Magyarország legjobb ízei

best f lavours of HUNGARY

CasteloArt Publishing Ltd.

Goulash soup

6

Chimney cake

36

Goulash Stew With Shin Of Beef

8

Bread and poppy-seed pudding

38

Stuffed peppers

10

Pasta With Beans

42

Lebbencs Soup

12

Cinnamon Doughnuts

44

Bean soup with knuckle of pork

16

Onion Pie

48

Slambuc

18

Stuffed Chicken

50

Ferdinand Cake

20

Mincemeat with sausage

54

Cluj style chicken broth

24

Dödölle

56

Transylvanian mixed grill

26

Fried Dough, Lángos

58

Stuffed cabbage with tomato

28

Layered Kale

62

Polenta

30

Pumpkin And Poppy-Seed Strudel

64

Blood sausage, liver sausage

34

Tihany Fisherman’s soup

68

Curd Cheese Noodles

70

Catfish Paprikash

72

Pork Bakony Style

76

Breaded chicken

78

Potato Cakes (Tócsni)

80

Goulash à la Palóc

84

Cabbage Strapačky

86

Potato Cakes

90

Potato Pancakes

92

Plum dumplings

94

HORTOBÁGY

Goulash soup SOUP 3 onions, finely chopped 3 tbsp Lard 400 grams beef , cubed 2 ½ l water 3 tsp salt 2 tbsp Hungarian paprika 1 tomato, peeled, chopped 1 yellow pepper, chopped 1 parsnip, diced 1 carrot, diced 1 green pepper, chopped 2 garlic cloves, mashed 4 potatoes, cubed 2 tsp cumin ½ tsp black pepper some parsley, finely chopped PINCHED NOODLES 1 egg 12 tbsp flour pinch of salt 2 tbsp oil

Serves 4 Takes 150 minutes

Brown onions in lard. Add ground red pepper paprika and pour in 100 ml water.

When it boils add meat and stir until meat whitens, then add cumin carraway, black pepper and a little water.

Simmer for 50 minutes, replacing water as it boils off.

Then add parsley root, carrot, yellow capsicum, potatoes, tomato and hot green pepper, salt and garlic.

Simmer for about 40 more minutes, until potatoes soften, then add enough water to give it soup consistency.

When comes to boil add prepared noodles and simmer in the soup for around 15 minutes.

When noodles float to surface, soup is ready. Flavour portions with parsley when serving.

PREPARATION OF NOODLES: Mix ingredients together with enough flour to get a stiff dough.

Leave dough to rest for 5 minutes.

Roll out dough and pinch out fingernail sized pieces.

6

Goulash Stew With Shin Of Beef

100 g lard 2 large onions ½ kg shin of beef 1 green pepper 2 tbsp ground red paprika 1 tsp salt 1 hot green pepper ½ tsp pepper 1 tsp ground cumin carraway 5-6 cloves garlic 2 purple onions thyme for gnocchi ½ kg flour 4 eggs ½ tsp salt 3 tbsp oil water

serves 4 takes 120 minutes

8

Brown chopped onions in hot lard and add red paprika, then diced meat and pour in water.

Add hot pepper cut into rings, then add pepper and cumin.

When meat is almost cooked, add finely chopped garlic and finally salt to taste. While meat is cooking, prepare gnocchi.

Add eggs and salt to flour, and enough water to make a spreadable paste and mix well.

Add salt and a little oil to boiling water, then chop in gnocchi dough.

When cooked, strain and place in a bowl. Sprinkle with a little oil, so as not to stick together.

Serve with purple onions and fresh thyme.

9

St u f f e d p e p p e r s 12 peppers 500 g minced pork 100 g half-cooked rice 1.5 kg tomatoes 50 g sugar 2 tsp salt 100 g lard 2 tbsp flour 2 tsp marjoram 1 egg ½ tsp ground black pepper 1 large onion 1 clove garlic finely chopped 2 tbsp finely chopped parsley

Serves 6 Takes 75 minutes

Boil tomatoes to a pulp. Cut off tops of peppers and remove seeds. Put tops on one side.

Braise half of onions in lard.

Put meat, softened onions, eggs, half-cooked rice, salt, pepper, marjoram, garlic and parsley in a bowl.

Knead together. Stuff peppers with kneaded mixture.

If some filling is left, then squeeze it into dumplings.

Place peppers next to each other vertically in a cooking pot and place dumplings next to them.

Prepare a roux.

Brown flour in a little oil, dilute with juices from boiled tomatoes, add salt, remaining onions and sugar.

Add this to stuffed peppers and steam on a low heat for about 1 hour.

To serve, use tops of peppers for decoration.

10

11

LEBBENCS SOUP

½ kg potatoes 100 g back bacon 1 onion 200 g lebbencs pasta 1 tbsp red paprika ½ tsp salt 1 hot green pepper 2 cloves garlic

Serves 6 Takes 50 minutes

Dice bacon and fry until glassy, then add pasta, finely chopped onion and brown.

Scatter on red paprika, then dice potatoes and add them too.

Pour in water and bring to the boil.

When it froths up, salt to taste.

Chop garlic finely and add that too and simmer together until potatoes are soft.

Serve with hot pepper.

12

13

Bean soup with knuckle of pork 2 smoked knuckles of pork 1 diced celery root 200 g pinto beans 1 parsley root 1 carrot 1 tomato 1 capsicum 1 diced onion 1 tbsp lard 1 tbsp parsley 1 tbsp flour ½ tbsp ground red paprika 2 cloves garlic 2 bay leaves 250 g smoked sausage ½ tsp salt 1 tbsp sour cream

Serves 6 Takes 75 minutes

Soak beans overnight.

Boil knuckles of pork and shoulder in 2 l water, until meat comes away from bone.

Debone meat and set on one side. Add diced celery root and beans to juices, and boil until beans soften.

Meanwhile fry onions over a low heat in lard until they turn glassy.

When onions turn glassy, add chopped parsley and flour and make roux on lowest heat.

When roux turns light brown, add ground red paprika, bay leaves and chopped garlic, and immediately pour in 1 cup of cold water.

Mix until free of lumps, then add to cooked beans.

Add smoked sausage and half a tablespoon of salt, then cook on a low heat for 10 minutes. Chop smoked pork meat finely and add to soup.

Add salt to taste and add sour cream.

May be embellished with noodles (see goulash soup recipe).

16

17

SLAMBUC 100 g Mangalitza back bacon 1 large onion 200 g lebbencs pasta 3 potatoes ½ tsp salt 1 tbsp ground red paprika 2 carrots 1 capsicum 1 tomato 3 eggs 1 dry sausage sage leaves

serves 6 takes 50 minutes

18

Dice bacon and fry until brown, then add finely chopped onion and pasta and brown.

Peel and cut potatoes into thin slices, add, and pour in enough water to cover.

Season with salt, add finely chopped carrots, tomato and capsicum and scatter on red paprika.

Cook together, and at the end add beaten eggs. When eggs have stuck together, dish is ready.

Serve decorated with sliced sausage and sage leaves.

19

Fe r d i n a n d C a ke DOUGH 30 g yeast 500 g flour 250 ml lukewarm milk pinch of sugar pinch of salt 7 egg yolks FILLING 200 g butter 230 g sugar 200 g grounded walnut FOR THE BASTING 200 g double cream

makes 18 nests takes 100 minutes

Start with combining the yeast, sugar, milk and the 2 tbsp flour, cover and set aside until it starts to bubble.

Measure the flour into a large bowl, make a well in the middle and add the egg yolks, salt and the yeast mixture. Combine ingredients.

Knead until smooth and elastic. Place in a floured bowl, cover and let rise in a warm place until doubled, about 30 minutes.

Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle (about 1 cm thick).

FOR FILLING mix butter with sugar and grounded walnut until foamy. Spread dough with filling and roll up from the long side.

Cut into 3 cm slices and place with cut side down in a greased baking pan. Cover and let rise again, until doubled, about 30 minutes.

Bake at 200 degrees C until golden brown (about 25 minutes). When the rolls start to gain a slight color, take out from oven and baste with double cream.

Put back in the oven for another 5 minutes.

20

21

Csíksomlyó

Cluj st yle chicken broth

K o l o z s v å r i Ty ú k l e v e s 1 whole chicken 1 onion 3 carrots 2 parsley roots 1 diced celery root 100 g mushrooms 3 cloves garlic 1 tomato peeled and chopped 1 hot green pepper 100 g green peas 200 g vermicelli ½ tsp pepper 1 tsp salt 1 bunch of parsley 1 kg savoury scones

Serves 6 Takes 120 minutes

Dress chicken, cut up into small pieces and place in a saucepan. Keep the chicken liver aside for later.

Pour in cold water, bring to boil, and remove scum.

Add salt, pepper, chopped onions, sliced carrots and chopped parsley roots, celery root, crushed garlic and tomatoes together with spices and simmer for at least 1 hour on a low heat.

Take chicken out and debone. Cut meat into small pieces and put back .Then add rest of vegetables mushrooms, hot pepper, sliced open but not fully cut, and peas.

If using fresh green peas, add together with rest of vegetables, but if tinned, just add at very end together with liver.

Simmer on low heat for 10-15 minutes. Now add chopped chicken liver and simmer before serving add putting the vermicelli to the soup, boiled beforehand in salted water in a separate pan.

Decorate with parsley and serve with savoury scones.

24

25

Tr a n s y l v a n i a n m i x e d g r i l l

4 small slices pork chops 4 small slices veal chops 4 small slices sirloin steak 100 grams smoked bacon (with skin on) 2 tbsp oil 4 potatoes for potato wedges oil for frying potatoes pinch of Hungarian paprika salt & pepper 2 small tomatoes, 1 yellow pepper lettuce leaves and an onion sliced for decoration

serves 4 takes 35 minutes

Carefully clean, then tenderise the meat slices, season with salt and pepper.

Cut the bacon into four equal pieces, score the skin and then fry.

The bacon pieces will turn into the cock’s comb shape.

Set bacon aside and keep warm.

Fry the meat slices in hot oil on both sides till done.

At the same time prepare the potato wedges, making sure wedges and meats are ready for serving at the same time.

Serve one piece of each kind of meat per person.

Decorate with the listed vegetables and serve.

Do not forget to sprinkle meat tops and the cockscombs with paprika.

26

27

St u f f e d c a b b a g e w i t h t o m a t o 1 pickled cabbage 2 eggs 700 g minced pork 100 g rice 2 tsp salt ½ tsp pepper 2 cloves garlic 1 tbsp lard 100 g back bacon 300 g smoked meat 1.5 kg tomatoes 50 g sugar 2 tsp salt 2 tbsp oil 2 tbsp flour green pepper

Serves 6 Takes 105 minutes

28

Cook tomatoes . Cut off stalks of pickled cabbage leaves. Mix minced meat with eggs, rice, salt and pepper and add crushed garlic.

Place filling in cabbage leaves and wrap up. Put 1 tbsp lard in a saucepan and put in stuffed leaves, then place bacon and smoked ribs meat in the middle.

Put chopped pickled cabbage on top, and sprinkle with pepper. Make a roux separately.

Brown flour in a little oil and dilute with juices from cooked tomatoes, then add in sugar and the cooked peeled tomatoes.

Mix with a blender. Pour over stuffed cabbage and cook on a low heat for about 1 ½ hours.

To serve can be decorated with peppers cut into heart shapes.

29

P O L E N TA

500 g cornflour (polenta) 150 g smoked cheese ½ tsp salt 1 litre water 100 g red currant jam

serves 4 takes 50 minutes

30

Bring water to boil, add salt then polenta flour with constant stirring.

When cooked, tip out onto a moist kitchen towel and spread out to height of 1-2 cm.

Grate cheese and scatter on evenly, then roll up with the aid of the kitchen towel.

Leave to stand for a couple of minutes, then slice up and serve with red currant jam.

31

B l o o d S a u s a g e , L i ve r S a u s a g e

3 blood sausages 3 liver sausages 100 g mustard 500 g bread

serves 6 takes 40 minutes

If preparing in open air, then make a fire and let it burn down.

Place grill over embers. Stab sausages with a toothpick so they don’t burst, then place on grill.

Grill for 5-10 minutes turning occasionally until crispy.

Serve with mustard, hot or cold.

Bread or boiled potatoes recommended on the side.

34

35

C h i m n e y c a ke

700 g flour 1 egg 100 g melted butter 100 ml milk 30 g yeast 5 tbsp sugar 16 g vanilla sugar a pinch of salt 100 g icing sugar, to roll in at the end

serves 6 takes 80 minutes

Warm milk a little and proof yeast in it.

Place flour in a bowl, add salt, 5 tbsp sugar, 8 g vanilla sugar, melted butter and milky yeast.

Knead, cover and leave to rise for 30 minutes. When risen, roll out to ½ cm thickness and cut into wide strips.

Grease a round baking mould and wrap the dough around it closing the ends.

Oil baking mould and wrap strips round diagonally so that they are touching each other.

Spread with egg and deep fry in hot oil, then roll in icing sugar mixed with the remainder of the vanilla sugar.

36

37

Bread and poppy-seed pudding

10 tbsp ground poppy seeds 5 tbsp icing sugar 5 dry crescent rolls 1/2 litre milk 1 vanilla stick or 1 sachet vanilla sugar

Serves 6 Takes 20 minutes

38

Slice crescent rolls into rings.

Boil up milk with scraped out inside of vanilla stick or one sachet of vanilla sugar.

Pour hot milk onto rolls.

To serve, place one layer of rolls on plate, then scatter on poppy seeds and icing sugar, then repeatedly rolls and poppy seeds until ingredients run out.

39

ร jhartyรกn

Pa s t a W i t h B e a n s Leave beans to soak in water overnight, cook next day and strain. ½ kg flour ½ kg beans 2 eggs 6 tbsp oil ½ tsp salt parsley 6 slices back bacon

serves 6 takes 40 minutes

42

Brown beans in oil, while breaking them up.

For pasta, knead flour with salt, 2 eggs and a little water, to obtain a stiff dough.

Knead and roll out dough, and cut into ribbons.

Place salt and oil in boiling water, then cook pasta and strain.

Serve pasta with beans, with back bacon and parsley mixed with a little oil.

43

Zimtkrapfen

Cinnamon Doughnuts 150 ml milk 10 g yeast ½ kg flour 4 eggs 200 ml sour cream 100 g margarine 1 litre oil Ÿ kg icing sugar 50 g cinnamon

serves 8 takes 65 minutes

Proof yeast in tepid milk and a little sugar.

In a separate bowl add to flour 1 pinch of salt, egg yolks, risen yeast and sour cream, then mix together, knead and roll out.

Spread with margarine, fold up and cover, and leave to stand for 15 minutes.

Roll out another twice, then fold up and leave to rest for 10 minutes each time, then roll out and chop up into square shapes.

Heat oil and heat up curling tongs in it, then roll dough around tongs, wrap string around it, and fry together in the oil.

When dough is half done, unwrap string and slide dough off tongs, and continue to fry until it turns red.

Mix cinnamon with icing sugar, and roll doughnuts in this.

44

45

O n i o n Pi e

Warm milk a little and add yeast.

200 ml milk 8 g yeast powder 1/2 kg flour 1 egg 1 tsp salt 2 tbsp lard 200 ml sour cream 1 red onion 1 purple onion

serves 6 takes 110 minutes

48

Slice onions and salt.

Pour flour into a bowl, add a pinch of salt, egg, lard and milk with yeast and knead until dough forms blisters.

Cover and leave to rise in a warm place for 1 hour, then roll out to size of baking tin. Preheat oven to 180 C. Line tin with baking paper and put in dough.

Spread with sour cream, scatter on onions and bake.

49

St u f f e d C h i c ke n 1 chicken about 1,5 kg 70 grams mushrooms 30 grams lard or chicken fat 40 g smoked bacon, diced 2 small eggs 3 dry bread rolls 1/2 L milk 1/2 tsp ground white pepper 1 tbsp Hungarian paprika 1 small onion, chopped a bunch of parsley, chopped salt to taste 1/2 tsp marjoram

serves 5 takes 50 minutes

Carefully separate the skin from chicken, starting at the neck.

Salt the inside of the chicken and the meat under the skin.

Chop mushrooms and onion and fry them in bacon fat.

Soak the rolls in milk, crumble them and mix with an egg, salt, pepper, browned onion, marjoram, Hungarian paprika, parsley, fried bacon cubes and mushrooms.

Use force to spread part of this stuffing under the chicken skin and put the rest inside the chicken.

Heat the chicken fat in a roasting tin and brown the chicken on each side.

Cover the tin with foil or a lid, place in an oven at 180 °C for about 1 hour, basting occasionally.

Let the chicken rest for 25-30 minutes before carving, to give the stuffing time to set.

Serve it with Hungarian fried potatoes or rice.

50

Örség

Mincemeat With Sausage

1 sausage 300 g minced pork or veal 1 large onion finely chopped 2 cloves garlic crushed 3-4 rashers back bacon diced 4 rashers bacon with rind 6 slices white bread ½ tsp salt ½ tsp pepper 50 g lard ½ cup milk 2 tbsp flour

Fry onions with diced bacon in a little fat and when almost done add garlic, then mix in minced meat.

serves 4 takes 80 minutes

Place meat roll in the bottom of a roasting dish and roast at 150 degrees until done (about 60 minutes), but check after 50 minutes and baste with fat if necessary.

Place bread slices in a dish, pour on milk and leave to soak for 10 minutes, then add this to meat too, as well as all the other ingredients, and mix together well.

Roll out minced meat on a well-floured board and place sausage on top.

Roll up edges of meat so that sausage is completely covered and make into a cylinder shape.

Serve with bread, fresh vegetables and fried bacon.

54

55

Dödölle

4 potatoes 150g flour ½ tsp salt 2 onions 200 ml sour cream 300 g lard

Serves 4 Takes 45 minutes

Cut up Chop the onions, brown it in fat them in lard and strain excess fat.

After peeling the potatoes, cook them in salted water.

Use only as much water as necessary to cover the potatoes.

Mash them with a potato masher in the water and add flour. Knead the mix as many times as it takes to break out in sweat 7 times.

Cut little dumplings with a spoon and fry them in the fat used for the onion.

Sprinkle browned onion on over them and serve the dödölles with sour cream.

56

57

Fr i e d D o u g h , L รก n g o s 3 or 4 medium potatoes 1/2 cup warm milk, for yeast 300 g bread flour 10 g yeast 100 g lard 150 g cheese 1 1/2 cups sour cream 1/2 tsp salt 1 clove of garlic, mashed 1 tsp sugar Hungarian Paprika

serves 4 takes 75 minutes

Peel the potatoes and cook in boiling salted water.

Then mash them immediately. You should have about 1 1/2 cups. Cool the mashed potatoes. Mix the warm milk with the yeast and sugar.

Let the starter sit for 5 or 10 minutes. Add it to mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a kneadable dough.

Knead dough well. Put dough in a bowl and cover. Let dough rise in a warm place until double in bulk. For about 1 hour.

Roll out the dough with a floured rolling pin on a floured board to 1 cm thick. Cut into rectangles, squares or circles. Prick with a knife to keep big bubbles from forming.

Melt lard in a frying pan so it is at least 2 cm deep. Fry lรกngos over medium heat. If the lard is too hot they will burn, if the lard is to cool the lรกngos will absorb too much lard. Watch them closely. Let them get a nice colour.

When they are done, rub each lรกngos with a mashed clove of garlic and sprinkle with salt, sour cream or cheese or Hungarian Paprika.

Good along with bean or lentil soups, or a snack with beer or wine.

58

59

L ay e r e d K a l e 1 kale 500 g minced leg of pork or beef 100 g lard 1 onion 200 g rice 1 tsp ground pepper 400 ml sour cream 2 eggs ½ tsp tarragon 2 tsp salt

Serves 6 Takes 80 minutes

Cut stalk from kale and separate into leaves.

Place 1 tsp salt in large saucepan of water and cook for 10 minutes.

Meanwhile dice onions and brown in half of lard.

Add minced meat, season with ½ tsp salt, ground pepper and tarragon, then pour in 100 ml water and braise for 20 minutes. Preheat oven to 180 C.Meanwhile cook rice in salted water until semi-soft.

Mix meat and rice together.

Grease a baking tin with the remaining lard and spread it with kale leaves, then scatter on half of meat and rice and splash with sour cream.

Beat eggs and pour on half.

Cover with kale leaves, then spread with remaining meat and rice.

Splash with sour cream, add eggs and finally cover with kale leaves.

Place in oven and bake until golden brown.

62

63

Pumpkin And Poppy-Seed Strudel

1 pack strudel pastry 150 g ground poppy seeds 100 g icing sugar 100 g shredded pumpkin 6 tbsp oil 200 ml sour cream

2 bars takes 40 minutes

Preheat oven to 180 degrees.

Spread out a clean moist cloth and place 1 sheet of strudel pastry on it, then glaze with oil.

Place on top 2 more oiled strudel sheets.

Sprinkle with sour cream, scatter on poppy seeds, sugar and pumpkin, then roll up with the aid of the cloth and place in a tin lined with baking paper.

Sprinkle top with sour cream and oil, then bake.

64

65

Balaton

T i h a ny F i s h e r m a n ’s s o u p

1 kg fish 1 large onion 1litre water 3 tbsp ground red paprika 1 hot red pepper

serves 4 takes 105 minutes

68

Clean and slice fish, salt, place in cooking pot with meat facing downwards and leave to stand for 1 hour.

Chop onion finely, add, and pour on water.

When water boils, add red paprika and pepper and simmer for 25 minutes.

69

Cu r d C h e e s e N o o d l e s

500 g noodles pasta 500 g curd cheese 400 ml sour cream 200 g smoked back bacon lard salt chives

serves 4 takes 20 minutes

70

Boil pasta in salted water, then strain.

Put a little lard in a separate pan, add pasta and mix.

To serve, scatter on curd cheese and splash with sour cream.

Put bacon on top and serve decorated with onions.

71

C a t f i s h Pa p r i k a s h 700 g fillet catfish 100 g back bacon 2 onions 2 tomatoes 1 capsicum 300 ml sour cream 300 ml water 1 hot green pepper 3 tbsp ground red paprika 2 tbsp flour ½ tsp salt pinch of pepper parsley

serves 6 takes 45 minutes

72

Dice bacon and onions. Melt bacon, and when it starts to release fat, then add onions and brown.

Add ground red paprika and 50 ml water, then finely chopped tomato and capsicum.

Season with salt and pepper and simmer for 20 minutes.

Meanwhile slice up catfish and fry both sides in hot oil. When paprikash sauce thickens, then mix sour cream with flour, pour in and simmer together.

Pour sauce over browned catfish and simmer together for a couple of minutes.

Decorate with parsley to serve.

73

Po r k B a ko ny St y l e 1kg pork chops 1kg flour 8 eggs 1 tsp salt 500 ml sour cream 3 tbsp flour 500 g mushrooms 1 onion 150 g lard 2 tsp ground red paprika 100 g sour cherries

serves 6 takes 60 minutes

Slice meat into small pieces, tenderise and salt.

Roll in flour and fry in lard. To rest of flour add eggs, salt and enough water to make a spreadable paste, and mix well.

Put salt and a little oil in boiling water, and chop gnocchi dough into it. When cooked, strain and place in a bowl.

Splash with a little oil, to prevent sticking.

Chop onion finely, brown in oil, then add sliced mushrooms, and scatter on red paprika. Add a little water and stew, then salt.

Mix flour into sour cream, and pour into mushroom sauce, and cook together for another 5 minutes.

Serve meat with gnocchi and mushroom sauce which can be decorated with stoned sour cherries.

76

77

B r e a d e d c h i c ke n

with parsley potatoes

4 chicken breasts 1 tsp salt 1/ 2 tsp pepper 100 g breadcrumbs 100 g flour 2 eggs 100 ml oil 1 bunch parsley ½ kg potatoes 50 g butter sprig of rosemary

serves 4 takes 45 minutes

78

Peel and dice potatoes. Boil in hot, salted water until soft.

Melt butter and add finely chopped parsley. When potatoes cooked, strain and pour on buttered parsley.

Meanwhile place flour, breadcrumbs and eggs in separate bowls. Beat eggs.

Season slices of meat with salt and pepper, then roll in flour.

Then dip in eggs and afterwards roll in breadcrumbs.

Fry in hot oil. Serve decorated with sprigs of rosemary.

79

Po t a t o C a ke s ( Tรณ c s n i) 1 kg potatoes 200 g flour pinch of salt 2 egg one pinch of white pepper 600 ml kefir 200 ml sour cream ground red paprika parsley

serves 6 takes 40 minutes

80

Peel potatoes and grate on roughest part of grater.

Add flour, salt, white pepper, eggs and kefir.

Knead together well and fry in hot oil.

Season with sour cream, red paprika and parsley to serve.

81

HerencsĂŠny

G o u l a s h Ă l a Pa l Ăł c

1 kg beef lower leg 70 g green beans 40 ml sour cream 1 potato 2 carrots 1 turnip 1 onion 1 clove of garlic Lard 10 bay leaves Salt ground paprika dill noodles 1 tblsp vinegar 2 tblsp flour Essig

Serves 4 Takes 120 minutes

84

Brown the chopped onions in lard. Add some paprika and the meat, cut into cubes and then add salt.

Add crushed garlic to the meat and cover with water.

In a separate pot heat water and add the sliced carrots, the bay leaves and the dill into the mix.

When the meat is half cooked pour the contents of the 2 pots together.

Cut up the potatoes into cubes and add them to the soup together with green beans and noodles.

Mix flour with sour cream and mix into the soup together with a litte vinegar.

Cook the soup until the ingredients soften.

85

Cabbage Strapačk y 1 kg potatoes ½ kg flour ½ tsp salt pepper ½ kg cabbage 2 tbsp sugar thyme rosemary

serves 6 takes 50 minutes

Peel and grate potatoes and add flour and salt.

Put a little salt in boiling water, cut potato dough into little gnocchi with a knife and boil them.

When they float to the surface of the water, take them out with a pasta sieve and sprinkle with oil.

Grate cabbage on roughest part of grater and salt.

Squeeze out juice, mix with sugar and brown. Mix potato gnocchi with cabbage and make dumpling shapes using an ice-cream scoop.

Sprinkle with pepper and serve decorated with thyme on a bed of rosemary.

86

87

Po t a t o C a ke s

500 g potatoes 200 g flour 1 tsp salt 1 onion 500 g curd cheese 2 tbsp lard pepper

serves 6 takes 35 minutes

90

Chop onion finely and brown in lard. Peel potatoes and boil in salted water until soft.

Use just enough water to cover the potatoes. Mash potatoes in water with a masher and add flour, then knead all together for a couple of minutes.

Make little round balls out of the dough, flatten them and fry them on both sides.

To serve, spread on a plate and cover with curd cheese, then browned onions and finally sprinkle with pepper.

91

Potato Pancakes

Lepényke ½ kg potatoes 200 g flour ½ tsp salt 300 g plum jam 5 tbsp melted lard Chocolate decoration Mint leaves

serves 6 takes 40 minutes

92

Peel and cut up potatoes finely and boil in salted water, then mash with a potato masher.

Add as much flour as mixture can take up.

Roll into cylinder shape and cut into finger-thick slices, then roll out thin.

In a little lard fry both sides one by one in a pancake pan, then spread with preheated lard and serve filled with plum jam and folded in four.

Can be decorated with chocolate and mint leaves.

93

Pl u m d u m p l i n g s 5 medium-sized potatoes 1 tsp salt 300 g flour 9 stoned and halved plums sugar and cinnamon 4 tbsp oil 200 g breadcrumbs 5 tbsp icing sugar

For 18 dumplings Takes 40 minutes

Peel and dice potatoes and boil in salted water, then strain and mash with a potato masher.

Add flour and knead together.

Roll out dough and cut into 18 square sections.

Place half a plum into centre of each piece of dough, place a little sugar and cinnamon in centre of plum, then fold in the four edges and knead into a ball.

Repeat this process with all the plum halves.

Place in a saucepan of boiling water and cook until they rise to the surface of the water. Meanwhile brown breadcrumbs in oil and add sugar.

Roll finished dumplings in breadcrumbs, and sprinkle with icing sugar to serve.

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István Tutunzis Photographer

Ildikó Kolozsvári Foodstylist

Published by CasteloArt Ltd.

Designed and edited by

www.casteloart.hu

Bear Books Publishing,

Text copyright © Ildikó Kolozsvári

István Tutunzis

Photographs copyright © István Tutunzis, Zoltán

ISBN 978-615-5148-35-4

Balogh, Food styling: Ildikó Kolozsvári

Printed in China All rights reserved. No Parts of this

István Hajni would like to thank the following

publication may be reproduced in any form

who have helped directly in making this book:

without the prior written consent of the

Ottó István Hajni (my Dad), Chris Tutunzis

publisher.