Posts Tagged ‘Gastronomy’

Favorit One For The Day – Chicken Breats Dubarry with Rice – Dubarry Csirkemell Rizzsel

Chicken Dubarry aka Chicken Cauliflower Casserole one of the most comforting meals ever!

A food that is really popular with Hungarians. Dubarry chicken breast is one of my favorit foods. Simple, lively, elegant, and very delicious. If you haven’t already tasted it then give it a try now! Simple and great lunch idea made from cauliflower and chicken breast.

Serving  for 4  – Preparation time 30 mins –  Baking 30 mins.

Ingredients: 2 pieces, cca 1 kg of chicken breast (whole, fillet), cooking oil, 1 kg cauliflower, salt.

Cooking cauliflower: The cleaned, washed, cut off the cauliflower tubers from the stem, wash them, and place the rose-picked cauliflower in mild hot salted water. Cook them until soft in cca 20 mins. Then filtered, drained and allowed to cool.

Cooking chicken breast: Meanwhile cut the chicken breast in half, remove the tendons, then slices and chop them. Add a little salt to the meats. Turn both sides into the flour and fry suddenly with alittle oil. Place the meat slices in a baking tray or fireproof bowl greased with a little oil.

At this point can start preheating the oven to  r, 250 ml milk, 5 tbs sour cream, salt, white pepper, 2-3 chips of star anise (or nutmeg powderas taste), 10 dkg cheese.

Preparation of the bechamel: In a pan, add flour over oil at low temperature. When mixed, before the flour starts to blush, pour the milk little by little, stirring constantly. Keep on the stove on low heat, place the 2-3 chips of star anise and stirring the bechamel constantly until thickened. Remove from the heat, allow to cool slightly and add the sour cream and mix well. Enrich it with grated cheese, and finally adjust the taste with salt and white pepper.

Now pour the bechamel onto the layered chicken breats and the cauliflower, and sprinkle 10-15 dkg grated cheese on top. Bake in the oven at 180 C degree for cca 20-25 mins. When the Dubarry chicken breast is baked it can be served with rice or mashed potatoes.

© Aggie Reiter

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

After a heavy day in baking the Beigli here is an easy  cake to bake … namely the Sour Cherry Pie – Meggyes Pite

In the Northern Hemisphere the season of bloosoming cherry trees fell to rest, lucky those living in the Southern Hemisphere, cause they may bake with fresh cherries. We love them because they’re tasty, not to mention they have some awesome health benefits, too! Weather is off-season, you can use frozen unsweetened tart cherries, they will just take longer to cook down or the canned  sour or sweet cherries.

Just a hint, the sour cherry is also called tart cherry or wild cherry or even morellos  known closely related to the sweeet cherry, flesh of the fruit being softer and more acidic, therefore it is better for cooking and for pastry.

Fresh cherries are available for only a few months a year, but then get out of your deep freezer. Getting tired of these long cold grey and dirty days of long, drawn out Winter-Spring. Just pick the frozen, pitted, gorgeous sour cherries or sweet cherries or get the canned form of cherries. Time for a cherry pie bake something colourful, light and tasty.

No need to invent the Sour Cherry Pie – Meggyes Pite, cause this is a great recipe to give it a try and simple as 1-2-3.

A pie itself is an ultimate dessert. It is simple and tasty shortcrust pastry with any sweet seasonal filling. If in use other  fillings take the same amout of fruit as indicated below of apple weight.

Ingredients – preparing time cca 120  mins.

For the shortcrust: 500 g flour, 250 g butter, 125 g icing sugar, 24 g (2 packets) vanillia sugar, 10 g ( 1 packet) baking powder, 1 egg +1 egg york, 1-2 tbs sour cream, pinch of salt.

For the filling: 1 kg pitted sour cherry (if fresh is available) or the same amount of frozen or canned. 200 g icing sugar,60 g  breadcrumbs or grated walnuts, 1 egg york for coloring the top, icing sugar to serve (it looks good and taste good with it).

Baking process: Cruble the butter with the flour and the baking powder, add the icing sugar and  vanillia sugar. Add the eggs, the egg york, a pinch of salt and the sour cream. Knead the pasta quickly and  form 2 halves from it. Wrap it in foil and let it chill and rest for an hour in the fridge. Whikle the pastry rests, mix the sour cherry and the icing sugar. Line a baking pan with baking paper. Roll out the pastry into 2 sheets, fitting in the baking pan. Place one of the pastry sheets in the pan, sprinkle it with the breadcrumbs or walnut and spread the sour cherry on it … (if you use canned cherries then strain the juice beforehand).Place the2nd sheet on the top and form the sides. With a fork prick the surface. Brush the top with the egg york and bake it until it becomes slightly brown, it may take 50-60 mins. Leave it in the pan until it  chills before slicing the  pie.

Depending on taste, there are variations for the filling … poppy seed(grounded, caster sugar milk … cottage cheese sour cream, custer sugar) … apple (grated squeezed apples).

Depending on taste the width of pie … some like it with more filling, some like it with more pastry, it’s up to you. Enjoy the mouthwatering flavor in your tasting buds!

© by Aggie Reiter

 

#9 Taste of Traditional Homemade Sweeties – Beigli – Walnut/Poppy Pastry Roll

Beigli – Walnut/Poppy pastry roll
 
 
“Q” From where did the Beigli became a custom in Hungary and when? Beigli originates from Germany. Was in the 19th century during the Austro-Hungarian Monarchy.
“A” Beigli originates from Germany and in the 19th century during the Austro-Hungarian Monarchy became as indeed on one the real traditional Hungarian poastry.
 
Beigli is an authentic Hungarian pastry roll, also well known and popular in parts of Central – Eastern Europe and for sure in Israel.
This is a traditional food in Hungary which floats around at many kitchens at home and families have their own recipes. The beige is open to all fillings … with county-poppy, candied fruit, quince-nut, apple-cinnamon-cocoa, poppy-orange peel, plum jam, chestnuts, coconut, blueberry jam, dried peach nuts, rum-dried plums just to name a few.
The dough can either be risen dough … as here below … or crumbly dough. Some recipes call for cooking  the filling in milk,others simply direct to mix it with grated apple for added moisture. Beigli is a cake that keeps very well for days  or even for a couple of weeks.
 
Most pastry shops, patisseries and grocery stores sell Beigli, especially during the season at Xmas, but during any time of the season the begli is a treat having with a cuppa tea or coffee.
 
Before taking the road to bake the Beigli … it’s good to know … can give it a try to your hands, this is probably not a pastry for the beginning baker. If you have some experience baking things at home, though… you will be up for a challenge, but by the end certainly be rewarded for the awesome taste by family members.
 
Recipe: for 2 rolls … cca 8 servings … preparing time cca. 120-150 mins. (may sound longtime in baking a Beigli,  but time slips away so quickly as preparing and baking, not to mention enjoying the fantastic smell fulfilling the whole kitchen from the Beigli.
 
Ingredients:For the Dough:  330 g flour, 130 g butter, 30 g icing sugar, a pinch of salt, 50 ml milk, 1 egg york plus 1 egg separated, 20 g fresh yeast.
For the Filling: 150 g ground walnut or poppy seed, 4 tbs icing sugar, a handful of soaked raisins, 1 lemon zest, 200 ml milk.
 
Baking process: Place into the lukewarm milk the yeast and a tbs of sugar into a larger bowl and leave it for a few mins  till it is risen. Crumble the butter with the flour then add the salt, sugar, egg york and the milk with  the yeast. Mix it well and knead. If it goes too tough then mix it with  more warm milk into it. Let it rest for cca  half-an-hour. Then in the meantime can make the filling. Bring the ground walnut … or the ground poppy seeds … with milk, raisin, lemon zest and the sugar to a gentle boil, do not overheat, but it should not be too liquid.  Getting back to the dough now, divide the dough into 2 equal parts and start to roll out to a rectangle shape. Separate half of the filling to one dough, threnafter fill the other dough. Roll it up, start from the wider side. Seperate the eggs. Use a brush the surface with the egg york. After having it dried, then brush with the egg  white. Make a couple of holes on the top then place it into the oven of temp 180 C degree for cca 20-30 mins. The pastry will get a shinning brown color that will also open the door for the appetite. It has to be cooled down before slicing.
Bet your cake became delicious … enjoy every piece of it.
 
© by Aggie Reiter
 
 
Mentes a vírusoktól. www.avast.com

#6 Taste of Traditional Homemade Sweeties – Hungarian Jewish Flódni Cake

The Flódni is a traditional Jewish cake and was/is indeed the popular Chanuka cake which could not be missing orginally of Eastern-European Jewish families.

Now-a-days you can only taste it in Hungary, mainly @ Budapest’s well known confectionery.

In Hungary the Jewish community preserved the Flódni tradition. Indeed became very popular to the wider audience in Hungary and beside the Jewish community has come to symbolize the diversity of Hungarian society.

The cake has five layers of dough and four distinct fillings from down up to the top: poppy seed, apple, walnut, plum jam. The cake is reminiscent of old-world richness. It is time consuming … prepared at home, need cca 2 hours free time being in the kitchen, but will see was worthwhile to serve this superb mouthwatering yummy cake  any time of the day.

To be served for 4 persons – Preparing time: one-and-a- half – 2 hours.

Ingredients:  For the Dough: 8 tbs butter, sliced into 16 pieces and room temperature, 4 cups all-purpose flour, ½ tsp salt, ⅛ tsp baking powder,5 large yolks, ¾–1 cup white wine. For the Plum Filling: 2½ cups plum jam (in Hungarian: szilva lekvár) or apricot can be also as filling. For the Poppy Seed Filling: 2 cups poppy seed, ground in a coffee grinder, 4 tbs orange marmalade or apricot jam (add 2 tsp orange zest if using apricot jam), ¾ cup red wine, Pinch of ground cloves, ½ cup sugar. For the Walnut Filling: 8 ounces walnut pieces, finely chopped, ½ cup sugar, ½ cup red wine, ½ tsp cinnamon, 1 tbs orange marmalade or 1 tsp orange zest, 1 tbs cocoa powder. For the Apple Filling: 8 small apples, cored, peeled and grated (you can use a food processor to grate) (about 4 cups, packed), 1/3 cup orange marmalade, 1½ tsp cinnamon, ⅛ tsp ground cloves (optional), ¾ tsp vanilla extract, 2 tbs sugar, Pinch of salt. To Assemble: 2 tbs butter, melted, 1 egg beaten.

Preparation: The ingredients of the dough, with the exception of water, are combined with a robot. Add the water little by little and knead. Divide into 5 equal parts, stretch to a baking sheet size, and place everything on baking paper, then pack on top of each other and place in the refrigerator overnight.

To cook poppy seed  heat the ingredients on the stove for about 2-3 mins, until you notice bubbles. This mixture also has to go into the fridge for a night. To cook apple: Steam the apples in a medium saucepan together with the honey, the sugar, the white wine, the cloves and the cinnamon. Combine all ingredients and mix well. Cook, stirring, about 12 mins, until soft and the liquid has evaporated. It is important not to overcook it. To cook walnut: Place in a small pot, combine all ingredients and cook over medium heat, stirring, for about 5 mins, until thickened and liquid has evaporated. Set aside to cool.

Each filling must be cooled down before laying the dough. Place the first baking sheet lined with parchment paper, smear with the poppy seed, put on the next sheet apple filling, on the third dough base wallnut filling and then another dough and smear a little finger thick with plum jam, finally cover with the last dough base. After last piece of pastry, brush it with the mixture of egg yolk and milk and place it in the fridge for about 10 mins.

Preheat the oven to 200C degree and cook the cake for 10 mins, then reduce the heat to 175 C degree and cook for another extra 50 mins. Leave the cake for at least an hour outside of the oven.  Allow the Flódi to cool overnight.

If you want a really special delicacy, you have to try this baking … Be a Flódni Fairy … worth it!

© by Aggie Reiter

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

Poppy Seed Crescent – Mákos Guba

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

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

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

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

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

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

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

# 3 Day-By-Day – Traditional Thick Soup

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

 

Day-By-Day #1 … Hungarian Cruisine – Lentil Soup with Sausage

Lentil Soup with Sausage

(Lencseleves kolbásszal)

Lentils are one of our oldest crops, grown in Central Europe as early as the Stone Age.

Not only did lentils play a role as a food in ancient times, but they also gained herbal status: Hippocrates recommended the use of lentils to liver patients. It is good to know that it contains significant amounts of vitamins B1 and B2.

The largest lens-producing countries are Canada, India and Australia. It is grown mainly in the southern and south-eastern parts of Europe, especially in the countries along the Mediterranean. In Hungary only grown area is small.

Lentils at many countries (e.g. England, India) and made into flour, and are also used as an ingredient in food. It is also known as a pie-like state of fried potatoes (crisp), which is an appetizer in Indian restaurants, from which it can be dipped in various sweet sauces.

In Hungary, but also elsewhere in Europe, the lentil soup is kinda old traditional way to serve on the first day of the New Year to ensure prosperity for the coming years … It is symbolozing wealth. Lentil soup can be eaten not only at New Year’s Eve, but also a yummy soup at any time. As it is not a light meal, it is recommended to eat it in cold season, it will warm  up the body.  Lentil can also be in use for a salad or steamed as a side dish. In Hungary available three different types of lentils.

Receipt for 4 persons – Preparing time 30-45 mins.

Ingredients: 300 g dry lentils, 1-2 bayleaf, 1 smoked sausage, sliced thin, 1/2 handful parsley to serve, 1 medium size onion, 2 tsp oil, 1-2 garlic clove, minced, 2 tbs flour, 1 tbs sweet red paprika powder, 100 ml sour cream to serve as taste, 1 and a 1/2 liter chicken stock/water, 1tbs mustard.

Cooking instructions:  Place in the oil the cutted onion medium heat until translucent. Add the garlic and stir into it the flour. Remove from the heat  keep stiring whilest adding the paprika power, be careful not to burn the paprika powder. May add the bayleaf then. Pour 1and a 1/2 liter of chicken stock or water and the lentils. Continue slow simmer for 20-30 mins. Add the parsley and continue slow simmer.  Serve the soup with sour cream and season with salt. Some prefer  to add a 1/2 tsp of vinegar in their plate, may also add hot paprika cream as taste requires.

To read more about traditional  Hungarian soups, visit previous receipt @   “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

“Q” & “A” Slovenian Culinary Heritage Into Hungarian Kitchen

Slovenian unique culinary journey on “Slavic Cooking” 

Most of Hungary’s food was formed and influenced many centuries ago by the cuisines of many different people kitchen … Turkish,  Italian, German, Bohemian-Moravian,  Polish, Croatian, Slovenian, Slovakian, Romanian,  during the Austrian Habsburg Empires expansion and also Jewish dishes just to mention a few.

It is no surprising foods migration to one and another  countries and becaming popular dishes kept boiling in today’s kitchens.  The Sloven foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes.

In Slovenia also by experience realized “Cabbage” is a veggie which goes with many version in their gastronomy.

The Slovenian Cabbage Soup made its way to Hungary namely “Káposztaleves” which is a meaty cabbage soup that is often eaten on New Year’s Day. Káposztaleves is also thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Slovenian Soup became tradicional Hungarian soup is so popular on New Year’s Eve, but not to be confused with Korhelyleves or “Hangover Soup” which is known as one of the world’s greatest recipes with lots of paprika and 3 kinds of meat, topped off with a dollop of sour cream.

Hungarians call the soup (“Man-Catcher”) similar to the Sloven Cabbage Soup

Ingredients:  Ham hock, good size with lots of meat, 1 smoked sausage, ½  large head cabbage chopped or shredded, 8  cups of homemade chicken stock as a broth base or substitute or combined with water to make 4 quarts of liquid, 1  large onion chopped, 3 ribs celery chopped, 1 heaping tbs Hungarian paprika, 1 – 2  cups diced tomatoes, 1 or 2 Bay leaves. Add Sauerkraut (as much or little as you like), Salt & Pepper previously taste it. Sour cream to garnish.
Cooking Instructions. Saute onions and celery in bacon grease or lard, Toss in your cabbage, Add some S & P, Stir around until beginning to heat. Add your stock or water, ham hock, bay leaves and paprika. Bring to simmer. Allow to bubble on low for at least 2 hours. Taste and adjust seasonings as needed. Remove ham hock and dice the meat, placing it back into the broth.

Sloven Baked Mashrooms filled with Chesse

Ingredients: 12 whole fresh mushroom, 3/4 pound good quality of sliced Parmesan, mild Cheddar or Muenster cheese.

Cooking: Preheat oven to 300°F.  Wash the mushroom caps under running water, and remove the stems. Dry with paper towels. Cut the cheese into squares to fit between two mushroom caps. Make a “sandwich” of two mushroom caps with one square of sliced cheese between them. Secure with a toothpick, and place the mushrooms into greased pie plate or baking dish. Bake in the preheated oven for 20 to 30 mins until the mushrooms are tender, until bubbly and the cheese has turned golden brown.

Can be served up to 15 to 20 snacks, as an appetizer, but depending on the number of mushrooms can be a prepared for main meal as well with the same cooking as a/m.

The stuffed mashroom became one of the favorit yummy food in the Hungarian cuisine. It can be varied in many ways throughout all seasons. There is no limit in making stuffed mushrooms with all kinds of delicacies. Most of the work will run through… by the oven, and the result is very appetizing.

These stuffed mushrooms are full of flavour and a great way to start a dinner party. Serve warm or at room temperature.

Slovenia Potica Bread

“Q” What does Potica mean?

“A” A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.

Slovenian nut roll is a celebratory bread baked for almost every important occasion and it is essential to the celebration of Palm Sunday and Easter. It resembles a jelly roll and is made of very thinly rolled yeast dough spread with a nut paste. The nut paste or filling may differ from region to region.
In Hungary namely different  … Chocolatey cocoa swirls, puffy dough and sprinkle of powdered sugar … this is the divine kakaós csiga (literally “cocoa snail”- cocoa rolls) and the dough can be include with chopped walnuts, pecans, poppy seeds, honey, butter, and dried fruits. There are around 75 sweet and savory traditional bread rolls around the world.

Ingredients:  3/4 cup of butter, 1 1/2 cup of sugar, 4 eggs, 3 cups sifted flour, 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, 2 cups sour cream, 1 1/2 tsp. vanilla.

Prescription: Have butter at room temperature; cream with the sugar. Add eggs one at a time, beating well after each addition. Re-sift flour along with the baking powder, and baking soda. Add the dry ingredients alternately with sour cream and vanilla beginning and ending with flour mixture. Spread 1/3 of the butter in a greased bundt or 10 inch tube pan. Top cake mixture with 1/2 of the filling. Repeat; spread remaining butter over all.

Filling: 1 cup ground nuts, 1/2 cup brown sugar, 2 tbs. flour, 1 tbs. cinnamon. Mix together nuts, sugar, flour and cinnamon.

Bake at 350 °F  (175 °C) on lowest oven shelf for about 1 hour or until toothpick inserted in cake comes out clean. Make sure cake is cooled completely before taking out of pan. Before serving, dust with confectioners’ sugar.

© Aggie Reiter

Transylvania/Székely Land Flavors in the Hungarian Cuisine

Who has not heard of Count Dracula’s Haunted Castle even though been there or not. Whether visited found out that the Transylvanian Bran Castle was never home to a vampire, it’s still blood-curdling. Dracula is a purely fictional creation. Bram Stoker’s character was inspired by Count Vlad the Impaler, who was known for his bloodthirstiness. The air inside the castle and environment is spooky anyway.

Talking about gastronomy, it can be said those who like Hungarian cuisine also like Székely Land – Transylvanian flavors through Turkish cuisine. Many dishes are similar in preparation and taste.

Transylvania Cottage Cheese Pasta – Eedélyi Túróstészta

Recommended after more hearty soups, excellent for lunch or dinner. From the age of 8 months, it can also be given to babies with cow’s curd, the dough should be egg-free.
Ingredients: 1/2 kg sheep’s curd or other salted curd, 20 dkg ham / meat bacon (optional), 20 dkg grated cheese (optional), 1 packet, laska (pasta), 2 tbs oil.
Cooking: cook the salmon in salted water, strain the ham / bacon in a little oil, take it out of a bowl, put the salmon in the fat, sprinkle with cottage cheese and half of the ham, mix well, put in a fireproof dish, sprinkle the top with the grated cheese and grated cheese put bacon in the oven until the cheese is melted on top.

Transylvanian cabbage – Erdélyi Töltöttkáposta

Recipe for 6 people, overall time 2hs over medium heat. Made from real sauerkraut, but also very delicious sweet cabbage. If made from the latter, the cabbage head is boiled, then the leaves are taken apart and left in hot water for about half an hour. Once the fillings are cooked, pour in half a liter of tomato juice.
Ingredients: 1-2 heads of cabbage, 1 kg of minced pork (thigh) but also delicious with minced turkey meat, 2-3 slices of smoked bacon (optional if the meat is fatty), 1 small piece of smoked side, bacon skin or knuckle (optional, but real), 2- 3 heads onion, 4 tbs rice dill, cluster, cumin, paprika, salt, pepper 2 tbs oil, 3-4 dl water.
Cooking: Prepare the cabbage leaves, if too sour, soak in water for 1 hour, if hard, boil the leaves thick, cut out the middle vein, if the leaf is large, cut it in half for the filling … simmer the chopped onion in oil, sprinkle with rice, stirring constantly we braise the meat with the bacon for a few minutes, we add the cabbage stuffed with onion rice, sprinkle with fresh, chopped dill, 1 tbs grated, 1 tbs pepper, salt and pepper, we work well together by hand.
To make small fillings …put a certain amount of filling (approx. 1 spoon) on the leaf, we fold it up, we fold it from the side, we fold the unfolded end in the pot as follows: it is lined with cabbage leaves and bacon skin from below, we place it in a clump and dill stalks the stuffing, we put the smoked side or knuckle in the middle half, then we put the other stuffing on it, if there are left dill and clods left, we put the remaining cabbage chopped on top, we can cover it with whole cabbage leaves also cook on low heat for 3-4 hs at the end.  Serve with 1-2 tsp of sour cream on top and enjoy the majestic taste, but it is a matter of taste.

Became Real Hungarian Treat – Chimney Cake … Kürtős Kalács

Foreigners a.k.a. Chimney Cake – for it’s chimney-like appearance!

Strangely enough there is no mention of this Chimney Cake amongst Hungarian dishes.

Kitchen tools needed: small saucepan, big bowl, Stand mixer with dough hook attachment, 1 or 2 paper kitchen towel cardboard tubes, tin foil, cling film, oven + baking tray.

Recipe for 6 people, overall time: 75 mins, baking time: 20 mins. Ingredients: 500 gr plain flour, 200 ml full fat milk, 5 tbs vegetable oil or sunflower oil, 3 tbs regular sugar, 2 tbs yeast (14 gr), 2 eggs, Pinch of salt. Baking time: 15 mins + resting time: warm up the milk in the small saucepan over medium-low heat. Mix the warm milk, sugar and yeast into the big bowl and give it a good stir. Set aside for 5 mins or until a thick bubbly foam has formed on top of the milk. Mix flour and salt in the stand mixer’s bowl. Make a hole in the center and pour into the vegetable oil, two eggs and the milk mixture. To mix using the medium setting for about 5 to 10 mins, depending on the stand mixer. With stand mixer only 5 mins. The chimney cake dough is ready when the dough has become a solid mass, and does not stick to the hands. Not to add in extra flour if sticky, add in a few more drops of vegetable oil instead. Cover with cling film and set aside to be for rest 1h, it will double in double size. In between time to create the holders. Keeping this as simple as possible by using one or two paper towel tubes. Wrap them tightly in tin foil, fold the remaining tin foil inwards. Test it on the baking tray to see if it fits aligns, and stays put. Wrap the dough over these holders. Since these chimney cakes need to be heated all the way around and inside, these make-shift holders will do perfectly fine. After the Kürtös Kalács dough has doubled in size, place it on a clean working surface. Knead the dough until smooth, then divide into six portions. Roll each portion along into a long string and roll it around the prepared holder. The thicker these strings are, the more soft they will be eventually. The oven has to be pre-heated to temperature of 200 C, or 392 F. Placing each holder on the edges of the baking tray, and bake them for about 10 to 15 mins and once in a while turn it around the other side, so that the crust color will be browned.

After it is baked may sprinkle it around with different flavors. With what to cover with is a matter of taste …  grain walnuts, coconut, sugar, cinnamon, grain poppy seed and cocoa powder, but any other ingredients will do that your heart desires. Also can be filled with pudding, ice-cream and so forth. When done baking, it’s best to eat the chimney cakes immediately while it is hot. Keeping them only for two days, when wrapped in cling film.

© Aggie Reiter