1 cup mashed
potatoes 1 egg 1/2 tsp. salt 2 cup flour, maybe more
Mix potato, egg, and salt together. Add enough flour to make a
stiff dough, knead well until dough leaves your hands clean and
dough is smooth. Roll out on a well floured board in long pencil
shaped rolls. Cut in 1 inch pieces and drop into boiling salted
water and cook for 20 minutes. Fry some breadcrumbs in butter
and mix in the Anygyal Bögyörö. Serve with buttered bread
crumbs, or fried cabbage, or just butter and add cottage cheese.
Use a store bought biscuit dough or make
your own.
Dough
4 cups bread flour
1/3 cup sugar
1 1/2 tsp instant dried yeast
1 1/2 cups warm milk
1 egg
100g butter, softened, plus 100g extra melted
3/4 cup brown sugar
2 tsp ground cinnamon
Caramel sauce
50g butter
1/2 cup brown sugar
1/2 cup thickened cream
Place flour, caster sugar and
yeast in bowl of an electric beater fitted with a hook
attachment. Knead to combine. Add milk, egg and softened
butter. Knead on medium for 3-4 minutes or until a soft,
smooth dough. Cover bowl with plastic wrap. Stand in a warm,
draught-free place for 1 hour or until doubled in size.
Punch
dough down with fist. Turn onto a lightly floured surface.
Divide dough into 3 batches. Roll each batch into a log. Cut
each log into 12 pieces. Roll pieces into balls.
Butter
a 10cm Bundt cake pan. Combine brown sugar and cinnamon in a
shallow plate. Working a few at a time, dip balls into
melted butter to coat, then in brown sugar mixture to coat.
Place in prepared pan as you go. Cover pan with plastic
wrap. Stand in a warm, draught-free place for 1/2-1 hour or
until doubled in size.
Meanwhile, make
caramel sauce. Place all ingredients in a large frying pan
over medium heat. Cook, stirring, until sauce simmers.
Simmer for 5 minutes.
Pour
hot caramel sauce over dough in Bundt pan.
Preheat
oven to 180C or 160C fan-force. Bake for 30 minutes or until
golden. Stand in pan for 5 minutes. Turn onto a serving
plate.
Serve immediately or
within 2-3 hours.
Bableves (Bean Soup)
1 1/2 cups of beans (Usually Navy beans or
other white beans) 1/2 Parsnip 1 Carrot 2 cloves garlic
2 Tbs. Oil or melted butter 2 Tbs. White Flour 1 Smoked Ham
Hock and-or Hungarian Sausage Handful of chopped parsley
1 Tbs. Paprika 1 tsp. pepper 1 tsp. salt 1 Onion 1
Pepper any color Sour Cream
Put beans in a container with double the amount of water. Leave
overnight or at least for a few hours to rehydrate.
Put the
ham hock in enough water to cover it, and cook on medium heat for
1/2 hr. or until the meat separates from the bone. Take it out and
let it cool down. Drain the beans and put into the pot along with
the chopped carrots and parsnip, along with all the spices except
the paprika, garlic and parsley. Cot meat from the pork hock
into edible sizes and put back in pot.
In a frying pan
caramelize the chopped onion and pepper. When the onion becomes
transparent, put in the flour and stir. It should make a smooth
paste. Adjust the oil or flour accordingly. When the flour is a nice
golden brown add the paprika, leave it for as few seconds and then
cool it off with either some liquid from the beans or a little water.
Transfer into the soup. Make sure the soup is boiling when you do
this. Then turn the heat down.
Add the parsley, grated or
pressed garlic, and it's ready,
If you like you can add
nokedli before you thicken the soup. The soup has to be boiling when
you add the nokedli, otherwise they will stick together.
You
can add a little sour cream at serving, as seen in picture.
Heat the milk with the spices added, except for the paprika, on
low heat. In another pot, melt the butter on low heat. Once
liquefied, add the diced or sliced onion. When onion becomes
transparent, slowly add enough flour to make a thick paste. Cook
while stirring until flour is golden brown. Add the paprika and stir
for a few seconds. Pour the milk on the paste a little at a time,
while stirring constantly, until the proper consistency is achieved
( it should be like a gravy).
Birsalma Zselé (Quince Jelly)
1Kg. Quince Juice 1Kg Sugar
Wash Quince, wipe the fuzz off. Chop into 2cm pieces. Cover with
water. Cook until quince gets very soft. You cannot overcook, but
make sure you cook enough to extract the pectin from the Quince.
Strain through a fine cloth (ie. Pillow Case). Measure the amount of
juice. Put the juice back into the pot and add 1Kg. of sugar for
every Kg or liter of juice. Cook for approximately 3 hours on low
heat. Keep
skimming foam that comes to the top. Place in jars and Pasteurize.
You can also add Jalapeno peppers or ground black pepper and
whiskey for tang.
Birsalma Kompót (Quince Compote)
Quince 1/4 Sugar to water syrup.
Cinnamon Stick Cloves
Peel the quince(s). Cut the quince(s) into bite size pieces. If
consuming immediately, use enough water to cover. Add cinnamon
stick and cloves (in a tea strainer or some cheese cloth). Cook
until quince is soft.
If preserving, place raw quince slices
in canning jars. Boil the syrup with the cinnamon stick and cloves.
After straining pour the syrup into the jars to cover quince and to
about 1/2" below the lid. Pressure cook or boil the jars for 1/2
hour.
Borsoleves
(Pea Soup)
500gm. Peas. Best
with fresh peas out of the pod, but frozen can also be used. 1 Onion finely chopped 1 medium carrot large bunch of parsley finely chopped 2 Tbs. oil Chicken broth or water 1 Tbs. of Hungarian paprika Nokedli
(Optional) 2 Potatoes Salt and pepper
Caramelize the finely chopped onion in the oil. Add the paprika,
stir and immediately add the chicken broth or water. Put the diced
potatoes, carrots salt and pepper in the water. Boil until potatoes
and carrots are just about ready, then drop in the Nokedlis. Put in
the peas and boil until the peas are cooked (not too soft).
Put in the finely chopped parsley. Enjoy!
Csirke Paprikás
(Chicken Paprikas)
6 Pieces of chicken 1 Tablespoon of Oil
1 Onion 1 Pepper (Any color) 2 Tablespoons Sour Creme 1
Teaspoon Salt 1 Teaspoon Pepper 1 Tablespoon Paprika
Mushrooms Parsley
Caramelize the diced onions and pepper. While stirring, put in
the Paprika and in a few seconds add some water to prevent the
paprika from burning. Put in the pieces of chicken and cover them
with water. Add pepper, salt and the mushrooms. Cook until
chicken is done (15-20 Min.) Turn heat down and add the sour cream.
Top with parsley.
Serve with rice, broad noodles or Nokedli.
Or, take the meat off the bones, cut into small pieces, wrap in
Palacsinta and serve with the sauce.
Dobos Torta
For dough:
240 gm. Sugar
240 gm. Flour
70
gm. melted butter
12 Eggs separated
2 tsp. Vanilla
Pinch of Salt
For the cream:
70 gm. Cacao butter or Coconut butter
70 gm. Cacao
400 gm. Chocolate 55-75%
470 gm. Butter
tsp. of Vanilla
8 eggs
400 gm. icing sugar
For top:
150 gm. of caramelized sugar
Making the dough:
This will make 8pcs. of 10" layers. Cut
quantities in half and make 4 layers at a time. Most ovens you can't
make 8 at once.
Whip egg whites with 1/2 of the sugar until
firm
Whip yolks with 1/2 of the sugar until firm
Combine and add the flour, melted butter and salt.
Outline eight 10" diameter circles on
parchment paper. Turn paper over so the dough will not soak up the
ink or graphite.
Spread approx. 1/8" thick inside the circles on
the parchment paper,
and bake in a tray at 350F for 8-10 min.
For the cream:
Whip room temperature Butter with Vanilla.
Heat the eggs & 400 gm. of icing sugar over
steam whipping constantly for 10-15 min making sure it is hot
enough so you can't keep your finger tip in it. Whip until it cools
to room temperature.
Melt the Cacao Butter, Cacao and Chocolate over
very low heat.
Combine the three.
Make 8 layers of dough keeping 1 separate for
the top.
Layer 7 sheets with cream on top
Caramelize the 150gm of sugar and cover the last piece of
dough with it. Score caramel with knife before it hardens to as many
pieces as you like.
After caramel hardens crack along scores with a
knife.
Peel and slice the potatoes.
Cook in salted water so it just covers the
potatoes. When the potatoes are soft enough, mash them with a
potato-masher. Stirring constantly, add flour to it (it shouldn’t be
lumpy or clammy). Cut the onion(s) into little pieces
and put it into a pan. Now fry it in
cooking oil (or with bacon) and add potato
dollops with the help of a tablespoon. Brown it a little and then
serve it with sour cream or with Pörkölt, Chicken
Paprikás or other topping. Believe it or not, there is
a festival held yearly in Hungary to celebrate this simple dish.
1 Head of Lettuce 2-3 Cloves garlic 1
bunch of green onions 1 Tbs. Sugar Salt Enough vinegar to
make a 3 to 1 ratio of water and vinegar.
Chop lettuce as you would for a salad. Cut the green onions into
1/2" pieces. Boil just enough water to cook the lettuce and
green onions in. Add the lettuce and green onions and keep boiling
until they are limp. Take off the heat and add the minced or pressed
garlic, vinegar-(approximately 1/4 of the estimated water in the
pot), the sugar and a pinch of salt. It can be served either warm
or cold.
Fasirt
(Hungarian Meat Patty)
1/2 lb. ground beef (if you do not want pork,
use 1 lb. ground beef)
1/2 lb. ground pork
4 slices of white bread
1 tsp. salt
2 raw eggs
1 small onion finely chopped
1 clove of garlic, mashed
2 Tbls. of fresh parsley, minced (use Italian
flat parsley for best flavor)
1/2 tsp. ground black pepper
1/2 cup water
Sauté chopped onion in a little
fat or oil. Wet bread with water, tear into small pieces. In mixing
bowl beat eggs well. Add meat, bread and the rest of the ingredients
and mix lightly with your hands. Form mixture into medium sized
balls, about 5 or 6. Flatten slightly.
Fry SLOWLY in 1/2 inch of oil
until tender and all sides are nicely browned and somewhat crispy.
Let each side cook before attempting to turn with spatula.
Serve hamburgers hot along with a potato and
vegetable dish, and perhaps Hungarian cucumber salad.
Serves 4 (you can double the recipe for robust
eaters.
Leftovers are good the next day cold! Honest!
Gesztenyepüré (Chestnut Puree)
1 Can or block of chestnut puree 2 Tbs.
rum honey salt Vanilla to taste
Taste the puree if it has been presweetened forget about the
honey, or, add some more to taste. Add the rum, vanilla and a tiny
bit of salt, blend well, if you like more, add to taste. When
satisfied with the taste, put the puree through a potato ricer for
larger amounts, or garlic press for smaller. Top with whipped cream,
as in picture. You can also make it at Christmas time. Fresh
Chestnuts are available in some stores. Just boil them for half an
hour, or bake them surrounded by sand. Score the chestnuts otherwise
they will explode. Peel and grind or put them in a food
processor. Chestnut puree is hard to come by. Used to buy it at
Dunas on Victoria Drive in Vancouver. South China Seas Trading Co.
on Grandville Island has it. Maybe Bosa has it also? It is available
online.
Gomba
Paprikás (Mushroom Paprikas)
2Tbs. Oil1
Onion1 lb white mushrooms or 1 lb cremini mushrooms
or 1 lb button mushroom, washed and cut in slices.1 tsp. salt1⁄4
tsp.black pepper1 Tbs. Hungarian paprika (Szeged
brand recommended)1 cup beef broth or 1 cup chicken
broth or 1 cup vegetable broth1 tablespoon flour1⁄2
cup sour cream
Heat oil in a frying pan. Add chopped or sliced onion and
caramelize. Add paprika and cool down with a little bit
of broth. Add mushrooms and season with salt and pepper.Cook
10 to 15 minutes over medium heat until mushrooms are soft.
Combine the rest of the broth, flour and sour cream.Pour
into mushroom mixture in pan and cook gently until slightly
thickened.Serve over Nokedli, rice, broad noodles,
macaroni etc..
Grizes Tészta (Cream of wheat noodles)
2 Tbs. Oil 4 Tbs Cream of wheat. 1
Package of Broad Noodles 1/2 tsp. salt
Cook noodles for 12 min. in boiling water. Fry the cream of
wheat on medium heat with the oil, until golden brown. Add the salt
and pour on enough water, while stirring, to make a thick paste. The
cream of wheat will swell and absorb the water, so keep adding water
until it will not absorb any more. Mix in the noodles.
It
can be served as a vegetarian dish by itself, or with a meat sauce.
Some even eat it with jam.
3 Eggs 15dkg Cream of wheat Black
Pepper (to taste) Parsley finely chopped Salt
Beat the three eggs and add the cream of wheat, parsley and
black pepper. Mix thoroughly and put in fridge for at least 10 min.
In a pot add water and salt and simmer (do not boil). Depending on
size prefered use a tablespoon or a teaspoon to form the dumplings
and add to the simmering water. Cook for 15 minutes. Usualy eaten in
chicken broth.
Gulyás
Leves (Hungarian Gulyas Soup)
1 Onion
2 Teaspoons Oil
1 Tablespoon Caraway Seeds
1 Tablespoon Paprika
1 Teaspoon Pepper
1 Teaspoon Salt
2 Potatoes
1 Pepper (any color)
1 Celery stalk
1 Egg
2 Tablespoons White Flour
500 gm. Beef
1 Medium Carrot
1 Medium Parsnip
Dice the beef into 1 to 2 cm. cubes.
Have at least a cup of water ready beside the stove. (Important) Fry
diced onion & diced pepper in oil, on medium heat, until onions
start to caramelize. Add the caraway seeds and stir until seeds
start to pop. Add the paprika, stir for approximately 5 seconds, and
pour the water into the pot. Make sure the paprika doesn't burn. Add
2 liters of water, the beef, pepper & salt. Boil until beef is
tender. If available add some beef bones.
Scramble the
egg, in a bowl, with a pinch of salt, using a fork. Add flour, while
mixing, until the batter doesn't drip and stays on the fork. Scrape
the batter onto a flat plate. Using a knife, scrape the batter (Nokedli)
approximately 1cm. squares into the boiling soup, dipping the knife
into the liquid often, so the Nokedli doesn't stick to the knife.
When the Nokedli rises to the top of the liquid it is cooked. Add
chopped carrots, parsnip and cubed (2cm.) potatoes. Add the chopped
celery. Enjoy!
Halászlé
(Fisherman Soup)
1kg of 2 or 3 kinds of
freshwater fish fillet
(Carp, trout, perch, catfish etc.) The
more variety the better.
500g small freshwater fish
1large onion, thinly sliced
2potatoes, cubed
2tsp. paprika
hot paprika
(optional, but traditionally this is a spicy dish)
salt, to taste
1 -2green pepper, diced
1tomato, diced
Cook the cleaned small fish, the cubed potatoes
and the rings of onion in water that just covers them. (If
you bought whole fish, instead of fillets, fillet the fish, cut the
heads, tails, and fins off and along with the remaining parts
cook them with the small fish. Remove the gills and eyes from the
heads)
Bring to boil and add the paprika. Add hot
paprika according to your taste.
When tender, pass it through a sieve, then add
enough water to obtain a thick soup.
Add the green peppers and the tomato.
Place the fish fillets into the soup with the
salt, and simmer for another 20-30 minutes.
Serve by carefully removing the fish fillets
with a skimmer and placing them in the plates, then ladle the soup
cover them.
Hortobágyi
Palacsinta (Meat Filled Crepes)
Palacsinta (Made with No Sugar)
Some
kind of meat sauce. (Usualy made from Chicken Paprikás, but can also
be made from Pörkölt etc.)
Separate the sauce from the chicken. Debone the chicken, cutting
up the meat to 1/2" pieces. Fill the crepe and cover with the
sauce..
1/3 Paprika 1/3 Ground Black Pepper 1/3
Garlic Salt (or 1/6 Garlic Powder + 1/6 Salt)
Kapros
túrós lepény (Dill and cottage cheese pie.)
For the dough: 300g Flour
150g soft Butter 3tbsp Sugar 2tbsp dry yeast 1/4 tsp
Salt 4 Egg yolks 3 tbs Sour Cream
For the filling: 750g
Dry curd Cottage Cheese pinch of salt 90g melted Butter 45
g Cream of wheat
4tbsp Sugar 4 Egg yolks a small bunch of Dill finely chopped
8 Egg whites whipped
Icing sugar
Preheat the oven to 180C. Put the flour in a bowl. Add the egg yolks, butter,
sugar, yeast and salt and rub them into the flour. Add the Sour
Cream and knead the dough until it feels smooth and elastic. Cut
the dough in half roll
the dough into two rectangles. Place one in the baking pan lined with
parchment paper. For the filling separate the eggs. Whip the egg whites until
stiff peaks form. Combine the cottage cheese with the egg yolks,
salt, butter, sugar and finely chopped dill. Gradually fold the
beaten egg whites into the cottage cheese mixture. Spread the
filling over the dough evenly. Place the second rectangle of
dough on top, and poke holes in it with a fork. Put into the
preheated oven for 40 minutes until the top gets nicely browned.
Sprinkle with icing sugar.
Serve cold or lukewarm cut into squares.
1/2 Green Cabbage 1 Package Broad Noodles
1 Teaspoon Pepper 1 Teaspoon Salt 1 Tablespoon Sugar 2
Tablespoons Oil
Boil the noodles for 12 Minutes. Grate half a cabbage. Put oil
in frying pan add the sugar. When sugar starts to caramelize take
the pan off the heat. Allow to cool for a minute or two. If you
don't cool the oil, it will splatter when you put the cabbage in.
Put cabbage and pepper in the pan, put back on heating element and
fry the cabbage until it caramelizes.
Mix in the noodles,
and fry for a few minutes. You can serve it as a vegetarian dish, or
have it with meat.
Kelkáposzta
(Savoy Cabbage)
1 Onion
2 teaspoons Oil
2 tablespoon Flour
1 tablespoon Caraway seeds
1 teaspoon Paprika
1 teaspoon Pepper
1 teaspoon Salt
2 Potatoes
½ Savoy Cabbage
1 Pepper (any color)
4-5 garlic cloves
Cook any kind of meat you prefer in enough water to
cover the meat. The meat, once tender, can be barbequed ie. Pork ribs:
cook for 30 min. wrap in foil with spices, and barbeque for 20-30 min.
Dice the potatoes and boil them in the meat water.
When the potatoes are nearly done cut the savoy cabbage in half, then a
quarter, take out the core, and cut again inti eights. Now you can break
the cabbage into the pot with the potatoes
In a frying pan, fry onions in a little oil until
they start caramelizing. Put in the flour and as it starts changing
color put in the caraway seeds. The flour should be golden brown as the
caraways start popping Take it off the heat and add the paprika. Let the
paprika fry for approx.. 5 sec. Then add enough water to cool everything
down. You should have a thick paste at this stage.
Put the paste, from the frying pan, into the pot.
Cut the peppers into thin slices or squares and add to the pot. Peel the
garlic and cut into fine pieces or put through a garlic press. Add
pepper and salt to taste, not forgetting that pepper and cabbage go
great together. Enjoy!
Kifli (Hungarian Croissants)
Makes 16 Kiflis
500 gm. Butter 2 Eggs 1 Cup of Milk 1 Tablespoons Sugar
1 Tablespoon Salt 1 Packet of Yeast 1 1/2 Kg. Flour
Dissolve the sugar in a cup of milk. Heat until it is lukewarm,
approx. 27C. Add the yeast, and allow to ferment for 10 min. Melt the
butter. Separate the eggs, saving the egg whites in a cup for glazing.
Put the milk, egg yolks, salt, melted butter and flour in a mixing bowl
and knead until mixed. Add enough water to make a firm dough. Place in a
warm place and let it rise for 1 Hr.
After an hour put the dough
on a floured board and cut the dough in half. Roll out the dough, to
about 1 Cm. thickness, and fold over 4-5 times rolling to 1 Cm thickness
each time. Finally roll the dough to 35 Cm. diameter. Slice the circle
(like a Pizza) in 8 equal pieces. Roll the dough over from the wide end
if the triangle and place the Kifli in a floured baking pan. Whip the
egg white with a pinch of salt until it is mixed. Brush each Kifli with
the egg white. Sprinkle with salt (Caraway Seeds can also be sprinkled
onto the Kifli).
Allow Kiflis to rise for about an hour. Preheat
the oven to 175C (350F). Bake for about 35 min. or until the color in the
picture is achieved. Enjoy!
Pigs
feet Hamhocks Onion Celery Carrots Peppercorns Salt
Put pig parts in a large pot. Add the mirepoix (half as much carrots
and celery as onions) a couple of tbsp. of peppercorns and salt to
taste. Bring to a simmer and let it cook for 4 hrs. Take off the liquid,
debone and cut the meat to bite size pieces. Place some meat in the
forms you will be using for the aspic. You can also add a half pickled
egg to each bowl (optional). Add the liquid, let it cool and place in
refrigerator. When aspic sets serve cold with slices of lemon or
vinegar. Sprinkle top with paprika or parsley or both.
Wash and score the skin if the cucumbers with a fork. Cut off ends.
Put the fresh dill into a large (1 gallon) wide necked preserving jar.
Stand the cucumbers up in the jar and put the garlic cloves in between
them. Put the toasted Canadian Rye slices on the top of the pickles. Add
the 3 tbs of salt on top of the toasted bread. Pour boiling water
carefully over the toast and salt. Try to eliminate air pockets with a
kitchen knife. Attack a few layers of parchment paper on top with an
elastic band. Poke several holes into the paper. Let stand stand in a
warm place, away from the sun, for 7 days
After 7 days, remove
the paper and bread. Strain the cucumber liquid, remove any bread
residue from the cucumbers. Put the cucumbers back into the jar (or use
smaller jars) Pour the strained cucumber liquid back into the jars.
Refridgerate.
Körözött (Cheese Spread)
1 Container of either Cottage Cheese or Cream
Cheese Sour Cream 1 tsp. paprika 1 tsp. salt 1 bunch of
green onions or chives or finely chopped any kind of onion. 1 Tbs.
Caraway Seeds.
Put the Caraway Seeds in a cup with enough water to cover them.
Leave them overnight or at least for a few hours. Mix the cheese with
enough Sour Cream to make a thick spread. Chop the bunch of green
onions, or equivalent amount of chives or onions. Add the paprika, salt
and mix thoroughly. You're done! Refrigerate. It can be used as a
vegetable dip, filling (as above) or simply spread on a cracker or piece
of bread. Even Rye bread tastes great with it! Enjoy!
Krumplis Tészta (Potato Noodles)
Paprikás Krumply
One package broad
noodles.
Make Paprikás Krumpli and mash it leaving some larger potato
pieces (not smooth like mashed potatoes). Boil the noodles for 12 min.
Strain and add to the potatoes. Fry for a few minutes. It can be served
as a vegetarian dish or meat side dish.
Lángos (Fried Bread)
1 large potato, freshly boiled, peeled, mashed and
kept warm (don't use leftover mashed potatoes)
2 1/2 teaspoons yeast
1 teaspoon sugar
1 3/4 cups all-purpose flour
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup milk
2 cloves garlic, cut in half
Warm the milk to approximately 27C (ideal
temperature for yeast to activate) Mix in the sugar and add the yeast.
Let it ferment for 10 Min.
Place freshly mashed warm potatoes, yeast mixture,
flour, oil and salt into a medium mixing bowl or stand mixer.
Using the paddle attachment, combine the ingredients until they are well
moistened.
Switch to the dough hook and knead for 5 to 7
minutes or until smooth and elastic. Transfer to a greased bowl, cover
and let rise until doubled.
Divide dough into 4 equal portions. Shape each
piece into a smooth ball and place on a lightly floured board. Cover and
let rest 20 minutes.
In a large skillet or pot, heat 1 inch canola oil
to 350 F. Flatten and stretch each dough ball to about an 8-inch
diameter 1/4" thicknes. Make 1 or more slits in the center of the
stretched dough. This is traditional and also helps to keep the dough
from puffing up in the middle and not frying properly.
Fry one Lángos at a time about 2 minutes per side
or until golden. Drain on paper towels.
Serve hot rubbed with a cut garlic clove and
sprinkled with salt.
Lángos Variations
After rubbing with garlic and sprinkling with salt,
a savory variation would include topping with sour cream and chopped
dill or shredded cheese.
For a sweet version, eliminate the garlic and salt
and sprinkle with cinnamon sugar or confectioners' sugar much like
elephant ears.
Butter the bottom and sides of a deep lasagna pan. Cook and strain
the lasagna noodles (Homemade recipe at the bottom). Add a layer to the bottom of the pan. Spread a thin
layer of spaghetti sauce. Another layer of noodles. Make a Hungarian
Béchamel Sauce and spread it on the noodles. Add another layer of
noodles. A layer of grated mozzarella cheese. Repeat the layers until
near the top of the pan (usually 2 layers of each). Make sure you end up
with a mozzarella layer on top.
Cover the lasagna pan with
aluminum foil and bake in a preheated oven at 175C (350F) for 30 min.
Take the foil off and broil for approximately 5 min. keeping an eye on
it so the cheese doesn't burn. When the mozzarella turns golden brown
remove from oven. Enjoy!
To make the noodles; Crack 10 eggs into
a bowl. Add 1 Tbs. of salt and whip with a fork until smooth. Add flour
and knead until you get a thick dough. Roll to less than 1/4" with a
rolling pin, then put repeatedly through a pasta maker, starting at the
#1 setting and going thinner every time to #5 setting. If you prefer
less noodles you can go to a higher #.
Lecso (Hungarian Pepper Sauce)
1 Lb. Yellow Hungarian Peppers (Has to be
Hungarian!)
This is a seasonal dish, since Hungarian Peppers are not available
year-round. You can find them in certain vegetable stores starting in
the beginning of August. EE's in Surrey and Hamilton Farms in Abbotsford
has them at this time of year.
Cut onions, Hungarian Peppers and tomatoes into 2cm squares.
Caramelize the onions in the oil. Add the peppers and fry for 3-4
minutes. Add the tomatoes and spices. Cook until tomatoes are well
cooked. Serve mixed with rice or just by itself. Goes well with any
meat, including fish.
This dish can be canned in season using a
pressurecooker at 10 bar. for 15 min.
Lencseleves (Lentil soup)
1 1/2 cups Green Lentils 1 Smoked Ham Hock
or Hungarian Sausage 1 Onion 1Tbs. Oil 1 pepper any color
1 large carrot 1 small parsnip 1tsp. paprika 1tsp. salt
1tsp. pepper 1tsp. salt Mustard to taste Sour Cream
Soak the lentils in water overnight or at least for a few hours.
Cook the ham hock covered with water. When meat separates from bone take
it out of the water and add the strained lentils and other vegetables
and spices. When water boils again you can add some nokedli.
Caramelize onions and pepper. Add the paprika and in a few seconds
add some liquid from the soup. Do not allow paprika to burn. Put into
the soup. You can now add the rest of the spices, mustard and sour cream to taste.
Depending on the volume (usually 1 egg will be enough for a soup, 2
eggs per person if used with toppings)
Whip eggs and salt with a
fork until smooth. While stirring add the flour until the mixture
doesn't drip off the fork. Scrape from a flat surface (ie. a flat
plate) 1/4" X 1/4" pieces of the dough into boiling salted water. In a
few seconds when they rise to the top, they are ready. Take them out
with a strainer when the surface of the water is covered otherwise they
will stick together. After straining sprinkle them with a little olive
oil and mix so that they do not stick.
Goes great topped
with Chirke Paprikas, Pörkölt, Gomba Paprikás.
Palacsinta (Hungarian Pancakes)
4 large eggs
About 1 1/2 cups milk
Pinch of salt
1 cup all-purpose flour
1 tablespoon melted unsalted butter plus more for
cooking the crêpes
(If making for a dessert, with sweet filling, add 2 Tbs. Sugar.)
In a bowl, whisk the eggs with
1/2 cup of the milk and the salt. Whisk in the flour until smooth, then
whisk in the remaining milk and the butter; the batter should have the
consistency of cream. Let the batter rest for 1 hour. Heat a 7-inch
crepe pan and brush with butter. Pour 1/4 cup of batter into the pan and
rotate it immediately to coat the bottom evenly. Cook the crepe over moderate heat until lightly
browned on the bottom, about 30 seconds. Flip the crepe and cook the
second side until brown dots appear, about 10 seconds longer. Transfer
to a large plate. Repeat with the melted butter and remaining batter to
make 8 crepes.
Paprikás Krumpli (Potatoes in Paprika Sauce)
3 or 4 Potatoes
2 Tablespoons Oil
1
Onion
1 Pepper Any Color
1 Teaspoon Pepper
1
Teaspoon Salt
1 Tablespoon Paprika
Caramelize the diced onions and peppers in a frying pan. Add the
paprika and immediately pour some water into the pan to prevent paprika
from burning. Add the diced potatoes and cover with water or broth. Add
the black pepper and salt. Let it cook until potatoes are ready. You can
add sausages or meat before adding the potatoes with some water, and add
the potatoes when the meat is cooked.
The potatoes can also be
rough mashed and mixed with noodles or used as a side dish for meats.
Paradicsomos Káposzta ( Cabbage in Tomato Sauce)
6 Medium size tomatoes
1/2 head green
cabage
1 Onion 1 Tbs. Oil 1 tsp. Salt 1 tsp. Black
pepper 1 Tsp. Sugar
Fry the onion in the oil, add the sugar just when onions start
getting transparent, and cook until everything is caramelized. Take it
off the heat. Chop the tomatoes into small cubes and put it on the
onions. You can add some meat at this point (cubed beef, ribs etc.) and
put enough water to cover them.
Reheat, and keep cooking until the tomatoes have cooked and thickened,
and the meat is tender. Cut the cabbage into 1/4" strips and cook until
they are ready. You can add more sugar if too sour, and other favorite
spices pepper, clam juice etc. Use your imagination.
For the
lazy person: Cook meat in some water. When the meat is cooked add the
cabbage. When the cabbage is cooked add a can of tomato soup. Done.
Fry the onion in the oil, add the sugar just when onions start
getting transparent, and cook until everything is caramelized. Take it
off the heat. Chop the tomatoes into small cubes and put it on the
onions. You can add some meat at this point (cubed beef, ribs etc.) and
put enough water to cover them. Reheat, and keep cooking until the
tomatoes have cooked and thickened, and the meat is tender. Cut the
potatoes into 1/2" strips or 3/4" cubes and cook until
they are ready. You can add some water if necessary. You can also add more sugar if too sour, and other favorite
spices pepper, clam juice etc. Use your imagination.
For the
lazy person: Cook meat in some water. When the meat is cooked add the
potatoes, covered with water. When the potatoes are cooked add a can of tomato soup. Done.
The potatoes can also be rough mashed and used as a side dish with
meats.
Jam or other filling (Traditionally done with apricot
jam.)
Heat oven to 375 F.
Line a pan with parchment paper.
Whip 6 large room-temperature egg whites with a pinch of salt &
vanilla until
stiff but not dry.
Add 6 large room-temperature eggs yolks, one
at a time, while whipping on slow speed. It should take about 2
minutes to slowly incorporate the yolks.
Add 6 tablespoons sugar,
1 tablespoon at a time. again at slow speed, taking about 4 minutes to
mix it all in.
The batter should be light and fluffy at this
point. BY HAND, sprinkle (or sift) 1 tablespoon all-purpose flour
over the batter and gently fold it in, trying not to reduce the volume.
Repeat with the remaining tablespoons of flour, 1 at a time, until
no streaks of flour are visible.
Pour batter into prepared
pan(s), spreading it evenly about 1/4" to 3/8" thicknes.
Bake 12
to 15 minutes. DO NOT OVERBAKE.
Remove from oven. Place another
sheet of parchment paper over the top of the cake and invert it onto a
countertop.
Remove parchment paper that lined the pan and is now
the top of the sponge.
Roll the sponge in the fresh piece of
parchment paper and let it cool completely. Then unroll and spread
with jam or other filling. (Traditionally you use apricot jam.)
Reroll the Piskota.
If you want you can make a cake by baking
your sponge in round pans.
Pogácsa (Biscuits)
1/4 Lb. Pork Craclings or 1/4 Lb. of Cheese
or 1 Mashed Potato
Heat milk to 27C. Add sugar and yeast to the milk. let it ferment
for 10-15 min.. Put the flour in a bowl add the salt and the milk. Melt
the butter and add to the bowl. separate the two eggs and add yolks to
the bowl, keep whites separate in a cup. If using cracklings, grind and
add to the dough. If using cheese, grate and add to the dough. With
potato: Boil and make a rough mash. Knead the mixture, adding water if necessary to make a nice
smooth dough. Let it rise under cover for 1 Hr.
Put onto a board
and roll out to 3/4" thickness. Use a knife to score the top of the
dough (as can be seen by the top of the pogácsas in the picture). Using
a cutter (I use a tomato paste can with both ends cut off). Place in a
baking tray which has been floured. Knead the remaining dough (with the
holes in it) and repeat the process until it is all used up.
Whip the egg white and a pinch of salt until smooth. Using a brush paint
the tops with the egg whites.
Let them rest for 1 Hr.
Preheat the oven to 350F (175C). bake for 30-35 Min. or until golden
brown.
Pörkölt (Hungarian Beef Stew)
500 Gms. Diced Beef 1 Tablespoon Oil 1
Onion 2-3 Cloves Garlic 1 Pepper any color 1 Tablespoon Paprika 1 Tablespoon
Caraway Seeds 1 Teaspoon salt 1 teaspoon pepper
Fry the meat with the oil. When browned put in the diced onion and
pepper, and fry until caramelized. Put in the Caraway seed until they
pop. Then the paprika and immediately pour some water over to prevent
paprika from burning. Add pepper, salt, mushrooms. Cover with a lid and
cook on low heat until water evaporates and the meat starts frying
again. Add the minced garlic and pour enough water on it to make a sauce.
Serve with rice,
Nokedli, macaroni, broad noodles. If you like, you could add some sour
cream.. As in picture top with slices of onion, pepper, tomato, and
parsley. Enjoy!
They call it Goulash on the video, but it is
actually Pörkölt!
Rakott Krumpli (Layered Potatoes)
2 or 3 Onions 8 Potatoes 8 Eggs 250 Gms.
Thinly Sliced Hungarian Salami 1 Container Sour Cream Oil or
Butter to caramelize the Onions
Caramelize the onions in either Oil or Butter. Boil the potatoes and
eggs together, until the potatoes are cooked. Butter the bottom and
sides of a deep baking pan. Peel and slice the potatoes (I use an egg
slicer). Place a layer of potatoes at the bottom. Add a layer of the
Hungarian Salami. A layer of potatoes. Peel and slice the eggs. Add a
layer. Add a layer of the caramelized onions. Keep repeating until all
the ingredients are used up. There should be a layer of potatoes on top.
Cover the top with sour cream and place in a preheated 175C (350F) oven
for about 25 minutes.
You can also use a layer of Hungarian
Béchamel Sauce if zou like.
Rántott Csirke (Fried Chicken)
6 Pieces of chicken 2 cup oil 6 Tbs. Bread
crumbs 6 Tbs. White Flour 4 Eggs Pinch of salt
Put flour, bread crumbs and eggs in separate Tupperware containers
with lids. Crack and whip the eggs with the salt until smooth. Make sure
the pieces of chicken are wet so the flour will stick to them. Place in the
Tupperware container with the flour, put the lid on and shake until
piece is covered with flour. Do the same with the egg and bread crumbs.
Fry on medium heat for approx. 12-15 Min. When golden brown check a
piece near the bone to make sure there is no red left.
Serve with
rice, mashed potatoes, lecso, potato salad, coleslaw etc.
Rántott Hús (Schnitzel)
500 gm. Pork tenderloin or Veal 1 cup oil 6
Tbs. Bread crumbs 6 Tbs. White Flour 4 Eggs Pinch of salt
Cut meat into 1/4 in. slices. Pound with a meat tenderizer mallet
until meat is paper thin. The thinner the better. Put the flour into a
container that the meat will fit. Do the same with the breadcrumbs.
Crack the eggs into another container add a pinch of salt and whip until
smooth. Wash the meat, make sure it is not dry. Put into the container
with the flour and turn so that both sider are covered. Next the egg,
and then the bread crumbs. Fry in oil at medium heat until golden brown
and crisp.
Serve with mashed potatoes, rice, red cabbage, lecso
etc.
227gm. (or 1 part) sour cream (optional) 1 tsp salt 2 Eggs
Grated parmesan (or cheese of choice) Caraway seeds (optional)
Black pepper (optional)
Put the flour in a bowl. Grate the butter and cheese into
the flour. Add the 2 egg yolks, sour cream, salt, black pepper
(optional) Knead by hand (the heat from the
hand is needed to soften the butter.) The cheese can also be spread on
the dough after rolling and folded into the dough several times, if a
layered texture is desired. Roll out the dough to about 1 - 1.5cm
thickness. Glaze the dough with the 2 egg yolks, sprinkle with Caraway
seed (optional) and Parmesan (or cheese of choice). Cut the dough into
1.5 - 2cm by 10 cm sticks. Bake in 350F for 20 min.
Savanyú Krumpli ( Sour Potatoes)
4 Potatoes 2 Tbs. Oil 1
Onion 1 Pepper any color 2 Bay leaves 1 Tablespoon White
Vinegar 1 Teaspoon Peper 1 Teaspoon Salt
Fry the diced onion and pepper until caramelized. Put 1/4 of the
potatoes in and cover with water. When potatoes are ready mash them and
add the rest of the potatoes and ingredients in, except the vinegar.
Cover the potatoes with water or broth. When potatoes are done, add the
vinegar to taste.
This dish goes well with hard boiled eggs and
all types of meat. Enjoy!
Savanyú Tojás Leves (Sour Egg Soup)
2 tbsp oil 1 medium onion, finely chopped 2
tbsp flour 1 tsp sweet paprika 1 bay leaf 1 – 1 1/2 tsp salt
1/2 tsp ground black pepper 1,2 l (~5 cups) water 6 eggs 2 tbsp
sour cream vinegar to taste
Heat up the oil, add finely chopped onions and flour, and make a
light roux. Once the roux is done, remove the pot from the heat, stir in
paprika, then pour in water. Add bay leaf, salt and pepper; bring it to
a boil and over medium heat cook for 5-6 minutes, while stirring
regularly, until onions are tender.
Beat two eggs and pour into the soup in a fine stream while stirring
constantly. Continue to cook for further 1-2 minutes. Crack one of the
four eggs into a cup and at a rolling boil gently pour it into the soup
in one fluid movement. Repeat the process with the remaining eggs,
leaving some space between them in the pot. Leave them to cook for 3-4
minutes without stirring, then gently move them with a wooden spoon in
order to prevent sticking.
Once the eggs are done, turn off the heat. In a small bowl mix sour
cream and some soup together until well combined, then stir the mixture
into the soup. Flavor with a dash of vinegar
Wash the sorrel. With the oil or butter and flour make a light brown rántás (roux). When ready pour the milk on and bring to a boil. Put the
sorrel into the pot and, if necessary, dilute with broth or water. When
sorrel leaves are limp, remove from stove, and blend with a mixer until
smooth. Put back on stove and keep cooking, on low heat, for a few
minutes. Thoroughly mix the remaining 2 Tbs. of flour with the sour
cream and put in the sauce. Add some salt and sugar to taste, and keep
cooking on low heat for another 10 min.
Serve with mashed or
fried potatoes. Goes well with any meat, especially fish.
Spaghetti Sauce (Hungarian Variation)
3 Tbs. Oil 2 Onions 2 Peppers 2 Stalks
of Celery Mushrooms 1 Kg. Ground Lean Pork 1 Kg. Ground Lean
Beef or double the amount and use only Beef. 2 Cans of Tomato
Sauce or equivalent fresh tomatoes. 2 Cans of Tomato Paste 1 Tbs.
Marjoram 1 Teaspoon Nutmeg 1 Tbs. Pepper 1 Tbs. Sugar 1 Tbs.
Salt 5-6 Cloves of Minced or finely chopped Garlic 2 Tbs. Oregano
2 Tbs. Paprika 2 Large Carrots Grated. Handful of Italian parsley.
This makes a large amount of Spaghetti sauce. Enough for 2 Lasagnas
or about 10-12 servings that can be frozen. Caramelize the diced
onions and peppers on medium heat. When onions are transparent add
chopped celery and grated carrots. When onions are fully caramelized add
the paprika and after a few seconds add the ground meat and mix
thoroughly. When meat is browned and starts to fry add the tomato sauce
and paste, black pepper, sugar, salt. nutmeg, oregano, marjoram and the
mushrooms. Allow to cook on low heat for about 2hrs. stirring
occasionally. Towards the end add the aromatic spices, garlic, parsley.
Spenót Szosz (Spinach Sauce)
1 kg Spinach
2 Kaiser Buns or equivalent white bread
3 cloves garlic
0.5 Lt. milk
1Tbs. Oil
2Tbs. Flour
salt
Boil the spinach in a little water for about 5 min.
Drain (saving the water) and chop into small pieces.
Cut the buns into 1”
cubes (bread or even dry bread) and soak them in the milk. After they
have softened in the milk, press the milk out (saving the milk).
Make a golden-brown roux with the oil and flour and
add the chopped spinach, mix well and add enough of the milk to make a
nice consistency for a sauce. Put the minced or pressed garlic in
add salt to taste. Keep simmering the sauce adding more of the milk or,
if you run out, more of the spinach water.
Add the softened pieces of the bun or bread and
mash with a potato masher until the pieces are broken up, but not to a
paste.
Serve cold as a dip, or hot with mashed potato and meat.
Székelykáposzta (Transylvanian Cabbage)
1 Onion
2 Teaspoons Oil
1 Tablespoon Caraway seeds
1 Teaspoon Paprika
1 Teaspoon Pepper
1 Teaspoon Salt
Saurkraut
1 Pepper (any color)
2 or 3 Tablespoons Sour Cream
500 gm. Meat (Beef, Pork, Sausages etc.)
Fry the diced onions and pepper (or, if you
like peppers crunchy add thin slices before serving) on medium heat
until onions start to caramelize. Add the Caraway Seeds. When they start
popping add the paprika, stir for 5 sec. and add water to prevent
paprika from burning. Add the meat and enough water to cover it. Add the
black pepper (do not add the salt at this time). Boil until meat is
tender.
Wash the sauerkraut under running water in a strainer,
otherwise it will be too sour. You might even use half fresh sliced
cabbage and half sauerkraut, if you find the recipe too sour. Add the
sauerkraut and let boil for about 5-10 minutes. Add the sour cream and
stir it into the mixture. Taste and add salt if necessary. If you like,
you can add another diced or sliced pepper on top when serving. Enjoy!
Szilvás Gombóc (Plum Dumpling)
For the dumplings
800g potato, (cooked,
peeled and mashed)
1 medium egg
300 g flour – (or as much as your potatoes take to make a soft
kneedable dough)
salt
The filling:
20 small damson plum, stoned – if making it from a larger fruit
can use a half for each dumpling.
3 tablespoons of caster
sugar
1 teaspoon of cinnamon powder
Coating
3 tablespoons of sunflower oil
100 g breadcrumbs
Cook the potatoes in whole with skin on. Drain, let them cool a bit,
peel then mash finely and let it cool completely.When cold add the egg
and work in as much flour as the potato would take on, should result in
a soft dough but not too sticky.
On a very well floured desk, roll out in a square shape just over
pencil width, (about 10mm), cut into more or less equal squares
4”x4”(100mm x 100mm).
Wash and stone the plums, fill each with half a teaspoon of cinnamon
sugar mixture.
Place a plum on each dough square, pinch the four corners, wrap the
fruit in the dough and form a round dumpling with your hands.
In a large pan bring water to a boil, carefully lower the dumplings,
make sure that they are not sticking to the bottom of the pan. Cook at
simmering point, once the dumplings come to the top of the water cook
for a further 4 minutes.
Meanwhile toast the breadcrumbs in the oil on moderate heat, careful,
they can burn easily.
With a slotted spoon, lift out the dumplings and roll in the toasted
breadcrumbs.
Serve warm, dusted with icing sugar mixed with cinnamon powder..
Tejfölös uborkasaláta (Cucumbers in Sour Cream
Salald)
Peel the cucumbers and slice them to approximately 1/8" with the
slicing side of a grater or use a mandolin. Put the cucumber in a bowl
mixed with the salt. Let it sit for 30 min.
Mix 3 Tbs. of water 1
Tbs. of white vinegar and 1 Tbs. sugar in a bowl. The cucumbers will
have dehydrated and you will have to strain them. Squeeze as much water
out of them as you can and add them to the mixture. Add the minced or
pressed garlic into the mixture along with the paprika. Mix with enough
sour cream to make a nice dressing consistency. Add the
pepper slices and mix thoroughly. Place some pepper and some paprika on top. Refrigerate.
It's best served cold.
Have about 1/2 Lt. water ready. Fry caraway seeds in the oil.
When seeds start to pop, put in the paprika and immediately add the
water. Add 1 tsp. salt. Crack the eggs and whip with the other 1tsp.
of salt.
When the water starts boiling add some of the egg
(about 1/3). Stir until the egg comes to the top. When the water boils
again add another 1/3. Repeat until the eggs are gone. You can add more
water or more eggs if you prefer a thicker or thinner soup. Serve
with croissants or dried up bread.
Slice the bacon and the meat in thin strips (approx.. 1/4 in.) Fry
the bacon. When rendered, take the bacon out and caramelize the onion in
the dripping. Put in the paprika stir and in 5 seconds pour 1 cup of
water on it. Do not let the paprika burn. Add the meat and the bacon.
When the meat is done (Approx. 10 min.) add the rest of the spices and
tomato paste. Add water to make a gravy.
Töltöt Káposzta (Hungarian Cabbage Rolls)
1 whole head of green cabbage (it
can be Savoy or a whole head of sour cabbage) 1 Onion, Diced
2 or 3 Garlic Cloves, Minced
1 Lb (450gm) Ground Beef
1 Lb (450gm) Ground Pork
1½ Cups White Rice
2 Eggs, Beaten
2 Cups/Stock
2 Tbsp Paprika
To-Taste Amount Salt
To-Taste Amount Pepper 1
Tablespoon Marjoram.
Boil the whole cabbage in a pot of water for about 10 min. Drain and
let it cool down. Core the cabbage by holding the knife at an angle and
cutting around the core. Sour cabbage is already soft enough to fill,
and doesn't need to be boiled.
Fry the onions until caramelized.
Cook the rice with the stock. Place the ground pork and beef in a bowl.
You can also use just beef or just pork but double the amount shown in
the ingredients list. Add the beaten eggs, the rice 1 Tbs. of pepper, 1
Tsp. of salt, 1 Tbs. of marjoram 2 Tbs. of papriks the caramelized onion
and the minced garlic.
Peel the cabbage and put just enough
filling so that you can wrap it completely with the leaf. After rolling
tuck in the ends. The smaller inside leafs, can be thinly sliced and
used in the sauce. Any remaining filling can be made into balls and
added on the top layer in the pot.
Make a portion of
Székelykáposzta (recipe above).you can leave out the meat if you prefer.
In a deep pot, put a layer of the Székelykáposzta, a layer of the
stuffed cabbage. Repeat until the cabbage rolls are all used. Add enough
stock or water so the top layer is wet. Using a lid on the pot start to
boil the cabbage rolls. When it stats to boil, turn the heat down to
simmer. Simmer for approximately 1 Hr. To make sure it is cooked,
take a cabbage roll from the top layer and cut in half. If the filling
is still reddish, simmer until it's fully cooked. Serve with a dab of
sour cream on top. Enjoy.
Töltöl Paprika (Stuffed Hungarian Peppers)
For the stuffed peppers:
500
grams (17.6 ounces) of minced pork (beef, turkey, chicken) 1 egg 1 clove of garlic 1 onion
1cup of cooked rice 1
paprika Ground black pepper
Salt 6
Hungarian Peppers
For the tomato sauce:
2-3 tablespoons of flour 4 oil 2-3 tablespoons of sugar 1 litre of
tomato sauce 2-3 celery leaves (optional) Salt
This is a seasonal dish, since Hungarian Peppers are not available
year-round. You can find them in certain vegetable stores starting in
the beginning of August. EE's in Surrey and Hamilton Farms in Abbotsford
has them at this time of year. Wash the peppers. Cut off the tops and
remove the seeds. Fill the peppers with the meat mixture, if you have
leftovers, shape meat balls in the palm of your wet hands.
In a soup pot heat the stuffed peppers in enough tomato sauce so the
stuffed peppers (meat balls). Add the sugar, the celery leaves
(optional) and a pinch of salt. Meanwhile, you have time
to make the roux (to thicken your tomato sauce): In a pan, heat 4
tablespoons of oil, add 2-3 tablespoons of flour, stirring constantly.
You need just enough flour to make the consistency of your roux not too
thick and not too thin. It should spread out in your pan and bubble a
little. Take the stuffed peppers and meat balls out of the tomato sauce.
When the roux starts to turn golden brown, take it off the heat, allow
to cool. Now add some liquid from the meatballs to the roux to thin it.
Pour the roux back to your tomato sauce pot, bring it back to a boil and
simmer for 1-2 minutes. Place the cooked peppers and
meatballs in the tomato sauce and slowly simmer it for another 2-3
minutes. Enjoy!
1 Medium sized Onion Diced 3 Tbs. Melted
Butter 2 Tbs. Flour 1 Cup broth 1 tsp. pepper 1 tsp. salt
3 stalks of fresh dill.
Peel the squash or zucchini and rough grate it. Place in a bowl and
mix it with 1 or 2 tsp. of salt. Leave it sit for 15 min., then squeeze
the liquid out of the squash or zucchini.
Take the leaves
off of the dill stalks and chop finely.
Melt the butter in a pot
and sauté the onions until transparent. Add the flour and continue
stirring until the flour is the color of bread crust. Add in the stock
while stirring. Add in the squash-zucchini, salt, pepper and the finely
chopped dill. Goes with any kind of meat, but especially with fasirt.
Bring a large pot of lightly-salted water to a
boil, then add pasta & cook until al dente, about 8-10 minutes. Drain
well.
In a frying pan over medium-high heat, cook bacon
until crisp, about 8-10 minutes, take bacon strips out, crumble & set aside.
Place the drained noodles in the frying pan, then
stir sour cream into the noodles.
Spoon cottage cheese evenly over the top of the
noodle mixture & sprinkle crumbled bacon over the top of that. Season to
taste with salt.
The bacon is optional, you could use butter
instead. This dish can be eaten by itself or can be topped with Csirke Paprikás, Pörkölt,
green onions, chives, or you could use your imagination. Some even eat it with
jam or sugar sprinkled on top.
Uborka vagy Cukkini Saláta ( Cucumber or Zucchini Salad)
Slice Cucumber or Zucchini in a bowl. Add 1Tbsp
salt and mix by hand. Let stand for 1/2 hour.
After half an
hour, press out the liquid, and place cucumber or zucchini into the
serving dish. Mix 1/3 vinegar, 2/3 water and 1Tbsp of sugar. Sprinkle
paprika on the dish and add the vinegar water mixture and the sour cream
to taste. Mince 1 clove of
garlic into the mixture and mix well. Garnish with slices of pepper.
100grms Sugar 200gms Soft Butter 300gms Flour 1 Egg 1 tsp. vanilla
extract pinch of. salt Optional: Handful of chopped nuts Splash of rum Zest
and juice of 1 lemon
Mix ingredients in a bowl until totally combined. Roll dough to 1/8"
thickness. Use cookie cutter to cut out shapes. Bake in a preheated
oven at 350 degrees farenheight for 20 - 25 minutes
Ingredients: 1 L pigs blood 7 Cups rice
(cooked) 1/2 Kg pig parts 2 Purple onions 2 Tbsp. Salt 3
Tbsp. Marjoram 2 Tsp. Clove powder 2 Tbsp. Black pepper 3 Tbsp.
Smoked Hungarian Paprika 2 Tbsp. Sugar Garlic to taste. Pig
intestines.
Cook pig parts, whatever you can get, (ears, feet, etc.) in about 14
cups of water or whatever covers the meat. After cooking drain the meat,
chop or grind the meat to small pieces, or even puré them. Take the
broth and cook the rice in it. Sauté the diced purple onions in
oil and add all ingredients to a large bowl. Add spices and mix. Fry a
small amount of the mixture and correct to taste. Stuff into casings and
tie ends. Simmer in 80C water for 20 minutes. .Fry or bake sausage and
serve with potatoes.
Zöldbableves (Green Bean Soup)
Ingredients (for 6): 1,5 lbs beef 4-5
potatoes 1 lb green beans (frozen or fresh /chopped) 1 onion 4
Tbs. sour cream 3 garlic cloves 3-4 bay leaves 4 tbsp oil 1
tbsp paprika 1 tsp ground caraway seeds salt, black pepper some
chopped parsley (optional)
Fry the onion in the oil until transparent. Add the meat and brown
it. Add the paprika and stir, immediately add water. Add the spices and
the diced potatoes. When potatoes are almost done add the green beans.
Finally, add the sour cream and the parsley.
Hungarian Recipes
Allan Sherman - Hungarian Goulash No 5
Palacsinta (Hungarian Pancakes)
Picles
(Mummu's Humgarian Picle Recipe)
