Delicious vegetarian cottage pie

This is one my favourite winter recipes- easy to make, delicious and nutritious. And of course, completely vegetarian! It is also great for left overs. This recipe gives 4-6 portions and will fit any budget.

For the potato mash topping:

3 large potatoes, peeled and cubed

a pinch of salt

a dollop of butter

salt and pepper to taste

1 tablespoon milk

Bring water with a pinch of salt to boil on the stove. Once boiling, add the cubed potatoes and cook until soft. Decant the water, and the milk and butter to the potatoes and mash until fine. Add salt and pepper to taste and set aside.

For the cottage pie:

1 cup brown or black lentils, cooked

1 onion, finely chopped

1 clove garlic, finely chopped

1 table spoon ground coriander

1 tablespoon smoked paprika

1 tin/sachet tomato paste

3/4 cup frozen peas

1 carrot, grated

lemon zest and juice of half a lemon

2 tablespoon fruit chutney

salt and pepper to taste

Preheat the oven to 180 degrees Celsius. Heat a dash of olive oil in a large pan. Once heated, sauté the onion and garlic for 5-8 minutes. Add the coriander and paprika and sauté for another minute. Add the lentils, carrot and peas and fry for 5 minutes. Add the tomato paste and 1/3 cup water and mix well. Allow to simmer for another 5-10 minutes before adding the chutney, lemon zest and lemon juice. Add a bit more water if the mixture is too dry. Allow to simmer for another minute or two and add salt and pepper to taste.

Grease a large baking dish. Spread the cottage pie mixture evenly and top with mashed potato. Grate some cheese over, if you want to. Bake for 30-40 minutes and 180 degrees Celsius or until golden brown. Remove from the oven and serve warm with a fresh salad on the side.

Hungarian Pörkölt (or what we wrongly refer to as goulash)

I was very privileged to visit the incredibly colourful country of Hungary two years ago- steeped in rich history with remnants of a communist past and filled with colour to banish that dark history. It is here that Danube flows ever so blue dividing the two great cities of Buda and Pest that only become one late in the 19th century.

The history of Hungary is one filled with occupation, war, and revolutions, and it is evident throughout the city.  They did however, successfully maintain their own identity, and it can be seen in the art and architecture throughout the country. It is also very evident in their food and goulash, paprikash and pörkölt are some of their most famous dishes today. There is also, of course, a strong historical influence found in dishes such as speatzle which has a German/Austrian origin.

I was very surprised to learn that the meaty stew that we commonly refer to as goulash is actually a soup that contains meat and vegetables, whilst the meat stew is called pörkölt and does not contain vegetables. There seems to be some debate surrounding this, but I base my recipe on what I was told at a cultural centre in the Hungarian countryside. There we got to sample some of their fantastic dishes and were entertained by traditional Hungarian dances and music. On a different note, the countryside and historical oak forests are well worth a visit with very rich history and architecture dating back to almost a millennium ago.


Back in Budapest I  retried all of the dishes (as far as I know paprikash refers to a creamy paprika based sauce which is often served with chicken), and came back to South Africa knowing that beef pörkölt is one of my new favourite dishes.  I attempted to recreate what I tasted in Hungary several times and this recipe is the closest that I have gotten. This is also where my love for paprika originated and when I refer to good quality paprika in recipes, I have the real Hungarian stuff in mind.

With easter weekend upon us, and time to spend in the kitchen this is the perfect slow food recipe for a great family meal.  Like all good things in life, it requires a lot of patience and some good quality paprika!  This recipe serves 4-6 people.

600 grams cubed beef (on the bone works just as well, and have a bit of fat on the meat doesn’t hurt either)

1 tablespoon olive oil

1 tablespoon butter

1 brown onion, finely chopped

1 clove garlic, finely chopped

1 tin tomato paste (70 grams; fresh tomatoes can also be used)

2-4 large tablespoons of both spicy and sweet good quality paprika

Enough stock or water to cover the meat completely

sour cream to serve (optional)

Heat the oil over moderate heat.  Brown the meat (I do dust mine in flour, but this is not the Hungarian way to do it), and remove from the pot. Add the butter, and sauté the onions and garlic for 5-8 minutes. Add the paprika, and saute for another minute. Place the meat back in the pot, add the tomato paste and stir well. Add enough stock or water (I use water), to cover the meat completely and turn down the heat.  Allow to simmer for 1 1/2 to 2 hours over low heat, stirring occasionally to ensure that it does not burn or stick to the bottom of the pot. The sauce will gradually change in colour, becoming a darker red and almost shiny (glisten).  If the meat is butter soft, and the sauce has thickened the  pörkölt is ready to serve. I serve it with egg noodles (german speatzle or known as nokledi in Hungarian) but I will give you the recipe (and manner to make it) that I was taught by a very good German friend of mine.

1 cup flour

1/2 cup milk

1 egg

To prepare:

2 tablespoons butter

1/2 cup fresh, chopped parsley

white pepper, salt and nutmeg to taste

Sift the flour in a large bowl and add the nutmeg, white pepper and salt to taste.  Whisk the egg and milk together in a separate container and slowly add to the flour whilst stirring to prevent lumps forming.  It should be the consistancy of thick pancake batter.  Bring water to boil in a large pot.  Spread some of the batter on a cutting board, and using a long, sharp knife separate the batter and flick it into the pot using a quick motion. This should result in something that is a longish noodle shape. Don’t make them to thick! Allow the noodles to boil until they float to the top and remove with a slotted spoon.  Once all the noddles are cooked, melt butter in a pan over high heat, add the noodles and fry them for 5-10 minutes until golden brown. Add a large handful of freshly chopped parsley and mix well.  Pörkölt is traditionally served with buttered egg noodles.

Creamy beef stroganoff with paprika (and a bit of history)

Some days I just need  a wholesome and filling home-cooked meal.  Days when the weather is miserable, or when you are missing someone. A home-cooked meal, reminiscent of times spend with family, and a warm kitchen filled with laughter, stories and the rich aromas of simmering pots of food. Yesterday I had a day like that, and after rummaging through my fridge, armed with mushrooms, cream and beef strips, I realised the answer was beef stroganoff.

I feel very strongly about plagiarism, and usually try to create my own recipes using standard guidelines, or if I adapt them, reference the source. It’s a bit more difficult with recipes-how do you find the original source?  Recipes are like plants, they grow and adapt to their environment and people use them according to personal taste.  For the stroganoff I followed the basic principles (or so I thought)-cream, onion, beef strips, mushrooms and cream, but added smoked paprika-an ingredient which I absolutely love and have come to respect after an incredible visit to Hungary. But that’s a story for another day.  Imagine my surprise thus, when I did a google search into stroganoff and found paprika in its history!

Beef stroganoff, as the name suggests, has Russian origins, dating back to the 19th century. Back then it was beef cubes made with mustard and bouillon, and served with a dollop of sour cream, but it is only in the 1938 publication of Larousse Gastronomique where beef strips were used and tomato paste and mustard was optional. Today, it is a widely popular dish served around the world, either on rice or noodles (favoured in the US), usually with a creamy white wine style sauce. Larousse Gastronomique lists the recipe with cream, paprika, veal stock and white wine, but many recipes exist today with or without white wine, tomato paste and sour cream (

It thus seems that I reinvented the wheel by adding paprika, but I am very glad I did!  It contributes a slight smoky spiciness and brings out the flavour of the beef. This is another wonderful example of an evolving recipe that grows and adapts to its environment and the culture that it is used in.

This recipe gives 3-4 portions:

1 tablespoon olive oil

1 tablespoon butter

200 grams beef strips

100 grams mushrooms, sliced

1 brown onion, finely diced

1 clove garlic, crushed or finely chopped

5-100 ml cream

1 tablespoon good quality paprika

2 tablespoons fresh, chopped parsley

1 cup rice, cooked according to instruction

Cook the rice according to instruction and set aside when ready.  In a large pan, heat the olive oil over moderate heat, and sauté the onion and garlic for 5-8 minutes. Add the paprika and fry for another minute. Add the beef strips and fry for 10 minutes or until almost done. Add the butter and sliced mushrooms and fry for another minute or 2 before adding the cream. Simmer for 5- 10 minutes and add the parsley. Stir through, and serve a a bed of rice.