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Cover: Hungarian Cuisine

Side dishes

10Oct 12

Plum Dumplings

Plum Dumplings (Szilvas Gomboc) is a traditional Hungarian dish: potato dumplings stuffed with plums & cinnamon sugar and rolled in breadcrumbs. It can be eaten as dessert or a main dish.

Plum Dumplings
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500 g plums
  • 6-7 medium potatoes, peeled, diced
  • 250-300 g flour
  • 1 to 2 tbsp vegetable oil
  • 2 large eggs
  • 4 tbsp butter
  • 1 teaspoon salt
  • 1½ cups breadcrumbs
  • ¼ cups cinnamon sugar
Instructions
  1. Pit the plums.
  2. Cook the well washed potatoes, peel and mash while still warm. Mix with the butter, salt, flour (as much as the potato will take), and the eggs to make the dough.
  3. Roll the dough to ½ cm thick and cut into 2 inch squares, and place a plum in the center of each square, fold in half, and seal the edges, and make them into a ball.
  4. Put the dumplings into boiling salted water and after they came to the surface of the water cook for another minute.
  5. Fry the breadcrumbs in vegetable oil, remove the dumplings with a slotted spoon and mix by shaking the covered pan.
  6. Transfer to a serving platter, and sprinkle with powdered sugar & cinnamon.

 

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29Aug 12

Goulash in a ’bogracs’


Goulash in a ’bogracs’
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 600 g shank of beef
  • 2 tablespoon lard or oil
  • 2 large onion, chopped
  • 1 tablespoon paprika powder
  • Salt, to taste
  • 1 teaspoon caraway seeds
  • 3-4 black peppercorns
  • 1-2 carrots cut in quarters
  • 1 parsnip cut in quarters
  • 2-3 medium potatoes, sliced
  • Water
Instructions
  1. Cut the cleaned meat into 2 centimetre cubes.
  2. Heat up the oil or lard in a pot and braise the chopped onions in it until they get golden yellow, but not brown.
  3. Remove the pot from the heat, add the paprika powder, carrot, parsnip, and meat, salt and add water just to cover the ingredients and cover the pot.
  4. Add the caraway seeds and peppercorns in a tea ball or a small bag for easy removal before serving the soup.
  5. Cook slowly about 40 minutes, adding water to keep it at the same level.
  6. Add potatoes and cook 15 minutes more, until cooked.
  7. Before serving, add ’csipetke’ (nipped pasta). Ingredients: 1 egg, 100 g flour, salt. Prepare stiff dough; roll it out a 2-3 mm thickness and pinch fingernail size or smaller bits from it. Cook in simmering soup.
  8. Serve with fresh white bread and dried hot red pepper on a separate plate.

Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. In Hungary goulash is eaten as a main dish.

A ‘bogracs’ is a heavy pot used to cook outdoors, usually over a wood fire. In English, ‘bogracs’ is translated as kettle or stew pot.

This is my recipe, but there are no two Hungarians who cook the goulash soup in the same way.

 

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12Jul 12

Spinach dish

Do you remember Popeye? I think he put the whole spinach industry on the map. When I was a child my mother used this recipe and prepared spinach at least once or twice a week. I still love it and kept this tradition. I usually made with fresh spinach from the market but you can use frozen as well.

It’s such a great source of iron and with a subtle flavour I find you can use it with a whole range of other ingredients to make great dishes. One quick and easy way to serve it is Spinach with Bacon and Pine Nuts.

Spinach dish
Author: 
Recipe type: Main
Prep time: 
Cook time: 
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Serves: 4
 
Spinach is really healthy. It is a source of vitamin A. It is rich in iron, calcium and protein.
Ingredients
  • 1 kg fresh spinach
  • Salt
  • 1 ¼ cup (3 dl) milk
  • 2-3 tablespoons oil
  • 20 g flour
  • 1 clove garlic
Instructions
  1. Wash the spinach, put in boiling salted water and cook for 5 minutes.
  2. Prepare a light roux, flavour with crushed garlic. (Light roux is prepared by frying the flour with the oil until it turns light brown.)
  3. Add to the spinach and add milk to obtain the desired thickness.
  4. Bring to boil and cook for a few minutes.
  5. Serve with fried eggs and a few boiled potatoes.

 

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01Jun 12

Poppy seed noodles

Using poppy seed for making cakes and noodles is very popular in Hungary. We have poppy seed dumps, dumplings, linzer, pancakes, cakes, noodles, strudels, muffins, pies……you name it! Now, here is the recipe of the poppy seed noodles. When I was a child, I used to eat these noodles a lot in our school canteen and my daughter often ate this for lunch in nursery. If you prefer classic noodles for your dinner, try this Duck Stiry Fry with Noodles recipe.

Poppy seed noodles
Author: 
Recipe type: Main
Prep time: 
Cook time: 
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Serves: 4
 
Quick and easy to make. A poppy seed noodle is a favourite children dish.
Ingredients
  • 500 g wide noodles
  • 250 g ground poppy seed
  • 150 g confectioners’ sugar
  • 4 tablespoons butter
Instructions
  1. Cook noodles according to the package instruction.
  2. Grind the poppy seed and mix with the sugar.
  3. Melt the butter in a large skillet, add the cooked noodles and mix with the poppy seed.
  4. Serve immediately.

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14May 12

Green pepper and tomato stew (‘lecso’)


Green pepper and tomato stew (‘lecso’)
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy to find ingredients, easy to cook and tasty.
Ingredients
  • 1 kg green peppers (cut in half and slice)
  • ½ kg tomatoes (cut into small pieces)
  • 1 onion (medium)
  • ½ decilitre vegetable oil
  • 1 tablespoon powdered paprika
  • 4 eggs (beaten)
  • salt, to taste
Instructions
  1. Cut the onions and cook in vegetable oil under cover for 5 minutes until soft.
  2. Add paprika powder, green peppers, tomatoes and salt.
  3. Cook under cover until limp.
  4. When the peppers and tomatoes has cooked stir the beaten eggs into the fry pan.
  5. Serve with some fresh bread.
  6. You can also make ’lecso’ without eggs, than serve with steamed rice or simply eat with some sliced fresh bread.

When my Japanese friend, Noriko came to visit us first, she carried a guide book about Budapest wherein she labelled all our traditional food what she wanted to taste during her staying. ‘Lecso’ was the first Hungarian dish what I made it for her. She loved it. I hope you will also enjoy. It’s a traditional stew made with peppers and tomato and is really easy to make and so tasty.

And if you’re looking for other stew recipes, I found this Butter Bean and Chorizo Stew which is absolutely delicious!

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