Hi Dears,
So I've just brought You another Hungarian main course instead of a dessert as I would.
Actually, I don't cook every day, but I love it as well as baking, just usually I don't need to cook. (I get lunch in the canteen at work, or my mom's or my boyfriend's mom cooks lunches in the weekends) But still, I learnt cooking for about 1,5 years in College, and whenever I have time, and have an empty-of-mothers kitchen I can cook. :)
And this one is a pottage, which is a side dish here.
(And not a soup :) ) It's much more thicker, You should try.
In the traditional restaurants they use thickening (with oil and flour) , in the modern ones they skip it, and they mix half of it with a blender to get it more thicker. But me, I prefer the thickening with milk + flour, You will see.