‘Soup: Green-bean soup with dill ( Zoldbableves)‘

Ÿή—Ώ
1 bunch of dill
2 tbs oil or butter
600 g green-bean
1 small onion
1 garlic
2 tbs flour
2 dl sour-cream, or yoghurt
1 tbs honey, 1 tbs lemonjuice
salt, paprika

Ÿμ‚θ•ϋ
Trim the green beans and cut into 2 cm (2/3 in) pieces.

Ligthly brown the finally chopped onion and garlic in the oil.

Put to the top the beans, fill up with water. Boil until 15 minutes.

Mix the flour and sour cream and the chopped bunch of dill, and stir into the boiling green beans.

Add the honey, the lemonjuice, salt and paprika. Bring to a boil once more.

Serve with sour cream on the top.


‘Main dish: Braised Lentil ( Lencsefozelek)‘

Ÿή—Ώ
400 g lentil,
2 tbs oil
1 tbs flour
1 garlic
? onion
1 ts mustard
1 bay-leaf
honey, lemonjuice, salt, paprika, salt


Ÿμ‚θ•ϋ
Wash the lentil, and let it stay in cold water for a couple of hours.

Put into a pot, fill up with water, add some salt, the bay leaf and boil about 15 minutes.

Brown the flour in the oil, add the chopped onion and garlic, paprika, and mix with the lentil.

Flavoured with the lemon, mustard, and honey.

Boil one more minute.

Serve with smashed potato, with chopped parsley on the top.


‘Pureed Spinach: served with cutted toast‘

Ÿή—Ώ
1 kg spinach
2 tbs oil
2 tbs flour
2 dl milk, or cream
1 garlic
salt, pepper, nutmeg

Ÿμ‚θ•ϋ
Wash and trim the spinach, boil in water for 5 minutes.

Pureed with mixer. Brown the flour and the smashed garlic in the oil.

Put the pureed spinach, add the milk, add the salt, nutmeg and pepper. Mix well, cock another 2 minutes.

Serve with light toast


‘Dessert: Fruity sweet rice (Gyumolcsrizs)‘

Ÿή—Ώ 150 g rice
8 dl milk
3 dl cream
100g powder sugar, 1 tbs vanilla sugar
1 can cherry
1 orange
4 slice pineapple
1 packet raisin
30g chocolate
salt

Ÿμ‚θ•ϋ
Fill up the rice with cold water, and 2dl more, and the half amount of the milk.

With a pintch of salt cock until the water disappear.

Than fill up with the other half of the milk, and cock well.

Meanwhile cut the fruits into small cubes, and whipp the cream.

Add the powder sugar to the cocked rice, stir it until cool down. Add the fruits, and the cream. Put the chocolat to the top, and serve in glass.

With cinnamon is tasty too.