Alfonz cooks a few times a year, usually BBQ related, and always very good. Over the years he’s picking up a few skills in the kitchen, and every once in a while, like yesterday, he surprised me with dinner.
After a full day on the canal boats, I arrived home Monday afternoon with just enough time to shower and go straight to my three hour choir practice. I found my lovely husband in the kitchen, slicing hard boiled egg and potatoes. A huge stress was lifted off me, not having to worry about what’s for dinner.
After practice I came home to this comfort meal that even the children enjoy.
‘Rakott Krumpli’ is a Hungarian peasant dish, of stacked potatoes, sausage, eggs, sour cream and bacon.
Ingredients:
6-10 boiled potatoes sliced
6-eggs hard boiled eggs sliced
500 grams sour cream
1-large chorizo sausage sliced fine 5 strips bacon (garlic sausage, dried Hungarian sausage, or Polish sausage, works too)
250-grams cheese of choice
butter for your pan
In a large baking dish, place 1/2 your potatoes in a layer, then 1/2 your eggs on top of that, next comes 1/2 your sour cream, then a layer of sausage slices and repeat. Like a lasagna, stacked in layers, you put your casserole together. You can salt and pepper each layer, if you like, but I find the salt in the bacon and sausage is enough for my taste. The choice is yours.
On top add cheese and lastly bacon. If you are a vegetarian, simple delete the meat ingredients, add a little butter in each layer and put cheese on top.
Bake for one hour covered, then during
the last few minutes uncovered to brown. Serve with pickles.
For dessert: Sour Cherry Cake
In place of cherries, try blueberries or apricots
Ingredients
2 cups flour (plus a little for the pan)
1-cup sugar
1-stick butter 250grams
1-cup milk
2-beaten eggs
1-packet baking powder
½-teaspoon salt
2-tablespoons 100% pure vanilla extract
2-tablespoons kirsch or brandy
1-500 gram can or jar of sour cherries
Directions:
Preheat oven at 375 degrees, prep your 13X18X1inch bake pan with butter and flour so the cake does not stick
Mix your dry ingredients in a large bowl and in a separate bowl mix your wet ingredients until smooth. You can use a blender, but I do not have one so I use a fork.
Slowly in 2 batches add your wet ingredients to your dry. It should look the consistency of pudding.
Pour into your bake pan.
Drain your canned cherries or apricots, and place a layer on top of the batter.
Put in oven and let back 35-40 minutes. Once down let cool for 30 minutes. Sprinkle icing sugar over the top, and serve.
For a fruitier version, double the fruit in the recipe.
