Hungarian Kifli

Kifli has always been a favorite of mine ever since I was a little girl and that wasn’t yesterday 🙂 . Now I will share with you this simply, easy to recreate, delicious alternative to regular bread.  Not that there is anything wrong with bread, but having variety is never a bad thing.

You may eat Hungarian Kifli as a snack with milk, as a sandwich bread or simple serve every time you would serve bread.

INGREDIENTS

500 grams of all-purpose flour
1 teaspoon salt
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted butter
1/2 teaspoon caraway seed for top of Kifli

RECIPE

Warm milk, but do not make it hot as it would kill yeast. Pour in dry yeast and sugar, cover and let stand until foamy, which is about 5 minutes.

In a bowl mix together all the ingredients, except caraway seeds. Form a round dough, place in bowl, cover and let rise in a warm place for about 1 hour.

Cut into four and form four round balls. Cover with bowl and leave to rise for 30 minutes.

Roll out each ball and cut into four, like a pie. Roll up each flat section, starting at the wide end. Let rise for another 30 minutes.

Line a baking sheet with parchment and put aside. Also bring to boil 6 cups of lightly salted water; also add 1/2 teaspoon sugar to it.

After the kifli has risen for 30 minutes, dip each kifli into the boiling water with a spoon for 5 seconds. Remove and place on parchment lined cookie sheet.

Pre-heat oven to 375F (180 C). Whisk together an egg white and 1 tablespoon of water. Brush each kifli and sprinkle with caraway seeds and if you are not on a salt restricted diet, with coarse salt.

Bake until golden.

It is wonderful for breakfast with butter, milk, tea or coffee; at a picnic with your favorite pate or just on its own. You can also use it as a base for a sophisticated deli sandwich.

My daughter loves to make her favorite arugula sandwich with “kifli”. She cuts it in half (lengthwise), spreads a teaspoon of blue cheese dressing on it and covers the dressing with baby arugula. As much as you can fit into it. It is healthy and delicious.

Kifli is served in Hungary every morning for breakfast with milk or coffee.

Learn about the legend of Kifli from my cookbook, Treasured Hungarian Family Recipes® 1 (the red book).

FOR SWEET KIFLI

For the sweet “Kifli” which is not a traditional Hungarian invention but my daughter’s who wanted to have a chocolate dessert. As she couldn’t make up her mind as to which pastry to make, she decided to mix together some unsweetened cocoa powder with sugar and used it as filling.  The en result what a wonderful, chocolate filled croissant.

FILLING

2 tbsp. of unsweetened cocoa powder
2 tbsp. of regular sugar

Place 2 tsp. in each kifli before rolling into share

TOPPING

Sprinkle generously with sugar right after water bath

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Oven Roasted Pork & Potatoes

Hello Everyone!

Who doesn’t like roasted potatoes or pork?  Well, not many people. I guess vegetarians must put up their hand 🙂 but this dish is definitely not for them.

It’s great for lunch or dinner as its rustic goodness warms your heart and soul.  I made it for 2 this time, however the recipe that I’m sharing with is for 4.

Hello, I’m Helen M. Radics and my mouth-watering, rustic Oven Roasted Pork & Potatoes could be served as lunch or dinner. 

INGREDIENTS FOR MEAT (for 4)

4 slices of well marbled pork (not pork chops)
1/2 tsp salt
1/2 tsp chipotle pepper flakes (or chili pepper flakes)
1/2 tsp freshly ground black pepper
1/2 tbsp. of your favorite olive oil (I used chipotle olive oil)

FOR POTATOES

20 baby carrots, washed
1 onion, peeled, sliced
10 yellow fleshed potato (or any kind you like), peeled, cut in half
2 slices of bacon cut in strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chipotle or chili pepper flakes

TIP

Always remove the eyes of the potatoes

RECIPE

Always wash and pat dry meat. Mix together spices, salt and oil; rub into meat and place in an oven safe dish or pan. Pour 1/2 cup of water in pan. Pre-heat oven to 375F (about 180C).

Wash potatoes, remove eyes and cut in half. Mix together salt, spices and oil. Placed washed potatoes, carrots, onion slices and bacon into an over safe baking pan. Pour oil mixture over it and using hands or a large spoon coat all the potatoes, carrots, onion and bacon with it. add 1/2 cup of water.

After meat has been in the oven for 30 minutes, add 1/2 cup of more water. Bake meat and potatoes until desired tenderness is reached. Meat about 1 hour and potatoes about 45 minutes to 1 hour. 

TIP

You may reduce baking time for the potatoes if you pre-cook them for about 10 minutes.

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Hungarian Goulash Soup

As you may know I’m from Hungary, but moved to Canada with my family over 35 years ago.  No, it wasn’t yesterday, but I could never forget all the delicious recipes that I grew up with.

One of my family’s favorite has always been Hungarian Goulash Soup, so let me share the recipe with you.  You will fall in love with this recipe even if you are not Hungarian.  That’s the magic of this dish, no one can resist it.

INGREDIENTS

• 2 tsp salt
• 2 tbsp. olive oil
• 1 large onion, peeled, chopped
• 5 cherry tomatoes, cut in half (1 tomato, chopped)
• 1/2 red bell pepper, cored, sliced
• 1/2 green bell pepper, cored, sliced
• 2 tsp. red paprika
• 1 lb. cubed pork (shoulder or any part you like)
• 2 carrots, peeled, sliced
• 1 parsnip, peeled, sliced
• 2 slices of celery root, peeled, sliced
• 1 stick of celery, sliced
• 1/4 cup chopped cilantro (you may stick to the original recipe and use parsley instead)
• 3 cloves of garlic, peeled, chopped
• 1 tsp. caraway seeds
• 1 tsp. crushed chili pepper flakes (hot)
• 1/2 tsp crushed black pepper

Place olive oil into a large stockpot; add onion, peppers and tomato.  Sauté for a few minutes (3-5); add red paprika, stir and add pork.  Sauté for 2-3 minutes while stirring and add 1 cup of water; stir and cook for 10-15 minutes.

Add 2 cups of water and everything except the potatoes and the cilantro (or parsley) ; also add a tsp of salt; cook for another 20-25 minutes. Add the potatoes and 4 cups of water and cook 15-20 minutes or until potato is fork-tender but not falling apart.

Turn off the heat and add cilantro (or parsley).  Serve with crusty bread or biscuits.

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Ham & Cheese Wrap

Hello Everyone!

Did you ever had so much housework to do that you had no time to stop and eat a sensible snack or breakfast?  So have I!  That’s why this easy, quick, delicious snack that you will most certainly love.

WHAT YOU WILL NEED

• 2 large wraps (tortilla)
• 1 tbsp. of your favorite cream cheese (I used smoked salmon cr. cheese)
• + 1 tsp. of the same cream cheese
• your favorite cold cuts (I used Oven Roasted Rosemary Ham)
• 1 stick of celery
• 10 cherry tomatoes

Take any large tortilla.  This time I used a store-bought spinach tortilla, but I usually make my own.  However if you don’t have time to sit down and eat breakfast, you will definitely won’t have time to make your own tortilla. 

So take your tortilla and spread with a large tablespoon of your favorite cream cheese.  Place cold cuts over it in a single layer.  Then spread a little bit of cream cheese (about a teaspoon) over the cold cuts so when you roll it up it will stick together.

Now roll it up tightly like a log and cut it into slices as seen on the pictures.  When you slice it, do it on a slight angle so you will get nicer slices.

Wash and pat-dry the celery and tomatoes.  Cut off tips of the celery and slice them into small sticks as seen on photo.  Cut cherry tomatoes in half.  Place tortilla slices around a plate and add the celery sticks and tomatoes in the middle.

Bon Appetite!

 

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Happy 2016

I would like to wish Everyone a Prosperous, Happy New Year.

Thank you for your interest in my dishes and for following me.

Happy 2016 Everyone!

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