I couldn't just give my sweetie Goulash, I made these medium-sized cupcakes with chocolate frosting as well ;)
Cupcakes - Basic recipe, about 10 medium ones
50 grams butter (I use unsalted)
100 ml milk
2 eggs
200 ml sugar
300 ml flour
2 teaspoons vanilla sugar
1 1/2 teaspoon baking powder
Melt the butter and add the milk, put aside. Whip eggs and sugar until the mixture goes cream white. Add the butter and milk mix and the vanilla sugar. Mix the flour and baking powder and add to the egg mix. Pour into cupcake paper tins. Bake in the oven at 225 degrees for about 20 minutes.
Chocolate frosting for 4-6 cupcakes
2 tablespoons butter
1/2 tablespoon milk
80 ml icing sugar
1 tablespoon cacao
Melt the butter with the milk. Add icing sugar and cacao, mix. Let the cupcakes cool before you spread a generous coating of chocolate on them. Let the frosting set before serving.
It's been raining all day and I wanted to cook something rich and nourishing, and I wanted to eat meat, so goulash seemed like a good choice. And it was! Inspired by: Food wishes goulash
Goulash, 2 persons
300 grams meat suitable for a stew
4 small onions
some salt, black pepper
1 teaspoon caraway seeds
1 tablespoon paprika
1/2 teaspoon black pepper
a pinch of spicy paprika
1/2 teaspoon marjoram
a little dried thyme
2-3 cups of chicken broth
70 grams tomato paste
1-2 garlic cloves
a little salt, to taste
1 bay leaf
1/2 teaspoon sugar
1 tablespoon balsamic vinegar
Cut the meat in 4cm by 4cm cubes. Mix it with some salt and pepper. Roughly chop the onion.
Brown the meat in a pan. Put half of the meat in at a time.
Remove the meat to a stew pot.
Fry the onion 3-4 minutes in the same pan as the meat.
Remove to the stew pot.
Crush the caraway seeds in a morter. Add caraway, paprika, spicy paprika, marjoram and thyme in the same pan as the onion. Toast for a few minutes. Add some chicken broth to deglaze the pan. Add the spice-broth mix to the stew pot. Add tomato paste, pressed garlic, bay leaf, sugar and balsamic vinegar and some more chichen broth to the stew pot. Bring to the boil and then simmer for 1 1/2-2 hours until the meat is tender. If the stew has to much liquid, just let it simmer without the lid. Serve with rice and a click of sour cream on top of the meat!
