Hungarian Noodles and Cottage Cheese
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Alan Hooker
"Vegetarian Cookery"Herb salt is available in Health Stores or most supermarkets. If you prefer not to make your own noodles, you can substitute medium egg noodles.
INGREDIENTS
3 cups cake flour
1 sprig each of basil, thyme, marjoram and costmary, finely cut
3 chive stems, finely cut
3 sprigs parsley, finely chopped
1-1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons butter
6 eggs, beatenCOTTAGE CHEESE SAUCE
1 pound creamed cottage cheese
4 tablespoons butter
1 onion, thinly sliced
1 garlic clove, finely chopped
2 cups sour cream
1 teaspoon herb saltTO MAKE THE NOODLES - Mix together well the flour, herbs, chives, parsley, baking powder and salt. Add the butter and mix the ingredients to the consistency of cornmeal.
Make a well in the flour mixture and add the eggs. Mix well to form a dough.
Have ready a kettle of boiling salted water. Put about 1/3 of the dough on a floured board and roll it out into a thin sheet. Roll up the sheet and cut crosswise slices about 2/3-inch wide. Roll and slice all the dough in this way. Unroll the slices and drop them, a few at a time, into the boiling water to cook for about 5 minutes. (If you all of them at once, the water will stop boiling and the noodles will not be as good.) If the noodles are to be kept for a while before serving, melt plenty of butter in a pan of adequate size, add the noodles and shake them around until they are coated with the butter. This will prevent them from sticking together and they can be kept for as long as an hour before serving.
Cook together the butter, onion and garlic until just done, but not mushy. Mix together the cottage cheese, sour cream and herb salt, and add to the cooked onions and garlic.
The cottage cheese and sour cream will cool the mixture. Add the noodles and mix them in well, then warm the mixture again - but only to serving temperature. More heat will make the cheese stringy.
Makes 6 servings