Everything we ate in Budapest was delicious from the two course meals for a few quid to the full blown stagger-home pig-out.  Quality of meat and veg great – why is it so difficult/expensive for us to do the same ?

Very refreshing cold fruit soups to start.  Lots of paprika-based dishes.  Great stews and soups.

A couple of easy to make starters;

For  aubergine dip
  • 120 ml olive oil
  • 1 aubergine, chopped
  • 1-3 garlic cloves (up to you)
  • optional lemon juice, zest, coriander
  • salt and freshly ground black pepper
  • Heat the oven to 200°C/400°f/Gas Mark 6
  • Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender
  • Cool and pull off the skin
  • Put the aubergine flesh in a food processor with the garlic, ( lemon juice, zest and coriander if you fancy it). Season well with salt and pepper and whizz together
  • With the motor still running, pour in the olive oil and blend until the mixture is smooth

Easy starter/snack
Melt a wedge of camembert, place alongside slices of ripe pear, drizzle honey and garnish with crispy bacon pieces if desired.
And another
Chop smoked salmon and red onion very finely and mould into little hummocks.  Serve with salad, cherry tomatoes and grilled goats cheese.  Quite salty but very tasty.
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