February 26th, 2013 by alice
Tags: Hungarian, Krumpli, Paprika, Paprikas, Potatoes | 
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INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonsolive oil
- 1largeonion, diced
- 1 1/2tablespoonsHungarian paprika
- 6largepotatoes, diced 3/4 inch(waxy type)
- 1smallgreen pepper, diced
- 1largetomato, peeled and diced
- salt and pepper, to taste
- water
DIRECTIONS
- In a large saucepan, melt butter and olive oil together.
- saute the onions for 5 minutes.
- Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
- Bring to a boil, then reduce to a simmer.
- Avoid stirring as much as you can to keep the potatoes from breaking apart.
- Cook for 30 minutes or until tender.
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July 22nd, 2012 by alice
Tags: Easy, Hungarian, Soup | Print This Post
INGREDIENTS
- 2tablespoonsoil
- 3onions, chopped
- 50gpepperoni, chopped
- 300gminced beef(ground beef)
- 1tablespoonmild paprika
- 2teaspoonscaraway seeds
- 1/4cupflour
- 3cupsbeef stock(use 3 1/2 cups if you want this soup to serve 6)
- 1 (410 g)candiced tomatoes, undrained
- 1/4cupred wine
- 3tomatoes, diced
- 1cupsauerkraut, excess moisture squeezed out,then chopped
DIRECTIONS
- In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
- Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
- Add mince and cook, stirring, until the meat is just coloured.
- Add paprika and caraway seeds and cook, stirring, for 1 minute.
- Add flour, stir well and cook for 1 minute before removing saucepan from heat.
- Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
- Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
- Return saucepan to heat and bring the soup to a boil.
- Reduce heat and add sauerkraut.
- Simmer gently, stirring occasionally, for 20 minutes before serving.
- May be served with a dollop of sour cream, if desired, but it’s a pity to dilute the strong taste of this soup.
- (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).
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June 15th, 2012 by alice
Tags: Cake, Gala, Hungarian, Palacsinta | Print This Post
INGREDIENTS
-
palacsinta batter
- 3cups siftedall-purpose flour
- 1tablespoonsugar, added to flour
- 1 1/2teaspoonssalt
- 6eggs
- 1 1/2cupsmilk
- 6tablespoons meltedbutter
- 1 1/2cupssoda water(about)
- 3tablespoonscooking oil
-
filling 1
- 2ouncessemisweet chocolate, grated
- 1cup coarsely choppedwalnuts(4 ounces)
- 1/2cup sifted vanillaconfectioners’ sugar
-
filling 2
- 1/2cupapricot jam
- 1-2tablespoonbrandyor water
-
filling 3
- 1cuppot cheeseor small curd cottage cheese
- 1egg, separated
- 4tablespoons sifted vanillaconfectioners’ sugar
- 1teaspoon gratedfresh lemon rind
- 2tablespoonsgolden seedless raisins
-
topping
- 3egg whites
- 1/2cupvanilla sugar
DIRECTIONS
- FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
- Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
- Beat in the melted butter and strain the batter to remove any large lumps.
- Cover and refrigerate for at least 2 hours or overnight.
- Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
- Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
- When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
- Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
- A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
- Pour any excess batter back into the bowl.
- Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
- Cook briefly on the second side and slide it into a warm dish or pie plate.
- Continue making palacsinta until you have at least three per person.
- Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
- The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
- Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
- Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
- Make the palacsinta and set them aside while preparing the fillings in separate dishes.
- Filling 1: Mix the grated chocolate with the chopped walnuts and confectioners’ sugar.
- Set it aside.
- Filling 2: Thin the jam with brandy or water, and mash up any large pieces of fruit.
- Put that to one side.
- Filling 3: Strain the pot cheese and force it through a potato ricer.
- Mix it well with the egg yolk, confectioners’ sugar, and lemon rind, and stir in the raisins.
- Beat the egg white until stiff, then fold it into the pot cheese mixture.
- To form the rakott palacsinta, lightly butter an 8-inch springform pan and place a palacsinta on the bottom.
- Spread it with some nut and chocolate filling (number 1), and cover with a second palacsinta.
- Spread that with a thin layer of apricot jam (number 2), and cover it with another palacsinta.
- Spread it with the pot cheese filling (number 3), and cover with a fourth palacsinta.
- REPEAT and continue the layering process until you reach the top of the pan; end with a palacsinta.
- Three quarters of an hour before serving, preheat the oven to 300 F.
- and beat the egg whites with the sugar until stiff and shiny.
- Pile the meringue on the top palacsinta and place the pan in the oven to bake for 30 minutes or more, or until the meringue is lightly browned (“pink”).
- Remove the sides of the pan and transfer the rakott palacsinta to a platter.
- Serve hot, cut in wedges like a cake.
- The Hungarian Cookbook.
- Susan Derecskey.
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June 13th, 2012 by alice
Tags: Borjuprklt, Hungarian, Stew, Veal | Print This Post
INGREDIENTS
- 1tablespoonoilor lard
- 1/4cuponions, finely chopped
- 2garlic cloves, minced
- 1/4cuptomato juice
- 2cupsbeef stock(or replace 1/2 cup of beef stock with red wine)
- 1tablespoonpaprika
- 1lbvealor beef, cut into bite-sized cubes
- 1teaspoonsalt
- cayenne pepper, to taste
- 3/4lbpotatoes, diced into 1/2 ” pieces(approx. 2 cups)
DIRECTIONS
- Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
- add tomato juice and 1 cup stock.
- Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
- Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
- When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
- Serve with nokedli or csipetke.
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June 12th, 2012 by alice
Tags: Cakermenian, Hungarian, Palacsinta, Style | Print This Post
INGREDIENTS
-
palacsinta batter
- 3cups siftedall-purpose flour
- 1tablespoonsugar, added to flour
- 1 1/2teaspoonssalt
- 6eggs
- 1 1/2cupsmilk
- 6tablespoons meltedbutter
- 1 1/2cupssoda water(about)
- 3tablespoonscooking oil
-
filling 1
- 1/2cup coarsely choppedwalnuts(2 ounces)
- 1-2tablespoonhoney
-
filling 2
- 1cup groundpoppy seeds
- 2tablespoonshoney
-
filling 3
- 1/4cup damsonplum jam
- 1/4cup coarsely choppedwalnuts
-
filling 4
- 2ouncessemisweet chocolate, grated
- 1/4cupgolden seedless raisins
- 1 1/2tablespoons choppedcandied orange peel
- 2tablespoonsrum
-
topping
- 2tablespoonsgranulated sugar
- 1tablespoonbutter
DIRECTIONS
- FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
- Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
- Beat in the melted butter and strain the batter to remove any large lumps.
- Cover and refrigerate for at least 2 hours or overnight.
- Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
- Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
- When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
- Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
- A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
- Pour any excess batter back into the bowl.
- Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
- Cook briefly on the second side and slide it into a warm dish or pie plate.
- Continue making palacsinta until you have at least three per person.
- Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
- The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
- Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
- Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
- FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings.
- Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
- Butter an 9-inch springform pan and place a palacsinta in the bottom.
- Spread it with the nut filling (number 1) and cover it with another palacsinta.
- Spread the second one with the poppy seed filling (number 2) and cover that.
- Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
- Continue in this fashion until you reach the top of the pan, ending with a palacsinta.
- Sprinkle it with sugar and dot with butter.
- About half an hour before serving, place the pan in a preheated 375 F.
- oven and bake for about 20 minutes.
- Remove the sides of the pan and transfer the rakott palacsinta to a platter.
- Cut in wedges like a cake to serve.
- The Hungarian Cookbook.
- Susan Derecskey.
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