Recipe: Langos (Hungarian fried bread)

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This Hungarian speciality of yummy deep-fried bread is interestingly quite popular in Sweden. As a child I came across langos stalls at Festivals and markets and when I was in my early twenties and sailed in the archipelago on the West Coast of Sweden I discovered langos stalls everywhere, so you could grab one on your way home from the nightclub. (A brilliant idea by the way!)

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In Hungary langos are usually topped with garlic butter, smetana and cheese, among other toppings, but in Sweden we tend to use prawns, fish roe and creme fraiche. Both are delicious and you can use anything you want really. Thankfully, crispy deep-fried bread goes with most things.

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Langos, maked 8 (which easily serves 4, maybe more)

Translated from and adapted after Jennys Matblogg’s recipe.

25 g fresh yeast (or 2 tsp dry yeast)

300 ml finger warm water

1 tsp salt

1 medium cold boiled potato, pressed

approx 420 g plain flour

1 litre neutral oil for deep-frying 

Toppings:

50 g melted salted butter + 1 small garlic clove, pressed

300 ml smetana, sour cream or creme fraiche 

1 large red onion, finely chopped

500-600 g Atlantic prawns, peeled

1 jar red or black (lump)fish roe

Add the flour to a bowl. Add the pressed potato. Pour in yeast on one side of the bowl and the salt on the other. Mix in the finger warm water and work into a loose dough. Cover and leave to rise for approx 40 minutes. 

Pour out the dough on a floured work surface. Cut into eight even pieces and roll them out thinly, using more flour if the dough is sticky. Leave to rise again, on a floured parchment paper, for approx 10-15 minutes. (This last step can be omitted). 

Pour the oil into a large saucepan and heat it up until 180C (try by putting in a small piece of bread – when it turns golden brown the oil has the right temperature). Deep-fry the breads a few at the time (depending on the size of the saucepan) until golden on both sides and crispy. Drain on kitchen towel, then brush on some of the garlic butter and add the toppings. Eat while hot. 

Recipe: udon noodles with spinach and poached egg

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This simple and very comforting dish (funny how foods not involving melted cheese can be comforting, but they can!) I found in Vogue of all places, i.e. not where I usually get my food inspiration from, but it’s nice they write about food as well as fashion.

The only slightly daunting part of this meal is poaching eggs, but if you have the freshest of eggs and a slotted spoon you’re halfway there. Further instructions here.

Udon noodles with spinach and poached egg, serves 1

1 portion udon noodles, cooked according to the instructions on the packet 

2 handfuls fresh spinach

200-300 ml vegetable or chicken stock

1 poached egg 

Heat up the stock. Blanch the spinach in boiling water and squeeze it dry. Pour the stock into a bowl. Add noodles and spinach and lastly the poached egg. Sprinkle with chilli flakes or Aleppo pepper. 

Delia’s potato salad with vinaigrette

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This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.

The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.

Potato salad with vinaigrette, serves 8

Adapted from Delia Smith’s recipe.

900 g washed new potatoes

6 shallots, finely chopped

4 tbsp finely chopped (ot cut with scissors) chives

salt

Vinaigrette:

1 dessertspoon sea salt 

2 cloves garlic, peeled

1 dessertspoon mustard powder

1 tbsp balsamic vinegar

1 tbsp sherry vinegar

150 ml olive oil

black pepper

Steam or boil the potatoes in salted water until soft, for approx 20 minutes. Leave to cool a little and cut into smaller pieces if needed. 

Meanwhile make the vinaigrette using a pestle and mortar: crush the salt coarsely, then add the garlic. Crush it, mixing it with the salt, creating a purée. Add the mustard powder and really work it in, after that add some black pepper. 

Then add the vinegars and really work them in. Then add the oil, but switch to a small whisk and give everything a really good whisking. 

Stir in the vinagrette while the potatoes are still warm and add the shallots. Add the chives just before serving. Can be served still warm or cold.

Post-holiday Cobb salad with ranch dressing

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Hello dear readers, are you still there?

Sorry about my unplanned break; before the summer I just didn’t have time to update the blog, and then I was away for three weeks and have now been back in London for two weeks. I feel more rested and obviously have lots to tell you about, but I will start easy and share a yummy salad recipe and the best dressing recipe ever with you.

After having seen Cobb salads on almost every single  menu when I was in America, but never felt like it would satisfy my hunger after walking around all day, I couldn’t wait to make it when I got back to Blighty.  It’s a perfect salad to go for if you want something substantial; not just a few lettuce leaves. Make sure you enjoy it while the Indian summer is still here.

 

Cobb salad, serves 2

2 little gem, sliced

10 cherry tomatoes, cut in half

1 avocado, cut into pieces

2 tbsp blue cheese of your choice (jag chose my favourite – Saint Agur)

2 chicken thigh fillets

4 slices streaky bacon

2 eggs

Trim the chicken thigh fillets, brown in butter in a frying pan, add salt and pepper and cook in the oven (15-20 minutes). Fry the bacon until crisp and drain on kitchen towel. Cook the eggs how you like them. Hardboiled are best for salads but I personally prefer a looser yolk (6-7 minutes). 

Slice the chicken, bacon and cube the (cool) eggs. 

Divide the salad between two plates or bowls. Add the toppings (it doesn’t have to be in neat rows but I quite like that). Serve with the dressing of your choice. Maybe ranch dressing? Recipe below. 

Ranch dressing, serves 6

Adapted from The Huffington Post recipe.

120 – 180 ml (1/2 – 3/4 cup) buttermilk

2-3 tbsp sour cream

1-2 tbsp mayonnaise (Hellman’s)

1 tsp finely chopped herbs (tarragon, dill, parsley and chives)

1/2 tsp Dijon mustard

a few dashes Tabasco

Mix all the ingredients in a bowl and whisk until smooth. Or add all the ingredients to a jar and shake until smooth. 

Chicken burger

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Whenever I have the choice of a regular beef burger or a chicken burger I always, always choose the beef version. Because most chicken burgers are either something covered in breadcrumbs and deep-fried or a whole (often dry) grilled chicken breast. No thanks.

But this homemade chicken burger, made of minced chicken thighs is a real treat. It has a similar texture to a regular beef burger, but feels so much lighter. I melted cheddar on top, served it with lettuce, sliced tomato, pickles, nice buns (I used Heston for Waitrose burger brioche buns and they were very good!), and a good helping of my favourite burger sauce; the fake shack sauce ,and it was pure happiness. Will definitely make this again!

Chicken burgers, makes 2

3-4 chicken thigh fillets

1/2 egg

50-100 ml breadcrumbs

1 tsp onion powder 

salt, white pepper

Mince the chicken thigh fillets in a food processor. Mix egg, spices and breadcrumbs in a mixing bowl and leave to swell for a few minutes. Add the chicken mince. If the mixture is too loose, add more bread crumbs until you can shape the mixture into two big burgers. Fry in butter until cooked through and serve. 

Sashimi plate

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This lovely sashimi plate with fresh vegetables, crispy onions and hot wasabi mayo is a great way to start the weekend. Just add bubbly.

Sashimi plate, per portion

2 shallots, sliced 

oil for frying

1/2 avocado, sliced

10 cm cucumber, sliced and cut into sticks

a handful lambs lettuce

mayonnaise

wasabi powder

50 g super fresh salmon

50 g super fresh tuna

chopped coriander

2 lime wedges

Kikkoman soy

Heat up 2 cm neutral oil in a saucepan and fry the onion until golden. Drain on kitchen towel. Mix mayo with wasabi powder to your taste. Slice the fish and start plating everything. Scatter with coriander and serve with lime wedges and Japanese soy sauce. 

Seafood feast at home

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Me coming home to visit is usually a good enough reason in my family to break out the bubbly and have a seafood feast! It’s important to celebrate the times we’re all together and make them special so we take every opportunity we get.

It may not be seafood every time we have a feast, but it’s quite often the case. We had this fabulous meal in December when I last visited and it was just wonderful, and the type of food we enjoy cooking, and eating, together.

We started with oysters, that were quite difficult to shuck without an oyster knife (we’d left it in the summer house), so we all did a few each. Good team effort, they’re quite strong the little molluscs. We had the oysters in the most simple, and our preferred, way with just lemon juice and Tabasco. What a treat!

 

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Our second course (although that sounds too fancy for peeling prawns) was smoked Atlantic prawns with home-made mayonnaise (a team effort by dad and me), which I just love. The taste is much more complex than fresh prawns and although it may sound strange to smoke prawns, it really works.

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We had a really nice bottle of bubbly, to drink, a Marquis de Haux Cremant de Bordeaux. It’s not readily available in Sweden, but shouldn’t be hard to find in the UK or the rest of Europe.

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For the main event, we had lobster. Something we usually only have as a starter, but I love it as a main course too. Again it was a team effort getting the food ready. I made the skin-on oven fries (that turned out great by the way), and was also in charge of picking the lobsters apart while mum made the lovely sauce. Good effort, team!

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This is our family version of lobster Thermidor with mushrooms, mustard. cognac and matured cheese and we all find it divine. When we think of something special to eat at home, this is always a contender. Most often we have it as a starter, rather than as a main, but after this meal I find it quite likely we’ll have it as a main-course more often than not.

As these were fresh lobster it was almost (but only almost) a sacrilege to coat them in a creamy sauce, so we all had a claw au natural with a dollop of mayonnaise to really taste the lobster.

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We had a lot of lovely food over the Christmas break, but this was my absolute favourite meal. We just had such a good time cooking together and dining together.

Homemade mayonnaise, serves 3-4

1 egg yolk, at room temperature 

1 tsp dijon mustard

1 tsp white wine vinegar

approx 200 ml vegetable oil

1/2 lemon

salt, white pepper

Most important when making your own mayonnaise: 

  1. All ingredients (especially the egg and the oil) should be at room temperature 
  2. Whisk by hand, usng a balloon whisk (gives a better texture)
  3. Season to taste

Mix egg yolk, dijon and vinegar in a bowl. Whisk it together using a balloon whisk and add the oil drop by drop while whisking. Once the mixture has thickened you can add the oil in a little trickle, whisking continuously. Whisk until you have a thick and pale mayonnaise. Season to taste with lemon, white pepper and plenty of salt. Sprinkle a little paprika on top (to decorate) before serving. 

Skin-on oven fries, serves 4

800 g firm potatoes (Maris Piper is great)

2-3 tbsp vegetable oil

salt and pepper

Preheat the oven to 180-200C, with the fan on. Wash the potatoes and then cut into sticks. Rinse away the starch. Pour the oil into a large oven-proof tray and add the potato sticks. Add plenty of salt and pepper. Massage the oil into the potato sticks using your hands and spread them out on the tray. Bake in the oven for approx 35 minutes or until crispy, golden and blistery on the outside and cooked through.