Archive for the ‘Hungarian cuisine historical retrospection’ Category

10 Aug

The “St. Stephen’s Day Bread” Award Ceremony & “The Cake of Hungary”- 2021

Posted by www.rollinginbudapest.com in Bread and Cakes, Budapest - Hungary, For Travelers, Gastronomy, Hungarian cuisine historical retrospection, Sweeties for sweet tooth individuals, Tourism. Tagged: , .

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The press representatives, award-winning, cakes and loaves at to-day’s media gathering was held on the terrace at the Castle Garden Bazaar @ Budapest.
A lot of people are looking forward year-after-year to see what the Hungarian bakers and confectioners will present  for the public on St. Stephen Day Hungary’s national holiday. The competition to win the title of “Bread of the Country” is ongoing for 10 years.
This outstanding holiday is connected to the year’s first made wheat bread. The competition was held in 3 categories. In the traditional wheat bread the “Bread of the Country”. In the line, the concept was with the needs of the age, in the innovative and wholemeal category.
József Septe, President of the Hungarian Bakers’ Association, led the award ceremony. As he said, the professional jury judged 7-7 loaves of bread in two categories. The title of St. Stephen’s Day bread was finally given to the “Pearl of Solymár”, which was made by the Hel Bakery at the village of Solymár. The innovative bread of the year was the seeded artisanal bread of the Princely Bakery from the town Tiszakécse, aside on the banks of the River Tisza.

In the competition of cakes Sándor Fodor confectioner -the “Sunflower” won the title of “The Cake of Hungary”, which was also presented in person on the spot. The Habcsók Confectionery @ Budapest introduced the roasted sunflower seeds, vilmos pears, honey and chocolate. Krisztián Füredi won the title of Hungary’s sugar-free cake namely: “The rose of Bistrița”. He already has been involved in a row with cakes participating in the competition for ongoing three years. As he said he is experiencing there is a growing demand for sugar-free and all-free, quality cakes and pastries. The rose of Bistrița is made without added sugar, and the apricot plays the main role in it, the fruit appears in several layers and harmonizes well with the nuts as well as the dark chocolate.
“A Drop of  Attention Foundation” was also on the spot giving an opportunity for free test of blood sugar and blood pressure measurement. Due to the extremely high temperature, getting to know the sugar intake before and after tasting the cakes was a good opportunity to scale oursleves.

Riport/Snaps: Aggie Reiter

28 Oct

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

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

Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

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

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

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

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

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

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

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

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

© Aggie Reiter

16 Oct

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

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

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

15 Oct

#1 Some Hungarian Appetizers … “Körözött” Hungarian Sheep Cheese – “Liptauer” Spread Cheese

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

Have a “traditional Hungarian” breakfast with a fresh salad adding to it the “Körözött” Hungarian Sheep Cheese spread sandwich or two with some other fresh veggies, tea or coffee and bread rolls.
Liptauer is a seriously addicting, paprika-infused cheese spread that is perfect for fancy appetizer as well. It could make a light meal  and goes well with dark rye bread, radishes, hard-cooked eggs, green onions, mild or hot green pepper.
Prepairing time: 15 mins. served for 2-4 persons.

Ingredients: 250 dkg  the variaction of chesse can be in use … Liptov sheep cheese – Liptói Túró or Bryzna or farmer’s cheese (it can be from sheep milk or cow milk – júh túró or tehén túró), 1 small onion minced or grated 60 dkg softened butter, salt, red pepper powder, 1 clove crushed garlic, 2 pinch of cumin seeds or 1 tsp. cumin ground powder, chopped green fresh parsley.

Prepairing: The cheese is broken through and then mixed with the mixed butter, add the ingredients mix well and at the end garnish with some parsley leaves to have the inviting look. Let it chill for an hour or so for the flavors come together, but as made it is also beats the taste.

While a soft farmer’s cheese is most traditionally used when making authentic liptauer – farmer’s cheese can be a bit hard to find overseas, but, not to worry if you can’t find some farmer’s cheese then goat cheese are perfectly acceptable substitutes when making Hungarian “Körözött” – Liptauer cheese spread. The American-style cottage cheese will not really benefit this recipe (instead go to a good cheese shop and ask for farmer’s cheese or quark. First and foremost the sheep’s curd must be fresh and tender just as the butter.

The sweet or mild paprika (not hot paprika), onions give a nice base layer of smoky flavor with a hint of cumin. Also goes well as a dip for raw veggies. Slightly skeptical about how the flavors would come together, but it is safe to say this spread will probably become one of athe new flavors  of snack! 

Liptauer = “Liptói túró” is a popular appetizer spread throughout Hungary, Austria, Slovakia and Northern Italy, where it can be found as Liptauer or named Liptó.

The name Liptov  come from a region of Slovakia. There, this spread is traditionally made with bryndza the soft, sheep’s milk cheese.

Liptauer is one of those dishes that is best when you make it. The secret is not to add too much ingredients, but to tweck to your own stlye and taste.

The liptauer paired incredibly well with wine on a lazy afternoon and its ability to be spread on anything makes it the perfect appetizer, no matter what beverage you’re serving.

© Aggie Reiter

25 Sep

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

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

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

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

Sponge Cake  a’la Somló – Somlói Galuska

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

© by Aggie Reiter

 

18 Sep

#4 – Day-By-Day – Traditional Hungarian Thick Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Tourism, Travel around Traditional Hungarian meals. Tagged: , , .

Cooking Pumkin Thick Soup – Tökfőzelék

Serve for 4 – Cooking time: 45 mins.

At this hemisphere here slowly going out of the summer season, but still have fresh veggies to cook “Főzelék thick soups. The pumkin thick soup is typical a summer food, which is simply to cook and not to be missed. Of course during the Fall it is still out on the market.

Ingredients: 1 kg cooking pumpkin, 1 medium size onion, 2 pinch of salt, black pepper for taste, a bunch of dill, 2 tbs flour, 3/4 liter milk, 3 tbs oil, 1 tbs vinegar, 2 tsb sugar, 1 dl sour cream, 1 tsp Hungarian red sweet pepper powder for coloring.

Cooking: Place the planed pumpkin in a bowl on a filter, salt it and after cca. 30 mins  it will drained through a filter and squeeze the rest of the moisture out of it well.  Drizzle the chopped onion in oil and fry it on the cooker, when the onion gets light brown color add a tbs of Hungarian sweet red pepper powder stir-mix with a little water.  Then and pour over the milk, add the salt and cook over medium heat until soft … roughly 40-60 mins. When it is almost cooked soft, sprinkle the washed chopped dill into the thick soup then bring to the boil, stirring constantly. Cook for 5 minutes, then ready to serve. Mind you only place the sour cream, vinegar, sugar by the end of the cooking and stir them together. Marvelous taste to have this experience …  can be served hot or cold. It is very tasty without any extra side dish, but the Hungarians really prefer in have something as side dish … thought here the recept to the Hungarian meatballs will be just yummy.

Meatballs a’la Hungarian – Fasírt Magyar módra

 

 

Hungarians love their meatballs from pork meat …  but can prepare just as wellfrom minced turkey breats or chicken breast meat.

Ingredients: 1 kg of minced meat to your pleasure, 4 cloves garlic, salt to taste, pepper, 1 tsp ground cumin, 2 eggs, 1 tbs Hungarian red pepper powder, 1 tbs dried parsley or a small bunch of fresh parsley.

Preparing & Frying: First, add salt, black pepper, ground cumin to the minced meat, 1 tbsp. red peppers, eggs, parsley, and crushed garlic. Work together thoroughly. If time allows leave at least 1 hour to let the flavors work well together it will be much more delicious.
Form a rounded shape out of the mixture of meat, then squeeze them a little bit flat, thenafter rotate it in breadcrumbs and then fry them in hot oil, but turn the heat medium when frying so to reach the golden brown color and not to get burnt … that’s it … easy as 1-2-3 … right?

A variety of side meal can be added … frankfurter, sausage, fried egg, roasted meat, stew, fried cheese, it’s only a matter of taste. Enjoy your meal.

May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© by Aggie Reiter

17 Sep

# 3 Day-By-Day – Traditional Thick Soup

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

Hungarian Yellow/Green Bean Thick Soup with Turkey Stew –  Sárgabab Főzelék Pulyka Pörkölttel

“Q” What makes Traditional Hungarian thick soup so unique?

“A” Hungarians make use of all the seasonal veggies  by focusing on fresh vegetables, and dairy products. Hungarians make heavy use of the spice, and it seems to make it’s way into almost every thick soup and dish they cook.

The Hungarians practically saying”green beans thick soup” insteed of saying yellow bean thick soup, and cook both of them. The “yellow beans” when fresh are more tender … melts like butter, very tasty, for lunch and supper a real main course with any side dish.

As said at previous traditional Hungarian cooking delights, should not read this with an empty stomach.

Green/Yellow Bean Thick Soup

Both served for 4 person – 30 mins preparing and cooking time 60mins.

Ingredients: 1 kg of green beans washed, the ends trimmed and cut into 2-3 cm pieces, 1 tbs flour (whole grain oatmeal gives it a fuller taste, but can be smooth refined wheat flour, 1 tbs butter, 1 tbs Hungarian sweet peppers, 5-6 cloves garlic finely chopped, a handful of  chopped parsley, 1 liter milk, salt, 1-2 tbs of 10% vinegar, 2 dl sour cream.

Cooking:  Fry the flour with the chopped garlic until golden brown, turn the heat low and mix in the Hungarian sweet red paprika powder,  turn the yellow or green beans in, and gradually add enough milk, stirring, to make the vegetables silky creamy. Almost at the end of cooking add the chopped parsely and cook formam little further. Also prefering to make it even more creamy add the 2 ml sour cream at the end of cooking. For the yellow beans more than 15 mins it is unnecessary to cook, so the beans remain a little crunchy. With the green beans need cca 20 mins, but also depending how weak, fresh they are.

Turkey breast Stew- Pulykamell Pörkölt

Ingredients: 80 dkg turkey breast fillet, 1 large onion, 2 tps red pepper powder, tps cummin, salt, Hungarian pepper powder.

Cooking: Cut the turkey breast into small cubes, the onion and the cummin as well. Heat oil to drizzle the onion, then on medium heat put the sweet or strong red pepper powder  as to taste, following the turkey breast fillet. Roast until the meat takes on a white color, finally add the spices.  Pour on water and mix well. Only add cold water to just cover the meat. May stir a couple of times and if the water evaporates whilst cooking add some water… not too much we … don’t want to make a light soup thing.

May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© by Aggie Reiter

 

16 Sep

#2 – Day-By-Day – Traditional Hungarian Thick Soup

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

Needn’t have to be”Popeye the Sailor Man” to enjoy this very tasty Hungarian thick soup.

Spinach thick soup is a real classic Hungarian food … someone either really likes or really doesn’t.

Hopefully, by the time cooked on your side, the opinion will be different and color your world in the cooking flavors.

Ingredients: 1.25 kg spinach, 2 bread buns, 2 dkg salt, 7 dkg butter, 6 dkg flour, 4 cloves of garlic, 1 liter milk, 1 g red Hungarian sweet pepper powder, 1.5 dl cream.

Cooking: Fry the finely chopped onion in the oil, then add 4 cloves of crushed garlic, toss in the spinach and pour over 100 ml of water. When the spinach is boiled and the buns have fully soaked in the milk mash then comes to stick mixer and them together. Add tehát salt and pepper. The garlic flavoring, will bring a unique taste. If the thick soup found to be a bit thick, can pour it up with some more milk.

May also serve with the spinach thick soup  as a sider with oven-baked eggs stuffed in bacon … great meal goes perfectly together with the spinach.

To create the bacon basket at the first hearing may sound probably the most difficult step of the whole process but it’s not even hard at all and these packed cups everyone will love.

Ingredients: Use as many eggs and bacon as the number of eggs stuffed in bacon is needed in the baking and cooking oil.

Baking: Best to be in use of muffin basket, place the bacon on the inside of each basket so that it covers the sides completely. Using a pair scissors to cut the remaining bacon and these excess piece of bacon is to be placed at the bottom of the baskets. Thenafter, let them cool down by placing in the refrigerator. When the basket cooled down set your oven to 200 Celsius and spray a nonstick muffin pan with cooking spray. Crack 1 egg inside of each bacon basket. Bake for an additional 10-15 mins depending on how runny you like your eggs. Finally may season with a sprinkle of granted cheese and pepper to taste.

Another quicky method … beat eggs with milk, salt and pepper. Dice the bacon and onion and fry well in the oil. Pour in the beaten eggs in a pan and start frying on low heat. If the eggs have started to solidify at the edge of the pan, place them in a 200 Celsius oven for 8-10 mins. Spinach can be served topped also likewise with baked egg & ham. In less than 30 mins these high-protein eggs are ready. May bake these as yummy quicky snacks.

Hopefully, this great home made Hungarian thick soup the way I make it will surprize you how tasty it is.

May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© by Aggie Reiter

 

15 Sep

#1 – Day-By-Day – Traditional Hungarian Thick Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Travel around Traditional Hungarian meals. Tagged: , , , .

This week going down the lane with the … Made in Hungary … Traditional Hungarian veggie thick soups. Prehaps, the foreigners call them stew … so let it be. These dishes are not well known to those who have not visited and tasted them at Hungary. Moreover, the Hungarian veggie thick soups are historicals as they were born in Hungary in the 16th century. Kids in those days hardly have ate veggies so by cooking them was easier to  bring into their meals.

The word “Főzelék” stands for a sort of a thick veggie dish. It is a unique category in the Hungarian cuisine. It is in between the a soup and a stew meal. It is cooked typically by simmering, but some like it mashed and then will have a puree kinda soup. Caution … not all the veggie based soup are to be mashed. It gets its thickness with flour which has the consistency of gravy. The “főzelék” is often included as a main course for lunch or supper. The “Főzelék” is a real, typically home-made meal and not often appears on the restaurants list of menüs. Really worth to go for it, most probably many will love it. Usually  peas (“borso”), yellow or green beans (sárgabab or  zöldbab”), pumpkin (tök), lentils (“lencse”) …  knowing that not too many are fond of spinach (“spenót”) but hopefully will like the flavor of it cooked this way. Are  and will be spread here some of the traditional Hungarian thick veggie meals.

To-day’s “Főzelék” – Green Pea Thick Soup

Ingredients – for 4 person – preparing time: cca 50 mins.

75 dkg green pea or 2,50 kg podded peas, 2 tbs oil, 6 dkg flour, 3 dkg sugar, 4 eggs, 100 ml milk, 300-400 ml water, salt, pepper to taste, 1 bunch of parsley. 1 tbs of Hungarian sweet red paprika powder as you wish for the coloring.

Cooking: Add cleaned, washed peas into boiling water adding salt and the sugar in the same time, in another pan preparing gravy with 2 tbs of oil and 6 dkg flour, as the gravy color turns light brown add the 1 tbs Hungarian red paprika powder stir ongoing a bit, turn down to low heat and add the finely chopped parsley, dissolve the pea water, let the jerky cool a little. If it is too thick, step-by-step pour a bit of water. Be careful to take only the required amount of the pea cooked water. Can be supplemented with fried eggs when serving.

May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© by Aggie Reiter

14 Sep

Day-By-Day – Travel in Traditional Hungarian Foodies #7

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Tourism, Travel around Traditional Hungarian meals. Tagged: , , , , , , .

Probably was awaiting for the week-ends 7th Hungarian dish … so to have kept you waiting here goes not 1 but 3 the real Hungarian dish for your delight.

Whether your a meat lover or vegetarian with these flavors will suit your appetite pretty well.  The “Gombapaprikás” – “Mashroom Paprikás” is a great main dish and to cook mushrooms differently and spice them up below are the tips. Full of flavor and a very filling dish. It gets even better after sitting in the fridge for a day. Generally, the needed ingredients can be ontained at veggyie stores and/or supermarkets.

It may be unbelievable to many, but within 1-2-3 quick-to-prepare main course. Some of them can be ready smoothly within 15-20 minutes.  The recipe can be doubled or tripled depending on the size of your gathering!

Here are a couple of mushroom dishes mostly love to cook and many Hungarians mainly prepare these at their own kitchen. The mashrooms in use by the Hungarians are white, and they are called “champignon” mashrooms.

Mushroom paprika with Dumplings – Gombapaprikás Nokedlivel

Served for 4 persons – Preparing time: 5mins. Fry: 40-45 mins.

Ingredients: 60 dkg mushrooms, 2 medium onions, 1 big tomato, 1 Hungarian sweet yellow paprika, 1 tbs sweet red paprika powder,  salt, black pepper, 180 ml sour cream. Nokedli:  2 tbs flour, 1 tbs oil, salt,  20 dkg crumbs, small handful of chopped green parsley. 300-350 ml water for the batter water for cooking.

The beautiful, assorted mushroom heads are cleaned, washed well, drained and wiped dry with a
clean cloth. Chop onionns, vut tomatoe nd paprika into a little bit larger cubes, mashroom in half or quarters. Use a large pan, heat some oil. Add the onions, stir-fry for 3 to 4 mins. Take the pan off the heat and add the red paprika powder. Return to the heat and add the pepper and tomato.Stew for cca. 8-10 mins until it gets saucy. Add then the mashrooms and season with salt and pepper, Cook until the mashroom release its juices. Combine sour cream and flour in a smal duish. Stir i constantly and add some of the mashroom sauce to it. Mix it well and thereafter back to the stew. Bring to boil once more. Taste and season with salt if needed.

Nokedli has been talked about before, but repetition equals knowledge …   Put the flour into a deep bowl, mix it with salt, eggs and water. Bring 4-5 liters of water to boil in a large pot … for nokedli to cook). Mix 1 tbs oil in it, so  to get  a batter that is easy to stir, but still sticky. Be careful not to make it too loos. To cook the small nokedli “dumplings” from the batter by cooking in boiling water. When the nokedli rises to the surface of the water… it takes cca 2 mins. … drain and rinse with cold water! By-the-.way the nokedli can be replaced with any pasta in the kitchen. May garnish the top with some parsley. As previous receipt said … with the special tool is called “Nokedli szaggató”- Noodles chopper” makes it easier.

Stuffed mushroom heads with cream cheese filling – Töltött gombafejek krémsajtos töltelékkel

Served for 3 persons – Preparing time: 10 mins. Fry: 25 mins

Ingredients: 6 large head mushrooms, 20 dkg sheep’s curd, 10 dkg cheese cream (hose), 1 tsp chopped chives, 1 tbs grated parmesan if as wish to adds, 15-20 dkg cream cheese, crushed pepper, parsley.

Preparation: The approx. uniformly sized mushroom heads are cleaned, washed dried and cut out. Cut the bacon into small cubes and melt the fat in a pan. Mix the sheep’s curd with the cheese cream, pepper, grated parmesan and chives. I don’t usu salt  because the sheep’s curd end to be pretty salty.

For the breading, prepare the flour and bread crumbs. Beat the eggs lightly and salt to taste. The stuffed mushrooms are rolled into flour, then into the egg and finally into the crumbs. Place in a unbreakable bowl which stands the high heat or garnished baking tray, spray the top with a little oil and bake in a preheated oven at 200-220 Celsius for  over 25-30 minutes. Serve with fresh salad and steamed rice. This dish is incredibly delicious. It can be served for lunch or supper.

Creamy mushroom with wide length Hungarian pasta – Tejszínes gomba Magyar széles metélt tésztával


Served for 4 persons – Preparing time: cca 45-50 mins.

Ingredients: 50 dkg tagliatelle pasta, 3 dl cooking cream (but who likes a lot of sauces use 5 dl cream) / 20% /, 50 dkg forest mushroom mixture (I used frozen), 1 clove garlic, salt, pepper, parmesan, 1 small head onion, 3-4 tbsp chopped parsley green, 1 tbsp chopped chives, 5 dkg butter.
Preparation: Dice the onion and fry it on a glass, add the crushed garlic and the prepared, sliced mushroom mixture (if using frozen mushrooms, thaw before use, if fresh, peel, wash and slice). When the mushrooms have softened, pour over the cream, salt and pepper to taste. Sprinkle with chopped parsley on the top. Boil for 5 mins and mix with the cooked Hungarian wide length pasta. Also may serve with grated parmesan … Oh well, may have got hungry, aren’t you?

May read more about other traditional  Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen. 

© by Aggie Reiter

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