These rye rolls have a delicious rye flavor that is off-set with just enough white flour to make them soft and fluffy. You can top them with more caraway or other seeds for an extra crunch as well. I love them with soups and stews or even as a great breakfast roll that you break in half and add some butter and jam or cold cuts and cheese. They take a fairly short amount of time to come together and they freeze really well both before and after baking.
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Here’s my menu for the week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order. Recipes are linked at the bottom and you can see my latest food creation at @mabmadefood. As usual, this menu only has lunches and dinners because we always eat the same breakfast.
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Pide is often called a “turkish pizza” but I actually think of it more as a thin khachapuri. It comes together really easily and you can freeze or prepare the dough well ahead of time and fill it with whatever you like as well. This variety has cheese, spinach, and an egg which feels very simply and classic. The only thing to remember is not to overload the filling or it will make the dough soggy. When these are made on the street the vendor pulls the ends of the dough to make them thinner and longer so they crisp even more but my oven isn’t that wide so I made a stouter home version.
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Here’s my menu for the week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order. Recipes are linked at the bottom and you can see my latest food creation at @mabmadefood. As usual, this menu only has lunches and dinners because we always eat the same breakfast.
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This is a surprisingly simple one pot chicken dish that comes out creamy and super satisfying. Packed with whatever vegetables you have on hand cut into large chunks and then cooked until they just start to fall apart in the sauce. This can be served with anything from the traditional nokedli [the Hungarian version of spätzle] to rice, bread, or even with just a salad or other greens to complete the meal.
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Here’s my menu for the week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order. Recipes are linked at the bottom and you can see my latest food creation at @mabmadefood. As usual, this menu only has lunches and dinners because we always eat the same breakfast.
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These dumplings are traditionally filled with just spiced meat but of course you can fill them with anything your heart desires. The dough is made from water, flour, and egg which you probably have in your kitchen right now. If you simply seal them in half moons without any fancy folding these can be made relatively quickly but they can also be made ahead of time in bulk and frozen. They can be eaten plain or in broth or even fried after boiling so they’re very versatile!
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Here’s my menu for the week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order. Recipes are linked at the bottom and you can see my latest food creation at @mabmadefood. As usual, this menu only has lunches and dinners because we always eat the same breakfast.
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A staple of most of the Asian world, congee is basically just rice boiled down until its texture becomes soft and pudding-like. Congee can be sweet or savory, served with almost anything and at almost any meal time. It’s often eaten for breakfast or when sick or during hard times but it can also be quite celebratory and topped with everything from vegetable and bread sticks to whole fish, this version is a pretty simple chicken base that I topped with marinated mushrooms and jammy boiled eggs.
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Here’s my menu for the week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order. Recipes are linked at the bottom and you can see my latest food creation at @mabmadefood. As usual, this menu only has lunches and dinners because we always eat the same breakfast.
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