157 Slovakia – Bryndzové Halušky

157 Slovakia - Bryndzové Halušky

Bryndzové Halušky

Cheesy potatoes with bacon?!  Yes please!  If you like comfort food this is the recipe for you. This could serve as a side dish or even hold its own as a main dish, according to my wife.  I could not find Bryndza cheese so I used goat cheese and it worked well.  I also think you could substitute your favorite cheese in this as well.  Either way this is super comfort food that is sure to please the carb lovers in your house.

Ingredients

2 medium potatoes

1 cup flour

1 tsp salt

150 grams smoked or regular bacon (block)

1/2 Tbsp vegetable oil

125 grams bryndza or other soft cheese like feta, goat or cottage

50ml cream

Method

1. Bryndza cheese will give you the “authentic” flavor, but you can use other soft cheeses like feta, cottage cheese, maybe even goat cheese. I used a mild cottage that’s available where I live in Japan. Block bacon works great since you can cube it 🙂

2. Grate the potatoes and place in a bowl.

3. Mix flour and salt with potatoes until you get a thick, sticky dough.

4. It should easily stick to your spatula or spoon. If not, add a few more tablespoons flour until it does.

5. Chop bacon into small cubes and fry in 1/2 Tablespoon oil on low heat until crisp and brown. Meanwhile bring a large pot of water to a boil and add some salt to it.

6. Test a small spoonful of the halusky mix in the boiling water. It should cook into a soft dumpling in 3-4 minutes. If the mix seem like it’s not holding together, add more flour to thicken.

7. The traditional way to make the halusky is to put the batter on a cutting board and cut small dumplings (about 1 x 2 cm) directly into the boiling water. If you have a special halusky (or spaetzle) sieve or press, you can use that too.

8. Drip several halusky dumplings in at a time. They will sink to the bottom so give them a quick stir.

9. Cook halusky until they float to the top and have changed color. Strain out with a slotted spoon, hand strainer and place into a colander to drain. Repeat the boiling process until all the batter is cooked.

10. Once all halusky are cooked, let drain for 2-3 minutes minutes.

11. Transfer to a large bowl and mix with the cheese until evenly coated. If you like it extra creamy, mix in some whipping or heavy cream.

12. Divide halusky onto plates and top with the fried bacon!

Original recipe found here:

https://cookpad.com/us/recipes/57890-bryndzove-halusky-slovakian-potato-dumplings-with-bryndza-cheese

 

Author: martymadeitproductions

A Home Chef's Journey

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s