The biggest Gourment Festivals in Hungary in 2021 may not be organized because of the Covid-19, but no worry won’t miss the more-and-more delicious Hungarian food, because it will continue this year as well, by following rollinginbudapest.com.
It is not possible to talk enough about how much Hungarians like the vegetables served as “heavy soup” anytime of the Season, but if the yellow pumkin is really a summer food. In the meantime if missing at your veggie market, then the frozen/slice form may be picked up at the available grocery stores.
Yellow pumpkin (otherwise: Hungarian Creamed Squash) is a low-calorie vegetable, which is an ideal side dish if you wish to lose weight. Yellow pumpkin also serves as a good source of vitamin C and vitamin B.
The Yellow pumpkin (otherwise: Hungarian Creamed Squash) or Tökfőzelék in Hungarian is one of the most popular and healthy dishes of Hungary. It is cooked throughout anytime of the week and is loved by all generations.
May Serve it with Hungarian meatballs or 2 tablespoons of Hungarian Goulash (Pörkölt) or fried eggs. Many families love to have with Bundáskenyér – Egg coated bread. The egg coated bread can be also a light, yet filling yummy breakfast or as a savoury snack alone.
The classic dill pumpkin vegetable can be made in several ways, with sour cream or cream. This is an excellent creamy-dill pumpkin recipe!
Serving for 3 person – Ingredients: Take 1 kg of yellow pumpkin (mirelite or fresh planed), 3 tsps of cooking oil, 1 large head onion, 1 tsp of red peper powder, 600 ml of basic juice – bone or 1 teaspoon of vinegar (10%), dill (fresh), salt, black pepper (ground ).
For frothing: 1 heaped teaspoon of wheat flour, 100 ml of cooking cream (15-20%) … The cream gives a pleasant full taste and texture.
Cooking: The onion is cleaned and finely chopped. We fry the onion in the cooking oil for a few minutes at a medium temperature, but do not fry it! and remove from the heat and add 1 teaspoon of red pepper, then add the thawed, drained planed pumpkin to the withered onion. pour in the stock, add the vinegar. Chop the dill and add to the pumpkin. Simmer the pumpkin under cover for about 10-15 minutes. We make a mortar. Add the cream to the flour slowly, stirring constantly. Stir until the froth is completely smooth. The froth is added to the pumpkin with constant, rapid stirring and then concentrated to a vegetable consistency. Finally, season with salt, sugar, pepper and vinegar to taste. Serve garnished with dill. It is very tasty both served hot and/or cold.
Ingredients: Egg coated bread calculation with 1 slice of bread (per person), 1 piece of egg (per person), salt to taste (but not necessarily necessary), 3 tbsp sunflower oil.
Preparation: Beat the eggs in a deep plate and beat with a fork. The bread slices are cut in half and rolled into the eggs one by one. We can also let it suck in a little with the eggs. Place a little oil in a pan and when it is hot, put the slices of bread in it and fry both sides until golden brown.
© Aggie Reiter
Rolling in Budapest 