Lángos
Ingredients:
400g bread or plain flour
30g yeast
2 cooked potatoes
1 tablespoon vegetable oil
20g salt
lukewarm milk
vegetable oil or lard to deep fry
Mix the yeast with 100ml lukewarm milk and a pinch of sugar.
Make a well in the middle of the flour and pour your leaven in, then add the cooked mashed potatoes,
a tablespoon of oil and the salty, lukewarm milk. Prepare a soft dough and beat.
Sprinkle the top with flour and cover with a cloth. Leave to prove for 1 hour.
When the dough has risen to double the size, heat the oil (or lard) in a frying pan.
Tear the dough into small portions and roll each out to size of your palm and put into the hot oil.
First fry covered, then, having turned your scone, remove the lid and fry until nice and crispy.
There are a variety of scones (with dill, cheese curd, ham, cabbage, etc.), but you can also serve them as a topping on vegetable dishes.
Catfish paprika
Ingredients:
800g catfish fillet
2 onions
2 green peppers
2 tomato
400ml créme fraiche
20g butter
1tablespoon plain flour
100ml vegetable oil
salt
ground paprika
Season the fish fillets with salt and fry them in hot oil, then remove to a pan.
Brown the finely chopped onions in the same oil, sprinkle with ground paprika and add the chopped green peppers and tomato.
Add the fish filets and cover, then simmer for 10 minutes.
Reduce with crème fraiche mixed with flour and add the butter inn tiny bits.
Decorate with crème fraiche upon serving. Serve with cheese curd pasta or boiled potatoes.
Clinky Doughnuts
Ingredients:
250 g plain flour
4 egg yolks
50 g sugar
50 g butter
10 g yeast
100 ml créme fraiche
1 tablespoon rum
a pinch of salt
To sprinkle: 100 g vanilla sugar
and 200 g apricot jam
Dissolve the yeast in a tablespoon of lukewarm milk, the mix the flour with the butter and the remaining ingredients until obtain a nice firm mixture. Set aside the rest for 30 minutes, then roll out to 3 mm thick and cut out 10 cm squares using a knife. Cut two slots inside the squares and pull the corners through these slots. Deep fry both sides in hot oil, with a lid on the pan, until nice and crispy. Remove the doughnuts to a lined baking try, so that the greaseproof paper absorbs most of the oil. Sprinkle with vanilla sugar while warm, then pile the nicely on a platter. Serve hot, with apricot jam thinned with some rum.
