Archive for the ‘Gastronomy’ Category

“Q” & “A” Slovenian Culinary Heritage Into Hungarian Kitchen

Slovenian unique culinary journey on “Slavic Cooking” 

Most of Hungary’s food was formed and influenced many centuries ago by the cuisines of many different people kitchen … Turkish,  Italian, German, Bohemian-Moravian,  Polish, Croatian, Slovenian, Slovakian, Romanian,  during the Austrian Habsburg Empires expansion and also Jewish dishes just to mention a few.

It is no surprising foods migration to one and another  countries and becaming popular dishes kept boiling in today’s kitchens.  The Sloven foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes.

In Slovenia also by experience realized “Cabbage” is a veggie which goes with many version in their gastronomy.

The Slovenian Cabbage Soup made its way to Hungary namely “Káposztaleves” which is a meaty cabbage soup that is often eaten on New Year’s Day. Káposztaleves is also thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Slovenian Soup became tradicional Hungarian soup is so popular on New Year’s Eve, but not to be confused with Korhelyleves or “Hangover Soup” which is known as one of the world’s greatest recipes with lots of paprika and 3 kinds of meat, topped off with a dollop of sour cream.

Hungarians call the soup (“Man-Catcher”) similar to the Sloven Cabbage Soup

Ingredients:  Ham hock, good size with lots of meat, 1 smoked sausage, ½  large head cabbage chopped or shredded, 8  cups of homemade chicken stock as a broth base or substitute or combined with water to make 4 quarts of liquid, 1  large onion chopped, 3 ribs celery chopped, 1 heaping tbs Hungarian paprika, 1 – 2  cups diced tomatoes, 1 or 2 Bay leaves. Add Sauerkraut (as much or little as you like), Salt & Pepper previously taste it. Sour cream to garnish.
Cooking Instructions. Saute onions and celery in bacon grease or lard, Toss in your cabbage, Add some S & P, Stir around until beginning to heat. Add your stock or water, ham hock, bay leaves and paprika. Bring to simmer. Allow to bubble on low for at least 2 hours. Taste and adjust seasonings as needed. Remove ham hock and dice the meat, placing it back into the broth.

Sloven Baked Mashrooms filled with Chesse

Ingredients: 12 whole fresh mushroom, 3/4 pound good quality of sliced Parmesan, mild Cheddar or Muenster cheese.

Cooking: Preheat oven to 300°F.  Wash the mushroom caps under running water, and remove the stems. Dry with paper towels. Cut the cheese into squares to fit between two mushroom caps. Make a “sandwich” of two mushroom caps with one square of sliced cheese between them. Secure with a toothpick, and place the mushrooms into greased pie plate or baking dish. Bake in the preheated oven for 20 to 30 mins until the mushrooms are tender, until bubbly and the cheese has turned golden brown.

Can be served up to 15 to 20 snacks, as an appetizer, but depending on the number of mushrooms can be a prepared for main meal as well with the same cooking as a/m.

The stuffed mashroom became one of the favorit yummy food in the Hungarian cuisine. It can be varied in many ways throughout all seasons. There is no limit in making stuffed mushrooms with all kinds of delicacies. Most of the work will run through… by the oven, and the result is very appetizing.

These stuffed mushrooms are full of flavour and a great way to start a dinner party. Serve warm or at room temperature.

Slovenia Potica Bread

“Q” What does Potica mean?

“A” A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.

Slovenian nut roll is a celebratory bread baked for almost every important occasion and it is essential to the celebration of Palm Sunday and Easter. It resembles a jelly roll and is made of very thinly rolled yeast dough spread with a nut paste. The nut paste or filling may differ from region to region.
In Hungary namely different  … Chocolatey cocoa swirls, puffy dough and sprinkle of powdered sugar … this is the divine kakaós csiga (literally “cocoa snail”- cocoa rolls) and the dough can be include with chopped walnuts, pecans, poppy seeds, honey, butter, and dried fruits. There are around 75 sweet and savory traditional bread rolls around the world.

Ingredients:  3/4 cup of butter, 1 1/2 cup of sugar, 4 eggs, 3 cups sifted flour, 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, 2 cups sour cream, 1 1/2 tsp. vanilla.

Prescription: Have butter at room temperature; cream with the sugar. Add eggs one at a time, beating well after each addition. Re-sift flour along with the baking powder, and baking soda. Add the dry ingredients alternately with sour cream and vanilla beginning and ending with flour mixture. Spread 1/3 of the butter in a greased bundt or 10 inch tube pan. Top cake mixture with 1/2 of the filling. Repeat; spread remaining butter over all.

Filling: 1 cup ground nuts, 1/2 cup brown sugar, 2 tbs. flour, 1 tbs. cinnamon. Mix together nuts, sugar, flour and cinnamon.

Bake at 350 °F  (175 °C) on lowest oven shelf for about 1 hour or until toothpick inserted in cake comes out clean. Make sure cake is cooled completely before taking out of pan. Before serving, dust with confectioners’ sugar.

© Aggie Reiter

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

Under the 150 years of Turkish rule had the greatest influence on Hungarian gastronomy.

During the Turkish occupation, countless, previously unknown flavors entered Hungarian cuisine.

If we approach from the side of gastronomy in the 16-17. century history, meet positive effects with countless, previously unknown flavors and its development of today’s culinary culture.

Hungarian eating habits during the Turkish occupation were characterized by the fact that the dishes were prepared with butter, many dairy products were in use and the dishes were very seasoned. Cooked pasta and dumplings were added as a side dish or used in soup. Among the dishes were pies, sausages, sausages, jellies, donuts, pancakes, and strudel. The cooking methods included grating, pickling, stitching, draping, ablation, steaming, toasting. In the Turkish occupation areas naturally the Turkish culinary culture came to the fore, using the characteristics of Turkish cuisine. We took the patties, flame, bejglit and stuffed cabbage from the Turks. Parsley, cumin, anise and horseradish are among our herbs inherited in our kitchen. Among the sweets, they brought barbecue, cakes, sponge cakes, bird milk, gingerbread, Turkish honey and its typical coffee. Then poppy, tomato and eggplant appeared. Turkish influences began to grow almonds, cherries, figs, nuts, grapes, peaches and cherries in Hungary. Pepper has become an indispensable element in Hungarian gastronomy through Turkish mediation. It has enriched our nutritional culture, has resulted in many common meals, and as a result, the Turkish-Hungarian tastes are quite close to each other. All-in -all, we can say that in the Hungarian nutrition culture by the Turkish influence has brought about significant changes that are still effective.

Regarding the consumption of meat, the pork has become increasingly popular in Hungary in the 16th century, as pork was not consumed by Turkish soldiers, so it could remain intact even during looting.

Meaty and rice dishes: Basically the shepherd’s dish into the Hungarian cuisine came from the Turks. These foods are mainly porridge and pasta dishes, lentils, sturgeon, egg barley. The pilau – rice and meat, biber – stuffed peppers, stuffed cabbage became our favorite food during the occupation and still today in the XXI century. Both peoples are well-known for their meaty buns, the only difference is that Hungarian cuisine pork was in use as the filling. Among the most well-known dishes of Turkish cuisine are the dishes stuffed with cabbage or rice in vine leaves which are available in tins at the local stores.

Sweets: From Turkish times, our cuisine becomes “sweeter” and finds its place in Hungarian cuisine with brittle cake, brioche, bird milk, honey brioche, turkey honey or quince cheese. Also arriving in the Turkish mediation the poppy seeds which later became in the Hungarian pasta and cakes, cakes.

Regarding to the Hungarian pastries, the „pogácsa” pastry (based on rather salty soft snack) and since the word itself is of Ottoman origin (called then Baghja), we have reason to believe that it was already known to the conquering Hungarians, only amplified by the Ottoman-Turkish era. Turkish honey was originally an Armenian sweet, but it came to us through the mediation of the Turks.

Turkish herbs and vegtables: Also played a significant role in Hungarian gastronomy. At that time it became an indispensable spice for peasant cuisine, but now-a-days these spices make our food even more colorful. Eggplants have been native in-and-around the Mediterranean and the Balkans since the 17th century, but to Hungary came through the Turkish mediation, which is a.k.a.  Turkish paradise.  One of the best known dishes made of it was the stuffed eggplant called “töltött padlizsán” “imam bayıldı” – “imam fainted”. Cannot skip to mention the seasoning with Turkish mediation includes sage, juniper, rosemary, thyme, peppermint, parsley, pepper, various onions, horseradish and saffron. The spread of maize in Hungary can be attributed to the Turks as well. Among the most well-known and favorite by many is cabbage stuffed with meat and/or rice in vine leaves.

Turkish Fruits: The influence may be also better discovered in the fruits that come to our land … apricots, strawberries, figs, medlar and Mediterranean plants and without them unimaginable in to-day’s Hungarian gastronomy.

We can see that in addition to our food, fruits and spices, the Turkish presence has influenced the long-term formation of our Hungarian dishes. Originally a fermented beverage made from millet, later made from different cereals, boza are very popular in Hungary. In addition to boza, the Turkish coffee as their traditional drink, appears in our country in the 16th century, and many people still to-day prefer to drink Turkish coffee. In the 15th century, like bozo, coffee was used as a medicine in addition to its enjoyment which shows an inpact to the Turkish presence and in our daily drinks.

Some recipes will be shared later, which we still consume to this day.

© Aggie Reiter

Celebrating 71st. Republic Day of India @ Budapest

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Many countries around the world today joined to celebrate India’s Republic Day, likewise in Budapest – Hungary.

The celebration was held on Sunday, January, 26. by HE Mr. Kumar Tuhin, Ambassador of the Republic of India & Mrs. Deepa Tuhin @ Heritage House’s Theater – Budapest.

Invited guests joined to celebrate India’s  71st Republic Day together with members of the DC, dignitaries, senior government functionaries, prominent representatives, the Indian community, Hungarian political, business and cultural scenes, also by India’s friends and supporters.

The  Republic Day commemorates the occasion on January 26, 1950 when India, after gaining independence from Great Britain in 1947, adopted its Constitution … 1949. January 26 was already an auspicious day for India because in 1930 it was declared as Independence Day by no less than “The Father of the Nation” – Mahatma Gandhi.

Republic Day also marks the completion of India’s transition from the British Raj to an independent republic. It also represents the anniversary of the declaration of Purna Swaraj, which translates to “complete freedom,” by the Indian National Congress in 1929.

Ambassador Kumar Tuhin conveyed his festive greetings to the audience and said that India’s relations with Hungary is steadily growing and the interaction in diverse sectors, especially in economic and commercial sector. Hungary had been one of the first to recognize India’s sovereignty and the two had established diplomatic relations in 1948. India was one of Hungary’s most important trade partners, and still today tit is continuing  exchange of Hungarian – India students in several fields of education. Also welcomed the cultural and economic relations between India and Hungary.

The Ambassador expressed his thanks to the guests for attending and celebrating this special day together.

The highlight of the evening was followed by the group rendered enchanting India music and dance performances.

After the entertainment program a reception followed having a taste of India’s traditional gastronomy delights.

Update and snaps © Aggie Reiter

Budapest Hosts First “Winternational” Gastronomy Festival – 2019

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District, XIV., Vajdahunyad Castle Promenade – Budapest

For a month you may taste the world’s winter festive meals.

December, 13, 2019 – January 12, 2020.

The organizers of the Advent Basilica, the most beautiful Xmas market in Europe elected on the basis of votes have launched another special event. Namely: Winternational is the first international winter gastronomy festival in  Budapest – Hungary.

What is actually Winternational, get to answer by visiting non less than delights from 25 vendors offering from 15 country‘s winter cuisine.  The organizers held a walk-through tasting press gathering by visiting the food booths. Entrance  to the venue is at the light-painted dome tent. Skip-the-line tickets, cause entry is free of charge.

As the visitors will be entering the venue will be greeted by eye-catching fairy tale settings: a lantern forest, light-painted dome tent, a magical miniature carousel for the kids to have fun on the chilly days of the season, and to view the iconic building of the renewed Liget park is just minutes away. Also reaching the spot many may be passing the Monuments of Hero Square and then will catch the eye of the magnificent sight of the Vajdahunyad Castle. 

When it comes to the winter traditions around the world may see not the same in every country. In Europe, Xmas is typically celebrated, but there are countries where there are other tradition such as the Western and Orthodox Christian. Not all keeping the holiday it the same way. However, when time comes in celebrating their special event, families gather and enjoying number of programs, along with traditional food and drinks.

In Hungary the main Xmas dish still kept tradition, for Xmas eve fish is prepared in several ways, famous Hungarian fish soup, baked fish with dressing and different fillings of beigli (cake).
In Eastern European origins flavor turkey with trimmings, keilbasi (Polish sausage), cabbage dishes, and soups.

Traditions kept around the world …. In the Anglo-Saxon culture, some regions  Santa Claus called (Chimney John) brings the gifts for the kids.. In Sweden, it is celebrated throughout December and traditionally until St. Knut’s Day on January 13. In Finland people believe that Santa Claus or Father Christmas lives in the northern part of Finland called Korvatunturi (or Lapland), north of the Arctic Circle and they bring the gifts to young ones. Almost every year in Israel celebrate during the same time Hanukkah at Christmas. Hanukkah is the Jewish Festival of Lights and it remembers the rededication of the second Jewish Temple in Jerusalem, in Israel. This happened in the 160s BCE/BC (before Jesus was born). Hanukkah is the Hebrew and Aramaic word for ‘dedication’. In Australia, at this time of year it is summertime, schools out and celebration beside spending time to avoid the heat stay around the beach or in tents where the presents are normally exchanged between families on Christmas Day.  Santa sometimes gives the reindeers a rest and might use kangaroos to travel with the gifts for the kids. He also changes his clothes for less ‘hot’ ones! Children often leave out carrots for Santa’s reindeer and there might be some cake for Santa, with some cold beer but it’s often non-alcoholic because Santa has to drive his sleigh back home to the North.

There is also at this time of year around the world a certain identity for good wishes, spoken in local languages, for example: Sweden: God Jul, Finland: Korvatunturi (or Lapland), north of the Arctic Circle and they greet each other by saying: Merry Christmas. Indonesia: Selamat Natal, Irish-Gaelic: Nollaig Shona Dhuit, Israel-Hebrew: Chag Molad Sameach meaning “Happy festival of birth”, Italy: Buon Natale, Malaysia-Bahasa / Malay: Selamat Hari Natal, Native American-Yupik: Alussistuakeggtaarmek, The Netherlands -Dutch: Prettige Kerst (Happy Christmas). Also China celebrating their most important holiday the Dongzhi Festival. So, if any of the visitors to the Vajdahunyad Castle meet any of these tourist may great them in the mother tongue language.

The Winternational is really just a few steps from the sumptuous Hero Square and the Budapest’s largest outdoor skating rink just across the Castle. Either of these hot spot venues are definitely to visit by tourists on the cool days. Spend your vacation, or relax  not missing this wonderful location while staying in Budapest making the fullest memories. A must-see and must-taste experience.

The gastronomy of these religious and cultural diversity was sought by the organizers to introduce and present to the locals, tourists staying, foreigners living in or outside of Budapest to  pay a visit to the Winternational Gastronomy Festival. Visitors can sample American (Buffalo Bill steamed meats), Germans (sausage delivery), Belgians (sweeties) French yummy (light vegetable and ham pies), Chinese (herbal drinks). Naturally, can be found in many places traditional Hungarian delicacies of the kitchen, and who are longing for hot drinks can have a taste of the delicious “AfterEight flavor hot chocolate, also with a touch of rum or with clove version. Also mulled wine and hot tea is not missing, to warm up the visitors. During the Winternational Gastronomy Festival, the Chinese Tourism Agency will permanently open a Pandah House with a special decoration, where besides the permanent programs (coloring, panda searching, photo tree) there will be exciting events, a fine place for the children to keep themselves busy.

But surely for the lineup of gastronomy delights the visitors need not have to get on a train nor fly over long distance and in hours to reach these delightful food.

At the Winternational feastival, expecting a decorated Xmas tree, don’t count on it, cause not all the countries at the venue keep … as said a bit earlier.  … the Xmas holidays in their country.

Opening hours: Monday – Thursday 10 a.m. – 6 p.m, Friday 10 a.m. -7 p.m, Saturday 10 a.m. -7 p.m, Sunday 10 a.m. -7 p.m.
Xmas: December 24. 10 a.m. – 2 p.m., December 25 and 26. 10 a.m. – 5 p.m.
New Year’s Eve: Tuesday, December, 31. 10 a.m. – 1 p.m.
New Year:  Wednesday, January 1, 2020. 11 a.m. – 6 p.m.

Update, snaps © Aggie Reiter

Basilica Advent Feast – Ecumenical Aid Organization – Saint Steven Square @ Budapest

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The Advent Basilica has become a major tourist attraction in Budapest over the years!

This is the 9th occasion to have the Advent Feast in front of the Basilica on the Saint István Square and will in the coming days will host a series of events. Within the series of event last Sunday, children of needy arrived from Kaposvár and began their afternoon collecting experience with the support of the Ecumenical Aid Organization. First they could have their lunch served at the hut. Thereafter, were divided into four groups, visiting four venues at the Xmas Advent Fair.  The children skated on the ice rink set up on the square and meet well-known people. Daniel Gyurta – Olympic, three-time world and two-time European champion Hungarian swimmer was one of the most wanted person to meet personally. He told … it is wonderful to see as the kids explore the venue and from the corner of their sparking eyes they enjoy the hustle and bustle that goes around on the ground at the Xmas Advent gathering.

Another guest, Kisztina Rátonyi – public media presenter, also skated with children on an ice rink set up on the square. It was good to see as they avoided tumbling, then their sense of success.

The Director of Communications of the Ecumenical Relief Society, Kristóf Gáncs told that their presence is not just a one-time occasion. The impact of these adventure programs goes far beyond one day at Xmas. For the kids it is a great experience and they most probably will not forget what it was like to be at the Capital. The experience remains especially for those kids who had visited for the first time Budapest.

During the Advent event anyone can make a donation to the Ecumenical Aid Organization. In return will receive the chosen gingerbread baked on the spot and brought at the organization’s donation shop. The organization can also be supported on the local 1353 donation line. With a call or SMS can contribute 250HUF to the Advent collection.

The Relief Society’s slogan reflects … “FOOD” for the hungry, “HOME” for the homeless, “OPPORTUNITY” chance for the poor!’

Last but not least … Maybe needless to say at the Xmas Advent Feast, everyone has to watch at least once the 3D-animated movie projected on the Basilica building. It only takes a few minutes of screenings along with music, start every 1/2 an hour, telling a different story connected to the Advent time.

For locals and tourist rolling by … can’t be hungry on the spot … noway to be because can make up for the hunger feeling that the eye catch on the spot. Real Hungarian food, strudel cake, chimney cake, wine, pálinka, champagne, soft drinks and of course the spicy mulled wine in the season’s chilly weather will do it right.

Update, snaps © Aggie Reiter

“The Trail of the Female Chefs” – European Cinema Night – Budapest

The Trail of a Female Chefs – French film

Uránia National Film Theater – Budapest,

Screening: December, 6. 2019.

After the success of the 2018 edition, European Cinema Night is back again in Budapest!

The European Cinema Night tradition began in 2018 at the initiative of Creative Europe MEDIA and co-organized by Europa Cinemas, with the aim to becoming a great, joint celebration of the richly diverse and rich European film culture.

The European Movie Night will be held across 54 European cities. Free screenings of more than 40 European films supported by MEDIA, together with post-screening  Q & A discussions. At the Urania National Cinema Theater encompasses a special theme: the position of women in the world of contemporary gastronomy. Guests: Michelin-starred chef Eszter Palágyi, and two gastronomy bloggers.

Film-loving get your seat,worth it, cause the French movie is full of humor and great venues.

On the big screen gastronomy will play the leading role … Mind you don’t come there being hungry, cause it will get worse.

Entry is free and you can win tickets by completing a short quiz game starting November, 26, 2019 on the Uránia website and Facebook.

The French Institute of Budapest is the collaborative partner of the Urania event.

Update Aggie Reiter

First Edition “International Alessandro Narducci Prize” @ Budapest 2019

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Alessandro Narducci  the youngest Italian Michelin-starred chef!

Even though Alessandro Narducci did not live above a pizza restaurant … already had great passion in creating, preparing food specialties in his earlier age.

His parents already saw his addiction in cooking, so as a  gift enrolled him to a cooking school and from there he spread his wings chef’s career. Traveled around the world to catch up, learn through close observation the stratagems from other cook sciences.

Alessandro’s beloved career as a chef and as well been loved by individuals in the professional field was able to share with other individuals his professional life and his private values. His career was short in time ended with a car accident. His parents decided to keep the light on Alessandro’s heritage to the future chef generation as a model by creating an international prize named after their son “Alassandro Narducci Prize.”

The event was organized in the frame of the 9th World Italian Gastronomy Week in Budapest by the Italian Embassy in BudapestItalian Chamber of Commerce (CCIU), Italian Cultural Institute, Italian Institute for Trade Development (ICE Budapest), Italian Tourism Office (ENIT) and Italian Academy of Cuisine at the Budapest’s Italian Culture Institute.  The Tor Carbone IPSEDA School of Catering had prepared in tasting: “Rolling in Puglia on the Pasta Paths”, “Rolling in Tuscany on the Chanti Paths” and “Rolling in Lazio on the Oil Paths, also coupled with tasting the  typical wines from the region of Puglia … Chanti … Lazio.

About the International Alessandro Narducci Prize.

Following the success of the 1st edition of the prize which took place in Rome, the Italian Chamber of Commerce for Hungary and the IPSEEOA Institute „Tor Carbone” decided to replicate this format for the italian community in Hungary, organizing a competition that will be held annually in Budapest- Hungary.

The goal of this unitiative is to promote Made-in-Italy and the Italian Know How, furthermore the synergy with italian hospitality and the training of future generations of chefs.

The rules and the principles behind the prize are coherent with the personality and the chef values represented by Alessandro Narducci.

The prize will be organized in two competitions, for 2 different groups of participants … the chefs and the cooks of the italian restaurant in Hungary with the students of the local cooking schools.

The aim of the competition is to reward both professional cooks and those who are in the beginning of their cooking career. The competitions and the award ceremonies of the Hungarian edition of the prize will take place in November, 2020, as the 5th Week of Italian Crusine will take place.

The competitions and the award ceremonies of the international edition of prizes will take place in the month of May, 2021 in Rome – Italy.

The participants of the 1st edition of the „International Alessandro Narducci prize” will compete in the gastronomic category and other more categories pre-added in the awards, such as: patissere, reception and mise en place.

The jury will be made up of representatives of „ Sistema Italia” of food journalists and of the Hungarian Confederation of Cooks and Hoteliers.

The prize for the winners will be:

A Plaque … A trip to Rome to join the International competition in May, 2021 … A voucher to purchase italian products and a prize kindly offered by Sambuca Molinanri.

Update and snaps Aggie Reiter

 

“Kapj Rá” – Get it!” – Let it Be Fish on Friday – St. Stephen’s Square’s Xmas Fair @ Budapest

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“Get it!” – “Kapj Rá”!

A press conference was held on  Friday, November, 22. at St. Stephen’s Square on the 2018 campaign to promote fish consumption, as well as on the advent appearance. Peter Ondra, executive director of the AMC emphasized that in 2018, promoted 34 events in Budapest and countryside of fish consumption in the marketing organization, including at a number of national events  and national exhibitions. All of these promotions by directly reached more than 1.5 million people. As has been said, is the positive experience of events unconventional, more special cooking methods – eg. with spicy fish balls or with different fish patties – many can raise the awareness of fish food and make them aware that we need to consume fish at least twice a week to maintain our health. The expert added that the recommended weekly amount of about 300 grams, that year more than 15 kg / person oily-fleshed fish.

Ferenc Lévai, member of the board and spokesman of the Hungarian Aquaculture and Fisheries Trade Organization (MAHAL pointed out that the autumn harvest has already begun and that there will be a large selection of fresh fish in stores and markets for the Xmas feast. The expert also said that it is not worth waiting for the holidays to buy the fish, because it retains its flavor and texture even after freezing for 2-3 weeks. On their home page, the fish shop search feature will help everyone find the shop nearest to your area where you can buy fish for the festive also emphasized that fish is not just a holiday food, as there are many creative and imaginative ways of preparing food.  The Kapj Rá”-“Get it!” recipe booklets also  support in giving tips. Last but not least added three comments were added: At first .. fish farming is a sector with zero ecological footprint and does not burden the environment. Secondly …  Let it be a „Kapj Rá„ – „Get it” campaign in Hungary … important for Hungarians to eat fish regularly, weekly.  Plan throughout the year for every Friday to be a Fish Friday.  Thirdly …  visit the chalet  to enjoy mouthwatering fish snacks, but also have interest to see a photo exhibition of fish farming and fish life are welcome.

At the Basilica, the Advent Feast  has started and at the wooden house awaits visitors every day at the spectacular kitchen on weekends for fish enthusiasts by  chef István Csesznegi, where may taste smoked bush paste, green spicy fish balls and carp crunch.

Update and snaps Aggie Reiter