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| Hungarian recipes
Posted: 9/23/2009 11:41:22 AM | "GAL-OOSH-KAH" from Somlo is a popular Hungarian dessert from the Somló region.
Hungarians have appropriated the rich pastry tradition of their Austrian neighbors and added a few tricks of their own. Hungarian trifle is a perfect example.
Galooshkah literally means dumplings.
It is made by layering chocolate and vanilla sponge cake with vanilla custard, raisins, walnuts, chocolate sauce, rum and a generous topping of whipped cream. Similar to a trifle, it tastes better once it has been left to set.
Somló Sponge Cake
Cakes:
6 eggs, 6 tbsp of sugar, 6 tbsp of flour, vanilla flavouring, 2 heaped tbsp cocoa powder
Walnut cream:
4 oz butter, 4 oz ground walnuts, 7 fl ounce milk, 1 heaped tbsp sugar, 1 tbsp rum, 1 heaped tsp flour
Chocolate cream:
7 fl ounce milk, 1 egg, 1 heaped tbsp sugar, 4 oz butter, 1 heaped tsp flour, 2 heaped tbsp cocoa if you want to make it simple just use Hershey syrup.
Topping:
10, 5 fl ounce whipping cream, 2 and half fl oz milk, 1 tbsp rum, 4 oz sugar, 2 tbsp cocoa powder, 1 handful raisins sokaed in rum
Preparation:
Butter and flour two square or rectangular cake tins. Heat the oven to 350 F.
Make a vanilla cake and a chocolate cake as follows: sperate the eggs and beat the yolks with sugar until thik and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.
Divide the cake batter in two parts. Flavour one part with 2 heaped tbsp cocoa and the other with vanilla. Put each mixture into the cake tins. Bake for about 15 min, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool.
Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.
To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the mixture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest.
When the cream is stiff, cut the cake into small squares and pile them up on a dish. Mix the milk with 2 oz sugar and the rum, pour over the cake. Decorate with whipped cream.
Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.
GALOOSH-KAH" from Somlo / Somloi galuska/ has a lot of serving versions see the link below and make a choice
http://images.google.com/images?q=Somloi+galuska&sourceid=ie7&rls=com.microsoft:en-US&oe=utf8&rlz=1I7SKPB_en&um=1&ie=UTF-8&ei=wGe6SsTVCYPOlAfTmf3XDg&sa=X&oi=image_result_group&ct=title&resnum=4 | |
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| Hungarian recipes
Posted: 9/23/2009 12:21:21 PM | Simplest and the fastest way to make Somlo sponge cake.
Duncan Hines makes good cake mixes or you can buy any kind of cake mixes what you like. They're not as dense and flavorful as homemade cakes, but they're good for quick and easy mixes
Choose marble cake or any kind of sponge cake. Follow the instruction bake it. Than cut the cooled cake as size as you wish to serve. For kids you can use animal baking shapes and pile them up in a dish. Mix the ground walnuts with any kind of jam, or sugar and loosely mix with the cake pieces than pour Hershey syrup among the cakes top it with Cool whip and Hershey syrup again. | |
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| Hungarian recipes
Posted: 9/28/2009 8:58:46 AM | Sheep or ewe cheese hominy
Ingredients:
3 pints of water,
salt
1 pound corn meal ground yellow or white,
3 tbs cooking oil or half stick butter,
half pound ewe or sheep cheese, sour cream
3 deciliter.
In a big cooking pot pour 3 pints of slightly salted water and a little butter, than boil it. Slow by slow pour the 1 pound corn meal into the boiling water use a whisk constantly beaten and smoothen the maize until is no more meal left, until all water disappeared. Then take it off from the oven. Get a little baking dish greasy it with oil or butter then place thin layer of maize on the bottom sprinkle with ewe- sheep cheese with couple of spoons of sour cream, and repeat this layers . Last layer always the curd and sour cream on top, you need at least 3 layers. Place it to the 350F oven to fry 15-20 minutes until is crispy.
Hungarians like the small baked bacon pieces, they place a lot on the top of the any kind of cheesy, sour creamy dishes. If you like it place two spoonfuls on it. You can make it without layers just make a flat thin of maize then smooth on the top the cheese and sour cream then roll it, wrap it up and bake it. Then slice it like Polenta. If you want a fast food version leave out the baking time, it is not so crispy but is still good. Serve it warm. You can make it with fetta 0r farmer cheese too.
In Transylvania make this recipe with buckwheat- and chestnuts meal too. | |
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| Hungarian recipes
Posted: 9/28/2009 9:42:03 AM | Transylvanian eggplant spread.
The eggplant is eternal classic, everyone loves it , easy to make it, try it you won’t disappointed.
Better to choose outdoor open flame charcoal grill, or grill them on the top of the oven it gives smoky taste.
2 large eggplants
2 bell pepper
1 small purple onions
2 cloves crushed garlic
salt
black pepper
3 tbsp olive oil.
Juice of 1 lemon
3 tbs Yoghurt, or cream cheese or mayonnaise optional.
Wash the egg fruits as we call it. Cut them half, pok the eggplants with a folk that the bitter taste can come out. Lay them skin side up top of the oven or under the broiler . Roast them on open flame together with the half cut cleaned bell peppers.
If you've done, and they cool enough to handle, remove the peel of the peppers and mash them. Meanwhile take out the creamy consistency of eggplants with a wooden knife, because the metal knife changes it’s flavor. Then mix it finely dice onion, salt, black pepper, crushed garlic, mushed peppers, lemon and mayonnaise. Thoroughly mixed and let stand in refrigerator for half a day.
Serve it with toasted bread.
There is no accounting for tastes.
Some region use just eggplants garlic and lemon, other region use eggplants, peppers, yoghurt, or cream cheese. Up to you what you choose for mixing. | |
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| Hungarian recipes
Posted: 9/28/2009 10:03:27 AM | I found on you tube this Romanian polenta dish video, it is very good example how do you make polenta or hominy.
http://www.youtube.com/watch?v=BLAe7_H61lc | |
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| Hungarian recipes
Posted: 9/30/2009 3:36:46 PM | Milky pie
My grandmother had twenty five grandchildren and all of them loved pancake, remember Hungarian pancake is thinner than American, it is crepe like thin. Sometimes she had to bake at least seventy five or hundred pancakes at the time. When she had no time for pancake baking, she just pour the pancake dough into a baking dish, and place to the oven, then we got a delicious milky pie.
Ingredients :
2 pints of milk
half pound flour,
2tbs powdered sugar,
2tbs vanilla sugar
1 tsp salt
3 eggs
1 teaspoon lemon zest
half stick butter
Mix together the flour, milk, eggs, vanilla sugar, lemon zest and salt. Easier if you use blender. Grease the baking pan with butter and pour the dough in it like one inch thin. Drop few butter pieces on the top. Be careful with the dough don’t spread it too thick, otherwise remain gummy in the middle.
Place it in preheated 350F oven. Bake it an hour until the dough comes up. Before you take out check with a needle if is well done take it out. Let the pie rest then cut into large cubes.
Serving, with icing sugar mix little apricot stew with apricot jam then place it on the top.
It has to be this like:
http://www.puszta.com/hun/gastronomy/cikk/tejes_pite | |
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| Hungarian recipes
Posted: 10/1/2009 2:38:32 PM | CHICKEN POTCAKE
1,5 pound chicken breast
quarter pound Hungarian pick salami or Italian salami
quarter pound sausage if you like smoky taste buy smoky one
1 cup finely chopped chive
5 eggs
half pound grated Swiss cheese
salt and pepper as you like it
Preheat the oven 350 F.
Sprinkle all of the chicken breast with salt and pepper.
Get a Pound cake baking dish form or Angel food pan
Place wax paper inside the pan
Start layering the chicken pot cake in the following order:
Place on the bottom one layer chicken breast, sprinkle with quarter of chive
Next layer 5 eggs don’t mix it. Sprinkle with half of the cheese and a little chive
Following layer the salami and sausage and chive and cheese
Cover with bacon chive and cheese.
Last layer the left over chicken breast and chive and cheese.
Place it with the preheated 350 F oven
Bake it 1,5 hours.
Serve it with steamed vegetables.
To make more visible watch this :
http://csibekonyha.blogspot.com/2009/09/csirke-kuglof.html | |
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| Hungarian recipes
Posted: 10/1/2009 2:52:59 PM | | The salami and sausage are sliced in the chicken pot pie. | |
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| Hungarian recipes
Posted: 10/12/2009 11:20:17 AM | Transylvanian Csorba /Chorba/ sour soup.
1 pound ground pork or ground veal I used to make half and half.
1egg
I pint of meat stock or 2 stock cubes
A handful of white rice,
2 onions,
2 carrots,
1-2 celeriac
2 tablespoon oil or bacon grease with bacon
1 Hungarian hot pepper,
black pepper.
8 once sour kraut soaked and washed
two potatoes,
2 teaspoon paprika
half pound white cabbage
one pint of cibere see the preparation below, if you don’t like it you can use sour cream. or lemon instead of cibere.
3 bay leaf
2 tablespoon chopped fresh tarragon
2 tablespoon chopped fresh parsley
Preparation:
If possible make fresh stock or buy one, mix it with cibere. If you are not comfortable with cibere add the lemon or sour cream on the end of the cooking, . Sautee the chopped onion and the finely cut vegetables, potatoes on oil, or bacon grease sprinkle with paprika. Pour the stock and cibere mixture to the top of vegetables. Place the grated white cabbage and the sour kraut, into the soup.
Make meatballs: Mix the ground meat egg, rice grated onion chopped parsley seasoning. Shape little balls from it. After 35-45 minutes place the meatballs to the soup, cook half more hour. It is very delicious, try it!
Fermented wheat bran juice /CIBERE/ preparation:
In a gallon jar place 1 pint of wheat bran and fill it with 3 pints of lightly salted hot water, or just hot water, scaled the bran. Some people use lemon and sugar for the fermentation. Watch out the ratio 3:1. When it cooled down get a piece of bread into it, cover with gauze, rest the jar in a warm place for several days. Stir it twice a day, the sign of fermentation that foam forms on top of the jar. After 3-4 days you get a sour CIBERE. Strain it and you can use it up for a week. It is much healthier then vinegar, not so sour . In summer time we put ice and honey in it is a perfect soft drink. This CIBERE is the base of any kind of sour meal, sour soup. I saw to sell it in a jar some Romanian stores.
At the next time you don’t have to use a piece of bread, just use a half cup of left over bran juice for the fermentation. I use to drink it when I have lot of muscle cramps, for prevention of the gas and acid reflux. It works for me. The strained fermented bran good for improving the soil. | |
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