One for Each Day – Layered Veggyies Popular in Hungary

There is so much layered food beyond and it’s all worth trying in a row.

In addition to the layered potato’s sausage version are a couple which are tastier than tastieras as one pot meal.

One of Hungarians big favorites is the layered cauliflower, which veggyie is widespread during the high season in the fall … so it gets on the table several times during this period. Cauliflower is an inexpensive vegetable, not to mention it is rich within nutrients and contains almost all vitamins that are the basis of a healthy diet.

Especially popular in Europe and in Hungary in use of all kinds of vegetables for appetizers, heavy soups, steamed/fired vegetables, side dishes and for baking.  Layered cauliflower is a simple, quick and deservedly popular one-course meal that you can easily prepare too, but if you want to make it a little more special, try several versions by adding ham, bacon, eggs or just leave it vegetarian plate.

Layered cauliflower recipe: Served for 6 – Preparation time: 10 mins – Baking time: 45 mins – Preheat the oven to 160 Celsius degrees.

Ingredients: 1,5 kg cauliflower, (if with meat then 15 dkg ham, lean cooked smoked ribs or sliced bacon, 50 grams of grated cheese (mixture of semi-hard cheese to taste), 2 dkg of breadcrumbs, 6 dkg butter, salt to taste, 1 tbs oil (for lubrication)

For gratin sauce : 5 dkg butter, 2 dkg flour, 2 dl milk, 1 dl sour cream,
2 egg yolks, 5-10 dkg grated cheese … can be mixed cheese as taste … + 2 dkg for sprinkling.

Preparation process: Remove the small green leaves, wash it well, cook in salted cold water for 20 mins until soft. It can be disassembled into larger pieces, but if you cook it whole, it must be disassembled into smaller/larger pieces at the endof cooking … if adding ham then chop the ham …  Mix the chopped ham with 1-2 tbs of sauce, spread it on the cauliflower in the  pan or heat resistant bowl and gently place it on top with a shovel. Cover with the remaining sauce, chop the butter over it or sprinkle it with olive oil, on top with grated cheese and fry in a medium hot oven.

The cauliflower is well known of the high scale in nutrients  and rich in minerals which the body really appreciate. 

Next layered veggyie coming will be: Layered Meaty with Kale.

©  Aggie Reiter

Author’s evening of Katalin Szlukovényi @ Budapest

Bodó Gallery and Auction House – Literary evening

November, 12. 2020. 7 p.m.

District, V., 24-26 Falk Miksa Str. Budapest

Katalin Szlukovényi (1977, Győr) Déry Tibor Prize winner, Radnóti Prize winner and Attila Gérecz Prize winner, as well as poet, translator, university lecturer and editor who received scholarships from Zsigmond Móricz and Mihály Babits. She graduated from ELTE BTK and Eötvös József Collegium with a degree in Hungarian-English, and then obtained a PhD degree at ELTE. She translates from English, German and French, mainly poems. Between 2017 and 2020, she was the literary editor of Móra  Publisher (Könyvkiadó). From 2018 she is an assistant professor at the Department of English Studies of Eötvös Loránd University.

She is the author of the monograph The Doubters: Irony, Self-Irony, and Humor in Twentieth-Century Jewish American Prose. Her latest volume of poems, Dream Kitchen, was published in 2020 for Poetry Day at “Jelenkor” Publishing House. Previous volumes of poetry: Experimental Rabbit Nose (2005), False Nostalgia (2013).

“The poetry of Katalin Szlukovényi creates an intimate closeness. She often begins his poems almost comfortably with ordinary situations, and then, with the next movement, sees the absurd, amusing, or ominous signs in them, and from there moves on to the unpredictable ending. “We talked about marriage on the study trail / fifth core leading to the Badacsony lookout tower”. Little is said of what the hikers said, but the exact geological description of the landscape suddenly begins to speak of the subsurface strata of human relationships. This bold polyphony requires exceptional technical knowledge. It is worth paying attention to the diversity of forms, the bold changes of style layers, the poetic references, the sure sense of proportion. But you need something more: playfulness and serenity that permeates every line of the volume. In the poems of the Dream Kitchen, a brilliant voice is completed, ”wrote Győző Ferencz about the volume Dream Kitchen.

The event was supported by the Ministry of Human Resources.

Admission is free. Due to the limited capacity of the gallery, please indicate your intention to participate by sending an email to info@artanzix.com.

Recomender Aggie Reiter

 

Navaratri – 9 nights – from Amrita Sher-Gil Cultural Center – Embassy of India – Budapest

Navaratri (nine nights) is one of the greatest Hindu festivals and celebration time in India.

It symbolises the triumph of good over evil. Peter Owen Jones, in Kolkata for Around the World in 80 Faiths, immerses himself in the festival. Continue reading

# 4 Some Hungarian Appetizers – Potatoe salad with mayonnaise /&/ with eggs – Majonézes krumpli saláta /és) tojással

Potatoe salad with mayonnaise – Majonézes krumpli saláta

“Q” What is mayonnaise salad?
“A” Mayonnaise also contains egg yolk and is less sweet than salad dressing. They can be used interchangeably so you can decide which you prefer. If you’d like a lighter dressing, sub in some thick, plain yogurt with a spoonful of Dijon mustard. There’s no creamy dressing on a vinegar-based potato salad like Dill Potato Salad.

Recipe for 4 persons –  preparation time: 30  mins.

Ingredients 1 kg tender potatoes, 5 dl sour cream, 3 red onions, 2 dl mayonnaise,1 tbs mustard, 1 tsp ground pepper, 1 tbs spoon sugar, 0.5 lemons, salt as taste.

Cooking: Wash the potatoes well thoroughly and cook in the peel until soft in about 15-20 minutes. Cool to room temperature and peel. Dice potatoes and put into a bowl, be careful not to fall apart. Also chop the onion. In another bowl mix together mayonnaise, apple cider vinegar, sugar, mustard, salt and well blended.

For the sauce: The mayonnaise should always be made fresh for salads. Mix the mayonnaise well with the sour cream, mustard, salt, a little sugar, ground pepper and lemon juice. Put the potatoes in a bowl, sprinkle the onions on it and roll in the sauce. It is worth cooling for a couple of hours so that the flavors blend well.

Potato salad with mayonnaise is perfect for all kind of fish, meat and roasts, but it is also excellent in itself.  The potatoe salad with red onions and mayonnaise is one of the most popular garnishes not only during the Season of Xmas. Chilled is the real treat. Can make it quickly, but allow time for the flavors to blend well. When expecting a lot of guests, multiply the ingredients.

Optional with eggs … mayonnaise potatoe salad

Ingredients:  The same as above without the eggs, but adding 5 hard-boiled eggs diced or sliced , 1 tbs yellow mustard, 1 cup thinly sliced celery and optional paprika for garnishing. The creamy texture bringing incredible flavor.

Preparing in cooking and flavoring the same as a/m.

© Aggie Reiter

#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

#2 … Some Hungarian Appetizers – Jewish Eggs a.k.a. Polish Eggs

A Taste of Home … Jewish Eggs  a.k.a. Polish Eggs

The history of Jewish eggs … in addition to matzah dumpling soup and chulent – was one of the fundamental features of European Jewish cuisine. Grated boiled eggs mixed with onions and mustard were favorably consumed in all Jewish and nonb Jewish families. Jewish egg is the appetizer of Saturday lunch in Jewish cuisine, hence its name.

In the original version, in addition to onions and eggs, goose fat and goose liver were among the ingredients, but many make it in the simplest version, which contains only eggs.

It is believed that the goose was introduced to the Hungarians by the Jews of Poland in the 19th century. Since the cream also contains goose fat , the Jewish egg inherited another name called:  “Polish Egg”.

It is very easy to make, don’t have to fiddle about it for hours. The Jewish egg, of course, not only looks good on the festive table, but when sandwiched, it is loved by both adults and children. It is worth making a double dose next time because it is unstoppably delicious.

Recipe for 6-8 people. Preparation time: 20 mins. Leave to rest: 30 mins.
Ingredients: 8 eggs, ½ glass of goose or duck liver, finely chopped, 2 brown medium onions finely chopped (or spring onions chop together with the green.), may include red onions as taste, a pinch of salt or Hungarian red pepper, 1 bunch of parsley, chopped (optional), 2 tbsp. mustard, 1-2 tbsp. sweet dessert wine, or 1 tbsp. sugar, 2 × 2 tbsp. goose or duck fat at room temperature (substitutable with vegetable oil). Some families add the goose liver but without it it is very delicious. Mustard shouldn’t be too pronounced, but it shouldn’t be missing either.

Prepairing: Grated boiled eggs are grated or chopped very finely. The chopped onion is simmered in two tablespoons of fat until glassy, then we throw in the liver and simmer for another 5-6 minutes. Remove the wine or sugar from the flame. In another bowl, mix the other ingredients. The steamed liver is cut into very small pieces and this is also added to the eggs. Refrigerate for  at least an hour to bring the flavors together, served with fresh crackled bread, rolls or baches.

© Aggie Reiter

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

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

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

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

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

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

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

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

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

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

© Aggie Reiter

#12 Taste of Traditional Homemade Pancake Hortobágy – Hortobágyi Palacsinta

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

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

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

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

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

Now back to the Pancake Hortobágy – Hortobágyi Palacsinta recipe!

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

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

© Aggie Reiter

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

 

#11 Taste of Traditional Homemade Sweeties – Gundel Palacsinta – Pancake Gundel Style

The main trick with the Hungarian Gundel Palacsinta – Pancake Gundel Style is that soda water is added the bubbles adke the vbatter taste and feels very light.

The Central Eurpean pancakes are thin pancakes smilar t the French crépe. The Gundelk palacsinta is filled with walnut cream and covered with chocolate sauce and at the end a touch with rum on top and flambe it then lighten with a match and it is an attraction seeing as the alcohol burns and extra burn the chocolate and it is more delightful to see and then taste it… it is so yummy.

They may also be eaten plain, filled with cheeses or with veggyies, such as mashroom, spinach, topped with sour cream. Some folks here instead of instead of vermicelli pasta within the soup, like to cut the aked pancake into thin strips and place it in the chicken soup as a filling. The pancakes may also be eaten sweet and unsweetened or savoury as a main course… such as filled with grounded meat namely “Hortobágyi Palacsinta” (soon to be followed up here as well!)

Ingredients for 4 person having 8-10 pices. Preparing time cca. 35-40 mins.

Pancake: 150 g flour, pinch of salt, 1 egg, 250 ml milk, 1/2 tabs sugar, 50 nl soda water (water with gas) oil to bale.
Chocolate sauce: 50 g cocoa powder, 200 g sugar, 200 ml milk, 1 or 2 tbs rum.
Filling: 1- 2 tbs rum, 200 g ground walnut, 100 ml milk, 120 g sugar, 1 tbs cinnamon, 1 tbs raisins.
Prepairing for baking: In a bowl whisk the egg with sugar, the milk and the salt. Add enough flour … spoon after spoon … to form a very thick paste. Come the soda water by adding some into the paste while mixing and stringing. Let is rest for cca. 15 mins. Add a half cup of water, then stir it well again. Continue untill it gets crreamy batter, then add some more soda water, so a smooth vbatter, medium thick but still liquid. Using a pancake pan to fry the palacsinta. Pour half ladle of batter in the hot pan. Brush the pan before each palacsinta with oil. No oil left in the pan, remove it and bake on both sides.
Sauce: mix cocoa powder with sugar. Pour in milk slowly. the choco powder and sugar completely must dissolve. Place on the fire and let it thicken a little. Season with the rum.
Filling: Mix the grounded walnut, sugar, cinnamon and raisins in a cooking pan. Add a little milk and the rum, then heat the mixture until it became a creamy sauce. Chill and add the rum. Fill the pancakes with custard.

After the Goulash, Mushroom paprika with Dumplings “Gödöllő” Style Stuffed Chicken and other  traditional Hungarian roasts, the foreigners previously visiting Hungary would not miss to taste one of the most loveable Hungarian sweetie.

Once you bake it you will probably bake it more often.

Enjoy this  Hungarian Gundel Pancake – Gundel Palacsinta delicacy.

© Aggie Reiter