picnic

Quinoa Patties And Picnic In Szentendre

July 18, 2012 by Zizi

On a sunny Sunday in February we decided to have a picnic in a little gorgeous town called Szentendre (very close to Budapest). I made these yum quinoa patties for the picnic. We also packed whole wheat bread, goat cheese, sour cabbage, sprouts and freshly pressed carrot juice. I also baked millet, oat and apple muffins to take with us.

This riverside town lays in Pest county, Hungary, near the capital, Budapest. It is known for its museums, galleries and artists. Due to its picturesque appearance and easy rail and river access, it has become a popular destination for tourists staying in Budapest.

Even this was in February the sun warmed us up and walking outside in the fresh air made our appetite ready to eat everything. You can see a photo essay about our trip to Szentendre on the Travel Belles website.

I adapted the recipe from Heidi’s book, Super Natural Every Day.

Quinoa Patties

Ingredients (makes about 24 but it depends on the patties’ size)

– 170 g quinoa
– 1 organic egg
– 1 onion, chopped
– 2 cloves garlic, chopped
– 15 g parsley, chopped
– 10 g Parmesan, grated
– 50 g plus more whole wheat bread crumbs
– salt, black pepper
– olive oil

Method

Bring the quinoa, water (about 2-3 cups) and 1 teaspoon salt to a boil in a pot. Reduce heat and simmer for about 15-20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. Set aside to cool.

In a bowl combine together the cooked quinoa and egg. Add chopped parsley, onion, garlic and Parmesan. Season with salt and pepper. Add breadcrumbs and let it sit for 5-10 minutes (if you find it too moist add more breadcrumbs or if it’s too dry you can add one more egg or water to moisten the mixture).

Form pingpong ball sized balls from the mixture, flatten them with your palm or a spoon. Place the formed patties on a tray. Heat 1-2 teaspoons olive oil in a pan, add patties and cook for about 7-10 minutes until golden brown. Flip the patties and cook them on their other side until golden. Cook the remaining patties too.

Raw Tabuleh

July 11, 2012 by Zizi

Raw tabuleh… why is it raw? And how? Raw because I replaced the cooked bulgur with cauliflower. The tiny little white specks look pretty much like bulgur when mixed with all the other ingredients.

The idea comes from a friend of mine, Giulia, who made cauliflower-walnut pesto for me, Karin and Regula last October when we visited her in Tuscany. Then and there I fell in love with Tuscany: the landscape, the weather, the crisp fresh air, the cypress trees and the food we ate and made at Giulia’s gorgeous place. Tuscany has a very special kind of magic that you feel immediately when you arrive.

I made this tabuleh salad for a picnic spent with great friends in a park in Budapest. You can eat it as a salad with other yummie bits and pieces or as a side dish with grilled vegetables or meat.

Raw Tabuleh

Ingredients (serves 4)

– 1 medium sized cauliflower (about 400 g), cut into small florets
– 3 bunches of parsley, chopped
– 1/2 bunch of mint, chopped
– 4 tomatoes (about 350 g), chopped
– 2-3 spring onions, chopped
– 150 ml extra virgin olive oil
– 100-150 ml freshly squeezed lemon juice
– salt, pepper

Method

Place cauliflower florets (use the stems to eat it raw or make soup) in a food processor then blend into grain-size pieces. Place it in a large bowl and toss with the chopped parsley, mint, tomatoes and spring onions. Add olive oil, lemon juice and season with salt and pepper.

Place the bowl in the fridge and leave it there for at least 2 hours.

Picnic with friends in Istvan Szent Park, Budapest…

Roasted Corn Salsa And A Picnic on Margaret Island In Budapest

July 7, 2012 by Zizi

Margaret Island (Margit-sziget) is a 2.5 km (1.6 mi) long island in the middle of the Danube in central Budapest, Hungary. The island is mostly covered by landscape parks, and is a popular recreational area for bikers, runners and swimmers (in the Alfréd Hajós sports pool the European Aquatics Championships 1958, 2006 and 2010 took place). It’s also a favorite place for couples to have a romantic night out in Budapest or have a perfect picnic. Its medieval ruins are reminders of its importance in the Middle Ages as a religious centre.

The island spans the area between the Margaret Bridge (south) and the Árpád Bridge (north). Its landmarks are a small Japanese garden, a rose garden, a tiny zoo, an open-air theatre, a music well and a music fountain and an octagonal water tower (the music fountain and the water tower are protected UNESCO sites). Two hotels provide accommodations with thermal spas and various medical services.

All in all, Margaret Island is the Hungarians’ Central Park. 🙂

Sweet crispy corn kernels lightly roasted are heavenly. I adapted the recipe from Nicole. I also made tomato salsa (tomato, red onion, coriander, salt, pepper, lime juice and chili) and corn tortillas. I cooked brown rice and we added avocado slices and a touch of sour cream to fill up our tacos. You can make it a handful of different ways using cheese, beef, chicken, seafood or other vegetables. Get creative and enjoy your Mexican picnic!

Roasted Corn Salsa

Ingredients (serves 4)

– 4 corn cobs
– 1 small bunch of coriander, chopped
– 1 small red onion, peeled and chopped
– juice of 2 limes
– sea salt, black pepper
– extra virgin olive oil

Method

Remove the husks from the corns. Heat a non-stick pan over high heat and roast the corns for about 8 minutes (continuously turn the corns to char). Turn off the heat to medium, add 100-200 ml water, cover the pan with a lid and cook the corns for 10-15 minutes. Let them cool. Stand each cob upright on its base and use a sharp knife to shave off the kernels (here is a video on how to take corn kernels off the cob easily).

In a bowl mix together the corn, coriander, red onion, juice of limes, add 1-2 tablespoons of extra virgin olive oil. Season with salt and pepper.

Serve and enjoy!

¡Voilá!

Beautiful flower garden on Margaret Island…

Weekend Crumbs

March 26, 2012 by Zizi

Another weekend crumbs… On Friday we had the chance to finally visit a cafe, called Nostro Gastronomy where the Italian owner, Carlo makes the best cappuccino in Budapest. It’s creamy, foamy and you forget everything if you drink a sip. The cafe also serves home made cakes, pastries (brioche and nonno torta are amazing!) and sandwiches. This is a place that is about dedication, their passion for culinary creations, where the ingredients in part come from the lush fields of Hungary, and where you feel always welcome and appreciated (so it’s a must visit cafe!).

Saturday morning was sunny and the farmers market was full of good energy and vibes. The nice weather attracted people to go to the market so it was packed. There are so many spring vegetables are available now and my favorite goat cheese too.