Two in one…


This week, I bought some butternut squashes and gave a second try to Aniko’s tökpörkölt-idon’tknowwhat-nameitwas (a Hungarian word with lots of ö) after I’ve tried it last year with a hokkaido pumpkin.

Everybody gets a second chance! It was great! With the butternut squash it was great! I didn’t like it with hokkaido, but this time I recommend you to make it and have it with potatoes.

It was so great that I had to make it again. But this time I wanted to make baked Palatschinken filled with you-ö-know-ö-what. Well… I had everything in the house. The squashes, milk, flour, eggs – no problem. I just didn’t feel like standing a lot of time in the kitchen to make the Palatschinken.

Then I remembered a recipe for the easy blintz cheese puff which was in the book “Sundays at Moosewood’s” – perfect! The taste of pancakes in an easy way! I changed the recipe for the batter a little bit (according to the content of my fridge) and omitted the filling desribed in the recipe.

The result was very good. So I have to write down the recipe! It’s for 4 people, this week, two friends are staying in my house, so I have the luxury of having my dinner with others.

First, make a you-know-what:

1 kg butternut (or whichever you like) squash (or pumpkin)
a little bit of oil
1 large onion
salt, pepper, paprika, marjoram
a little bit of water
2 tblsp flour
100 g of sour cream

For the pancake-part, you make a batter:

1 1/3 (about 335 ml) cups flour
1 1/4 tsp baking powder
4 eggs
1 1/4 (about 310 ml) cups milk
1/4 (about 60 ml) cup melted butter

And no gratin-style-dish without grated cheese! About 100-200 gramms.

Let’s start:
Chop the onions, heat the oil in a large skillet. Sauté the onions for quite a while (low heat, 10-15 minutes). Meanwhile, peel the squashes and cut them into cubes.

Set the skillet aside from the stove, add about 1 tsp of paprika, stir well, put the skillet back to the heat an add the squash. Season with salt, pepper, and marjoram, add a little bit of water (maybe until 1/3 of the height of the squashes), cover and let it simmer for about 10 minutes.

Meanwhile, make a batter of flour, milk, eggs, butter, baking powder and a pinch of salt.

Preheat the oven (175°C)

When the squashes are done, mix sour cream and flour in a separate bowl and add it. Stir into the squash-mix and wait until everything has thickend. Set aside.

Grease a baking pan, pour the half of the batter into the pan and bake for 5-10 minutes until the dough has set. Then cover with the you-know-what, grated cheese and with the rest of the dough. Bake 30-45 minutes until it is golden brown.

3 Responses to “Two in one…”

  1. Sieht gut aus, Butch.

  2. Hortobágyi palacsinta in vegetarisch mit Kürbisgulasch gefüllt.Super Idee!
    Ich glaube, dass es mit Hokkaido nicht geschmeckt hat, liegt an dessen Konsistenz. Butternut wird nicht so faserig, hat eher die Konsistenz von Zucchini und Patisson finde ich … Ich mag so Faseriges als Gulasch überhaupt nicht.

    • hortowas? das heißt doch einfach gefüllte palatschinken :-D
      Der österreichische Wortschatz ist halt einfach viel einfacher als der rein ungarische…
      normal mach ich gefüllte palatschinken oft mit schwammerlsauce (bei muttern oft auch mit hackfleischsauce), aber ja, das-viele-ö-wort ist auch eine super füllung! und ich kann ja nicht täglich butternut-ö-ö-ö-mit-kartoffel servieren. das langweilt sicher irgendwann die gäste…

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