This weekend it was once again time for Lecsó, the Hungarian bell pepper dish that you can also buy in a jar in the supermarket (at least here in Germany where it’s called Letscho). Mind you, homemade is just so much better 😅
Yesterday we had the first instalment (with German Spätzle pasta) which was nice but not quite up to scratch somehow, the colour was more orange than the brilliant red it should be. After the meal (that was prepared by my husband) I went to fill up the sweet paprika and smoked paprika powder containers and realised that the contents had aged. When I got out the recently acquired new stuff, the most wonderful aroma hit me instantly and I knew what had been missing from the dish. The old powders also looked much paler in comparison. Today my husband added some of the fresh stuff and it really elevated the whole experience.
Did you know that paprika powder can be made of various kinds of (chilli) peppers and loses a lot of its aroma within 6 to 12 months? On top of that, a lot of the locally available powders in the supermarkets seem to have been there for far too long - they never taste as nice as the Hungarian ones I buy online. So do yourself a favour and try to find the freshest paprika powder you can get, if possible it should be from Hungary or Spain.
Today we ate our Lecsó with German potato dumplings, which was an excellent combination. We also had some Hungarian style cucumber salad and after I had taken my photos added a little crème fraîche (instead of the more Hungarian sour cream) to both dishes. So good!
Recipes used:
https://www.copymethat.com/r/0N3kxSXNV/hungarian-lecso/
http://www.foodnetwork.com/recipes/hungarian-goulash-recipe2.html
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Arpad Nagy
Sylke’s home cooking
Martijn
🕵️old klezmers🎻
Yves Le Yaouanq
