Posts Tagged ‘Hungary’

HoneyLoveDay … World Bee Day August, 17. 2020.

There is only life on earth as long as there are bees. Take care of them!

 Indeed bees already have a World Day.

HoneyLoveDay is celebrated since  August, 17, 2019 as the National Honey Bee Day to honor the insect responsible for more than 1/3 of the food we eat from beekeepers, beekeeping clubs and associations, and honey bee enthusiasts from all across the country. Taking this opportunity to celebrate honey bees and recognize their contribution to our everyday lives as a means of protecting this critical species for future generations.

Who has not met the saying … “Sweet as Honey”… but manybe not too many known that the sweet taste of honey is determined by the non-crystallizing fructose, and its flavor  determined by the proportions of essential oils given by the nectars of the various flowers that the bees have collected.

Food for Bees and Food for Humans. It is a product of the nectar of flowers, plant juices transformed by bees. Man has collected honey since ancient times and used it first as a delicacy, later as an important food, and finally as a medicinal product.

It is known by many the consumption and the health effects of honey. Nowonder … honey is rich in vitamins and minerals and is an effective remedy when used both externally and internally. It helps with calcium absorption, increases hemoglobin, treats dietary anemia, in combination with apple cider vinegar has a beneficial effect on inflamed joints, cures all types of infections and respiratory diseases, speeds up the healing of stomach ulcers, and also helps in the healing of allergies. Heart disease (heart failure), gastritis, bronchitis, endocrine disorders (insufficiency), mucositis and immune weakness. The list would be long one, so just to mention a few more “miracals” honey provides instant energy without the harmful effects of sugar, a useful aid in case of insomnia, hay fever, insect bites and infected wounds … no cemicals … a real doctors recept!

In Hungary there are roughly 20,000 beekeepers and about 1.2 million bee families take care of honey production, which means 15-30 thousand tons of honey/year, depending on the weather. Domestic honey consumption averages 90 dkg per capita, while people in Germany consume 1.3 kg and in Greece 1.5 kg. Honey is a storehouse of extremely healthy food, natural antibiotics, vitamins and minerals, so the autumn honey campaign is definitely aimed at increasing domestic honey consumption.

There are several types of honey produced by beekeepers available in Hungary, one of the most popular is the Acacia honey, which is already considered Hungarian, in addition to lime honey and flower honey. Also Beet honey, Chestnut honey, Sunflower honey, Forest honey. Rare but existing Hungarian honeys include: Silkweed, Goldenrod, Wild Tobacco, Facelia, Lavender, Oil Radish, silver fir … Also less known  by the public the  Bee Bread (mixture of pollen and nectar), Bee venom (A special animal product similar to the Viper poison. It is used with great efficacy in medicine for rheumatism, polyarthritis, neuralgia, iris and retinitis. The exact composition of the poison is yet unknown.)

All the honey producers are truly reliable from the Hungarian beekeepers. It is not an easy  mission, their hard-working labor hands and their hearts is included!

Unfortunately, this year’s varied weather … rain, strong winds did not do any good either for pollination, neither for pollen collecting bees either… it is said there will be less out … BUT hope for the Best!

The world bee population is running low, and the lack of useful pollinators would doom strawberries, apples, almonds, tomatoes, peppers, coffee, cocoa, just to name a few Out of our 87 basic crops. Fact is Fact … 3 out of 4 crops depend on pollination. A single bee visits an average of 7,000 flowers a day, and in order for a colony (or man) to receive 1 kg of nutritious honey, one must collect pollen from 4 million flowers. Every year, 1.6 million tonnes of honey are produced only by Western honeybees and 20,000 species of wild bees are known worldwide.

The National Honey Bee Day program started with a simple concept. Bring together beekeepers, bee associations, as well as other interested groups to connect with the communities to advance beekeeping.

All the honey producers are truly reliable from the Hungarian beekeepers. It is not an easy mission, their hard-working labor hands and their hearts is included!

Unfortunately, this year’s varied weather intervened by dense stormy rain, strong winds which did not do any good either for pollination, neither for pollen collecting bees … it is said there will be less honey this year, but honey lovers hope for the Best!

Update Aggie Reiter

International Day of Yoga … Yoga @ Home … Yoga with Family … Yoga @ Amrita Sher-Gil Cultural Center @ Budapest

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Everyone has a sake in International Joga Day

Yoga … implies perfect harmony of body and mind. It implies the harmonious integration of personality. The most common benefit of Yoga practice is the sense of well being at all levels of our existence

The Embassy of India in Hungary was celebrating this year’s  6th International Day Of Yoga –  21st June, 2020

This year the theme for the International Day of Yoga is “Yoga From Home’”. Keeping the theme in mind, Embassy of India is to organize a series of events that will not just follow “social distancing” but would also connect with as many people of Hungary as possible.

It is specially designed to be easily adoptable by majority of the people irrespective of age and gender, and can be learnt through simple training sessions, even through online classes (individuals facing health issues are advised to consult a physician before taking up Yoga practice).

To celebrate the International Yoga Day, Embassy of India has collaborated with eminent Yoga teachers from major cities in Hungary included Budapest, Szeged, Debrecen and  Pecs to participate in „Live Streaming” of Common Yoga Protocol from their studios,  led was by Ms. Ankita Sood, Yoga teacher of Amrita Sher-Gil Cultural Centre @ Budapest from the iconic Hero’s Square in ’Live Streaming’ method.

Highlighting the importance of this occasion, Ambassador of India in Hungary, Mr. Kumar Tuhin has said, „This year, the whole world has faced  unprecedented challenges. The global pandemic has severely impacted the world economy, our health –  physical and emotional,   and  our well being.  The positive role that Yoga plays in teaching us the path from illness to wellness and in connecting our body, mind and soul  so as to bring holistic health, is well recognized. As the theme itself beautifully conveys, Yoga is able to meet diverse needs and is adaptable in different situations,  it gives the maximum health assurance at  individual, family, society, and global levels.”

Also H.E. has several initiatives been taken up under his stewardship to propagate and promote Yoga across the country and abroad. Through various digital activities, Embassy of India in Hungary is hoping to further expand the outreach of Yoga this year and involve as many persons as possible on the digital domain paving way for a unique experience for the yoga enthusiasts and also contributing to the success of this significant international event.

The a/m upon previous News Conference

Snaps are shared by India Embassy Budapest

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

 

 

“Q” & “A” … Inherited Slovak food in Hungary

Just Saying … Don’t start reading on an empty stomach … likely to become very hungry. but the good news is that you can make these at home by yourselves … enjoy your meal.

“Q” … Really inherited cuisine from the Slovak kitchen by Hungarians?

“A” …  Not really, because before 1920, a part of the territory belonged to Hungary and of which today lay in Slovak republic. There is nothing surprising in this because the gastronomy  flavors were kept on both sides no matter of the new borderlines, but as throughout the History of Hungary these borders frequently shifted and people moved around. So did the varied foods in Hungary within the world of experienced flavors.

(After the WWI monarchy ended came the Trianon Treaty of 1920, which altered the territorial integrity of Hungary. Appr. 70% of its historical territory, 58% of its former population were relinguished to neighboring countries.)

“Q” … What are the the most traditional Slovak dishes overlapping in time @ Hungary’s gastronomy?
“A” … Here are some of the most traditional Slovak dishes which are a well-known and popular by the Hungarians : Bryndzové halušky – potato dumplings with sheep cheese and roasted bacon. Zemiakové placky – potato pancakes with flour and garlic fried in oil. Fried cheese and sheep cheese. Lokše – potato pancake. Soups – chicken noodle soup, sauerkraut soup and bean soup.

 The Strapačky – in Hungary Sztrapacska is traditionally accompanied with local “juhtúró – sheep cheese” equivalent to bryndza.

Bryndzové halušky (potato dumplings with sheep’s-milk cheese)

The recipe would serve 10 people. Ingredients cooking instructions: Take 750 g peeled raw potatoes, finely grated, salt, optional, 250 g flour, 250 g sheep cheese (bryndze), 100 g pork fat or bacon, cooked, then cut up into small pieces. The ingredient that makes this national dish of Slovakia a favorite here  and there is the sheep’s milk cheese which has a sharp in taste. The most abundant ingredient is the raw potato, which comprises most of the dough that creates the potato dumpling (halušky). After the grated potatoes are mixed with the flour (and salt), they are molded into small cylindrical chunks of 3 cm., and gently placed in boiling (and if desired, salted) water. The dumplings rise to the top of the boiling water in a few minutes.  Removed from the pot of boiling water with a slotted spoon, and placed on a warmed plate. Immediately after dumplings are placed on the plate, small chunks of sheep’s milk cheese (bryndza) are placed on top, causing the cheese to melt over the potato dumplings. Sprinkle the crispy pork bits on top of the bryndza, some may prefer to mix up the potato dumplings and bryndza first, then serve piping hot.

Pečená hus s červenou kapustou a zemiakovými plackami – Roasted goose with red cabbage and potato pancakes – Sült liba, vörös káposzta és burgonyás palacsinta.

Ingredients cooking instructions:  Roast Goose (or with Duck same to follow) Wash, thoroughly dry and season the goose with salt from the outside and from the inside and sprinkle with cumin seeds. Place the goose with its breast (chest) down onto a roasting pan, and pour some water (about 3 dl) around it.
Bake the goose in an electric oven at 200° C, in a hot air oven at 180° C and in a gas oven at gas mark 4, for an hour per each kilo and keep basting the goose with the juices collected. (A 3 kg goose roasts for 3 hours).As you laid the goose breast down, in the middle of the roasting, turn the goose breast up and continue basting the goose with the juices collected, thus achieving an even browning and the breasts are not dried. After roasting, allow about 15 minutes to rest, cut into pieces and serve.

Braised cabbage … Sprinkle the cleaned and grated cabbage with salt. Put in a pot with the lard and cumin, fry it, add granulated sugar, leave to caramelize. Finely chop the peeled onion, add it to the caramel, stir it, immediately add the lard and stir it well again. Place the cabbage, bay leaf, and vinegar, braise together for 40-50 minutes, until the cabbage is soft, finally, season it.

Potato pancakes …  Take 50 dkg potatoes, push the unpeeled boiled potatoes through a sieve, 10 dkg of flour, 2 eggs, 50 dkg potatoes, 1 dl sour cream,, 1 small head onion, 1 clove garlic, oil, Finely grate the peeled potatoes and onions. Mix the flour with salt and season with strong pepper. Let the pancake batter stand for 20 minutes. Fry the pancakes from the dough in the usual way on a little heated oil. We offer topped with crushed garlic and salt. Brown on both sides.

Tradičné slovenské slivkové knedle – Traditional Slovak Plum Dumplings – Szilvásgombóc

Not only very popular dessert in Hungary, but across Eastern Europe.  The potato dumplings may be filled with all sorts of fresh fruits: cherries, strawberries, apricots, plums, blueberries depending on the season and taste.

Traditional Slovak Plum Dumplings not only very popular dessert in Hungary, but across Eastern Europe.  The potato dumplings may be filled with all sorts of fresh fruits: cherries, strawberries, apricots, plums, blueberries depending on the season and taste.

Preperation time …  1h … Cooking time: 10 mins. Ingredients and cooking … 1 kg white potatoes (cca 2 pounds), 2/3 cups flour 2 eggs, 20 fresh plums (ripe),2 cups breadcrumbs, 1/4 cups sugar, 2 tbsp cinnamon, 60 g butter (cca 2 oz).

Boil the potatoes, either with their skin on, or peeled, once they are tender, drain the water, and mash them well. Leave to cool a bit, then add the eggs and flour, and knead into a smooth, but sticky dough. Roll out the dough soon so as it won´t become runny. Cut it into squares, take one-two tablespoons of dough, flatten it up then drained plum into every piece in the middle and wrap the dough around into the shape of a ball. Cook in slightly salted boiling water for about 7 minutes until they float to the surface. Take them out but do not rinse! Procedure for the crumbly topping. Place the pan over a low heat, melt the butter, add the breadcrumbs, and stir well for 2-3 minutes until light color brown. Remove from the heat and set aside. Toss the dumplings  while they are still hot into the breadcrumbs. Leave to cool before serving.

© Aggie Reiter

“Q” & “A” … During the Russian Rule Inherited One Pot Meals @ Hungary

From Russia to Hungary many meals have been inherited into Hungary’s gastronomy.

Until the beginning of the 20th century, the order of food served was as follows: appetizers, salads, jellies, pies. This was followed by grilled meats and to end a meal was/is unique the Russia way, traditionally closed with soup … Here if so, after appetizer or not starting with the soup … the Russians say to end the meal with soup the digestion is greatly aided by the soup consumed.

The most important Russian dishes are known all over the world, such as borsch, scsi, pelmeny or pirog, and their national drink need not have to be introduced cause well known everywhere around the world, the Russian vodka … but the Hungarians rather have a sip of their Pálinka.

“Q” … From where originates the Beetroot Herring Salad?

“A” … It is a Russian and Ukrainian speciality.

“Q” … What does beetroot herring salad consist of?

“A” … Main ingredients … Herring, vegetables (potatoes, carrots, beetroots), onions, mayonnaise.

Q” …What is one of the popular Russian mouthwatring meal also inherited for the Hungarians?

„A” … Borsch Beef  … Stroganoff Style

„Q” … Interested… what is the difference between Goulash and Stroganoff?

„A” … The traditional Goulash is a thick stew/soup, usually may be in use of beef lower leg, the hindquarters, the brisket or the shoulder bladecut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true Stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce.

“Q” … What kind of meat is Strogonoff made of?

„A” … Main course of Stroganoff can be prepared in any form of meat … beef, chicken or turkey. The main dish is often accompanied by side dishes: potatoes, pasta, rice, barley porridge, vegetables either boiled, fried or steamed.

“Q”… How do you add flavoring to Stroganoff?

“A” … Salt, Pepper & Onion Powder – Most recipes call for these not-so-spicy ingredients. While browning your coated beef, throw in some real chopped onions (1/4 cup), a couple sliced cloves of garlic, a little tarragon, sea salt, fresh mushrooms and yes, some hot mustard.

„Q” … Is Gingerbread originally a Russian dessert?

„A” …  The dessert at the time being was called “honey bread” first enjoyed in Ancient Egypt and claimed top have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis to Russia. At that time, gingerbread was made from rye flour mixed with honey and berry juice. It got its modern name when people started enhancing this recipe with spices from India and the Middle East. Decades later a square slab of spicy cake filled with jam or condensed milk. The cake is still extremely popular in Russia and same in Hungary by the local confectioners and home-made. The gingerbread’s is one of the sweet cake, or type of cookie or biscuit popular in France, Sweden, England, America containing within several different recipes.

Recipes coming up @ Part2.

© Aggie Reiter

Upon the Era of Austro-Hungarian Monarchy Gastronomy Influence on Hungary

The Hungarian cuisines are as just sailing on flavors cruise through the waves on the gastronomy history of Europe.

Upon the era of Habsburg influence culture and gastronomy during – Austro-Hungarian Monarchy in the 17th century added tastes into the Hungarian kitchen and the Austrian cuisine often became into play visa-versa.

The influence beyond no doubt in gastronomy from the time of the Austo-monarchy turning around in the Hungarian meals. Still today the below meals are very popular for the Hungarian restaurants and in homemade kitchen. In addition to the various regional specialties, the Hungarian menu offers many dishes, as an influence from different countries such as Austria, the former monarchy. There was so much going along in Hungary’s history that even often the Hungarians themselves don’t have a clue where their favorite food comes from. Indeed the Hungarian people are especially masters of presenting different cultural influences on a plate. Foreigners  and tourists may consider many recipes and foods typically Hungarian – country-specific – that’s right in a way, but they could never have been created without the appropriate Austrian intercultural effects.

For Instance… For the Hungarians beside many other inherited cuisine with the spread of Wiener schnitzel made it’s way into homemade foodies and restaurants throughout Hungary. But let’s start with the soup …The famous Tafelspitz was also taken into Hungarian gastronomy. Especially fond of the beef meat soup. … Cooking meat (instead of baking) is an ancient cooking process. But to cook beef exclusively is already an Austrian invention, namely the XV. century. The Viennese at that time liked the meat of the Hungarian fattening ox the most. A piece of meat cut from the back of these animals by proper technique was also called Tafelspitz due to the thin layer of fat surrounding the meat.

The “Tafelspitz” (Marhahúsleves) is considered as a national dish of our neighbor country Austria and is equally popular in Hungary especially in the wintertime having to warm up with the rich tasty soup.

Preparation time 120 – 140 minutes  – Ingredients for 4 persons – Meat soup (broth), in Hungary it is typically made with chicken (chicken soup – tyukhúsleves), or beef (beef soup – marhahúsleves). The slower you cook, the more parts of the meat you use and the more bony parts you use – the better it will get. Recipe: 1 big piece of beef and/or beef bones for beef soup, 1 full  chicken for a chicken soup, 2 carrots  (don’t put too much it will make the soup too sweet, 1 celeriac root, 1 parsnip , 1 onion with the outer leaves  (it gives nice color to the soup , some people like the cooked onion but if not leave it). 1 tomato ,1 Hungarian sweet yellow pepper, 2 Chili’s if you like a little kick, salt and peppercorns just season. Cooking: Add the meat pork bones cover them with water cook slowly for an hour. Add your vegetables according to their cooking time. Seasoning is limited to salt and peppercorn. While cooking take off the foam from the top from time to time. You have to make sure you filter and strain it well.

Good to know … one of the local favorit here the Chicken soup  – Újházi tyúkhúsleves (was named after Újházi Ede a famous actor of the 19th century.) He liked his hen soup extremely rich with a lot of meat and fines strips of homemade pasta, plus carrots, celery, mashroom and green peas.) Good to know … the boiled beef in broth, (Főtt marhahús) is popular here to place aside and after eating the soup and eat he beef meat with horseradish.

The“Viennese schnitzel”  (Bécsi szelet) was originally not from Vienna but from Venice-Italy.

Italian chefs already in the XVI. century, roasted meat into breadcrumbs, and indeed the Jewish population of Constantinople probably even earlier roasted that way. Legend say that the Viennese schnitzel arrived in Austria in 1857, thanks to the Austrian General Radetzky. Subsequently, in imperial times, the food was further refined to become what we know today as the Viennese schnitzel, and one of the most popular and made its way into main course throughout Hungary. As the  legacy of centuries the two countries have been as one: deep fried meat is  number one main dish in Hungary. Can be prepared from pork or as here  in Hungary often from poultry or veal meat.

Preparation time: 60 mins. –  Ingredients to 2-4 persons –  Recipe : 4 big slice of pork or veal medaillons (about 150-200g each),  4 eggs, 250 g flour, salt, pepper, 250 g breadcrumbs, oil for deep-frying. Cooking: Prepare and tenderize the meat to thin slices. Salt and pepper then turn both sides first in flour.Then dip them in the salted beaten eggs. Finally coat with the breadcrumbs. Heat enough oil to cover the slices in a pan util very hot, then fry both sides until golden brown (just takes a couple of minutes) don’t let it get dark brown as it will become dry. Just a tip… it is  also very popular to coat precooked cauliflower and mashrooms  and roll them on in breadcumbs and deep fry.

Good to Know .. The food was first described in a cookbook in the 19th century. Yet many assume the food “Cotoletta alla milanese” from the middle age is pretty much the same … so we are talking about an Italian dish that became in top seller in Austria and Hungary alike.

Not only for sweeties lovers, worth to give it a try when in Hungary

“Kaiserschmarrn”  (Csásármorzsa).

The Austrian desserts have lived through the centuries and welcomed the sweet tooth individuals both in Austria and Hungary. It is a substantial dish, usually served as a main course even though it is sweet and is basically pancake  batter prepared like scrambled eggs. There are two ways to prepare this meal: the labor-intensive way, on top of the stove or the lazy way made in the oven.

Preparation time: 40 minutes – Recipe for 4 persons – Ingredients:  200 g grits, 15 g flour, 250 ml milk, 5-6 eggs separated, 200 g sugar, 2 tbsp raisins, for baking 20 g butter. Cooking: Mix the grits and the flour with the milk. Stir it well. Add raisins and let the mixture rest for one hour to let the grits absorb the milk. After one hour whip the eggs yorks with the sugar and add it to the mixture. Whip the egg whites with a pinch of salt and add this to the mixture as well. Melt the butter in a pan and pour ove the mixture. Heat should be low. Stir with a wooden spoon until it falls apart to smaller pieces. This might take  up to 10 or 20 mins. depending on the strength of the cooker. Serve it warm, sprinkle with sugar, jam or maple syrup. Usually served with apricot jam or castor sugar, but naturally stewed fruit, but make enhanced taste by adding vanilla or rum to the milk at the outset.

Good to know … Well known the Austrian German name for the dish is Kaiser-schmarrn  – Kaiser meaning “emperor” and the “Schmarrn” nonsence. Generally the dish was 1st prepared for the Austrian Emperor Franscis Joseph (1830-1916).

© Aggie Reiter

 

Enter into the fantastic music library of Hans Zimmer – Budapest – 2020

Tuesday, February, 17. 2020.

@ 7.30 p.m.

District, XIV.,  2. Stefánia Rd.

Hans Zimmer is Hollywood’s most sought-after film composer, who has written music for more than 100 movies and is now heading to a European concert tour and for Hans Zimmer music lovers it will be their place to be at the László Papp Budapest Sport Arena.  which will be an important stop in Budapest in February.

Get to hear Hans Zimmer’s greatest hits as you have never heard them before! The Sony Classical released the double-album The World of Hans Zimmer – Symphonic Celebration spring of 2019.

The album features the music from the Zimmer-curated World of Hans Zimmer international concert tour by Semmel Concerts. Regarding to the celebration „The World of Hans Zimmer” has been newly arranged his greatest hits and placed into an electrifying concert to suite for orchestra, choir and soloists. Each to the concert melodies will ring the bell right away.

From the ears … down to the soul … legendary scores as: The Dark Knight , The Da Vinci Code , Lion King , Pirates of the Caribbean and M:i-2 Mission: Impossible 2 will fill the air in the Budapest Arena.  The Orchester,  famous soloists and singers adds  to a fantastic listening experience. Amongst these accomplished musicians are several of Zimmer’s long-time musical collaborators such as Gavin Greenaway (musical director), Lisa Gerrard, multi-instrumentalist Pedro Eustache, and renowned opera singer Valentina Nafornita.

The recording took place at the famous traditional Concert Hall Wiener Konzerthaus featuring renowned ORF Vienna Radio Symphony Orchestra and the choir: Neue Wiener Stimmen – conductor Martin Gellner in the course of the Hollywood – Vienna festival.

World of Hans Zimmer – Symphonic Celebration also includes concert suites of the scores of King Arthur, Pearl Harbor , Rush , Madagascar , Spirit , Kung Fu Panda, The Holiday, Hannibal , Gladiator and Inception.

Mark the date on your bootlist and reach the ticket before they are sold, not to miss to be wondering in the world of  well-know music by Hans Zimmer.

Update Aggie Reiter

75th Anniversary of the International Holocaust Remembrance Day @ Budapest

On the occasion of the 75th anniversary of the International Holocaust Remembrance Day held at the Italian Cultural Institute Budapest open by H.E. Mr. Massimo Rustico – Ambassador of Italy to Hungary who emphasized in particular that not only men, women and children of Jewish identity were taken from Hungary to the Nazi camps, but unfortunately also from Italy and from all over Europe…. NEVER FORGET – NEVER TO HAPPEN AGAIN! H. E. Mr. Yacov Hadas-Handelsman – Ambassador of Israel to Hungary expressed his thanks to the Italian Culture Institution in offering the grand hall to keep the anniversary and gave a speech in the memory of the victims of the Holocaust. Mr. Gian-Luca Borghese – Director of the Italian Cultural Institute talked about Italy’s Jewish and those non-Jewish political opposite viewers under the naci dictatorship taken also to Auschwitz.

After the speeches a screening to place of the documentary film „Numbered” Holocaust film which is a reminder of how many people counted in that era. The movie is a collage of narratives and photographs of Auschwitz survivors. Auschwitz prisoners were tattooed with serial numbers. The  documentary is a highly visual, emotionally cinematic journey, guided by testimonies and portraits of these survivors. The film director Uriel Sinai.

After the screening a concert on the occasion of International Holocaust Remembrance Day was held by Deviant Music Concerto of Davide Casali on clarinet and Pierpaolo Levi on piano.

Attention was brought to the audience of the Italian Jewish composers, Leone Sinigaglia, Alberto Gentili Renzo Massarani and also of the Jewish identity were Ernst Krenek and Viktor Ullmann.

The clarinet-piano duo spoke about the music which was constantly present and played a central role in the life at the death camp, offering theme of remembrance. Their works on two instruments are rarely heard originally written in Auschwitz. Unfortunately, the topic was overshadowed and seemingly overlooked in the traditional studies in the Shoah. Their aim is to spread, introduce, especially emphasized for today’s generation, to get to know, hear, feel the feelings behind the notes as listening to the Getto’s music.

The two artists presented:

Leone Sinigaglia (1868-1944): 12 Variazioni su unema di Franz Schubert, Op. 19

Aldo Finzi (1897-1945): Pavana per clarinetto e pianoforte

Viktor Ullmann (1898-1944): Sonata via Pianoforte solo n ° 5 durata

Erwin Schulhoff (1894-1942): Susi per clarinetto e pianoforte

Renzo Massarani (1898-1975): Preludio

Ernst Krenek (1900-1991): Sonata per clarinetto e pianoforte

Alberto Gentili (1873-1954): Serenatella per clarinetto e pianoforte

Update, snap © Aggie Reiter

62nd Annual World Press Photo Exhibition @ Budapest 2019.

Hungarian National Museum, Budapest, Hungary

September, 19. –  October, 23. 2019.

District, VIII., 14-16. Múzeum Blvd. – Budapest

Connecting the world to the stories that matter … happend … stunning, impressive and shocking!

The unique photos and new perspectives playing a key role. Each year it shows a dramatic impression of the world. Aims to inform and to inspire the understanding of the world.

The global platform of visual journalism and storytelling was founded in 1955 with the aim of connecting the audience and professionals.

The travelling exhibit is presented in 114 locations worldwide of which the Budapest event is the second most visited. Last year more than 45 000 people visited the award-winning photos in the Hungarian National Museum.

In 2019 photographers from 129 countries entering 4,738 photographs, reviewed by international panel of judges #78,801 photographs and the best 143 were chosen. The 21 journalists and reporters, decided to award 43 photo reporters. One of them was Bence Máté who is a young Hungarian wildlife photographer, received a first price for the second time. His winning photo, “Harvesting Frogs’ Legs”, depicts the sad truth of frog’s legs being chopped off (and sold for gastronomy purposes) while they are still alive.

Ticket Prices: Reduced ticket: 1000HUF, Full price ticket: 2100HUF, Family ticket: 4400HUF

Open hours: Tuesday to Sunday: 10 a.m. – 6 p.m. Monday: closed.

Update: by Aggie Reiter

Leisure and Pleasure … Come Rain Come Shine!

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To-day Neckermann Travel Tours – Hungary held a presentation regarding to introduce the variety options of the Thomas Cook Tourist Agency offers to the “New Generation of travellers”. These were … Sentido … a little luxury, CC Cook’s Club … New Generation Hotels, Sunwing … Tailored for Kids, Sunprime Hotels … Adults, Casa Cook Hotels …Bohemian lifestyle, Sun Connect Resorts … Families … Family vacation , Smartline … Vacation wisely.  Both partnership goes back to 2001 to Germany when Thomas Cook Travel Agency  joined Neckermann group. Thomas Cook family, one of the best known and respected brands in the travel industry operating 21 markets and offer holidays to most countries around the world.

Cook’s Club Design Hotels… Cook’s Club builds on the success of the boutique hotel: youthful style, demanding care and services to meet the needs of the digital generations at a price that can attract a wider audience.

Looking for a laid-back spirit … for like-minded people to revel, lower stress levels, explore or enjoy some well-needed downtime not too mention having tasty farm-to-table ethos, sharing food.  Thomas Cook’s Club – “New Generation Hotels” … unique color palette for each hotel … well-being for the body, mind and soul … locally sourced menu, inspired by destination. Not only do these hotels focus on good music, great drinks and fantastic food, but can find an incredible atmosphere that’ll define the guests.  Love seeing what’s under the waves?  Find the most inspiration and will not be boring. Visiting the most breathtaking natural attraction? Thomas Cook hotels have change their in-and-outside style from the hotels that “looked like hospitals” from in-and-outside. They refurnished the rooms with more friendly Swedish made products. Upgraded with unique color palette for each hotel kept in mind, well-being for the body, mind and soul. The food is not just the usual old buffet style served, but from locally sourced menu, inspired by destination. The guest may have a chat with the local chief about the food received on their table … where the ingredients are from. DJ’s are to comfy the guest whether morning, daytime, evening or late night.

Retreats to value-for-money possible to choose from many different types. Whether skipping away from the daily routine to a land of striking ancient ruins, glorious emerald coasts, enjoying  stunning holiday resorts and so much on the travelers mind,  The beautiful sandy beach is also great for „Y” generation. These trips can be for short stays depending the time to spend out of the daily rush at home.  Retreats to value-for-money possible to choose from many different types. Whether package holidays, last-minute offers, reaching the dreams, travel with their new premium brand Thomas Cook Signature will take their travelers to the most beautiful hotels in the world to relax with the signature comfort.

In a nutshell: The Thomas Cook Group is the oldest and best known name in leisure travel with a history of innovation that started in 1841. By the end of 1850 Thomas Cook began to contemplate foreign trips to Europe, the United States and the Holy Land. Expanded his business in Britain and Europe in 1855. In the coming years traveled almost throughout the globe. In the 21st century launched the largest travel groups, with new logo and brandy identity. Today, Thomas Cook one of the world’s leading leisure travel groups. Thomas Cook’s vision is to be the best-loved holiday company, delivering inspiring, personalized holiday experiences for all its customers.

Update Aggie Reiter