Goulash

This is a very very very good soup for cold days. It's rich in flavours ( and vitamins!!!) thanks for the huge amount of vegetables and the good choice of meat. After eating a big bowl of this soup You won't be hungry anymore, and You won't have to make a second dish. Which is also an important point of view, isn't it?

What You need for 4:

500 g beef ( which part? You can buy round, neck or shankle)
1l broth
1 tbsp of grease
2 potatoes
1 carrot
1 turnip
1 celeriac
1 green pepper
2 tomatoes
1 onion
2 cloves of garlic
1 bunch of parsley
1 tsp ground cumin
1 tsp paprika
1 tsp salt
more parsley to sprinkle on top

First, You have to cut the meat into cubes. In a large pan heat the grease and sauté the meat. When browned, add the finely chopped onion and the green pepper cuted into cubes. Season with salt and pour 0.5 l broth onto the meat. Put a lid on it and simmer for 45 - 50 min.

Clean and cut into slices the turnip, the carrot, the potato and the celeriac. Chop up the parsley and smash the garlic.

When the meat is almost tender add the vegetable pieces. Mix together and stirr until the gravy becomes thicker. That is the point when You season with paprika. Add the garlic, the tomato cubes and the grounded cumin. Pour so much water which is enough to cover the meat. Without the lid simmer 'till the vegetables become mellow. When serving sprinkle with parsley.


XOXO, The Foodista

Bagel

It was a busy weekend guys! I planned to post this recipe on Friday or at least on Saturday... but it's Monday. It's just the second post, and I'm already in late.... What I'd like is to share my fav recipes with You every other day... This is a big pledge.

But the main point is the BAGEL.

I first thought about to make bagels at home when I read this. Then I googled for more recipes and I found one which was the basic of mine. I did some changes (because it wouldn't be me:-). 

You'll need:

11g yeast (dried)

3 tbs of sugar

2 tsp of salt

500 g flour

300 ml warm water

poppy/sunflower and sesame seed to sprinkle on top

When the bagels take a bath

The process:

Mix the yeast, 1 tbs sugar and 100 ml warm water together. Set aside. It takes 5 to 10 min to become frothy.

Put 250g flour, the rest of the water and the salt in a bowl and merge it. Then add the rest of the flour and keep kneading 'till the dough become soft, elastic but not sticky. Place the dough in a lightly oiled bowl, cover it with a dish-cloth and put in a warm place. I heat my  oven to 40 - 45 Celsius. It takes 30 min to double the dough.

When the dough is doubled I heat up the oven to 220 Celsius. On a floured surface I divided the dough on 12 pieces. Form the pieces into  plane balls and cut 3 cm wide rounds from the middle.

And now, it's time to cook! Bring water to the boil and cook the bagels  for 1 - 2 minutes. (Do not cook  more than 4 bagels at a time).

Place the bagels on a baking dish (I always use grease - proof paper under), sprinkle with the seeds, set in the oven and bake it for 20-25 minutes, until browned.

I hope You give it a try!

XOXO, The Foodista

Risotto - the first post

Please welcome my blog as I welcome You, Dear Reader! Take a seat and enjoy the food and photos.

As first post, I decided to choose one of my favourite dish: the risotto. At first sight it seems a bit complicated and time-consuming, bur trust me! It's worth to give it a try!

Risotto for 6

Ingredients:

1 l chicken or vegetable broth
1 tbs of vegetable oil
3 onions - finely chopped
3 big cloves of garlic - roughly chopped (perhaps it's just me, but I like to feel the garlic pieces)
300 g celeriac - finely chopped
500 g risotto rice
300 ml dry white vine
salt, pepper freshley grounded
100 g butter
150 g parmesan
100 g roasted hazelnut -  roughly chopped
6 tbsp mascarpone cheese

The most important part in the risotto making process is to never leave the rice unattended. You have to stir it continually.

First of all heat the broth. In an other pot heat the oil.  Add the onion, garlic and celeriac and cook for 5 min. When the vegetables are soft add the rice. Turn up the heat.

From this point don't move just stir. When rice become glassy add the vine. After the vine evaporated You can add one ladle of broth and 1 pinch of salt. Turn down the heat. While You're stirring You have to add more and more broth. All the process takes 15 mins or so.

Taste the rice if it's soft enough. If it is not continue stirring. Season it with pepper and more salt if it's needed.

Remove the pot from heat and add the butter. Put a lid on it and set aside for 3 min.

What You  have to do now is serving. Put 1 tbsp of mascarpone on top of each portion and sprinkle it with the roasted haselnut.

Now, You're really done. Enjoy!

Comments, e-mails are welcome!