After the devilfish catastrophy it was time for fish again! I had some beautiful red mullet filets that were waiting to be prepared. It made a jump to my fish list, as I loved its consistence and taste.
I think, I am slowly on the way to become a fish fan, but very slowly... I found a recepie in my collection for red mullet, that wrote "now season fish" but they forgot to mention with what, so I used only salt and pepper. I prepared a creamy saffron sauce that was great in combination with boiled the potatoes and the root vegetabels.
Ingredients:
2 red mullet filetssalt, pepperbutter
1 shallot200 ml white wine100 ml chicken stock
saffron200 ml heavy cream
3 small potatoes1 parsley root2 carrots
2 celery stalkswhite winechicken stock
Peel potatoes and cook them in salted water. Chop veggies and fry them in melted butter add a little white wine and some stock and cook for 2-3 minutes.
Melt butter, add chopped shallot, white wine. Reduce and sieve. Add saffron, 100 ml heavy cream and cook for 2 minutes. Beat the rest of the heavy cream, add to the sauce.
season fish with salt and pepper and fry in butter.
Yesterday I cooked chicken stock because I had no more left in my freezer. What always bothers me when cooking stock is that one has to buy a huge head of celery and I never know what to do with the rest. While thinking about today's lunch my eyes stopped on the celery and I decided to cook a puree, because that is something I have heared a lot about and was anyway curios about its taste. I had some beans left from the sailing lunch from last Sunday so I grabbed these as well. I found champignons, sliced pork and a piece of herb butter that I prepared pretty long ago. Slowly I had a picture in front of me about the dish. While rolling pork with the fried mushrooms I remembered that I have some filo dough left that should be used! After I had a weird idea to wrap the meat in a leaf of chicory and after in the filo. My gosh that is a lovely combination, very tasty, I would have never thought but it harmonise very well!
Ingredients:4 slices pork cutlet
200 g brown champignons
8 chicory leaves
filo dough
egg whitebuttersalt, pepper250 g green beans50 g butter60 g flour
250 ml milk
2 eggssmoked cheesebutter for the formscelery
1 tablespoon butter
50 ml milk
salt, pepper, nutmeg200 ml chicken stock100 ml white wine1 shallot1 tablespoon herb butter
Slice beans and cook in some stock. Melt butter, add flour and mix well. Let it cool. Stir in eggs and milk. Butter a muffin form of six, add from the béchamel on the bottom, add cooked beans, grated smoked cheese. Cover béchamel, add cheese on top. Bake for 25-30 minutes on 200°C. 
Slice celery and cook in salted water. Puree with butter and milk, season with pepper and nutmeg. Fry champignons and roll in the flattened pork. Heat butter and fry the rolls form both sides. Put a chichory leaf on a piece of filo dough, add pork roll and cover with another chicory leaf and roll into the filo dough. Butter a form add rolls and smear some egg white on top. Bake for 10-15 minutes. 
For the sauce heat herb butter, add chopped shallot, white wine and chicken stock, reduce and pour into the saucepan where you fried pork and let it cook for 2-3 minutes.
I love to improvise in the kitchen especially on the weekend when I have plenty of time. I wanted to cook something fresh. While looking around in my pantry I saw that I have plenty of lemons. I remembered that once I made some lemony pork cutlet that was very yummy, as I am a big lemon fan, no wonder that I loved it. So far so good. Now I only needed a sauce and some vegetables. Green beans! Yeah that is good. Lately I am on the sabayon run, so it was clear that I am going to whisk a white wine-lemon zabaglione. Some pototaes sure also fit the whole thing, and here I go with the potato-sage leaf sails!
Ingredients:1 pork tenderloin
juice of one lemon1 tablespoon dijon mustard
1 tablespoon honey
buttersalt, pepper
250 g green beans5 slices ementaler cheese
9 slices of baconflour, 1 egg, breadcrumbs
oil
potatoes, sage leaves, olive oil100 ml white wine100 ml beef stook
thyme
juice and zest of 1 lemon
salt, pepper4 egg yolks
Slice pork and marinate for 30 minutes. Heat butter and fry meat.
With a mandoline slice potatoes and put a sage leaf between two slices. Deep fry in oil.
Cook beans and roll in cheese, bacon and cover in breadcrumbs. Deep fry.
For the zabaglione cook white wine, stock, lemon juice, thyme with salt and pepper, reduce.
Over steam whisk it together with egg yolks for 10-15 minutes.
There is a great event floating around in the cyber space called Show Us Your...and this time it is about our spice collection.
I remember at the begining of my cooking "career" I had only salt, black pepper and some paprika powder in my pantry. No wonder, because opening a pack of sausages and ready made pasta is not cooking. With the time I developed myself there where I am today. I think I can say that my spice collection is not small. Meanwhile I have more than three kinds of salt, including the French fleur de sel, himalayan salt, coarse-grained sea salt, Portuguese flor de sal. Of course my collection of pepper is also expanded: white, rose, lemon pepper, szechuan pepper in no way may be missed in my kitchen.
Beside the Hungarian paprika powder there is hot paprika powder, cayenne pepper, that is red hot chili pepper, and of course some dried chilies and chili flakes. Coriander is also a stable member of my spice collection, together with bay leaves, that I dry myself, oregnao, dried thyme and rosemary, caraway, majoram, kardamom, vanilla pods, saffron, mustard seeds and curcuma. I hope I have not forget anyone.
I store my spices actually everywhere in my small kitchen. Most I have in glasses on the shelves, except the paprika powder that I store in a steel box. Some of them that I do not use often are still in their original package closed with a clip. I would like to get steel boxes for my spices and store them on a magnet wall, I think that would look cute and would also be practical. My all time favourite spice is cinnamon.
I think it has somewhat a magical fragrance that can take you far away on a cold winter day or on a hot summer day flavouring a nice scoop of cinnamon ice, that is my favourite ice cream since my childhood. Before Christmas you can smell it everywhere in town. I love cinnamon because of its unique flavour, that you can not mix with anything else and somehow it has something mystical to me.
As this spice reminds me of my childhood I thought to prepare floating island that my mom often prepared for me using cinnamon to give it a special touch. I think I have always been a cinnamon fan!
Ingredients:1 1/2 l milk
4 eggs
150 g sugar
2 packs vanilla sugar
1 tablespoon cocoa powder1 teaspoon cinnamon
1 tablespoon flour
Bring milk to boil and cook it on low heat.
Beat egg white with one pack vanilla and 3 tablespoon sugar. Beat in cocoa powder.
With a help of a spoon add beaten egg white and let it cook until it grows, turn and cook for
30 seconds, put aside.
Whisk the rest of the sugar, cinnamon, vanilla sugar, flour and egg yolks, add to the milk.
Stir constantly, but do not boil! When the milk begins to thicken turn off the heat. Add islands on top and let it cool. Serve chilled.
Fast afternoon or party snack with delicious smoked cheese on top. They harmonise perfect with apples.
Ingredients:250 g flour
125 g butter
100 g cream cheese
5 g baking soda
1 teaspoon saltsmoked cheese, grated
Mix all ingredients to a dough, roll out, add grated smoked cheese on top. Bake for 7-10 minutes on 200°C.
Here we go again on the Double DB Challenge with my dear friend Amy ! First we baked the pretzels and this time we took the challenge on the biscotti. I am always a bit worried about the recepies that I have to convert, but luckily so far all worked out. Phew... Amy even baked the cinnamon version that I am also going to try as I adore cinnamon.
The theme of this month's Art You Eat blog event is to go local, that means to cook something including any local product. 
I was thinking a lot about this event and it was not easy for me to find the right recepie. Finally I have found what I was looking for! In this hungarian recepie you use only local products and this is what I wanted. For this scalloped potatoes dish there are many many versions. I decided to cook the way my mom does. I always buy products when they have their season after all only then they have their real and natural taste. But of course there are some exotic fruits that sometimes I can not resist. You can already buy fresh young potatoes or still the old ones that were grown localy. However it is impossible to cook only with local products. It is enough if one thinks of black pepper that is essencial in any kitchen. Vietnam has recently become the world's largest producer and exporter of pepper. Other major producers include Indonesia, India, Brazil, Malaysia, Sri Lanka, Thailand, and China. So this is definetly something that in no way you could get localy grown in any European country. All I want to say that it is very important to use local and seasonal products in order to reduce pollution, however some products that we are used to we still have to buy imported. I also could have mentioned salt, however here we have local salt, so this does not apply to me. Now here is the recepie for the scalloped potatoes using local potatoes, local eggs, local sour cream, local salt, local sunflower oil, local bacon and local breadcrumbs.
Ingredients:600 g potato
3 eggs
150 g baconoil
breadcrumbs
300 ml sour creamsalt
Cook potatoes and eggs, peel both. Fry bacon in a little oil. Preheat oven to 200°C. Oil a heat proof form, add breadcrumbs on the bottom. Slice potato and put a layer of potato, add salt, sliced eggs, bacon, sour cream, some drops of oil and breadcrums, repeat this until you used all. Pour sour cream on top, add breadcrumbs. Bake for 30-35 minutes. It is best served luke warm.
