Archive for the ‘Hungary.’ Category

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

Day-By-Day #5 … Hungarian Cruisine – Palóc Style Soup

Palóc Style Soup – Palóc leves

The Palóc were a tribe of people of Slovak origin who settled in North-Eastern Hungary from where this soup originates.

The writer and MP, Kálmán Mikszáth, who is often referred to as the Great Palóc, asked János Gundel, the founder of the most famous dynasty in Hungarian gastronomy, to make him a dish that would be characteristic of the region where the Palóc folks live and with their cuisine. The most widely known village of the Palóc region is Hollókő – Hungary. The village is declared a world heritage site by UNESCO in 1987. The landscape of the village perfectly fits into fairy tale. The venue comprises 58 heritage buildings that are representative of 17th century village architecture.

The origin recept calls for mutton or lamb, yet if  prefer can also subsitute for pork or beef. Keep in mind, different meat pieces cook shorter and/or longer. Many people add some fresh dill or some drops of vinegar to it  depending on theindividuals taste.

Receipt for 4 people – preparation time 40 to 90 mins.

Ingredients: 900 g pork, beef or mutton, 1 big onion, 250 ml sour cream, 1 handful green fresh or fozen beans … In Hungary green and yellow beans are available. Growing in the season having fresh and if out of it the frozen one are cooked. Two médium size potatoes, 4-5 Bay leaves, sweet red paprika powder, dalt, ground caraway, ground pepper to taste and 1/2 tbs flour. A hint … add as many or as a few potatoes and beans as prefer, but roughly cca 1 medium potatoe and about 150 g beans/person to serve.

Cooking: Chop and fry the onions and season with bay leaf and caraway. Cut the meat in cubes, Wash and place them into a saucepan with the fried onions. Season with red paprika powder and some ground black pepper and stew slowly until about the meat is half tender. Add potatoes, cook and sauté them a little bit longer. Pouring water on it if needed and boil. Add the green or yellow beans and cook on for 10-15 mins more and look afterwards that all parts are cooked well. When the soup is ready, set aside to cool down a bit.

Next to thicken with the sour cream first take a seperate bowl in which add a little flour and mix together. Be careful when addig sour cream. Make sure to have non boiling temperature. Might wish to use a strainer, but addig the sour cream to the less hot soup it will be easy to mix the two.

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

© Aggie Reiter

Day-By-Day #4 … Hungarian Cruisine – Bean Soup á la Jókai

Bean Soup á la Jókai

(Jókai Bableves)

The soup is named after Jókai Mór who was a famous Hungarian novelist of the 19th century and this soup was his favorit. The bean soup is an exceptionally luscious dish. The flavor of the delicious vegyies mix with knuckle, sausage. At the end  may serve with 1-2 tbs of sour cream it brings the taste you cannot let go, simply marvelous  …  and nowonder just as the novalist you will love this bean soup. It is really a mouthwatering soup with the scrumptious smoky meat  that brings a perfect harmony of taste.

In Hungary the dried beans are grouped according to hardness, most Hungarian sorts have to be soaked well. By soaking the beans will grow and allow a shorter in time for cooking. The soup also preserves the most nutrients, and get the benefits of all proteins, vitamins and minerals.

Good to Know … It is common knowledge that beans are difficult to digest, but if at first only cook the beans in in cold water and after boiling  pour the  hot water off  twice, thenafter in fresh water cook with smoked meat, we get a much lighter soup and less harm to digest.

Receipt for 4 persons  – preparing time: cca 90-120 mins.

Ingredients:  300 g dried beans (soaked overnight), 300 g smoked pork sausage and ham shank, 1 celeriac root, peeled and diced, 3- 4  medium size carrots, 1 parsnip, 2-3 bay leaves, 2 tbs oil, 2 tbs flour 1/2 tbs sweet red paprika powder (but if prefer hot then use stronger one), 2 garlic cloves crushed, salt, peppercorn, vinegar to taste, hot chilli paprika on the top to feel the heat of the soup,  2-4 tbs sour cream, 2-3 tbs tinny rolyale (levesbetét).

Cooking: Soak the beans and the smoked ham overnight seperatly. Discard some of the water if too salty (it depends how smoked it was previously), pour some fresh water in the pot. Put them with bay leaves, peppercorns and sausage in a casserole and bring it boil over low heat. The same pot can be in use as soaking and cooking. Peal and cut the carrots, parsnip and celeriac. After 30-40 mins or when the beans and ham are already tender may add the vegyies to the casserole. Heat the oil in a small frying pan, add flour, keep stirring and heat it until it turns light brown. Take it off the heat, then add papirka powder and  sliced garlic. Take alittle out of the soup and add it to the roux, quickly mix well to get a liquid gravy. Stir th eroux into the soup, so it will thicken and bring it to boil. Add the tiny dry royale into the soup. Within that it will require 10 mins further cooking, best to know when ready seeing the royale slowly floating up to the top of the soup, then cca 3-4 mins and served.

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

© Aggie Reiter

Day-By-Day #3 … Hungarian Cruisine – Sour Cream Potato Soup with Sausage

As many already know by visiting Hungary or friends who have found out the for the Hungarians generally love soup. Hungarian cuisine is charactersed by light and heavy soups with herbs and also soups made of fresh fruits, creamed veggie side dishes, warm pasta dishes, fricassees, and of course countless variation of selicious sauces. Then comes te variety of fried, braised and cooked beef, pork, lamb an poutry dishes, oh and almost left out the mouthwatering fish from the lakes and river at Hungary. The history of Hungarian is a nutritional evolution accepting combining good ideas and even incorporating dominances … a synthesis of ancient, normadic, Slavic, Turkish, Italian, German, Austrian and French influences.

The Soup is an integral part of a meal at the table, but that doesn’t mean all Hungarians are dieing for soups, Some like it hot … spicey but not nessesary. Soup is an integral part of a meal in Hungary and one of course the first meals that come to your mind will probably the goulash soup.

Soup of the Day  – Creamy Potato Soup with Sausage

(Tejfölös burgonyaleves kolbásszal)

Receipt for 4 persons – Preparing time: 45-60 mins.

Ingredients: 4 big potatoes, 150 g smocked sausage, 3 tbs. oil, 2 tbs. flour, 2 tbs. sweet red paprika powder, 2 bayleaves,120 ml. sour cream,1 tbs.  vinegar, 1 small piece celery root, salt and pepper to taste.

Cooking:  Peel, cut the potatoes in large size of cubes.Slice sausage. Chop celery into 4 huge pieces. Add cca 3 times  as much water, salt, pepper and byleaves. Boil it until the potatoes get soft. Be sure to have enough water covering the potatoes. Then when its cooked , prepare the roux (hungarian – rántás) Heat the oil in a pot  then add flour, stirring constantly. After getting light brown, pull away from the fire and add one tsp of red paprika. Mix  some of the roux slowly with the potatoes. Follow sour cream. Take some of th gravy from the soup and mix it with the sour cream. Thenafter bring it to boiling point once more. When cooked as tasting adjust a little vinegar and salt if necessary.

Also, there ar some houeholds and regional variations… some people addsautéed onion as they make the rough, other like to put carrot and/or marjoram. Some people eat  with the potatoe soup the celeriac.

Sour cream (tejföl) it is a diary product that is produced by souring heavy cream very popular in Central and Eastern Europa. Mainly sold with 15% to 20% milkfat. It curdles less when cooked or added to the hot soup.

Hungarian smoky sasauge (Füstölt kolbász) is finely ground and contains nice  color red paprika than the Western sausages.

This soup is a fine example how something so simple can taste so good.

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

© Aggie Reiter

100-member Gypsy Band – 35th Anniversary Gala Concert @ Budapest

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Sunday, February, 9. 2020. – 7 p.m.

Budapest Sports Arena

Had on your mind to get into the Gypsy music? Well a great opportunity to spend the evening enjoying the real Hungarian Gypsy Music.

Since its inception, the 100-member Gypsy Orchestra has garnered international acclaim and love from audiences, and has performed tirelessly around the world. The group was established 35 years ago, the world-famous troupe is a classical symphony orchestra. A unique group of its own musical formation in the world. They traveled to Africa, America, Asia, Australia, many European cities, where held more than a thousand concerts.

At the large-scale concert brings the mood to the festive season. Along side the 100-member gypsy group will perform Margit Bango Kossuth award winner icon, Anita Masa artist, Béla Berki – Monti’s Czardas, also Artisjus award & Hungarian Radio Singing Competition specialty and Csaba Jakab internationally recognized talent from Transylvania.

By-the-way, this a superb opportunity especially for the foreigners staying in Budapest to catch up with the real Hungarian Gypsy Music, not to mention a great memory of adventure to take home from Hungary. Photos share by kusette. To make  sure to to have a seat, check through internet and/or at the ticket office on the spot.

Here is a Teaser:

https://www.youtube.com/watch?v=yD2W2gtev-E&feature=emb_title

Update Aggie Reiter

The Bükk GeoPark Center and Guesthouse was handed over @ Bükkszentkereszt

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András Rácz – Minister of State for Environmental Affairs, Máriusz Révész – Active Government Commissioner Responsible for Hungary, Mrs. Rónai – Director of the Bükk National Park jointly opened the GeoPark Center and Guesthouse at Bükkszentkereszt in the Bükk Region and Júlia Nagy -Head of Department
Bükk National Park Directorate – Department of Communication and Ecotourism.

The Minister of State for Environmental Affairs at the official opening that a significant part of Hungary’s territory is protected internationally, in about ten percent. In addition to this a number of national parks and protected area conservation area. Also added the number of Eco-Tourism facilities of the National Park Directorates has increased significantly in recent years and that more and more exhibition sites are being visited. It is the second highest settlement in Hungary.

The Bükk National Park Directorate pays great attention to conservation of natural resources, protection of the environment to the fore and Eco-Tourism in the use of environmentally friendly solutions, awareness raising and increasing the environmental awareness of visitors.The 43,000 hectares of the National Park are home to many unique habitats and the richness and diversity of the species living there. Everyone knows the pupil violets, fragrant plants, a messenger to the Season of Spring on its way. Only place in Europe here in the Bükk Mountains can find the yellow color violet. The plant survived the ice age.  The first instrument of humanity was unearthed in this area. In the heart of the Bükk Mountains, Bükk Region GeoPark was established in the summer of 2017. This guesthouse offers a direct experience in natural values. Wish to target mainly families and groups of friends visit Bükk who want a higher standard of accommodation. A distinctive feature of the Bükk Region Geopark is that, unlike other GeoParks, karst phenomena are predominant in its area. A significant number of Geo locations arose of the karst, and beyond the region appeared unique geological values developed by people. These are aged from the volcanic operations , such as cave houses dug out of tufa or a beehive. Closing presentation she underlined  calling visitors all-year-around open to enjoy the beauty of nature in and-around the venues.

As told they place a lot of emphasis on GeoPark Tourism, Cultural Tourism, Heritage Tourism and least but not least Gastronomy Tourism. Package for tourist who wish to spend time as a day tripper on route Geo-Cultural may discover the ages from way back history. As the GeoPark title is primarily a tool for regional and economic development and important to involve the local population in the work.  Within the creation of the GeoPark Center and the birth of GeoPark Guesthouse making huge strides in tourism in the area. The GeoPark Guesthouse  has been designed to accommodate in double and quadruple rooms with a capacity of 28 and with additional bed a total of 35 people. The building complex has sauna and gym for those who wish to relax after their day in discovering the sights. Also to enjoy the roundabouts, in the  winter season of snowfalls sleds await guests in renting these devices. In the winter, sledges available to rent by guests. The guesthouse is also be open for various training communities. The rooms loose in feeling being near to the GeoLand because the wall murals reminding of  caves, stones and colors indicating where they are. GeoParks play an important role in the economic development of the protected area. Local farmers and local products generating micro, small and medium enterprises to strengthen the market position of supporting the development of their market access programs.  It plays a very important role in the management of mountain meadows of grazing.

Ending the official ceremony Product Trademark titles have been handed over to local hand-made producer of 15  within 45 products were granted the rights for trademark use. As the GeoPark title is primarily a tool for regional and economic development, it was very important to involve the local population in our mutual mission.  Visitor and foreigners are welcomed to this unique area to get to know the region’s natural flavors and their hand-crafted products.

Ms. Ágnes Kárpáti talked about their result of the cross between Carpathian “borzderes cattle” breeds with the cattle from the Alpine. This cattle offers several options like outstanding beef meat and dairy products. As part of the Carpathian borzderes gene preservation sample program explore not only the animal keepers, but also embraces the borzderes kind of promotion, especially in development of culinary means. The cows live on a non-chemical pasture. Herbs are also on their natural plate, eating the greenies and found in their milk and dairy preoducts.

Mentioning a couple of exhibitors on the spot: The Pély Tiszatáj Agricultural Company. Determinant of agricultural enterprises in the region. They are engaged in animal breeding and growing organic plants. They have been organic farming for decades. Their Trademarked product: pasta einkorn with 21 quail eggs.

Henrietta Hócza, the raw materials for her products are grown, collected and processed on the Dajka-Dűlő in Szilvásvárad, a family estate in the immediate vicinity of Natura 2000 site.Also produce home-made jams, syrups, herbs,  various grist and spices. Trademarked Products: Lace Berry – Quince Jam; Refreshing herba tea and Sea Buckthorn tea.

Nikolett Krivan “Büxirup” products have already been awarded the National Park Product Trademark. Now newer products  such as: teas and tinctures (herbal extracts) have been given the opportunity to be trademarked.

Their a/m producers products with the other 42 new trademark producers items can be soon purchased at the shops on the spot at the Bükk National Park.

Some of the pictures were taken by Attila Kozma from the Bükk National Park.

Update and snaps Aggie Reiter

 

 

FUTURE SCENES x World Science Forum @ Budapest – Hungary 2019.

Invitation from the Centrum Production – Building mapping and light painting on the facade and Danube side of the Hungarian Academy of Sciences (MTA)

District, V., 9. Széchenyi István Square – Budapest

20 -22. November, 2019. – 6.30 p.m. – 11 p.m.

One of the main goals of the World Science Forum, a biennial Hungarian initiative since 2003, is to provide scientifically sound answers to the global challenges facing humanity.

The Hungarian Academy of Sciences (MTA) has been the focal point of Hungarian science since its foundation in 1825. Its headquarters was built in the 1860s as a symbol of scientific excellence.

Centrum Production provides a flexible and up-to-date, reliable and dynamic backdrop for professional visual work using the latest technological innovations be it film projection, VJ, installations, staging, 3D building projections, light painting or film projections, producing or documenting video cut and post-production, 2D and 3D animations.

The World Science Forum series was inspired by the success of the prestigious meeting “World Conference on Science for the 21st Century: a New Commitment”, held between June, 26. to July, 1.1999 in Budapest, Hungary and convened by the United Nations Educational, Scientific and Cultural Organization (UNESCO) and the International Council for Science (ICSU), in co-operation with other partners.

Driven by the need for a forum for discussion between the scientific community and society, the Hungarian Academy of Sciences (MTA) in partnership with UNESCO, ICSU and AAAS established a series of follow-up events called World Science Forum, taking place biennially in Budapest.

The success of World Science Forum proves that the  original idea and intention behind this initiative is becoming a reality. Scientists, politicians, decision-makers and representatives of civil society conducted fruitful dialogue on burning issues affecting the scientific world and society simultaneously, and summed up the common tasks ahead of us.

Producers: World Science Forum Budapest, Hungarian Academy of Sciences.

Upon Centrum Production press release.

Update Aggie Reiter

World Italian Gastronomy Week – Authentic Italian Cultural Event – 2019!

There are still plenty of events during the World Italian Gastronomy Week to visit @ Budapest !

Made in Italy … Yes …  but this time the Food & Fine Wine to Gastronomy Expos are made in Budapest with Italian ingredient!

These Events bring together Italian world-renowned winemakers, chefs and industry insiders educate and inspire, meet with the producers, attend tasty dinners, taste regional products Made in Italy. There is a list of events to spend pleasure time together with friends whilst enjoying Italian food.  All you have to do is simply walkabout in Budapest to the places and discover Italy’s regions tastes and wines and last but not least, mind you there will be also film screenings .. not at any Budapest’s movie theater … but just at the Italian Culture Institution.

So here you go … watch out!

Here’s a couple of updates:

Tuesday, November, 19. … 10 a.m. – Noon – Luisa Torri, professor at the Pollenzo University of Gastronomy, Director of the Laboratory of Sensory Testing, discover the aroma of mustard as a raw material for balsamic vinegar accompanied by soft-textured Parmesan cheese. Seminar for participants with special invitation. Venue: Italian Institute of Culture – District,  VIII.,  8. Bródy Sándor Street.

From 6 p.m. – 8 p.m.  – The “Seasoned to Taste” film screening. The audience can also learn about the problems of Arturo chef’s life. Venue: Italian Institute of Culture – District,  VIII.,  8. Bródy Sándor Street. Entry is free, but need to register in advance: iicbudapest@esteri.it

Wednesday, November, 20. … 10 a.m. – Noon – Luisa Torri introduces the special taste of Parma ham, with the tasting the ham of two companies and discovering the differences between them. – Venue: Italian Cultural Institute – Venue: District,  VIII.,  8. Bródy Sándor Street. Participation is free, but registration is required by following the link in our email: budapest@ice.it 

From 6 p.m. – 9 p.m.  An interesting documentary film about Leonardo da Vinci “Leonardo and the Wine” …  500 years after his death – we get to know the genius Leonardo vineyards. After the screening, Vinci wines can be tasted. Seat reservation is need through: iicbudapest@esteri.it

Thursday, November, 21.  …  9 a.m. – Noon – The conference is organized jointly NÉBIH and will provide useful information to professionals in the hospitality industry.  There will be a wine tasting combined with the professional seminar, and in the evening wine experts and chefs can join and talk about food and wine pairing. Venue: District, II., 15/a Kis Rókus Street.  Compulsory reservation. For participants with special invitation.

From 11 a.m. – 1 p.m. –  Seminar on tasting Italian wines. Venue: Ritz Carlton Hotel, Elizabeth Ballroom – District, V.,  9-10 Erzsébet Square. For participants with special invitation.

From 7 p.m. – 10 p.m. – Fresh pasta with wine combinations. Venue: Ritz Carlton Hotel, Elizabeth Ballroom District, V.,  9-10 Erzsébet Square. Participants with special invitation.

Friday, November, 22.  …  6 p.m. – 10 p.m. Professional Day organized for journalists and businesses operating in the tourism sector with the participation of representatives who may participate in an interactive, recipient of the senses is their journey, learn about while catching some typical Italian regions. Venue: Akadémia Italia Budapest  – District, V., 12. Szent István Square. Participants with special invitation.

Update Aggie Reiter

November is the Season of New Wines – Veritas Wine Shop – Budapest

VERITAS UJBOR 2019. NOV. 4.

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There is no better time than in November to taste the season’s new wine.

Veritas Wine Shop – VII. Dohány Street Budapest

The hustle and bustle of Budapest opened in early September the latest Winebar the VERITAS Winebar. On the Dohany street, catering on the street adjacent to both beverage and food choice, both in terms of interior design was really unique accent to any of the Pest world.

Monday, November, 4 afternoon awaited  guests at the VERITAS wine shop winery to taste vintages new wines of the year.

As the Martin’s Day approaching  it is an annual  gathering  for wine lovers. On the spot there were the participation of 13 wine growers  offering 33 items to taste the selection of their wines.

On the spot the 2019 new wines were in great selection of Rosé,  fragrant Irsai Olives, and the Martin Day Reds. Sensational wines, moments full of fun! Wine lovers were offered all kinds of delicacies at the tables of  Bárdos and Son Winery, Bodri Winery, Bujdosó Winery and Winery, Csány Winery / Teleki Wine Family, Dubicz Winery and Estate, Figula Winery,  Gere Tamás and Zsolt Winery, Haraszty Vineyard, Harasz Wine House and Restaurant, Szeremley Estate, Tűzkő Estate Winery, Twickel Vineyard, Villa Pátzay Vesztergombi Winery and Vylyan Winery.

Update and snaps Aggie Reiter

Indian Film Festival in Hungary 2019.

The festival’s  goal was to promote the art and culture between India & Hungary via Indian cinema with the showcase 13 films in different Indian languages. Attended Award winning Actors and Film Makers of Indian cinema. The Indian Film Festival Hungary is an important festival that has become a great platform for cultural exchanges and mutual appreciation of cinema between India & Hungary. Over the years this festival has been opening new avenues of bilateral cooperation between the two countries and of course creating a euphoria about India in Hungary

The Indian Film Festival showcased carefully curated by Captain Rahul Sudesh Bali and organised by Indian Film Festivals Worldwide under the patronage o of the Embassy of India in Hungary. The film lovers and audiences in Budapest had the opportunity to see some great works of creative brilliance by master Indian film makers by way of these Indian movies.

The grand opening ceremony of the Indian Film Festival took place in Budapest in October in Mom Park Mall – Budapest. A lot of celebrities from both India and Hungary walked along the Red Carpet. During the 7-day Indian Film Festival was a landmark occasion in promoting cultural cooperation and spreading the fragrance of India in Budapest via cinema.

Ex-post update Aggie Reiter