In my opinion Hungarian Beef Goulash is the ultimate one-pot dish. Indeed, you’d be hard pushed to inject any more flavour into a dish than one can here. What you get with this meal is an intensely rich and thick sauce which is both supremely tasty and very filling whilst being particularly cheap to produce, which I guess was the point of such a dish in the first place.
The problem with coming home for the holiday is that there’s always so much bread, and bread makes you fat quickly, or in my case… fatter. So I thought I’d throw together something healthy, using many of the left-overs in the house while I was at it. Indeed, left-over pork is ideal for this dish as it makes it even more juicy and means it doesn’t require much cooking at all. This dish is also perfect summer food and if you work out the right balance of flavours, as I’m trying to help you do, it will be very fresh and delicious, the only problem being that it could prove easily overpowered
One never hears very much about elusive food, indeed it is in general particularly static. This dish, first attempted a number of weeks ago, has however managed to elude my blog twice because of camera issues. Indeed, any suggestion that my food has been hiding from me can be taken as entirely false. Nevertheless I have finally caught the little blighter and am now bringing it to you, and do you know what? It’s bloody delicious. Until recently, pulses have never really been my “thing”, they never appealed to me, I don’t know why. The best thing about them, though, is that they are actually very tasty but also they are filling and cheap, how can someone as frugal as I possibly have ever hated those little munchy wonders?
Recently I’ve been providing more complicated recipes that aren’t on the cheaper side of the frugal scale. Whilst they are still very cheap, I can do better, so I will. There really is nothing nicer than a good, traditional pasta sauce, with simple, yet delicious flavours that don’t try to do anything too complicated. For this reason I have found that basic pasta sauces based around tomato always taste better without any tomato puree or balsamic vinegar, to name but two examples. It is my opinion that the most that should be added are more basic ingredients, chilli or basil for instance.
These have been described as the world’s best Chocolate Brownies by, seemingly, everyone who has ever eaten them. I must, however, admit that I have alighted this recipe from somewhere else and feel obliged to attribute it to a certain Mrs. Dimbleby, an ex-Sunday Telegraph food writer of fifteen years. Dense, gooey and with a crisp outer shell, these chocolate brownies are more or less literally to-die-for. Just make sure you lick the bowl – you may regret not doing so for some years.