From The Old Country

From The Old Country

Melbourne, Australia / Collecting the traditional recipes of our Grandmothers.
From The Old Country
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Castagnaccio – Tuscan Chestnut Cake with Pine Nuts and Rosemary

Recipe: Castagnaccio, Tuscan Chestnut Cake, for Bertolli at Taste of Sydney

Replace your butter this winter with a sweet chestnut spread for bread or muffins. Recipe from In Jennie's Kitchen, found at www.edamam.com

Roasted chestnut spread from Jennie's kitchen (worth trying) - 7 ounces roasted, peeled chestnuts 1 cups ml) water cup ounces) sugar

Castagnaccio is made with chestnut flour, which is so naturally sweet it needs no added sweeteners. Credit: Aurelio Barattini

Castagnaccio is made with chestnut flour, which is so naturally sweet it needs no added sweeteners.

Karfiolleves (Paprika-Spiced Cauliflower Soup)

This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth. See the recipe

E.A.T.: Hungarian Kovaszos Uborka (Sour Pickles) Yes, it is bread on the top. The bread ferments and voila we have sour pickles. Yum

Hungarian Kovaszos Uborka (Sour Pickles) Yes, it is bread on the top. The bread ferments and voila we have sour pickles. My grandfather made them, my mother and now me. Also called Sun Dills.

Mama's Recipes A Treasury of Hungarian-American Foods St. Elias Nunhall, PA SC/SB 1960

This entire cookbook was typed on a typewriter and printed from those original recipes. It was produced by the Hostess Committee of St.