Parsley root patties or vegetarian burgers

Parsley root patties or vegetarian burgers

As I mentioned some time ago, root vegetables season is in full swing. I took profit of this matter of fact to ask my grandmother – who’s very willing to provide me the good Eastern European stuff that I can’t find around here – to send me some parsley root.

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Dairy-free Austro-Hungarian scrambled pancake, aka Emperor’s crumbs, Császármorzsa or Kaiserschmarrn

Austro Hungarian scrambled pancake smarni kaiserschmarrn

I don’t have any proper pre-Christmas recipe to display here. Yet I hope this one would fill some of your comfort food needs until celebration time comes, and perhaps also once it will be gone. Indeed, smarni  as it is called by much Hungarians, seems like an ultimate comfort food to me, that homey dish you typically make when it’s cold outside and you have little time to cook or are in a lazy mood.

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Chestnut gnocchi with a creamy wild mushroom sauce

Chestnut gnocchi with a creamy wild mushroom sauce

Chestnuts obviously are another autumn gift. I’ve been using them scarcely for years, considering them a luxury as I had to pay a fortune for them to a greengrocer. But for now… I felt somewhat ridiculous when we came home from a walk in the forest with more than 6 pounds of them for free – a few days after having bought half a pound from the farmer’s market !

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Hungarian mushroom stew or gomba pörkölt 

Hungarian mushroom stew, gomba pörkölt

Autumn has been creeping in slowly, inspite of still frequent electric blue skies and warming sunbeams. The colors of flowers and fruits are now fading away, squashes of all sizes and colors started invading the kitchen, and the cooler evenings and first rainy days remind us of comforting, hot dishes. And apart from some sore throats and blocked sinuses, autumn carries so much goodness ! Mushrooms, especially.

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Turkish cold yoghurt soup with wheat, chickpea and mint

To be fair toward both of the cooking legacies I exposed in my first blogpost, I’ll be starting off this blog neither with a Central European recipe nor a French one, but one that is fully seasonal. Indeed, though some cooking is involved, it helps keeping cool during warm summers like we had both last year and this one here in the North of France. That being said, Turkish cuisine, to which it belongs, does have some similarities with Eastern European cooking – perhaps is this why I got such a kick for it.

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