Let’s see the recipe!
Tuesday, September 25, 2007
In Hungary the stuffed cabbage is a typical feast (or rather christmas) food and the main dish of the feast on pig-killing day (disznótor).
Probably our stuffed cabbage is originated from szárma, that means the stuffed grape leavs roll, which is originated from the time of the Ottoman (Turkish) occupation.
Originally uploaded by Habeas Brulee
It was the first time on the Cabbage Festival, when I saw the stuffed cabbage is cooked in bogrács (kettle.)
I guess stuffed cabbage is wellknown and popular savyour food in many parts of Europe and Western Asia, but made differently everywhere. Many years ago (during high school) I spent a summer in Israel and there I tasted the kosher variety without smoked pork and sour cream. To be honest I could never be a kosher, because the stuffed cabbage is only good with sour cream and smoke prork :) Like on this picture.
originally uploaded by Zsoolt
Let’s see the recipe!
1 large cabbage
½ kilo ground beef or pork
long grain white rice - 1 1/4 cups
salt to taste
pepper to taste
red hungarian paprika - for color and taste
3 large fresh garlic cloves pressed or more if desired
1 onion grated into meat mixture
30 dkg smoked ham hock
1 kilo saurkraut - rinse alittle right before adding so it's not too sour.
2 small cans of contadina tomatoe paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
Oil and flour for the roux
1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.
2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.
3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.
4. Add the tomato saft, the smoked prok and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.
5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )
6. Serve with sour cream.
Bejegyezte: Nóri dátum: 2:15 PM
Sunday, September 23, 2007
Today was 7th cabbage fest in Vecsés and here is my phtoreport on the event.
More information about Vecsés village and vecsési cabbage (or vecsési sauerkraut) you can read here.
More photos you can see here.
In autumn I always buy roasted chestnuts on the street, but I bake only rarely at home, although the recipe is very simple.
1. Heat the oven to 200Celsius or Gas 6.
2. Cut a cross into the top of each nut into the top of the flesh. Put in a roasting tin and bake until the skins open and the insides are tender about 30 minutes.
3. Peel away the skin and eat.
Saturday, September 22, 2007
Zila Coffee House - Krisztina Confectioner's and Restaurant is located in 18th district of Budapest. It is open since 2003 and after a short period of two years, they won the first prize on the Competition of Coffee Houses of Budapest, but Krisztina Confectioner's was already opened in 1984 by László Zila master confectioner. In that time, it was next to an open-door pool. Since 2002 the Confectioner's is part of Zila Coffee House and Restaurant, functioning in the renovated historic building of the former pool's main building.
Among their cakes you can find the traditional ones can be found as well as the special cakes. Desserts, pies, strundels, sweet and salty bicuits are other examples.
Creamy Russian-cream Tart,French Cream Cake,'Charlotte' Tart
'Charlotte' Tart, Floating Island Cake
Creamy Russian-cream Tart
I don’t know exactly how say it in english, maybe the “poppy seed bread pudding” is a correct translation.
Mákos guba is a special hungarian dessert, made of crescent rolls, poppy seed and milk. Earlier I didn’t like this dish, but one day Márti (one of my friends) made me and her version was unspeakable delicius, so I asked the recipe.
15 dkg ground poppyseed
15 dkg icing sugar
1 liter milk
4 egg whites and yolks
1 vanilla sugar
10 piece crescent rolls
At first slice up the dry crescent rolls and place the slices into the baking dish, like me.
Put the milk and the poppy seeds in a pot and cook about ten minutes. Add vanilla sugar and icing sugar and mix well. If the milk is lukewarm add the yolks to the pot and mix carefully. Beat up the egg whites until they are stiff and mix with the other ingredients. Pour the whole mass into the baking dish (cover the crescent roll slices with the mass) and bake over medium flame for about twenty minutes. I like mostly when it’s already cool down.
Sunday, September 9, 2007
20th of August is one of the biggest National Holiday in Hungary when we celebrate the birth of our state (Hungary was established in 1000), the day of our first king - 1st (Saint) Stephen, and the constitution of Hungary. In this year the Hungarian Prime Minister’s Office had asked The National Federation of Hungarian Confectioners to make a new cake recipe on the occasion of the state of Hungary's birthday.
The members of the Federation of Confectioners had created the new recipe and the Floating Island Cake is the result.
I’m very lucky, because my sister-in-law’s family has an own confectionery and she'd brought us Floating Island Cake (madártej torta), so I’ve already tasted it. It was delicious; I recommend you try it one day!
The Hungarian Floating Island or Madártej (as we call it in Hungarian, that means Bird's Milk) originally is Bourbon-vanilla custard in a chilled glass cup with whipped egg-whites dumplings floating on top.
In my childhood my grandma used to prepare madártej pretty often :).