Archive for the ‘Gastronomy’ Category

“Hanukkah” in the Air Tonight – “Festival of Light” – Tradition – Story – Food @ 2020

Hanukkah is a Jewish holiday, often referred to as the “Festival of Lights.”

Hanukkah is celebrated for eight days and nights.

The Hebrew calendar determines when Hanukkah begins and ends each year, which is based on the lunar cycle and the seasons. It was created in ancient times based on observations of the appearance of the crescent moon. This means that the dates of holidays vary from year to year based not on the Gregorian calendar but on the phases of the moon (which last 29.5 days). Some years are longer or shorter than others, but instead of adding a leap day every four years, the Hebrew calendar adds a full lunar month to seven out of every 19 years. The Chinese calendar is also calculated based on a combination of the movement of the moon and the sun. Following the lunar cycle just as in the Jewish calendar.

In 2020 Hanukkah runs from the evening of December, 10 to the last candle lighting evening of Dec. 18.

Not at all Jewish Xmas, Hanukkah commemorates the rededication of the Second Temple in the second century B.C. The Hanukkah story is based on historical events that took place in 165 BCE in Jerusalem. After the Second Temple in Jerusalem was desecrated by the Seleucid Emperor Antiochus IV and his Greco-Syrian troops, Jewish priest Mattathias and his sons rebelled. Retaking Jerusalem and the Temple, they lit the holy lamp (the menorah) but had only enough oil for one night. Miraculously, the lamp stayed lit for eight days until enough holy oil could be procured.

Hanukkah is a minor Jewish holiday and it became a more significant holiday in the western world because of its proximity to Xmas and the desire among more secular Jews to participate in the cultural build-up to the winter solstice. Also as a result, gift-giving became more popular in the west than in other parts of the world. While the traditions of Hanukkah are similar around the world, each country has its own unique twist.

Hanukkah means “Dedication” and also called Feast of Dedication, Festival of Lights, aka Feast of the Maccabees, or Jewish festival that begins on Kislev 25 (in December, according to the Gregorian calendar) and is celebrated for eight days. Hanukkah reaffirms the ideals of Judaism and commemorates in particular the rededication of the Second Temple of Jerusalem by the lighting of candles as the sun goes down on each day of the festival.

All over the world, candlelight celebrations are celebrated in some form. Let’s visit some parts of the World, what and how they are celebrating …

In parts of France, for example, families light a double-decker (16-candle) menorah, while in Morocco fried treats are made with fruit juice and orange zest.

Butter sculpture – Buddhist New Year’s custom. It is also a Tibetan custom for Buddhist monks to carve meticulously made statues of yak butter at New Year’s Eve, bringing to life a different story and teaching tale each year. The statues sometimes reach a height of 10 meters and are illuminated by special butter lamps. The most successful sculptures will receive an award.

Solstice in Scotland: The Feast of Solstice is held on the eve of the shortest day of the year. In the first millennium of our time, the ancestors of the Scots today, the Druids, celebrated the God of the Sun at solstice, rejoicing that it would then return and become stronger again. The customs still live today in Vikkan traditions, in English-speaking areas, and in various variations in other parts of the world. A large block of wood — the Column of Julias — is set up in the middle of a clearing and set on fire. Everyone then dances around the fire. It is said that the more noise they make, the better, because it awakens the god of the sun and thus the process of revival.

Night of Hikes – Mexico:  An unusual ceremony takes place in Oaxaca, Mexico on December 23 each year. It began in the middle of the last century when the Spaniards brought the first radish to Mexico. In Oaxaca, they grow very large, but due to the stony soil, they turn into all sorts of strange, twisted shapes. Local folk artists then carve all sorts of interesting things out of these, scenes from the Bible, and local Aztec legends. Cash prizes will be won by the best sculptors and the evening will end with a dazzling fireworks display.

Befana – Italy: “Bifana” – a friendly witch, flies down the chimneys on a broom to place presents in the hanged stockings. Legend has it that Bifana was just sweeping when the Three Kings knocked on him. They offered to take it with them, but he said he didn’t have time. He changed his mind later, but it was too late. That’s why he still goes into every house at Christmas and leaves gifts everywhere.

China New Year: It begins on the first day of the New Moon and ends fifteen days later, at full moon. The fifteenth day is called the Lampion Festival, the celebration begins after sunset when lanterns are lit all over and people march through the streets with lanterns hanging on their sticks in their hands.

The Chinese calendar is calculated following the lunar cycle just as in the Jewish calendar. It is about 29.5 days long. To correct the shift, the Chinese occasionally insert an extra year into the calendar, a total of seven times during a 19-year cycle. This is the same as the way we do an extra day  a.k.a. leap year every four years at the end of February. However, this is the reason why according to the day-based calendar, Chinese New Year always falls on a different date.

Dozmocse – Celebration of the Dying Year in Tibet: The center of the five-day celebration is a column adorned with stars and other decorations made of colored yarn. Dancers wearing scary masks bounce around to scare away bad spirits for years to come. The next few days will be filled with daring and prayers, and as a finale, the people will knock down the pillar together and take apart the decorations.

One of the cakes connected to Hanukkah is the Sufganiyot which are deep-fried jelly doughnuts. These delicious dessert treats are made with yeast and must be allowed to rise. They’re often topped with confectioners sugar and/or in-and-out-side with home-made apricot jam. Yeast is allowed in foods year-round except during the Passover holiday when Jews eat unleavened bread in commemoration of their flight from Egypt (as described in the Old Testament).

Receipt … Sufganiyot which are deep-fried jelly doughnut

Overall time from preparation to consumption: 1 hour 45 minutes

Ingredients for 20 piece of donuts: 2.5 dl milk, 30 g yeast, 1 month + 50 g powdered sugar, 500 g fine flour, salt, 6 egg yolks, 60 g soft butter / margarine, frying oil
vanilla powdered sugar for sprinkling

Preparation: Lighten the milk, mix in 1 dl of yeast and 1 tbs. icing sugar. Sift the flour into a bowl, make a recess in the middle, pour in the yeast milk, mix a little flour from the edges, then cover with a kitchen towel and let it double, i.e. make sourdough (15 minutes). In the remaining 1.5 dl of lukewarm milk, mix the remaining 50 g of icing sugar, 1 pinch of salt and egg yolks, then add to the flour and work together with a wooden spoon. Knead the butter / margarine in 2-3 portions, cover and double-boil in a warm place (30 minutes). Knead the dough on a floured worktop, flatten and flatten with a floury palm, and puncture with a 6-8 cm diameter cake tongue (or glass) dipped in flour (knead the falling parts without flour, re-tear). The discs are stacked at a distance of 5 cm on a floured tray or board, the tops are lightly smeared with oil (so as not to crust), then covered loosely first with folpack and then with a kitchen towel and doubled again. Pour 2-3 fingers of oil into a medium-sized pan (25-28 cm in diameter) and heat it – it should not be smoky-hot, because the outside of the donut will blush too soon, but it is feared that the middle will remain semi-raw! Press the center of the dough discs with your thumb and place them in the oil with the half that was on top (about 4-5 pieces because they will grow during baking). Cover the legs (this will make them “ribbon”), bake the donuts on a moderate heat for 4-5 minutes, then turn them over with a sieve spoon and bake them until golden brown without a lid. Soak up the excess oil on a paper towel, arrange on a preheated bowl, sprinkle with vanilla powdered sugar and serve freshly hot. Home-made apricot jam in-and-outside of the donutsnare just heavenly. Also may have them aside and in a separate bowl.

© Aggie Reiter

Just in Time … Traditional Hungarian Scone with Pork or Goose Cracklings  – Sertés vagy Liba Tepertős Pogácsa

The cake is one of the oldest and most popular baked goods in the Hungarian-inhabited areas, but also in many other nations. The origin of the name is derived from the Latin word focus – fire. Although at first its sound not similar to that used in Hungaria, but when we think of the fried dough of Italian bakeries – the Latin focacea – it sounds more familiar. To this day, Italians call focaccia the flatter, smaller variety of bread. The Hungarian language took the name South Slavic pogača (which originally meant pie). In most European countries, “cake” baking sounds familiar. “Pogatschen” for the Germans, “poğaça” for the Turks,”hogaza” for the Spanish, and “fougasse” for the French.

From time travel, let’s just jump back to the present … Hungarians make typical cakes for the coming Xmas feasts, but the Pogács – Scone is popular to bake anytime throughout the 365 days of the year.  It is also a national yummy with wide spread of stuffings. There are so many varieties of  fillings of the “Pogácsa” – “Scone” with different flavors such as: cheese, potato, goose cracklings, sour cream, cottage cheese, sheep’s cheese, crumbly, cabbage, butter, different seeds, onion, green spice, and of course there can be different variations of them, regardless of the variety. In addition to the traditional flavors, may  find at different regions different fillings …  broccoli, chili, wild onion (especially in the town Orfű), bean (City of Sopron).

After a hearty heavy soup …  let’s say the “goulash soup” Scone with Pork or Goose chopped cracklings Tepertős Pogácsa is really heavenly!

Here is a reminder to the Gyulás heavy soup receipt: https://rollinginbudapest.com/2020/05/06/a-1000-year-history-cuisine-of-hungary/ along another receipt of beloved chesse scone – sajtós pogácsa.

Receipt to the Traditional Hungarian Scone Pork or Goose cracklings  –  Sertés vagy Liba Tepertős pogácsa

Preparation time cca. 2 hours. Cooking time ½ an hour up 1 hour.

Ingredients: 60ml /4 tbsp milk, 1 tsp dried yeast, 250g pork or goose chopped cracklings, 500g plain flour – plus extra for dusting, 1 tsp baking powder, ½ tsp salt, 2 tbsp grated parmesan or as taste, 1 tbsp caraway seeds, 120g unsalted butter, 120 ml soured cream,  2 eggs beaten, to cover the scone with beaten egg and a drop of water, to glaze.

Preparation: Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 mins or so to get working and froth up. Meanwhile, heat a heavy-based pan with the already fried craklings a bits until crisp and golden. Remove them from the pan and leave to cool. Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan or other cheese and caraway seeds. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy cracklings and stir in the yeasty milk. Pour the buttery egg and chopped mixture into a large bowl, then add the flour and other dry ingredients, for a short time, until everything is combined. Turn the dough out onto a floured work surface and knead for 5 mins or so until elastic. You can do this with a mixer and a dough hook as you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size.

Baking: Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm in thick  length.

Preheat the oven to 200 C / 400 F. Place on the a baking tray a baking sheet. Then place and leave  the pogácsa  scone to rest for another 10 mins before putting into the oven.  Brush the scone with the beaten egg and water to glaze and bake them for 25–30 mins until top just begins to turn golden.

© 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

5th Italian World Gastronomic Week @ Budapest – Hungary – 2020

This year will be online programs during the Vth Italian World Gastronomy Week featuring four through November 23 – 29. 2020.

Along the week, two remote cinema screenings, a webinar and an online cooking course await for those interested.

Map of Art of Eating Well – Regions of Italy

Showing the famous foods of its originate.

In the framework of the 5th World Italian Gastronomic Week and on the occasion of the 200th anniversary of the birth of Pellegrino Artusi the Italian Cultural Institute coordially calls audience online to the Pellegrino Artusi, the first gastroblogger event held by Prof. Massimo Montanari – Professor, Department of Cultural and Social History, University of Bologna @ 6 p.m. on November 24, 2020 to the Zoom platform. The webinar is designed to showcase the famous gastronomist and writer whose book The Science of Cooking and the Art of Eating which was published in 1897 after twenty years of research and in fifteen different editions published with the collaboration of readers who took an active part in sending their recipes and implementation. This is why Artusi’s handbook contributes in building a national culture of Italian unity that was not realized much earlier. The audience can listen to his presentation with simultaneous interpretation in Hungarian language.

On November 23, the film Spiced to Taste will be screened on the online cooking course, Domenico Cilenti remote Cinema platform from 7.30 p.m. Experience changes Arturo’s attitude to life forever.

On November 26, joining the program the Italian Cultural Institute in Prague, also with Prof. Massimo Montanari, Professor of the Department of Cultural and Social History at the University of Bologna, Pellegrino Artusi, through the webinar designed to showcase the famous gastronomist and writer whose book The Science of Cooking and the Art of Eating was published in 1897 and has since been published in fifteen different editions (lecture: 6 p.m.- Zoom platform).

On November 27, the Gastro Week program continues with an online cooking course, Domenico Cilenti introduces its viewers to the secrets of Puglia cuisine (7 p.m. – on the Zoom platform).

The Gastro Week ends with the screening of Gianni Di Gregorio’s Golden Lady of the Old Women (Pranzo di Ferragosto)nominated for the Golden Lion on 30 November. The hero of the film is a Roman man in his sixties who spends his daily life caring for his mother. Due to her financial problems, in mid-August, as the Ferragosto holiday approaches, she takes care of another lady and then doesn’t even notice, and her apartment will be full of unknown aunts she needs to take care of in a matter of seconds. (7.30 p.m. – Remote Cinema).

Members of the Italian Cultural Institute with a valid membership card (+1 person) can participate at the film screenings and webinars, participation is free and registration is required. Mandatory reservation until November 23, 2020 10 p.m. – through iicbudapest@esteri.it

Streaming codes in limited numbers, in order of application.

© Aggie Reiter

“Diwali”  Festival of Lights … #1 Most Popular Festival of India

“Diwali” or “Dipawali” means lighting “Diya” or earthen lamps.

Diwali festival is set on the date by the Hindu calendar so it varies in the Western calendar. It usually falls in October or November. Diwali is a New Year festival in the Vikrama calendar, depending on the cycle of the Moon in the month of Kartika. This festival is celebrated on “Amasvasya” considered to be the darkest day of the month. This day is chosen to brighten up with earten lamps in billions of homes.

Diwali, is a 5 Day Festival celebrated by millions of people across the world every Autumn. The theme of Diwali is marked with firework displays and family feasts. The festival is observed by Hindus, Sikhs and Jains, with its main theme the triumph of light over darkness and good over evil.

Diwali also is the festival of love, light, and happiness, furthermore, typically this time is meant to get along with friends and loved ones.

In 2020, Diwali commences with Dhanteras on November 12. It concludes on November 16. The main celebrations happen on the third day (this year, on November 14). Deepavali is usually celebrated a day early in South India, but sometimes occurs on the same day, when the lunar days overlap.

Legend says … “On this day the protagonist of the iconic epic “Ramayana” Lord Ram had returned from his 14 years of exile into the forest with his wife “Sita” and brother ’Laxman’ after defeating the demon king “Ravana”.The day he arrived, Ayodhya was lit up with “Diyas” or handmade earthen lamps with cotton wicks and oil. This tradition has been followed till now. This legend symbolises the victory of good over evil. According to the Hindu tradition, this day Goddess laxmi enters the homes of every Indian to bless them with wealth, prosperity and happiness. In another tradition, God Ganesha is also worshipped together with Laxmi and he is said to bless everyone with good fortune. All in all, its a festival to spread happiness, harmony, peace all around as well as within us. A day not only to clean the houses from every nook and corner, and wear new clothes and make delicious food, but to also clean up our hearts and minds of all negativity and spread goodwill around.”

In India thousands of candle and clay lamp lights illuminate houses, shops, streets and markets. It’s that magical time of the year when the doors are lined with diyas and also with colorful patterns, rangoli for decoration and to spread positivity within the colors and to welcome Laxmi – the Goddess of wealth, prosperity, and luck.

This year, things will be a little different for all due to these challenging times of COVID-19 Pandemic and the organizers indeed will be aware in properly wearing the mask and keeping distance.

© Aggie Reiter

#2 … Some Hungarian Appetizers – Jewish Eggs a.k.a. Polish Eggs

A Taste of Home … Jewish Eggs  a.k.a. Polish Eggs

The history of Jewish eggs … in addition to matzah dumpling soup and chulent – was one of the fundamental features of European Jewish cuisine. Grated boiled eggs mixed with onions and mustard were favorably consumed in all Jewish and nonb Jewish families. Jewish egg is the appetizer of Saturday lunch in Jewish cuisine, hence its name.

In the original version, in addition to onions and eggs, goose fat and goose liver were among the ingredients, but many make it in the simplest version, which contains only eggs.

It is believed that the goose was introduced to the Hungarians by the Jews of Poland in the 19th century. Since the cream also contains goose fat , the Jewish egg inherited another name called:  “Polish Egg”.

It is very easy to make, don’t have to fiddle about it for hours. The Jewish egg, of course, not only looks good on the festive table, but when sandwiched, it is loved by both adults and children. It is worth making a double dose next time because it is unstoppably delicious.

Recipe for 6-8 people. Preparation time: 20 mins. Leave to rest: 30 mins.
Ingredients: 8 eggs, ½ glass of goose or duck liver, finely chopped, 2 brown medium onions finely chopped (or spring onions chop together with the green.), may include red onions as taste, a pinch of salt or Hungarian red pepper, 1 bunch of parsley, chopped (optional), 2 tbsp. mustard, 1-2 tbsp. sweet dessert wine, or 1 tbsp. sugar, 2 × 2 tbsp. goose or duck fat at room temperature (substitutable with vegetable oil). Some families add the goose liver but without it it is very delicious. Mustard shouldn’t be too pronounced, but it shouldn’t be missing either.

Prepairing: Grated boiled eggs are grated or chopped very finely. The chopped onion is simmered in two tablespoons of fat until glassy, then we throw in the liver and simmer for another 5-6 minutes. Remove the wine or sugar from the flame. In another bowl, mix the other ingredients. The steamed liver is cut into very small pieces and this is also added to the eggs. Refrigerate for  at least an hour to bring the flavors together, served with fresh crackled bread, rolls or baches.

© Aggie Reiter

#12 Taste of Traditional Homemade Pancake Hortobágy – Hortobágyi Palacsinta

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

Day-By-Day – Travel in Traditional Hungarian Foodies #3

Beef Style “Budapest˝  – Budapest Bélszín

“Q” What kind of  beef meat is to buy, to suit to cook ˝Budapest˝ Sirloin?

“A” The fillet beef is an expensive cut of beef but make sure to get the middle section and not the tail ends – the plumper the better – also make sure the butcher does not fold or roll up the fillet to make it look rounder. It needs to be the middle cut of the fillet.

The ˝Budapest˝ Sirloin is a beef roast dish with mashroom, goose liver and green pea ragout. It can also be easily prepared at home and is something typically found in restaurnts as well.  Can be served having rice or patatoes, but yet some like it with French fries.

Ingredients for 4 persons – Preparing time: 45mins

One large onion, salt, 1/2 tsp pepper sweet red paprika powder, 200 goose liver, 100 g smoked ham or bacon, 1 Hungarian sweet yellow pepper, 200 g mashrooms, 1 large tomatoe, 150g green peas, 600 g fillet of beef, 1/2 handful of parsley, oil for the stew and for the grill.

Cooking: Cut the smoked ham and the veggies into pieces. Dice the onion finely. Heat the oil in a saucepan and sweat the onion in it until translucent. Add the ham into the pan and fry until crisp. Deglaze the pan with some stock then add the sliced pepper, tomatoes, mushrooms and paprika powder. Cook over high heat, stirring lightly continuously til the veggies are browned. Add then the peas and continue cooking on lower heat until they are tender. Seasoning with salt, pepper and parsley. Now cut the beef and the the liver into slices, flatter a little with the palm of your hand. Heat the oil in a skillet and grill the for around 5 mins on both each side until the center is medium rare and in the same skillet grill the liver for about 1to 2 mins. (keep in mind only grill the goose liver when all is to be served cause it cools down quicky.) The place half of the ragout on a serving dish and on the  fillets and the liver on the top. Place the rest of the ragout on each of the fillets and on top the goose liver. For side dish can have rice, potatoes or French fries.

There are other beef styles in Hungarian which are popular, just as forexample the Beef Stroganoff Style with mushroom, gherkins and shallot in creamy sause (see here @ previous recipe: https://rollinginbudapest.com/2020/06/08/part2-continue-gastronomy-inherited-over-50-years-of-russian-rule-hungary/

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #1

It was and is nice to have you around. Don’t know how many of you have tried to make your own mouthwatering “Cook Show” with the soups during last week post. Whether your tummy was full of the results of your wonderful taste … will not stop here, cause the traditional Hungarian main foodies yet to come.

As the situation around the world by coronavirus (COVID-19) the numbers of infections are high and low, it is a great preoccupation to enloose your mind by occuping yourselves a little and enjoying the pleasure of cooking and deservedly eat the delicous soups made unsubstituted.

Now lets talk about Hungarian food that local and foreigners are fond of without mentioning Goulash which already is a crusine landmark in-and-out of Hungary. A couple of soups, meat dishes, veggies, sweeties have had already wrote about at the previous: “New Theme on its way – “Q” & “A”.

This week starting with 

Chicken Paprikash with Nokedli – Hungarian egg noddle-dumplings – Nokedlis Paprikás Csirke

Chicken in sour cream, which is not only by locals but as well touched by the flavor of foreigners after the most favorit the Hungarian Goulash soup.

“Q” Is it a stew?

“A”  Not exactly … the chicken cooked in cream and paprika along with olive oil and bell peppers.

“Q” What is the role of the paprika?

“A” Most of the Hungaian stews do not rely on flour or roux for thickening. Paprika takes over the power in thickening. Also is in use in many kitchen to add color, flavor to the dish.

“Q”  What does it taste like?

“A” The paprika as the main ingredient gives it a piquant hotness. If you’re not into chilies, be careful with this!

Good to know … The first use of the word “paprika” in English is from 1896. It came from the Hungarian word “paprika” which was a diminutive of the Serbo-Croatian word “papar” meaning pepper. Hungary is a major source of paprika and it is more commonly used.

Paprika is likely Hungary’s most popular spice, and these are a series of dishes in which it’s the star ingredient.
Paprikash is composed of a creamy, paprika-rich sauce added to a number of different options: chicken, catfish, or
mushrooms are the most common variations. Garnish Nokedli (Hungarian egg noodle-dumplings), and the meal is complete. This is comfort food at its finest, very easy, flavorful meal … but caution … should not have read this with an empty stomach.

Ingredients for 4 person, preparing time: 60-90 mins.

4 pieces of chicken legs, 2 small onions, 1 and a half tbs sweet red papreika powder, 1-2 tomatoes, 1-2 Hungarian sweet yellow paprika. 200 ml sour cream, 2 tbs flour, 2 tbs oil or lard. For the Noodles – Nokedli: 2 eggs, 411 flour, salt 300-350 ml water for the batter, 1 tbs oil and a pan for water  for cooking them.

Cooking: Sauté the finely chopped onions in a little oil until “glossy”, remove from the heat and stir in the paprika powder, watch out not to get it burned. Season it with salt and pepper. Mix well and add a touch of water and simmer. Add some water if it is getting too thick, not too much only not to burn  chicken. Add the cut chicken pieces and return the pan to the stove, leave the skin on c aíuse  by this it will not fall apart by cooking and the end may peel it off, if not prefer to eat it.  Now add pepper and tomatoe. Place the lid on, reduce the heat and simmer chicken until tender. Next, using a bowl, mix into the sour cream. Stir until smooth. Take some of the gravy mix it to the sour cream mixture and repeat it two times until homogeneous.  Before puring the  sour cream into the the pan, remove the chickens. Add the sour cream mixture  to the sauce. Mix it well then put the chicken back and simmer for ccya 4-5 mins. … Now this ain’t too complicated receipt… right 🙂

Now come the most loved by Hungarian and foreigners the cooking of Nokedli Hungarian egg noodle-dumplings.

In a deep bowl mix flour, salt, eggs and  water. Bring 4-5 liters of water to boil point in a large pot for cooking the Nokedli – dumplings.

Mix 1 tbs oil in it so that you get a batter that is easy to stir but not to be sticky and careful not to make it too loose. This will be perfect by experience. Form little dumplings  from the batter and cook them in the salted boiling water. The Nokedli will rise to the top cca. 2-3 mins as boiling, drain and rinse with cold water. Add cca. 1 tbs of oil and mix well. toform the Nokedli place alittle pasta on a cutting board and with a dipped knife cut a little one-by-one put in hot water.

May also achieve a further increase in taste by adding on top of the ready chicken a spoonful sour cream, as you please. Have a great experience cooking!

© by Aggie Reiter