Magyar konyha egészségesen

HUNGARIAN KITCHEN

the healthy way

CasteloArt Publishing Ltd.

Energizing

Creamy pumpkin soup

28

Venison rump roast in orange-prune sauce

6

Asparagus salad with apple and basil

30

Roast duck breast with red wine sauce

8

Roast Goose Breast With Orange

32

Shin Stew with salad

10

Healthy Vegetable Eggplant

34

A Dish Of Peas

12

Fluffy elderflower pancakes

36

Gerbeaud slices

14

Stress relief

Hungarian Plum Dumplings

16

Traditional Garlic soup

40

Onion soup

42

Immune booster Blueberry Cheesecake

20

Healthy Apple Soup

44

Spicy beetroot soup

22

Healthy Garlic Ginger Chicken

46

Hungarian rose hip soup

24

Porridge with dried fruits

48

Dish of lentils

26

Potato salad with ginger and beetroot

50

Good shape

Kohlrabi and apple salad

52

Tomato Stuffed with Chicken

76

Cream of Almond Soup

54

Dish of spinach

78

Tomato soup

80

Nice skin Millet hoecake with candied rose petals

58

Cream Of Celery Soup

82

Hungarian Goulash Soup

60

Hungarian Fruity Chicken Breasts

84

Millet-Celery Hash

62

Eggplant with cheese and tomato

86

Hungarian Bean Salad

64

Blueberry Balls

88

Creamed eggplant

66

Hungarian Cherry Soup

90

Scrambled eggs with mushroom and plantains

68

Cherry Strudel

92

Casino egg “Egg mayonnaise”

70

“Berries of the Forest” sponge cake

94

Floating Island

72

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Ve n i s o n r u m p r o a s t

in or ange-prune sauce 1 kg venison rump (deer meat) ½ litre oil 100 g prunes, dry 100 ml red wine 1 tbsp honey 1 tsp mustard 1 orange ½ lemon 2 tbsp currant or cranberry jam Salt, black pepper Mustard seeds Coriander Clove Cinnamon Chilli

Serves 6 Takes 140 minutes

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Energizing

Slice the meat and remove the skin. Marinate in oil for 3 days.

Soak prunes in red wine the day before preparation.

Pour oil into saucepan.

When hot, place slices of meat into the saucepan and season.

Add honey and mustard to the prunes and mix well.

Pour onto meat and cook together. Peel and dice the orange, add freshly squeezed lemon juice, currant or cranberry jam, a small amount of red wine and mix well.

Pour this mixture onto the meat.

Cook meat on low heat, stirring the sauce from time to time, until the meat is soft.

Serve with rice and slices of orange.

7

Roast duck breast

with red wine sauce In a roasting tin melt duck fat on low heat.

4 duck breasts ½ l duck fat salt, pepper 10 bay leaves 1 tsp thyme 2 clove garlic, mashed Red wine

Serves 4 Takes 60 minutes

Add the bay leaves, thyme and mashed garlic.

Place duck breasts in the roasting tin and sprinkle with salt and pepper.

Pour some wine on the meat.

Tender for 45 minutes on low heat in the oven while basting with wine and its own gravy.

Once soft, roast at higher temperature for another 10 minutes.

Serve with steamed vegetables on the main dish.

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Energizing

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The secret of the real traditional Beef Shin Stew lies in its simplicity. Paprika, in generous amounts makes a great deal of sense, as well exercised tough muscles like shin (lower leg) develop a great deal of flavour. Cook such meat slowly at simmering temperature to make the meat tender with a rich ‚beefy’ flavour.

S h i n St e w

With Salad 500 g shin of beef, cut into 4-5 cm cubes freshly ground black pepper 1/4 cup lard 2 onions, diced 1 yellow pepper, chopped 1 tomato, chopped 2 garlic cloves, crushed 1 1/2 tbsp sweet, paprika ½ tsp ground cumin hot paprika and salt to taste

serves 4 takes 1hour, 40 minutes

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Brown onion in the lard. Add Hungarian paprika, meat, and some water, Add water many times while the meat softens.

Adjust the heat so that the stew simmers until the meat is tender, for about 1 1/2 hours.

Add cumin, black pepper, yellow pepper, tomato, salt and garlic.

Bring to boil and cook for another 5 minutes. Adjust the seasoning with salt and hot Hungarian paprika.

Serve with Salad.

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This dish can be served as a starter or eaten as main meal together with meat fillets.

I simply eat them with bread, delicious.

A D i s h O f Pe a s 800 g green peas (fresh or frozen) oil for sautĂŠ salt, to taste a pinch of marjoram 1 tbsp sugar (you may adjust to taste) milk enough to cover peas 3 tbsp flour as thickener (you may adjust to taste) parsley finely chopped

serves 4 takes 30 minutes

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Energizing

Heat some oil in a sauce pan, add green peas and cook for 5-6 min.

Next add salt, marjoram and sugar to the green peas, and stir.

Pour in the milk enough to cover peas.

Mix flour with some milk and put aside. When peas are soft, stir in the flour mixture.

Stir for a few minutes and remove from heat.

Finally add finely chopped parsley before serving.

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This is an original Hungarian dessert, created by a French confectioner who lived and worked in Hungary. This dessert is simply excellent.

Gerbeaud DOUGH 200 g flour 100 g margarine 20 g sugar 1 egg yolk 8 g yeast 1 g baking powder pinch of salt 5 tbsp milk FILLING 600 g apricot jam 200 g ground walnut 160 g sugar 1 tsp cinnamon zest of one lemon 10 g vanilla sugar TOP 100 g dark chocolate, broken into pieces

serves 10 takes 2 hours, 30 minutes

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Slices Mix all the dough ingredients together and knead well. You should get a firm, not soft, shapeable dough.

Cut the dough into 5 similar-sized pieces. Put in baking paper to a medium baking tin. On floured surface, roll out one of the dough pieces to the size of the baking tin then place inside. Mix together the ground walnut, vanilla sugar, cinnamon powder, grated lemon zest and sugar. Put one quarter of the jam on the first layer of dough. Sprinkle the layer of jam with the one quarter of the walnut-sugar etc. mix. Roll out the second piece of dough. Put it on as the next layer and the jam-walnut-sugar mix. Repeat it 3 more times. When finished prick through the layers with a fork.

Cover the baking tin with a tea towel and allow the dough to rise the for 1 and half hours, in room temperature. Heat the oven to 180 °C and bake the cake for 45-50 min, until the top is light-brown. Take the cake out from the oven, allow to cool for an hour.

FOR THE CHOCOLATE TOPPING: Melt the chocolate.

Turn the cake upside down and put the chocolate on the top of it and smooth it with a wide knife.

Allow to cool and firm completely then cut into narrow slices.

15

Hungarian plum dumplings - szilvรกs gombรณc - can be eaten as dessert, main dish or side dish. Some men have contests to see how many they can consume during a single sitting.

Thirty is not unheard of, though four is a usual serving. You can not eat just one.

Some Hungarian mothers make them large with a lot of dough, others use less dough.

Hungarian

Plum Dumplings After peeling the potatoes, cook them in salted water.

5 medium potatoes, peeled, boiled, mashed and cooled 1 tsp salt 2 1/2 cups all-purpose flour 18 plums, washed and pitted 4 tbsp oil 1 1/2 cups very fine bread crumbs 1/4 cup caster sugar

serves 18 dumplings takes 40 minutes

Filter the potatoes and mash with a potato masher.

Add flour and knead together quickly.

Form dough into a thick roll and cut into 18 slices.

Put plums in the middle of the squares and roll them up by putting the 4 corners together.

Place the dumplings into boiling water and cook until they rise to the top of the water.

In the meantime, brown the bread crumbs in heated oil, add some sugar.

Roll the cooked dumplings in the bread crumbs and serve sprinkled with caster sugar.

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Immune B ooster

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Blueberr y

Cheesecake Combine biscuit crumbs with melted margarine.

100 g margarine 250 g biscuit crumbs 20 g unflavored, colorless gelatin powder 400 g blueberries, crushed 2 tbsp fructose Zest of 1 lemon Juice of 1 lemon 500 g fat free cottage cheese 250 g cup cream Mint leaves and chocolate slivers for garnishing Blueberry jam

16 slices Takes 35 minutes

Place baking paper into the baking tray and spread the mixture evenly. Refrigerate for 30 minutes.

Prepare gelatin according to the instructions.

Mix it with crushed blueberries, fructose, lemon juice, lemon zest and the cottage cheese and refrigerate for 15 minutes.

Beat the cream and slowly combine it with the cottage cheese mixture.

Spread it evenly in the baking tray on top of the biscuit crumbs.

Refrigerate for 6 hours. Cut shapes with a cookie cutter and pour blueberry jam over.

Garnish with mint leaves and chocolate slivers.

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Spic y

beetroot soup 400 g beetroot peeled, diced 400 ml vegetable broth 2 tsp olive oil 1 onion, peeled, diced 1 garlic clove, mashed ½ tsp cumin SPICY YOGHURT SAUCE ½ tsp cumin ½ tsp coriander seeds Pinch of hot Hungarian paprika powder ½ tsp sweet paprika powder 4 tbsp yoghurt 1 tbsp olive oil

Serves 4 takes 50 minutes

22 Immune booster

Sauté onion, garlic and cumin in olive oil.

Add beetroot and cover with water.

Simmer for 30 minutes on low heat, covered.

Salt and pepper to taste.

PREPARE THE SPICY YOGHURT SAUCE. Combine yoghurt with cumin, coriander seeds, hot and sweet Hungarian paprika powder and olive oil.

Purée beetroot using a hand mixer. Serve warm, topped with spicy yoghurt sauce.

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Hungarian

rose hip soup 100 g dried rose hips 600 ml water 5 tbsp honey 1 tbsp vanilla powder Mint leaves Soy cream Almonds, sliced Cinnamon, ground

Soak dried rose hips in 600 ml of water for a few minutes, and then cook till soft.

PurĂŠe with a hand blender.

Add water, if necessary.

Bring the pulp to a boil and add honey.

Add more honey if it is too tart.

Serves 4 Takes 30 minutes

Mix vanilla powder with cold water.

Add it to the pulp.

Keep stirring until soup thickens and bring to a boil.

Let it cool.

Serve it cold and garnish with mint leaves, sliced almonds, cinnamon and soy cream.

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Dish of lentils

400 g lentils 5 bay leaves 1 carrot 1 parsnip, turnip 1 head of kohlrabi 1 small bunch of celery 1 small onion 2 potatoes Salt and black pepper borage flowers Vinegar Oil

Serves 4 Takes 35 minutes

Soak the lentils in warm water overnight.

Peel the vegetables and chop them finely.

Heat the onion in oil until golden.

Add the lentils and vegetables.

Cover with water.

Add bay leaves, salt and pepper then cook until soft.

Remove the bay leaves as well as a few spoons of lentils for later use.

PurĂŠe the rest until smooth.

Garnish with the whole lentils you put aside and a borage flower in the middle.

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C r e a my

pumpkin soup Melt butter over medium heat.

Add the onion and cook, stirring occasionally, until onion softens, about 5-8 minutes.

20 g unsalted butter 1 medium onion, roughly diced 900 g pumpkin (canned or fresh) 1 teaspoon salt 1/2 tsp white pepper 1/2 tsp ground ginger pinch of cinnamon 80 ml double cream

Serves 4 Takes 30 minutes

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Add the pumpkin, salt and pepper and cover with water. Continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.

Puree with a stick blender until smooth.

Add ginger powder, a pinch of cinnamon and double cream.

Cover, bring to a boil and cook for 2 minutes.

Serve with Goji berries and candied orange peels on top.

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Asparagus salad

with apple and basil 400 g asparagus 1 tsp sugar 1 pinch of salt 4 stalks of basil 2 apples 1 pomegranate 2 lemon 100 ml olive oil

Serves 4 Takes 15 minutes

30 Immune booster

Mix the grated lemon zest and finely chopped basil with the olive oil.

Once the water boils add salt, sugar, lemon juice and asparagus and cook for 4-5 minutes.

Remove the asparagus from the water and divide them into 4 separate portions.

Place the apple rings on top and drizzle with the basil sauce.

Garnish with pomegranate seeds.

31

Roast Goose Breast

With Or ange In a skillet lightly fry goose breast.

4 goose breasts 2 tbsp sugar 2 beetroots, sliced 3 oranges (1 squeezed, 2 sliced) corn flour salt and pepper to taste

Serves 4 Takes 1 hours 10 minutes

Goose meat is full of fat, so there is no need to add oil!

Once most of the fat melts, remove the breast and add orange juice and sugar to the skillet.

If sauce is not thick enough add a small amount of corn flour.

In an oven, pre-heated to 170 °C, roast goose with sauce for an hour.

Roast orange slices on both sides in goose fat for about a minute.

Serve the cut goose breast on roasted orange and fresh beetroot slices.

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H e a l t hy

V e g e t a b l e Eg g p l a n t Cut eggplants in half lengthwise.

2 large eggplants 100 ml olive oil ½ cucumber, unpeeled and cubed ½ onion, finely chopped ½ green and bell pepper, finely chopped 2 mashed garlic cloves juice of ½ lemon and orange 1 cup chopped spring onion 3 to 4 tbsp chopped parsley salt and pepper to taste ½ tsp oregano

Serve 4 Takes 25 minutes

place cut-side-down in a frying pan.

Roast both sides in olive oil for 2 minutes then season with salt and pepper and rub the cut surface with mashed garlic.

Scoop out eggplant pulp, leaving shell intact for stuffing.

Melt butter in a sturdy skillet. add the green onion, parsley, then season with oregano.

Sauté until onion is tender.

Add eggplant pulp, lemon and orange juice and cook for 2 to 3 more minutes.

Add finely cut vegetables and mix well.

Simmer mixture for another minute.

Stuff eggplant shells with mixture and bake at 180° Celsius for 15 to 20 minutes.

Serve with orange slices on top.

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Fl u f f y

elder f lower pancakes 200 g elderflower 3 eggs 400 ml milk 2 tbsp fructose 200 g flour Zest of ½ lemon Pinch of salt 6 strawberries Vanilla ice cream

Gather a few elderflowers and cut them, leaving a part of the stem.

Ensure the elderflowers are free of insects.

To prepare the batter, in a big bowl add milk, egg yolks, flower heads, fructose, a pinch of salt, flour and mix well.

Beat egg whites until stiff and add to the batter.

Add lemon zest and stir slowly not to destroy the peaks.

Serves 6 Takes 25 minutes

Use a small amount of batter to form palm–size pancakes.

On low heat, fry until lightly browned on both sides.

Serve with vanilla ice cream and fresh strawberries.

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Stress Relief

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Tr a d i t i o n a l

G arlic soup Bring the chicken broth to a boil.

2 garlic bulbs peeled, chopped 1 litre chicken broth 1/2 tsp soy sauce Bread cubes, toasted Grated cheese Salt, black pepper

Serves 4 Takes 20 minutes

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Add the mashed garlic, salt, pepper and the soy sauce and stir in well.

Serve with toasted bread cubes and grated cheese.

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Onion soup

½ kg onion peeled, chopped ½ litre chicken broth 2 tbsp oil 300 ml cream or soy cream Salt, black pepper Grated cheese Toast

Heat the olive oil in a large saucepan over medium heat.

Add the onions and sauté for 5 minutes.

Add the chicken broth, salt and black pepper and cook for 20 minutes.

Remove from the stove, add the cream and mix well.

Serves 4 Takes 30 minutes

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When serving, place the toast in the soup and sprinkle with grated cheese.

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H e a l t hy

Apple Soup 1 kg of apples, peeled, cubed 3 tbsp fructose 1 tsp ground cinnamon 1 lemon, sliced 2 egg yolks 100 ml soy cream 8 cloves 1 star anise Salt to taste 1 cup sweet white wine

Serves 6 Takes 30 minutes

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Put 2 litters of water in a cooking pot and bring it to a boil.

Add wine, cinnamon, cloves, anise, salt, the lemon slices and the apples.

Cook until the apples are soft then remove the anise and the lemon slices.

Gently add the soya cream and egg yolk mixture.

Add the sugar and stir until it is all dissolved.

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H e a l t hy G a r l i c

G inger Chicken 4 skinless, boneless chicken breast halves 6 cloves garlic, crushed 3 tbsp ginger, ground 1 tbsp olive oil 4 limes, juiced

Pound the chicken to 1,5 cm.

In a large resealable plastic bag, combine the garlic, ginger, oil and lime juice.

Seal bag and shake until blended.

Open bag and add chicken.

Serves 4 Takes 40 minutes

Seal bag and marinate in refrigerator for no more than 20 minutes.

Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear.

Serve brown rice as accompaniment.

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Po r r i d g e

with dried fruit s 200 g oat flakes 200 ml soy milk 3 tbsp fructose Sesame seeds Prune and dried apricot Rosemary stem

Serves 4 Takes 5 minutes

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Pour the soy milk in a pot, add oat flakes and cook until soft, 2-3 minutes.

Add the fructose and let it cool.

Pour a cupful into a bowl and garnish with dried fruits, sesame seeds and a stem of rosemary.

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Po t a t o s a l a d w i t h

ginger and beetroot Peel the vegetables and dice them.

300 g beetroot 300 g carrot 300 g new potatoes 1 big red onion 1 head of (crisp) lettuce 2 tbsp mustard 100 ml olive oil 200 ml soy cream ½ tsp salt Freshly squeezed juice of 2 lemons 1 tsp of freshly crushed ginger a pinch of black pepper

Serves 6 Takes 30 minutes

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Steam for 10 to 12 minutes.

Mix the mustard with the oil, add this and the spices to the cream.

Whip with an egg-beater and add the finely chopped onion.

Serve the steamed vegetables with the sauce and the fresh lettuce.

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Ko h l r a b i

2 big red apples, peeled, cored, cubed 2 bunches kohlrabi, bulbs peeled and cut into julienne strips 4 tbsp orange juice 2 tbsp lemon juice Salt and pepper to taste 1 tbsp horseradish cream A borage flower

Serves 4 Takes 15 minutes

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and apple salad In a bowl whisk the lemon juice, the orange juice, the horseradish cream and the salt and pepper.

Stir in the kohlrabi strips and the apple. Mix well.

Garnish with a borage flower.

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Cream of Almond Soup

1 litre milk 300 g ground almond 80 g fructose 3 egg yolks 100 ml cream 1 vanilla stick Lavender flowers whole almonds for decoration

Serves 4 Takes 20 minutes

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Boil milk, add fructose, ground almond and vanilla stick.

Boil slowly on low heat while adding egg yolks one by one, stirring continually.

Cook it for few minutes then add cream and mix well.

Serve with almond and decorate with lavender flowers.

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Nice Skin

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M i l l e t h o e c a ke

with candied rose petals 200 g dehusked millet, ½ litre milk 3 eggs 3 tsp fructose Pinch of salt I00 ml sour cream 50 g butter Oil for oiling baking pan Rose petals 100 g currant jam

Serves 8 Take 50 minutes

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Add hot milk to the washed millet then cover.

When cool, add fructose, butter, egg yolk and mix well.

Then add beaten egg white and mix carefully.

Pour it into a well-oiled baking pan and sprinkle with sour cream.

Bake at 180 °C. Make some shapes with a biscuit-cutter.

Serve with jam and rose petals.

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Traditionally this soup is cooked over the open fire in a cauldron. This soup is normally served as a starter or small lunch. I, personally, eat it as a main dish together with fresh white bread and enjoy the spicy aroma.

Tr a d i t i o n a l H u n g a r i a n

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 2 hours, 30 minutes

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Sauté the onion in lard until golden. Add Hungarian paprika and 10 ml water.

Once the water boils add the beef and stir until well browned. Add some water, cumin and black pepper.

Boil it for 50 minutes and add water many times while the meat softens.

Then add parsnip, carrot, yellow paprika and tomatoes.

Cook for another 40 minutes and add potatoes, salt, green pepper, garlic and pour more water (for soup consistency).

Bring to the boil for another 15 minutes.

MAKE PINCHED NOODLES: Combine ingredients with enough flour to make a firm dough. Let dough sit for 5 minutes. Roll dough and pinch off dime sized pieces.

Add Pinched Noodles and boil a few minutes longer.

When the noodles float to the surface, they are done.

Serve with chopped parsley sprinkled on each portion.

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M i l l e t- Ce l e r y

Hash 500 g dehusked millet 1 big head of celery 1 onion, finely chopped 100 g ground sunflower seeds 3 garlic cloves, crushed 1/2 tsp salt 1 tsp sage Lettuce and yellow pepper for decoration

Cook millet, grate celery head, chop onion finely and crush garlic cloves.

Serves 6 Takes 50 minutes

Cut pepper into strips and attach them to the sides of the balls.

Mix all ingredients and shape the mixture into balls.

Place them in the tin-foiled baking dish and bake them until brown (medium heat for about 30 minutes).

Draw smiles and eyes with mayonnaise and place black peppercorns in the middle to form the “eyes�.

Place on lettuce leaves.

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Hungarian

Bean Salad 500 g beans 2 tomatoes 2 potatoes 1 head of garlic, peeled and mashed 3 tbsp olive oil 1 tbsp vinegar 3-4 bay leaves ½ tsp rosemary ½ tsp thyme ½ tsp parsley salt and pepper

Soak the beans in water for 2-3 hours. Add 1 tbsp. bicarbonate of soda to accelerate the process.

Drain the beans.

Place the beans in a pot and add rosemary, thyme, bay leaves, salt and pepper and cover with water.

Cook until tender.

Drain the beans and transfer the bean stock into a bowl.

Cut potatoes into 2 cm wedges.

Serves 5 Takes 55 minutes

In a pan, add potatoes, tomatoes, garlic and cook them in the bean stock until the potatoes are tender.

Puree the potatoes and tomatoes together and add finely chopped parsley, vinegar and olive oil and mix well.

Pour gravy over the beans and decorate with fresh vegetables.

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Creamed

2 eggplants 1 onion, grated ½ tsp sugar 3 tbsp oil ½ small spoon of salt Black pepper

Serves 4 Takes 45 minutes

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eggplant Wrap the eggplants separately in aluminium foil and bake them for about 20 minutes.

Peel off the skin and mix the pulp with the grated onion, oil, sugar, salt and pepper and blend it well.

Serve with rye bread and chilli peppers.

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Scrambled eggs with

mushroom and plantains 8 eggs 300 g button or chestnut mushrooms, sliced 1 tsp onion, grated 4 plantains leaves, finely chopped Salt, pepper Olive oil

Serves 4 Takes 15 minutes

Heat the olive oil in a large saucepan over medium heat.

Add the onions and sautĂŠ for 5 minutes.

Add mushrooms, salt, pepper and cook for 3 minutes.

Beat the eggs then add the finely chopped plantains leaves.

In separate pan cook the eggs.

Overcooking is a common problem with scrambled eggs.

The perfect scrambled eggs should be soft and just a little moist.

Make small round shapes with a small cup and place the mushrooms on top.

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Casino egg

egg mayonnaise 10 eggs 10 small tomatoes 200 ml sour cream 1 tsp mustard 5 tbsp mayonnaise ½ tsp marjoram 10 sprigs of thyme White pepper Salt

10 pieces Takes 45 minutes

Hard boil the eggs, peel and cut a thin slice off the top (big enough for a spoon to be inserted) and remove the egg yolks.

Season the yolks with mustard, 1tbsp mayonnaise, marjoram, salt, white pepper and mix well.

Mix sour cream with 4 tbsp. of mayonnaise.

Stuff the eggs with the yolk mixture and pour the mayonnaise - sour cream mix on top.

Cut the tomatoes and place a slice on top of each egg.

Then, for the final touch, pour the remainder of the mayonnaise into a pastry bag and squeeze blobs on top of each tomato slice.

Serve well chilled with thyme.

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Floating Island is made of egg white dumplings served floating on a milky custard sauce.

Some variations use a thicker sauce, served on top of the dumplings, but usually the milk mix is thin, almost liquid, and the dumplings „float� on top.

Fl o a t i n g I s l a n d

B ird-milk Beat egg whites until stiff.

1 litre milk, to boil 100 g raspberry sauce 6 eggs, separated 6 tbsp sugar 1 tsp vanilla

serves 6 takes 25 minutes

Boil milk and add half of sugar.

Drop tablespoonsful of egg whites into boiling milk.

Turn on other side after a few seconds.

Take out boiled whites and place in a flat dish.

Continue this until all whites are used.

Put egg yolks and rest of sugar in a bowl and beat well. Add yolk mixture to boiling milk and cook for one minute.

Add vanilla. Cool.

Put the egg fluffs on top of the custard.

Serve cold with raspberry sauce on top.

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Good shape

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To m a t o St u f f e d

with Chicken Wash tomatoes; remove thin slice from stem end of each.

6 medium-size fresh crispy tomatoes 3/4 tsp salt 1 tbsp finely chopped onion 3 tbsp butter 20 g cooked, chopped chicken breast 4 tbsp wheat, rice, or corn cereal 1 tsp paprika powder 3 cloves garlic, mashed 6 sprigs parsley

serves 3 takes 47 minutes

Scoop out pulp; save.

Sprinkle inside of tomatoes with 1/4 teaspoon salt; invert tomatoes to drain excess liquid for 30 minutes.

Fry onion in 2 tablespoons butter in large pan until lightly browned, for about 5 minutes.

Add 1 1/4 cup tomato pulp, chicken, garlic, salt, and paprika powder; cook for 3 minutes, stirring often.

Fill each tomato with stuffing. Mix crushed cereal flakes with melted butter; sprinkle over tomatoes.

Place tomatoes on baking sheet.

Bake for 30 minutes in preheated 200 °C oven.

Garnish with parsley.

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Dish of spinach

1 kg fresh spinach 4 tsp olive oil 4 garlic cloves 200 ml soymilk 2 tbsp honey 1 tsp salt ½ tsp ground nutmeg Rosemary twigs and cocktail tomatoes for decoration

Serves 4 Takes 30 minutes

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Simmer the crushed garlic in olive oil then add the spinach, soymilk, salt and nutmeg and steam on low temperature until soft.

When cooked, purĂŠe with a hand mixer and add honey. Mix well.

Garnish with rosemary twigs and cocktail tomatoes.

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To m a t o s o u p

Dice the onion and brown in small amount of oil.

12 big tomatoes 2 onions 6 garlic cloves ½ tsp oregano Basil leaf, fresh Salt, black pepper to taste 2 tbsp oil 100 ml cream

Serves 6 Takes 30 minutes

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Dice the tomatoes and add them to the onion.

Season with salt, black pepper, oregano and crushed garlic.

Cook until the tomatoes are done.

Serve with cream and decorate with a basil leaf.

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Cream Of Celery Soup

250 g celery root, peeled and coarsely chopped 4 stalks of celery, coarsely chopped 1/2 onion, chopped 1 tbsp salt 1 tsp ground white pepper 15 g butter ½ tbsp ground nutmeg ½ tbsp ground ginger 1 sweet cumin ½ tbsp black sesame seeds

Serves 3 Takes 40 minutes

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Melt 15 g butter in medium sized stockpot, and sauté onion until tender.

Season it with salt and pepper. Add the celery root and celery. Pour enough water to cover it.

Simmer for 30 minutes. Puree with a stick blender until smooth. Season with ginger and nutmeg.

Bring to a boil for a minute.

Serve with fresh sweet cumin and black sesame seeds on top.

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H u n g a r i a n Fr u i t y

Chicken B reast s 6 whole chicken breasts, boned 300 g butter 1 cup diced apple 1/2 cup coarsely chopped nuts 1/2 cup golden raisins 1 cup crushed pineapple 1 cup soft bread crumbs toasted 1 tsp salt 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ginger ¼ tsp ground cloves 2 apricot, sliced 2 cup kiwi, sliced

serves 6 takes 60 minutes

FOR FILLING melt 150 g butter in a pan; sauté diced apple and chopped nuts for 10 minutes.

Remove from heat. Add raisins, 1/2 cup drained crushed pineapple (reserve remaining pine- apple), toasted bread crumbs, 1/2 teaspoon salt, cinnamon, nutmeg, ginger and cloves.

Cut the chicken breasts open for the filling. Season the inside with salt. Place stuffing inside of each breast; fold the sides over, and seal with toothpicks.

Place remaining 150 g butter in baking pan lined with foil; place in oven (150°C) until melted, for about 5 minutes.

Place breasts top-side down in melted butter; return pan to oven and bake chicken for 25 minutes.

Turn the chicken breasts over and place apricot, kiwi slices and remaining crushed pineapple on breasts and bake for another 20 minutes.

Serve with steamed rice and fresh fruits.

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Eg g p l a n t w i t h

cheese and tomato 2 medium-sized eggplants 20 cocktail tomatoes 20 g margarine 100 g grated cheese Tarragon, ground Black pepper Basil leaf Garlic Salt

Slice the eggplants into 1cm slices, then salt and leave them for 10 minutes.

Serves 4 Takes 45 minutes

Add the seasoning. Place the tomatoes on top of the eggplant and sprinkle with grated cheese and cream.

Cut tomatoes in half and brush the crushed garlic on the cut sides.

Grease the baking pan with margarine.

Place the eggplant slices in the baking pan.

Preheat the oven and bake at 200 °C for about 30 minutes.

Serve hot with fresh basil leaf.

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Blueberr y Balls

Soak the blueberries in hot blueberry tea for an hour.

200 g dried blueberries 200 ml blueberry tea 200 g ground walnuts 2 tbsp honey 3 tbsp lime juice 100 g amaranth, in grain

In a food processor, blend the blueberries, honey and lime juice, then add the ground walnuts and 3 tbsp. of amaranth grains.

Chill mixture and make ping pong-size balls and roll them in the amaranth grains.

Serve with blueberry jam and fresh blueberries.

Serves 4 Takes 1 hours 20 minutes

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Ripe cherries are a special seasonal treat in Hungary. Sour Cherries have a wonderful flavour when cooked. Some families like to make their soup with sweet cream instead of sour cream. Some add a little sherry. However you make this soup, you will enjoy its refreshing flavour.

Hungarian

Cherry Soup 1 kg of fresh pitted sour cherries (Do not use canned) 1 1/2 litres water 2 tbsp flour 1 cup sour cream or sweet cream pinch of salt 5 cm stick of cinnamon couple of cloves 150 g of sugar

serves 3-4 takes 30 minutes

Into a soup pot containing 1 1/2 litres of boiling water add salt, cinnamon bark, cloves, sugar. In 3 minutes add fresh sour cherries. Stir and cook for one minute.

In a separate bowl mix flour, sour cream and beat until smooth. Add to flour mix, 1 cup of hot cherry sugar mix. Stir well.

Add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until thickened.

Cover the soup and let cool. Keep cover on while chilling in refrigerator to prevent formation of a thick skin.

Serve very cold.

Note: To make Cherry Soup with Sweet Cream cook a 5 cm stick of cinnamon with the cherries, and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup.

Chill as above.

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When my Grandma made strudel, she would have all hands available helping. The dining room table would be covered with a white cloth on which the strudel dough would be pulled thin until you could read a newspaper through it. Today we can purchase strudel pastry which saves a lot of back breaking work. Here is a simple way of making good Hungarian strudel. It is as good as homemade but requires much less work.

C h e r r y St r u d e l 1 Package of strudel pastry (Phyllo pastry) 3 tbsp of butter, melted 500 g cherries, cored 50 g finely ground walnuts 30 g raisins 1 tsp cinnamon 5 tbsp sugar 4 tbsp bread crumbs 1 large clean kitchen towel (used to roll strudel) 1 egg

makes 18 slices takes 50 minutes

Lay out clean wet towel and put sheets of strudel pastry on top. Butter the strudel pastry.

Sprinkle bread crumbs, sugar, cinnamon, raisins and walnuts.

Place cherries on top and take the edge of the towel nearest you and slowly start to make a big roll by pulling up and towards you.

Then tuck the ends of the strudel underneath itself.

Beat an egg and brush the pastry with it and bake at 180 °C degrees for about 30 minutes.

Cool and cut into slices and dust with powdered sugar. You can vary the filling by adding raisins.

If you add raisins you must first soften them in hot water and then dry them before using.

When you lay out the strudel pastry sheets you will want to have at least 2 or 3 layers buttered on top of one another.

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“ B e r r i e s o f t h e Fo r e s t �

sponge cake 4 eggs separated 80 g icing sugar 80 g flour pinch of salt 8 g baking powder 200 g strawberry 200 g raspberry 200 g blueberry 200 g blackberry 200 g wolfberry 100 mL double cream

Serves 4 Takes 30 minutes

TO PREPARE THE SPONGE CAKE, beat the egg yolks and sugar until fluffy, add the flour, then the stiffly beaten egg whites.

Combine.

Pour the mixes into a high baking tray lined with baking paper and bake in a medium hot oven until ready.

The sponge cake should be done in about 12 minutes.

Once cooled, cut off equal sizes of squares.

TO BUILD UP YOUR CAKE start with the layer of sponge cake slice, blackberry, sprinkled with double cream.

Next layer: sponge cake slice, strawberry slices, sprinkled with double cream and so on until you ran out all the kinds of forest fruits available.

Some can build a very tall cake like this.

Cover with a sponge cake slice and ornament with chocolate decoration.

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Published by CasteloArt Ltd. www.casteloart.hu

Text copyright © Ildikó Kolozsvári Photographs copyright © István Hajni Food styling: Ildikó Kolozsvári Designed and edited by Bear Books Publishing, István Hajni

István Hajni would like to thank the following who have helped directly in making this book: Ottó István Hajni (my Dad), Chris Tutunzis ISBN 978-615-5148-13-2 Printed in China All rights reserved. No Parts of this publication may be reproduced in any form without the prior written consent of the publisher.

FRONT COVER: Potato salad with Ginger and beetroot

Ildikó Kolozsvári