For a simple soufflé-like pancake that could be served with cinnamon or vanilla sugar, yogurt, fresh fruit or compote of your choice, both for breakfast or as dessert, this recipe is simple, easy to make, and quite versatile.
Eat
Morning glory oats – Reggeli zabkása
You can say good bye to boring oatmeal, if you cook it with a little twist. I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013. Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.
Saffron rice with carrots and pine nuts – Sáfrányos rizs sárgarépával és fenyőmaggal
Saffron is not the cheapest spice, but you need only a few threads, and it will give a beautiful yellow color to the cooked rice; so it’s worth it to give it a try.
Walnut coins – Diós tallér
When it comes to baking, my first thought is to usually use walnuts, because I love them so much. For me, I think they rank even higher than chocolate.
Roasted parsnips – Sült paszternák
One of the quite often neglected root vegetables are white parsnips. A lot of people don’t know them or don’t use them in their cooking. For me, they are as essential as carrots – they are closely related to carrots and parsley roots – especially for vegetable or meat soups.
Puréed green pea soup with horseradish – Zöldborsókrémleves tormával
For this puréed soup use fresh shelled English peas when in season, otherwise frozen peas work well (you don’t need to thaw them).
Almond and plum crumble – Sült szilva mandulás morzsával
When our bi-weekly fruit box full of pluots (a cross between a plum and apricot) arrived in the end of August, it was a perfect time to make a fruit dessert without too much trouble.
Quick quinoa salad – Gyors quinoa saláta
Quinoa is one of those whole grains with high protein content that cooks very quickly. It’s actually a seed and has a nutty taste; its origins are in South America. To make a tasty quinoa salad is just a matter of 25-30 minutes. There are endless variations to this salad depending on what you like or what is available in your refrigerator.
Walnut stars – Diós csillagok
These delicious little cookies are very easy to make, and they can be decorated for any occasion. As Christmas cookies, a piece of walnut, a candy, or dried fruit could be pressed in the middle of them before baking.
Cheese and apple puffs – Sajtos almás párna
From the moment I discovered Nigel Slater’s cookbooks, his TV-show on BBC, and his recipes in The Guardian, I was hooked. I like his writing a lot. I like his style of talking about food, but most importantly, the simplicity of his recipes. I started creating and re-creating what I read, and what I watched online.
Roasted spiced carrots – Sült fűszeres sárgarépa
My friend Tricia is a vegetarian. I had the good fortune to nourish her at our dining table a few times throughout the years, which has inspired me to focus more on vegetables and incorporate them into our diet more frequently. Now we live a few hundred miles away from each other. I hope through some of my postings she might be able to get ideas for her own cooking. I would like to dedicate all of these vegetarian recipes to her.
Chocolate chubbies – Csokoládés puffancs
Chocolate chip cookies were definitely not part of the classic Hungarian pastry repertoire I grew up with. My first exposure to this wonderful American delight happened in 1994.