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| Hungarian recipes
Posted: 8/18/2009 1:34:24 PM | Savoury curd noodles
The original Hungarian pasta for this recipe is torn by hand into uneven halfpenny size pieces. One can either use noodles for this recipe or large egg macaroni bows.
8 oz. pasta
6 oz. fresh curd cottage cheese
3 tablespoons sour cream
2 oz. streaky bacon, 1 tablespoon bacon fat, and salt
Boil the pasta in salted water , till tender, drain, and toss in the hot bacon fat. Mix with it half of the slightly salted and crumbled curd. Heap the pasta and curd on a heated serving dish and put the rest of the curd on top. Fry the chopped bacon crisp, pour it on the pasta, sprinkle with sour cream all over. Place into warm oven for a few minutes before serving. | |
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| Hungarian recipes
Posted: 8/18/2009 1:37:27 PM | Sweet noodles
8 oz. noodles
4 tablespoons apricot jam
4 oz. ground walnuts
1 teaspoon lemonzest
2 oz. sugar, 1 oz. butter
1-2 tablespoons bread crumbs
Cook the noodles according to the directions on the packet and drain them well. Butter a round and deep oven proof dish and sprinkle with bread crumbs. Put layers of noodles, jam, noodles, ground walnuts mixed with sugar, and the lemon zest into the dish, starting and finishing with noodles. Place into moderate oven for half hour and serve hot. | |
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| Hungarian recipes
Posted: 8/19/2009 10:59:30 AM | Hungarian egg drop soup.
5 teaspoons grounded caraway seeds
2 tablespoons olive oil
2 tablespoons flour
2 pints water or chicken stock
1 onion, diced
2 cloves garlic dashed .
1 tbsp chopped parsley.
8 eggs
salt, or any kind of seasoning
2tbsp Hungarian sweet paprika
1 teaspoon fresh ground ginger. I keep the whole ginger in the freezer and just take a frozen one out to ground some.
Heat oil in a pan and add caraway seeds, diced onion and crushed garlic. Toast till they pop.
Add 2 tbsp flour and browns it lightly to make a light roux. Add the seasoning, and paprika.
Add water or stock. Bring to a boil.
Place two eggs into the water and stir it all around about 5 minutes.
Than poach 6 more eggs into it and boil until they all come up for the surface, don’t stir them. Cook it aout 5-10 minutes.
Serve hot with parsley and fresh ginger.
While there is no scientific proof to support this claim, Hungarian nursing
mothers are believed that this nutritious base soup/ without onion and garlic/ helps boost milk supply. | |
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| Hungarian recipes
Posted: 8/20/2009 2:46:19 PM | Milk Soup
1. Ingredients:
1,5 quart milk
1 tbsp vanilla pudding powder
1 tbsp cinnamon sugar
linguini
Half stick butter
Salt
half teaspoon lemon zest,
"Boil the milk, add the vanilla pudding powder which had been mixed with a small amount of water, and boil well. Flavor with salt, sugar and lemon skin. Cook linguini directly in it, and improve it by crushing butter into it before serving."
. | |
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| Hungarian recipes
Posted: 8/21/2009 6:59:49 AM | Eggy Dumplings
This simple recipe is a traditional Hungarian dish that is eaten for either lunch or supper, or as side order..
Make spaetzle, see my recipe on the first page :
4 eggs
4 tablespoons oil or butter
1 half teaspoon of salt
Drain the spaetzle and add the two tablespoons of oil. In another bowl, mix four of the eggs with the salt. Heat the other two tablespoons of oil in a pan, add the spaetzle and then the mixed eggs. Stir until the eggs cook.
Traditional accompaniments for cucumber, tomato or any kind of salad.. | |
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| Hungarian recipes
Posted: 8/23/2009 2:34:26 PM | Two kinds of Hungarian potato soup are : the red one and the white one:
Red potato soup:
½ cup chopped celery, it is better the Hungarian celery, that is dark- dark green and it has very strong taste. Some gourmet store sell it together with the celery root.
2 leeks, white part chopped, place the green part too than remove it.
1tbs chopped parsley leaves
2 tbs Hungarian paprika
3 tbs. olive oil,
2 tbs potato starch
5 medium potatoes, peeled and cut in small cubes
1 Hungarian smoked (Gyulai ) Sausage, or frankfurter, or any kind of sausages, or pepperoni cut into 2 inch chunks
1/4 tsp. black pepper corns
4 bay leaves
2 quarts of water
3 Tbs. of good white vinegar
1 tbs fresh chopped tarragon.
1 tsp. salt (celery salt )
In soup pot, saute celery and leeks in oil until limp. Add the paprika potatoes, sausage peppercorns, Bay leaves, green part of the leeks and 2 quarts of water. Simmer
slowly for at least 45 minutes, until potatoes are soft. While soup is simmering, mix the potato starch with a cup of water to thickening the soup.
Add the parsley, and the tarragon, cook it 1o more minutes than serve it with 3 tbs of vinegar .
White potato soup:
½ cup chopped celery, it is better the Hungarian celery, that is dark- dark green and it has very strong taste. Some gourmet store sell it together with the celery root.
2 leeks, white part chopped, place the green part too, than remove it
1tbs chopped parsley leaves
half stick of butter
2 tbs potato starch
5 medium potatoes, peeled and cut in small cubes
1 sour cream
half cup parmesan cheese
1/4 tsp. black pepper corns
4 bay leaves
2 quarts of water
1 Tbs. of good white vinegar
1 tbs fresh chopped tarragon.
1 tsp. salt (celery salt )
In soup pot, saute celery and leeks in butter until limp. Add potatoes, peppercorns,
Bay leaves, green part of the leeks and 2 quarts of water. Simmer slowly, until potatoes are soft. While soup is simmering, mix the potato starch with a cup of water to thickening the soup. Take out the bay leaves and the green leeks.
Add the parsley, the tarragon, sour cream, and cook it about 1o more minutes than serve it with 1tbs of vinegar and parmesan cheese. | |
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| Hungarian recipes
Posted: 8/24/2009 12:27:09 PM | Poppy seeds:
Poppy’ is always associated with the opium, The unripe heads contain opium but the white or grayish blue seeds do not have narcotic properties I would say the amount of opiate content in the poppy seeds is not enough to produce a narcotic effect in cooking or consumption.
Hungary had plenty national dish with poppy seeds and all of them are absolutely delicious, (poppy seeds strudel, pasta, rolls, breads, cakes, cabbages:)
My wise grandmother, always cooked the best food for her family. She was healing us with the proper immunity-enhancing meals. Among them the poppy seeds dishes. . When I was a kid, I eat poppy seeds meal at least twice a week.
If we had cough or we couldn’t sleep, or she had joint problems, or my granpa had sciatica, a little poppy seed pasta, poppy seeds pancake, strudel ect...helped shooting the pain. If we didn’t have any cooked poppy seeds meal at home, gramma just gave us one tbs poppy seeds with honey several days, and our problems were in control..
“The poppy seed contains extensive quantities of calcium, almost 1584 grams percent as well as phosphorus -432 grams per cent. In addition, it also contains a very high percentage of protein, in the form of globulin. This has an amino acid makeup similar to whole seed protein. In addition, these seeds contain 50% edible oil.”
Few of her poppy seeds recepipes.
Poppy seeds guba or poppy seeds bread pudding
is a special Hungarian dessert, made of crescent rolls, poppy seed and milk.
In Hungary has a horseshoe shaped roll calls kifli what often eat for breakfast. The left over, dried out kifli is the base of this bread pudding. But I like the fresh made kifli. I use Pillsbury Crescent Roll Dough or pizza dough from any pizza places . Bake 2 inches diameters bread sticks / follow the dough instruction,/ when they are ready, take them out from the oven. Cut this fresh warm rolls, sticks into cubes.
Put them into vanilla sugar sweetened milk but make sure the pieces are not soaking wet, just damp. The milk should be on the bottom of the bowl, and you should mix them until the bread pieces are all damp, but not mushy, and there is no more milk left in the bottom of the bowl.
Grind vanilla sugar and poppy seeds together in the grinder. The sugar should always same in amount of the poppy seeds. Also, put the sugar in the bottom of the grinder, then layer the poppy seeds on it. If not sweet enough add little maple syrup in it.
Mix the sugar poppy seeds into the milky bread pieces gently, all. Cover all the bread pieces..put little butter pieces on the top. Place them into the oven /400/ for 10 minutes. Enjoy it! . When you serve hint a little lemon zest to the top.
Poppy seeds pasta Power house pasta
1 small box of linguini /read the cooking instruction /
quarter lb of poppy seeds
3 tbs ground black sesame seeds
quarter lb of brown sugar
1and half cup milk
half stick butter.
1 pinch of lemon zest
Cook the pasta.
Caramelized the sugar in a pan add the milk and the poppy seeds , sesame seeds and the lemon zest, stir them and cook them, until you get a thick poppy seed cream. Cooking time is about 5-10 minutes.
Melt the butter into the pasta and put the sweet poppy seeds cream on the top of.
Serve in warm.
Poppyseeds can go rancid very quickly. I keep my poppyseeds in the freezer to keep them fresh as long as possible, you don’t want them to go bad before you can use them, so toss them in the freezer to prolong their life. | |
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| Hungarian recipes
Posted: 8/25/2009 8:07:14 AM | Stuffed porkchop
1 lb trimmed, extra-thick boneless porkchop.
1 smoked Hungarian sausage, if you prefer your own favorite sausage use it
salt and pepper
3 cloves garlic, you can use less or leave them out
1 tbs olive oil
Wash and dry the porkchop.
Using a sharp knife, slit the side of boneless porkchop lengthwise, easy the whole open, and press through the smoked sausage. Stick very thin cut garlic underneath the pork's skin all around. Sprinkle with oil, salt and pepper. Place in a fireproof dish, I use romertopf clay baking dish add ½ cup water and same amount of dry white vine and bake in a medium oven appr. 1 hour . Baste from time to time.
Serve with any kind of salad, like potato salad, green salad. The left over is very good cold cut meal
These moist, meaty chop is fantastic
It looks exactly like this:
http://good-times.webshots.com/photo/2704991630096229507UCbfyz | |
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| Hungarian recipes
Posted: 8/30/2009 5:20:35 PM | Sloppy cabbage
1,5 lb. pork stew meat or smoked lion pork
1,5 lb. fresh brisket of beef meat
Salt
1 lg. cabbage (about 3 pounds)
1 smoked sausage
3 tbsp.cooking oil or sausage lard
1 large finely chopped onions
Freshly ground black pepper
1 tbsp. tarragon
4 sprigs fresh savory
2 tbsp. white vinegar
1 tbsp. Potato starch
half cup sour cream
Put the pork and beef in a large pot, cover with cold water, and add 1 tablespoon salt. Slowly bring to a simmer, and continue simmering until the meat is half cooked, about 1,5 hours. Remove the meat, saving the broth, and when it is cool enough to handle, cut them into cubes.
Meanwhile, cut the cabbage place them on a rack in the sink, salt them, and pour boiling water over them. Cut the sausage into pieces.
In a large pot heat the sausage lard /oil/and sauté the onion until they are translucent.
Off the heat, place a third of the cabbage in a layer on top of the onions, salt it, and spread all the pieces of beef and half the sausage on it. Spread half the remaining cabbage on top, salt that layer, and sprinkle it with tarragon. Make another layer with the pork and the rest of the sausage pieces and lay the savory on top. Cover with the last wedges of cabbage.
Degrease the meat broth and pour on enough to cover the pork layer . Cover and slowly bring to a simmer; simmer until the cabbage and meat are barely done (about 30 minutes). Add the vinegar and set the pot aside to cool.
Blend the potato starch thoroughly into the sour cream, add a couple of tablespoons of lukewarm sauce to it, and then slowly pour the mixture into the stew.
Just before serving, let the stew simmer again. Remove the bunch of savory and serve immediately. | |
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| Hungarian recipes
Posted: 9/2/2009 11:04:37 AM | | I MUST make this mushroom soup. Question? Does it HAVE to be Hungarian Sweet Paprika?? And why are the lentils mentioned. I don't get that....not Hungarian. Just plain Canadian. | |
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| Hungarian recipes
Posted: 9/2/2009 12:47:38 PM | Lentil statement is a typing mistake. I wanted to write down the lentil soup recipe too, but I didn't have time to finish it, it looks like I partially deleted. I didn't watch carefuly, sorry.
Outside of Hungary, paprika is the spice made from a special Hungarian pepper, called "paprika". You can buy very hot (spicy), and not hot versions. The latter version is the sweet, "delicatesse". Don't have to be Hungarian. Americans use the sweet version of paprika. | |
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| Hungarian recipes
Posted: 9/2/2009 1:10:20 PM | In Hungary the main meal of the day is lunch. “Lunch is not lunch without soup”, as my grandpa often repeated .
Mushroom soup
half stick salted butter
2 chopped onions
1 pound fresh white mushrooms, sliced
2 teaspoons fresh dill
1 tablespoon Hungarian sweet paprika
1 tbs vegetable seasoning
1 pint chicken broth
2 tablespoons potato flour
fresh ground black pepper
2 teaspoons lemon juice
1tbs chopped fresh tarragon
1 cup sour cream
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, and half of the broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk an other half of chicken broth and potato flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, seasoning ground black pepper, lemon juice, tarragon and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
That is the base of the lima beans soup, green beans soup, and the brussels sprouts soup.
Lima beans soup:
Change the mushroom for 1 box /10 oz/ frozen lima beans, No Hungarian paprika, other wise the cooking instruction is same as the mushroom soup recipe..
Green - yellow beans soup:
Hungarian use more often the yellow Italian beans, than the green Asian beans.
You can use what ever you like.
Substitute the mushroom with 1 lb yellow Italian or green beans, 1 carrot finely diced , 2 teaspoon minced parsley , no dill here. Everything goes same way as I written in the Mushroom soup recipe.
Brussels sprout soup:
Take 1 pound very small brussels sprout
2 large garlic cloves , lightly crushed,
1 smoked sausage sliced into 1 inch.
This recipe cooking instruction is same as above.
Hungarian Dill soup recipe is similar too
2 tbs Butter unsalted
1 tbs rice flour
2 tbs Dill; minced
3 cup Water; cold Salt, or fermented cucumber juice
1 cup Sour cream
1 tbs Lemon juice
Make a roux with the butter and flour. Cook it until golden brown. Add dill stir well immediately pour in 1 cup cold water or fermented cucumber juice / see the fermented cucumber recipe on my page 3/ whip until smooth. Add the water or the left cucumber juice and salt if you need. Cook soup for about 10 minutes. Pour the soup over. Serve with Potato Dumplings, same like the gnochi or serve with pouch eggs as many as people sitting by your table. . .
Tomato soup Alla Hungarian
half stick butter
1 lg Onion minced
32 oz Can of pureed tomato, 1 jar tomato puree
32 oz Water
1 tbs rice flour
2 tbs Celery minced , Hungarian dark green celery from the celery root
1 tbs Sugar
Heart shaped tomatoes heavy sweet and succulent. It was a yearly ritual in late summer to can and bottle all those wonderful ripe tomatoes what our garden produced. All winter long we children would be sent down to the preserves cellar to bring up jars of tomatoes and drink it or cook it. . Saute minced onion and celery in pot till transparent. Add the can of tomatoes and add same amount of water. . Bring soup pot to low boil and lower heat to simmer and let simmer about 30 min. Than caramelize 1 Tbs sugar bring it up with 1 cup water and mix with the rice flour , Cook it 15 more minutes. Soup can serve alphabet letters noodles or rice.
You can find more soup here: Goulash soup and Fish soup on the 1. page, cherry soup 1-2. pages, Jokai beans soup and Man catcher soup on the 3. page, Milk soup, egg dropp soup and potato soups are on the 4. page.
If you try one of my recipes please tell me what you think, give me a little feedback Tank you | |
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| Hungarian recipes
Posted: 9/9/2009 10:29:32 AM | Layered vegetables or Hungarian vegetables Casseroles
The common ingredients here are ground meat, rice, sour cream and different kind of vegetables.
You can use this recipes with any kind of leafy green vegetables like savoy cabbage, kale , broccoli, brussels sprouts, green beans, zucchini, and cauliflowers, but you have to cook them before you place into the baking dish.:
1 Layered Cabbages or Hungarian Cabbages Casseroles
1 large minced onion
3 tbs. cooked rice
1 egg
1 pinch of salt and pepper
3 small cans of sauerkraut, if the sauerkraut too sour for you use it half and half, mix it with shredded white cabbage
1 lb ground meat, you can mix them turkey, / chicken/ veal, and pork
1 tbs finely minced parsley
2 tbs sweet paprika
12 once sour cream
1 smoked sausage optional.
Olive oil
Add together rice, meat, eggs, minced onion, paprika, salt, and pepper in a large bowl. Mix well and place into a greased loaf pan.
Drain and wash the small can of sauerkraut; spray the bottom of the pan with olive oil.
Spread the first layer of cleaned sauerkraut than place the rice mixed meat on the top of it, sprinkle with sour cream, than the sauerkraut again, make this layers until you use all of the mixed meat up, topping with parsley and paprika, and lot of sour cream. Sour cream make the layered cabbages juicy.
Optional you can place sliced smoked sausages between the layers. Cover and bake for 1 hour at 350 degrees. Served with sour cream.
2 Layered Cauliflowers or Broccoli
2 good sized heads of cauliflower or broccoli
1 cup. bread crumbs
12 once sour cream
1 cup smoked cheese like Gouda
1 lb ground meat, you can mix them turkey, veal, and pork
1 eggs
4 stalks minced scallions
half teaspoon majorana
Salt & pepper,
seasonings ,
half stick butter
Add together ground meats, egg, minced scallions, seasonings , majorana, salt and pepper in a large bowl. Mix well.
Cook two heads of cauliflower in salted water until tender,
Drain and place a layer in butter baking dish, than hint with bread crumbs second layer is mixed meat, sour cream, than cauliflower roses are coming again, continue this layers until you use all of the mixed meat up. The last layer is always cauliflower. Topping with sour cream and smoked Gouda . Cover and bake it 1 hour. Served with sour cream.
You can make only the cauliflower : Cook two heads of cauliflower in salted water until tender. Drain and place in butter baking dish. Cover with bread crumbs, season and pour sour cream, and gouda over it. Bake in moderate oven until crumbs are browned. | |
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| Hungarian recipes
Posted: 9/9/2009 1:24:36 PM | Granadier Marsh or Potato Pasta.
They said this is a typical Hungarian dish, but I found out that this carbo-loading dish was originally devised by field-kitchen cooks short on rations with which to feed the Austrian Grenadiers (foot soldiers) they served on long distance marches during Europe’s Napoleonic wars. We got this recipe from German during the Austro - Hungarian Emperor time: A relatively inexpensive potluck feast, keeps its freshness and flavor in the refrigerator for more than a week: Eating potatoes with pasta? I bet you wouldn't think of a meal containing these two basic ingredients as a delicious one. However, it's one of my favorites I've always liked since I was a child.
In my kiddy time we had it at least twice a week.
I have five siblings and we often had unexpected play dates, some times more than 10 kids were running around and all of them was very hungry. This times my mother had her own little army to feed. She always cooked large, somehow if she didn’t have enough food, the Granadier Marsh was always handy, just put a little bit more potato or pasta, depend what we had even then at home and the feast was beginning. She took out her big brotherly bowl, and every body got a fork. We were surrounding this huge but not deep bowl and we were licked up the last crumbs too. It was the best feast ever in our life.
6 big potatoes
3 chopped onion
2 bell peppers, if you like the hot taste you can take 1 long hot pepper
1 Jersey tomato
10 once pasta, Hungarian use special square shaped pasta, but here bow tie or crashed lasagna pasta give to this dish the closest taste.
3 tbsp oil
2 tbs ground sweet paprika
pinch of salt and pepper
Cook the potatoes in boiling water until they become soft enough to easily crush them with a fork. In the oil, saute the chopped onions along with the pepper and tomato some salt and sweet paprika, optionally some black pepper. Saute them quite well. It is like the lecso base, see on the page 2?I use a food processor to crash them with the potatoes , don’t have to be mushy. Then pour it and mix it with the cooked pasta. Serve with cucumber salad, at winter time with sauerkraut. Hungarians use lot of paprika, usually the food with paprika is always dark red.
Those of you who dislike paprika don’t have to use it.
The German version is little bit different if somebody can post it, I would appreciation it. | |
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| Hungarian recipes
Posted: 9/11/2009 11:22:54 AM | My understanding is that this particular food was used to augment the regular fare of smoked meats which didn't spoil during those long marches (but which someone finally figured out caused stomach cancer). It usually wasn't hard to find potatoes and a few onions around even in the winter and the stuff stuck to the belly.
Your recipes are fantastic! I recognize a lot of them and also tasted many because in the northern parts of Croatia we cook a lot of the same kind of food. It's real comfort food. | |
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| Hungarian recipes
Posted: 9/11/2009 4:32:07 PM | Great posts recently discovered.
Thank You!
TP | |
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| Hungarian recipes
Posted: 9/15/2009 10:20:40 AM | Poor soldiers couldn’t have to worry about getting stomach cancer, probably they dropped dead from gun shot before any stomach cancer could develop. Your understanding is fine.
Hungarians were adapted “ the healthiest” version of potato pasta. Croatian and Hungarian culinary past is much of alike. I cooked with Vegata/ Podravka/ seasoning for ages. One of my favorite Croatian meal is Cevabcici. We went to visit the Dalmation cost almost every summer, it is so beautiful. My daughter still goes there often. My best friend’s daughter lives in Zagrab. Thank you for stepped by. Come more often! | |
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| Hungarian recipes
Posted: 9/15/2009 10:22:36 AM | | Hello Tropicalpassion visit us more often. Thank you! | |
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| Hungarian recipes
Posted: 9/15/2009 11:13:13 AM | Chestnut Purée
That is a heavenly dessert.
1 stick butter, softened or melted
1 vanilla beans or 1 tbs vanilla extract
1 lb chestnut, or 1lb can chestnut puree
2 cup whipped cream
2tbs rum
1 tbs coffee or orange liqueur
1 cup confection sugar
Soak the chestnuts 2 hours and cut them in vertically Roast or boil chestnuts and peel them. Place the peeled nut’s meats in a saucepan with sugar, vanilla and water to cover well. Cook for 30 minutes. Puree the nut meats to a smooth cream. Add rum, brandy, orange liqueur and melted butter with enough of the cooking liquid to make a paste that is wet enough to pipe but dry enough to hold its shape. Other possibilities go to Cooks Shop Here and purchase chestnut puree, then beat it with rum and confectioner's sugar to the same consistency as above.
you can see on you tube:
http://www.youtube.com/watch?v=YXOZIHvrFV0
Force the paste through a riser, potato masher a star tip to form strands loosely piled on a serving dish, or glass. Pipe rosettes of vanilla flavored whipped cream over all or dollop loosely-whipped cream on the strands.
You can serve, lay a few tablespoons of the chestnut puree in a nice glass, spoon over some vanilla-flavored whipped cream and top with few cold sour cherry stew or sour cherry jelly. | |
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| Hungarian recipes
Posted: 9/16/2009 10:15:56 PM | I have had palacsinta hortobagy!
It was yummy! | |
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| Hungarian recipes
Posted: 9/16/2009 10:22:18 PM | Bessie,
I haven't been in here in a while, but as always you are AMAZING.
Will you adopt me and cook for me???
SS  | |
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| Hungarian recipes
Posted: 9/17/2009 5:41:03 AM | Hello Sweetlikesugarcane,
Hortobagyi palacsinta one of my favorite.
I'm happy you like it.
If you have sweet mouth try my chestnuts puree too.
See you around! | |
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| Hungarian recipes
Posted: 9/17/2009 5:43:50 AM | Hello SmilingSalmon,
Thank you ! Good to see you, I missed your helping hand . | |
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| Hungarian recipes
Posted: 9/17/2009 8:23:45 AM | Emperor ‘s crumb
"Emperor's Pain". It was a dish we would have for supper on those days when we wanted a break from meat or poultry dishes. It's name comes from the stories of how Franz Joseph, the Emperor of Austria-Hungary, would emit groans of pleasure when he ate this pancake like dish. Oooooooo, Ummmmmmmm, Ahhhhhhh! At any rate, it is a very good dish for a summer or winters eve. It is always served with a side dish of fresh fruit or cooked fruit like plums, cherries or peaches...” June Meyer
2tbs white raisins soak in rum for night
2 pints milk
1 tea spoon salt
5 tbs vanilla sugar
1 pound farina
5 eggs
butter
In a bowl add raisins, milk, eggs, vanilla sugar stir them well. Mix together with semolina little by little, it will be a pancake like pasta, Pour the dough to the greasy baking pan, place it into 320 oven Watch it carefully if the dough gets a little blush, take it out and with a knife or spoon hash the whole cake. Then place it back into oven, after a few minutes take it out, stir the dough to smaller pieces and repeat it. The pasta shaping up every time smaller and smaller pieces. If the dough is too dry - should add a spoon of fat/ butter/, proceed until this crumb like pasta is equal bean -sized pieces of red delicious cake. Be ensure don’t bake it more than half an hour. Fry it very slowly if you bake it on higher temperature you will losing all it’s goodness,
Pile onto a serving dish, and sprinkle the top with powdered vanilla sugar.
or coked fruits on the side or lumpish apricot jam on top.
But you can serve any kind of jam and marmalades what you have at home.
" | |
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| Hungarian recipes
Posted: 9/23/2009 7:56:10 AM | Small roast meat from Brasov = is a city in Transylvania.
1 pound of turkey breast, chicken breast or pork loin
5 tablespoons oil
3 onion
4 cloves garlic
ground black pepper
marjoram
salt
1 teaspoon parsley
Wash the meat thoroughly, wipe dry, cut into 2-3 inches cubes. Slice the onion finely and fry it. Place the meat in the pan than add the crushed garlic, salt, pepper. marjoram. Slowly roast the meat on oil adding a little water. no more than a quarter of inch a time.
Under lid boiled the meat until soft and tender. In the meantime, if necessary, replace the water, in the end let water completely evaporate .
The usual side dishes of small diced roasted potatoes. Very good, when you almost finish with meat roasting loosely mix with potatoes than roast together for two or three minutes. Serve with finely chopped parsley. You can decorate with finely chopped chives too.
Homemade pickles, cucumber salad offer.
The classic recipes of half beef and half pork used.
Usually I marinate the meat /garlic, onion, pepper, salt / a night or few hour before roasting
Smoky version:
Cut the smoked bacon/ 4-5 slices/ into thin pieces fry in a pan add the finely chopped onion and crushed garlic, meat and follow the recipe above. | |
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