Archive for the ‘Hungary’ Category

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

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

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

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

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

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

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

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

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

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

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

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

© Aggie Reiter

Aerosmith – live @ Budapest – 2020!

The good news spreading like wildfire … not otherwise, If  …”You don’t wanna miss a thing!” 

Your jaw dripping concert is to come on July, 24. 2020 at the new Budapest stadium, Puskás Aréna. This will be the venue for Aerosmith’s first show in Hungary since 1994.

The four-time GRAMMY®-winning band Aerosmith is the greatest American rock band of all time. They have announced dates for their 2020 European Tour, beginning on Saturday, June, 13 in Milan, Italy at the iDays Festival before continuing on throughout the their European tour.

Almost no need to introduce any of the member, cause Steven Tyler (vocals), Joe Perry (lead guitar), Brad Whitford (guitar), Tom Hamilton (bass), and Joey Kramer (drums) are the greatest rock and roll band in American history.

Over the years sold more than 150 million albums worldwide. Received countless awards accolades beside the 4 Grammys, they received 8 American Music, 6 Billboard and 12 MTV Video Music Awards.

Aerosmith took their place among rock royalty in 2001 at the 16th Annual Rock and Roll Hall of Fame Induction Ceremony at the Waldorf Astoria in New York City, with the sign as the greatest rock and roll band in American history.

Tickets for the concert in Budapest are available from December, 13. 2019.  On your mark to get your seat cause  some of the tickets are already sold out.

Update Aggie Reiter

 

Countdown is still on – Vote to Best Christmas Markets in Europe – 2020

Press Kit …

1. Budapest – Hungary

More than 280,000  have voted for the best Christmas markets in Europe.

The most beautiful Christmas markets in France, Germany, the United Kingdom, Belgium, Netherlands, Hungary,… are waiting for your votes.

Beautiful Christmas lights, a gigantic Christmas tree, local and tasty food, mulled wine and gingerbread, a beautiful ice rink, original and handmade Christmas gifts, Christmas concerts, here are the ingredients for your next  Christmas holiday, with family, friends, alone or with your loved one.

If you do not have a flying magic sled, book your flights at the best price for a dream Christmas in Europe. We also offer millions of accommodations such as a magical stay in the Santa Claus Village in Finland and the best winter activities such as Christmas Markets tour in Vienna.

Want to make the most of your holidays? Discover the 100 most beautiful Christmas markets in Europe, the most beautiful Christmas lights but also the most beautiful Christmas trees and the sunniest Christmas destinations in Europe.

Who will succeed Strasbourg (3 wins), Zagreb (3 wins) and Tallinn (1 win)? Discover the 20 best Christmas markets in Europe.

For many travelers the Advent Feast at the Basilica has been their favorit Christmas market in Budapest – Hungary for a long time, but it’s official now… Budapest number 1. The Advent Feast at the Basilica is the most beautiful Christmas market in Europe!

Treat yourself to a fun afternoon on the ice rink and enjoy a glass of mulled wine and traditional Hungarian cuisine. Do not miss the lights show at night: it’s the biggest 3D light show in Europe!

In addition to being the most beautiful Christmas market in Europe, the Advent Feast at the Basilica deserves the title of Best Christmas market with the spirit of Christmas but also the title of Best eco-friendly Christmas market.

Advent Feast at the Basilica is held with a community spirit in mind: guests can enjoy charity-boosting concerts, and preserve the environment by using  eco-friendly cups, and cutlery, while leftovers are being recycled.

Nearest airport flight to Budapest from Vienna takes two and a half hours … Hit two birds with one stone … Visit Vienna’s Advent Venue and thereafter visit the Advent Fair at the Basilica on the Saint István Square in Budapest.

Not a question where to stay because there are plenty of hotels in the neighboring area around to the Saint Stephen’s Basilica to discover the most beautiful Christmas market in Europe.

Update Aggie Reiter

Varga Winery wants to “kick the door” with fruity champagne – 2019

Varga Winery wants to “kick the door” with fruity champagne … for the coming  New Year!

The consumption patterns are changing at the Varga Winery in Badacsonyörs, which sells 14 million bottles of wine annually in Hungary, now produces not only wines but also premium sparkling wines. The result of years of experience and experimentation is the Fresh Golden Plate Extra Dry fruity sparkling family, which is one of the most popular varieties of recent years, Irsai Oliver and the popular Pinot Noir rose, as well as a blend, called cuvée. With its fruity sparkling wine, the winery wants to start new consumption habits following the trend of fresh fruit that has been proven for wines.

In contrast to wine consumption, champagne is still seasonal and is mainly associated with the end of the year. In Hungary, about 20 million bottles of champagne are consumed annually for approx. half are for the last two months of the year.

Varga Winery has launched its Fresh Golden Cut with its fruity sparkling product line for the season holiday, all three of which are extra dry.  As they say … this is the time when trade is welcoming new sparkling wines. Due primarily to the New Year’s Eve tradition, half of their annual sales are concentrated in the last two months of the year.

Varga Winery Release

Update Aggie Reiter

ArteKino Film Festival @ Hungary – 2019

Cinema enthusiasts of film festivals are not stopping, here comes the latest … the fourth edition of the ArteKino Film Festival (December, 1-31) will be launched in Hungary.

Starting with 10 fresh new European films that can be exchanged for a free virtual ticket until New Year’s Eve or while stocks last. Each movie has 5,000 tickets, but it’s available in all the European countries, so some hit movies can easily run out of tickets. This year, the festival’s audience prize can be voted on and virtually awarded. Vote for the Audience Award and stand the chance of winning a trip to an international film Festival. The Hungarian Film lovers will be pampered by the festival, as each film has a Hungarian subtitle.

The ArteKino Film Festival is now available in 45 European countries and has subtitles for films in 10 languages.

Enjoy this year’s selection,  in the meantime here’s  Agostino Ferrente‘s movie titled: “Selfie” which explores videos captured by two South Italian teenagers’ cell phones and reveals the challenges facing young people in Naples.

Subtitles are with: DE, EN, ES, FR, HU, IT, PL, PT, RO, UA. The Selfie is one of the nominees for Best European Documentary at this year’s European Film Awards, which will be awarded this Saturday.

Movies are available for free at the following link, after a quick registration: https://www.artekinofestival.com

Update Aggie Reiter

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

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“Get it!” – “Kapj Rá”!

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

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

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

Update and snaps Aggie Reiter

Made in Italy – Made in Modena – Balsamic Vinegar & Parmigiano-Reggiano a.k.a Parmesan

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In the frame of the 4th World Italian Gastronomy Week on Monday, November, 19., – Italian Cultural Institution – Budapest

Without leaving Budapest took a trip to the world of senses and flavors  “Made in Modena” with our excellent taste tour guide, the enthusiastic  Ms. Luisa Torri – Head of University of Gastronomic Sciences Pollemzo Sensory Test Laboratory.  She unveiled in pairing the protected origin and traditional of Parmesan and balsamic vinegar.

Within her presentation she spoke about the balsamic vinegar processes from “from the life of the grape growth” up to be served as balsamic vinegar on the table.

Talked about how it is made by saying… “In order to obtain the TBVM, the grapes harvested must be those “used for the wine traditionally cultivated in the province of Modena”. In particular, from Lambrusco and Trebbiano grapes. The procedure necessary in order to obtain TBVM consists of three basic stages …harvesting of grapes, pressing of the grapes and cooking of the grape must and the aging. Often the procedures goes by word-of-mouth, from generation to generation. But for sure, preparing the balsamic vinegar has a choreography itself, it is through lengthy aging in a series of 5 small barrels of different kinds of wood , with no addition of aromatic substances. As it evaporates it is always refilled from the earlier aged balsamic barrel to the elder wooden barrel.

In order to be bottled in the characteristic and legally exclusive bottle, all Traditional Balsamic Vinegar of Modena, must be assessed by a panel of five expert tasters who authorize by the set visual, smell and taste standards. The affixing of a numbered seal guarantees the quality of the product contained in each individual bottle.

The traditional balsamic vinegar of Modena is unique in the world of vinegar-based dressings. It is a rich, dark glossy color, characteristic density, smooth flowing syrupiness.

Ms. Torri noted that there are less aged vinegar that goes perfectly well with a few drops on the vanilla or with chocolate ice-cream and also on the light sponge cake is good too.

On our tour in tasting Italy continued with the Parmigiano-Reggiano, also called “King of Cheese”. Around Europa is better known as Parmesan. It is an Italian granular cheese. Received its named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna) a part of Lombardy. Parmigiano-Reggiano is made from unpasteurized cow’s milk. “Parmesan” are protected designations of origin (PDO).

According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages when the Benedictine monks began producing large wheels of cheese with a long maturation period using no additives  or preservatives. Nine centuries later, Parmigiano Reggiano remains the same natural product from raw milk, processed without the use of additives with a minimum maturation period of 12 months. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was praised as early as 1348 in the writings of Boccaccio in the Decameron  invents a “mountain, all of grated Parmesan cheese”. Each wheel must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.

The true Parmigiano-Reggiano cheese has a sharp, complex fruity … nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste. The average Parmigiano-Reggiano wheel is about 18–24 cm (7–9 inch), high, 40–45 cm (16–18 inch) in diameter, and weighs 38 kg (84 lb).

Update and snaps Aggie Reiter