I love pancakes. I especially love the variety known as crepes – and crepes are even better when cooked Hungarian style as palacsinta.
Palatschinke (Photo credit: Mario Spann)
3 large eggs
1 cup milk
1 1/4 cups all-purpose flour
pinch of salt
1 cup carbonated water
Melted butter for cooking crepes
1 tablespoon sugar for sweeter dessert palacsinta (crepes)
1) Beat eggs into milk until blended (also add sugar/salt at this point). Pour the egg/milk mixture into the flour until fully blended into a smooth batter. The batter should rest for at least an hour.
2) When it is time to cook the crepes place a crepe pan to heat (or an 8-inch frying pan). While the pan is heating add the carbonated water to the batter and gently stir until just blended.
3) Add a bit of butter to heat in the hot pan and swirl to cover the bottom.
4) Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the cooked palacsinta to a serving plate in a warm oven until ready to serve.
Continue until the batter is all cooked. Remember to add butter before cooking each palacsinta.
For savory palacsinta fill with cooked asparagus, ham and Havarti cheese…or some other dinner filling
For dessert palacsinta try plum jam OR cinnamon&sugar OR Nutella with strawberries….
I had forgotten about this recipe! I used to make these back in my student days when I knew I should bring a treat to visit. The beauty of these cookies is the work is in preparation – the cooking you get to walk away from! Of course there have been a few times when I forgot the cookies the next morning. The people sharing my house took care of them for me…
2 egg whites
OPTIONAL: 1/2 teaspoon cream of tartar (Cream of tartar helps “stabilize” the egg whites when beaten so they keep their froth. It is not required.)
2/3 cup white sugar
1/2 teaspoon vanilla
2/3 cup small semi-sweet chocolate chips
1 cup finely chopped pecans
1) Preheat oven to 350 degrees F
2) Using a mixer beat the eggs whites. If you are using cream of tartar add when eggs are frothy and bubbly. Beat eggs until just softly forming peaks.
3) Slowly add the sugar. When all the sugar has been added beat on high for 5 more minutes to create stiff shiny peaks of meringue!
4) Using a spatula fold in the vanilla, chocolate chips and pecans until evenly mixed
5) On a non-stick cookie sheet (use parchment paper on cookie sheet of you have it) drop by the teaspoon full evenly on sheet. You can use tablespoon for bigger cookies but they may not set inside.
6) TURN OFF OVEN
7) Leave cookies in oven overnight (or at least 8 hours)
Makes about 3 dozen cookies (depends on how big you make each cookie!)
No Cream of Tartar and the egg whites won’t peak for you?
Rule one is never add salt to egg whites. If you did then just start over!
Since Cream of Tartar is essentially an acid – you can use 1/2 teaspoon of lemon juice for each egg. It will give the eggs a bit of a lemony flavour so your meringue will be fluffy with a hint of lemon!
Be prepared to have fun! This is an incredible summer recipe to keep every child pre-occupied for a good 30-minutes or so AND they get a nice creamy cold reward for their efforts! Can you say win-win-win?
Ice Cream Ingredients
1 tablespoon sugar
1/4 tablespoon vanilla extract
1 to 2 tablespoons soft fruit
1/2 cup of whole milk
(if you don’t have whole milk use 1/4 skim milk and 1/4 table-cream)
1 small zip freezer bag (about 1 pint/.5 litre – roughly 5 inch by 7 inch)
1 large zip freezer bag (about 1 gallon/4 litres – roughly 10 inches by 10 inches)
1/2 cup rock salt
ice cubes (enough to fill large bag half-way)
1) Make sure your hands and are clean! (And make sure any children helping also wash their hands!)
2) Open the smaller bag and add the sugar, vanilla and fruit ingredients to the bag. Seal the bag and mix the ingredients together by squeezing and squishing the bag with your fingers.
3) Open the smaller bag and now add the milk. Squeeze out as much extra air as you can and seal the bag tight! Mix ingredients by squeezing and squishing the bag with your fingers.
4) Open the larger bag and add the ice so large bag is half-filled – and then add the rock salt. Hold the top together and give a light shake.
5) Place the sealed “ice cream” bag in the larger bag with the ice-salt mixture.
6) Shake the “bag in a bag” combo for 10 minutes or until the liquid has changed to ice cream.
Try a variety of different fruits. Ripe bananas, strawberries, blueberries, raspberries, peaches and cherries all work well! Be warned: if the bags are not properly sealed you will have a mess. Doing this outside can reduce the scale of the disaster! It takes a lot of shaking to get the chilling effect going and the ice-cream to set. Be prepared to take turns to get this done. Remember the ice-slat mix will get very cold. Wearing your winter mitts can be a good solution – and is a bit of a laugh for the kids!
This is a cold recipe – no cooking! So make sure all your ingredients are clean and kept clean!
Before opening the small bag rinse the bag under cold water to remove any salt clinging to the bag.
As a university student I collected many simple, fast, and cheap versions of recipes. For most students the number one solution to hunger is pasta! Pasta is cheap, filling and easy. It is also a good basic source of protein and carbohydrates. All pasta of course requires a sauce – and a creamy Alfredo can never be a bad thing!
1/2 cup butter (softened)
1/4 cup whipping cream (at room temperature)
1/2 cup grated Parmesan cheese
Cream butter (or margarine). Slowly beat in the cream to the butter a little at a time until well blended. If you add the cream all at once you will get a lumpy unappealing mess!
Now beat in the Parmesan cheese blending fully into the sauce. Leave at room temperature.
Cook up some pasta such as Fettucine (or egg-noodle nests!). When the pasta is done drain fully. Return to the pot (or to a proper serving dish!) and add the creamed mixture to the hot pasta. Toss until pasta is well coated. Season with salt and fresh ground pepper. Serve immediately!
To get your vegetables serve a green salad with the pasta!
When to Plant
In early spring as soon as ground is workable. Chives are perennials so once planted will normally come back on their own in the spring.
How to Grow
Chives grow best in full sun or semi-shade. A reasonably fertile soil is required. Chives do fairly well indoors in pots or planters in bright windows. Plant seeds 1/4 inch (6 mm) apart and 1/4 inch (6 mm) deep. Thin when seedlings are 3 inches (8 cm) high to be about 12 inches (30 cm) apart. Chives will spread into clumps if allowed to grow over the years. Chives transplant well.
Chives are perennials and can be harvested as soon as stems appear.
Home and Garden Tips
If you allow chives to go to flower (large purple flowers) the plant will seed itself quite happily! To prevent over-spreading pick off the flowers before they go to seed. The flowers can be eaten in same way as the green stems – and have a similar flavour. You can also rinse the chive flowers in a cool water bath (to remove bugs and dirt!) then shake dry and stuff into a jar. Heat white vinegar until bathwater warm (but not hot – we don’t want to scald the flowers) and pour the vinegar over the flowers. Place plastic wrap over the jar mouth before sealing with the lid. Now place the jar in cool dark spot for 2 weeks or so and forget about it! When you remember the jar strain the vinegar into a clean glass jar. The vinegar should have a lovely light chive flavour, and a delicate purplish tinge. Use in place of ordinary vinegar when making salads.