Archive for the ‘Dinning’ Category

15 Aug

The Káptalan street @ Pécs will be a cavalcade of collective art 2022.

Posted by www.rollinginbudapest.com in Dinning, Entertainments, Foreigners with Hungarian language knowledge, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungary., Tourism, Traditional Hungarian Food, Travel Around the World with Traditional Hungarian flavors, Wine and Gastronomy. Tagged: , , , , , , , , , , , .

oriasbabok

Shortly coming up at Pécs … concerts, literary programs and playhouse at the Múzeum utca Plusz Fesztivál – Museum Street Plus Festival.

Among dozen of programs, concerts, literary evenings and children’s programs await the audience at the Múzeum Utca Plusz Festival @ Pécs between August 18 and 21. 2022.

A taster of the programs:
A part of the Múzeum Utca Plusz collective art troupe from August 18-21. Among a lineup of superb artists: Beton. Hofi, Ohnody, I Am Soyuz, Óperentzia will perform, while the literary line is represented by famous actors such as József Wunderlich, Anikó Für, Eszter Csákányi and Steve Hajdu. Most of the programs are free to visit!

The festival starts on August, 18 at 4.30 P.M., with a parade accompanied by the joyous music of the PTE Brass Band and the dancing of giant banns. From 5 P.M., Juci Németh and Hunor G. Szabó will take the stage, and the evening will end with a folklore whirlwind and dance hall.

During the festival, Ohnody, who combines different artistic trends, will perform in the courtyard of the Museum Directorate, Óperentzia, the indispensable band of the Hungarian underground, and also to Kubali in Pécs. I Am Soyuz, with its personality and humorous and thought-provoking stories, creates an intimate atmosphere at its concerts, where special instruments such as ukulele, melodica, omnichord and banjo are played. The a/m program are are free of charge.

One of the hottest figures in Hungarian rap, Beton. Hofi, will perform in the Káptalan Kert – Kaptalan garden , whose lyrics show a great balance between street slang based on the identity of the eighth district and smart, self-reflective sensitivity. The guest of the concert is Lil Frakk.

Awesome concerts awaiting for to-day’s music lovers: Ivan & Tha Parazol, Blahalouisiana and Kaktus will take the stage there; but there will be a special concert in Pécs with the participation of O’Sullivan, Doggos, Jam&Slam + Slow, BandiT, Dj R-Nold; after which the up-and-coming Hungarian singer-rapper, T. Danny, further heats up the atmosphere.

There will also be no shortage of literary programs. In the framework of “Trans-hearing, Karinthy and his friends, Kabaré 2.0”, may take a poetic journey around the skull of Frigyes Karinthy and his friends with the participation of Eszter Csákányi, Ferenc Elek and Steve Hajdu.

“Word – Game” is a reading performance of the word games of contemporary poetry with actors such as Gabi Hámori, Zsolt Trill and József Wunderlich. What can we hear? Paraphrases of great poems and today’s viral poems, quarantine cabaret dialogue and monologue.

On the closing day, may enjoy a soul-refreshing literary inhalation entitled “Minden Titok” – “All Secret” at the musical literary evening with Anikó Für and Róbert Hrutka.

This year as well, there will be Design Liget – Design Grove a creative space and art market, children’s programs, guided tours, a Roman-era playhouse, a children’s concert by Alíz Bogárdi, and those interested can try the Parnassus game, which is a creative provocation on the border between theater and visual arts. In the Rózsakert – Rose Garden families are welcomed on Saturday with Episcopal children’s programs, including a Kaláka group concert.

The ISTER stand – Roman-era playhouse and digital museum offers varied programs for children and adults every day of the event from 10 A.M. – 7 P.M. Roman jewelry making, Roman food tasting, Roman clothing demonstration, Roman coloring, archaeological puzzle, site exploration tools presentation (radar, drone, metal detector), quiz, urban detective adventure game, but there will be special guided tours of Baranya Aranya – An Early Avar Cemetery Reveals its Secrets. exhibition and crafts based on Vasarely’s works.

During the event, the programs organized by the Janus Pannonius Museum can be visited free of charge,  but the museum exhibitions can be viewed with extended opening hours and with a 10% discount.

On August, 20-21, a slice Pécs gastronomy – Baranyai Gastro Piknik will add color to the Múzeum Utca Plusz event, where you can sample the best of the region’s restaurants in two days under the shady trees. Bistro food, street food, wineries and local producers on the spot  around one place. Enjoy the traditions and new flavors from all over Baranya County.

Organisers of the Festival: Zsolnay Örökségkezélő NKft, Made in Pécs, Janus Pannonius Museum, Diocese of Pécs.

Update Aggie Reiter

17 Mar

21st National Restaurant Week @ Budapest & Nationalwide 2022.

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungary, Tourism, Traditional Hungarian Food. Tagged: , .

letöltés

DiningCity – National Restaurant Week
March, 17- 27. 2022.

The National Restaurant Week marking its 21st occasion this year. The event offers quality food enthusiasts with 3-course menus from 3900HUF.
The participant restaurants around with 110 middle and upper-class category throughout a whole nation.
The guests can pre-book tables exclusively through http://www.etteremhet.hu. After booking on the website guests immediately receive an e-mail confirmation about their booking.Booking is not available in person nor by phone call.
The National Restaurant Week is the perfect venue looking/tasting for fine food by restaurant-goers to get more acquainted with the most unique specialties of the Hungarian cuisine and the best of Hungary’s restaurants.
Guests can choose beside the basic menus up to the exclusive gourment offers with price from 4900HUF or 5900HUF.

Some restaurants offer only a limited amount of tables to be booked. Therefore, advised to book ASAP through A.M. homepage.

Update Aggie Reiter

30 Sep

Taste Gastro Locations Around the Lake Balaton

Posted by www.rollinginbudapest.com in Dinning, Entertainments, For Travelers, Gastronomy, Herald News for Hungarians who speaks English!, Hungary., Lake Balaton - Hungary, Sweeties for sweet tooth individuals, Tourism, Wine and Gastronomy, Wine around Hungary. Tagged: , , , , , , , , , , , , , , , , , , , , .

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Last Rays of Summer @ The Lake Balaton

Balaton Circle – “Taste the Circle!” … This year’s first event of the “Kostold Körben” – “Taste Around” wine & gastro festival with restaurants, wineries was held in a worthy location … where else … than at the middle of Lake Balaton, on the ferry between Szántód and Tihany.

GasztroFerry gave gastronomic presentations within 10 restaurants and 10 wineries out of almost 50 members of the Balaton Circle. Find out what flavors, scene, experiences and programs awaited the invited guests and media representatives.

We were one of the One Million passengers on the ferries on Lake Balaton!

In recent years, September has also become a summer month, and it is during this period that Lake Balaton shows its most beloved face. There is no more mass tourism, so they can deal with the guests even more and organize a quality program that promotes the region and the restaurants of Lake Balaton. The goal is to even out the often extreme fluctuations in terms of the number of guests, and to allow entrepreneurs in the region to plan with a year-round opening time. Also added…Many new quality restaurants have opened around the lake this year not only for local businesses, but for the interest of all of them to make Lake Balaton not just a weekend destination. In the future, travel decisions will not be determined solely by the weather report, as in all circumstances and every month, guests will find the right place to visit where programs, attractions and gastronomic experience are in favor around Lake Balaton. With the services and local products of the members of the Balaton Circle, they contributed in making Lake Balaton one of the outstanding gastronomic regions of Hungary – told Lajos Szilágyi – President of the Balaton Circle.

Alíz Markovits – CEO of Veszprém-Balaton 2023 Ltd., spoke about the framework of the European Capital of Culture 2023 project, it had already been recognized in the tender phase that only the region and Lake Balaton could achieve outstanding success. “This aspiration is confirmed by the fact that more than 103 settlements have already joined, and together with them, they can support the aspirations of the Balaton Circle with diverse cultural programs”

“This year celebrating the 175th anniversary of the BAHART was pleased to join the initiative of the Balaton Circle. During the autumn season must be filled with meaningful programs and quality services, which include wine, gastronomy and shipping.” – emphasized Gábor Veigl, CEO of BAHART.

A total of 26 restaurants, confectioneries, wineries and brandy distilleries of the Balaton Circle were presented at the Autumn Opening GastroFerry event. All dishes were freshly prepared on portable hotplates. Participants could get a taste of the yummy finger-food and delights.

“Taste the Circle!” The fleet was divided into two parts, serving on one side were the gastro delight and on the opposite side the wines, Pálinka and gin.  There was an abundant supply of wines and Pálinka. Wineries such as Attila Hajdú – Olaszrizling ⋕1 from Fürjes Winery. The winemaker. former goalkeeper later found his future occupation in hospitality – deals with wine production and can be reach at Fürjes Villa Pension – Balatonfüred, Pócz Winery – Balatonlelle, Kemendy Traditional Champagne Workshop – Balatonfüred, Szabó and Son Wine Cellar – Balatoncsicsó, Martinosa Winery – Mount Tagyon … just mention a couple brilliant wines from a/m wineries.

An everday Q! …Wanna be loose well all who tasted the „Dare-Devil” – „Fenegyerek” selection of Pálinka from Zamárdi surely felt the succulent fruit flavors. Gábor Pach, one of the founders of the Balaton Circle, opened his pálinka distillery in 2014, but he calls it the Wellness Fruit Center. Gábor Pach has been dealing with pálinka over12 years, but he would not have thought at all that he would moor in this area, in fact, he didn’t particularly like pálinka. Then, through an old business relationship, he started working with the Zimek Pálinka Distillery and was completely enchanted by this world. He completed all the training related to pálinka in Hungary, but he actually learned a lot in practice. At the Zamárd plant he still practices the cooking of mostly fruits around Lake Balaton. Was a real pálinka oasis, on the spot to taste almost complete offer of Fenegyerek pálinka and Gin … such as: blueberry, apple, married with apple+raspberry, peach, quince, grape, grape+late cherry. Every sip was exploding and powerful. Tasted a couple and must say Gábor Pach’s pálinka deserves to be known not just in Hungary and/or Europe but overseas as well. Succulent fruit world – wizard of man.  The COVI-DINKA pálinka within the series of “Dare Devil – “Fenegyerek” bombastic within 73% Alcohol. It is a booster of mix fruits. Furthermore, it is so strong that could probably kill the COVID as well :-). A guy who tasted the „Dare-Devil” „Fenegyerek” pálinka said „Leaps and bounds better than anything in showy boutiques or that you can find in a store. We made sure to get a few extra bottles to take back to Texas this time.”

The invited guests on board the ferry were invited to sample the region’s traditional and flavors.  On board the John’s Pub (Restaurant in Keszthely) served a mini mangalica burger with all the goodness of flavors, sweet potato bars, celery salad and various homemade sauces. Tasty cold appetizer were amazing, the salmon trout with beetroot remula and wasabi salad. Next to it, the Lavender Terrace – Balatonvilágos offered pistachio duck liver on top “ice cream” with a cake stick. The sweet tooth lovers made their day as the taste buds felt like being in heaven tasting the MóniSüti Confectionery – Gyenesdiás. The guest tasting plum pie and “Rákóczi” cottage cheese cakes along other sweeties. Walking along the fleet the eye caught the sight of the catfish ceviche of the Vocational Training Center – Siófok – could not resist offering their avocado slices, decorated with sprouts and burnt dough donuts and the pear-chocolate cream dessert.

The “Taste Around!” Lake Balaton following stations of the wine & gastro festival series will be on  October, 9. 2021 – Siófok, November, 6. 2021 – Kövestál, December, 12. 2021 – Balatonfüred, January, 29. 2022  – Zamárdi, February, 12. 2022 – Keszthely.

Riport & Snaps Aggie Reiter

20 Dec

Floating Island – Madár Tej – Hungarian Deliciousness Creamy Dessert

Posted by www.rollinginbudapest.com in Dinning, Gastronomy, Herald News for Hungarians who speaks English!, India, Travel around Traditional Hungarian meals. Tagged: , , , , , , , , .

This is another famous and classic easy recipe among Hungarian families.  

The Hungarian “Bird’s milk” – “Madártej” is a vanilla custard containing foam dumplings whipped from egg whites, and originates from France. In 1834 this sweet dessert made from milk and eggs made its way to Hungary as deeply loved delight for sweet tooth individuals.

Bird milk is an imaginary name, more than probably a wandering term that originally referred to an imaginary food (its history dates back to antiquity).

The word bird milk has appeared with different names in many European languages since the middle of the 18th century. The Hungarian name as Bird’s milk – Madártej is known in the world having named differently …

The dessert made its success all through the Continent. It can be found in almost all the countries in Europe and even in India … e.g. “Oeufs á la neige” – (eggs on the snow) or “Ile flottante” – are often available in French bistros. The floating islands are known by the English speakers and also for Spaniards. In addition to us, the Romanians also follow the bird’s milk line. The Austrians go on calling it canary milk “Kanarimilch”. In India, “Rasmala” is made without eggs and cardamom, which is also flavored with pistachios and saffron.

Receipt – Ingredients – for 4 person – peparating time: 20 mins.


For the basic cream … 6 eggs separated, pinch of salt, 150 g sugar, 1 liter milk, 12 g vanilia sugar (1 packet), 3 tbs flour, 10 dkg raisins Instead of the 1 packet of vanilla sugar or a little aroma, if possable choose 1 real vanilla stick, it’s worth it, it gives the bird’s milk a yummy taste.

Step-by-step Cooking … Meringues beat egg whites with a pinch of salt until soft peaks form. Add 3 tbs of sugar and beat until stiff. Bring half of the milk and scraped seeds of vanilla stick to boil in a large pot, then reduce to a simmer. Scoop up egg-sized peices of beaten egg white mixture and gently slide into the simmering milk. When the meringues rise, carefully turn them and cook on the other side. (about 1 min. egy side) Set then after aside.

For the vanilla sauce … add the rest of the milk into the pot and let it start to simmer again. Mix the yorks with the remaining sugar and flour. Add the vanillia suger to the simmering milk. Remove from the heat, pour slowly – ladia-by-ladie – into the york mixture, whisting constannly. Then pour the mixture in the warm milk. Add thróe raisin Place the pot back on to the heat and cook over low heat until the sauce sóbegins to ticken.

To assemble and serve, spoon meringues into a glass bowl. Pour the vanilla souce on top sprinkle with raisins. Best is when cold, so store in the fridge for a while before serving, but maybe in between someone has discovered it and many are missing. Then off you go it only take 20 mins to get this yummy dessert ready again.

© Aggie Reiter

24 Nov

Hungarian Home Made Appetizer – Veal Liver Pâté – Borjúmájas Krém with Fennel Salad

Posted by www.rollinginbudapest.com in Dinning, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Travel Around the World with Traditional Hungarian flavors.

Preparation time: 10 mins. –  Cooking time: 25 mins. – Additional: 1h 10 mins.  Total: 1 H 45 mins.  Served for 4 people.

Ingredients: 40 dkg goose veal liver, 10 dkg salted butter, 2 dl dry red wine, 1 strand rosemary, 1 head onion, 3 dl cooking oil, 3 dl vegetable stock, 1 fennel, 5 dkg baby spinach, 5 dkg fries salad, 1 lime lemon, 1 dl extra virgin olive oil, 2 teaspoons apple cider vinegar, salt, freshly ground black pepper.

Fry the peeled garlic and onion in the heated fat, add the liver cut into thin strips and the rosemary. After the liver has released its juice, add the red wine, salt and pepper. Replace the boiled juice with vegetable juice.

After about half-an-hour of cooking, filter if necessary, blend with cold, chopped salted butter to a creamy finish, then shape and freeze overnight in the refrigerator. Cut thin slices of fennel, fry some of them in golden oil at 170 C° until golden brown, which will add a little crispiness to the salad.

Place the other half in a mixing bowl, add the already washed baby leaves, the torn fries, grated citrus peels, vinegar and olive oil, then mix and serve. The liver is sliced ​​as desired with a knife soaked in hot water.

Can be served with thinly sliced brown bread, rye crisp or crackers. … Mouthwateruing and very delicious.

© Aggie Reiter

1 Nov

Favorit One For The Day – Chicken Breats Dubarry with Rice – Dubarry Csirkemell Rizzsel

Posted by www.rollinginbudapest.com in Dinning, Herald News for Hungarians who speaks English!, Travel Around the World with Traditional Hungarian flavors. Tagged: , , .

Chicken Dubarry aka Chicken Cauliflower Casserole one of the most comforting meals ever!

A food that is really popular with Hungarians. Dubarry chicken breast is one of my favorit foods. Simple, lively, elegant, and very delicious. If you haven’t already tasted it then give it a try now! Simple and great lunch idea made from cauliflower and chicken breast.

Serving  for 4  – Preparation time 30 mins –  Baking 30 mins.

Ingredients: 2 pieces, cca 1 kg of chicken breast (whole, fillet), cooking oil, 1 kg cauliflower, salt.

Cooking cauliflower: The cleaned, washed, cut off the cauliflower tubers from the stem, wash them, and place the rose-picked cauliflower in mild hot salted water. Cook them until soft in cca 20 mins. Then filtered, drained and allowed to cool.

Cooking chicken breast: Meanwhile cut the chicken breast in half, remove the tendons, then slices and chop them. Add a little salt to the meats. Turn both sides into the flour and fry suddenly with alittle oil. Place the meat slices in a baking tray or fireproof bowl greased with a little oil.

At this point can start preheating the oven to  r, 250 ml milk, 5 tbs sour cream, salt, white pepper, 2-3 chips of star anise (or nutmeg powderas taste), 10 dkg cheese.

Preparation of the bechamel: In a pan, add flour over oil at low temperature. When mixed, before the flour starts to blush, pour the milk little by little, stirring constantly. Keep on the stove on low heat, place the 2-3 chips of star anise and stirring the bechamel constantly until thickened. Remove from the heat, allow to cool slightly and add the sour cream and mix well. Enrich it with grated cheese, and finally adjust the taste with salt and white pepper.

Now pour the bechamel onto the layered chicken breats and the cauliflower, and sprinkle 10-15 dkg grated cheese on top. Bake in the oven at 180 C degree for cca 20-25 mins. When the Dubarry chicken breast is baked it can be served with rice or mashed potatoes.

© Aggie Reiter

28 Oct

Another One for the Day – Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Travel Around the World with Traditional Hungarian flavors. Tagged: , .

Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

This is also a traditional Hungarian meal, especially in the season of fall/winter, spicey, a real comfort food. The salty cabbage, the paprika mince and the rice go together extremely well, the best with the extra sour cream.

It’s all about the mixture of flavors. Even though the cabbage is available all year around, therefore can be cooked anytime you feel like eating a classic   juicy Hungarian dish.

Served for 4 person – Preparation time: 80-90 mins – preheated oven 180 °C about 30-35 mins

Ingredients: 1 kg kale cabbage , 500 gr of  minced turkey breast or minced pork, 1 diced onion, 2 minced cloves of garlic, 3/4 cup uncooked rice, 550 gr sour cream, ground black pepper, 1 tbs sweet paprika powder, salt to taste, vegetable oil.

Cooking: Break the  kale cabbage into leaves, clean carefully and remove the hard parts by cutting a narrow v-shape into the middle of the leaf. Cook in salted water until soft (15-20 minutes), then drain.

Meanwhile, sautee the diced onions and minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Do not allow to burn. Salt lightly to help tenderize them. Add the paprika powder … pull off the heat and stir it for a short time so the paprika flavor really comes alive, then add minced meat, season with ground black pepper, salt to taste. Cook for about 5 minutes, stirring frequently, then pour in 100 ml of water, just to cover the meat, if the water evaporates just add alittle more water. Cover and cook for another 15-20 mins.

For the rice: Pan heat 1 tsp of vegetable oil, add the washed filtered rice and roast it for 1 minute, stirring frequently. Pour in 1,5 cups of water, salt to taste, cover the pot and turn the heat down to low. Cook until all of the water is absorbed takes about 12 minutes. Turn off the heat and leave the rice on the still warm element.

Into the oven: Grease a medium size baking dish. Put a double layer of kale cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat. Again a new layer of savoy cabbage, and rice and meat and cover with the rest of the savoy cabbage.
Spread 2 cups of sour cream on top and bake it in preheated oven until the sour cream browns a little bit. Serve with more sour cream as you wish.

© Aggie Reiter

26 Oct

One for Each Day – Layered Veggyies Popular in Hungary

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, Gastronomy - Hungary. Tagged: , , .

There is so much layered food beyond and it’s all worth trying in a row.

In addition to the layered potato’s sausage version are a couple which are tastier than tastieras as one pot meal.

One of Hungarians big favorites is the layered cauliflower, which veggyie is widespread during the high season in the fall … so it gets on the table several times during this period. Cauliflower is an inexpensive vegetable, not to mention it is rich within nutrients and contains almost all vitamins that are the basis of a healthy diet.

Especially popular in Europe and in Hungary in use of all kinds of vegetables for appetizers, heavy soups, steamed/fired vegetables, side dishes and for baking.  Layered cauliflower is a simple, quick and deservedly popular one-course meal that you can easily prepare too, but if you want to make it a little more special, try several versions by adding ham, bacon, eggs or just leave it vegetarian plate.

Layered cauliflower recipe: Served for 6 – Preparation time: 10 mins – Baking time: 45 mins – Preheat the oven to 160 Celsius degrees.

Ingredients: 1,5 kg cauliflower, (if with meat then 15 dkg ham, lean cooked smoked ribs or sliced bacon, 50 grams of grated cheese (mixture of semi-hard cheese to taste), 2 dkg of breadcrumbs, 6 dkg butter, salt to taste, 1 tbs oil (for lubrication)

For gratin sauce : 5 dkg butter, 2 dkg flour, 2 dl milk, 1 dl sour cream,
2 egg yolks, 5-10 dkg grated cheese … can be mixed cheese as taste … + 2 dkg for sprinkling.

Preparation process: Remove the small green leaves, wash it well, cook in salted cold water for 20 mins until soft. It can be disassembled into larger pieces, but if you cook it whole, it must be disassembled into smaller/larger pieces at the endof cooking … if adding ham then chop the ham …  Mix the chopped ham with 1-2 tbs of sauce, spread it on the cauliflower in the  pan or heat resistant bowl and gently place it on top with a shovel. Cover with the remaining sauce, chop the butter over it or sprinkle it with olive oil, on top with grated cheese and fry in a medium hot oven.

The cauliflower is well known of the high scale in nutrients  and rich in minerals which the body really appreciate. 

Next layered veggyie coming will be: Layered Meaty with Kale.

©  Aggie Reiter

14 Oct

#12 Taste of Traditional Homemade Pancake Hortobágy – Hortobágyi Palacsinta

Posted by www.rollinginbudapest.com in Dinning, For Travelers, Gastronomy, Gastronomy - Hungary, Tourism, Travel around Traditional Hungarian meals. Tagged: , , , , , , , , .

The Pancake Hortobágy – Hortobágyi Palacsinta is one of the excellences of our domestic dishes.

It’s actually a hot appetizer even though it is prapaired with the pancake, but leaving out the sugar!

The veal stew pancakes,or with chicken breast or with in advance have the filling with paprika chicken stew is something that foreigner countries may not have had even heard about. Now will share …  (see, follow the recipe  here to cook the paprika chicken stew @ “Day-By-Day – Travel in Traditional Hungarian Foodies #1 “

The name Hortobágy pancakes does not really come from Hortobágy … title of Hortobágyi pancake was invented by a Hungarian chef for the 1958 World’s Fair in Brussels. Due to its unique taste and easy preparation, it soon became a popular dish. However, pancakes from Hortobágy has nothing to do with venue of Hortobágy.

A word or two in brief synthesis about the region of Hortobágy. The Hortobágy is a landscape that is endowed with its unique history, valuable wildlife and unique folk tradition with characteristic Hungarian features. Hortobágy steppe in eastern Hungary is the largest contiguous natural grassland in Europe. Before the Mongols and later the Turks burned the villages here, it was a wooded area, and then the animals of the returnees cleared the vegetation, thus forming its present-day image. The Hortobágy National Park, established in 1973, includes a significant part of Nagykunság in addition to the plain. Traditional livestock and grazing are practiced in the area, and ancient Hungarian animal breeds such as gray cattle are kept. The name of the region  holds the once flourishing settlements, which were destroyed during the Turkish occupation, are preserved by the names of wilderness parts.

Now back to the Pancake Hortobágy – Hortobágyi Palacsinta recipe!

Ingredients:  8 pancakes  serve for 2 person – preparing: 70mins. (wish to have more then double the weight/size of ingredients)
For the paprika chicken: 700 g chicken breast fillet, 1.5 medium head onions, 650 ml water, 3 teaspoons paprika, salt, black pepper (ground).
For frothing: 175 ml sour cream (20%), 50 g wheat flour.

Preparation and cooking: Wash the chicken breast fillet, chop into small cubes, then set aside, chop the onion, then fry in a little oil, salt and pepper. simmer for about 40 minutes. Tip! At this point we can add a little tomatoes and peppers to the meat as a fortification. While the meat is steaming, we make the frothing. Stir in the sour cream until smooth, When the meat has evaporated until soft, strain the juice from the meat. The meat is set aside for the time being, the juice is then put back on the fire and scraped. With constant stirring, some of the juice is added to the frothing – this is called heat equalization – and then the frothing is mixed with the juice. Cook for a while, stirring constantly, until the flour is gone, When we are done with the frothing, set the sauce aside. Now we grind the meat, Finally we put on the pancakes 3-4 mm thick in a square shape from the minced meat, then we sprinkle a little sauce. Then we fold the filling into the pancakes, Then we fold them, we serve the loaded pancakes sprinkled with sauce, garnished with sour cream and parsley.

© Aggie Reiter

25 Sep

Taste of Traditional Homemade Sweeties – Sponge Cake  a’la Somló – Somlói Galuska

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Tourism, Travel around Traditional Hungarian meals. Tagged: , , , , .

As have had on their menüs by the followers the Hungarian cuisine typically filling with its rich culinary heritage just as by locals eat day-by-day in modern life mingle with tradition. Hopefully many had prepared their “Hungarian” traditional foods.

Now comes, if you are a desert person you will fly high and already feel the flavor in you taste buds.

Sponge Cake  a’la Somló – Somlói Galuska

Three types of cake – plain, walnut, and chocolate are served with whipped cream on top, dark chocolate sauce, raisins, and more walnuts. What does it taste like: If you’re a dessert person, this should be heaven for you! The three types of cake stand out distinctly, while the cream and the chocolate sauce play hide and seek with your palette!

Multiple layers of different types of sponge cake (usually plain, chocolate, and walnut), cream, rum-soaked raisins, chocolate sauce…a number of deliciously sweet components make up this Hungarian trifle, which has been awarded by many with the title of “Hungary’s favorite dessert.” This cake can be in a number of styles. Here’s how it goes for me.

For 4-6 servings,  preparing time  60 -120 mins  … needn’ t be afraid of the length of time it is well deserved by the end when tasting this heavenly desert.

Ingredients: 6 tbs sugar, 6 eggs, pinch of salt, half tbs baking powder, 5 tbs flour, 1-2 tbs cocoa powder.

For the chocolate cream:200 g sugar, 5 tbs cocoa powder, 400 ml water, 10-15 ml rum.

For the vanilia cream: 700 ml milk, 20 vanilia sugar, 4 egg yolks, 100 g sugar, 3-4 tbs flour.

For the filling/topping: 300 ml water, 40 ml rum, 6 tbs raisins, 1-2 tbs sugar, 8 tbs granted walnut, whipped cream to decorate the topping.

Preparation: For the cake seperate the eggs, mix the egg yolks wth sugar until it gets creamy soft. Beat the eggs white till stiff. Slowly into the egg yolk mixture fold the flour, then add the pinch of salt and the baking powder. Carefully add the beaten egg whites in the batter, 2/3 of it into the baking tray.  Then add the cocoa powder to the rest of the dough and pour in another baking tray.  Preheat up till 180C degree. Now place the baking tray into the oven for 12  mins. Do notm open the oven for 10 mins. Line a big baking pan with baking paper (size 40-40 cm).

Now comes the Chocolate cream: Combine ingredients … rum, sugar, cocoa, some walnuts … into a small pot and cook over medium low heat  till the sugar dissolved. Let it cool down.

Now comes the Vanillia cream: Heat the milk in a saucepan. In a bowl mix the  sugar, vanillia sugar, egg yolks. Add the flour spoon by spoon. Pour in 6 tbs of warm milk and stir well, then pour back the to the hot milk and stir again frequently. Cook over low heat until it become a sauce,  not to boil.

Now comes the Raisin filling: Fill a pot of water and pour sugar into it. Add the raisin to it and simmer them. When the water is hot enough (not boiling) 4-5 mins, then add the 40 ml rum into the water.

Not much time to taste this mouthwatering cake … When the sponge cake is baked take it out from the oven, cut it in 2 or 4 sections and then can do the ply.

One layer of the sponge cake sprinkle with the rum-water mixture. Thenafter pour the vanillia sauce and continue with  sprinkling the ground walnuts on top. Now do once more the layers again in the same order. Now comes the chocolate sauce and the decoration with the whipped cream.

It taste much better as to leave for the flavors to set. Like to add a spoon of  vanillia ice-cream and sour cherry … if available fresh socked in rum or cherry compote as taste.

At the restaurants serve with more thicker chocolate sauce, similar to the trifle and there are some places where they dress it up with vanillia ice-cream and sour cherry.

Whether on diet, leave the receipt for another day, but don’t miss to make this confectionery once in your lifetime.

In brief info of the Sponge Cake a’la Somló …the Somlói galuska was invented in the late 50s by Károly Gollerits – Head waiter and Szőcs József Béla pastry chef of the the Gundel restaurant. The new desert was broughtto the 1958s World Fair and won proffesional awards. The name refers to the hill outskirts of Budapest at Fót Somlyó Hill, at the foot of which Szőcs used to live.

© by Aggie Reiter

 

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