Posts Tagged ‘Italian’

“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

„The Swan Lake” performance @ Erkel Theater – Budapest 2019

 

 

Erkel Theater

Monday, 2. December – 7.30 p.m.

Tuesday, 3.  December, –  3 p.m. and 7.30 p.m.

District VIII., 30. II. Pope János Pál Square – Budapest

After a spellbinding performance of „The Swan Lake” of last year in Budapest. This year the Moscow Ballet is to showcase again the most beautiful gems of classical dance The Swan Lake Ballet. The performance will be on stage twice in 2019 for a culture-hungry audience.  The motto of the company is simple: to present the beautiful noble traditions of the classical dance theater to the widest audience and young people. it has been a pledge of uninterrupted success for thousands of audiences on five continents of the world – for over two decades now.

Set to Tchaikovsky’s magical and mystical score , The Swan Lake is one of the most famous and best loved works in the Ballet repertoire worldwide . The Royal Moscow Ballets production of Swan Lake is an irresistible combination of drama and tragedy set against the dramatic battle between good and evil.

Premiered by the Bolshoi was in 1877, “The Swan Lake” tells the story of Princess Odette, turned into a swan by a wicked wizard. Her near rescue by Prince Siegfried – played by Nijinsky in the classic 1911 version in London before his house arrest in Budapest – provides the ballet with its tragic ending.

The ballet troupe permanent participants of the Russian, French, Swiss, Polish, Spanish, Italian, Austrian, Irish and German theater people, but occur in Israel, in the Canary Islands, China, Korea, Japan, Malta and Sri Lanka.

The RMB has since given one thousand shows around the world, from Austria to Zambia, also toured with evergreen favorites such as ‘The Nutcracker’, ‘Romeo & Juliet’ and ‘Cinderella’.

The troupe was founded by Anatoly Emelianov, August 12, 2002 took place first show – and pillars of the Moscow intellectuals also attended the show. By the tenth anniversary of the dance group, had already staged 20 modern and 15 classical ballet performances, choreographed by Anatoly Emelianov. Since the group’s existence, they have toured in many countries such as Tanzania, Zambia and Kenya – the dancers have been staged in the immediate vicinity of Victoria Falls and the audience has received a huge ovation from Don Quixote.

Due to the rapid decline in tickets and the great interest,  “The Swan Lake” ballet troupe will hold an extra performance! On 3. December, before the evening performances, at 3 p.m. will include Tchaikovsky’s masterpiece at the Erkel Theater.

Update Aggie Reiter

Final results of the Nation’s Cheese Competition – Budapest – 2015.

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 The SZEGA Foods this year organized its III. Cheese Nations competition, having  17 countries race.One Hungarian and 16 internationally acclaimed cheese manufacturing countries competed in the traditional specialties.  Namely the competition was to select, vote for “Hungary’s favorite cheese” .

The qualifying round was held between  August, 24. 2015 until September, 8. At the SZEGA  market, district II.,  121 Erzsébet Ave. – Budapest  those folks interested to taste  fine cheese  could have voted on the spot or  may have shown their favorite cheese by visiting the store’s internet site. Was kind of challenge to really choose and vote for their favorites  from the 17 countries cheese.

After the first round the voting continued between  September, 9 to 13. By then many local and foreigner individuals selected  their kind of cheese. So the competition kept on running to receive  the title of best, most tasteful cheese of 2015 in Hungary. Day-by-day at the SZEGA Market the climbing up votes appeared  at the local display screen and followed on the internet.  The winner(s) were announced at  the venue of the 24th Wine Festival – Royal Castle on September, 13. 2015., The competition ended with an award ceremony.

Here are the result of the competition receiving  awards: 1st Pater – Hungary, 2nd Sartori Merlo  – USA , 3rd Provolone – Italy,  4th Comté – France, 5th Dubliner – Ireland.  6th Belgium –  Hervé La Bière, 7th Switzerland  –  Appenzeller .

This year for the first time, the United States of America,  as a guest nation,  also entered the Nation’s Cheese competition and the voter showed  surely their appreciation of the fine „Sartori Merlot„ cheese.

Unfortunately, even though the nations cheese were very flavorful,  yet excluded from the award, but still the audience very much enjoyed their cheese … Spain – Idiazabal,  Netherlands  –  Edam Balls, Portugal  –  Sao Jorge, Estonia – Forte Classico, UK -Leicester Red, Denmark –  Danbo, Germany  – Limburger, Greece –  Kefalotiri,  Austria – Mölltaler Almkäse,  Czech Republic – Zlata Praha.

Well it seems like for a year to the completion 2016 had come to an end, but for those who missed to taste these delicious cheese during the period in time, may not have to be down, because all year around at the SZEGA Market these Nation’s Cheese can be purchased.

Update and snaps Aggie Reiter