Archive for the ‘Gastronomy’ Category

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

Day-By-Day #7 … Hungarian Cuisine – Cold Sour Cherry Soup – Meggyleves

Cold Sour Cherry Soup – Hideg Meggyleves

You haven’t ate nothing yet if not to taste the traditional Hungarian sour cherry soup. The taste buds cannot resist this delicious soup.

 

“Q” What is that fruit soup?

“A” Yes … they are very common in Hungary.  A traditional homemade soup and served mostly as an appetizer and only sometimes as a dessert. This cold sour cherry soup is a bit more tart, making it a great starter dish.

The fruit soups are very popular all over the country and made from a wide variety of fresh fruits, such as … apple, sour cherry, elderflower, strawberry, red currant and gooseberry … soforth. It is a quintessential Hungarian summer soup!

The wild cherries stretches back through prehistory, the cultivation of cherries is believed to date to about 300 BC. The word cherry comes from the Turkish town of Cerasus, which reflects the western Asian origin of cherry cultivation and can also be seen unchanged in the name of one species of cherry.  The nearest linguistic ancestor of the English word – cherise – sounded too much like it was plural, and by time became cherry.

Cherries wonderfully flavorful in a wide range … from jams to pies, This soup is enjoyed through the summer months, because sour cherries are the earliest of the spring fruits, this soup is often associated with spring festivals and, among Hungary’s Jewish community, is a favorite for Shavuot. This soup has a wonderful, sweet-tart flavor.  Yummy served chilled, it makes a refreshing first course but also by the end of the meal as a desert will fit on a warm day.

Sour cherry soup is made with sour cream, sugar and whole fresh sour cherries. The soup is a good example of Hungarian fusion of  Eatern/Asian influences and traditional Continental European cuisine.   The sour cherry also called tart cherry or wild cherry. The fresh of the fruit being softer and is more acidic – so it is better for cooking and pastry.

In Hungary sour cream is called “tejföl”. It is a dairy product that is produced by souring heavy cream. Whether nott to trace at your area for this receipe any cooking cream will do.

Receipt for 4 person – preparation 30 mins. + cooling time.

Ingredients:  350 g ripe sour cherries (or one jar of bottled cherries), 1 lemon (fresh or juice), pinch of salt, 4 whole cloves, 1-2 cinnamon sticks, 100 g sugar,  100 ml red wine, 200 ml sour cream, 1 tbs flour … A small amount of sweet white or dry red wine is also sometimes added before serving.

Cooking: Wash the cherries … if needed remove pits … and place them in a pot. If using bottle cherries, add the juice as well. Add water which should always be double the cherries. Add a pinch of salt, the cinnamon, cloves and sugar to taste the flavor with the lemon juice and the lemon peal.  Simmer over low to medium heat for cca. 10-15 mins. Time depends whether having fresh or botled cherries. Add the red wine … will bring more the body flavor, but if not prefer to have alcohol then leave it out, it will be delicous anyway. While cherries are cooking mix flour and cream or sour cream and a touch of salt in a small bowl. Remore soup from the fire, take out some of the liquid and mix into the cream and flour mixture. Carefully pour it back,  constantly  …  make sure to split the temp. correctly, so the creram does not curdle, but if needed use a strainer. Return to the heat and cook for 5 mins. more stiring occasionlly.

Just a tip … Put spices in a small gauze pad, tie it with thread, and by the end of cooking just take it out of the soup. That’s it, don’t have to look for them one by one. When cool, refrigerate go to the finished soup

Serving the soup may add … to taste … on the already chilled soup whipped cream it will be not only pleasing to the eye but also the taste buds.

This Hungarian dish has been adopted by the Austrians, Poles, Slovaks, and Germans and Hungarian-Americans and Hungarian-Canadians brought the soup to North America.

To read more about traditional Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

Day-By-Day #6 … Hungarian Cruisine – Chicken Ragout Soup with Tarragon

Chicken Ragout Soup with Tarragon – Tárkonyos Csirkeragú

This is a well-known traditional Hungarian fragrant creamy chicken soup with tarragon can be made with pork or chicken, choice depends on preference as at each region in Hungary everyone has their own recipe for it. Some people make it with chicken breast which is also fine and also may in using thighs because they give more flavor to the soup.

Easy to make this soup any day of the week. This healthy vegetable soup made with the twist of using tarragon and lemon juice.

Receipt for 4 persons – preparation time: 40-90 mins.

Ingredients: 2 chicken breast fillets, 1 head onion, 3 cloves garlic, 3 carrots, 2 white beets, 1 medium size kurnips, 1 medium size celery, 25 dkg mushrooms, 20 dkg green or yellow peas, 4 tbs oil, salt, pepper, tarragon, 4 veggie soup cubes, 2 dl cooking cream, 1 tbs flour, 1 tbs parsley, half a lemon.

Cooking: Cut the chicken breast fillet into small cubes. Chop the onion and garlic. The vegetables are cleaned and diced except for the green or yellow peas.

Heat the oil in a large saucepan and saute the onions over it. Add the meat and fry until white. Add the two types of beets, turnips and celery and sauté for 5 minutes. Season with salt, pepper, tarragon and chopped garlic. Then add to it as much water (cca 2 liters) as you want to make the soup… less water to make the soup thicker. Add the veggie soup cubes, bring to a boil, then add the peas and mushrooms. Cook until all ingredients are soft (about 10 mins).

Pour the cream into a small bowl, sprinkle with flour and mix. Add 3-4 tbs of less hot soup, stir until smooth, then add to the boiling soup. Bring to boil on it and finally add the chopped fresh parsley and freshly squeezed lemon juice (it is recommended to taste, rather add less lemon, which can be replaced to taste when served).

To read more about traditional Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter