Archive for the ‘Travel around Traditional Hungarian meals’ Category

#1 Some Hungarian Appetizers … “Körözött” Hungarian Sheep Cheese – “Liptauer” Spread Cheese

Have a “traditional Hungarian” breakfast with a fresh salad adding to it the “Körözött” Hungarian Sheep Cheese spread sandwich or two with some other fresh veggies, tea or coffee and bread rolls.
Liptauer is a seriously addicting, paprika-infused cheese spread that is perfect for fancy appetizer as well. It could make a light meal  and goes well with dark rye bread, radishes, hard-cooked eggs, green onions, mild or hot green pepper.
Prepairing time: 15 mins. served for 2-4 persons.

Ingredients: 250 dkg  the variaction of chesse can be in use … Liptov sheep cheese – Liptói Túró or Bryzna or farmer’s cheese (it can be from sheep milk or cow milk – júh túró or tehén túró), 1 small onion minced or grated 60 dkg softened buttersalt, red pepper powder, 1 clove crushed garlic, 2 pinch of cumin seeds or 1 tsp. cumin ground powder, chopped green fresh parsley.

Prepairing: The cheese is broken through and then mixed with the mixed butter, add the ingredients mix well and at the end garnish with some parsley leaves to have the inviting look. Let it chill for an hour or so for the flavors come together, but as made it is also beats the taste.

While a soft farmer’s cheese is most traditionally used when making authentic liptauer – farmer’s cheese can be a bit hard to find overseas, but, not to worry if you can’t find some farmer’s cheese then goat cheese are perfectly acceptable substitutes when making Hungarian “Körözött” – Liptauer cheese spread. The American-style cottage cheese will not really benefit this recipe (instead go to a good cheese shop and ask for farmer’s cheese or quark. First and foremost the sheep’s curd must be fresh and tender just as the butter.

The sweet or mild paprika (not hot paprika), onions give a nice base layer of smoky flavor with a hint of cumin. Also goes well as a dip for raw veggies. Slightly skeptical about how the flavors would come together, but it is safe to say this spread will probably become one of athe new flavors  of snack! 

Liptauer = “Liptói túró” is a popular appetizer spread throughout Hungary, Austria, Slovakia and Northern Italy, where it can be found as Liptauer or named Liptó.

The name Liptov  come from a region of Slovakia. There, this spread is traditionally made with bryndza the soft, sheep’s milk cheese.

Liptauer is one of those dishes that is best when you make it. The secret is not to add too much ingredients, but to tweck to your own stlye and taste.

The liptauer paired incredibly well with wine on a lazy afternoon and its ability to be spread on anything makes it the perfect appetizer, no matter what beverage you’re serving.

© Aggie Reiter

#12 Taste of Traditional Homemade Pancake Hortobágy – Hortobágyi Palacsinta

The Pancake Hortobágy – Hortobágyi Palacsinta is one of the excellences of our domestic dishes.

It’s actually a hot appetizer even though it is prapaired with the pancake, but leaving out the sugar!

The veal stew pancakes,or with chicken breast or with in advance have the filling with paprika chicken stew is something that foreigner countries may not have had even heard about. Now will share …  (see, follow the recipe  here to cook the paprika chicken stew @ “Day-By-Day – Travel in Traditional Hungarian Foodies #1 “

The name Hortobágy pancakes does not really come from Hortobágy … title of Hortobágyi pancake was invented by a Hungarian chef for the 1958 World’s Fair in Brussels. Due to its unique taste and easy preparation, it soon became a popular dish. However, pancakes from Hortobágy has nothing to do with venue of Hortobágy.

A word or two in brief synthesis about the region of Hortobágy. The Hortobágy is a landscape that is endowed with its unique history, valuable wildlife and unique folk tradition with characteristic Hungarian features. Hortobágy steppe in eastern Hungary is the largest contiguous natural grassland in Europe. Before the Mongols and later the Turks burned the villages here, it was a wooded area, and then the animals of the returnees cleared the vegetation, thus forming its present-day image. The Hortobágy National Park, established in 1973, includes a significant part of Nagykunság in addition to the plain. Traditional livestock and grazing are practiced in the area, and ancient Hungarian animal breeds such as gray cattle are kept. The name of the region  holds the once flourishing settlements, which were destroyed during the Turkish occupation, are preserved by the names of wilderness parts.

Now back to the Pancake Hortobágy – Hortobágyi Palacsinta recipe!

Ingredients:  8 pancakes  serve for 2 person – preparing: 70mins. (wish to have more then double the weight/size of ingredients)
For the paprika chicken: 700 g chicken breast fillet, 1.5 medium head onions, 650 ml water, 3 teaspoons paprika, salt, black pepper (ground).
For frothing: 175 ml sour cream (20%), 50 g wheat flour.

Preparation and cooking: Wash the chicken breast fillet, chop into small cubes, then set aside, chop the onion, then fry in a little oil, salt and pepper. simmer for about 40 minutes. Tip! At this point we can add a little tomatoes and peppers to the meat as a fortification. While the meat is steaming, we make the frothing. Stir in the sour cream until smooth, When the meat has evaporated until soft, strain the juice from the meat. The meat is set aside for the time being, the juice is then put back on the fire and scraped. With constant stirring, some of the juice is added to the frothing – this is called heat equalization – and then the frothing is mixed with the juice. Cook for a while, stirring constantly, until the flour is gone, When we are done with the frothing, set the sauce aside. Now we grind the meat, Finally we put on the pancakes 3-4 mm thick in a square shape from the minced meat, then we sprinkle a little sauce. Then we fold the filling into the pancakes, Then we fold them, we serve the loaded pancakes sprinkled with sauce, garnished with sour cream and parsley.

© Aggie Reiter

Railway History Park – Sausage Fair – Oldtimer Show – Budapest

Friday Noon – 7 p.m. – Saturday 9 a.m. – 7 p.m. – Sunday 9 a.m. – 6 p.m.

Location: District XIV., 95 Tatai Rd. Budapest

Between October, 9 – 11. 2020. for the 7th time at Budapest will be held the Sausage Fair at the Hungarian Railway History Park together with the international Oldtimer Show exhibition as the largest oldtimer exhibition in Central and Eastern Europe. Larger cars will be on display outside the circular fuel house to see the exhibition of the USA Oldtimer Cars.

Due to the current virus situation, the event will be introduced this year several precautionary measures following the current epidemic preparedness, and organizers seek cooperation of the visitors coming along to have to wear a mask that covers the nose and mouth as well and also keep a 1.5-meter distance from each others.

The Oldtimer Show with the Sausage Fair will be a combined festivals. Local and foreign guests are awaited to enjoy their stay. On Gastro streets  huge sausage booths, oldtimer vehicles and family activities. Nostalgia music and railway programs.

At a 10 hectares of Budapest Railway History Park and the adjacent Water Tower Park will be fully furnished with attractions. There’s free passage between the two parks. There may choose from 200 types of traditional rural type sausages and very Hungarian stuffed meat called “hurka” (black pudding & liver pudding) sausages, bacon and all kinds of pork chops. There’ll be freshly baked cracks on the spot.  Will be to shop homemade cheeses, spices, jam, honey, bugle cakes and all kinds of handmade traditional dishes.

At entrance 1, on the cobbled “Craft” street, representatives of old crafts sell their wares. Next to the platforms will be “Fairground”.

At the large park is built the ancient locomotive circular heating house. The halls of the Orient and the West will be furnished with beautiful oldtimer  cars and motorbikes. . Larger cars will be on display outside the circular fuel house: USA Oldtimer Car Exhibition.

The area around the Ornamental Fountain is definitely worth visiting for gastronomic lovers!

In the grassy arbor there will be a large open-air restaurant where can eat fried sausages, fried “hurka” sausages and all kinds of pork-toed dishes freshly baked. At the curve of the ornamental fountain area can buy well known pálinka, wine and homemade beer at the wooden houses. The Sápi fruit wine stand will also be here. The tradition at our festival is that anyone who comes in old-age clothes gets a fruit wine tasting as a gift. Take part in this nostalgia game! There will also be built a large restaurant in The Water Tower Park, where you can also eat freshly baked pork chops!

All interactive programs of the Railway History Park will be available at the festival: hand cars, horse railway, rail car, locomotive rotator and garden railway on a 800m long track. On the railway tracks around the 1-gauge rotor, you can see a fantastic steam locomotive exhibition! Around the double rotary engine will be wagon exhibition. For the weekend of the festival, we also heat up a real steam locomotive, which can be tried by the visitors!

The festival will feature free games for the children: archery, airsoft shooting, air slide, bungee, face painting,playground, petting zoo and many other attractions.

Tickets will be available on the spot during the opening hours for cash and credit cards. Ticket price for adult ticket 5000HUF, children’s ticket 4000HUF (under 14 years, and for under 3 years free of charge), family ticket 14000HUF (2 adults + 2 children), pensioner ticket 4000HUF, Friday ticket price 4000HUF

Tickets can also be purchased in advance online by clicking on https://www.oldtimershow.hu/oldtimershow-jegyertekesites/

All tickets are a daily ticket and valid only for a one-time entry. Warning! Food and drink are not allowed to carried in the festival area.

recomendation by Aggie Reiter

Taste of Traditional Homemade Sweeties – Sponge Cake  a’la Somló – Somlói Galuska

As have had on their menüs by the followers the Hungarian cuisine typically filling with its rich culinary heritage just as by locals eat day-by-day in modern life mingle with tradition. Hopefully many had prepared their “Hungarian” traditional foods.

Now comes, if you are a desert person you will fly high and already feel the flavor in you taste buds.

Sponge Cake  a’la Somló – Somlói Galuska

Three types of cake – plain, walnut, and chocolate are served with whipped cream on top, dark chocolate sauce, raisins, and more walnuts. What does it taste like: If you’re a dessert person, this should be heaven for you! The three types of cake stand out distinctly, while the cream and the chocolate sauce play hide and seek with your palette!

Multiple layers of different types of sponge cake (usually plain, chocolate, and walnut), cream, rum-soaked raisins, chocolate sauce…a number of deliciously sweet components make up this Hungarian trifle, which has been awarded by many with the title of “Hungary’s favorite dessert.” This cake can be in a number of styles. Here’s how it goes for me.

For 4-6 servings,  preparing time  60 -120 mins  … needn’ t be afraid of the length of time it is well deserved by the end when tasting this heavenly desert.

Ingredients: 6 tbs sugar, 6 eggs, pinch of salt, half tbs baking powder, 5 tbs flour, 1-2 tbs cocoa powder.

For the chocolate cream:200 g sugar, 5 tbs cocoa powder, 400 ml water, 10-15 ml rum.

For the vanilia cream: 700 ml milk, 20 vanilia sugar, 4 egg yolks, 100 g sugar, 3-4 tbs flour.

For the filling/topping: 300 ml water, 40 ml rum, 6 tbs raisins, 1-2 tbs sugar, 8 tbs granted walnut, whipped cream to decorate the topping.

Preparation: For the cake seperate the eggs, mix the egg yolks wth sugar until it gets creamy soft. Beat the eggs white till stiff. Slowly into the egg yolk mixture fold the flour, then add the pinch of salt and the baking powder. Carefully add the beaten egg whites in the batter, 2/3 of it into the baking tray.  Then add the cocoa powder to the rest of the dough and pour in another baking tray.  Preheat up till 180C degree. Now place the baking tray into the oven for 12  mins. Do notm open the oven for 10 mins. Line a big baking pan with baking paper (size 40-40 cm).

Now comes the Chocolate cream: Combine ingredients … rum, sugar, cocoa, some walnuts … into a small pot and cook over medium low heat  till the sugar dissolved. Let it cool down.

Now comes the Vanillia cream: Heat the milk in a saucepan. In a bowl mix the  sugar, vanillia sugar, egg yolks. Add the flour spoon by spoon. Pour in 6 tbs of warm milk and stir well, then pour back the to the hot milk and stir again frequently. Cook over low heat until it become a sauce,  not to boil.

Now comes the Raisin filling: Fill a pot of water and pour sugar into it. Add the raisin to it and simmer them. When the water is hot enough (not boiling) 4-5 mins, then add the 40 ml rum into the water.

Not much time to taste this mouthwatering cake … When the sponge cake is baked take it out from the oven, cut it in 2 or 4 sections and then can do the ply.

One layer of the sponge cake sprinkle with the rum-water mixture. Thenafter pour the vanillia sauce and continue with  sprinkling the ground walnuts on top. Now do once more the layers again in the same order. Now comes the chocolate sauce and the decoration with the whipped cream.

It taste much better as to leave for the flavors to set. Like to add a spoon of  vanillia ice-cream and sour cherry … if available fresh socked in rum or cherry compote as taste.

At the restaurants serve with more thicker chocolate sauce, similar to the trifle and there are some places where they dress it up with vanillia ice-cream and sour cherry.

Whether on diet, leave the receipt for another day, but don’t miss to make this confectionery once in your lifetime.

In brief info of the Sponge Cake a’la Somló …the Somlói galuska was invented in the late 50s by Károly Gollerits – Head waiter and Szőcs József Béla pastry chef of the the Gundel restaurant. The new desert was broughtto the 1958s World Fair and won proffesional awards. The name refers to the hill outskirts of Budapest at Fót Somlyó Hill, at the foot of which Szőcs used to live.

© by Aggie Reiter

 

#4 – Day-By-Day – Traditional Hungarian Thick Soup

Cooking Pumkin Thick Soup – Tökfőzelék

Serve for 4 – Cooking time: 45 mins.

At this hemisphere here slowly going out of the summer season, but still have fresh veggies to cook “Főzelék thick soups. The pumkin thick soup is typical a summer food, which is simply to cook and not to be missed. Of course during the Fall it is still out on the market.

Ingredients: 1 kg cooking pumpkin, 1 medium size onion, 2 pinch of salt, black pepper for taste, a bunch of dill, 2 tbs flour, 3/4 liter milk, 3 tbs oil, 1 tbs vinegar, 2 tsb sugar, 1 dl sour cream, 1 tsp Hungarian red sweet pepper powder for coloring.

Cooking: Place the planed pumpkin in a bowl on a filter, salt it and after cca. 30 mins  it will drained through a filter and squeeze the rest of the moisture out of it well.  Drizzle the chopped onion in oil and fry it on the cooker, when the onion gets light brown color add a tbs of Hungarian sweet red pepper powder stir-mix with a little water.  Then and pour over the milk, add the salt and cook over medium heat until soft … roughly 40-60 mins. When it is almost cooked soft, sprinkle the washed chopped dill into the thick soup then bring to the boil, stirring constantly. Cook for 5 minutes, then ready to serve. Mind you only place the sour cream, vinegar, sugar by the end of the cooking and stir them together. Marvelous taste to have this experience …  can be served hot or cold. It is very tasty without any extra side dish, but the Hungarians really prefer in have something as side dish … thought here the recept to the Hungarian meatballs will be just yummy.

Meatballs a’la Hungarian – Fasírt Magyar módra

 

 

Hungarians love their meatballs from pork meat …  but can prepare just as wellfrom minced turkey breats or chicken breast meat.

Ingredients: 1 kg of minced meat to your pleasure, 4 cloves garlic, salt to taste, pepper, 1 tsp ground cumin, 2 eggs, 1 tbs Hungarian red pepper powder, 1 tbs dried parsley or a small bunch of fresh parsley.

Preparing & Frying: First, add salt, black pepper, ground cumin to the minced meat, 1 tbsp. red peppers, eggs, parsley, and crushed garlic. Work together thoroughly. If time allows leave at least 1 hour to let the flavors work well together it will be much more delicious.
Form a rounded shape out of the mixture of meat, then squeeze them a little bit flat, thenafter rotate it in breadcrumbs and then fry them in hot oil, but turn the heat medium when frying so to reach the golden brown color and not to get burnt … that’s it … easy as 1-2-3 … right?

A variety of side meal can be added … frankfurter, sausage, fried egg, roasted meat, stew, fried cheese, it’s only a matter of taste. Enjoy your meal.

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

© by Aggie Reiter

# 3 Day-By-Day – Traditional Thick Soup

Hungarian Yellow/Green Bean Thick Soup with Turkey Stew –  Sárgabab Főzelék Pulyka Pörkölttel

“Q” What makes Traditional Hungarian thick soup so unique?

“A” Hungarians make use of all the seasonal veggies  by focusing on fresh vegetables, and dairy products. Hungarians make heavy use of the spice, and it seems to make it’s way into almost every thick soup and dish they cook.

The Hungarians practically saying”green beans thick soup” insteed of saying yellow bean thick soup, and cook both of them. The “yellow beans” when fresh are more tender … melts like butter, very tasty, for lunch and supper a real main course with any side dish.

As said at previous traditional Hungarian cooking delights, should not read this with an empty stomach.

Green/Yellow Bean Thick Soup

Both served for 4 person – 30 mins preparing and cooking time 60mins.

Ingredients: 1 kg of green beans washed, the ends trimmed and cut into 2-3 cm pieces, 1 tbs flour (whole grain oatmeal gives it a fuller taste, but can be smooth refined wheat flour, 1 tbs butter, 1 tbs Hungarian sweet peppers, 5-6 cloves garlic finely chopped, a handful of  chopped parsley, 1 liter milk, salt, 1-2 tbs of 10% vinegar, 2 dl sour cream.

Cooking:  Fry the flour with the chopped garlic until golden brown, turn the heat low and mix in the Hungarian sweet red paprika powder,  turn the yellow or green beans in, and gradually add enough milk, stirring, to make the vegetables silky creamy. Almost at the end of cooking add the chopped parsely and cook formam little further. Also prefering to make it even more creamy add the 2 ml sour cream at the end of cooking. For the yellow beans more than 15 mins it is unnecessary to cook, so the beans remain a little crunchy. With the green beans need cca 20 mins, but also depending how weak, fresh they are.

Turkey breast Stew- Pulykamell Pörkölt

Ingredients: 80 dkg turkey breast fillet, 1 large onion, 2 tps red pepper powder, tps cummin, salt, Hungarian pepper powder.

Cooking: Cut the turkey breast into small cubes, the onion and the cummin as well. Heat oil to drizzle the onion, then on medium heat put the sweet or strong red pepper powder  as to taste, following the turkey breast fillet. Roast until the meat takes on a white color, finally add the spices.  Pour on water and mix well. Only add cold water to just cover the meat. May stir a couple of times and if the water evaporates whilst cooking add some water… not too much we … don’t want to make a light soup thing.

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

© by Aggie Reiter

 

#2 – Day-By-Day – Traditional Hungarian Thick Soup

Needn’t have to be”Popeye the Sailor Man” to enjoy this very tasty Hungarian thick soup.

Spinach thick soup is a real classic Hungarian food … someone either really likes or really doesn’t.

Hopefully, by the time cooked on your side, the opinion will be different and color your world in the cooking flavors.

Ingredients: 1.25 kg spinach, 2 bread buns, 2 dkg salt, 7 dkg butter, 6 dkg flour, 4 cloves of garlic, 1 liter milk, 1 g red Hungarian sweet pepper powder, 1.5 dl cream.

Cooking: Fry the finely chopped onion in the oil, then add 4 cloves of crushed garlic, toss in the spinach and pour over 100 ml of water. When the spinach is boiled and the buns have fully soaked in the milk mash then comes to stick mixer and them together. Add tehát salt and pepper. The garlic flavoring, will bring a unique taste. If the thick soup found to be a bit thick, can pour it up with some more milk.

May also serve with the spinach thick soup  as a sider with oven-baked eggs stuffed in bacon … great meal goes perfectly together with the spinach.

To create the bacon basket at the first hearing may sound probably the most difficult step of the whole process but it’s not even hard at all and these packed cups everyone will love.

Ingredients: Use as many eggs and bacon as the number of eggs stuffed in bacon is needed in the baking and cooking oil.

Baking: Best to be in use of muffin basket, place the bacon on the inside of each basket so that it covers the sides completely. Using a pair scissors to cut the remaining bacon and these excess piece of bacon is to be placed at the bottom of the baskets. Thenafter, let them cool down by placing in the refrigerator. When the basket cooled down set your oven to 200 Celsius and spray a nonstick muffin pan with cooking spray. Crack 1 egg inside of each bacon basket. Bake for an additional 10-15 mins depending on how runny you like your eggs. Finally may season with a sprinkle of granted cheese and pepper to taste.

Another quicky method … beat eggs with milk, salt and pepper. Dice the bacon and onion and fry well in the oil. Pour in the beaten eggs in a pan and start frying on low heat. If the eggs have started to solidify at the edge of the pan, place them in a 200 Celsius oven for 8-10 mins. Spinach can be served topped also likewise with baked egg & ham. In less than 30 mins these high-protein eggs are ready. May bake these as yummy quicky snacks.

Hopefully, this great home made Hungarian thick soup the way I make it will surprize you how tasty it is.

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

© by Aggie Reiter

 

#1 – Day-By-Day – Traditional Hungarian Thick Soup

This week going down the lane with the … Made in Hungary … Traditional Hungarian veggie thick soups. Prehaps, the foreigners call them stew … so let it be. These dishes are not well known to those who have not visited and tasted them at Hungary. Moreover, the Hungarian veggie thick soups are historicals as they were born in Hungary in the 16th century. Kids in those days hardly have ate veggies so by cooking them was easier to  bring into their meals.

The word “Főzelék” stands for a sort of a thick veggie dish. It is a unique category in the Hungarian cuisine. It is in between the a soup and a stew meal. It is cooked typically by simmering, but some like it mashed and then will have a puree kinda soup. Caution … not all the veggie based soup are to be mashed. It gets its thickness with flour which has the consistency of gravy. The “főzelék” is often included as a main course for lunch or supper. The “Főzelék” is a real, typically home-made meal and not often appears on the restaurants list of menüs. Really worth to go for it, most probably many will love it. Usually  peas (“borso”), yellow or green beans (sárgabab or  zöldbab”), pumpkin (tök), lentils (“lencse”) …  knowing that not too many are fond of spinach (“spenót”) but hopefully will like the flavor of it cooked this way. Are  and will be spread here some of the traditional Hungarian thick veggie meals.

To-day’s “Főzelék” – Green Pea Thick Soup

Ingredients – for 4 person – preparing time: cca 50 mins.

75 dkg green pea or 2,50 kg podded peas, 2 tbs oil, 6 dkg flour, 3 dkg sugar, 4 eggs, 100 ml milk, 300-400 ml water, salt, pepper to taste, 1 bunch of parsley. 1 tbs of Hungarian sweet red paprika powder as you wish for the coloring.

Cooking: Add cleaned, washed peas into boiling water adding salt and the sugar in the same time, in another pan preparing gravy with 2 tbs of oil and 6 dkg flour, as the gravy color turns light brown add the 1 tbs Hungarian red paprika powder stir ongoing a bit, turn down to low heat and add the finely chopped parsley, dissolve the pea water, let the jerky cool a little. If it is too thick, step-by-step pour a bit of water. Be careful to take only the required amount of the pea cooked water. Can be supplemented with fried eggs when serving.

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

© by Aggie Reiter

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