Monthly Archives: March 2015

Layered Sauerkraut in Szekler style

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Layered Sauerkraut in Szekler style

Even though the above recipe might sound quite German, I can assure you that it has nothing to do with the boring Sauerkraut – Knödel combo. It is a recipe made up by my mum and inspired by a Transylvanian cabbage dish. I made it first when living in Madrid I got hold of a piece of Hungarian smoked cheese, some sour cream and Sauerkraut. It had its debut on my very first Cena a la Húngara, my friends from Spain, Venezuela, Guatemala, China and last but not least, Hungary – loved it!

This dish became so popular that I have to prepare it from time to time for my friends, and also to strengthen my Hungarian identity. :P

Hungarian Dinner in Madrid

Hungarian Dinner in Madrid

On our pre-Christmas trip to Transylvania I fell in love with the beautiful artisan clay pots we found on every market. I wanted to have them all, but as I have my dear husband, who is good at pulling me back to the earth, we just returned with two of them.

clay pots transylvania

Clay pots in Cluj

These pots, similarly to the Moroccan tagine or the Mexican olla de barro, are famous for a traditional slow way of cooking, thus preserving more aroma. If you have any clay pot’s, you probably now that it’s sensitive to sudden changes of temperature. You might also want to soak the pot into water before using, so that it doesn’t extract water from the food.


 TRANSYLVANIAN PLEATED SAUERKRAUT

Ingredients:

  • 1/2 kg sauerkraut (choose one without vinegar)
  • 1 cup of barley or rice
  • 300g (smoked) tofu
  • 300g (smoked) cheese (optional)
  • 3 dl of sour cream
  • 1 big onion
  • 3-4 cloves of garlic
  • 1-2 tbsp of powdered paprika (or 3 tbsp piros arany)
  • oil
  • salt, pepper

Preparation time: 2 hours

Secret ingredients: paprika powder from my grandmother and Hungarian smoked cheese

I will tell you the truth. I was a bit lazy to investigate how much time and water it needs to cook the above dish in a clay pot. So I cheated! (Ups). I parboiled everything and then let it wobble for another hour in the oven.

rakott_szekely (1)

This is the vegan version.

 

Cut the onions and saute it in oil. When it’s transparent, add the powdered paprika and some pepper. You might also use some chilli powder if you like it hot. Quickly add 1/2 cup of water as well, as the paprika turns bitter very fast. Then add the Sauerkraut and stew until it becomes soft. Watch out, as Sauerkraut is pretty salty in itself, you do not need to add a lot of salt. Add pressed garlic at the end.

Boil barley with some salt. You may also use rice. Chop or just tear tofu into smaller parts.

And now put it all together. I sometimes just mix it all and put it into a baking pan. Or one can layer it nicely: one thin layer barley, then one layer sauerkraut, and some smoked tofu, then again barley, sauerkraut… Put it into the oven and give it about an hour so that the flavours mix properly.

Finally, top it with some sour cream and/or smoked cheese and put it back to the oven for another 10 minutes, without the lid.

rakott_szekely (2)

Pleated Sauerkraut with smoked cheese.

 

And voilá, ready it is, the perfect comfort food for the cold months! Serve with some bread and pickles. If it’s too much, don’t worry, it’s one of those dishes that are even better the following day.

 

 

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Poppy Heaven – creamy swiss roll

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Poppy Heaven – creamy swiss roll

New job, new colleagues, new friends, new adventures, less time… But today the weather is so cold and ugly that I decided to write-up some of the recipes I’ve been collecting since christmas. I am almost ashamed to share this one, as it’s so seasonal…but save it for next year!

As you know, in Hungary christmas is associated with poppy-seed pastries. Still craving for some chocolate after the holidays, I came up with the following recipe – and my friend Alma’s arrival to Munich was a perfect occasion to try it out.


CREAMY POPPY ROLL

Poppy Mousse (filling)

  • 250 g silken tofu
  • 300 g white chocolate (I used normal white chocolate but you can buy or make vegan white chocolate)
  • 1 cup of grated poppy-seed
    + grandmother’s apricot marmalade

Preparation time: 15 minutes

“Whip” the silken tofu. Melt the white chocolate and mix it with the tofu. Add grated poppy seeds. Put it into the fridge for about 1 hour before using.

Vegan Sponge Cake

  • 1.5 cups of all-purpose flour
  • 1 cup of walnut flour
  • 1 tbsp chia flour (optional)
  • 1 package (1.5 tsp) baking powder
  • a pinch of baking soda
  • 3/4 cups of powdered sugar
  • 1/2 cup of oil
  • about 1.5 cups of vegan milk
  • 1 tbsp of vinegar
  • pinch of salt
  • pinch of turmeric (optional)

Preparation time: 25 minutes

Sift the flour, sugar and baking powder. Mix first the dry ingredients, then add vegan milk. Finish it with adding oil and vinegar to the mix. Spread the dough in a rectangular baking pan (use paper or silicone so that it doesn’t stick). Dough should be not more than 1 cm thick. Bake it for about 12-15 minutes.
When you take it out, while it’s still hot, cut a line after 1-2 cm on one side and roll it up with the help of a rolling-pin. It’s the best to use a wet kitchen towel, otherwise it might break. Learn from my mistakes! :P

poppy swiss roll

When the filling is a bit more firm, carefully unroll the dough. Spread a thin layer of apricot marmalade first. Then put the poppy mouse on the top and roll it up again with the help of the kitchen towel. Finally, you can use the rest of the mousse as an icing and cover the cake with it.

Chill it for another 2 hours before serving. For decoration I used some physalis, very popular in Germany – I think they look beautiful!!!

poppy swiss roll