Quick Pork Roll

/ Helen M. Radics / Leave a comment

Welcome back! From time to time we all run into the problem of coming up with new ideas for a quick dinner. This recipe is a life saver for me as it takes no effort, ready in a few minutes and lets face it, there is no cooking skill needed. So it’s great for those who just started to learn how to cook or want to try out new, uncomplicated recipes that the entire family will love.

INGREDIENTS

500 gram ground pork, beef, chicken or turkey
1 egg
1 tbsp. of grated cheddar cheese
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp ground chipotle pepper (optional)
1 tsp crushed chili peppers (if you like heat)
1 tsp chopped fresh thyme leaves (1/2 tsp dry)
3 cloves of garlic, chopped or grated
1 large onion, peeled, chopped or grated
2 slices of bread (soak in water for a few minutes then squeeze out all the water)
1 tsp red paprika powder

Place everything in a large mixing bowl; work together by hand; for egg yolk size balls, then form them into an oval shape. Roll bacon around each; pin together with an unflavored toothpick

Place them into a deep baking dish and bake for about 30 minutes or until golden.

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    Lucky Piggy

    / Helen M. Radics / Leave a comment

    Hungarians 🇭🇺 always make lentils and pork 🐷 dishes for New Year’s Day 🎉as it is considered good luck to eat both. They bring prosperity 💰 to your home 🏡 and family.

    It is considered unlucky to eat poultry such as 🐥 chicken, 🦃 turkey, 🦆 goose and duck as it means that your luck will fly away. Don’t eat fish for New Year’s day as your luck would swim away.

    Hungarian Layered Sourkraut – Vegetarian

    / Helen M. Radics / Leave a comment

    Hello Everyone!

    Many of you asked me how to create a vegetarian version of this popular, mouth-watering Hungarian dish.

    So, I decided to play around and came up with this dish, that I must admit tastes even better than the meat version.

    INGREDIENTS

    • 2 cups of cooked buckwheat
    • 1 tsp caraway seeds
    • 1 tsp whole black pepper
    • 1 tsp salt
    • 1 bottle of low sodium sourkraut, drained
    • 1 pack of firm Tofu (smoked), cut into cubes
    • 1 tbsp. Red Paprika powder
    • 1 tsp dry chili flakes
    • 2 tbsp. olive oil
    • 1 tsp chopped or crushed garlic

    TIP

    If you can’t find low sodium sour kraut don’t worry. Simply check the label and compare the salt (sodium) content of the different varieties available in your grocery store. Pick the one that has less salt. European, especially Germen sour kraut has less salt than the American or Canadian versions.

    About the Tofu, always buy firm tofu. If you can’t find smoked, not to panic. I was in the same boat this time, I picked a Mexican flavored Tofu and it didn’t ruin my dish. You may also buy unflavored, firm Tofu. That’s fine as you are going to cook it with the sour kraut and the spices will work their magic.

    PREPARATION

    This dish is very simple. I call it Layered Sour Kraut because of the original recipe. However there is nothing layered about this dish as it doesn’t need to cook for that long.

    Place oil in a non-stick pot; add everything else and a cup of water. Cook for about 30 minutes, you may add a little more water, but remember that this dish shouldn’t have any liquid left when it’s done. Serve with crusty bread, on its own or with a little bit of sour cream on top.

    Bon Appetite!

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    Homemade Hotdog/Sausage Buns

    / Helen M. Radics / Leave a comment

    Hello Everyone!

    These simply delicious hot dog/sausage buns are one of my favorites. You may also form them into dinner rolls as the shape is up to you. Sometimes I even make bread out of the dough. You may use them as a sandwich bread, hot dog bun or a fast and tasty snack with milk. In case by some miracle you have leftover buns, you may make bread crumbs for future Schnitzel or topping for other dishes.

    INGREDIENTS

    3 1/2 cups of all-purpose flour
    1 egg
    1 tsp salt
    3 tbsp. sugar
    1 tbsp. melted butter (unsalted butter)
    1 cup of water (for yeast)
    1 pack or 1 tbsp. instant yeast
    1 tbsp. olive oil

    YEAST

    Sprinkle yeast into one cup of warm (not hot) water; add sugar, cover and wait about 5 minutes or until it’s foamy.

    DOUGH

    Put flour into a large mixing bowl; add salt, egg, oil, butter and the yeast mixture.

    Work together by hand. If too sticky add a little more flour, but remember it needs to be a medium soft dough. Cover bowl with plastic wrap, then bundle up bowl with two tea towels and leave for about 1 1/2 hours.

    Form buns (either oval or round); place on parchment lined baking sheet and cover with a tea towel for another hour.

    Bake at a 375F (180C) pre-heated oven for 20 minutes or until golden brown (depending on your oven). Cool on wire wrack.

    TIP

    I like to put the oil into the yeast mixture after it becomes foamy, because it’s easier to mix together with the flour after that.

    I also use a hand whisk to evenly distribute the salt in the flour.

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