Hungarian-style ratatouille

Letcho is is a very common dish in Hungary often referred to as Hungarian ratatouille, even if it is quite different. It is basically stewed tomatoes and peppers, with onions and sausage and sometimes eggs. Traditionally, it is made with lard instead of oil. If you are not afraid of greasy dishes, it of course tastes better with lard. It is a very cheap and simple dish. Letcho is mostly made in late summer and autumn, when tomatoes and bell peppers are abundant and very ripe. People also preserve them in jars, just like jams, so they can eat it in the winter, too. There are many variations to it, and of course everybody makes the only right kind of letcho. I make it with eggs, as it is more tasty and thick that way.

Grilled cheese sandwich with bell pepper and bacon

I really felt like a grilled cheese sandwich today, partly because I have stumbled upon some great recipes lately (for example this and this one), but mostly because the autumn has suddenly arrived with chilly wind and lots of rain.  I know rain is good, especially after such a dry summer, but I wasn’t very happy about it while I was biking to work. A warm sandwich with lots of melted cheese is a great comfort food for me, so I made one with a few extras.

A great weekend breakfast: omlette with stewed veggies

I love to make an omlette on a weekend morning, and try different fillings. For example, spinach and ricotta is a great combination, or I simply use cheese, fresh tomatoes and basil. As I was reading about this great middle-eastern egg dinner with stewed tomato and peppers, I realised that combining stewed veggies with eggs is a common thing here in Hungary, but we generally eat the eggs scrambled. This gave me the idea to go for omlettes instead, and use the stewed tomato and peppers as a filling.