A favourite Hungarian deli filler: korozott

It's one of the easiest deli fillers ever, and definitely the healthy option, my all time favorite, practically every family has it's own way of making it. 

Ingredients: 

• 200 g curd cheese (goes by the name of twarog in the Polish shops) 
• 50 ml creme fraiche or soured cream
• 1 tbsp paprika powder 
• 1 onion chopped 
• 1tbsp ground cumin
• salt & pepper

Chop the onion into very small pieces, salt it and set aside. Add the curd cheese into a bowl, and break it with a fork, until it starts to become creamy. Add the spices, the cream and the onions, and set it aside in the fridge to cool down.
After half an hour it can be filled into a paprika or can just go straight into a sandwich with tomatoes or pickled gherkins.

Jo etvagyat! 

Mushroom risotto with truffle cream

The only thing I regret not having done in Tuscany was going on a truffle finding trail. So instead I bought myself a tiny little jar of truffle cream.
This gave me the idea to make mushroom risotto when I've opened up this week's vegetable box from Abel & Cole. There was a nice little box of champion mushrooms in it. A mushroom risotto would normally require more earthy mushrooms like porcini, however I thought with a little trick of adding the truffle cream to the risotto, the same could be achieved.
Well, it ended up to be better :)

Ingredients for 2-3 people:

• 250g mushrooms (I've used champions)
• 200 g arborio (risotto) rice
• 750 ml vegetable stock
• 1tbsp of truffle cream
• 1 onion
• 1 clove of garlic
• 1 glass dry white wine
• 5-6 sundried tomatoes
• butter for frying
• few stems of parsley
• Parmesan

Preparation:
Nothing can be simpler than this. I've sliced the mushrooms and chopped the onion. Have added the butter to a hot pan, (simply love it when it starts to sizzle), fryied the mushrooms first, then added the onion (the other way around than normal, because the onion was very sweet and soft and I wanted to avoid the onion getting burned). Once the onions have started to look like big pearls add the rice, and stir until the rice becomes pearly as well. Add the wine, and a bit of the stock and stir until the liquid evaporates. Keep on adding the stock until the rice is perfectly cooked and your risotto is creamy.
I have added the chopped sundried tomatoes and the truffle cream, mixed it.

Have served it with a bit a parsley on top, and then it was ready to go. Perfetto!

Jo etvagyat!