Archive for the ‘Sweeties for sweet tooth individuals’ Category

30 Sep

Taste Gastro Locations Around the Lake Balaton

Posted by www.rollinginbudapest.com in Dinning, Entertainments, For Travelers, Gastronomy, Herald News for Hungarians who speaks English!, Hungary., Lake Balaton - Hungary, Sweeties for sweet tooth individuals, Tourism, Wine and Gastronomy, Wine around Hungary. Tagged: , , , , , , , , , , , , , , , , , , , , .

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Last Rays of Summer @ The Lake Balaton

Balaton Circle – “Taste the Circle!” … This year’s first event of the “Kostold Körben” – “Taste Around” wine & gastro festival with restaurants, wineries was held in a worthy location … where else … than at the middle of Lake Balaton, on the ferry between Szántód and Tihany.

GasztroFerry gave gastronomic presentations within 10 restaurants and 10 wineries out of almost 50 members of the Balaton Circle. Find out what flavors, scene, experiences and programs awaited the invited guests and media representatives.

We were one of the One Million passengers on the ferries on Lake Balaton!

In recent years, September has also become a summer month, and it is during this period that Lake Balaton shows its most beloved face. There is no more mass tourism, so they can deal with the guests even more and organize a quality program that promotes the region and the restaurants of Lake Balaton. The goal is to even out the often extreme fluctuations in terms of the number of guests, and to allow entrepreneurs in the region to plan with a year-round opening time. Also added…Many new quality restaurants have opened around the lake this year not only for local businesses, but for the interest of all of them to make Lake Balaton not just a weekend destination. In the future, travel decisions will not be determined solely by the weather report, as in all circumstances and every month, guests will find the right place to visit where programs, attractions and gastronomic experience are in favor around Lake Balaton. With the services and local products of the members of the Balaton Circle, they contributed in making Lake Balaton one of the outstanding gastronomic regions of Hungary – told Lajos Szilágyi – President of the Balaton Circle.

Alíz Markovits – CEO of Veszprém-Balaton 2023 Ltd., spoke about the framework of the European Capital of Culture 2023 project, it had already been recognized in the tender phase that only the region and Lake Balaton could achieve outstanding success. “This aspiration is confirmed by the fact that more than 103 settlements have already joined, and together with them, they can support the aspirations of the Balaton Circle with diverse cultural programs”

“This year celebrating the 175th anniversary of the BAHART was pleased to join the initiative of the Balaton Circle. During the autumn season must be filled with meaningful programs and quality services, which include wine, gastronomy and shipping.” – emphasized Gábor Veigl, CEO of BAHART.

A total of 26 restaurants, confectioneries, wineries and brandy distilleries of the Balaton Circle were presented at the Autumn Opening GastroFerry event. All dishes were freshly prepared on portable hotplates. Participants could get a taste of the yummy finger-food and delights.

“Taste the Circle!” The fleet was divided into two parts, serving on one side were the gastro delight and on the opposite side the wines, Pálinka and gin.  There was an abundant supply of wines and Pálinka. Wineries such as Attila Hajdú – Olaszrizling ⋕1 from Fürjes Winery. The winemaker. former goalkeeper later found his future occupation in hospitality – deals with wine production and can be reach at Fürjes Villa Pension – Balatonfüred, Pócz Winery – Balatonlelle, Kemendy Traditional Champagne Workshop – Balatonfüred, Szabó and Son Wine Cellar – Balatoncsicsó, Martinosa Winery – Mount Tagyon … just mention a couple brilliant wines from a/m wineries.

An everday Q! …Wanna be loose well all who tasted the „Dare-Devil” – „Fenegyerek” selection of Pálinka from Zamárdi surely felt the succulent fruit flavors. Gábor Pach, one of the founders of the Balaton Circle, opened his pálinka distillery in 2014, but he calls it the Wellness Fruit Center. Gábor Pach has been dealing with pálinka over12 years, but he would not have thought at all that he would moor in this area, in fact, he didn’t particularly like pálinka. Then, through an old business relationship, he started working with the Zimek Pálinka Distillery and was completely enchanted by this world. He completed all the training related to pálinka in Hungary, but he actually learned a lot in practice. At the Zamárd plant he still practices the cooking of mostly fruits around Lake Balaton. Was a real pálinka oasis, on the spot to taste almost complete offer of Fenegyerek pálinka and Gin … such as: blueberry, apple, married with apple+raspberry, peach, quince, grape, grape+late cherry. Every sip was exploding and powerful. Tasted a couple and must say Gábor Pach’s pálinka deserves to be known not just in Hungary and/or Europe but overseas as well. Succulent fruit world – wizard of man.  The COVI-DINKA pálinka within the series of “Dare Devil – “Fenegyerek” bombastic within 73% Alcohol. It is a booster of mix fruits. Furthermore, it is so strong that could probably kill the COVID as well :-). A guy who tasted the „Dare-Devil” „Fenegyerek” pálinka said „Leaps and bounds better than anything in showy boutiques or that you can find in a store. We made sure to get a few extra bottles to take back to Texas this time.”

The invited guests on board the ferry were invited to sample the region’s traditional and flavors.  On board the John’s Pub (Restaurant in Keszthely) served a mini mangalica burger with all the goodness of flavors, sweet potato bars, celery salad and various homemade sauces. Tasty cold appetizer were amazing, the salmon trout with beetroot remula and wasabi salad. Next to it, the Lavender Terrace – Balatonvilágos offered pistachio duck liver on top “ice cream” with a cake stick. The sweet tooth lovers made their day as the taste buds felt like being in heaven tasting the MóniSüti Confectionery – Gyenesdiás. The guest tasting plum pie and “Rákóczi” cottage cheese cakes along other sweeties. Walking along the fleet the eye caught the sight of the catfish ceviche of the Vocational Training Center – Siófok – could not resist offering their avocado slices, decorated with sprouts and burnt dough donuts and the pear-chocolate cream dessert.

The “Taste Around!” Lake Balaton following stations of the wine & gastro festival series will be on  October, 9. 2021 – Siófok, November, 6. 2021 – Kövestál, December, 12. 2021 – Balatonfüred, January, 29. 2022  – Zamárdi, February, 12. 2022 – Keszthely.

Riport & Snaps Aggie Reiter

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

11 Dec

One of the Hungarians Most Classic Cake for Xmas – Sugar-free Snowball Cake

Posted by www.rollinginbudapest.com in Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Sweeties for sweet tooth individuals, Travel Around the World with Traditional Hungarian flavors.

As getting closer to the Season Holidays, many are wondering what kinda cake to come up with which is baked so quickly, easy to bake and being heavenly in taste. Naturally, there are many quicky and tasty Hungarian’s love to taste, so tune in or should I say roll over to this site but the meantime give this one a try.

Ingredients: … cake pan shape size 26 cm will do just fine.
For the cocoa sponge cake: 8 eggs, 2 tbsp erythritol, 2 tbsp cocoa powder, 1 packet baking powder, 1 pinch of salt, 10 dkg flour, 15 dkg wholemeal flour, 1 dl water
Liquid sweetener equivalent to 20 dkg of sugar
For the cream: 10 dkg flour or 1 packet of coconut pudding powder, 5 dl milk, 4 tbsp coconut shavings, 10 dkg erythritol or liquid sweetener, 20 dkg butter, 5 tbsp erythritol
Covering the outside: about 10 dkg of coconut shavings
On the topping: 1 bar of sugar-free chocolate, 2 teaspoons of oil.

Baking instructions: For the sponge cake, separate the eggs and beat the protein to a foam with the erythritol. Cocoa powder, baking powder, salt and flour are mixed. Stir in the egg yolks in the protein mousse, in small portions, then add the water and flour alternately to the dough gently to keep the dough frothy and gently stir in the sweetener. Bake in a buttered, floured cake tin at 180 degrees for about 20 minutes. When cooled, cut into three parts.

For the cream: Mix the custard powder (flour) with a little milk. Bring the remaining milk to a boil point, then pour in the custard powder and cook until thickened, stir in the coconut, sweetener and allow to cool. Stir the butter into the foam with the erythritol and then work together with the cooled coconut cream. When assembling the cake, smear the sponge cakes with the cream and then layer the sheets on top of each other … the top sheet should be the smoothest sponge cake … spread the top only thinly with cream, but spread around the side thicker, thereafter also sprinkle with coconut shavings … may garnished also be to covered with chocolate chips. Melt the chocolate with oil on top of the cake over water vapor and spread on top of the cake. Place in the fridge until it gets slightly frosty.

It’s soft, creamy, coconut and even chocolatey, so it’s basically incapable and very delicious.  It looks so good that it fits anytime and very well on the Xmas table too!

© Aggie Reiter

13 Oct

#11 Taste of Traditional Homemade Sweeties – Gundel Palacsinta – Pancake Gundel Style

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy - Hungary, Sweeties for sweet tooth individuals, Tourism. Tagged: .

The main trick with the Hungarian Gundel Palacsinta – Pancake Gundel Style is that soda water is added the bubbles adke the vbatter taste and feels very light.

The Central Eurpean pancakes are thin pancakes smilar t the French crépe. The Gundelk palacsinta is filled with walnut cream and covered with chocolate sauce and at the end a touch with rum on top and flambe it then lighten with a match and it is an attraction seeing as the alcohol burns and extra burn the chocolate and it is more delightful to see and then taste it… it is so yummy.

They may also be eaten plain, filled with cheeses or with veggyies, such as mashroom, spinach, topped with sour cream. Some folks here instead of instead of vermicelli pasta within the soup, like to cut the aked pancake into thin strips and place it in the chicken soup as a filling. The pancakes may also be eaten sweet and unsweetened or savoury as a main course… such as filled with grounded meat namely “Hortobágyi Palacsinta” (soon to be followed up here as well!)

Ingredients for 4 person having 8-10 pices. Preparing time cca. 35-40 mins.

Pancake: 150 g flour, pinch of salt, 1 egg, 250 ml milk, 1/2 tabs sugar, 50 nl soda water (water with gas) oil to bale.
Chocolate sauce: 50 g cocoa powder, 200 g sugar, 200 ml milk, 1 or 2 tbs rum.
Filling: 1- 2 tbs rum, 200 g ground walnut, 100 ml milk, 120 g sugar, 1 tbs cinnamon, 1 tbs raisins.
Prepairing for baking: In a bowl whisk the egg with sugar, the milk and the salt. Add enough flour … spoon after spoon … to form a very thick paste. Come the soda water by adding some into the paste while mixing and stringing. Let is rest for cca. 15 mins. Add a half cup of water, then stir it well again. Continue untill it gets crreamy batter, then add some more soda water, so a smooth vbatter, medium thick but still liquid. Using a pancake pan to fry the palacsinta. Pour half ladle of batter in the hot pan. Brush the pan before each palacsinta with oil. No oil left in the pan, remove it and bake on both sides.
Sauce: mix cocoa powder with sugar. Pour in milk slowly. the choco powder and sugar completely must dissolve. Place on the fire and let it thicken a little. Season with the rum.
Filling: Mix the grounded walnut, sugar, cinnamon and raisins in a cooking pan. Add a little milk and the rum, then heat the mixture until it became a creamy sauce. Chill and add the rum. Fill the pancakes with custard.

After the Goulash, Mushroom paprika with Dumplings “Gödöllő” Style Stuffed Chicken and other  traditional Hungarian roasts, the foreigners previously visiting Hungary would not miss to taste one of the most loveable Hungarian sweetie.

Once you bake it you will probably bake it more often.

Enjoy this  Hungarian Gundel Pancake – Gundel Palacsinta delicacy.

© Aggie Reiter