Hungarian Goulash with Soft Dumplings

The Weather is much kinder today - temperatures are lower and wind doesn't blow so strong....relief for fire fighters and residents!  There are a few critical areas left, but not so concerning.

I've returned to putting my kitchen together ...Floor and walls done, some of the 

cabinets are in place. Wall tiles and stone benchtop are next ...

Meanwhile, we need to eat to!

Good thing about this meal is that you need only one pot, and it can be cooked on your stove, or in oven. Some of ingredients (oregano, cumin)  are not used in traditional recipes, but I added them according to my taste. 

Ingredients:

Goulash-

2 tbs lard (or oil )

1 kg beef (chuck, rump) or pork, diced

4 onions, chopped

4-6 garlic cloves, crushed

1/2 tsp black pepper

1 tsp chilli powder (or less)

1-2 tsp cumin

2 tbs paprika (smoked preferably)

3 oregano sprigs

1/2 cup red wine

2-3 tbs tomato paste

water to cover

2tbs Vegeta or beef  (chicken) stock powder

Parsley leaves for garnishing

Dumplings-

1 egg, beaten

1/2 cup milk

1/2 cup plain flour

1/2 cup SR flour

1/4 cup semolina 

pinch of salt

Method:

Heat lard / oil in a large pan. Saute onion for a couple of minutes, add meat and cook until changes colour. Add spices and other ingredients. Mix well, cover and cook for 1,5-2 hours on slow heat. 

Dumplings- Mix all ingredients into a sticky dough. Take spoonfuls (or ice cream scoops) and place into goulash. Cover and cook for 15 minutes more. Garnish with parsley and serve.

Note- If using oil instead of lard, add a bit of speck or panceta for authentic taste.

Madjarski Gulaš sa Mekanim Knedlama

Vrijeme je mnogo ljubaznije danas - temperature su nize i vjetar vise ne duva tako jako...veliko olaksanje za vatrogasce i stanovnike! Nekoliko kriticnih erija je ostalo, ali nista nije veoma zabrinjavajuce.

Vratila sam se sastavljanju moje nove kuhinje...Podne plocice postavljene, zidovi zavrseni, dio kabineta postavljen. Ostaje da se postave zidne plocice i postavi radna povrsina...

U medjuvremenu trebamo i jesti!

Dobra strana ovog jela je da sve mozete pripremiti u jednoj posudi i moze se kuhati u rerni ili na ploci. 

Neki od sastojaka (oregano, kim) se tradicionalno ne koriste u gulasu,... recept sam prilagodila mom ukusu.

Sastojci:

Gulas-

2 K masti (ili ulja)

1 kg govedine za kuhanje (ili svinjetine), rezane na vece kocke

4 crvena luka, sjeckana

4-6 cena bijelog luka, protisnutog

1/2 k crnog bibera

1 k cili praha (ili manje)

1-2 k kima u prahu

2 K paprike

3 izdanka oregana

1/2 solje crvenog vina

2-3 K gustog paradajz pirea

voda (samo da pokrije)

2 K Vegete ili slicno

listovi persuna za posuti

Knedle-

1 jaje

1/2 solje mlijeka

1/2 solje brasna

1/2 solje samodizajuceg brasna

1/4 solje griza

malo soli 

Nacin:

Zagrijte mast (ili ulje), proprzite luk. Dodajte meso, prodinstajte, zatim ubacite ostale zacine. Promijesajte, zalijte vodom i pokrijte. Kuhajte oko 1,5-2 sata na slaboj vatri.

Knedle- Umijesite tijesto od svih navedenih sastojaka; biti ce blago ljepljivo. Kasikom ili hvataljkom za sladoled vadite knedle i spustajte ih u gulas. poklopite i kuhajte jos dodatnih 15 minuta. Ukrasite persunovim liscem i servirajte.

Napomena- ukoliko koristite ulje umjesto masti, dodajte komadic slanine ili pancete u kuhanje za autentican okus.

Asian Dumplings

These are fish dumpling, but you can use any kind of vegetables, meat and/or seafood to make them.

Ingredients:
1 packet gow gee pastry (or make your own 'pasta' dough , or use lasagna sheets)
300 g bassa fillets, skinless
1 egg, beaten
1 small bunch coriander leaves, chopped
small knob of ginger, grated
1-2 garlic cloves, crushed
a few drops of sesame oil
2-3 tsp fish sauce (or salt to taste)
Sweet chilli sauce and springs of coriander leaves for serving
Method:
Steam or microwave fish; break up with fork. Add all other ingredients, mix well. Take a spoonful and place onto a 'gow ghee' pastry, brush edges with water. Use dumpling mould / ravioli maker to press them, or press edges with fork.  Do the same with the rest of ingredients. Cook dumplings in a pot of salted water, until they come up to the surface. Drain and place onto serving dish. Serve with sweet chilli sauce, garnished with coriander leaves.



Azijske Knedle / Smotuljci


Ove na slici gore su  sa ribom; medjutim mozete ih napraviti sa povrcem, mesom i/ili morskim plodovima prema vasem izboru.


Potrebno:
1 pakovanje 'gow gee' tijesta (lasanja tijesto moze zamijeniti ili napravite sami svoje 'pasta' tijesto)
300 gr cvrste bijele ribe , bez koze i kostiju
1 jaje, umuceno
1 manji svezanj korijanderovog lisca, sjeckano
1 manji komadic djumbira, rendanog
1-2 cena bijelog luka, protisnutog
nekoliko kapi ulja sezama
2-3 k 'ribljeg' sosa (ili so prema ukusu)
Slatko-ljuti sos  i lisce korijandera za servirati
Nacin:
Kuhajte ribu u pari ili mikrovalnoj pecnici. Viljuskom razdijelite na manje komade. pomijesajte sa svim  ostalim sastojcima. Nanesite na krugove tijesta, ovlazite krajeve; koristite modlu za smotuljke / raviole da pritisnete krajeve, ili to uradite rucno uz pomoc viljuske. Zavrsite  isto sa svim preostalim sastojcima. Kuhajte u slanoj vodi sve dok ne isplivaju na povrsinu. Ocijedite i prebacite u posudu za serviranje. Sluzite sa slatko-ljutim čili sosem. Dekorisite sa korijander liscem.

                                                              Mmmm, Dumplings

Semolina Dumplings Stuffed with Plums

This dessert is speciality of Balkan countries. Traditional dough is made with mashed potato and flour - similar to the gnocchi dough. Instead of plums, apricots or even nectarines and peaches can be used as filling.

Ingredients:
Dough-
2 cups water
1 cup semolina
2 tbs oil
pinch of salt
2 tbs sugar
3/4 cup (+) flour
2 small eggs
1 tsp baking powder
Filling-
sugar plums, pitted (or others; if too big half them). I used red plums (halves)
For rolling/ dusting-
bread/biscuit crumbs, poppy seeds, icing sugar
Method:
Bring water, oil and sugar to boil. Add semolina and stir vigorously to make a thick porridge. Let it cool. Beat eggs, then add to the porridge along with enough flour(with baking powder) to make dough. Divide dough into equal pieces with hands dusted in flour (large ice-cream baller can help). Put a plum in the middle of dough and roll between your hands. Bring a saucepan of salted water to boil. Drop 4-6 dumplings into it and cook for 6-8 min, depending on size of balls. Take cooked-ones out on absorbing paper, then roll them into crumb/poppy seed mixture. Dust well with icing sugar and enjoy!


Šljive u knedlama od griza

Knedle sam mijesila po

Sanelinom receptu

s malim izmjenama (1/2 kolicine sam mijesila, dodala sam secer u tijesto i malo vise griza i brasna)

Potrebno:
Tijesto-
1/2 l vode
1 solja griza
2 K ulja malo soli
2 K secera
3/4 solje brasna (+)
2 manja jajeta
1 k praska za pecivo
Fil-
sljive, ociscene od kospica (ako su vece prepolovite ih)
Za uvaljati-
mrvice hljeba ili keksa, mak i secer u prahu
Nacin:
Skuhajte gustu kasu od vode, ulja, secera i griza; prohladite. Dodajte ostale sastojke; umijesite u tijesto. Podijelite na jednake loptice u koje cete stavljati sljive i sa pobrasnjenim rukama oblikovati u loptice. Kuhajte ih u blago zasoljenoj vodi 6-8 minuta, u ovisnosti o velicini knedli.Izvadite knedle i ostavite ih na upijajuci papir da se ocijede. Pomijesajte mrvice sa mako, uvaljajte knedle, pa ih dobro pospite secerom u prahu. Uzivajte dok su tople!

Veal Shanks Soup with Semolina Dumplings

Harty soup.

Ingredients:
3-4 tbs olive oil
2 onions, diced
3-4 garlic cloves, crushed
4 veal shanks (osso bucco)
flour for dusting shanks
2 carrots, diced
1 small bunch of parsley leaves
2 bay leaves
1 small chilli, finely sliced
1 can of diced tomatoes (or 4 fresh-ones)
2 tbs tomato paste
black pepper, freshly grounded
1 tbs 'Vegeta' or other vegetable stock (powder)
salt to taste
2,5-3 L water
Dumplings-
3 eggs
180 g semolina
1/4 teas salt
1 teas oil
pepper to taste (optional)
Method:
Dust shanks with flour, set aside.
Heat oil and saute onion for 5-10 minutes; add shanks and seal on both sides. Add other vegetables (except tomatoes) and spices, pour water and bring to boil. Cook for 1 hour, then add tomatoes and adjust taste.
Beat eggs, add semolina, salt and oil. Spoon this mixture into boiling soup; cook until dumplings come to the surface. Garnish with some parsley leaves.

Čorba od Teleće potkoljenice sa Griz knedlama

Potrebno:
3-4 kasike maslinovog ulja luka, sjeckana
3-4 cena bijelog luka
4 komada 'osso bucco' (podkoljenica sa kostima)
brasno za uvaljati meso
2 mrkve, isjecene
1 mali svezanj persunovog lisca
2 lovorova lista
1 mali chili
1 konzerva paradajza, sjeckanog (ili 4 svjeza)
2 kasike ukuhanog paradajza (gustog)
crni biber, svjeze mljeven
1 kasika Vegete
so, prema ukusu
2,5-3 L vode
Knedle-
3 jaja
180 gr griza
1/4 kasicice soli
1 kasicica ulja
biber (opcija)
Nacin:
Uvaljajte komade mesa u brasno, ostavite po strani.
Zagrijte ulje, prorpzite luk, zatim dodajte meso. Neka porumeni sa obje strane.
Dodajte ostalo povrce (osim paradajza) i zacine. Zalijte vodom i kuhajte oko 1 sat. Dodajte paradajz, dotjerajte ukus.
Umutite jaja sa solju i uljem, dodajte griz. Kasikom vadite knedle i ubacujte ih u corbu. Kada isplivaju na povrsinu mozete iskljuciti supu. Pospite persunovim liscem po povrsini.

Chicken Soup With Semolina Dumplings

Worlds favorite soup.

Ingredients:
Chicken bones from whole chicken, or several chicken pieces with bones
2 carrots
2 celery stalks
1 parsnip
1 onion
6-8 black pepper corns, whole
1 bay leaf
handful of parsley leaves
salt, pepper to taste
Dumplings-
2 eggs
120 g semolina
pinch of salt, extra
parley leaves, for garnishing
Method:
Put all ingredients (except for dumplings) into a large saucepan with 3 L of water. Bring to boil and simmer for 1 hour. Take out the bones and vegetables. Discard onion, peppercorns, bay and parsley leaves. Dice carrot, parsnip and celery (and some meat if using chicken pieces). Return to pot and bring to boil again. Beat eggs with a pinch of salt, add semolina. Let it rest for 5 minutes. With a melon baller or teaspoon, take some of this mixture and drop it into boiling soup; repeat until all used. Cook for 5 minutes. Garnish with parsley leaves.

Kokošija Supa sa Knedlama od Griza

Potrebno:
Kosti jedne koke (pileta), ili nekoliko dijelova mesa sa kostima
2 mrkve
2 stabljike celera
1 crveni luk
1 korijen persuna
rukohvat persunovog lisca
6-8 cijelih zrna crnog bibera
1 lovorov list
so i biber prema ukusu (Vegeta po zelji)
Knedle-
2 jaja
prstohvat soli
120 gr griza
Jos persunovog lisca za ukras
Nacin:
Sve sastojke (osim za knedle) stavite u vecu serpu/lonac sa 3 L vode i Kuhajte oko 1 sat. Izvadite sastojke (ili procijedite); Bacite luk, lovor, persunovo lisce i biber. Ostalo povrce isjeckajte na kocke pa vratite u supu (i meso ukoliko koristite dijelove koke). Prokljucajte supu ponovo. Dotjerajte ukus. Umutite jaja sa malo soli, dodajte griz i promijesajte. Ostavite 5 minuta odmarati. Zatim kasicicom (ili napravom za vadjenje kuglica voca) uzimajte smjesu griza u ubacujte u supu. Kuhajte jos 5 minuta, pa zatim iskljucite i ubacite svjeze lisce persuna.