Homemade vegetable seasoning blend

by | Sep 10, 2014 | Vegetable dishes

I only know a few things that divide people more than food seasonings and bouillon cubes. They are said to add flavour to dishes by enriching the meals’ aroma. Some believe that they have no side effect, others, however, protest against the use of these seasonings, they simply hold as barbarism to add it to meals. The fact that these seasonings include flavour enhancers like monosodium glutamate, and only traces of dried vegetables can be found in them is as sure as death.

Since the market of food seasonings generates multi-billion dollar revenue worldwide year by year, it exceeds 5 billion forints even in Hungary, monosodium glutamate is protected by a very stong lobby notwithstanding that this flavour enhancer is responsible for the so-called Chinese restaurant syndrome. Symptoms such as headache, neck pain, muscle cramps, rapid heart beat may occur within 2-48 hours after eating the food. In addition, it can cause nausea, vomiting, diarrhea; its prolonged consumption can be harmful to nerve cells. It may have a carcinogenic effect and it can cause behavior disorder in children.

Sodium glutamate is very addictive, you can get used to it very easily. The secret of this basically tasteless, colorless and odorless powder is that it makes every food tastier. It doesn’t change the food, but it affects your brain through receptors of the tongue, so you perceive the flavour of the food in a different way.

I’m not a fan of these artificial products, instead of buying them I’d rather prepare my own blend that contains only fresh vegetables and salt as a preservative. This homemade vegetable blend is an all-purpose seasoning that you can add while cooking, roasting or marinating. To make it, you will need only a few things: vegetables, salt, big bowls and a powerful grinder. This is a basic recipe, you can change the ingredients according to your taste.

Vegetable seasoning blend
Vegetables used for the blend – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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