tag:blogger.com,1999:blog-88553464053020080152024-02-20T19:23:54.347+01:00Spice BewitchmentBlog about cooking, spices, fun in the kitchen, pots and pans :)Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8855346405302008015.post-29106863887445693062012-05-29T14:17:00.001+02:002012-05-29T14:24:53.749+02:00Bella Italia<div><p>Im Sommer werd ich immer zur italienischen Mama ;-) Seltsam wird es nur bei den Mengen für 2 Personen. Wobei das ja auch bald vorbei ist!</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZBWMf-wQLyWd2VsQ4GopFl2JAd1a7yL2dzzwQXMx6X9o0kcF8gEg1nOjrJkxisegiLXZfqoCkthDa4JF-wVn3UjFgC_0-oddlcHwaBsKRMsL4g8vBnz6LYtIDHWs6enis6A7OYg5Mo4/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2kadGCOb5zLxUcirgg43AI70eSaBfVeoZKOQRv1N-wODQlOPuRlWUuZLbWUKLUlQFyDmPVYW-RlCY_KZWDuPSU40BviOH1Uni0K-5pjoKZV13c4ab5s_Il0AJNxiaIIEgP9wwAiy2CY/' /></div>Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com0tag:blogger.com,1999:blog-8855346405302008015.post-83768277241930381192008-06-23T13:30:00.003+02:002008-06-23T13:46:30.444+02:00Fischstäbchen - Fish FingersIt's been a while since I wrote someting in here. This is not because I don't cook anymore or I forgot about my blog. Just--- sometimes the food is not really exciting and I barely used nice spices. In 2 weeks I am back home and then the spice marathon will start, I guess :)<br /><br />For now u get the fish fingers with some red lentil-rice and some Hungarian Sambal Oelek. The rice was very good, not dry at all beause of the softness of the lentils. Something to make again!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0tDtyUaG3S632aqRMzcYkv4CUFn0vjkaLkWbHedeWSCuFSZTab4TQrE6q5D7qtRrCwdKj7FvYUOiqZL_8pcwKPpCQMIAYFj2syZpm7LRPBZ9PY6mhk_AG5GHTmLU_EnLWdrg2GMfJcI/s1600-h/DSCI0036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0tDtyUaG3S632aqRMzcYkv4CUFn0vjkaLkWbHedeWSCuFSZTab4TQrE6q5D7qtRrCwdKj7FvYUOiqZL_8pcwKPpCQMIAYFj2syZpm7LRPBZ9PY6mhk_AG5GHTmLU_EnLWdrg2GMfJcI/s200/DSCI0036.JPG" alt="" id="BLOGGER_PHOTO_ID_5215041492104232066" border="0" /></a>Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com1tag:blogger.com,1999:blog-8855346405302008015.post-31804558792689409692008-06-04T13:28:00.009+02:002008-06-04T14:26:04.335+02:00Vegetable my worldEnd of may I was finally able to say: Yes, I love your Hungarian vegetables! Before, I mostly could buy roots of all kind (unfortunately I don't like celery/smallage or parsley root/parsnip) and of course, paprika. But.... that was it, actually.<br />So around 2 weeks ago I went to a small vegetable shop and there I saw them:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8M9qPxlpUhe5HJz6uwYPpBaOH3jcQiGbyiRmDevSTX3Zox53m0MuobCbH90qJ_RAkv6UsD5fUVxRzNGoyDb5rbuoG8pG0GIZEg3QVRMULH6CoiuBy3iLpOx5GYevGmVnSwDIaLEQQ2Q/s1600-h/gem%C3%BCse.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8M9qPxlpUhe5HJz6uwYPpBaOH3jcQiGbyiRmDevSTX3Zox53m0MuobCbH90qJ_RAkv6UsD5fUVxRzNGoyDb5rbuoG8pG0GIZEg3QVRMULH6CoiuBy3iLpOx5GYevGmVnSwDIaLEQQ2Q/s200/gem%C3%BCse.jpg" alt="" id="BLOGGER_PHOTO_ID_5208001069519979202" border="0" /></a><br /><br />Aren't they beautiful? I thought the big one is a zucchini, I don't know the name, actually. But the white one is a pumpkin, somekind of. Does anyone of you know their names?<br />So what it I make from them? First a filled oven baked version and with the white one I breaded and fried it. Both very delicious :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7n-XaEMK8E1-uEdQzMWl3ERAeMZ4MDwrfmEaxqakgfSA69UQinwM7eoXJPVGaMg9DQEWGJnwAByfA6nRWfMgT0ufBtl3y5oNnHZdU4vOFMGs_R_YA2sE1HFl4B5tmHD9tzMO3eBZYl4/s1600-h/gef%C3%BCllt.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7n-XaEMK8E1-uEdQzMWl3ERAeMZ4MDwrfmEaxqakgfSA69UQinwM7eoXJPVGaMg9DQEWGJnwAByfA6nRWfMgT0ufBtl3y5oNnHZdU4vOFMGs_R_YA2sE1HFl4B5tmHD9tzMO3eBZYl4/s200/gef%C3%BCllt.jpg" alt="" id="BLOGGER_PHOTO_ID_5208000427591189586" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WkdebfKGyzzR22MlbNgHT3UUR9W6h8s78xVIaBtu7xLN0uTJro5OfXfLZdWUA8COpJGYleuz7qLO8j2w7UrZxUGRGI0rV9CkmGSSc8C0u_ytxHZfAECkmwpA4_Rz80gWzzjrHL-rTF4/s1600-h/k%C3%BCrbis.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WkdebfKGyzzR22MlbNgHT3UUR9W6h8s78xVIaBtu7xLN0uTJro5OfXfLZdWUA8COpJGYleuz7qLO8j2w7UrZxUGRGI0rV9CkmGSSc8C0u_ytxHZfAECkmwpA4_Rz80gWzzjrHL-rTF4/s200/k%C3%BCrbis.jpg" alt="" id="BLOGGER_PHOTO_ID_5208000427703015970" border="0" /></a>Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com0tag:blogger.com,1999:blog-8855346405302008015.post-46424148483525719052008-05-24T19:09:00.005+02:002008-05-24T19:22:05.150+02:00What did you eat today?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpXJ2fzZDltWb6sLcJkFGkqizRVabkRxoB-HadectbQwSL4F1V0aw0UwRjU3vpQ19xzR64Tcu7p6gasBoNFh2_rDdkFkN1YrQCuR8U3jqZrToxXv-7DYMDTp4Heo6J6iIRh0V03Og3oc/s1600-h/risotto-anders.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpXJ2fzZDltWb6sLcJkFGkqizRVabkRxoB-HadectbQwSL4F1V0aw0UwRjU3vpQ19xzR64Tcu7p6gasBoNFh2_rDdkFkN1YrQCuR8U3jqZrToxXv-7DYMDTp4Heo6J6iIRh0V03Og3oc/s320/risotto-anders.jpg" alt="" id="BLOGGER_PHOTO_ID_5203994957212659906" border="0" /></a><br />My lunch today was something similar to risotto, but only by looks. I used barley instead and I didn't add cheese.<br />The barley had to soak in water over night bevor cooking. I fried some onions, added brown champignons and let it simmer for some time. At the same time I cooked the barley, washed it and later added it to the vegetables. I put some salt there, spices: thyme and rosemary. Very nice!<br /><br />It was quick and tasty :)Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com0tag:blogger.com,1999:blog-8855346405302008015.post-70774684208979441362008-05-19T20:22:00.006+02:002008-05-19T23:20:59.295+02:00Halászlé - Hungarian Fish Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuckesyY7lurd9bYVPVxTz214aWNxSPI0u-UgQF8OcrRo5XP9EMY8K0kls4o59oovAEcwZ0c24WJKc-W7WypdLw-JRqW1Pk5C_r1usal_an5g5sbMK9h38yr8mihdAiryB-vqRg4-oso/s1600-h/DSCI0072.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuckesyY7lurd9bYVPVxTz214aWNxSPI0u-UgQF8OcrRo5XP9EMY8K0kls4o59oovAEcwZ0c24WJKc-W7WypdLw-JRqW1Pk5C_r1usal_an5g5sbMK9h38yr8mihdAiryB-vqRg4-oso/s320/DSCI0072.JPG" alt="" id="BLOGGER_PHOTO_ID_5202169160420358242" border="0" /></a><br />Tonights dinner was Halászlé, very spicy fish soup from Hungary. There are dozens of variaties, and I kind of invented my own. I didn't use fish stock, yet, maybe I should try, as it will intensify the fishy tast. I tried it plain (only fish and peppers), with beans and Knöpfle (tiny dumplings, I have no idea how you call them in English), only with beans - and all were good! Today it was with potatoes. I don't use fresh fish, but I should. And I don't take a variety of fish - just one. And I buy the cheapest one, as I don't want to pay too much. Still, this soup is great :)<br />here you go:<br /><br /><span style="font-weight: bold;">ingredients</span> (for probably 2-3 people)<br />2 middle sized potatoes<br />300 g fish <span style="font-style: italic;">(I had aslaska pollack, still frozen)</span><br />1 big onion<br />2 hungarian wax/banana peppers <span style="font-style: italic;">(yellow pepper. in German "Spitzpaprika", search for pictures)<br /></span>2-3 tomatoes or even tomato juice or concentrate<span style="font-style: italic;"><br /></span>oil 2-3 table spoons hot red paprika <span style="font-style: italic;">(powder)</span><br />salt, pepper, bouillon cube/fish stock<br />1/2-1 table spoon hot red paprika paste <span style="font-style: italic;">(Hungarian style. Sambal Oelek is similar, but tastes a little different...)</span><br />sour cream<span style="font-style: italic;"> (here they call it teiföl, it has 12% fat)<br /></span>1 hot hungarian wax/banana pepper <span style="font-style: italic;">(greeeeeeeen and HOT. But no pepperoni)</span><br /><br />serve with fresh white bread<br /><br /><span style="font-weight: bold;">how to<br /></span>Fry the chopped onions in some oil, not too hot though.<br />when turning a little brown, take from the fire, add the paprika, stir well. Be careful, it can easily burn.<br />Add water (maybe about one litre? I didn't measure), put on fire again.<br />Add the small chopped potatoes and the chopped tomatoes. Add salt/pepper/bouillon cubes, as much as you like. Bring to a boil and cook for about 5 minutes.<br />Then add the fish and the yellow peppers. If you have, add some tomatoe juice or something. Just as much as you like tomatoe ;)<br />If you want, add the hot paste, too. Cook on low heat for about 10 minutes.<br /><br />Serve with some sour cream, some hot pepper (if you like) and fresh, white bread.<br /><br />I simply <span style="font-style: italic;">love</span> this soup.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsWOK_uyMNHjF7bKvVL7W82LEXwSrLIdG3AkC_X5JiZ9_SBvDFL7MreL_VB1pSwZZAxJ18TZf0fYbtiBYmunyj0Eis3HUAN7s8f1zkdZhN_qE6CsdVFKmXQQjE3XBzrwmo4kKCqvlxYI/s1600-h/DSCI0071.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsWOK_uyMNHjF7bKvVL7W82LEXwSrLIdG3AkC_X5JiZ9_SBvDFL7MreL_VB1pSwZZAxJ18TZf0fYbtiBYmunyj0Eis3HUAN7s8f1zkdZhN_qE6CsdVFKmXQQjE3XBzrwmo4kKCqvlxYI/s320/DSCI0071.JPG" alt="" id="BLOGGER_PHOTO_ID_5202169804665452658" border="0" /></a>Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com0tag:blogger.com,1999:blog-8855346405302008015.post-21903962208861496152008-05-19T09:36:00.002+02:002008-05-19T10:19:50.582+02:00Classification of SpicesWhat actually falls into the catecory of<span style="font-style: italic;"> spice?</span> Are <span style="font-style: italic;">herbs</span> spices? And how do <span style="font-style: italic;">seasonings</span> fit in there?<br />I have just learnt that the German law does not distinguish between spices and herbs, they are in the same category.<br /><br />Definition: Spices and herbs are parts of plant, that are, due to their natural ingredients, determined to be taste- and smell imparting ingredients for food.<br />Those can be flowers, fruits, buds, seeds, barks/peels, roots, bulbs or only parts of these, mostly dried.<br />Herbs are fresh or dried leaves, flowers, scions or parts of them.<br /><br />Well, and then there are spice-mixtures, spice-salts, seasonings and lots more... that is so much! Reading about those spices I miss my kitchen... there are some Indian spices waiting for me, a friend brought them from India a couple of months ago, but I had to leave for Hungary... what a pity! Well, I keep waiting and hope they are good :)Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com0tag:blogger.com,1999:blog-8855346405302008015.post-80696608991562779112008-05-18T16:59:00.000+02:002008-05-18T17:04:55.471+02:00Spicy BeginningAs from this day I want to start a cooking blog, I think it will be fun. Having read many different ones before I think I really like this. So I want to do something like those cool people out there, too :)<br />I have had some blogs before, and even now I also have a flickr-account, ipernity, facebook, studivz and mixi as well as a the project "korealove" ... to name the most popular ones :) Hopefully I will manage to update this one regulary. Which actually should be easy, as I love cooking :)Sumppinoitahttp://www.blogger.com/profile/11225040424025667468noreply@blogger.com0