Here’s an easy, quick, midweek work meal. Ham is one of the most scrumptious, joyous, flavour-filled foods in the world. Make sure you find a passionate butcher and invest in quality free-range or organic nitrate-free ham, which will be browner and not so pink. The taste of this is second to none, and you only need small amounts to bring an immense salty ham flavour to your meals.
Whilst a lot of meat dishes appear in the Hungarian diet, there’s always a way to make them plant-based and this variation on the Hungarian Paprikash does just that. Swap out chicken for nourishing root vegetables such as parsnip and potato and add radish for a bit of extra punch.
Say “chow” to this creamy chowder full of delicious flavours and fibre-rich vegies. It’s a spin on the classic Hungarian Fisherman’s Soup, which traditionally uses carp or catfish and is spiced with generous amounts of paprika. It’s the perfect one-pot wonder for mid-week meals.
Experiment in the kitchen this week and try your hand at some Hungarian crêpes, known as palacsinta. Coconut yoghurt, berries and toasted almonds have been added and this recipe is gluten-free with an almond, arrowroot and buckwheat flour.
Try making your own Hungarian food at home with one of their most favourite sides: the cucumber salad. The nutrition has been maximised with the integration of zucchini and the traditional cream is subsidised for a plant-based variation on this beautiful crisp, crunchy and refreshing salad.
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