Archive for the ‘Gastronomy – Hungary’ Category

New York Palace – Winemakers of Badacsony are waiting for the wine lovers again @ Budapest

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New York Palace – in the hall of Rome

Badacsony winemakers are pulling up their sleeves, welcoming in preparing for the tasting with renewed vigor, huge anticipation, a keen zest for life and real masterpieces.
Guests can enjoy a rich selection of Badacsony’s outstanding wines in the Rome Hall of the New York Palace. The exhibiting wineries fill the glasses in person, while telling us about their work and the common passion we all have for wine. This year’s slogan of the event is also intended to convey this mood: “We call to life”. These two words conceal renewal, spring, and all that the easing of restrictions in people addresses. After all, life is like a bottle of intoxicating wine.
Badacsony in New York has been characterized by real cooperation from the very beginning and a special, friendly atmosphere, which is due to the fact that the introductory wineries and exhibitors organize themselves, with the help of the Badacsony Guild Tourist Association.
Almost 50 exhibitors are waiting for the lovers of the Badacsony Wine Region at the tasting. This time, visitors can taste more than 160 types of mineral-rich wines from 34 wineries. The “protagonists” of the event are specialties that are born exclusively in this wine region, due to the unique minerality of the soil, the specific effects of basalt, sandstone and climate. Such is the case with the most loyal inhabitant of the Badacsony basalt hill, Kéknyelű.
Another interesting feature of the program is that in addition to the wineries, accommodations, restaurants and event venues will also be introduced, and of course the master classes will not be missed either.

Tickets for the event a on the spot for a limited number of 9900HUF
After 4 p.m., the hall will also open to the general public, and all wine lovers will find an exclusive tasting.
You can also take part in a master class to taste the following wines, the matching snacks are also made by András Wolf: Málik Cellar – Zeus 2015, Villa Tolnay Wine House – Green Veltelini 2015, Borbély Family Winery – Bács-hegy Olaszrizling 2015, Németh Cellar – Olaszrizling late harvest 2015, Vörös Szőlőbirtok Szürkebarát 1996, First Hungarian Wine House – Szeremley Estate Kéknyelű 2006, VáliBor 2016.

Master Courses time and wines to be tasted:
2.30 p.m. – 4 p.m. Dr. András Csizmadia – WINE BEDS – We are ideal for volcanic wines with bites.
4 p.m. – 7.30 p.m. Dr. Gabriella Mészáros – THE MAGIC OF COMPLETENESS – Matured wines from Badacsony.

Admission entitles you to unlimited wine tasting on site.
Combined ticket I. (entrance ticket + 1st ticket for the master course) – 10800HUF
Combined ticket II. (entrance ticket + 2nd ticket for the master course) – 10800HUF
Combined ticket III. (entrance ticket + 1st class of the master course + 2nd ticket of the master course) – 13800HUF

Student ticket (with a valid student ID) – 5900HUF

See you in New York! Let’s get … toast together!

Update: Aggie Reiter

21st National Restaurant Week @ Budapest & Nationalwide 2022.

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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

Fairytale World – Vajdahunyad Castle @ Budapest

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The area in front of the Vajdahunyad Castle @ Budapest is changing into a Magic Park. There are magical programs and countless Xmas delicacies for children.

 December, 10. 2021 – January 2,. 2022. – Open Daily 2 p.m. – 8 p.m.

A lively fairy world and magical children’s programs at the joint event of Tulip Fairy Production and HG Media. The Magic Park offers wonderful relaxation for young children and family. The Tulip Fairy lives in the castle of the Magic Park. The little ones can make their own fairy wings and magic wands. The magic carousel of the MagicLeaf spins every day, the MagicWall invites you to draw together, and Papito the Clown invites you to find a special chest.
Visitors to the weekends and holidays can join the Magic Dance to the songs of the Toy Maker and Dream Traveler fairy tale musicals led by Fairies and Firebirds.
Of course, there will be no shortage of delicious snacks: hot chocolate,  chimney cake, fragrant roasted chestnuts and many Xmas delicacies await visitors.

Visitors will be asked to present COVID certificates on the spot to the security service upon entry.

Recommended by Aggie Reiter

Real Hungarian Walnut Guba – Igazi Magyaros Diós Guba.

Hungarian Walnut Guba

Guba is served mainly as a dessert. It is best known and popular with poppy seeds and is an essential part of the menu during the holiday seasons, especially at Xmas.  The Guba with poppy seed or walnut is really simple yet nourishing sweet. The poppy seed Guba is considered lucky for the new year, because of the poppy seeds.

Always have to use a dried breadrolls and to cut in the shape of cube and is the best it hardens slightly after 1 day. Hungarians are poopy seed fans baking several delicacies.

Here the receipt of the walnut is the main „protagonist”. The Walnut Guba can be baked for festive dessert and/or anytime of the year.

Walnut Guba Preparation time 20 minutes – Baking time 30 minutes. Serve for 4 portion.

Ingredients:

Dumps: 4 pieces breadroll, 5 dl milk, 1 bag of vanilla sugar, 10 dkg powdered sugar, 20 dkg ground walnuts, 1 part egg yolk.

Soda Cream: 2 pieces of eggs, 2 dl milk, 1 bag of vanilla sugar, sugar to taste.

Baking: Preheat the oven to 150 degrees. Place in circle the breadrolls, put on a baking sheet and off it goes in the preheated oven to dry well. If the breadrolls are a little drier, may save this step. When it is dry, put it in a buttered yen.

Heat the milk, stir in the vanilla sugar and an egg yolk. Pour over the breadrolls and wait until it is well absorbed. Mix the walnuts with the powdered sugar, sprinkle on the breadrolls, mix well and put back into the oven for approx. 20-25 minutes.

For topping – the soda cream, mix the milk and eggs with the sugar and vanilla sugar and stirring over low heat until thickened.

Recommender Aggie Reiter

Make My Day … Bake Your Day – Bakery … “Magic Pencil” Civil Road Foundation

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As to kill two birds with one stone.

The press gathering was held at the Bake My Day – Bakery located at district, XII., 34/A Böszörményi Road – Budapest whereas a collection box is placed at the store. The bakery is the second in line to be open whereas the bakery employing disabled people in Budapest. Bake My Day is a real success story – not only because they increase the number of wild sourdough bread sites, but also because they employ people with altered working abilities in their stores. After their first store at the Kérő Street Őrmező, they can be found from no one at the Hegyvidék -Mountain area on the Buda side of Budapest. In addition to their mouthwatering breads and pastries, there you can choose from a variety of breakfasts, sandwiches and a couple of salads throughout the day. Daily changing pieces, wholemeal spelled bread, sourdough brown, 100% rye, as well as onion, beetroot and cranberry bread. In addition to baked goods and breakfasts, you will also find a variety of cakes on the counter – in the form of cheesecake, brownie or truffle slices.

And about the organized event …  “Magic Pencil” – Draw a Smile on the faces! This stands for a charitable fundraiser for the benefit of injured children; As part of the action, 6265 packages of drawing tools were collected and distributed last year to children with disabilities in cooperation with the National Association for the Protection of the Interests of People with Intellectual Disabilities and their Assistants (ÉFOÉSZ) with the assistance of the Directorate-General for Social and Child Protection.

Andrea Gulyás, the curator of the Civil Road Foundation, said that with the charity action of the Magic Pencil we want to draw even more smiles on the faces of injured children this year. Let’s smile even more this year! They would be happy for more people to get to know our action and support the initiative this year – Andrea Gulyás – curator of the Civilút Foundation.

The drawing tools will be collected by the Civil Road Foundation from today until September 10, 2021. The initiative can be joined in several forms by those who wish to support the action. The drawing tools can be submitted to the Bake My Day Bakery Mountain Budapest XII. In a collection box located in the shop at 34 / A Böszörményi út.

In addition, the charity initiative can be supported with a monetary donation to the following account number: GRÁNIT Bank Ltd. 12100011-10545117. Enter in the box: Magic Pencil! From the proceeds, the Civil Road Foundation will purchase mainly drawing tools, colored pencils, crayons, paints, felt-tip pens, but they also welcome painters, stickers, booklets and pen holders other items for children with disabilities.For example, a pack of colored pencils can draw a big smile on the faces of injured children and art therapy sessions for people with disabilities, the process of creation, self-expression contributes to the communication of injured people.

Last year the Civil Foundation were very pleased to receive the items which was a great help during the pandemic period. This year, on the Day of Injured Children, will be hand over many drawing tools at th large-scale event – said Piroska Gyene – president of ÉFOÉSZ.

Alexandra Pintácsi also immediately joined the charity. As said she considers such initiatives to be very important. Anyone can get involved and help to draw a smile on the faces of injured children.
The collected drawing tools will be handed over to the EFOÉSZ by the Civil Road Foundation on Monday, September 20, at a large-scale ceremony to be held on the Day of the Injured Children at the Budapest Zoo and Botanical Garden. Magic Pencil – Let’s smile even more this year!

Riport/Snaps: Aggie Reiter

Herald News – “Monyo Land” – Latest Outdoor Entertainment-Ville @ Budapest 2021.


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Just days earlier online press meeting was held by Antal Németh founder and co-owner of MONYO Brewing, whereas was announced an overiew to their new-age – new home to the Monyo Land.
Before getting into details, here are some headlines details: The dynamically developing MONYO Brewing Co. small-scale brewery is establishing a summer outdoor entertainment place in the garden of Monyo Brewery (Kőbánya) namely MONYO Land @ District, X., Gyömrői Road 148 – Budapest. It is expected to be open for the public on April 30, 2021.
Figures – Next to the hall of the new brewery is designed a 5,000 m2 garden, where the work has already begun. The most important parameters of the site: Capacity 1500 people – It is 30 mins. from the city center – Every half hour there will be a special direct bus service to the venue from Blaha Lujza Square/Budapest – 120 m2 stage area – Martin Audio sound system – SGM, ADJ and Robe lamps – Stage technology subcontractor (hangosito.hu) – 24-meter bar counter – 32 beer taps.

Let’s have a Pause here …

 

Here you go an animated video to the forthcoming Monyo Land where/what to be organised (even though written in Hungarian language, still gives an insight to this huge ville.

Pairing… Stereo via Monyo …  how about that? …  Concerts on the premises MONYO Land opening its doors in the spring of 2021, and during the summer season 50 days for leasure and pleasure with finest beers at your fingertips @ Kőbánya/Budapest’s entertainmentville seeking audience to enjoy Friday’s and Saturday’s evenings  … ticket prices later,  but only on concert days needy. Otherwise free entry pass. Visitors will surely enjoy to get lousse, relax from their everyday hustle-and-bustle life.

Just a moment in time MONYO Brewing Co. brewery was founded in 2014 by master brewer Ádám Pein and Antal Németh, layed their goal was to get their quality kraft beers to as many beer-lover people as possible. In the autumn of 2019, with the involvement gain an investor with a solid background, the largest development in MONYO’s history to date, with its construction of a new brewery and the rest is history.
Plans for 2021 – in reach the capacity of the new brewery will be 2,000,000litre of beer/year, with a 2000litre brewery and 6000litre fermentation tanks. They also decided to joint their love of music and beers and set off a live music concert venue in the courtyard of their new ground.

Brewing with domestic bands – Quimby and Ivan and The Parasite. Was awesome opportunity for the bands to meet within their brands of beers and reach many new people. Firstly announced performers for the season of 2021: Carson Coma, Belga, The Biebers, Péterfy Bori & Love Band, Ricsárdgír.

Day tripper – On the concert days the visitors will be able to take part on the same day enhancing the MONYO Land experience on an exciting brewery tour at one of the most modern kraft breweries in Hungary.

“Icing on the cake”„LIQUID BREAD” (beer socalled by Hungarians) and  “KRAFT BREAD”. Mouthwatering bread will be available on the spot at the bread factory in the hall whereas kraft breads are baked by bakermen.

Image of MONYO Land – MONYO Land is a fantasy country to the future in both ways. The unique character of the venue is to be supported by the founders with a unique image.The surreal graphic world on the drawings-animations on the labels of MONYO beers takes it to a new level.

The MONYO Land program – MONYO Land’s music offerings show an even more colorful picture than its graphic image: the common point among the performers is the live band, but almost anything fits into the program terms of genre: pop, alternative and rock bands that scrub the mainstream and not scrub at all, hip-hop and electronic -musical performers, productions that have defined the Hungarian light music cycle for years, as well as the latest new bands ont he block.

Hospitality – MONYO Land would also like to present a different and new place in this area: the drink menu will be selected with the thoroughness and sophistication usual from MONYO. The founders aim is to provide a special experience in their unique, characteristic venue, with live music concerts and other entertainment, not to mention their quality beers – more than freshly tapped artisanal Monyo beers and of course, be constantly available as part of the regular offer, complemented by seasonal decoctions and specialty beers (e.g. barrel matured). From soft drinks and short drinks, only quality items are put into the glasses (not in plastic) striving to place as much emphasis as possible on the artisanal character. At the same time, no “high festival prices”! The organizers stated intention is to create quality hospitality that is affordable for everyone.
Three „ambassadors” of MONYO Land – Sena (Irie Maffia) –  Gergő Szirmai (videoblogger) Szabi Papp (Supernem) … mission impossible for them … work tirelessly on the preparation tasks and appear in a fun, absurdly unusual promotional video series on a weekly basis … see YT Monyo Land.

Covid situation, possible scenarios – Although the maximum capacity of the venue is 1500 people, also keeping eyes on the current and the up-to-date measures in holding of events. If nessesary lower the number of people participating at MONYO Land  and naturally using a maximally safe epidemiological protocol.

Transportation – There are a number of options to quickly access the suburban location. The traffic to MONYO Land is not as scary as it first seems. Further information on how-abouts later on.

© Aggie Reiter

Yellow Pumpkin – Hungarian Creamed Squash with Egg Coated Bread – Tökfőzelék Bundáskenyérrel

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

One of the Hungarians Most Classic Cake for Xmas – Sugar-free Snowball Cake

As getting closer to the Season Holidays, many are wondering what kinda cake to come up with which is baked so quickly, easy to bake and being heavenly in taste. Naturally, there are many quicky and tasty Hungarian’s love to taste, so tune in or should I say roll over to this site but the meantime give this one a try.

Ingredients:cake pan shape size 26 cm will do just fine.
For the cocoa sponge cake: 8 eggs, 2 tbsp erythritol, 2 tbsp cocoa powder, 1 packet baking powder, 1 pinch of salt, 10 dkg flour, 15 dkg wholemeal flour, 1 dl water
Liquid sweetener equivalent to 20 dkg of sugar
For the cream: 10 dkg flour or 1 packet of coconut pudding powder, 5 dl milk, 4 tbsp coconut shavings, 10 dkg erythritol or liquid sweetener, 20 dkg butter, 5 tbsp erythritol
Covering the outside: about 10 dkg of coconut shavings
On the topping: 1 bar of sugar-free chocolate, 2 teaspoons of oil.

Baking instructions:
For the sponge cake, separate the eggs and beat the protein to a foam with the erythritol. Cocoa powder, baking powder, salt and flour are mixed. Stir in the egg yolks in the protein mousse, in small portions, then add the water and flour alternately to the dough gently to keep the dough frothy and gently stir in the sweetener. Bake in a buttered, floured cake tin at 180 degrees for about 20 minutes. When cooled, cut into three parts.

For the cream: Mix the custard powder (flour) with a little milk. Bring the remaining milk to a boil point, then pour in the custard powder and cook until thickened, stir in the coconut, sweetener and allow to cool. Stir the butter into the foam with the erythritol and then work together with the cooled coconut cream. When assembling the cake, smear the sponge cakes with the cream and then layer the sheets on top of each other … the top sheet should be the smoothest sponge cake … spread the top only thinly with cream, but spread around the side thicker, thereafter also sprinkle with coconut shavings … may garnished also be to covered with chocolate chips. Melt the chocolate with oil on top of the cake over water vapor and spread on top of the cake. Place in the fridge until it gets slightly frosty.

It’s soft, creamy, coconut and even chocolatey, so it’s basically incapable and very delicious.  It looks so good that it fits anytime and very well on the Xmas table too!

© Aggie Reiter

Hungarian Home Made Appetizer – Ham Cream – Pâté – Sonkakrém Pástétom

A great appetizer, may serve with thinly sliced brown bread, crackers or chips.

Served for 4 persons- Preparing time 15 mins.

Ingredients: 25 dkg cubbed smoke ham or Prague-style (if available), 10 dkg butter, 6 tsps sour cream, 2 tsps finely chopped onion, 2 tsps mustard, a drop of tomatoe pasta on top,salt, pepper.

Preparation: Fry the onions in oil, remove from the heat, sprinkle with paprika, dissolve in a little water and fry back on its fat. Stir in the ham into strips and chop it together with the butter in a shredder and melt with a little water and simmer (about 20-30 minutes). Then add the sour cream, mustard, a pinch of salt and pepper and let rest to cool down in the fridge for one hour. Very delicious breakfast to start off the day with a toast or two, hard boiled eggs and fresh vegetables. Indeed may enjoy this home-made appetizer anytime of the day … can spread it on sandwiches, snack or enjoy the smooth taste even as an afternoon dip. For dieters, recommending with a slice of wholemeal toast with this yummy Hungarian pâté. 

© Aggie Reiter

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

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