Monday, April 28, 2008
This is a delicious pastry filled with Hungarian cottage cheese. And this is my favorite pastry beside the coco snail. It called "túrós batyu" in Hungarian. (The "túró" word means cottage cheese and "turós batyu" means cheesecloth.)
Here you can see the Hungarian cottage cheese.
It has a special slightly sour flavor and a grainy consistency.
Ingredients for my "turós batyu":
for the dough:
50 dkg flour, 7,5 dkg soft butter, 1,8 dkg fresh cake yeast, 3 dl milk, 2 egg yolk, 2 tbs sugar, 1 café spoon salt
for the filling:
25 dkg Hungarian cottage cheese, 2-3 tbs sugar, 1 pack vanilla sugar, 1 egg, 1 tbs sour creeam, 1 tbs grits
1. Mix and knead the ingredients in the bread baker, or if you haven't got bread baker, than mix yeast and 1 tbs sugar in lukewarm milk. Let stand until other ingredients are mixed. Mix yolks with butter and yeast mixture. Add flour and knead well and let rise for an hour in warm place.
2. In a bowl mix the ingredients for the filling.
3. Flour the board and roll out thin the dough and cut square and place 1-1 tbs filling in the middle of the squares and create the forms, like on the first and last pictures. Use greaseproof paper and place the forms into the tin.
4. Bake in preheated oven about at 180 Celsius for 25-30 minutes. When the pastries are half-baked, then sprinkle them with some milk mixture with butter and vanilla sugar, and then return it to the oven and continue the baking.
5. Serve with icing sugar and enjoy!
If you don't like cottage cheese or the cottage cheese is not known in your country, than you may use jam instead of the cottage cheese filling.
Wednesday, April 23, 2008
My this week's post on the Hungary starts here blog:--------------------------------------------------------------
Last Saturday afternoon I went to the 27th National Folk dance Festival and Fair with my daughter, because I really love the folk music. Even my four years old little daughter has also fallen in love with the folk dance. She looks so cute, when she is trying to learn the dance steps. :)
originally uploaded by Nóra
Personally I consider the best part of the folk festivals is the different cultures mix while all nationalities are meeting there altogether. They are able to dance and celebrate something together in peace at the same time.
Well on Saturday morning I had to cook quickly (because of the Festival), so I cooked just a simple macaroni meal for lunch. And during cooking I was thinking at the same time how I like lecsó and how I crave fresh lecsó, which is also an easily prep-able food. But unfortunately the fresh lecsó season is not here yet. And during the evening when I was uploading my Festival photos to my Flickr site I recognized there were several Zsolt's wonderful lecsó photo and it was a pleasant surprise :) I immediately decided that I would share with you everything about the Hungarian lecsó, what I have ever heard about it. :)
lecsó with egg, originally uploaded by Zsolt
Well, lecsó (pronounced as:leh-choh), it's made from paprika, tomato and onion, sometimes also contains sausage and some rice or egg. Flavoring with hot red pepper, salt and pepper.
lecsó with rice, originally uploaded by aGinger
Originally a Serbian dish, it has been fully assimilated into the Hungarian kitchen like the Hungarian stuffed pepper. 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 prepare the simplest version, what we commonly eat with sausage or wurst (Vienna sausage) and bread.
lecsó, originally uploaded by Nóra
Before I thought that lecso is a typical home-made main dish (like our Rakott Krumpli) and hence I can never find it in the menus of the Hungarian restaurants. But Zsolt took his photo in Náncsi Néni’s restaurant but I'm aware that its rather rare to get traditional Hungarian food like "Lecsó" in a restaurant, but Náncsi Néni's restaurant is one of them.
Oil, one big onion, 80 dkg green paprika, 40 dkg tomatoes, 1 or 2 tbs Hungarian red paprika powder, 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.
originally uploaded by becakpilot
Tuesday, April 22, 2008
45-50 dkg flour, 5 dkg sugar, 4 dkg butter, 3 dl milk, 1 egg, 1 tbs sour cream, 1 dkg yeast, 1 tsp grained cinnemon, a pinch of salt
Put, mix and knead the ingredients in the bread baker machine and bake on milk loaf (or cake) program with medium crust color.
To be honest I wanted to take a photo of the milk-loaf before slicing, but the children (my and their friends) just arrived from cycling and they were very hungry, hence I could take photos just about the sliced milk-loaf together with the children :)
Monday, April 21, 2008
There wasn't a wide choice of refreshing drinks in my childhood. That time in Hungary we could choose only three or four drinks, for example between Traubi and raspberry syrup. My grandmother used to prepare raspberry syrup every year and we drunk it with soda (sparkling water). Her version was very delicious and natural.
Nowadays the raspberry syrup is living its Renaissance. It's called "málnaszörp" in Hungarian and you can find it in any of the Hungarian supermarket or you can order it in some retro place. Don't forget to try it one day!
Monday, April 14, 2008
This festival and exhibition takes place annually in mid April in Gyula. The National Pálinka Competition is part of that festival of spirits that features some spectacular entertainment.
Each year Hungarian wine orders hold their procession, greeting their stronger associate the Order of Pálinka who accepts new members at a festive ceremony in Gyula. Years ago a tradition was born of jointly clinking glasses: at the blast of a cannon in Gyula castle several thousand guests have their first slug of privately distilled pálinka, the distinctive spirit made of fruits.
A side event of the pálinka festival is the Feast of Slaughterers aimed at keeping alive the customs of pig killing. Another primordial event is the pálinka competition, the participants of which arrive from all over the Carpathian Basin - those spirits being part of the national identity of all nations that dwell in the region. They all submit their home-distilled spirits to be judged by a panel of experts in two categories: spirits submitted by distillers and by their clients (the fruit growers). Traditionally the best spirit from outside Hungary is honoured with a special award.
Date of beginning: 2008. 04. 18.
Date of ending: 2008. 04. 20.
Address of location: Gyula, Várkert
Source: Hungary starts here
More information about Hungarian pálinka you can read here.
Saturday, April 5, 2008
Somlói galuska (pronuance: "SHOM-LO-I GAL-OOSH-KAH") is a popular and well known Hungarian dessert. It is made by layering chocolate and vanilla sponge cake with vanilla custard, raisins, walnuts, chocolate sauce, rum and a generous topping of whipped cream.
My somlói recipe is very special and funny one. I made it in only one case :) Well, once the sponge cake what I made was unsuccessful, then I added it to some grained walnut, some chocolate and vanilla cream, raisins and rum and I served with whipped cream. Maybe it's not an authentic Somlói recipe, but the result is just as delicious, so try it! But if you don't want to prepare it by yourself then you can also taste those made by one of the Hungarian confectioners.
According to the legend our Somlói galuska got the name from a Hungarian master confectioner's wife, who was born in Somló region. This dessert was created at first for her by his husband.
Actually Somló region is the smallest wine region of Hungary, but has excellent white wines. Somló hill is located in the Western part of Hungary, 100 km from the Alps of Austria and 40 km from Balaton, the largest lake in Europe. The history of wine-growing in the region dates back to the Roman empire, some 2000 years ago.
The Somlói Juhfark (Somló Sheep's tail) is the most famous wine of Somló Hill, and a favorite of gourmets. Harvested late and a realitvaly sensative type of wine, it is full of passion, character, masculine, elegant and with a high level of extract. In good vintages it stands out with it's moderate acids and excellent quality. Fermented in wooden casks, the wine absorbs a unique and harmonious background fragrance from the wood.
Somlói juhfark is my personal fav wine, but just after Tokaji. :)
(Source: Premium Hungarium)