Archive for the ‘Uncategorized’ Category

30 Sep

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

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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

28 Sep

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

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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.  https://rollinginbudapest.com/2020/08/17/hungarian-lentil-soup-with-sausage/

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

27 Sep

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

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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

 

26 Sep

#2 Taste of Traditional Homemade Sweeties – Sweet Cottage Cheese Balls – Túrógombóc

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Sweet Cottage Cheese Balls – Túrógombóc

Home made Sweet Cottage Cheese Balls – Túrógombóc

This is One of the Best yummies for to-day … easy to prepare and in minutes they in recognition vanish away!

The Cottage Cheese = Túró is the main ingredient in many Hungarian dishes, both savory, but mainly in sweeties. Túró is often translated as cottage cheese, but it carries alittle resemblance to the watery cottage cheese a.k.a. by Americans. It a fresh, soft curd cheese, similar to farmer’s cheese, in Germany known as quark. The cottage cheese is available throughout Eastern European deli. Just a tip for those over the other side of the Ocean may try to substitue it with a coarse  type of ricotta, but if found at your neighborhood stay with the cottage cheese, it is a yummy treat.

You can eat it as a dessert, but even as a main course after a heavy Hungarian soup.

Now about the Balls – Gombóc … They are large sweet dumplings typically made with flour or can be with potato batter. The Túrógombóc is a lighter and smaller version where the cottage cheese is mixed with semolina, and topping with cinnamon sugar and served with sour cream.

One of the best yummies for to-day … served for 4 persons – Preparing time cca. 310 mins.

Ingredients: 500g cottage cheese, 2 eggs, 200g semolina, 1/2tbs salt and also vanilila sugar, 3tbs sugar, 6tbs breadcrumbs, 2tbs oil.

For the dip sauce: 6 tbs sour cream, 1 tbs caster sugar, 1/2 tbs cinnamon.

The dose may be further increased  served for 8 persons then double the a/m ingredients.

Preparing: Take a big bowl, mash the cottage cheese with a fork. Add the eggs, semolina, sugar, vanilia sugar, salt, mix well together and set aside to rest a bit. The semolina needs cca 20 mins to swell before cooking. In between can prepare the coat for the cottage cheese balls. Take a big frying pan, heat oil in it and add the breadcrumbs, roast until golden brown, stir it as rosting not to burn. As it gets ready then sweeten with sugar. Form balls size with wet hands (not to stick on the hands) a little bigger than a golf ball from the cottage cheese. Place them into a pot with boiling water. They are ready when the balls come up to the top. Filtered through a filter then roll them in the breadcrumbs. Ready to serve with sour cream/cinnamon dip sauce. This is the real traditional Hungarian homemade  Túrógombóc, May try with various fruit sauces as well.

Once you tried it you will be delighted how easy it is to prepare.

© by Aggie Reiter

8 Sep

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Tourism, Travel around Traditional Hungarian meals, Uncategorized. Tagged: , , , , , .

“Gödöllő” Style Stuffed Chicken –  Gödöllői  Töltött Csirke

To increase the taste buds pleasures we can add canned peaches

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

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

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

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

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

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

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

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

© by Aggie Reiter

14 Aug

Fairy Tale Run RB Leipzig via Atletico Madrid – UEFA Champions League

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Less than 10 minutes FlashNews!
We Love Football/Soccer … you name it  … Footy Lovers had an unsuspected game to watch by person and/or through TV broadcasts from the Arena at Lisbon. Those did not have had the chance by any means here’s below shortage update.

Just like a fairy tale run of RB Leipzig in the UEFA Champions League continued on Thursday night at Lisbon as the German side piped Atletico Madrid 2-1 to qualify for the semi final.

This was the first time RB Leipzig were making it as far as the quarter final and many thought they had gotten to their final bus stop as they would face Atletico Madrid.

Both sides played in the first half, failing to create clear-cut chances, but “things have changed” in the second half when the German team returned with renewed energy and with a clear mission to go in search of the decisive goal.

The German side showed they meant business as they stormed into the lead five minutes into the second half after the first 45 minutes failed to provide any goal.

While it was looking like it was going to be a long night and the game would extend into extra time, both teams looked to the penalty shootout, RB Leipzig midfielder Sabitzer landed a spectacular pass to Angelino Tasende who served Tyler Adams at the edge of the area. Adams kicked and saw the ball deflect into the net in the 88th minute. Adams –  primarily a midfielder – American football player …

who plays for RB Leipzig in the Bundesliga since January 2019.  With his goal in the 88th minute scored what proved to be the crucial winning goal.

A word or two cannot be unsaid about Péter Gulácsi  the first Hungarian footballer who plays as a goalkeeper for German club RB Leipzig from July, 2015 – June, 2023.

 Péter Gulácsi name is listed in the World’s  top 10 goalkeepers. This is the first time in the history footy having a Hungarian born – goalkeeper serving at the magic net.

Gulacsi been playing previously at several footy clubs. His latest club  German club RB Leipzig from July, 2015 – June, 2023. Gulacsi was the player of the Year 2019 in Hungary. He is also in Hungary’s national team. He is definetely one of the “main actor” in the  match RB Leipzig to beat Atletico Madrid by  2-1 of yesterday’s August, 14. Champions League semifinals.

The RB Leipzig competing in the UEFA Champions League for the 2nd time, stunned Atletico Madrid by result 2-1. This meant for them to enter the tournament’s demi-finals for the first time. RB Leipzig will take on Paris Saint-Germain, who defeated Atalanta on Wednesday. The coming up semifinal match scheduled to be the August 18.

The much talked about Bayern Munich vs Barcelona tie is predicted to be explosive. The game will be played on today on Friday at 9 p.m.

© Aggie Reiter

14 Jul

Western Classics on Cinema in Memory of Ennio Morricone @ Budapest

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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.

“It’s 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

10 Jul

Multiple Outdoor Programs @ Corvin Square – Buda Vigadó – Budapest

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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

9 Jul

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

26 Jun

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

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