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Sunday Cookbook

The Sunday Cookbook

Food, drink and reading -
this is our Sunday evening.

This page will contain all the dishes I try on my friends on our Sunday reading club. I am a begginer in culinary studies - thus, do not get discouraged, the fact that I could prepare them, witnesses that all recipes presented here are easy to make. Moreover, it all proved to be a great fun. 



Look, this is my first dinner for our Sunday reading club! There were a lot more on these plates, but my friends ate them all - it was such a joy to watch them disappearing (I mean eggplants, not friends, of course).

So, listen: take some eggplants, cut them half lengthwise. Clear out the inner part of it and chop that in small pieces. Then fry some onion and garlic in a pan with a bit of oil. Add the choped inside part of the eggplant and fry it some more. Now, if you would look at my eggplants carefully, you would see, that there are two kind of stuffings inside the eggplant - a vegeterian one, and a meat one. So, if you go for the meat one, add to the things in the pan some choped smoked bacon, salt, pepper and finally, when you take it away from the fire, some raw eggs. If you prefer the vegetarian version,  then you should continue with mushrooms and tomatoes, followed by cumin and parsley.  Then, after you fried them for a short while, fill the eggplants with this stuffing, cover each with a thin slice of  gruyère cheese and bake the whole thing in the owen for 35 minutes. and, I almost forgot, some olive oil under the eggplants!

actually, I got the impression that if you are brave enough, you can just fill these eggplants with anything on earth.


There is a white plate on the table, with some light green stuff inside: that is my eggplant spread - again, very easy to make. Take the eggplants, and fry them in the owen, or simply on the fire, in a pan (the best would be a fire outdoors, so that it gets a bit smoked). I mean the whole eggplant, and there is no nead of oil or anything for the moment. When the skin gets carbonated, and the eggplants become soft, take them away from the fire, and peel them. Chop them in small pieces, add onion, garlic and mayonnaise, mix the whole thing, and it is ready.

Note: sorry for lack of measures, I will be more detailed next Sunday. Until then, just estimate by your eyes - believe me, this is not the priviledge of the professionals, it is a skill you acquire very quickly.


Balázs was late with pictures, but there was a second dinner - this time prepared by a team, meaning Ildikó as chief and myself as assistant. The menu included peach soup, pasta with squid (or calamari, or sepia, whatever it is called) and home made wine.  

Let us take the soup first - though we ate it as dessert at the end.  You peel the peaches, cut them in small pieces, and put them in cold water. Before starting cooking it, you add sugar, cinnamon, lemon, cloves and a bit of salt. It does not need to cook for a long time. When you think it is ready, you add, very carefully,  a bit of sour-cream mixed with vanilla-pudding powder. You should eat it when it gets cold. And do not be surprised, if it does not become as yellow as on the picture - that's only the light.

Tip: Try with other fruits the same - you can even mix them; or change the flavour of the  pudding powder, and you already have a different kind of soup.
Pasta with calamari-sauce

The usual thing as with any kind of basic sauce: for a start, onion in oil, then the calamari, salt, pepper, pealed tomatoes on the top, and, at the very end, the green spices, whatever you have at home: oregano, parsley, that sort of things. 

Note: The past should be cooked al dente, which means, not too soft, around 8 minutes after boiling.

Next: pumpkins and cukkini!