Tomato sauce and feta cheese – another fast pasta recipe for beginners

These couple of weeks were crazy. We finished our course, left Sweden, moved back to Hungary and I literally didn’t have time nor patience to write a post. There is still so much to do…write a thesis, go back to Sweden to defend it,  give back our apartment to the landlord, find a job… So yeah…my blog was the last thing I had time to care about.

Job hunting is a pain in the ass…truly…so I have to do something else in order to stay sane. I have to get out of the recruitment processes – which last for months…so annoying!!! – from time to time. I am not in the mood for cooking nor baking sadly,  however when I checked my laptop I realized that I still have photos of recipes I haven’t posted yet. So even though I am not in the mood for kitchen-time, I can post the ones I made back in Sweden.

pasta-feta-tomato sauce pasta-feta-tomato sauce

What we need:pasta-feta-tomato sauce

  • 400 g pasta (I chose colorful ones)
  • tomato sauce
  • feta cheese
  • 4 garlic slices – chopped
  • 1 big onion –  halved and tiny sliced
  • cherry tomatoes
  • 250 g – bacon
  • 2 spoons of olive oil
  • grated cheese
  • salt and bacon

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Frittata/Spanish omelette for friends

I like mixing recipes. This sounds really great and if you are a confident, good cook this is what makes cooking great. You are not simply following the recipe but make it a bit more interesting, however if you are a beginner it can cause some problems:) This is one of those mixed recipes when disaster didn’t happen. I first saw how to make Spanish omelette when our dear Spanish friends made it for us on a great-great night (thanks Cris and Juan)…and first made frittata out of Charlotte Pike’s cookbook which I love so much and mentioned it before in my Fancy name for a toast – Croque Madame post.

So we had so many friends who visited us in Sweden and I tried to make some welcome-dish to all of them. My boyfriend got bored with lasagna so I switched to this frittata/spanish omelette mix.  They  all liked it…or at least they were polite enough to tell me that:)

frittata-spanich omlette   frittata-spanish omlette

What we need:

  • 2 big potatoes – peeled and sliced into 0,5 cm thick
  •  1 spoon of olive oil
  • oil
  • 1 red bell pepper – tiny sliced
  • feta cheese
  • 8 large eggs
  • 1 medium onion –  halved and tiny sliced
  • 3 garlic slices – chopped
  • 250 gr bacon

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Learn Hungarian #1 – Layered potatoes

I like layered food because I think they look so great in a see-through dish and taste amazing when all the flavors spend some time together in the oven. Being away from home does not mean we should miss all things, and I am a little bit fed up with salmon ( I know it is a terrible thing to say, I know! – but I am a bit here in Sweden) so let me give some popularity to Hungarian food because it deserves it! This is a very easy dish, tastes really great, looks amazing and perfect for a friends-coming-over-night. I am sure you will like it once you try it! Just leave out the sausage and can serve it in a vegetarian way too.Layered-potatoes




Let me know how did it work out for you once you tried it!

What we need:

  • 8 medium sized potatoes
  • sausage -thinly sliced
  • 6 eggs
  • 6 big spoons of sour creme
  •  2 spoons olive oil
  • salt and pepper
  • grated cheese

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First sweet, finally – sour cherry sponge cake

In general I don’t have a sweet tooth, I prefer baking them than eating sweets (not like my boyfriend)  but I like cakes with fruits, especially with sour cherry. Plus this is the cake I first learned how to bake when I was around 15. I never cooked, but I remember baking this typical Hungarian cake several times.  I think there are so many steps where a sponge cake can be ruined (like my most obvious one in this case: forgetting the baking powder…I did…really.) so I will make an entire post about the most important rules of sponge cake,but more on that later. So this time I forgot to add the baking powder, as you can see they are flat, but still tasted great so I don’t care, I am still proud enough to post it:)


What we need:

  •  8 spoons of floursour-cherry-sponge-cake
  • 6 spoons of sugar
  • 6 spoons of water
  • 6 eggs
  • 1 pinch of salt
  • sour cherry
  • baking powder!
  • 1 pack of vanilla sugar

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Hasselback potatoes – Swedish potatoes

If you are thinking about moving to Sweden let me give you an advice. Move at the end of spring, or during summer so you can enjoy the sunshine and have the memory of it through autumn and winter (and spring). Sweden didn’t welcome us with its nicest face but managed to set a new record with the darkest November. In Stockholm for the first 16 days in November the sun was shining all together for 2 whole hours. 16 days – 2 hours of sunshine... this was the time when I learned how much I depend on the sun! At the beginning of this year there was a lecture for foreigners held by Swedes how to deal with the lack of sunshine because it can cause problems. I was just smiling about this, didn’t attend the course, I mean why should I – I thought – I am a Hungarian we have winter, I can deal with grey autumns too…I wish I attended that damn class:)

But spring has finally arrived, and it feels so good to write this down. I am looking outside my window and the sun is shining!!! So the great weather (and vitamin D) brought back my optimistic side and I find Sweden beautiful again, so let me show you a pretty good and fast dinner/side dish called the Swedish potatoes.


What we need: Continue reading

Lecture 101 – Do You speak kitchen?

The following is my biggest problem. I am a beginner chef, (funny that I call myself chef, but let’s be optimistic for the future) who decided that will teach herself how to cook. So simple Saturday afternoon…I am watching cooking channels. Oh those kitchens always look amazing…they all have kitchen islands in it…I love them and I want one, but right now my whole kitchen is as big as a smaller kitchen island. So I am watching the show. She is nice, explains easily what she is going to make and actually how easy it is (they always say it’s easy). She starts, I keep up….still keeping up, aaand I lost it. My general problem is not the usual one. I am not trying to follow her while she is making it and complaining that it is not 5 mins but rather 55. No. My problem is that I am not familiar with the expressions, definitions of culinary words, name of the different techniques, moves…etc. in English. So usually unknown words jumping here and there, but I am concentrating because the photos look so great, they make you think that if the photos look that good how awesome the food must taste.

So this post is to people whose first language is not English and to people whose first language is English but still not sure what is what in the culinary world. As a beginner I find it important, so several similar posts will follow. Let’s start from A-K:

  • Al dente: I like this phrase and already used it in my previous Three words that match: pasta, besamel and cherry tomato post . It’s Italian and means “to the tooth”. Means that you cook the foods (usually pasta) until it still has some resistance, tender but a bit chewy, not too soft. So pastas should be cooked al dente.
  • Baste: put fat or juices over (usually) meat while cooking or baking it. Especially essential when you cook with dry heat, for example oven roasting or grilling.
  • Batter: it is a mixture consisting mainly flour, egg and thin enough to pour…and tastes amazing:)

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Sour creme to Hungarians is what ketchup is to Americans – now with potatoes and mushroom

I will have several posts and recipes with sour-creme because I love it. Hungarians generally love sour-creme and use it quite often while cooking. I read a blog about an American who lives in Budapest and absolutely agrees with me. He is a teacher and one day the task for the kids was to rename the colors. Like orange turned out to be ‘rusty bicycle‘, pink ‘Mom’s lipstick’. So here comes a sweet darling Hungarian boy and renames the white to ‘tejföl’, which is sour-creme in Hungarian. I think this story gives an absolutely correct example of the relationship between us Hungarians and tejföl:)

potatoes-mushroom-sour cremepotato-mushroom-sour creme

The main character in this recipe is not the sour creme but a huge potato and fried mushroom (with a sour creme sauce)…my boyfriend loved it, and once again, easy to make it and looks amazing.

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Fancy name for a toast – Croque Madame

Don’t you just hate to figure out what to have for dinner? Ever since I started this blog I am trying to make new kind of dishes, try out new recipes so I will have new posts, photos, reasons to write about and it makes (at least) me happy. It is good because I used to eat the same things when I was a child, avoided food in general apart from the 10-12 usual, well-known recipes. I started trying out new ones for 6-7 years now, so at least I have another reason to be creative. But. Here comes the but. Because of that, lately this is the two sentenced script in our sweet home:

Boyfriend: What are WE gonna eat?

Meaning: What are You going to make me?

(I am starting to think this blog was a mistake.)

croque madame

So today is another easy toast recipe with a super fancy french name which I like. Croque Madame. So fancy.

croque madamePretty easy and delicious toast with a fried egg on the top (mine looks a bit lame but tasted good). I was inspired by Charlotte Pike..I love her cook books.

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Chicken under sour creme and cheese blanket

I should study. Really…I am so behind with the reading materials. Story of my – educational – life. I am just really really not in the mood to study right now. But as every good student I have an excuse. My newest excuse is cooking and my beloved blog. I blame the Swedish advanced and environment friendly education system—> all my materials are online of course that sooner or later (sooner) I crash and switch the windows here.

chicken-sour creme chicken-sour creme

Today’s recipe is super easy, really. You basically do not have to do anything but frying some bacon with onions, tasting and checking the oven.

You can check out the whole recipe in this prezi link, or just keep on reading here:)

Chicken under sour creme and cheese blanket

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Oatflakes can taste good

I think there are a few problems with oat flakes at first sight. At least there was for me:) First you have to know about me that I didn’t like food that was not solid. I still don’t like when it’s consistence is somewhere between solid food and soup (I know it’s weird)…I am not sure how to put it more clearly, but what I am trying to say is that I truly never liked the consistence of the kind of food that is in fact like – cooked oat flakes. So that’s my number one problem.

Number two is the taste. It doesn’t have a taste. At least this is what I thought…I read in several pages that it can be weird at first, because of the neutral taste it has, you have to get used to it and then you will start liking it. Well I did change my mind. A lot. It is my most favorite breakfast now, super healthy, fast, can get it in gluten free too – multi-functional!:)…I really like it.



You can check the whole recipe on this prezi link, or just keep reading here:)

Oatflakes can taste good

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My favourite foursome: salmon+butter+majoram and rosmary

One of the weird things in Sweden is that salmon is cheaper than chicken. I mean way cheaper. I have never eaten so much salmon in my life than here up north. Don’t get me wrong I am not complaining…I like it a lot. I first tried it a couple of years ago, my Mom baked it with butter and it was delicious. So since I am here I got pretty pro in cooking/baking salmon (pro in my beginner level…just to make sure we understand each other:). I just love it with majoram and rosemary…especially rosemary, cause I love the English word ‘rosemary’, it sounds beautiful.:)

I believe it slightly tastes better when you bake it, but takes more time…so it is up to you. (10 min and 22-25 min). I usually serve it with potato, but sometimes I make salad with sour creme+garlic sauce which makes the whole dish even better.



You can check out the whole recipe on this prezi link, or just continue to read here:)

My favorite foursome: salmon+butter+majoram and rosemary

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When butter covers the toast from the outside

Have you seen the movie Chef? Cause I have and I liked it…I mean it is a typical, easygoing American comedy movie with a rather too-sweet ending, but I like it because they are cooking (at least a bit), and I like watching that. It is simple as that. So the main character makes a toast for his son…and I liked how he did that. Seemed easy (aha… screwed it up for the first time, totally burned it) but not the usual toast. I like these things…when you like something that you usually make/cook/bake/whatever it in the same way over and over again, but then you find out about a different way, which changes the routine just as much that it becomes a bit more challenging, exciting again…not to mention if it makes it taste even better.


So here I go with my new toast recipe –  I changed it a bit. Pretty fast, can  be either vegetarian or not, gluten-free (up to the bread you use ) or not, but either way great!

You can check out the whole recipe through this  prezi link, or keep on reading here:)

Continue reading

Award is a nice word

So something really great and unexpected happened a couple of days ago. My blog was nominated for the Versatile Blogger Award by gracefilledlightShe made my day with her move…yey! I mean I am a beginner in blogging too, so it was such a great surprise. Go and check out her page…I like the name of her page and I would always recommend someone who likes Walt Disney movies!:)


To be honest I had no idea what this award is about, but it had the word award in it, so I figured it can’t be bad!

So as I read there are certain rules to be part of this…(more about the award and the rules on the award’s blog)

  •  Name the blogger who nominated you.
  •  Choose 15 blogs/bloggers and nominate them for this award.
  •  Finally, tell 7 things about yourself.

So I’ll start with the seven facts:

I am a Transylvanian born Hungarian. Continue reading

3 words that match – pasta, besamel and cherry tomato

I am excited about my blog! This is so new to me…even more than cooking! I am starting to fall in love with it. Sometimes , when I am sitting on bus nr. 5 – it is a 20 mins ride, so I have time to think – I picture myself and most recently also my blog in like a half year. I like to think about what kind of food and recipes and other stuff I will post, whether you will like it or not, how my blog will look like (cause I am still not satisfied) and how seriosuly I will take the whole thing. Right now I enjoy writing, and learning how to cook. Being a great cook never goes out of style…I think if either a woman or a man knows how to cook it’s hot! I am on it:)

cheese and bacon

So what I brought you today is pasta. I love pasta. More precisely I love pasta with a lightly brown coloured (thanks to the grill in the oven) grated cheese on the top, cause I believe it makes life prettier. And I like putting the finished pasta into an ovenproof dish, into the oven and let the different tastes “get-together”, know each other better and let the cheese turn into the desired golden-brownish colour.

 You can check out the whole recipe through this link, or just continue to read here:)

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The first – Layered aubergine

So I took a break from my computer – and from going crazy of setting up my blog – and decided that my first meal will be layered-aubergine!  I tried aubergine for the first time (in my life) a week ago, when I first cooked this meal…never before, I swear! So I made it again, was inspired by my beloved cookbook of Charlotte Pike – but changed it a bit. So here is the result and the consequences…


What we need:

  • 2 thick aubergines – sliced lengthways into thick slices -1,5 cm
  • cheese -…the more the merrier.
  • 3-4 pieces garlic cloves – peeled and chopped
  • 5 teaspoons of olive oil
  • 5-6 medium-sized potatoes – (optional)
  • 2x400g cans tomato paste
  • salt, pepper
  • 1 teaspoon (if you feel like, even more) – oregano, basil 
  • pinch of sugar

Continue reading

A good reason never bad

So here I am, writing my first post ever! I never thought that I will write a blog…never popped into my head. But here I am now, looking out my window, looking at a calm, “surprisingly” windy swedish evening and trying to figure out this blogging thing. Oh my God…just the customization and the how-to YouTube videos to help me understand (rather to get a clue about) all the tiny different details in themes took me 2 days, and I am far from over…but I hope it will worth it, cause what I am doing (causing?) in the kitchen is – according to my boyfriend – entertaining, and I believe every beginner chef can learn from it.:)

As you can read it in the About page, cooking and baking is new to me. I don’t know whether all the other beginners feel like this, but sometimes it is hard to follow the pro’s videos let alone the short and laconic instructions. I get it…the lack of knowledge of those moves and facts that cause me loud swear, shocked faces and desperately fast saving attempts (those never work) are obvious for them.

So I figured sharing my experiences with new recipes on a blog, could be useful for starters like me. I will highlight the possible mistakes in each posts, explain the instructions in great detail and take photos – maybe even videos as soon as I am brave enough – about the process and the outcomes. (Even if they are not as pretty as I hoped:).