Basically potatoes, onions, and whatever meat you have pan fried with a egg on top.
I personally make it and season it with caraway seeds and rosemary
Ovenpancake:
4 eggs
800 ml milk
300mil flour
½ teaspoon of salt.
Mix all this to a smooth batter , set it aside and let it swell for 10 min. Heat the oven to 225 C. Grease a 30×40 cm ovenproof dish with a inch high edges. You can make it plan, just add to the pan and bake for 20- 25 min until golden brown. Serve with jam
Or you can add bacon before baking and serve it with applesauce or lingon jam or cranberry sauce, a great lunch or dinner.
Or you can add thin apple wedges dipped in cinnamon sugar before baking and have it as dessert with ice cream.
Savoury version:
300 gram of diced bacon, fried ( not until crisp, just bit to soften and release juices)
Sweet version
4 apples, peeled and cut in thin wedges
2 tablespoon of sugar + 1 teaspoon of cinnamon mixed for cinnamon sugar.
That would be gazpacho. For myself , I use 1kg of tomatoes that I first take the skin off, 1 green or yellow pepper, 1 large cucumber or 2 small, and a shitload of garlic. Plus a good amount of olive oil, and vinegar to taste. I blend it all together and voilà! Cold soup that you can keep in your fridge in empty soda bottles and it happens to be the best hangover cure ever!
**Caldo Verde**
is a soup that’s both simple and flavorful. It’s made with just a few ingredients: potatoes, kale (or Portuguese cabbage), chorizo (a type of smoked sausage), garlic, and olive oil.
Here’s how you can make it:
1. Sauté chopped onions and minced garlic in olive oil until soft.
2. Add chopped potatoes and water or broth. Boil, then simmer until potatoes are tender.
3. Purée the potatoes to create a thick broth.
4. Add sliced chorizo and chopped kale, simmer for 10-15 minutes.
5. Season with salt and pepper, drizzle with olive oil before serving.
It’s not exactly fully lithuanian, because I believe a lot of sister countries share this recipe.
So, rye bread with a lot of butter and a cold flat meat ball on top (kotlet 😀 )
But actually my fav proper recipe is boiled potatoes with wild mushroom sauce (you can use chanterelles, they are awesome as well)
Basically, boiled potatoes with some flaky solar, a knot of butter and for the sauce: parboil shrooms so they could lose some water, fry them in the pan with butter, salt, pepper and they are ready to be served ad a bit more butter and sour cream (or a good fat Greek yogurt) and pour this over boiled potatoes. You can do this with button mushrooms as well, still good, but not as good.
Stovies.
Take some mince, sausage, corned beef, basically any pork or beef, mix in mashed potatoes and fried onions, add some seasoning (I like a good glug of Worcestershire sauce) and that’s a hearty dinner for you.
Best eaten with oatcakes.
From Ireland: this is called champ.
Cook and then mash good quality potatoes, adding a little milk and butter. Then add fried bacon, cut into bite-sized pieces. Finish off by adding chopped scallions, (aka spring onions) chives, or shallots if you prefer.
Can be served alone, and it’s a great dish for a winter’s day.
Tvorog+ eggs+ wheat flour+Smetana= syrniki. For the jam mix Smetana+honey. The best thing in the world, I could eat them every day.
Cucumber with honey 🙂 a really simple and well known snack, supposedly dating back to the XIV century
Kulajda: boil some potatoes, add dried mushrooms, cream, dill, vinegar and poached egg. The best soup ever!
Vodka. You pour it in a glass, then you can drink it.
Eton Mess is pretty simple. Bunch of ingredients put together really:
Add 1 cup of sour yoghurt. Normal yoghurt works as well if you don’t have bulgarian yoghurt.
Add same amount of water as the yoghurt.
Add crushed walnuts.
Mix well.
Enjoy in summer
“Koldskål” (literally cold bowl). It is a really refreshing summer dessert
Ingredients
* 2 egg yolks
* 3 tablespoons of sugar
* the seeds of half a vanilla bean
* 2 tablespoons of fresh lemon juice
* 0,5 litre of buttermilk (~0,5% fat)
* 0,5 litre of soured milk (“tykmælk”)
Prepping
* whisk the yolks, vanilla seeds, and sugar until it becomes bright and airy
* add the rest and mix it all together till you have a uniform white liquid akin to a somewhat runny yoghurt
Note: the soured milk is a specific sort of dairy product (not just milk that’s a few days old) and can be difficult to find in some countries. I remember trying to find it in the UK during my studies, and everyone I asked looked at me as if I was mad
__________
A good addition to the above is a kind of biscuit known as “kammerjunker”. You just dump them in the koldskål and eat it together
Ingredients
* 150g of sugar
* 2 eggs
* 50g of melted but cooled butter
* 300g of wheat flour
* 1 teaspoon of baking powder
* pinch of salt
Prepping
* Whisk the eggs and sugar together for approximately 4 minutes, then add the melted cooled butter.
* Mix the flour, baking powder and salt and add it to the mix made above. Knead the dough together lightly and let it rest under a cover in the fridge for approximately 1 hour.
* Divide the dough into 3 portions and shape them into bars (approx. 35 cm long).
* Place the bars on a tray with baking paper and pre-bake them in the middle of the oven for approximately 25 minutes at 175°C
* after baking, take the bars out and place them on a grille/grate to let them cool for 1-2 min.
* Cut the sticks into 0,5 cm thick slices. Place the slices on the tray with baking paper and bake the biscuits in the middle of the oven for approximately 15 minutes at 175°C
Ive 2 from Ireland
Cál Ceannan.
Basically mash some potatoes with butter, boil some cabbage and onions and chop it all up and then mix into the mashed potatoes. Vióla.
Brúitín
Same principle but use scallions istead of cabbage and add butter milk.
Both are suitable for vegetarians but not suitable for vegans.
Cucumber&sour cream sallad.
Slice the cucumber, add sour cream and salt, stir, eat.
Cottage cheese with sugar or sweet cocoa powder or Nutella.
My grandma always did that for me for breakfast. Country of origin – Poland 🇵🇱
Pain perdu a.k.a French toast (litteraly translates as “lost bread”).
For when you have bread that turned stale, and would rather turn it into a dessert than throw it away.
Mix 2 eggs, 2 tablespoons of sugar and 10cl of milk.
Cut the bread into thick slices and soak each slice in the mixture, well enough so the bread absorbs the mix, but not too long or the bread will loose its integrity.
Heat a pan on medium-high heat, put a big chunk of butter, then cook your slice of bread a few minute on each side til it has a nice brown color.
Serve with sugar or cinammon, jam or honey, whatever you feel like. Enjoy 🙂
Salty :
Breaded cheese salad/Cheese croquettes salad (also exists in the Netherlands, I believe)
Prepare three deep plates. Put flour in the first one, mixed eggs with a pinch of salt, black pepper and spices of your choice in the second one (I like to use dragoncello with Espelette pepper, but it can be thyme, basil, etc.). And finally breadcrumbs in the latter.
Dip your soft cheese pieces in the plates in this order : flour > eggs > breadcrumbs. Repeat the process once or twice.
Fry your cheese pieces in a pan. Arrange them on a salad (lamb’s lettuce or rucola) with chopped cherry tomatoes mixed with salad sauce (50% wine vinegar + 50% olive oil + 1 teaspoon of Dijon mustard). Actually it can be any salad, I just wrote about my version 🙂
Edit : soft cheeses I use are bleu d’Auvergne, Brie, camembert, reblochon, saint Félicien, tomme vaudoise…
Sweet :
Also fried, flower fritters
– 125g of flour
– 1teaspoon of yeast
– 1 tablespoon of olive oil
– 1 dl of lukewarm milk
– 1 egg
– 60g of sugar
– 5 cl of rum
– 1 pinch of salt
– Black locust flowers/Zucchini flowers/lilac
Put the yeast in the milk and let it rest 5min, then mix it with all the ingredients (except flowers) in a bowl.
Boil the oil and then dip the flowers in the batter and cook them in the oil.
The Village (or as known everywhere else, Greek) Salad.
Open a tin of beans. Heinz or Branston are best. I like to drain a bit of the tomato juice out a bit here because I don’t like runny baked beans, but other Brits are really weird about this. Up to you.
Add salt, pepper, and a knob of butter. Other things can be added here if you are feeling fancy and avant guard. A few times recently I’ve enjoyed adding some Korean gochujang but again, up to you. Heat on the hob or in the microwave.
Toast a slice or two of some good quality bread. When toasted, butter with good quality butter.
When the beans are hot and the toast is done, pour the beans onto the toast.
Now grate a _shitload_ of mature chedder cheese on top.
Enfuckingjoy.
Sauer cabbage soup/Sauerkraut soup (Kysla kapusta, Kalustnica). Put Sauerkraut (best is home made), home made smoked pork sausage (a must), any smoked pork meats in one big pot and cook for 3, 4, 5, 6 hours, it does not matter, until everything falls apart. No need to add salt, pepper etc. as everything is already part of the meats and cabbage. You may add a spoon of cream on your plate into the soup if you wish, eat with bread. https://sk.m.wikipedia.org/wiki/Kapustnica
Not Polish specifically, but Potato Pancaces.
Grind down potatoes, add some salt and fry the starch. You can add sugar after that.
Fried potatos .
You boil potatoes with some salt and then throw them at the fan with prefered amount of oil and spices.
I use very little oil, and 5 spices (universal meat spice, paprika, pepper, universal sweet potato spice, basilia), apparently that’s a lot (most people use, like, single spice), but i like the taste.
Pancaces.
Flour, milk, mix together, fry.
I’m British-Asian, so this is more of a British-south Asian fusion dish.
“Masala beans over white rice”:
Sauté some onions, add some besar masala, fresh chillis, some chili flakes and fennel seeds, let all the flavours meld for a few minutes and then add a can of Heinz’s beans and cook for 2-3 minutes, pour over white rice.
It’s the best comfort food and easy to make, it was my mums go to dish, on days when she couldn’t be bothered to make traditional Pakistani food.
Cheese burek is easy to make, the recipe has English subtitles https://youtu.be/dXDp88GfW1Y?si=mwDAXNo0eKZay8rr I love that the first part of the video is just a rant about that burek can be without meat 😂
Patates amb allioli. Potatoes with allioli.
a) wash some new potatoes (those with thin skin) and put them to boil, whole.
b) you prepare a good allioli with just a lot of garlic, some salt and olive oil. If you are not good at it, add an egg yolk.
c) serve.
Everyone takes the potatoes (one by one), peeling them is optional, cuts them by slices, puts some salt, some black pepper and allioli over them.
Eat.
Spaghetti aglio e olio.
Cook some spaghetti, al dente.
In a pan, stir fry some garlic until it turns a little yellow. Add spicy peppers and then spaghetti. Mix it all while the fire is still on. Turn off the flame and, of your feeling fancy, add some parmigiano. Enjoy our favorite midnight snack.
Edit, I have another one:
Caprese.
Take a nice, tasty tomato and a mozzarella. Slice them and alternate them on a plate. Add some olive oil, a pinch of salt on the tomatoes and fresh herbs – basil or origano -. That’s it.
Here is the lecso 🇭🇺
It is a kind of pepper and tomato stew
INGREDIENTS
100 grams (or about 6 slices) of fatty bacon (szalonna), chopped (or 4 Tablespoons oil)
2 medium onions, finely chopped into small cubes
2 tablespoons of sweet paprika
1 kilogram (2 pounds) sweet peppers, cored, seeded, and chopped 🌶️
Approx 1.5 kilogram (1 pound) tomatoes, roughly chopped (I prefer more tomatoes than peppers) 🍅
Salt to taste
INSTRUCTIONS
First, add the bacon to a pot and cook over low heat until it is rendered. Or, if you are using oil, heat it. Olive oil is also good.
Add the onions, cook over low heat until they are translucent (not browned), about ten minutes. You can smell the taste, and you will know when it is ready.
Remove the pot from the heat and stir in the paprika.
Add the peppers, and cook for about 15 minutes (until they soften), adding a bit of water in the beginning, if needed.
Add the tomatoes, and cook uncovered for about 20 minutes, until the peppers are soft and the liquid reduces a bit.
After all, my family prefer it with 🥚🥚🥚🥚🥚!! So, brake the eggs into the lecso, mix them well (the color of this food will change, do not worry, it is normal!), and that’s all. If you are prefer the spicy tastes, you can use spicy peppers, but be careful, the oil make it stronger than you imagine.
Enjoy 🙂 👨🍳
This is something my mom often made from leftover cooked pasta (sometimes she would cook more pasta than needed on purpose):
Slice up some sausage (or ham, bacon.. whatever cold meat you have in the fridge) and fry it in a pan with butter. When it’s starting to get crispy add the leftover cooked pasta to the pan and fry for a few minutes. Scramble 2-3 eggs and add to the pan, mix it with the pasta. Then add some shredded cheese (like Gouda) and let it melt. Season with salt and pepper.
Bonus: Take the pan off the stove and add in a diced tomato right before you serve for some fruity freshness.
From Norway🇧🇻: “Komler”, “Raspeball/Raspekake”, “kløbb”, “kompe/kumpe”. These are all the same dish(and there are even more names for it, I think), but it will be called something different dependent on where in the country you are located.
It’s literally raw potatoes(cheese grated) mixed with boiled potatoes and then we take the “dough” and form it back into a round shape and boil it again.🤣
Oh, and a bit of flour when you mix “the batter”.
It is usually served with very salty lamb-meat, turnips(mashed), carrots(or mash them in with the turnips) and a meat sausage on the side.
You will usually dip your “Komle”/”Raspeball” into something, but what you dip it in, will also depend on what parts of the country you grew up in. Some places it’s sirup, some dip it in sugar or sprinkle it on top, and other places has the opposite – with melted(a bit salty) butter or margarine to dip every bite into.
It’s actually really good, but I’ve grown up with it tho.
30 comments
[Gröstl](https://s3.at.edis.global/escapebucket/2022/01/Tiroler-Grostl-Original-Rezept-Tirol-500×500.jpg)
Basically potatoes, onions, and whatever meat you have pan fried with a egg on top.
I personally make it and season it with caraway seeds and rosemary
Ovenpancake:
4 eggs
800 ml milk
300mil flour
½ teaspoon of salt.
Mix all this to a smooth batter , set it aside and let it swell for 10 min. Heat the oven to 225 C. Grease a 30×40 cm ovenproof dish with a inch high edges. You can make it plan, just add to the pan and bake for 20- 25 min until golden brown. Serve with jam
Or you can add bacon before baking and serve it with applesauce or lingon jam or cranberry sauce, a great lunch or dinner.
Or you can add thin apple wedges dipped in cinnamon sugar before baking and have it as dessert with ice cream.
Savoury version:
300 gram of diced bacon, fried ( not until crisp, just bit to soften and release juices)
Sweet version
4 apples, peeled and cut in thin wedges
2 tablespoon of sugar + 1 teaspoon of cinnamon mixed for cinnamon sugar.
That would be gazpacho. For myself , I use 1kg of tomatoes that I first take the skin off, 1 green or yellow pepper, 1 large cucumber or 2 small, and a shitload of garlic. Plus a good amount of olive oil, and vinegar to taste. I blend it all together and voilà! Cold soup that you can keep in your fridge in empty soda bottles and it happens to be the best hangover cure ever!
**Caldo Verde**
is a soup that’s both simple and flavorful. It’s made with just a few ingredients: potatoes, kale (or Portuguese cabbage), chorizo (a type of smoked sausage), garlic, and olive oil.
Here’s how you can make it:
1. Sauté chopped onions and minced garlic in olive oil until soft.
2. Add chopped potatoes and water or broth. Boil, then simmer until potatoes are tender.
3. Purée the potatoes to create a thick broth.
4. Add sliced chorizo and chopped kale, simmer for 10-15 minutes.
5. Season with salt and pepper, drizzle with olive oil before serving.
It’s not exactly fully lithuanian, because I believe a lot of sister countries share this recipe.
So, rye bread with a lot of butter and a cold flat meat ball on top (kotlet 😀 )
But actually my fav proper recipe is boiled potatoes with wild mushroom sauce (you can use chanterelles, they are awesome as well)
Basically, boiled potatoes with some flaky solar, a knot of butter and for the sauce: parboil shrooms so they could lose some water, fry them in the pan with butter, salt, pepper and they are ready to be served ad a bit more butter and sour cream (or a good fat Greek yogurt) and pour this over boiled potatoes. You can do this with button mushrooms as well, still good, but not as good.
Stovies.
Take some mince, sausage, corned beef, basically any pork or beef, mix in mashed potatoes and fried onions, add some seasoning (I like a good glug of Worcestershire sauce) and that’s a hearty dinner for you.
Best eaten with oatcakes.
From Ireland: this is called champ.
Cook and then mash good quality potatoes, adding a little milk and butter. Then add fried bacon, cut into bite-sized pieces. Finish off by adding chopped scallions, (aka spring onions) chives, or shallots if you prefer.
Can be served alone, and it’s a great dish for a winter’s day.
Tvorog+ eggs+ wheat flour+Smetana= syrniki. For the jam mix Smetana+honey. The best thing in the world, I could eat them every day.
Cucumber with honey 🙂 a really simple and well known snack, supposedly dating back to the XIV century
Kulajda: boil some potatoes, add dried mushrooms, cream, dill, vinegar and poached egg. The best soup ever!
Vodka. You pour it in a glass, then you can drink it.
Eton Mess is pretty simple. Bunch of ingredients put together really:
https://www.bbc.co.uk/food/recipes/eton_mess_97585/amp
Tarator /Cold Cucumber Soup/
In a deep bowl:
Dice cucumbers (1 average cucumber per person)
Mince garlic
Add Fresh/Frozen dill
Add salt liberally
Add some olive oil
Add 1 cup of sour yoghurt. Normal yoghurt works as well if you don’t have bulgarian yoghurt.
Add same amount of water as the yoghurt.
Add crushed walnuts.
Mix well.
Enjoy in summer
“Koldskål” (literally cold bowl). It is a really refreshing summer dessert
Ingredients
* 2 egg yolks
* 3 tablespoons of sugar
* the seeds of half a vanilla bean
* 2 tablespoons of fresh lemon juice
* 0,5 litre of buttermilk (~0,5% fat)
* 0,5 litre of soured milk (“tykmælk”)
Prepping
* whisk the yolks, vanilla seeds, and sugar until it becomes bright and airy
* add the rest and mix it all together till you have a uniform white liquid akin to a somewhat runny yoghurt
Note: the soured milk is a specific sort of dairy product (not just milk that’s a few days old) and can be difficult to find in some countries. I remember trying to find it in the UK during my studies, and everyone I asked looked at me as if I was mad
__________
A good addition to the above is a kind of biscuit known as “kammerjunker”. You just dump them in the koldskål and eat it together
Ingredients
* 150g of sugar
* 2 eggs
* 50g of melted but cooled butter
* 300g of wheat flour
* 1 teaspoon of baking powder
* pinch of salt
Prepping
* Whisk the eggs and sugar together for approximately 4 minutes, then add the melted cooled butter.
* Mix the flour, baking powder and salt and add it to the mix made above. Knead the dough together lightly and let it rest under a cover in the fridge for approximately 1 hour.
* Divide the dough into 3 portions and shape them into bars (approx. 35 cm long).
* Place the bars on a tray with baking paper and pre-bake them in the middle of the oven for approximately 25 minutes at 175°C
* after baking, take the bars out and place them on a grille/grate to let them cool for 1-2 min.
* Cut the sticks into 0,5 cm thick slices. Place the slices on the tray with baking paper and bake the biscuits in the middle of the oven for approximately 15 minutes at 175°C
Ive 2 from Ireland
Cál Ceannan.
Basically mash some potatoes with butter, boil some cabbage and onions and chop it all up and then mix into the mashed potatoes. Vióla.
Brúitín
Same principle but use scallions istead of cabbage and add butter milk.
Both are suitable for vegetarians but not suitable for vegans.
Cucumber&sour cream sallad.
Slice the cucumber, add sour cream and salt, stir, eat.
Fresh cheese&yoghurt
Fresh (cow) cheese, add yoghurt, add smoked paprika or salt, eat.
Cottage cheese with sugar or sweet cocoa powder or Nutella.
My grandma always did that for me for breakfast. Country of origin – Poland 🇵🇱
Pain perdu a.k.a French toast (litteraly translates as “lost bread”).
For when you have bread that turned stale, and would rather turn it into a dessert than throw it away.
Mix 2 eggs, 2 tablespoons of sugar and 10cl of milk.
Cut the bread into thick slices and soak each slice in the mixture, well enough so the bread absorbs the mix, but not too long or the bread will loose its integrity.
Heat a pan on medium-high heat, put a big chunk of butter, then cook your slice of bread a few minute on each side til it has a nice brown color.
Serve with sugar or cinammon, jam or honey, whatever you feel like. Enjoy 🙂
Salty :
Breaded cheese salad/Cheese croquettes salad (also exists in the Netherlands, I believe)
Prepare three deep plates. Put flour in the first one, mixed eggs with a pinch of salt, black pepper and spices of your choice in the second one (I like to use dragoncello with Espelette pepper, but it can be thyme, basil, etc.). And finally breadcrumbs in the latter.
Dip your soft cheese pieces in the plates in this order : flour > eggs > breadcrumbs. Repeat the process once or twice.
Fry your cheese pieces in a pan. Arrange them on a salad (lamb’s lettuce or rucola) with chopped cherry tomatoes mixed with salad sauce (50% wine vinegar + 50% olive oil + 1 teaspoon of Dijon mustard). Actually it can be any salad, I just wrote about my version 🙂
Edit : soft cheeses I use are bleu d’Auvergne, Brie, camembert, reblochon, saint Félicien, tomme vaudoise…
Sweet :
Also fried, flower fritters
– 125g of flour
– 1teaspoon of yeast
– 1 tablespoon of olive oil
– 1 dl of lukewarm milk
– 1 egg
– 60g of sugar
– 5 cl of rum
– 1 pinch of salt
– Black locust flowers/Zucchini flowers/lilac
Put the yeast in the milk and let it rest 5min, then mix it with all the ingredients (except flowers) in a bowl.
Boil the oil and then dip the flowers in the batter and cook them in the oil.
The Village (or as known everywhere else, Greek) Salad.
It is filling, tasty, and healthy. I cannot do it justice rehashing the recipe here, so this [is a good online recipe](https://www.greece-is.com/traditional-greek-salad-recipe-horiatiki/).
Additionally, there is also the [Cretan Dakos salad](https://miakouppa.com/cretan-dakos/)!
Open a tin of beans. Heinz or Branston are best. I like to drain a bit of the tomato juice out a bit here because I don’t like runny baked beans, but other Brits are really weird about this. Up to you.
Add salt, pepper, and a knob of butter. Other things can be added here if you are feeling fancy and avant guard. A few times recently I’ve enjoyed adding some Korean gochujang but again, up to you. Heat on the hob or in the microwave.
Toast a slice or two of some good quality bread. When toasted, butter with good quality butter.
When the beans are hot and the toast is done, pour the beans onto the toast.
Now grate a _shitload_ of mature chedder cheese on top.
Enfuckingjoy.
Sauer cabbage soup/Sauerkraut soup (Kysla kapusta, Kalustnica). Put Sauerkraut (best is home made), home made smoked pork sausage (a must), any smoked pork meats in one big pot and cook for 3, 4, 5, 6 hours, it does not matter, until everything falls apart. No need to add salt, pepper etc. as everything is already part of the meats and cabbage. You may add a spoon of cream on your plate into the soup if you wish, eat with bread. https://sk.m.wikipedia.org/wiki/Kapustnica
Not Polish specifically, but Potato Pancaces.
Grind down potatoes, add some salt and fry the starch. You can add sugar after that.
Fried potatos .
You boil potatoes with some salt and then throw them at the fan with prefered amount of oil and spices.
I use very little oil, and 5 spices (universal meat spice, paprika, pepper, universal sweet potato spice, basilia), apparently that’s a lot (most people use, like, single spice), but i like the taste.
Pancaces.
Flour, milk, mix together, fry.
I’m British-Asian, so this is more of a British-south Asian fusion dish.
“Masala beans over white rice”:
Sauté some onions, add some besar masala, fresh chillis, some chili flakes and fennel seeds, let all the flavours meld for a few minutes and then add a can of Heinz’s beans and cook for 2-3 minutes, pour over white rice.
It’s the best comfort food and easy to make, it was my mums go to dish, on days when she couldn’t be bothered to make traditional Pakistani food.
Cheese burek is easy to make, the recipe has English subtitles https://youtu.be/dXDp88GfW1Y?si=mwDAXNo0eKZay8rr I love that the first part of the video is just a rant about that burek can be without meat 😂
Patates amb allioli. Potatoes with allioli.
a) wash some new potatoes (those with thin skin) and put them to boil, whole.
b) you prepare a good allioli with just a lot of garlic, some salt and olive oil. If you are not good at it, add an egg yolk.
c) serve.
Everyone takes the potatoes (one by one), peeling them is optional, cuts them by slices, puts some salt, some black pepper and allioli over them.
Eat.
Spaghetti aglio e olio.
Cook some spaghetti, al dente.
In a pan, stir fry some garlic until it turns a little yellow. Add spicy peppers and then spaghetti. Mix it all while the fire is still on. Turn off the flame and, of your feeling fancy, add some parmigiano. Enjoy our favorite midnight snack.
Edit, I have another one:
Caprese.
Take a nice, tasty tomato and a mozzarella. Slice them and alternate them on a plate. Add some olive oil, a pinch of salt on the tomatoes and fresh herbs – basil or origano -. That’s it.
Here is the lecso 🇭🇺
It is a kind of pepper and tomato stew
INGREDIENTS
100 grams (or about 6 slices) of fatty bacon (szalonna), chopped (or 4 Tablespoons oil)
2 medium onions, finely chopped into small cubes
2 tablespoons of sweet paprika
1 kilogram (2 pounds) sweet peppers, cored, seeded, and chopped 🌶️
Approx 1.5 kilogram (1 pound) tomatoes, roughly chopped (I prefer more tomatoes than peppers) 🍅
Salt to taste
INSTRUCTIONS
First, add the bacon to a pot and cook over low heat until it is rendered. Or, if you are using oil, heat it. Olive oil is also good.
Add the onions, cook over low heat until they are translucent (not browned), about ten minutes. You can smell the taste, and you will know when it is ready.
Remove the pot from the heat and stir in the paprika.
Add the peppers, and cook for about 15 minutes (until they soften), adding a bit of water in the beginning, if needed.
Add the tomatoes, and cook uncovered for about 20 minutes, until the peppers are soft and the liquid reduces a bit.
After all, my family prefer it with 🥚🥚🥚🥚🥚!! So, brake the eggs into the lecso, mix them well (the color of this food will change, do not worry, it is normal!), and that’s all. If you are prefer the spicy tastes, you can use spicy peppers, but be careful, the oil make it stronger than you imagine.
Enjoy 🙂 👨🍳
This is something my mom often made from leftover cooked pasta (sometimes she would cook more pasta than needed on purpose):
Slice up some sausage (or ham, bacon.. whatever cold meat you have in the fridge) and fry it in a pan with butter. When it’s starting to get crispy add the leftover cooked pasta to the pan and fry for a few minutes. Scramble 2-3 eggs and add to the pan, mix it with the pasta. Then add some shredded cheese (like Gouda) and let it melt. Season with salt and pepper.
Bonus: Take the pan off the stove and add in a diced tomato right before you serve for some fruity freshness.
From Norway🇧🇻: “Komler”, “Raspeball/Raspekake”, “kløbb”, “kompe/kumpe”. These are all the same dish(and there are even more names for it, I think), but it will be called something different dependent on where in the country you are located.
It’s literally raw potatoes(cheese grated) mixed with boiled potatoes and then we take the “dough” and form it back into a round shape and boil it again.🤣
Oh, and a bit of flour when you mix “the batter”.
It is usually served with very salty lamb-meat, turnips(mashed), carrots(or mash them in with the turnips) and a meat sausage on the side.
You will usually dip your “Komle”/”Raspeball” into something, but what you dip it in, will also depend on what parts of the country you grew up in. Some places it’s sirup, some dip it in sugar or sprinkle it on top, and other places has the opposite – with melted(a bit salty) butter or margarine to dip every bite into.
It’s actually really good, but I’ve grown up with it tho.