Hungarian Stew

Ingredients :

• 2 tablespoons of oil
• 700 g of beef , cut into cubes
• 4 medium onions, chopped
• 3 cloves of garlic
• 2 carrots
• 1 parsnip, diced
• 1 celery leave
• 3 tomatoes, peeled and chopped
• 3 fresh green peppers
• 3 medium potatoes
• 1 tablespoon of sweet paprika powder
• 1 teaspoon of ground caraway seed
• 2 bay leafs
• salt and pepper to taste

Preparation :

Heat up the oil in a large pot and cook the onions until beginning to brown, about 7-10 minutes. Add the beef cubes and cook them till they get a bit of brownish colour. Add sweet paprika powder while stirring them to avoid getting the red spice burnt.

The meat will probably let out its own juice, let the beef cubes simmer in it while adding the chopped garlic, the ground caraway seeds, some salt, and pepper, the bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat for a while.



When the meat is half-cooked, after about 1 hour, add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary. You’ll probably have to add some more water too.

When the vegetables and the meat are almost done add the fresh tomato cubes and the sliced green peppers. Cook it on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.



Serve with a dollop of sour cream and some crusty bread.

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Red Velvet Cake

For the cake :

2 eggs
300g of all-purpose flour
180g of sugar
2 tablespoons of cocoa powder
2 teaspoons of baking powder
2 teaspoons of salt
250g of butter
200ml of buttermilk
1 teaspoon of vanilla extract
1 bottle of red food color


For the icing :

170g of unsalted butter
450g of cream cheese
450g of powdered sugar
2 tablespoons of milk

Preparation :

Heat the oven to 200°C. Grease bottoms and sides of three (8 or 9-inch) round pans with shortening, lightly flour.

In a large bowl, beat all cake ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally until the mixture become fluffy. Pour into pans.



Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour.

For the icing :

Beat the butter in a large bowl using an electric mixer on medium-high speed until creamy. Add the cream cheese and continue to beat on medium-high speed until the mixture is fluffy, white, and very smooth, about 1 minute. Reduce the speed to low and add the powdered sugar 1/2 at a time, beating for 30 seconds after each addition, until the mixture is creamy, fluffy, and smooth. If the frosting is too stiff, beat the milk into it to loosen it.



Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon the icing into the center of the cake layer. Spread the icing from the center toward the edges of the cake in an even layer .
Carefully set the second cake layer on top of the first and ice the second layer, in the same manner, beginning with a dollop in the center and working it out toward the sides.Do the same with the third layer. Then ice the sides of the cake.

Store the cake at room temperature beneath a cake cover.

Remove the cake from the refrigerator an hour or more before serving to take the chill off.

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Meatloaf

Looking for a tasty budget meal ? This is my favorite !

Ingredients :

1 tablespoon of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
150g of fresh breadcrumbs
500g of minced beef
300g of minced pork and veal
1 egg
1 tablespoon of mustard
180ml of tomato sauce
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of pepper

Preparation :

Preheat oven to 200°C.

Heat oil in a medium frying pan over medium heat. Add onion and garlic. Cook, stirring until onion has softened. Set aside to cool.

Place onions, breadcrumbs, beef, pork and veal minces, egg, mustard, salt, pepper and about 100ml of tomato sauce in a large mixing bowl. Using your hand, incorporate everything into the meat. Transfer meat into a large loaf pan and press it down evenly into the pan.



Combine sugar and remaining sauce in a small bowl. Spread over top of the loaf. Bake for 1 hour or until meatloaf is browned and comes away from sides of a pan. Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.



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Beer Chili

Looking for a dinner recipe ? Then check out this beef and beer chili recipe !
Ingredients :

• 3 tablespoons of oil
• 1 medium red onion, chopped
• 1 small red bell pepper
• 250g of beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons of chili powder
• 2 jalapeno peppers, chopped
• 2 teaspoons of ground cumin
• 2 teaspoons of dried basil
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of dried oregano
• 1 can of red kidney beans, drained
• 1 can of diced tomatoes, undrained
• 1 can of tomato paste
• 1 can of beef broth
• 1 bottle of beer
• 1 tablespoon of yellow cornmeal
• 1 tablespoon of fresh lime juice 

Preparation :

Heat oil in a large pot over medium heat, cook and stir onion, bell pepper, jalapeno peppers, and garlic in the hot oil until softened. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, add beef broth and beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.



Stir beef mixture into pepper mixture. Stir diced tomatoes and tomato paste to the beef mixture. Season with chili powder, 2 teaspoons of cumin, sugar, basil, salt and oregano. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.



Serve it hot with sour cream and grated cheese !

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Stuffed Peppers

Ingredients :

• 4 large bell peppers (any color)
• 500g of minced beef
• 1 chopped onion
• 1 cup of cooked rice
• 1 teaspoon salt
• 1 clove garlic, finely chopped
• 1 can of tomato sauce
• 100g of cheese

Preparation :

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes, rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a large cooking pot, add enough water to cover peppers. Heat to boiling and add peppers. Cook for about 2 minutes, drain.

In a large frying pan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown, drain off any excess oil. Stir in rice, salt, garlic and 1 cup of the tomato sauce, cook for about 2 minutes.

Heat oven to 350°F.

Stuff peppers with prepared beef mixture. Stand peppers upright in ungreased square glass baking dish. Pour remaining tomato sauce over peppers.



Cover tightly with foil and bake for about 15 minutes. Uncover and sprinkle grated cheese evenly on each one and return to oven for further 5-10 minutes to melt and turn golden.



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Zebra Cake

Ingredients :

• 4 egg whites 
• 200g of sugar 
• 220g of butter 
• 1 tablespoon of milk
• 2 teaspoons of lemon juice
• 1 teaspoon of vanilla extract
• 170ml of oil
• 170g of flour
• 2 teaspoons of baking powder
• a pinch of salt
• 3 tablespoons of cocoa powder

Preparation :

Heat 5cm water in a large steamer or, if you do not have one large enough to hold a 23cm cake tin, a large pan with an upturned tin or metal plate in the base. Grease a 23cm round cake tin.

Sift the flour and baking powder together. Put the egg whites in a very large bowl with a third of the sugar. Using an electric mixer, whisk on high speed until they start to form peaks, then add another third of the sugar and continue to whisk on high. Once stiff peaks have formed, add the remaining sugar, plus the salt and lemon juice, and whisk until firm. Fold in the flour with a large metal spoon, taking care not to lose the volume. Fold in the oil and vanilla. The mixture should be a thick batter. If it seems a little too thick, add the milk.


Transfer half the mixture to another bowl. Mix in the cocoa powder, then transfer the mixture to a jug. Pour the brown batter into the centre of the prepared cake tin, creating a circle about 10cm in diameter. It will spread out to the sides as you add more batter. Next pour the white batter into the centre of the brown batter, in a circle about 7.5cm in diameter. Keep alternating between white and brown batter until they are both used up. Cover the top of the tin with lightly greased baking paper and secure with string. Wrap the top in foil, tucking it under the lip of the tin.


Place in the steamer, or in the pan of water on the upturned tin or plate. Steam for 2 1/2-3 hours, topping up the water as necessary until the cake is firm to the touch and a skewer inserted into the centre comes out clean (you will have to unwrap it to check). Lift the cake out of the steamer using oven gloves. Leave for 10 minutes, then remove from the tin and leave to cool.

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Ferrero Rocher Cake

If you like Ferrero Rocher as much as I do, you’re going to seriously love this cake…

Ingredients :

• 5 large eggs
• 6 tablespoons of sugar
• 2 cups of ground hazelnuts
• 2 tablespoons of flour
• 2 tablespoons of cocoa powder
• 2 teaspoons of baking powder
• 10 Ferrero rocher candies
• 1/2 cups of hazelnuts

Ingredients for the cream :

• 200 grams of butter
• 1 1/2 cups of chopped chocolate
• 7 tablespoons of Nutella
• 1 cup of crushed wafers

Preparation :

Whip eggs on high speed, until frothy. Slowly add the sugar and continue whipping until tripled in volume, about 5 minutes. Sift flour, cocoa and baking powder. Mix in with ground nuts.



Using the spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and lose the fluffiness. Butter all sides of the medium baking pan pour batter into the dish. Bake at 180°C for about 40 minutes.


Preparation for cream :



Dissolve chocolate, either in the water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.

Slice the cake into two or three layers. Break wafers into small pieces.

Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake, and hazelnuts. Place Ferrero rocher candies on the edge of the cake all around.

Just before serving the cake, remove from refrigerator to soften the cream a little.



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