Thursday, March 28, 2019

Hungary - Nokedli

This is the recipe for the Nokedli egg noodles we made to serve with the Chicken Paprikash last week. We love eggs so were interested to use them to make something a bit different.


  • 3 teaspoons salt
  • 1 tablespoon vegetable oil
  • 2 cups flour
  • 1 teaspoon salt
  • 4 eggs  

Put a large pan of water on to boil. Add 2 teaspoons of the salt and the oil to the water. While it's heating up you can make the noodle dough. Whisk together the eggs, flour and remaining salt.

It's a weird sticky dough but that's how it's meant to be. You're supposed to push the dough through the holes in a colander to make tiny egg noodles. We tried that but it wasn't working and made a terrible mess, haha. So we used teaspoons to scoop up tiny bits of the dough and drop it in the boiling water.

The tiny scoops of dough got increasingly bigger as we lost patience with it. Cook the noodles for a minute or two in the water until they float up. Then use a slotted spoon to take them out of the pan.

We had our Nokedli with the Chicken Paprikash.

The noodles looked a little unusual but they tasted great with the Paprikash. Mixed in with the sauce you couldn't really tell if you were eating chicken or egg noodles. They were firm to the bite but also soft. Not much of a taste on their own but pasta and rice are quite the same. I'm not sure we'd make them again as it's a bit messy and time consuming but we were both glad to have tried them.

Thursday, March 21, 2019

Hungary - Chicken Paprikash

H is for Hungary! I made Hungarian Goulash in 2014 for my Hungary blog entry. It was one of our favourite foods I made for the blog and one we've made many times since. So we're keen to try more foods from Hungary to see if they live up to the Goulash.

This recipe seems just the kind of one-pot dish we love to make. Simple but delicious!


  • 2 knobs butter
  • 1 onion 
  • 500g chicken breast
  • 1 green pepper
  • 1 can chopped tomatoes
  • 1 clove garlic
  • 1 tablespoon paprika
  • Salt 
  • Black pepper
  • 3/4 cup water
  • 1 cup sour cream
  • 2 tablespoons flour

Chop up the onion, garlic and pepper.

 Melt the butter in a frying pan and saute the onion until softened.

Add the chopped chicken breasts and saute until starting to brown.

Next, add the tomatoes, green pepper, garlic and paprika.

Add the water and stir it well. Bring to a boil and then reduce the heat. Cover with a lid and simmer for 20-25 minutes.

When the sauce has thickened enough remove the pan from the heat. Stir together the sour cream and flour into a paste. Stir the paste into the paprikash to further thicken the sauce.

Serve over Hungarian egg noodles called Nokedli (I'll be posting the recipe to make them next week). Or as an alternative serve with rice.

We really enjoyed this one. It was simple to make as predicted and did indeed taste delicious. It was nicely spicy from the paprika also lovely and creamy thanks to the addition of sour cream. Hungary does a really good job with this kind of dish, the sauce always makes it stand out as ideal comfort food. Yum!

Thursday, March 14, 2019

Greece - Amygdalota

Last food from Greece today and it's a sweet one. These cute little almond cookies signify new beginnings and are often served at weddings and christnings. I'm just going to eat a couple with a cup of tea :)


3 egg whites
1 cup sugar
⅛ teaspoon salt
1 lb. finely ground almonds
2 tablespoon lemon juice

Break your eggs and let the whites fall into a mixing bowl. Add 1 tablespoon of sugar and half the salt. Whisk until the egg whites form soft peaks.

Mix in the ground almonds, rest of the sugar and salt.

Wet your hands with lemon juice and then roll into small balls of dough. Flatten them slightly on a tray lined with baking paper. Bake in the oven for 20 minutes on 160 C.

Remove from the oven and leave to cool for a few minutes as the cookies will firm up a bit.

Amygdalota are the perfect little sweet treat. Crumbly, sugary and soft. I really liked the grainy texture of them along with the almond flavour. There's no flour in this recipe which makes it ideal for people avoiding gluten. I don't often bake with ground almonds but I do fondly remember a loaf cake my Nana used to make. Maybe it will be a new beginning after all, a new start for me and ground almonds!

Wednesday, March 6, 2019

Greece - Kolokythokeftedes

Or in English, Fried Courgette Fritters. These fritters are often served as meze along with some tzatziki to dip.


2 cups grated courgettes

1/3 cup feta

1/3 cup flour

1/4 teaspoon parsley

1/4 teaspoon oregano

1/4 teaspoon dill

salt & pepper

Several hours before you want to make these fritters, grate the courgettes and leave them to drain over a bowl to reduce the moisture in them.

I came back to my grated courgettes and saw that no moisture had dripped out of them so I squeezed them with kitchen roll to get rid of excess moisture. When they're as dry as you can get them add the herbs, feta, salt and pepper to the bowl and mix well.

Make small balls of the mixture and roll in the flour. Keep going until you've used all the mixture. 



Place the balls in a pan with some oil, shallow fry until crisp and brown on the outside but still soft in the middle.

Drain on kitchen towels and serve with tzatziki.

I really enjoyed these, they had a lovely flavour and went really well with the tzatziki. My mixture was still a bit too wet and they didn't hold together perfectly but they still worked. I liked that they had a crunchy crisp exterior but a creamy soft middle. Very nice!

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