Saturday, April 23, 2011

Easter dishes (Part II) - Fonott kalács (Braided Bread)

Dear Readers,

Happy Easter to all of you! As I promised, here is the second recipe for the holiday. We prepare all kind of dishes today, but I chose one which can, in my opinion, be found in every Hungarian household when Easter comes: fonott kalács. Here is the recipe:

1 kg (2,2lb - 35,3oz) flour (liszt)
2 eggs (tojás)
5 dkg (1,77 oz) yeast (élesztő)
5 dkg (1,77 oz) sugar (cukor)
5 dl (17,64 oz) milk (tej)
5 dkg (1,77 oz) clarified/run butter (olvasztott vaj)

How to become master of the Hungarian kitchen #12
Our first step is to put the flour, the sugar, and the clarified butter in a bowl. Now, heat the milk for a while. Put the yeast in a bowl and with a tablespoon of sugar and a little heated milk dissolve it. Add two tablespoon flour and mix the ingredients together. If you like, you can put raisins in the braided bread to make it special. We let it rise for about 20-30 minutes.  After it is ready we add it to the flour  (that we prepared in the beginning). Now, start to mold it.

 It is important that the pasta has to be very soft. How do you when the pasta is ready? If you can see little bubbles on it and your pasta can be easily removed from your hand and the bow, it is ready. Please cover the dollop/pasta with a dish-towel and mold it for half an hour. Now, roll the pasta out and braid it (you can see it on the picture). If we are ready with the previous steps, butter a baking pan and put the pasta in it. Dub the braided brad with an egg's yolk. Our last step is to bake it for 40-45 minutes on 350 Fahrenheit (180 Celsius). Serve it for the ham instead of bread. Jó étvágyat!

Tuesday, April 19, 2011

Easter dishes (Part I) - Stefánia szelet

Easter is my favorite holiday. Really, it's better than Christmas, I think. I will show you two dishes for Easter. I will put the second recipe on my blog on Friday, because my mom will prepare it on that day. I hope you will try them. Stefánia szelet is the first Easter recipe. Here it is how to prepare it: 

80-90 dkg (1,77 lb-1,99 lb) ground pork (darált sertéshús)
7 eggs (tojás)
2 onions (hagyma)
4 cloves of garlic (fokhagyma)
ground pepper (pirospaprika por)
2-3 bread roll (zsemle) OR 3 slices of bread (kenyér)
water (víz) + milk (tej)
bread crumbs (zsemlemorzsa)
bors (pepper)
salt (só)

How to become master of the Hungarian kitchen #11
Put the ground pork in a bowl and salt it. Now mince the onions and the garlic and add them to the meat with a pinch pepper. Mix the ingredients together and let it set for a few minutes. Take a bowl and put half of the water and half of the milk in it. Cut the bread rolls or the bread and soak them in the water/milk. Now, squeeze out the liquid and mix it with the meat. Add an egg to the meat, taste it and if it is not salty enough, salt it. Look for a medium sized roast pan and grease it. Cut the mean in half and form two rolls. Please slice each rolls in half horizontally and then place 3 boiled eggs in the middle of each, then put the top slice of the loaf back on the eggs and seal the two parts of the meat a little bit. Oil the top of the meat rolls a bit and then scatter them with bread crumbs. In a preheated oven, on 350 Fahrenheit (180 Celsius), bake the rolls for about an hour until they get a nice brown color. Cut the rolls into slices. You can serve this dish with boiled potatoes, but it is popular to serve it as a cold dish and eat it without any garnish. Jó étvágyat!


This is a very cheap dish and I would say that it is special, because many Hungarians haven't heard about it. In the historical Hungary dödölle was a meal for the poor people, because they didn't need money to buy the ingredients for it; they could produce the potato and the onion for it. Dödölle has many names in Hungary: ganca,   krumpligánic, cinke, and gánic stand for the same dish in different parts of Hungary. Nagykanizsa is the "capital city" of dödölle where there is an annual festival in September called Bor-és Dödölle Fesztivál (Wine and Dödölle Festival). Visit this program if you have time! Here is the very easy recipe:


50 dkg (17,6 oz) potato (burgonya) 
25 dkg (0,55 lb-8,82 oz) flour (liszt)
1-2 onion (vöröshagyma)
2 dl (7 oz) sour cream (tejföl)
cooking oil (főzőolaj)
salt (só)

How to become master of the Hungarian kitchen #10
Cook the potatoes in salted water so it just covers the potatoes. When the potatoes are soft enough, mash them with a potato-masher. Stirring constantly, add flour to it (it shouldn’t be lumpy or clammy). Cut the onion(s) into little pieces and put it into a pan. Now fry it in cooking oil and add potato dollops with the help of a tablespoon. Brown it a little and then serve it with sour cream on the top. Jó étvágyat!

Vörösboros marhapörkölt (Red Wine Beef Stew)

Dear readers,

This week will be special. I will post four recipes in the next few days. Why? The answer is simple: I received many responses and I would like to please you. Also, I will show you two recipes for Easter, so you will be able to celebrate this holiday as a Hungarian. Our first dish is very popular among my friends, because my parents and I usually throw a barbecue party on my birthday every summer. Red Wine Beef Stew is one of the dishes we prepare and it is my dad's specialty. Here is the recipe:


80 dkg (1,77 lb) beef (marhahús)
3 big onion (vöröshagyma)
4 cloves of garlic (fokhagyma)
4 tablespoon cooking oil (főzőolaj)
1,5 tablespoon sweet ground red pepper (pirospaprika por)
2 tomatoes (paradicsom) or 1,5 dl (5,07 fl oz) tomato juice (paradicsomlé)
2 pepper (paprika)
2 dl (6,77 fl oz) red wine (vörösbor)
salt (só), pepper (bors)

How to become master of the Hungarian kitchen #9
First, here is a tip from my dad: before you cook this meal, soak the meat in wine the day before you prepare it. Wash the beef and then dice it. Now, cut the onion into little pieces and fry it in the cooking oil. Take the saucepan off the stove in order not to burn the onion and scatter it with ground red pepper. Add the meat to the onion and put it back on the burner to continue the stewing. Cut the tomatoes and the peppers adding them to the meat bringing it to boil. Spice it with salt and pepper. Cover the saucepan with a lid and cook it (stew it) on stage 3. When all of the liquid has evaporated, add 1 dl (3,53oz) water to it. Cook the beef for an hour and then add the wine to it. The second tip from my dad: never add too much liquid to the meat, only a little because the secret of the red wine beef stew is that it needs to stew in thick liquid. The duration of the cooking lasts for about 2 hours, but it depends on the age of you beef. When the meat is tender, your meal is ready. The last step is to add the garlic to the meat with the use of a garlic press. You can serve it with bread, dödölle (see in my next post) or boiled potato. Jó étvágyat!

Sunday, April 10, 2011

Reszelt túrós (Grated Curd Cheese with Cocoa)

Dear Readers,

We baked an amazing Hungarian cookie today for our big Sunday lunch; it is called "Reszelt Túrós." The duration of the preparation lasts about fifteen minutes, but it needs to be baked in the oven for about an hour. I'm travelling back to Budapest today and I'm sure that my roommate in the dormitory will be extremely happy, because this is her favorite cookie. For this week's recipe I took many pictures and I also made a video, so you will see how easy it is to prepare this tasty goody. Here is the recipe, don't be afraid to try it:

Ingredients (for the pasta)
40 dkg (14,1 oz) flour (liszt)
15 dkg (5,3 oz) powered sugar (porcukor)
1 egg’s yolk
25 dkg (8,82 oz) margarine (margarin)
half package baking powder (sütőpor) – see on the picture
1 package vanilla sugar (vaníliás cukor)- see on the picture
3 tablespoon cocoa (kakaó)
Ingredients (for the filling)
75 dkg (26,5 oz) curd cheese (túró)
3 egg yolks (tojássárgája)
1 package vanilla sugar
1 package pudding powder (vanilla flavor) - see on the picture
25 dkg (8,82 oz) powdered sugar (porcukor)
4 white of egg (tojásfehérje)
raisin (mazsola)

How to become master of the Hungarian kitchen #8
Mush together the ingredients of the dough. (See the video below) Put the white of the egg in a separate bowl because you will use it for the filling later. After the pasta is ready, split it into two. Put the dough to the fridge while you are preparing the filling.

Preparing the filling doesn't last more then 5 minutes. Mix together the 3 eggs yolks, vanilla sugar, pudding powder and the powdered sugar. Add the curd cheese, the whipped foamy 4 egg whites adding raisins if you like. Find a medium sized baking pan and evenly grate one part of the dough on the bottom of the pan. Put the filling over this layer of dough, and then grate the balance of the dough on top.

In a preheated oven, on 350 Fahrenheit (180 Celsius), bake the cookie for about 50-60 minutes. In order to make sure your cookie is ready or not, stick a toothpick into it and if it comes out dry, the cookie is ready. Allow it to fully cool, and then cut it into little squares. Enjoy!

Sunday, April 3, 2011

Rakott krumpli (Pleated potato)

Dear Readers,

This week I found a recipe, which can be easily prepared even for those, who are not that good chefs. Today's dish is called "Rakott krumpli." We cook it when we don't have too much time to prepare a more complex menu. Also it is a huge advantage that it's the cheapest dish I've ever seen. Let's see what we have:

1 kg (2,2 lb) potato (burgonya, krumpli)
6 eggs (tojás)
1 strand Hungarian sausage (egy szál magyar kolbász)
5 dl (16,9 fl oz) sour cream (tejföl)
10 dkg (3,53 oz) bacon (szalonna)
butter (vaj)

How to become master of the Hungarian kitchen #7
Clean up the potatoes and the six pieces of eggs. Put the potatoes in a cooking pot with a tablespoon salt, and add water in it until the water doesn't cover them. Cook them under a topper till they don't get soft (I usually stick a knife in the potato to see if it's soft enough or not). Put the eggs in another pot and boil them. When the eggs are boiling, cook them for 10 more minutes in order to get the necessary hardness of them. Spill the water from the pot and immediately put cold water on the eggs, so it will be easier to peel them. Now, spill the water from the pot (in which you have the potatoes), and peel them. 

Wash down the sausage with cold water, so you can pull its peel off easily, and then slice it up. Switch on your oven and warm it up until it becomes 400 Fahrenheit in it. Slice up the potatoes (they shouldn’t be too thin). Butter  an ovenware, and then put one-fourth of the sliced potatoes on the bottom of the bowl. Slice up the eggs on the potato, put one-fourth of the sausage and also the same measure from the sour cream on it. Keep repeating this process until you have ingredients left, but it’s important that there must be potato on the top. Now that your bowl is full, put sour cream and bacon on the top. Cook it till the bacon becomes brown and the sour cream’s color turns into auburn. Serve it on a plate with pickles. Jó étvágyat!