Archive for the ‘Uncategorized’ Category

#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)


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.

#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.

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

#5 Taste of Traditional Homemade Sweeties – Gerbeaud Layer Cake – Zserbó

Gerbeaud Layer Cake – Zserbó

It consists of multiple layers held together by frosting walnut and jam. This is typical favorit in every household around Hungary.

“Q” Where does the name Zserbó come from and who was the inventor?
“A” Emil Gerbeaud (DPOB: Geneve 1854. Febr. 22. – Budapest 1919. Nov.8.) was the legendary pastry chef @ Budapest. He was descended from a confectionary family, born in Switzerland and gained his experience In Germany and France. He had a number of innovations within his pastries by expanding selections with butter creams, Parisian cremes. Beside the Zserbó was the inventor of all kind of short cakes, choco candies and sweeties. As a chocolate master he introduced “Cat Tongue” (cat tongue-shaped chocolate bars)  and “Cognac Cherries” (Konyakmeggy) to Hungary. These two sweeties are still available in Hungary and also exported throughout Europe.

Maybe previously foreingers visiting Budapest has tasted these yummies already. Now can bake their own Zserbó cake. Tourists who have not yet been  @ Budapest … perhaps when the life become normal without the spread of the Corona virus … will be able to visit and taste these traditional Hungarian awesome sweeties.

Master in chocolate maker, owner of chocolate factory. As a chocolate master, he introduced the famous chocolate-shaped cat tongue and cognac cherries to Hungary.

At the time being had 150 employees and was equipped his large bakery with modern machinery.

The name Gerbeaud became a synonym within his high quality bakery art. In the downtown of the City of Budapest can be found under his name one of the most famous coffee house, where the Zserbó is never missing.

Ingredients: For the Dough: 250g flour, 1 egg york, 25g icing sugar, 150  butter, 50ml milk, 6g powdered yeast, 5g salt, 2g baking powder. For the Filling: 250g ground walnut, 150g icing sugar, 300g apricot jam, 1 lemon zest. For the Covering: 150g dark melted chocolate  (can be up to 50-70%), 75g butter.

Small or medium size tray to fit the approx. 12 slices. Preparation time: cca 90 mins.

Baking procedure: Prepare the yeast mix it within warm milk and add 1 tsp of sugar. Place in a big  bowl the flour with baking powder and crumble the buter together. Then add the other ingredients as well: milk, yeast mixture, sugar, egg, butter and a hint of salt. Make the dough. Then when the mixture is ready cut the dough into 4 equal pieces, roll them the same size of the baking pan. Mind you the rolled dough has to be very thin. At first spread on the layer lemon zest, grounded walnut and sugar and then another layer comes. On top of each layers place the different fillings. Prod the top with a fork and bake it for cca 20 mins until it reach a golden brown color. Now melt the chocolate and stir in the butter. Glaze the cake both side with chocolate and let it cool down before slicing it. Just a hint … this dessert is the best when made a day or two ahead before consumption, then the flavors all join together.

The Fall has entered the Northern Hemisphere and  Zserbó cake time has surely arrived.  The cooler weather is just perfect time to bake this cake.  In Hungary many bake it at home and especially in the season of Xmas.

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

© by Aggie Reiter

#4 Taste of Traditional Homemade Sweeties – Poppy Seed Crescent – Mákos Guba

Poppy Seed Crescent – Mákos Guba

Let’s make it clear … the poppy seed would be considered bordering the illegal in some other countries.  The seed of the opium poppy in many parts of Central and Eastern Europe are widely consumed. The sugared, milled mature seeds are eaten with pasta, or are boiled in milk and used as filling or topping on various kinds of sweet pastry.The milling of mature seeds are carried out either industrially or brought a pack at local store and at home manually mill the poppy seeds.

There are two main compositions: the “Poppy Seeds” and the “Kifli” = yeast crescent roll which is a traditional Hungarian and Central European made into a crescednt shape. Not to be confused with French”croissant” in that it’s made from plain breadlike dough, and being more of a roll than pastry.

Not to worry of having to make a fuss dessert, requires no complicated techniques or fancy ingredients. The powerful taste of these tiny black seeds is nicely offset by the lightness and sweetness of milk and honey… Yummy!

It is understandable that those who are doing work where are special regulation and so called food taken as drug containt, instead may replace the poopy seed for a change made with grounded walnuts – Walnut Guba.

The Mákos guba is delicious in both winter and summer after a light lunch or supper. Especially eaten at Xmas and New Years time. People deeply belive that the poppy seeds would bring luck and money in the coming New Year … Same goes in consume lentils at New Year Eve. Just as well symbolozing wealth, either red, brown or black lentil. Here’s a reminder of the receipt by giving a go before New Year Eve.

Recipe: Served for 6 person, preparing time: 30 mins, cooking time: 15 mins.

Ingredients: 8-10 bread crescent roll – Kifli, 1/2 litre milk, 1 pack active dry yeast, 3tbs butter, 200g ground poppy seed, 6tbs icing sugar, 4tbs honey, 1tbs vanillia sugar to taste, 1/2 medium size grated lemon zest.

Cooking: Take a large bowl, dissolve yeast in warm water, then add into warm milk vanilla sugar, 2 tbs of honey and 1/2 of the butter. Cut the crescents into slices and roll them into the milk. Adding the grated lemon zest to the ground poppy seed. Add then the icy sugar to it, mix with the milky crescent pieces. Preheat the oven to 180C degree. Place baking sheet in pan and apply with the remaining butter. Fill the pan with the poppy crescents. Bake the guba for ccsa. 5-10mins or see as when the top turns partially brown. The best is when some parts become crunchy-munchy as they bake. Some parts will remain soft as they are marinate in the milk. May serve this warm with adding some extra honey on the top. Fine for lunch or supper.

It is so delicious you would love to eat it not just @ New Year Eve!

Just Good to Know: In the very old days the mother’s gave warm milk with cooked poopy seeds to the babies for them to be peaceful and sleep quickly. To-day some still do at small villages around the regions in Hungary. The Hungarians indeed love this sweetie desert and not affecting to their daily work, but maybe get to go to their beddies earlier.

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

© by Aggie Reiter

#3 Taste of Traditional Homemade Sweeties – Baked Bread Pudding – Máglyarakás

Baked Bread Pudding – Máglyarakás

Like to share a very delicious and more popular cake with its Hungarian version of bread and butter pudding with layered apple.

Served for 4-8 persons – preparing time: 90-120 mins.

Ingredients: Butter for greasing the tray … when buttering the baking tray might wish to add some breadcrumbs, this way it raises the chance of not sticking,  1 litre milk, 1tbs vanilia sugar and 1 vanilia stick, 4 eggs separated, 2 kgs of apple, peeled cored and thinly sliced, 1tbs butter adding when cooking the apples, 3tbs  butter to the apples when baking, juice of 1 medium size lemon, 6-8 bread rolls or solft bread pastry … Kalács = is a sweet holiday bread, may use any sweet pastry or stay with the  bread rolls , 4 tbs rum, 150 g sugar,2 tbs cinnamon, 5-6 tbs appricot jam … for a supreme apricot taste add 2 more tbs of apricot jham to the egg whites, 100g crushed walnuts,100g caster sugar.

Preparing to bake: Preheat oven to 375 F (190 C) Grease an ovenproof dish with butter. Heatthe milk with the vanilia sugar and stick and its seeds scrapted out. Seperate the eggs and beat the egg yolks. Boil the apples in the water and add butter, lemon juice. Slice the bread rolls and mix with the egg yolks and the milk mixture.May add some grated lemon peel, some rum to enhance more the taste.  Layer the half of the pudding in the greased ovenproof dish, thenafter add half of the apple mixture and sprinkle with some sugar, apricot jam, cinnamon and walnuts. Place another layer of tpudding and apples. Brush the top with butter and bake in the oven for cca 30-40 mins. Beat the egg whites with 100g caster sugar. Spread the egg white mixture on the top  of the pudding (after baking) and go on to bake for a few mins till the egg whites give a change to a high color brown.

This is so smooth and light cake, won’t be able to put down your folk … enjoy your sweetie desert.

© by Aggie Reiter