Chicken Paprikash is a famous Hungarian classic made by braising chicken in a rich paprika broth with onions, tomatoes and green peppers. Typically served
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
I decided to whip up a frittata with the same concept of egg curry but much faster and easier. The end result was delicious and a hit with all three boys!!
