10th Cabbage Festival in Vecsés

Happy Easter!

I wish you all HAPPY EASTER!

You may read my summary about the Hungarian Easter customs and the Hungarian Easter Ham here.

Pozsonyi kifli / Pozsony crescent

"Pozsonyi kifli ("POZSH-ONE-NYEE-KEEF-LEE") comes either diós (stuffed with walnut) or mákos (stuffed with poppy seeds). They are crescent shaped pastries made with yeast-raised dough, named for the Hungarian name of the city of Bratislava."

Source: www.chew.hu

The taste is smilar to the Hungarian beigli, which is a traditional holiday roll filled with poppy seeds or walnut and the most popular Hungarian Xmas cake.

Walnut kugelhopf (diós kuglóf)

Ingredients:

3 egg

20 dkg sugar

1 pack vanilla sugar

10 dkg ground walnut

20 dkg flour

1 teaspoon backing powder

1,25 dkg sourcs cream

1,25 dkg butter

Prepare:

1. Mix the eggs with the sugar and the vanilla sugar, butter with the icing sugar, the vanilla sugar.

2. Add the ground walnut, the flour and the baking powder and mix well.

3. Mix the source cream with the lukewarm butter and add it to the mixture.

4. Butter and flour the Kugelhupf form.

5. Put the mass into the form.

6. Bake at 160 Celsius preheated oven for 45-50 minutes.

Bon Apetit!

Related post: Lemon Kugelhopf (citromos kuglóf)

Langalló

Langalló is a local food speciality in Szenna, in Zselic Region.

The langalló is a kind of bread, similar like lángos (fried dough), but baked in furnace and served with sour cream.

Zsolt's Dödölle

Dödölle is a traditional Hungarian food. A simple, quite heavy but to me very delicious food. Actually I didnt know that it was called dödölle. When I tried it for the first time here in the Buda Castle, I immediately recognised it by its taste that it was what my grandma used to cook during my childhood.

But she called it ganca. The way she served and prepared it was a bit different but the taste was more or less the same. What is dödölle or ganca? Basically it is potato. You cook the potato in salty water and then smash it. The smashed potato has to be mixed with flour. It was quite hard job for my grandma as she was close to 80. So any time I wanted to eat ganca, she made it only if I helped her with the flour mixture.

The ganca/dödölle tastes the best if after cooking, you continue with one more step by putting it back on the fire making it a bit 'fried' by browning it in the pan, with the help of a little oil too. Some cut it into little pieces (like on the photos here) while smashing together with the flour and preparing in the motion like this. My grandma handled it all together in a pot and baked it for a very short time, then shaping it as a thick pancake.

With a generous amount of fried onion and sour cream as its toppings and you got your lunch! I do not recommend it as a dinner unless you have worked 12 hours prior in the fields:)

This post was originally uploaded by Zsolt.

Cotton Candy

Cotton candy (or "vattacukor" as we call it) is not a typical Hungarian food, and not healthy, but very popular in Hungary. To be honest I dont'like it, but my children and my husband like it vey much.

Cotton candy or candy floss is a form of spun sugar. Since it consists of mostly air, servings are large. Many people consider eating cotton candy part of the quintessential experience of a visit to a funfair or circus. But in Hungary you usually can find it in and any vendors on the beach and in the zoo, too.