Archive for the ‘Hungary’ Category

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

Slovenian unique culinary journey on “Slavic Cooking” 

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

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

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

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

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

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

Sloven Baked Mashrooms filled with Chesse

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

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

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

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

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

Slovenia Potica Bread

“Q” What does Potica mean?

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

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

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

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

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

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

© Aggie Reiter

HoneyLoveDay … World Bee Day August, 17. 2020.

There is only life on earth as long as there are bees. Take care of them!

 Indeed bees already have a World Day.

HoneyLoveDay is celebrated since  August, 17, 2019 as the National Honey Bee Day to honor the insect responsible for more than 1/3 of the food we eat from beekeepers, beekeeping clubs and associations, and honey bee enthusiasts from all across the country. Taking this opportunity to celebrate honey bees and recognize their contribution to our everyday lives as a means of protecting this critical species for future generations.

Who has not met the saying … “Sweet as Honey”… but manybe not too many known that the sweet taste of honey is determined by the non-crystallizing fructose, and its flavor  determined by the proportions of essential oils given by the nectars of the various flowers that the bees have collected.

Food for Bees and Food for Humans. It is a product of the nectar of flowers, plant juices transformed by bees. Man has collected honey since ancient times and used it first as a delicacy, later as an important food, and finally as a medicinal product.

It is known by many the consumption and the health effects of honey. Nowonder … honey is rich in vitamins and minerals and is an effective remedy when used both externally and internally. It helps with calcium absorption, increases hemoglobin, treats dietary anemia, in combination with apple cider vinegar has a beneficial effect on inflamed joints, cures all types of infections and respiratory diseases, speeds up the healing of stomach ulcers, and also helps in the healing of allergies. Heart disease (heart failure), gastritis, bronchitis, endocrine disorders (insufficiency), mucositis and immune weakness. The list would be long one, so just to mention a few more “miracals” honey provides instant energy without the harmful effects of sugar, a useful aid in case of insomnia, hay fever, insect bites and infected wounds … no cemicals … a real doctors recept!

In Hungary there are roughly 20,000 beekeepers and about 1.2 million bee families take care of honey production, which means 15-30 thousand tons of honey/year, depending on the weather. Domestic honey consumption averages 90 dkg per capita, while people in Germany consume 1.3 kg and in Greece 1.5 kg. Honey is a storehouse of extremely healthy food, natural antibiotics, vitamins and minerals, so the autumn honey campaign is definitely aimed at increasing domestic honey consumption.

There are several types of honey produced by beekeepers available in Hungary, one of the most popular is the Acacia honey, which is already considered Hungarian, in addition to lime honey and flower honey. Also Beet honey, Chestnut honey, Sunflower honey, Forest honey. Rare but existing Hungarian honeys include: Silkweed, Goldenrod, Wild Tobacco, Facelia, Lavender, Oil Radish, silver fir … Also less known  by the public the  Bee Bread (mixture of pollen and nectar), Bee venom (A special animal product similar to the Viper poison. It is used with great efficacy in medicine for rheumatism, polyarthritis, neuralgia, iris and retinitis. The exact composition of the poison is yet unknown.)

All the honey producers are truly reliable from the Hungarian beekeepers. It is not an easy  mission, their hard-working labor hands and their hearts is included!

Unfortunately, this year’s varied weather … rain, strong winds did not do any good either for pollination, neither for pollen collecting bees either… it is said there will be less out … BUT hope for the Best!

The world bee population is running low, and the lack of useful pollinators would doom strawberries, apples, almonds, tomatoes, peppers, coffee, cocoa, just to name a few Out of our 87 basic crops. Fact is Fact … 3 out of 4 crops depend on pollination. A single bee visits an average of 7,000 flowers a day, and in order for a colony (or man) to receive 1 kg of nutritious honey, one must collect pollen from 4 million flowers. Every year, 1.6 million tonnes of honey are produced only by Western honeybees and 20,000 species of wild bees are known worldwide.

The National Honey Bee Day program started with a simple concept. Bring together beekeepers, bee associations, as well as other interested groups to connect with the communities to advance beekeeping.

All the honey producers are truly reliable from the Hungarian beekeepers. It is not an easy mission, their hard-working labor hands and their hearts is included!

Unfortunately, this year’s varied weather intervened by dense stormy rain, strong winds which did not do any good either for pollination, neither for pollen collecting bees … it is said there will be less honey this year, but honey lovers hope for the Best!

Update Aggie Reiter

“Q” & “A” … Inherited Croatian food in Hungary

Popular Croatian Dishes that made home in the Hungarian kitchen

Ajngemahtec – Croatian Chicken Soup with Wheat Grits Dumplings

„Q” Where does the name „Ajngemahtec origin?

„A” The name comes from the German word eingemacht, which could be roughly translated as all in one, due to the fact this simple one-pot dish

„Q” Where did Ajngemahtec – Croatian chicken soup come from??

„A” The cuisine was strongly influenced by Croatia from the Austrian neighbors

Indeed it is nourishing soup with different veggies, containing chicken, heart dumplings and delicious with hearty dumplings. The soup usually served before Sunday lunch not only in Croatia, but Hungary as well as the home remedy to cure everything from flu to hangovers. In Croatia and Hungary it is common in adding to the chicken soup the VEGETA seasoning fulfills an extra flavor of veggies (but be careful with the salting later) Once you tried the mouthwatering soup you will love it. It is pretty simple to prepare it. Nice and comforting chicken soup, traditional (Sunday meal) both in Croatia and also delicious on the table in Hungary

Cooking time: 1h – Servings 4 – Ingredients: 4-6 pieces of chicken thighs bone in, 1 medium onion, 2 large carrots – 1 shredded and 1 finely sliced, 1 cup frozen peas, 1 small parley root (finely sliced), 1 chicken bullion cube, 6 cups of hot water, 2 tsp oil, 2 tsp chopped parsley leaves, 1 tsp VEGETA seasoning optional or any available veggie flavoring, salt and pepper

Dumplings: 2 medium eggs, 2 tsp oil vegetable or sunflower, about 2/3 cup semolina add more, for firmer dumplings.

Cooking instructions: In a large pot heat oil under medium heat, add chopped onion and cook about 2 minutes. Add shredded and sliced carrots and sliced parsley root, season with a pinch of salt and cook for 5 mins, stirring occasionally. Add chicken thighs, 1 -2 cups of water, bullion cube and cook on low heat for 25 mins, stirring occasionally and adding water if necessary. After 25 mins add frozen peas, pour remaining water and cook for 10-15 mins. Remove chicken from the soup and shred the meat of the bone. Put aside.

In a mean time in separate bowl beat eggs with 2 tsp of oil, slowly add semolina, stirring constantly until you get thick batter, making sure that no lumps remain. Warm tablespoon under hot water and with a tablespoon drop full spoons of batter into the soup and cook for additional 10 mins. Add the chicken back to the pot, add chopped parsley leaves, season with salt, pepper and 1 tsp VEGETA and cook for 1-2 mins. Serve warm.

Ćevapi sausages

(In Hungary named: Csevap or Csevapcsicsa)

„Q” What are Ćevapi sausages?

„A” Bascially the Ćevapi are grilled, skinless finger-shaped sausages.

„Q” Where does the Ćevapi origin?

„A” The Ćevapi itself has a Turkish origin. Turkish influence in the similarity to the Turkish kofta kebab, which is a mixed-meat sausage that is molded onto skewers for easy grilling.

The recipe itself will not be complicated at all, in fact, it is extremely simple easy to make, the only possibility of mistakes is found only in the quality of the ingredients. That’s why it’s important to pick meats minced beef or pork, and spices. Ćevapi together with chopped onions, kajkmak, sour cream, minced red pepper, ajvar, and salt are incredibly tasty. For best flavor, let the sausages marinade in the refrigerator for at least 1 hour, up to an overnight.

Ćevapi has an incredibly unique taste and beside among Croatians at the Hungarian kitchen indeed appreciated. Delicious smoky flavor and are perfect for serving with flatbread and sliced onions.

Preperation time 20 mins, Cooking time: 10 mins.

Ingredients: 0.55 lb minced beef, 0.55 lb minced pork, 3 garlic cloves minced,1 ¼ tsp salt, 1 tsp ground black pepper,1 tsp paprika, ¾ tsp baking soda.

Cooking instructions: Take a large bowl mix together all ingredients.Using slightly over 1 tsp of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3 inches long and ¾ of an inch in diameter).Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight). When you are ready to cook your sausages, preheat your grill to medium heat, 180⁰C -200⁰C (350-400⁰F) (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.). To grill the sausages using a fine grate grill pan for 4-5 mins a side, until golden and springy. Serve the Ćevapi with sliced sweet onions and flatbread (like lepinja or pita). Mind you on the otherside of the Moon, @ Woolworths, Beef Chevaps are prepared ready just to roast Downunder.

Štrukli from Croatia to Hungary

„Q” Where origin of Štrukli?

„A” The exact origin of štrukli remains unknown, but traced a staple for … pastry and a salty stuffing made from cow cottage cheese, cream and eggs long ago on the hills and forests, northern Croatia … some say the original dish also called Zagorje strukli, originates from the Zagorje region of Croatia)

„Q” What is the Štrukli?

„A” It is a rather simple „pulled pasta” dish, which, depending on the type of filling, can be either savory or sweet.

There are 2 types of Štrukli: boiled and baked. Ingredient is most important need the fresh cottage cheese …  it has a fresh, slightly acidic taste and a refined taste of milk that is only really began to ferment.

Dough ingredients: 0.90 lb, 1 egg, 1 tsp oil, salt.

Serve: 8 – Ingredients for the filling: 20 oz (600 g) fresh cottage cheese, 3.3 oz (100 g) butter, softened + 2 tsp,4 eggs, 0.4 cups (100 ml) sour cream

Preparation time: 30 minsMeanwhile preheat then oven if baked to 180⁰C (365⁰F).

Mix a firm dough of flour, 1 egg, oil and a little salt water. Stir until bubbles appear, then shape the dough into 2 loave ball and roll it  using the tablecloth , stretch the dough out a bit and coat it with oil so that it doesn’t dry out and cover with a warm towel. Leave the dough to rest for 1h. The dough is then stretched out, as usual, on a sheet smeared with oil or on a cloth sprinkled with flour. Mix the ingredients of the filling well, then place small piles on the dough with a spoon in a row, not too far apart. The dough is rolled up, the dough is squeezed between the piles with a wooden spoon and then separated using a plate. This is how to get the separate pieces filled with cottage cheese, which is cooked in flag salt water. Don’t have to cook for long when it comes to the top of the water, good. Place the cooked Štruklies next to each other in a fireproof bowl or baking tray, pour over the cream to cover them.

Stuffing mixture: mix the cow cheese with 4 eggs, melted butter and a little salt and mix until smooth.

Cooking time: 50 mins.  Knead a medium-soft strudel dough from the dough.Divide into 2 loaves, smear with oil, rest for 1h in a warm place. The dough is then stretched out, as usual, on a sheet smeared with oil or on a cloth sprinkled with flour. Mix the ingredients of the filling well, then place small piles on the dough with a spoon in a row, not too far apart. The dough is rolled up, the dough is squeezed between the piles with a wooden spoon and then separated using a plate. This is how we get the separate pieces filled with cottage cheese, which we cook in flag salt water. You don’t have to cook for long when it comes to the top of the water, good. Bake in the oven for about 50 mins at 180⁰C (365⁰F) until golden brown.

Excellent both either hot or cold. You can also put a little filling on the cooked Štrukli.

© Aggie Reiter

Herald News – Reopening Tutankhamun Exhibition @ Budapest

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Wondering & Wandering Back in Time – Through 1334 – 1325 BC. 

Like much else, all the mysteries and treasures of the Tutankhamun Exhibition were quarantined in March at the KOMPLEX on Király utca (King Street) Budapest. The organizers, on the other hand, ensured the supervision of the treasures from the first moment, in addition to the appropriate security measures, and provided continuous guarding of the relics even during the temporary closure. Now, in the period of reopening, the organizers of the exhibition have placed tremendous emphasis not only on the treasures of incomprehensible value, but also on maintaining the health safety of visitors.

“The reopening of the Tutankhamun exhibition is not only for those interested, but being on a kind of holiday to Egypt. A surprise and a special offer: on July 30 and 31, one child per family can view the exhibition for free of charge … only applies to children aged 6-14. Those who arrive on the first few days of the reopening of the Tutankhamun exhibition will have a special experience,” said the communications manager of JVS Group Hungary.

Items seen through the slideshow have been at first glance in 1922 discovery of over 5,000 artifacts by Howard Carter  @ Tunankhamun’s Tomb. Some of his treasure has traveled worldwide and  after the lockdown quarantines the Budapest’s locals and foreigners staying, living in Hungary needn’t have to travel … especially now-a-days … to Egypt nor to London to see and get the feeling visiting the long gone past Egyptian New Kingdom – 18th Dynasty.

The Egyptian Supreme Council of Antiquities allowed tours beginning in 1962 with the exhibit at the Louvre in Paris, followed by the Kyoto Municipal Museum of Art in Tokyo, Japan. Needless to mention exhibits drew in millions of visitors. Between 1972–1979 exhibit was shown in United States, Soviet Union, Japan, France, Canada, and at the era of the West Germany.

© snaps – Aggie Reiter

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

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

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

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

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

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

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

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

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

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

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

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

© Aggie Reiter

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