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Now that we are living in Estonia, we do not get to eat the traditional Hungarian dishes as much. Upon special request, I do make some Hungarian specialties to satisfy our cravings. Today, I have made the Beef Stew and this is following the Hungarian recipe. For this dish is pretty heavy, it is best to complement it with the Cucumber Salad. Cucumber Salad's recipe is completely gluten free and vegetarian, its recipe is here

Beef Stew Ingredients: 

1 kg shank
4 onions
6-8 cloves of garlic
500ml red wine
2 tomatoes
1 green pepper
1 beef stew cube
50g smoked bacon (szalonna)
2-3 tbsp ground paprika powder
2 tsp salt
1 tsp pepper
1 tsp cumin powder
3-5 bay leaves

Preparation:
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale.
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube.
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.

Baked this today. It is very moist and wickedly chocolatey inside. How do you like your Banana Chocolate Cake. It smells really good too, the whole house is with a nice fragrance of the freshly baked. Yes, banana smell everywhere.

220 g self-raising flour, sifted

¼-½ cup vegetable oil

¾ cup buttermilk or regular milk

½-¾ cup caster sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

150 g added flavours e.g. frozen raspberries, dark/milk/white choc bits, grated apple, mashed banana
Preheat oven to 180°C.
Grease muffin tins or line with patty cases.
Mix all dry ingredients together and make a well.
Mix all wet ingredients together and pour into the well.
Add flavourings and mix well until just combined.
Place in tins and bake for 15-20 minutes or until lightly browned.
Served. Enjoy!

Directions

1. Preheat oven to 350°F.
2. Grease and flour 1 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Divide batter evenly between pans, smoothing the tops.
9. Bake 45 minutes- 1 hour, until tester comes out clean.
10. When cakes are done, cool 10 minutes.
11. Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
12. Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
13. Spoon lemon syrup over cakes.
14. Allow cakes to cool completely.
15. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
16. Pour over the tops of the cakes and allow to drizzle down the sides.
17. Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

Ingredients

• 1⁄4lb unsalted butter, room temperature
• 1 1⁄4cups granulated sugar, divided
• 2large eggs, room temperature
• 1⁄4cup lemon, zest of, grated
• 1 1⁄2cups flour
• 1⁄4teaspoon baking powder
• 1⁄4teaspoon baking soda
• 1⁄2teaspoon kosher salt
• 3⁄8cup fresh lemon juice, divided
• 3⁄8cup buttermilk, room temperature
• 1⁄2teaspoon vanilla extract

• Glaze

• 1cup confectioners' sugar, sifted
• 1 3⁄4tablespoons fresh lemon juice

# 1 Pancake Recipes from MyGreatRecipes

Since I love order, I had to put some order into this list as well. So for that purpose, I have grouped the pancake recipes into 5 groups each containing 5 recipes, with the exception of the last one, of course, since our alphabet contains 26 letters . So, without any further ado, here you have them:

Apple - these pancakes are great not only because they are tasty, but also for all of the health benefits that apples can provide us with. Not to mention that you can use grated, sliced or even apple rings dipped in the batter.

Banana - who said bananas were only reserved for banana bread, go ahead and try one of the many banana pancake recipes and get your potassium levels up!

Carrot - if you love carrot cake then you will surely love the recipe for the carrot cake pancakes. I mean what’s there not to love? A scrumptious bite of a well-loved dessert turned into a pancake!

Dutch Baby - the Dutch baby is a must try recipe! So easy and quick, and the result is so deliciously crispy on the edges and tender in the middle that you will want to prepare these every day! You can serve them with all sorts of fruits and berries, as well as with maple syrup, honey, and butter.
Eggless - go for one of the recipes that make use of flaxseed eggs. The recipe for these is simple: just add a tablespoon of flaxseed and the same amount of water, whip up, put it in the fridge and in 15 minutes you have yourselves the fake egg for your eggless pancakes.

# 2 Pancake Recipes
Flourless - just like there are eggless pancakes, there are also the flourless ones. In fact, flour can be replaced by bananas and the result will be just as scrumptious!

Grain - the three grain pancakes from MyGreatRecipes are a must try!

Healthy - make any regular pancake recipe healthier by simply replacing all-purpose flour with whole wheat or almond and coconut flour and swapping dairy milk for one of the vegan versions.

Individual - the most convenient way of eating pancakes is precisely this one. Make individual puff pancakes and top each one with whatever toppings you want.

Jam - jam is always a good idea! Spread it over your pancakes, or crepes and enjoy!

# 3 Pancake Recipes
Kale - prepare yourselves some pancakes packed with green veggies (kale included), say bye-bye to refined sugar, and enjoy a satiating and scrumptious bite!

Lemon - for a vitamin C infusion and a little bit of sourness to your sweet pancakes feel free to add lemon in the 2 forms it can be added to a batter: its zest and its juice. Lemon pairs perfectly well with poppy seeds, so don’t be afraid to use them as well!

Marshmallow pancakes - give the good old s’more pancakes a go. There is nothing like a cracker crumbs pancake with marshmallow fluff on top. Yum! Nutella - now, who can resist Nutella? You can either spread it on your pancakes or even stuff them with Nutella.

Oreo - and how about crushed Oreos in the batter, in the whipped cream between each pancake, and then some more on top? Go ahead and search for the Double Stuff Oreo Pancakes.


# 4 Pancake Recipes

Peanut butter - are you in for a decadent, rich and yet healthy (ok healthier than most) pancake spread? Peanut butter is all you need! Quinoa - if you need a protein and fiber boost, you have to have a pancake recipe that calls for quinoa up your sleeve.

Rainbow - definitely the prettiest and most fun of the lot. You can make them either with food coloring or some fruit gelatin powder.

Scallion - before you make a yucky face, you should know that the recipe for the Chinese scallion pancakes is one of my personal favorites! Dip them in soy sauce and enjoy!

Tapioca flour - this flour is made of a starch extracted from the cassava root and it is great for perfecting both sweet and savory pancakes, scrumptious and good for you. How can anything beat that?