HoneyLoveDay … World Bee Day August, 17. 2020.

There is only life on earth as long as there are bees. Take care of them!

 Indeed bees already have a World Day.

HoneyLoveDay is celebrated since  August, 17, 2019 as the National Honey Bee Day to honor the insect responsible for more than 1/3 of the food we eat from beekeepers, beekeeping clubs and associations, and honey bee enthusiasts from all across the country. Taking this opportunity to celebrate honey bees and recognize their contribution to our everyday lives as a means of protecting this critical species for future generations.

Who has not met the saying … “Sweet as Honey”… but manybe not too many known that the sweet taste of honey is determined by the non-crystallizing fructose, and its flavor  determined by the proportions of essential oils given by the nectars of the various flowers that the bees have collected.

Food for Bees and Food for Humans. It is a product of the nectar of flowers, plant juices transformed by bees. Man has collected honey since ancient times and used it first as a delicacy, later as an important food, and finally as a medicinal product.

It is known by many the consumption and the health effects of honey. Nowonder … honey is rich in vitamins and minerals and is an effective remedy when used both externally and internally. It helps with calcium absorption, increases hemoglobin, treats dietary anemia, in combination with apple cider vinegar has a beneficial effect on inflamed joints, cures all types of infections and respiratory diseases, speeds up the healing of stomach ulcers, and also helps in the healing of allergies. Heart disease (heart failure), gastritis, bronchitis, endocrine disorders (insufficiency), mucositis and immune weakness. The list would be long one, so just to mention a few more “miracals” honey provides instant energy without the harmful effects of sugar, a useful aid in case of insomnia, hay fever, insect bites and infected wounds … no cemicals … a real doctors recept!

In Hungary there are roughly 20,000 beekeepers and about 1.2 million bee families take care of honey production, which means 15-30 thousand tons of honey/year, depending on the weather. Domestic honey consumption averages 90 dkg per capita, while people in Germany consume 1.3 kg and in Greece 1.5 kg. Honey is a storehouse of extremely healthy food, natural antibiotics, vitamins and minerals, so the autumn honey campaign is definitely aimed at increasing domestic honey consumption.

There are several types of honey produced by beekeepers available in Hungary, one of the most popular is the Acacia honey, which is already considered Hungarian, in addition to lime honey and flower honey. Also Beet honey, Chestnut honey, Sunflower honey, Forest honey. Rare but existing Hungarian honeys include: Silkweed, Goldenrod, Wild Tobacco, Facelia, Lavender, Oil Radish, silver fir … Also less known  by the public the  Bee Bread (mixture of pollen and nectar), Bee venom (A special animal product similar to the Viper poison. It is used with great efficacy in medicine for rheumatism, polyarthritis, neuralgia, iris and retinitis. The exact composition of the poison is yet unknown.)

All the honey producers are truly reliable from the Hungarian beekeepers. It is not an easy  mission, their hard-working labor hands and their hearts is included!

Unfortunately, this year’s varied weather … rain, strong winds did not do any good either for pollination, neither for pollen collecting bees either… it is said there will be less out … BUT hope for the Best!

The world bee population is running low, and the lack of useful pollinators would doom strawberries, apples, almonds, tomatoes, peppers, coffee, cocoa, just to name a few Out of our 87 basic crops. Fact is Fact … 3 out of 4 crops depend on pollination. A single bee visits an average of 7,000 flowers a day, and in order for a colony (or man) to receive 1 kg of nutritious honey, one must collect pollen from 4 million flowers. Every year, 1.6 million tonnes of honey are produced only by Western honeybees and 20,000 species of wild bees are known worldwide.

The National Honey Bee Day program started with a simple concept. Bring together beekeepers, bee associations, as well as other interested groups to connect with the communities to advance beekeeping.

All the honey producers are truly reliable from the Hungarian beekeepers. It is not an easy mission, their hard-working labor hands and their hearts is included!

Unfortunately, this year’s varied weather intervened by dense stormy rain, strong winds which did not do any good either for pollination, neither for pollen collecting bees … it is said there will be less honey this year, but honey lovers hope for the Best!

Update Aggie Reiter

“Q” & “A” … Inherited Croatian food in Hungary

Popular Croatian Dishes that made home in the Hungarian kitchen

Ajngemahtec – Croatian Chicken Soup with Wheat Grits Dumplings

„Q” Where does the name „Ajngemahtec origin?

„A” The name comes from the German word eingemacht, which could be roughly translated as all in one, due to the fact this simple one-pot dish

„Q” Where did Ajngemahtec – Croatian chicken soup come from??

„A” The cuisine was strongly influenced by Croatia from the Austrian neighbors

Indeed it is nourishing soup with different veggies, containing chicken, heart dumplings and delicious with hearty dumplings. The soup usually served before Sunday lunch not only in Croatia, but Hungary as well as the home remedy to cure everything from flu to hangovers. In Croatia and Hungary it is common in adding to the chicken soup the VEGETA seasoning fulfills an extra flavor of veggies (but be careful with the salting later) Once you tried the mouthwatering soup you will love it. It is pretty simple to prepare it. Nice and comforting chicken soup, traditional (Sunday meal) both in Croatia and also delicious on the table in Hungary

Cooking time: 1h – Servings 4 – Ingredients: 4-6 pieces of chicken thighs bone in, 1 medium onion, 2 large carrots – 1 shredded and 1 finely sliced, 1 cup frozen peas, 1 small parley root (finely sliced), 1 chicken bullion cube, 6 cups of hot water, 2 tsp oil, 2 tsp chopped parsley leaves, 1 tsp VEGETA seasoning optional or any available veggie flavoring, salt and pepper

Dumplings: 2 medium eggs, 2 tsp oil vegetable or sunflower, about 2/3 cup semolina add more, for firmer dumplings.

Cooking instructions: In a large pot heat oil under medium heat, add chopped onion and cook about 2 minutes. Add shredded and sliced carrots and sliced parsley root, season with a pinch of salt and cook for 5 mins, stirring occasionally. Add chicken thighs, 1 -2 cups of water, bullion cube and cook on low heat for 25 mins, stirring occasionally and adding water if necessary. After 25 mins add frozen peas, pour remaining water and cook for 10-15 mins. Remove chicken from the soup and shred the meat of the bone. Put aside.

In a mean time in separate bowl beat eggs with 2 tsp of oil, slowly add semolina, stirring constantly until you get thick batter, making sure that no lumps remain. Warm tablespoon under hot water and with a tablespoon drop full spoons of batter into the soup and cook for additional 10 mins. Add the chicken back to the pot, add chopped parsley leaves, season with salt, pepper and 1 tsp VEGETA and cook for 1-2 mins. Serve warm.

Ćevapi sausages

(In Hungary named: Csevap or Csevapcsicsa)

„Q” What are Ćevapi sausages?

„A” Bascially the Ćevapi are grilled, skinless finger-shaped sausages.

„Q” Where does the Ćevapi origin?

„A” The Ćevapi itself has a Turkish origin. Turkish influence in the similarity to the Turkish kofta kebab, which is a mixed-meat sausage that is molded onto skewers for easy grilling.

The recipe itself will not be complicated at all, in fact, it is extremely simple easy to make, the only possibility of mistakes is found only in the quality of the ingredients. That’s why it’s important to pick meats minced beef or pork, and spices. Ćevapi together with chopped onions, kajkmak, sour cream, minced red pepper, ajvar, and salt are incredibly tasty. For best flavor, let the sausages marinade in the refrigerator for at least 1 hour, up to an overnight.

Ćevapi has an incredibly unique taste and beside among Croatians at the Hungarian kitchen indeed appreciated. Delicious smoky flavor and are perfect for serving with flatbread and sliced onions.

Preperation time 20 mins, Cooking time: 10 mins.

Ingredients: 0.55 lb minced beef, 0.55 lb minced pork, 3 garlic cloves minced,1 ¼ tsp salt, 1 tsp ground black pepper,1 tsp paprika, ¾ tsp baking soda.

Cooking instructions: Take a large bowl mix together all ingredients.Using slightly over 1 tsp of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3 inches long and ¾ of an inch in diameter).Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight). When you are ready to cook your sausages, preheat your grill to medium heat, 180⁰C -200⁰C (350-400⁰F) (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.). To grill the sausages using a fine grate grill pan for 4-5 mins a side, until golden and springy. Serve the Ćevapi with sliced sweet onions and flatbread (like lepinja or pita). Mind you on the otherside of the Moon, @ Woolworths, Beef Chevaps are prepared ready just to roast Downunder.

Štrukli from Croatia to Hungary

„Q” Where origin of Štrukli?

„A” The exact origin of štrukli remains unknown, but traced a staple for … pastry and a salty stuffing made from cow cottage cheese, cream and eggs long ago on the hills and forests, northern Croatia … some say the original dish also called Zagorje strukli, originates from the Zagorje region of Croatia)

„Q” What is the Štrukli?

„A” It is a rather simple „pulled pasta” dish, which, depending on the type of filling, can be either savory or sweet.

There are 2 types of Štrukli: boiled and baked. Ingredient is most important need the fresh cottage cheese …  it has a fresh, slightly acidic taste and a refined taste of milk that is only really began to ferment.

Dough ingredients: 0.90 lb, 1 egg, 1 tsp oil, salt.

Serve: 8 – Ingredients for the filling: 20 oz (600 g) fresh cottage cheese, 3.3 oz (100 g) butter, softened + 2 tsp,4 eggs, 0.4 cups (100 ml) sour cream

Preparation time: 30 minsMeanwhile preheat then oven if baked to 180⁰C (365⁰F).

Mix a firm dough of flour, 1 egg, oil and a little salt water. Stir until bubbles appear, then shape the dough into 2 loave ball and roll it  using the tablecloth , stretch the dough out a bit and coat it with oil so that it doesn’t dry out and cover with a warm towel. Leave the dough to rest for 1h. The dough is then stretched out, as usual, on a sheet smeared with oil or on a cloth sprinkled with flour. Mix the ingredients of the filling well, then place small piles on the dough with a spoon in a row, not too far apart. The dough is rolled up, the dough is squeezed between the piles with a wooden spoon and then separated using a plate. This is how to get the separate pieces filled with cottage cheese, which is cooked in flag salt water. Don’t have to cook for long when it comes to the top of the water, good. Place the cooked Štruklies next to each other in a fireproof bowl or baking tray, pour over the cream to cover them.

Stuffing mixture: mix the cow cheese with 4 eggs, melted butter and a little salt and mix until smooth.

Cooking time: 50 mins.  Knead a medium-soft strudel dough from the dough.Divide into 2 loaves, smear with oil, rest for 1h in a warm place. The dough is then stretched out, as usual, on a sheet smeared with oil or on a cloth sprinkled with flour. Mix the ingredients of the filling well, then place small piles on the dough with a spoon in a row, not too far apart. The dough is rolled up, the dough is squeezed between the piles with a wooden spoon and then separated using a plate. This is how we get the separate pieces filled with cottage cheese, which we cook in flag salt water. You don’t have to cook for long when it comes to the top of the water, good. Bake in the oven for about 50 mins at 180⁰C (365⁰F) until golden brown.

Excellent both either hot or cold. You can also put a little filling on the cooked Štrukli.

© Aggie Reiter

Herald News – Reopening Tutankhamun Exhibition @ Budapest

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Wondering & Wandering Back in Time – Through 1334 – 1325 BC. 

Like much else, all the mysteries and treasures of the Tutankhamun Exhibition were quarantined in March at the KOMPLEX on Király utca (King Street) Budapest. The organizers, on the other hand, ensured the supervision of the treasures from the first moment, in addition to the appropriate security measures, and provided continuous guarding of the relics even during the temporary closure. Now, in the period of reopening, the organizers of the exhibition have placed tremendous emphasis not only on the treasures of incomprehensible value, but also on maintaining the health safety of visitors.

“The reopening of the Tutankhamun exhibition is not only for those interested, but being on a kind of holiday to Egypt. A surprise and a special offer: on July 30 and 31, one child per family can view the exhibition for free of charge … only applies to children aged 6-14. Those who arrive on the first few days of the reopening of the Tutankhamun exhibition will have a special experience,” said the communications manager of JVS Group Hungary.

Items seen through the slideshow have been at first glance in 1922 discovery of over 5,000 artifacts by Howard Carter  @ Tunankhamun’s Tomb. Some of his treasure has traveled worldwide and  after the lockdown quarantines the Budapest’s locals and foreigners staying, living in Hungary needn’t have to travel … especially now-a-days … to Egypt nor to London to see and get the feeling visiting the long gone past Egyptian New Kingdom – 18th Dynasty.

The Egyptian Supreme Council of Antiquities allowed tours beginning in 1962 with the exhibit at the Louvre in Paris, followed by the Kyoto Municipal Museum of Art in Tokyo, Japan. Needless to mention exhibits drew in millions of visitors. Between 1972–1979 exhibit was shown in United States, Soviet Union, Japan, France, Canada, and at the era of the West Germany.

© snaps – Aggie Reiter

Western Classics on Cinema in Memory of Ennio Morricone @ Budapest

Images Engraved in the memory of many…

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The sad news has come in recent days that has shaken both the film industry and cinema fans: the late Oscar-, Grammy- and Golden Globe-winning Italian composer Ennio Morricone, the best-known and most influential figure in the history of film music.

In honor of Ennio Morricone, the Former Once Upon a Time in the Wild Westwill be shown at the Polus Cinema, featuring “Good, The Bad and The Ugly” for two weeks from July 16. The western classics, with a digitally restored image and remixed sound, will be subtitled screenbed @ Corvin Cinema.

During Morricone’s career, he composed music for more than half a thousand films, including countless cult works. The best known of these are his music for western films, including For a Handful of Dollars (1964), A Few Dollars for More (1965), The Evergreen, The Bad and the Ugly (1966), The Ever-Green Melodies of the Once Upon a Wild West (1968). Sergio Leone‘s western classics with the unforgettable soundtrack of Morricone and the brilliant playing of Clint Eastwood, Lee Van Cleef and Claudia Cardinale, Charles Bronson, Henry Fonda, the beautifully photographed extra-widescreen visuals and the long atmosphere for generations of movie fans, it embodies the uppercase cinema experience.

“Its the only scene I can’t imagine ever being able to soar beyond,” Quentin Tarantino said of the finale of Good, Bad and Ugly. In addition to the main drive before the master of film music, it is no secret that today’s film fans can see the evergreen works of cinema history where their creators originally intended them: on the cinema screen.

In the “Classic” film club of the Polus Cinema, more films will be returning to the big screen for one night in the next few days, including The Thing (1982) from John Carpenter, whose creepy music is also named Morricone. James Cameron’s 1991 classic, Terminator 2 – Day of Judgment, The Apocalypse Now – The Final Cut (1979) and The Godfather 2 (1974) by Francis Ford Coppola, and Robert Zemeckis ’cult trilogy, Back to the Future 2. ( 1989) and 3 (1990).

There are roughly 4 parts of the films … Acting … Writing … Music … Cinematography. The movies tick all the 4 boxes.

© Aggie Reiter

Multiple Outdoor Programs @ Corvin Square – Buda Vigadó – Budapest

Finally coming up … Multiple programs  on  the venue  Corvin Square in front of the Buda Vigadó.

During the epidemic, the House of Traditions did not receive any visitors, but from July, 14  until August, 20 they will be preparing for an unprecedented outdoor event at the Metropolitan Folk Courtyard.

Due to the epidemic situation, the Atrium Dance House has a maximum of 100 visitors.

Concerts, singing lessons, ethnographic performances, a dance house and other exciting programs awaiting locals and foreigners working not only in Budapest but throughout the country those interested.

Every Tuesday and Thursday, the atmosphere of the summer festivals is evoked in the Corvin Square in front of the Buda Vigadó as part of the series of programs lasting from July, 14 until August, 20. The audience are invited to concerts, ethnographic performances, a dance house, song lessons, exciting performances and many other interesting programs, there will also be a pub water competition, for example, where groups of 4-7 people are expected to apply in advance.

The program series begins on July, 14 at 6 p.m. with tuned music and singing instruction, followed by adult storytelling. From 8 pm. the Dűvő orchestra will be waiting for those arriving at Corvin Square, then at the end of the evening the Zagyva Band  will most probably cheer the audience by tapping their feet and turn to dance to the beat at the open-air dance on the spot at the Atrium of the House of Traditions. There the dancers of the Hungarian State Folk Ensemble will hold a come together “Lets Dance” teaching as well.

Admission is free.

© Aggie Reiter

Hungary’s Ice Cream of the Year 2020

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The National Confederation of Hungarian Confectionery Craftsmen organized the Ice Cream of the Year competition again this year in aim of which is to promote high-quality handicrafts ice cream made in a classic and traditional way.  This year in the handicraft category 43 ice creams were nominated within the competition to be the winner to the title “Ice Cream of the Year 2020.” Ice cream makers from all over the country took part in the competition. The ice creams were made only with natural basic and additional materials, and only be flavored and decorated with home-made toppings. This year the starters competed in two rounds, after the regional semi-finals the final ice creams had to be frozen locally in the workshop of the Industry Association. Following the national final, was announce the winners of the competition at  the Zila Coffee House – Krisztina Confectionery to the media at the public event.
The award-winning ice creams were to be tasted after the announcement of the results by members attending at the press conference. In addition to the final ice creams of the handicraft category, 19 ice creams of the company category were to be also tasted.

Confectionery and handicraft ice cream parlor competition:

Gold medal ICE CREAM OF THE YEAR 2020 – traveling cup winner: Passion caramel – Dobó Norbert, Füredi Ice Cream Parlor – Balatonfüred.

Silver medal: Turkish honey vanilla – Dobó Norbert, Füredi Ice Cream Parlor – Balatonfüred.

Bronze medal: Treasure of Modena – Andrea Koncz, Sissi Handicraft Ice Cream Parlor – Gödöllő.

Two Bronze Medals were awarded this time – Lemon with a pinch of mint – Renáta Somogyi and Bringatanya (BikeFarm) Ice Cream Parlor, Somogy Ice Cream Workshop, Gyenesdiás.

Competition of raw material manufacturers and distributors:
Gold medal: Crispy pistachio sorbet – Zoltán Gácsi (Goodwill Ltd. – Nagytarcsa).

Silver medal: Yuzu-mango-caramel – Kálmán Regina (m-Gel Hungary Kft. – Budapest).

Bronze medal: Cherry brownie – Zoltán Magyar (König-Units Kft. – Üllő).

© Aggie Reiter – snaps

Herald News – György Ráth Villa Reopen @ Budapest

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District VI., 12. Városligeti alley

Open 10 a.m. – 6 p.m. except on Mondays

After more than 3 months of closure, the collection of the Museum of Applied Arts can be visited again from Friday in the György Ráth Villa in Budapest. After the end of the emergency, the exhibition halls can be reopened in Budapest as well. The permanent exhibition Our Art Nouveau, composed of outstanding pieces from the unique Art Nouveau collection of the Museum of Applied Arts, and the chamber exhibition presenting the masterpiece of Antonio Tempesta await the public in the former opening hours, except Mondays. In the museum building, we ask our visitors to maintain the recommended protection distance. Hand disinfection and wearing a face mask is optional, but recommended.

Our Art Nouveau
György Ráth Villa reopened its doors in the autumn of 2018 with our permanent exhibition Our Art Nouveau, which presents the most significant pieces of the Art Nouveau collection of the Museum of Applied Arts and makes them available to the general public during the reconstruction, at the same time , the first director of the museum. The nearly 600 works of art in the exhibition represent all branches of applied art, supplemented with paintings and interesting pieces from the collection of György Ráth. Due to its condition, several objects that have now been restored have not been exhibited so far.

Painted in a Gem – Antonio Tempesta’s Rediscovered Work (s)
The rock from the fabulous East, the lapis lazuli, is a precious gem in itself, the raw material of the painters ’admirable deep blue, ultramarine. This stone of special beauty was used as a painting base by some of the aristocratic commissioned artists of the early 17th century, Antonio Tempesta. Tempesta’s works painted on various stones are real rarities. There are only three surviving paintings of Lapis in the world – one of which is no less important than the Louvre in Paris. The work is actually two images at once: Tempesta painted a biblical scene on each side of a thin slab of stone that even allowed light to pass through. The two representations are an eye-catching interplay of nature and art. The underlying stone, which is not covered with painting everywhere, is integral to the representations with its color and pattern.

© Aggie Reiter – snaps

Part2 – Celebrating International Day of Yoga … Facts on Yoga.

H.E. Kumar Tuhin (in Utthit Padmasana)

The International Day of Yoga is celebrated by huge gatherings around the world, but this year by “stay home” the celebration is difference when the world is locked in with the corona virus but it can’t stop from celebrating, do Yoga within our home, or in a park keeping in mind the social distance. Two billion people, nearly 1/3 of our population on this planet taking interest in Yoga, many of them are doing Yoga.

Some thoughts not in a nutshell on Yoga by – Kumar Tuhin Ambassador of India to Hungary.

We have celebrated the 6th International Day of Yoga on June 21.  As the world is still grappling with the corona pandemic, this year’s Yoga Day will be very different. Instead of gathering outside in parks or public places, we will all be doing Yoga from home to honor this timeless practice, in keeping with the requirement of social distancing. And, when we practice Yoga from home and with  our family members this Sunday, it will be important to remind ourselves once again of the  universal message of Yoga, which is  as much about realizing our inner self and our place in the nature as it is about keeping ourselves physically healthy.

The word ‘Yoga’ comes from Sanskrit root word ‘Yuj’, meaning ‘to join’.  So, the question naturally is, ‘to join’ with what?  About 2500 years ago, Maharishi (Sage) Patanjali compiled his famous book ‘Yoga Sutra’, putting together the principles of Yoga which had already been in practice in India for a few millennia. In this book, Maharishi Patanjali has explained the different tools and paths for ‘Yoga’ and not surprisingly, many of these have not much to do with physical exercises but with achieving mental and emotional harmony with the nature around us, and realizing our oneness with the universal consciousness.   

The fact that matter (and therefore we) are one and the same as universal consciousness is quite a strong philosophical tradition in India, known as ‘Adwaita (a-duality)’.  This has also been realized by modern science now. The quantum field theory is currently an active area of research.  Discovery of fundamental particles has always been an area of great interest for modern physics, and some time ago we thought we would soon find all those fundamental particles that form the basic building blocks of matter in the universe.  But many decades later, a realization has dawned that this search would never end. Or, to put it differently, we may be searching in the wrong direction.  During my school days, we studied Schrödinger’s wave equation that told us we could only find the probability density associated with a particle because the exact location of the particle was not possible to be determined.    Now, we learn that matter may not actually be made out of matter. Hans Peter Durr, former director of the Max Planck Institute for Physics in Munich had stated that after decades of painstaking research his most important discovery was that matter just did not exist as we know.  What we see as matter is actually fluctuations (waves) in quantum field, and the fundamental reality of universe is not matter but fields which are constantly moving and changing. 

It is indeed fascinating to imagine matter just popping out of these quantum field fluctuations and then also disappearing in these.  Like waves originating in the ocean and disappearing.  But waves are not distinct from the ocean, they are the ocean. We too may be like these waves formed out of this ocean of universal consciousness (or the ocean of quantum field fluctuations) and dissolving back in the same.   Now, in the backdrop of this interesting scientific explanation, the Sanksrit root word ‘Yuj’ for Yoga, which means ‘to join’ starts to make sense.   A guru once told me that when you sit in a yogic posture, close your eyes and practice ‘Pranayam’ (breathing exercise) your skin should just “melt away” and your inside should become a part of what is around you.Fortunately, the awareness about Yoga and its scientific and philosophical basis is now extensive across the world.  Nobody will ask you if you would be able to walk on fire or be able to eat glasses after practicing Yoga.  The positive impact of Yoga on our holistic health is well acknowledged and admired. There are numerous diseases, especially those that are caused due to our modern lifestyle and stresses that can be effectively tackled with Yoga.

This is a true story of a person I know. We were together in school but later could keep in touch only occasionally.  So, when I was posted in India the last time, I learnt that he had not been keeping well. I called him to enquire about his well being. “I have just been reborn after facing a frightening experience on health front”, he told me on phone.  “Everything was going well, till I developed severe pain in my leg muscles, which slowly started decaying. Doctors described it as one of the auto-immune diseases and prescribed me different categories of medicines one after another, but nothing worked”, he told me with a tinge of pain in his voice.  “When nothing worked,  and I had resigned myself to the fate, someone pointed me to an Ayurveda and Yoga research centre, which thankfully admitted me and systematically went about removing the toxins from my body through a scientific system of food, massages, exercises and brought me back from the brink”,  he added, “You should also go there for one or two weeks every year just for getting the toxins out from your body.”  

There would be numerous such instances.  And, there is a huge body of literature on Yoga, including by well known experts and gurus.

H.E. Kumar Tuhin  ending this chapter said: “Yoga is not an esoteric philosophical doctrine. It is for everyone, for people of all ages, and people with different physical capacities and conditions.  We need to experiment with it and tailor it to our needs. Even when we have information about other people’s experiences, sometimes we still need to experience it ourselves to make it our own.”

Philosopher Sri Aurobindo Q.: “When mind is still, then truth gets her chance to be heard in the purity of the silence”. 

Aggie Reiter

 

 

International Day of Yoga … Yoga @ Home … Yoga with Family … Yoga @ Amrita Sher-Gil Cultural Center @ Budapest

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Everyone has a sake in International Joga Day

Yoga … implies perfect harmony of body and mind. It implies the harmonious integration of personality. The most common benefit of Yoga practice is the sense of well being at all levels of our existence

The Embassy of India in Hungary was celebrating this year’s  6th International Day Of Yoga –  21st June, 2020

This year the theme for the International Day of Yoga is “Yoga From Home’”. Keeping the theme in mind, Embassy of India is to organize a series of events that will not just follow “social distancing” but would also connect with as many people of Hungary as possible.

It is specially designed to be easily adoptable by majority of the people irrespective of age and gender, and can be learnt through simple training sessions, even through online classes (individuals facing health issues are advised to consult a physician before taking up Yoga practice).

To celebrate the International Yoga Day, Embassy of India has collaborated with eminent Yoga teachers from major cities in Hungary included Budapest, Szeged, Debrecen and  Pecs to participate in „Live Streaming” of Common Yoga Protocol from their studios,  led was by Ms. Ankita Sood, Yoga teacher of Amrita Sher-Gil Cultural Centre @ Budapest from the iconic Hero’s Square in ’Live Streaming’ method.

Highlighting the importance of this occasion, Ambassador of India in Hungary, Mr. Kumar Tuhin has said, „This year, the whole world has faced  unprecedented challenges. The global pandemic has severely impacted the world economy, our health –  physical and emotional,   and  our well being.  The positive role that Yoga plays in teaching us the path from illness to wellness and in connecting our body, mind and soul  so as to bring holistic health, is well recognized. As the theme itself beautifully conveys, Yoga is able to meet diverse needs and is adaptable in different situations,  it gives the maximum health assurance at  individual, family, society, and global levels.”

Also H.E. has several initiatives been taken up under his stewardship to propagate and promote Yoga across the country and abroad. Through various digital activities, Embassy of India in Hungary is hoping to further expand the outreach of Yoga this year and involve as many persons as possible on the digital domain paving way for a unique experience for the yoga enthusiasts and also contributing to the success of this significant international event.

The a/m upon previous News Conference

Snaps are shared by India Embassy Budapest

Aggie Reiter

Transylvania/Székely Land Flavors in the Hungarian Cuisine

Who has not heard of Count Dracula’s Haunted Castle even though been there or not. Whether visited found out that the Transylvanian Bran Castle was never home to a vampire, it’s still blood-curdling. Dracula is a purely fictional creation. Bram Stoker’s character was inspired by Count Vlad the Impaler, who was known for his bloodthirstiness. The air inside the castle and environment is spooky anyway.

Talking about gastronomy, it can be said those who like Hungarian cuisine also like Székely Land – Transylvanian flavors through Turkish cuisine. Many dishes are similar in preparation and taste.

Transylvania Cottage Cheese Pasta – Eedélyi Túróstészta

Recommended after more hearty soups, excellent for lunch or dinner. From the age of 8 months, it can also be given to babies with cow’s curd, the dough should be egg-free.
Ingredients: 1/2 kg sheep’s curd or other salted curd, 20 dkg ham / meat bacon (optional), 20 dkg grated cheese (optional), 1 packet, laska (pasta), 2 tbs oil.
Cooking: cook the salmon in salted water, strain the ham / bacon in a little oil, take it out of a bowl, put the salmon in the fat, sprinkle with cottage cheese and half of the ham, mix well, put in a fireproof dish, sprinkle the top with the grated cheese and grated cheese put bacon in the oven until the cheese is melted on top.

Transylvanian cabbage – Erdélyi Töltöttkáposta

Recipe for 6 people, overall time 2hs over medium heat. Made from real sauerkraut, but also very delicious sweet cabbage. If made from the latter, the cabbage head is boiled, then the leaves are taken apart and left in hot water for about half an hour. Once the fillings are cooked, pour in half a liter of tomato juice.
Ingredients: 1-2 heads of cabbage, 1 kg of minced pork (thigh) but also delicious with minced turkey meat, 2-3 slices of smoked bacon (optional if the meat is fatty), 1 small piece of smoked side, bacon skin or knuckle (optional, but real), 2- 3 heads onion, 4 tbs rice dill, cluster, cumin, paprika, salt, pepper 2 tbs oil, 3-4 dl water.
Cooking: Prepare the cabbage leaves, if too sour, soak in water for 1 hour, if hard, boil the leaves thick, cut out the middle vein, if the leaf is large, cut it in half for the filling … simmer the chopped onion in oil, sprinkle with rice, stirring constantly we braise the meat with the bacon for a few minutes, we add the cabbage stuffed with onion rice, sprinkle with fresh, chopped dill, 1 tbs grated, 1 tbs pepper, salt and pepper, we work well together by hand.
To make small fillings …put a certain amount of filling (approx. 1 spoon) on the leaf, we fold it up, we fold it from the side, we fold the unfolded end in the pot as follows: it is lined with cabbage leaves and bacon skin from below, we place it in a clump and dill stalks the stuffing, we put the smoked side or knuckle in the middle half, then we put the other stuffing on it, if there are left dill and clods left, we put the remaining cabbage chopped on top, we can cover it with whole cabbage leaves also cook on low heat for 3-4 hs at the end.  Serve with 1-2 tsp of sour cream on top and enjoy the majestic taste, but it is a matter of taste.

Became Real Hungarian Treat – Chimney Cake … Kürtős Kalács

Foreigners a.k.a. Chimney Cake – for it’s chimney-like appearance!

Strangely enough there is no mention of this Chimney Cake amongst Hungarian dishes.

Kitchen tools needed: small saucepan, big bowl, Stand mixer with dough hook attachment, 1 or 2 paper kitchen towel cardboard tubes, tin foil, cling film, oven + baking tray.

Recipe for 6 people, overall time: 75 mins, baking time: 20 mins. Ingredients: 500 gr plain flour, 200 ml full fat milk, 5 tbs vegetable oil or sunflower oil, 3 tbs regular sugar, 2 tbs yeast (14 gr), 2 eggs, Pinch of salt. Baking time: 15 mins + resting time: warm up the milk in the small saucepan over medium-low heat. Mix the warm milk, sugar and yeast into the big bowl and give it a good stir. Set aside for 5 mins or until a thick bubbly foam has formed on top of the milk. Mix flour and salt in the stand mixer’s bowl. Make a hole in the center and pour into the vegetable oil, two eggs and the milk mixture. To mix using the medium setting for about 5 to 10 mins, depending on the stand mixer. With stand mixer only 5 mins. The chimney cake dough is ready when the dough has become a solid mass, and does not stick to the hands. Not to add in extra flour if sticky, add in a few more drops of vegetable oil instead. Cover with cling film and set aside to be for rest 1h, it will double in double size. In between time to create the holders. Keeping this as simple as possible by using one or two paper towel tubes. Wrap them tightly in tin foil, fold the remaining tin foil inwards. Test it on the baking tray to see if it fits aligns, and stays put. Wrap the dough over these holders. Since these chimney cakes need to be heated all the way around and inside, these make-shift holders will do perfectly fine. After the Kürtös Kalács dough has doubled in size, place it on a clean working surface. Knead the dough until smooth, then divide into six portions. Roll each portion along into a long string and roll it around the prepared holder. The thicker these strings are, the more soft they will be eventually. The oven has to be pre-heated to temperature of 200 C, or 392 F. Placing each holder on the edges of the baking tray, and bake them for about 10 to 15 mins and once in a while turn it around the other side, so that the crust color will be browned.

After it is baked may sprinkle it around with different flavors. With what to cover with is a matter of taste …  grain walnuts, coconut, sugar, cinnamon, grain poppy seed and cocoa powder, but any other ingredients will do that your heart desires. Also can be filled with pudding, ice-cream and so forth. When done baking, it’s best to eat the chimney cakes immediately while it is hot. Keeping them only for two days, when wrapped in cling film.

© Aggie Reiter