If you’re looking for a different kind of hot chocolate, try this spiced hot chocolate recipe. Follow the link for how to make it but check the ingredients below (which I’m sure you can substitute for dairy-free alternatives where applicable)
400ml full cream milk
100g dark chocolate (70% cocoa solids)
1 tsp light brown sugar
1 heaped tsp freshly ground green cardamom powder
2 tbsp ginger syrup (optional)
double cream and grated chocolate to garnish
And for another type of chocolate drink with added spice (cinnamon in this case), try a cup of cocoa tea.
While Kashmiri chai is a green tea, it’s actually pink in colour.
Originally a Himalayan drink, pink tea goes by many names across South Asia, some which reference its unusual color and flavor, from nun chai (salt tea) to gulabi chai (rose-hued tea). Salt and baking soda are key ingredients. Salt acts as an electrolyte to prevent dehydration at high altitudes, and baking soda is the catalyst that turns it pink. Infused with spices such as star anise and topped with crushed nuts, the tea is tailor-made for cold weather. In Kashmir, nun chai is drunk piping hot several times a day, accompanied by an array of breads: crispy kulcha, dimpled girda, or bagel-like tsochwor.
There are plenty of recipes online (some more authentic, some quicker and easier) but the key to its pinkness is getting in the right reaction between the baking soda and your green tea leaves and how long you brew it for.
With all the continued controversy over recipe blog posts, their length, apps that stole content, and the reasons for seemingly irrelevant life stories attached to them, I’ve wondered if it’s worth blogging about recipes anymore.
Then I remembered the time I went to my grandparents house in 2004 in Jamaica. It was the first time I’d been back since I was a baby…
That was a joke btw; no tangents here!
Back to the matter at hand. Here’s how to make an emerald marine chocolate mint tart. It looks gorgeous and I can only assume it tastes it too.
Our article on Hungarian chess master Paul Charles Dozsa has been quite popular (although we now know the man from the meme was actually Cecil George Edwards). But regardless, it got me thinking—what are the best dishes in Hungarian cuisine?
In this list, I’ll be looking at 5 recipes and dishes from Hungary.
1. Goulash (gulyás)
Let’s get goulash out of the way. In the realms of Hungarian cuisine, this dish is the one everyone thinks of. The name originates from gulyás, a word for “herdsmen”. It still means that but it also takes the meaning of the actual stew. There’s also gulyásleves which is a thinner soup than goulash.
Most modern recipes include tomatoes but they were nowhere to be seen in the original recipes. Meats in goulash recipes include lamb, pork, beef, and veal and a wide variety of vegetables such as onions, garlic, carrots and peppers. To quote my friend, Tom: “Goulash in a bread basket is also beautiful.”
Fun fact: Jonathan Harker ate chicken paprikash while he travelled to Dracula’s castle in Bram Stoker’s novel Dracula. (And in case you didn’t know, Transylvania was part of the Hungarian Empire until the 20th century.)
It’s another meat stew. Pörkölt is similar to goulash in that it contains meat (boneless), paprika, and vegetables. But the main difference between pörkölt and goulash is the latter has more gravy and the meats can contain bones.
Let me preface this by saying: I hate cherries. So the idea of a cold sour cherry soup is hell for me. But not for the Hungarian population so my opinion is invalid here.
Meggyleves is made with sour cherries (which come in 2 variants: Morello cherries and Amarelle cherries). It’s traditionally served as a dinner course, either as a starter, main soup or a dessert and it works best served during the summer.
Random fact: Turkey produced 187,941 tonnes of sour cherries in 2012, compared to Hungary’s 53,425 tonnes.
5. Spätzle (nokedli)
Spätzle, or nokedli, is a type of pasta made with fresh eggs, bread flour, and salt. The geographic origin of spätzle is unknown, leading to many nations claiming it as theirs.
The pasta is best known as a German delicacy but Hungarians love it and serve it with soup or you could have it with cherries in kirschspätzle.
You should also try:
Palacsinta (a thin crêpe-like variety of pancake)
Halászlé (a hot, spicy paprika-based fish soup)
Főzelék (a thick Hungarian vegetable stew or soup)
Dobosh (a Hungarian sponge cake)
Lángos (a deep fried flatbread although my friend Tom recommends to have it at a restaurant rather than a takeaway)
Hungarian cookbooks to buy
Enjoyed all the food? Want to nose dive into the world of Hungarian cuisine? Check out the list of books below and experience Hungary without leaving the comfort of your sofa. Well, you’ll have to make the short journey from there to the kitchen but someone’s got to do it.
It was a sad day when they nerfed Mountain Dew in the UK because of the sugar tax. When my cousin introduced it to me in 2003, I’d never tasted anything so sugary, watery, or green in my life. But thanks to Tastemade and James Lamprey, there’s a new way to add the sugar back in the form of a Mountain Dew cheesecake.
Tastemade’s version comes in a rectangle and uses a “Mountain Dew Glaze” containing 1 cup of Mountain Dew and a tablespoon of powdered gelatine but James Lamprey’s version involves no baking and uses a Mountain Dew syrup (1 cup of Mountain Dew with a helluva lot of sugar and corn syrup).
Miltank remains my most hated Pokémon. Fans of the game will know exactly why and which Miltank I mean—Whitney’s Miltank. But the one thing it has going for it is MooMoo Milk.
In-game, MooMoo Milk restores a Pokémon by 100 HP but IRL, it’s not officially a thing so there are a plethora of recipes for it. I settled for this recipe and bottle tutorial (because MooMoo Milk is a brand in the Pokémon world).
MooMoo Milk recipe
1 cup of milk
1/2 tablespoon of agave (1 tablespoon if you want it sweeter) or 1 tablespoon of sugar
1 teaspoon of vanilla extract
Mix together serve
If you don’t want to make the bottle, you can skip to 9:08 for the milk recipe. It might not help you defeat Whitney’s Miltank but it’ll be damn tasty. Now I’m wondering how MooMoo Cheese would taste so I can add it to the growing Cultrface cheese collection.
Emojoie Cuisine uploaded a video of its Taiwanese Castella recipe and my mouth is watering as I write this. I love sponge cakes but this looks especially decadent.
The cake was introduced by Portuguese travellers as “a bread from Castile” which the Japanese later turned into Castella. Nagasaki is now regarded as the birthplace of Castella and the cake was introduced to Taiwan when Japan ruled it. Bakeries refined the recipe and in 1975, Castella varieties included local foods including Taiwanese Longan honey and Japanese cheese.
Stream the video below and turn on subtitles for the recipe (available in Swedish, Russian, European Portuguese, Bangla, Korean, Persian, German, Turkish, Italian, Greek, and Arabic).
My mum used to make banana cakes every now and again and it was delicious. Banana bread is equally as wonderful a creation. So is cheesecake. But what if you put them all together to create a banana bread bottom cheesecake?
That’s what Tasty did. BuzzFeed’s culinary video series are always making unique dishes and this is a great addition to their repertoire. Their recipe only needs four bananas (and all the other stuff of course).
Bad news it also uses gelatin for the cream cheese which is obviously a no-go for vegetarians and vegans (and to be honest, the whole thing is off-limits to vegans) so you might need an alternative solution for that.
Otherwise, this is a fine-looking banana bread cheesecake and I hope to make this one day.