How to make Authentic Sokovian Paprikash

A key moment in the relationship of the Scarlet Witch and Vision was when he attempted to make Wanda Paprikash, an authentic dish from her made up homeland Sokovia.

Turns out Paprikash is an actual Hungarian dish (Paprikás), served with little flour & egg dumplings (Nokedli).

Scouring the internet for how to make it, I complied this tasty looking recipe. I ran it past a Hungarian colleague who said it looked great – but suggested the addition of the cucumber salad (Uborkasaláta), and noted her grandmother used pork fat (lard) instead of oil & butter.

FYI: Vision’s key mistake appears to be using just “a pinch of Paprika” – this dish requires a lot of Paprika – about 40g, so 100 times ‘a pinch’. The clue is in the name – Paprikás is the Hungarian word for Paprika.

To make this dish I strongly recommend using authentic Hungarian Paprika, as well as a Spaetzle maker for the dumplings (Nokedli).

Serves 4. Allow 30 mins prep, 60 mins cooking time.

How it should look: Chicken Paprikash, with dumplings and cucumber salad

Chicken Paprikash (Paprikás) recipe

  • 1 tbsp oil (or lard)
  • 2 tbsp butter (or lard)
  • 8 chicken thighs, skin on and bone in
  • 2 onions, finely chopped
  • 2 garlic cloves, v.finely chopped
  • 2 green peppers, deseeded and finely chopped
  • 4 tbsp sweet smoked paprika
  • 2 tbsp plain flour
  • 400g tin chopped tomatoes
  • 400ml/14fl oz hot chicken stock
  • 150ml/5fl oz sour cream

Preheat the oven to 180C (160C Fan)

Heat the butter & oil (or lard) in a heavy pan placed over stove.

Season the chicken with salt & pepper, brown in pan then set aside.

Add the onions, garlic and peppers to the pan and gently fry for 10 minutes – until onions are translucent.


Stir in the paprika & flour. Once combined, stir in the tomatoes and stock.

TURN ON HEAT, then return the chicken thighs to the pan. Simmer gently in oven for 30–40 minutes.

Reserve the sour cream until ready to serve.

Now make the optional cucumber salad (Uborkasaláta), and then the essential dumplings (Nokedli).

Dumplings (Nokedli)

  • 140g flour 
  • 1/4 teaspoon Salt
  • 2 large eggs
  • 2 tablespoons sour cream (or yogurt)
  • 2 tablespoons milk (you may need more or less)
  • Butter or olive oil (for serving)

Mix flour and salt together in a bowl.

Add the eggs and sour cream and whisk the mixture to combine.

Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. 

(If you are using the board and knife method, the dough should be a little firmer).

When you’re ready to make the Nokedli, bring a large pot of salted water to a boil.

Method 1: Put your Spaetzle maker over the pan of water, and run the dough in small batches into the boiling water using the dough scraper.

Method 2: Put the dough on a wet wooden board and then use the back of a knife to cut small dumplings into a pot of boiling water. I usually use the back of a large spatula for this as the dough won’t stick to it as much as it will stick to a piece of wood. 

Give the dumplings about 30 seconds in the water after they float to the surface, to ensure they are fully cooked.

When cooked, use a slotted spoon to transfer them to a bowl, and cover to keep them warm, tossed with a little butter or olive oil to keep them from sticking together.

Hungarian Cucumber Salad (Uborkasaláta)

  • 2 large English cucumbers
  • 250 ml (1 cup) of water
  • 1 clove of garlic, minced
  • 3 tablespoons of sugar
  • 2 tablespoons of 10% white vinegar
  • Sweet paprika powder (to sprinkle)
  • Ground black pepper (to sprinkle)
  • Salt

Peel the cucumbers and (preferably using a mandolin slicer) cut both cucumbers as thinly as possible into a bowl. 

Add the salt and mix the cucumbers slices to lightly and evenly coat them. Let sit for 30 minutes to draw out the water from the cucumbers.

The cucumbers will release about ½+ cup of liquid. Then, take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.

In a cup, combine the sugar, the vinegar, and the water and stir until the sugar is dissolved. Add this mixture to the squeezed cucumbers and mix thoroughly. Add the chopped garlic, sprinkle with paprika powder and ground black pepper.

Serving the Chicken Paprikash

When ready to serve, stir the soured cream into the chicken mixture, and dish up over the dumplings with the cucumber salad on the side.

Chicken Paprikás, with Nokedli and Uborkasaláta

Leftovers are great the next day with pasta, either short pasta or flat noodles. Or you could make some more Nokedli 😉

For more movie inspired food, why not try my Big Night Timpano?

French toast with smoked bacon and maple syrup recipe

**This French toast with smoked bacon and maple syrup recipe is a sponsored post in collaboration with Iceland Foods**


Unless you’re a hobbit, brunch isn’t really a meal between breakfast and lunch – it’s more of a late breakfast ahead of a late lunch.

But, given it’s traditionally served later in the day, you should make sure it’s something a bit more exciting than marmite on toast or a bowl of bran flakes.

Eggs and bacon are two breakfast and brunch stalwarts, and paired with bread and maple syrup, it’s a surefire winner in this tasty dish of french toast with smoked bacon and maple syrup. Continue reading French toast with smoked bacon and maple syrup recipe

Father’s Day treat – surf and turf recipe of steak and prawns

**This surf and turf recipe of steak and prawns is a sponsored post in collaboration with Iceland Foods**


A suggested Father’s Day treat from one dad to another – get a day off cooking! Continue reading Father’s Day treat – surf and turf recipe of steak and prawns

The joy of British barbecue season

This is a collaborative post with Iceland Foods

Being the stay-at-home parent, cooking dinner is largely my responsibility, which is fine because I enjoy it. But I really enjoy it the most at this time of year. When the clocks go forward in April, and we enter British Summer Time, we also enter another auspicious time of the year – British BBQ Time.

However, this being Britain, you can never quite be sure when BBQ weather will strike – so we always have a supply of meats for the BBQ in the freezer.

Iceland’s #PowerOfFrozen is all about the convenience of having frozen food on hand as and when you need it – which is perfect for when that BBQ weather swoops in.

We tried out a trio of frozen meat products from Iceland on the BBQ. Any of these  would be great for a decent BBQ family supper by themselves – or you could have all of them for a super indulgent BBQ feast.

The Ultimate Steak Burger

The Ultimate Steak Burger: Lettuce, tomato, burger with melted cheese, red onion + beetroot slices, more lettuce – surrounded by a toasted brioche bun.

Burgers, specifically cheese burgers, are my BBQ staple, the ultimate BBQ food – so I chose these Ultimate Steak Burgers to have. They needed to be defrosted prior to cooking on the BBQ (packet instructions state to defrost at least 12hrs in a fridge on a plate).

The smoky flavour you get from a BBQ really suits burgers well, and after making and/or eating many burgers in my time I think I have finally nailed the ultimate order of garnishes and accompaniments.

So in honour of the Iceland Ultimate Steak Burger, here is my ultimate burger construction order (starting from the bottom – see photo):

  • Lettuce
  • Tomato
  • Burger (with melted cheese)
  • Red onion + beetroot slices
  • More lettuce

All surrounded by a toasted brioche bun, with ketchup served on the side.

Explanation: The lettuce stops the toasted bun getting soggy, the melted cheese should hold in place the red onion, as well as the beetroot – which is a Kiwi addition to the burger, and a delicious one at that. I couldn’t figure out where to put the ketchup in all this, so leave it on the side to dip you burger into before each bite.

So that’s my Ultimate Burger. What do you think?

Hot dogs (with Cumberland sausages)

Another BBQ favourite are hot dogs. While the Frankfurter might be traditional, I prefer an English classic like Cumberland Sausages.

These Iceland Cumberland Sausages can be cooked straight from the freezer, so are super convenient to slap on the BBQ.

I served these hot dogs with ketchup, and I really like fried onions with them too (my daughter doesn’t, hence the ones without). As with the burgers, if you feel like indulging yourself go for a brioche bun.

Belgian Blue Steak

Steak is not a meat I have cooked on the BBQ much, something I clearly need to rectify as it is delicious cooked this way!

Iceland’s Belgian Blue Steaks are super lean rump steaks, so they’re low in fat but still nicely flavoured. They come in packs of 2, but we love steak so had 2 steaks each! (Belgian Blue are a breed of cows from – you guessed it – Belgium).

They needed to be defrosted before cooking on the BBQ (packet instruction state to defrost at least 24hrs in a fridge).

Once defrosted, I got the BBQ as hot as possible. I oiled both sides of the steak, and seasoned with salt & pepper. We like steak super rare, so just cooked it for 1-2 mins each side. Make sure you rest the meat after cooking though, to get it nice and tender.

I serve it with a side of spinach fried with garlic and onion.

Now, I don’t like to admit to having ANYTHING in common with Donald Trump, but here is a confession – like the Donald, I too like having ketchup with my steak.

It’s delicious. Biggly 🙂


Daddy’s little helper – Mixed Berry Whisky Cocktail

This  mixed berry whisky cocktail recipe is a sponsored post in collaboration with Iceland Foods.


Parenting is hard. If you follow many mum bloggers you’ll know the part that a glass of wine can play in their wind down – and after a long day of dadding, I feel the same.

The thing that often represents my first moment of relaxation at the end of the day, after the kid has gone down to sleep, is my first sip of whatever drink I have decided to make for myself. Continue reading Daddy’s little helper – Mixed Berry Whisky Cocktail