Wednesday, April 25, 2012

The oroginal "ischler"


"Ischler" or "isler" is a very popular "cake" in Hungary, but it originates from Austria. This cake is named after the town of Bad Ischl., because in 1849 Karl Franz's son, Emperor Franz Joseph I of Austria chose this town for his summer residence and at the first time here was prepared this delicious cake for him, which later had become one of his favorite dessert.


My parents'd spent a few days in Bad Isch and they brought us original ischler cake from the original home of ischler :)


Saturday, April 14, 2012

Cake with cottage cheese

túrós Ingredients:

  • 25dkg (1/4 kilo) cottage cheese 25 dkg sugar
  • 5 dkg soft margarine or butter
  • ¼ liter milk
  • 4 dkg cocoa powder
  • 25 dkg flour
  • 1 packet of baking powder
Ingredients for the cottage cream:
  • 25dkg (1/4 kilo) cottage cheese
  • 4 tablespoons sour cream,
  • 4 tabelspoon sugar
  • ½ packet of vanilla pudding powder
  • 1 bag of vanilla sugar
  • Mix the flour with baking powder.
  • Add to other ingredients and stir until smooth.
  • Line baking pan with baking paper and put tha mass into it.
  • Put the ingredients of the cottage cheese cream in a mixing bow and mix well until it becomes creamy.
  • Put the cottage cheese cream in a plastic sandwich bag and cut off a small piece of the corner of the bag. Press trough this small hole the cottage cheese cream, decorate with the cake as you can see in the picture.
  • Put in preheated oven and bake at 200 ° C for 40 minutes.

Tuesday, April 10, 2012

Fresh spring salad with wild garlic

tavaszi saláta medvehagymával

  • 1 pack of radish
  • 1 green lettuce
  • 1 cucumber
  • 2 dl yogurt or source cream
  • olive oil (little)
  • salt
  • chopped wild garlic
  • half juice of lemon (or to taste)
Mix the ingredients, let stand in the refirgerator for 40 minutes and serv for lunch with grilled meat!

Saturday, April 7, 2012

Easter Braided Bread Wreath

The braided bread should not be missing from the traditional Hungarian Easter table :)



50 dkg flour, 2 dl milk, 10 dkg sugar, 2,5 dkg fresh cake yeast, 2 teaspoon salt, 1 egg, 6 dkg soft butter, + 1 egg yolk for lubrication



1. Crumble the yeast into the milk.
2. Mix the flour with the sugar, melted butter, salt and egg, then add the yeast milk mixture.
3. Cover and let rise for one and a half hours.
4. Divide the dough into three equal pieces and roll three "sausage", cover them and again let "rest" 15 minutes.
5. Finally braid the dough strips and make wreath as in the picture and place the wreath on a cake form lined with baking paper.
6. Cover it again and put into the 70 ° C oven and let the dough rise until doubled in size.
7. Heat the oven to 150-180 ° C. After 15 minutes baking, anoint the top with egg yolks and remaining milk mixture.
8. During (the approx.) 40-50 minutes of baking time twice or even two or three times anoint the top of the wreath.

I wish you all HAPPY EASTER!


You may read my summary about the Hungarian Easter customs, the Hungarian Easter Ham and our other traditional Easter foods here.

Friday, April 6, 2012

Wild garlic scones



50 dkg flour, 2 dkg fresh cake yeast, 2 dl milk, 2 teaspoon sugar, 2 egg, 25 dkg butter, 2dl source cream, salt to taste, sesame seeds and chopped wild garlic


1. Mix and knead the ingredients (flour, cake yeast, milk, sugar, salt, egg, source cream and butter) in the bread baker. Then let the dough rise about an hour.

2. Flour the board and add the chopped wild garlic in the doguh and Knead well. Then roll out thin the dough and cut scone forms.

3. Smear the top of the pastry with yolk and sprinkle with grated cheese or sesame seeds.
4. Bake in preheated oven about at 180 Celsius for 25 minutes.

5. Serve and enjoy! :)

Wednesday, April 4, 2012

Wild garlic

Ramsons, Allium ursinum — also known as buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, and bear's garlic — is a wild relative of chives native to Europe and Asia. medvehagyma szőnyeg

Allium ursinum, ramsons, grow in deciduous woodlands with moist soils, preferring slightly acidic conditions. They flower before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. The stem is triangular in shape and the leaves are similar to those of the lily of the valley.
Ramsons leaves are edible; they can be used as salad, spice, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil. Ramsons leaves are easily mistaken for lily of the valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous and possibly deadly. A good means of positively identifying ramsons is grinding the leaves between one's fingers, which should produce a garlic-like smell. When the leaves of ramsons and Arum maculatum first sprout they look similar, however unfolded Arum maculatum leaves have irregular edges and many deep veins while ramsons leaves are convex with a single main vein. The leaves of lily of the valley come from a single purple stem, while the ramsons leaves have individual green-coloured stems.Link(Source: wikipedia)
We usually only eat until they start to bloom, because after floweing they become bitter. In early April a real "wild garlic carpet" is covered the bottom of the forest in Gerecse, Mecsek Hills.