Cold Sour Cherry Soup (Hideg Meggyleves)

Cold Sour Cherry soup, or Hideg Meggyleves, is the quintessential Hungarian summer soup. Made from fresh sour cherries, spices, a touch of sugar and sour cream, you are sure to fall in love with the delicate tartness and slight sweetness found in every chilled bite.

A fruit soup you say? Oh yes they are very common in Hungary. In fact while in Budapest a yogurt elderflower soup and a strawberry soup crossed yours truly’s lips. These summer soups are served mostly as an appetizer and only sometimes as a dessert. It does throw a North American palate for a loop at first but I was hungry for more in no time. This cold sour cherry soup is a bit more tart, making it a great starter dish.

cold sour cherry soup

Tasty reading ahead, KEEP GOING… →

Sage Egg Biscuit Surprise for #twelveloaves

The Sage Egg Biscuit Surprise is a great breakfast treat and a healthy meal on it’s own. Hidden inside the biscuit is a beautiful soft boiled egg with a still runny yolk.

#twelveloaves is a great group where we bake a bread with the addition of the monthly theme, flavor or ingredient. This month we were asked to explore Thanksgiving Biscuits and Rolls. In Canada, Thanksgiving has come and gone already but who does not love a good biscuit, I had to join in the fun. I fell in love with this Sage Egg Biscuit Surprise recipe and it may be a better Thanksgiving Brunch option for you.

Sage-Egg-Biscuit-Surprise

Tasty reading ahead, KEEP GOING… →

Ice Cream Bloghop: Strawberry Sour Cream and Chili Peppers

I am late this year. Normally I would be posting at least my second ice cream recipe at this date, because i am obsessed with ice cream. This month’s love blog hop is helping me get back on track as Ice Cream is the theme this June.I have made lots of unusual flavors in the past but I wanted something a bit more traditional this time,and add a kick of course!

Strawberries were calling my name. I have been eating them like crazy lately. I already a few recipes posted for strawberry ice cream but I think my holds it’s own.I went with a Strawberry Ice Cream that also contains Sour Cream and chose to add a bit of punch with a touch of Chili Peppers flakes. The hot factor is very subtle but it is there, a perfect ending I think.

Ξ Strawberry Sour Cream Ice Cream and Chili Peppers Ξ
adapted from Two Peas and their Pod, original recipe from The Perfect Scoop

Ingredients:

1 pound fresh strawberries, rinsed and hulled
2/3 cup granulated sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1/4 tsp chili pepper flakes

Place all the ingredients in a blender and pulse until almost smooth, but still slightly chunky. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.

June is #icecreamlove month!

Please join in on the #icecreamlove fun by linking up any ice cream recipe from the month of June OR July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The twitter hashtag is #icecreamlove 🙂

See what ice cream flavors my fellow co-host have posted…

Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Queen’s Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That?

 

Daring Cooks: Pierogies

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

 

 

 

Oh yummy yummy dumplings type food. I love pierogies. There are a few Russian and Polish restaurants in Montreal and when I go I make sure to include some pierogi. I love eating them hot wit a large quantity of sour cream and chives. So hearty. For this challenge I enlisted my friend Karyn (she moonlights as a pastry chef btw). When I told her to come over I think she assumed we were having pierogies for inner. After a glass of wine and chat I suggested we get started. ‘what we are making them from scratch?’ Ah, yes, it is a challenge and you can cook!

Fried pierogis

It turned out o be quite an endeavour to start so late on a week night he he. We ate kind of late but it was so worth it. I had leftovers for another meal. I fried those and I preferred them even better that way actually. I know the challenge asked us to go local…but I am part Russian so I went traditional which remains local for me. We did attempt a sweet version with pineapple and cottage cheese but it got messy and the dough refused to stick with that mixture.

Our challenge was to make the dough from scratch and a savory or sweet filling of our choice. I chose the potato and cheese pierogi.

Makes around 30 dumplings.

Dough:
2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour
1 large egg
1 teaspoon (5 ml) salt
About 1 cup (250 ml) lukewarm water or milk

 

Potato and cheese Filling:
4 – 5 boiled potatoes
4 table spoons butter (60 g) or olive oil (60 ml)
50 ml (3 tablespoons + 1 teaspoon) milk
1 egg white (from medium egg)
about 120 ml (½ cup) farmers’ cheese (any unripened cheese like Indian Paneer)
salt and pepper

1. Combine all the ingredients for the filling (it’s best to use one’s hands to do that) put into the bowl, cover and set aside in the fridge until you have to use it.

2. Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You’re aiming for soft dough. Let it rest 20 minutes.

Rest well tired dough!

3. Mix well all the ingredients for the filling. Set aside.

potato and cheese, yumm!

4. On a floured work surface, roll the dough out thinly (1/8” or about 3 millimeters) cut with a 2-inch (5 cm) round or glass.

Look at the pastry pro on the go

5. Spoon a portion (teaspoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.

Before their plunge into boiling water

6. Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more ( usually about 5 minutes). Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the water.

Tips:

  • when sealing pierogi don’t allow any filling to seep .. it should seal by itself very tight
  • if your dumplings stick to each add a tablespoon of oil into the water
  • when boiling your pierogi try to boil each type of filling separately
  • Boiled pierogi can also be fried after boiling for a nice crunchy dumpling

Another dough recipe:

½ cup (125 ml) milk (can be whole milk, 2% or skim milk)
½ cup (125 ml) whipping cream
3 large egg whites
1 tsp (5 ml) salt
3 cups (450 gm) all-purpose flour

1. Mix flour and salt, add other ingredients, and knead dough until you have a smooth dough. (I kneaded this dough quite a bit, and it yielded a nice, pliable dough).
2. On a floured surface roll out fairly thin (1/8” or about 3 millimeters), cut into 2” (5 cm) squares, and fill with 1 tsp (5ml) cottage cheese filling (see below).

 

Other types of fillings:

Cottage cheese
1 lb (455 g) dry cottage cheese (or wet drained for a few hours)
3 large egg yolks
Salt to taste

Russian style pierogi (Pelmeni)
3 big potatoes, cooked & mashed
1 cup (225 g) cottage cheese, drained
1 onion, diced & sauteed in butter until clear
3 slices of streaky bacon, diced and fried till crispy
1 egg yolk (from medium egg)
1 tablespoon (15 g) butter, melted
1/4 (1.25 ml) teaspoon salt
pinch of pepper to taste

 

Meat and cabbage
200 g (7 oz) cooked meat (minced or cut very finely)
500 g white cabbage (chopped and simmered in a little bit of water, until soft)
1 onion (diced and fried)
1 whole medium egg
1 tablespoon (15g) butter
dry breadcrumbs (add as much to hold the filling together, about 2 tablespoons)
salt and pepper

 

Sauerkraut filling
2 cups (500 g)  sauerkraut
1 big carrot, grated
1 shallot, chopped and fried with a tablespoon of butter
few (about 3) wild mushrooms (I used dry ones, you can use fresh but chop them and fry on some butter before adding to the sauerkraut cabbage)
salt, pepper and cumin
– Saute all the ingredients together until soft, cool before filling pierogi.

You can also fill pierogi with whole seasonal fruits for example- strawberries, blueberries, morels, grated apples etc. To prevent the fruits from ‘sogging’ just add a little bit of potato flour inside with the fruit and sweeten them after the boiling on the plate rather than putting sugar inside.

Thanks Karyn for cooking with me! Coming over soon again?