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
Rolling in Budapest 