add the water, vinegar, sugar and a pinch of salt. Mix until sugar is dissolved and put the cabbage in the salad bowl over the vinegar mixture. Add black pepper and caraway seeds
Mix well, taste for seasoning, and leave it in the fridge for a few hours before tossing again and serving.

Note:
You can add more or less vinegar, or more sugar, make your dressing tangy or sweet, add garlic to it, go crazy. Perfect salad to go with meat and mashed potatoes.

Tags: hungarian cabbage salad recipe, cabbage salad with vinegar recipe, white cabbage salad recipe

Cream Cheese Penguins

Here is one of the appetizers I made for Christmas. I invited some friends to join us for dinner and when I put the penguins on my table they started to laugh and to take photos to post them on facebook, it was a big hit. The only problem is that nobody wanted to eat them because they are too adorable.

Jumbo or large black olives, pitted

Small black olives

1/2  package cream cheese (4 ounce), room temperature

1 large carrot

With a sharp knife cut a slit from top to bottom, lengthwise, into the side of each jumbo/large olive.

Using a teaspoon carefully insert cream cheese into each olive. Smooth the surface with wet finger.

Slice the carrot into eighteen 1/4 inch thick rounds. Cut a small triangle out of each carrot slice. Insert the carrot triangle in a small olive to make the beak

Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set the stuffed olive, large hole side down, onto a carrot slice.

Set the small olive with the beak onto the large olive.

Secure with a toothpick.

They are super cute, easy to make and a lot of fun. It takes maybe 20-30 minutes first time, after that it's a piece of cake. 

Note:

You can make scarf from roasted bell pepper if you still have patience :-) just cut long strips or pepper and put them around the neck. 

Use goat cheese or add herbs or garlic salt to the cream cheese if you want more flavor.

Tags: Cream Cheese Penguins recipe, Cream Cheese Penguins appetizer, Cream Cheese Penguin recipe, Cream Cheese Penguin recipes, Cheese Penguins recipe

Merry Christmas!



Hope you all have a wonderful Christmas!

Well, this is Santa’s big day. He’s leaving the North Pole for his journey around the world bringing gifts to everyone who has been good this year.

There are a lot of gifts under our Christmas tree this year.

I received a lot of gifts already, I got a Kitchen Aid stand mixer this year, I call it "my Sous chef" " :-), I received a butcher block last week so I think I received my gifts already. Let's see if there are more under the tree.

I hope you all baked some good cookies for Santa, you know he loves them. Oh yeah don't forget the carrot for Rudolph :-)

Merry Christmas!

Ham and Mushroom Stuffed Turkey Breast

I make this dish often, not only for Thanksgiving and Christmas. We love it, it is sooo good. Sometimes I use chicken breast or turkey, you can add cranberries or sausage into the stuffing. Serve it with roasted vegetables, mashed potatoes, just use your imagination.

Ingredients:

1 turkey breast, removed from the bone, about 2-3 pounds

12-15 slices bacon

2 carrots, peeled and cut into 1/2-inch dice

2 ribs celery, cut into 1/2-inch dice

½ lb mushrooms, whole

1 cup chicken stock

1 cup dry white wine

Thyme bundle

Kosher salt

Black pepper

For the stuffing:

2 tablespoon extra-virgin olive oil

1 large onion, diced

2 cloves garlic, crushed

1 cup ham, diced

1 cup small button mushrooms, diced or cut in quarters

6-7 sage leaves, finely chopped

½ teaspoon fresh thyme

2 cups bread crumbs

2 eggs

1/2 cup water

Directions:

Add oil in a large sautee pan, add chopped onion, salt and sautee on medium heat until they are soft and translucent, about 10 minutes. Add garlic and cook for another 2-3 minutes.

Add ham, mushrooms, black pepper, sage and thyme and cook until mushrooms are nicely browned.

Turn off the heat

.

Add the seasoned stuffing and water or chicken broth. Taste and adjust seasoning.

Set aside and let it cool. When the mixture is cool add 2 eggs and mix well.

While the mixture is cooling prepare the turkey breast.

Remove bones and skin and place it onto a cutting board. Butterfly each half. Season with salt and black pepper. Set aside.

Lay about 5-6 pieces of butcher twine on your cutting board. Lay bacon slices on top of them, slightly overlapping. Arrange the turkey breast on top of the bacon. Lay the stuffing mixture in the middle of the flatten turkey breast and lift the 2 sides of the breast to form a log. Wrap the bacon slices around the meat and tie with the twine.

Preheat the oven to 375 degrees F.

Put the stuffed turkey breast, seam side down, into the skillet and sear until the bacon is crisp and the turkey is lightly browned, about 4 minutes on each side.

Transfer the turkey breast to a baking sheet.

In the same skillet sautee a medium onion, 2 carrots and 2-3 stalk of celery until nice and soft, about 7-8 minutes. Season with salt. Put the vegetables around the turkey breast in the baking sheet.

Arrange the whole mushrooms around the stuffed turkey breast. Add the thyme bundle, chicken stock and the whine and put it in the oven.

Roast the stuffed turkey breast for about 1 hour or until the turkey is cooked through and the internal temperature register 160 degrees F on an instant-read thermometer. The cooking time depends on how big is the turkey breast. Baste with the chicken stock and wine mixture every 20 minutes.

Place the turkey breast onto a cutting board, cover with aluminum foil and let it rest for about 15 minutes before slicing.

Remove the twine and slice into medallions. Arrange on a serving platter and serve with roasted vegetables or mashed potatoes. Drizzle with the juice from the pan.

Tags: Ham and Mushroom Stuffed Turkey Breast recipe, Ham and Mushroom Stuffed Turkey Breast, Stuffed Turkey Breast recipe, turkey recipes, turkey roulade recipe, turkey roulade recipe for thanksgiving, christmas recipes

Stewie Salad

I posted this recipe a long time ago. I will post it again, just because I think this deserves a separate post. Just look at that face. It makes me laugh when I see it.
I have this oval baking dish and every time I use it I think "this lookes like Stewie's head", so this is how the idea was born. I made this beef salad and decorated with 2 slices of potatoe, peas and pickles. The result is awesome.
You can make it with anything as long as you have an oval serving or baking dish. It's even funnier if it has handles. So next time you make potato salad, chicken salad, pasta salad or tuna salad... maybe you will see Stewie in your dish :-)

Ingredients:

4-5 potatoes

2-3 carrots

1 parsley root

1 can green peas

2 pickles

1/2 lb poultry breast or beef sirloin

½ cup mayo

1 tablespoon mustard

Salt

Black pepper

Directions:
Boil the vegetables with the meat in a large pot. When cool enough to handle, cube the meat, potatoes, pickles and all other vegetables. Place all in a bowl, add the peas and salt.

In a separate bowl, mix mayo and mustard. Season with salt and black pepper. Add 3/4 of the mayo mixture to the meat and vegetables and mix well. Arrange on a serving platter.

Smooth with a knife and then cover with the rest of the mayo mixture. (optional)
Serve on a slice of fresh bread.




Tags: salata de boeuf recipe, boeuf salata recipe, beef salad recipe, french salad recipe, boeuf salata recipes, stewie salad, stewie recipe, stewie griffin face food, recipe with pictures, cartoon face food recipe

Halloween Chocolate Marshmallows

Happy Halloween everyone!

Nothing easier than melted chocolate and some marshmallows. Take a toothpick and go crazy. The result: cute little monsters. I love them on my hot chocolate. It makes my day :-)

Tags: halloween treats. easy halloween treats, quick halloween treats, halloween marshmallow treats, frankenstein marshmallows, halloween marshmallows treat, Halloween Chocolate Marshmallows, halloween recipes, halloween desserts, hot chocolate with marshmallows

Semolina Dumplings - Griz Galuska

One of my readers, Andrea asked me to put this recipe on the blog. This is how I make semolina flour dumplings for hungarian chicken soup. They are super fluffy and easy to make. This is the "formula":  make sure you use 4 tablespoon of semolina per 1 large egg (not medium or jumbo). You can cook them in the soup, my mother cooks the dumplings in simmering water and when they are done she transfer them to the soup. It's up to you. Good luck

Ingredients:

1 large egg

4 tablespoons semolina flour

a pinch of salt

 

Directions:

Bring water to a boil in a large pot.

 

Beat egg with salt in a bowl.

 

Add the semolina flour all at once and mix well. The mixture should be thick (like sour cream).

Let it rest for about 15 minutes. The semolina flour will absorb the egg.

 

Turn the heat to low. Using a teaspoon form dumplings and put them in the simmering water.

Don’t overcrowd. Cover with lid and cook dumplings on medium heat for about 5 minutes, flip them on the other side, put the lid back and cook for another 5-10 minutes, depending on the size of the dumplings.

Turn off heat and let them stay in the hot water for 10 more minutes.

 

Add cooked dumplings to the soup.

 

 

 

Note:

I don’t like to cook the dumplings in the soup because they will absorb the soup.

Some recipes call for butter, or oil, or you have to beat egg whites and then add the rest of the ingredients.

Use 1 large + 4 tablespoon of semolina to achieve the right consistency. Use measuring spoon.

You can measure the eggs and the semolina flour, so for a 70-75 g egg add about 50 g semolina.


Tags: semolina dumplings for Hungarian chicken soup recipe, semolina dumpling recipe, grizgaluska recipe