Archive for the ‘Tourism’ Category

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

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

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

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

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

Mushroom paprika with Dumplings – Gombapaprikás Nokedlivel

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

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

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

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

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

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

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

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

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

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


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

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

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

© by Aggie Reiter

Day-By-Day -Travel in Traditional Hungarian Foodies #6

Seven Chief’s Tokány  – Csikós Tokány

a.k.a. “Hungarian Wrangler stew”

The CsikósTokány  may be also served with Hungarian noddles or Egg Barley.

The name comes from the chiefs of the seven Magyar (Hungarian) tribes who eventually settled on the Carpathian Basin after their migration.

Serve for 4 person – Preparation time: 80 mins

Ingredients: Use only pork meat – 80 dkg pork – thigh, loin, leg, 15 dkg meat bacon, 2 medium heads onions, small amount of garlic, 4 dl sour cream, 2 tbs flour, 2 tbs red pepper, 2 tbs dried marjoram, salt, freshly ground pepper, oil.

Preparation process: Clean the meat thoroughly, then strip it to uniform size salt it and set it aside. Peel the onion and risk it, then cut he bacon without the rind … to wide noddle size, wilt in the lard, remove and strain it. Once done with that, start to fry the bacon in a thin oil, lighten the onions on it. If it has already blushed into a nice glass, the meat may come on when it has let in a little moisture, add the red pepper as well, taking care not to burn it!

Cooking: Pour the meat with enough water to cover it halfway, then cook it in its juice until soft, but if the water is not enough yet, pour some on it, just to slightly cover! Cook for cca 25 mins. Once the meat is soft enough, add some cubed  green pepper, tomatoes and the bacon, may give a twist with adding a clove of garlic deepling on the taste. Sprinkle with the marjoram. Shake the pot do not stir while adding these mixtues. Thenafter, set the fire under low heat. Mix the sour cream until smooth with the flour, stirring constantly, will thicken the gravy with it. Add this sauce to the meat. When it’s done ready to serve.

Egg Barley – Tarhonya

“Q” What type of food is the Tarhonya?

“A” It is a garnish that in many cases known as Hungarian grated dry pasta.

“Q” Where does this sort of pasta originate?

“A” As far as known, it prehaps originates from Persia and the Turks took over into their daily meals. Derived from the Ottoman-Turkish word “tarchana” of Persian origin, which meant in those days made dough from wheat flour with the addition of skimmed milk.

“Q” What is needed to make home-made Tarhonya?

“A” Flour, eggs, water, salt.

Preparing time: 35 mins.

Ingredients for home-made Egg Barley – Tarhonya (if having time and being in the  mood to make it)… Well-known basic recipe for the Hungarians are in use of flour, eggs are kneaded with salt  … counting one egg for a total handful of flour. Leave it to dry then using the grater on a large hole file, like a cheese grater.

To make home-made Egg Baley – Tarhony …  if not having a grater, then stretch the dough to about 3 mm, then cut it lengthwise into thin strips first and then crosswise. These also need to be rolled over with our palms … This slicing method is not at all as lengthy as might first think.

The egg barlkey – tarhonya prepared has to be dried in the sun. It can be stored later in a paper box for up to several years and when needed just cook same as the one from the store ready to cook: 3-4 tsp oil. 2 cups tarhonya (this is about 40 dkg) 4 cups water, 1 tsp home-made seasoning (possibly 1 soup cube) 1 tbs salt, 1 large pinch of pepper. Preparation: Heat the oil in a cooking utensil, then sprinkle the tarhonya of 2 cups on it and fry it, stirring often. Some like it dark brown, some medium brown. Then add the cold water, cover with a lid and cook on low heat not to burn. Inbetween stir once or twice. when boiling.  By the time the water evaporate the tarhonya is cooked  turn off the heat and let it cook in its own steam under the lid.

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

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #5

After having meat the past days, let’s have a Fish Day with the famous Hungarian Catfish Paprika – Harcsapaprikás

Hungary is landlocked, but is lucky to have many running rivers and lakes, whereas Catfish are all full around. The Catfish may grow up to several hunbdreds of kilos by weight. At the markets  can buy  cca 1-2 kgs in weight. As many may know the Catfish belongs to the grioup of  freshwater’s white fish. This fish has flat head, wide mouth and scale kless body. It is a mouthwatering delicious  fish, firther more …safe to eat for it has nobones. Before cooking the skin has to be removed cause is inedible.  About the  garnish… can be the original home-made Hungarian noddles used for the dish, that has to be torn by hand into uneven fingernail sized pieces and boiled in water (see the method the home made previous receipt steps in  cookng).  Otherwise may garnish with Fusilli or large macaroni instead of home-made noddles… that will save time. At the end may place bacon pieces that hgave a higher fraction of fat. By-.the.-way the Hungarian cured meat cuts are not the same as the anglo-saxon cuts.

Getting closer to the receipt just one more to add to the Catfish Paprika …Harcsa paprika is a traditional dish using freshwater catfish with sauce made from paprika and tomatoes. This dish is calorie-laden stew for pleasant labourers with spice.  The “Cottage Cheese Slider” “Túrós Csúsza” is a savoury curd cheese noddle dish which is a perfect garnish to the Catfish meal. Maybe only a few people know that one of the fastest Hungarian dishes the Catfish is ready very quickly and just the juicy roast is to be prepared.

Ingredients: for 4 persons. preparing time: cca 30 plus 30 mins.

This meal doesn’t only appease your taste buds, it is also enriched in all the nutrients for the body.

Paprikas: 1 onion, 600 g catfish fillet, 2 tomatoes, 2 Hungarian sweet yellow peppers, 1/2-1/2 tbs sweet and hot red paprika powder to have a little kick, salt, pepper to taste, 2 bs oil.

Cooking:  Sauté the finely chopped onions in a little oil to glossy a bit. Remove from the fire an stir with paprika powder. Mix it well and give a touch of water, thenafter just simmer for 4 to 5 mins. Place the chopped tomatoes and pepper in the sauce. Season a bit with salt and pepper. Keep it cooked for 5 to 10 mins to have a  nice gravy. Mixed  in the catfish pieces and cook for 5 to 10 mins. Gently stir at the ear of the vessel not to break/tore apart the fish pieces.

Túrós csúsza:  100 g bacon, 400 fg frilly squared paste, 200 g cottage chesse, 200 ml sour cream, 2 tbs oil.

Cooking:  Using  pasta instead of home-made noddles …Cook the pasta in salty water with a tbs of oil. Drain  the mix it with some oil. Add some crumbled curd cheese of cottage cheese on top. Cut the bacon into small cubes. Place some oil in the saucepan, fly the bacon, be careful not to get burned. Serve the bacon it on the paste.

… Guess became Hungry, so make your day with cooking this fine traditional Hungarian meal … Don’t have to be a pearl chef to prepare it,  goes quickly and very tasty.

sure no feathers are left on it. Can easily burn over the fire.

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

© by Aggie Reiter

The biggest scam of the last century … read onwards.

Why did scientists claim that Pharaoh Tutankhamun’s father was Moses?

From the pen of Gerald O’Farrell, a very dubious theory came to light, which he explains in the book The Mystery of Tutankhamun. This theory goes so far as to make Moses identical with the historical ruler, Pharaoh Tutankhamun’s father, Pharaoh Ehnaton.

The discovery of Tutankhamun’s tomb was the greatest sensation of the 1920s and has remained so for decades. On the one hand, the story of the young pharaoh was a web of mysteries and intrigues, while two English-minded gentlemen, Howard Carter and Lord Carnarvon, made an inventory of the finds for ten years, while the discovery of the tombs did not go smoothly.

According to several theories, it was a simple grave robbery, and the surrounding myth and curse may have been part of a propaganda that was a series of pre-planned murders and the disappearance of eyewitnesses was the main motivation.

Gerald O’Farrell goes straight to the point where Carter lost scrolls from Pharaoh Tutankhamun’s tomb and damaged the tombstone and himself because he wanted information lost.

It was already known that Carter forged documents, manipulated photos, and wrote reports for the Egyptian Archaeological Office because he wanted to send most of the treasures found to America and Britain. Incidentally, it is worth noting that Master Carter was a collaborator of Heinrich Schliemann – German archaeologist who led the excavation of Troy, who also smuggled treasures home in a similar way.

In recent decades, several treasures kept in various institutions have been found to come from Tutankhamun’s tomb. The Metropolitan Museum has about 20 works of art from Tutankhamun’s tomb in its collection. The Brooklyn Museum owns a statue of a girl, an ointment spoon and a blue glass vase.

Many scholars have already explained the relationship between biblical figures and pharaohs. However, the most interesting theory appeared in Ammed Osman’s famous book, Moses, Pharaoh of Egypt.

He rightly claims that Pharaoh Ehnaton was an existing person, but the existence of Moses is questionable historically. On the other hand, there is ample historical evidence to support that the pharaohs may have been biblical Jewish patriarchs. Or Ehnaton was the first pharaoh to introduce the cult of Aton, monotheism, and it was among his teachings that salvation is available to all.

According to Gerald O’Farell, Howard Carter and Lord Carnarvon are not as heroes as we have considered them so far. He calls them downright ordinary grave robbers and history forgers.

We’ll never know how many artifacts Carter and Carnarvon have attributed and what happened to them, but we can be sure that if even a slight part of it was true, there was hardly a crime in history that would have ended in such a spectacular result.

I can’t promise that you can find anything evidence from Moses at the exhibition, but quite a few of Tutenhamon’s treasures can still be seen in the KOMPLEX @ Budapest. Tickets are available in limited numbers at known ticket offices or on the spot.

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #4

“Gödöllő” Style Stuffed Chicken –  Gödöllői  Töltött Csirke

To increase the taste buds pleasures we can add canned peaches

The name Gödöllő stand for a small city, a suburb area of Budapest. It was the summer resort of Queen Sissy – wife of Franz Joseph 1.

A peck into the background of the small city Gödöllő … The recipe for stuffed chicken breast from Gödöllő is an imprint of the former Baroque abundance. This dish has an upscale name, the name of an upscale place with a rich history. The stuffed chicken breast from Gödöllő and the honey kiss from Gödöllő preserve the memory of the former greatness of the eponymous city. Gödöllő was built in the XIV. century. It was founded in the 16th century, and although it became almost completely unpopular during the Turkish occupation, it was later repopulated in the XVIII century. In the 16th century, Antal Grassalkovich was the landlord of this, thanks to him, today, the defining structure of the town, the castle. Since then, Gödöllő and Gödöllő Castle have been direct witnesses to many turning points in Hungarian history, and the accommodation of countless famous figures.

Chicken breast is a good food in itself, but from now on it can be varied and it bears well if it is supplemented with all kinds of delicacies. In this way, mushrooms, liver and green peas can be included in the spirit of the Gödöllő filling. The stuffing could be a rich food in its own right, but along with the meat and the garnish it offers, it’s a truly fabulous feast.

The recipe  the most stuffed chicken legs, shows the love of hiding food in other food… Try with bigger parts in the beginning, it will be easier doing the fillings.

Ingredients for 4 persons – Preparing time cca 60-80 mins.

4 whole chicken legs with their skin  left on, or if taste may have chicken breast meat, 151-200 g chicken liver, 2 rolls of soft bread, 100-150 g green peas,100-150 g mushroom, 100-150 g bacon, 2 eggs, 50 ml milk,1 handful of chopped parsley, 1 tbs of lard or butter,salt, pepper to taste, 3 tbs breadcrumbs.

Chop the bread roll, mashroom, liver and the bacon.Star frying the bacon in a  cooking vessel. Remove the bacon, saute the liver and the mashroom in the grease of the bacon, then mash the liver when cooked. Add the peas, cook for a while, thenafter mnix parsley together. Season with salt and pepper. This will take only 10-15 mins. Poor milk on the bread rolls, mix it together with the liver, eggs and mash. Add some breadcrumbs to it and there you go the filling is ready. Now come the chicken legs. Use your fingers to loosen the skin of the chicken legs and take a small spoon to stuff the mixture under the skin. Put  a little grease into the roast pan or tray. Place the chicken legs in it, add some grease on top of the chickens. Bake them in the oven until the get a golden color. Upon the baking time grease them to avoid the skin to open while baking and skin won’t open with the stuffing.  The heat has to be 140-150 celsius that will bake the chicken and will not burn. Do the baking cca. 20 mins. Good to know … When working with chicken skin, make sure no feathers are left on it. Can easily burn over the fire.

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

© by Aggie Reiter

Day-By-Day – Travel in Traditional Hungarian Foodies #3

Beef Style “Budapest˝  – Budapest Bélszín

“Q” What kind of  beef meat is to buy, to suit to cook ˝Budapest˝ Sirloin?

“A” The fillet beef is an expensive cut of beef but make sure to get the middle section and not the tail ends – the plumper the better – also make sure the butcher does not fold or roll up the fillet to make it look rounder. It needs to be the middle cut of the fillet.

The ˝Budapest˝ Sirloin is a beef roast dish with mashroom, goose liver and green pea ragout. It can also be easily prepared at home and is something typically found in restaurnts as well.  Can be served having rice or patatoes, but yet some like it with French fries.

Ingredients for 4 persons – Preparing time: 45mins

One large onion, salt, 1/2 tsp pepper sweet red paprika powder, 200 goose liver, 100 g smoked ham or bacon, 1 Hungarian sweet yellow pepper, 200 g mashrooms, 1 large tomatoe, 150g green peas, 600 g fillet of beef, 1/2 handful of parsley, oil for the stew and for the grill.

Cooking: Cut the smoked ham and the veggies into pieces. Dice the onion finely. Heat the oil in a saucepan and sweat the onion in it until translucent. Add the ham into the pan and fry until crisp. Deglaze the pan with some stock then add the sliced pepper, tomatoes, mushrooms and paprika powder. Cook over high heat, stirring lightly continuously til the veggies are browned. Add then the peas and continue cooking on lower heat until they are tender. Seasoning with salt, pepper and parsley. Now cut the beef and the the liver into slices, flatter a little with the palm of your hand. Heat the oil in a skillet and grill the for around 5 mins on both each side until the center is medium rare and in the same skillet grill the liver for about 1to 2 mins. (keep in mind only grill the goose liver when all is to be served cause it cools down quicky.) The place half of the ragout on a serving dish and on the  fillets and the liver on the top. Place the rest of the ragout on each of the fillets and on top the goose liver. For side dish can have rice, potatoes or French fries.

There are other beef styles in Hungarian which are popular, just as forexample the Beef Stroganoff Style with mushroom, gherkins and shallot in creamy sause (see here @ previous recipe: https://rollinginbudapest.com/2020/06/08/part2-continue-gastronomy-inherited-over-50-years-of-russian-rule-hungary/

© by Aggie Reiter

Byzantine New Year  – Indiktion Concert @ Budapest 2020

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Friday, September, 4.  – 7.30 p.m.

Byzantine New Year  – Indiktion Concert

  Downtown  Budapest – Assumption Parish Church (Belvárosi Nagyboldogasszony Főplébániatemplom)

Saint Ephraim Male Choir (Szent Efrém Férfikar)  and the Pro Musica Girls’ Choir singing as part of the Orientale lumen series.

District, V., Március 15. Budapest

The date of the concert in the Eastern Church is very close to the starting day of the indiktion new church year.

The performers will recall musical pieces related to renewal, the “new man”. After the ending of the first half of 2020, this autumn is truly a new beginning, which carries hope, so the prayers, motets, liturgy details proclaim confidence, faith in the future. Works by Bortnyansky, Rachmaninov, János Boksay, Kodály, Kocsár, Holst, Lotti, Martini, Victoria
and Palestrina and among others.

The 1st of September is the start of school year here in Hungary, but it is the beginning day of the new church year in the Eastern Church since the 4th century. The date of the restart of the Orientale lumen series – that was suspended due to the epidemic. This will be a glorious day on which performers will recall works of Christian music related to renewal, the “new man”. At the concert, one of the best-known representatives of Hungarian choral culture, the multi-award winning, internationally recognized Pro Musica Girls’ Choir, will be the guest of the Szent
Efrém Men’s Choir, led by Dénes Szabó.

The St. Ephrem Men’s Choir has been organizing the Orientale lumen series since 2011, where the most beautiful compositions of Christian church music of Eastern rite are performed in the interpretation of internationally known soloists and star ensembles.

The Pro Musica Girls’ Choir, founded in 1986 and awarded the European Grand Prize for Hungarian Heritage and is one of the world’s leading choirs. The leader of the choir is Dénes Szabó, who received the Ferenc Liszt Prize in 1985, the Béla Bartók Prize – Ditta Pásztory Prize in 1993 and the Kossuth Prize in 2000 in recognition of his outstanding artistic activity.

During the evening Works by Bortnyansky, Rachmaninov, János Boksay, Kodály, Kocsár, Holst, Lotti, Martini, Victoria and Palestrina, among others, will be performed.

updated  by Aggie Reiter

 

Herald News – FilmPicnic 2020 – Veszprém County & Balatonfüred!

At the first Veszprém-Balaton Filmpiknik the films will be screened with English subtitles.

To participate free of charge.

September, 3-5. 2020.

The three days event offers an exciting environment with cozy outdoor and urban venues so that Hungarian films and audiences can get a taste of the movie-going experience again after months of pandemic-forced abstinence.

Fascinating waterfront and at the city’s locations will host the Filmpiknik, such as the Hangvilla cultural center, the Expresszó underground bar and the Castle in Veszprém, and the fully renovated Balaton Cinema and the Tagore promenade in Balatonfüred. Film lovers can watch last year best films and great classics as well for free. Program of Veszprém-Balaton Filmpiknik will be enriched by many Q&As with the films’ directors, producers and actors,film industry programs and concerts on the spot. Eight features, two documentaries and a a handful of short films with English subtitles.

The opening film of the Filmpikni, Valan by Béla Bagota, Péter has to return to the Transylvanian mining town after receiving a phone call that the body of his sister might have been found. His personal investigation in Valan takes him back to the labyrinth of the past where he must face his own demons. On the Quiet (Szép csendben), directed by Zoltán Nagy,is also a dark drama that takes place in a conservatory’s orchestra, where we suspect that a 14-year-old girl’s suspiciously close relationship with their 60-year-old conductor is more than what it seems. In FOMO directed by Attila Hartung, Gergő and his teenage friends are into three things: partying, sex, and their online following. One night, at a party, Lilla falls victim to the boys. A dare gets out of hand and the youngsters’ world changes forever overnight. György Mór Kárpáti’s Guerilla is also about young people dating back to 1849. It is a minimalistic and excellently filmed moral drama about killing or being killed. Finally, Márk Bodzsár’s Comrade Drakulich – set in the 70’s – is a hilarious black comedy warning us that vampires are among us! But no need to worry: the Hungarian Secret Police are after them, and beyond the usual spy gadgets, they even use garlic to repel the beasts. A compilation of four short films and the award-winning documentary, The Euphoria of Being (A létezés eufóriája) will also be screened. Éva Fahidi was 20 years old when she returned from Auschwitz. Now, aged 90, Éva is asked to participate in a dance-theatre performance about her life with young, internationally acclaimed dancer, Emese. Adam Breier’s documentary, The Homecoming of the Baron can also be watched with English subtitles.  A portrait of László Krasznahorkai contemporary Hungarian master of apocalypse’ as Susan Sontag described him – who is always looking for new ways to tell a story. Three great classics also be watched with English subtitles. It’s Rain and Shine Together (Veri az ördög a feleségét) is a satire by Ferenc András made in 1977. The story – which takes place at Lake Balaton – depicts late-Kádár socialism wrapped up in the ‘big blowout’ motif.The Age of Daydreaming (Álmodozások kora), István Szabó’s debut film from 1964, is a story inspired by personal experience that captures his own generation’s dreams, desires and search for a way forward. Finally Géza Bereményi’s first film as a director from 1985, The Disciples (Tanítványok) is based on actual historical events set in the 1930s and 1940s as seen from the perspective of a young man (Károly Eperjes) eager to learn who has moved from a rural farm to the capital.

Just a hint about the distance: From Budapest to Veszprém by car: 122 km. Estimated travel time: 1 hour 23 minutes. Budapest – Balatonfüred
Distance by car: 129 km Driving time: 1 Hour 29 Minutes. 

By Aggie Reiter

 

Day-By-Day – Travel in Traditional Hungarian Foodies #2

Here comes another favorit foodie #2 by Hungarians, and now may be on your tables as well. Check it out!

While it’s easy to get lost in the country’s food, the promise of “typical local cuisine’ doesn’t always provide the truly authentic experiences that locals have at home. Hungary is no different and, while goulash is certainly a familiar national dish, the cuisine that most people enjoy is often simpler and easier to prepare. Here see & cook yourselves to explore the meals that Hungarians actually eat.

Cheesy, sour cream, eggs layered potatoe” & a.k.a. Casserole potatoes 

Sajtos, tejfölös, tojásos rakott krumpli

A pure comfort food –  baked until bubbly and golden.

Literally meaning ‘layered potato’, rakott krumpli may not appeal to the uninitiated, but it is one of the most popular comfort foods in Hungry. Layered potatoes are made in more than 30 different ways in the regions of  Hungary. What makes it even more unique is that each family has its own subtle twist on the basic recipe. It is often on the table in most Hungarian families, even the children love it, and the head of the family is full of it.

For the real  gourments the traditional  Hungarian layered potatoes is a “must” with Hungarian smoked sausage “füstölt kolbász”.  Can’t find it on your end, may obtain other smoked sausages … or possibly bacon will do in the meantime (without sausage will not be tough to stomach but worthwhile once to have a try).

There’s a whole family of layered dishes as well, though each recipe comes with its own unique twist. For example layered cauliflower – rakott karfiol, involves pouring a creamy cauliflower sauce a top a minced meat and rice mixture. As well layered cabbage – rakott káposzta uses cabbage leaves for a similar effect.

“Q” From where did the layered potatoes come to Hungarian cuisine?

“A” The layered potatoes are derived directly from the French, they call it Tartiflette.

Q” What is the difference between the French Tartiflette and the Hungarian Layaered Potatoes?

“A” Tartiflette contains camembert-like cheese, bacon, onions and fries, fooled by a little white wine. However the Hungarian version contains eggs and smoked Hungarian sausage – “füstölt kolbász”  which are missing from the French version,  so needn’t to say after tasting the traditional Hungarian layered potatoe dish will make your tasting bubs want more-and-more. It is more than a fully main meal with mixted flavors.

“Q” When did appeared as a Hungarian meal for the first time?

“A” First mention of it in Hungary was made in the 1840 edition of István Czifray’s Hungarian national cookbook.

Recipe:  Serves for 4 – Preperaing time: 1h40′
Ingredients: 500g potatoes,  50g butter or sprinkle of oil  70g grated cheese, sliced smoked sausage or bacon, 4-5 hard-boiled eggs, salt and black pepper to taste, 500ml sour cream May double the amount to serve for 6-8.

Preparation time cooking the potatoes: 30-40 mins –  Bake 1h at preheat oven to 150C
Cook previously the potatoes in a bowl with cold water. With a fork see if it is cooked wait until it cools down. Strain the water. Place peeled sliced potatoes into a glass bowl that stands the heat or in the right size baking tray. Use 1/3 oil to grease a dish. Layer 1/2 of the potatoes on the bottom of the dish and sprinkle with salt and a little black pepper to taste and place around the sliced smoked sausage or bacon Thenafter again a layer of sliced potatoes and grated cheese then the sliced eggs. Place the rest of the potatoes on top. Pour over sour cream “telföl”  on top and with the rest sprinkle with grated cheese. At the end dot with a little oil

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

© by Aggie Reiter

The 16th BuSho International Short Film Festival @ Budapest 2020

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The 16th BuSho International Short Film Festival kicks off on September, 1, 2020.,  with previous Sundance, Cannes and BAFTA awards nominees in the program, and we will publish a short film trailer every night on our Facebook. We’ll deal with these works in a little more detail in our announcer article below, but we’ll start by fundamentally transforming the short film “market,” what we’d rather call a system.
Whereas in the past different nations produced short films almost exclusively within their own borders, today it has become fully international, which means co-production has appeared within the category. Two Israeli directors have reached the competition, but one will be British and the other Serbian this year.
The distribution and festivaling makes things even more confusing, because in vain we believed at the time of entry that there were plenty of Spanish works from Promofest, and then we saw for example, Cargo is Malay, Low Tide is Irish, Archibald’s Syndrome is French and Overland starting in American colours. Among the short films of Aug & Ohr in Berlin, the other big package nominee, was O.I. and Oracle Canadian, Spoon American, W Greek, but of course there are rarely German ones, as in the genre rarity number menu short film musical, Bonbon. The experimental film Oracle, directed by Aaron Poole, will examine the point in a child’s life where anxiety and fear come to mind.
Of course, Agencies and Academies or Filmschools are different, because, for example, we continue to receive excellent domestic works from, among others, the Film Akademie Baden-Württemberg, such as The Captain in this year’s competition or Masel Tov Cocktail. In the film “Captain,” recorded by Steve Bache, lifeguard Frank tries to maintain his role as a model in his son’s life after a serious accident. Our other big comeback is Hamburg Media School, who this time, in addition to the opening film of the festival’s competition program, Among Humans, made it to the main table with 2 more films from the same school semester, these are Offense and Mall. Finally, we cannot pass by without mention about the new generation of Czech animated films, which give a third of the animation competition program, including Hide N Seek from FAMU in Prague and S p a c e s. BuSho Festival cannot pass without great Polish animated films, so we are pleased to present the work of Fumi studio, Piotr Milczarek Rain, which the creators have described as a simple animated film about collective consciousness.
Last year’s BuSho winner Salam’s French agency sent some exellent shorts again, for example the North Macedonian Sticker, directed by Georgi M. Unkovski, which premiered at the Sundance Festival.
Two shortfilms from Russia got selected, Meatgrinder, directed by Vladislav Bakhanovich as well as Praskovya, directed by Alexander Solovyov, who were both winners of the most recent Moscow Short Film Festival.
Every year we get more and more Iranian works, and the great 113 from Neda Assef is the proof that the reason is not only because of the entry fee waiver, resulting from the insolvency sanction, but the film industry is booming. In the film, Soldier No. 113 is so tired that he fell asleep in the conference room of the military base where the leadership meetings are held.
In 2019, Dekel Berenson, the above mentioned Israeli director was nominated for Anna in Cannes for the Golden Palm and recently got BAFTA nominations, otherwise he is a dual Hungarian citizen currently living in Cyprus. The film is the story of Anna, a war-torn Eastern Ukraine, an aging single mother who longs for change. The other Israeli director’s film Moon Drops by Yoram Ever-Hadani, when a factory worker assembles a mysterious machine that produces liquid droplets from the moonlight.
Without claiming completeness, we hope to satisfy the interested audience and we will meet in the first week of September at the 16th BuSho festival, we look forward to seeing you all: http://www.busho.hu.

Screenings @
Puskin Cinema
District V. 18. Kossuth Lajos Str. Budapest
BuSho competition 700 HUF/student 500HUF
BuSho daily pass 2500HUF/student 2000HUF
BuSho pass 5000HUF/valid for all programs

Art+Cinema
District VII., 39. Erzsébet Blvd. Budapest
BuSho competition repeat 700HUF/student 500HUF

Italian Institute – Free entry
District VII., 8 Bródy Sándor Str. Budapest

Herald news from busho organizers.

shared by Aggie Reiter