Potato pottage

Here comes something simple. A lot of people don't like pottage... they'll like it whe time beats out their teeth :P

Ingredients:

• Broth
• Potatoes
• Onions
• Fat/Cooking oil
• Flour
• Sour cream
• Salt, pepper, paprika spice

Directions:

Peel the potatoes and slice them up. Cook them in the broth - that can be some leftovers from yesterday, or made from bouillon cubes. If they softened up, clean the onions, cut them up, then fry them on a bit of fat or cooking oil. Take it off the fireplace, and mix it with flour, and if we want to add a bit of colour to the pottage, some paprika spice. Stir it until it's free of batches, then add it to the potatoes. Mix in some sour cream (pour a bit of the pottage on it first to have it warm up), add salt and pepper according to your taste.

The picture... has been forgotten. Aside from that, have a nice meal, and see you next time!

Read it in hungarian!

Eszterházy style... stew

I have been returned xD! And I brought something with a fancy name and a surprisingly easy making method. I know, originally this should be with sirloin slices, but it's easier to make this way, and the family loves the small stripes better than the full slices.

Ingredients:

• Meat! Beef sirloin, or whatever you have in the freezer...
• Carrots
• Parsley
• Celery
• Parsley leaves
• Bay leaf
• Onion
• Cooking oil
• White wine
• Water
• Sour Cream
• Flour
• Mustard
• Lemon juice
• Sugar
• Salt, pepper
• Pasta

Directions:

Thaw the meat (this time you can use the microwave), and cut it up to stripes or dices. Salt them and roast them on a bit of oil. They don't need to become soft, just until the pink colour disappears. While you're doing (or before, or after) peel and cut up the onions. Fry them on a bit of oil. Then add in the meat, and pour water and white wine into the pot, just enough to cover the meat (if you add more, the stew will be thinner). Put in a bay leaf, and let it cook.
Peel the carrots, the pasley and the celery (how much of each is up to your taste) then cut them to small pieces or toothpicks. Fry them on a bit of oil, and sprinke them with salt, pepper, and chopped parsley leaves.
If the meat is softened up, mix the sour cream with a bit of flour. Pour some of the stew on it, to have it warm up, then mix it into the stew. Mix in the vegetables, and add a bit (tiny bit) of sugar, mustard and lemon juice. You can adjust the salt and pepper levels if you need to, then boil it to complete.
Cook some pasta for the side dish. Officially it's macaroni, and as it turns out, I have some at home XD

Well, it is pasta, so... cheese?
(Looks around if Mom's watching in angry way. Yup, she does.)

Ok, no cheese this time either... for me :(

You can eat it the way you want, and see you next time!

Read it in hungarian!

Forced rest

You must have noticed (seriously, is there anyone who actually read what I put up here or you just randomly wander in?) that there aren't any new post since a week. The reason is simple: I was preparing for the Brave Souls Warhammer 40000 tournament (got an ugly beating there) and in the meantime I exhausted all my HP. I'll be in the drydock for a while, but I'll be back as soon as I can...

Cottage cheese csusza

After those great experiments, I just wanted to make something simple. Here you go.

Ingredients:

• Pasta (square, long, whichever you like)
• Cottage cheese
• Bacon
• Sour cream
• Salt

Directions:

Cut the bacon into small cubes (0,5-1 cm) and roast them until they leak their fat. Cook the pasta in salty water, and add half of the bacon's juice to the water too. Mash the cottage cheese, and mix the sour cream with salt and the rest of the bacon juice. Coland the pasta, mix it with the cottage cheese, 2/3 of the bacon and 2/3 of the sour cream, then put it into a buttered pan or heatproof bowl. Pour the remaining sour cream on top of the mix and level it, then scatter the remaining bacon on top. Put it into an oven on 200°C for about half an hour or until it's starting to get golden.

And as I said, every pasta is better with cheAUUUUUUUCH!!!!!
(Mom smash Duci's hand. Duci agonizing.)

Okay, leave the cheese out this time... Luckily this requires only one fork (and one hand) for consumption...

Have a nice meal, see you next time!

Read it in hungarian!

Seedsman Slice

Another report from the lab, this time with a bit more daring inventions. And why have I named it Seedsman-slice?
Because I can.

Ingredients:

• Pork loin
• Eggs
• Onion
• Cooking oil
• Salt, pepper
• Flour
• Breadcrubs
• Hulled sunflower seeds
• Side dish

Directions:

Thaw the meat! (the method was already explained earlier) Slice it, tenderize it with a hammer until it's thin and spread, rub the slices with salt and a bit pepper, then let them draw it in. Meanwhile, make an omlette with lots of onion (out of one egg for each two slices). Spread about 1-1,5 tablespoons of omlette on one side of the slices, then fold the other side on top of it. Bread it (the egg will make a nice sealing) with the sunflower seeds mixed into the breadcrubs. Fry them and serve them. The current side dish is french fries. You can have it with picles or tartar sauce on the side.

Experiment: Success.
Have: a nice meal.
See you: next time.

Read it in hungarian!

Layered Camembert

Welcome to the hellish laboratory that I simply call: The Kitchen. Based on my original idea, here comes a delicious abomination.
(If anyone recognize it an existing, legitimate recipe, tell me down below, so I can correct it.)

Ingredients:

• Camembert (one small roll for a single ration)
• Apple
• Flour
• Eggs
• Breadcrubs
• Side dish (any one will do)
• Optionally, sauce (not any one, but you have some choice)

Directions:
Slice up the apple into disks and cut out the middle. If you don't like it, you can cut off the peel too. Slice up the cheeses to disks too (I did them into three disks each, but more skilful folks can do even more... or less, if you don't like thick things :P ) Reassemble the cheeses, with a slice of apple between each cheese disks. Bread them (you know: cover it with flour, then beaten-up eggs, then breadcrubs) twice, and don't spare the stuff, the cheese is suspectible of escaping), then fry them. Serve them with any side dish you like - I made rice - and cranberry or tartar sauce on the side.

Don't think you're safe, I have many more ideas like this! So I'll be back, Muhahaha!

Read it in hungarian!

The Seventh Element

Sorry, today's post is only presented in hungarian, mostly because it's made for hungarian folks. But if you really interested in the (mis)adventures of the Chaos Lord Faragg G'atlan (or, in english: Unreff F'ined) you can visit the hungarian page and use the translation tool on the right side. I know it won't be the same, and some things wouldn't make any sense, but bear with it please, I didn't have the energy to make a parallel english version :(

Read it anyway if you have the free time, and see you next time!

Read it in hungarian!

Spaghetti Carbonara

Here comes the "coal miners' favourite" Not quite the authentical one, more like how I used to make. Anyway, another "fastfood", but that's all I had time for...

Ingredients:

• Pasta (who would have thought...)
• Cream
• Sour cream
• Garlic
• Sliced ham
• Eggs
• Salt, pepper
• Cheese!

Directions:

Cook the pasta in salty water (yup, beforehead!) and while you're doing that, slice the ham into thin stripes. Pour the cream into a deep pan, put in salt and pepper according to your taste. Put in the ham and the peeled and smashed garlic, then boil the stuff. If done, put in the pasta, and mix it thoroughly. beat the eggs and put them in (I used to put in one egg for every two person, try not to not go over 1:1 rate) and mix them in, thoroughly again. The stuff will thicken, become like cottage cheese. Mix in as much sour cream to get back the saucy texture, and you're completed.

Do you remember what do you need on top of EVERY pasta?

CHEESE!

Eat well, see you next time!

Read it in hungarian!

Rába Huntractor

Today's broadcast will be a little unusual. No recipes, no miniatures, but it's still creation.

Once upon a time, my father founded a venture for refitting and modernizing Rába Steiger class tractor vehicles; that became the Huntractor Ltd. Over the last two days, I helped with the finishing touches of the first "child" in forced pace of work, and before that, my application was accepted for the company logo, and I designed the various decals. I thought I share with you what it looks like when I help out the family :D

 And for those who shows a little bit of interest in machinery, here is a series of pictures about how this three hundred horses beast clamped inside a not small, but quite large chassis can roam on the fields:

I promise you'll get some miniatures too next time, so long until then!

Read it in Hungarian!

Barbeque Chicken

It's BBQ time!

There are thousands of variations for this recipe, both the sauce and the food itself. A friend of mine showed me this particular one.

Ingredients:

The sauce:

• 2 cups of tomato paste (sweet tooth can start from ketchup)
• 1/2 cup of water
• 1/3 cup of apple cider vinegar
• 1/3 cup of brown sugar
• 2 tablespoons of mustard
• 1 tablespoon of mashed garlic
• 1 tablespoon of mashed onion
• 1/2 tablespoon of cayenne (those who have the balls for it can use good, hot hungarian paprika spice. Only at your own risk.)

The rest : )

• Meat! Currently chicken. Legs, wings, breast... whatever you like.
• Whatever you need for the side dish. For me: potatoes, salt, pepper, milk, butter.

Directions:

First: if you don't feel like tardy, start a day earlier. Take everything for the sauce, and mix it. Heat it for 20 minutes on slow fire, then let it cool down. Put it in some well-sealed container (like a sour cream mini-bucket) and put it in the fridge for a day (the taste comes out better if we let it ripen for a bit). Rub the chicken wit salt and a bit of pepper and leave it for half an hour, then coat it with the sauce (thickly) and put it into a tray. Close it with foil or a lid, then put it into the oven on 200°C for about an hour. After that, take off the lid, and grill the chicken parts' both sides until they're red-golden. If you feel they're too dry, you can pour some of the leftover sauce on them before serving.
Side dish: as per preference. For me, it's mashed potatoes. Peel and cook the potatoes in salty water, Infer it, then put some milk and butter in, and mash them. Seasone it with salt and pepper, and a bit of nutmeg if you like.

Starshots from left and right:

Have a good meal, see you next time!

Read it in hungarian!

Unreff F'ined - the base

For a long time, I have made myself known for writing my city's wargamer event, HÉT's (Hadvezérek És Taktikák - Warlords And Tactics) Warhammer 40000 contest's sick background story, and its main character, the psychopath, sociopath and idiopath (I know, that is not a word - sue me :P) chaos lord, Unreff F'ined. Well, after a long time of promising, it was about time for his meanness to get his own miniature. Good work needs time, slow work needs even more, so I'll put up the result in pieces. I hope the base makes it for your level.

I worked a bit on the little fella's brows - I hope it's obvious how does he feel about the boss.

And since we're talking about Unreff, there is an important part that is not to be missed:

The sign says: TREASURE!!!

To be continued. Be bad, see you next time!

Read it in hungarian!

Tócsni

(Sorry, I don't think that it has any english name...)

My brother asked for this... No complaints here, at least I'm quickly done with today's entry XD

Typical Middle-European food, simple as they come. And from paprika to cucumber to iron bolt, you can put in any extras (whatever you like : ) )

Ingredients: (with amounts as an exception, for a lot of thing depends on the measures)

• 1-1,2 kg of potatoes
• 3 heads of onion
• 4 cloves of garlic
• 7 tablespoons of flour
• 4 eggs
• 2 tablespoons of sour cream
• 2/3 teaspoon of pepper
• 2/3 teaspoon of marjoram
• 1,5 teaspoons of salt

That would make a meal for 4 in a normal family... for 2 in our case :P

Peel and grate the potatoes, peel and cut the onions, peel and smash the garlic... then mix everything together thoroughly. Measure the dollop with a tablespoon, then fry them in oil, on medium heat, in an pan. (A fryer is not good, unless you want to scrape each tócsni from the basket)

You can eat it as a side dish, with pottage... or just as it is, with sour cream with garlic, as in the picture.

Have a good meal, see you next time!

Read it in hungarian!

Chicken Dream

A new day, a new recipe, this time with a more sound name.
Chicken Dream... I doubt that a chicken would dream of such end, but who knows. If I'd end up on someone else's table at least I'd like to taste good :D

Ingredients:

• Chicken breast
• Mushroom
• Onion
• Cooking oil
• Parsley leaf
• Food seasoning
• Salt, pepper
• Cheese
• Side dish : )

Slice up the chicken (lengthwise, if it wasn't obvious :P) tenderize it a bit, rub them with salt and pepper, and let them draw it in a little. If you work with fresh mushroom, clean them and slice them. Cut up the onions (not too small) and fry them with a bit of cooking oil. After that, add the mushroom. If it was fresh, add salt and a bit of pepper, and a sip of lemon juice, and let it soften up, until all it's liquids are evaporized. If it was canned, it just needs a few minutes of boiling. Add the chopped up parsley leaf and the food seasoning. Roast the chickens a bit, then put them into a tray. Shovel the shroom-stew onto the chicken, and grate some cheese on top. (Remember what did I say about cheese and pasta? I'd like to extend it to here too.) Pour some liquid under it. If you have nothing else, water will do it fine, but the best choice some leftover broth. Put it into the oven for half an hour on 200°C, and that's it.

I suggest rice as a side dish, but you can make anything you prefer.

I was told that since I put these food pictures on my blog, I should really decorate it with some veggies...

I think I just invented e-serving. XD

Have a nice meal, see you next time!

Read it in hungarian!

Mage Hunter - take 2

I missed monday's post. Things like that happens, and will happen.

I've done some painting in the meantime, Warmachine again, a Retribution Mage Hunter. There are fewer picture, only about the results, with a less tutorial-like tone. I tried to do a colour fading in the hair (red to magenta) tell me down below how do you like it.

The quality of the pictures have already been bought to my notice, the next step will be the making of a semi-pro miniature-photoshooting box.

Questions can be asked down below, have a nice looking around, and see you next time!

Read it in hungarian!

Pasta with Seeds

Cooking happened again today, something quick and simple, we like to call it pasta with seeds (if anyone recognize it and would give it's official name, fell free to do so in a comment). This is one of my mother's favourites, mainly because it's supposed to be a diet food. Not like it's not a pasta with oil and oilseeds...

Ingredients:

• A pack of pasta. I used spaghetti, but any kind will do.
• Cooking oil
• Olive oil
• Hulled pumpkin seeds
• Parsley leaves
• Garlic
• Salt, pepper
• Cheese

Cook the pasta in boiling salty water. Until it's done, chop up the parsley leaves and the garlic (owners of garlic mashers have the upper hand), and into another bowl, or right into a large pan or pot, the pumpkin seeds. As a note: if you chop up the seeds with a knife, it'll flung everywhere. But a grinder will make it too small, so do it anyway. Use a colander on the pasta, and fry the seeds on oil. If they seems allright, add in the pasta, the garlic and the parsley (gourmets can add a bit of basil too... or anything, really. That's the best part of this recipe: it can contain about anything), add salt and pepper according to your taste, and por olive oil on it, at least as much as you used for the seeds. I know it doesn't sound too healthy (it is not), but the results would be too dry without it. Stir it and fry it until the pasta draws in the stuff, then it's ready.

There you go:

What I might have missed... Of course, the cheese. In this case, it's a mix of grated normal and smoked cheese. Because every pasta is better with cheese on top. EVERY ONE.

I know it's lacking of any meat, but it's biggest advantages are that it's complete in less than an hour, with minimal cost. Have a good meal, see you next time!

Read it in hungarian!

Mage Hunter

I did some painting in the past days and I tried to document it as much as I can. Well, it wasn't an easy procedure, because my precision brush took this "style" permanently after I finished putting on the base colours:

But of course I didn't begin this blog as my personal complaint office, so let's see the miniature, by name: a Mage Hunter. Full designation: Privateer Press -> Warmachine -> Retribution of Scyrah -> Mage Hunter Strike Force -> grunt2. I would like the colours to came out clearly, so I basecoated with white.

I wouldn't add too much to the colours, I use ancient Citadel paints, none of them can be found in their current name, and everyone will find something similar but cheaper. If somebody wants to know anyway, ask in comment.

The next step was the shading, I used strongly watered dark brow for every cloth and wooden surfaces, and a moderately dark flesh for the skin.

After that (with watered paint) I made highlight on the cape and the edges of the clothes. The boots and gloves too got their final colour.

Next, the few plated areas got their colour, by using the green used as the base, mixed by different amounts with metallic paint.

 After that I finalized the skin, hair and eye colour.

 Then I highlighted the metallic parts, the brown ones with gold, the sword with silver. Also, the blade's upper part got a slight turqouise fade.

Finally, I marked the front arc on the base, and the crossbow gained a lighter wood grain (I know, it turned out quite shitty, but I'd like to repeat the state of my brush)

Some fine tuning on the base, brown synthetic turf, and it's considered done for now.

If you have something to add, you can do it down below. See you next time!

Read it in hungarian!