Hungarian Potato Noodles!
These type of potato noodles are commonly made as a dessert in Hungary. But to realize just how versatile they can really be depends on what type of add-ons you sprinkle on, pour on or combine them with. I've also converted these noodles into quite a few main-dishes.
Ingredients: (for the noodles only) add-ons for toppings of choice extra
- 6 large potatoes
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups flour
- Peel and boil potatoes in lightly salted water.
- Drain and cool slightly so it can be worked with without burning hands.
- Rice potatoes ( Mashing really well also works otherwise the potato
- won't incorporate into the dough well)
- Blend in eggs and salt. Stir in flour, adding more if dough is sticky. Knead it well. Divy-up dough into 3 - 4 chunks. Make into long sausage-like rolls bout the thickness of a thumb. Cut into 1/2-inch pieces, roll into thin noodles. Cook in salted boiling water for about 10 minutes. Strain. Add desired toppings. Enjoy.
As these potato noodles are originally a dessert I'll list some of the add-ons for them first:
- Possibly the most common add-on is a mixture of ground poppy seed combined with sugar and raisins. (My grand parents in Hungary served this dish every new years eve)
- A spoon of sour cream with a sprinkling of vanilla sugar ( I prefer plain yogurt). Sprinkled with ground walnuts or filberts.
- Creamy cottage cheese combined with an egg yolk, 2 tablespoons of raisins and 1 tablespoon of honey with a pinch of ground dill. (pour over still hot noodles)
- Fresh berries and a dollop of whipped cream. (Strawberry, raspberry, blackberry or a combination of all three, even from frozen in the winter will delight kids and adults alike)
- Potato noodles served with hot blueberry sauce.
- Upside down pineapple "cake": In a large mixing bowl whisk together 6 eggs, 1 cup of sugar and 1/3 teaspoon of salt. Add 1 large can of drained crushed pineapple (reserve juice for glaze) , 1/2 cup raisins, 2 cups plain yogurt, 1/2 cup of shredded coconut to the egg mixture. Now fold in still hot noodles. Pour into well buttered spring-form cake or bundt cake pan, bake in a medium hot (375 F) oven for about 25 minutes. Leave in shutoff oven 5 minutes pull out and flip upside down on a cake platter. decorate with maraschino cherries (optional) pour over still warm glaze and serve warm. (Yum-Yum)
Add-ons to the noodles for a main dish are:
- Couple of spoons of plain yogurt or sour cream, a spoon of bacon bits and fried onions.
- A spoon of hot salsa and 1/2 cup of kidney beans and a bit of shredded cheese.
- Basil and garlic pesto and a sprinkling of Parmesan cheese.
- Sauerkraut, couple of chunks of corned beef or pastrami and Dijon mustard.
- To battle the hum-drums and heat of the summer dill Tzatziki on the noodles is just plain finger & plate licking good. (I'll add the Tzatziki recipe at the end)
- Good enough to be at a sophisticated dinner party as a side dish; potato noodles served with a really good quality Antipasto. (Yum-yum)
- Spread still hot potato noodles into shallow casserole dish. Combine 10-12 eggs with 1 minced garlic clove, 1/2 teaspoon of salt and 1 tablespoon of butter. Pour over noodles. Bake in medium hot oven 15 minutes serve as a side dish with meatloaf and veggies.
Tips for an extra meal: One of my favorite meals is the spring vegetable chicken soup. Made with the first veggies coming from the garden. Taking a 1/4 of the above recipe and cutting dough roll into small chunks before adding them to the soup 10 minutes before ready to serve will makes it not just a soup but a whole meal.
Only your imagination can set the limit to the type of meals you serve with these Hungarian Potato Noodles.
If you try them and come up with some great toppings feel free to leave them here in the comment box.
- 2 pints of plain yogurt (I like the one made from 2% milk as it's creamier tasting)
- 1 English cucumber
- 1 garlic clove finely minced
- 1/2 teaspoon of salt (to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon fresh chopped dill (1/4 teaspoon if using dry dill)
In blender or food processor finely chop cucumber. Cucumbers are full of water so let drain in sieve for 10 minutes. (You can use the cucumber juice for a face wash). Combine remaining ingredients, season to taste. It's a very great cooling dip for those muggy hot summer nights when no foods sound impressive. Enjoy on the potato noodles or with pita bread.
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