Babička’s Svíčková (Beef with Vegetable Cream Sauce)

Date Published: March 29th, 2021 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 4 | Prep time: 20 mins | Cook time: 3 hours

*Updated Dec 2024: Updated with new and improved photos and a link to the shortcut Instant Pot version of this recipe.

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This is Toby’s babička’s (grandmother’s) version of a svíčkova. It’s Toby’s all time favourite Czech dish that he learned from his babička when we first started cooking together so he could show me what authentic Czech cuisine is. There are many different ways to make this dish but this is the version Toby has grown up knowing and will forever be his favourite version. He has made this for me a handful of times over the years and its so damn delicious every time that we just had to add it to this website collection of recipes.

Toby always requests svickova every time we visit ❤️ – you have no idea how hard it is to a get a photo of babi smiling 😅

Svíčkova is one of Czech’s most popular dishes – I can see why! In its simplest terms, svíčkova is a steak dish served with knedlíky (Czech bread dumplings) and smothered in the most addicting creamy vegetable sauce made of parsnip, celeriac, carrots and onion. There’s a slight lemon-y tang to the sauce that balances out the heaviness of the cream. The knedlíky is my favourite part of this dish because the fluffy bread just soaks up all the delicious sauce. The sauce is meant to be on the runny side, rather than a thick gravy – I’m always super tempted to just drink the sauce as a soup every time. The sauce is the star of the show.

An old photo of when I first made this dish and had no idea how to plate it properly 😅

Although this dish is pretty straight forward, there are a few steps to it and it takes time for the flavours to slowly simmer out – allow about 3.5 hours total.

Updated Dec 10th, 2024: If you have an Instant Pot pressure cooker, I’ve just recently published a short cut version of this recipe, cutting down the cook time from 2.5 hours to 1 hour in total. Check it out here.

Instant Pot Svíčková – a Shortcut to Babička’s Classic Beef with Vegetable Cream Sauce

This recipe is a shortcut version from the OG svíčková recipe that cuts down the cooking time from 3.5 hours cook time to 1 hour. You’ll need an Instant Pot or other pressure cooker for this recipe.

by Abby December 23, 2024December 24, 2024

Here are two recipes for knedliky – one is a flour/bread base (houskové knedlíky) and the other is a denser potato base (bramborové knedlíky). Svíčkova is usually served with the flour based dumplings.

Czech Bread Dumplings – Houskové Knedlíky

Czech Potato Dumplings – Bramborové Knedlíky

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 Tbsps (50g) + 1 Tbsp (25g) + 25g lard
2 medium onions (~3 cups), diced
1 whole celeriac (~3 cups), peeled and grated
- Celeriac can come in a wide variety of sizes. The one we got was roughly bigger than a baseball: 370g before peeling and 300g after peeling which came up to about 3 cups once grated.
2 medium sized parsnips (~3 cups), peeled and grated
3 large carrots (~3 cups), peeled and grated
4 cups (1 litre) beef stock
10 whole black peppercorns
10 whole dried allspice berries (or 1/2 tsp ground allspice)
4 dried bay leaves
1 tsp salt
1 tsp ground black pepper
600-700g good quality steak (ie scotch fillet, eye fillet, rump steak – the less tendon, the better)
200ml thickened/heavy cream
2 Tbsps lemon juice (or more to taste)
Serve with knedlíky (Czech bread dumplings) and wedges of lemon

Directions:

A quick note about preparing the vegetables:

The exact amount and size of vegetables aren’t important, as long as you roughly have equal amounts of the celeriac, parsnip, and carrots.
Celeriac is a root vegetable and comes in a variety of sizes and is essentially a starchy celery. It’s got a green and white rough and wrinkly exterior that you want to remove by trimming it off with a knife until you get to the softer inside and the entire celeriac is white.

After you’ve peeled the vegetables, you can either dice them into small cubes, or the quickest way is to grate them in a food processor.

(If you haven’t already, you can make the knedlíky dough first and while it proofs for an hour you can start making the svíčková.)

In a large pot on MED-HIGH heat, melt 50g of lard and add in the diced onions. Sauté the onions until lightly browned and translucent.

Turn the heat down to MEDIUM and add in the grated celeriac, parsnip and carrots. Add in another 25g of lard into the vegetables and mix it around (the extra lard prevents them from burning). Sauté until the vegetables begin to soften.

Preheat the oven to 200˚C (392˚F).

Once the vegetables begin to soften, add in the beef stock, black peppercorns, allspice berries, bay leaves, salt and pepper. Make sure you COUNT the number of peppercorns and allspice berries you add in because you’ll have to take them out later. Bring the heat up to HIGH until it boils, then turn the heat down to LOW and let it simmer for 2.5 hours with the lid on.

While the veg is simmering: In a pan or skillet on HIGH heat, melt another 25g of lard and sear the beef on all sides. Put the seared beef in the preheated oven for 20 minutes then remove it and add it to the pot of vegetables along with any juices and continue to let it simmer for the rest of the 2.5 hours with the lid on.

(You can take this time to cook the knedlíky if you haven’t already.)

Once the veg and meat have simmered for 2.5 hours, remove the meat, peppercorns, allspice berries and bay leaves. Set aside the meat and discard the spices. Use a stick blender and blend the veg/stock mixture until smooth. Strain the mixture into a bowl and discard any fibrous material.

Place the strained mixture back into the pot, add the thickened cream and lemon juice and mix. Salt and pepper to taste. Then add the beef back into the pot and heat until warmed. Remove the beef and slice.

Serve by placing a couple slices of beef with a few slices of knedlíky (Czech bread dumplings) on a plate and a generous portion of the sauce overtop. Enjoy!

Summarized Recipe:

Babíčka’s Svíčková (Beef with Vegetable Cream Sauce)

Date Published: March 29th, 2021 | Last Updated: Oct 16th, 2023
Author: Abby |Category: mains
Serves: 4 | Prep time: 20 mins | Cook time: 3 hours

Ingredients:

2 Tbsps (50g) + 1 Tbsp (25g) + 25g lard
2 medium onions (~3 cups), diced
1 whole celeriac (~3 cups), peeled and grated
- Celeriac can come in a wide variety of sizes. The one we got was roughly bigger than a baseball: 370g before peeling and 300g after peeling which came up to about 3 cups once grated.
2 medium sized parsnips (~3 cups), peeled and grated
3 large carrots (~3 cups), peeled and grated
4 cups (1 litre) beef stock
10 whole black peppercorns
10 whole dried allspice berries (or 1/2 tsp ground allspice)
4 dried bay leaves
1 tsp salt
1 tsp fresh ground pepper
500-600g good quality steak (ie scotch fillet, eye fillet, rump steak – the less tendon, the better)
200ml thickened/heavy cream
2 Tbsps lemon juice (or more to taste)
Serve with knedlíky (Czech bread dumplings) and wedges of lemon

Directions:

(If you haven’t already, you can make the knedlíky dough first and while it proofs for an hour you can start making the svíčková.)
In a large pot on MED-HIGH heat, melt 50g of lard (~3 Tbsps) and add in the diced onions. Sauté the onions until lightly browned and translucent.
Turn the heat down to MEDIUM and add in the grated celeriac, parsnip and carrots. Add in another 25g of lard into the vegetables and mix it around (the extra lard prevents them from burning). Sauté until the vegetables begin to soften.
Preheat the oven to 200˚C (392˚F).
Once the vegetables begin to soften, add in the beef stock, black peppercorns, allspice berries, bay leaves, salt and pepper. Make sure you COUNT the number of peppercorns and allspice berries you add in because you’ll have to take them out later. Bring the heat up to HIGH until it boils, then turn the heat down to LOW and let it simmer for 2.5 hours with the lid on.
While the veg is simmering, in a pan or skillet on HIGH heat, melt another 25g of lard and sear the beef on all sides. Put the seared beef in the preheated oven for 20 minutes then remove it and add it to the pot of vegetables along with any juices and continue to let it simmer for the rest of the 2.5 hours with the lid on.
(You can take this time to cook the knedlíky if you haven’t already.)
Once the veg and meat have simmered for 2.5 hours, remove the meat, peppercorns, allspice berries and bay leaves. Set aside the meat and discard the spices. Use a stick blender and blend the veg/stock mixture until smooth. Strain the mixture into a bowl and discard any fibrous material.
Place the strained mixture back into the pot, add the thickened cream and lemon juice and mix. Salt and pepper to taste. Then add the beef back into the pot and heat until warmed. Remove the beef and slice.
Serve by placing a couple slices of beef with a few slices of knedlíky (Czech bread dumplings) on a plate and a generous portion of the sauce overtop. Enjoy!

March 29, 2021December 23, 2024

Abby4 Comments

Czech Bread Dumplings – Houskové Knedlíky

Date Published: March 28th, 2021 | Last Updated: Feb 11th, 2025
Author: Abby |Category: basics, easy, breads, sides
Serves: 4 small loaves (6-8 serves)| Prep time: 1.5 hours | Cook time: 20 mins (per loaf)

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What are Czech Dumplings or Knedlíky?

Knedlíky or dumplings are a staple side dish in Czech food. I see it as THE carb in a Czech meal. Similar to noodles in Asian food or pasta in Italian food, if there’s something rich, saucy, or soupy, you bet it’ll be served with a knedlíky in Czech cuisine.

There are a few different kinds of dumplings, but the two most common ones I’ve seen in Czech are the fluffy bread dumplings (houskové knedlíky) and the denser potato dumplings (bramborové knedlíky). The lighter bread dumplings are made with a yeast dough so it’s fluffy but still with a bit of structure and chew and best served with a saucy dish such as svičkova to soak up all the flavours whereas the potato dumplings are much more dense and is more like eating a side dish of potatoes that can balance the richness of a dish such as rajská or sauerkraut. Of the two, the bread dumplings are more commonly seen and you can very easily buy them at the supermarket instead of making them fresh. This recipe is for the bread dumplings. If you want to make the potato dumplings, you can find the recipe here.

Bread Dumpling / Houskové Knedlíky – lighter, fluffier

Not the type of dumplings I was expecting

As an Asian person, the term “dumpling” has always been known to me as pockets of meat wrapped in a thin dough so it confused me greatly when I learned the European definition of a “dumpling”. European dumplings can vary greatly in ingredients and textures and can be vastly different between different regions and countries. I was actually low-key disappointed when Toby first told me he was going to make Czech dumplings and it ended up being a bread dough 😂. Nevertheless, these dumplings came out super fluffy and was fantastic at absorbing all the delicious sauce on the plate.

Do I need to use a special type of flour?

These dumplings are traditionally made with ‘sharp flour’ or ‘continental flour’ which is a coarser flour made from hard wheat that is common in Europe, but actually super difficult to find in regular grocery stores. As a result, this recipe uses a 3:1 ratio mix of all-purpose flour and farina/cream of wheat to achieve the same texture.

If you can’t find farina or cream of wheat, just use more all-purpose flour instead. The texture will be much softer and fluffier but still does its job at soaking up sauces in a dish.

Made with all-purpose flour & farina – more structure and chew

How do I freeze leftover knedlíky?

Every recipe for knedlíky I’ve seen always makes WAY more than what you need. My guess is that since you’re going through all the effort of making them, you might as well make a bigger batch and freeze them to have on hand. This recipe is no different. If you follow the instructions, you’ll have enough knedlíky for 8 – 10 people. I had thought about halving the recipe when I was writing it, but then remembered how well they keep in the freezer and how easy it is to have dumplings in a pinch when you’re short on time or too lazy to put in the effort, so I left the proportions alone.

I find it best to freeze leftover dumplings in slices rather than a log so it defrosts quickly. You can either freeze them in single portions or altogether in a bag, but make sure you separate the slices a little so it’ll be easier to separate when you only want to defrost a few slices. I freeze them in a ziploc bag or you can wrap it up in cling wrap individually.

To defrost and reheat: The best way to get the best texture is to steam them, especially if you are reheating from frozen. However, I’m lazy and I take out my desired portion and leave it in the fridge the night before then microwave them with a sprinkle of water before serving.

Although these dumplings are pretty easy to make, allow enough time to cook them all. If you don’t have a big pot, you may have to cook them one or two at a time (which is what I always end up doing) and it takes 20-30 mins each time (allow 1.5 hours to cook all 4). If you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time! I don’t know why it took me so long to think of this.

Happy cooking!

Ingredients you’ll need:

1.5 cups (325ml) milk
1 Tbsp granulated sugar
1 Tbsp (1 packet) instant active dry yeast
1 large egg
3.25 cups (425g) all-purpose flour
1.5 cups (210g) cream of wheat/farina
1 tsp salt

Directions:

Microwave the 1.5 cups milk until warm to the touch. Mix in the 1 Tbsp sugar and 1 Tbsp yeast and set aside for ~10 mins until frothy. Once the milk/yeast mixture is frothy, beat in one egg to the mixture.

Tip: Test the temperature of the milk by dipping your finger into the milk. If it’s too hot, let it cool down or else you’ll end up cooking the yeast. If it’s too cold, then the yeast won’t activate.
If your mixture doesn’t froth, then you’ll likely need fresh yeast.

In a large stand mixer bowl, add in the 3.25 cups/425g flour, 1.5 cups/210g farina and 1 tsp salt and mix it around. Turn on the stand mixer on medium speed and gradually pour in the milk/yeast/egg mixture to the flour mixture. Let it knead until you get a smooth elastic dough. If your dough is too sticky, add a little more flour. (You can also knead this dough by hand.)

(See tip on how to proof dough in the oven)

Cover the dough with a damp tea towel and set aside in a warm place to proof until doubled in size (~1 hr).

Don’t have a reliable warm place? See my method on how to proof your dough in the oven here.

Divide into 4 and roll into a long log (bottom of picture)

Once your dough has doubled in size, remove it from the bowl, knead it a couple of times on a lightly floured surface to release any excess air bubbles and divide it into 4 even portions (you can use a kitchen scale for this or just eyeball it). Shape them into skinny logs that are no longer than the diameter of your pot. Set them aside covered with a tea towel and let it rest for another 15 mins.

In a large pot, boil half a pot of water with 1 Tbsp of salt and drop in 1 to 2 dough logs at a time (do not crowd them. If you don’t have a large pot, you may have to cook one at a time). Boil for 10 mins, flip the dough and boil for another 10 mins (20 mins total). Remove the dough log from the water and use a toothpick or chopstick to poke lots of holes into the cooked dumpling to let the steam out. Repeat for the rest of the dough.

Let the cooked dough cool then slice. Ready to eat!

Tip: If you’re not using it right away, they freeze really well covered with some cling wrap. Steaming would be best when ready to use or microwave.

Summarized Recipe:

Czech Bread Dumplings – Houskové Knedlíky

Ingredients:

1.5 cups (325ml) milk
1 Tbsp granulated sugar
1 Tbsp (1 packet) instant active dry yeast
1 large egg
3.25 cups (425g) all-purpose flour
1.5 cups (210g) cream of wheat/farina
1 tsp salt

Directions:

Microwave the 1.5 cups milk until warm to the touch. Mix in the 1 Tbsp sugar and 1 Tbsp yeast and set aside for ~10 mins until frothy. Once the milk/yeast mixture is frothy, beat in one egg to the mixture.
- Tip: Test the temperature of the milk by dipping your finger into the milk. If it’s too hot, let it cool down or else you’ll end up cooking the yeast. If it’s too cold, then the yeast won’t activate.
- If your mixture doesn’t froth, then you’ll likely need fresh yeast.
In a large stand mixer bowl, add in the 3.25 cups/425g flour, 1.5 cups/210g farina and 1 tsp salt and mix it around. Turn on the stand mixer on medium speed and gradually pour in the milk/yeast/egg mixture to the flour. Let it knead until you get a smooth elastic dough. If your dough is too sticky, add a little more flour. (You can also knead this dough by hand.)
Cover the dough with a damp tea towel and set aside in a warm place to proof until doubled in size (~1 hr).
- Don’t have a reliable warm place? See my method on how to proof your dough in the oven here.
Once your dough has doubled in size, remove it from the bowl, knead it a couple of times on a lightly floured surface to release any excess air bubbles and divide it into 4 even portions (you can use a kitchen scale for this or just eyeball it). Shape them into skinny logs that are no longer than the diameter of your pot. Set them aside covered with a tea towel and let it rest for another 15 mins.
In a large pot, boil half a pot of water with 1 Tbsp of salt and drop in 1 to 2 dough logs at a time (do not crowd them. If you don’t have a large pot, you may have to cook one at a time). Boil for 10 mins, flip the dough and boil for another 10 mins (20 mins total). Remove the dough log from the water and use a toothpick or chopstick to poke lots of holes into the cooked dumpling to let the steam out. Repeat for the rest of the dough.
Let the cooked dough cool then slice. Ready to eat!

Tip: If you’re not using it right away, they freeze really well covered with some cling wrap. Steaming would be best when ready to use or microwave.

March 28, 2021February 11, 2025

Abby6 Comments

Hungarian Mushroom Soup

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: soups, sides, mains
Serves: 1 big pot (6-8) | Prep time: 15 mins | Cook time: 45 mins

Toby and I have been relief veterinarians travelling around Australia for the past 6 months. We’ve spent the last two months in Grafton, NSW and we have quite enjoyed our time here with the great team we’ve been working with. Sadly it’s time for us to move on in a couple of weeks and once again we have to start the process of using up all the things in the fridge. I’ve had a few recipes lined up for the week to destock the fridge, most of them repeats of old dishes, but today I decided to make something new. I’ve had this ‘Hungarian Mushroom Soup’ recipe saved from Allrecipes.com for over a year and for whatever reason never got around to making it until today. It was the perfect recipe to get rid of leftover parsley and celery – which I always end up buying too much of because every recipe only ever needs a little bit (and I refuse to buy half bunches of celery for $3 when I can get a whole bunch for $3.50 even if I don’t need it – it’s the principle!) I’ve never been to Hungary (it’s on the bucket list) nor have I had authentic Hungarian soup so I have no idea how close this recipe is to the real thing but Toby confirms that the ingredients and the flavours of this soup is very Eastern European, so how far off could I be? 😜

I LOVE mushrooms and any kind of creamy rich soup so you can see why I was especially excited to try out this dish. This isn’t any ordinary creamy mushroom soup – in fact, there isn’t any heavy cream at all. The creaminess comes from a flour/milk mixture that thickens the soup and the addition of sour cream makes it even richer. Paprika adds a smokiness to the soup that pairs well with the fragrance of dill which are the two dominant flavours of the dish along with the tang of the sour cream. If you want to make this soup low calorie, you can substitute the butter with olive oil and skip the sour cream altogether and serve it on the side as a dollop. This soup can be served on its own as an appetizer or a side dish, or you can bulk it up with some diced potatoes or add in nokedli (Hungarian dumplings) for a full meal.

Happy cooking!

Ingredients you’ll need:

4 Tbsps (50g) butter
1 large onion, diced (~4 cups)
3 sticks of celery, diced (~3 cups) (optional)
500g white button mushrooms, sliced
4 cups (1 litre) chicken broth
1/4 cup fresh dill, roughly chopped (or 1.25 Tbsp dried dill)
2 Tbsps paprika (sweet Hungarian or smokey – or 1 Tbsp of each)
2 Tbsps soy sauce
2 cups (500ml) milk
1/3 cup (100g) all-purpose flour
1.5 Tbsps lemon juice
1/3 cup fresh parsley, finely chopped
1 cup (250g) sour cream – to make this soup lower in calories, you can add in dollops of sour cream at the end instead of mixing it in
1 tsp salt (or more to taste)
ground black pepper to taste
2 portions of Nokedli (optional)

Directions:

In a large pot on MED-HIGH heat, melt the butter then add the diced onion and celery. Sauté the veg for a few minutes then put the pot lid on and let it continue cooking, stirring occasionally, until the celery softens and is easily broken with a wooden spoon.

Once the celery softens, add in the sliced mushrooms and sauté for a few minutes. Add in the chicken broth, dill, paprika and soy sauce. Mix it all together, turn the heat up until it comes to a boil, then turn the heat down to low to simmer with the lid on for 15 mins.

Mix the milk with the flour and pour it into the soup. Turn the heat up again until it comes to a boil, then turn the heat down to low to simmer again for another 15 mins. Your soup should be thicker and creamy.

(If using: while the soup simmers, you can make the nokedli (optional) and drain it until ready to use.)

Add the lemon juice, parsley, sour cream*, salt and black pepper. Mix everything thoroughly and turn off the heat when the soup heats through. Do not let it come to a boil. Enjoy! Serve the soup on its own or poured over fresh nokedli.

*Tip: If you prefer to use less sour cream, you can skip it in the soup altogether and just serve the soup with a dollop of sour cream on the side instead.

Summarized Recipe:

Hungarian Mushroom Soup

Ingredients:

4 Tbsps (50g) butter
1 large onion, diced (~4 cups)
3 sticks of celery, diced (~3 cups) (optional)
500g white button mushrooms, sliced
4 cups (1 litre) chicken broth
1/4 cup fresh dill (or 1.5 Tbsp dried dill)
2 Tbsps paprika
2 Tbsps soy sauce
2 cups (500ml) milk
1/3 cup (100g) all-purpose flour
1.5 Tbsps lemon juice
1/2 cup chopped fresh parsley
1 cup (250g) sour cream
1 tsp salt
ground black pepper to taste
2 portions of Nokedli (optional)

Directions:

In a large pot on MED-HIGH heat, melt the butter then add the diced onion and celery. Sauté the veg for a few minutes then put the pot lid on and let it continue cooking, stirring occasionally, until the celery softens and is easily broken with a wooden spoon.
Once the celery softens, add in the sliced mushrooms and sauté for a few minutes. Add in the chicken broth, dill, paprika and soy sauce. Mix it all together, turn the heat up until it comes to a boil, then turn the heat down to low to simmer with the lid on for 15 mins.
Mix the milk with the flour and pour it into the soup. Turn the heat up again until it comes to a boil, then turn the heat down to low to simmer again for another 15 mins. Your soup should be thicker and creamy.
(If using: while the soup simmers, you can make the nokedli (optional) and drain it until ready to use.)
Add the lemon juice, parsley, sour cream*, salt and black pepper. Mix everything thoroughly and turn off the heat when the soup heats through. Do not let it come to a boil. Enjoy! Serve the soup on its own or poured over fresh nokedli.

*Tip: If you prefer to use less sour cream, you can skip it in the soup altogether and just serve the soup with a dollop of sour cream on the side instead.

March 26, 2021March 26, 2021

Abby2 Comments

Spicy Basil Chicken Stir-Fry

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: asian, quick & easy, healthy, low calorie, <30 mins
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

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Get ready for a quick and easy, healthy, low-calorie, and flavourful stir-fry! Sounds too good to be true? It isn’t! The great thing about this recipe is that it’s super versatile – you can add just about any veggies you want to this dish, perfect for clearing out the fridge at the end of the week. The flavourful sauce is just oyster sauce but when cooked in all the released juices of the chicken and the liquid from the veggies, it becomes damn delicious and magical. Serve over a warm bed of rice or toss in some noodles.

You can easily change the amount of spiciness of this dish. This recipe is suited for a mild to moderate amount of spice, but feel free to kick it up a notch by adding more chilis or use a spicier type of chilli instead. A good chilli oil would do well in this dish too.

Happy cooking!

Ingredients you’ll need:

2 Tbsps olive oil
4 cloves of garlic, minced
2 long red chillis, sliced and deseeded (feel free to use a stronger chilli if you prefer it spicier)
1 medium onion, diced to 2cm squares
6 chicken thighs (~600g), deboned and skinless
1.5 tsp white sugar
1 tsp ground black pepper
1/3 cup oyster sauce
300g (3 cups) white button mushrooms
1 can of baby corn (fresh is fine as well)
1 large carrot, thinly sliced
2 Tbsps cornstarch
1 handful (~2 cups) of fresh basil leaves

Directions:

Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.

Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).

Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)

At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.

Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.

DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!

Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

Summarized Recipe:

Spicy Basil Chicken Stir-Fry

Ingredients:

2 Tbsps olive oil
4 cloves of garlic, minced
1 long red chilli, sliced and deseeded
1 medium onion, diced to 2cm squares
6 chicken thighs (~600g), deboned and skinless
1.5 tsp white sugar
1 tsp ground black pepper
1/3 cup oyster sauce
300g (3 cups) white button mushrooms
1 can of baby corn (fresh is fine as well)
1 large carrot, thinly sliced
2 Tbsps cornstarch
1 handful (~2 cups) of fresh basil leaves

Directions:

Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.
Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).
Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)
At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.
- Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.
- DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!
Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

March 26, 2021April 3, 2021

AbbyLeave a comment

Favourite Roasted Pumpkin Spinach Soup

Date Published: March 22nd, 2021 | Last Updated: March 22nd, 2021
Author: Abby |Category: soups, vegetarian, easy, quick, healthy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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Of all the soups I make, this is probably one of the top go-to soups that Toby and I put together the most often. Why? Because it’s damn delicious, damn easy, healthy, low calorie and and filling. It even makes for an easy clean up. Sounds too good to be true, eh? The best part is that you don’t need to follow this recipe to a tee. You can add whatever veg you like to the roasting pan – which is a perfect way to sneak in extra veg for picky eaters or an even better way to clear out the fridge. All you gotta do to make this delicious soup is to roast the veggies, add some chicken stock, and blend it all up. That’s all! No cream, no butter, just a buttload of veg that keeps you full. If you ever follow the NY Times Cooking Blog, they occasionally post “no recipe recipes” which I think is a term that perfectly describes this type of recipe.

I’ve written the recipe as a guide to the basic version of the soup but feel free to swap out or add in any of the ingredients – the combinations of this soup are endless. I’ve made it with cauliflower, red pepper, zucchini…etc. If you want to bulk up this soup even more, you can add in rice and chicken as well. To make it indulgent, add a cup of cream at the end.

Happy cooking!

Ingredients you’ll need:

1kg (~6 cups) pumpkin, peeled and diced
3 cups (3 large stalks) celery, diced
1 large onion, peeled and cut into quarters or eighths
6 cloves of garlic, peeled and lightly smashed
1.5 tsps paprika
1/2 tsp salt
1/4 cup olive oil
1 litre (4 cups) chicken stock
4 cups loosely packed (120g) baby spinach leaves
Salt and pepper to taste

Directions:

Preheat oven to 180˚C (375˚F).

I snuck some carrots in there as well leftover in the fridge

Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.

Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.

*It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!

Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

Summarized Recipe:

Favourite Roasted Pumpkin Spinach Soup

Ingredients:

1kg (~6 cups) pumpkin, peeled and diced
3 cups (3 large stalks) celery, diced
1 large onion, peeled and cut into quarters or eighths
6 cloves of garlic, peeled and lightly smashed
1.5 tsps paprika
1/2 tsp salt
1/4 cup olive oil
1 litre (4 cups) chicken stock
4 cups loosely packed (120g) baby spinach leaves
Salt and pepper to taste

Directions:

Preheat oven to 180˚C (375˚F).
Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.
Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.
- *It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!
Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

March 22, 2021March 22, 2021

Abby1 Comment

Insanely Good Mushroom Cream Sauce

Date Published: March 21st, 2021 | Last Updated: March 21st, 2021
Author: Abby |Category: sauces
Serves: 2-3 cups | Prep time: 5 mins | Cook time: 40 mins

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If you’ve ever been to the Italian restaurant called Universal on the popular Lygon Street in Melbourne, you’ll know that they’re best known for their giant oversized chicken parma for $14 where most uni students gather for a good cheap meal and drinks. Although the parma is pretty good, my favourite dish there is their mushroom schnitzel. The schnitzel is like any other, but the star of the show is the amazing creamy mushroom sauce. It’s hands down the best mushroom sauce I’ve ever had. I’ve tried to recreate it many times over the years and never got it quite right until finally I stumbled across the recipe from RecipeTinEats – after a few minor tweaks here and there I think I’ve cracked the code to Universal’s famous mushroom cream sauce!

The great thing about this sauce is that it’s super versatile. You can put it over just about anything – think: schnitzel, french fries, grilled chicken, baked potatoes, pasta…etc. The possibilities are endless! This sauce is super easy to make, the hardest part is the waiting game for the sauce to simmer down until you can dive right in. Depending on what you intend on using this sauce for, you can make it as runny or as thick as you like just by changing the amount of time you simmer it.

Happy cooking!

Ingredients you’ll need:

2 Tbsps (28g) butter (salted or unsalted)
Drizzle of olive oil
400g mushrooms, sliced (white or brown are fine)
3 garlic cloves, minced
1/3 cup (80ml) white wine
1/2 cup (125ml) chicken broth
1 cup (250ml) thickened/heavy cream
pinch of paprika (optional but adds a little smokiness)
2 tsp fresh thyme leaves (or 1/2 tsp dried)
1/2 cup Parmesan cheese, grated
salt and pepper to taste

Directions:

In a skillet on MED-HIGH heat, melt the butter with a drizzle of olive oil. Add in the mushrooms and sautée until golden brown (~5 mins). Stir in the garlic and cook for another minute.

Add in the white wine, chicken broth, cream, and paprika. Stir together and let the sauce come to a light simmer then turn the heat down to low/medium to continue simmering until the sauce starts to thicken. Add in the parmesan cheese and mix. Continue to simmer until desired consistency.

Stir in thyme, and salt and pepper to taste. Done!

Served over a baked chicken katsu:

Summarized Recipe:

Insanely Good Mushroom Cream Sauce

Date Published: March 21st, 2021 | Last Updated: March 21st, 2021
Author: Abby |Category: sauces
Serves: 2-3 cups | Prep time: 5 mins | Cook time: 40 mins

Ingredients:

2 Tbsps (28g) butter (salted or unsalted)
Drizzle of olive oil
400g mushrooms, sliced
3 garlic cloves, minced
1/3 cup (80ml) white wine
1/2 cup (125ml) chicken broth
1 cup (250ml) thickened/heavy cream
pinch of paprika (optional but adds a little smokiness)
2 tsp fresh thyme leaves (or 1/2 tsp dried)
1/2 cup Parmesan cheese, grated
salt and pepper to taste

Directions:

In a skillet on MED-HIGH heat, melt the butter with a drizzle of olive oil. Add in the mushrooms and sautée until golden brown (~5 mins). Stir in the garlic and cook for another minute.
Add in the white wine, chicken broth, cream, and paprika. Stir together and let the sauce come to a light simmer then turn the heat down to low/medium to continue simmering until the sauce starts to thicken. Add in the parmesan cheese and mix. Continue to simmer until desired consistency. Stir in thyme, and salt and pepper to taste. Done!

Try serving it over a baked chicken katsu!

Recipe for Baked Chicken Katsu

Baked Chicken Katsu

by Abby August 1, 2020August 20, 2020

March 21, 2021March 21, 2021

Abby5 Comments

Warm Pumpkin Kale Pesto Bowl

Date Published: March 20th, 2021 | Last Updated: March 20th, 2021
Author: Abby |Category: salads, easy, mains, vegetarian, healthy
Serves: 2 | Prep time: 15 mins | Cook time: 30 mins

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Last weekend Toby’s parents came to visit us in Grafton, NSW and we took them for brunch at a local café called Heart & Soul, recommended by one of our nurses. Like many restaurants in the COVID-age, their menu was digital and after scrolling through a few options, this caught my eye: “Breaky Bruschetta Stack – Organic sourdough bread with sautéed mushrooms, tomato, kale, pumpkin, danish feta & H&S pesto. Can be made vegan & is also a great lunch option $17.90″. Usually when we eat out, I tend to get something hearty, meaty, and not at all healthy, but I wasn’t particularly hungry that morning so I decided to get something a little lighter from their limited menu. I wasn’t expecting too much since the ingredients seemed pretty basic but I was happily surprised! In a small town of pubs and cheap takeaway food, I was impressed by the wholesome food and myriad of hearty flavours that came through in this dish that not only made it super filling but it was damn delicious. If you’re ever in Grafton, NSW I’d recommend heading to this café.

True to my nature, of course I had to try and recreate the dish when I got home. This recipe is the result of my attempt at recreating the dish and I must say I’m pretty damn close. Even Toby, who’s not usually a fan of kale, enjoyed it! The feta and pesto flavours dominate this dish but are contrasted well by the sweetness of the warm roasted pumpkin and the juiciness of the sautéed mushrooms and tomatoes on a bed of soft massage kale. This hearty healthy dish is satisfying, filling, and a snap to put together. Serve it warmed or cooled.

Happy cooking!

Ingredients you’ll need:

500g (~3 cups) pumpkin, diced into 2cm cubes
Drizzle of olive oil
1/4 tsp paprika
1/2 bunch (~5 cups packed) curly leaf kale
200g brown or white button mushrooms, cut into halves or quarters
Pinch of fresh or dried thyme
2 medium tomatoes, diced into 2cm cubes
150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
1/2 cup pesto
1/4 cup flat leaf parsley, roughly chopped (for garnish)
2 poached eggs (optional)
2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.

You can roast it in an air fryer as well to save some time.

Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Note: Massaging the kale well is KEY to this dish! Massaging it softens the kale and makes the flavour more subtle.

Poach 2 eggs (optional). Set aside.

In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.

Butter and toast the sourdough (optional).

Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

Summarized Recipe:

Warm Pumpkin Kale Pesto Bowl

Ingredients:

500g (~3 cups) pumpkin, diced into 2cm cubes
Drizzle of olive oil
1/4 tsp paprika
1/2 bunch (~5 cups packed) curly leaf kale
200g brown or white button mushrooms, cut into halves or quarters
Pinch of fresh or dried thyme
2 medium tomatoes, diced into 2cm cubes
150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
1/2 cup pesto
1/4 cup flat leaf parsley, roughly chopped (for garnish)
2 poached eggs (optional)
2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.
- You can roast it in an air fryer as well to save some time.
Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
Poach 2 eggs (optional). Set aside.
In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.
Butter and toast the sourdough (optional).
Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

March 20, 2021March 20, 2021

AbbyLeave a comment

Oma’s Pumble and Knockle (Hungarian Paprika Potatoes with Bread and Nokedli)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: mains, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

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Years ago when I first started cooking, I asked my friend Alex what his favourite dish was. He said it was a traditional Hungarian dish that his Oma (grandmother) would often make for him called “Pumble and Knockle” (we’re not sure if this is actually how the name of the dish is spelt, but it was his closest guess). I asked him to get the recipe for me to expand my cooking repertoire, but like typical old school grandmas she doesn’t measure what she puts in the dish and does it all by feel. He eventually took some photos and notes of her making it and this is my attempt at deciphering her recipe. Some of the amounts aren’t exact so I had to guesstimate a little. I’ve never actually had this dish from her before and I have no idea how close I am to the real thing, but I must admit its pretty damn tasty.

This may not be the most mind-blowing dish you’ve ever had, but its humble, down to earth, and made with basic cheap ingredients that make it satisfying and filling. This pumble and knockle is made up of caramelized onions, paprika potatoes, simple nokedli (noodles), and buttery bread. The simple flavours make you just want to keep eating and eating.

Happy cooking!

Ingredients you’ll need:

Nokedli:
- 1 egg
- 1/4 tsp salt
- 1/3 cup (80ml) water
- ~1 cup (~150g) all-purpose flour (you may not need the whole cup)
1 Tbsp + 50g of salted butter
1 large onion, diced
2 potatoes, peeled and sliced thinly into rectangles 2mm thick
1 tsp paprika
1 tsp salt
3 slices of white bread, cut into 2cm squares

Directions:

Make the nokedli (noodles) dough: combine egg, salt and water in a bowl. Whisk until combined, then gradually add in the flour until you get a thick sticky dough (you may not need the whole cup of flour). Set aside.

For more comprehensive step-by-step instructions, follow the nokedli instructions here.

In a large pan or wok on MED-HIGH heat, sauté the onion in 1 tablespoon of butter until it starts to turn translucent (~5mins). Then add in the sliced potatoes, paprika and salt. Continue cooking until the potatoes are cooked and the onion is caramelized (~15mins). When finished cooking, remove from the pan and set aside.

While the onion and potatoes are cooking, cook the nokedli by bringing a small pot of water to a boil and tear off 2cm pieces of the nokedli dough and drop it into the boiling water or use a spoon to drop the dough into the water to make it less messey. The dough will be ready when it floats to the top. Taste to see if they’re cooked (3-5 mins). Once they’re ready, remove them from the pot and strain them. Set aside.

In a pan (you can use the same pan as before, just give it a quick wipe-down) on medium heat, melt the butter and add the bread pieces to it. Stir for a few minutes until the bread soaks up the butter and becomes lightly toasted. Then add in the cooked nokedli and cooked potato/onion mixture. Mix it all together and cook for another few minutes until everything is warmed through. Salt and pepper to taste. Serve!

Original photos of Oma making Pumble and Knockle: an homage

Summarized Recipe:

Oma’s Pumble and Knockle (Hungarian Paprika Potatoes with Bread and Nokedli)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: mains, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

Nokedli:
- 1 egg
- 1/4 tsp salt
- 1/3 cup (80ml) water
- ~1 cup (~150g) all-purpose flour (you may not need the whole cup)
1 Tbsp + 50g of salted butter
1 large onion, diced
2 potatoes, peeled and sliced thinly into rectangles 2mm thick
1 tsp paprika
1 tsp salt
3 slices of white bread, cut into 2cm squares

Directions:

Make the nokedli (noodles) dough: combine egg, salt and water in a bowl. Whisk until combined, then gradually add in the flour until you get a thick sticky dough (you may not need the whole cup of flour). Set aside.
- For more comprehensive step-by-step instructions, follow the nokedli instructions here.
In a large pan or wok on MED-HIGH heat, sauté the onion in 1 tablespoon of butter until it starts to turn translucent (~5mins). Then add in the sliced potatoes, paprika and salt. Continue cooking until the potatoes are cooked and the onion is caramelized (~15mins). When finished cooking, remove from the pan and set aside.
In a pan (you can use the same pan as before, just give it a quick wipe-down) on medium heat, melt the butter and add the bread pieces to it. Stir for a few minutes until the bread soaks up the butter and becomes lightly toasted. Then add in the cooked nokedli and cooked potato/onion mixture. Mix it all together and cook for another few minutes until everything is warmed through. Salt and pepper to taste. Serve!

March 19, 2021March 19, 2021

Abby4 Comments

Nokedli (Hungarian ‘Dumplings’)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: basics, easy, < 30mins, sides
Serves: 2 | Prep time: 15 mins | Cook time: 5 mins

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Get ready to make the quickest and easiest “pasta” you’ve ever made. Nokedli is a Hungarian “dumpling” which I can best describe as a gnocchi but slightly squishier and fluffy. It’s made with only 4 ingredients and takes 15 minutes to whip up and a few minutes to cook. It’s so easy and versatile, you may never want to buy pasta again. They may not be the most beautiful, but you just can’t beat the texture of a fresh pasta at such minimal effort. You can make them as big or as small as you like. It’s fantastic sautéed in a dish or tossed in something saucy to soak up the flavour. My new favourite way to have it is mixed in a rich creamy mushroom sauce. This recipe makes 2 servings but if you’re tossing it in a dish with lots of other ingredients such as meat or veggies, it will easily bulk it up to 4 portions.

As an Asian person, the term “dumpling” has always been known to me as pockets of meat wrapped in a thin dough so it confused me greatly when I learned that the European definition of “dumpling” is generally an overarching term for a dough without any filling. European dumplings can vary greatly in ingredients and textures and can be vastly different between different regions and countries. I was actually low-key disappointed when Toby first told me he was going to make Czech dumplings and it ended up being a bread dough 😂. I still find it weird to use the term ‘dumpling’ for anything else but Asian-style dumplings but I’m sure I’ll adjust.

I first came across the idea of making nokedli through my friend’s oma’s recipe for Pumble and Knockle which is a simple hearty Hungarian dish of paprika potatoes cooked in buttery bread. She made hers without any egg which I thought was a bit dense so I went hunting for more traditional nokedli recipes and put this one together (food.com and venturists.net had a couple good ones that I based this one off of).

Happy cooking!

Ingredients you’ll need:

1 egg
1/4 tsp salt
1/3 cup (80ml) water
~1 cup (~150g) all-purpose flour (you may not need the whole cup)

Directions:

In a mixing bowl beat together the egg, salt and 1/3 cup water.

Add in the flour gradually to the bowl, mixing with a fork, until you get a thick sticky dough – it should be roughly thicker than cake batter (you may not need to use the entire cup of flour). Set aside to rest for 10 mins.

While the dough is resting, boil a medium pot of water with 1-2 teaspoons of salt. When the dough has rested, mix it around one more time and drop half a teaspoon of dough into the boiling water at a time. (Tip: lower the spoon into the boiling water for the dough to release from the spoon). When the dough floats to the top, it’s ready (2-3 minutes). Strain and ready to use!

Note: you may want to cook your nokedli in batches to not overcook them or get someone to help you spoon the dough into the pot so they all go into the pot faster.

If you’re not using them right away, rinse them in cold water to prevent them from sticking together. Otherwise if you’re serving it in a sauce, you can add them directly in the finished sauce and serve.

Nokedli served in Pumble and Knockle (Hungarian paprika potatoes with buttery bread)

Nokedli tossed in a creamy mushroom sauce 🙂 mmmm

Summarized Recipe:

Nokedli (Hungarian ‘Dumplings’)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: basics, easy, < 30mins, sides
Serves: 2 | Prep time: 15 mins | Cook time: 5 mins

Ingredients:

1 egg
1/4 tsp salt
1/3 cup (80ml) water
~1 cup (~150g) all-purpose flour (you may not need the whole cup)

Directions:

In a mixing bowl beat together the egg, salt and 1/3 cup water.
Add in the flour gradually to the bowl, mixing with a fork, until you get a thick sticky dough – it should be roughly thicker than cake batter (you may not need to use the entire cup of flour). Set aside to rest for 10 mins.
While the dough is resting, boil a medium pot of water with 1-2 teaspoons of salt. When the dough has rested, mix it around one more time and drop half a teaspoon of dough into the boiling water at a time. (Tip: lower the spoon into the boiling water for the dough to release from the spoon). When the dough floats to the top, it’s ready (2-3 minutes). Strain and ready to use!
- Note: you may want to cook your nokedli in batches to not overcook them or get someone to help you spoon the dough into the pot so they all go into the pot faster.
- If you’re not using them right away, rinse them in cold water to prevent them from sticking together. Otherwise if you’re serving it in a sauce, you can add them directly in the finished sauce and serve.

March 19, 2021March 19, 2021

Abby3 Comments

Creamy Mushroom Coconut Lentil Soup

Date Published: March 11th, 2021 | Last Updated: March 11th, 2021
Author: Abby |Category: soups, mains, low calorie, vegetarian, healthy
Serves: 6 | Prep time: 15 mins | Cook time: 40 mins

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I’ve literally JUST made it up in the kitchen and thought it was too good not to add to the recipe collection. As an attempt to eat healthier, Toby and I have been cooking with more green lentils lately. Although higher in carbs, green lentils pack a ton of fibre which keeps you feeling full for longer, lowers cholesterol, and makes you regular (lol). Toby never thought he liked lentils but ever since we started cooking with them he’s realized that he has just never had them made properly!

This soup is not only packed with veggies, high in fibre, and healthy, but best of all it’s low in calories!! Each serving is only 280-380 calories (exact calories will depend on the brand of coconut milk and chicken stock you use). When I say “serving”, I don’t mean a dinky half-ladle bowl – I mean a decent sized bowl of soup that makes you feel satisfied and full. Sounds too good to be true, right?

This soup tastes creamy but not overly heavy. It’s a chicken stock-based soup cooked with onions, celery, a ton of mushrooms and fragranced with fresh thyme and lemon. The lentils add bulk to the soup and are cooked to your liking. The small amount of coconut milk (only half a can for the entire pot) is just enough to make it creamy and indulgent – you’ll forget this soup is low in calories!

Happy cooking!

Ingredients you’ll need:

4 cloves garlic, minced
1 medium onion, diced
4 stalks of celery, diced
500g mushrooms, sliced
1 cup (200g) green lentils
4 cups chicken stock (or vegetable stock)
6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
2 bay leaves
Lemon peel of 1 large lemon, sliced into large strips
200ml (1/2 a can) coconut milk

Directions:

In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery.

Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.

Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.

Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

Summarized Recipe:

Creamy Mushroom Coconut Lentil Soup

Ingredients:

4 cloves garlic, minced
1 medium onion, diced
4 stalks of celery, diced
500g mushrooms, sliced
1 cup (200g) green lentils
4 cups chicken stock
6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
2 bay leaves
Lemon peel of 1 large lemon, sliced into large strips
200ml (1/2 a can) coconut milk

Directions:

In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery. Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.
Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.
Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

March 11, 2021March 15, 2021

AbbyLeave a comment