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Delicious food

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hanadr

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Yesterday, I just had to have lentils. I love them, but don't eat them very often.
I bought the pretty Puy lentils and cooked them in the slow cooker.(having brought them to the boil first!) My husband decided that he wanted his portion curried, so I made my spicy tomato sauce. (Recipe to follow) also husband insisted on a small portion of rice. I passed on that. I had a sliced gherkin and slivers of ham with my lentls. Delicious and kind to the BG
Spicy tomato sauce:
Ingredients 1 medium onion cut up fine
2 cloves garlic crushed
1 can chopped tomatoes (or fresh equivqlent)
Curry spices of your choice ( ready mixed, or paste, or mix your own)
2 tablespoons olive oil
dash of Worcester sauce
salt to season
Method:
In a heavy pan, heat the oil and cook onion until glassy, add the garlic and curry spices and cook until scent is heavenly.Stir continually. At first sign of burning, quench with a little water.
Add tomatoes, bring to boil and simmer gently for about 10 minutes.
Season and taste. Add worcester sauce. Taste and adjust seasoning.
This sauce can be used anywhere including pasta or chicken
 
Oh hanadr, yummy lentils, I must have some this week, how did you do your portion, did you have them czech style, I have a really good recipe passed on from my bohemian grandmother, definitely going to cook that next week.
 
Chocfish,
please pass that one on to me. Where in Bohemia did tyour Gran come from? I was born in the centre of Prague herself, but my mother is a farmer's daughter from just outside Mlada Boleslav.
All I do with my lentils is brin to the boil and then simmer for 25 minutes and serve with sweet/sour pickle. My mother used to serve them with rendered pork fat. My Jewish father always called it "fish"
 
500g lentils
250g smoked bacon or any of the smoked 'speck' (from Lidl)
50g butter
150g onions (finely chopped)
1tbsp of flour (but I have done this dish without flour and it still worked ok)
1 teaspoon mustard
150ml sour cream
thyme, marjoram, bay leaf, stock cube
lemon zest
salt, pepper, dash of vinegar, bit of sugar or sweetener
fresh chopped parsley

Soak the lentils if necessary or just boil them in water, drain but keep some of the water behind
fry the onion in butter, fry the flour for a minute or so till lightly browned, add lentil water, cook for a couple of minutes, add lentils, season with the rest of the ingredients, stir in the cream, sprinkle with parsley.
Fry the bacon till crisp, stir into the lentil mix.

Oma sometimes added grated carrots and chopped tomatoes, whichever way she made it, it was of course always served with dumplings.

Oma came from Pisek, my great grandfather was Silesian, they used to work on the railways and also had a bakery business, they moved later to Freistadt in Austria. She is 96 and does voluntary work in an old people's home, swims and cycles and was in the newspaper a few times because she is so amazing, I want to be like her.
 
If you call your grandmather Oma, is it becasue you are a German speaking family? That recipe is very like what my mother makes. using the water and fried flour to make a roux.

Try my carrots. this is a modernised recipe.
Slice carrots into thin rounds ( I use a mandolin) put into deep pyrex bowl. add a knob of butter, but no water. microwave on full for a couple of minutes until butter is melted. Stir round so all carrot circles are covered. now cook on full power, looking every 2 minues or so until carrots are soft and shiny.( time will depend on quantity, but 10 minutes should be ample.) You can add a roux, a little water and a drop of cream if you like. I keep to the low carb version. If you like this, you'll never boil carrots again.( or even steam them)
If you add frozen peas in the last few minutes, they taste delicious this way too.
 
Oh yes I do carrots this way, and I add lemon juice and lots of chopped parsley, delicious!!!
We speak German in our family because my gran married an Austrian and they all moved to Freistadt which is in Austria near the Czech border; but I do speak Czech/Slovak too, not as well as German.
This is making me homesick, I have been in the UK for 30 years.
 
i speak Czech. I have been to Freistat though and it's very pretty. At one time it or Bad eisenstein in Bavaria were as near as we could get to home. it's still home to me , but I have been in Britain for 59 years and a British subject for 58. i go back about once every other year. Haven't been this year and am missing it.
 
Hanadr, look out for Kohlrabi, my local ethnic food market sells it quite cheap, cook it similar to the carrot dish that you have posted here, also huge bunches of fresh dill, I just chop it cold into a thick kefir, season and use it as a topping for fish and vegetables or a dip.

I am making myself homesick here, I miss dumplings though, never cook them, but give in when I go home.

All the best

Karen
 
I adore "Kedlubny". I love the little ones raw. They are easy to grow and the seeds aren't hard to get. All wonderful and there are knedliky recipes on the web. I have pretty much given them up. 1 tiny slice at most.
Most of my cousins are making them from packets now.
I have one lovely basic Czech cookery book, which I got in Praha one trip.
I hope we are making everyone's mouths water.
Do you like Segedinsky Gulas? It's low carb.
 
Yes its delicious, very filling and lots of goodness in there, hehehe yes we are making people very hungry I think, although with sauerkraut people either love or hate it.
Do you think we should post a recipe though just in case someone wants to try?

All the best

Karen
 
Recipe for Segedinsky gulas
Ingredients:
500g belly pork cut into cubes and salted
80g lard
400g sauerkraut
100g onion finely chopped
30g flour
.25l stock
.25l double cream
1 tsp caraway seed
1 tsp sweet paprika ( i like the smokey Spanish one.)
clove of garlic (optional)
salt
Method
Melt half the lard in a heavy pan and fry the onion add meat and continue to cook until just beginning to brown. add caraway seed add some of the stock and simmer till meat is almost cooked.
Now add the sauerkraut a bit at a time and keep stirring. and simmer about 15 minutes.
Whist the gulas is simmering, make a roux from the rest of the lard and the flour whisk in the rest of the stock.
Add to the gulas
Use a little more fat to fry the paprika gently until bubbling, then add to gulas
simmer another few minutes, taste, add the cream
Don't let it boil after this stage.
You can add some garlic at this point if you like it
No-one ever said Czech cooking is low fat.
This version of the gulas is translated directly from my Czech cookery book.
If anything, this dish tastes even better as a re-heated left over the next day.
 
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