Hungarian potato pasta

What do you think of eating potatoes with pasta? I bet you wouldn't think of a meal containing these two basic ingredients as a delicious one. However, it's one of my favorites I've always liked since I was a child. Also, the basic recipe is so simple that you HAVE TO make variations! 

Hungarian potato pasta

Ingredients

3 middle-sized potatos

1 chopped onion

200g pasta 

3 tbsp oil

3 tsp ground sweet pepper (paprika)

pinch of salt

Preparation

Cook the potatoes in boiling water until they become soft enough to easily crush them with a fork. Once they are ready, crush them (as you may have thought so). In the oil, fry the chopped onion along with some salt and optionally some black pepper. Once it's almost done, add the paprika and mix quite well. Then pour it on the potatos, mix again and then mix with the cooked pasta. Serve with ground pepper.

Note: it is best with some sour pickles or sauerkraut.

Yet another morning pancake

Admittedly, not all of us like corn flour - however, the taste of corn pancakes doesn't remind me of corns -, so the other day I made a bunch of "common" pancakes. That is, a mixture of flours, soy milk, some sweetening and some spices. So nothing special, but I thought I should publish my vegan version of the well-known pancakes. 

Vegan pancake recipe

Ingredients

2 cups flour (can be different types)

2 tsp baking powder

1 cup water

few drips of lemon

4 tbsp corn syrop

3 tbsp palm oil

pinch of salt

pinch of cinnamon

Preparation

Mix all ingredients in a mixer, and let it rest for a couple of hours, if you can do so. Then make small pancakes, 4 at once in an average pan. As it contains some oil already, it's not necessary to grease the pan all the time. 

Early sunshine bread

Phew, the past few weeks were busy. After she arrived, we left for a place called "Belle Ile", an island in the Atlantic near the French coasts. Spending 4 beautiful days was a great relief after the work we got over, and although it wasn't a gastronomical journey (eating galettes and pizzas for days is not so much fun), we had a great time and I enjoyed every single minute of it.

So.

Back to Versailles and the Parisian life, we began by baking some wonderful cakes and making holy dishes that tasted like heaven. Okay, that's just partially true, as we began by refurbishing the place, but after all the food we made together has been more than delicious. It's a shame I haven't made a post since... uh oh, 2nd April?

The other day I baked this bread, and the recipe I invented there turned out to be... more than delicious. So I decided to make a quick post on it.

Otherwise I'm back to blogging again, so I'll come up with new stuff here soon. Stay tuned! :)

Early sunshine bread

Ingredients (for a bigger loaf)

750g semi-whole flour

20g salt

22-25g dried sourdough

30g bran

20g oat flakes

3 tbsp sesame seed

2 tbsp gluten

460ml water

2 tbsp ghee

Preparation

As usual, begin by mixing the dry ingredients first. Optionally, you can add some other grains, but be careful with the water added: you may need to add some more, but don't pour in too much because that would ruin the dough.

Bake at 175C degrees for about 50-55 minutes (again, it depends on your oven).

Morning pancakes w/o sin (and gluten)

Eating gluten-free for some people is a must. I recall that few years ago I prepared and baked a lot of different dishes and cakes, as one of my acquaintances had sensitivity to gluten. I had found it quite difficult to prepare healthy and delicious pastries without a single touch of gluten.

Probably you haven't thought of cooking and baking with flours that contain no gluten. Most of us who are not forced to follow a gluten-free diet have never thought of it. This is perhaps because flours that are easy to bake with contain gluten. Just think of wheat or rye... Have you ever thought of baking without these?

Eating gluten-free from time to time is really a good idea, even for those who do not suffer from sensitivities like that. I discovered this a few years ago, and since then I've been taking some few-days-long gluten-free diets, not more than 4 times a year. I think this is one of the few things we should do for our health (not to mention liquid fast diets or low-protein diets).

So, as part of my gluten-free diet I'm taking these days, I decided to prepare a healthy and delicious breakfast.

A little secret before introducing the recipe to you: soaking corn flour (that is, preparing the base of the pancakes' pastry) overnight makes the outcome moist and tasty. If you don't do that, you will

still have delicious pancakes, but not so moist and with a bit of "flourish taste".

Corn pancakes

Ingredients

1 cup corn flour

1 cup water

3 tbsp butter (if you make it vegan, use organic vegan margarine or palm butter)

3 tbsp corn syrup (or any other syrup)

1/2 tsp baking powder (gluten-free)

pinch of salt

Preparation

Mix the flour, water, butter and syrup in a blender and place in your fridge overnight. In the morning, blend again with the baking powder and salt added. In a pan, make small 6-8cm diamater pancakes by dripping the pastry onto the pan. In an average pan, you can make 3 such pancakes at the same time.

I used organic ingredients, purified water and organic cherry jam to serve.

Nourish yourself and make these sweeties as a morning kick-off! ;-)