This warming Winter soup is comfort food dialled up to 10. Root vegetables are packed with antioxidants, fibre and add flavour and texture to this nourishing soup.
Ingredients: 500 g all-purpose flour 30 g fresh yeast or 7 g instant yeast 200-300 g buttermilk or yoghurt (or half yoghurt half sour cr...
English is a language that borrows words from many other languages, because English-speaking people have intermingled with cultures around the globe. This article gives a list of English words of Hungarian origin with details as to how those words came to be part of our everyday vernacular.
Hungarian rolled potato pasta (Nudli) is a dish of potato-based small dumplings, they are formed from a soft dough of cooked mashed potatoes, flour, salt, butter and egg; the dumplings are boiled and rolled in crispy toasted breadcrumbs. It
Authentic Hungarian Kifli recipe is simple to make. Filled with walnuts these light, buttery cookies are a special treat.
Pronounced: Poe-gotcha! These Hungarian biscuits are a must at any dinner party.
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.
Kiffles seem to be a Pennsylvanian take on a traditional Hungarian pastry called "kiflis." A kiffle is a triangle shaped piece of dough rolled will a fruit filling, baked, then topped with powdered sugar. Typical fillings include apricot, poppy seed, lekvar (prune,) nut, and raspberry. This pastry is virtually unknown in my section of Pennsylvania but is widely known in the Lehigh Valley. It seems as though, these popped up some time in the 1980s and have traveled the area by word-of-mouth and recipe swaps until they became a ubiquitous Christmas pastry in the area. I got these recipes from Andy's Aunt Linda, who is known as the best kiffle maker in his family. She graciously taught us how to make them on Saturday and they really are delicious. The Recipes Apricot Kiffles Ingredients: - 1/2 lb Butter - 1/2 lb Margarine - 16 ounces Cream Cheese - 4 cups Flour - 4 cups Apricot Filling Mix all ingredients together, cover in plastic wrap and refrigerate overnight. The next day, cut the dough into 8 equal parts. Remove one piece and place the others back into the refrigerator. Roll 1 piece into a ball, then roll out thin on a floured surface. Spread 1/2 cup of filling onto the dough, leaving a half of an inch gap at the edges. Cut into 12 pieces as if you are slicing a pie. Roll up each piece and bake on parchment paper. Bake at 350 for 7 minutes on the bottom rack and 7 minutes on the top rack. Sprinkle with powdered sugar directly before serving (optional.) Combine all ingredients. Mix with hands. Spread with filling and cut like a pie. Roll each piece up Bake, sprinkle with powdered sugar, enjoy! For the Nut Version: Ingredients: -1/2 Lb Butter -1/2 Lb Margarine -4 cups Flour - 2 Egg Yolks (save whites) -1 ½ cups Sour Cream Filling: -4 cups Ground Walnuts -3 cups Sugar -2 tablespoons Cinnamon These are made the same as the apricot ones except that the egg whites are spread on the dough and the nut mixture is sprinkled on top. They are surprisingly easy to make, and the nut ones look really pretty. I hope everyone is having a good holiday season so far! I can't believe the month is almost over.
As I embark on a culinary journey to Hungary, one of the first dishes that caught my attention was the beloved palacsinta, also known as Hungarian pancakes.
Hungarian Kremes Recipe This is the most popular Hungarian pastry, simply called “Creamy”. It is a light and fluffy custard cream mixed with the egg whites. Making it is so easy, I can make it too. But, it will look very difficult and sophisticated! 21 servings Cook time: 35 minutes Chilling: 2-3 hours Ready in: 3-4 hours You need: Two 9x13 baking pans, parchment paper Ingredients 1 sheet of Pepperidge Farm puff pastry 2 cups of milk 9 eggs separated, and 2-3 egg whites 3 envelope Knox unflavored gelatin 3 heaping Tbs. cornstarch 2 Tbs. Vanilla extract 6 oz sugar 4 oz powdered sugar 1. Thaw the puff pastry sheet, cut it in two. Roll it a little bigger, than the size of the baking pan; it has to hang down about 3/4 inch all around (puff pastry shrinks!) Turn the baking pans upside down, put on parchment paper, and bake the puff pastry on 400F for 10-12 minutes, until golden brown. Line on of the pans with parchment paper, (cover the sides too) and put in one of the pastry sheets. Cut the other pastry sheet into 21 squares with a pizza cutter. 2. While the pastry sheet is baking, you can start preparing the cream. In a large plastic bowl, boil the milk with the gelatin in the microwave oven (takes about 8-10 minutes, my Mom uses a big Halloween candy bowl). Mix the cornstarch with 3-4 Tbs. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir it in every 30 seconds. It will look like a runny cream. Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir it in every 30 seconds. It will be a thick custard cream. Beat up the 11 egg whites. When stiff peak forms, beat in the 4 oz. powdered sugar. 3. Fold egg whites gently into the hot custard cream, to make it nice puffy (until well incorporated). Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast! Place the puff pastry squares on top. Refrigerate for 2-4 hours, then cut it along the squares. Note: The heat of the custard cooks the egg whites, so it won’t be raw.
The 10 authentic & traditional Hungarian desserts and sweets you must try when traveling to Hungary. The best pastries, cookies, cakes, tortes, and more!
These are amazing! You would not believe that there are only 3 ingredients in the dough. My Great-Grandma used to make these every Sunday. The dough has a delicate cheese taste and the filling is nice and tart. They also have a BEAUTIFUL presentation! I've never paid attention to how many cookies it makes or how much time it takes so that is a guess. I know it looks like a lot of steps, but it is not hard to do.
These doughnuts might be called dough-knots as you literally making a kind of knot on the pastry ribbons before frying. They are tasty and indulgent without being too heavy. February is the time of…
From Hungarian traditional recipes & cooking passed on through the generations, to family & friend’s favorites collected along the way – Enjoy!
Hungarian cottage cheese donuts are very easy to make, ideal for beginners. A quick dessert recipe, it takes only 15 minutes to prepare. Hungarian cottage cheese is a fresh, soft curd cheese, similar to farmer’s cheese or quark, dry and not liquidy at all. It is most often made with cow milk. If you use ricotta cheese, then add only 2 eggs. These delicious doughnuts are made without yeast, so there is no need for leavening – you can taste them in minutes! They are lightly sweet, bite-sized donuts, finished with a dusting of powdered sugar.
Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking m...
A Savory Hungarian Cheese Spread (Körözött) Körözött, a traditional Hungarian cheese spread, is a family favorite in many households. This delicious appetizer is made with whipped cream cheese, fet…
This land-locked Eastern European country is known for its capital city of Budapest, its thousand-year-old history, and its public baths.
The Hungarian name translates to Tasty or Yummy Pottage, the name may be an indication that this mild and slightly sweet vegetable stew is usually liked by children. I used to love this as a kid, w…
Hungarian style creamed spinach
The Hungarian Cookery - Recipes New and Old Cookbook from importer Paprikas Weiss is reviewed here. There seems to be...
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...
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…
The actual national drink of Hungary is coffee - a strong mocha with a high level of caffeine, a kind of Italian espresso, which is called kávé, presszókávé, or fekete (strong black coffee).
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I remember having something very similar to this as an appetizer at a party. When I asked for the recipe I was told that it was a family recipe from Hungaria and she just dumps it all in. I then decided to research it and this is what I have come up with. It is combination of several different recipes that I came across until I came up with the taste I remembered.
Delicious and light pancakes by Tina Ujlaki from Exploring Castaway Cuisine. Batter needs to rest for one hour.
