Archive for the ‘Uncategorized’ Category

#3 Some Hungarian Appetizers – Potato salad with onion & vinegar – Hagymás-ecetes krumplisaláta

Potato salad with onion and vinegar – Hagymás-ecetes krumpli saláta

 

 

Potato salad with vinegar & onions goes well with meat, fish, by scrambled eggs for breakfast.

Served for 2-4 persons, preparing time: 40 mins + cooling time

Recipe: Ingredients: 1 kg of smaller-grained potatoes, 3 heads of medium size red onion, 7 tps of 20% vinegar to taste, 6 tsp sugar to taste, 2 liters of cold water, a pinch of salt, a pinch of ground pepper.

Cooking: There can be choosed serving cold or warm. Boil the potatoes in their peel and then peel off the peel as soon as it has cooled. May cook the night before … but you can also cook them on the day of consumption … cook in lightly salted water, whole. Potatoes can also be cut into cubes are easy to slice (be careful they don’t fall apart) or may also be cut into cubes. Clean the red onion and sliced it thinly add a sprinkle of salt.

If cooked a day before then peel them and the same procedure as above. Prepare the juice of the potato salad. To the cold water can be added to the vinegar and the sugar and salt to taste. Mix well so that all the ingredients dissolve in the water. Peel the red onion, cut it in half, and then slice it into very thin slices so that it is not unpleasant to crack the thick onion in the pickles. Place the onion on the potatoes, sprinkle a breath of ground pepper on it, and then twist it very carefully so that the potato slices don’t fall apart. Add as much red onion as for the taste that suits. Some like it with alot a red onion, some don’t cause of its strong spice taste.

(Anyway … a little lexicon won’t be spicey … 1. onions are an excellent and inexpensive source of vitamins C, B6, B9, B1 and B2, and also contain minerals such as calcium and iron. … 2. A flavonoid called quercetin in onions is a powerful antioxidant that has been proven to prevent cancer. … 3. Onions also contain chromium and allyl propyl disulfide, which help control blood sugar levels.)

May place the prepaired  potatoe salad in the fridge to have it cooled down. Place a lid to cover so no onion odor won’t fill the air inside. Also may place it to cold place to mix the flavors! If time allows let it stand for half-a-day, so that the flavors permeate the potato slices inside as well.

Potato salad with vinegar & onion goes by itself,  but also garnish for lunchy or supper.

Naturally it can even be served warm and cold, especially as a side dish, with slice carp, or fried perch or grilled white fish and/or with fried chicken breast, along with meatballs as well and it’s very delicious. As a tradition theHungarians serve it along with fish during Xmas.

Once have tasted it … gonna love it!

Bon apetit! – Jó Étvágyat!

© Aggie Reiter

Ronnie Wood – “Somebody Up There Likes Me” – Portrait film @ Hungarian Cinemas

Ronnie Wood – “Somebody Up There Likes Me” – original title  … on the Hungarian cinema poster the film title has a slight different: “Isten Tenyerén”“In the palm of God”

 October, 22. 2020. – Countrywide!

Mike Figgis  – musical documentary, which sets an intimate portrait film about the legendary Rolling Stones guitarist Ronnie Wood as a musician, artist.

The 82-minute film will be screened in the original language, with Hungarian subtitles.

The rocker, 72, had admitted that he “never got beyond 29” in his head and that he feels ‘cheated’ over life going so quickly. In the documentary Ronnie also discussed beating lung cancer in 2017 after 54 years of smoking 25 to 30 and claimed there were cigarettes days and made it to “get out of jail free card”!

The portrait features new interviews with Wood’s bandmates Mick Jagger, Keith Richards and Charlie Watts. It documents Ronnie’s rock and roll life from joining the music scene in the 1960s to working with the Jeff Beck Group, Faces and finally The Rolling Stones.

Ronnie the eternal survivor, will hit theaters across the country from Oct. 22. 2020. From the humble beginnings of a career as a leading musician in North London in the 1970s  as inspired by his older siblings to become a rock musician.  the film reaches the culmination of his fifty-year career working with greats in rock history such as The Birds. Jeff Beck, The New Barbarians, Rod Stewart, The Faces and of course The Rolling Stones.

Ronnie Wood will be all the way guiding the viewers through sincere confessions throughout his life story, his career in music and painting, also speaking to friends and colleagues such as Damian Hirst, Mick Jagger, Keith Richards, Imelda May, Rod Stewart.

The film can be seen in nearly twenty cinemas nationwide, in Budapest at the Pushkin, Toldi, Művész cinemas, Urania and Art + Cinema, as well as in several other locations, including Szeged, Debrecen, Szombathely and Miskolc.

Please bring a mask for the screening.

Recommender by Aggie Reiter

 

“Balloon” –  Pema Tseden – Tibet –  Documentary coming to Hungary

Capture Life in Modern Tibet.

Director: Pema Tseden – Writer: Pema Tseden – Stars: Sonam Wangmo, Jinpa, Yangshik Tso.

Tibetan film “Balloon” will be screened for the first time in Hungary. Before the premiere will be screened at the Apollo cinema @ Pécs October, 15. 2020. Nationalwide premieres is to be in November, 12 .2020.

The “Ballon” film already earned 13 wins & 20 nominations.  Pema Tseden films also have been recognized internationally, but most notably for garnering top honors in China including a Golden Rooster Best Directorial Debut Award (for The Silent Holy Stones) and a Shanghai International Film Festival Jury Grand Prix (The Search).

Pema Tseden is the first director in China ever to film movies entirely in the Tibetan language. Also first-ever film made in Tibet to have been shot entirely with a Tibetan crew. The movie speaking in Mandarin language (due to the last-minute unavailability of an Amdo Tibetan translator), but in the Hungarian cinemas will be Hungarian subtitles.

On one level, the film reflects a search for Tibet’s disappearing culture.  It is a dilemma between the soul and  reality. The trick with the  “Balloon” film is that, like all the things that come from strongly traditional culture. Tibet has always been mythologized and worshipped, and People’s psychological expectations, experiences of Tibet are stuck in the past and it has to be taken as it is. The films focus on the basic condition of people in Tibet, as well as their basic emotional life. The film is quite impressive due to beautiful locations like wide open spaces and mountain landscapes, but also thanks to Lu Songye’s sure-handed camerawork.

The director Pema Tseden once said that Tibet has always been mythologized and worshipped, and made more remote. People’s psychological expectations and experiences of Tibet are stuck in the past. They don’t understand the new Tibet.

Perma Tseden – director and author – has received numerous literary awards and his works have been translated into English, French, German, Japanese and Czech.

Journey Through New Tibet – in a nutshell: A family struggles against the conflicting dictates of nature, spirituality, politics, and free will. Synopsis … Dargye and his wife, Drolkar, are involved in animal husbandry in a hidden corner of Tibet. Of their three boys, only one is a schoolboy, the other two are helped by their grandfather. However, a small misunderstanding will break the harmony of the family and they will face awkward complications. For the young couple must you decide: to continue their lives according to Buddhist teachings or the values dictated by modern society?

This is a sensitive issue, since the exiled Tibetan leader, the Dalai Lama, has accused China of “cultural genocide” since it occupied Tibet in 1951.  “The Search” – Pema Tseden’s latest film, won the Grand Jury Prize at Shanghai‘s recent International Film Festival and is slated to be shown at the upcoming Locarno film festival in Switzerland.

The film has an open ending … A  bit exotic and hard to follow for those not quite acquainted with the traditions … anyway worthwhile not to miss this movie.  

© Aggie Reiter

#10 Taste of Traditional Homemade Sweeties – Sour Cherry Pie – Meggyes Pite

After a heavy day in baking the Beigli here is an easy  cake to bake … namely the Sour Cherry Pie – Meggyes Pite

In the Northern Hemisphere the season of bloosoming cherry trees fell to rest, lucky those living in the Southern Hemisphere, cause they may bake with fresh cherries. We love them because they’re tasty, not to mention they have some awesome health benefits, too! Weather is off-season, you can use frozen unsweetened tart cherries, they will just take longer to cook down or the canned  sour or sweet cherries.

Just a hint, the sour cherry is also called tart cherry or wild cherry or even morellos  known closely related to the sweeet cherry, flesh of the fruit being softer and more acidic, therefore it is better for cooking and for pastry.

Fresh cherries are available for only a few months a year, but then get out of your deep freezer. Getting tired of these long cold grey and dirty days of long, drawn out Winter-Spring. Just pick the frozen, pitted, gorgeous sour cherries or sweet cherries or get the canned form of cherries. Time for a cherry pie bake something colourful, light and tasty.

No need to invent the Sour Cherry Pie – Meggyes Pite, cause this is a great recipe to give it a try and simple as 1-2-3.

A pie itself is an ultimate dessert. It is simple and tasty shortcrust pastry with any sweet seasonal filling. If in use other  fillings take the same amout of fruit as indicated below of apple weight.

Ingredients – preparing time cca 120  mins.

For the shortcrust: 500 g flour, 250 g butter, 125 g icing sugar, 24 g (2 packets) vanillia sugar, 10 g ( 1 packet) baking powder, 1 egg +1 egg york, 1-2 tbs sour cream, pinch of salt.

For the filling: 1 kg pitted sour cherry (if fresh is available) or the same amount of frozen or canned. 200 g icing sugar,60 g  breadcrumbs or grated walnuts, 1 egg york for coloring the top, icing sugar to serve (it looks good and taste good with it).

Baking process: Cruble the butter with the flour and the baking powder, add the icing sugar and  vanillia sugar. Add the eggs, the egg york, a pinch of salt and the sour cream. Knead the pasta quickly and  form 2 halves from it. Wrap it in foil and let it chill and rest for an hour in the fridge. Whikle the pastry rests, mix the sour cherry and the icing sugar. Line a baking pan with baking paper. Roll out the pastry into 2 sheets, fitting in the baking pan. Place one of the pastry sheets in the pan, sprinkle it with the breadcrumbs or walnut and spread the sour cherry on it … (if you use canned cherries then strain the juice beforehand).Place the2nd sheet on the top and form the sides. With a fork prick the surface. Brush the top with the egg york and bake it until it becomes slightly brown, it may take 50-60 mins. Leave it in the pan until it  chills before slicing the  pie.

Depending on taste, there are variations for the filling … poppy seed(grounded, caster sugar milk … cottage cheese sour cream, custer sugar) … apple (grated squeezed apples).

Depending on taste the width of pie … some like it with more filling, some like it with more pastry, it’s up to you. Enjoy the mouthwatering flavor in your tasting buds!

© by Aggie Reiter

 

Countdown … Worldwide John Lennon Virtual Celebration

 

A notable occasion is approaching, John Lennon would be 80 years old.

This coming weekend will be very busy for “The Bits” and all Beatles fans as well. Thanks to the We Love The Beatles Facebook page the world’s big shoot to join the video premiere.

On John Lennon’s 80th birthday we celebrate his works with his bests songs from special guests and the best Beatles tribute bands from all over the world. Join the free event and stay tuned for the free video premiere!

Within the free online event over 60 artists from all over the World commemorate the works of Lennon’s best songs.

The Bits band will also be attending the worldwide commemoration of John Lennon’s 80th birthday.  May also celebrate “come together” by joining the event and following the festive video sharp at 9 p.m. –  October, 9. 2020. – Budapest.

The live video premiere will be aired London 8 p.m.(GMT) – New York 3 p.m. – Los Angeles 12 p.m. –  Berlin 9 p.m. – Tokyo 4 a.m. (October 10)

#JohnLennon80Celebration

On the day after John Lennon’s birthday, Hungarians can celebrate live John’s best compositions held by The Bits band. The special concert will also feature Lennon songs – Worldwide John Lennon Virtual Celebration.

A special concert will also feature Lennon songs by The Bits – the Beatles tribute band playing Beatles songs live on
stage sticking to the original English lyrics and the sound, vocals and feeling hence recreating the ’60s Beatles feeling. This will be a special concert dedicated to John Lennon.

Save the Date and Time: October, 10. 2020. – 8 p.m.
Location: Muzikum Klub – District, VIII. 7. Muzeum Blvd. – Budapest

Ticket price in advance: 2000HUF (through online) –  On the spot 2500HUF

Due to Covid restrictions, please adhere to Muzikum’s regulations to enter the concert.

Recomandation by Aggie Reiter

#9 Taste of Traditional Homemade Sweeties – Beigli – Walnut/Poppy Pastry Roll

Beigli – Walnut/Poppy pastry roll
 
 
“Q” From where did the Beigli became a custom in Hungary and when? Beigli originates from Germany. Was in the 19th century during the Austro-Hungarian Monarchy.
“A” Beigli originates from Germany and in the 19th century during the Austro-Hungarian Monarchy became as indeed on one the real traditional Hungarian poastry.
 
Beigli is an authentic Hungarian pastry roll, also well known and popular in parts of Central – Eastern Europe and for sure in Israel.
This is a traditional food in Hungary which floats around at many kitchens at home and families have their own recipes. The beige is open to all fillings … with county-poppy, candied fruit, quince-nut, apple-cinnamon-cocoa, poppy-orange peel, plum jam, chestnuts, coconut, blueberry jam, dried peach nuts, rum-dried plums just to name a few.
The dough can either be risen dough … as here below … or crumbly dough. Some recipes call for cooking  the filling in milk,others simply direct to mix it with grated apple for added moisture. Beigli is a cake that keeps very well for days  or even for a couple of weeks.
 
Most pastry shops, patisseries and grocery stores sell Beigli, especially during the season at Xmas, but during any time of the season the begli is a treat having with a cuppa tea or coffee.
 
Before taking the road to bake the Beigli … it’s good to know … can give it a try to your hands, this is probably not a pastry for the beginning baker. If you have some experience baking things at home, though… you will be up for a challenge, but by the end certainly be rewarded for the awesome taste by family members.
 
Recipe: for 2 rolls … cca 8 servings … preparing time cca. 120-150 mins. (may sound longtime in baking a Beigli,  but time slips away so quickly as preparing and baking, not to mention enjoying the fantastic smell fulfilling the whole kitchen from the Beigli.
 
Ingredients:For the Dough:  330 g flour, 130 g butter, 30 g icing sugar, a pinch of salt, 50 ml milk, 1 egg york plus 1 egg separated, 20 g fresh yeast.
For the Filling: 150 g ground walnut or poppy seed, 4 tbs icing sugar, a handful of soaked raisins, 1 lemon zest, 200 ml milk.
 
Baking process: Place into the lukewarm milk the yeast and a tbs of sugar into a larger bowl and leave it for a few mins  till it is risen. Crumble the butter with the flour then add the salt, sugar, egg york and the milk with  the yeast. Mix it well and knead. If it goes too tough then mix it with  more warm milk into it. Let it rest for cca  half-an-hour. Then in the meantime can make the filling. Bring the ground walnut … or the ground poppy seeds … with milk, raisin, lemon zest and the sugar to a gentle boil, do not overheat, but it should not be too liquid.  Getting back to the dough now, divide the dough into 2 equal parts and start to roll out to a rectangle shape. Separate half of the filling to one dough, threnafter fill the other dough. Roll it up, start from the wider side. Seperate the eggs. Use a brush the surface with the egg york. After having it dried, then brush with the egg  white. Make a couple of holes on the top then place it into the oven of temp 180 C degree for cca 20-30 mins. The pastry will get a shinning brown color that will also open the door for the appetite. It has to be cooled down before slicing.
Bet your cake became delicious … enjoy every piece of it.
 
© by Aggie Reiter
 
 
Mentes a vírusoktól. www.avast.com

#8 Taste of Traditional Homemade Sweeties – Hungarian Krémes = Creamy

Traditional Hungarian Krémes = Creamy (a.k.a. Vanilla Slice )

The traditional krémes recipe is dating back to the end of the 16th century. The initial recipe did not resemble the known Krémes recipe. Since the 1930s the recipe did not change much but the form we know now-a-days developed in the 19th century. The history of the kémes goes back and appeared in 1840 in a cookbook published  by István Czifra suggested making the custard with cream, flour, egg yolk, vanilla, sugar, and butter, and placing it between two layers of dough.

In Hungary the krémes are so popular cake that it can be found in every Hungarian confectionery.

The Hungarian version of the famous cremeschnitte goes under the name Krémes, meaning Creamy. It combines two layers of puff pastry held together with a generous amount of smooth pastry cream. Though the recipe has been slightly modernized, the classic krémes pastry cream should be light and airy, while the top is usually dusted with powdered sugar. Traditionally served cut into large, rectangular slices, the dessert is a Hungarian classic and a staple at numerous pastry shops throughout the country.

Hungarian vanilla custard, layered between crisp, flaky slices of pastry, finished off with a generous sprinkling of powdered sugar make up this delicious sweet treat, which is a favorite dessert across the country. Many folks buy it at confectionery for after  Sunday’s lunch not to fiddle with cooking lunch and then to bake rétes. It is siply perfect  with a hot cup of coffee and is one of the most delicious, to mention as popular, Hungarian cakes.

Recipe: Ingredients: Vanilla infused milk:2 cups milk, 1 vanilla pod

Flaky pastry: 1-1/2 cup + 1 tbs flour, 3/4 cup chilled hard margarine, 1 pinch of salt, 4 Tbs cold water, 4 tsp vinegar.
Custard layer: 8 egg yolks, 1/2 cup sugar, 1/3 cup + 1tbs flour, 2 pkg. or 2 tsp real vanilla sugar, 3 pkg. gelatine (21 g), 1/4 cup unsalted butter, 8 egg whites, 1/2 cup sugar, 1 tsp fresh lemon juice, thermometer is essential. For the topping: 1/4 cup icing sugar.

Baking: Make the vanilla infused milk first. Heat the milk in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. Next make the flaky pastry. In a large bowl crumble the flour and the chilled margarine to fine crumbs.Mix in the salt. Place the cold water and the vinegar in a small dish. Pour the liquid over the pastry crumbs. Stir to combine and gradually form a rough ball. Generously flour a board and roll out the pastry into a thin rectangle. Roll up the pastry and divide into 4 parts. Roll each division into a thin rectangle. Stack the four rectangles on top of one another. Chill for twenty minutes. Divide the chilled pastry into two equal halves. Roll out the first pastry very thin. Fold it in half and place the folded edge in the middle of the 9X13 baking pan. Unfold and arrange the pastry with deep folds as in the photo. Let the dough go up the sides halfway, pastry will shrink during baking. Place in a preheated 400F oven for 14-18 minutes. Keep a watch, pastry burns easily. When the pastry is golden brown, remove pan from the oven. Immediately cut pastry into twelve squares. Divide the long side by 4 and the short side by 3. Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later. Roll out the remaining dough and arrange it in the baking pan as before. Bake the second pastry sheet and set it aside. This will be the bottom of the krémes. Next make the custard layer. In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minute. In a separate bowl whisk together the flour, gelatine and the vanilla sugar. Gradually add the flour mixture to the beaten egg yolks and beat until smooth. Remove the vanilla pods from the vanilla infused milk. Gradually add the vanilla infused milk to the bowl with the eggs and the flour. Transfer custard to a medium sized pot. Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature. Over medium heat and continually stirring heat the custard. Do not let custard heat beyond 80 C degree – 176 F for this recipe. When the custard reached 80C degree remove from heat. Stir in the butter and set aside. While the custard is cooling whip the egg whites. With clean beaters beat the egg whites until soft peaks form. Add the lemon juice and beat until almost stiff. Add 1/2 cup sugar and beat until very stiff and shiny. Very slowly and gradually, gently fold the custard into the stiff egg whites. Pour on top of the bottom pastry layer and place in the fridge. Make sure the pan is level on the shelf. When the gelatine is beginning to set, place the pastry squares on the top. Let the krémes chill thoroughly. Before serving generously sift icing sugar on the top. Cut the slices between the pastry squares.

Good to Know: The mouthwatering Krémes – Creamy conquered Europe.  Dr. Oetker published similar recipes in 1935, where the cream was made with vanilla pudding instead of flour: Creampie or Cream Slice. Pudding became very popular in use, however, the original Krémes recipe is made with flour.

The krémes is also quite popular in other Central European countries. In Poland they are known as kremówkas, Slovakia call them krémeš, in Slovenia they go under the name of kremne rezine, Croatians use the name kremšnite, while Bosnians, Serbs, and Romanians have a term krempite.

© by Aggie Reiter

#7 Taste of Traditional Homemade Sweeties – Apple Strudel – Almás Rétes

Apple Strudel – Almás Rétes – An authentic Hungarian pastry

“Q” What stands for  the Hungarian Rétes (Strudel) ?

“A” Shaped pastry filled with a sugared fruit.

“Q” With what fillings may bake  the Rétes?

“A” Layered embankments that can only be limited by imagination.

“Q” What are the most popular Hungarian fillings?

“A” Apple, cottage cheese, sour or sweet cherry, plum, poppy seed and mixture of fruits.

“Q”  Are there only sweet strudel – making a traditional Rétes in Hungary?
“A”  No, there are salty ones as well being baked for a long time. The filling can be with cabbage, mashroon, purple strudel with red wine, pumpkin-cottage cheese strudel.

You can’t get enough of any fillings of the Strudel Dough – Rétes!  Hungarians love it any time of the day. The family will surely be happy for you if you make alot with all the variations.

Ingredients:
For the Strudel Dough: 2 cups all-purpose flour 1 cup sour cream 1 tsp vinegar 1/4 tsp salt 2 large egg yolks (room temp) 1 teaspoon baking powder 1 tbs butter (melted) 1/2 cup warm water. Melted vegetable shortening: 1/2 cup bread crumbs. Steps to make the Strudel Dough: In a large bowl, blend flour, sour cream, vinegar, salt, egg yolks, baking powder, butter, and water. Knead for about 30 minutes. (The dough should be light and very smooth.) Cover and let rest for an hour.

For the Apple Filling: 10 large Granny Smith apples (peeled, cored and thinly sliced) 2 cups sugar (or to taste) 1/2 tsp salt, 20 dkg melted butter. Splash of lemon juice. Optional: 1 tbs cinnamon. Steps to make the Apple Filling: Mix together thinly sliced apples, 2 cups sugar (or to taste), 1/2 tsp salt, 1 tbs optional cinnamon, 20 dkg melted room-temp. butter and a splash of lemon juice. Raisins and ground walnuts can be added, if desired. It will be extremely tasty.

Refrigerate, if not using immediately, but let it come to room temperature before filling the strudel dough. If a lot of juices have accumulated at the bottom, pour them off before placing on the strudel dough.

Assemble the Strudels: Cover a large table with a cloth and sprinkle it lightly with flour. Place dough in the center and roll it to about 1 inch thick.

Now almost ready to bake the Apple Strudel  – Almás Rétes!

Now flour your hands lightly. Place hands, palms down, under the dough and stretch gently in all directions toward the edge of the table. While stretching, ease dough by lifting it gently. Be gentle to prevent tears!

When stretched to the thinness of tissue paper, trim off the thick edges (this can be kneaded, rolled and cut into noodles). Spread dough with melted shortening. Let dough rest 10 mins.
Sprinkle entire surface of dough with bread crumbs. Place apple filling all over the entire surface of the dough.

Preheat oven to 190C degree (375F.)Use the cloth to roll the strudel away from you. Cut into two strudels. Tuck in the ends. Place on a parchment-lined baking sheet and brush the entire surface of strudel with melted butter.

Bake 30 mins or until flakes start to separate and strudel is shiny and golden brown. Transfer to a wire rack to cool slightly. Cut into slices and serve slightly warm. Depending on the fillings and taste, may add with ice cream or whipped cream.

© by Aggie Reiter

#6 Taste of Traditional Homemade Sweeties – Hungarian Jewish Flódni Cake

The Flódni is a traditional Jewish cake and was/is indeed the popular Chanuka cake which could not be missing orginally of Eastern-European Jewish families.

Now-a-days you can only taste it in Hungary, mainly @ Budapest’s well known confectionery.

In Hungary the Jewish community preserved the Flódni tradition. Indeed became very popular to the wider audience in Hungary and beside the Jewish community has come to symbolize the diversity of Hungarian society.

The cake has five layers of dough and four distinct fillings from down up to the top: poppy seed, apple, walnut, plum jam. The cake is reminiscent of old-world richness. It is time consuming … prepared at home, need cca 2 hours free time being in the kitchen, but will see was worthwhile to serve this superb mouthwatering yummy cake  any time of the day.

To be served for 4 persons – Preparing time: one-and-a- half – 2 hours.

Ingredients:  For the Dough: 8 tbs butter, sliced into 16 pieces and room temperature, 4 cups all-purpose flour, ½ tsp salt, ⅛ tsp baking powder,5 large yolks, ¾–1 cup white wine. For the Plum Filling: 2½ cups plum jam (in Hungarian: szilva lekvár) or apricot can be also as filling. For the Poppy Seed Filling: 2 cups poppy seed, ground in a coffee grinder, 4 tbs orange marmalade or apricot jam (add 2 tsp orange zest if using apricot jam), ¾ cup red wine, Pinch of ground cloves, ½ cup sugar. For the Walnut Filling: 8 ounces walnut pieces, finely chopped, ½ cup sugar, ½ cup red wine, ½ tsp cinnamon, 1 tbs orange marmalade or 1 tsp orange zest, 1 tbs cocoa powder. For the Apple Filling: 8 small apples, cored, peeled and grated (you can use a food processor to grate) (about 4 cups, packed), 1/3 cup orange marmalade, 1½ tsp cinnamon, ⅛ tsp ground cloves (optional), ¾ tsp vanilla extract, 2 tbs sugar, Pinch of salt. To Assemble: 2 tbs butter, melted, 1 egg beaten.

Preparation: The ingredients of the dough, with the exception of water, are combined with a robot. Add the water little by little and knead. Divide into 5 equal parts, stretch to a baking sheet size, and place everything on baking paper, then pack on top of each other and place in the refrigerator overnight.

To cook poppy seed  heat the ingredients on the stove for about 2-3 mins, until you notice bubbles. This mixture also has to go into the fridge for a night. To cook apple: Steam the apples in a medium saucepan together with the honey, the sugar, the white wine, the cloves and the cinnamon. Combine all ingredients and mix well. Cook, stirring, about 12 mins, until soft and the liquid has evaporated. It is important not to overcook it. To cook walnut: Place in a small pot, combine all ingredients and cook over medium heat, stirring, for about 5 mins, until thickened and liquid has evaporated. Set aside to cool.

Each filling must be cooled down before laying the dough. Place the first baking sheet lined with parchment paper, smear with the poppy seed, put on the next sheet apple filling, on the third dough base wallnut filling and then another dough and smear a little finger thick with plum jam, finally cover with the last dough base. After last piece of pastry, brush it with the mixture of egg yolk and milk and place it in the fridge for about 10 mins.

Preheat the oven to 200C degree and cook the cake for 10 mins, then reduce the heat to 175 C degree and cook for another extra 50 mins. Leave the cake for at least an hour outside of the oven.  Allow the Flódi to cool overnight.

If you want a really special delicacy, you have to try this baking … Be a Flódni Fairy … worth it!

© by Aggie Reiter

Peggy Guggenheim “The Obsessed with Art” – Documentary @ Budapest

Lisa Immordino Vreeland’s Peggy Guggenheim

Lisa Immordino Vreeland’s multiple award-winning documentary features a portrait of Peggy Guggenheim, one of the most colorful personalities in modern art and the 20th century art world.

Highly-Anticipated Peggy Guggenheim – World All About Love & Art – coming on October 8. 2020. @ Budapest.

The Obsessed with Art provides a comprehensive picture of the history of modern art, through the life history of the style’s most famous art collector and patron. Although Guggenheim’s name may be synonymous with art, the film also shines a spotlight on her other passions.

Peggy Guggenheim documentary is based in large part on an audio-recording of the last interview she ever gave, which was captured by biographer Jacqueline B. Weld in the late seventies.

Screenings will take place at the Művész, Pushkin, Toldi cinemas and the Uránia National Film Theater and beside the screening in the Capital  several art cinemas throughout the country for the modern art lovers can be viewed this awesome documenary @ cities: Debrecen, Pécs, Miskolc, Szolnok and Kecskemét.

A colourful character who was not only ahead of her time but helped to define it, Peggy Guggenheim was an heiress to a family fortune who became a central figure in the modern art movement. As she moved through the cultural upheaval of the 20th century, she collected not only art; she collected artists. Her colourful personal history included such figures as Samuel Beckett, Max Ernst, Jackson Pollock, Alexander Calder, Marcel Duchamp as well as countless others. While fighting through personal tragedy, she maintained her vision to build one of the most important collections of modern art, now enshrined in her Venetian palazzo.

Original language with Hungarian subtitles, 1 hour 30 mins. – over 12 yrs. old.

Source: Pannonia Entertainment Ltd.

© Aggie Reiter