Today in the Vintage Kitchen we are rolling out the red carpet. Award season starts in three days with the kick-off of the Golden Globes on Sunday (Feb 28th) and from then until the end of April, t…
A very brief history on the Hungarian embroidery with beautiful photos and stories.
This land-locked Eastern European country is known for its capital city of Budapest, its thousand-year-old history, and its public baths.
This land-locked Eastern European country is known for its capital city of Budapest, its thousand-year-old history, and its public baths.
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
The homeland of Hungarians' closest relatives the Uyghurs lies in Xinjiang Province, western-China. Despite China's bloody oppression of the Uyghur ethnic
Hungarian people are perceived as introvert and quiet people, generally very reserved. At the same time, they are very straightforward
We were shaken last night. Twice. The first time at 2AM and then two hours later ! That’s so weird to wake up with a shake… And the roar preceding the shake is for me as impressive ! Th…
The foreigners, who are learning Hungarian, are taught that it has this many grammatical cases. I guess it is because it is the easiest way to learn the grammar. But we, native Hungarians learn our…
Hungarian mushroom paprika is a vegetarian dish. If you want to have a quick but delicious dinner, follow this recipe because it can be done in just 45 min.
Friends, as this is a super old-school recipe for Crackling scones I will give you first a small history lesson 🙂 According to historians scones (or “pogácsa” in Hungarian) are…
Delicious Hungarian farmers bread. It's a simple white bread with sesame seeds on top
Authentic Hungarian Farsangi Fánk is a sweet, light and airy doughnut that's perfect with your morning coffee or as a dessert! They're absolutely scrumptious!
Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.
Wotchers! This recipe is a bit of an enigma – a DELICIOUS enigma! I found it while poking around in a Russian cooking blog, and even with Google Translate’s quirky services, it was so d…
Check out the best places to see Hungary's traditional folk art from open air museums and working villages to folk art festivals and workshops.
This collection of Hungarian Recipes will give you a great taste of classic Eastern European fare. We love this cozy beef soup:
Perhaps it was the fairy tale I'd heard earlier in the day that put me in mind of ogres. Approaching Holloko Castle I felt like Jack, the steep path to the top of the hill serving as my beanstalk. The crenelated walls seemed more prison than castle and inside, as I descended into the bowels
When I was a child, we often ate in Hungarian restaurants. It seems odd, looking back, since we had Hungarian food at home every day too. The one thin...
Hungarian Sun Pickles Kovászos Uborka first day outside! Mmmm pickles. I love pickles, be they in vinegar, brined, cucumber, okra, etc. My all time favorite, though, would have to be the Hungarian Sun Pickles. I have fond memories of eating them as a child, and they have quite a unique flavor. Every summer now I buy (or grow) pickling cucumbers, and make at least one batch of this delicious pickle. The funny thing is, when I last went to make them, I searched my blog to find the recipe, and realized that I haven't added it yet! So here it is. Hungarian Sun Pickles Yes, that is parsley, not dill. And a grape leaf. Please see notes. Ingredients 8 cups filtered or bottled water 1/2 cup of salt (kosher, sea, or canning is best) Dill (Fresh, dried, or just the seeds) 3 or more garlic cloves Rye Bread (really any bread will work, but Rye is traditional) Enough Pickle-sized cucumbers to fit your jars. optional- hot peppers Instructions Bring Water to a boil, remove from Heat and add salt. Prepare and Slice the cucumbers- chop off both ends, and then cut- traditional is quartered lengthwise without cutting all the way (so that they remain intact) but spears, chips, whatever works. Pack the jars- Dill, peppers (if using), garlic, and cucumbers. Pour the warm brine into the jar to cover the cucumbers. Tuck the bread into the jar and under the lid. The bread creates a barrier from the outside air, adds complex sugars for the ferment, and gives it a unique taste. Make sure to layer the bread to cover any opening. Use plastic wrap, a plastic baggie, or cheesecloth to cover the top, and secure with a rubber band. Pierce a few holes if using plastic wrap or plastic baggies. This is to let air escape, but keep the pests out. Set outside during the day for 1-4 days, depending on the heat, and let ferment. When fermentation is done, scoop out the bread, and store in the fridge. If you want to make sure and get all of the bread, dump the contents into a bowl, repack everything except the brine, and then pour the brine back into the jar through a sieve. The milky yeast is normal at the bottom of the jar. Enjoy! The finished product! Notes: This pickle turns soft quick. Although I made 4 jars in my pictures, I regretted doing so because I ended up having to use the last pickles for dips and soups. Just make one jar at a time, and enjoy within a week. Because I live in Italy, I cannot find Dill anywhere. I'll have to grow it myself for next year. So in this batch (in the pictures) I used parsley instead. Although not bad, it's no substitute for Dill. This last batch I also tried to use a grape leaf in the jar to help keep the pickles from going soft (I had read about the technique on the internets), but it didn't seem to help. I also used whatever bread I had in the pantry this time- which turned out to be a wheat and a hard white bread. Still turns out a great pickle. :-) For more information please visit: One of my Sources
Hungarian alcohol Hungary is famous for its excellent wines and, although it is not a big country, it has as many as 22 wine regions. These
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They're a labour of love, mostly in the pastry making and it's a delicate, buttery pastry that I found tore quite easily. The vanilla custard filling is a surprise though, rather than being firm or damp -both characteristics that the custard in slices can be, it is instead light as a cloud and airy and not overly sweet. It's almost a custard mousse! If the pastry is too much, you could use puff pastry (and to be honest the pastry wasn't my favourite as I didn't find that it had a lot of flavour) but a dusting on top with icing sugar is a must. As is probably a work out afterwards but that's not another day okay? ;)
Experience Budapest beyond the goulash! This guide dives into Hungary's mouthwatering traditional food and drink scene. Explore savory stews, sweet pastries, and unique beverages for an authentic taste of Budapest's culinary heritage.
Before spending my first ever Christmas in Hungary, I had no idea what to expect from Hungarian food. I didn't know any Hungarian dishes nor have I ever learned about Hungarian cuisine. I now know that, in fact, when it comes to Hungarian food, there isn't just one specific course you should aim for. You can probably enjoy a real culinary affair in Hungary.
Smoked meats in a Hungarian deli. When I was little I would spend my summers with my Hungarian grandparents while my folks worked. I loved to go there. One of the things grampa would make is szalonna. He had a summer kitchen on the side of the house, under all the trees. They put an old kitchen set out there and grampa had a fire pit he built. It was a great place to spend a summer afternoon when it got too hot to be inside the house. Grampa would make a fire in the pit and when it was ready he would take the szalonna and score it and put it on some sticks he got from a tree. Gramma would bring out a nice cold pitcher of homemade lemonade and all the veggies we would need for this. It made such a nice summer lunch. I'm only second generation so today many people never heard of this. There's quite a large Hungarian population in NJ where I used to live so its ez to get this at the Hungarian delis there. Out here I cant find it so I have to order online. But I think once I get to Oregon I'm gonna learn how to smoke my own to have it on hand. Whenever I would visit my folks, I would make them take me to the Hungarian deli by them an I would buy several chunks of this to take home. My kids grew up having this too as part of a picnic menu. Its actually very good even tho its made from fat. If you buy a nice whole grain rye and lots of thinly sliced fresh veggies, this really isn't a bad meal to have. It takes time to make each piece so you don't really eat a ton and you feel perfectly satisfied even tho you didn't have meat. This recipe calls for cutting off some of the crispy parts to put on the bread too. You can do that or do what my gramma did with all the leftovers. By the time all the fat is rendered its just a nice bacony crispy thing. She would chop it up and add all the leftover veggies to it and fry it up in a pan the next day. She had no name for it, just called it mish mash lol and then served it with more bread. It was excellent. It might be peasant food but I think the peasants got the better deal from this. I understand the peasants got the fatty parts from the masters and that's how this dish was created over in old time Hungary. Hungarian Szalonna Hungarian backon is a back bacon made of smoked pork fat with the rind and is part of a Hungarian tradition. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. It is very different from popular American bacon, which is typically very soft and uncooked. Szalonna can be cooked gypsy-style. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire. The szalonna cooks to be somewhat crispy and is then eaten with other dishes or alone. Rendering the fat over an open fire.Szalonna is also popular among Hungarians as part of a sandwich. The szalonna is skewered on a rod and roasted over an open fire pit. Once it starts to sizzle and drip with grease, the szalonna is removed from the fire and the grease is allowed to drip onto a slice of freshly baked bread. The szalonna is returned to the fire and the process is repeated until the piece of bread is nearly saturated with grease. Sliced cucumber, red onion, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it off. This dish was something of a peasants' food since the most important aspect was the szalonna fat, discarded by wealthier Hungarians.Many cooks make it go faster.A Hungarian tradition - bacon skewered onto a rod and roasted over an open fire pit. Once the bacon rind starts to sizzle and drip with grease, you remove the bacon from the fire and allow the grease to drip onto a slice of freshly baked bread. Return the bacon to the fire, and wait for the dripping, then again bring the bacon over your slice of bread to sop up the grease. This is repeated until the piece of bread is nearly saturated with grease. + - Sliced cucumber, red onion, paprika, ground pepper, and salt are used to jazz up the slice of bread, and then more drippings are followed to top it off. It is then eaten up as a rare and wholly coronary cajoling delicacy. http://hungaria.org/hal/culinaria/index.php?halid=2 For more about Hungarian foods. Szalonnasütés ("SA-LOW-NA SHOO-TAYSH") means "roasting bacon" in Hungarian. It is a popular social activity in summer to roast szalonna over an open fire. The melted fat is let to drip on bread, and it is eaten with raw onion. We sliced our onions, peppers, cukes and tomatoes to make it easy to eat.Szalonna (Hungarian Dirty Bread) 1 Large piece of szalonna (as thick a piece as possible - usually available in a good Hungarian or Polish deli) 2 Loaves of sliced, fresh, baked rye bread. Russian rye is particularly good and has very lg. slices. 4 Cucumbers - peeled and sliced (English or Hot House cucumbers don't need to be peeled) 3 Red or green peppers - seeded and sliced into rings 3 lg. tomatoes, sliced thin (garden ones are the best!) 2 Large onions of choice - sliced thin Salt, Pepper In a safe location, build an open wood fire. Adding chunks of hickory wood to the fire will enhance the flavor. (You could use a gas grill and toss a few wood chips on if you like, we just use the grill as is) Take a knife and carefully slice the szalonna into pieces about 4 x 6 inches. Now take one of the pieces and again with the knife, cut two small slits in the rind. One slit should be close to one end and the other should be close to the other end. (The rind is tough so the stick will stay in if stuck on that side) Now take a wooden dowel about 3/8 of an inch in diameter and sharpen one end. Insert the sharpened end of the dowel into one slit in the rind. Tunnel underneath the rind and bring the end of the dowel out of the other slit. Now take your knife and cut a criss cross pattern into the fat side of the szalonna. Don't cut all the way to the rind. Make your cuts only about a 1/4 inch deep. (This helps to make more surfaces for rendering the fat.) Layer slices of bread onto an aluminum foil lined tray and place on a table near the fire. Put all your fresh sliced vegetables on a separate tray. Take your skewered szalonna and hold it over the fire while slowly turning it. Soon the fat will begin to run. Now drip the fat onto the bread. You will probably be able to thoroughly cover only a slice or two with drippings. Return the szalonna to the fire and repeat the process until all the pieces of bread on the tray are sufficiently covered with drippings. Now begin layering your fresh vegetables onto each slice. Begin with cucumbers, then peppers, tomatoes and onions. Drip more szalonna over the vegetables. At some point, the outside of the szalonna will become crisp. Slice the crisp pieces off and add them on top of the vegetables. Now season with a bit of salt & pepper. ***My dad takes this a step further now. He used to use his gas grill to make this instead of a wood fire. But now he doesn't even do that. What he does is render all the fat and just toast and brush the bread and veggies with it. I don't particularly like it that way..seems bit greasy to me but since they are older and cant stand there by the fire very long anymore, its a nice substitute. ****I swear I can smell this cooking right now, as I'm writing this blog. Its that strong of a food memory for me. @@@@@@@@@@ Im sorry but comments for this post are closed. For some reason this particular post attracts alot of spam. If your a real person reading this tho, I appreciate YOU! And I'm happy you found my blog.
Interested in visiting the famous Hungarian Castles? In this post find the best castles in Hungary worth visiting on your next trip.
These potato dumplings come from Hungary and they are really awesome. Made with mashed potatoes and rolled in buttered breadcrumbs, these little guys are guaranteed to become your favorites!
From Hungarian traditional recipes & cooking passed on through the generations, to family & friend’s favorites collected along the way – Enjoy!
The best place to find a variety of local Hungarian handicrafts and souvenirs in one place is at the Central Market Hall (also called the Great Market Hall).
