Csipetke (HC): Difference between revisions
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|title=Csipetke, Hungarian recipe Cooking Wiki | |||
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|keywords=Csipetke (HC) recipe Hungarian recipes from The cook's Wiki | |||
|description=Boiled paste with curds (white or cottage cheese) | |||
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|DatePublished=5th August 2013 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Csipetke (on the left of the plates) | |||
|Servings = Serves 6 | |Servings = Serves 6 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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Boiled paste with [[Curds|curds]] (white or [[Cottage cheese|cottage cheese]]). | Boiled paste with [[Curds|curds]] (white or [[Cottage cheese|cottage cheese]]). | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1lb [450 g] [[flour]] | | 1lb [450 g] [[flour]] | ||
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| [[Salt|salt]] | | [[Salt|salt]] | ||
| [[sour cream]] | | [[sour cream]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Chef's notes=== | ===Chef's notes=== | ||
I am not sure what an 20th century Hungarian's idea of [[Cottage cheese|cottage cheese]] is, but I think it is probably more like our [[Caerphilly cheese]] as you have to be able to crumble it. They probably made their own cottage [[Cheese|cheese]], by shaking [[Milk|milk]] and draining the [[Curds|curds]] thoroughly. --[[User:JuliaBalbilla|JuliaBalbilla]] 08:08, 9 January 2009 (UTC) | I am not sure what an 20th century Hungarian's idea of [[Cottage cheese|cottage cheese]] is, but I think it is probably more like our [[Caerphilly cheese]] as you have to be able to crumble it. They probably made their own cottage [[Cheese|cheese]], by shaking [[Milk|milk]] and draining the [[Curds|curds]] thoroughly. --[[User:JuliaBalbilla|JuliaBalbilla]] 08:08, 9 January 2009 (UTC) | ||
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[[Category:Recipes|Csipetke]] | [[Category:Recipes|Csipetke]] | ||
[[Category:Accompaniments|Csipetke]] | [[Category:Accompaniments|Csipetke]] | ||
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[[Category:Hungarian recipes|Csipetke]] | [[Category:Hungarian recipes|Csipetke]] | ||
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Revision as of 09:18, 23 November 2014
| Csipetke (HC) | |
|---|---|
 |
| Csipetke (on the left of the plates) | |
| Servings: | Serves 6 |
| Ready in: | 45 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th August 2013 |
Boiled paste with curds (white or cottage cheese).
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1lb [450 g] flour
- 6 eggs
- curds (white cheese)
- lard or butter
- bacon
- salt
- sour cream
Method
- Make a stiff paste of the flour with the eggs some water and salt.
- Let it lie for a little while and then roll out quite thin.
- Tear it into pieces about the size of a penny [use a £2 coin as a rough guide] with the fore-finger and the thumb and scatter them over the baking-board to prevent them sticking together.
- Drop them into boiling salted water.
- When they rise to the surface, remove and rinse in cold water, drain, and put them into a little hot bacon fat.
- Before serving, scatter some good crumbled white cottage cheese over the pastry, pour sour cream over it and sprinkle the top with some tiny cubes of bacon fried crisp in their own fat.
Serving suggestions
Can be served as an accompaniment or boiled in stews and soups.
Chef's notes
I am not sure what an 20th century Hungarian's idea of cottage cheese is, but I think it is probably more like our Caerphilly cheese as you have to be able to crumble it. They probably made their own cottage cheese, by shaking milk and draining the curds thoroughly. --JuliaBalbilla 08:08, 9 January 2009 (UTC)
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