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

25 Sep

Taste of Traditional Homemade Sweeties – Sponge Cake  a’la Somló – Somlói Galuska

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, 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. Tagged: , , , , .

As have had on their menüs by the followers the Hungarian cuisine typically filling with its rich culinary heritage just as by locals eat day-by-day in modern life mingle with tradition. Hopefully many had prepared their “Hungarian” traditional foods.

Now comes, if you are a desert person you will fly high and already feel the flavor in you taste buds.

Sponge Cake  a’la Somló – Somlói Galuska

Three types of cake – plain, walnut, and chocolate are served with whipped cream on top, dark chocolate sauce, raisins, and more walnuts. What does it taste like: If you’re a dessert person, this should be heaven for you! The three types of cake stand out distinctly, while the cream and the chocolate sauce play hide and seek with your palette!

Multiple layers of different types of sponge cake (usually plain, chocolate, and walnut), cream, rum-soaked raisins, chocolate sauce…a number of deliciously sweet components make up this Hungarian trifle, which has been awarded by many with the title of “Hungary’s favorite dessert.” This cake can be in a number of styles. Here’s how it goes for me.

For 4-6 servings,  preparing time  60 -120 mins  … needn’ t be afraid of the length of time it is well deserved by the end when tasting this heavenly desert.

Ingredients: 6 tbs sugar, 6 eggs, pinch of salt, half tbs baking powder, 5 tbs flour, 1-2 tbs cocoa powder.

For the chocolate cream:200 g sugar, 5 tbs cocoa powder, 400 ml water, 10-15 ml rum.

For the vanilia cream: 700 ml milk, 20 vanilia sugar, 4 egg yolks, 100 g sugar, 3-4 tbs flour.

For the filling/topping: 300 ml water, 40 ml rum, 6 tbs raisins, 1-2 tbs sugar, 8 tbs granted walnut, whipped cream to decorate the topping.

Preparation: For the cake seperate the eggs, mix the egg yolks wth sugar until it gets creamy soft. Beat the eggs white till stiff. Slowly into the egg yolk mixture fold the flour, then add the pinch of salt and the baking powder. Carefully add the beaten egg whites in the batter, 2/3 of it into the baking tray.  Then add the cocoa powder to the rest of the dough and pour in another baking tray.  Preheat up till 180C degree. Now place the baking tray into the oven for 12  mins. Do notm open the oven for 10 mins. Line a big baking pan with baking paper (size 40-40 cm).

Now comes the Chocolate cream: Combine ingredients … rum, sugar, cocoa, some walnuts … into a small pot and cook over medium low heat  till the sugar dissolved. Let it cool down.

Now comes the Vanillia cream: Heat the milk in a saucepan. In a bowl mix the  sugar, vanillia sugar, egg yolks. Add the flour spoon by spoon. Pour in 6 tbs of warm milk and stir well, then pour back the to the hot milk and stir again frequently. Cook over low heat until it become a sauce,  not to boil.

Now comes the Raisin filling: Fill a pot of water and pour sugar into it. Add the raisin to it and simmer them. When the water is hot enough (not boiling) 4-5 mins, then add the 40 ml rum into the water.

Not much time to taste this mouthwatering cake … When the sponge cake is baked take it out from the oven, cut it in 2 or 4 sections and then can do the ply.

One layer of the sponge cake sprinkle with the rum-water mixture. Thenafter pour the vanillia sauce and continue with  sprinkling the ground walnuts on top. Now do once more the layers again in the same order. Now comes the chocolate sauce and the decoration with the whipped cream.

It taste much better as to leave for the flavors to set. Like to add a spoon of  vanillia ice-cream and sour cherry … if available fresh socked in rum or cherry compote as taste.

At the restaurants serve with more thicker chocolate sauce, similar to the trifle and there are some places where they dress it up with vanillia ice-cream and sour cherry.

Whether on diet, leave the receipt for another day, but don’t miss to make this confectionery once in your lifetime.

In brief info of the Sponge Cake a’la Somló …the Somlói galuska was invented in the late 50s by Károly Gollerits – Head waiter and Szőcs József Béla pastry chef of the the Gundel restaurant. The new desert was broughtto the 1958s World Fair and won proffesional awards. The name refers to the hill outskirts of Budapest at Fót Somlyó Hill, at the foot of which Szőcs used to live.

© by Aggie Reiter

 

18 Sep

#4 – Day-By-Day – Traditional Hungarian Thick Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Tourism, Travel around Traditional Hungarian meals. Tagged: , , .

Cooking Pumkin Thick Soup – Tökfőzelék

Serve for 4 – Cooking time: 45 mins.

At this hemisphere here slowly going out of the summer season, but still have fresh veggies to cook “Főzelék thick soups. The pumkin thick soup is typical a summer food, which is simply to cook and not to be missed. Of course during the Fall it is still out on the market.

Ingredients: 1 kg cooking pumpkin, 1 medium size onion, 2 pinch of salt, black pepper for taste, a bunch of dill, 2 tbs flour, 3/4 liter milk, 3 tbs oil, 1 tbs vinegar, 2 tsb sugar, 1 dl sour cream, 1 tsp Hungarian red sweet pepper powder for coloring.

Cooking: Place the planed pumpkin in a bowl on a filter, salt it and after cca. 30 mins  it will drained through a filter and squeeze the rest of the moisture out of it well.  Drizzle the chopped onion in oil and fry it on the cooker, when the onion gets light brown color add a tbs of Hungarian sweet red pepper powder stir-mix with a little water.  Then and pour over the milk, add the salt and cook over medium heat until soft … roughly 40-60 mins. When it is almost cooked soft, sprinkle the washed chopped dill into the thick soup then bring to the boil, stirring constantly. Cook for 5 minutes, then ready to serve. Mind you only place the sour cream, vinegar, sugar by the end of the cooking and stir them together. Marvelous taste to have this experience …  can be served hot or cold. It is very tasty without any extra side dish, but the Hungarians really prefer in have something as side dish … thought here the recept to the Hungarian meatballs will be just yummy.

Meatballs a’la Hungarian – Fasírt Magyar módra

 

 

Hungarians love their meatballs from pork meat …  but can prepare just as wellfrom minced turkey breats or chicken breast meat.

Ingredients: 1 kg of minced meat to your pleasure, 4 cloves garlic, salt to taste, pepper, 1 tsp ground cumin, 2 eggs, 1 tbs Hungarian red pepper powder, 1 tbs dried parsley or a small bunch of fresh parsley.

Preparing & Frying: First, add salt, black pepper, ground cumin to the minced meat, 1 tbsp. red peppers, eggs, parsley, and crushed garlic. Work together thoroughly. If time allows leave at least 1 hour to let the flavors work well together it will be much more delicious.
Form a rounded shape out of the mixture of meat, then squeeze them a little bit flat, thenafter rotate it in breadcrumbs and then fry them in hot oil, but turn the heat medium when frying so to reach the golden brown color and not to get burnt … that’s it … easy as 1-2-3 … right?

A variety of side meal can be added … frankfurter, sausage, fried egg, roasted meat, stew, fried cheese, it’s only a matter of taste. Enjoy your meal.

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

© by Aggie Reiter

17 Sep

# 3 Day-By-Day – Traditional Thick Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, 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. Tagged: , , , , , .

Hungarian Yellow/Green Bean Thick Soup with Turkey Stew –  Sárgabab Főzelék Pulyka Pörkölttel

“Q” What makes Traditional Hungarian thick soup so unique?

“A” Hungarians make use of all the seasonal veggies  by focusing on fresh vegetables, and dairy products. Hungarians make heavy use of the spice, and it seems to make it’s way into almost every thick soup and dish they cook.

The Hungarians practically saying”green beans thick soup” insteed of saying yellow bean thick soup, and cook both of them. The “yellow beans” when fresh are more tender … melts like butter, very tasty, for lunch and supper a real main course with any side dish.

As said at previous traditional Hungarian cooking delights, should not read this with an empty stomach.

Green/Yellow Bean Thick Soup

Both served for 4 person – 30 mins preparing and cooking time 60mins.

Ingredients: 1 kg of green beans washed, the ends trimmed and cut into 2-3 cm pieces, 1 tbs flour (whole grain oatmeal gives it a fuller taste, but can be smooth refined wheat flour, 1 tbs butter, 1 tbs Hungarian sweet peppers, 5-6 cloves garlic finely chopped, a handful of  chopped parsley, 1 liter milk, salt, 1-2 tbs of 10% vinegar, 2 dl sour cream.

Cooking:  Fry the flour with the chopped garlic until golden brown, turn the heat low and mix in the Hungarian sweet red paprika powder,  turn the yellow or green beans in, and gradually add enough milk, stirring, to make the vegetables silky creamy. Almost at the end of cooking add the chopped parsely and cook formam little further. Also prefering to make it even more creamy add the 2 ml sour cream at the end of cooking. For the yellow beans more than 15 mins it is unnecessary to cook, so the beans remain a little crunchy. With the green beans need cca 20 mins, but also depending how weak, fresh they are.

Turkey breast Stew- Pulykamell Pörkölt

Ingredients: 80 dkg turkey breast fillet, 1 large onion, 2 tps red pepper powder, tps cummin, salt, Hungarian pepper powder.

Cooking: Cut the turkey breast into small cubes, the onion and the cummin as well. Heat oil to drizzle the onion, then on medium heat put the sweet or strong red pepper powder  as to taste, following the turkey breast fillet. Roast until the meat takes on a white color, finally add the spices.  Pour on water and mix well. Only add cold water to just cover the meat. May stir a couple of times and if the water evaporates whilst cooking add some water… not too much we … don’t want to make a light soup thing.

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

© by Aggie Reiter

 

16 Sep

#2 – Day-By-Day – Traditional Hungarian Thick Soup

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

Needn’t have to be”Popeye the Sailor Man” to enjoy this very tasty Hungarian thick soup.

Spinach thick soup is a real classic Hungarian food … someone either really likes or really doesn’t.

Hopefully, by the time cooked on your side, the opinion will be different and color your world in the cooking flavors.

Ingredients: 1.25 kg spinach, 2 bread buns, 2 dkg salt, 7 dkg butter, 6 dkg flour, 4 cloves of garlic, 1 liter milk, 1 g red Hungarian sweet pepper powder, 1.5 dl cream.

Cooking: Fry the finely chopped onion in the oil, then add 4 cloves of crushed garlic, toss in the spinach and pour over 100 ml of water. When the spinach is boiled and the buns have fully soaked in the milk mash then comes to stick mixer and them together. Add tehát salt and pepper. The garlic flavoring, will bring a unique taste. If the thick soup found to be a bit thick, can pour it up with some more milk.

May also serve with the spinach thick soup  as a sider with oven-baked eggs stuffed in bacon … great meal goes perfectly together with the spinach.

To create the bacon basket at the first hearing may sound probably the most difficult step of the whole process but it’s not even hard at all and these packed cups everyone will love.

Ingredients: Use as many eggs and bacon as the number of eggs stuffed in bacon is needed in the baking and cooking oil.

Baking: Best to be in use of muffin basket, place the bacon on the inside of each basket so that it covers the sides completely. Using a pair scissors to cut the remaining bacon and these excess piece of bacon is to be placed at the bottom of the baskets. Thenafter, let them cool down by placing in the refrigerator. When the basket cooled down set your oven to 200 Celsius and spray a nonstick muffin pan with cooking spray. Crack 1 egg inside of each bacon basket. Bake for an additional 10-15 mins depending on how runny you like your eggs. Finally may season with a sprinkle of granted cheese and pepper to taste.

Another quicky method … beat eggs with milk, salt and pepper. Dice the bacon and onion and fry well in the oil. Pour in the beaten eggs in a pan and start frying on low heat. If the eggs have started to solidify at the edge of the pan, place them in a 200 Celsius oven for 8-10 mins. Spinach can be served topped also likewise with baked egg & ham. In less than 30 mins these high-protein eggs are ready. May bake these as yummy quicky snacks.

Hopefully, this great home made Hungarian thick soup the way I make it will surprize you how tasty it is.

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

© by Aggie Reiter

 

15 Sep

#1 – Day-By-Day – Traditional Hungarian Thick Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Travel around Traditional Hungarian meals. Tagged: , , , .

This week going down the lane with the … Made in Hungary … Traditional Hungarian veggie thick soups. Prehaps, the foreigners call them stew … so let it be. These dishes are not well known to those who have not visited and tasted them at Hungary. Moreover, the Hungarian veggie thick soups are historicals as they were born in Hungary in the 16th century. Kids in those days hardly have ate veggies so by cooking them was easier to  bring into their meals.

The word “Főzelék” stands for a sort of a thick veggie dish. It is a unique category in the Hungarian cuisine. It is in between the a soup and a stew meal. It is cooked typically by simmering, but some like it mashed and then will have a puree kinda soup. Caution … not all the veggie based soup are to be mashed. It gets its thickness with flour which has the consistency of gravy. The “főzelék” is often included as a main course for lunch or supper. The “Főzelék” is a real, typically home-made meal and not often appears on the restaurants list of menüs. Really worth to go for it, most probably many will love it. Usually  peas (“borso”), yellow or green beans (sárgabab or  zöldbab”), pumpkin (tök), lentils (“lencse”) …  knowing that not too many are fond of spinach (“spenót”) but hopefully will like the flavor of it cooked this way. Are  and will be spread here some of the traditional Hungarian thick veggie meals.

To-day’s “Főzelék” – Green Pea Thick Soup

Ingredients – for 4 person – preparing time: cca 50 mins.

75 dkg green pea or 2,50 kg podded peas, 2 tbs oil, 6 dkg flour, 3 dkg sugar, 4 eggs, 100 ml milk, 300-400 ml water, salt, pepper to taste, 1 bunch of parsley. 1 tbs of Hungarian sweet red paprika powder as you wish for the coloring.

Cooking: Add cleaned, washed peas into boiling water adding salt and the sugar in the same time, in another pan preparing gravy with 2 tbs of oil and 6 dkg flour, as the gravy color turns light brown add the 1 tbs Hungarian red paprika powder stir ongoing a bit, turn down to low heat and add the finely chopped parsley, dissolve the pea water, let the jerky cool a little. If it is too thick, step-by-step pour a bit of water. Be careful to take only the required amount of the pea cooked water. Can be supplemented with fried eggs when serving.

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

© by Aggie Reiter

14 Sep

Day-By-Day – Travel in Traditional Hungarian Foodies #7

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Tourism, Travel around Traditional Hungarian meals. Tagged: , , , , , , .

Probably was awaiting for the week-ends 7th Hungarian dish … so to have kept you waiting here goes not 1 but 3 the real Hungarian dish for your delight.

Whether your a meat lover or vegetarian with these flavors will suit your appetite pretty well.  The “Gombapaprikás” – “Mashroom Paprikás” is a great main dish and to cook mushrooms differently and spice them up below are the tips. Full of flavor and a very filling dish. It gets even better after sitting in the fridge for a day. Generally, the needed ingredients can be ontained at veggyie stores and/or supermarkets.

It may be unbelievable to many, but within 1-2-3 quick-to-prepare main course. Some of them can be ready smoothly within 15-20 minutes.  The recipe can be doubled or tripled depending on the size of your gathering!

Here are a couple of mushroom dishes mostly love to cook and many Hungarians mainly prepare these at their own kitchen. The mashrooms in use by the Hungarians are white, and they are called “champignon” mashrooms.

Mushroom paprika with Dumplings – Gombapaprikás Nokedlivel

Served for 4 persons – Preparing time: 5mins. Fry: 40-45 mins.

Ingredients: 60 dkg mushrooms, 2 medium onions, 1 big tomato, 1 Hungarian sweet yellow paprika, 1 tbs sweet red paprika powder,  salt, black pepper, 180 ml sour cream. Nokedli:  2 tbs flour, 1 tbs oil, salt,  20 dkg crumbs, small handful of chopped green parsley. 300-350 ml water for the batter water for cooking.

The beautiful, assorted mushroom heads are cleaned, washed well, drained and wiped dry with a
clean cloth. Chop onionns, vut tomatoe nd paprika into a little bit larger cubes, mashroom in half or quarters. Use a large pan, heat some oil. Add the onions, stir-fry for 3 to 4 mins. Take the pan off the heat and add the red paprika powder. Return to the heat and add the pepper and tomato.Stew for cca. 8-10 mins until it gets saucy. Add then the mashrooms and season with salt and pepper, Cook until the mashroom release its juices. Combine sour cream and flour in a smal duish. Stir i constantly and add some of the mashroom sauce to it. Mix it well and thereafter back to the stew. Bring to boil once more. Taste and season with salt if needed.

Nokedli has been talked about before, but repetition equals knowledge …   Put the flour into a deep bowl, mix it with salt, eggs and water. Bring 4-5 liters of water to boil in a large pot … for nokedli to cook). Mix 1 tbs oil in it, so  to get  a batter that is easy to stir, but still sticky. Be careful not to make it too loos. To cook the small nokedli “dumplings” from the batter by cooking in boiling water. When the nokedli rises to the surface of the water… it takes cca 2 mins. … drain and rinse with cold water! By-the-.way the nokedli can be replaced with any pasta in the kitchen. May garnish the top with some parsley. As previous receipt said … with the special tool is called “Nokedli szaggató”- Noodles chopper” makes it easier.

Stuffed mushroom heads with cream cheese filling – Töltött gombafejek krémsajtos töltelékkel

Served for 3 persons – Preparing time: 10 mins. Fry: 25 mins

Ingredients: 6 large head mushrooms, 20 dkg sheep’s curd, 10 dkg cheese cream (hose), 1 tsp chopped chives, 1 tbs grated parmesan if as wish to adds, 15-20 dkg cream cheese, crushed pepper, parsley.

Preparation: The approx. uniformly sized mushroom heads are cleaned, washed dried and cut out. Cut the bacon into small cubes and melt the fat in a pan. Mix the sheep’s curd with the cheese cream, pepper, grated parmesan and chives. I don’t usu salt  because the sheep’s curd end to be pretty salty.

For the breading, prepare the flour and bread crumbs. Beat the eggs lightly and salt to taste. The stuffed mushrooms are rolled into flour, then into the egg and finally into the crumbs. Place in a unbreakable bowl which stands the high heat or garnished baking tray, spray the top with a little oil and bake in a preheated oven at 200-220 Celsius for  over 25-30 minutes. Serve with fresh salad and steamed rice. This dish is incredibly delicious. It can be served for lunch or supper.

Creamy mushroom with wide length Hungarian pasta – Tejszínes gomba Magyar széles metélt tésztával


Served for 4 persons – Preparing time: cca 45-50 mins.

Ingredients: 50 dkg tagliatelle pasta, 3 dl cooking cream (but who likes a lot of sauces use 5 dl cream) / 20% /, 50 dkg forest mushroom mixture (I used frozen), 1 clove garlic, salt, pepper, parmesan, 1 small head onion, 3-4 tbsp chopped parsley green, 1 tbsp chopped chives, 5 dkg butter.
Preparation: Dice the onion and fry it on a glass, add the crushed garlic and the prepared, sliced mushroom mixture (if using frozen mushrooms, thaw before use, if fresh, peel, wash and slice). When the mushrooms have softened, pour over the cream, salt and pepper to taste. Sprinkle with chopped parsley on the top. Boil for 5 mins and mix with the cooked Hungarian wide length pasta. Also may serve with grated parmesan … Oh well, may have got hungry, aren’t you?

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

© by Aggie Reiter

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