Skip to main content

The Start

I am pretty sure I have made a blog exactly one year ago. But never started it. Until now.

It is a fresh start.

So... I am going to post my recipes, recipes I find extremely lovely, recipes I see some potentials in them but need some alterations and my stories behind every piece of recipe. Because one recipe is not only about directions how to make food. One recipe can bring joy, lots of fun, misery, sometimes even tears but most of all, it brings love. The love for food, the love for creating something new and different and the love that the people give us in order to show their gratitude. Because frankly, it is among the best things when we see the appreciation and the shine in their eyes when they dig in and taste the first bites...and then comes the familiar mmmmmmms... =)

Although for me not only the taste is important. Wherever I can use healthier ingredients, I do. Even if I'm making heavenly good brownies, like I did today. Not that it is less fattening..but it is certainly healthier when I use whole wheat flour instead of all-purpose. Or...I use 60-70% chocolate instead of milk chocolate. It will make it more intense and rich-flavoured. Everyone who has had some of it...well they just say it is the road to heaven =)

I will share the recipe =) bad thing I didn't take any pictures of it and there is not much left anymore...

Today I also made croque monsieur. It is basically a grilled cheese sandwich but not so usual. I saw this one in the movie It's complicated with Meryl Streep. Well, hers in the movie was waaay tastier looking than mine, but its was my very first try and my family liked it, all the same. I am going to play with the original recipe until I get what I love and then I will post it on here, too!

For now, I think I finish this entry...

Comments

Popular posts from this blog

Brown Butter Walnut Cake with Chocolate-Mocha Ganache

This post is yet again an example of how I procrastinate when it comes to studying or making a presentation. Whichever. This is going to be a lovely tale about a "magnifique" cake.  I got my inspiration to make that brown butter walnut sensation from  Procrastobaker . It is seriously one of the best things I've ever baked. I do not think the photos do justice when I tried to catch how breath-taking the cake is once a bite lands in your mouth... It is crispy on the outside and so juicy in the inside and the chocolate-mocha ganache goes just perfectly well with it. I changed the original recipe a bit, as I worked with walnuts and I added a layer of chocolate cream inside the cake, as well. Also, it is important to add that it is best one day after it was made. While it chilled in the fridge. Oh my... It was such a hit! Definitely going to make it again...and again... :) But I won't keep you on your toes and fill you in with this lovely recipe! Brown Butter W

Sajtos Pogácsa - Hungarian Cheese Puffs

Happy news! I have created a new, upgraded website where you can see all my old and new recipes. To see the recipe of the the Hungarian Cheese Puffs, you can simply click on the below link. https://theeccentriccook.com/sajtos-pogacsa-hungarian-cheese-puffs/

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that