International recipes

Keto-friendly Golden Onion Soup available now scroll down or view on our Facebook Page.  

Garlic and Tarragon Greek Salad Dressing

Order a Greek Salad while IN Greece, and it won't contain lettuce at all.  Weird, eh?

In an 8 cup bowl add 1 TBSP dried Oregano rubbed or mortared, 1 TBSP rubbed or mortared Tarragon, 1 tsp garlic powder (Or 1 finely minced clove).  Add 1/4 cup or 5 TBSP extra virgin olive oil and stir.  Let herbs and oil sit for 5-10 minutes to make an herb oil infusion and increase flavour.  Meanwhile, in a 2 cup measuring cup add 1 tsp sugar, 1 tsp salt, 1/4 tsp black pepper, and then using a fork to stir, add 1 cup water and half the 1/3 cup white vinegar.  Stir well with a fork to dissolve.  Add to bowl of herbs and stir well using your fork. Now taste.  (You can add more vinegar now until desired acid level.  I like 1/3 cup).  Refrigerate with a lid ideally one hour.  The longer it 'sits' the more flavour is achieved.  While the dressing develops, cut 1 English cucumber into 1/2" quarters, cut 4-5 Roma Tomatoes into 1/2" quarters, and cut 1/3 cup red onion slivers.  Add into bowl along with 1/2 cup crumbled feta. Fold gently with spatula to coat all ingredients. Option, add some sliced or pitted olives.  Hint: prepare in the morning for tonight's supper or take to the cottage or trailer.  Wash and spin and chop Romaine lettuce.  Don't add to lettuce until ready to serve or lettuce will wilt. Divide lettuce into serving plates and top with Greek Salad dressing.  Lastly top with more Feta and yummy pitted Kalamata Olives!   Apolamváno/Enjoy!

Please remember to wash your hands and all produce before starting work.

My mother's recipe for delicious meatballs.  Preheat oven to 350F.  Get all your pans and ingredients together.  Sharpen your knife.  Tie hair or put on a scarf/apron, wash hands

 Finely and evenly chop 1 small yellow cooking onion (1/4 cup), 1 pound lean or medium ground beef, 1 cup Breadcrumbs,      1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp mustard, 1 tsp Oregano, 1 tsp Parsley,  1 TBSP Sweet Noble Hungarian Paprika, 1 large Egg

Using your clean hands mix all ingredients in a metal or glass bowl.

Separate meat into 2 inch spheres and roll in your hands to make a nice round ball.  Don't squish too much or your food will be hard.  

Heat a large skillet to medium and when hot add 2 TBSP Canola oil.  (Oil is ready there will be striations.)  NEVER add meat to a cold pan for goodness sake!  Add a few meatballs leaving 2 inch gap between.  Fit in what you can.  You may have to do 2 batches.

You will brown the o utside of the meatballs using a method of turning gently with wooden spoon and shaking the pan.  Remove to a cookie sheet using wooden spoon and a fork (don't poke holes).  Evenly space  meatballs on the ungreased sheet.  

Set onto middle rack in oven and cook wit timer to 15 minutes.  Remove to stovetop and test with thermometer.  Meatball should be 160F minimum and have a nice dark brown colour.  While you are waiting you can prepare your water to boil spaghetti noodles and heat up your sauce. 

If you don't have a food thermometer you must buy one.  Cut a meatball in half.  If it is still pink then the meat is not cooked properly.  Return to oven for additional 7 minutes.  Keep an eye on it.  Retest.

When cooked, set sheet of meatballs on stovetop or cooling rack.  Group the balls together and cover with a frying pan lid or dinner plate to keep warm.  Perfect spaghetti topper.  Try Ragu or Primo.  

Pairs nicely with freshly steamed vegetables, a nice salad, and garlic bread.

Recipes for your enjoyment

Leftover Magic.  Let me know what you have and I'll help you create a Hungarian inspired dish.

Oops! We're only human after all.  When things go awry in the kitchen and you want some advice to fix those little mistakes? Post your cooking conundrums on our Facebook Page and start the discussion.