Thursday, September 13, 2012

Gulyás Soup With Review

Hi guys!
I'm almost done with my web design project, I'll actually be turning it in soon and I believe after that my teacher will provide a host for me to launch up the site. Pretty exciting even though my page looks basic and boring in my opinion, there's a lot of things I'd change about it but I'm probably not allowed to. Anyways, as I mentioned before the theme was popular food throughout the past century. Easy stuff. I chose French onion soup, Hungarian Gulyás /Goulash (as Americans call it), and molten cakes. I had cook all 3 of these, take pictures, and write a review on it. I briefly mentioned the French onion soup in my previous post so I'll move on to the gulyás leves.

My (now) ex, as mentioned before, is Hungarian so I made sure I got a fairly authentic recipe. Us Americans like to put our own spin on things and ruin it instead so I wanted to make sure I had a Hungarian recipe of it but obviously in English. This soup turned out great and it's now my favorite soup, before that it was egg drop soup.

Okay onward with it. The recipe I used is provided below:

Goulash/Gulyás Ingredients (for 4 persons)

Recipe from Budapest-tourist
  • 600 g beef shin or shoulder, or any tender part of the beef cut into 2x2 cm cubes 
  • 2 tablespoons oil or lard 
  • 2 medium onions, chopped 
  • 2 cloves of garlic
  • 1-2 carrots, diced
  • 1 parsnip, diced
  • 1-2 celery leaves 
  • 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste 
  • 2 fresh green peppers
  • 2-3 medium potatoes, sliced 
  • 1 tablespoon Hungarian paprika powder
  • 1 teaspoon ground caraway seed
  • 1 bay leaf 
  • ground black pepper and salt according to taste
  • water 

For csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):

  • 1 small egg,
  • flour,
  • a pinch of salt,
  • cc. 1 teaspoon water


  1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
  2. Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
  3. Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.
  4. The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  5. When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
  6. When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  7. Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked. 

How to make the csipetke: 

  • Beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
  • Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked. 
And I was nice enough to take some pictures while making it. :)

Looks good, doesn't it? I turned out really good in my opinion.

I had a lot of fun making this but it did take quite a bit of time. Thankfully, I cut down some of my work time by buying pre-cut cubes of meat for stew. I had thought of cooking the meat cubes first a bit before adding them into the broth but I was afraid they would dry out and not capture the soup flavor, so I followed the recipe exactly and I’m glad I did because the meat didn’t dry out at all. Making this did require something new of me, using caraway seeds. I had never used any sort of seeds in my cooking and had never even heard of these ones or had an idea of how they would taste. When I bought the seeds they weren’t ground up, there were whole, so I had to take some time to grind the seeds a bit which didn’t work out too well because they were a lot harder to crush than I expected. The rest of the cooking process was pretty straight forward though, it was a matter of letting everything simmer together.

My sister tried the dish and this was her opinion of it, "The caraway seeds were a nice touch to the soup, they gave it a spearminty flavor. The meat is chewy. The noodles were very good, they were perfectly made; they were firm and not too smooshy." My mum’s opinion was, “Love it – very tasty. Meat was flavorful and veggies added good flavor.” My dad’s opinion of it was, “Big hunks of stew meat spiced and seasoned well. Potatoes captured the seasoning and were tasty.” My opinion of it was simple that I loved it and plan on incorporating into my family’s dinner more often. I loved the taste of the broth and I really enjoyed how the meat and vegetables really captured the flavor as well. What I was really fond of, though, was the csipetke noodles. I love eggs noodles in the first place so being able to make them and add them to the soup was a perfect little addition. The potatoes could have cooked for a little longer since they weren’t as soft as they could’ve been, but they were good nonetheless.

And the finished product:

Friday, June 15, 2012

Busy bee but have been cooking

Hi everyone! No new doodled recipes yet, I'm really sorry. Actually, I lie, I started the Mardártej one but only got as far as drawing out the cute little illustration for it.

My online classes started up a few weeks ago and I'm now in a web design class, one of my projects will be making a website based on the theme of food throughout different eras in the 1900's.
So part of my project was finding foods that were popular from three different eras, finding a recipe for them, and cooking them. So I've been busy cooking and baking this week but I've really enjoyed it because it also meant bringing new things into my family's diet, since my mum has a habit of making the same things over and over.
For the era of 1900-1939 I chose French Onion Soup to make: 
I took this one as I was caramelizing the onions. A little after this picture I did end up burning some on the bottom, I blame negligence and the fact my teflon pans need to be replaced soon.

And after the soup finished I cut up some bread (in massive pieces, I should've cut them smaller) and melted Gruyère cheese over it to make breadcrumbs for the soup.
It turned out really good though. :)

Thursday, April 5, 2012

Madártej - YUM!

Hi everyone!
So I got around to baking a few days ago, if you count making custards baking; not that I haven't made anything the past few months in the past but they weren't notable enough to be mentioned. My boyfriend is from Hungary and over there they have a dessert called "Madártej" (translates to "Bird Milk"), it's basically a Creme Anglaise/English Cream dessert with floating puffs of meringue-like dumplings. My boyfriend said it was very good and told me to give it a try, since I was interested in making it. So I went on to do so. It came out great, though I will admit that as an American working with the metric system of baking/cooking was strange to me but it worked out fine, I think I over-did it a tiny bit with the vanilla though and also my puffs didn't come out as puffy as I was hoping. Really, the puffs are just whipped egg whites and that's it, they taste great with the creme though. 
So here's how mine looked:

See? I even drizzled some caramelized sugar on it.
All in all, it turned out great and I definitely plan on doodling a recipe for this. :)

Monday, October 31, 2011

Happy Halloween and update!

My costume probably isn't recognizable but that's okay.
Anyways, tonight I'm going to try to bake a dobostorta cake. We'll see how it comes out and I'll take pictures. I really plan on getting this blog up and running again! I'll also make sure to doodle a recipe or two this week; I promised to do so on my Tumblr.
In other news, I found a wonderful recipe from a manga to make flan, it worked out so much better than mine and I thought I'd share it with you but I'll save that for another post.

Thursday, June 9, 2011

Little Burger Cupcakes Recipes

Gah, sorry about the size...I had to make it smaller instead of using original size. Feel free to double-click it though if you have trouble reading it.
Hooray guys, it's finally done! I'm not sure why I took so long on it, well I am, but I still think it's ridiculous how long it's been since I've submitted an actual doodled recipe. I'm getting back into the swing of things so no worries.
Anyways, I'll be making these soon and writing a review so tuned for that and happy cookins!~

Tuesday, May 17, 2011

2 New Recipes Coming Up

Damn my inconsistency with this blog, I'm really sorry (hehe, broken record player syndrome). I seem to be doodling more and other things than doing recipes, I haven't even baked in forever. But I will be this weekend, my friend and I are going to be baking my birthday cake (Cake 2/3; I had one yesterday, will have one this weekend, and then the pedobear cake the following weekend).  Which, by the way, I had a nice 18th birthday yesterday, I spent my afternoon at the mall with my best friend, came home, had cake, and then another friend stopped by. Fun fun. I honestly don't feel any older though, despite the fact I'm 18, but meh, it'll probably set in eventually... 
Anyways, Past and upcoming recipes all in one canvas (no words on these, those get added on later with photoshop. x3) ; the new ones are a surprise even though one is fairly obvious (it is not a burger though, is but it isn't :P) compared to the other. :D

Zero says (9:57 PM)
And what’s the other thing? Looks like a piece of crumpled paper. xD
This made my night. xD

I hope everyone's doing well and your blogging experience is way more successful than mine. Haha.

Wednesday, April 6, 2011

Tortilla Recipe (Semi-homemade)

    Well... I've still been far too busy to doodle those recipes but I remembered last year I had taken some step by step pictures on making homemade tortillas using store bought tortilla flour (note: I do know how to make them from scratch from my mum my mum is Honduran so of course she'd know to make them and teach me since they're a big thing in her country, but it's one of those cases where it's done guesstimating and not by measurement... D:)

Flour Torilla using the Flour Tortilla flour/mix
Because there's so many pictures I'll be posting thumbnails, you can click them to see them bigger. =]

This is the mix I'm using, Quaker Harina Preparada para Tortillas. You can find this at Walmart/Target in the baking/flour section. If not there, try the area with Latin American food:
There's directions on the back for how many you want to make. It's pretty straight forward but meh, doing a tutorial on it anyways. :D
  • You will need a large bowl, a skillet, a rolling pin, counter space, a measuring cup,and hands (I REALLY hope you have these). xD
  • Since I made 12 tortillas, I used 2 cups of the tortilla flour and a 1/2 cup of warm water:
  • Now mix it together with your hands until it thickens into a dough:

  • When it begin to thicken, knead it; this may take a while and your arms might be sore but it's worth it:
  • Now let it sit for about 5-10 minutes, cover it with a cloth or something:
  • Once it's been 5 minutes, take it out and knead it a little:
  • Now make it into a bunch of tiny balls, 12 in this case:
  • Take one of the little balls of dough and smash it in your hand to flat it out a bit. Then set it down and push in from the middle and out so it stretches a little. You want it relatively thin but not too thin, with is when the rolling pin will come in:

  • Now turn on your cast iron skillet to medium heat and let it heat up. Then put your tortilla on it. For the love of the noms, please do not put oil on the skillet, we are not frying this, I promise they will not stick. Let it cook on one side, think of pancakes...just make sure you're checking on it every so often so it's not burning:
  • Flip over after 30-50 seconds or so (time may vary) after placing it down. They cook quick. It should look like this, even a little darker:
  • Now flip that baby over, let it cook, then take remove it and place it wrapped in a towel so it stays warm:

And now you're done!
I suggest making Baleadas with this which are:
"baleada is a wheat flour tortilla, often quite thick, folded in half and filled with mashed fried beans"
Basically a soft-shell taco but with just beans and cheese, though you can add whatever you'd like to it like eggs, ground beef, pork, etc.

On an unrelated note, I turn 18 next month and I already have an idea for my birthday cake this year:
Yes, I do have a tumblr, it's art-related though, please don't kill me. I do apologize for the watermark, though, I've had some trouble with my art theft here on blogger, but it's all settle now. x3
But anyways, yeah, I thought this would be silly; have pedobear walking away somewhat disappoint because I'll no longer be jailbait. I might change up the design later on for the actual cake, I'm not big on just having myself doing nothing in the corner there and the fact it's only a bust-shot bothers me too. But yeah, that's the basic idea.
Last year's cake looked like this (oh the terrible proportions; check out those different arm lengths T~T):