19 Oct

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

Posted by www.rollinginbudapest.com in Uncategorized.

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.

Just a hint … if wished to vanish the odor of the onion around you … eat a teaspoon of fresh parsely.

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

16 Oct

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

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

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

15 Oct

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

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", Tourism, Travel around Traditional Hungarian meals. Tagged: , , , .

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 butter, salt, 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

14 Oct

#12 Taste of Traditional Homemade Pancake Hortobágy – Hortobágyi Palacsinta

Posted by www.rollinginbudapest.com in Dinning, For Travelers, Gastronomy, Gastronomy - Hungary, Tourism, Travel around Traditional Hungarian meals. Tagged: , , , , , , , , .

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

13 Oct

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

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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

 

13 Oct

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy - Hungary, Sweeties for sweet tooth individuals, Tourism. Tagged: .

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

13 Oct

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

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Capture Life in Modern Tibet.

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

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

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

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

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

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

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

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

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

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

© Aggie Reiter

12 Oct

National Fine Arts Film Days @ the Capital & Szeged, Debrecen

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

A special selection of programs coming within the series of the popular Temple of the Arts @ Budapest and also at the Cities of Szeged and of Debrecen between October 14 – 21. 2020.

Masters, Museums, Art Collectors on the cinema screen.

Including to  the National Fine Arts Film Days, the most popular earlier parts of the series return to the big screen.  The latest episode featuring Amadeo Modigliani’s career debuts at pre-premiere screenings.

Valeria Parisi‘s new film, entitled Centennial Modigliani will be screened in the Urania Cinema @ Budapest on October, 22. just for a week at Art Cinemas across the country.

The film reveals Modigliani’s artistic career as a hitherto unknown point of view and his scandalous, bohemian and tragic private life. The memoirs of his love and partner, Jeanne Hébuterne, who committed suicide two days after Modigliani’s death.

There are  venues of Modigliani’s career, including Livorno, Florence, Venice and Paris, the center of the art world at the time, come to life on special archival footage, and the detailed frames of the series also feature millions of works of art on the canvas. The film reveals the treasures of renowned institutions such as the Albertina in Vienna and the National Gallery in Washington, the exhibition at the Livorno City Museum and significant art collections in Paris.

During the program of the Film Days cannot be missing the most successful works of previous seasons screened at major cinemas throughout the country in the frame of the “Temple of Art” films, including the first episode of the series, the Vatican Museum and the Sistine Chapel, as well as the history and magnificent collection of the Prado Museum – Madrid and St. Petersburg Hermitage, Hokuszai, Paul Gauguin, Frida Kahlo, Salvador Dali are also films showing the life and art, lesser-known works of Impressionist masters. Related to 20th century modern art, three special documentaries were also included into forthcoming Fine Arts Film Days program.

Already screened portrait film (who did not have a chance to see it, may do it) of Peggy Guggenheim, the best-known collector and patron of modern art, Obsessed with Art, an art-persecuted Nazi dictatorship and an investigation into stolen art treasures, will be screened on October, 15. 2020. – Urania Cinema – Budapest.

The new award-winning American documentary Bauhaus, about the life and heritage of László Moholy-Nagy, a world-famous photographer, constructivist painter, designer and outstanding teacher of the Bauhaus school, born 125 years ago, still today inspires the creators.

A II. National Fine Arts Film Days are organized in cooperation with Pannonia Entertainment, the Urania National Film Theater, the Apollo Cinema and the Downtown Cinema, with the support of the National Cultural Fund.

Recommended by Aggie Reiter

9 Oct

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

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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

 

9 Oct

Countdown … Worldwide John Lennon Virtual Celebration

Posted by www.rollinginbudapest.com in Uncategorized. Tagged: , , .

 

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

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

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

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

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

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

#JohnLennon80Celebration

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

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

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

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

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

Recomandation by Aggie Reiter

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