Archive for the ‘Uncategorized’ Category

Western Classics on Cinema in Memory of Ennio Morricone @ Budapest

Images Engraved in the memory of many…

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The sad news has come in recent days that has shaken both the film industry and cinema fans: the late Oscar-, Grammy- and Golden Globe-winning Italian composer Ennio Morricone, the best-known and most influential figure in the history of film music.

In honor of Ennio Morricone, the Former Once Upon a Time in the Wild Westwill be shown at the Polus Cinema, featuring “Good, The Bad and The Ugly” for two weeks from July 16. The western classics, with a digitally restored image and remixed sound, will be subtitled screenbed @ Corvin Cinema.

During Morricone’s career, he composed music for more than half a thousand films, including countless cult works. The best known of these are his music for western films, including For a Handful of Dollars (1964), A Few Dollars for More (1965), The Evergreen, The Bad and the Ugly (1966), The Ever-Green Melodies of the Once Upon a Wild West (1968). Sergio Leone‘s western classics with the unforgettable soundtrack of Morricone and the brilliant playing of Clint Eastwood, Lee Van Cleef and Claudia Cardinale, Charles Bronson, Henry Fonda, the beautifully photographed extra-widescreen visuals and the long atmosphere for generations of movie fans, it embodies the uppercase cinema experience.

“Its the only scene I can’t imagine ever being able to soar beyond,” Quentin Tarantino said of the finale of Good, Bad and Ugly. In addition to the main drive before the master of film music, it is no secret that today’s film fans can see the evergreen works of cinema history where their creators originally intended them: on the cinema screen.

In the “Classic” film club of the Polus Cinema, more films will be returning to the big screen for one night in the next few days, including The Thing (1982) from John Carpenter, whose creepy music is also named Morricone. James Cameron’s 1991 classic, Terminator 2 – Day of Judgment, The Apocalypse Now – The Final Cut (1979) and The Godfather 2 (1974) by Francis Ford Coppola, and Robert Zemeckis ’cult trilogy, Back to the Future 2. ( 1989) and 3 (1990).

There are roughly 4 parts of the films … Acting … Writing … Music … Cinematography. The movies tick all the 4 boxes.

© Aggie Reiter

Multiple Outdoor Programs @ Corvin Square – Buda Vigadó – Budapest

Finally coming up … Multiple programs  on  the venue  Corvin Square in front of the Buda Vigadó.

During the epidemic, the House of Traditions did not receive any visitors, but from July, 14  until August, 20 they will be preparing for an unprecedented outdoor event at the Metropolitan Folk Courtyard.

Due to the epidemic situation, the Atrium Dance House has a maximum of 100 visitors.

Concerts, singing lessons, ethnographic performances, a dance house and other exciting programs awaiting locals and foreigners working not only in Budapest but throughout the country those interested.

Every Tuesday and Thursday, the atmosphere of the summer festivals is evoked in the Corvin Square in front of the Buda Vigadó as part of the series of programs lasting from July, 14 until August, 20. The audience are invited to concerts, ethnographic performances, a dance house, song lessons, exciting performances and many other interesting programs, there will also be a pub water competition, for example, where groups of 4-7 people are expected to apply in advance.

The program series begins on July, 14 at 6 p.m. with tuned music and singing instruction, followed by adult storytelling. From 8 pm. the Dűvő orchestra will be waiting for those arriving at Corvin Square, then at the end of the evening the Zagyva Band  will most probably cheer the audience by tapping their feet and turn to dance to the beat at the open-air dance on the spot at the Atrium of the House of Traditions. There the dancers of the Hungarian State Folk Ensemble will hold a come together “Lets Dance” teaching as well.

Admission is free.

© Aggie Reiter

Hungary’s Ice Cream of the Year 2020

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The National Confederation of Hungarian Confectionery Craftsmen organized the Ice Cream of the Year competition again this year in aim of which is to promote high-quality handicrafts ice cream made in a classic and traditional way.  This year in the handicraft category 43 ice creams were nominated within the competition to be the winner to the title “Ice Cream of the Year 2020.” Ice cream makers from all over the country took part in the competition. The ice creams were made only with natural basic and additional materials, and only be flavored and decorated with home-made toppings. This year the starters competed in two rounds, after the regional semi-finals the final ice creams had to be frozen locally in the workshop of the Industry Association. Following the national final, was announce the winners of the competition at  the Zila Coffee House – Krisztina Confectionery to the media at the public event.
The award-winning ice creams were to be tasted after the announcement of the results by members attending at the press conference. In addition to the final ice creams of the handicraft category, 19 ice creams of the company category were to be also tasted.

Confectionery and handicraft ice cream parlor competition:

Gold medal ICE CREAM OF THE YEAR 2020 – traveling cup winner: Passion caramel – Dobó Norbert, Füredi Ice Cream Parlor – Balatonfüred.

Silver medal: Turkish honey vanilla – Dobó Norbert, Füredi Ice Cream Parlor – Balatonfüred.

Bronze medal: Treasure of Modena – Andrea Koncz, Sissi Handicraft Ice Cream Parlor – Gödöllő.

Two Bronze Medals were awarded this time – Lemon with a pinch of mint – Renáta Somogyi and Bringatanya (BikeFarm) Ice Cream Parlor, Somogy Ice Cream Workshop, Gyenesdiás.

Competition of raw material manufacturers and distributors:
Gold medal: Crispy pistachio sorbet – Zoltán Gácsi (Goodwill Ltd. – Nagytarcsa).

Silver medal: Yuzu-mango-caramel – Kálmán Regina (m-Gel Hungary Kft. – Budapest).

Bronze medal: Cherry brownie – Zoltán Magyar (König-Units Kft. – Üllő).

© Aggie Reiter – snaps

Herald News – György Ráth Villa Reopen @ Budapest

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District VI., 12. Városligeti alley

Open 10 a.m. – 6 p.m. except on Mondays

After more than 3 months of closure, the collection of the Museum of Applied Arts can be visited again from Friday in the György Ráth Villa in Budapest. After the end of the emergency, the exhibition halls can be reopened in Budapest as well. The permanent exhibition Our Art Nouveau, composed of outstanding pieces from the unique Art Nouveau collection of the Museum of Applied Arts, and the chamber exhibition presenting the masterpiece of Antonio Tempesta await the public in the former opening hours, except Mondays. In the museum building, we ask our visitors to maintain the recommended protection distance. Hand disinfection and wearing a face mask is optional, but recommended.

Our Art Nouveau
György Ráth Villa reopened its doors in the autumn of 2018 with our permanent exhibition Our Art Nouveau, which presents the most significant pieces of the Art Nouveau collection of the Museum of Applied Arts and makes them available to the general public during the reconstruction, at the same time , the first director of the museum. The nearly 600 works of art in the exhibition represent all branches of applied art, supplemented with paintings and interesting pieces from the collection of György Ráth. Due to its condition, several objects that have now been restored have not been exhibited so far.

Painted in a Gem – Antonio Tempesta’s Rediscovered Work (s)
The rock from the fabulous East, the lapis lazuli, is a precious gem in itself, the raw material of the painters ’admirable deep blue, ultramarine. This stone of special beauty was used as a painting base by some of the aristocratic commissioned artists of the early 17th century, Antonio Tempesta. Tempesta’s works painted on various stones are real rarities. There are only three surviving paintings of Lapis in the world – one of which is no less important than the Louvre in Paris. The work is actually two images at once: Tempesta painted a biblical scene on each side of a thin slab of stone that even allowed light to pass through. The two representations are an eye-catching interplay of nature and art. The underlying stone, which is not covered with painting everywhere, is integral to the representations with its color and pattern.

© Aggie Reiter – snaps

Part2 – Celebrating International Day of Yoga … Facts on Yoga.

H.E. Kumar Tuhin (in Utthit Padmasana)

The International Day of Yoga is celebrated by huge gatherings around the world, but this year by “stay home” the celebration is difference when the world is locked in with the corona virus but it can’t stop from celebrating, do Yoga within our home, or in a park keeping in mind the social distance. Two billion people, nearly 1/3 of our population on this planet taking interest in Yoga, many of them are doing Yoga.

Some thoughts not in a nutshell on Yoga by – Kumar Tuhin Ambassador of India to Hungary.

We have celebrated the 6th International Day of Yoga on June 21.  As the world is still grappling with the corona pandemic, this year’s Yoga Day will be very different. Instead of gathering outside in parks or public places, we will all be doing Yoga from home to honor this timeless practice, in keeping with the requirement of social distancing. And, when we practice Yoga from home and with  our family members this Sunday, it will be important to remind ourselves once again of the  universal message of Yoga, which is  as much about realizing our inner self and our place in the nature as it is about keeping ourselves physically healthy.

The word ‘Yoga’ comes from Sanskrit root word ‘Yuj’, meaning ‘to join’.  So, the question naturally is, ‘to join’ with what?  About 2500 years ago, Maharishi (Sage) Patanjali compiled his famous book ‘Yoga Sutra’, putting together the principles of Yoga which had already been in practice in India for a few millennia. In this book, Maharishi Patanjali has explained the different tools and paths for ‘Yoga’ and not surprisingly, many of these have not much to do with physical exercises but with achieving mental and emotional harmony with the nature around us, and realizing our oneness with the universal consciousness.   

The fact that matter (and therefore we) are one and the same as universal consciousness is quite a strong philosophical tradition in India, known as ‘Adwaita (a-duality)’.  This has also been realized by modern science now. The quantum field theory is currently an active area of research.  Discovery of fundamental particles has always been an area of great interest for modern physics, and some time ago we thought we would soon find all those fundamental particles that form the basic building blocks of matter in the universe.  But many decades later, a realization has dawned that this search would never end. Or, to put it differently, we may be searching in the wrong direction.  During my school days, we studied Schrödinger’s wave equation that told us we could only find the probability density associated with a particle because the exact location of the particle was not possible to be determined.    Now, we learn that matter may not actually be made out of matter. Hans Peter Durr, former director of the Max Planck Institute for Physics in Munich had stated that after decades of painstaking research his most important discovery was that matter just did not exist as we know.  What we see as matter is actually fluctuations (waves) in quantum field, and the fundamental reality of universe is not matter but fields which are constantly moving and changing. 

It is indeed fascinating to imagine matter just popping out of these quantum field fluctuations and then also disappearing in these.  Like waves originating in the ocean and disappearing.  But waves are not distinct from the ocean, they are the ocean. We too may be like these waves formed out of this ocean of universal consciousness (or the ocean of quantum field fluctuations) and dissolving back in the same.   Now, in the backdrop of this interesting scientific explanation, the Sanksrit root word ‘Yuj’ for Yoga, which means ‘to join’ starts to make sense.   A guru once told me that when you sit in a yogic posture, close your eyes and practice ‘Pranayam’ (breathing exercise) your skin should just “melt away” and your inside should become a part of what is around you.Fortunately, the awareness about Yoga and its scientific and philosophical basis is now extensive across the world.  Nobody will ask you if you would be able to walk on fire or be able to eat glasses after practicing Yoga.  The positive impact of Yoga on our holistic health is well acknowledged and admired. There are numerous diseases, especially those that are caused due to our modern lifestyle and stresses that can be effectively tackled with Yoga.

This is a true story of a person I know. We were together in school but later could keep in touch only occasionally.  So, when I was posted in India the last time, I learnt that he had not been keeping well. I called him to enquire about his well being. “I have just been reborn after facing a frightening experience on health front”, he told me on phone.  “Everything was going well, till I developed severe pain in my leg muscles, which slowly started decaying. Doctors described it as one of the auto-immune diseases and prescribed me different categories of medicines one after another, but nothing worked”, he told me with a tinge of pain in his voice.  “When nothing worked,  and I had resigned myself to the fate, someone pointed me to an Ayurveda and Yoga research centre, which thankfully admitted me and systematically went about removing the toxins from my body through a scientific system of food, massages, exercises and brought me back from the brink”,  he added, “You should also go there for one or two weeks every year just for getting the toxins out from your body.”  

There would be numerous such instances.  And, there is a huge body of literature on Yoga, including by well known experts and gurus.

H.E. Kumar Tuhin  ending this chapter said: “Yoga is not an esoteric philosophical doctrine. It is for everyone, for people of all ages, and people with different physical capacities and conditions.  We need to experiment with it and tailor it to our needs. Even when we have information about other people’s experiences, sometimes we still need to experience it ourselves to make it our own.”

Philosopher Sri Aurobindo Q.: “When mind is still, then truth gets her chance to be heard in the purity of the silence”. 

Aggie Reiter



International Day of Yoga … Yoga @ Home … Yoga with Family … Yoga @ Amrita Sher-Gil Cultural Center @ Budapest

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Everyone has a sake in International Joga Day

Yoga … implies perfect harmony of body and mind. It implies the harmonious integration of personality. The most common benefit of Yoga practice is the sense of well being at all levels of our existence

The Embassy of India in Hungary was celebrating this year’s  6th International Day Of Yoga –  21st June, 2020

This year the theme for the International Day of Yoga is “Yoga From Home’”. Keeping the theme in mind, Embassy of India is to organize a series of events that will not just follow “social distancing” but would also connect with as many people of Hungary as possible.

It is specially designed to be easily adoptable by majority of the people irrespective of age and gender, and can be learnt through simple training sessions, even through online classes (individuals facing health issues are advised to consult a physician before taking up Yoga practice).

To celebrate the International Yoga Day, Embassy of India has collaborated with eminent Yoga teachers from major cities in Hungary included Budapest, Szeged, Debrecen and  Pecs to participate in „Live Streaming” of Common Yoga Protocol from their studios,  led was by Ms. Ankita Sood, Yoga teacher of Amrita Sher-Gil Cultural Centre @ Budapest from the iconic Hero’s Square in ’Live Streaming’ method.

Highlighting the importance of this occasion, Ambassador of India in Hungary, Mr. Kumar Tuhin has said, „This year, the whole world has faced  unprecedented challenges. The global pandemic has severely impacted the world economy, our health –  physical and emotional,   and  our well being.  The positive role that Yoga plays in teaching us the path from illness to wellness and in connecting our body, mind and soul  so as to bring holistic health, is well recognized. As the theme itself beautifully conveys, Yoga is able to meet diverse needs and is adaptable in different situations,  it gives the maximum health assurance at  individual, family, society, and global levels.”

Also H.E. has several initiatives been taken up under his stewardship to propagate and promote Yoga across the country and abroad. Through various digital activities, Embassy of India in Hungary is hoping to further expand the outreach of Yoga this year and involve as many persons as possible on the digital domain paving way for a unique experience for the yoga enthusiasts and also contributing to the success of this significant international event.

The a/m upon previous News Conference

Snaps are shared by India Embassy Budapest

Aggie Reiter

Transylvania/Székely Land Flavors in the Hungarian Cuisine

Who has not heard of Count Dracula’s Haunted Castle even though been there or not. Whether visited found out that the Transylvanian Bran Castle was never home to a vampire, it’s still blood-curdling. Dracula is a purely fictional creation. Bram Stoker’s character was inspired by Count Vlad the Impaler, who was known for his bloodthirstiness. The air inside the castle and environment is spooky anyway.

Talking about gastronomy, it can be said those who like Hungarian cuisine also like Székely Land – Transylvanian flavors through Turkish cuisine. Many dishes are similar in preparation and taste.

Transylvania Cottage Cheese Pasta – Eedélyi Túróstészta

Recommended after more hearty soups, excellent for lunch or dinner. From the age of 8 months, it can also be given to babies with cow’s curd, the dough should be egg-free.
Ingredients: 1/2 kg sheep’s curd or other salted curd, 20 dkg ham / meat bacon (optional), 20 dkg grated cheese (optional), 1 packet, laska (pasta), 2 tbs oil.
Cooking: cook the salmon in salted water, strain the ham / bacon in a little oil, take it out of a bowl, put the salmon in the fat, sprinkle with cottage cheese and half of the ham, mix well, put in a fireproof dish, sprinkle the top with the grated cheese and grated cheese put bacon in the oven until the cheese is melted on top.

Transylvanian cabbage – Erdélyi Töltöttkáposta

Recipe for 6 people, overall time 2hs over medium heat. Made from real sauerkraut, but also very delicious sweet cabbage. If made from the latter, the cabbage head is boiled, then the leaves are taken apart and left in hot water for about half an hour. Once the fillings are cooked, pour in half a liter of tomato juice.
Ingredients: 1-2 heads of cabbage, 1 kg of minced pork (thigh) but also delicious with minced turkey meat, 2-3 slices of smoked bacon (optional if the meat is fatty), 1 small piece of smoked side, bacon skin or knuckle (optional, but real), 2- 3 heads onion, 4 tbs rice dill, cluster, cumin, paprika, salt, pepper 2 tbs oil, 3-4 dl water.
Cooking: Prepare the cabbage leaves, if too sour, soak in water for 1 hour, if hard, boil the leaves thick, cut out the middle vein, if the leaf is large, cut it in half for the filling … simmer the chopped onion in oil, sprinkle with rice, stirring constantly we braise the meat with the bacon for a few minutes, we add the cabbage stuffed with onion rice, sprinkle with fresh, chopped dill, 1 tbs grated, 1 tbs pepper, salt and pepper, we work well together by hand.
To make small fillings …put a certain amount of filling (approx. 1 spoon) on the leaf, we fold it up, we fold it from the side, we fold the unfolded end in the pot as follows: it is lined with cabbage leaves and bacon skin from below, we place it in a clump and dill stalks the stuffing, we put the smoked side or knuckle in the middle half, then we put the other stuffing on it, if there are left dill and clods left, we put the remaining cabbage chopped on top, we can cover it with whole cabbage leaves also cook on low heat for 3-4 hs at the end.  Serve with 1-2 tsp of sour cream on top and enjoy the majestic taste, but it is a matter of taste.

Became Real Hungarian Treat – Chimney Cake … Kürtős Kalács

Foreigners a.k.a. Chimney Cake – for it’s chimney-like appearance!

Strangely enough there is no mention of this Chimney Cake amongst Hungarian dishes.

Kitchen tools needed: small saucepan, big bowl, Stand mixer with dough hook attachment, 1 or 2 paper kitchen towel cardboard tubes, tin foil, cling film, oven + baking tray.

Recipe for 6 people, overall time: 75 mins, baking time: 20 mins. Ingredients: 500 gr plain flour, 200 ml full fat milk, 5 tbs vegetable oil or sunflower oil, 3 tbs regular sugar, 2 tbs yeast (14 gr), 2 eggs, Pinch of salt. Baking time: 15 mins + resting time: warm up the milk in the small saucepan over medium-low heat. Mix the warm milk, sugar and yeast into the big bowl and give it a good stir. Set aside for 5 mins or until a thick bubbly foam has formed on top of the milk. Mix flour and salt in the stand mixer’s bowl. Make a hole in the center and pour into the vegetable oil, two eggs and the milk mixture. To mix using the medium setting for about 5 to 10 mins, depending on the stand mixer. With stand mixer only 5 mins. The chimney cake dough is ready when the dough has become a solid mass, and does not stick to the hands. Not to add in extra flour if sticky, add in a few more drops of vegetable oil instead. Cover with cling film and set aside to be for rest 1h, it will double in double size. In between time to create the holders. Keeping this as simple as possible by using one or two paper towel tubes. Wrap them tightly in tin foil, fold the remaining tin foil inwards. Test it on the baking tray to see if it fits aligns, and stays put. Wrap the dough over these holders. Since these chimney cakes need to be heated all the way around and inside, these make-shift holders will do perfectly fine. After the Kürtös Kalács dough has doubled in size, place it on a clean working surface. Knead the dough until smooth, then divide into six portions. Roll each portion along into a long string and roll it around the prepared holder. The thicker these strings are, the more soft they will be eventually. The oven has to be pre-heated to temperature of 200 C, or 392 F. Placing each holder on the edges of the baking tray, and bake them for about 10 to 15 mins and once in a while turn it around the other side, so that the crust color will be browned.

After it is baked may sprinkle it around with different flavors. With what to cover with is a matter of taste …  grain walnuts, coconut, sugar, cinnamon, grain poppy seed and cocoa powder, but any other ingredients will do that your heart desires. Also can be filled with pudding, ice-cream and so forth. When done baking, it’s best to eat the chimney cakes immediately while it is hot. Keeping them only for two days, when wrapped in cling film.

© Aggie Reiter



Battle of Legends – Gyulai István Memorial Hungarian Athletics GP @ Székesfehérvár – Hungary

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The best athlete in the world will start @ Székesfehérvár – Hungary

Wednesday, August, 19. 2020. 

Take place: Bregyó-közi  – Regional Athletics Center 

During the morning hours the press conference was held at the Hidegkuti Nándor Stadium Press Center in announcing some background figures about this year’s Gyula István Memorial Games which will be from this year part of the Wold Athletics Continental Tour (WACT) Gold series. The 10-station Gold Section of the Continental Circle, will include several numbers in its program that are Diamond League-level in value and strength. There are only 24 in GYL from 2020, and those who missed out will be on the Gold competitions.

Take place Bregyó-közi  – Regional Athletics Center – Székesfehérvár … On the 19th of August. 

Press meeting was open by Márton Gyulai, the competition director, announced Olympic and world champions will undertake to compete was announced at the press call and starting off with one of the headlines … Dalilah Muhammad can also be there coming to Székesfehérvár as she indicated to compete. Added,  for this year’s competition the numbers are: for men, 100, 200, 400 meters, 110 hurdles, triple jump, discus and hammer will, while for women 200, 400, 100 hurdles, 400 hurdles, long jump, discus and hammer. Added  there will be a traditional competition, but they will be forced to impose certain restrictions, such as no more than 400 meters. The reason for this is the regulation of the International Federation (WA), as WA allows the adoption of recommendations. Taking about the athlete at previous Gyulai István Memorial  Hungarian Grand Prix … already 12 athletes who have already competed at the Gyulai István Memorial were able to take the second stage of the world championship podium, including 10 individual silver medals and 14 athletes finished in third place, including 8 individual bronze medals. In Doha, a total of 39 athletes won 46 medals (including 29 individual numbers) who have visited Hungary in the last eight years – between 2011-2019 – and started at the Gyulai István Memorial. In Doha – among the starters of the Hungarian Athletics Grand Prix preformed in 67 places …  4-8. 38th place, 1-8.
In 2019 ., 17 international issues were held at the Gyulai István Memorial at Székesfehérvár. 10 athletes competed with Hungarians that year, who later won gold medals in Doha (including 9 individual world champions). Athletes who later won the World Cup in Doha started in 14 numbers.

Chairman of the organizing committee Péter Deutsch mentioned, based on the decision of the international association, the Hungarian Grand Prix was placed in a special elite circle. From 2020, the classification of one-day athletics has changed in competitions with seven categories created. Continued, will be from 2020, the classification of one-day athletics competitions has changed, with seven categories created and will be in the second priority category after the Diamond League, competitions and have become part of the Gold series Hungarian organizers do not want to make in order to preserve the seriousness of the fight and as an example said that one of the recommendations is to start runners with a handicap, and if overtaking, athletes should wear a face mask.

Sports Director Attila Spiriev highlighted in this regard that the current classification of the competition is a huge recognition and is on a par with traditional competitions such as Tokyo the Hengelo or Kingston Athletics Army Parade. The sports director emphasized that this was not a coincidence, as the Gyula Memorial produced better results year-after-year, with 16 athletes who had previously participated in the Hungarian competition won a total of 19 gold at last year’s Doha World Championships. In 2019, ten athletes later world champions started also in Gyula. Several of them have signed for this year as well. Spiriev also emphasize that there is a lot of uncertainty about the corona virus epidemic, it is not yet known whether those who promised can come. However, according to the current position, Dalilah Muhammad – American Olympic and world champion of the women’s 400 dam, who ran two world tops last year. Also the audience will see again Christian Taylor of the United States triple jump epochal figure, unique ruler of the 2010s London and Rio Games, furthermore who won World Cup champion at four outdoor competition, also Steven Gardiner from the Bahamas who triumphed in Doha last year on 400 meter within 43.48-second parade time … just mention a few awesome athlete to be on the startshot at Székesfehérvár In addition to the three overseas stars, Polish Pawel Fajdek – four-time world champion in men’s hammer throwing, has also promised to compete in the competition, and in addition to World Cup bronze medalist Bence Halász, he will certainly have to contend with London Olympic champion Krisztián Pars hammer thrower.

Mayor of Székesfehérvár, András Cser-Palkovics was pleased to say the Gyulai István Memorial Games is a very import part of the life of the city with the International stars liven up the city. Athlete lovers from regions of Hungary and foreigners from around the world will have a chance to see these superb athletes live. The mayor also emphasized that the Athletics Games need to be kept as a traditions and carry on.

Last but not least it was underlined to the visitors who may see, bump into the athletes in the city,  still common interest from both side to keep as a precaution to the distance regarding the corona virus, so this time non taking snaps, autograph request or hugs is undesirable.

Update: © Aggie Reiter with snaps

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

Just Saying … Don’t start reading on an empty stomach … likely to become very hungry. but the good news is that you can make these at home by yourselves … enjoy your meal.

“Q” … Really inherited cuisine from the Slovak kitchen by Hungarians?

“A” …  Not really, because before 1920, a part of the territory belonged to Hungary and of which today lay in Slovak republic. There is nothing surprising in this because the gastronomy  flavors were kept on both sides no matter of the new borderlines, but as throughout the History of Hungary these borders frequently shifted and people moved around. So did the varied foods in Hungary within the world of experienced flavors.

(After the WWI monarchy ended came the Trianon Treaty of 1920, which altered the territorial integrity of Hungary. Appr. 70% of its historical territory, 58% of its former population were relinguished to neighboring countries.)

“Q” … What are the the most traditional Slovak dishes overlapping in time @ Hungary’s gastronomy?
“A” … Here are some of the most traditional Slovak dishes which are a well-known and popular by the Hungarians : Bryndzové halušky – potato dumplings with sheep cheese and roasted bacon. Zemiakové placky – potato pancakes with flour and garlic fried in oil. Fried cheese and sheep cheese. Lokše – potato pancake. Soups – chicken noodle soup, sauerkraut soup and bean soup.

 The Strapačky – in Hungary Sztrapacska is traditionally accompanied with local “juhtúró – sheep cheese” equivalent to bryndza.

Bryndzové halušky (potato dumplings with sheep’s-milk cheese)

The recipe would serve 10 people. Ingredients cooking instructions: Take 750 g peeled raw potatoes, finely grated, salt, optional, 250 g flour, 250 g sheep cheese (bryndze), 100 g pork fat or bacon, cooked, then cut up into small pieces. The ingredient that makes this national dish of Slovakia a favorite here  and there is the sheep’s milk cheese which has a sharp in taste. The most abundant ingredient is the raw potato, which comprises most of the dough that creates the potato dumpling (halušky). After the grated potatoes are mixed with the flour (and salt), they are molded into small cylindrical chunks of 3 cm., and gently placed in boiling (and if desired, salted) water. The dumplings rise to the top of the boiling water in a few minutes.  Removed from the pot of boiling water with a slotted spoon, and placed on a warmed plate. Immediately after dumplings are placed on the plate, small chunks of sheep’s milk cheese (bryndza) are placed on top, causing the cheese to melt over the potato dumplings. Sprinkle the crispy pork bits on top of the bryndza, some may prefer to mix up the potato dumplings and bryndza first, then serve piping hot.

Pečená hus s červenou kapustou a zemiakovými plackami – Roasted goose with red cabbage and potato pancakes – Sült liba, vörös káposzta és burgonyás palacsinta.

Ingredients cooking instructions:  Roast Goose (or with Duck same to follow) Wash, thoroughly dry and season the goose with salt from the outside and from the inside and sprinkle with cumin seeds. Place the goose with its breast (chest) down onto a roasting pan, and pour some water (about 3 dl) around it.
Bake the goose in an electric oven at 200° C, in a hot air oven at 180° C and in a gas oven at gas mark 4, for an hour per each kilo and keep basting the goose with the juices collected. (A 3 kg goose roasts for 3 hours).As you laid the goose breast down, in the middle of the roasting, turn the goose breast up and continue basting the goose with the juices collected, thus achieving an even browning and the breasts are not dried. After roasting, allow about 15 minutes to rest, cut into pieces and serve.

Braised cabbage … Sprinkle the cleaned and grated cabbage with salt. Put in a pot with the lard and cumin, fry it, add granulated sugar, leave to caramelize. Finely chop the peeled onion, add it to the caramel, stir it, immediately add the lard and stir it well again. Place the cabbage, bay leaf, and vinegar, braise together for 40-50 minutes, until the cabbage is soft, finally, season it.

Potato pancakes …  Take 50 dkg potatoes, push the unpeeled boiled potatoes through a sieve, 10 dkg of flour, 2 eggs, 50 dkg potatoes, 1 dl sour cream,, 1 small head onion, 1 clove garlic, oil, Finely grate the peeled potatoes and onions. Mix the flour with salt and season with strong pepper. Let the pancake batter stand for 20 minutes. Fry the pancakes from the dough in the usual way on a little heated oil. We offer topped with crushed garlic and salt. Brown on both sides.

Tradičné slovenské slivkové knedle – Traditional Slovak Plum Dumplings – Szilvásgombóc

Not only very popular dessert in Hungary, but across Eastern Europe.  The potato dumplings may be filled with all sorts of fresh fruits: cherries, strawberries, apricots, plums, blueberries depending on the season and taste.

Traditional Slovak Plum Dumplings not only very popular dessert in Hungary, but across Eastern Europe.  The potato dumplings may be filled with all sorts of fresh fruits: cherries, strawberries, apricots, plums, blueberries depending on the season and taste.

Preperation time …  1h … Cooking time: 10 mins. Ingredients and cooking … 1 kg white potatoes (cca 2 pounds), 2/3 cups flour 2 eggs, 20 fresh plums (ripe),2 cups breadcrumbs, 1/4 cups sugar, 2 tbsp cinnamon, 60 g butter (cca 2 oz).

Boil the potatoes, either with their skin on, or peeled, once they are tender, drain the water, and mash them well. Leave to cool a bit, then add the eggs and flour, and knead into a smooth, but sticky dough. Roll out the dough soon so as it won´t become runny. Cut it into squares, take one-two tablespoons of dough, flatten it up then drained plum into every piece in the middle and wrap the dough around into the shape of a ball. Cook in slightly salted boiling water for about 7 minutes until they float to the surface. Take them out but do not rinse! Procedure for the crumbly topping. Place the pan over a low heat, melt the butter, add the breadcrumbs, and stir well for 2-3 minutes until light color brown. Remove from the heat and set aside. Toss the dumplings  while they are still hot into the breadcrumbs. Leave to cool before serving.

© Aggie Reiter

Part2 – Continue Gastronomy Inherited Over 50 Years of Russian Rule @ Hungary

During the 50 years of Russian rule –  meals embedded in Hungarian gastronomy.

It is almost natural for many Russians surrounded by the Sea to bring sea life into the variety  in their meals. Here is one of the appetizers and well-known in the Hungarian kitchen.

Russian Beetroot Herring Salad – (Orosz cékla hering saláta)

Ingredients … 50 dkg pickled herring, 4 apples, 40 dkg pickles, 40 dkg pickled beets, 1 box of cream, 1 pinch of salt, 1 pinch ground pepper, 1 pc lemon juice,1 bouquet of dill, 2 tbsp olive oil. Preparation time 25 mins. The herring fillets are cut lengthwise along their spines and sliced ​​into tastefully sized pieces. If the herring fillet is small, the longitudinal halves can be omitted, cut into pieces. The apple is also diced after the seed coat has been removed and twisted well with the squeezed lemon juice to prevent it from browning. The pickles are also cut into pieces of similar size. Finally, the peeled beets follow, which we cut into thin longitudinal strips. Gently mix the fish, beets, cucumbers and apples in a larger bowl (in which we can conveniently mix the ingredients), sprinkle with the olive oil and sprinkle with the finely chopped dill. At the end add salt, pepper and refrigerate. When our salad has cooled, beat the cream and add. Carefully twist with a wooden spoon, taking care not to break. Serve cold with dill and lemon rings.

Perhaps the Russians are the first in the world to overtake the Hungarians with loving their soups!

  Borsch – hearty one-pot meal – thick soup – (Céklaleves)

The beet-based red borsch has become popular in the Hungarian cuisine. It is typically made by combining beef meat, bone stock both are the most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, sautéed vegetables, which basically beetroots and usually include cabbage, carrots, onions, potatoes and tomatoes.

Ingredients: 25 dkg beef meat, 5 dkg fat, 25 dkg potato can you translate 20 dkg beetroot, 20 dkg fresh cabbage, 5 dkg tomato, 5 dkg brown onion, 20 dkg sliced fresh cabbage, 5 mashroom, 5 dkg tomato 5 dkg brown onion, 15 dkg parsley root (i.e. white carrot), 10 dkg celeriac, 5 dkg tomato pasta, 4 dkg flour, quarter  deci litre vinegar, one and half deci litre sour cream, half of bay leaf, half gr black pepper, 2 dkg salt.

Stroganoff a.k.a Beef Strogonoff style

“Q” … How – When the Stroganoff Beef Tenderlion Ragout landed in Hungary?

“A” …  At first  the name “Stroganoff” became popular thoughout Hungary in the 70s  when screened the series of adventure novel Sztrogoff Mihály – Michel Strogoff on TV. It was a joint co-operation by Bulgarian, Italian, French and Germany, directed by Eriprando Visconti. Thereafter, the restaurants realized to cook this mouthwatering potty meal which perfectly rang the bell to the series to associate it to gastronomy.  In those days, just went to one of those restaurants having it on the menü and by just to say “Stroganoff” the waiter had no more question.

The Stroganoff sirloin ragout was born in Russian, but not named after the person who invented the food. The name Michel Strogoff originally was based upon the novel from Gyula Verne. The legend says that in the 18th century this delicious meal was invented by Stroganoff who was the chef to the Duke of Odessa. The meat-onion-sour cream dish with salted cucumber from thereon was named Beef Strogonov style … based on French and Russian gastronomic traditions … one of the most popular Tsarist dish which really dug itself into the Hungary’s gastronomy.

 Stroganov sirloin ragout embedded in Hungarian gastronomy

Stroganov Sirloin … here you go

Ingredients …  for serving 4 people, 500 g of beef tenderloin, 1 small head onion, 150 g sour cream (20%), 250 g .. table mushroom/champignon, 150 g butter, 70 g of pickle cucumber, 2 tsp Dijon mustard, 50 ml wine (white, dry), salt, black pepper  powder.

Cooking instruction … First, the ingredients are prepared. Slice the onion, quarter the mushroom lengthwise, and thinly strip the delicacy cucumber. Cut the sirloin into thin finger strips. Place the meat to cook into a large size pan. Melt the butter in the pan. Fry the onion on it. Put the sirloin on top and fry until white. You can add the mushrooms. Add salt and pepper. Simmer for a few minutes. Can also come with the striped delicacy cucumber, simmer it for a few minutes. Pour over the wine and bring to a boil. At the end you can add the mustard and sour cream, boil it together as well.

Ending the cooking make a light jerky, continue to stir for 10 minutes which will enrich the soup. Tomatoes cut into articles are placed in the soup 5-10 minutes before serving. Upon serving, put a spoonful of sour cream in each soup bowl. Roll over with the finely chopped parsley and the Stroganov sirloin is ready.

Cooking instruction …  Slice the onion, quarter the mushroom lengthwise, and thinly strip the delicacy cucumber. Cut the sirloin into thin finger strips. Melt the butter in the pan. Fry the onion on it. Put the sirloin on top and fry until white. You can add the mushrooms. Add salt and pepper. Simmer for a few minutes. Striped delicacy cucumber, let  simmer it for a few minutes. Pour over the wine and bring it to boil. At the end can add the mustard and sour cream. Boil it together as well. Ending the cooking make a light jerky, continue to stir for 10 minutes which will enrich the soup. Tomatoes cut into articles are placed in the soup 5-10 minutes before serving. Upon serving, put a spoonful of sour cream in each soup bowl. Roll over with the finely chopped parsley and the Stroganov sirloin is ready. May garnish with rice or potato croquette.

A Taste from Russia  – Pryaniki – Gingerbread 

The original Tula pryanik imprinted Tulsky … adjective form of Tula with the city’s coat of arm.

“Q” … When did in Russia appeared the Gingerbread?

„A” … In Russia, gingerbread appeared in the 9th century A.D. A dessert at the time being was called “honey bread” first enjoyed in Ancient Egypt and claimed top have been brought over Europe by the Armenian monk Gregory of Nicopolis to Russia. Then the gingerbread was made from rye flour mixed with honey and berry juice got ice. It gain the modern name when people started enhancing this recipe with spices from India and the Middle East. Decades later a square slab of spicy cake filled with jam or condensed milk. The cake is still extremely popular in Russia and same   goes to Hungary by the local confectioners and home-made. The gingerbread’s are one of the sweet cake, or cookie or biscuit in France, Sweden, UK, America having several different recipes.

Ingredients …  2 tbs butter, ½ cup honey, 1 egg, 1 ¾ to 2 cups flour, ¼ teaspoon baking soda, ¼ teaspoon each: ground Cardamom – Ginger – Maced – Cinnamon, 2 tablespoons crushed blanched almonds, ½ cup thick jam (plum is especially good). Glaze: ½ cup confectioner’s sugar, 2 tbs fresh lime juice.

Preparation … Cream the butter and honey, then beat the egg. Stir in the baking soda, spices and almonds, mixing well. Add enough flour to make a soft dough. Wrap the dough in waxed paper and chill in the refrigerator for 1 hour. Preheat the oven to  180 Celsius/350 F.  On a floured board roll the dough out 1/8 inch thick Cut out the rounds with a 2 ½ – inch cookie cutter. Spread a generous teaspoon of jam on half of the rounds. Top each jam-covered round with a plain round, sealing the edges with your fingers, them crimping them decoratively. Place on a greased baking sheet. Bake for 10 mins at above temp. then reduce the heat to 160 C/ 325 F and continue baking for 8 to 10 mins more. Cool it down on a rack. To prepare the glaze, mix together the confectioners’ sugar and lemon juice. Pour over the cooled cookies. 18 pieces of gingerbread prepared.

Hungarian Gingerbread filled with fruit

Gingerbread is ageless!

Good to know … Was recorded to be the World’s largest gingerbread house but it broken. Lately, recorded was set by the Mall of America in 2006. Here is the size to have a hint … the new winning gingerbread house, spanning nearly 40000 cubic feet, was erected at Traditions Golf Club in Bryan, Texas. The house required a building permit and was built much like a traditional house. Used 4000 gingerbread bricks during its construction. To put that in perspective, a recipe for a house this size would include 1800 pounds of butter and 1080 ounces of ground ginger … Sounds more like a gingerbread resort!

© Aggie Reiter