Cooking in red, white, and green – How to express patriotism in the kitchen

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If you are still feeling low about all the March 15th celebrations being cancelled, make these red, white, and green recipes to cheer yourself or others up. Taste the colours of the Hungarian flag!

Caprese salad

This is the easiest and simplest of all the recipes. The Italian speciality is done in less than 5 minutes. The only thing you need to pay attention to is arranging the colours in the right way, following the colours of our national flag: red, white, green.

Photo: Pixabay

Spreads in our national colours

Original recipe

Photo: www.izeselet.hu

Ingredients:

5 red bell peppers
½ red onion
garlic to taste
½ tbs coconut oil
salt to taste
pepper to taste
20 dkg white beans (canned)
20 dkg frozen peas
parsley to taste

Instructions:

Red Spread: Roast the red bell peppers for about 30 minutes (200 Celsius). Dice the red onion and the garlic. Add the coconut oil to a pan, then add the onions and the garlic, stirring occasionally. Add the onion mix and red bell peppers to a blender with some salt and pepper, and mix well.

White spread: Use canned beans to speed up the process. Add the beans, salt, pepper, and minced garlic to a blender, mix well.

Green spread: Cook the frozen peas according to the package instructions. Rinse, then add it to a blender with a little bit of cooking water. Add salt, pepper, and parsley too, mixing well.

Enjoy your spreads on toast.

Red-white-green cream in a glass

Original recipe

Photo: www.korsocska.blogspot.com

Ingredients for the green layer:

2 dl of kiwi juice
1 tsp freshly squeezed lemon juice
1 tbsp gelatine powder
sugar

Ingredients for the white layer:

tapioca pudding, or mix yoghurt and milk with gelatine and sugar

Ingredients for the red layer:

2 dl pomegranate juice
1 tbsp gelatine powder
sugar

Instructions:

Heat up the kiwi juice then add gelatine and freshly squeezed lemon juice. Add the tapioca pudding on top. For the red layer, mix together the pomegranate juice and the gelatine and bring it to a boil. Assemble your three layers only after every mixture becomes solid.

Cockade cookie

Original recipe

Photo: Nosalty

Ingredients for 6 servings

For the brown coat

15 dkg minced biscuits
10 dkg powdered sugar
5 dkg margarine
5 dkg dark chocolate (melted)
2 tbsp unsweetened cocoa powder
20 ml cream

For the red and green layers

15 dkg minced biscuits
10 dkg powdered sugar
5 dkg margarine
20 ml cream
10 drops of food colouring (red, green)
5 teaspoon golden pear aroma
5 drops of bitter almond aroma

For the white coat

10 dkg coconut shavings
8 dkg powdered sugar
5 dkg margarine

Instructions

For the brown layer, mix the minced biscuit, powdered sugar, and cocoa powder. Mix it all together with the margarine, then knead it, adding a little cream and 5 dkg of melted chocolate. Add enough cream to make it easy to stretch, but not too soft.

For the red and green layers, add the icing sugar to the minced biscuits, crumble the margarine into it, and add enough cream to make it firm. Then divide the mixture in a way so that you have a little bit more of the red mixture. To the red layer, we add the golden pear aroma and the red food colouring. To make the green mixture, add the green colouring and the almond aroma. If the aroma makes it too soft, just add more crumbled biscuits. For the white layer, mix the coconut with the powdered sugar and margarine.

Spread the dough between 2 non-stick baking papers (8mm). Let’s roll it up! Start with the green dough and roll it up gently. Then wrap the white dough around it, then the red one around the white roll, and finish with the brown one. Wrap your roll tightly in foil and allow it to cool well. Slice with a sharp knife. You can make it look ribbed with the help of a toothpick, making it look more like a cockade.