Simply delicious!
This strawberry mascarpone cream cake is really as heavenly as it looks. A few ingredients, two boxes of strawberries, and a wonderful spring dessert is ready to serve. If you are lucky to have strawberries all year round, this cake could be made at any …
This delicious creamy carrot ragout (in Hungarian – “sárgarépa főzelék”) has all you need for a fast, easy and comforting vegetarian dish. Carrots are the perfect winter superfood with multiple health benefits. They are awesome either fresh or cooked, and available all year long. Did you know that …
March into the holidays this year with these crunchy, coconut frosted booties! These chocolate cookie boots are not just super cute, but they are so easy and fast to make. It will be everyone’s favourite, including Santa :).
I found this cute and festive cookie recipe on Judit’s Hungarian blog – Szofika a konyhában. It is a perfect one to include kiddos in the cookie production process. My daughter loved cutting out the little boots with the cookie cutter, dipping the baked little booties into the white icing, and sprinkling coconut all over them at the end.
Thank you, Judit, for this lovely recipe!
Chocolate cookie boots
1 cup flour all purpose white, unbleached
½ cup butter 1 stick
1/3 cup icing sugar
¼ cup unsweetened cocoa powder
½ tsp cinnamon optional
1-2 tbsp cold water
1 cup icing sugar
1 egg white
½-1 cup unsweetened shredded coconut
Preheat the oven to 180 C / 350 F.
Mix all the dough ingredients and make a ball from the dough.
Cover it with plastic wrap and place the dough into the fridge for half an hour.
Lightly flour a workplace, and roll the dough out with a rolling pin until approximately 1/4 inch thick.
Cut out the the cookies with a cookie cutter (if you don’t have a boot, any fun shape will do).
Place them on a lined baking sheet, and bake the cookies for about 10-12 minutes.
Once they are done, place them on a rack to cool down.
In the meantime make the icing. Beat the egg white, and add gradually the icing sugar.
First dip the top of the booties into the icing, then sprinkle it with coconut, and place them back on the rack to dry.
Store the cookies in an airtight container. Enjoy!
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©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
This classic Hungarian beef stew recipe is simple to make, it only needs a few everyday ingredients, and no matter when or for how many, it is going to be a hit and an all time favourite. But wait a single second – is this …
What is for dessert tonight?! If you got this question just a few minutes before dinner, you were in my shoes. Once my kids asked me this the other day, I literally had a few seconds to think about what ingredients we had, and what …
This savoy cabbage stew recipe is an old time favourite in our family. It only needs every day ingredients, easy to prepare and fast to make.
Savoy cabbage has dark green, wrinkly leaves and a round head. It is delicious raw or cooked. It keeps fresh in the fridge for up to two weeks. Always choose a savoy cabbage that is compact, heavy for its size, and well coloured.
This stew makes a perfect lunch or dinner on a busy day. Either serve it as it is, or with some sunny side up or hard boiled eggs, for non vegetarians with some boiled frankfurters, and with a few slices of fresh bread. It keeps well in the refrigerator for several days. Enjoy!
Savoy cabbage stew
1 head savoy cabbage
3-4 medium potatoes
3 cloves garlic
½ tsp ground turmeric
¼ tsp ground marjoram
¼ tsp ground caraway seeds
1-1½ tsp salt
¼ tsp ground pepper
¼ tsp ground sweet paprika
4 tbsp canola oil
5 tbsp flour
2 L water
Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core, and cut the cabbage into about 1cm strips
Cut the potatoes into 2cm (3/4″) cubes, mince the garlic
Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
Bring it to a boil, then simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a bit whiter in colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
You might like these vegetarian recipes too!
Hearty lentil stew with a secret ingredient
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
Instagram – Did you make this or other recipe from the blog? Make a pic and share it with me on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.