3 eggs, 30 dkg flour, 3/4 liter milk, 1/2 dl oil, little salt Mix them, and heat a frying pan over medium heat. Brush pan with a little extra oil. Put one ladle batter in the pan and bake until brown on one side and around edge; turn and brown the other side. Stuff with raspberry or apricot jam or cocoa and roll up like a sheet of paper and serve!
Monday, July 23, 2007
Friday, July 20, 2007
Hekk is one of our favorite fish in Hungary. If you travel to Lake Balaton you find many fried hekk vendors.
Mostly we eat hekk like fried fish in flour pepper coating with French fries or with salads, but on the last week-end I created a new Hekk recipe. I rolled the slices of hekk with bacon and baked. We ate with Mexican steamed mixed vegetables. It was delicious.
Túró Rudi is one of my favorite Hungarian desserts since my childhood.
Túró Rudi is the name of a chocolate bar popular in Hungary. The bar is composed of a thin outer coating of chocolate and an inner filling of Quark. The "Rudi" in the product name comes from the Hungarian "rúd", which translates to bar. It is also a nickname for "Rudolf" The "pöttyös" (spotty or spotted) theme is part of the marketing scheme of the bar, and the distinctive red polka-dots are readily associated with Túró Rudi by regular consumers. Friesland Hungária, Inc. (which claims to be the manufacturer of the "original" Túró Rudi) released its product in Slovakia, Romania, Spain and Italy under the name DOTS in 2003. The version sold in Western Europe is said to be sweeter and comes with a milk chocolate coating to suit the taste of locals..
Monday, July 16, 2007
I again cooked plum dumplings, but now I filled with fresh greengage.
My children asked me to make noodles too, but suddenly they changed their mind and kneaded the noodles themselves :)
My potato noodles recipe is similar like my plum dumpling recipe.
Put 400 gr potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes.
Place mashed potatoes into a large bowl. Stir in (15-20 dkg) flour, (1) egg, salt (to taste), and (one tabelspoon) oil. Knead well to form smooth dough. Then roll out the dough and create noodle forms.
Cook a few noodles at a time in salted water for about 10 minutes. After cooking put them in toasted bread crumbs and finally sprinkle with icing sugar.
Thursday, July 12, 2007
Have you ever heard about the Hungarian “lecsó”?
Originally a Serbian dish, lecsó (leh-choh) has been fully assimilated into the Hungarian kitchen. This simple pepper and tomato ragout is served both as a side dish and as an appetizer in Hungary. It is an essential component of many Hungarian dishes. A preserved version is also used in recipes as a substitute for fresh tomatoes and peppers when they are not in season. I usually preapare the simplest version, what we commonly eat with sausage or wurst (Vienna sausage) and bread.
Let’s see my lecsó recipe!
Ingredients: Oil, onion, paprika, tomatoes, Hungarian red paprika, salt, and sugar (to taste) and little water
1. Heat the oil in a large pot over medium-high flame. Add thinly slice onions and sauté until translucent and starting to brown. Stir in paprika until well blended.
2. Reduce heat to medium-low and stir in peppers, tomatoes and salt. Cook 20-30 minutes until peppers are cooked through and soft. Add a little water if necessary to keep a sauce-like consistency. Add a little sugar to taste and serve.