CSIRKE PAPRIKÁS WITH NOKEDLI (CHICKEN PAPRIKASH WITH NOODLES) – BUDAPEST, HUNGARY

Ben and I weren’t able to walk past a single Hungarian restaurant in Budapest that didn’t offer ‘csirke paprikás’ or chicken paprikash, so we thought – right, we HAVE to try it!

What better way is there to try a dish than learning to make it from scratch? Okay, perhaps just sitting back and letting someone else do all the work whilst explaining it to you. But hey – you were the one who clicked on this recipe, so I KNOW you love to cook!

Chicken paprikash: minimal ingredients, MAXIMUM flavour! All you need is cream, chicken, garlic, butter, onions…and of course: PAPRIKA! The noodles that accompany this dish, are technically mini dumplings, so don’t expect the same noodles you get from the local Chinese!

Our Cooking Class Experience

We were able to choose the specific Hungarian dishes we wanted to cook, and as we saw this meal everywhere around Budapest, we wanted to see what all the fuss was about!

Ben and I learned this delicious recipe for chicken paprikash in a private cooking class in the heart of the Budapest suburbs. We had no idea what to expect from this dish as we had never tried it before, but it is safe to say that it exceeded expectations!

A very simple dish to make, it is a meal that can be left to cook and doesn’t need to be watched over constantly. At Dorí’s we began preparing and cooking the chicken paprikash, and then whilst it was cooking, we then began to prepare the ‘noodles’ or dumplings.

We used something called a spaetzle grater, a specific, traditional tool used to create perfect dumplings, however, a regular cheese grater will do just fine. The grater should be held over the pot so when grated, the dumplings fall straight into the water to cook. The dumplings are a delicious accompaniment to the dish and are unlike anything I have tried before!

If there is something the Hungarians like just as much as paprika, its their pickled vegetables! Chicken paprikash with mini dumplings can be served alongside a medley of sliced picked gherkins, pickled cabbage and sliced pickled carrots. The sharp taste of vinegar perfectly cuts through the creamy paprika sauce and is a great addition to the dish!

I hope you love this recipe as much as Ben and I do! For an intro to this main meal, why not try a sized-down version of my traditional Hungarian goulash?

Jó étvágyat!

–ARIA

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TRADITIONAL HUNGARIAN GULYÁS (GOULASH) – BUDAPEST, HUNGARY

How could Ben and I have gone to the beautiful country of Hungary without learning to cook their national dish: goulash!

A staple Hungarian comfort food, goulash or gulyás, is a stew comprising of beef, a variety of vegetables, and LOTS of paprika! It is a dish eaten across central Europe but is predominantly a symbol of Hungary, its culture, and its history.

Goulash originates from Hungarian shepherds in the 9th century where it was actually stored in ‘bags’ made from the stomachs of sheep. Errr…yeah, we were very happy that we weren’t made to eat the goulash from sheeps’ stomachs during our cooking class and for that, we give our sincerest thanks to our teacher!

There are typical ingredients used in a goulash – beef, potatoes, carrots, tomatoes…but substitutions are welcomed including the addition of different vegetables and even mini dumplings! However, one thing must remain constant: THE PAPRIKA!

Our Cooking Class Experience

Ben and I were staying in an apartment in Pest, to the east of the Danube River in close proximity to the Széchenyi thermal baths. Our apartment was quite far away from the cooking class had we decided to walk, so we had to take a taxi to take us further south of the city. It was so lovely to just sit back and take in the sights and sounds of Budapest in a different way than usual, and was a nice little break from walking everywhere!

We used Airbnb Experiences for our cooking class in Budapest and were able to choose what traditional Hungarian recipes we wanted to learn how to cook with our teacher. Dorí warmly welcomed us into her lovely home in the outer suburbs of Budapest and offered us slippers and a shot of Hungarian pálinka before cooking. If that burning shot of fruity spirit didn’t give us the oomph to get cooking I don’t know what would have!

We hope you enjoy this recipe as much as Ben and I did! Let us know of any additions or substitutions you make – but remember to always keep the paprika!

For another world soupy stew, why not try my heartwarming Viennese potato soup?

Jó étvágyat!

–ARIA

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REVANI CAKE WITH LEMON CINNAMON SYRUP – ATHENS, GREECE

Revani cake is syrupy sweet and oh so simple! It is a semolina cake that is served throughout the eastern Mediterranean and can vary depending on the country. The Turkish revani, for example, is slightly different and features hazelnuts. However, this recipe focuses on the beautiful revani cake that Ben and I made in historic Athens, Greece!

Revani is the perfect sweet finale to our comforting pastitsio and is perfectly accompanied by natural Greek yoghurt or clotted cream and dusted with almonds.

Our Cooking Class Experience

Ben and I learned to make this delicious cake with Marilena of CookinAthens and it was completely different from any cake we had made before! At home, I primarily make lemon cakes, chocolate cakes, and jam cakes. I have never ONCE tried my hand at a syrup semolina cake, so it was definitely an experience!

However, despite our reservations, it was incredibly simple and quick to make! it is definitely a recipe that can be made for a large group of people and is ideally suited to those with a HUGE sweet-tooth!

Despite being a relatively simple recipe, there are a couple of things to remember! For example, when preparing the cake, you must remember to use fine semolina, or else the texture could be too coarse. In addition, to ensure the cake is perfectly moist, the syrup must cool completely before being poured over the warm sponge cake, or else it could end up being very soggy!

If you remember those two points – you will create a delicious, moist revani!

I really hope you enjoy this syrupy-sweet recipe for a true taste of the Meditteranean!

For a PERFECT starter and main to accompany this dessert, why not try my fresh Greek salad and comforting pastitsio?

Yamas!

–ARIA

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COMFORTING PASTITSIO (GREEK LASAGNA) – ATHENS, GREECE

Just like an Italian lasagne, a pastitsio has all the elements of a delicious meal: pasta, meat and LOTS of cheese! However, it’s the spices that make this dish stand out from the rest. Just cooking the lean ground beef in the pan with the intoxicating aromas of cinnamon, allspice, and oregano was enough to make my head spin!

Pastitsio is the ULTIMATE Greek comfort food – up there with the likes of moussaka, gyros and souvlaki! This recipe is suitable for six people (or three people with BIG appetites!) – so get the family and friends together, grab some raki and cherish time spent with one another!

Our Cooking Class Experience

Ben and I learned this delicious recipe for pastitsio in our Greek cooking class with Marilena of CookinAthens! Instead of cooking the traditional moussaka, we chose this recipe to create instead as it was something Ben and I had never tried before! Even though it was new and different, we knew that it would be a good one as soon as we smelt the meat sauce sizzling in the pan. Plus, let’s be honest – you can’t really go wrong with meat, carbs, and cheese now can you?

There are a range of substitutions that can easily be made to make this dish suitable for a variety of diets! Swap the ground beef for a meat-free mince substitute (e.g. Quorn) for vegetarians, and try your hand at a simple vegan bechamel sauce from This Savoury Vegan as a substitution for regular bechamel!

This is a truly comforting dish that can bring the family together, so it is fantastic if you can make it all-inclusive and I look forward to hearing your substitutions and additions!

I really hope you enjoy this hearty recipe for a true Greek classic!

For another trip to the Greek islands and for a PERFECT pairing to this dish, why not try my traditional homemade tzatziki and fresh Greek salad?

Yamas!

–ARIA

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TRADITIONAL HOMEMADE TZATZIKI – ATHENS, GREECE

Since trying tzatziki not too long ago, I now put it with almost EVERYTHING! It is the perfect, refreshing addition to any meal and I can see immediately why it’s so popular in the Mediterranean and Middle-East!

Tzatziki is a fresh dip made with strained yoghurt, cucumber, garlic, and olive oil. This recipe also includes dill for added flavour, an addition which is also very common! The dip is served cold and is a perfect partner to vegetables, meats, breads, and crackers.

Our Cooking Class Experience

Ben and I learned this DELICIOUS recipe for tzatziki in our CookinAthens cooking class with our teacher Marilena. One thing we added LOTS of into this recipe was garlic – for me, the more garlic the better! But if you aren’t as much of a fan of garlic as Ben and I, then feel free to add a minimal amount or none at all.

This recipe goes brilliantly with the crispy kourou pies that we made – hot and crispy pies mixed with cool and light tzatziki made for a very tasty combination!

We made this tzatziki with yoghurt, dill, garlic, vinegar, oil, and cucumber. However, other additions can be used including mint, parsley or thyme. It all depends on personal preference! I recommend trying this basic recipe first, and then figure out what you would want to change or substitute when making it in the future!

However, despite Ben and I being slightly biased, we do think it is pretty great as it is and we now put it with EVERYTHING! You cannot go wrong!

Similar to the fresh Greek salad recipe, this recipe for tzatziki is quick and simple and can be made ahead of time and stored in the fridge – perfect for busy dinners with the family!

For another delicious European recipe, why not try my spinach and chickpea tapas? Or for a match made in heaven, this recipe makes for a beautiful side dish for my comforting pastitsio!

Yamas!

-ARIA

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FRESH GREEK SALAD – ATHENS, GREECE

This recipe for fresh Greek salad might not be a long one, but it sure is a good one!

Simple, quick and delicious, the Greek salad is a staple of Greek cuisine! The traditional salad actually includes olives as a star addition, however, as I am allergic they have been left out of this recipe. Feel free to add some olives into the mix to make your salad as authentic as possible!

This Greek salad recipe is super adaptable and can be paired with a range of other delicious meals as a refreshing side dish! We paired our salad with a delicious Greek lasagna, but it can also be paired with lamb, fish or chicken dishes, and also would make a colourful addition to a summer barbeque!

Our Cooking Class Experience

Ben and I had the BEST time at our Greek cooking class with CookInAthens! Our teacher Marilena was amazing and had so much knowledge about Greek cuisine and its history. She was incredibly welcoming and friendly and made us feel completely at ease in her kitchen!

We warned Marilena in advance that I was allergic to mushrooms and olives and she adapted this salad to fit my needs. Thankfully, no mushrooms were harmed in the making of our Greek dishes – so I was safe there!

However, the Mediterranean is NOT my friend when it comes to finding dishes and meals that won’t give me an allergic reaction – mushrooms and olives are EVERYWHERE!

Short and sweet, I hope you enjoy this recipe for fresh Greek salad!

Let me know of any additions or substitutions you make – I’d love to live vicariously through you should you choose to include olives!

For another Greek delicacy, why not try my recipe for crispy kourou cheese pies?

Yamas!

–ARIA

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CRISPY KOUROU CHEESE PIES – ATHENS, GREECE

So I have been obsessed with kourou cheese pies since trying an INCREDIBLE pie from a Greek bakery in Athens, which was recommended to me through the Lonely Planet’s Eatlist book – which I check regularly so that I can find the best locations for delicious local food no matter what country Ben and I end up in!

Kourou cheese pies are a crispy shortcrust pastry filled with a delicious creamy medley of Greek cheeses and IT IS INCREDIBLE!

Our Cooking Class Experience

Ben and I booked our Athens cooking class with CookInAthens whilst we were still in Florence because we were SO READY to make all the delicious Greek food!

We walked from our apartment south of the Acropolis through the bustling market stalls and winding cobbled streets to reach a kitchen studio with a gorgeous view of the towering Parthenon in the distance.

Our teacher Marilena was fantastic! She was incredibly knowledgable about each dish we were cooking and its history and compiled a personalised menu full of the specific dishes Ben and I have always wanted to learn how to cook! One of the dishes: KOUROU CHEESE PIES!

Kourou pies are a Greek delicacy and can often have a range of fillings. However, this recipe is simple, anti-fuss and will suit even the pickiest of eaters (Ben, for example, doesn’t like cheese unless it is melted or crispy and he LOVED this little pies!)

The kourou pies make for a fantastic appetizer, starter or a hot little hug from the Mediterranean as a quick snack dipped into some homemade tzatziki!

Various substitutions can be made to make this recipe gluten-free – simply alter the flour, and can also be made vegan with plant-based cheeses! For those who aren’t vegan or gluten-free and don’t have access to the specific Greek cheeses used in this recipe, simply swap the anthotiro cheese for ricotta cheese and the manouri cheese for feta!

If you want to push the boat out, other fillings for these pies can include pesto, sun-dried tomatoes, and peppers!

I can’t wait for you to try these little parcels of happiness! I hope that they transport you to the sunny streets of Greece!

For another delicious Mediterranean dish, why not try my swiss chard and ricotta ravioli with lemon butter sauce from Florence, Italy?

Yamas!

–ARIA

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COCOA TAGLIATELLE WITH GORGONZOLA SAUCE & WALNUTS – FLORENCE, ITALY

Hold on – cocoa tagliatelle? You heard right! But seriously, just hear me out! When Ben and I found out that this would be one of the recipes we would be cooking during our Airbnb experience, we were slightly skeptical, to say the least!

However, as soon as we tasted our creation, we KNEW that we were definitely going to make it again!

The cocoa pasta itself is subtle and quite bitter – something you’d expect from the addition of cocoa powder! This is why its best to pair it with a stronger-tasting sauce – one featuring strong cheese perhaps? Other sauces can be used of course, but make sure they pack a punch!

Cocoa pasta is a pretty strange invention, however, the saltiness of the gorgonzola cheese combines with the pasta perfectly and the added crunch of the walnuts create a dish that is entirely unique!

Our Airbnb Experience

Ben and I had the most enjoyable time learning to make pasta from scratch at our Airbnb experience in Florence! We learned so many useful tips and recipes to cook for our family and friends back home. We would highly recommend it as a little treat if you ever visit the beautiful city of Florence.

During our cooking class, Ben and I made the below recipe of cocoa tagliatelle with gorgonzola as well as spinach and ricotta ravioli with lemon butter sauce. Both were unbelievably delicious, however, this one was slightly easier and quicker to prepare and cook! Depending on the time you have available, this recipe would probably better suit a hectic schedule!

For this recipe, it is important to first visit my FRESH EGG PASTA DOUGH recipe to be able to make the pasta for the cocoa tagliatelle, as after it has been formed into a dough, it then needs to sit in the fridge for at least 30 minutes. It is during this time that you can get started on the sauce!

I hope you enjoy this tasty, flavourful and filling recipe! For another Italian pasta recipe, why not try my delicious swiss chard and ricotta ravioli for dessert?

Buon appetito!

–ARIA

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SWISS CHARD & RICOTTA RAVIOLI WITH LEMON BUTTER SAUCE – FLORENCE, ITALY

This ravioli has to be HANDS-DOWN one of my absolute favourite dishes Ben and I have learned to cook so far on our travels!

Ravioli are a variety of pasta which is made thinly to encase different kinds of fillings in little parcels. Ravioli are often square in shape but can also be circular or semi-circular. This recipe for swiss chard and ricotta ravioli is light, flavourful and provides a refreshing twist on a typical Italian dish.

One of the most common fillings for ravioli in Italy is spinach and ricotta, and the swiss chard can definitely be substituted for spinach if those are the kind of leafy greens you prefer!

The most typical sauce for spinach and ricotta ravioli is burro e salvia, or butter and sage. It is a quick and easy sauce to conjure which is subtle enough so as to not overpower the filling in the ravioli. However, for this recipe, we have created a little twist on a classic, substituting the sage for fresh lemon rind, infusing the dish with light, zesty elements – perfect for spring and summer!

Butter and lemon also goes well with other filled pasta dishes, for example, tortellini, with a range of different fillings, including cheese, chilli or pumpkin!

Our Airbnb Experience

Ben and I had the most enjoyable time learning to make pasta from scratch at our Airbnb experience in Florence! We learned so many useful tips and recipes to cook for our family and friends back home. We would highly recommend it as a little treat if you ever visit the beautiful city of Florence.

During our cooking class, Ben and I made the below recipe of swiss chard and ricotta ravioli as well as cocoa tagliatelle with gorgonzola sauce and walnuts. Both were unbelievably delicious, however, this one had a slight edge due to the fact that I just love ricotta cheese! It was incredibly difficult to restrain myself from eating the swiss chard and ricotta filling straight from the bowl!

For this recipe, it is important to first visit my FRESH EGG PASTA DOUGH recipe to be able to make the pasta for the ravioli, as after it has been formed into a dough, it then needs to sit in the fridge for at least 30 minutes. It is during this time that you can get started on the filling and sauce!

Top tip!: This dish is perfect when dusted with parmesan cheese shavings and cracked black pepper to finish!

I hope you enjoy this delicious, light and zesty recipe! For another world dish, why not try my delicious Austrian apple strudel recipe for dessert?

Buon appetito!

–ARIA

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FRESH DOUGH FOR EGG PASTA – FLORENCE, ITALY

When Ben and I were in Florence, one of the bucket list experiences I wanted to tick off on my list was to learn how to make fresh egg pasta from scratch!

We were lucky enough to find an Airbnb experience that allowed us, not only to make pasta but TWO DIFFERENT KINDS, with two unique sauces as fantastic additions to our creations!

Our Airbnb Experience

We had a private one-to-two cooking experience where we learned how to make traditional egg pasta for ravioli and then a separate pasta dough with cocoa powder to make cocoa tagliatelle!

Our Airbnb experience was at our host’s beautiful Florentine apartment and we had such a lovely time cooking, laughing and talking about travels, food, and culture!

Both Ben and I would highly recommend Laurence’s cooking class if you are ever in Florence! We had a truly memorable )and not to mention – delicious) evening!

This recipe for fresh egg pasta dough is traditional with deep Italian roots. Featuring only two ingredients, it is simple, and can be used to create an array of different types of pasta by using either a pasta machine or by using a rolling pin!

I hope you enjoy this fresh pasta dough recipe and are able to incorporate it into a wide and delicious variety of pasta dishes!

Buon appetito!

–ARIA

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