THE FAMOUS LAMB STEW OF KARCAG

THE FAMOUS LAMB STEW OF KARCAG

Dear readers! In this post I'm going to show you one wonderful food of our famous Hungarian cuisine, which called the lamb stew of karcag.  

Ingredients:

- 1 whole lamb ( 25-28 kg processed)

- 0,5 kg salt

- 2,5 kg onion

- 0,5 kg paprika (sweet)

- 0,5 kg hot pepper 

- 2 kg fat

Preparation:

We need to work with high precision! 

First we take the meat and cut into the same cube slices with bones (a hint: use a strong saw). We need all of the lamb's haslet (heart, lungs,tongue..etc) as well and cut them also into cubes or stripes.

Then we make the head and nails burned, the head will be cut in half lengthwise.

Salt the marrow while using peppers and paprika too, then tie the cutted head to look like originally. If you are ready with these, leave the entire meat dry for 12 hours without washing it.

After 12 hours we take a large cauldron and grease its sides with fat and place the meat in this order: head and boned meat on the bottom, the lean meat on the top. We lay a fire and start stewing. It is the time for flavoring and adding onions and the rest of the fat.

If the water boiled we can refill as long as we can feel or smell that the food is ready. Usually it takes about 4-6 hours stewing in a mid-fire to get the lamb stew ready.

Can be served with cucumbers, bread or boiled potatoes. In Hungary it is a very traditional dish and very popular among the citizens (like the goulash).

In this attached video we can see the Under-Secretary of Hungarian Ministry of Homeland Security while eating a stewed lamb head in a ceremony.

THANK YOU FOR READING!

-Levente Adrian Nemeth

Healthy diet: Do you know about it?

Butter Sandwitch with Chocolate Chips

Today we are here to make a great butter sandwich with chocolate chips!

To prepare this recipe we need:
- a loaf of bread
- 40g butter
- And chocolate chips

1. Cut the bar into two slices and spread the butter on the bread evenly

2. Next we will add chocolate chips of the type that you like best. We put a generous dose.

 We close.

And we already have our delicious chocolate chip butter sandwich ready to enjoy!

-this recipe has a good story behind it- 

"Churros" with chocolate

Ingredients:
For the churros:
-250 ml of water
-150 gr of wheat flour.
-A pinch of salt.
-1 teaspoon of butter dessert (about 10 gr).
-Abundant oil for frying, you can use one of soft olive or seeds or sunflower, I have needed 1/2 liter.

-Sugar to sprinkle on top.

For homemade cup chocolate:
-250 ml of milk
-100 gr of dark chocolate in tablet.
-10 gr of cornmeal or cornstarch.

Instructions:
1. In a saucepan put the water together with the butter and salt, over medium heat.
2. Prepare the flour in a bowl, pouring it into a strainer so that it is loose and lump free.
3.When the water starts to boil, pour it over the flour and mix everything well with a spoon or a kitchen tongue until you get a homogeneous dough without lumps of flour.
4. Let the dough rest for 15-20 minutes so that it lowers a little temperature.
5.This moment is ideal to prepare the chocolate to the cup and have it done when we fry the churros. 6. Put the milk in a saucepan but reserve a little in another container to which the cornstarch must be added and dissolved with the help of a spoon.
7. Put the milk in the saucepan over medium heat and as soon as it boils add the chocolate into pieces and move with some rods so that it melts.
8.When the chocolate is completely dissolved add the milk and cornstarch mixture and stir everything well.
9. When it boils again you can lower the heat to a minimum and continue moving with the rods until it thickens.
10. Adjust the thickness of your chocolate, if you want more liquid add a little milk and if you want more solid keep stirring it while you have the saucepan in the fire to a minimum and gradually it will thicken more.
11.We continue with the churros. Put the dough in a churrera or in a pastry bag (which is quite resistant because the finite plastic ones can be broken) with a star-shaped nozzle.
12.I recommend you pinch the pastry bag behind the nozzle so that the dough does not go out while it is being thrown.
Compact it well so that there is no air left between the dough and close the sleeve.
13. Go making the churros by pressing the sleeve or the churrera and leaving them on vegetable or oven paper so that they do not stick. To cut them you can use scissors.
14. Put a saucepan with plenty of oil over medium-high heat. The ideal temperature of the oil would be about 170 ° C, and the oil should not smoke because they would burn. In the end, the easiest thing is to introduce a piece of dough into the oil and if it browns too quickly, lower the heat, but if it takes time to take color, the temperature rises because if the oil-soaked churros will not end.
15. Go throwing the churros in small saucepan and when they are golden brown (they will need about two minutes on each side), remove them well drained of oil and leave them on a plate on paper towels.
Now that they are drained and freshly hot, it's time to sprinkle sugar on top to your liking.


Video that explains the recipe:

HOMEMADE CUSTARD

Milk (with or without lactose, or vegetable) 500 ml     

Cinnamon stick 1     

Small or medium vanilla pod 1   

Lemon Peel 1   

 Egg yolk 4   

75 g sugar   

.6  Corn starch (cornstarch) 1 tablespoon  

 Maria type cookies How to make homemade custard Difficulty:

 Easy     Total time 30 m     Elaboration 5 m     25 m cooking Place the milk in a saucepan with the cinnamon stick, the vanilla bean that we will have opened with a knife and the lemon rind - only the yellow part -. Heat, bring to a boil and remove from heat. Let infuse 15-20 minutes and strain. Arrange the egg yolks with the sugar in a bowl and beat with some rods. Add the cornstarch, beat well and slowly pour the milk, mixing with the rods to leave a homogeneous texture. Heat a bowl in the water bath and pour the preparation. Heat, without boiling water, stirring with the rods constantly, so that it does not stick. Continue cooking for about 10 minutes or more, until it thickens. Remember that hot the mixture will always be more liquid than when it cools. Fill the containers that we like and let cool a little. Place a Maria cookie carefully on each serving and take to the fridge. Let cool completely for a few hours before serving

My recipe will be: SPANISH TORTILLA

Ingredients:
-5 medium potatoes (peeled about 800 g)
- 9 eggs
- Olive oil for frying
- Salt and pepper
Instructions:
1.Cut the potatoes, pour everything in a frying pan with the warm olive oil, sprinkle salt and black pepper.
2.After adding the potatoes, raise the temperature of the pan for one minute, after heating the oil during that minute, lower the heat again so that the potatoes are gently confit at low temperature.
3.Cover the pan and leave 5 minutes of cooking, uncover, stir and cover again, wait 5 minutes to uncover and revolver again, repeat this cycle until the potatoes are tender.
4.Cooked the potatoes, pass them to a strainer and let the oil drain.
5.While mixing the eggs, add the drained potatoes and stir.
6.We put the pan on the fire, pour the mixture and curdle over high heat for 4 minutes on one side, turn the tortilla with a lid and on the other side, leave curdling 2 minutes. If you like more or less done, vary the times.

YouTube video where it explains: 

Cheesecake

Ingredients to make the cookie base:

- 2 packages of cookies type Maria, Digestive... etc (depending on the thickness of the base we will use more cookies or less) 

- 100 gr. of butter (room temperature)       

- Ingredients for the cheesecake filling:
     - 400 gr. of liquid cream to mount 35% fat
     - 100 gr. of sugar
     - 2 curd envelopes
     - 500 gr cheese spread (Philadelphia Cheese style)
     - Jam of Strawberry 

1. We will chop the cookies into small portions

 to crush in the kitchen robot with the electric crusher,

 until they are powdered, once chopped we will mix with the

 butter and the previously chopped honey peanuts. We will form

 a dough that will serve as a base for the cold cheese cake.

2. If we want to remove the cake completely from the mold, we will place

 a baking paper in the base of the same size as the base we will cut with scissors.

 We will place the dough created with the cookies and butter in the base of the mold,

 covering the entire base in a homogeneous way, we will help ourselves with a silicone

 spatula or with the palm of the hand and fingers we will cover the entire base of the mold.

 I used another smaller base to crush the base well and it will be completely level.

3. Let cool in the refrigerator until it is strong enough to support

 the weight of our cheesecake. About 15/20 minutes will be enough to get

 a stable and firm base. 

For the filling of the Cheesecake:

I will explain how to prepare the cake filling:

1. Heat the cream in a saucepan over low heat,

 we will incorporate the sugar and stir with the cream,

 mix with the cheese, add the curds, which we will have diluted in a little milk.

 I advise to follow the manufacturer's recommendations to dilute the curds.

2. Remove all ingredients until completely dissolved,

 at the time the mixture begins to boil 

(it is important that the curd breaks to boil,

 since if it does not, it is possible that the cake does not curdle)

 set aside immediately so that it does not sticks,

 excessive heat can burn the mixture and leave a burnt flavor that would spoil it completely.

3. Once the mixture for the cold cheese cake is obtained,

 we will throw it in the mold that we have already prepared with the cookie base.

 We will allow to cool in the fridge for about 6 hours and once the cold cheese cake

 has curdled we will decorate the surface of the cake

 with our preferred coverage in this case, strawberry jam.

4. Dismantle the cake once we have decorated the surface and it will be ready to serve!