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Túróscsusza made from kneaded dough:
300 g durum flour
200 g fine flour
water if needed
750 g lumpy cottage cheese
I am in the fortunate position that my family has an organic garden, where bio-gardening takes place. Not only do my parents grow vegetables and fruits, but the residents of the poultry yard also increase this little oasis. That’s why we cook with home-grown vegetables almost all the year, and there are always fresh eggs in the fridge. If we talk about sustainability, this is the starting point for me. There is no food waste here, because we grow the vegetables with a lot of work and attention, and we recycle the green waste, either as compost or as poultry feed.
For the recipe I brought, I use home-made eggs, home-kneaded and stretched pasta, home-smoked bacon, wild chestnuts, and elderflowers collected in the fields.
A long time ago, my grandmother taught me how to roll dough, or as we say how to scurry. She even had superstitious admonitions, because according to a popular belief, a person whose dough gets punctured means that his wife cheats him. Well, I had to learn this well because I didn’t want to end up in such a situation. Then, of course, my husband cheated me, even though he didn’t even knead the dough!
There is another special ingredient in my recipe, namely the cream of tartar, which I get from a small winery in Moravia. Due to its antioxidant effect and sour taste, I use it in desserts and breakfast muesli.