Hungarian Birthday Sponge Cake with Chocolate Cream

Quite difficult to replicate a sponge cake gluten free and vegan but I tried and although I would've say it was as light and fluffy as a regular sponge I still really enjoyed it! Traditional sponge is layered with fresh cream and strawberries or strawberry preserve but my Hungarian grandmother used to make me a vanilla sponge cake with chocolate cream filling for my birthday every year. It was a simple cake to look at but it tasted so good to me!

Hungarian Birthday Sponge Cake with Chocolate Cream

Ingredients

Cake;
1/2 cup Aquafaba (liquid from a can of chickpeas)
1/4 cup plain GF flour
1/4 cup SR GF flour
1/2 cup sugar

4 vegan eggs (egg replacer or flax eggs)

Cream;
1-2 cans coconut cream (refrigerated so the the cream gets solidified at the top)
6 Tbls vegan sugar
2 Tbls cocoa


Method

Preheat oven to 180C/350F and grease cake tin 8" tin
Mix aquafaba and pinch of sugar of low, then high until peaks rise, with aquafaba it can take a while so don't get discouraged. It usually takes me 10-15mins, I try and put it on a locked machine so I don't have to hold it.
In a separate bowl beat the sugar and egg replacers until  mixes.
Add 2 Tbls hot water and then the flours and mix well.
Fold the whipped aquafaba in gentely.
Pour into cake tin and bake for 25 minutes.
Let cake cool.

To make cream;

Scrape just the coconut cream from the top of the can, leaving the liquid in the bottom. 

Whip the cream with a pinch of sugar until whipped and then mix in remaining sugar and cocoa by hand.
Once cool, slice cake in half with a bread knife.
Spoon chocolate cream on bottom half and spread with spatula or cake knife.
Replace top of cake and spinkle with powdered sugar.

Hungarian "Hunter" Stew

This is based on a recipe from Taste of Home. I think it's delicious straight from the slow cooker but there's an added step if you have the time to do it. I thought it tasted great either way. Big hit with the kids too! You can add two red or green capsicum peppers too along with the tomatoes if wanted, no one in my family likes them except me so I omitted them. I've also just dumped everything from the first part of the recipe in the slow cooker (I did brown the sausages on the stove) and it still turned out great.

 With the optional step;

Straight from slow cooker with a dash of vegan sour cream; 

Hungarian "Hunter" Stew

Ingredients

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound extra firm tofu (cubed) or faux meat (I used Beyond Meat Sausages and it amazing)
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium tomatoes, peeled, seeded and chopped

Optional for after the slow cooker;
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup vegan sour cream


Method
Place potatoes and onions in a 3-qt. slow cooker.
In a large skillet, brown tofu or vegan meat in oil on all sides.
Baking the tofu would give it a nice firmness and add to potato mixture.
Pour off excess fat from skillet.
Add water to the drippings, stirring to loosen browned bits from pan; heat through.
Stir in the paprika, salt, caraway seeds, tomato paste and garlic and pour into the slow cooker.
Cover and cook on low for 6-8 hours.
Add tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender.
With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.

Optional step;
Pour cooking juices into a small saucepan.
Combine flour and cold water until smooth; gradually whisk into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream. Stir into meat mixture.

Hungarian "Sausage" and Potatoes

This is a dish my grandmother made as a side dish and I loved it so much. Thanks to Beyond Meat Sausages I can now recreate it as best as I can!

Hungarian "Sausage" and Potatoes

Ingredients

2 vegan Sausages
2-4 potatoes, peeled
1 tsp paprika
oil for frying (a few Tbls)


Method

Boil the potatoes whole until they are soft enough to cut then remove, drain and allow to cool slightly.
Fry the sausages in a little oil till firm then remove from oil and allow to cool slightly.
Slice potatoes into slices or chunks and add to the pan with oil that had the sausages.
Add a little water and paprika and allow to fry slightly, letting the water evaporate.
Slice the sausages and add back to frying pan with potatoes.
Allow the sliced parts of the sausage and the potatoes to brown slightly.
Serve.

Hungarian "Chicken" Soup

This was a standard dish for me growing up, whenever I visited my Grandmother she would have it ready for us. Can be served with homemade noodles or pasta but on it's own is still a very comforting dish, lovely for when you're sick too. I used vegan chicken from the Asian supermarket but you can also use tofu.

Hungarian "Chicken" Soup

Ingredients

1 kg vegan chicken/tofu, shredded
6 cups water
1 Tbls veg stock (I use Vegeta)
1/2 Tbls peppercorn (in nut milk bag or cloth)
1 parsnip, peeled
2 stems of flat leaf parsley, chopped
2 carrots, peeled
1/2 onion with skin
1/2 tomato
1 celery stick
1/4 red capsicum/pepper


Method

Bring chicken, water & stock to boil.

Turn heat to medium and add peppercorns, whole vegetables & parsley.

Cover and simmer for 40 minutes.
Take off heat and allow to cool slightly.
Remove the whole vegetables, chop and put back.
Remove the peppercorns.
Add cooked noodles/pasta if using and serve.

Zucchini Dill Sauce

This is a fantastic dipping sauce my Hungarian grandmother makes. Delicious with potatoes, any kind of fritter, patty or faux seafood.

Zucchini Dill Sauce

Ingredients

2 Zucchinis, grated
1/2 bunch fresh dill, finely chopped
1/4 onion, finely chopped
1/4 tsp sweet paprika
1 Tbls GF flour
1 tsp sugar
1 Tbls white vinegar
150ml vegan sour cream
1 tsp salt
oil


Method

Place grated zucchinis in a bowl, sprinkle with salt and leave.
Simmer 3 tsp oil and onion in a pan.
Add dill and stir until onion is clear and tender.
Squeeze liquid out of zucchinis and add to onion mix.
Add 1/2 cup water and bring to boil.
Cover and simmer for 10-15mins on low.
In a small saucepan add 1 Tbls oil and flour, simmer to create roux.
Add 1 cup water, bring to boil then take off heat but continue stirring.
Add sugar to zucchini mix, and then add flour roux, paprika and vinegar.
Add sour cream, stir gently.
Add more sugar, salt or vinegar to taste.

Lecsó (Peppers, Tomato & Onions)

My grandmother always had some lecsó cooking when I would come over. Traditionally she would serve it as a side with potatoes and sausage but I love it on it's own!

Lecsó (Peppers, Tomato & Onions)

Ingredients

2 large pepper
1 large onion
2 tomatoes
olive oil for frying
salt for seasoning


Method

Slice vegetables thinly.
Heat olive oil on a pan or skillet on a medium.
Add vegetables and cook until soft and onion is clear.
Add salt if needed.
Serve hot!

Healthy Hungarian Goulash

This recipe is from the a member on the Team Beachbody website. 

Serves 6, Calories per serve:210, Calories from fat: 20, Fat: 2g

Healthy Hungarian Goulash

Ingredients

8 oz fettuccine pasta (I used GF spirals)
1 cup onions, chopped
3 cups mushrooms, sliced
3/4 cup red or green bell pepper, chopped
1/3 cup celery, diced
2 Tbls soy sauce
2 cups vegan mince (I use Gardein or Beyond Meat)
1/2 cup tomato sauce
1 also added some paprika


Method

Cook pasta as per packet instructions, drain and set aside.
Lightly spray a large non-stick pan and heat over medium-high heat.
Saute onion, mushrooms, bell pepper and celery until soft.
Stir in soy sauce, mince, tomato sauce and 1/4 cup water. More if needed.
Cover and simmer 5 to 8 minutes.
Serve over pasta.

Hungarian Poppy Seed & Walnut Roll (Beigli)

This rich sweet bread is filled with either poppy seed (mákos) or walnut (diós) filling.
his poppy seed log was a staple at all our Hungarian family Christmas gatherings. I've made this recipe from Bay Area Bites gluten free. Great video on YouTube. I had a slight fail with mine and the gluten free flour didn't exactly hold up...but one it cooled I cut it into squares like tea cake and it still tasted the same...delicious!

Hungarian Poppy Seed Rolls (Beigli)

Ingredients

For the dough
500 GF flour
200 vegan butter, softened (I used Earth Balance)
3 portions of prepared Ener-G Egg Replacer equal to 3 eggs
1 packet dry active yeast
1/3 cup lukewarm vegan milk (I used almond)
1 Tablespoon sugar
2/3 cup vegan sour cream
pinch of salt

Walnut Filling 
(I found this to be probably double the amount that was actually needed)
1 cup sugar
1 1/2 cups vegan milk (I used almond)
2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what’s used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)
1 3/4 cups of dry bread crumbs
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon vanilla extract
1 teaspoon rum
1/2 cup of rum-soaked raisins (optional)
1 tsp cinnamon (optional)

Poppy Seed Filling
1 cup sugar
1 1/2 cups vegan milk (I used almond)
2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)
1 3/4 cups bread crumbs
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon vanilla extract
1/2 cup of rum-soaked raisins (optional)
1 tsp cinnamon (optional)


Method

Dough:
1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.
2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.
3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).
4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.

Walnut Filling:
1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.
2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well.

Poppy Seed Filling:
1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.
2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well.
Cool both fillings.

Assembling:
1. Preheat oven to 350F.
2. Roll out the dough (each part) to a rectangular shape that’s not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to roll the filling out between sheets of plastic wrap first. It’s important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling is the best part!]
3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a vegan egg wash.
4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.
5. Let cool completely and only slice once you are ready to serve.

Hungarian Christmas Honey Cookies (Mézeskalács)

These are a traditional Christmas cookie that my grandmother used to make, similar to gingerbread. Obviously I've substituted the honey :) For an Aussies, they kind of taste to me like Milk Arrowroot bikkies! My icing turned out kind of caramel coloured instead of white because I used dark corn syrup instead of light.
Recipe adapted from The Hungarian Girl.
Icing recipe from Your Daily Vegan.

Hungarian Christmas Honey Cookies (Mézeskalács)

Ingredients

1/2 cup (113 grams) unsalted butter
1/2 cup (115 grams) granulated sugar
3 1/2 cups (435 grams) all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp unsweetened cocoa
5 tbsp agave
2 egg replacers

Directions

Sift together flour, baking soda, and spices into a large bowl. Set aside.
Using an electric mixer beat butter, sugar and eggs.
In a small pot over high heat, melt honey. Add to mixture and beat well, continue by adding the flour mixture gradually. If dough is too sticky, add more flour.
Gather into ball. Divide in half and flatten into discs. Wrap each in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat oven to 350 °F (180 °C) and line a standard baking sheet with parchment paper.
On a lightly floured surface, roll dough until it’s 1/8-inch’s thick. Cut out desired shapes and place on baking sheet.
Bake cookies for about 8-10 minutes or until golden brown and firm to the touch.
For icing, follow recipe below.
Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies.
Let icing set completely at room temperature, about 1 hour.

Vegan Royal Icing for Cookies

Ingredients

1 cup confectioners' sugar
2 teaspoons milk substitute (rice milk) or water
2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
Food coloring as desired


Directions

Mix the confectioners' sugar and milk substitute together until smooth.
Add in the corn syrup and almond extract until the icing is smooth. Add in more corn syrup if the icing is too thick.
Divide the icing into separate containers, and add food colorings as desired. Decorate. You can also add the icing to a ziplock baggie, cut off a corner and pipe out the icing.

Other recipes fro Royal Icing here.

Lentil Stuffed Peppers with Roast Capsicum Sauce

This is my dad's recipe. The stuffed pappers were based on a Hungarian recipe involving mince and the sauce is based on a soup recipe.

Lentil Stuffed Peppers

Ingredients

6 Bullhorn peppers - gutted
1/2 cup of cooked rice
3 Tbls olive oil
1/2 onion finely chopped
3 garlic cloves, choppped
1/2 tps red chilli flakes
400g can peeled tomatoes, chopped
2 Tbls flat parsley, chopped
2 Tbls basil, chopped
1 cup dried lentils (brown or green)
2 cups vegetable stock (add an extra tsp of stock powder)
1/4 tsp salt


Method

Heat oil in a large saucepan for 1 min and cook onion and garlic for 4 mins on a medium heat until clear.
Add chilli, tomatoes, parsley & basil and cook for 3 minutes.
Add lentils, stock and salt.
Cover and bring to boil.
Turn the heat down and simmer for 25 mins, stirring occasionally.
Once cooked place half othe mixture into a blender and pulse 5 times.
Return to heat and add rice.
Cook through for another 5 minute on a medium heat (or until lentils are soft).




Roast Capsicum Sauce/Soup

Ingredients

4 red capsicums (peppers), halved and seeded
8 tomatoes, halved and seeded
olive oil for brushing
3 cups vegetable stock
2 Tbls basil, shredded
corn flour to thicken
salt and pepper to taste


Method

Preheat oven to 200C.
Place capsicums on a baking tray skin side up and brush with oil.
On a separate tray place tomatoes flesh side up and brush with oil.
Bake for 40 minutes or until capsicum skins are black and tomatoes are soft.
Place the capsicums in a plastic bag, tie the top and leave for 5 mintues, then peel away the skins.
Place capsicum flesh and tomatoes in a food processor or blender and blitz with a small amount of the stock until smooth.
Place mixture in a saucepan with the remaining stock and stir over a medium heat until hot.
Whisk in 2 tsp corn flour and wait for mixture to thicken. If you would like it thicker add more corn flour.
Stir through basil and pour over Stuffed Peppers.

NB: If you want this as a soup just omit the corn flour and do not deseed the tomato.

Cherry Hazelnut Tea Cake

I'm not sure what this is actually called, my grandma just called it "tea cake" but it's a Hungarian cake slice that is full of yummy goodness. It always reminds me of being a kid at grandma's house where baked goods were always waiting!

Cherry Hazelnut Tea Cake

Ingredients

600g Pitted morello cherries (drained)
1 tsp lemon or orange zest
4 egg replacers
1 1/2 cups vegan caster sugar
1 1/2 SR flour (I used G/F)
1 1/2 cup ground hazelnuts (hazelnut meal)**
200g vegan margarine (room temperature)
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp vanilla extract


Method

Preheat over to 180C and grease cake tin (putting a layer of baking paper underneath stops it sticking).
Beat egg replacer and sugar together until white.
Add in margarine, vanilla extract and zest and mix.
Mix all dry ingredients together.
Slowly add dry mixture to wet mixture continuing to beat.
Stir cherries in gently.
Pour mix into cake tin and bake for 40mins or until brown on top.
The inside should still be moist like a brownie.

**If you can't find hazelnut meal just grind your own hazelnuts in a coffee grinder.

Hungarian Cheese Spread

This spread is beautiful as a dip with corn chips or refrigerated as a spread on fresh bread, bagels and toast.

Hungarian Cheese Spread

Ingredients

1 container of vegan cream cheese (I used Tofutti)
Vegan margarine (same amount as the cream cheese, I used Nuttalex)
1/4 finely chopped white onion
1 tsp paprika (or more to taste)
Salt & pepper to taste
Pinch of caraway seeds


Method

Blend all ingredients in a food processor and serve.

Hungarian Cauliflower Bake

I got this original recipe from Vegan Chef but I've changed it slightly.

Hungarian Cauliflower Bake
Ingredients

1/2 cauliflower head, cut into florets
1 leek, sliced thinly
1 bunch kale, shreaded
3 Tbls rice/sunflower oil
3 Tbls GF flour (I used Millet Flour)
1 cup rice milk
1 cup vegan cream cheese or sour cream (I used Tofutti)
2 Tbls freshly chopped parsley
2 Tbls freshly chopped dill
1 Tbls nutritional yeast flakes
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/3 cup GF breadcrumbs
Hungarian paprika, for garnishing


Method

Preheat over to 180C.
Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside.
Please shredded kale at the bottom of the casserole dish.
Place the cauliflower florets & leek in a steamer basket/or boiling waater for 5-6 minutes or until crisp tender and drain well.
Transfer the cauliflower florets & leek to the prepared pan and set aside.
In a saucepan, whisk together the oil and flour until it forms a smooth paste.
Whisk in the rice milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes.
Remove the saucepan from the heat.
Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg.
Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs.
Bake for 40 minutes or until the top of the casserole is golden brown.
Serves 4 as a main.

Easter Marzipan

My grandma found this Choceur dark chocolate marzipan egg at Aldi and thought I could eat it but I read the back and it is vegan! Winning!

Vegan Goulash

Although my Grandma is Hungarian she never cooked Goulash. I asked her once why not and she said "I don't like it" LOL. Well you can't argue with that logic.
I got this recipe from Vegan Mania and it was really tasty, although I changed some of the mesurements and ingredients. It was a bit salty so I've moderated the ingredients according to how I think it will improve it :)
I served it with Hungarian Noodles (or "noodlies" as my Grandma calls them) which are basically dumplings.
It's slow cooking so around 15 min prep time and an hour simmering.

Vegan Goulash with Portobello Mushrooms

 Ingredients

1 large white onions, chopped fine
3 cloves garlic, minced
6 portabella mushroom caps, cleaned and chopped into large chunks
1 handful of English spinach, washed
1 eggplant, chopped
3 tbsp extra virgin olive oil
5 heaping tablespoons of fresh quality paprika (sweet or plain)
1/3 cup of tomato paste
1/4 cup nutritional yeast
1/4 soy sauce (optional)
1/4 cup liquid sweetener (optional)
5 cups vegetable stock
1 cups water
1 tbsp freshly ground black pepper
2 tsp marjoram
2 tsp apple cider vinegar (or lemon juice of 1/2 lemon)

Note: Other vegetables that go well with this dish are potatoes, zucchini & capsicum.


Method

Heat the oil in a large pot on a medium heat and add the onions, eggplant and garlic.

Sauté for 10 mins or until they are just starting to turn golden, stirring frequently.

Remove from heat and add the paprika and stir it in well. (You do not want to fry the paprika as this will alter the taste.)

Add the water and stock, the chopped mushrooms caps, tomato paste and all other seasonings except for the apple cider vinegar.

Return to heat and bring to a boil, then reduce heat and allow it to simmer on low, uncovered, for at least one hour, stirring occasionally.

The sauce should reduce by almost half and become quite thick.

(If you prefer your goulash to be more like a soup, you can thin it with extra water or stock but I prefer it to be more like a very thick stew.)
Taste, add more salt or stock if desired. If too salty, simmer down with some water.

Once thickened, add vinegar and serve with noodles or your choice of grains. You can also serve with vegan sour cream and bread, rice or paprika potatoes. YUM

If you're using dumplings, prepare while you're goulash is simmering.

Paprika Potatoes

This is a traditional Hungarian recipe that is normally also served with sausage so you can add chunks of vegan sausage to the oil at the same time as the potatoes.

Paprika Potatoes


Ingredients

4 large white potatoes
2 tsp Hungarian paprika (sweet or smoked is fine also)
1 tsp salt
2 Tbls olive oil


Method

In a large saucepan boil enough water to fit your potatoes.
Add potatoes and cook until cooked but still firm.
Take off heat and allow to cool completely before peeling skin.
Cut potatoes into chunks.
In a large frying pan heat olive oil on medium and add potatoes.
Stir frequently until potatoes are browned/crisp on the outside.
Take off heat and add paprika and mix well.
Sere sprinkled with salt.

Creamy Mushroom Sauce

This is one of my Grandmother's Hungarian recipes which I've veganised. It's quick and yummy. Serve with pasta, rice, vegetables or anything you like.

Creamy Mushroom Sauce

Ingredients

1 onion, chopped finely
1 Tbls oil
1/4 cup water
2 cloves garlic
Mushrooms, sliced (about 4 cups)
1/2 cup Parsley, chopped finely
White vinegar - taste
1-2 tbls GF flour + 1-2 Tbls water (to make roux)
1 150g tub Tofutti cream cheese (or 1/2 340g tub of Tofutti sour cream)

Method

In a large frying pan heat oil and fry onion and garlic on a med-high heat until soft.
Add mushrooms and water turning the heat down to medium.
Let simmer for around 7 minutes until the mushrooms have cooked a little.
Add roux* and stir in.
Add in cream cheese or sour cream and turn heat to low.
Add in vinegar to taste (I used maybe 4-5 tsp). Don't be tempted to add salt & pepper because the taste doesn't mix well with the vinegar.
Stir through parsley and serve with whatever you like!

*Note - Roux is a mixture of equal parts flour & water or oil to make a base to thicken soups and sauces.

Lángos (Hungarian Fried Bread)

Lángos (pronounced "langosh") is a very popular snack in Hungarian snack served with garlic and sour cream (it's quite heavy though so can easily be an entire meal). Traditionally served at dinner time with tea. I remember being in Budapest with my grandmother and whenever we went to the markets she would buy lángos and it looked sooo good. Being gluten intolerant I've never had it...till now! This is not in any way healthy - but it's yummy comfort food.

Lángos

Ingredients

1 medium potato (or 150g of small)

30g yeast

3 Tbls Caster sugar

400ml soy/rice milk

400g GF flour

31/2 Tbls oil

salt

oil for deep frying

vegan cream cheese/sour cream (for serving)

garlic, crushed (for serving)

Method

Chop potato and boil until soft. Peel off skin and mash potato together.

In a jug dissolve the sugar and yeast in 100ml of warm water. Cover or keep somewhere warm for 10mins.

Sift flour into a bowl and make a well in the centre. Add yeast mixture, oil, potatoes and milk.

Mix and knead until forms a smooth dough. You may need to add more flour if mixture is too liquidy.

Place in a warm place for 1 hour until yeast has doubled the dough size.

In a large pan heat oil (about 3-5cm thick). 

Take a baseball size piece of the dough and roll into a ball then flatten onto a floured surface.

Place flattened bread into oil and fry on each side until golden (1min or so).

Place fried bread onto some paper towl. 

Serve immediately with garlic mixed with sour cream or cream cheese.

Cucumber Salad

Another one of my Hungarian Grandmother's. She always says it needs more garlic but hers is strong! Goes really well with potato dishes.

Cucumber Salad

Ingredients

5 Cucumbers (skin removed)
1 ½ tsp salt

Dressing;
1 tsp salt
¼ cup water
¼ cup vinegar
3 tsp sugar
2 spoons diced onion
2 spoon chopped garlic


Method
Slice cucumbers with a grater (or food processor), add 1 ½ salt and leave for ½ hour.
Add all other ingredients together.
When cucumber is ready, squeeze out excess water and add to dressing.

Cauliflower Soup

This is one of my Grandmother's recipes that I loved as a child. One of the few Hungarian dishes I didn't have to veganize! Definitely a staple in our house, everyone loves it (although the kids insist on it being pureed!)

Cauliflower Soup

Serves 4
Calories per Serve: 124

Ingredients

1 Head of Cauliflower (broken into florets)
3 Carrots – chopped into rounds
1 Onion – finely chopped
½ tsp Paprika
1/2 cup chopped parsley
Vegetable Stock
2 Tbls oil

Method

In a large saucepan heat a little oil and fry onions & carrots and cook on medium heat until soft.
Add a little water.
Take off heat and add paprika, cauliflower, parsley and enough water to cover all vegetables.
Add comparable stock to water ration. I usually end up with around 6 cups of stock.
cook on medium until cauliflower is soft, around 20-30 mins.
Serve with a spoon of vegan sour cream.