Magyar konyha egyszerűen 2. rész

HUNGARIAN KITCHEN THE SIMPLE WAY

Soups

Creamed eggplant

26

Traditional Goulash Soup

4

Torda barbecue

28

Apple soup

6

Shlum-butz

30

Creamy pumpkin soup

8

Dish of cabbage and tomato

32

Hungarian rose hip soup

10

Cauliflower Bake

34

Hungarian ‘Palóc’ goulash

12

Stewed carrots

36

Creamy Broccoli Soup

14

Hungarian Szekely goulash

38

Sauerkraut soup

16

Crumbed chicken with parsley potatoes

40

Tarragon lamb soup

18

Bean stew

42

Cream Of Celery Soup

20

Crumbed cheese

44

Chicken breast with Hungarian ‘lecsó’

46

Main courses Casino egg

22

Walnut – Prune Chicken Breast

48

‘Liptai’ curd cheese

24

Mushroom-filled crepes

50

Veal paprikash with sheep cheese dumplings

52

Chocolate Mousse Cake

76

Mushroom stew with ‘nokedli’ dumplings

54

Cream of walnut soup

78

Curd cheese stuffed tomatoes

56

Crepes filled with curd cheese and dill

80

Hungarian meat balls

58

Poppy seed soufflé

82

Beefsteak with onion rings

60

Lady’s whim

84

Kossuth bread

86

Desserts Blueberry Cheesecake

62

Hungarian Peach Jam Donut

88

Dobosh Tart

64

Golden dumplings

90

Curd cheese balls

66

Apple strudel

92

Fruit baskets

68

Debrecen honey cake

94

Baked Peaches

70

Crepe bundles

72

Poppy seed bread pudding

74

Traditionally this soup is cooked over the open fire in a cauldron. This soup is normally served as a starter or small lunch. I, personally, eat it as a main dish together with fresh white bread and enjoy the spicy aroma.

Tr a d i t i o n a l H u n g a r i a n

Goulash Soup SOUP 3 onions, finely chopped 3 tbsp Lard 400 grams beef , cubed 2 ½ l water 3 tsp salt 2 tbsp Hungarian paprika 1 tomato, peeled, chopped 1 yellow pepper, chopped 1 parsnip, diced 1 carrot, diced 1 green pepper, chopped 2 garlic cloves, mashed 4 potatoes, cubed 2 tsp cumin ½ tsp black pepper some parsley, finely chopped PINCHED NOODLES 1 egg 12 tbsp flour pinch of salt 2 tbsp oil

serves 4 takes 2 hours, 30 minutes

4 Soups

Sauté the onion in lard until golden. Add Hungarian paprika and 10 ml water.

Once the water boils add the beef and stir until well browned. Add some water, cumin and black pepper.

Boil it for 50 minutes and add water many times while the meat softens.

Then add parsnip, carrot, yellow paprika and tomatoes.

Cook for another 40 minutes and add potatoes, salt, green pepper, garlic and pour more water (for soup consistency).

Bring to the boil for another 15 minutes.

MAKE PINCHED NOODLES: Combine ingredients with enough flour to make a firm dough. Let dough sit for 5 minutes. Roll dough and pinch off dime sized pieces.

Add Pinched Noodles and boil a few minutes longer.

When the noodles float to the surface, they are done.

Serve with chopped parsley sprinkled on each portion.

5

Apple Soup

Almaleves 1 kg of apples, peeled, cubed 3 tbsp fructose 1 tsp ground cinnamon 1 lemon, sliced 2 egg yolks 100 ml soy cream 8 cloves 1 star anise Salt to taste 1 cup sweet white wine

Serves 6 Takes 30 minutes

6 Soups

Put 2 litters of water in a cooking pot and bring it to a boil.

Add wine, cinnamon, cloves, anise, salt, the lemon slices and the apples.

Cook until the apples are soft then remove the anise and the lemon slices.

Gently add the soya cream and egg yolk mixture.

Add the sugar and stir until it is all dissolved.

7

C r e a my

pumpkin soup Melt butter over medium heat.

Add the onion and cook, stirring occasionally, until onion softens, about 5-8 minutes.

20 g unsalted butter 1 medium onion, roughly diced 900 g pumpkin (canned or fresh) 1 teaspoon salt 1/2 tsp white pepper 1/2 tsp ground ginger pinch of cinnamon 80 ml double cream

Serves 4 Takes 30 minutes

8 Soups

Add the pumpkin, salt and pepper and cover with water. Continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.

Puree with a stick blender until smooth.

Add ginger powder, a pinch of cinnamon and double cream.

Cover, bring to a boil and cook for 2 minutes.

Serve with fresh oregano on top.

9

Hungarian

rose hip soup 100 g dried rose hips 600 ml water 5 tbsp honey 1 tbsp vanilla powder Mint leaves Soy cream Almonds, sliced Cinnamon, ground

Serves 4 Takes 30 minutes

Soak dried rose hips in 600 ml of water for a few minutes, and then cook till soft.

PurĂŠe with a hand blender.

Add water, if necessary.

Bring the pulp to a boil and add honey.

Add more honey if it is too tart.

Mix vanilla powder with cold water.

Add it to the pulp.

Keep stirring until soup thickens and bring to a boil.

Let it cool.

Serve it cold and garnish with mint leaves, sliced almonds, cinnamon and soy cream.

10 Soups

11

H u n g a r i a n ‘ Pa l ó c ’ g o u l a s h

palocgulyás

SOUP 1kg beef shank 400 g green beans 400 ml sour cream 1 potato 2 carrots 1 parsley root 1 onion 1 garlic clove 2 tbsp lard 1 tbsp vinegar 10 bay leaves 1 tsp salt 1 tsp ground paprika 1 tsp dill 2 tbsp flour PINCHED NOODLES (csipetke) 1 egg 12 tbsp flour pinch of salt 2 tbsp oil

serves 6 takes 90 minutes

Chop onion into small cubes and sauté in lard.

Sprinkle with ground paprika, add the meat, cut into cubes, and season with salt.

Chop garlic into small pieces and sprinkle on top.

Fill up with water.

In a separate pot, heat water and add the finely chopped carrots, parsley root, bay leaves and dill.

When meat is half-tender, add the contents of the other pot and the potato, cut into cubes, the green beans and the noodles.

Mix sour cream and flour in a small bowl. Add to the soup, mix well, season with vinegar and cook until all ingredients are tender.

MAKE PINCHED NOODLES: Combine ingredients with enough flour to make a firm dough. Let dough sit for 5 minutes. Roll dough and pinch off dime sized pieces.

Add Pinched Noodles and boil a few minutes longer.

When the noodles float to the surface, they are done.

Serve with chopped parsley sprinkled on each portion.

12 Soups

13

C r e a my B r o cco l i S o u p

Brokkoli krémleves 20 g butter 1 onion, chopped 1 medium potato cubed 500 g broccoli florets 100 ml double cream ¼ tsp ground nutmeg salt and ground black pepper to taste

Serves 3 Takes 28 minutes

14 Soups

Separate florets and wash the broccoli.

Melt 20 g butter in medium sized stock pot, and sauté onion until tender.

Add broccoli and potato, cover with water and simmer for 10 minutes.

Puree with a stick blender until smooth.

Add double cream, salt and pepper and simmer for another 5 minutes.

15

Sauerkraut soup

1 kg sauerkraut 5 tbsp oil 100 g flour 1 onion 2 garlic cloves 400 g ‘Debreceni’ sausage 100 g ‘Kolozsvári’ bacon 500 g smoked knuckle of pork 400 ml sour cream 1 tbsp ground paprika 1 bunch dill ½ tsp caraway seeds ½ tsp salt

serves 6 takes 120 minutes

Korhelyleves

Wash sauerkraut well in water, put into 2 l of cold water and bring to a boil.

Add sausage, knuckle of pork and the bacon.

Cut into cubes.

Season with salt and cook until tender.

Heat oil and add flour while stirring vigorously to get a golden roux.

Add the finely chopped onion, caraway seeds, mashed garlic and ground paprika.

Add mixture to soup and mix well.

Finally, remove sausage and knuckle of pork, cut into cubes and put back into the soup.

Add sour cream and bring to a boil.

Decorate with fresh dill and serve hot.

16 Soups

17

Ta r r a g o n l a m b s o u p

Tá r k o n y o s B á r á n y l e v e s

500 g lamb shoulder 1 tbsp oil 2 carrots 1 parsley root 2 potatoes 1 bunch fresh tarragon 200 ml sour cream 1 small onion 1 tbsp flour 1 tsp tarragon vinegar salt, ground pepper a pinch of sugar

serves 4 takes 60 minutes

Cut meat into small pieces, with the bones in.

Chop onion and cut vegetables into even pieces.

Chop tarragon.

Heat oil and add meat. Sauté and stir until meat turns white.

Add onion and sauté for another minute, then add 1 l water.

Season with salt and pepper and cook until meat is almost tender. Add vegetables.

When vegetables are tender, mix sour cream with flour and 100 ml water until smooth.

Add tarragon and slowly pour into boiling soup.

Boil together and season with a little sugar.

18 Soups

19

Cream Of Celery Soup

250 g celery root, peeled and coarsely chopped 4 stalks of celery, coarsely chopped 1/2 onion, chopped 1 tbsp salt 1 tsp ground white pepper 15 g butter ½ tbsp ground nutmeg ½ tbsp ground ginger 1 sweet cumin ½ tbsp black sesame seeds

Serves 3 Takes 40 minutes

20 Soups

Melt 15 g butter in medium sized stockpot, and sauté onion until tender.

Season it with salt and pepper. Add the celery root and celery. Pour enough water to cover it.

Simmer for 30 minutes. Puree with a stick blender until smooth. Season with ginger and nutmeg.

Bring to a boil for a minute.

Serve with fresh sweet cumin and black sesame seeds on top.

21

Casino egg

egg mayonnaise 10 eggs 10 small tomatoes 200 ml sour cream 1 tsp mustard 5 tbsp mayonnaise ½ tsp marjoram 10 sprigs of thyme White pepper Salt

10 pieces Takes 45 minutes

Hard boil the eggs, peel and cut a thin slice off the top (big enough for a spoon to be inserted) and remove the egg yolks.

Season the yolks with mustard, 1tbsp mayonnaise, marjoram, salt, white pepper and mix well.

Mix sour cream with 4 tbsp. of mayonnaise.

Stuff the eggs with the yolk mixture and pour the mayonnaise - sour cream mix on top.

Cut the tomatoes and place a slice on top of each egg.

Then, for the final touch, pour the remainder of the mayonnaise into a pastry bag and squeeze blobs on top of each tomato slice.

Serve well chilled with thyme.

22 Main courses

23

‘Liptai’ curd cheese

L i p t a i Tú r ó Chop green pepper, tomato and gherkin into small cubes.

400 g curd cheese 50 ml milk ½ tsp salt ½ tsp ground paprika 50 g green pepper 50 g gherkins 50 g tomatoes 10 g chives, finely chopped

serves 6 takes 20 minutes

24 Main courses

Season with salt and ground paprika.

Mix well with the curd cheese, milk and chives.

Serve with fresh bread and vegetables.

25

Creamed

2 eggplants 1 onion, grated ½ tsp sugar 3 tbsp oil ½ small spoon of salt Black pepper

Serves 4 Takes 45 minutes

26 Main courses

eggplant Wrap the eggplants separately in aluminium foil and bake them for about 20 minutes.

Peel off the skin and mix the pulp with the grated onion, oil, sugar, salt and pepper and blend it well.

Serve with rye bread and chilli peppers.

27

To r d a b a r b e c u e

To r d a i l a c i p e c s e n y e 800 g pork chops, skin and fat on (loin) 500 g sauerkraut 2 garlic cloves 1 tsp dill ½ tsp savory ½ tsp ground pepper ½ tsp salt 100 ml oil

serves 4 takes 40 minutes

28 Main courses

Rinse sauerkraut and squeeze out excess water.

Season with salt, pepper and herbs.

Add 50 ml oil and refrigerate. Cut meat into four even slices and make a cut in the middle of each slice up to the bone.

Open up slices, tenderise and make small cuts in the skinny side a finger’s width apart from each other.

Rub with salt and pepper and fry in hot oil.

Serve with cold pickles.

29

Slambuc

“ S h l u m - b u t z�

100 g bacon 1 onion 100 g lebbencs / squares of pasta 2 potatoes 1 carrot 1 tomato 1 pepper 1 tsp salt 1 tbsp ground paprika 2 eggs

serves 4 takes 40 minutes

Dice bacon and onion and sautĂŠ in a saucepan.

Add pasta.

Peel and cut potatoes into thin slices and add to the pasta.

Fill up with just enough water to cover the potatoes and pasta.

Season with salt.

Add the finely chopped carrot, tomato and pepper and sprinkle with ground paprika.

When done, add the eggs and mix well.

The dish is ready when eggs turn white.

30 Main courses

31

Dish of cabbage and tomato

Pa r a d i c s o m o s k ĂĄ p o s z t a

1 kg cabbage 2 tbsp oil 2 tbsp flour 1 kg tomatoes 1 small onion 1 tbsp sugar 1 tsp salt

serves 4 takes 50 minutes

Boil tomatoes until tender, drain and puree tomatoes in a food processor.

Clean cabbage and cut leaves into slices of a finger’s width.

Cook in salted water until tender. Heat oil and add flour while stirring vigorously to get a light brown roux.

Add finely chopped onion and cook until onion softens.

Drain water from cabbage once cooked.

Add the tomato puree, the roux and the sugar to the cabbage and bring to a boil.

Serve warm.

32 Main courses

33

Caulif lower Bake

Húsos – rizses rakott karfiol

1 head cauliflower 3 tbsp olive oil 2 onions 500g ground pork 4 garlic cloves 100 ml white wine 1 tbsp mustard 400 ml sour cream 1 tbsp flour ½-1 tsp salt ½ tsp pepper 150 ml rice breadcrumbs

serves 6 takes 75 minutes

Cut cauliflower into florets and steam until crispytender.

Cook rice in twice the normal amount of water with a pinch of salt.

Drain once cooked.

Chop onions into small cubes and sauté in oil until transparent. Add and sauté meat.

Season with mustard, mashed garlic, salt and pepper.

When nicely browned, add wine and continue braising.

Meanwhile, mix sour cream with flour.

When the meat is tender, add the sour cream with the flour.

Grease a large baking pan with olive oil and sprinkle with breadcrumbs.

Place cauliflower on bottom. Spread cooked rice and then meat sauce on top.

Bake at 180ºC in a pre-heated oven for 30 minutes.

34 Main courses

35

St e w e d c a r r o t s

Sárgarépa fözelék Clean and peel carrots, and cut them in julienne style.

1 kg carrots 3 tbsp oil 6 tbsp flour 1/2 bunch parsley 1 tbsp salt 1 1/2 tbsp sugar 150 ml sour cream

serves 6 takes 40 minutes

36 Main courses

Heat oil in a pan.

Add carrots and season with salt.

Add chopped parsley and cook in 100 ml water until tender.

Sprinkle with flour and add sour cream .

Add sugar and bring to a boil. Serve warm.

37

H u n g a r i a n S z e ke l y g o u l a s h

Székely gulyás

800 g lean pork 1 large onion 1 garlic clove 1 kg sauerkraut 1 hot green pepper 1 tomato 4 tbsp oil 1 tsp ground paprika 1/4 tsp caraway seeds 1 bay leaf 400 g sour cream 30 g flour parsley

serves 4 takes 65 minutes

Rinse meat and cut into smaller pieces. Chop onion into small cubes.

Rinse and drain sauerkraut.

Seed hot green pepper and cut into rings. Peel and chop tomato.

Heat oil and sauté onion.

Add and sauté meat for 2-3 minutes. Sprinkle with ground paprika and caraway seeds.

Add mashed garlic, green pepper and tomato, season with a little salt and steam under a lid until tender.

In a separate cooking pot, steam sauerkraut with bay leaf in 50 ml water until tender.

Mix flour with 300 ml sour cream. Add to the stew and bring to a boil.

Add sauerkraut, stir and then cook for another 5 minutes.

Remove bay leaf before serving.

38 Main courses

39

Crumbed chicken with parsley potatoes

Rántott csirke petrezselymes burgonyával 4 chicken breasts 1 tsp salt ½ tsp pepper 100 g breadcrumbs 100 g flour 2 eggs 100 ml oil 1 bunch parsley ½ kg potatoes

serves 4 takes 45 minutes

Peel and cut potatoes in half.

Boil them in salted water until tender.

When done, drain water and add finely chopped parsley to the potatoes.

Place flour, breadcrumbs and eggs in separate soup plates.

Beat the eggs. Season meat slices with salt and pepper and coat in flour.

Dip slices in the egg and then coat in breadcrumbs.

Deep-fry in hot oil.

40 Main courses

41

Bean stew

B abpörkölt 750 g pinto beans 3 tbsp oil 1 onion 1 garlic clove 1 tbsp ground paprika ½ tsp salt 4 frankfurters

Serves 4 Takes 40 minutes

42 Main courses

Soak beans overnight.

Cook beans in water until tender.

Chop onion small and sauté in oil.

Add mashed garlic and ground paprika, and then add 3 tbsp water. Add to the beans and heat together.

Meanwhile, pan-fry the frankfurters and serve together with the beans.

43

Crumbed cheese

Rรกntot t sajt 200 g hard cheese 100 g breadcrumbs 100 g flour 2 eggs 100 ml oil

serves 4 takes 35 minutes

Place flour, breadcrumbs and eggs in separate soup plates.

Beat the eggs.

Cut cheese into 1-cm slices and coat in the flour.

Dip slices in the egg and then coat in the breadcrumbs.

Coat slices in the flour, the egg and finally in the breadcrumbs again.

Deep-fry in hot oil.

Serve with tartar sauce and rice or potato.

44 Main courses

45

Chicken breast with Hungarian ‘lecsó’

L ecsós csirkemell 1 kg chicken breast 4 tomatoes 4 peppers 1 large onion chilli salt pepper oil majoram

Cut chicken breast to half.

serves 6 takes 50 minutes

Optionally, add chilli. Steam under a lid for 20 minutes.

Season with salt and pepper and sprinkle with marjoram.

Chop onion into small cubes and sauté in oil until transparent.

Cut peppers and tomatoes into cubes and add to the sautéed onion.

In a separate pan, brown the chicken slices lightly.

Add to the tomatoe mixture and cook together for 10 minutes.

Serve with rice.

46 Main courses

47

Wa l n u t – Pr u n e C h i c ke n B r e a s t

Aszalt szilvás-diós csirkemell 2 tbsp walnut oil or olive oil 50 g butter 4 chicken breast halves 200 g all-purpose flour 1/2 tsp salt 1/8 tsp fresh ground black pepper 1 cup walnut halves or large pieces 200 g wine poached prunes 1/4 cup dry white wine

Serves 4 Takes 1hour, 40 minutes

Season the chicken breasts with salt and pepper and dredge them with flour.

In a large frying pan, over medium to high heat, melt butter with the walnut or olive oil.

When butter is foamy, add chicken breasts.

Brown the chicken for about 3 to 4 minutes on each side then remove and keep warm.

Add the walnuts, prunes and wine.

Bring to a simmer.

Reduce heat to low and simmer, covered, for 2 to 3 minutes.

Serve each chicken breast topped with the walnut – prune sauce and mashed potato on the side.

48 Main courses

49

Mushroom -f illed crep es

Gombával töltött palacsinta

500 g mushroom 3 tbsp oil 1 onion ½ tomato ½ pepper 1 garlic clove 1 tbsp ground paprika ½ tsp salt a pinch of pepper For the crepe 200 g flour 2 eggs 400 ml milk 1 tbsp oil a pinch of salt

Chop onion into small cubes and sauté in oil.

Add mashed garlic, ground paprika and 2 tablespoons of water.

Cut mushrooms into small pieces, scoop on top, season with salt and cook under a lid for 10 minutes.

Cut tomato and pepper into small pieces.

Add to the mushrooms, season with pepper and cook until done.

For The crepes, beat eggs with the milk and a pinch of salt in a bowl.

Slowly add flour, while constantly stirring.

serves 4 takes 60 minutes

The mixture should be smooth and creamy.

Fry the crepes in oil.

Fill the crepes with the mushroom stew and serve with vegetables.

50 Main courses

51

Ve a l p a p r i k a s h w i t h

sheep cheese dumplings 800 g veal shoulder 2 onions 2 tbsp oil 1-2 tbsp ground paprika 1 tomato, diced 2 green peppers, diced 1 tsp salt a pinch of pepper 300 ml sour cream 1 tbsp flour Sheep cheese dumplings 1 kg potatoes 500 g flour 2 eggs salt 500 ml - 1 l water 100 g home-made smoked bacon 300-400 g sheep cheese

Serves 6 Takes 60 minutes

Cut veal into cubes. Chop the onion and sautĂŠ in oil until golden brown. Remove from heat and add ground paprika. Add a little water and boil. Add veal and cook until meat turns white. Season with salt and pepper and stew under a lid. Add some more water from time to time to prevent it from drying. When the meat is half tender, add the tomato and the green peppers. When the meat is tender, thicken with the mixture of sour cream and flour.

Serve with sheep cheese dumplings.

Sheep cheese dumplings:Bring water in a large pot to boil. Meanwhile, peel and grate the potatoes on a small-hole grater. Squeeze the potato to remove the potato juice, then add the eggs, salt, flour, and a little water as necessary. Mix well. When the water starts to boil, add a tablespoon of salt and the dumplings by scooping spoonfuls of dough into the water. While the dumplings are cooking, cut bacon into small cubes, fry in a pan and add the sheep cheese to it.

When the dumplings are cooked, remove from the water with a colander, drain and add to the sheep cheese, mixing well.

52 Main courses

53

Mushroom stew with ‘nokedli’ dumplings

G om b a p örköl t noked li v al 500 g mushrooms 3 tbsp oil 1 onion ½ tomato ½ pepper 1 garlic clove 1 tbsp ground paprika ½ tsp salt a pinch of pepper NOKEDLI 2 large eggs ½ tsp salt 1 glass water 300 g flour

serves 4 takes 40 minutes

Chop onion into small cubes and sauté in oil.

Add mashed garlic, ground paprika and 2 tablespoons of water.

Cut the mushrooms into small pieces, scoop on top.

Season with salt and cook under a lid for 10 minutes.

Cut the tomato and pepper into small pieces.

Add to the mushrooms, season with pepper and cook until done.

Serve with ‘nokedli’ dumplings and fresh vegetables.

‘Nokedli’ dumplings: Boil a large pot of water and add salt.

Mix eggs, flour and water while constantly stirring.

Add only as much flour as necessary to give you a soft, sticky dough.

Use a spaetzle maker and a spatula to drop dough into the boiling water, in two batches. The dumplings are done when they float to the top.

Remove dumplings from water with a spoon, put in a bowl and drizzle with 1 teaspoon of oil.

54 Main courses

large

slotted

55

Cu r d c h e e s e s t u f f e d t o m a t o e s

6 large tomatoes 250 g curd cheese 1 tsp dill a pinch of nutmeg a pinch of white pepper 1 tbsp oil

serves 6 takes 35 minutes

Take the not too ripe tomatoes, cut off the tops and scoop out pulp and seeds.

Mash half of the insides and mix with the curd cheese and the spices.

Stuff tomatoes with the mixture.

Arrange stuffed tomatoes in an oven-proof dish, greased with oil.

Bake for about 20 minutes.

Put tops back on, bake for another 10 minutes and serve hot.

56 Main courses

57

Hungarian meat balls

Fa s ír ozot t 1 onion 500 g ground pork leg 1-2 rolls (or 1-2 slices of white bread) 2 eggs 1 tsp salt a pinch of pepper ½ tsp ground paprika 2 garlic clove 100 g breadcrumbs oil

serves 4 takes 60 minutes

Chop onion into small cubes and sauté in 2 tablespoons of oil.

Soak the rolls in water and then squeeze them out.

Add the onion, the eggs and the rolls to the ground pork.

Season with salt, pepper, mashed garlic and ground paprika.

Blend the mixture well.

Wet your hands and shape the mixture into walnutsized balls.

Roll the balls in breadcrumbs, and then fry them until brown.

Serve with potatoes and vegetables.

58 Main courses

59

Beefsteak with onion rings

H a g ym ĂĄ s r o s t ĂŠl y o s 4 slices of beef marinade 1 tsp salt a pinch of pepper 1 garlic clove, mashed 2 tbsp mustard 100 ml oil onion rings 5 large onions salt flour 150 ml oil potatoes and lettuce as side dishes

serves 4 takes 30 minutes

60 Main courses

Season the steaks with salt, pepper, mustard and garlic.

Place the steaks in a ceramic dish and cover with oil.

Refrigerate and marinate for 1 day.

Cut onions into slices.

Season with salt and coat in flour.

Fry onion rings in plenty of oil until golden brown.

Drain the oil.

Fry the steaks in the same oil used for the onion slices to your liking and serve with the onion rings heaped on top.

61

Blueberr y

Cheesecake Combine biscuit crumbs with melted margarine.

100 g margarine 250 g biscuit crumbs 20 g unflavored, colorless gelatin powder 400 g blueberries, crushed 2 tbsp fructose Zest of 1 lemon Juice of 1 lemon 500 g fat free cottage cheese 250 g cup cream Mint leaves and chocolate slivers for garnishing Blueberry jam

16 slices Takes 35 minutes

Place baking paper into the baking tray and spread the mixture evenly. Refrigerate for 30 minutes.

Prepare gelatin according to the instructions.

Mix it with crushed blueberries, fructose, lemon juice, lemon zest and the cottage cheese and refrigerate for 15 minutes.

Beat the cream and slowly combine it with the cottage cheese mixture.

Spread it evenly in the baking tray on top of the biscuit crumbs.

Refrigerate for 6 hours. Cut shapes with a cookie cutter and pour blueberry jam over.

Garnish with mint leaves and chocolate slivers.

62 Desserts

63

D o b o s h Ta r t for the cake 40 g melted butter 140 g icing sugar 7 eggs 140 g flour for the filling 40 g cocoa powder 200 g dark, unsweetened chocolate, chopped 200 g melted butter 4 egg whites 200 g sugar 15 g vanilla sugar for the glaze 150 g granulated sugar

16 slices takes 80 minutes

CAKE: Pre-heat oven to 180ยบC. Separate egg whites from yolks. Beat egg whites with a pinch of salt until stiff. In a dish, mix butter with sugar and beat until foamy. Add flour and egg yolks, mix well, and then add egg whites and mix carefully not to break the foam. Cut out six baking paper circles of the same size.

Divide batter into 6 portions and spread each portion evenly on the baking papers.

Bake cake layers one by one until edges are light brown.

FILLING: Melt chocolate and add cocoa, then set aside. Beat butter until foamy. Put egg whites, sugar and vanilla sugar in a pot and heat to 45ยบC. Remove from heat and use a hand mixer to beat the eggs and sugar until stiff. Add butter to the chocolate, and then add to the egg and sugar mixture.

Mix until you get an even colour.

GLAZE: Put a cake layer on the baking grill. Melt sugar in a pot without stirring. When the sugar starts to boil and turns amber, instantly spread over the cake layer. Use a knife to cut into 16 even wedges.

Put a cake layer on a cake platter and spread the filling evenly over it. Repeat with all the cake layers and put glaze layer on top. Spread the rest of the filling on the side of the cake.

Sprinkle the side with chopped walnuts and then refrigerate.

64 Desserts

65

Cu r d c h e e s e b a l l s

Tú r ó g o m b ó c Boil a large pot of water and add ½ teaspoon of salt.

4 eggs 500 g curd cheese 9 tbsp semolina ½ tsp salt 2 tbsp oil 300 g breadcrumbs 200 ml sour cream 1 tbsp icing sugar

serves 4 takes 30 minutes

Mix curd cheese with eggs, salt and semolina.

Wet your hands and shape balls of the mixture.

Boil balls in hot water until they come to the surface (app. 10 minutes).

Meanwhile, pour oil in a pan and brown the breadcrumbs.

When the balls are done, drain the water from them and coat them in breadcrumbs.

Mix sour cream and icing sugar.

Pour mixture over balls and serve.

66 Desserts

67

Fr u i t b a s ke t s

G yümölcskosár Pre-heat the oven to 180ºC. for the baskets 4 eggs, yolks and whites 150 g icing sugar zest and juice of 1 lemon/lime 4 tbsp hot water 200 g flour 1 packet baking powder 150 ml vanilla cream 50 g jelly powder for the topping 250 g strawberries 1 nectarine 2 handfuls of blueberries

serves 10 takes 50 minutes

Mix the yolks, the icing sugar and the lime juice for 15 minutes with a blender.

Add the hot water and mix for another 10 minutes.

Add the lime zest. Sift the flour and the baking powder together and add to the mixture in small portions.

Beat the egg whites until stiff and carefully add to the mixture.

Butter a muffin tray, sprinkle with flour and pour in the dough.

Bake for about 25 minutes.

When cooled, turn cakes out from the baking tray and cover tops with vanilla cream and fruits.

Follow the instructions on the packet to prepare the jelly.

Pour jelly onto the fruits.

Cover cakes with aluminium foil and put in the fridge for a few hours.

68 Desserts

69

B a ke d Pe a c h e s

Kir ántot t bar ack The preparation of the wine batter is similar to the crepe batter, but this batter is a bit thicker. ½ kg peaches 50 g flour 100 ml oil and 100 g butter 3 tbsp sugar for the wine batter 2 eggs 200 ml white wine 100 g flour 1 tbsp oil a pinch of salt

Separate egg whites and yolks.

Mix the yolks with the wine, the sugar and the salt.

Then slowly add the flour, stirring continuously.

Beat the egg whites until stiff and fold into the batter. Finally, add 1 tablespoon of vegetable oil and stir in.

Peel peaches and remove pits through a small hole.

serves 6 takes 15 minutes

Speared on a fork, coat peaches in flour, dip in the thick batter and fry in hot oily butter.

The shortening should be about a finger’s width deep.

Remove peaches with a slotted spoon.

Drain oil from peaches. Sprinkle peaches with sugar and serve.

70 Desserts

71

Crepe bundles

Pa l a c s i n t a b a t y u 100 g chocolate cream or peanut cream 100 g vanilla cream peel of 1 orange For the crepes: 200 g flour 2 eggs 400 ml milk 1 tbsp oil a pinch of salt

serves 4 takes 35 minutes

Beat eggs with milk and a pinch of salt in a bowl.

Slowly add the flour, while constantly stirring.

The mixture should be smooth and creamy.

For a lighter batter, replace half of the milk with sparkling water.

In this case, slowly add the sparkling water to the mixture, while constantly stirring.

Cook crepes in vegetable oil.

Peel the orange with a potato peeler and cut into four long strips, each 10-cm-long.

Scoop peanut cream or chocolate cream into the middle of the crepes.

Tie crepes with the orange peels.

Scoop a few spoonfuls of vanilla cream on a plate and put crepe bundles on top.

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Po p p y s e e d b r e a d p u d d i n g

Mákosguba 10 tbsp ground poppy seed 5 tbsp icing sugar 5 dry ‘kiflis’ (crescent-shaped Hungarian yeast rolls) ½ l milk 1 vanilla pod or 1 packet vanilla sugar

serves 6 takes 20 minutes

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Slice up ‘kiflis’.

Add scraped vanilla bean or a packet of vanilla sugar to the milk and boil.

Pour hot milk on ‘kiflis’.

Put a layer of ‘kiflis’ on a plate.

Sprinkle with poppy seeds mixed with icing sugar.

Repeat until you use up ingredients and then serve.

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C h o co l a t e M o u s s e C a ke

R i g ó Ja n c s i SPONGE CAKE 3 tbsp cocoa powder 6 tbsp sugar 6 eggs, separated pinch of salt 3/4 cup all-purpose flour FILLING 2 cups thick cream 450 g semi-sweet chocolate, chopped 4 tbsp gelatine powder 300 g butter ¾ cup icing sugar GLAZE 450 g unsweetened chocolate, chopped 1 cup unsalted butter

makes 16 slices Préparation: 60 minutes

FOR THE CAKE heat oven to 180 °C. Coat the bottom of 2 (23 cm) round pans with butter. In a bowl, cream 1 cup butter with 3 tbsp sugar until light and fluffy.

Add cocoa powder and beat in egg yolks one at a time.

Beat egg whites and pinch salt until whites cling to the beater. Add remaining 3 tbsp sugar and beat until stiff peaks form. Lighten the cocoa mixture by stirring in 1/3 of the whites. Then, carefully, fold in the remaining whites. Sprinkle the flour, a pinch of salt over the batter and, carefully, fold it in without decreasing the volume. Separate the batter into 2 equal parts. Pour into prepared pan and bake 15 minutes, or until cakes start to pull away from the sides. Do not over bake.

FOR THE FILLING beat cream until stiff. Pour gelatine powder in ½ cup water. Rest it for 15 minutes then warm up until the water absorbs all the powder. Melt 450 g chocolate in a bowl. Mix melted chocolate, gelatine, soft foamy butter and sugar. Whip the filling until volume has doubled. Spread the filling over the cake and top with the other.

FOR THE GLAZE melt the chocolate and butter in bowl. Holding the glaze 5 cm above the cake, pour evenly, using a spatula to cover the sides. Decorate with ground chocolate and whipped cream.

Refrigerate 5 hours. Cut into 16 slices.

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Cream of walnut soup

DiĂłkrĂŠm leves 1 l milk 300 g ground walnuts 80 g sugar 3 egg yolks 100 ml cream 1 vanilla pod

serves 4 takes 20 minutes

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Boil the milk, add sugar, ground walnuts and vanilla pod.

Stir constantly over low heat, while adding yolks one by one.

Cook for a few minutes, then add cream and mix well.

Serve cold.

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Crepes filled with curd cheese and dill

K apros-tĂşrĂłs palacsint a

250 g curd cheese 2 tbsp sour cream 1 tbsp sugar 1-2 tsp dill For the crepes 200 g flour 2 eggs 400 ml milk 1 tbsp oil a pinch of salt

serves 4 takes 30 minutes

Mix curd cheese with sour cream.

Add the sugar and the dill. Let mixture rest in the fridge for 30 minutes.

TO PREPARE THE Crepes: Beat the eggs with the milk and a pinch of salt in a bowl.

Slowly add the flour, while constantly stirring.

The mixture should be smooth and creamy.

For a lighter batter, replace half of the milk with sparkling water.

In this case, slowly add the sparkling water to the mixture, while constantly stirring.

Cook the crepes in vegetable oil.

Fill the crepes with the curd cheese and dill and serve.

80 Desserts

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Po p p y s e e d s o u f f l é

Mákfelfújt

100 g ground poppy seed 4 eggs, egg whites and yolks ½ tsp cinnamon zest of 1 lemon 30 g butter 90 g icing sugar 2 oranges a pinch of salt

serves 6 takes 35 minutes

Pre-heat oven to 180ºC. Butter a baking tray. Beat egg whites with a pinch of salt until stiff.

Mix egg yolks with 20 g butter and the icing sugar.

Add poppy seeds, lemon zest, ground cinnamon and egg whites. Pour mixture into the buttered baking tray.

Bake for 15-20 minutes When halfway through baking, turn heat to maximum.

Decorate with oranges and serve.

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L ady ’s whim

Nöi szeszély 500 g flour 250 g butter 2 egg yolks 6 egg whites 150 g sugar 20 g yeast 50 ml milk 150 g apricot jam 200 g icing sugar with vanilla 50 g almonds

serves 8 takes 65 minutes

Mix butter with flour and knead with egg yolks, sugar and yeast, dissolved in sugary milk.

Knead dough until smooth. Let it sit for 30 minutes, then roll to the thickness of a pencil.

Transfer dough to a baking tray and spread apricot jam over top.

Pre-heat oven to 180ºC and bake for about 15-20 minutes.

Beat egg whites until stiff.

Add 200 g icing sugar with vanilla, whisk for a few more minutes, then spread mixture on cake.

Smooth the top, sprinkle with finely sliced almonds and place into a lukewarm oven to let the meringue stiffen.

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Kossuth bread

3 eggs, egg whites and yolks 20 g sugar 20 g cocoa 60 g finely chopped almonds or walnuts 140 g flour a pinch of cinnamon

serves 6 takes 30 minutes

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Kossuth kenyĂŠr Mix egg yolks with sugar until frothy.

Add cocoa, almonds, cinnamon, the whites of the eggs, whisked to stiff.

Finally, sift flour in the mixture.

Pour mixture into a long baking mould, lined with parchment paper.

Pre-heat oven to 180ÂşC and bake until brown.

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H u n g a r i a n Pe a c h J a m D o n u t 40 g yeast 200 ml milk 5 egg yolks 50 g sugar 60 g melted butter 500 g flour, 300 ml oil 400 g peach jam

Makes 20 donuts Takes: 1 hour, 40 minutes

Dissolve yeast in warm milk. add 1/3rd of flour and let stand in warm place for 1/4 hour.

In another bowl, beat the eggs and sugar until fluffy. add to the yeast mixture.

Add rest of the flour and melted butter. let rise until doubled in bulk.

Place dough on floured surface and pat with hands until 2 cm thick.

Cut into circles with doughnut cutter.

Cover and let rise until doubled.

Form pits with your thumb in the middle of the dough circles.

Heat oil to 180 degrees Celsius. deep-fry them until golden.

Start frying with their pitted side.

Spoon your peach jam in the middle of the donuts and sprinkle top with icing sugar.

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Golden dumplings

Aranygaluska

500 g flour 2 egg yolks 300 ml milk 60 g margarine or butter 40 g yeast 50 g sugar a pinch of salt Sprinkle with 200 g chopped walnuts 150 g sugar

Takes 90 minutes Serves 4

Soften yeast in 100 ml lukewarm milk with a pinch of sugar.

Place the yolks, sugar, a pinch of salt and the milk with the yeast in the middle of the flour.

Mix the dough well and add the melted butter.

Knead dough until bubbly and it comes off the walls of the bowl.

Cover dough and put it in a warm place for an hour to rise.

Turn dough out on a floured breadboard, roll until 2 cm thick and cut with a biscuit cutter.

Put a row of dough rounds in a buttered oven-proof baking dish and sprinkle with the chopped walnuts and sugar.

Continue adding layers until dough is used up. Sprinkle the top with plenty of chopped walnuts and sugar.

Preheat the oven to 150ยบC and bake until golden brown.

Serve with vanilla custard poured over top.

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Apple strudel

6 strudel sheets 8 apples 100 g raisins 100 g breadcrumbs 150 g grated walnut 80 g sugar 2 tsp cinnamon

for 2 whole strudel bars takes 60 minutes

Spread out a clean wet tablecloth and place strudel sheet on. Oil it.

Place other two sheets on top, oiling each layer.

Peel apples, grate and squeeze juice out.

Spread breadcrumbs, sugar, cinnamon, raisins on sheet then spread apple on top.

Take the closer end of the tablecloth and roll the pastry up slowly with the help of the tablecloth.

Tuck in the two ends and place it into a well oiled oven pan. Oil the pastry and bake at 180 °C degrees for about 40 minutes.

To serve slice it up and sprinkle with castor sugar.

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D e b r e ce n h o n e y c a ke

Debreceni mĂŠzes

500 g flour 400 g honey 100 g sugar 4 eggs 1 tbsp ground cinnamon 1 packet ,8 g baking powder 100 g chopped almonds 3-4 cloves, chopped

serves 4 takes 50 minutes

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Beat eggs with the sugar until frothy.

Add flour, baking powder, honey, cinnamon and cloves and mix well.

Pour the mixture into a buttered baking tray, sprinkle with chopped almonds and let stand for 15 minutes.

Pre-heat oven to 180ÂşC and bake until brown.

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Published by CasteloArt Ltd. www.casteloart.hu

Text copyright © Ildikó Kolozsvári Photographs copyright © István Hajni Food styling: Ildikó Kolozsvári Designed and edited by Bear Books Publishing, István Hajni

István Hajni would like to thank the following who have helped directly in making this book: Ottó István Hajni (my Dad), Chris Tutunzis ISBN 978-615-5148-21-7 Printed in Italy All rights reserved. No Parts of this publication may be reproduced in any form without the prior written consent of the publisher.

FRONT COVER: Goulash Soup

István Hajni

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