Hungarian Goulash Recipe Ingredients
Instructions
Notes This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables. Pumpkin Pottage (Tökfőzelék) Ingredients: dill, vinegar, flour, milk, main ingredients for tökfőzelék0.5 kg prepared pumpkin (cleaned, peeled and planed) 1 big chopped onion 1 tablespoon of lard/oil 1 tablespoon of all purpose flour 1 tablespoon of sugar 1 tablespoon of vinegar 3 dl milk fresh dill salt Preparation: – Heat up the lard and add the onion, stir fry until transparent. Add the flour and roast to have a bit of color (roux/rántás). – Add the pumpkin, milk and about 6 dl water, so it is all covered with the water. Let it boil for about 30 minutes, and the pumpkin will become soft and the whole pottage will thicken from the flour. – Add the spices: fresh dill chopped, salt, sugar and vinegar, and cook another 5-10 minutes, then add more seasoning if needed. It can be a garnish to all kinds of meat, chicken or fish meals. recipe |
Gipsy roast Ingredients
Tarhonya
Langos ingredients (makes about 10 lángos, depending on the size) ango 300 g all-purpose flour 7 g dried (instant) yeast 250 ml water 1/2 teaspoon salt sunflower oil (for frying) toppings: sour cream, grated cheese, garlic recipe |
Potato soup with cream Ingredients 4 potatoes 3-4 cups of chicken broth 2 bay leaves 2 green onions with their stalks 1 cup sliced sausages optional [Hungarian or kielbassa] salt and pepper to taste 2 Tbsp oil and flour each 1/4 tsp Hungarian paprika 1 sprinkling of parsley 14 % sour cream Instructions • Peel and chop the potatoes. • Place potatoes, broth, bay leaves, green onions in a medium soup pot. • Slowly bring to a simmer. • Cover pot and simmer until potatoes are tender. • Remove green onions a bay leaf. • This is when you add the sausage chunks if you like. • When the sausage is done, season with salt and ground pepper. • In a non stick fry pan make a roux from 2 Tbsp oil and flour. • Stir in the paprika and then add this to the soup. • Sprinkle some parsley on top and serve with sour cream. Kurtos Kalacs @ Chimney Cake Ingredients : 500gm bread flour 200ml warm milk 3 tbsp sugar 2 tbsp yeast 2 eggs, beaten 5 tbsp corn oil 1/3 tspn salt Preparation:
recipe The how-to
In a mug, dissolve the salt in the water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly (if it's very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size. Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (a big cookie cutter also works). Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface. In a saucepan, heat sunflower oil. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough. Serve while it's hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with grated cheese and sour cream. |