skorpor: crostini svedesi / Swedish rusks

January 4, 2015 | Simona

crisp skorpor up for grabs
on Double Creek Pottery plate on La FABBRICA del LINO placemat

In the kitchen of the house in upstate New York where I spent a few days at a retreat last September, there was a bookshelf of cookbooks. My right hand pulled out Favorite Swedish Recipes by Emmie Berg and while I paged through it, the recipe for Round Rusks (Brutna skorpor) locked my attention.

Skorpor are popular Swedish rusks and a rusk is a light, dry biscuit or a piece of twice-baked bread. There is a version of rusk in many other traditions: for example, in Italy we have fette biscottate (twice-baked slices of bread). According to the wikipedia article on rusk, skorpor can be flavoured with herbs, dried fruit, nuts, or spices such as anise or cardamom.

The cookbook mentioned includes also a recipe for Rye Rusks. To make my version of Round Rusks I borrowed a bit from both recipes, added ingredients according to my taste and adapted the instructions to my bread-making habits. I used a small amount of sunflower honey as sweetener, and cardamom and orange zest to give the skorpor a nice nuanced flavor.

FTC disclosure: I have received the placemat free of charge from the manufacturer. I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

dividing the dough and rolling skorpor

Print-friendly version of briciole's recipe for skorpor (Swedish rusks)

Ingredients:

50 g stone-ground whole-wheat flour
60 g dark rye flour
150 g King Arthur Flour all-purpose flour (this is the flour I use to make bread)
1 teaspoon / 3.2 g instant yeast
150 ml milk + 40 ml water at 80 F / 27 C (I used non-fat milk)
20 g fluid honey (I use sunflower honey, miele di girasole)
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground cardamom
1/8 teaspoon fine sea salt
1 teaspoon orange zest

How to prepare the dough
Measure all the ingredients and place them in a bowl. Mix with a a wooden spoon or a dough whisk until a shaggy dough forms. Cover and let rest for 10 minutes, then mix some more, until a firm dough forms.

Oil well a glass bowl or similar container where the dough will rise.

Lightly oil your working surface and transfer the dough onto it. Knead lightly for 10 seconds. Transfer the dough to the oiled bowl. With wet hands, letter-fold the dough and then flip it to oil the surface. Cover the bowl and place it in a warm place until the dough has doubled in volume (two hours or so, depending on the temperature).

How to shape round rusks
Line a baking sheet (half sheet size) with a silicone baking mat or piece of parchment paper.

Lightly flour a portion of your working surface and let the dough fall on it. With the help of a scale, divide the dough into 20 small pieces of 22-24 g each (depending on how many pieces you cut of the smaller size, you may get enough dough for 21 pieces).

Lightly flatten each piece of dough, letter-fold it, flip it and then roll it into a tight ball. Roll while tucking the dough under it, until the surface acquires a good tension without tearing. The working surface should be clear of flour, otherwise the roll slides on it, while you need some friction to create the tension on the dough's surface. [This short video shows my hands rolling a larger piece of dough, but should still give an idea.]

Place on the silicone backing mat or parchment paper in four rows of five, evenly spaced (adjust some to make space for the 21st, if you have it). Cover with a clean kitchen towel and let rise until a dimple made on the dough with your fingertip persists (an hour or so, depending on the temperature).

skorpor Swedish rye rusks proofing / IMG_2361

proofed and ready for the oven (placemat from La FABBRICA del LINO)

How to bake and crisp rusks
30-45 minutes after the beginning of the second rise (depending on how quick your oven heats up), preheat the oven to 425 F / 218 C.

When the dough is ready, put the baking sheet in the oven and bake skorpor until light brown (8-10 minutes). Take the baking sheet out of the oven and transfer the skorpor on a cooling rack or towel. Let cool completely, then break in half each skorpor with a fork (forchetta).

splitting skorpor with a fork before putting them back in the oven

With a salad fork, I make a row of holes all around, then pry the skorpor open delicately.

Distribute the 40-42 pieces on the baking sheet and place in a 200 F / 93 C oven for 1-2 hours until they are crisp. Check them after 1 hour; in my oven, it takes 1 1/2 hours. Turn off the oven and leave the door ajar. Let the skorpor dry for up to another hour. Again, check them half-way through to prevent them from getting too dry.

Make sure you have some nice spread or creamy cheese to taste fresh skorpor. Store surviviors in an airtight container.

Crunchy, with the earthy flavor of rye (segale) and a hint of orange and cardamom, it is clear from the first bite why these morsels are popular. They have been an instant hit in our household and besides being good, they are fun to make (signed: skorpor's serial baker).

I am sending my skorpor to the January edition of Panissimo, a monthly event created by Barbara of Bread & Companatico and Sandra of Indovina chi viene a cena? and hosted this month by Sandra.

… to the monthly showcase Sourdough and Yeast by Wisla (in Polish).

and to Yeastspotting.

The parting shot goes to edition #154 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Lynne of Cafe Lynnylu.

The photo was shot in color with my iPhone and then converted to sepia (Lightroom preset Sepia Tone).

The gallery of images contributed to the event.

Click on the button to hear me pronounce the Italian words mentioned in the post:

crostini svedesi

or launch the crostini svedesi audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

rusks, bread, rye flour, Swedish cuisine

rohlíky: panini cechi / Czech bread rolls

March 2, 2014 | Simona

rohliky / panini cechi / Czech bread rolls

impossible not to eat one — or two

Another European country — another bread.

Our virtual tour of the EU has reached the Czech Republic and to honor it, I baked a beloved traditional bread roll called rohlík (plural: rohlíky, as Káta kindly told me). When I read expatriates wax poetic about a bread, I want to bake it. This has happened recently with the Maltese bread called ftira and now with rohlík. Trust the expats: they know what it means to miss a food they love.

In reading about rohlík, I immediately learned that it is the Czech version of a bread roll I made not too long ago to mark our virtual visit to Hungary: kifli. While I made kifli with a savory stuffing and in a crescent shape, for my rohlík I privileged the elongated shape and used seeds to grace the surface.

breaking the crisp crust

Even after several years of bread baking, the satisfaction I derive from tasting bread that came to life in my own kitchen is undiminished. These rolls are relatively straightforward to make, they are pretty and with their crisp seeded crust and soft crumb make even a few bites a joyful experience.

Topped with some fruit preserves, a warm rohlík makes a great breakfast; stuffed with some bresaola or a piece of my homemade cheese, it makes a satisfactory snack (spuntino).

reveals the soft crumb

The inspiration for the dough came from the book Local Breads by Daniel Leader, which contains several recipes for Eastern European breads (in an earlier post, you can see an image of my rendition of his Czech Christmas braid). Besides using mostly a different shape (Leader's rolls are crescent-shaped), my rendition differs from the inspiring recipe in three main ways (and a few small ones): 1. the use of 20% whole-wheat flour; 2. delayed fermentation; and 3. larger rolls.

Ingredients for the dough:

300 g / 1 1/4 cup lukewarm water
15 ml / 1 tablespoon whey OR water
10 g instant yeast
60 g whole-wheat flour
40 g sprouted whole-wheat flour OR whole-wheat flour
400 g King Arthur Flour all-purpose flour (this is the flour I always use to make bread)
50 g unsalted butter, softened
1 teaspoon honey
10 g fine sea salt

Ingredients for the topping:

1 tablespoon / 8 g poppy seeds (semi di papavero)
1 1/2 tablespoon / 15 g sesame seeds (semi di sesamo)
1 teaspoon / 5 g sea salt

Note (in case you look at the inspiring recipe): since I used delayed fermentation, I reduced the amount of instant yeast, and since I used some whole-wheat flour, I increased the amount of liquid.

Mix the dough
Pour water and whey in a large bowl. Add all the other ingredients for the dough and stir with a wooden spoon until they come together into a rough dough.

Cover the bowl and let stand for 10 minutes.

Spray some olive oil on your kneading board. Empty the mixing bowl on the board, scraping it well. Knead the dough until it is smooth and elastic.

Clean the mixing bowl and oil it.

Flatten the dough. Fold the left third towards the right, then fold the right third towards the left. Fold the top third towards the bottom, then fold the bottom third towards the top. (For a visual help, go to this page, then scroll through the slides.)

Turn the folded dough upside down and place it in the oiled bowl. Cover the bowl tightly (for example, with a clean shower cap) and place it in the refrigerator overnight.

Shape the dough
The following morning, line each of two half sheet pans with a silicone baking mat. Sprinkle a bit of flour on the mats.

Transfer the dough onto a lightly floured kneading board. With the help of a scale, cut the dough into 16 pieces, each weighing 55 g / 2 oz.

Take a piece of dough and roll it into a rectangle about 6.5 inches / 16.5 cm long and 4.5 inches / 11.5 cm wide. Roll the rectangle starting from one of the shortest sides. While you roll the dough with one hand, gently pull the dough with the other. You will end up with something like what you see in the photo below.

after the initial rolling

Gently roll the shaped dough to give it a cylindrical shape. You need to press the dough from the center towards the two extremities while you roll. You will end up with something like what you see in the photo below.

For a visual help, take a look at this short video (keeping in mind that the rohlík shaped in it is bigger than the one I made) or watch this longer video (the shaping starts at 4'45").

final shape — almost ready for proofing

Place each roll on the prepared baking sheets, seam side down. If you want, you can curve some of the cylinders into crescents, like I have done. Leave at least 2 inches / 5 cm space between rolls.

a nice layer of seeds and salt

You can leave the surface plain or cover it with mixed seeds. To do so, prepare a small bowl with water and a pastry brush and place the seed and salt mix in a long, shallow bowl or plate.

Lightly brush 2-3 rolls with water, then gently pick up one at a time, flip it and make the wet surface touch the layer of seed and salt mix in the bowl. I think this method is more efficient and gives a better result than sprinkling the seed and salt mix on each roll, but of course, you can do it that way, if you prefer. Repeat until all the rolls are seeded.

Lightly drape some plastic wrap over the two baking. Let the shaped rolls rise at room temperature until they are pillowy, but the layers are still visible. In my case that was one hour.

Prepare the oven and bake the rolls
About 15 minutes before baking, place one oven rack in the top third of the oven and the other in the middle. Make sure that there is enough distance between the racks for the baking sheets holding the risen rolls. Heat the oven to 350 F / 177 C.

Gently lift the silicone baking mats with the proofing rolls and move them (plastic wrap and all) onto the kneading board or a table. Place one half sheet pan on each oven rack.

When ready to bake, remove the plastic wrap. Take the sheet pans out of the oven and carefully move one of the silicone baking mats with the proofed rolls onto each of them. Place the loaded baking sheets in the oven.

After 12 minutes, switch the rack position of the baking sheets.

Continue baking the rolls until the tops are golden. In my oven, the total baking time was 30 minutes. Each oven is different, so start checking the rolls closely after 25 minutes of baking time.

When the rolls are ready, take the baking sheets out of the oven and place on wire racks. Let stand for 10 minutes. Harvest the rolls from the baking sheets.

Serve the rolls warm or at room temperature.

parbaked and ready to be frozen

Parbake (some of) the rolls for future enjoyment
In his book, Dan Leader suggests parbaking the rolls as an option and I applied it to half of the rolls.

After 15 minutes of baking time (3 minutes after switching the rack position of the baking sheets), take out of the oven the top baking sheet. At this point, the rolls have risen and the crust is set, but still pale (see photo above). Put the baking sheet on a wire rack and let the rolls cool completely, about an hour, then place in resealable plastic bags and freeze.

I have not yet used the frozen rolls, but when I want to do it, I will follow Leader's instructions (adapted to my rolls, which are bigger than his): place the frozen roll on a baking sheet and let defrost for 1 1/2 hour. Preheat oven to 350 F / 177 C and bake rolls until golden.

I contribute my rohlíky to the 20th installment of the Abbecedario culinario della Comunità Europea (European Community Culinary ABC), an event organized by Trattoria MuVarA that will bring us to visit 26 countries of the EU (all except Italy) using the alphabet as guide. T like Trdlo (Czech Republic) is hosted by Alessandra of Ricette di cultura.

This page contains the list of contributions to the event.
Questa pagina contiene la lista dei contributi all'evento.

I am sending this bread to the March edition of Panissimo, a monthly event created by Barbara of Bread & Companatico and Sandra of Indovina chi viene a cena? and hosted this month by Patty of Il castello di Pattipatti.

And also:

– to the monthly showcase Sourdough and Yeast by Wisla (in Polish). This is the roundup.

– to Yeastspotting. This page contains part 2 of the roundup and a link to the other two parts.

Click on the button to hear me pronounce the Italian words mentioned in the post:

panini cechi

or launch the panini cechi audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

bread, roll, Czech cuisine

kifli / panini ungheresi / Hungarian bread rolls

May 26, 2013 | Simona

[cliccare il link per andare alla versione in italiano]

my version of kifli

When we start a new chapter of our trip across Europe using the alphabet and visit a country I have never been to, it's like arriving in an unknown city and researching a place to eat. I usually start with the wikipedia article on the nation's cuisine and see if anything catches my attention. In the case of Hungary (Ungheria), our current stop, my eyes were immediately drawn to the photo of crescent rolls on this page.

Another wikipedia page told me a bit more about kifli and strengthened my resolve to make some. A bit of research, informed by the wish to make the savory version of this treat, made me arrive at a recipe for sonkás kifli. I was not interested in ham and pickles, so I opted for using just cheese (kifli al formaggio). The Trappist cheese mentioned in the recipe is a washed-rind cheese. Instead of it, I used some of the dill Havarti I made recently and it worked out well.

let the rolling begin!

I also divided the amount of flour given by four, to minimize the loss, in case the experiment's outcome was unsatisfactory. I made a couple of additional changes to adapt the recipe to my baking style. The kifli were fun to make, bake and then taste. So I immediately repeated the experiment to get the precise quantities and the photos you see here.

Print-friendly version of briciole's recipe for cheese kifli

Ingredients for the dough:

1/2 tablespoon ground flax seeds + 1 1/2 tablespoon / 22.5 ml warm water (as substitute for 1/2 egg)
100 g / 3.5 ounces King Arthur Flour all-purpose flour (this is the flour I use to make all my bread)
25 g / 1 ounce whole-wheat flour (freshly milled)
25 ml lukewarm milk
2.4 g / 3/4 teaspoon instant yeast
25 ml lukewarm water
1 1/2 tablespoon / 22.5 ml olive oil (olio d'oliva)
1/8 teaspoon sea salt

Ingredients for the filling (ripieno), chosen based on what I had in my refrigerator:

Dill Havarti cheese (instead of Trappist cheese)
Kefir cheese, plained or flavored (instead of sour cream); the kefir cheese I used was flavored with calendula petals and cacao nibs

Additional ingredients:

1 egg at room-temperature beaten with 1 teaspoon water (use the leftover in a frittata or other egg dish)
Poppy seeds (semi di papavero), or other seeds of choice

As mentioned previously, the freckles you see on the dough's surface are due to the special whole-wheat flour I use, which comes from locally grown hard wheat freshly milled by my friend Rhonda of Beck's Bakery, a bakery with an onsite stone mill (mulino).

In a small ramekin, stir the warm water into the ground flax seeds and let rest for at least 10 minutes.

Measure the rest of the dough ingredients, place in a bowl and add the flax seed and water mix. Stir well and then knead until you have a soft, homogeneous dough.

Oil a bowl or dough container and place the dough in it. Cover and let it rise until doubled in a draft-free place. The time needed depends on the room temperature. (In my case, it was almost 1 1/2 hour.)

Towards the end of the rising time, prepare the filling. Shred some dill Havarti and mix with a small amount of kefir cheese. I did not weigh the ingredients, but simply estimated the amount needed, about 1/4 cup total.

point side down

Line the back of a baking sheet with parchment paper. Roll the dough into a circle of 8 inch / 20 cm diameter. Divide the circle into eight even triangles with a pizza cutter. Place a dollop of filling on the wide end (base) of each triangle, making sure it is 1/2 inch / 1.25 cm inside the sides of the dough. Don't be tempted to be too generous here, otherwise you won't be able to roll the piece of dough.

Fold the wide end over the filling and roll toward the point, making sure there are no escape routes for the filling. Place the roll point-side down on a the lined baking sheet and give it a slight crescent shape. Repeat with the other seven triangles. Cover the rolls with a kitchen towel or plastic film and let them rise until a dimple made on the dough with your fingertip persists (60-75 minutes, again depending on the room temperature).

30-45 minutes after the beginning of the second rise, place a rack in the middle of the oven, place a baking sheet on it and preheat to 375 F.

Brush the risen crescents with the egg wash and sprinkle with poppy seeds (or other seeds of choice). Take out of the oven the hot baking sheet and slide the parchment paper with the rolls on it. Bake for 15 minutes or until golden brown on top and bottom. Remove baking sheet from the oven and transfer the rolls to wire rack to cool (at least 15 minutes).

cute kifli

By all means, taste them warm! Or reheat them gently in the oven before eating. As you can see from the top photo, when you break off one of the points of the crescent, you see a nice cavity lined with cheese. My filling's mild flavor made the kifli not only a delightful snack but also a nice dinner bread. At this point, I have run out of my dill Havarti, so the next time I make kifli, I will experiment with a different kind of cheese. I can't wait.

My kifli participate to the seventh installment of the Abbecedario culinario della Comunità Europea (European Community Culinary ABC), an event organized by Trattoria MuVarA that will bring us to visit 26 countries of the EU (all except Italy) using the alphabet as guide. G like Gulyàs (Hungary) is hosted by Cinzia of Cindystar.

This page contains the recipe of Gulyàs in English and the list of recipes contributed to the event.

I am sending my cute kifli to Panissimo a biweekly event created recently by Barbara of Bread & Companatico and Sandra of Indovina chi viene a cena?

This post contains the roundup of the event.

I am contributing also to the May edition of Bake With Love! (formerly Bake Your Own Bread) hosted by Roxana of Roxana's Homebaking.

And finally, I am sending it to Yeastspotting.

This post contains the first part of the roundup and links to the other two parts.

Click on the button to hear me pronounce the Italian words mentioned in the post:

kifli

or launch the kifli audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

[jump to Comments]

homemade bread, roll, whole-wheat flour, Hungarian cuisine

kifli / panini ungheresi

la mia versione dei kifli

Quando ci fermiamo per una nuova tappa del nostro tour europeo attraverso l'alfabeto e visitiamo un paese dove non sono mai stata, per me è come arrivare in una città nuova e cercare un posto dove andare a mangiare. Di solito comincio conl'articolo di wikipedia sulla gastronomia della nazione e vedo se qualcosa colpisce la mia attenzione. Nel caso dell'Ungheria, tappa in corso, i panini a mezzaluna su questa pagina (in inglese) hanno subito fatto centro.

Su un'altra pagina di wikipedia ho trovato ulteriori informazioni sui kifli e ho deciso di provare a farli. La ricerca di una ricetta per la versione salata mi ha portato ad una ricetta per i sonkás kifli. Non ero interessata a prosciutto e sottaceti, quindi ho usato solo formaggio. Invece del formaggio trappista elencato tra gli ingredienti ho usato un po' dell'Havarti con aneto che ho fatto di recente e ha funzionato bene.

e si comincia ad arrotolare!

Ho usato un quarto della quantità di farina della ricetta originale per ridurre al minimo la perdita di ingredienti preziosi nel caso di fallimento dell'esperimento. Ho apportato un paio di altri cambiamenti alla ricetta per adattarla al mio stile di panificazione. Preparare i kifli è piacevole. E lo è anche mangiarli, quindi ho ripetuto subito l'esperimento per fissare le quantità e fare le foto che vedete qui.

Ingredienti per la pasta di pane:

1/2 cucchiaio (7,5 ml) semi di lino macinati + 22,5 ml acqua calda (come sostituto per 1/2 uovo)
100 g farina forte
25 g farina forte integrale (quella che uso io è macinata a pietra)
25 ml latte tiepido
2,4 g lievito di birra secco istantaneo (vedi Nota in basso)
25 ml acqua tiepida
1 1/2 cucchiaio / 22,5 ml olio d'oliva
1/8 cucchiaino sale fino

Ingredienti per il ripieno, scelti in base a quello che avevo nel frigorifero:

Havarti con aneto tagliato a filetti (al posto del formaggio Trappista)
formaggio fresco di kefir, semplice o aromatizzato (al posto della panna acida); quello che ho usato io era aromatizzato con petali di calendula e granella di cacao

Ingredienti addizionali:

un uovo a temperatura ambiente leggermente sbattuto con un cucchiaino d'acqua (usate quello che rimane per fare una frittata o un altro piatto a base di uova)
semi di papavero, o un altro tipo di semi a piacere

Nota: da un punto di vista dell'utilizzo, la differenza tra lievito [di birra] secco (in granuli) e lievito [di birra] secco istantaneo è che il secondo non ha bisogno di essere riattivato e può essere aggiunto direttamente agli altri ingredienti e inoltre se ne utilizza una quantità minore. Questo per lo meno si applica ai prodotti in vendita negli USA. Presumo che quelli in vendita in Italia siano comparabili. La ricetta si può realizzare con 3 g di lievito di birra secco previa riattivazione oppure anche con il lievito di birra fresco, ma in questo caso non so darvi indicazioni precise, dal momento che io non lo uso mai.

In una tazzina, mescolare i semi di lino macinati e l'acqua calda e lasciare riposare per almeno 10 minuti.

Misurare gli altri ingredienti della pasta di pane, metterli in una ciotola e aggiungere i semi di lino con l'acqua. Mescolare con una spatola e poi impastare a mano fino ad avere un impasto omogeneo.

Oliare una ciotola o contenitore idoneo e riporci l'impasto. Coprire e far lievitare fino a raddoppiamento in un luogo riparato. Il tempo necessario dipende dalla temperatura ambiente. Nel mio caso, poco meno di un'ora e mezza.

Quando l'impasto è quasi pronto, preparare il ripieno. Tagliare a filetti dell'Havarti e mescolare un po' di formaggio di kefir. Non ho pesato gli ingredienti, ma ho stimato la quantità necessaria, circa 4 cucchiai (60 ml) di composto.

la punta del triangolo rimane in basso

Foderare una placca da forno messa sottosopra con della carta da forno. Stendere la pasta lievitata in modo da ottenere un disco di 20 cm di diametro. Con l'aiuto di un coltello per pizza, dividere il disco in 8 triangoli (proprio come se fosse una pizza al piatto). Mettere un po' di ripieno dalla parte larga (base), assicurandovi che ci sia un bordo di 1,25 cm tra il ripieno e i lati della pasta. Non eccedere con il ripieno, altrimento non riuscirete ad arrotolare il triangolo di pasta.

Piegare la base del triangolo a coprire il ripieno e poi arrotolare verso l'apice, assicurandovi che non ci siano vie d'uscita per il ripieno. Porre il rotolino sulla carta da forno con la punta sotto e modellare le punte laterali in modo da formare un po' una mezzaluna. Ripetere con gli altri sette triangoli. Coprire i kifli con uno strofinaccio o della pellicola e lasciar lievitare fino a quando una fossetta fatta sulla pasta col la punta del dito persiste (60-75 minuti, anche in questo caso, a seconda della temperatura ambiente).

30-45 minuti dopo l'inizio della seconda lievitazione, posizionare una grata al centro del forno, mettere una placca da forno su di essa e preriscaldare il forno a 190 C.

Spennellare la superficie dei kifli con l'uovo e cospargere con i semi di papavero (e altri semi a piacere). Tirare fuori dal forno la placca rovente e far scivolare su di essa la carta da forno con sopra i kifli. Cuocere in forno per 15 minuti o fino a quando i panini sono dorati sopra e sotto. Sfornare e trasferire i panini su una gratella. Lasciar intiepidire almeno 15 minuti.

carinissimi kifli

Assaggiateli pure caldi, oppure riscaldateli in forno prima di mangiarli. Come potete vedere nella foto in alto, quando rompete una delle punte della mezzaluna, l'interno è cavo. Il ripieno che ho usato ha un sapore delicato e rende i kifli non solo un delizioso snack ma anche un ottimo pane da servire durante i pasti.

A questo punto ho finito il mio Havarti con aneto, quindi la prossima volta che faccio i kifli proverò ad usare un formaggio diverso. Non vedo l'ora.

Con i miei kifli partecipo alla settima tappa dell'Abbecedario culinario della Comunità Europea, un evento organizzato dalla Trattoria MuVarA che ci porterà a visitare i 26 paesi della Comunità Europea (eccetto l'Italia) usando le lettere dell'alfabeto come guida. G come Gulyàs (Ungheria) è ospitata da Cinzia di Cindystar.

Questa pagina contiene la ricetta del Gulyàs e la lista delle ricette contribuite all'evento.

Se siete interessati a partecipare, questo post contiene la lista completa di paesi, blog ospitanti e scadenze.

Mando i miei anche a Panissimo un evento bisettimanale creato da Barbara di Bread & Companatico e Sandra di Indovina chi viene a cena?

Questo post contiene la raccolta dell'evento.