Gluten and lactose free tarragon chicken ragout soup

Gluten and lactose free tarragon chicken ragout soup

Chicken ragout soup with tarragon12

Hungarian cuisine is famous for its spices and tasty dishes.
From old documents and artefacts we know that many spices used today were also used by the ancient Hungarians. Their best dishes were made in a single pot and were always soupy, succulent dishes. There are many rich soups that can also be used as a main meal, such as goulash soup, bean goulash soup, palóc soup, etc. They used tarragon, seasonal savories, thyme, garlic, rosemary, sage, fruit (blueberries, blackcurrants) and flowers (violets, calendula, rose petals) to flavor their dishes. These spices are popularly used in modern Hungarian cuisine. It is important to rediscover the flavor and effect of long-forgotten herbs and to use them with love and pleasure in the preparation of dishes, because spicing provides a healthy and delicious pleasure. 👌
Today I cooked with tarragon. In summer it’s a great snack when chilled, because of its sour taste, and in winter when served hot, to warm up family members returning home from the cold winter. A family favorite, of course. 🍲 You could say this one is a basic recipe. I always use vegetables in the soup that I find lurking at the bottom of the fridge, so they don’t end up in the compost bin.

I heartily recommend this soup, even with a slice of bread.

Source: Erdélyi-Magyar Étkezde

Ingredients for 4 people:

2 chicken breasts
50 grams leeks
1 handful of carrots
1 handful of parsley
3 garlic cloves
1 bunch of green parsley
1 handful of fresh mushrooms
1 handful of fresh or tinned green peas
2 dl coconut milk
2 tablespoons rice flour
juice of 1 large lemon
2 tablespoons dried tarragon
salt to taste
freshly ground pepper to taste
sour yoghurt

Preparation

Chicken ragout soup with tarragon1

I cut all the ingredients to about the same size. I diced the chicken breast and sliced the vegetables. I cut the leeks into thin strips, fried them in a little oil and added the meat. I cooked it on a high heat until the meat was white.

Chicken ragout soup with tarragon2Chicken ragout soup with tarragon3

I added the chopped vegetables, garlic, salt, pepper and water. I cooked for 20 minutes at moderate temperature.

Chicken ragout soup with tarragon13

After 20 minutes, I added the mushroom slices and one half of the chopped parsley. I cooked it for 10 minutes more.

Chicken ragout soup with tarragon6

Meanwhile, I mixed the rice flour with the coconut milk until smooth.

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I poured the mixture into the soup, brought it to a boil, lowered the heat and added the tarragon.

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I crushed the gluten-free pasta, added it to the soup and cooked it for about 8-10 minutes. I added the juice of a whole lemon after the pasta was cooked. 

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I put a spoonful of sour yoghurt in the plate I was going to serve it in, and sprinkled it with fresh parsley, and then I poured the hot soup on top.

Chicken ragout soup with tarragon11

Chicken ragout soup with tarragon12

Enjoy!

Gluten-free Hungarian stuffed peppers

Gluten-free Hungarian stuffed peppers

Gluten-free Hungarian stuffed peppers17

Stuffed peppers are an indispensable part of Hungarian cuisine. Many of us would like to believe that we have been preparing it for hundreds of years, depending on the region, and putting it on the table for the family’s enjoyment. We are wrong: this Hungarian dish, which is considered traditional, is of Serbian/Aryan origin according to legend, but they are said to have learned it from the Turks. The dish known as stuffed peppers or tomato meatballs, which is barely 100 years old, is the result of their wild marriage.
And of course it is a favorite of our family, especially my husband’s. 💕
I indicated that it’s gluten-free because it needs flour and the ingredients have to be very selective to make sure everything is gluten-free (bouillon cubes, tomato puree).

Ingredients for 4 people

200 g rice

For tomato sauce:
400 g concentrated tomatoes
olive oil
4 tablespoons gluten-free flour
50 grams chopped leeks
1 teaspoon salt
1 liter of power soup

For stuffed peppers:
300 g minced meat
4 larger peppers
olive oil
50 g chopped leeks
2 cloves of garlic
1 teaspoon salt
black pepper
2 eggs

Preparation

I prepared the rice first, I cooked it halfway and then rinsed it.

Gluten-free Hungarian stuffed peppers1

Since I didn’t have broth, I had to make it at the beginning, because I was going to add more of it during cooking.

Gluten-free Hungarian stuffed peppers2

I heated the oil and fried the flour in it. I added half the power soup, cooked it for a few minutes, then came the tomato puree, leeks and salt. I lowered the heat and cooked for 30 minutes.

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Meanwhile I prepared the peppers. I washed them, cut off the stems and cut out the center.

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I took a pan that was just a bit bigger than needed for the peppers, to have some space for any left-over stuffing.  It’s important that the pan isn’t much bigger, otherwise the sauce won’t cover the peppers when cooking.

Gluten-free Hungarian stuffed peppers11

I lightly fried the leeks for the stuffed peppers in olive oil. I put it on the cooled rice with the other ingredients. I mixed it thoroughly. The original recipe has pork in it, but we are allergic to it, so I made it with chicken breast, which is why the meat doesn’t show up as much in the rice.

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I stuffed the peppers. It’s important to fill the peppers all the way through, because if you leave the end empty, it’s not pretty when you serve it, it will collapse. You shouldn’t overfill either, because the half-cooked rice will swell and that will cause the pepper to crack. I left out some filling, formed them into dumplings and put them between the peppers.
In the meantime, I made the tomato sauce and poured it on top. If it’s too thick, you’ll need to dilute it with some more power soup. After boiling, I put a lid on it and reduced the temperature so it was just slightly boiling. You have to be careful not to burn it, but don’t stir it, otherwise the stuffed peppers will fall apart. You can loosen them by joggling the pan while they cook. Occasionally top up the sauce by adding more left-over power soup, so the tomato sauce always covers the stuffed peppers and dumplings.

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There are regions where they do not serve any side-dish. Some serve it with freshly baked bread. In my country, I was taught, boiled potatoes must be prepared as a side dish, and the potatoes are cut into strict lengths. 😀

Gluten-free Hungarian stuffed peppers16

After 30-40 minutes, the stuffed peppers were ready. I served them with lots of sauce and potatoes. Some people eat the peppers, others just the stuffing. My kitchen was filled with an old, familiar smell, like in the old days in the village when my grandmother used to make them. 💗

Gluten-free Hungarian stuffed peppers17

Enjoy!

A little history of Hungarian cottage cheese – Egy kis történelem a magyar túróról

A little history of Hungarian cottage cheese – Egy kis történelem a magyar túróról

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I’ll post recipes in which I’ll use it in. Learn about the Hungarian cheese, which we Hungarians like to eat both savory and sweet.

On 25.07.2019, the European Commission entered “Rögös túró” (which actually translates to “Clod cottage cheese”) in the register of Traditional specialties guaranteed, thus protecting it. The product, which belongs to the group of fresh cheeses and has been a popular foodstuff in the Carpathian Basin for centuries, has now been recognised throughout Europe by being granted EU protection.

It is first mentioned in records dating back to the 1500s, when it was already used as a raw material, eaten fresh and even taxed. It is known from the tax records that, with rudimentary equipment, cottage cheese was made from milk on virtually every serf farm where cows were kept.

In the 16th century accounts of the Nádasdy family, based in Sárvár, cottage cheese is often mentioned. The family regularly consumed it. A tax record from January 1558 already indicates what kind of goods the inhabitants of certain villages were obliged to provide for conquering Turks. At that time, Szihalom, for example, gave 25 pints (1 pint is about 1.4 liters) of cottage cheese to the Turks.

In the 18th and 20th centuries, cottage cheese was eaten fresh or preserved, crushed in its natural state, in pieces the size of a grain or a nut.

After the First World War, the Ministry of Agriculture and Food issued a decree (1922) which dealt with cow’s curd in detail: “Only milk products with an unadulterated sweet or lactic taste, made from whole or skimmed cow’s milk, acidified by pure lactic fermentation, with the addition of animal or vegetable rennet at most, and heated to a suitable temperature, may be marketed as cow’s curd, either for direct consumption or as raw material for the curd industry.”

The first historical reference to the clotted nature of cottage cheese dates from the period after the First World War. The 1925 Dairy Review described curd as ‘granular or crumbly’ to the touch. The term ‘lumpy’ was also first used in that year. (Gratz O., Milk and Dairy Products, pp. 294-296, 1925).

It is a fresh cheese with a pleasantly acidic, aromatic smell, a fresh and succulent flavor, consisting of clusters of loose lumps resembling a cauliflower. Its specialty is that nowhere else in the world outside Hungary is a cheese like clotted curd produced and used.

I used to make cottage cheese with my grandmother at home. We let the milk soften and then started to cook it by heating it slowly. You had to do it carefully because if you cooked it fast and long, it would harden and you had to throw it out. When it was cooked, my grandmother used to pour it into a cloth that she could hang up to let the excess whey drain out. A short time later we opened it and there was the lumpy curd. It took 6 liters of milk to make 1 kg of curd.

In Hungary you can buy even lactose-free cottage cheese.

Literature used:
turizmusonline.hu
tejtermek.hu
Image: egészségkalauz.hu

~ o ~

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Lesznek receptek, amikben felhasználom. Ismerjétek meg a magyarok sajtféleségét,
melyet mi magyarok szívesen fogyasztunk sósan is és édesen is.

Az Európai Bizottság 2019. 07. 25-én jegyezte be a hagyományos különleges termékek nyilvántartásába a ”Rögös túró”-t, ezzel oltalom alá vette. A friss sajtok csoportjába tartozó termék a Kárpát-medencében már évszázadok óta elterjedt és kedvelt élelmiszer, amelyet most Európa-szerte elismertek azzal, hogy uniós oltalmat kapott.

A túrót először az 1500-as évekből fennmaradt feljegyzésekben említik, már ekkor használták alapanyagként, frissen fogyasztva, sőt, még az adózásnak is része volt. Az adófeljegyzésekből ismert, hogy bár kezdetleges eszközökkel, de tulajdonképpen minden jobbágyi gazdaságban, ahol volt tehéntartás, a tejből túrót is készítettek.

A sárvári központú Nádasdy család XVI. századi számadásaiban is gyakran fordul elő a túró. A család a főzésnél  rendszeresen fogyasztotta. Egy 1558. januári adózási jellegű feljegyzés már arra is utal, hogy egyes falvak lakói mit voltak kötelesek adni a hódító törökök számára. Ekkor pl. Szihalom 25 pint (1 pint kb. 1,4 liter) túrót adott a törököknek.

A 18–20. században a túrót – természetes állapotában elmorzsolva, gabonaszemnyi-mogyorónyi darabokban – frissen fogyasztották vagy konzerválták.

Az első világháború után a mezőgazdaságért és az élelmiszerekért felelős minisztérium rendeletében részletesen foglalkozott a tehéntúróval (1922): „Tehéntúró néven akár közvetlen fogyasztás, akár nyersanyagként túróipari felhasználás céljára csak olyan romlatlan édes- vagy tejsavas ízű tejterméket szabadott forgalomba hozni, amely tiszta tejsavas erjedés útján megsavanyodott teljes vagy lefölözött tehéntejből legfeljebb még állati vagy növényi oltó hozzáadásával, megfelelő fokú felmelegítés útján készült.”

A túró rögös jellegére vonatkozó első történelmi hivatkozás az első világháború utáni időszakból származik. Az 1925-ben megjelent Tejgazdasági Szemle szerint a túró tapintásra „szemcsés vagy morzsalékos” állagú. A rögös jelzőt szintén ebben az évben használták először. (Gratz O., A tej és tejtermékek, 294-296. oldal, 1925).

Kellemesen savanyú, aromás illatú, üdén friss és zamatos ízű, laza rögökbe összeálló, kelvirágra emlékeztető halmazokból álló friss sajt. Különlegessége, hogy Magyarországon kívül sehol nem készítenek és használnak hasonló sajtféleséget, mint a rögös túró.

Én a nagymamámmal még készítettem túrót otthon. Hagytuk a tejet megsavanyodni, majd lassú melegítéssel elkezdtük főzni. Óvatosan kellett ezt csinálni, mert ha gyorsan és sokáig főztük, akkor megkeményedett és ki kellett dobni. Mikor megfőtt olyan ruhába öntötte a nagymamám amiben feltudta akasztani, hogy kitudjon folyni a felesleges savó. Rövid idő múlva kibontottuk és ott volt a rögös túró. 1 kg túró elkészítéséhez 6 liter tej kellett.

Magyarországon akár még laktózmentes túró is kapható.

Felhasznált irodalom:
turizmusonline.hu
tejtermek.hu
Kép: egészségkalauz.hu

Stefania slice

Stefania slice

Stefania slice 10

Princess Stefánia Klotild Lujza Hermina Mária Sarolta (1864-1945) was the daughter Palatin Joseph’s youngest daughter – who became the Queen of Belgium – and was married at a young age to Franz Joseph I’s son, Rudolf.

After Rudolf’s suicide, the dowager heiress fled the Viennese court, began travelling and then married Elemér Lónyay, a landowner, with whom she lived happily in the castle of Elemér Lónyay, who was later made a count by Charles IV.

She was famous for her philanthropy, and it was under her patronage that the National Stefania Association, the predecessor of today’s Hungarian network of nurses, was founded in Budapest. The couple fled to Pannonhalma to escape the Second World War. Stefania died there.

While living in Hungary, she grew to love the country and its cuisine, and even enriched the Hungarian gastronomy. The main dishes she created, such as Stefánia-style slice, roast and risotto, all have in common that they contain boiled eggs in some form.

The Stefánia slice is delicious when warm with any kind of side-dish and when cold with a salad or in a sandwich.

Ingredients

2 servings from my meatball recipe
3 boiled eggs
6 slices of bacon

Preparation

I mixed the ingredients for the meatballs according to the recipe, while boiling the eggs until hard. I greased a heatproof dish with baking butter.

Stefania slice 1

Stefania slice 2

Stefania slice 3

I divided the meat in three. I flattened half of each portion in the palm of my hand, layered the whole egg on top, and then covered it with the other half of the meat.

Stefania slice 4

Stefania slice 5

I wrapped it with bacon and put the prepared meat in the buttered heatproof dish.

Stefania slice 6

Stefania slice 7

I cooked the meat at 200 °C for 30 minutes, then at a higher heat until the bacon became brown.

Stefania slice 8

Stefania slice 9

 

Enjoy!