Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Monday, December 29, 2008


Arany Galuska

A traditional Hungarian dessert. This is very simple but good eating. This recipe consists of many sugary balls of coffee cake dough drenched first in melted butter, then dipped in a sugary walnut and cinnamon coating creating a crunchy texture with melt in your mouth sweetness. Usually baked in a tube pan. When you take the sweet bread out of the oven, you just tear away at the sugary dough pieces (literally). It’s amazing!

2 pkgs active dry yeast
½ cup water, lukewarm
½ cup shortening
½ cup sugar
1½ tsp salt
4 -5 cups sifted flour
½ cups milk, scalded
2 eggs, well beaten

This is not a quick recipe, but it’s well worth the effort. Proof yeast using sugar and water. Set aside. Place shortening, sugar and salt into a large bowl. Immediately pour the scalded milk over ingredients in bowl. When mixture is lukewarm, mix in 1 cup of the sifted flour, beating until dough is smooth. Stir the softened yeast and add to dough, mixing well. Add about 2 cups (or approximately ½) of the remaining flour and beat until very smooth. Beat in eggs, and then beat in enough of remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let it rest 5-10 minutes.

Form dough into a large ball and put into a greased bowl. Cover bowl with towel and rest in warm place until dough is doubled. Punch dough down with fist. Cover and let dough rise again until doubled. Lightly grease the bottom of the tube pan.

Crumble Nut Filling1 cup sugar
½ chopped walnuts
1½ tsp cinnamon
½ cup butter, melted
½ cup raisins

Mix sugar, walnuts and cinnamon together in a shallow dish and set aside. Place into another shallow dish the butter and raisins and set aside.

Scoop out dough with ice cream scooper. Dip balls first into butter then roll lightly in sugar mixture. Arrange 1 layer of balls in a tube pan so that they do not touch each other. Sprinkle about one-third of the raisins and slightly press them down. Continue in this manner until all dough and raisins are used. Sprinkle any remaining sugar mixture or butter over top layer of dough. Cover pan with waxed paper and towel and let dough rise again 30-45 minutes.

Bake at 375°F for 35-40 minutes or until golden brown. Run spatula around sides of tube pan. Invert onto plate. Serve immediately while still warm. Break apart chunks of the cake and pull apart with two forks.

You haven't lived until you have tried this delightful dessert.


for more of these amazing delicious recipes - click on http://www.helenshungarianrecipes.com/

Sister's congratulatory cookbook note says..."Clara and my mother Helen co-authored these amazing treasured Hungarian family recipes"

So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. It must have been an amazing task - God bless you both! Great Job! 

Visit our website.

Thursday, December 11, 2008

CABBAGE ROLLS - Töltöt Káposzta

CABBAGE ROLLS - Töltöt Káposzta

Stuffed Cabbage Rolls are a Classic Hungarian dish that almost everyone world-wide recognizes. No wedding celebration would be complete without large pots of these tightly rolled bundles of meat and rice held by soft wrappers of cabbage. The rolls lay in a bed of silky sauerkraut with hints of smoky bacon. Cabbage and sauerkraut combine to make a mellow dish. Once you sample this dish, you are hooked! When we were growing up, we preferred the Cabbage Rolls in tomato sauce – that way we were able to smother the bread with sour cream and dip it into the juice and cabbage pieces. My dad preferred a more smoky bacon flavour without the tomato. In order to please everyone, mom prepared it both ways. On one occasion, she came up with a brilliant compromise; she combined both ingredients. It was partially tomato flavour, and partially smoked bacon and sauerkraut. We all loved it and she has made it in this way since then.


¾ lb each of ground pork, beef & veal
1 cup long grain rice*
1 head green cabbage
1 large onion
1½ tsp salt
1 tsp pepper
2 cloves garlic
2 tsp sweet paprika
⅛ tsp hot Paprika
28 oz Sauerkraut
28 oz tomato juice
2 cups water

Roux (Rántás)
2 tbsp flour
2 tbsp bacon fat
½ pt sour cream, garnish

Stuffing/Filling: Grate and sauté onion slightly in a little bacon grease – cool. In a large mixing bowl, combine the following: onions, meat and rice and seasonings. Cabbage Leaves: In a large 6 qt boiling pot of water, place cored cabbage. Pierce centre with a long roasting fork and hold immersed in boiling water. As cabbage steams, the outer leaves start to peel away. Encourage peeling using a large wooden spoon, pushing each leaf down into the boiling water and keep peeling leaves until all are pulled away from the core. When complete, remove all leaves carefully into colander and drain. Then, place all leaves on cutting board. Sort leaves by placing all equal sized leaves together. Trim off thick, middle vein with a sharp paring knife being careful not to tear the cabbage leaf. Larger leaves cut into 2 for smaller rolls. Also, smaller leaves are cut in large juliennes to line the pot.

Rolling: Take 1 leaf at a time, and place 2 tbsp seasoned meat/rice mixture in centre. Roll lengthwise ½ ways and then fold left leafy side over middle. Continue rolling and then tuck right leafy loose end inside with fingers.

Pot Assembly: Start by placing cabbage pieces in bottom of large pan along with 1/3 of the sauerkraut and bits of thickbacon including rind. Add smoked rib or pork hock and/or bacon rinds to the bottom of the cooking pot as well before cabbage rolls. Smokey favours will come up through the pot. Continue in this fashion until all leaves are rolled and placed into the pot. Cover with more cabbage pieces and sauerkraut if desired. Add tomato juice and water to cover. Simmer about 1½ hours on medium heat. Test 1 roll. Remove from heat.

Roux- Rántás: Melt fat and add flour and paprika. Add water and stir until smooth consistency. Add roux back into cabbage pot. You may have to pour off some of the liquid into a small saucepan and cream the thickener from there. Do not stir rolls; just shake the pot so that the sauce penetrates in between the rolls. Serve with fresh bread and generous servings of sour cream. Yield - 24-28 cabbage rolls. Larger cabbage leaves can be cut into ½ to create more uniform sized cabbage rolls.

Soured Cabbage Version: Instead of fresh cabbage you can use soured cabbage (sold fresh out of the barrel at some delis or sealed in a plastic bag. Leaves are more pliable, but you need to rinse thoroughly – it may be quite tangy for most palates. Also – omit 28 oz sauerkraut – you can cut up left over cabbage pieces to place in pot bottom. Less fuss and more flavour in my opinon.Note: Delicious the next day as flavours meld. Freezes well for 3-6 months. *Mom claims that red cabbage is never used for cabbage rolls, otherwise – both are fair game in most dishes.

For more amazing great authentic Hungarian Cabbage recipes - please visit our
website at http://www.helenshungarianrecipes.com/ (Free Recipes)

Hot Hungarian Chef
AKA Clara

Clara's Sister Anne Lindsay congratulatory cookbook note says..."Clara and my mother Helen co-authored these amazing treasured Hungarian family recipes.

So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. It must have been an amazing task - God bless you both! Great Job!

Wednesday, December 3, 2008

A perfect gift for any age...
(Helen’s Hungarian Heritage Recipes – pick of the week)
Dec 2, 2008

Intrigue, suspense, romance and mystery...with the gift of a book you can introduce everyone on your Christmas shopping list to a whole new world while taking them on a journey of discovery from the comfort of their own armchair.

At Green Heron Books on Grand River St. N., in downtown Paris, every interest is accommodated, from the very young, to the young at heart. Owner Roy Skuce selected a number of titles that would make great gift ideas for Christmas.

* Avid cooks, and those who simply love food, will all appreciate the gift of a cookbook with a local connection. And for those who shared a passion for the culinary treats of the former Spruce Goose Café in Paris, the Spruce Goose Cookbook is a perfect buy.

Written by sisters Janet Stanley and Gail Balkwill, who owned and operated The Spruce Goose for over nine years, this cookbook is sure to bring back many fond memories. "They had so many requests for recipes after they closed that they decided to write a cookbook," said Skuce. "Everyone's favourites are in here."

* Muffin Mania is a new release of a former publication. Originally published in Kitchener in 1982, this popular cookbook, which has been out of print for a number of years, is making its return to the delight of many cooks with tattered originals.

"A lot of people's copies are held together by elastics, including mine which is very worn," noted Skuce. Rereleased by sisters Cathy Prange and Joan Pauli, Muffin Mania will make all of your muffin dreams come true.

* Last but not least among Skuce's popular cookbook picks is Helen's Hungarian Heritage Recipes by Paris's own Clara Margaret Czegeny.

Czegeny compiled this cookbook in honour of her mother Helen's 80th birthday in 2006 and the response was overwhelming. Now in its third printing this cookbook lists over 300 delicious recipes that were handed down by Helen. "It's full of recipes, history and culture and it's fabulous," said Skuce.

* Children two to seven years of age will also be thrilled with the gift of a book and The Little Toy Shop is a heartwarming read that youngsters will want to hear over and over again.
Relaying the tale of a toy rabbit that finds his true forever home just in time for Christmas, this story is beautifully illustrated and written by Frances Wolfe. "It's a very impressive book," said Skuce.
* The Farm Team is another delightful story that will have youngsters and their parents howling with laughter. This hilarious tale, written by Linda Bailey and illustrated by Bill Slavin, revolves around a team of farm animals who face a hockey showdown with the nefarious Bush League Bandits.

"The bandits are ruthless but it's a very happy ending for the farm team, and very funny illustrations throughout," said Skuce.

* I Spy With My Little Eye Hockey is a book that will have your youngster poring over the pages for hours at a time. A fabulous read for hockey enthusiasts, young and old, this book
challenges readers to find the differences in seemingly identical pictures. "This is fun for the whole family and there are all kinds of neat hockey facts to learn about," Skuce noted.
I Spy With My Little Eye Hockey features photographs by David Milne and text by Matt Napier.
* The younger set will adore Ten Little Fingers and Ten Little Toes by Mem Fox. Illustrated with charming pictures by Helen Oxbury, this book is a delightful story about babies from around the world, and their similarities. "It's a real heart warmer, a very sweet story," said Skuce.

* Children aged nine to 12 years will be swept up in the story of Shimmerdogs. Nominated for the Governor General's Award, this intriguing story revolves around a seven-year-old boy whose mother is serving as a peacekeeper in Bosnia. The boy is sent to stay with an uncle while his mother goes off to clear landmines in the war-torn country.

The story, which was written by Dianne Linden, tells of the effects of war on the family members who await her return back home. "It is a beautiful and realistic story," said Skuce. "It's unsentimental but has a hopeful ending."

* Teenagers in the 12 to 15-age range will find Here Lies Arthur to be an intriguing tale. Told through the eyes of a young girl named Gwyna in 500 AD who becomes a servant to Merlin, this story is a new twist on the Arthur theme. "This really is about the power of storytelling," noted Skuce. "Merlin goes around from place to place telling stories about Arthur, but this is also Gwyna's story too."

Here Lies Arthur was the winner of the 2008 Carnegie Medal and was written by Philip Reeve.
* Gracelingis another fantasy that will grip young readers, said Skuce. Written by Kristin Cashore, Graceling tells the tale of a teenage girl in an alternative world who possesses a 'grace' -an ability to fight. Katsa must use her skills to act as a henchman for the king and soon meets a boy who is woven into this suspenseful tale of fantasy and romance.

* Young adults 16 and up will enjoyCures for Heartbreak by Margo Rabb. Although it initially sounds like a depressing tale that tells the story of how a 15-year-old girl copes with the death of her mother from cancer and her father's heart problems, it is a funny and compelling read.

"There are some wonderful offbeat characters to this story that add a lot of humour," said Skuce.

* Young adults will be caught up in this suspenseful futuristic tale calledThe Hunger Games.Set in a harsh world where North America has become a television-dominated dictatorship and one girl and one boy are chosen by lottery each year to fight to the death on live television, this story is loaded with twists and turns. The girl learns about love in this suspenseful tale of survival by Suzanne Collins. "This is a very engrossing story, I couldn't put it down," said Skuce.

* Adult novels are equally engrossing and Skuce's selections will appeal to readers who enjoy suspense, history and facts. Among his choices isThe Winter Seaby Susanna Kearsley who was raised right here in Brantford. The Winter Sea takes readers on a journey between the past and present after best selling author Carrie McClelland journeys to Scotland from France to research a book she is writing about the 1708 return of James Stewart to reclaim his throne.
"This novel is very rich in historical detail," said Skuce. "People who like books by Daphne Du Maurier and Mary Stewart will like Susanna Kearsley."

* Transgressionby James W. Nichol, who was raised in Paris, is filled with suspense, taking readers on a journey from France during the Second World War to Paris Ont. "This is about the affects of war after the war is over. It's a very good mystery," Skuce noted.

* Effigywas nominated for the 2007 Giller Prize and is set in 19th century Utah. Chronicling the tale of a Mormon family, this story follows the power struggle of four wives who are all vying for the affections of their shared husband. "This really tells about the politics of these women who want to get the man's attention for themselves. The novel has a terrific sense of time and place and there is real suspense among these women who are vying for power," said Skuce.
Effigy was written by Alissa York.

* Coventryby Helen Humphreys chronicles the stories of three people and the events that occurred in their lives when Germany bombed Coventry England on Nov. 14, 1940. "This tells about the events of that night in each of these three people's stories. Humphreys creates fantastic scenes, terrific images that really make this an excellent read," said Skuce.
* The Heretic's Daughteris a story about a 10-year-old girl whose mother is accused of being a witch. Written by Kathleen Kent, who is a direct descendant of this so-called witch, this tale revolves around the family's struggle to overcome the hysteria that ensues. "It's a very powerful novel," said Skuce.

* Many readers enjoy learning more about their country and its rich history. Skuce's three non-fiction picks for Christmas gift-giving this year are sure to delight everyone.
The Fighting Canadians,for instance, relays the history of Canada's regiments during the war years, ranging from New France to Afghanistan. "This is a very good read for people who enjoy history," said Skuce of the novel written by David J. Bercuson.

* God's Merciesby Douglas Hunter is equally compelling and tells the tale of the rivalry between Henry Hudson and Samuel de Champlain, two of the greatest explorers of the 17th century. "This book shows that Canadian history is not dull. This is about death, deceit, dishonour, and even a mutiny, a murder trial and a massacre. It's certainly more lively than any school history lesson," noted Skuce.

* Anyone who has an interest in cars and the Canadian automobile industry will enjoyCar Nationby Dimitry Anastakis. Telling the history of the automotive industry in Canada from the early 1900's to 2007 and how the car completely transformed Canadian life, this book is a must read. Filled with photographs, including scenes from Brantford, this is a perfect coffee table book. "This is a really neat read for car buffs and it will lead to a lot of discussion," said Skuce.
No matter what their interests are, the gift of a book is perfect for all ages.
Article ID# 1324778

Clara (Hot Hungarian Chef)

Tuesday, December 2, 2008



Gugelhupf or Kugelhupf From Wikipedia, the free encyclopedia German cake called "Gugelhupf" Czech version called "Bábovka" with cocoa filling. A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. In the Czech Republic it is called bábovka, in Poland it is called babka, in Croatia, Slovenia, Hungary, Bosnia-Herzegovina and Serbia, it is called kuglof. It has the general shape of a torus, like a donut. As with the Jewish dish kugel, the name 'gugelhupf' is related to the Middle High German word Kugel meaning "ball" or "globe".

A common Gugelhupf consists of a soft yeast dough and contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. It is baked in a special circular pan, originally made of enamelled pottery, now also used for making Bundt cakes. It is usually eaten for breakfast or a coffee break.

It was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

One of the lovely ladies who purchased our cookbook wondered if there were kuglof recipes in our book. 

Although we have a few coffee cake recipes, we tried to only classic hungarian favourites. We have the Aranygaluska (which translated means Golden Dumplings - they are not dumplings, but because the yeast sweet dough is torn into sections into the buttered pan - hence the name Galuksa)

I had to re-route her to Kuglof Heaven. http://kuglof.lap.hu/

There's probably 500 or more recipes of every kind of Kuglof on the planet. And oddly enough - the website is from Hungary.

Clara (Hot Hungarian Chef)
Visit our website for more recipes and information about Clara & Helen Czegeny

Clara's Sister Anne Lindsay writes in the book's congratulations.... "Clara and my dear mother Helen co-authored these treasured Hungarian family recipes. It must have been an amazing task - God bless you both! Great Job!"

You will thoroughly enjoy this Rhapsody of recipes as you walk through the culture and savour the flavours of Hungary! 


Clara and her mother Helen, co-authored these amazing treasured Hungarian family recipes.
So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. It must have been an amazing task - God bless you both! Great Job!