Food and Beverages in Hungary

10th Cabbage Festival in Vecsés

2010-09-25T22:01:00.007+02:00

Happy Easter!

2010-04-04T22:52:00.008+02:00

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

2010-03-16T22:50:00.008+01:00

"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)

2009-11-16T21:58:00.009+01:00

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!

Langalló

2009-09-22T22:59:00.013+02:00

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

2009-09-06T07:08:00.013+02:00

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

2009-07-26T08:33:00.008+02:00

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.

Roasting Bacon

2009-07-25T22:36:00.017+02:00

Szalonnasütés ("SA-LOW-NA SHOO-TAYSH") means "roasting bacon" in Hungarian. It is a popular social activity in summer to roast szalonna with onion over an open fire. The melted fat is let to drip on bread, and it is eaten with the roasted or with raw onion.

It's not healthy, but delicious and lots of fun. Try it one day!

Uborkasaláta (Cucumber Salad)

2009-06-21T22:21:00.008+02:00

"Uborka" means cucumber and this salad simply consists of vinegar, water, sugar, salt, red paprika powder and smashed garlic added to the sliced cucumber. Of course I love to eat with lots of sour cream and Hungarian red paprika powder :)

Happy birthday to Vili!

2009-05-31T20:19:00.004+02:00

Sometimes I feel like he was born yesterday, and he is 7 years old today :)

The recipe of the cake is similar like my Hedgehog cake recipe, wich you may read here.

My little vegetable garden

2009-05-29T22:52:00.002+02:00

Strawberry season is here again!

2009-05-27T21:28:00.007+02:00

Tamara's birthday party

2009-05-16T21:34:00.011+02:00

I've surprised Tamara with a yogurt fruit cake.

You may read my fruit cake recipe here.

The cherry is ripened

2009-05-15T22:51:00.005+02:00

yes yes it's our cherry tree with the first ripened cherries

Happy birthday to Tamara

2009-05-13T21:43:00.004+02:00

Yesterday was her 5th birtday!

Paprikás krumpli

2009-05-06T22:52:00.014+02:00

"Paprikás krumpli" ("PA-PRE-KASH KRUME-PLEE") is a paprika-based potato stew with a lot of diced potatoes, onion, tomato, bell peppers, Hungarian red paprika powder and some bacon or sliced spicy sausage. It is very popular dish in Hungary, often eaten for lunch or dinner and often prepared in bogrács (like the famous Hungarian goulash).

You can find the recipe here.

Bon Apetit!

Happy Easter!

2009-04-11T22:03:00.007+02:00

I wish all of my readers a very happy and blessed Easter!

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

Ps. I took these photos at the Travel Exhibition.

Lemon Kugelhopf (citromos kuglóf)

2009-03-29T08:46:00.023+02:00

A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. As with the Jewish dish kugel, the name "Gugelhupf" is related to the Middle High German word Kugel meaning "ball" or "globe". In Hungary, Bosnia-Herzegovina, and Serbia, it is called kuglof, in the Czech Republic it is called bábovka, and in Poland it is called babka. In Republic of Macedonia the cake is known as "куглоф".

A Kugelhopf is a typical sweet European breakfast bread, similar to some American yeasted coffee cakes, although a shade drier for dunking.

Source

Ingredients:

20 dkg butter

24 dkg icing sugar

1 pack vanilla sugar

4 egg

24 dkg flour

1 teaspoon backing powder

juice of a half lemon

grated lemon peel

Ingredients for the glaze:

12 dkg icing sugar

lemon juice

Prepare:

1. Mix the butter with the icing sugar, the vanilla sugar, the lemon's juice and the grated lemon peel. Add the eggs and mix well.

2. Finally add the flour and the baking powder and mix well.

3. Butter and flour the Kugelhupf form.

4. Put the mass into the form.

5. Bake at 160 Celsius preheated oven for one hour.

6. When the cake is cold prepare the glaze: mix well the 12 dkg icing sugar with the lemon juice.

7. Finally decorate the Kugelhupf with the glaze.

Travel Exhibition

2009-03-01T17:07:00.028+01:00

On Friday I was on some official business at the Travel Exhibition. I have to participate in this event every year and the gastronomic part, which I always enjoy the most. Here is my photo report, enjoy!

Off topic - someone has stolen my car

2009-02-18T12:56:00.003+01:00

On February 17 someone stole our car (the one on the picture) sometime between 8:30 am and 9:30 pm. It parked near the Határ út subway station (Budapest, Hungary), between the Hotel IBIS and the flat house. It is a Suzuki Ignis, silver metal painting, license plate number JIF-475. There were two safety seat for children in the car. Contact me if you know something about the stolen car!

Muffin with chocolate and banana

2009-01-31T23:02:00.008+01:00

Muffin isn't a typical Hungarian specialty, but nowadays it's a very popular easily prep-able dessert in Hungary.

Ingredients:

2 egg, 3/4 cup sugar, 2 cup flour, 1/2 teaspoon salt, 1 teaspoon baking soda, broken chocolate, 1/2 deciliter milk, 2 banana

Prepare:

1. Mix the ingredients (except banana and broken chocolate)

2. Finally carefully add the broken chocolate and the sliced bananas

3. Bake at 200 Celsius preheated oven for 15-20 minutes.

Happy birthday to Vitya!

2009-01-25T10:54:00.033+01:00

My husband, Vitya celebrated his 34th birthday yesterday. For this occasion I've surprised him with this wonderful and delicious "double decker" cake. :) (baked by me : ) He liked it, hope you like it too!

The recipe is very simple!

Ingredients:

8 egg

400 g flour

50o g sugar

8 tbs hot water

juice of a half lemon

1 tsp baking powder

vanilla pudding

500 g mascarpone cheese

icing sugar(to taste)

1 little pack frozen red fruits (strawberry, raspberry, etc.)

Prepare:

I. Bake the cake layers:

1. Mix yolks with sugar, add the 8 tbs water and mix.

2. Add the lemon juice, the flour and the baking powder and mix well.

3. Add the whipped white of eggs. Then put the mass into two different size cake forms.

4. Both of them bake at 180 Celsius preheated oven, for 25-30 minutes.

II. Create the creams:

1. Prepare vanilla pudding.

2. Defrost the fruits and liquidize and mix with the mascarpone cheese to create a smooth cream. (If necessary evaporate with little instant vanilla pudding) and add icing sugar to taste.

III. Create and decorate the cake!

1. If the first cake is lukewarm, cut half the cake, smear the layers with vanilla cream (or vanilla pudding) and sprinkle with almond shavings on the top.

2. If the second and smaller cake is also lukewarm cut half and smear the layers with the mascarpone-fruits cream and decorate on the top.

3. Assemble the whole cake and decorate with fruits.

Bon Apetit!

Happy New Year!

2009-01-22T16:39:00.009+01:00

I know I'm late, but I wish all of my readers a happy new year!

Thanks for your visiting and I hope all of you will keep reading my blog this year :)

And now I would like to share with you my New Year's Eve recommendation (yes I know I'm late, but I hope you don't want to wait until next New Year's Eve to try my "virslis hasé" recipie :)

1. Let frozen puff (flaky ? ) pastry defrost for about 2 hours before you roll it out.

2. Roll it out the pastry and smear with ketchup or mustard.

3. Cut little rectangles and stuff with virsli (Vienna sausage) pieces and roll up.

4. The top smear with yolk of egg and sprinkle with ground cheese.

5. Use greaseproof paper and place the "hasé" forms into the tin.

6. Bake at 200 Celsius preheated oven, for 10-15 minutes.

Bon Apetit!

Sunny cake

2008-12-29T19:03:00.008+01:00

I baked this sunny cake with vanilla cream for my daughter’s name day. Yes, today is 29th of December and day of Tamra in Hungary.

Tamara, happy name day to you! :)

The recipe is similar like my Hedgehog cake recipe. Just let free your imagination and be creative!

Karácsonyi mákos lepény

2008-12-24T09:18:00.016+01:00

My poppy seed cakes for Christmas:

Ingredients:

3 egg

20 dkg flour

20 dkg sugar

1/4 liter milk

15 dkg ground poppy seeds

Prepare:

1. Mix the eggs with sugar and the milk.

2. Add and the poppy seeds, the flour and the baking powder and mix well.

3. Finally put the whole mass into the pan and bake at 180 Celsius preheated oven, for 20-25 minutes.

4. After baking create forms.

I wish all of you Merry Christmas and Happy Holidays!

Merry Christmas to Vera and Panni (my sister and her daughter), written by my six and half years old son :)

Getting ready for Xmas

2008-12-18T21:20:00.011+01:00

Yesterday we baked the first gingerbread portions to the kindergarten and to the school. :)

My gingerbread recipe you can read here.

Onion soup

2008-12-03T22:33:00.020+01:00

I got cold and flu, hence I wanted to cook something simple, easily prep-able, but healthy meal. So I prepared onion soup and in spite of the fact that it was my first onion soup attempt it was very delicious. I'm sure this soup I will cook again and again and again... and the flu is not necessary for it :)

Well, let's see the ingredients:

3 piece of onions, 1 cloves of garlic, bouillon cube, 4 dkg butter or olive oil, 2 tbs flour, pepper, salt and ground nutmeg (to taste), 10 dkg ground cheese, parsley, toast cubes

Prepare:

1. Heat the olive oil (or the butter) in a large pot over medium-high flame. Add thinly slice onions and sauté until translucent. Add the flour.

2. Add water and the bouillon cube and add the smashed garlic and the spices and let it simmer on low heat until the onion is cooked.

3. Serve with ground cheese, fresh parsley and with toast cubes !

Bon Apetit!

Strudel and "Rétes Büfé" at Normafa

2008-11-22T08:27:00.028+01:00

A strudel is a type of sweet layered pastry with filling inside, that became well known and gained popularity in the Habsburg Empire.

The word itself derives from the German word Strudel, which literally means "eddy" or "whirlpool". It is most often associated with Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire (for example, in Hungary it is known as Rétes, in Slovenia as štrudelj, in Czech Republic as závin or štrúdl, in Romania as ştrudel, in Croatia as štrudla).

The best-known kinds are apple strudel and cottage cheese strudel (with sweet cottage cheese, my personal fave :)). Other strudels types include sour cherry and poppy seed strudel or raisins. There are also savory strudels incorporating spinach, cabbage and sauerkraut. Strudel pastry is very elastic. It is made from flour with a high gluten content, little fat (butter) and no sugar. The pastry is rolled out and stretched very thinly.

Pertaining to anecdotes, purists say, it should be so thin that a newspaper can be read through it. A legend has it that the Austrian Emperor's cook decreed that it should be possible to read a love letter through it. The pastry is laid out on a tea towel and the filling is spread on it. Then it is rolled up carefully with the help of the towel and baked in the oven.

It probably has its origins in Byzantine Empire or Middle Eastern pastries (see baklava and Turkish cuisine), and is related to the Balkan. It is very popular in Bosnia and Herzegovina, as well as other ex-Yugoslav republics.

Source: wikipedia

Normafa is a popular place for excursions in Budapest located in the XII. district and in winter its a perfect place for skiing, sledging and snowboarding with great view to the city. There are few buffets (American hot-dog, mulled wine, hot tea, some grocery stores).

And there is my favorite small wooden shade hiding behind the ski-buffet building, it's called "Rétes Büfé" (Strudel Buffet) and you can find there the most delicious strudel, what I've ever eaten it. :)

Wines of Eger

2008-11-18T21:32:00.005+01:00

Last weekend I had spent few days in Eger. I participated (with my colleges and all of my bosses) in a training. To be honest it was a special experience to me :)

Eger is a city in northern Hungary, the county seat of Heves, and it's situated between the Bükk and east of the Mátra Mountains. Eger is best known for its castle, thermal baths, historic buildings (including the northernmost Turkish minaret), and red and white wines.

The Eger wine region lies in the North of Hungary, South-west of the Bükk Mountains at a distance of 120 km from Budapest. According to the provisions of the Wine Law of 1997 the region is divided into two districts: the Eger and the Debrő district. While red wines dominate in the Eger district, the Debrő district excels in the production of white wine, so we can conclude that both types are significant in the region.

First in the list of characteristic grapes mention should be made of Kékfrankos (Blue Franck -- this kind is grown in the largest amount/volume/mass on 849 hectares) Kékoportó (Blue Oporto - Portugieser 293 hectares) and Zweigelt (317). Among white grapes Leányka takes the lead (543 hectares) in front of Rizlingszilváni (Riesling Sylvani - 330 h) Olaszrizling (Welshriesling 177 hectares) and Muscat Ottonel (204 h). Of its wines the duely world-famous Egri Bikavér (Bull's blood) was the first Hunarian wine to get origin protection. But this is not the one and only excellent red wine of the area, the region can boast with. Kékfrankos, Kékoportó, Merlot, Medina and Zweigelt all yield excellent quality wines. And of course, we must mention Pinot Noir, which also yields excellent vintages/wines due to the climate largely similar to that in Burgundy. From among white wines Debrői Hárslevelű, Egri Leányka and Verpeléti Olaszrizling have won general acclaim.

The colorful variety of the cellar system in the Eger region is unique in Hungary.

It is well worth savoring the special atmosphere of the cellars in Szépasszony-völgy (Fair Dame Vale) as well.

Winemakers' Festivities:

The Feast of Egri Bukavér (Bull's Blood) St. Donath's Day Eger Vintage Days from early September to late October: Vintagers' procession, Vintage Celebration, Wine Auction The feast of Eger wine guards, the first Sunday of Advent The Blessing of Wine on St. John's Day 27-28 December: Eger Wine Salon Exhibition

Source: Hungarian wines

Why I love autumn?

2008-10-28T12:27:00.017+01:00

Here are some reasons why I love autumn so much:

and the other reasons you can find here and here!

I wish you nice and colorful autumn days!

Vilmoskörte

2008-10-27T20:57:00.019+01:00

Like the alma (apple) the körte ("KUHR-TE") is cultivated widely and in several varieties in Hungary, most notably the vilmos körte (Williams or Bartlett pear, pronounce "VEELMOSH KUHR-TE"). Its widespread use for making pálinka (fruit brandy) is such that any pálinka made from pear is often called simply vilmos körte.

Source

(Photo: www.palinkahazak.com )

but honestly I prefer the fresh vilmoskörte like fruit :)

Szatmári plum cake

2008-10-26T13:35:00.023+01:00

Every year a special birthday cake is prepared to celebrate our country's foundation. The National Guild of Hungarian Confectioners selects the best recipe submitted by confectioners from all over Hungary. This year the Zila Coffee House - Krisztina Confectionery's recipe for Szatmári plum cake won.

And finally yesterday before I've tasted it! It was very delicious. I recommend you try it on day!

The cake is made with the fragrant Hungaricum the plum brandy (pálinka) from Szatmár region. Szatmári szilvapálinka is very famous and popular. Look at the advertisement boat on the Lake Balaton :)

PS: Last year the floating island cake (or bird's milk cake) was the birthday cake of Hungary. And it'd became my personal fave :)

Our 8th Wedding Anniversary

2008-10-04T09:57:00.012+02:00

Last Tuesday was our 8th wedding anniversary. For this occasion I wanted to surprise my husband with an "8" form cake. But my children pressured me to create a "teddy bear" cake. :) And I 'accepted' their influence :)

I never thought before, that I would be waiting for my husband with a teddy bear cake :)

The recipe is similar like my Hedgehog cake recipe, but now I prepared the cake with punch flavor. Try it!

8th Cabbage Festival in Vecsés

2008-09-26T13:15:00.017+02:00

Last weekend was the 8th Cabbage Festival in Vecsés. Have a look at my photos, which I took on the event!

Vecsési sauerkraut

Cabbage cleaning competition

Treading out :)

More pictures you can find here.

Balatoni Hekk

2008-08-31T08:35:00.021+02:00

Hekk or "balatoni hekk" is a popular freshly fried fish, you can find it in any of the vendors at Lake Balaton.

Ingredients:

* 3 pikes (1 lb. or less each)

* 3 1/2 oz. bread crumbs

* 2 tbsp. oil

* 4 servings of tartar sauce

* salt to taste

* 1 lemon

* 1 parsley as garnish

Prepare:

Carefully clean the fish, rinse in cold water and wipe dry. Salt and score each side, leaving 1/2 inches between the scorings so it will fry evenly.

Turn in bread crumbs batter and turn the ends up to form a half-moon shape, and place in the hot oil. Fry on both sides until crispy. Garnish with lemon, parsley and serve with French fries or home fried potato wedges.

(Source of the recipe)

Actually Balaton is the largest lake in Hungary, and in Central Europe, too. We call it the Hungarian Sea. The southern shore of the lake consists of sandy beach, while on the northern shore there are wonderful mountains. The picturesque landscape and the water ideal for swimming and other water sport attract more than million tourists annually.

Somló and somlói once again

2008-08-30T08:31:00.026+02:00

We have spent the last few days at at a wonderful traditional Hungarian peasant house in Magyarpolány. Magyarpolány is situated not so far from the Somló wine region, hence we've not missed it :)

Somló wine region:

The smallest wine region in Hungary lies on the slopes of Somló hill on the one hand and those of KisSomlyó and Ság hills on the opposite side of Marcal baisin. The particularity of the region lies in the fact that vine is grown here even on the northern slopes of Somló, which means that vineyards reach around and actually embrace the hill slopes. The equalizing effect of Lake Balaton is hardly felt here. It looks as if vine grew right from the basalt rocks in many places so the mineral quality of wines is even more pronounced than in other regions around Balaton. This is why anyone ever tasting Somló wines will always recognise it / will never mistake it for another one. Although the climate is free from the extremes, the area is rather windy. A moderately warm summer is followed by a long warm autumn and a relatively mild winter. Somló hill used to be an active volcano, which is today a real basalt hill with a symmetric shape an the volcanic base rock is covered with remains of lava.

Varieties of grapes and wines:

Wines grown here are fiery and rich in extracts and alcohol; they are primarily recommended for slow consumption.They are par excellence aged wines, which means that they characteristically show their real aromas only after two years of aging but are at their best after being aged in oak barrels for four years. The leading varietal is Olaszrizling in the region, followed by Chardonnay, Hárslevelű, Furmint, Rizlingszilváni, Juhfark, Rajnai rizling, Ezerjó, Tramini and Bánáti rizling. This is the only region where Juhfark is grown in a considerable quantity.

History:

The area has been inhabited since the Bronze Age. Early man was attracted here by the opportunities offered by the brook Séd. Growing vine on the side/slopes of the inactive / sleeping volcano was probably started in Roman times. The first written document referring to winemaking dates from the 11th century. On the sunny slopes grapes often start to desiccate to turn aszú, and on the quondam church vineyards here even aszú wines were being made. One of the leading varietals of the wine region, Furmint was brought here by Italian settlers after the Mongol invasion int he 13th century. Till the mid-seventeenth century the sick were treated with wine int he absence of a doctor. Somlói, the Wedding-night Wine was a favoured drink of the Habsburgs because the it was reputed to assure male progeny for the ones tasting it on their wedding-night. That time wines from the region rivalled Tokaji wines in reputation. By now, the special indigenous varietals of yore has been replaced or at least supplanted by high-yielding kinds that are not really suitable for making quality wine. One of the most important challenges of the present is the structure of property, with a predominance of too small estates. A more reasonable and efficient division of property is under way and slowly everything gets together for the rebirth of great Somlói wine.

(Source)

Somló is the name of the hill, the Castle and wine region and "somlói" menas the somlói galuska and the wine in the same time. Of course we tried the authentic somlói, it was delicious :)

Challah (Barhesz or "szombati kalács")

2008-08-28T14:35:00.006+02:00

Challah (hallah) (Hebrew:חלה) also known as khale (eastern Yiddish), barches (German and western Yiddish), "barhesz" or "szombati kalács" (Hungarian) is a special braided bread eaten by Ashkenazi and by some groups of Sephardic Jews on the Sabbath and holidays.

Maybe my callach is just a simple milk-loaf, because the kosher has 6 or rather 8 braids, which you can read more about here.

The authentic kosher challah looks similar like the traditional Hungarian Easter braided bread (or milk-loaf). Honestly in spite of the fact, that I originates from a half Jewish family it was the first time that I baked challah. Couple of weeks ago when I was watching Világfalu on dvd (World village, series by András Kepes) I decided that sometimes I would prepare jewish or kosher foods too. Finally Fűszeres Eszter's blog inspirated me to bake challah. Thank you! :)

According to Jewish tradition, Sabbath and holiday meals begin with a blessing over two loaves of bread. This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or holidays; instead, a double portion fell before the Sabbath and holidays. It is these loaves, recognizable by their traditional braided style, that are commonly referred to as challah. Read more!

Ingredients for the CLASSIC CHALLAH

1 ounces fresh yeast or

2 packages dry yeast

1,75 cups warm water

0,33 cup sugar

1 Tbsps. salt

6 or 7 cups flour

3 eggs, slightly beaten

0,5 cup oil

GLAZE:1 egg, beaten, Poppy or sesame seeds (2 to 4 loaves)

Prepare:

Dissolve yeast in warm water in a large bowl. When dissolved, add sugar, salt, and half of the flour. Mix well. Add eggs and oil, then slowly stir in most of the remaining flour — dough will become quite thick. (Until the kneading stage, dough can be mixed in an electric mixer.)

When dough begins to pull away from sides of bowl, turn onto floured board and knead for about 10 minutes. Add only enough flour to make dough manageable. Knead until dough is smooth and elastic and springs back when pressed lighty with fingertip.Place dough in a large oiled bowl. Turn it so the top is oiled as well. Cover with a damp towel and let rise in a warm place for 2 hours, punching down in four or five places every 20 minutes.

Separate challah with a blessing. Divide dough into four to six parts and shape into loaves; place in well-greased bread pans or on greased baking sheet. Let rise until double in bulk. Preheat oven to 375°. Brush tops of loaves.

(Source)

Aubergine cream a'la Nóra

2008-08-15T22:42:00.030+02:00

As far as I know the typical Hungarian aubergine cream originated from Transylvania, but for today the wide choice of the different aubergine creams can be found in the Hungarian gastronomic culture and also in the Hungarian restaurants. For example in some recipes, you may find the influence of Turkish flavors too. But to be honest I love mostly my own version :)

Take a look at my special recipe!

Ingredients:

2 pieces of middle aubergine

1 middle onion (or a half big onion)

2 slices of green pepper

2 or 3 slices of tomato

2 or 3 big cloves of garlic

olive oil

1 tbs mustard

salt and black pepper (to taste)

1 tea spoon fresh lemon juice

Prepare:

1. Peel and slice the aubergines.

2. Cut the other vegetables into pieces.

3. Heat olive oil in wok and put in the sliced vegetables.

4. Sauté the vegetables until tender.

5. Liquidize the vegetables to create a smooth cream.

6. Add the spices and smash well.

7. Serve with toast or with fresh baguette!

Sponge cake with apricot

2008-08-11T13:21:00.030+02:00

I'm sure my readers already know my sponge cake's recipe. Try it with apricot, too!

Good luck for your first attempt and Bon Appetite!

Hungarian green pepper (paprika)

2008-08-04T20:18:00.019+02:00

Another gem from my garden :)

The green pepper (beside the well known Hungarian red paprika) is also a very important and a very often used vegetable in the Hungarian cuisine. Probably the Hungarian stuffed green pepper (töltött paparika) and the lecsó (green pepper stew) are the most famous Hungarian foods, which made of green pepper. But we also like to eat it in fresh for example with sausage and white bread.

Hungarian cherry paprika

2008-08-01T10:23:00.012+02:00

This year was the first time that I have planted paprika plants in my own garden and it was worthwhile:)

"It is not fully clear how the paprika arrived in Hungary, but there is no doubt that the fruits were brought by the Turks in the 17.th century, who might have encountered them before in Portuguese settlements in Central Asia. Anyway, paprika became quickly naturalized and have since proved an important flavor in Hungarian cuisine. Still, some of the best paprika cultivators in Europe are found in Hungary. An example is the cherry paprika ("cherry pepper", cseresznyepaprika), which has medium pungency (well, enough for most Europeans) but an excellent flavor. This is one of the few non-American paprika cultivators that can rival with Mesoamerican, particularly Mexican, varieties. Cherry paprika can be dried and ground to a rather piquant paprika powder, but in Hungary it is also eaten fresh and served as a kind of table condiment."

Source

"Mákos kifli"

2008-07-29T21:23:00.002+02:00

"Mákos kifli" is not the same like our "mákos guba". Mákos guba is a special Hungarian dessert made of crescent rolls, poppy seed and milk. While mákos kifli is a home made crescent roll stuffed with poppy seeds. The recipe of my "mákos kifli" dough is the same like the recipe of my cocoa snail dough.

Jaffa cake

2008-07-22T20:45:00.018+02:00

1. Make a sponge cake with cocoa. (Ingredients for the base sponge cake: 6 egg, 30 dkg flour, 37,5 dkg sugar, 6 tbs hot water, 1 dl milk, 1 tsp baking powder, 3 tbs cocoa powder)

2. Mix a cottage cheese cream from 25 dkg Hungarian cottage cheese, 20 dkg icing sugar, 1 pack vanilla sugar, 15 dkg butter, 1 tbs sour cream.

3. If the cake sheet is cold smear with the cottage cheese cream.

4. Cook "jaffa cream" from 1 pack instant vanilla pudding, 1 or 1,5 dl jaffa (orange) syrup and 3 dl water. Add sugar to taste and finally carefully cover the cake with the "jaffa cream".

5. Serve, but before take some photos about your work! :)

Bon Apetit!

Gofri

2008-07-20T09:27:00.017+02:00

Of course gofri is not a typical Hungarian food (it originates from Belgian), but I have got a gofri baker and I found a very good recipe on "Mindmegette" page, which is one of the most popular Hungarian recipe site.

After that I tried this recipe out, my 6 years old son said: "mummy you baked me The Cake of My Life" :)))

Let's take a look the recipe of the cake of my son's life :)

Ingredients:

40 dkg flour, 1 tsp baking powder, 3 egg, 12 dkg butter, 1 pack vanilla sugar, 12 dkg sugar, little salt, half liter milk

Prepare:

1. Separate the yolks from the egg whites. Whip the egg white until stiff. Mix all other ingredients and then carefully, add the whipped egg white.

4. Bake in the gofri baker for 4 minutes (per piece).

I really love the sour cherry season :)

2008-07-15T14:55:00.023+02:00

I do love the sour cherry season! And when the fresh sour cherry season is here then I must bake sponge cake with sour cherry as often as possible :)

You may find my sponge cake recipe here and here. But this time I added 2 or 3 tbs cocoa too and used another type of cake form. By the way we call this form "őzgerinc" in Hungarian which means "deer spine" form. If you also choose this form then the baking time will be a little bit longer.

Pudding

2008-07-11T13:54:00.011+02:00

What do you do if you are waiting for guests to arrive, but you forgot to go shopping and don't want or you don't have enough time to bake? Make pudding (different colours and flavours) and decorate with fruits!

The fresh fruit season has arrived :)

2008-07-02T16:04:00.016+02:00

The fresh fruit season is here, and this is one of the reason why I love summer so much :)

Cottage cheeese "basket" with strawberry

2008-06-16T22:56:00.005+02:00

I had half kilo cottage cheese, so I mixed the cottage cheese with 3 egg yolks, 5 dkg butter, 3 tbs ground grains (grits), 1 (pocket) vanilla pudding powder and sugar (to taste). I added the whipped white of eggs and put the whole mixture into a cake form. Than I baked it in preheated oven for 25-30 minutes. But the cake broke when I took it out from the form. Hence I smashed the whole cake with a fork and put the results in little bowls and decorated with strawberries on top. And mixed a (orange flavour) gelatin and when the gelatin was half ready I added it to the bowls and than I put them into the fridge. Few hours later I took them out from the fridge and carefully took the cottage cheese "baskets" out from the bowls.

Here you can see the best result of my attempt :)

Bon Apetit!

Hedgehog cake :)

2008-05-31T22:50:00.034+02:00

My son celebrated his 6th birthday last weekend. Happy birthday to you Vili!

I baked him this cake with chestnut flavor. It was pretty good. One of the Hungarian children's story (written and illustrated by Erika Bartos inspired me to bake the "hedgehog" form. And of course both of my children were very enthusiastic and very helpful. :)

The recipe is very easy. At first bake a simple sponge cake.

Ingredients for the base cake:

6 egg,

30 dkg flour,

37,5 dkg sugar,

6 tbs hot water,

1/2 lemon,

1 tsp baking powder

Prepare:

1. Mix yolks with sugar, add the 4 tbs water and mix.

2. Add and the lemon juice, the flour and the baking powder and mix well.

3. Finally add the whipped white of eggs.

4. Then put the whole mass into the cake form.

5. Bake at 180 Celsius, for 25-30 minutes.

Then prepare the chestnut cream.

Ingredients for the cream:

25 dkg chestnut mass,

5 dkg butter,

about 3/4 liter milk,

icing sugar (to taste) and

1,5 tbs vanilla pudding powder (for the roux).

Slice the cake and mix with the cooked chestnut cream in a large bowl. Make hedgehog form and decorate with drageé, chocolate sprinkle and chocolate flavor cereals.

Bon Apetit!

She is four :) Have a look at her birthday cake!

2008-05-12T21:31:00.009+02:00

My little daughter is already four years old :) Tamara, happy birthday to you!

She "ordered" this sort of cake, you can read the recipe here. (But today I used 6 egg, 30 dkg flour, 37,5 dkg sugar, 6 tbs hot water, 1/2 lemon, 1 tsp baking powder,1/2 l conserve sour cherry.)

"Túrós batyu"

2008-04-28T14:49:00.039+02:00

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

Prepare:

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.

Lecsó

2008-04-23T11:10:00.001+02:00

My this week's post on the Hungary starts here blog:

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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.

Ingredients:

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

Prepare:

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

Bon Apetit!

Nóra

Home made milk-loaf with cinnamon

2008-04-22T10:00:00.021+02:00

Ingredients:

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 :)

Raspberry Syrup

2008-04-21T22:16:00.016+02:00

Photo: Nóra

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!

Kisüsti (palinka) Festival, Gyula

2008-04-14T14:10:00.026+02:00

COMING EVENT

Kisüsti, originally uploaded by Norci.

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.

(Photo: www.palinkafesztival.hu)

(Photo: www.plainkafesztival.hu)

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.

Castle of Gyula, originally uploaded by szilard.lipcsei.

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.

Somlói

2008-04-05T15:49:00.033+02:00

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.

, originally uploaded by Ajka_Hungary.

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. :)

Somlói Juhfark - Tornai Pincészet, originally uploaded by bor-neked.hu.

(Source: Premium Hungarium)

Easter Ham and Easter Customs in Hungary

2008-03-21T20:55:00.017+01:00

In Hungary there are many different traditions around Easter country by country. I like all of them in spite of Easter is always confused me, because it's originally a Christian religious holiday and we celebrate the resurrection of Christ. And as I had already written it I originates from a half Jewish family and in my childhood the Easter was that the Christian Holiday, which we never really used to celebrate. So Easter is a little bit complicated to me.

Photo: Beáta Kerekes

Beáta's photo is the first what I've invited from the new thread of the Hungary starts here pool (on flickr site). Read her comment:

"The Easter approaches. The ham is one of the characteristic foods of the Easter. We do a home-made ham in all years. A friend of ours does it punctual it he together with a ham. Days puts salt on it and turns the meats. He smokes it then. We like this better what it is possible to receive in the shop. Our relatives and our friends get him from him always."

Well, Easter in Hungary is observed in accordance with the rituals of the Eastern Orthodox Church. On Good Friday afternoon religious people go to the church to commemorate the crucifixion of Jesus Christ. On Holy Saturday the worshipers congregate in the church for midnight resurrection ceremonies. After the church service people carry a statue of Christ and religious banners in a procession through the parish, singing appropriate hymns.

The Hungarians call Lent the Great Fast (nagyböjt). Since meat is forbidden during Lent, the day before Ash Wednesday is called húshagyó kedd, meaning meat abandoning Tuesday. On Holy Saturday or Nagyszombat, people take food baskets filled with kalács (milkloaf), red eggs and salt to the church to be blessed by the clergy. The blessed food is eaten after the resurrection ceremonies. So Saturday evening marks the end of the Lent and people have traditional dishes: smoked ham with pickled horseradish, hardboiled eggs and fresh white bread or milk-loaf.

On Easter Sunday morning the Easter bunny brings presents for the children. Easter bunny hide his (or her?) present in the garden and the children have to find them :)

Photo: Nóra

I guess this isn't a religious tradition, but this part of Easter which my children like the best :)

Pork, poultry, lamb and rabbit dominate the traditional Easter Sunday lunch with various garnishing, but many housewives cook stuffed cabbage and bake beigli (pastry rolls with walnut or poppy seed stuffing) not just for Christmas but for Easter too.

Easter Monday is the day of the "Locsolkodás". It meant in olden days the girls would had been taken outside and the men threw buckets of water on them or even, if a stream was close by, simply threw the girls into the water. This goes back to ancient fertility and cleansing rituals and the custom is still alive, although, nowadays it is in a mild form: the boys and men sprinkle the girls with perfume and in return the girls give them chocolate or painted eggs, what we call hímestojás in Hungarian.

Photo: gdraskoy

Easter eggs symbolize the birth of a new life, the fertility and the coming spring. Red is the most popular color, because it recalls the blood of Jesus Christ. In Hungary different games and superstitions are also linked to the Easter eggs, regarding luck and love for the rest of the year.

You can also find animals amongst the Easter symbols. The oldest of these is the Easter Lamb, which is originally related to the Bible, where the Jews were sacrificing a lamb to avoid the wrath of God, and Jesus is our lamb who had been sacrificed for us.

The explanation of the Easter bunny is much more difficult, but it probably came from German myths and was related to fertility. By the end of the last century, the Easter bunny had become very popular.

The Easter chocolate figures are also essential part of Easter Holiday. Hence Easter is a time (beside the day of Santa Claus) when the much sweet eating is legal for the children :)

Photo: Nóra

(Sources: Happy Easter, Hungary.com )

I wish you Happy Easter!

Nóra

Hungarian layered potato

2008-03-19T11:26:00.007+01:00

My this week's post on the Hungary starts here blog:

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The Hungarian layered (plated) potato is my "Today's recommendation", it's called "rakott krumpli" in Hungarian. I know that with this recommendation I'm breaking the rules of Fast, but I've promised in my previous post :) For those of you who are keeping to the Fast or if you are vegetarians, you may wish to prepare this dish based on my recipe without meat. But to be honest the "rakott krumpli" tasts the best and is only good with the Hungarian sausage, as in my photos :)

"Rakott krumpli" is a typical Hungarian home-made main dish, hence you can never find it the menus of the elegant Hungarian restaurants. You can see this view only within the kitchens of Hungarian families or maybe in the "less-expensive" Hungarian self-service eating outlets.

I'm a big fan of all of the Hungarian food, which consists of flavors that are determined by the sausage and I constantly feel that I'm lucky, because here in Hungary, we have lots of different types of national food which are prepared using sausages :)

By the way I guess Hungary is deservedly famous for the sausages. I'm sure that you have already heard about both of the Hungarian gyulai and csabai sausages and you have already seen the fired (grilled) sausage, for example in winter in the Christmas Fair on Vörösmarty Square or in summer at Lake Balaton. There are many street vendors, where you can buy Hungarian fried fish and fried sausage too. If you travel to Hungary I'm recommending to you TRY IT!

Well, a couple of weeks ago I was on some official business at the Travel Exhibition. I have to participate in this event every year and the gastronomic part, which I always enjoy the most. My personal favorite was the stand, called Békéscsaba stand, where even the fence is made of sausages.

"Even the fence is made of sausages there" is a Hungarian proverb and originally it means that: there everyone is rich in everything. Tha fact is Békéscsaba is really reach in sausage :)))

Now shall, I write down the ingredients of my recipe? Oh, this is the point which makes me confuse. I'm always having trouble when I write down the ingredients' quantities as I've already written it before.

Well in any case, I still hope you will enjoy this recipe:

1. Cook 1 kilo (or more) potatoes in their jackets in salty water until tender and ask your husband to peel and slice them :)

2. Hard-boil 5 (or less or more) eggs and when cool enough to handle then ask your children to peel and slice them :)

3. Slice a bigger (or in smaller slices, whichever you prefer) the Hungarian sausage.

4. Put the ingredients a greased pan or a deep casserole. Start with a layer of potatoes, salt the layer and sprinkle with bits of butter or little oil. (I prefer oil.) Add a few pieces of sausage and slices of eggs, then cover with a layer of potatoes. Add salt and oil. Repeat the eggs and sausage layer and cover with potatoes.

5. Spread 2-3 deciliter sour cream and scatter with grained cheese and a little oil. Bake in a medium heat oven for 35-40 minutes.

6. Serve with beet-root or any other pickles!

7. And finally wash your child's face and hands! :)

Hungarian Culinary

2008-03-18T22:23:00.020+01:00

Do you have a good photo about a typical Hungarian food or beverage? Do not hesitate to play with us and add them to the Hungarian Culinary thread on flickr. If you feel like then award the best ones!

This photo deserves my Hungary starts here - HUNGARIAN FOOD AWARD

The best and the most popular photos of the thread will be featured on the Hungary starts here blog site.

You may read the rules here.

Sponge cake with sour cherry

2008-03-06T08:08:00.007+01:00

Before baking:

After baking:

It called "meggyes piskóta" in Hungarian. It's a (sponge) cake filled with sour cherry. It is a very simple, but very popular cake in Hungary.

I always miss the fresh cherry and sour cherry in winter, but luckily in my family the grandmothers usually bottle fruits for winter. So I have possibility to fill my cake with their delicious bottled fruits :)

My sponge cake recipe you may read here.

Cocoa snail

2008-02-22T13:28:00.083+01:00

Yesterday was 24th of February, the last day of the Carnival time in Hungary and the day of “jégtörő Mátyás". (Jégtörő Mátyás means icebreaker Mathias). (Anyway King Mátyás Corvinus was crowned in 1458, exactly 550 years before on the ice of River Danube).

According to the Hungarian folklore's suspicion in case Jégtörő Mátyás doesn't find any ice, he makes it. It means if the weather is not cold: winter will go on. In case he finds ice, he breaks it. If it's freezing: winter will be over soon. Yesterday we had sunny weather +18 Celsius degree. I really enjoyed this early spring, but I’m afraid the winter will came back and still go on for some time. Although, we have another tradition and folklore figure on this day. Her (or his?) name is "Kiszebaba". People dress up a straw doll in wedding cloths (called Kiszebaba) and it is burnt or thrown into the water. It symbolizes the will to keep death, sickness and winter property at a comfortable distance. Yesterday I was folk dance house, there I also made Kiszebaba, hence I dare to hope that spring is really coming soon :)

So the carnival time is over and the period of fasting is coming. I’m half Jewish and half protestant, but I’m not religious, hence I don’t keep the religious traditions and I don’t fast. So maybe on next few weeks, I will share with you those foods, which are forbidden during the Fast if you are religious, so excuse me in advance for it.

Actually the snail is my "Today's recommendation", it called “csiga” in Hungarian, (pronounced as ‘chi-ga’) and I hope it isn't forbidden to eat during the Fast time :)

I’m sure that if you hear the word SNAIL in the name of a food, you associate with it a French food. Well, we also have a traditional snail, but the Hungarian snail is a pastry stuffed with different flavors. You can find it in any of the Hungarian bakery shops. I prefer it filled with cocoa. It called "Kakaós csiga", which always reminds me my childhood, we usually have “kakaós csiga” with “school milk” for breakfast in the school once a week :))))

Honestly I don't used to like preparing dough with yeast by myself, but since I've got a bread baker I fallen in love with yeast cake recipes and I start knead everything in the bread baker machine.

Let's take a look the recipe of the home made kakaós csiga ! :)

Ingredients:

for the dough:

50 dkg flour, 7 dkg soft butter, 1-1,5 dkg fresh cake yeast, 3 dl milk, 1 egg yolk, 4 tbs sugar, 1 café spoon salt

for the filling:

circa 1 or 2 tbs butter and cocoa powder mixed with icing sugar (to taste)

Prepare:

2. Flour the board and roll out thin the dough. Smear the dough with butter and stuff with cocoa and icing sugar mixture and roll up like a sheet of paper. Cut up about 2 centimeter thick pieces. Place into the tin. (Use greaseproof paper, like me).

3. Bake in preheated oven about at 175 Celsius for 25-30 minutes. When the snails are half-baked, then sprinkle them with some milk mixture with butter, and then return it to the oven and continue the baking.

4. The snails are ready. Serve and enjoy!

Bon Apetit

Mangalica Festival

2008-02-21T11:25:00.028+01:00

Couple of weeks ago was the first Mangalica Festival in Budapest, as I'd written about it before.

Honestly I wanted to present my own photo report about the event, but unfortunately the festival was chaotic with terrible crowd. The organizers of the event didn't think for the children, hence we left the place quite early and I took these photos only.

You can read another opinion about the event here.

My new toy and the "potato bread"

2008-02-15T21:49:00.019+01:00

This bread baker is fabulous! This is my new toy :) I got from my parents for my birthday. Thank you, again!

This white bread was the result of my first "bread attempt". I can say that my first attempt already was successful, because we ate all of the bread :) But I guess my potato bread (its called it in Hungarian "krumplis" or "burgonyás kenyér") was the most delicious among my attempts.

Let's take a look the ingredients!

2 piece little peeled, cooked and smashed potatoes

1,5 dl milk

1 dl water

450 gram flour

1 tbs sugar

1 ts salt

20 gram margarine

10 gram yeast

Let's bake on basic program with medium crust color!

Carnival Donut

2008-02-14T12:08:00.003+01:00

My this week's post on the Hungary starts here blog:

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The carnival donut is my "Today's recommendation" and its called it in Hungarian "fánk" or "farsangi fánk". Farsang means "carnival". Fánk is a typical carnival food in Hungary, but we like to eat donut after our several substantial soups for example goulash, palóc soup and bean soup.

Honestly I'm not a big fan of carnival. However last year I was lucky enough to be able to spend a few days in Italy during the Venice Carnival. At which I could admire the wonderful Venice carnival masks and costumes in very close proximity.

In the mid of February, the Carnival season is here again. We are getting ready to bury the winter and welcome the Spring. My children are already looking forward to wear their fancy-dresses during the Carnival in the Kindergarten :)

The kindergarten's Carnival will be on next Friday. Has anybody seen carnival without carnival donut? I don't think so. It isn't a carnival without carnival donut :)

To be honest these donuts were baked by my mother-in-law, but I know her recipe and I'll be trying it out for the Kindergarten Carnival :) I know this is not the most healthy food, but we have carnival just once a year :) don't we? Hence the opportunity is here! Let's take a look the simple ingredients to bake a some carnival donuts! :))))

Ingredients:

2 egg yolks, 3 dkg cake yeast, 3 dl milk, 2 tbsp. butter, 1 tbsp. sugar, 1 tsp. salt, 50 dkg flour, fat or oil for frying

Preaper:

Mix yeast and sugar in lukewarm milk. Let stand until other ingredients are mixed. Mix yolks with butter and yeast mixture. Add flour to make a soft dough. Mix well with wooden spoon. Let rise for an hour. Flour the board and roll dough about an inch thick. Cut out on floured board, cover and let stand for another hour. Fry in deep fat (or oil) until golden brown. Sprinkle with powdered sugar or serve with apricot/peach jam.

The donut is well known dessert all over the world. There are several legends around the different types of donuts.

One possible origin has the dessert's invention as part of the story of Hanukkah. Jelly doughnuts, known as sufganiyah (סופגניה, pl. Sufganyot סופגניות) in Israel. Jews make these pastries (and other oily foods) to remind them of the sacramental miracel oil that was used to light the eight-branched Menorah in the Temple. Traditional sufganiyah are filled with red jelly and topped with icing sugar.

According to the French legend one adventurous carnival night Maria Antoinette (wife of XVI. Louis of France) met with "bignets" (French donut) at first. That night Maria Antoinette escaped from the Tuilerie Palace's Carnival, she blended herself into the the crowd in guise. When she become hungry, she bought a bignets from a street gingerbread vendor. She found the bignets absolutely delicious, hence she bought the whole basket bignets. And after the carnival season she'd the bignets baker invited into the palace. There, he told the secret of his bignets recipe to the queen's confectioner. The confectioner refined the recipe and the beignets became the most popular dish of the Carnivals.

Another legend says that the European donut originates from Vienna. A baker (whose name was Krapfen) died, and his widow wife took over the Baker. Her bread was very famous and delicious. But one day she didn't get ready in time, hence her costumers was very angry and said ugly words toward Mrs Karpfen. She become also very angry and she wanted to throw a piece of bread dough at the costumers. But fortunately Mrs Karpfen aimed badly and that piece of bread fell into the heat oil. It was fried and became delicious.

(Source: Halász Zoltán: Mesélő szakácskönyv)

I personally like these interesting gastronomic stories very much, so I share them in hope that you will also enjoy them :)

"Gyulai" dry Sausage

2008-02-13T18:08:00.008+01:00

Couple of months ago I've shared with you the Hungarian csabai sausage. Now I recomend you the Hungarian gyulai dry sausage. To be honest I love both of them.

The gyulai sausage means not only a product from the Meat Combine of Gyula, but it means a traditional sausage recipe too.

The MEAT COMBINE OF GYULA Plc is one of the oldest Hungarian meat industrial companies with long-standing quality and traditions.

Livestock farming and trade has a history of more than two centuries in Békés County. From the Middle Ages Gyula had become an important commercial center. Periodically, great animal fairs were held here, which attracted both merchants from Hungary and the neighboring countries and traders from Nuremberg, Munich, Dresden and Vienna.

The traditional animal husbandry furnished a firm basis for the foundation and development of butchers' dynasties. In 1868, the town had a slaughterhouse built (today it is an Industrial Historical Museum of Meat Industry, an Apprentice Workshop) thus started the history of the Meat Combine of Gyula Plc.

(Source)

Fruit Cake

2008-02-05T21:05:00.000+01:00

My this week's post on the Hungary starts here blog:

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I have a mission to share with you the gems and secrets of the Hungarian Culinary. However today I would like to make an exception. Let me break the rule as to share with you the recipe of my husband favorite Nóra's fruit cake. The fruit cake isn't a typical Hungarian food, although you can find a wide choice of it in most of the Hungarian confectioners' menus.

Actually my husband, Vitya celebrated his 33th birthday last week. Oh my God! He reached the age of Jesus Christos's death :) I hope he will be wiser, yet remain young- and good-looking man forever. He loves to play with our children, like in this picture :)

Hence for his birthday among others I've surprised him with his favorite cake :)

Ingredients:

4 egg

20 dkg flour

25 dkg sugar

4 tbs hot water

1/2 lemon

1 tsp baking powder

vanilla pudding, fruits and gelatin for decorating

Prepare:

1. Mix yolks with sugar, add the 4 tbs water and mix.

2. Add the lemon juice, the flour and the baking powder and mix well.

3. Add the whipped white of eggs. Then put the whole mass into the fruit cake form.

4. Bake at 180 Celsius, for 25-30 minutes.

5. If the cake sheet is lukewarm smear with vanilla cream (or vanilla pudding), decorate with fruits and carefully cover with the cooked gelatin.

6. Finally enjoy the result of your work with your family :)

Bon Apetit!

My birthday cake

2008-02-04T14:52:00.000+01:00

I'm 33 years old today. My mom baked for my birthday this wonderful muffin cake with cottage cheese and mandarin. Thank you mummy!

Sorry, but it was a gift to me, hence I don't know the recipe :)

Jelly Festival in Miskolc

2008-02-02T22:57:00.000+01:00

COMING EVENT ----------------------------------------------------------------------------------------

Jelly Festival - Winter in Miskolc

The saying: „He is trembling like the frog in the miskolc-jelly” and this story of the frog which got stucked in the jelly had given the idea to organize in every February, a winter festival in Miskolc where the main course is frog, and the jelly is in the center of the event.

(photo: Pászkán Zsolt)

The Jelly Festival in Miskolc, is a three-day long joyful event, recalling the atmosphere of the ancient famous markets in the town. Several entertaining programmes as well as the paradise of tasty jellies (usually they make more than 20,000 portions) and high quality cultural events awaits YOU.

(photo: Pászkán Zsolt)

During the Jelly Festival, on 22nd-23rd of February (Friday-Saturday), a non-stop dance festival will be held in the National Theater of Miskolc. Everyone can join without age-limit, simply with a registration. You can dance alone, with your partner, or in a group. To your own music or to the music provided by the theater. (Source: Hungary starts here)

(photo: Pászkán Zsolt)

Official site of the event:www.kocsonyafesztival.hu

You may read more information about Miskolc city and its surrounding here.

Cold dish and sweet corn salad

2008-02-01T15:59:00.000+01:00

We call it "hidegtál" in Hungarian, which means "cold plate". I created this plate for New Year's Eve, but somehow I forgot to post about it.

I prepared a cream from cheese, horse-radish and mayonnaise, and I stuffed the ham slices with the mixture, rolled up and placed them on the plate. Finally I decorated the plate with cooked egg slices, green peppers and red and black caviar and served with sweet corn salad.

My sweet corn salad recipe is also very easy. Mix some sour cream with some mayonnaise and add to the cooked sweet corn and add salt to taste, but I don't know ingredients' quantities, because my eyes to be the best measuring cup or scale, as you already know :)

Bon Apetit!

Mangalica festival

2008-01-31T22:27:00.000+01:00

COMING EVENT -----------------------------------------------------------------------------------

First Mangalica Festival in Budapest

Exhibition and gastronomic competition

Event starts:

Friday, 8. February 2008.

Event ends:

Sunday, 10. February 2008.

Venue: BUDAPEST, Vajdahunyad Castle in City Park

Email: v.attila@variomobil.hu

www.mangalicafesztival.hu

Originally uploaded by Anikó

Mangalica is a Genuine Hungarian pig. The Festival is organized by The Hungarian Association of Mangalica Breeders The Association (MOE).

The products, which made of Mangalica are healthy. The light cholesterol has a curative effect against heavy cholesterol in white pig. The composition of meat and bacon have also a curative effect on podagra. It is considered as a rare product in Hungary. This is the gap which MOE is trying to fill with the Mangalica products.

You may read more information about these products here.

The event will be in the Vajdahunyad Castle.

Vajdahunyad Castle is situated in the City Park of Budapest, which I like very much not only in summer, but in winter too.

The Castle (which is visible in the background) was built for the Millenarian Exhibition in 1896 to represent the different architectural styles of Hungary. It is a copy in part of a castle in Transylvania, Romania, that is also called Vajdahunyad. Originally it was made from cardboard and wood, but it became so popular that it was rebuilt from stone and brick. Today it houses the Agricultural Museum. In the front there's an ice skating rink, which is one of the largest and oldest open air ice rinks in Europe. It is open to the public every day in the winter season.

Rác Carp

2008-01-19T23:30:00.000+01:00

My this week's post on the Hungary starts here blog:

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I baked pancake yesterday and it was the first time that I used my measuring cup to make a pancake dough. It was not perfect, but I can say my pancakes were successful. I began to realize how rarely I use measuring cup or scale for cooking! My eyes seemed to be the best scales :) So know I understand why it is so difficult to share my recipes, because I'm always having trouble when I write down the ingredients' quantities :)

I chose the rác carp (rácponty in Hungarian) for today's recommendation. Despite this being a typical Christmas food, but I like it very much and I would love to eat every day :)

originally uploaded by ider

Cook 1 kilo (or more) potatoes in their jackets in salty water, peel and slice them. Put them into a greased pan add salt and place on the top 800 gr salted carp, larded with bacon. (Be careful with the salt, because the bacon is salty already.) Add finely chopped onion, sprinkle with red paprika powder. Cover with sliced green peppers, tomatoes and onion circles. Add 2 deciliters of sour cream, a little water and oil. Bake in the oven until the fish is tender.

I usually bake rác fish from sliced tuna fillet, and my family loves it too.

Anyway rác is a name formerly used in Hungarian to designate South Slavic peoples (Serbs, Bunjevci, Šokci) who lived in the Pannonian plain during Hungarian, Ottoman, and Habsburg administration. Because many of them originated from the medieval Serbian state of Rascia (Raska), they were named after this state. Since the mid-nineteenth century the name was used almost exclusively for the Serbs. A lot of Hungarian towns and villages keep this name, for example Rácalmás, Ráckeresztúr and Ráckeve.

(Source)

This is view of Ráckeve. I really love this town and its surroundings along River Danube. I'm sure you like it too :) So try my rác fish recipe and if you travel to my country don't forget to visit this wonderful part of Hungary too!

Have a nice day!

The Hungarian Gerbeaud

2008-01-06T13:12:00.000+01:00

I'm sure if you hear the name of Hungarian Gerbeaud, you associate with it the Café Gerbeaud in heart of Budapest.

originally uploaded by H:Balázs

But to me, this word "Gerbaued" means this wonderful and delicious home made cake, which is ground walnut and jam filling between layers of sponge covered with chocolate. To be honest I've never baked it, but my grandma used to bake every year at Christmas time.

originally uploaded by beatafrancis

Actually the cake got the name after Emil Gerbeaud.

Emil Gerbeaud came from a confectioner family from Geneva (Genf) and was an outstandingly talented confectioner and chocolate manufacturer. He worked for several of the greatest confectioneries in Europe, including Germany, France and England. On 1st October, 1884 he arrived in Hungary and entered into partnership with Henrik Kugler in his confectioner's shop in the present-day Vörösmarty square.

Emil Gerbaud's name was closely associated with the confectionery industry, its quick transformation and development at the end of the 19th century in Hungary. The Hungarian confectionery industry became widely-known in Europe through Gerbaud, it is due to him that it achieved world-wide fame. The predecessor of the Gerbaud was the Kugler confectioner's, for Henrik Kugler took over their confectioner's shop in 1858 from his father, enlarged and moved it to the present-day Vörösmarty square in 1870 by the name of Kugler Confectioner's. The family of the owner worked in the same profession. Kugler, with his refined taste and artistry, considerably raised the standard of his shop. It was him who brought petits fours into fashion in Hungary, a confectionery that was called "kugler" in 1920.

originally uploaded by Don Decoud

The shop was taken over by a worthy successor. Master confectioner Emil Gerbaud became the new owner. The confectioner's shop still bears his name. The shop became an example of professional exaction under his management. He is said to have personally smashed those petits fours the color of which he did not consider as acceptable. The furnishing was splendid, and the confectioneries, let alone the waiting, were excellent.

Gerbaud introduced various cakes filled with butter cream, fancy cakes, petits fours and tea-biscuits to confectioners and customers. It was his "workshop" that first made delicacies filled with French cream in Hungary.

originally uploaded by emillette

What was Gerbaud's secret? This man with his interesting character brought the French spirit that was gaining ground in arts and social life to a confectioner's. The shop was furnished by its owner with the obvious purpose to compete with the most elegant coffee shops of the boulevards in Paris. He brought the French taste and the atmosphere of Paris. He was a real artist: he himself designed for example the special fancy-boxes for bonbons. The bonbons wrapped into the wooden boxes of the shop were much liked beyond the frontiers of the country. The sweets were eaten up quickly, however, the boxes used as ornaments can still be seen in a lot of homes, for grandma's sawing kit and love letters were kept in them

The later owners worked hard to keep the good reputation, character and furnishing of the confectionery. The name 'Gerbaud' is still famous; the Gerbaud Confectioner's is still the most important confectioner's shop in Hungary.

Source

I'm afraid nowadays the Gerbeaud Cafe is not a cheap place, but wonderful and certainly there you can order an authentic gerbeaud cake :)

originally uploaded by penny

The New Year and the Lentil

2007-12-30T08:45:00.000+01:00

The lentil is a traditional New Year's Day food in Hungary, because it's the symbolism of "Richness, Safety and Money". According to the superstition if we eat lentil on the first day of the year, then we will be nice and richer than last year.

The lentil originates from Asia, but it is used throughout South Asia, the Mediterranean regions and the Middle East. We read about the lentil also in the Bible. Anyone knows the Biblical story about Esau prophet who sold his right-of-first-born for a bowl of lentil stew.

I believe in the superstition of the lentil, therefore I always cook lentil stew (gravy, called it in Hungarian "főzelék") for every New Year's Day :)

Oh the spoon is on the left side :) because I'm left handed. Ok I'm not the best with my hands, but don't worry, I cook well :)

Ingredients for my special lentil stew:

50 dkg lentil (soaked in cold water over night)

40 dkg smoked cooked meat

1 chopped onion

bay leaf

marjoram

salt (to taste)

1 tbs sugar

half tsp vinegar

1,5 dl sour cream

Ingredients for the roux:

2-3 tbs oil

2 tbs flour

1 tbs mustard

2 clove of garlic

Prepare:

1. Place the chopped onion, and for the lentils pour enogh water to cover it entirely. Let it simmer until lentils are half-cooked.

2. Add the (cooked) smoked meat and marjoram, bay leaf and salt to taste (but be careful because the meat is salty) and cook longer until the lentils are tender.

3. Make a roux: sauté the flour add the press garlics and the mustard. (If necessary add more oil.)

4. Add the roux carefully to the pot and boil.

5. If necessary add more water and add the vinegar and sugar (to taste).

6. Before serving add the sour cream and mix well.

I wish you all happy and successful New Year!

Sour cherry cake with coconut and chocolate cream

2007-12-29T22:09:00.000+01:00

Today is the name of Tamra. This name comes from Hebrew, it means date palm tree.

Happy name day to my little daughter! :)

I baked this sour cherry cake with sweet coconut and chocolate cream for my daughter’s nameday. It’s not a typical Hungarian food and the recipe was created by me :) I hope you also like the result :)

The recipe is very easy. Bake a (sponge) cake with sour cherry, smear with the chocolate cream, sprinkle with grained coconut and decorate with fruits.

Ingredients for the base cake:

4 egg

20 dkg flour

25 dkg sugar

4 tbs hot water

1/2 lemon

1 tsp baking powder

1/2 l conserve sour cherry

(+ chocolate cream or chocolate pudding and some grained coconut)

Prepare:

1. Mix yolks with sugar, add the 4 tbs water and mix.

2. Add and the lemon juice, the flour and the baking powder and mix well.

3. Finally add the whipped white of eggs.

4. Then put the whole mass into the cake form and put the sour cherry in.

5. Bake at 180 Celsius, for 25-30 minutes.

Szaloncukor

2007-12-26T09:28:00.001+01:00

Old Fashioned Hungarian Parlor Candy, for Christmas

In Hungary, the custom of hanging gaily wrapped candies on the Christmas tree dates from the 19th century. The Christmas tree was usually placed in the "szalon," which is what Hungarian city families called their living room or parlor.

Szalon or parlor candies are first wrapped in white tissue paper with fringed ends, then in colored foil, and hung from the tree by a string. You can also tie a candy at each end of a string, and loop it over a tree branch. The original candies were a type of fondant that came in two basic flavors, vanilla and chocolate. Later, chocolate covered jelly type candies came into fashion, and today, there is a mind boggling variety of flavors. In Hungary, making szaloncukor at home used to be a cottage industry, a way for families to make a little extra money. Today they are made and sold commercially in Hungary, and also exported all over the world.

Most children of Hungarian background can recall the anticipation as well as frustration of having to wait for an adult family member to "cut down" a few of the candies from the tree, for immediate consumption. "Clever" children quickly learned that a little piece of crumpled paper could easily be substituted for the foil wrapped candy! Parents would feign surprise when it came time to take down the tree and found all the candy wrappers empty! (On the other hand, they probably did the same when they themselves were children - or maybe even as grown-ups!)

Source

Fish soup

2007-12-23T00:25:00.001+01:00

Today is Christmas Eve and every house is filled with the traditional Christmas Dishes. In Hungary the fish soup (halászlé) is one of the most popular Christmas dishes.

Fish soup, we call it "halászlé"

originally uploaded by Norci

Fish soup (Hungarian: halászlé is hot soup prepared with mixed river fish, characteristic for cuisines of the Pannonian Plain and the Balkans, especially the wider region around the river Danube. The meal originates from Slavic cuisine.

Traditionally, fish soup is prepared in small kettles on open fire by fishermen themselves.

(source)

Fish soup in pot

originally uploaded by Norci

To be honest I've never cooked fish soup by myself, because my father and my mother-in-low prepare fish soup for Christmas every year. But I have another reason too: I never could cut a life fish, in spite of the fact that I like fish soup very much.

Every region in Hungary has its own fish soup recipe, hence when we go to restaurants in different parts of Hungary I would order it as often as possible. If you travel to Hungary try Szegedi, Bajai and Tiszai halászlé :)

Actually I like my father's fish soup the most, so now let me share with you his special recipe. He said that he has cooked the fish soup in this way for forty years. So if you would like to cook Hungarian halászlé one day and if you are brave enough to also clean the fish, then do not hesitate try out my father's recipe!

Ingredients:

for about 6 person

a big carp (1, 5 kilo), some different types of small fishes (500 gram freshwater fish), 2 liter water, 1 big peeled tomato, 2 large chopped onion, 2 tbs Hungarian paprika powder, salt to taste, 1 green pepper, 1 dl red wine

Prepare:

1. Preparation: Clean the fish and remove its teeth, tail, fins and scales with a sharp knife. Cut out the eyes from the head. Wash the cleaned fish with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt the fish fillets.

2. Make a fish stock. Cook the head of carp an the small fishes in water until tender, strain and pass it through a sieve.

3. Cook the chopped onion in water and until soft and sieve and put it into the fish stock.

4. Place the salted carp slices into the fish stock. Add slices of green pepper and the peeled sliced tomato, some salt if necessary and bring it to the boil. If you find it necessary add some water.

5. Add the Hungarian red paprika powder and the wine and cook until the carp is tender.

6. Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then use a ladle to scoop some soup until its covered.

Bon Apetit!

originally uploaded by Norci

Have a great Christmas Eve and a very Merry Christmas!

Some traditional Hungarian Christmas main dishes

2007-12-22T23:05:00.000+01:00

After the typical Hungarian Christmas cakes, let me share with you some traditional Hungarian Christmas main dishes too.

Hungarian fish soup, we call it "halászlé"

(originally uploaded by elorup)

Stuffed Cabbage

(originally uploaded by Norci)

Roasted turkey stuffed with chestnut

(photo from chello forum)

Jelly ("kocosnya" in Hungarian)

(Photo from mindmegette.hu)

Fried fish

(originally uploaded by Norci)

Turkey ragout soup with tarragon

(originally uploaded by Norci)

As you can see in Hungary the stuffed cabbage, the wide variation of turkey and fish are the most important foods for Christmas Eve.

Flavors from the Budapest Christmas Fair

2007-12-21T00:18:00.001+01:00

The Budapest Christmas Market is held to be amongst the ten best Christmas markets in Europe. The spectacular fair takes place every year from the end of November until 24th December in the heart of the city, in Vörösmarty Square.

The market also has a gastronomic side. On the event, beside the Hungarian stuffed cabbage, chimney cake and the fried dough the visitors can taste these traditional Hungarian foods and beverages:

Hungarian fried sausage, we call it sültkolbász.

Tokaji wine

Hungarian Mulled Wine, which is flavored with honey, clove, cinnamon, and brown sugar.

Marzipan

Roasted sweet chestnut

Hungarian Strudel

Gingerbreads

Christmas gingerbreads

2007-12-20T21:51:00.000+01:00

My this week's post on the Hungary starts here blog:

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originally uploaded by molamoni

Even in early December the whole city is decorated for Christmas, the Xmas lights are up, the first Advent candles are lit in homes and in churches, the Christmas Market starts, the malls are also filled with Christmases trees and of course with shoppers. In spite of everything show that Xmas season is here and all the decorations look very attractive, to me the Xmas season just starts really when I bake the first tin gingerbread together with my children and my flat filled with the sweet smell of ginger, cinnamon, honey and clove :)

my ginger breads before baking

originally uploaded by Nóra

I bake gingerbreads every year, circa a week before Xmas. I usually bake more portions, one of them to decorate the Xmas tree, one of them to eat ( this portion I put in a metal box, that they soften for Xmas eve), and nowadays I bake one more portion to the kindergarten too :)

Ingredients:

250 gram honey

100 gram butter

500 gram flour

100 gram sugar

1 teaspoon baking soda

1 egg

1 yolk

1 tbs mixed ginger, cinnamon and clave (mix them to taste)

1 white of egg and icing sugar for the glaze decorating

Prepare:

Warm up the butter with the honey and sugar.

Add flour, baking soda, beaten egg and the spices. Knead well and let rise the dough for 4-5 hour.

Roll out thin the dough and cut cake forms, if you like that the cake will be bright then smear with yolk.

Decorate before baking with hazelnuts, walnuts, raisins and drageé.

Bake at 220 Celsius, for 5-6 minutes.

After baking decorate with icing glaze, if you desire.

originally uploaded by Nóra

Some another typical Hungarian Christmas cakes you can see here.

Some typical Hungarian Christmas cakes

2007-12-17T23:46:00.001+01:00

Beigli is the most popular Hungarian Xmas cake, which is a traditional holiday roll filled with poppy seeds or walnut.

originally uploaded kis.fadi

video becakpilot

Gingerbreads

Mákos guba (Hungarian poppy seed bread pudding)

Poppy seed flan for Xmas

Kossuth kenyér, sponge cake baked with walnut, cinnamon and cocoa.

We call it Kossuth kifli, it is a butter sponge cake with walnut on the top

As you can see, mostly the poppy seed and walnut play the main role in our traditional Xmas cakes. I promise that I'm going to share with you my Xmas cake recipes, too.

Apple in coat (alma bundában)

2007-12-09T17:26:00.000+01:00

We call it apple in coat, the recipe is very simple. Make a pancake dough , put the apple slices in the pancake dough, fry in deep oil until golden brown and serve with cinnamon icing sugar.

Maybe it's a little bit heavy food, but very delicious.

Hungarian Apple Pie

2007-12-08T13:01:00.001+01:00

We call this cake "almás pite" in Hungarian, what means apple pie, altough our apple pie is not quit similar to American version, but it's also very delicious. Try it!

The recipe is here:

(video: becakpilot)

Téliszalámi (Pick winter szalámi)

2007-12-07T23:37:00.000+01:00

Pork and spices, but without paprika, give this mould-matured salami its exceptional and harmonious flavor. Though the salami's recipe is some 150 years old, it has managed to maintain its popularity even in our times of rapidly changing culinary trends.

The ability to keep fresh for a long time - at least 3 months - has made winter salami the perfect companion of trippers and a popular decoration of elegant cold buffets.

The development of the flavors starts even before the salami is stuffed, since the spices used to make the salami are mixed to a paste and left to mature several days. After the salami has been stuffed it is smoked over the cooled smoke of hardwood and then left to mature for 100 days.

Pick winter salami is covered with a layer of grayish-white noble mould. The matured salami is dense, flexible, and easy to slice. When cut, it displays a shiny surface of uniformly chopped, brownish-red meat mixed with light colored pieces of bacon.

100 grams of salami provides an adult's daily supply of proteins and fats. The nutritional value of 1 kilogram salami is equal to 5 kilograms of lean beef.

Source

Too much sweets

2007-12-06T21:54:00.000+01:00

Santa Claus has arrived and he has brought lot of chocolates, hence today is the only day in Hungary, when the much sweet eating is legal:) and children also may eat too much sweets :)

Santa chocolate

Santa Marzipan

For more information about the Hungarian Santa traditions have a look at Zsolt's last year's post.

Here you can see the moment when my children recognized the gifts, which were brought by Santa Claus.

Hen soup

2007-12-05T23:08:00.000+01:00

The meat soup is a very important dish in Hungary, you can always find the wide choice of the meat soups in most of the Hungarian restaurants' menus. Commonly this is the first dish in the most Hungarian wedding receptions, but certainly just after the aperitif :)

The meat soup in a Hungarian wedding reception :)

originally uploaded by zsoltika

Among the meat soups I like hen soup the most. We have a popular hen soup with a special name, called Újházy hen soup, you can find it in the menu of most of the Hungarian restaurants too.

Marzipans in Hungary

2007-11-29T12:41:00.000+01:00

Have you ever heard about the Hungarian Szamos and Szabó Marzipans? Anyway do you know what does marzipan mean? Well, marzipan (marcipán) is a very delicious sweetened almond dessert.

Szamos marcipán

Originally uploaded by Nóra

These wonderful shapes are also made of marzipan mass. They not only look like indeed attractive, but they are very tasty too.

Szabó Marcipán, Szentendre

originally uploaded by gremionis

There are two well-known Marzipan dynasties in Hungary. The Szabó Marzipan is one and another is the Szamos Marzipan. Both of them have lot of shops and confectioners in different parts of Hungary. In these shops and confectioners you can view, buy and taste their beautiful and delicious products.

If you don't like the taste of marzipan, but you want to view the delightful masterpieces which was made of marzipan mass, you can do that, because in Hungary there are several marzipan exhibitions, for example in Szentendre, in Pécs and in Kőszeg.

Actually Szabó Marzipan has opened his newest marzipan exhibition at Buda Castle in the halls of Hilton Budapest next to Matthias Church and Fisherman's Bastion. The scale and standard of the exhibition makes it a worthy successor of the Marzipan Museums in Puchberg in Austria and in Szentendre.

Marzipan exhibition in Budapest

Model of the Parliament building, made of marzipan

originally uploaded by dekanya

Marzipan Museum, Szentendre

Marzipan pillow

originally uploaded by Irina Kostenko

Marzipan Museum, Szentendre

originally uploaded by euphemy

Marzipan Museum, Szentendre

Model of the Parliament building

originally uploaded by gaborpor

Szamos Marzipan,Kőszeg

originally uploaded by Eszter Terdik

More information about the history of Hungarian Marzipan you can read here.

Székely goulash

2007-11-28T21:11:00.000+01:00

My this week's post on the Hungary starts here blog:

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Today I would like to recommend you a typical Hungarian dish, a dish which I like very much and also my husband's favorite.

Székely goulash (or székelykáposzta)

originally uploaded by Nóra

We call this dish "székely goulash" in spite of it's nor really goulash and neither originates from Transylvania. (The "székely" word means the székely people, who are a Hungarian speaking ethnic groups and mostly living in Transylvania. Before the first world war Transylvania was a part of Hungary. ) But our székely goulash got the name from a Hungarian journalist, who's name was József Székely. (He lived in 19th century.)

According to legend one day evening Mr. Székely was very hungry, so he went to a restaurant, but there everything had already been consumed, except some meat and some sauerkraut (pickled cabbage). "Please mix them!" said he sadly, but finally he consoled himself with the result.:)

My székely goulash is also legendary. For years before, when I've started to work my salary was very low. That time every day eating in the restaurant would have been very expensive to me, hence I always used to pack and carry the foods with me to my workplace. One day my favorite colleague Tamás (whose salary was also very low) ate my leftover lunch, which certainly was székely goulash. He found it very very delicious. :) So few weeks later on his birthday I surprised him with it, instead of a birthday cake or other birthday gift :) He appreciated both of the székely goulash and my humor :)

Oh my husband correct me just now, he says that the székely goulash is not his fav dish, only the székely goulash what I cooked :)

Actually here is the time to disclose the secrets of my székely goulash. I always use vecsési sauerkraut. This is one of the most important secret of a good székely goulash.

Vecsési sauerkraut (pickled cabbage)

originally uploaded by Nóra

(More photos about vecsési cabbage and cabbage festival you can see here),

Ingredients:

1/2 kilo meat (pork shoulder/leg or turkey's leg), 1 kilo sauerkraut (pickled cabbage), 1 medium onion, 1 tbs red paprika powder, water, oil, salt and ground black pepper and marjoram to taste, ingredietns for the roux: 1 cup sour cream, 1 tbs flour

Instructions:

1. Make a pörkölt (stew). I mean that heat the oil in a large pot and the sliced onions and sauté until they get a nice golden brown color. Add the meat cube and sauté together until the meat begin to whiten. Sprinkle them with paprika powder and sauté a bit more. Add the salt and ground black pepper and marjoram, pour water enough to cover the content of the pan and let it simmer on low heat for the meat is half-cooked.

2. Rinse the sauerkraut a little right (so it's not to sour too). After steam the sauerkraut on oil until it's half-cooked.

3. Add the steamed sauerkraut to the pörkölt and cooked together until the meat cubes and sauerkraut are also softened.

4. Mix a flour with the sour cream in a soup-plate and add one big spoon soup, mixed well. When cool enough the soup carefully add the whole mixed and boil again.

5. Finally if necessary add more spice and a little (just one or two teaspoon) juice of rinsed sauerkraut. This step is the second most important secret.

Bon Apetit!

Pörkölt (stew)

2007-11-18T22:28:00.001+01:00

My this week's post on the Hungary starts here blog:

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I chose the pörkölt for today, because lot of Hungarian specialties are based on our national stew (pörkölt). If you know how the pörkölt is made, you are one step closer to preparing some typical Hungarian foods, especially a very tasty goulash.

Hungarian beef stew (Marhapörkölt)

originally uploaded by Danburg Murmur

The history of pörkölt is very closely related to the history of the traditional Hungarian goulash. Both of them were originally peasant dish and both have the use of much paprika powder in common.

Pörkölt derives from the Hungarian verb "pörkölni" which means "to roast" or "to singe". Any kinds of meat can be used when making pörkölt. Most common are beef, lamb, chicken and pork, but tripe can also be used or even fish. If thick sour cream added to pörkölt it will become what the Hungarians call a paprikás. When making paprikás, only light meat like chicken, veal or pork is used.

You can find many prökölt and paprikás variations on the Hungarian restaurant's menus. For example beef stew, chicken stew (csirkepörkölt or csirke paprikás, lamb pörkölt and tripe pörkölt (which we call it pacalpörkölt)

Source

Chicken stew (we call it csirkepörkölt or csirkepaprikás or paprikás csirke)

originally uploaded by add.me

Probably these photos made you hungry and finally you would like to know the recipe, too.

Ingredients:

(for 4 person)

80 dkg meat, 2 medium onion, 3 tbs oil, 1 tbs red paprika powder, 1 green pepper, 1 medium tomato, water, ground black pepper, salt and ground caraway seed to taste, and if you like you may add marjoram and 1 clove of garlic, too

Prepare:

1. Heat the oil in a large pot add to the chopped onions and garlic and sauté until they get a golden brown color.

2. Add the meat cube and sauté together until the meat begin to whiten.

3. Sprinkle them with paprika powder and sauté a bit more.

4. Add the tomato green pepper and spices.

5. Add water enough to cover the content of the pan and let it simmer on low heat until the meat is cooked.

6. Make a roux from 1 tbs flour and 2 dl sour cream, or don't make roux just serve with sour cream like in Vöröspotakocsi Restaurant in Budapest.

originally uploaded by CarolLow

Pörkölt is commonly served with home-made gnocchi (galuska or nokdeli), but we love to eat with potato and bread, or tarhonya (pasta grains) or other kind of pasta and with pickled apple-paprika or any other kind of pickles.
Actually if you are lazy to prepare gnocchi or you just simply don’t like washing up after gnocchi cooking, serve the pörkölt with pasta, like me :)

originally uploaded by Nóra

Bon Apetit!

Made of cottage cheese

2007-11-17T21:10:00.000+01:00

After the Hungarian cottage cheese dumplings here are some another Hungarian dishes, which are also made of cottage :)

Hope you like them too!

My cottage cheese cake

originally uploaded by Nóra

strudel stuffed with cottage cheese

originally uploaded by nicole b

túrós csusza

originally uploaded by beatafrancis

Hungarian TúróRudi

originally uploaded by Nóra

Cottage cheese dumplings

2007-11-14T22:45:00.001+01:00

The Hungarian cottage cheese or "túró" (as we call it in Hungarian) has a special slightly sour flavor and a grainy consistency.

Many years ago when I was in Sweden on the last day (what I spent with my Hungarian friends in Göteborg) we wanted to surprise our Swedish hosts with pancakes stuffed with cottage. So we went to the supermarket to buy the ingredients, especially cottage cheese, but we didn't find anything, what is same type of cottage cheese like the Hungarian "túró". So our plan was unsuccessful, we realized that this food is not known in Sweden. They also have cottage, but that is different from ours.

Few years later I spent a month with a scholarship in Belgium and my experience was the same. The Belgian cottage cheese (quark) is somewhere in between the Hungarian túró and our sour cream and very delicious, but of course I like mostly the Hungarian version :)

Here you can see the Hungarian cottage cheese dumplings (túrógombóc) :)

The cottage cheese dumpling is one of my favorite desserts. I guess you would like to know the recipe. So, here you go :)

Ingredients:

500 gram cottage cheese

1 egg

9 tbs grits

salt to taste

bread crumbs

1 liter water for cooking

oil for toasting the bread crumbs

Prepare:

1. Mix well the main ingredients (cottage, grits and egg). Add little salt to taste.

2. Create dumpling forms.

3. Let rest the dumplings for at least 30 minutes.

4. Cook a few dumplings at a time in salted boiling water for about 10 minutes. After cooking put them in toasted bread crumbs.

5. Finally sprinkle with icing sugar and serve with sour cream.

I hope that nobody will steal your sour cream, how my daughter did when she was around one year old :)

Palóc Soup or Palóc Goulash

2007-11-08T21:01:00.001+01:00

My this week's post from the Hungary starts here blog:

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In the previous post I've shared with you the recipe and history of the Hungarian Goulash Soup. Today I would like to show you our another goulash as I'd promised.

Well, this is our Palóc Goulash or Palóc Soup, which is similar like our national goulash, but different. It is because palóc goulash consists of more ingredients (for example French beans and sour cream) and originally it's made of lamb, hence before sharing the recipe let me share with you the history of this dish too.

originally uploaded by Nora

The "palóc" word means the Palóc Country , which is home to Hungary’s largest Catholic ethnic minority. Although it is difficult to establish exactly the origin and spread of the Palóc people, the Palóc country extends from the Mátra to around the Rima and Sajó valleys, and from the Bükk Hills west to the marshes of the Ipoly. But the palóc soup is originated really not from the Palóc Country, our palóc soup got the name from Kálmán Mikszáth , who was a well known novelist and the major palóc in Hungary. He made the phrase "The Slovak Kinsmen and the Good Palóc People" famous in the 19th century. According to legend this soup was created for him by János Gundel (or Johann Gundel), who established the most famous Hungarian catering dynasty.

The legend was simply: Mikszáth wanted to eat a special dish, which consists of all elements of the the Hungarian tastes and cuisine, hence János Gundel surprised him with the palóc soup on his birthday.

Now let's take a look at the recipe!

Ingredients:

60 dkg lamb (but honestly I've never cooked from lamb, so I guess you can prepare with whichever meats you may find in the fridge (beef, prok, chicken or turkey)

2 tablespoons oil

1 medium chopped onions

2-3 small cloves of garlic

3 carrots

1 turnip

1-2 celery leafs

parsley

4 medium sliced potatoes

1 and 1/2 tablespoon Hungarian red paprika powder

ground black pepper and salt to taste water

450 gram French (green) beans

2dl sour cream

1 tbs flour

1. Heat the oil in a large pot and the sliced onions and sauté until they get a nice golden brown color. Add the meat cube and sauté together until the meat begin to whiten. Sprinkle them with paprika powder and sauté a bit more.

2. Add the salt and ground black pepper and the pressed garlics, pour water enough to cover the content of the pan and let it simmer on low heat for the meat is half-cooked. Add the diced vegetables, the celery leaf, and parsley and some more salt if necessary and add some more (2-3 cups) water too.

3. When the vegetables are already half softened put it in the green beans.

4. When the beans and the meat are almost tender add the sliced potatoes. Let it cook until the potatoes are also soften.

5. Mix a flour with the sour cream in a soup-plate and add one big spoon soup, mixed well. When cool enough the soup carefully add the whole mixed and boil again.

Well, this soup is not really a palóc dish, but the recipe with the sour flavors is not far from the world of the palóc kitchen and the soup is also central in the palóc cooking.

If you travel to Hungary don't forget to taste the really palóc dishes beside the plaóc soup and visit the Palóc Country, because not only the foods are delicious in this part of Hungary, but it's famous for the folklore and the whole countryside is wonderful.

Hollókő (the most famous part of the Hungarian Palóc Country)

originally uploaded by Zsolt

Have a nice trip and Bon Apetit! :)

Nóra

Hungarian goulash

2007-11-03T22:21:00.000+01:00

My weekly post on the Hungary starts here blog:

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Let's continue our travel to the rich world of Hungarian flavors. I'm sure if you hear that Hungarian culinary, you immediately associate it with the paprika, goulash, goulash soup and bogrács goulash. Actually do you know what's the different between the goulash and the goulash soup and what is the exactly meaning of goulash and bogrács?

Well, as you know goulash, we call it "gulyás",pronounced "goo-yash" is our traditional spicy beef dish, the gulyás word originally means herdsman, while bogrács means the big pot over the open wood fire.

Bean goulash

originally uploaded by Hungaro phantasto

Our "bogrács" word is Ottoman Turk of origin "bakrac" means copper-kettle and the use of the stew-pot is originated in the nomad civilization. (More photos about bogrács you can see here.)

The authentic Hungarian goulash is neither a soup nor a stew, it is somewhere in between.

Goulash was a very popular dish among herdsmen in Hungary and of course they made it in bogrács. The popularity this peasant dish due to development of our national conscious. The Hungarians felt their cultural identity was threatened by the far-reaching reforms of the Holy Roman emperor and Hungarian King Joseph II, which were implemented after his mother's death in 1780. As the result from the second half of 18th century that every Hungarian thing (culture, language, folk dance, foods and beverages) came to have significance for them to protest against the Germanized politics. The Hungarians wanted to assert their independence, the national characteristic of the Magyars, everywhere, even in their gastronomy, and so goulash became highly fashionable. The dish that had until then been eaten only by herdsmen using wooden spoons and from a shared kettle, was now served in the manor houses at elegant tables bedecked with porcelain and silver cutlery. And from there it moved on - or perhaps we should say back - to the simple folk outside the Great Plain, where it finally became common property.

Restaurants started to put goulash on their menus too and by the second half of the 20th century the soup became the most popular dish of Hungary.

(Source: Culinaria Hungary)

There are several other Hungarian dishes with goulash in their name, for example székely goulash (goulash with sauerkraut), bab goulash (goulash with bean), palóc gulyás (goulash with green bean). (I'll tell about them next time.)

In the beginning of November the weather is already too cold to cook in outside, but don't worry! Just follow my instructions step by step and use a big pot in your well heated kitchen, like me :)

originally uploaded by Nora

Ingredients:

60-70 dkg beef shoulder (or pork leg if you don't like beef), 2 tablespoons oil, 2 medium chopped onions, 3 carrots, 1 turnip, 1/2 celery, 1-2 celery leafs, parsley, 1 medium tomato, 1 fresh green pepper, 4-5 medium sliced potatoes, 1 and 1/2 tablespoon Hungarian red paprika powder, 1 teaspoon ground caraway seed, ground black pepper and salt to taste, water, you may add Hungarian paprika creams (pirosarany and gulyáskrém, if you have)

1. Heat the oil in a large pot and the sliced onions and sauté until they get a nice golden brown color. Add the beef cube and sauté together until the meat begin to whiten. Sprinkle them with paprika powder and sauté a bit more.

2. Add the ground caraway seed, some salt and ground black pepper, pour water enough to cover the content of the pan and let it simmer on low heat for the meat is half-cooked. Add the diced vegetables, the celery leaf, and parsley and some more salt if necessary and add some more (2-3 cups) water too.

3. When the vegetables and the meat are almost tender add the sliced potatoes, in half sliced tomato and green pepper. Let it cook until the potatoes are also soften.

If you like "csipetke" (Hungarian salt pinched dumpling) make it and put it into your soup! Here you can see my csipetke recipe.

This was my recipe, but better if you know there are no two Hungarians who cook the goulash soup in the same way. Here is another version:

Please send us how successful was your first own goulash attempt!

Have a good cooking!

Nóra

Hungarian stuffed green pepper

2007-10-31T13:55:00.000+01:00

Here is my this week's post from the Hungary starts here blog

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My task is to share with you the gems and secrets of the Hungarian Culinary.

Last week I've shared with you the recipe of the stuffed cabbage. Today I would like to share with you another Hungarian stuffed specialty.

What can you see on this picture? Do you have any idea?

Originally uploaded by Zsúrkenyér

This is the Hungarian Stuffed Green Pepper, we call it "Töltött paprika"

The stuffed cabbage is originated from the time of Ottoman (Turkish) occupation, while the Hungarian stuffed green pepper is originated from the Serbian culture (like our lecsó). These two dishes (the stuffed cabbage and the stuffed pepper) are similar in character, but different in flavors.

To be honest I cook stuffed green pepper pretty rarely, I don’t know why, but of course I know the recipe :)

Ingredients:

8 green peppers (sweet or slightly hot),

1/2 kilo ground meat (beef or pork or turkey),

1/2 cup of white rice,

1 egg

1 small onion

1 canned tomato sauce

salt, pepper, sugar and paprika (to taste)

oil and flour for the roux

1. Cut the top of the green peppers and remove the seeds and stems. Set aside.

2. Heat the oil (or lard) in a large pot over medium-high flame. Add thinly slice onions and sauté until translucent and starting to brown. Cook the white rice until half soft. Mix the meat with half cooked rice and egg, and the chopped onion. Add salt, pepper and paprika (if you like garlic, you may add two cloves of pressed garlic too)

3. Stuff each pepper with an equal amount of meat mixture, then place staffed peppers in large pot of boiling water. Cover pot and cook until ground meat is fully cooked and rice is tender.

4. Preaper a roux from the flour and oil (or lard), pour in the tomato juice, flavor with sugar and salt, then pour over the stuffed green peppers and cook about five or ten minutes.

5. Serve peppers with sauce sponned over top and with salt cooked potato.

Try it and you won’t be disappointed!

P.s. What can you do if you want to taste the Hungarian stuffed green pepper, but you don’t want to prepare by yourself?

Don’t hesitate, travel to Hungary! Zsolt knows a good restaurant in Budapest, where you can order it :)

Hava a nice week!

Nóra

Hungary starts here

2007-10-30T21:27:00.000+01:00

Couple of months ago I’ve started this blog about the Hungarian foods and beverages, because I think that the Hungarian culinary traditions and specialties are really treasures.

Two weeks ago Zsolt wrote me an e-mail and he has invited me to open a new weekly column on the Hungary Starts Here blog, where I can introduce the gems and secrets of the Hungarian culinary and share my own recipes of Hungarian food and beverages every week.

(More details you can read here.)

Hungary starts here blog is related to a big Hungarian touristic portal.

Hope you will follow and enjoy my new adventure!

Egri Bikavér

2007-10-20T10:47:00.000+02:00

Originally uploaded by Fabian Töpel

Egri Bikavér ("Bull's Blood of Eger") is Hungary's most famous red wine. It comes from the Eger wine region of northern Hungary; the Szekszárd region produces a similar wine with similar name (Szekszárdi Bikavér) but different character.

According to legend, the name originates from the invasion of Suleiman the Magnificent around 1552.

"To motivate and support the small group of soldiers during the Siege of Eger castle they were served delicious food and a lot of red wine. Among the Turkish soldiers it was rumored that bull's blood was mixed into the red wine, as otherwise the strength and firm resistance of the town and castle of Eger could not be explained. Finally the enemy gave up."

It has been suggested that the term Bikavér was coined by poet János Garay in 1846.

Source: wikipedia

Wine cellar in Eger

Originally uploaded by vinemanroy

In Eger not only the wines are delicious, but the historical town is also fascinating and the whole countryside is very beautiful.

Originally uploaded by j adree

Originally uploaded by Peterkelemen

Originally uploaded by TheAndrewGardner

Bogrács

2007-10-15T21:46:00.000+02:00

I’m sure that you have ever heard about the Hungarian Bogrács, or Hungarian bogrács gulyás (goulash). Actually do you know what is the exactly meaning of bogrács?

Bogrács means the big pot over the wood fire, like on these pictures.

Gulyás

originally uploaded by Eiko

Fish soup

Pörkölt

Originally uploaded by Zsoolt

Our "bogrács" word is Ottoman Turk of origin "bakrac" means copper-kettle and the use of the stew-pot is originated in the nomad civilization, which you can read more about here.

The Hungarian Pálinka

2007-10-06T23:06:00.000+02:00

Pálinka is a traditional part of Hungarian hospitality, so no visitor of Hungary should even dream of escaping a tot! Mind you, whoever has heard of the Hungarians’ “firewater,” or whose friends have already visited Hungary and spoken about it, will not be trying to avoid but rather to seek out the experience; to try out this most Hungarian of drinks, pálinka. The name pálinka can only be used for those products distilled from 100% fruit – that is, without added alcohol or artificial aromas – and with an alcohol content of at least 37.5%.

Different distilled drinks are consumed all over the world, and their constituents vary greatly according to region, country, climate and natural conditions. Until the 16th century spirits were used as medications, as is borne out by the European term aqua vitae (water of life) and its variants in different languages.

Pálinka should never be chilled, for its bouquet can only be fully appreciated at hand temperature. It’s worth carrying out the “dry test”: After downing the first glass, put it aside for five to ten minutes, and then inhale into the second. If you are drinking real pálinka you will only be able to detect the aroma of pure fruit.

Pálinka is one of our national treasures. It should be respected and never over-indulged. After all, the twice-two-centilitres which is the recommended adult daily dose works just as well as an appetiser as to stave of the cold in winter or the heat of summer…

(Source)

Related link: Palinka and Sausage Festival in Budapest

Dobos Cake (Dobos torta)

2007-10-05T12:16:00.000+02:00

Originally uploaded by vi4kin

Dobos Cake is a special Hungarian cake, perhaps one of the most famous in the world, invented by and named after a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884. It is a five-layer lemon, saffron or vanilla sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are often coated with ground hazelnuts, chestnuts, walnuts or almonds or cookie crumbs. Dobos's aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. Coincidentally but fittingly, dob means "drum" and dobos means "drummer" in Hungarian, and the round cake with its flat top is very drum-like. The cake is also often called 'Dobos-torta' or 'Dobostorta'.

Dobos ("DOE-boesh" /'doboš/) Cake was first introduced at the National General Exhibition of Budapest in 1885, Sissi and Franz Joseph I were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-storey, flaming cakes of the age. Its other secret was its use of fine buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C. Dobos.

Dobos travelled around Europe and introduced the cake wherever he went. For a long time he kept the exact recipe confidential, until 1906 when he retired and gave the original recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Dobos Cake is known everywhere in the world and there are more than one hundred recipe variations. It is a commonly made torte in the upscale hotels, restaurants and pastry shops of the world. Another famous Hungarian dessert created in the same era is Rigo Jancsi. (Source: wikipedia)

Hungarian stuffed cabbage

2007-09-25T14:15:00.000+02:00

In Hungary the stuffed cabbage is a typical feast (or rather christmas) food and the main dish of the feast on pig-killing day (disznótor).

Probably our stuffed cabbage is originated from szárma, that means the stuffed grape leavs roll, which is originated from the time of the Ottoman (Turkish) occupation.

Originally uploaded by Habeas Brulee

It was the first time on the Cabbage Festival, when I saw the stuffed cabbage is cooked in bogrács (kettle.)

I guess stuffed cabbage is wellknown and popular savyour food in many parts of Europe and Western Asia, but made differently everywhere. Many years ago (during high school) I spent a summer in Israel and there I tasted the kosher variety without smoked pork and sour cream. To be honest I could never be a kosher, because the stuffed cabbage is only good with sour cream and smoke prork :) Like on this picture.

originally uploaded by Zsoolt

Let’s see the recipe!

Ingredients:

1 large cabbage

½ kilo ground beef or pork

long grain white rice - 1 1/4 cups

salt to taste

pepper to taste

red hungarian paprika - for color and taste

3 large fresh garlic cloves pressed or more if desired

2-3 eggs

1 onion grated into meat mixture

30 dkg smoked ham hock

1 kilo saurkraut - rinse alittle right before adding so it's not too sour.

2 small cans of contadina tomatoe paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.

Oil and flour for the roux

1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.

2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.

3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.

4. Add the tomato saft, the smoked prok and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.

5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )

6. Serve with sour cream.

Good Appetite!

Cabbage Festival in Vecsés, 23. 09. 2007.

2007-09-23T21:58:00.001+02:00

Today was 7th cabbage fest in Vecsés and here is my phtoreport on the event.

More information about Vecsés village and vecsési cabbage (or vecsési sauerkraut) you can read here.

Székely goulash

Hungarian stuffed cabbage

More photos you can see here.