Keep it Simple Son: A cookbook by Laszlo
Laszlo, a long-time tenant at Blair House has put together a cookbook of his mother’s recipes to share with other residents.
“I love to cook,” Laszlo said.
Many of the recipes were developed after the Second World War, when food was scarce.
“Many of the recipes only have four or five ingredients,” he said.
We will feature recipes from Laszlo’s cookbook in the Tenant newsletter and the e-Newsletter throughout the year.
Do you have recipes, poems, photos or drawings you would like to see in the tenant newsletter? Send them our way at firstname.lastname@example.org
Nokedli (egg dumplings)
- 400 gram flour
- 1 egg
- 1 teaspoon salt
- 0.3 litres of water
Using a strong wooden spoon, mix ingredients well. Cook in boiling salt water. (4-5 litres of water, 3 tablespoons of salt and 2 teaspoons of oil. Use a mechanical cutter or spoon to cut pasta into boiling water. As soon as dumplings float to the top of the water they are ready.
- 1 ½ cup of flour
- 1 ½ cup of yogurt or kefir
- Spices to taste
- 1 large egg
Spray a large cookie pan with oil. Mix the flour and the yogurt until the flour is absorbed. Take a cup of yogurt and one large egg, spices and mix them well, then blend them into the flour mix. Put the mixture in a well-oiled pan. Spice to taste. Spray top generously with oil and put into a preheated oven at 375 degrees Fahrenheit for 40 minutes.
Wild Garlic Pesto Soup
- 1 medium onion
- 1 bunch of wild garlic
- 2 tablespoons of oil
- Season to taste
- 750 millilitres of soup base150
- 100 grams of crème fraiche
- 1 teaspoon caraway seed
- Make light roux and add
Clean the wild garlic, dice the onion, then sauté. Put the onions and garlic in the soup with seasoning. Cook for 10 minutes, then add crème fraiche. Make the light roux and add it to the mixture.
To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After that, you mix it in with soups, stews, and sauces to thicken them up.