LANGOS IS A HUNGARIAN FOOD SPECIALITY, A DEEP FRIED FLAT BREAD. HERE SERVED WITH SMOKED SALMON AND AVOCADO!


YOU NEED THIS:

LANGOS:
25 GRAMS FRESH YEAST OR 6 G DRIED YEAST
300 ML/ 3 DL WATER
1 TEASPOON SALT
1 LARGE BOILT POTATOE
ABOUT 1 LITRE OIL FOR FRYING
700 ML/ 7 DL FLOUR

TOPPING:
CREME FRAICHE or SOUR CREME
1 CLOVE OF GARLIC
SMOKED SALMON
RED ONION
AVOCADO
CHEESE
SALT
SPINACH OR ROCKET
OIL FOR FRYING

DO THIS:

1. ADD THE YEAST to the water. Add salt, CRUSHED potatoe and flour. Work it to a nice dough ( a bit sticky)
Leave it to rise for 35 minutes.

2. Put the dough on a floured table. Cut the dough into 8 pieces, depending on how big you want them. Roll them out and put them on FLOUR on baking paper. Leave them to rise for an additional ten minutes.

3. ADD THE OIL into a large pot or casserole. (The OIL should be about 3-4 cm high), try the OIL to see if it's ready by adding a little piece of bread. It should become golden.
Add the bread pieces and fry for about 1 minute on each side until golden. Put them on some paper.

4. Directly add a little layer of CREME FRAICHE (mixed with the CRUSHED GARLIC) and the cheese so it melts a bit. Then garnish with the rest!

T h i s is d e l i c i o u s !

#langos



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DELICIOUS INDIAN FLAT BREAD WITH GARLIC. THIS RECIPE IS QUICK AND SUPER EASY TO MAKE WITH NO YEAST SO NO RAISING TIME NEEDED.


YOU NEED THIS:

2,5 DL FLOUR (250 ml)
0,5 TEASPOON SALT
ABOUT 0,75- 1,5 DL MEDIUM WARM WATER (75 -
150 ML)
BUTTER
GARLIC


DO THIS:

Mix flour, salt and water together in a bowl.

Add the water, a little at a time until you have a soft dough. Work the dough for about 10 minutes.

Cover the dough with a moist towel and let it rest for a while, at least 20 minutes .

Cut the dough into 6-8 pieces. Roll the dough to little balls

Use a rolling pin and make the dough super thin

Add flour to the table when needed

Heat up a frying pan and put in the bread
Turn it around once it received some color

Mix together butter and garlic and melt it.
Brush the bread with the butter and


SERVE immediately!

๐Ÿ˜‹

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โ€‹โ€‹YOU NEED THIS: 

FILLETS OF HAKE 

POTATOES 

SUGAR SNAPS 


SAUCE: 4 people 

3 EGG YOLKS 

2 TABLESPOONS WATER 

150 GRAMS BUTTER 

LEMON JUICE 1/2 LEMON 

SALT 


DO THIS:

Clean and cut the HAKE. Season with salt 

Peel and boil the potatoes 

Fry the HAKE on both sides and finish off in the oven on 200 degrees until cooked through but still nice and juicy. 

When the potatoes are cooked through boil the sugar SNAPS just for about 2 minutes. Add some butter and season with salt. 

SAUCE: 

Mix together the eggyolks with the water in a small pot. HEAT UP on a low heat while Stirling constantly. Once it's getting thick remove from the heat immediately. Melt the butter in another pot. Add the melted butter slowly to the egg mixture and whisk constantly. Add a couple of squeezes of lemon juice and season with salt. 


SERVE immediately! 



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THIS IS ABSOLUTE DELICIOUS AND WORKS BOTH AS A MAIN AND A STARTER. SERVE WITH SOME GARLIC AOILI AND FRIES..


YOU NEED THIS:

MUSSELS
2 CLOVES OF GARLIC
1 YELLOW ONION
FRESH PARSLEY
200 ML WHITE WINE
CRUSHED TOMATOES

FRIES

GARLIC AIOLI:

1 EGG
2 DL/200 ML OIL
1 TEASPOON DIJON MUSTARD
1 TABLESPOON LEMON JUICE
2 CLOVES OF GARLIC
SALT


DO THIS:

Clean the MUSSELS.

Chop the onion. Fry in some oil on a low heat, add the CRUSHED GARLIC and some chili if you'd like. Add the CRUSHED TOMATOES and let it simmer for a while. Season with salt and pepper.
Add the wine and then the MUSSELS. Steam the MUSSELS for about 5 minutes.

AIOLI:

super simple GARLIC MAYONNAISE. Mix together in a long jar: the egg, lemon juice and oil. Use a hand mixer and mix it slowly by slowly pulling up the mixer and you will see a thick MAYONNAISE forming. Season with CRUSHED GARLIC, MUSTARD and salt.

Chop PARSLEY and sprinkle on top of the MUSSELS. SERVE WITH the AIOLI and crispy FRIES.


Y U M !

๐Ÿ˜‹

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SIMPLE FLAVORS BUT SO DELICIOUS!

YOU NEED THIS:

BEEF FILLET
POTATOES
BUTTER
GARLIC
PARSLEY
SALT
PEPPER


DO THIS:

Clean and trim the BEEF FILLET (preferably the mid piece) heat up a pan and add oil and butter and fry it until it received color on each side. Season with salt and pepper. Take off the pan and leave to rest.

Heat up the oven to 175 degrees

Peel and slice the potatoes finely. Fry them in some oil and butter until they received color. Season with salt and pepper. Transfer to an oven dish.

Put the BEEF FILLET on top of the potatoes and put in the oven for about 20 minutes. You can use an oven thermometer to check if the meat is done (should be about 60 degrees for medium rare)
Or take the meat out once in a while and touch it to see how it feels. The more wobbly the more rare, the firmer the more well done.

In the meantime; mix the butter together with the garlic and CHOPPED PARSLEY. Season with salt. The amount depends on how many people you are cooking for and how much BEEF you have. For 2-3 people I used 75 GRAMS of butter and two CLOVES OF GARLIC.

Take the meat out and leave it to rest for a few minutes. Slice it into 1-2 cm Slices.
Put it back onto the potatoes. Put the garlic butter on top and put it into the oven again just until the butter started melting a bit. Take it out & SERVE immediately.


SERVE WITH OVEN BAKED TOMATOES AND FRIED BEANS!
#happiness

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YOU NEED THIS:

PORK OR BEEF MINCE
PARMA HAM
1 ONION
2 CLOVES OF GARLIC
HERBS (BASIL and OREGANO)
50 GRAMS FRESH BREAD CRUMBS
1 EGG
75 GRAMS PARMESAN
SALT AND PEPPER
POLENTA
50 GRAMS PARMESAN CHEESE FOR THE POLENTA
FRESH HERBS AND MOZZARELLA CHEESE FOR SERVING

SAUCE:
400 GRAMS CRUSHED TOMATOES
1 1/2 DL/ 150 ML RED WINE
OLIVE OIL
SALT AND PEPPER
HERBS BASIL AND OREGANO
1 ONION
2 CLOVES OF GARLIC



DO THIS:


Using a food processor or a mixer mix together the tomatoes, onion, garlic and herbs. Pour it over into a pot and add the wine and the olive oil.
Add salt and pepper. Let it come to a boil and let the sauce simmer.

Mix the MINCE with the PARMESAN, BREADCRUMBS, GARLIC, GRATED GARLIC, HERBS, egg, salt and pepper. Roll to big balls and roll each boll in PARMA HAM.

Fry the balls in some butter in a pan until they received color all around. Then put them in the tomato sauce. Let them simmer with the lid partly on for about 12-15 min.

In the meantime prepare the POLENTA. Look at cooking instructions on the package. Add plenty of PARMESAN and butter and season with salt and pepper.

Put the polenta on plates. Top with the meat ball, the SAUCE and garnish WITH extra parmesan, Mozzarella and herbs.


Y U M ๐Ÿ˜‹


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CREME BRร›Lร‰E IS ONE OF MY FAVORITE DESSERTS. THIS RECIPE IS SO EASY AND QUICK, IT JUST NEEDS A LOT OF TIME IN THE OVEN...

YOU NEED THIS:

5 DL (500 ml) CREAM
1 DL (100 ml) MILK
5 EGGYOLKS
1 DL (100 ml) SUGAR
1 VANILLA POD or 1 TABLESPOON OF VANILLA SUGAR


DO THIS:

Put the oven on 95 degrees

Mix together all the ingredients. If you using vanilla pod. Take the vanilla from the pod and mix it with some of the sugar and add to the cream mix

Put the mix into ramekins. It's important not to fill them up too much as it will then take very long to cook. Fill them up to about 1,5 cm

Put them on a tray and bake in the middle of the oven for 2 hours (convection ovan) When you shake them they shouldn't move too much. Put them in the fridge to cool down.

Add some brown sugar on top and burn it with a gas burner. If you don't have one you can grill them on top of the oven at 250 degrees.


SERVE WITH BERRIES AND ENJOY !

๐Ÿ‡๐Ÿ’๐Ÿ“

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This is a Classic swedish cookie called dreams and is my absolute favorite. It's a crispy vanilla cookie ๐Ÿช I believe it's most delicious just the way it is but you can also flavor it with different ingredients. I added some lemon zest to half of the dough and got delicious lemon dreams.
This recipe uses something called hiorthornsalt (can't find it in SA but should be able to find it all over Europe, ammonium carbonate translated) it makes the cookies very crispy. You can substitute it with baking powder if you can not get hold of it. It might not get the same look and crispiness but the same DELICIOUS flavor will be there! ๐Ÿ˜Š



YOU NEED THIS
:

100 GRAMS BUTTER
300 ML (3 DL) SUGAR
2 TEASPOONS VANILLA SUGAR
100 ML (1 DL) NEUTRAL OIL
1 TEASPOON HJORTHORNSALT (or baking powder)
400 ML (4 DL) FLOUR


DO THIS:

Put the oven on 140 degrees.

Whisk together the butter, sugar and vanilla sugar. Add the oil slowly.
Mix together some of the flour with the hjorthornsalt. Add to the mix. Add the rest of the flour. If you want some lemon ๐Ÿ‹ cookies add some lemon zest.


The dough should be a bit sticky. Take a small piece of dough. ABOUT one big TEASPOON. Work IT a bit with your hand and roll to a little ball. Put on baking paper on a tray with some space between the cookies (about 5 cm)
Bake in the middle of the oven for about 20 minutes.

E N J O Y !

#dreams #cookies

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DELICIOUS BEEF FILLET ROLLED IN MUSHROOMS AND PASTRY, SERVED WITH A GRAVY SAUCE AND FRESH TOMATO ๐Ÿ… SALAD

YOU NEED THIS:

BEEF FILLET
PUFF PASTRY
MUSHROOMS
1 CLOVE OF GARLIC
1/2 YELLOW ONION
1 EGG
TOMATOES
RED ONION
BALSAMIC VINEGAR
OLIVE OIL
CREAM
DIJON MUSTARD
LIQUID BEEF STOCK
RED WINE
CREME FRAICHE
FRESH BASIL
SALT AND PEPPER

DO THIS:

Remove any fat from the BEEF. HEAT UP A pan and add some olive oil and butter. Fry the BEEF until it received color all around and season with salt and pepper.

Take it off the pan and leave it to cool.
Rub the BEEF FILLET with Dijon mustard.
In the hot pan add about one glass of water and let it simmer and reduce. Add about 1/2 glass of red wine and let it simmer and reduce further. Add about 1-2 TABLESPOONS OF liquid BEEF STOCK and the cream. Season with pepper and salt AND LET IT SIMMER further. 

Chop the onion and mushrooms finely. Fry in some butter in a pan. ADD CRUSHED GARLIC and season with salt and pepper. remove from the pan and leave to cool down. Once it cooled down add the CREME FRAICHE and mix.

Roll out the puff pastry. Add some of the mushroom mix in the middle. Then add the BEEF and add the rest of the mushroom mix on the BEEF.
Fold up the pastry.
Whisk up the egg and brush the pastry with some egg. Put on a baking tray and bake in the oven on 225 degrees for about 20 minutes. Leave the meat to rest for 15 min.

Chop the onion and cut the plum tomatoes in half. Mix with some olive oil and balsamic vinegar. Season with salt and pepper and add some fresh basil!

S E R V E & E N J O Y !
๐Ÿ…๐Ÿ˜Š๐Ÿ…๐Ÿ˜Š๐Ÿ…

#deliciousfood #happyweekend

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HEALTHIER VERSION OF FRIES SERVED WITH MARINATED GRILLED CHICKEN AND GARLIC SAUCE


YOU NEED THIS:


CHICKEN FILLETS

ZUCCHINI/ MARROWS

BREAD CRUMBS

2 EGGS

SALT AND PEPPER


SAUCE:

NEUTRAL YOGHURT

1 CLOVE OF GARLIC


MARINADE:

OIL

SOYA SAUCE

GARLIC

SWEET CHILI SAUCE

HONEY

SALT AND PEPPER


DO THIS:


MARINADE the CHICKEN FILLETS

Mix together the sauce. Season with salt and pepper

Peel the zucchini and cut it in long strips. Mix the BREADCRUMBS with salt, garlic or onion powder and PARMESAN CHEESE. DILL the zucchini in the whipped EGGS and then in the BREADCRUMBS. Put on baking paper on a tray. To get a crispy result they shouldn't lay ontop of each other. Drizzle some olive oil on top and bake for about 15 minutes or until golden and crispy.

Grill the chicken on a grill pan. Finish off in the oven for about 10 minutes or until cooked through.

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