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I cooked a Hungarian food for lunch today, it’s called fozelek. Unfortunately it’s not known in the British cuisine therefore it has no English translation either. It’s a vegetable dish, in which you simmer the certain vegetable (my favourites are petit pois/small green peas, lentil and green beans) in water (most of the time) and you add the mixture of flour and sour-cream/milk/water to make it thicker (although it still has to be liquid. It’s supposed to be same texture as other sauces, or dips or like a body lotion – I know it’s a silly comparison!) and it’s ready to eat as a main course or as a side dish to sausage rolls, eggs, etc. I consider it to be a healthy food with low calories. So my fozelek for today was made of
– cca 300 grams of frozen petit pois – 198 kcal
– 20 grams white flour – 73 kcal
– 150 ml sweetened soya milk – 60 kcal
– 5 ml olive oil – 42 kcal
– cca 150 ml water
Put the oil and the peas in a medium cooking pot, add the flour and mix them well for a minute or so. Start adding the soya milk slowly and keep stirring. Wait until the flour and the milk start transforming into a thicker cream and start adding the water slowly, constantly stirring. It will be ready cooked in 10-20 minutes all together, depending on how well cooked you want the vegetables. It will look something like this:
petit pois fozelek

Don’t forget to add salt in it! You may add some chopped parsley as well. In total the whole comes to 373 and a bit more than one portion. Next time I prepare 2 portions and I’ll tell you why it became a bit more than one portion. Obviously in case of ‘starvation’ you may take the whole as one portion. 🙂

In the meantime I’ve also created a 3 weeks lunch plan to prepare for the food shopping:

Mo

Tu

We

Th

Fr

Sa

Su

1

courgette with almond and couscous rice with broccoli and cauliflower rice with broccoli and cauliflower petit pois fozelek petit pois fozelek Mini pizza Asparagus risotto

2

Asparagus risotto Stir fried vegetables with soya sauce and noodles Stir fried vegetables with soya sauce and noodles lentil fozelek lentil fozelek Rice pudding

3

rice pudding spinach pasta halloumi with steamed vegetables halloumi with steamed vegetables Vegetable chilli (Tara Stiles) Vegetable chilli (Tara Stiles)

 

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5 thoughts on “The mysterious fozelek

  1. Pingback: Week 5 review and Week 6 plan | mel anthony

  2. Oh, my goodness, dear, no, no, no, NO, NO! THE most important thing in making a fozelek is to prepare a proper ROUX. You cannot simply mix in four at any old time. Regardless of what you do thereafter, it will forever remain “RAW” as all Hungarians (and every chef on the planet) would call it!

    Use olive oil or whatever dairy substitute you prefer and, when it is hot, over a low heat, sprinkle a few tablespoons (whatever the recipe calls for) of flour into it, stirring constantly with a wooden spoon until it is golden. This “frying” of the flour, if you will, gives the FLAVOR to the dish, regardless of the spices used. and it is essential. Without it, you have pasty vegetables, not “fozelek.”

    Once the flower/oil mixture is golden color (I prefer to go dark golden), slowly incorporate a BIT of hot stock, vegetable water, milk (whatever), to the center and stir very quickly, adding more and more of the liquid and continuing to stir farther and farther OUTWARD, thus incorporating more and more of the flour until all is mixed thoroughly into a beautiful creamy sauce.

    BTW, when in doubt, always use more oil because it will reduce the likelihood of lumping. Also, if the mixture has lumps, you can always put it into a “Magic Bullet” or small mixer to smooth them out.

    I’m SO happy that you are bringing Hungarian dishes to the UK, thank you!

    • Thanks for the comment and the advice! I used to screw up the roux all the time so my friend thought me this way. It only works with green peas though. I think next month I’ll do more if these dishes. I haven’t done any for ages! Thanks for the reminder as well! 🙂

  3. Yes, I had trouble w/roux also! My father was a master chef & mother an excellent cook and to watch them, it seemed like it could never fail. My father stressed that the flour/butter mixture had to be extremely hot while my cousin makes it work by even removing it from the burner to cool. I’ve concluded that the “secret” is that BOTH mixtures must be the SAME temperature in order to avoid the lumps! Either both sizzling/boiling or both cool. BUT, honestly, if lumps occur, just BLEND them out and it will be fabulously creamy. An extra little step but it takes only a few seconds and gives perfect results while eliminating ANXIETY FOREVER. Ha! There’s the rub. ;-D

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