(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.
Serves 6
300g (11 oz) dry crusts
100g (4 oz) fat (preferably lard)
1 bunch parsley
3 eggs
1 med onion
1 T paprika
salt to taste
Method: Fry dry crusts of bread in hot fat together with some finely chopped parsley and onions. Add water, salt and paprika and boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time.
People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor. 6 lemons (thick skins) organic
6 T sea salt
Juice of 3 lemons or more Method:
Wash and scrub lemons. Cut each lemon in quarters but not right throu ...
A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices. 1 large daikon radish
1 small beet, raw, peeled and cut in slices
3-4 garlic cloves, cut into slices
1 T whey
2 ...
The use of raw honey and homemade cream cheese will make this icing the most health-full topping you could add to your cakes. The raw honey and cultured cream cheese will provide digestive enzymes to assist in digesting the cake's carbohydrates. Makes about 1 cup 1/3 c raw honey, softened ...
This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand. Makes about a dozen. 2 c whole wheat flour
1 1/2 c yogurt
1 c sof ...
This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption. makes about 1 cup 1/4 c tahini
1/2 lime's juice
1/2 c extra virgin olive oil or sesame ...
This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook. Makes 2 quarts 1/2 c brown rice
8c filtered water Cook rice in water for several hours until it is very mushy. Pass it through a mil ...
I was taught this recipe by Bo Htein, who was taught how to cook by his paralyzed mother when he was a kid growing up in Myanmar. serves 4 1/2 c yogurt
1/4 c honey
1 clove garlic, minced
4 chicken legs
salt and pepper Method:
Mix together the yogurt, honey, garlic and chicken. All ...
I have adapted this old favorite from Sally Fallon's Raisin Nut Cookies page 532 in Nourishing Traditions. Everyone who has tasted these cookies loves them. Makes about 2 dozen 1/2 c whole yogurt
1/2 c sweet butter, softened
1/4 t sea salt
3/4 c fresh ground whole wheat or spelt flou ...
1 head of cabbage, shredded
1 T caraway seeds (optional)
2 T sea salt
2 T whey (optional) Method:
Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter ...
by Karoly Gundel.
