Chicken Shawarma

Date Published: Aug 23rd, 2021 | Last Updated: Aug 23rd, 2021
Author: Abby |Category: mains, healthy, quick and easy, low cal
Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

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Get ready for a SUPER easy and SUPER flavourful chicken shawarma. This is one of our favourite go-to easy and healthy meals during the work week that is not only ridiculously easy, but also packs so much flavour. The recipe for the spice mix is originally from RecipeTinEats.

Easy, Healthy and Damn Delicious

The chicken and its flavourful spices are the star of the dish and its so quick to prepare. Marinade the chicken the night before – although there are lots of spices involved, it takes less than 5 minutes to throw it all together in a container and mix it around. Use a garlic crusher to make it even easier. When you get home after work the next day, all you have to do is grill it!

Healthy? There are so many ways you can serve this, but my favourite is over a bed of salad. If I’m feeling lazy or stressed for time, I’ll just buy a bag of pre-washed mixed salad leaves from Woolies or Coles and throw in a few cherry tomatoes and place the sliced chicken overtop served with a dollop of greek yoghurt. It seems basic, but the loud flavours of the chicken will make this plate of food sing – you don’t even need a dressing on top, the yoghurt will be enough to bring it all together. If you’ve got some leftover hummus or tabbouleh in the fridge, chuck it in to bulk it up further.

Toby was too impatient to wait for me to take a photo 😅

What is Shawarma?

Shawarma is a popular middle eastern dish classically served as a wrap made up of veggies, meat, and a sauce. The meat is marinaded in a unique blend of spices that smells incredible as it cooks. You’ll often see the meat stacked on a rotating spit and carved intermittently throughout the day as the outside layer cooks. The meat choices are usually either chicken or lamb – I always go for a mix of both, topped with a generous amount of garlic sauce and yoghurt.

In Australia there are kebab shops everywhere and the doner kebab that is served in these shops are very similar to a shawarma, if not the same. I tried to google the differences between a shawarma and a doner kebab and the main difference seems to be the country of origin but otherwise made very similarly.

How to Serve Chicken Shawarma?

There are many ways you can serve a chicken shawarma. Of course, the classic is to wrap it up in a flat bread with some veggies and a garlic sauce or greek yoghurt with hummus. I prefer to serve mine over a bed of veggies to make it an open plate shawarma salad. I’ve tried it with a few combinations and they’ve all been delicious so feel free to mix it up to what you prefer! If you’re serving this at a party, you can make it a DIY table with multiple toppings for everyone to make it themselves. Here are a few combinations we’ve had:

Wrapped in flat bread with lettuce, cherry tomatoes, red peppers, greek yoghurt and hummus (classic)
Over a bed of kale and roast pumpkin with greek yoghurt
Over a bed of lettuce, tabbouleh, and greek yoghurt

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 large chicken breasts, butterflied or 1kg chicken thighs (I estimate roughly half a breast per serve)
Spice Blend Marinade:
- 1 large garlic clove, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Greek yoghurt
Diced pumpkin (optional)
Salad greens to your preference (see above for some ideas on how to serve this)

Directions:

Butterfly the chicken breasts (see tutorial) and pound them down until they’re an even thickness. Skip this step if using chicken thighs.

Combine all the ingredients of the spice blend in a bowl (or into the container you’re going to marinade the chicken in to save washing). Add the chicken to the marinade and rub it around the chicken ensuring you’re covering every part of the chicken. Let the chicken marinade in the fridge overnight.

Cook the chicken on a grill or skillet on MED heat 4-5 minutes per side until it’s lightly charred on the outside. Remove from heat and rest on a chopping board for a few minutes before slicing. Once rested, slice the chicken into strips and serve to your preference (see above for some ideas on how to serve it). Add a dollop of Greek yoghurt to the plate or drizzled over the warm chicken. Enjoy!

Optional step: If you’ve got leftover marinade in the container after removing the chicken breasts, toss some diced pumpkin into the container and roast it in the oven or air-fryer at 180˚C for 10-15 mins until cooked through then serve it with the chicken.

Summarized Recipe:

Chicken Shawarma

Ingredients:

2 large chicken breasts, butterflied or 1kg chicken thighs
Spice Blend Marinade:
- 1 large garlic clove, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Greek yoghurt
Diced pumpkin (optional)
Salad greens to your preference (see above for some ideas on how to serve this)

Directions:

Butterfly the chicken breasts (see tutorial) and pound them down until they’re an even thickness. Skip this step if using chicken thighs.
Combine all the ingredients of the spice blend in a bowl (or into the container you’re going to marinade the chicken in to save washing). Add the chicken to the marinade and rub it around the chicken ensuring you’re covering every part of the chicken. Let the chicken marinade in the fridge overnight.
Cook the chicken on a grill or skillet on MED heat 4-5 minutes per side until it’s lightly charred on the outside. Remove from heat and rest on a chopping board for a few minutes before slicing. Once rested, slice the chicken into strips and serve to your preference (see above for some ideas on how to serve it). Add a dollop of Greek yoghurt to the plate or drizzled over the warm chicken. Enjoy!
Optional step: If you’ve got leftover marinade in the container after removing the chicken breasts, toss some diced pumpkin into the container and roast it in the oven or air-fryer at 180˚C for 10-15 mins until cooked through then serve it with the chicken.

August 23, 2021August 23, 2021

Abby2 Comments

Corn Egg Drop Soup (玉米蛋花湯)

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

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Egg drop soup is a Chinese dish commonly served in restaurants as an appetizer or a side with your meal. The Chinese name translates to “egg flower soup” because the way the egg disseminates in the soup makes beautiful swirls that resemble a floral pattern. The english name relates to the fact that the egg is “dropped” into the soup at the end to make the swirls – a little less poetic, eh?

The most basic version of the soup is just the swirly egg and broth. You’ll probably see this version most often in Asia because it’s a quick and cheap addition to a meal. Another common version (and my favourite) has added corn for extra crunch and sweetness. Some places will bulk it up with chopped ham, tofu or even chicken to make it a full meal.

This soup is so ridiculously quick and easy – all you need are a few basic ingredients and 15 minutes to whip this up. It’s also super cheap and satisfying if you’re cooking on a budget. The egg-laced chicken broth based soup with the fresh sweet crunch of the corn makes this one of my favourite classic Asian soups!

Happy cooking!

Ingredients you’ll need:

6 cups chicken broth
1 tsp sesame oil
1/8 tsp ground white pepper (or more to your liking)
1/4 tsp sugar
1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
4 Tbsps cornstarch
salt & pepper to taste
4 eggs
2 spring onions, chopped for garnish

Add-ins to consider: ham, chicken, tofu

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.

Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).

Once the taste and consistency of the soup is to your liking, turn off the heat.

Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

Ingredients:

6 cups chicken broth
1 tsp sesame oil
1/8 tsp ground white pepper (or more to your liking)
1/4 tsp sugar
1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
4 Tbsps cornstarch
salt & pepper to taste
4 eggs
2 spring onions, chopped for garnish

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.
Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).
Once the taste and consistency of the soup is to your liking, turn off the heat. Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.
Serve garnished with spring onions on top. Enjoy!

June 28, 2021June 28, 2021

AbbyLeave a comment

Easy Classic Falafel

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: mains, sides, easy, vegetarian, healthy
Serves: 10 falafels | Prep time: 15 mins | Cook time: 20 mins

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This quick and easy falafel recipe is fantastic and so versatile. You can serve it as an appetizer, a part of a salad, inside a wrap with veg, or even on its own as a quick snack. My favourite way is to put it in a pita pocket with some iceberg lettuce, diced tomatoes, cucumber, parsley, and hummus. It pairs perfectly with any yogurt-based sauce such as a tzatziki or a creamy mint yogurt sauce, or better yet a garlicky hummus.

Falafel is a popular middle eastern dish made of chickpeas and spices then deep fried – think of it as a chickpea fritter. Falafel is commonly deep fried in kebab/shawarma shops for an extra crunch, but you can make it healthier by either pan-frying it, air frying it, or even baking it in the oven. This recipe is pretty easy. The most laborious part is mashing the chickpeas but microwaving them first to soften it or pulsing it in a food processor first makes it much quicker. The rest is just mixing and forming them into patties. Toby and I ate them all in one sitting with a small side salad for lunch the other day, so I’d recommend doubling the recipe if you’re serving a few people or stash them in the freezer for a quick weekday meal or snack.

Happy cooking!

Ingredients you’ll need:

1 can (400g) chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
2 cloves garlic, peeled
1 egg
2 tsps ground cumin
1 tsp ground coriander seed
1 tsp sea salt
1/4 tsp ground black pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs (panko or regular)

Directions:

In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken the process.)

In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.

Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.

Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs the mixture will be too dry and crumble while cooking. If this happens to you, add in another egg.

Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.).

Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Summarized Recipe:

Easy Classic Falafel

Ingredients:

1 can (400g) chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
2 cloves garlic, peeled
1 egg
2 tsps ground cumin
1 tsp ground coriander seed
1 tsp sea salt
1/4 tsp ground black pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs (panko or regular)

Directions:

In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken to process.)
In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.
Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.
Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs, the mixture will be too dry and crumble when you cook it. If this happen to you, add in another egg.
Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.)
Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Feel free to make these ahead of time and freeze them!

June 27, 2021

AbbyLeave a comment

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

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In an attempt to eat healthier, I stumbled across this recipe by Chez Jorge. Toby has an undying love for Korean Fried Chicken so of course we had to try this recipe as soon as we saw it. The recipe turned out fantastic and the flavours were just like classic Korean fried chicken except we felt guilt-free eating the whole batch in one sitting. Even Toby’s parents were raving about it and asked for the recipe. I’ve made this a handful of times since and always find I run out of the breading ingredients way too early, so I’ve adjusted the recipe to double the coating, but the main recipe is essentially the same. I’d recommend checking out Chez Jorge’s original recipe and the beautiful food photography.

This recipe is on the spicy side so if you’re not a fan of spice, either get a mild gochujang or lessen the amount of it in the sauce. You can serve this as a side dish or eat it as a main with a small side of rice or cold noodles to break up the bold flavours.

I will warn you, this recipe does take some time to prepare and you’ll probably get really tired of breading all the cauliflower florets, but I promise it’s worth it! This recipe is also air fryer-friendly so you can get in a little extra crunch!

Happy cooking!

Ingredients you’ll need:

1 large cauliflower, cut into florets
2 cups all purpose flour
2 Tbsps potato starch or corn starch
2 cups raw almonds
3 cups Panko breadcrumbs
3 Tbsps white sesame seeds, to finish (optional)
Buttermilk Brine
- 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
- 3 Tbsps lemon juice
- 3 tsps cayenne pepper
- 3 tsps white pepper
- 1/2 tsp ginger powder
- 3 tsps garlic powder
- 3 tsps fine sea salt
Sticky Spicy Sauce
- 2 tsps sesame oil
- 1.5 tsps ginger, grated
- 6 cloves garlic, finely minced
- 1 cup mirin
- 1/4 cup sriracha
- 1/4 cup light soy sauce
- 1/2 cup maple syrup
- 4 tsps rice wine vinegar
- 1/4 cup gochujang (Korean chilli paste)

Directions:

Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.

Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.

In another bowl, mix together the flour and cornstarch. Set aside.

Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.

Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.

Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:

Dip into the flour/cornstarch mixture. Shake off excess.
Dip into the brine. Shake off excess.
Dip into the almond/panko and gently press it into the cauliflower to help it stick.

Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.

When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

Summarized Recipe:

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce

Ingredients:

1 large cauliflower, cut into florets
2 cups all purpose flour
2 Tbsps potato starch or corn starch
2 cups raw almonds
3 cups Panko breadcrumbs
3 Tbsps white sesame seeds, to finish (optional)
Buttermilk Brine
- 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
- 3 Tbsps lemon juice
- 3 tsps cayenne pepper
- 3 tsps white pepper
- 1/2 tsp ginger powder
- 3 tsps garlic powder
- 3 tsps fine sea salt
Sticky Spicy Sauce
- 2 tsps sesame oil
- 1.5 tsps ginger, grated
- 6 cloves garlic, finely minced
- 1 cup mirin
- 1/4 cup sriracha
- 1/4 cup light soy sauce
- 1/2 cup maple syrup
- 4 tsps rice wine vinegar
- 1/4 cup gochujang (Korean chilli paste)

Directions:

Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.
Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.
In another bowl, mix together the flour and cornstarch. Set aside.
Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.
Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.
Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:
1. Dip into the flour/cornstarch mixture. Shake off excess.
2. Dip into the brine. Shake off excess.
3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.
Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.
When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

June 24, 2021

AbbyLeave a comment

Simple One Pot Chicken Noodle Soup

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

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I LOVE chicken noodle soup. It’s so delicious and warms you right up on a cold day. Growing up in an Asian household, I never heard of chicken noodle soup until we moved to Canada and I would always see it on tv or referred to by someone as something that everyone would eat when they’re sick. Of course my mom had no idea what it was so I never got to have it until one day I saw it at the grocery store in a Campbell’s soup can and got my mom to buy it for me. I instantly fell in love with it – it actually reminds me of my mom’s Asian chicken soup but without the rice, shiitake mushrooms and different vegetables. I never knew how easy it would be to make until I came across a recipe on AllRecipes.

This recipe is easy and warming. The best part is, it’s also low in calories! I always end up eating half the pot every time I make this soup because it’s so damn good. You can choose any time of pasta noodles you like, but I prefer the classic spirals. You can also use leftover shredded roast chicken for this soup instead of chicken breast.

Happy cooking!

Ingredients you’ll need:

2 Tbsps olive oil (or butter)
4 cloves garlic, minced
1 small onion, diced
2 medium carrots, diced
Half a bunch (4-5 stalks) of celery, diced
1 cup of mushrooms, diced (optional)
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch of dried thyme
8 cups (2L) chicken or vegetable broth (try a low sodium one)*
1 chicken breast, diced
1.5 cups of uncooked pasta noodles (whichever kind you like)
salt & pepper to taste

Directions:

Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.

Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.

Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Summarized Recipe:

Simple One Pot Chicken Noodle Soup

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

2 Tbsps olive oil (or butter)
4 cloves garlic, minced
1 small onion, diced
2 medium carrots, diced
Half a bunch (4-5 stalks) of celery, diced
1 cup of mushrooms, diced (optional)
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch of dried thyme
8 cups (2L) chicken or vegetable broth (try a low sodium one)*
1 chicken breast, diced
1.5 cups of uncooked pasta noodles (whichever kind you like)
salt & pepper to taste

Directions:

Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.
Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.
Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

June 24, 2021June 24, 2021

Abby1 Comment

Okonomiyaki

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

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I LOVE okonomiyaki. I can’t remember when I had my first one, but my latest trip to Japan a few years ago reignited my love for them. They’re widely available in Japan but my favourite one was in Osaka at a little hidden place called Dan recommended by our Airbnb host. There are many variations of okonomiyaki around different regions of Japan but the basic recipe is typically similar.

Okonomiyaki is a Japanese savoury pancake made of mainly shredded cabbage and a flour batter then topped with a variety of sauces and toppings such as kewpie mayo, okonomiyaki sauce, and bonito flakes. The pancake is cooked on a flat top and covered with a lid to steam and soften the cabbage. The result is a beautiful golden brown pancake with a slightly crunchy texture. It’s filling and satisfying as a main dish or quick snack.

You can experiment and add different toppings into your batter such as corn, ham, shrimp…etc. Just be careful not to add too many toppings and change the texture of your pancake.

Happy cooking!

Ingredients you’ll need:

Okonomiyaki flour, bonito flakes and seaweed flakes/seasoning

200g okonomiyaki flour
300ml water
4 eggs, lightly beaten
10 cups cabbage (~1 small cabbage), sliced thinly
1 onion, diced
Toppings:
- Okonomiyaki sauce
- Kewpie mayo
- Seaweed flakes
- Bonito flakes

Directions:

What your batter should look like – not too runny

In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined.

(See photo above for the consistency of what your batter should be. There should be enough batter mixture to cover all the cabbage pieces. It may differ depending on how thin you sliced your cabbage. Add more batter mixture if it doesn’t look like there’s enough.)

Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.

Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

Summarized Recipe:

Okonomiyaki

Ingredients:

200g okonomiyaki flour
300ml water
4 eggs, lightly beaten
10 cups cabbage (~1 small cabbage), sliced thinly
1 onion, diced
Toppings:
- Okonomiyaki sauce
- Kewpie mayo
- Seaweed flakes
- Bonito flakes

Directions:

In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined. (See photo above on what your batter should look like.)
Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.
Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

June 24, 2021

AbbyLeave a comment

Chicken Marsala

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 40 mins

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Back in my uni days when I first started discovering how to cook on my own, my friend Mehdi would occasionally come over and we’d experiment with some recipes. One night we decided to try making chicken MASALA, the Indian dish, but accidentally made chicken MARSALA, the Italian dish. It still makes me laugh to think that I never even questioned that the recipe was not what I was looking for – even when there were no spices or curries involved. 😂 I kept thinking things weren’t right while we were making it, but trusted that the recipe would somehow all come together in the end – it had a bunch of positive reviews after all. 😅 This goes to show you how noob I was at the time at cooking and couldn’t realize that there was no way my list of ingredients would make an Indian dish (it even used Italian wine for gods sake! 😅😅😅). Obviously at the end of the cook, the dish didn’t magically turn into Indian chicken masala but the chicken came out so tender and the creamy mushroom wine sauce was damn addicting. It was the best mistake I made in kitchen that day. It was so delicious that I’ve made it at least half a dozen times since. Over the years I’ve experimented with a few different recipes and have settled on this version. You’ll probably find that this recipe yields too much sauce, but I’ve done it on purpose because the sauce is THAT good. I like to serve it with some bread to soak up the extra sauce or drizzle it over mashed potatoes. Mmmmm. It’s also really good served over pasta shells and dice up the chicken instead of serving it as a cutlet.

Happy cooking!

Ingredients you’ll need:

1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
2 large chicken breasts
2 Tbsps olive oil
2 Tbsps (30g) + 1 Tbsp (15g) butter
250g white button mushrooms, sliced
2 cloves garlic, minced
1/2 cup onion, diced
1 cup Marsala wine
1 cup chicken broth
1 cup heavy/thickened cream
3/4 tsp dry thyme (or 2 tsp fresh thyme)
Parsley to garnish (optional)

Directions:

In a wide bowl, mix together the flour, salt, black pepper, and oregano.

Butterfly the chicken breasts (see tutorial here) and pound down until they’re roughly 1.5cm thick then coat each chicken breast in the flour mixture until fully covered. Shake off any excess flour. Set aside.

(If you’ve got a smaller pan you can also cut them into 4 cutlets instead of 2 large ones.)

In a skillet or wide pan on MED-HIGH heat, add the 2 Tbsps of olive oil and 2 Tbsps of butter and mix together until melted. Add in the chicken breasts (you can do one at a time if your pan is too small) and brown each side until lightly golden brown (3-4 mins on each side). You do not want to cook the chicken all the way through, just brown the outside. Remove the chicken from the pan onto a plate and set aside.

In the same pan with the remaining butter/olive oil, add in 1 Tbsp of butter and sauté the mushrooms for 3-4 minutes until browned. Then add in the garlic and onion. Cook for another few minutes until the onion starts to turn translucent.

Add in the Marsala wine, chicken broth, cream, and thyme. Stir and bring the sauce to a boil, then lower the heat to MED until you get a light simmer. Continue simmering the sauce until it has reduced in half and slightly thickened. The sauce will turn a darker colour. You will get a thin cream sauce at this stage (~15-20mins).

If you’re planning to serve this over pasta, rice or a side dish, now is a good time to make it while you wait for the sauce to simmer.

Once the sauce has reduced, add back in the chicken breasts and continue cooking until the chicken is fully warmed, cooked and the sauce has thickened a bit more (or to your liking). The flour coating on the chicken will help thicken the sauce further. Done! Sprinkle some parsley on top for garnish.

Tip: If your chicken is already cooked but your sauce isn’t thick enough, you can remove the chicken and continue boiling down the sauce on its own or alternatively mix in a couple tablespoons of flour to thicken it (do not add the flour directly to the sauce or it will clump – add it in a small bowl and mix a small amount of sauce with the flour until you get a smooth paste, then add it to the pan and continue to mix).

Summarized Recipe:

Chicken Marsala

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 40 mins

Ingredients:

1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
2 large chicken breasts
2 Tbsps olive oil
2 Tbsps (30g) + 1 Tbsp (15g) butter
250g white button mushrooms, sliced
2 cloves garlic, minced
1/2 cup onion, diced
1 cup Marsala wine
1 cup chicken broth
1 cup heavy/thickened cream
3/4 tsp dry thyme (or 2 tsp fresh thyme)
Parsley to garnish (optional)

Directions:

In a wide bowl, mix together the flour, salt, black pepper, and oregano.
Butterfly the chicken breasts (see tutorial here) and pound down until they’re roughly 1.5cm thick then coat each chicken breast in the flour mixture until fully covered. Shake off any excess flour. Set aside.
- (If you’ve got a smaller pan you can also cut them into 4 cutlets instead of 2 large ones.)
In a skillet or wide pan on MED-HIGH heat, add the 2 Tbsps of olive oil and 2 Tbsps of butter and mix together until melted. Add in the chicken breasts (you can do one at a time if your pan is too small) and brown each side until lightly golden brown (3-4 mins on each side). You do not want to cook the chicken all the way through, just brown the outside. Remove the chicken from the pan onto a plate and set aside.
In the same pan with the remaining butter/olive oil, add in 1 Tbsp of butter and sauté the mushrooms for 3-4 minutes until browned. Then add in the garlic and onion. Cook for another few minutes until the onion starts to turn translucent then add in the Marsala wine, chicken broth, cream, and thyme. Stir and bring the sauce to a boil, then lower the heat to MED until you get a light simmer. Continue simmering the sauce until it has reduced in half and slightly thickened. The sauce will turn a darker colour. You will get a thin cream sauce at this stage (~15-20mins).
- If you’re planning to serve this over pasta, rice or a side dish, now is a good time to make it while you wait for the sauce to simmer.
Once the sauce has reduced, add back in the chicken breasts and continue cooking until the chicken is fully warmed, cooked and the sauce has thickened a bit more (or to your liking). The flour coating on the chicken will help thicken the sauce further. Done! Sprinkle some parsley on top for garnish.
- Tip: If your chicken is already cooked but your sauce isn’t thick enough, you can remove the chicken and continue boiling down the sauce on its own or alternatively mix in a couple tablespoons of flour to thicken it (do not add the flour directly to the sauce or it will clump – add it in a small bowl and mix a small amount of sauce with the flour until you get a smooth paste, then add it to the pan and continue to mix).

April 4, 2021April 4, 2021

AbbyLeave a comment

Mushroom Sausage Risotto

Date Published: April 3rd, 2021 | Last Updated: April 3rd, 2021
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 1 hour

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Warning: This recipe is slow, painful, and requires constant attention, but the end result is a beautiful creamy risotto, made the traditional way. It’s not difficult but it is time-consuming. If you’ve got a spare couple of hours on a lazy day off, this recipe may be for you. So why is making risotto so slow and painful? Believe it or not, the creaminess of a risotto is from the starch of the rice that is released slowly by constantly stirring the rice in a small amount of liquid. As you agitate the rice grains, the released starch creates a creamy texture with the broth without any need of cream or butter. This process must be done slowly on a low-medium heat or else the starches won’t release properly and your risotto won’t be as creamy. Although it’s a mind-numbing process to wait for the liquids to absorb each time, the constant stirring of the risotto can actually be kind of therapeutic if you’ve had a long day and just need to zone out.

I’m a fan of versatile recipes and this recipe fits right into that category. I’ve written it as a ‘mushroom and sausage risotto’, but you can add in whatever meat or veg you want. Just keep the methods of making the rice the same and at the end just stir in whatever cooked meat or veg you like. You can even stir in a few tablespoons of pesto! To make this vegetarian, simply omit the sausage and use vegetable broth instead.

Happy cooking!

Ingredients you’ll need:

6 cups chicken broth
4 sausages
250g white mushrooms, sliced
1 large onion, sliced
3 cloves garlic, chopped
1.5 cups Arborio rice
1 cup dry white wine
salt & pepper to taste
1/2 cup grated parmesan cheese

Directions:

Warm up the broth either in a saucepan over low heat or in the microwave. Set aside.

In a pan on MED-HIGH heat, add a few tablespoons of oil and cook the sausages until the outside is crispy then remove them from heat and set aside. Wait for them to cool a little then slice them into bite-sized pieces.

In the same pan with the leftover oil, add the sliced mushrooms and sauté until they’re golden brown. Remove the mushrooms and any liquids and set aside.

In the same pan on MED heat, add another couple tablespoons of oil and sauté the garlic and onion until the onion starts to turn translucent. Add in the rice and sauté for a couple minutes until the rice absorbs some of the oil. Then add in the 1 cup of white wine and sauté until all the wine is absorbed by the rice.

Once the wine is absorbed, add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is cooked.

Optional: I added in some roast pumpkin for a bit of colour

Once the last of the broth has been absorbed, stir in the cooked sausages and mushrooms (with any of their liquids) and stir until the liquid is absorbed. Then turn off the heat, add the parmesan and stir until melted. Salt and pepper to taste. Enjoy!

Tip: To make it indulgent, stir in 50g of butter at the end before serving.

Summarized Recipe:

Mushroom Sausage Risotto

Date Published: April 3rd, 2021 | Last Updated: April 3rd, 2021
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 1 hour

Ingredients:

6 cups chicken broth
4 sausages
500g white mushrooms, sliced
1 large onion, sliced
3 cloves garlic, chopped
1.5 cups Arborio rice
1 cup dry white wine
salt & pepper to taste
1/2 cup grated parmesan cheese

Directions:

Warm up the broth either in a saucepan over low heat or in the microwave. Set aside.
In a pan on MED-HIGH heat, add a few tablespoons of oil and cook the sausages until the outside is crispy then remove them from heat and set aside. Wait for them to cool a little then slice them into bite-sized pieces.
In the same pan with the leftover oil, add the sliced mushrooms and sauté until they’re golden brown. Remove the mushrooms and any liquids and set aside.
In the same pan on MED heat, add another couple tablespoons of oil and sauté the garlic and onion until the onion starts to turn translucent. Add in the rice and sauté for a couple minutes until the rice absorbs some of the oil. Then add in the 1 cup of white wine and sauté until all the wine is absorbed by the rice.
Once the wine is absorbed, add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is cooked.
Once the last of the broth has been absorbed, stir in the cooked sausages and mushrooms (with any of their liquids) and stir until the liquid is absorbed. Then turn off the heat, add the parmesan and stir until melted. Salt and pepper to taste. Enjoy!

Tip: To make it indulgent, stir in 50g of butter at the end before serving.

April 3, 2021April 3, 2021

AbbyLeave a comment

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

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

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