Approaching Better Teaching by anita lasic

APPROACHING BETTER TEACHING INTERNATIONAL COOKBOOK

Partners: - OŠ don Mihovila Pavlinovića, Podgora - Errarps Skola, Angelholm - Zespol Szkol:Szkola Podstawowa im. gen. Jana Henryka Dabrowskiego i Liceum Ogolnoksztalcace im. Prymasa Stefana Kardynala Wyszynskieg, Dobzejewitze - Szerencsi Rákóczi Zsigmond Református Két Tanítási Nyelvű Általános Iskola és Alapfoku Művészeti Iskola, Szerencs

This cookbook was created as a result of Erasmus+ project activities. 1

CROATIAN FOOD OCTOPUS SALAD

This is one of the most popular dishes served along the Adriatic Coast. There are hundreds of variations of this dish and every family treasures t heir own special recipe.

INGREDIENTS : For 4 people: - 400 gr of small potatoes - 500 gr of cooked octopus - 1 lettuce head - 6 tablespoons olive oil - 2 tablespoons of wine vinegar - 2 tablespoons honey - shawl - Pepper - Parsley Today we are going to start the morning with a delicious potato and octopus salad, super cool for these hot days. It is a recipe that is very 2

easy to prepare and that is forceful to use as a main dish or as a garnish to accompany a good fish. Preparation Put a pot on the fire and add two liters of water and two tablespoons of salt. When the water starts to boil, add the washed potatoes and cook until tender. While the potatoes are cooking, cut the octopus into slices and prepare the dressing. In a recipient mix the oil, vinegar, honey, parsley, salt and pepper. Stir everything until the ingredients are all mixed. When you see that we prick the potatoes and they go through without problems, We remove them from the heat (about 35 minutes). Once warm, we peel them and cut them in halves or quarters, as we prefer. We put them in a large container. We add the octopus and the dressing. We stir everything and serve our octopus salad with some lettuce buds.

ASPARAGUS

1. Prepare the  asparagus by cutting off roughly 2 centimeters of the bottoms of the spears. 2. Heat water over medium heat. Add the olive oil, asparagus and salt. 3. Spread asparagus out and crack eggs over the asparagus. Sprinkle cheese over asparagus and eggs. 4. Serve with freshly cracked pepper. 3

BLACK RISOTTO

1.2 kg of cuttlefish & calamari - the more cuttlefish, the better! 3 liters of water (you may need more) 60 grams of unpeeled prawns 1.5 large onions diced 1/3 cup extra virgin olive oil 2-3 cloves of garlic, diced small 1/2 cup of white wine 1 1/2 cups of white rice Salt & pepper 1-2 tablespoons Vegeta 50 g butter 3 tablespoons chopped parsley

LAMB 1. Peel the potatoes, wash, cut into pieces 2. Wash the meat, dry it andcut small holes thigh (you will push the washed rosemary there 3. Grease the bottom and walls of the oil; gently place the lamb and c arefully arrange the sliced potatoes around the lamb; salt and papper on both sides 4. Preheat oven to 180 degrees and bake 1h (usually 1kg – 1h baking rule) 5. Turn the meat several times during baking and saute the potatoes f or drying; say after 20. min. Add 2 dl of water; submerge a little 6. For some potatoes, 30 minutes is enough baking so you can put it in another part of the bak ing as well

MAKARANA CAKE

INGREDIENTS: DOUGH: -

30 - 35 dag flour 4 dag powdered sugar ½ spoon of salt 15 dag of fat 1 egg 2 spoons of Amaretto 1 spoon of water STUFFING:

- 65 dag of almonds - 65 dag sugar - 10 eggs 6

3 dag melted butter 1 cup of lemon juice (lemon peel too) 1 cup of orange juice (orange peel too) 4 spoons of Amaretto 1 spoon of vanilla aroma

PREPARATION: DOUGH: Sift both types of flour and powdered sugar. Stir in the salt and mix gently with a spoon. Add cold fat and rub into flour to create crumbs. Add egg, Amaretto and water and mix gently until all ingredients are combined. If necessary, sprinkle flour on the board so that the dough does not stick. Once the dough has become compact, form it into a ball, wrap in cling film and set aside for half an hour of rest.

STUFFING: 1. It is necessary to blanch the almonds beforehand, ie soak them in hot water, leave them for 10 minutes for the skin to soften, then remove them with your fingers (grab the almonds between the index finger and thumb, slightly tense and squeeze, it goes quickly regardless of the amount). Place the peeled almonds in a baking tin on which baking paper has been previously placed and dry them in the oven at 100 ° C, preferably with a fan option. Leave the oven door ajar to allow moisture to escape and the 7

drying to be done well. Stir the almonds here and there until they feel completely dry under your fingers. 2. Grind the dried almonds with an almond and walnut grinder. 3. Separate the eggs into yolks and whites. Add sugar to the egg yolks and mix until a creamy mass is obtained. 4. Melt the butter over a low heat, cool and add to the egg and sugar mixture. Mix. Lemon and orange grate and squeeze the juice. Add citrus peel, vanilla and Amaretto to the mixture. Stir, then add the almonds, stirring with a food processor. Finally, add the orange and lemon juice.

5. Beat the egg whites with a pinch of salt and beat lightly into the filling, making sure that the mass remains loose (use a cooker with a hole).

PROCEDURE: 1. Transfer the rested dough to a board, cut off 1/5 and set aside. Roll out the dough on a floured surface the size of a mold + its sides, about 4 mm thick. Trim the edge with a toothed wheel. Using a roller, transfer it over the cake pan, which we lightly coated with butter and press on the bottom and sides. Put the stuffing and flatten. Roll out the rest of the dough (1/5) thinly, cut into strips of 8

equal width that need to be placed over the filling in the shape of a net. Transfer the ends of the dough that hung from the side over the edge of the mold inside and cover the ends of the strips with it. Place the cake in a preheated oven at 180 degrees C and bake for about 45 minutes. If necessary (depending on the oven) the cake should be covered with aluminum foil during baking. After that, take out the cake, reduce the temperature to 150 degrees Celsius, and stick almonds on the cake between the strips using a little beaten egg white. The cake no longer needs to be covered with foil. Return to the oven and bake for another 20 minutes.

FRITULE

INGREDIENTS : 180 ml of yogurt • 1 egg • 2 vanilla sugars • a pinch of salt • 2 tablespoons of sugar • 200 g of flour • 1 cup of rum or brandy • 1 baking powder • 1 teaspoon of cinnamon • 1 l of oil Add yoghurt, egg, vanilla sugar, a pinch of salt, sugar, flour, baking powder, rum or brandy and cinnamon to the bowl then mix everything together. Pour the oil into the pot, but make sure the circumference of the pot is not too wide, as the fritule need more oil to be able to float. Heat the oil to a higher temperature, then reduce it slightly. •

Immerse the cooker in the oil and if oil bubbles are seen next to the cooker, it means that the oil is heated enough and then you can start. The temperature is reduced so that the fritule do not darken quickly, but are lightly baked and get a nice color. Dip two tablespoons into the oil briefly, then grab a part of the prepared mixture once, and remove the other mixture into the oil. Continue like this until you fill the surface of the oil in the pot. It is not even necessary to immerse spoons in oil every time. You will notice that the fritule turn on their own, you can help them a little by turning them as needed. Place a napkin in a bowl and take out the finished fritule on it. If desired, sprinkle the fritule with powdered sugar or melted chocolate.

SOURCES: https://www.recetin.com/en/potato-salad-dressed-octopus.html#Ingredientes https://www.coolinarika.com/recept/makarska-ili-makarana-torta-kraljica-iz-trolista-3d5bba246487-11eb-82ea-0242ac120056 https://www.coolinarika.com/recept/fritule-na-brzinu-537b9c34-63f1-11eb-93e4-0242ac12001b https://gastro.24sata.hr/kako-odabrati-i-pripremiti-janjetinu-7816 https://www.coolinarika.com/recept/crni-rizoto-d54393fa-6182-11eb-b787-0242ac12004b https://naturallyella.com/asparagus-and-eggs/

SWEDISH FOOD SWEDISH HASH Pyttipanna Pyttipanna is a classic Swedish dish made from diced meat, potatoes and onion. Traditionally it was a midweek meal made from leftovers, but these days it has become rather fashionable, so it is also served in trendy restaurants. In English the dish is called hash, from the French verb hacher (to chop), but Swedes went for a more descriptive name: pytt i panna (literally, teeny pieces in a pan), although today the words are often combined.

Tips - Choose a waxy potato that will hold its shape well, rather than a floury potato. - Use a pan large enough to ensure that the diced potatoes can spread out in a single layer. If cooking for 4 people, you will probably need to fry the potatoes in two pans. Pyttipanna made with leftover venison 12

• Allow about 115 g (4 oz) of meat per person. This can be just leftover meat or a mixture of meats, as suggested in the ingredients list below. • If using smoked sausage, such as frankfurter or a cabanos (also called kabanos/kabano), choose a good supplier as the quality varies enormously. • Pyttipanna is nearly always served with inlagda rödbetor (pickled beetroot) and occasionally saltgurka (salty pickled gherkin) is added as well. The acidity of the pickled beetroot helps to balance the richness of the pyttipanna to make the meal a real treat.

• Pyttipanna is normally served with a fried hen's egg, sunny side up, although sometimes I serve it with a fried duck's egg, as shown above. • Pyttipanna is often served with either HP sauce, Heinz Chili sauce, ketchup or mustard. (Heinz Chili sauce looks like ketchup. It is widely available in Sweden, but can be hard to obtain in some countries.) • Naturally there are regional variations, so, for instance, in Skåne in southern Sweden, 120 ml (½ cup) of whipping cream and a pinch of chopped marjoram is added just before serving. Another popular variation is to add a little (60 ml/¼ cup) of stock.

Method 1. Roughly dice the peeled potatoes, bacon, meat and sausage into 1 cm (½”) cubes or smaller. Finely chop the onion. 2. Heat a large non-stick frying pan or wok on a medium heat. Add the oil and butter and when foaming add the potatoes. After 5 minutes of so, add the onions and fry until golden brown. Don't stir the mixture too

much, so that the potatoes have plenty of time to brown, allowing about

20 minutes in total. 3. Meanwhile, heat a separate pan and when hot add the diced bacon. When the bacon fat starts to run add the meat, smoked sausage and fresh thyme. Fry until the bacon is nicely browned and the meat is warmed through, stirring occasionally. 4. When the meat is cooked, add to the potatoes and mix thoroughly. Taste and add seasoning. It will probably need pepper and maybe Worcester sauce, but it may not require any salt as the bacon is likely to be fairly salty. 5. Keep warm whilst you fry the eggs. 6. Serve on to hot plates with an egg, a side serving of inlagda rödbetor (pickled beetroot) and garnish with finely chopped parsley.

SAUSAGE STROGANOFF

Korvstroganoff Summary

Tips • Use a wok, especially if children are cooking this, as they don’t have the same control when stirring. It is so important that children learn to enjoy cooking without the stress of being unable to stir the food without making a mess! • Korvstroganoff goes very well with pasta or rice and a salad, which are easy for children to prepare.

• In Sweden this dish is usually made with falukorv (falu sausage),

which can be bought in specialist stores or online. • In America, where it can be hard to buy falukorv, try baloney instead. (Baloney is sometimes also called boloney, bologna or polony sausage).

INGREDIENTS: 225 g (8 oz) falukorv or any other sausage you like 1 small onion, finely sliced 225 g (8 oz) can of finely chopped tomatoes 100 ml (½ cup) half-fat crème fraîche 1 tbsp tomato purée salt and white pepper to taste

METHOD: 1. If using a falukorv, baloney or similar, remove the skin and then cut the sausage up into small bite-sized pieces. If you are using a traditional British style sausages, cut the sausages into 2 cm (¾") lengths, instead of bite-sized pieces, without removing the skins.

2. Heat a wok over a medium heat and when hot add the onion and sausage and cook for about 10 minutes, turning occasionally until the onion is just beginning to brown. 3. Add the chopped tomato, crème fraîche, tomato puree, salt and pepper and stir thoroughly. Heat to boiling. 4. Simmer for 5 minutes and then serve with rice or pasta and a nice crunchy salad. 5. Assure any young cooks that it is quite simply the best sausage stroganoff that you have ever tasted! 16

SKANSK EGG CAKE

Skånsk äggakaga Äggakaga is a traditional dish originating from Skåne in southern Sweden. I think it is at its best served hot straight from the pan, but at one time it was made for farm labourers helping with the harvest in the autumn (fall) because it could be easily wrapped up and eaten in a field for lunch. Although I have translated it as egg cake it is not really a cake in the normal sense of the word as it is eaten as a main course. It is more like a thick pancake, but fluffier.

Summary

Tips • Use really fresh eggs from a good supplier. • Swedes usually serve äggakaga with fried slices of rimmat sidfläsk (salted pork). I have suggested using streaky bacon which looks similar, isn't quite as salty and is generally much easier to obtain. However, if you can find some salted pork, I suggest you try both to see which you prefer. 17

• If you like to flavour the äggakaga with bacon then fry it in the fat left over from frying the bacon instead of using butter. (Many Swedes prefer to cook the äggakaga in the same pan as they have used to fry the bacon.) • Äggakaga is much easier to cook in an oven, but the flavour and texture tends not to be quite as good. To do so, preheat your oven to 220°C (425°F, gas 7, fan 200°C), pour the batter into a buttered ovenproof dish and bake for 20-25 minutes, until the egg is set. • Serve äggakaga with apple wedges that have been fried in butter or the bacon fat. As apples grow well in Skåne, this is especially popular in southern Sweden. • Even if you are only making äggakaga for two people, make sufficient for 4 as it keeps well and can either be eaten cold or reheated in a microwave. A warm wedge of äggakaga topped with rårörda lingon makes a delicious lunch when served with some good bread and a light salad or cold meat.

INGREDIENTS: 600 g (1¼ lb) unsmoked (green) streaky bacon 150 g (1¼ cups) plain (all-purpose) flour 1½ tsp salt 700 ml (3 cups) milk 8 eggs 3 tbsp butter 240 ml (1 cup) rårörda lingon

METHOD: 1. Cooking äggakaga needs all your attention, so fry the bacon first (in two batches if necessary), pat dry with kitchen towel and keep warm. 2. In a large bowl, whisk the flour, salt and half the milk together until you have a thin lump-free batter. 3. Whisk in the rest of the milk and the eggs. 4. Heat a frying pan over a high heat. Add 2 tablespoons of butter and wait until it nut-brown. Reduce the heat to half. 5. Pour in the batter and using a wooden spoon or spatula start lightly lift up the egg from the bottom of the pan as it cooks, so that eventualy all the egg is cooked. Only stir the middle, leaving the edges to firm up and 18

hold the shape of the äggakaga. Keep an eye on the bottom to ensure it doesn't get burnt. Once all the egg is cooked and no runny egg remains, raise the heat a bit, scrape down the edges of the äggakaga and generally tidy up the appearance. Check that the underside is nicely browned and then gently easy the edges away from the side of the pan. 6. Take a large plate and rinse it in cold water. Put the plate on top of the pan and wait for one minute. Turn the pan quickly, so that äggakaga ends up bottom-side up on the plate. 7. Add the remaining tablespoon of butter to the pan and when melted slide the äggakaga back into the pan. Tidy up the äggakaga again and fry for another minute or so until the bottom is golden brown, shaking the pan occasionally. 8. Cut the äggakaga into eight wedges and serve directly from the pan. Top the wedges with fried bacon and garnish with rårörda lingon and chopped chives.

ARRACK ROLLS OR VACUUM CLEANERS Punschrullar eller dammsugare

Punschrullar (arrack rolls) are also known as dammsugare (vacuum cleaners). They are made from left over cake and so would be very economic if it wasn't for the fact that the other ingredients are not cheap! They are known as punschrullar because they are flavoured with Swedish punsch, sometimes called Sweden's national drink. Punsch, which is quite different to punch, is a liqueur which is flavoured with arrack and other spices. It was originally imported into Sweden by the Swedish East India Company in 1733 and quickly became popular. It is fairly strong (25% ABV) and sweet (30% sugar). Punschrullar quickly became known as dammsugare (vacuum cleaners). If you don't know why, you are too young! Ask your mother!

At first these might appear to be easy to make because, apart from melting some chocolate, there is no cooking involved. However, getting a professional appearance when making them by hand can be tricky. If this puts you off making them you might like to try making arraksbullar (arrack balls) instead by taking a tablespoon or so of the mixture and rolling it into a ball, then coating it in chocolate sprinkles instead of marzipan. John Duxbury

Summary

Tips • Use any leftover cake for this. My favourite is some sockerkaka (Swedish sponge cake). • Use a ruler to ensure that are all the rolls are the same size. • Use separate knives for cutting the cake mixture and the marzipan to avoid getting cocoa stains on the marzipan. • Ensure your hands are free of cocoa stains when handling the marzipan! • Green food colouring varies a lot. Add a small amount at a time, mixing thoroughly after each addition, until you get the shade you like. I 21

needed one teaspoon, but you might find you need more or less. • Punschrullar freeze well.

INGREDIENTS: 75 g (⅓ cup) butter or margarine, softened 4 tbsp icing sugar (confectioner's sugar) 1 tsp vanilla sugar 2 tbsp cocoa powder 250 g (1¼ cups) cake (sockerkaka, muffins or any leftover cake) 4 tbsp Swedish punsch (or 1 tbsp of rum) 350 g (12 oz) marzipan 1 tsp green food colouring (optional) 75 g (2½ oz) dark chocolate (semi-sweet chocolate)

METHOD: 1. Put the butter, sugars and cocoa powder in a food processor. Whizz briefly until evenly mixed.

2. Add the cake and punsch and whizz until evenly mixed.

3. Cut two pieces of greaseproof about 37½ cm x 10 cm (15" x 4") each. Divide the mixture between the two sheets and roll into two long sausages, trying to ensure that each sausage is an even diameter, 22

something that is easier said than done! Refrigerate for at least 30 minutes.

4. Optional: in a bowl gradually add green food colouring to the marzipan, mixing until it is the desired shade and evenly coloured. (Green is the most popular colour but sometimes they are pink or they are left uncoloured.)

5. Sprinkle the work surface with a little icing sugar and roll the marzipan out into a thin sheet, constantly rotating it as you roll it to prevent it sticking. Cut it into 6 cm (2¼") wide strips.

6. Re-roll the arrack mixture to make sure it is a nice even sausage. Cut the arrack filling into 6 cm lengths so that you have 12 pieces.

7. Roll each one up with marzipan. Chill them for at least 30 minutes.

8. Break the chocolate into small pieces and then carefully melt it in a microwave (I found it took 5 minutes on a low (360 W) setting) or in a bowl over a pan of simmering water.

9. Dip one end of each roll into the chocolate mixture and then transfer it to some greaseproof paper until the chocolate sets. Repeat with the other end of each roll. (I found that if I tried to do both ends at once the chocolate sometimes ran down the marzipan.)

10. Transfer to a tray lined with greaseproof paper and refrigerate until required. (Don't take them out too early because then they will become soft and easily mark or lose their shape.)

GOOEY CHOCOLATE CAKE Kladdkaka

Kladdkaka is Sweden's most popular cake according to Google. 8 out of the top 10 recipe searches by Swedes are for cake recipes and occupying the number one slot is kladdkaka (literally, sticky cake). Indeed, every café in Sweden has their own version of kladdkaka, as it is the most popular fika cake. (Fika is an important part of Swedish culture. It is a coffee and cake break with friends or colleagues, but to Swedes it is much more…) Kladdkaka will puff up as it is baked, but it is deliberately undercooked and so collapses when it cools. The result is a cake that will have a top that is lightly crisped and cracked, whilst the middle is delightfully gooey, almost runny. It's an easy cake, apart from the timing. If it is 25

undercooked it is a runny mess and if it is over cooked it ends up as a dry and a bit stodgy. John Duxbury Summary

Tips

• Ensure that the centre of the kladdkaka is still gooey. If possible, serve it when still warm or if that is not possible, reheat it lightly in a microwave before serving. (About 30 seconds per portion on a medium setting (600 W) seems to work well.)

• Unusually for a cake recipe, it is easy to tweak the ingredients to suit your own taste. If you prefer a darker topping, as shown above, halve the amount of flour suggested below. If you want it more chocolatey, 26

increase the amount of cocoa powder to 40 g (6 tbsp). • If you've not got an electric whisk, simply stir the flour and sugars into the melted butter and then stir in the eggs ensuring that everything is well combined. • For a gluten-free kladdkaka simply substitute ground almonds for the flour. • Slices of kladdkaka freeze well. It is best to wrap them well and then defrost slowly in a fridge, before reheating lightly in a microwave.

INGREDIENTS: 100 g (7 tbsp) unsalted butter 125 g (1 cup) plain (all-purpose) flour 25 g (4 tbsp) good quality unsweetened cocoa powder pinch

salt

eggs

225 g (1 cup) caster (superfine) sugar 1 tbsp

vanilla sugar*

*Or use 1 teaspoon of vanilla essence

METHOD: 1. Preheat the oven to 175°C (350°F, gas 4, fan 160°C). 2. Lightly grease a deep loose-bottomed 21 cm (8") round cake tin (pie plate). 3. Melt the butter and leave to cool slightly. 4. Sift together the flour, cocoa powder and salt and mix thoroughly. Set aside. 5. Whisk together the eggs and the sugars together until light, fluffy and pale, at least 3 minutes using an electric whisk. 6. Carefully fold the flour mixture into the eggs and stir until just combined. 7. Fold in the melted butter, ensuring that it is fully incorporated, and then pour into the prepared cake tin. 8. Bake on the lower rack of the over for about 18-22 minutes until the centre is lightly set. (As ovens vary a lot be guided by the appearance 27

and feel. Do not be tempted to overcook it, as it will end up dry and not gooey enough.) 9. Cool in its tin on a wire rack. Once cooled, it can be stored in an airtight container for up to 4 days. Serving suggestions

1. Serve with lightly whipped cream and glazed raspberries. To glaze the raspberries mix 2 tablespoons of raspberry jam with 2 tablespoons of water in a saucepan. Bring to a gentle simmer and then sieve. Glaze the raspberries on a plate and use to garnish slices of kladdkaka. 2. Serve with lightly whipped cream flavoured with some vanilla essence and then sprinkled with sieved cocoa powder. 3. For a double dose of chocolate, drizzle some warm chocolate sauce* over the top and serve with lightly whipped cream spiked with a splash of Grand Marnier. *Chocolate sauce *Put 25 g (1 oz) of dark chocolate, 2 teaspoons of double (heavy) cream, 2 tsp of caster (superfine) sugar and ½ tablespoon of hot water in a bowl over a saucepan of simmering water. Stir until the chocolate has melted and everything is thoroughly mixed and then drizzle or pipe over the kladdkaka.

CINNAMON BUNS Kanelbullar

Glazed cinnamon buns Kanelbullar are Sweden's most popular buns! They are sold by every supermarket, bakery and cafe right across Sweden. The photo above shows the most popular shape for the buns, as the dough has simply been rolled up, but it is also common to tie the dough into a knot, in which case they are sometimes called kanelknutar (cinnamon knots). According to their shape there are other names for the buns including kanelsnäckor (cinnamon snails), kanelsnurrer (cinnamon twirls) and kanelnystan (cinnamon yarn-balls). In my travels I have tasted hundreds, so I can promise you that I have not tasted a better cinnamon bun anywhere! Sure some have been equally good, but none better! The dough is light and buttery and the filling is sweet and delicately spiced. They really are Swedelicious! John Duxbury Summary Tips • This recipe below produces a lovely buttery dough. However, if you prefer a firmer/breadier dough, replace half the milk with water, omit the egg and reduce the amount of butter to 75 grams. • The filling even more a matter of personal taste! Some prefer more or less butter (100 grams is common), sugar (50 29

grams is common) and cinnamon (½ tablespoon is common). So, feel free to tweak the quantities below to suit your own taste.

• Glazing is also a matter of personal taste. The buns at the top of the page were glazed, but the buns above have simply been brushed with beaten egg and a little milk. (If you don't glaze the buns, sprinkle them with pearl sugar before baking them.)

• If you would prefer kanelknutar (cinnamon knots), follow the instructions for knotting kardamummaknotar (cardamon knots). • The key to light buns is to add soft butter to the dough very gradually during step 3 and to add as little flour as possibly during step 4. • Making these buns without a stand-mixer can get very messy because of all the soft butter, so if you are making the dough by hand I recommend melting the butter, adding it along with the milk in step 2, skipping step 3 and increasing the kneading time to 10 minutes in step 4.

• Most supermarkets only stock cardamom pods, so you will probably need to grind your own: lightly crush the pods to remove the seeds and then grind the seeds for 3 or 4 minutes.

• Swedes normally use fresh yeast for sweet doughs, but this recipe is based on using "instant" fast action yeast as it is more readily available and on blind-tests most people can't tell the difference.

• If you would prefer to use fresh yeast, simply warm the milk to 3537°C (95-98°F), crumble in 25 grams of fresh yeast, whisk together, lightly cover and leave somewhere warm for about 15 minutes until bubbly. Add to the spiced flour in step 2.

• The buns are nearly all garnished with a sprinkling of crunchy pearl sugar, sometimes called sugar nibs, which can be bought online or in specialist shops. If you can't find any you can use demerara sugar or almond flakes (slivers) instead. • The rolls freeze well and are wonderful reheated for a leisurely breakfast (5 minutes in warm oven if already defrosted, 10 minutes from frozen). 31

• Use paper cinnamon bun cases if possible as it helps to improve the shape of the buns. Swedish bullformar (bun cases) are normally 6 cm (2¼ inch) diameter at the base (8 cm/3 inch at the top) and 2½ cm (1 inch) deep. • Join in the Swedish custom and bake some for Kanelbullens Dag (Cinnamon Bun Day) on 4th October. Swedish bakers expect to sell three times as many buns on Kanelbullens Dag as on a normal day. And they sell a lot normally! Stage 1: Making the dough 450+ g strong white flour (all-purpose or bread flour) 80 g caster (superfine) sugar 7g fast action dried yeast 5g (½ tbsp) freshly ground cardamom 3g (½ tsp) salt 250 g* whole milk (3-5% fat content) 1 egg, lightly whisked 100 g butter, softened and cut into small cubes *Bakers now measure all quantities in grams 1. Add the flour, sugar, dried yeast and ground cardamom to the bowl of a stand-mixer fitted with a dough hook. Mix thoroughly, then stir in the salt. 2. Add the milk and whisked egg to a pan and heat gently until lukewarm, 35-40ºC (95-105ºF). Add to the spiced flour and mix to form a rough dough. 3. On speed 2 (kMix) or 3 (KitchenAid), slowly add the softened butter, a cube at a time, taking 2 or 3 minutes to add all the butter. 32

4. Continue to knead on speed 2 or 3, adding additional flour if the dough is too sticky. The idea is to end up with a dough that is sticky to the touch, but does not stick to your hands when you handle it. You may not need to any extra flour, it depends on the flour, but take care to avoid adding too much as your buns will turn out rather dry. Once you have made any adjustment required to the amount of flour, continue to knead on speed 2 or 3 for a further 3 minutes.

5. Tip the dough onto a lightly floured surface and shape into a ball. Transfer to a lightly oiled bowl, cover with clingfilm (plastic wrap), a shower cap or a cloth and leave in a warm draught-free place until it has doubled in size, about an hour at 24°C (75°F). Stage 2: Filling and rolling 80 g butter, very soft 1 tsp plain (all-purpose) flour 1 tbsp ground cinnamon 1 tsp vanilla sugar 40 g light brown cane sugar* 40 g granulated sugar *Or use just 80 g of either granulated sugar 6. If you are not using paper bun cases, line two baking trays with parchment paper and set aside. Turn the dough out onto a lightly floured work surface, flatten into a rough rectangle and then roll out until approximately 50 cm x 40 cm (20" x 16").

7. For the filling mix the butter, flour, cinnamon and sugars together and then spread evenly over the dough. 8. Roll the dough up to create a 50 cm (20") long sausage and then cut into 16 rounds. Place into the paper cases or onto the prepared baking trays, keeping them well apart if not in cases, and cover with a kitchen towel. Allow to rise until almost doubled, about 60 minutes. 9. Preheat the oven to 225ºC (450ºF, gas 8, fan 200ºC) at least 20 minutes before baking the buns. Stage 3: Baking and glazing 1 egg 1 tsp milk 50 g* water 45 g* granulated sugar ¼ tsp* vanilla paste, optional 1-3 tbsp pearl sugar *Optional step Note: I always glaze cardamom buns, but I don't usually bother glazing cinnamon rolls - it really is a matter of personal taste. 10. Whisk the egg and milk together, brush the cinnamon rolls with egg wash and then bake for about 8-10 minutes, until golden brown.* 11. Optional step: meanwhile heat the water, sugar and vanilla paste (optional) to boiling, stirring constantly until all the sugar has dissolved. Leave to cool whilst the buns are baking. 12. Optional step: glaze the buns with the sugar syrup, sprinkle with pearl sugar and then cover with a cloth to prevent them drying out. 13. After a few minutes transfer the buns to a cooling rack and recover. *If you don't intend to glaze the buns, sprinkle on the pearl sugar before baking them.

LOVE TREATS Kärleksmums

Kärleksmums, also called mockarutor or snoddas, is one of Sweden’s most popular chocolate cakes and a real classic. The icing, which has a wonderful chocolate and coffee flavour, is topped with dessicated coconut (unsweetened shredded coconut). They are very easy to make, so perfect if you have children that would like to help! Kärleksmums does not translate easily and so they are known by many different names in English including Love Cakes, Love Mums, Chocococo Squares, Love Yums and, my favourite, Love Treats. There are two recipes below. The first version is adapted from Vår kokbok, Sweden’s most popular and comprehensive cookery book. The second recipe is more chocolatey and uses less sugar. John Duxbury Summary

Tips

• On alla hjärtans dag (Valentine’s Day, but really “everyone in my heart’s day”) cut the cakes out with a heart shaped cutter and share them with everyone close to your heart, not just your lover! • The cakes keep well in an airtight container for about a week and they also freeze well. • Personally I prefer the second topping as it is thicker and more chocolatey. Vår kokbok version

INGREDIENTS: 150 g (⅔ cup) butter or margarine 3

eggs

240 g (1 cup)

caster (superfine) sugar

50 g (3⅓ tbsp) sunflower oil 50 g (3⅓ tbsp) milk 50 g (7 tbsp)

cocoa powder

150 g (1¼ cups) plain (all-purpose) flour 2 tsp

baking powder

TOPPING: 75 g (⅔ cup) butter or margarine 75 g (5 tbsp)

strong black coffee, cold

25 g (3 tbsp)

cocoa powder

1 tbsp

vanilla sugar

210 g (1¾ cups) icing sugar (powder sugar) 50 g (¾ cup) dessicated coconut (unsweetened shredded coconut)

METHOD: 1. Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Line a 20 x 30 cm (8” x12”) baking tin (pan) with greaseproof paper or grease the pan and sprinkle with breadcrumbs. 2. Melt the butter in a saucepan over a low heat. 3. Meanwhile, whisk the eggs and sugar together until light and airy—2 or 3 minutes on maximum speed using an electric whisk. 4. Add the melted butter, oil and milk to the whisked eggs. 5. In a separate bowl, mix the flour, baking powder and cocoa powder and then fold into the egg mixture. 37

6. Pour the mixture into the prepared tin (pan) and bake for 25-30 minutes, until just set and an inserted skewer comes out clean. Let the cake cool in the tin (pan). 7. Carefully melt the butter for the topping and then add the coffee, cocoa powder and sugars. Stir until thoroughly incorporated. Leave to cool until stiff and then spread over the cake. Sprinkle over the coconut. 8. When cold, cut into 5 x 5 cm (2” x 2”) squares.

Chokladbollar

Makes 15-20 Very Easy Easy Moderate Preparation: 15 minutes Cooking: TOTAL: 15 minutes* *Plus time to chill A wonderful Swedish classic enjoyed by people of all ages Chocolate balls appear on most restaurant menus in Sweden and, although you normally only get one ball, it is a rather nice way of finishing a meal. Chocolate balls are also nice to make at home. They 38

are one of the easiest treats around and they taste wonderful, rather moreish I must admit! There is no baking involved so they are a great recipe to make with kids. Unlike in a Swedish restaurant, you can also then expect to have more than one. Tips ∙ If you have a very sweet tooth, try coating the chocolate balls with pärlsocker (pearl sugar) instead of dessicated coconut. ∙ If you like coconut, try making tiny balls instead. I know someone who makes between 30 and 40 from balls from this mixture! It takes all sorts... 1 SwedishFood.com

INGREDIENTS: 100g (½ cup) caster (superfine) sugar 100g (3½ oz) unsalted butter (1 tbsp short of half a cup) 1 tsp vanilla extract 3 tbsp strong coffee, hot 3 tbsp cocoa powder pinch of flaked sea salt 125g (1½ cups) rolled oats 50g (1¾ oz) desiccated coconut (unsweetened dried coconut)

METHOD: 1. Mix together the butter, sugar and vanilla until fully combined. 2. In a small bowl combine the coffee and cocoa powder and mix to form a thick paste. Allow to cool slightly then pour into the butter mixture and mix together until fully combined. Add the salt and oats and mix together until fully combined. 3. Take a spoonful of the mixture and roll between your hands to form a small ball. Roll in the coconut and set aside and repeat with the remaining mixture. Refrigerate until firm. Best served slightly chilled although perfectly good at room temperature too. SOURCES: https://swedishfood.com/ 39

POLISH FOOD DUMPLINGS WITH CABBAGE AND MUSHROOMS INGREDIENTS FOR DUMPLING:

DOUGH: 640g of type 500 wheat flour 375ml of warm water 2 spoon of butter ½ spoon of salt

INGREDIENTS FOR STUFFING: 800g od sauerkraut 60g of dried mushrooms 2 medium onions 7 spoons oil 40

Spices and herbs: ½ spoon of sugar, 3 bay leaves, 4 grains of allspice, flat teaspoon of pepper Additionally: Extra time: 12h for soaking dried mushrooms The necessary equipment for the preparation of dumplings: - pastry board - rolling pin - round dumpling cutter or a glass with a diameter of about 7 cm - wide pot - colander for fishing dumplings

SOURCE: https://aniagotuje.pl/przepis/pierogi-z-kapusta-i-grzybami

METHOD OF PREPARING STUFFING: 1. Pour cold water over the mushrooms and set aside for 12 hours. 2. After 12 hours, pour the water from the mushrooms into a small vessel. 3. Chop the mushrooms. 4. Peel the onion, chop it finely and fry it for 10 minutes. 5. Drain the sauerkraut and chop it. Then put it into the pot. 6. For sauerkraut add: spices and herbs, water after soaking the mushrooms, onion and mushrooms. 7. Mix everything and cook for about an hour. 41

METHOD OF PREPARING DUMPLING DOUGH: 1. Pour flour into a large bowl. 2. Add salt. 3. Add warm water with butter. 4. Mix everything with a spoon. 5. Make with your hands until the dough becomes plastic. 6. Set aside for 30 minutes.

METHOD OF PREPARING DUMPLINGS: 1. Prepare the a pastry board and sprinkle with flour. 2. Divide the dough into 3 parts. 3. Take one piece and put it on the board. 4. Roll it out to a thickness of 3mm. 5. Cut circles with a glass or a round dumpling cute. 7. Put the stuffing on the cut circles. 8. Fold the dumplings in half and stick the sides together. 9. Do the same with the remaining dough and stuffing Step 10. Put the finished dumplings in boiling salted water. Serve the cooked dumplings with chopped and fried onion. https://youtu.be/ZDPLOBhaPGA

TRADITIONAL POLISH EASTER Hi! I’m Konrad and I’m going to present what Polish people eat traditionally on Easter Sunday.

BIAŁA KIEŁBASA – WHITE SAUSAGE It’s traditional polish sausage. We usually eat it for breakfast.

JAJKA WIELKANOCNE – EASTER EGGS They are eggs which are

beautifully painted and decorated by the whole family. They can be blue, red or yellow. They are decorating the table.

BABKA – POTATO CAKE It’s s traditional and very tasty polish cake.

MAZUREK – EASTER MAZURKA It’s also a cake. It very flat and very sweet. It’s decorated with different nuts and dried fruit.

ŚLEDŹ – HERRING We eat this fish both at Easter and Christmas. Herring is very popular in Poland because it’s caught in the Baltic Sea.

ŻUREK – SOUR SOUP It’s a typical polish soup. It’s very rich and tasty. We often eat it in bowls made of bread.

SERNIK – CHEESE CAKE Polish love eating cheese cake. It can be prepared in different ways: with chocolate top, with peaches or raisins.

https://youtu.be/YJuRQrhf59I SOURCES: https://images.app.goo.gl/T62TKjmz3VweMYAp9 https://images.app.goo.gl/LJox6CQQ9JoU5LFc9 https://images.app.goo.gl/vjiEGyxUCMpk6y2X6 https://images.app.goo.gl/5Qc4b2AuNPGr7vAq7 https://images.app.goo.gl/91Xno9t3hzeQ6NDw8 https://images.app.goo.gl/cNSscRWt3UamSLvC7 46

https://images.app.goo.gl/kZT2NkDvf57QiyTA7 https://images.app.goo.gl/64CWfr3CuWrzjYtdA

ZUREK SOUP My name is Zuzia and I live in Poland. Today I’d like to show you my grandma’s recipe for one of the most popular soup in this country – ŻUREK. In English it’s called ‘sour soup’. This one of the traditional dishes that Poles use to eat at Easter. So, let's begin!

INGREDIENTS: 1,5l of broth 400g of bacon 0,5kg of raw white sausage 0,5l of sourdough 1 clove of garlic and 6 spoons of sour cream

HOW TO PREPARE: Boil the broth with bacon for 20 minutes. After that, add some raw white sausage and boil them for 20 minutes again. Pour some sourdough and boil again, but now only for 10 minutes. Then add garlic and take the pot off the cooker. Add sour cream, salt and pepper. In the end remove the sausage, slice it and put it again to the pot. Some people like it with marjoram and boiled eggs! 47

https://youtu.be/MoR_EOIeQdM SOURCE: https://images.app.goo.gl/vzAQYbDtmTxoUG8W9

BIGOS Hi! My name is Julia and I come from Poland. Today I’ll show you how to make BIGOS. In English it’s called ‘hunter’s stew’. It is a Polish traditional dish that is made occasionally. So let’s begin!

INGREDIENTS: 1.5 kg of sauerkraut 3 sausages 2 onions 100 g of bacon 200 g of beef steak 4 tablespoons of tomato sauce 3 bay leaves, allspice 1 tablespoon of marjoram some salt and black pepper 48

PREPARATION: Rinse sauerkraut with water and remove the water. Shred sauerkraut, put it in a large pot with bay leaves and allspice, add hot water. Stew until it’s soft. Chop onions, add fried sausages. Mix everything together and add some beef (sliced in cubes) and bacon. Add marjoram, salt, pepper and tomato sauce. Mix the ingredients and cook it for 2 hours on a low flame. Some people add also wild mushrooms and a red wine. https://youtu.be/Fho_Y0cSFrg SOURCES: https://images.app.goo.gl/jCpfnmanP4gyz8RK8

TRADITIONAL POLISH CHRISTMAS Hi! I’m Ola and I’d like to present what Polish people eat traditionally on Christmas Eve. In Poland we have twelve dishes on the table. We don’t eat meat on Christmas Eve. There is a tradition to put some hay under the tablecloth – it is supposed to bring good luck and prosperity for the family. We also leave one empty plate for a stranger who might visit the house unexpectedly. I will present some of the dishes.

RYBA PO JAPOŃSKU – JAPANESE FISH Polish people love it, not only for Christmas. It can be served both hot and cold. It’s very tasty and easy to prepare.

PIEROGI – DUMPLINGS. Poland is famous for dumplings and there are plenty of kinds of them. For Christmas we eat dumplings stuffed with cabbage and mushrooms. The best are the ones that are home-made. It’s quite time-consuming to prepare them but Polish women put their heart and soul to prepare them.

BARSZCZ – BEETROOT SOUP Christmas Eve is almost not possible without it! Polish people’s hearts beat for beets! It’s a simple soup made mainly from vegetable broth, boiled beetroots and dried mushrooms.

KARP – CAR It’s a kind of fish popular with Christmas time. The best is fresh and fried, dressed with lemon and parsley.

MAKOWIEC – POPPY CAKE It’s a popular rolled-up cake made with poppy seeds.

PIERNIKI – GINGERBREAD CAKES There no Christmas preparation without gingerbread making. The whole family gathers to bake and … finally decorate them with their own ideas. Great time spent together and children love it!

SOURCES: https://images.app.goo.gl/6dSWuC9H6veBL8S47 https://images.app.goo.gl/r7SPvk4h9gSyffFU9 https://images.app.goo.gl/g7bGoyMVQf1i6qRa8 https://images.app.goo.gl/82w1kQbqXeYRFuX6A https://images.app.goo.gl/wQVZ73TfSSEuSCKd6 https://images.app.goo.gl/rJYTS5hmm3us12gN8 https://rewallution.pl/fotoroleta/tradycyjne-piernikiswiateczne/9479?gclid=Cj0KCQjw16KFBhCgARIsALB0g8J W-miimGzJtNFpCqfFaaLlYUT3ULA5fJPZbK69GP4sNn0VvRYsLoaAgDOEALw_wcB 52

HUNGARIAN FOOD Hungarian Fisherman’s Soup – Halászlé

There are quite a few regional differences in the ways to cook fisherman’s soup in Hungary. The three main known versions are from the region of Lake Balaton, from the southern town of Baja by the Danube or perhaps the most famous if from the southern town of Szeged by the river Tisza. This is a nice tasty version to try.

INGREDIENTS: For the soup base: • • • • • • • •

600 g fish – some pieces for the base, nice carp fillets 1 green pepper 2 tomatoes 4 medium yellow onion freshly milled black pepper 3 heaped tbsp Hungarian paprika powder 3 tsp salt 1100 ml water Fish filets to add at the end 53

•

400 g fillet of carp, cut into neat slices

METHOD: 1. Clean and chop the vegetables. 2. Fry chopped onions in some oil in a kettle. 3. Add the other vegetables, some ground paprika and some other spices such as black pepper, salt and some water. 4. Add some pieces of mixed fish such as carp, catfish, perch and pike and cook on medium heat for just under an hour, till completely soft and falling apart. 5. On Fine mesh passing Sieve strain the liquid and push through any most of the pieces that gets caught with the help of a spoon. 6. Now place the carp fillets cut into neat slices, pieces into the soup base, add more water and salt to taste. Tip: Salt the fish slices separately in advance, to make the dish tastier and salty enough. 7. Cook for about 10 minutes till the fish slices are cooked 8. Serve hot with some white bread and some hot chili paste on the side for those who like it spicy.

SOURCE: https://www.hungariantidbits.com/hungarian-fishermans-soup-halaszle/

HUNGARIAN GOULASH SOUP

1.5-3 hours This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables!

INGREDIENTS: • • • • • • • • •

3 tablespoons oil or lard 5 medium onions, diced 2 1/2 teaspoons salt 2 1/2 liters (2 1/2 quarts) water, plus a few extra spoonfuls 3 tablespoons Hungarian paprika (sweet) 1/2 teaspoon black pepper 1 tablespoon caraway seeds 1.5 kg (3 1/4 lbs) beef, chopped into bite-sized pieces 2 cloves of garlic, chopped 55

• • • • •

5 medium carrots, sliced into bite-sized rounds 2 medium parsnips, sliced into bite-sized rounds 2 large potatoes, cubed 2 tomatoes, diced Csipetke (pinched pasta), optional

INSTRUCTIONS: 1. Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy. 2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning). 3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through. 4. Add the rest of the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used. 5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed. 6. If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.

SOURCE: https://tastehungary.com/journal/hungarian-gulyas-goulash-recipe/

PLUM DUMPLINGS

INGREDIENTS: • • • • • • • • •

5 medium potatoes, peeled, boiled, mashed and cooled 2 large eggs 1 teaspoon salt 1 tablespoon lard 2 1/2 cups all-purpose flour 18 damson or Italian prune plums, washed and pitted 4 tablespoons (1/2 stick) butter 1 1/2 cups very fine bread crumbs 1/4 cup cinnamon sugar

1. Cook the whole potatoes. 2. Peel the potatoes and mash them. 3. Mix the mashed potato with flour, eggs, salt and a tablespoon lard and knead it. 4. Roll the dough out to ½ cm thick and cut into 8 cm squares. 5. Place a half plum in the middle of each square and put some cinnamon-sugar mix on the top. 6. Pinch the corners of the squares and roll them into balls. 7. Cook the balls in salty water until they come to the surface and boil. 8. Coat the balls with toasted breadcrumbs mixed with cinnamon sugar. You can put plum jam instead of plums into the balls or you can make dough filled with sweet cottage cheese and fold in triangles. SOURCE: easteuropeanfood.about.com

SLAMBUC

INGREDIENTS: 150 g smoked bacon, chopped 500 g noodles (lebbenc pasta) 1 big onion, finely chopped 500 g potatoes, small diced 2 heaping dessertspoons sweet ground paprika 2-3 level dessertspoons salt 1 pepper, sliced 1 tomato roughly, sliced Slambuc is a traditional Hungarian shepherd's dish made with a combination of bacon, lebbencs pasta, potatoes, lard, garlic, and hot paprika peppers. What's important is that the dish should always be prepared in a cauldron over an open fire, and if it isn't, it can't be called slambuc. 59

https://www.tasteatlas.com/slambuc Cut the bacon into small pieces and fry it in its own fat. Once enough fat has drained from it, add the finely chopped onion and fry for another 2 minutes, while stirring. Then add the lebbencs pasta and continue to fry the slambuc over medium heat until the pasta cooks to an evenly goldenbrown color. Be careful not to crush it too much, but don’t let it stick to the pan either. Once the pasta is nicely browned, sprinkle the red pepper on a part of the bottom of the pan where there is fat, as the pepper dissolves in fat. Mix, and then pour in enough water to cover the pasta (a few inches more than the pasta). Add in the diced potatoes, tomatoes, and peppers as well. Add salt, pepper, and cook for roughly 20 minutes, while stirring often. https://hungarytoday.hu/slambuc-the-hungarian-shepherds-dish-olderthan-goulash/

DOBOS CAKE

INGREDIENTS: CAKE LAYERS • 6 egg whites, separated 60

• 1 lemon's zest • 175 g sugar • 150 g self-raising flour CHOCOLATE BUTTER CREAM • 100 g sugar • 100 ml water • 5 egg yolks • 225 g unsalted butter • 100 g plain chocolate CARAMEL GLAZE • 150 g sugar • lemon juice

DIRECTIONS: 1. Being that this is a 7 layer cake it is to your benefit if you have 7x 20cm tins of the same size but you can juggle between 2 or 3 cake tins. Preheat oven to 200C or 400F. This is a very sticky batter so do not think I am over doing the prep work on the tins. Grease the tin and line with baking paper, then grease the paper and flour it. It is not over kill and to get nice clean layers you will have to do this to each layer each time. 2. LAYERS: - Whisk the egg whites till firm. Add the sugar in and whisk till it falls off the spoon in thick ribbons. Add the lemon zest and gently fold in 1/3 of the flour, and repeat till all the flour is incorporated. Divide the mixture between the preped tins. (See why 7 times are easier) Pop 2 to 3 of the pans in at a time (depending on how your oven works) It should only take a few mins to cook the layers so keep an eye on them when in the oven. When cooked take them out of the pan as fast as you can and cool on a rack. 3. CHOCOLATE BUTTER CREAM: - Dissolve the sugar and the water in a heavy bottomed pot then bring it to a boil and cook the syrup over a medium heat 102C or 215F or untill the syrup spins a fine thread from the spoon. In another bowl whisk the egg yolks untill thick and creamy. Slowly pour the hot syrup over the egg yolks whilst constantly 61

beating till cool (has to be cool before next step) and fluffy. Best done in a food processor or mixer. In yet Another bowl beat the butter till light and fluffy. Add egg yolk mixture slowly to butter whilst it is still beating. If the egg mixture is too hot it will just melt the butter and make the cream oily. When all mixed together put in fridge to cool slightly, you do not want it hard yet. 4. Place 6 of the 7 layers out and devide 2/3s of the butter cream between the 6 layers. Use your best layer as your 7th. Smear each Layer with the butter cream and place one of top of the other. With the remaining 1/3 of butter cream smear the sides of the stack and smooth out. Cool in fridge. Leave a little butter cream so you can angle the 7th layer up in flutes. 5. CARAMEL GLAZE: - To make the glaze put the sugar into a pot with just enough drops of SOURCE: https://www.justapinch.com/recipes/dessert/cake/dobos-torte-hungariandrum-cake.html

POPPY SEED AND WALNUT ROLL

Beigli is an authentic Hungarian pastry roll that is often served for Christmas. It is sweet and has many varieties of fillings, the most common of which are poppy seeds and walnuts.

INGREDIENTS: • • • • • • • • • • • •

8g of 1/3 cup + 1 tbsp icing sugar 60 ml lukewarm milk traditional active dry yeast (1 package) 60-120 ml milk 4g granulated sugar 500g all purpose flour 94 ml granulated sugar 1/4 tsp salt 170g of unsalted butter 3 egg yolks Walnut puree filling: 1 2/3 cup of ground walnut; 1/2 cup sugar; 2-3 tsp of grated lemon rind; 1/4 cup milk Poppy Seeds filling: 2/3 cups poppy seeds, grind well; 5 tbsp sugar; 1/2 tbsp honey; 1/4 tsp + 1/2 tsp grated lemon rind; 1 tbsp apricot jam

1. Dissolve the yeast and granulated sugar in 60 ml lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture. 2. Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well. 3. Make a well in the centre and add the yeast mixture and egg yolks. Mix gently, gradually adding 60-120 ml milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours). 4. Grind the walnuts and poppy seeds separately.

5. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. 6. Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges. 7. Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork. 8. Bake at 350 °F (177 °C) for 40-45 minutes or until golden brown.

SOURCE: https://www.wikihow.com/Make-Beigli-(Hungarian-Poppy-Seed-%26Walnut-Rolls) https://www.nosalty.hu/recept/makos-dios-bejgli

STUFFED CABBAGE

SOURCE: https://www.receptmuhely.hu/recept/toltott-kaposzta-8

INGREDIENTS: 1 head cabbage 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, chushed ¾ cup uncooked white rice, rinsed 1 pound ground beef 1 pound ground pork sausage 1 egg beaten 1 can (32 ounce) tomato juice

1. Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water. 2. Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes. 3. Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

4. Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves. 5. Place rolls seam-side down in a slow cooker. Put some sauerkraut under the rolls and on the rolls. Cover with tomato juice. Pour reserved cooking water on top. 6. Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours. 7. Serve it with sour cream on the top.

SOURCE: https://www.allrecipes.com/recipe/256610/grandmas-hungarian-stuffedcabbage-slow-cooker-variation/

PANCAKES

https://www.hearthritual.com/2015/12/palacsinta-hungarian-crepes.html https://szederliget.blogspot.com/2017/07/vajas-palacsinta.html

INGREDIENTS: • • • • • • •

3 large eggs, beaten 1 cup whole milk 1/3 cup club soda 1/3 cup water 1 1/4 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons butter

In a medium mixing bowl, combine eggs, milk, club soda, and water. Stir in flour, sugar, salt, and vanilla to form a smooth batter. Heat a teaspoon butter in an eight-inch skillet. Use a small ladle to add enough batter to coat bottom of the pan in a thin, even layer, rotating the pan as needed to cover. Cook for two minutes on the first side and one and a half minutes on the second side or until the pancake is lightly browned. Remove and keep warm. Repeat with remaining butter and batter. Fill with apricot jam, sweet cottage cheese, Nutella cream or cocoa powder and roll them up.

SOURCE: https://www.thespruceeats.com/hungarian-savory-pancakes-recipepalacsinta-1136804

HUNGARIAN HOMEMADE SAUSAGE

http://teleonomix.com/2014/01/14/hungarian-sausages/

INGREDIENTS: • • • • • • •

4 pounds boneless, well-marbled pork shoulder (cut according to your grinder's directions) 3 garlic cloves (crushed) 2 tablespoons salt 1 teaspoon black pepper 1 tablespoon paprika 1/2 cup cold water 14 feet hog casings (rinsed three times)

STEPS TO MAKE IT: 1. Gather the ingredients. 2. After rinsing hog casings, store in the refrigerator until ready to use. 68

3. In a small bowl, mix garlic, salt, pepper, paprika, and water, and set aside. 4. Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in a large bowl. 5. Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing so it flavors, but that's not necessary. 6. Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray or some leftover fat from the pork. Slip the other end of the casing over the mouth of the funnel. Continue to push the remainder of casing up onto funnel until you have reached the knot. 7. Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded. 8. Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst. 9. Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links. Use immediately or store sausage refrigerated and covered up to two days until ready to cook. 10. To cook, heat oven to 350 F. Place sausage in a greased baking pan or casserole dish with a little water (or beer). Bake about 1 hour or until sausage is browned, but not dry. 11. Enjoy! https://www.thespruceeats.com/hungarian-homemade-sausage-recipehazi-kolbasz-1136673

HUNGARIAN HURKA SAUSAGE

Hurka is a well known Hungarian water cooked sausage made originally from organ meats such as pork liver, lungs, head meat, rice and onions. Blood is sometimes added.

INGREDIENTS: pork liver250 g pork butt600 g cooked rice150 g salt12 g (2 tsp) pepper2.5 g (1 tsp.) garlic3.5 g small onion 30 g, chopped cold water120 ml, ½ cup

INSTRUCTIONS: 1. Boil all meats (except liver) for about 2 hours. Poach liver in hot water until no traces of blood are visible (cut the liver to test). 2. Grind meats through 3/16” plate (5 mm). Grind liver through a 3/16" (3 mm) plate. 3. Cook rice for about 15 minutes. Place some bacon fat or lard on a frying pan and fry onions until light brown. 4. Mix everything together, adding 125 ml (½ cup) water. You may substitute some water with white wine. 5. Stuff loosely into 36 mm hog or synthetic casings. 70

6. Cook for 40 minutes in water at 80º C (176º F). Frozen Hurka sausage can be baked at 180º C (350º F) for about 50 minutes (leave the lid on or cover with aluminum foil). Then uncover the sausage and continue baking for 5 more minutes until brown. Fresh Hurka sausage can be pan fried or grilled. Goes well with pickles. SOURCE: https://www.meatsandsausages.com/sausage-recipes/hurka

SOMLÓI SPONGE CAKE

This is an old Hungarian recipe of what has been described as “Hungary’s favourite dessert” with as many variations as you would expect. You usually have three kinds of sponge, a rum syrup and crème patisserie.

INGREDIENTS: (1 oz: approx. 28 grams) 3 1/2 oz. raisins soaked in rum 3 1/2 oz. ground walnuts Whipped cream made from 1 cup heavy cream Sponge Cake: 6 eggs 71

6 tbsp. powdered sugar 3 1/2 oz. walnut 1 heaping tbsp. cocoa Rum Sauce: 1 1/2 cups milk 5 oz. sugar 1 tsp. ground lemon peel 1 tsp. ground orange peel 2 tbsp. rum Vanilla Cream: 1 1/2 cups milk 1 whole vanilla stick 2 egg yolks 2 oz. powdered sugar 1 tsp. corn starch Chocolate Syrup: 7 oz. bitter dark chocolate 2 tbsp. rum

PREPARATION: 1. To prepare the sponge cake, beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Combine. Divide the mixture in two. Mix the ground walnuts into one half and the cocoa into the other. Pour the mixes separately into a high baking sheet lined with baking paper and bake in a medium hot oven until ready. (the sponge cake should be done in about 12 minutes. To prevent the cake from collapsing, do not open the oven door.) 2. Boil the milk and the vanilla stick for 5 minutes, remove, add egg yolks , sugar, and the corn starch. 3. To prepare the rum syrup, cook the sugar in 1 cup milk, the lemon and orange peel for 15 minutes, then add rum. 72

4. Break the sponge cake into smaller pieces and combine. Place one layer of sponge cake in the bottom of a large glass or on a plate, sprinkle with the rum syrup, the ground walnuts, raisins, smooth some of the vanilla cream on top, then repeat the layers again. Make sure the top layer is sponge cake. Sprinkle the top with cocoa, add whipped cream made from 1 cup heavy cream, and pour the chocolate syrup on top. https://hungarytoday.hu/cook-hungarian-hungarian-sponge-cake-somloigaluska-79073/

HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

https://femina.hu/husvet/tejfolos_csirkeporkolt_nokedlivel

INGREDIENTS: •

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2 1/2 pounds chicken pieces (legs and thighs with the skin, skinless, boneless could easily be substituted) salt 3 tablespoons unsalted butter 2 pounds yellow onions (sliced lengthwise) 2 tablespoons Hungarian paprika (sweet) 73

• • • • • • •

1 tablespoon Hungarian paprika (adjusted to taste) 1 cup chicken broth 1/2 cup sour cream 2 eggs 1/2 teaspoon salt 3/4 cup water 2 cups all purpose flour

INSTRUCTIONS: Instructions for the chicken paprikash: Salt the chicken pieces well and let them sit out while you slice the onions. (Bringing the chicken pieces to room temperature) Melt the butter in a large Dutch oven over medium high heat. When the butter is hot, pat the chicken pieces dry with a paper towel and place them skin side down in the pan. Brown the chicken on all sides, taking care to keep the skin intact. Once browned, remove and set aside. Add the onions to the pan and cook them, scraping up the bits from the bottom of the pan, cook until lightly browned. Add the paprika, black pepper to the onions and stir to combine. Add the chicken broth and deglaze the bottom of the pan. Add the chicken pieces back into the pan on top of the onions. Cover and cook on a low simmer for about 25 minutes or until the chicken is cooked through. (Internal temperature should be at least 165 degrees f) If you want to cook the chicken until it falls off the bone, that should take another 30 minutes or so. Once the chicken is cooked to your liking, remove it once again from the pan. Allow the pan to cool for a few minutes and slowly stir in the sour cream. Add salt to taste. 74

Put the chicken back into the pan and coat well with the sauce. Serve with Nokedli or any noodles or dumplings. Place a large pot with salted water and bring to a boil Combine eggs, salt and water, mix well with a whisk Add flour, a little at a time enough to make a soft, sticky dough Let dough rest for 10 minutes Beat mixture together There are different methods of dropping the dough into the water. If you have a colander and a spatula- hold the colander over the boiling water, put a little of the dough mixture into the colander and push through the holes with a spatula. Alternatively, you can just drop small pieces of the dough mixture using a teaspoon You can also purchase a Nokedli or spaetzel maker designed especially to make these small dumplings. Whatever method you use, when the Nokedli rises to the top, it is done. Remove with a slotted spoon and rinse under cold water. Serve with the chicken paprikash, it would also be wonderful added to any stew.

SOURCE: https://www.internationalcuisine.com/hungarian-chicken-paprikashwith-dumplings/