HOT HUNGARIAN CHEF

TRAVEL RADIO - SOUTH AFRICA "HOT HUNGARIAN INTERVIEW" AIR TIMES

2012-02-08T00:46:00.000-05:00

TRAVEL RADIO - SOUTH AFRICA "HOT HUNGARIAN INTERVIEW" AIR TIMES

http://www.travelradio.co.za/

TORONTO GMT
Feb-05 Sun 1:00 PM, Feb-06 Mon 5:00 PM, Feb-07 Tues 11:00 PM, Feb-09 Thurs 3:00 AM, Feb-10 Fri 7:00 AM, Feb-11 Sat 11:00 AM, Feb-12 Sun 3:00 PM

THIS IS AN AMAZING INTERVIEW. FUN - INFORMATIVE, GLOBAL! HELEN DID AN AMAZING JOB! (NO SCRIPT)

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Travel Radio

for a copy of the much praised cookbook-

www.helenshungarianheritagerecipes.com

Fall In Love With Hungarian Food!

2012-01-24T15:50:00.001-05:00

Fall In Love With Hungarian Food!

..Fall In Love With Hungarian Food -
For The First Time or A Lifetime!...

Hungarian cuisine is ingenious, flexible, imaginative and full of flavour. The Flavours of Hungary will satisfy any palate. If you recall the family meals you ate as a child as the best tasting ever, then your memory serves you right. That's because the primary ingredient was love. Preparing and eating food close ties to your ethnic roots can, and does make for more enjoyment and fonder memories.

Truly Hungarian

Chef Helen Czegeny age 86

Clara (Author) & Helen (her mom)

Our gorgeous cookbook

Ethnic cooking is an important family bonding agent that also links us to our ancestral roots. It is one element of a shared commonality that must be passed down to each generation. You can sometimes glean history from a country’s dishes. Such is the case with Hungary. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, emperors, counts and operas. To appreciate the dishes and desserts of old Hungary, we've include a section on Hungary’s history and background.

Helens Hungarian Heritage Recipes cookbook contains over 440 mouth-watering, and time-honoured classic recipes. We have included the ever-popular Hungarian classic specialties such as: Gulyás Leves, Nokedli, Csirke Paprikás, Pörkölt, Töltött Káposzta, Lesco, Kolbász, Palancsinta, Rétes and Dobos Torta.

These are just some of my favourites; I hope you will find yours in the pages of this great cook. From the spice meaty goulash to the paper thin strudels, you will most certain find one you will love.

And remember...

Put a little Paprika in you Life!

7,000 Global Customers Can't be Wrong!

http://www.helenshungarianrecipes.com/

Hungarian Meal Planner - Elegant, Elaborate and Simple Everyday Peasant Meals

2012-01-19T21:13:00.003-05:00

Helen's Hungarian Rhapsody of Recipes™

6th Anniversary Edition

Helen's Hungarian Rhapsody of Recipes™

by Clara M. Czegeny.

Best-Selling author says... it is an exquisite and wonderful array of "My Mom's Hungarian Heritage Recipes" and is a re-release of our original heritage edition published on Helen Czegeny's 80th birthday, Jan, 14, 2006.

As a result of this amazing event, Senior Editor and Journalist for the Brantford Expositor wrote an exquisite full-page newspaper column to celebrate the book launch.

The story title was “Hungarian Rhapsody - Helen's Hungarian Heritage Recipes Capture Flavours of Hungarian Heritage” Monday, February 27, 2006. At the end of the article, Kit McDermott states...”Truly, these are he best of Helen’s Hungarian Rhapsody of Recipes”.

We loved the article and what it meant, so we used the new name all over our book and media posts and blogs and for the title of our Heritage Edition immediately. So from that moment on, we coined our Heritage Book’s name – Helen’s Hungarian Rhapsody of Recipes. (2006)

On the 6th Anniversary of the Best-Selling cookbook, (2012) we are offering our Jan 2006 edition, signed by Chef Ilona Szabo and author Clara Czegeny, as an exclusive offer.

Nothing shows off "The Secrets of Hungarian Cooking" like this lovely keepsake heritage edition which contains 220 original recipes, stories, great photos and more.

From the simple peasant dishes to elaborate and very elegant celebration dishes- pleasing any discerning palate. Helen's Hungarian Rhapsody of Recipes™ shares the "Flavours of Hungary" in grande style. And remember to, "Put a little Paprika in your life"!TM.

This is just a sampling of what you will find in our lovely collector’s heritage edition.

Over 200 recipes complete with History of Hungarian food, paprika, wines, celebrations, chef’s hints, measuring guides, mouth-watering food photographs from talented graphic artist and photographer Evangeline Czegeny Mackell of Design in Bloom

(Helen’s grand-daughter)

Elegant, Elaborate Celebration Meals

Meal # 1

Course # 1 Hen Soup w/Cork Screw Noodles (Tjuk Leves Csiga Tésztával)

Course # 2 Cabbage Rolls (Toltött Káposzta)

Course # 3 Breaded Chicken (Kirántott Csirke) w/Parsley Potatoes (Petrezsélymes Krumpli) w/Cucumber Salad (Uborka Saláta)

Course # 4 Dobos Torte (Dobos Torta)

Meal # 2

Course # 1 Mixed Potato Vegetable Soup (Zoldséges Krumpli Leves) Or Kohlrabi Cream Soup (Karalábe Krémleves)

Course # 2 Chicken Paprika (Paprikás Csirke) with Dumplings (Nokedli) w/Cucumber Salad (Uborka Saláta) (Side-Dish Buttered Peas or Carrots) (Párolt Sárga Répa)

Course # 3 Apple Filled Pastry Squares (Almás Pite/Lepény)

Simple Peasant Type (Everyday) Meals

Meal # 1

Course # 1 Dry Bean Soup with Pork Hocks

(Száraz Bab Leves Csulokel)

Course # 2 Hungarian Crepes (Magyar Palacsinta) filled with Cottage Cheese (Túrós Palacsinta)

Meal # 2

Course # 1 Sour Cream Potato w/Pork Hocks

(Savanu Krumpli Leves)

Course # 2 Layered Potato Sausage Casserole

(Rakott Krumpli Kolbászal)

Course # 3 Sponge Cake (Jelly Roll w/Apricot Jam) (Piskóta Tekercs)

Meal # 3

Course # 1 Savoy Cabbage and Potato Stew

(Kelkáposzta Fôzelék)

Course # 2 Golden Walnut Sweet Bread

(Arany Galuska)

Meal # 4

Course # 1 Goulash Soup (Gulyás Leves) Hungarian Bread (Fehér Kenyer)

Course # 2 Cottage Cheese Noodles with Bacon & Sour Cream

(Túrós Csusza)

Course # 3 Fruit Compote (Apple or Pear)

(Gyümölcs Compote)

Meal # 5

Course # 1 Mixed Potato Vegetable Soup (Zoldséges Krumpli Leves)

Course # 2 Pork & Sauerkraut Rice Casserole

(Kolozsvári Rakott Káposzta)

Course # 3 Cottage Cheese Strudel or Apple Strudel

(Almás Rétes)

http://www.helenshungarianrhapsodyofrecipes.com/

Helen's Hungarian Rhapsody of Recipes TM

Contains great Chef's Hints too!

Clara and Helen’s cookbook contain a "Rhapsody of Recipes" that include Gulyas, Csirke Paprikas, Paprikas Krumpli, Retes, Palacsinta, Dobos Torta, Beigli, Kifli, and many more mouth-watering national treasures not available anywhere else except from a Hungarian Trained Chef.

Helen's Hungarian Rhapsody of Recipes TM says it all!

Visit our websites today for great stories, pictures and of course - amazing recipes.

Helen's Hungarian Rhapsody Of Recipes TM

Helen's Hungarian Rhapsody of Recipes™ 6th Anniversary Edition

2012-01-18T21:38:00.000-05:00

ANNOUNCING....

Helen's Hungarian Rhapsody of Recipes™ by Clara M. Czegeny. Author says... it is an exquisite and wonderful array of "My Mom's Hungarian Heritage Recipes" and is a re-release of our original heritage edition published on Helen Czegeny's 80th birthday. On the 6th Anniversary of the BestSelling cookbook, we are offering our Jan 2006 edition, signed by the author at an exclusive offer. Nothing shows off "The Secrets of Hungarian Cooking" like this lovely keepsake heritage edition which contains 220 original recipes, stories, great photos and more.

From the simple peasant dishes to elaborate and very elegant dishes- pleasing any discerning palate. Helen's Hungarian Rhapsody of Recipes™ shares the "Flavours of Hungary" in grande style. And remember, "Put a little Paprika in your life"!TM.

http://www.helenshungarianrhapsodyofrecipes.com/

HUNGARIAN COOKBOOK BUYERS - BEWARE

2011-12-24T19:58:00.001-05:00

Kedves Magyar Szakácskönvy Vásárlók - Figyelem

Helen’s Hungarian Heritage Recipes Szakácskönvyról.
Csak EGY irója van ennek a igazi hagyományos Magyar szakácskönvynek - Helen Czégény (Ilona Szabo) és szerkesztöje és leanya, Clara Czégény. Ez egy nagyon gyönorü szép és kitünö könvy amelyik 2005 ba lett irva és 2006 ba lett forgalomba. Több mint 10,000 könvy mán elkelt.

Van egy másik hamis iró aki azt hiszi hogy lehet a más müveit leböcsmölni, hazudni és lopni. A mi könvyünk több mint 440 receptból ál, ami oljan jól van meg fogalmazva hogy életre kelti a vágyat a Magyar fözéshez. Ez a utánnozó Magyar szakácskönvy iró, csak most 2010 tette eladásra a könyvét, és azt akarja mondani hogy mi elloptuk a könyve cimit, nevét és
tartalmát. Egyszer azt irja hogy 2010, aztán 1990, késöbb 1966 és egy valaki mondta neki tedd elöbbre hogy mikor lett a könyved megirva és hitelesitve és most már az uj dátum 1891.

Mi azt mondjuk hogy sokkal elöbb volt ez a mindenség. Ö már ott volt 895/896 ba a Kárpátoknál és várta Öseinket Karácsonyi Savanyu Kápostával!
~~~~~
Kérjük szivesen jelentségbe az internetten bár milyen cimnél van hirdetve mivel ez a internetten policy tilos és ellenes eljárás.

Nagyon Hires Szakácsknö és iró... Ilona Szabo.

Important Note About Helen's Hungarian Heritage Recipes Cookbook!

2011-11-06T21:24:00.002-05:00

Important Note About Our Fine

Helen's Hungarian Heritage RecipesCookbook.

It Has Come To Our Attention That There IsAnother Similar Titled Cookbook PretendingTo Be Us On The Internet!

Firstly, Don't Be Fooled By Cheap Immitations.

Secondly, JustCheck The Publication Date
2006!

Mystery Solved!

Thirdly,We Are The First And Only Authentic Creators Of
"Helen's Hungarian Heritage Recipes"
~~~~
Recipes Are All Original Creations By ChefHelen Czegeny (AKA Ilona Szabo)
Since 1938.

At Age 12 - Helen Was Invited To Attend

Culinary School!

The 440 + Recipes From This FineAuthoritative Hungarian Cookbook Book Were Not Borrowed, Stolen, Lifted OrOtherwise - Recreated In Any Way.

They Are ALL Originals And Have Been InOur Szabo-Czegeny Families For 73 Years.

No Other Books WithSimilar Titles Or Claimed Copyrights And Trademarks BearAny Resemblance To Us As...

Bestselling Cookbook Authors And Ones HavingAuthentic Hungarian Heritage Recipes.

It Has To Be Stated Emphatically AndClearly,

True HungarianHeritage

Can't Be Bought or Stolen By Merely Slapping A Title On A Book.
It's There Or It's Not!

We Are In Our 6th Year Of Distribution - Growing Stronger By TheDay.

We Are Unstoppable!

We Want To Say A Huge Heart-Felt ThankYou For Your Continued Support And Love You Have Demonstrated To Us!

We are the true and original

HELEN'S HUNGARIAN HERITAGE RECIPES

as seen by millions on AMAZON.COM

Art of Eating Magazine by Edward Behr - Coobook Review -

2011-11-03T12:23:00.000-04:00

Art of Eating Magazine by Edward Behr

no. 82 “New Paris Bistros” 48 pp.
Books: Petra Tanos on Clara Margaret Czégény’s Helen’s Hungarian Heritage Recipes

Edward Behr - Food Writer
Behr’s writing and magazine focus on taste, especially the connection between taste and the place food and wine come from. He has written about many of the best farmers and food artisans in France, Italy, the United States and Canada.

Hot Hungarian Chefs - Brant News - Greg McMillan

2011-10-14T12:29:00.002-04:00

Hot Hungarian Chefs

By Greg McMillan
Friday November 20/2009 at 10:55:00 PM

The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples.

Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara, seems to be everywhere these days promoting their cookbook featuring classic Hungarian recipes.

And once inside the home on King George Road, sure enough, there’s Helen, all smiles, coming out of the kitchen, wiping her hands on a floral apron, Clara at her side.

“We made some apple squares for you to try,” says Helen, with just a touch of an Eastern European accent. “They’re just coming out of the oven. They’re simple to make, really.”

Easy for her to say. But then not everyone is like Helen. Since the first edition of Helen’s Hungarian Heritage Recipes was first published in 2006, with 100 various dishes to choose from – everything from traditional goulash soup to a potpourri of dessert items – she has been cooking up a storm.

And, in the past 10 months, with Clara ramping up public appearances – food and book ‘taste and signs’ at Chapters outlets around the province, private cooking lessons, television demonstrations and fundraising, to mention just a few – Helen often wonders what she’s gotten herself into.

“It’s the ‘getting ready’ … the unknown about what to expect,” she says. “There’s anxiety. But I always feel better when it’s over.”

It wasn’t supposed to be this way. Back in 2006, Helen’s family wanted to find a special way to celebrate her 80th birthday and coerced her into sharing a few of her classic Hungarian recipes for the occasion.

That quickly led to the creation of a small cookbook, with about 100 of Helen’s favourite dishes, which was going to be printed solely for birthday party guests.

But a funny thing happened – what started off as a family-only project suddenly became something more. And the first edition of Helen’s Hungarian Heritage Recipes proved a hit, selling out all initial copies in one day.

A business was born. There have been two more updates for the duo - affectionately dubbed the Hot Hungarian chefs – since then, with the third edition hitting the marketplace earlier this year, now boasting nearly 300 recipes.

Most of them go back generations, they say, originating in smalltown Nyiregyhaz, Hungary, where Helen’s mother grew up. And Helen brought them with her when she immigrated to Canada in 1953. They first became a hit among Brant County tobacco workers when the family was involved in that enterprise before moving to Brantford in 1963.

For all intents and purposes, Helen represents the ‘face’ of the operation. Her sweet, homespun demeanour contrasts sharply with the polished cooking-show personalities that are the norm. She is a throwback.

As Clara says: “We get a lot of good reviews, and just about all of them say ‘just like grandma used to make.’ People seem to like that.”

Helen is also the voice of reason in the operation, Clara points out, constantly keeping her focused and reminding her of practical time-management matters.

“I’m more like a bull,” said Clara.

Her full-speed-ahead drive seems to be paying off, however, even though Helen has to sometimes make sure the pace doesn’t get out of hand.

They have a website, www.helenshungarianrecipes.com, and offer online sales of the book in various formats. They are maintaining, at least for them, a hectic book appearance schedule and garnering widespread media attention. Just the week, a prestigious international website and magazine out of the United States, The Art of Eating, is publishing a review of the cookbook.

“It should be interesting to see what results from that,” said Clara. “They have a large following around the world.”

No matter what happens growth-wise, both say they will remain true to their original vision. And just as they, understandably, relish additional book sales, they don’t intend to abandon the less-publicized side of their endeavour – charitable causes around the world.

From day one, Helen has been donating proceeds in support of Hungarian mission projects, while Clara has been involved with international relief organization Samaritan’s Purse, sending out gift boxes to needy children world-wide.

At the heart of it all – and that won’t change – is the daily cooking routine.

“I still like to sit down for a dinner every afternoon,” Helen said. “It keeps me going.”

BRANT NEWS - THE HOT HUNGARIANS

Registered Trademarks of Dream Machine Publications,

2011-09-27T18:51:00.001-04:00

IMPORTANT TRADEMARK NOTICE

The following titles/expressions/labels are "ALL"Registered Trademarks of
Dream Machine Publications

And as such are property for the exclusive and
sole use of Clara M. Czegeny, Author, President/CEO and Founder of
Dream Machine Publications

Any other use constitutes fraud and is punishable
by law in the province of Ontario, Canada

~Helen's Hungarian Heritage Collection~
~Helen's Treasured Hungarian Family Recipes~
~My Mom's Hungarian Heritage Recipes~
~Helen's Hungarian Rhapsody of Recipes~
~Treasured Hungarian Czégény Family Recipes~
~Helen’s Treasured Hungarian Family Recipes~
~The Secrets of Hungarian Cooking~
~Hungarian Rhapsody of Recipes~
~Put a little Paprika in your Life!"
Clara’s Culinary Classics~
~Flavours of Hungary~

The following are Registered Trademarks of Dream Machine Publications

2011-09-25T09:06:00.003-04:00

NOTICE
The following titles/expressions/labels are "ALL"Registered Trademarks of
Dream Machine Publications
And as such are property for the exclusive and
sole use Of Clara M. Czegeny, President/Founder
Any other use constitutes fraud and is punishable
by law in the province of Ontario.

~Helen's Hungarian Heritage Collection~
~Helen's Treasured Hungarian Family Recipes~
~My Mom's Hungarian Heritage Recipes~
~Helen's Hungarian Rhapsody of Recipes~
~Treasured Hungarian Czegeny Family Recipes~
~Helen’s Treasured Hungarian Family Recipes~
~The Secrets of Hungarian Cooking~
~Hungarian Rhapsody of Recipes~
~Put a little Paprika in your Life!"
Clara’s Culinary Classics~
~Flavours of

Hungary~

The Lord's Prayer - AZ ÚR IMÁDSÁGA

2011-09-05T14:16:00.000-04:00

The Lord's Prayer

AZ ÚR IMÁDSÁGA

Miatyánk, aki a mennyekben vagy,
Szenteltessék meg a Te neved.
Jöjjön el a Te országod,
Legyen meg a te akaratod,
Amint a mennyben, úgy a földön is.
Mindennapi kenyerünket add meg nekünk ma,
És bocsássd meg a mi vétkeinket,
miként mi is megbocsátunk az ellenünk vétkezőknek.
És ne vígy minket a kísértésbe,
de szabadíts meg a gonosztól.
Mert tiéd az Ország, a Hatalom és a Dicsőség,
mindörökkön-örökké.

AMEN

TAKE TIME FOR TEN THINGS

2011-09-05T14:12:00.002-04:00

TAKE TIME FOR TEN THINGS

1. Take time to work…
It is the price of success.

2. Take time to think…
It is the source of power.

3. Take time to pray…
It is the secret of youth.

4. Take time to read…
It is the foundation of knowledge.

5. Take time to worship…
It is the highway of reverence and
washes the dust of earth from our
eyes.

6. Take time to help and enjoy friends…
It is the source of happiness.

7. Take time to love…
It is the one sacrament of life.

8. Take time to dream…
It hitches the soul to the stars.

9. Take time to laugh…
It is the singing that helps with life’s
loads.

10. Take time to plan…
It is the secret of being able to have
time to take time for the first nine
things.

Hungarian House Blessing - Magyar Házi Áldás

2011-09-05T14:11:00.000-04:00

Hungarian House Blessing

Where there is Faith,

There is Love.

Where there is Love,

There is Peace.

Where there is Peace,

There is God.

Where there is God,

Magyar Házi Áldás

Hol hit, ott szeretet,

Hol szeretet, ott béke,

Hol béke, ott áldás,

Hol áldás, ott Isten

Hol Isten,

Ott szükség nincsen.

We are helping people everywhere, fall in love with Hungarian food - one cookbook at a time.
Enjoy the Hungarian Rhapsody of Recipes that you will find in the pages of "Helen's Hungarian Heritage Recipes".
Helen' s Hungarian Heritage Recipes

What is everyone saying about Helen's Hungarian Heritage Recipes?

2011-08-27T21:22:00.014-04:00

What is everyone saying about

Helen's Hungarian Heritage Recipes?

MEDIA HIGHLIGHTS - 2006-2011

"Helen's Hungarian Heritage Recipes is such a hit with our audience and everyone just loves you!" Kyle Christie CTV News Anchor, Apr 2010

"This is absolutely wonderful - comfort food at it's finest" Nancy Richards CTV News Anchor, Apr 2010

"The most appealing quality of Helen’s Hungarian Heritage Recipes is her daughter's friendly voice recalling her mother’s cooking instructions and homey sisterly banter" - Edward Behr, Art of Eating Magazine Fall 2009

"Imagine that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian". --Kit McDermott, Senior Editor, Lifestyles, Brantford Expositor - Feb, 2006

"Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent". Gordon M. Balfour, BusMgr-Writer-Gideons International In

Canada

, 2006

"Clara and my dear mother Helen, co-authored these treasured Hungarian family recipes. So, whether you crave Chicken Paprikas or Almás Rétes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts". --Anne M Lindsay ReMax House Calgary, "The Million Dollar Realtor" Alberta Jan 2006

"These ladies sure know how to write and cook" Debra Frigault, President KW Business Women's Association Feb 2010

"Are you Hungry for

Hungary

? Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte? Mother-daughter team create new cookbook!" Heather Ibbotson, Brantford Expositor, Nov 2008

"A Perfect Gift for Any Age- Helen's Hungarian Heritage Recipes is just perfect!"Colleen Thoms, Brantford Expositor Dec 2008

"What started out as an idea for a small recipe booklet to share with friends and family, Helen's Hungarian Heritage Recipes has turned into a National Success for this dynamic mother-daughter duo from Brantford, Ontario" Kyle Christie, CTV News Anchor - Oct 2009

"I just love everything about Hungarian Food. I want to try everything." Ted Lehman Inside Brant TV- News Anchor Oct 2010

HOT HUNGARIAN CHEFS, "The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples. Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara Czegeny." Greg McMillan, Senior Editor, BRANT NEWS Nov 2009

"If you remember your grandmother as permanently apron-clad, stationed by the stove holding a wooden spoon and sharing wonderful stories of her childhood in a strong foreign accent as she stirred, kneaded, chopped and sliced, then Helen’s Hungarian Heritage Recipes will strike an emphatic chord". Petra Tanos, Art of Eating Magazine Fall 2009

"Celebrated Chef Helen Szabo Czegeny and Clara Czegeny were invited guest chefs to teach their chef trainees all about Hungarian Goulash Soup and Apple Squares. What a treat! There wasn't a morsel left! Everyone praised and thanked Chef Helen and Clara on how professional their teaching class went." Liaison College - Kitchener -Nov 4, 2009

"Famous Chef Helen Szabo Czegeny stopped in to teach the students how to make Chicken Paprikas. Celebrated Chef Lindsay Vandekamp invited Helen and Clara to teach her Ethnic Cooking Class to feature Hungarian Food. Helen is famous for her Hungarian recipes and is doing a book tour this month." Liaison College Hamilton Oct 21, 2009

"We found this valueable treasure of Helen's Hungarian Heritage Recipes by chance online and just had to have it to promote to our loyal Hungarian Customers worldwide". Elizabeth (Szabo) Vos Magyar Marketing (USA) Oct 2009

"Readers of Hungarian origin will be very thrilled to see all the dishes they ate as children, but never learned to make. Lecsó lives on!" Ted Lehman Inside Brant TV News Anchor Apr 2010

"The Hot Hungarian Chef, aka Clara Czegeny, has some hot recipes for you in her "Helen's Hungarian Heritage Recipes. There's a lot to love in this book" says, Barbara Rolek - By Barbara Rolek, About.com Guide Oct 2010

"Helen's Hungarian Heritage Recipes - TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire. Clara has taken her mother’s treasured recipes and stories and written them down into a spiral bound, homey cookbook. Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals." 10 Best Cookbooks by Pauline's Cookbooks Wordpress Oct 2010

"I found an English written Hungarian cookbook. The writer of this book, and the maker of the foods appearing in it, is Helen who has rebuilt her life in Montreal based on Hungarian gastronomy" Alkotonők.hu Erika Urban, CEO, Nov 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes is spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of

Hungary

in North America and the rest of the world." Hungarian Tourism Board, Budapest, Gabor Kluka Oct 2010

"We just send you much applause and praise for your excellent promotion of classic Hungarian cuisine throughout the world." Budapest Tourism - Gabor Nagy Jan 2011

What are YOU saying about

Helen's Hungarian Heritage Recipes?

WE WOULD LOVE TO HEAR FROM YOU!

Magyar Csírke / Tyúk Leves - HUNGARIAN CHICKEN or HEN SOUP

2011-08-27T11:00:00.001-04:00

HUNGARIAN CHICKEN or HEN SOUP

Csírke / Tyúk Leves

The queen of soups in any Hungarian gathering is Chicken Soup. The traditional noodle is hand-made Csiga Tészta- Screw Shaped is the noodle of choice. No wedding would be complete without it. The golden gloss of this soup is the pride of an excellent cook.

Any season is the time for Chicken/Hen Soup. Aromas that you recognize in later years, that actually tug at your heart. There is no soup as good as the soup mom made. My mom's Hungarian heritage is evident in the method and ingredients of this classic recipe.

1 3-4 lb Stewing Hen

(Mature Chicken)

4 quarts water

1 tbsp salt

8 peppercorns

3 carrots

3 parsley roots

3 ribs celery w/ leaves,

1 pc kohlrabi (in season)

1 chicken OXO cube

1 onion, unpeeled

1 thread Saffron

Cut up stewing hen and place cleaned pieces into large soup pot with water, salt, and peppercorns. Bring to a slow boil. Skim foam from top with small cup-size sieve as soon as it appears. Continue 2 or 3 more times. Then, slowly simmer chicken soup until meat is fork tender, about 2 hours. Add cut up vegetables and seasonings. Continue simmering over lower heat until vegetables are tender, about ½ hour. Remove large pieces of meat and vegetables into serving dish. Strain soup through a fine sieve slowly into soup tureen so that soup stays clear and golden. Serve meat and vegetables and soup along with Hungarian noodles like fine Laska or Csiga or Kocka. (The photograph by Evangbeline Mackell, Design in Bloom, shows the square noodles or Kocka Tészta)

Just like every other authentic Hungarian soup, chicken soup is a slow cooking soup that takes a bit of time. The secret to making glassy, glissening and clear soup is to simmer the soup, never boil. Also, use unpeeled yellow onions as the peel imparts a very desirable golden yellow colour to the soup. The results are beautiful.

Chef’s Hint: Saffron is a spice derived from the flower of the saffron crocus and is a bright orange in colour. Saffron is the three stigmas of the saffron crocus. They are delicate and thread- like, each measuring 2.5-4 cm. Its colour is a bright orange-red, and is used in cooking as a seasoning and colouring agent. The redder the saffron, the higher the quality. It is a secret weapon used by skilled chefs – one thread will brighten your hen soup to a glorious gold.

Helen's Hungarian Heritage Recipes - Get's Rave Reviews on Amazon

2011-08-25T08:39:00.001-04:00

FOR THOSE OF YOU WHO DON'T SHOP ON AMAZON, JUST WANTED TO SHARE THE LOVELY REVIEWS THAT WE HAVE RECEIVED. KEEP THEM COMING.

BESTSELLERS in CANADA - Just a friendly note - have seen many authors brag about being best-sellers. You have to EARN bragging rights - like selling the # of books that is allowed those honours. In Canada you must sell 10,000 books in a single market. Then and only then are you Best-Sellers.

When an 85 year old seasoned chef (Ilona Szabo) and her daughter (Clara M. Czegney) and her graphic artist photographer (Evangeline Mackell) hit the list - listen up!

AMAZON Editorial Reviews -

A Hungarian Rhapsody of Recipes found on each page

Review

Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent. Gathering the best entries from her mother's memories and scribbled papers to create a cornucopia of Hungarian dishes that will delight even the most discerning palate. Clara s daughter, Evangeline H.H. Mackell of Design in Bloom is the accomplished photographer and graphic artist for the cookbook. Truly, a three generation wonder! Written in a homey style and packaged in an excellent way to be very useful to the working chef or anyone interested in reading and learning about Hungarian folklore. The book is informative, fun and sensibly priced. A great buy in my books! --Dr. Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, 2006

Easy for some, with cookbooks and family recipes for quick reference, not a problem for most of us. Imagine, however, that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian. --Kit McDermott, Senior Editior, Lifestyles, Brantford Expositor - Feb, 2006

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling Cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian Classic Recipes passed down through generations of the Szabo, Czegeny, Deak and Zajacs families. Take a culinary journey through Hungarian Cuisine that is boldly brushed with fiery red paprika. Whet your appetite for this subtle and complex cuisine - a melding of Germanic, French, Slavic, Tartar, and Turkish influences. Recipes are all complete with meticulous instructions, humorous anecdotes, memories, lavish illustrations, traditions, lore and lots of love. Contrary to popular belief, Hungarian food is much more than paprika and goulash. In this book, you will find a wide array of recipes to expand the appreciation of this cuisine. Clara and my dear mother Helen, co-authored this treasured Hungarian family recipe collection. 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. I can honestly say that my big sister surely came up with a winning combo on this one! --Anne M Lindsay ReMax House Calgary, Alberta 2006

Product Description

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian classic recipes passed down through generations of the Szabo-Czegeny families. A niche gem full of hidden classic recipes, for an audience who appreciates the finest of traditional European cuisine, as well as the simple home-cooking from childhood memories. A very useful tool for the working chef or anyone interested in reading and learning about Hungarian folklore. Readers of Hungarian origin will be thrilled to see all the dishes they ate as children, but never learned to make. Lecso lives on! Recipes are concise, with compact ingredient lists and straight- forward instructions. Also Available in Large Print Edition & E-book DVD!

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE

2011-08-22T20:09:00.004-04:00

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE
Lecso Kolbászal

AS SEEN ON CTV's LIVE COOKING SEGMENT

WITH KYLE CHRISTIE AND NANCY RICHARDS
OCTOBER 15, 2009 12:00 PM

(The Hot Hungarians were invited back by popular demand)

chef Helen czegeny & Clara Czegeny - from
Helen's Hungarian Heritage Recipes TM

My mom’s Hungarian Heritage Recipes are all over this recipe. Here is an ancient dish which originated in

Serbia

. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. This dish comes together in 6 -8 minutes. Any longer and it will be baby food. Please don't stir it more than you have to - don't break up the peppers!

VERY INTERESTING MYSTERY SOLVED: "LESCO" is NOT the basis for anything except LESCO - don't let anyone tell you otherwise. Some would have you believe that you can prepare Lesco and then you can prepare any Hungarian dish. Not True!
Hungarians are genius when it comes to preparing Gulyás (goulash) or Paprikás Dishes. And, each dish has it's own unique flavour combination - more paprika, sour cream, etc. LESCO", on its own is healthy, satisfying and bursting with flavour and goodness. The fresh red peppers and tomatoes give the dish it's vibrant lively colouring, NOT the red paprika!

1 -2 fresh tomatoes
3 Hungarian White peppers
½ tsp pepper
1 14 oz can stewed tomatoes (whole)
1 - 2 Hot Hungarian Banana Peppers
¼ tsp sweet paprika
¼ cup tomato paste
3 red peppers
⅛ tsp hot paprika or
1 tsp salt
1 green bell peppers
1 tsp Hot Chili Pepper Flakes
3 med onions (cut in 1/2 moons)
2 tbsp oil or bacon fat

METHOD: Prepare all peppers, core, devein and cut into 4-6 long narrow wedges. If using fresh tomatoes: cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place onions and peppers into large shallow pan (Dutch Oven or Wok) with oil/fat on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let simmer until all flavours are melded; about 4-6 minutes.

Hint: You can use pepper flakes instead of fresh hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.

Serving Suggestion: Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a lot of dishes.

RICE SIDE DISH
Rizsa

1 cup long grain rice (Jasmine)
1 tsp salt
1 1/3 cup water
1 tbsp butter/oil (combo)

METHOD: In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until translucent. Add salt , water stirring to blend. Bring to boil, cover and reduce heat to a lively simmer for 15-20 minutes. When rice is done, remove from heat and use a fork to separate rice kernels into fluffy mounds before serving. (Note: Jasmine rice is by far the most beautiful rice for side dishes to main dishes.) Perfect rice everytime!

HUNGARIAN SAUSAGE
Lecso Kolbászal

1 pair Hungarian Kolbász
1/2 cup water

Prepare Lecso previous recipe above, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the pepper stew and let it stew together.

Hint: If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding to peppers. (Add both stewing liquid and sausage to the peppers).

Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.

For more "SECRETS OF HUNGARIAN COOKING" revealed by Chef Ilona Szabo, please visit our site and own this timeless cookery book. 70 Years of perfection in the making!

TANGY LEMON BARS

2011-08-21T23:51:00.006-04:00

TANGY LEMON BARS

Shortbread Crust:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup icing sugar

1 cup flour

1/8 tsp salt

Lemon Filling:

1 cup white sugar

2 large eggs

1/3 cup fresh lemon juice (2 large lemons)

1 tbsp grated lemon zest*

2 ttsp flour

Garnish:

Icing sugar

lemon zest.

Preheat oven to 350oF and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8”x8” pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.

SERVING SUGGESTIONS: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch bars

TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice.

For more of these great recipes - visit our website to own a copy of this unforgettable delightful

treasure of Hungarian family recipes and favourites.

http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes - Earns TOP 10 EASTERN EUROPEAN COOKBOOKS

2011-08-18T22:40:00.001-04:00

Helen's Hungarian Heritage Recipes - Earns TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire. (October 25, 2010)

Pauline writes........Clara has taken her mother’s treasured Hungarian family recipes and stories, and written them down into a spiral bound, homey cookbook. Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals.

Pauline writes to Clara personally...You are very welcome! I find I am consulting the cookbook often to clarify Pauline’s recipes and to get new ideas. Thank YOU! And congratulations on becoming a best seller in Canada. That’s wonderful.

Pauline goes on to further explain - below is my selection of the ten cookbooks that best represent the cooking of the former Austro-Hungarian Empire. Some old, some new - they all have fresh and tasty recipes based on locally/home grown ingredients. For the most part, the style is simple, country cooking that reflects Pauline’ss heritage, from countries of the former Austro-Hungarian Empire, including Austria, Hungary, Slovakia, Czech Republic, Croatia and Serbia. & One book below; Food in History, provides a great overview of the origins of many of the ingredients and recipes. To read more – follow the link.

Pauline's Cookbooks - TOP TEN

LEKVÁROS BUKTA - HUNGARIAN JAM-FILLED SWEET ROLLS

2011-08-09T19:48:00.004-04:00

LEKVÁROS BUKTA

HUNGARIAN JAM-FILLED SWEET ROLLS

Bukta Photograph Courtesy of Barbara Rolek

Lekváros Bukta – or Hungarian Jam-Filled Sweet Rolls are in fashion again! This is a real Hungarian speciality. Bukta are oven-baked dumplings, made from a sweet yeast dough, sometimes served plain, but more often than not, filled with thick jam preserves. Bukta are a rather highly esteemed sweet dessert and are traditionally made all year round and available in countless variations with infinite possibilities for fillings. They are baked in a large pan so that they stick together.

This recipe has always been a favourite of mine, since I was a little girl and allowed to help in the kitchen with cooking and baking in my mother’s Hungarian kitchen. The treat in the lunchbox was always a special surprise as well. This recipe is especially old and secret family one. My mom filled them with thick preserves (Lekvar) plum or apricot or ground walnuts, poppy seeds and even farmer’s cottage cheese Túró. The most popular filling appears to be the thick plum or apricot jam. Bukta are topped with powdered sugar or eaten plain and warm, but it get’s better, enjoy them with piping-hot vanilla home-made Devon custard.

This sweet delight is pronounced, "buukta” and oddly enough, the name means to “spill or fall out - haphazzardly”. When the rolls are just out of the oven, they are flipped or spilled out from the baking sheet onto a pastry board. Letting them spill out means “Ki-bukni” They are enjoyed straight from the oven, when they are as fluffy as a baby goose down pillow or cold, or in my case, frozen. (left-overs get hidden in the freezer)

Originally, Buchteln were a Bohemian sweet dish. However, in the course of time they have become part of the traditional Austrian-Bavarian cuisine. Although we would like to claim them as truly Hungarian, and as is true of many of our Hungarian desserts which have their roots in Austrian dishes – we find that those Austrian roots go back to Bohemian roots (regions of the Czech Republic). These rolls in Slovenian are called buhteljni and in Czech buchty. And having said that, although considered home-dessert fair, one of the most famous Austrian Buchteln are served in the Café Hawelka in Vienna

Although many recipes for Bukta use a bready dough, my mother – Chef Helen Szabo uses a basic sweet dough prepared from sour cream. This versatile and very forgiving and workable sweet dough recipe is soft and silky and can be used for Cinnamon Buns and Braided Raisin Bread and of course – this special treat that I am sure you will enjoy –Bukta.

Yeast Proofing

2 Packets Active Dry Yeast

½ cup milk (lukewarm)

2 tsp sugar

1 tbsp flour

Basic Sweet Dough

4 cups flour

4 egg yolks

½ cup milk (lukewarm)

1 cup sour cream

1½ tsp vanilla extract

1 stick sweet butter

½ tsp salt

Fillings

Ground walnut meat

Ground poppyseeds

Apricot jam

Plum jam

Cottage cheese (farmers)

Extra Ingredients

1 stick sweet butter, melted (for brushing)

1 egg, beaten (brushing) (or whole milk)

Castor or icing sugar (for dusting)

(Yield between 26-32 rolls)

DIRECTIONS: In a medium bowl, combine yeast, sugar and lukewarm milk. Sprinkle with flour and let proof (about 20 minutes). Blend all other ingredients together, and then add yeast and remaining milk to form a soft dough. Cover and let rise in a warm place until doubled in volume (about 45-60 min)

Remove dough from bowl and roll out onto floured surface to 2.2” thick. With a pizza roll cutter, cut dough into 2.5” X 2.5” squares (or smaller if you prefer) and let it rest for about 10 minutes. Place jam or preferred filling into a ziplock bag so you can pipe it right onto the squares. Cut off plastic end and squeeze out about 1 tablespoon’s worth onto each piece. Alternately you can use 2 spoons to fill each square. When complete, brush parchment sheet with melted butter. Roll up the dough rolls and then place them rather snugly in rows onto a parchment lined baking sheet.

When complete, generously brush rolls with melted butter so they won’t stick together. Cover and let sweet rolls rise for another 30 minutes until almost doubled in size. Finally, brush with beaten egg to create a light golden shiny crust. Bake in a pre-heated at 350^oF for 25-35 minutes or until golden. Remove immediately from oven. Let rest for about 5 minutes – then flip out onto a cutting board. Place sweet rolls onto a plate and dust immediately with icing sugar and serve piping hot. For a special dessert –serve with hot vanilla Devon custard below.

Vanilla Custard

½ cup cream

¼ cup milk

1 vanilla bean

½ cup sugar

2 tbsp cornstarch

Bring milk, cream, sugar and vanilla bean to boil. Add starch. Whisk well sauce thickens. Beat with a whisk for about 5 minutes. Serve hot over Bukta!

For more Secrets of Hungarian Cooking - please visit our website to own your own copy of the famous

Helen's Hungarian Heritage Recipes - by Clara Margaret Czegeny and Chef Helen Szabo-Czegeny

For more recipes and photos...
Helens Hungarian Heritage Recipes TM

Bukta Photograph Courtesy of Barbara Rolek - For Complete Story - follow the link below.

Barbara Rolek, Eastern European Food Guide, About.Com

2011-08-01T23:18:00.000-04:00

ABOUT ME

RECENT REVIEWS

Canadian Best-Selling Foreign Cookbook for 2010 "Helen's Hungarian Heritage Recipes" is a small treasure with a big heart. The loving result of a desire to honour an aging parent.

Gathering the best entries from her mother's memories and scribbled papers to create a cornucopia of treasured Hungarian family dishes that will delight even the most discerning palate. Clara & her mother (Helen) co-authored this beloved, cherished and treasured Hungarian family recipe collection in Dec 2005.

Clara's daughter, Evangline Mackell of Design in Bloom joined her mother and grandmother and is the accomplished photographer and graphic artist for the cookbook. Truly, a three generation wonder! With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery.

Clara Margaret Czegeny is a self-proclaimed chef, educator, accomplished pianist and computer software engineer. Born in Montreal, Quebec, she now resides in Paris, Ontario, Canada.

In 2009 - Chef Helen Szabo-Czegeny and Clara Czegeny were highly commended and acknowledged for their amazing accomplishments by the Hungarian National Tourism Board. The board was especially impressed with the way in which Helen and Clara's treasured Hungarian recipes were spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of Hungary in North America and the rest of the world.

Another recent acknowledgement came in the form of applause and praise from the Budapest Tourism Board for their excellent promotion of classic Hungarian cuisine throughout the world.

GÉRBEAUD SLICE - Zserbó Szelet

2011-07-23T17:38:00.003-04:00

GÉRBEAUD SLICE

Zserbó Szelet

The Gerbeaud Slice (Zserbo in Hungarian) is perhaps the best known pastry in

Hungary

and has a history of 125 years. Rich Hungarian cuisine can be experienced in restaurants and cafes throughout

Hungary

, but at "Café Gérbeaud", serving pastry, and confectionery and a diet-killing array of cakes and pastries in the old Pest part of Budapest. Refinement is the word at the Café. This is the cafe where indulging one's sweet tooth is elevated to an art form. Here, one will find the finest range of pastries in the city.

Desserts figured prominently as one of the first owners was a Swiss confectioner. Emile Gérbeaud invented the Hungarian speciality known as “Konyakos Meggy”, dark chocolate with a cognac-soaked sour cherry in the centre. Gerbeaud is big and always busy, so securing a quiet table in the vaulted section to the right of the central pasty counter is a treat. The GÉRBEAUD, “Zserbó” is one of the signature desserts of Café Gérbeaud. It is baked for celebrations and special occasions such as birthdays and weddings.

Helen’s version has three layers of Linzer pastry, apricot jam, and ground walnut filling, with our special chocolate icing topping.

Linzer Pastry

4½ cup flour

4 egg yolks

1 cup sour cream

1 cup brown sugar

4 sticks sweet butter

½ tsp baking powder

Pinch salt

Fillings (Walnut & Apricot)

Walnut

½ cup sugar

2 cups walnuts, ground

3 egg whites, beaten stiff

1 lemon rind, grated

Apricot

1 cup+ apricot Lekvár

Chocolate Icing

¾ lb semi-sweet chocolate

¼ cup sugar

3 tbsp milk

1 stick sweet butter

Mix dry ingredients with butter as for pie dough. Mix egg yolks and sour cream and add to flour and butter mixture. Separate dough into three parts. Roll first part of dough. Place dough in 12"x17½"x1" oblong pan with edges up to side of pan. Spread apricot on dough evenly. Roll second part of dough, place over apricot mixture.

Walnut Filling - Beat egg whites until stiff. Add sugar to egg whites. Keep beating, add pinch of salt. Fold in walnuts, ground and gently spread over second layer. Place third layer of dough on top of walnut mixture. Prick with fork. Flute edges, cut off excess dough. Bake at 350°F for 45-50 minutes. Cool completely.

Chocolate Icing - Melt semi-sweet or bitter chocolate in double boiler – set aside to cool slightly. (If using bitter – add sugar) When cooled, mix melted butter and milk with melted chocolate. Spread chocolate icing on top layer. Cut into squares. Chill slightly before serving. A good cup of strong coffee is a must!

Variations - You can switch around the jams – raspberry and the nuts – hazelnuts and add cream instead of milk to the icing to make it more of a smooth and silky ganache.

For more amazing Hungarian Classic Recipes - visit http://www.helenshungarianrecipes.com/

Hungarian Rhapsody "Helen's Hungarian Heritage Recipes Capture Flavours of Heritage" Monday, February 27, 2006

2011-07-23T17:34:00.002-04:00

Hungarian Rhapsody
"Helen's Hungarian Heritage Recipes"
Capture Flavours of Hungarian Heritage

Monday, February 27, 2006

Seniors Byline: Kit McDermott In
Touch Dateline: BRANTFORD Source: The Brantford Expositor

There are books and albums for preserving memories and photographs of past and present events, as well as images of loved ones. But how do we recapture the taste and aroma of homemade delicacies, favourite meals or celebration dinners?

Easy for some, with cookbooks and family recipes for quick reference, not a problem for most of us. Imagine, however, that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian.

"That was the problem in our case," Clara Czegeny told me.

"My sisters and I were in the habit of phoning our mother, from Alberta, with requests for ingredients of familiar recipes, and mother would always include a mild rebuke, namely, we should have paid attention in her kitchen when we were girls at home."

When I suggested that Helen's Hungarian Heritage Cookbook must have been the direct result of solving the problems, Clara assured me, 'yes,' but it happened in rather a round-about way.

"We, the family, wanted to give mother a surprise party for her 80th birthday, Jan. 14, 2006. Last October (2005) I suggested that we put together a collection of her Hungarian recipes and offer them to the invited guests.

"Originally, we had planned to have five books printed, one for each of the girls in the family," Clara said. "Knowing that friends and relatives would bring gifts to the party, we asked instead that they make a 'Love Gift' donation, for a fund designed to support
a young missionary and his family in Hungary on behalf of our church, Evangel Pentecostal Church, on Fairview Drive in Brantford."

Clara told me that 55 books were printed, but after extra orders began arriving from friends in California, Ohio, Sweden and Australia, another 50 books were ordered. Her mother adds, "and the cheques kept pouring in, so that we ended up sending $1,100, that's 137,000 florins in Hungarian money, enough for a period of four months living expenses for the missionary family."

Although written, compiled and edited by Clara, her introduction in the book states, "Helen was the translator, the teacher, the master chef, chief editor and consultant."

Clara acknowledges support and thanks to sisters Elizabeth Hart and Anne Lindsay and their families, assisting with testing and tasting, and to Uncle Nick Czegeny.

Clara thanked her daughter, Evangeline, for her great contribution to the overall look of the cookbook, with its charming floral cover and illustrations, including colourful photos, the graphics and colour matching. Evangeline is a graphic artist and webmaster.

First published by Clara's, Dream Machine Publications, the cookbook was printed by Hurry Print in Brantford in January 2006. Included in the contents is a brief history of Hungary and foods, a bio of chef Helen, a checklist for successful baking, and the origins and development of Hungarian Cuisine.

It was when Clara and I spoke on the phone, setting a date for the interview, that Clara warned me not to eat lunch because her mother planned to offer samples of some of her favourite recipes. Naturally, I was glad to heed the warning and expected a tea party with home baking. Instead, to my surprise and delight, Helen had set the table for dinner, a three-course meal, followed by an astonishing array of dessert treats.

The traditional Hungarian chicken, or "hen" soup featured the delicate homemade snail noodles. The chicken paprika was served over another variety of noodles, with extra sauce on the side. The cucumber salad, served with an extra dollop of sour cream, to
bring out the flavour of special herbs, was delicious.

Where to begin describing the taste and texture of the cakes and pastries! The Hungarian names rolled easily off the tongues of Helen and Clara as they identified each dessert, with me recognizing kifli, poppy seed and walnut cake, and tiny jam-filled croissants.

I'm told that the French croissant is believed to have originated in Hungary, and then taken to France by the chef, one of many who were imported to Hungary by Royalty and wealthy citizens, adding famous French cuisine to the native dishes. There are also
Austrian and Turkish influences to be detected in the internationally famous cuisine.

Helen says she first learned to cook when she was six years old, wanting to surprise her mother, she says. "Even now, I always have six or seven types of baked goods in the freezer, in case someone comes in for coffee or tea."

She makes all her own pasta, showing me the variety, each type intended for specific recipes, with some noodles requiring hours of patient shaping by hand.

"We were all taught to make the tiny snail noodles," Clara said, "working with a small hand-held scraping board. And mother would say, the ones that unravel are the ones Clara made, so we'll put those in her soup," she laughed.

"Hungarian ladies in Brantford all get together to make those noodles, which are sold at the Hungarian Club on certain days, and are in great demand."

As for Helen, her serious training as an exceptional cook began when she was 13, taught by her great aunt, who was the wife of a High Court Magistrate.

"We lived in a small town located 240 km east of Budapest," Helen said. "It's a beautiful area, with great fields of poppies grown for their seeds, with guards posted to protect them from theft."

"I wanted to become a teacher, but the war started, the Russians invaded and set curfews, so I couldn't attend teachers college in a nearby city. Our village actually changed hands between the Russians and the Germans, nine times."

Helen Szabo met and married Alexander Czegeny, who, she says, told her to forget about teachers college, because, "she would be teaching their children."

"In 1947, we moved to Sweden, and our daughter Elizabeth was born. We lived in Sweden for six years."

Helen learned to speak, read and write Swedish and to this day she reads Swedish newspapers on the Internet, as well as Hungarian and Russian ones.

"But the climate didn't suit us, with the summers too chilly to grow my tomatoes and peppers," Helen said, explaining their move to Canada in 1953, settling first in Montreal, where Clara was born. There were many other Hungarian ex-patriots with shops
selling traditional specialties. There was a temporary move to Brantford to work in tobacco and third daughter, Anne, was born here.

"We settled in Brantford and my husband worked as a machinist at Massey's for many years and supervised the building of our house. He seemed to know so much about construction although he had attended agricultural school in Sweden."

Always an ardent gardener, Helen took over all the outside work following her husband's death seven years ago.

"I even caught her resealing the driveway," Clara smiled, "and sometimes I find her dressed like a spaceman, spraying the fruit trees or fertilizing the garden."

Helen loves her flower garden, but all the vegetables and herbs and fruit are preserved and canned in her well-appointed kitchen.

Nevertheless, the talented chef assures me that she always takes time to set the table and sit down for a complete dinner every afternoon, one of the secrets to staying healthy and active.

For over 440 recipes that reach back as far as 70 years of perfecting, visit our website
to own your copy. There is no other cookbook worthy of the honour and prestige afforded this recipe book.

HELEN'S HUNGARIAN HERITAGE RECIPES TM

Hungarian Food, Gastronomy And Cuisine (What You Didn't Know And Were Afraid To Ask)

2011-05-17T19:02:00.000-04:00

By far, the simplest way to learn about a nation is through its cuisine. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, operas, emperors and counts.

Hungarians are thought to only consume fatty, heavy cream-laden dishes. Another misconception is that the key ingredient to all dishes is the throat-burning hot red paprika. Sorry to have to disappoint you, but the sweet red paprika is used to enhance the flavour and the colour of the dishes whereas the hot red paprika adds the burn that some crave. Bacon grease can be substituted with vegetable or grape seed oils. But a friendly reminder about ingredient judgments, the amount of bacon grease Hungarian's use in meat dishes, is equivalent to what you will find on a Harvey's Bacon Cheeseburger.

History tells us that the first people to live in present-day Hungary were called Magyars, who arrived in around A.D. 800. Hungary's National Dish, a meat stew called gulyás (goulash) can be traced to the Magyars' eating habits. They traveled with the dried cubes of meat cooked with onions. Water was easily added to make a stew. So the story is told; the Gulyás (herdsmen) made Gulyás (shepherd's stew). The soup is called Gulyás Leves. And although the connection to Hungarian food and goulash is famous throughout the world, there is so very much more to Hungarian's delicious and flavourful cuisine than this renowned soup.

15th Century

The reign of King Matthias (1458-1490) is recorded to be a high point in Hungarian history, for both food and culture alike. King Matthias brought Italian cooking to Hungary through his Italian wife, Queen Beatrice and during this period, cooking was raised to a fine art.

16th Century

In the sixteenth century, when the Turks invaded Hungary, they brought their unique cooking customs along with them. Some of their foods were: paprika and a thin, flaky pastry called Filo (or phyllo) dough. Recorded history goes on to share that some new cooking traditions were started as the Turks taught the Hungarians how to cook. They shared their methods of stuffing peppers and eggplants. Coffee was also introduced to Hungary by the Turks.

17th -20th Century.

From the seventeenth century to the beginning of the twentieth century was labeled as the period of Austrian Rule where Austria's Hapsburg Monarchy (1526-1867): gained total control over Hungary. During this time, the prevalent German and Austrian cooking styles influenced the Hungarians' eating habits. It was believed that during this period that Hungary became famous for its cakes and pastries. Officially, from 1867-1918, the Hapsburgs ruled & Austria-Hungary.

Hungarian food is often chastised as too greasy or too fatty; however, this classic old world cuisine has more flavour and appeal than most people think.

Probably the best known ingredient in Hungarian food is paprika, the red powdered spice. Its flavour and colour is prominent in countless Hungarian dishes. Other everyday staples of Hungarian cooking include: onions, cabbage, potatoes, noodles and caraway seeds. Both cream and sour cream are used rather heavily in the Hungarian kitchen to soften flavours, add creamy texture and a subtle tang.

Dumplings (Nokedli) of all sorts, shapes and sizes are very popular. Other popular staples like cabbages and green peppers are used in countless ways. The most popular and well-known method is stuffed cabbage rolls. Peppers are also stuffed; with various ground meats, spices and rice. Another favourite is the French version of pancake/crepes called Palacsinta. It is popularly prepared as an appetizer, meal and dessert and is often rolled around apples, cottage cheese, noodles and shredded ham.

Hungarians are well-known to consume a tremendous amount of meat; mostly pork or beef. Chicken is a close second after red meats as a popular poultry staple. Many meat dishes are dredged in flour, egg and coated with bread crumbs and then fried or baked.

A vast array of sausages is produced in Hungary. The two most popular smoked sausages are Csabai Kolbász and Gyulai Kolbász. Hungary's different regions all have their own sausage recipes and tastes - all delicious.

Porkolt seems to rank high on the votes as Hungary's National dish. It is slowly braised stew which uses onions and paprika to create the delicious saucy gravy. The dish they call goulash, or Gulyás, is actually a soup made with meat and paprika. Paprika is also a key ingredient in another national dish; a fish soup called Halászlé.

Throughout the world, the Hungarians are well-known for their elegant tortes, pastries and squares. The Turks brought the beautifully flaky pastry dough called Filo or phyllo to Hungary in the seventeenth century. The Hungarians fill the phyllo dough with their own ingredients to make a dessert known as Rétes or strudel. Rétes fillings include apples, cherries, and poppy seeds.

Hungary is also very well known for its wines, especially the Tokaji Aszú, a sweet dessert wine grown in the region of Tokay.

Don't be shy - give Hungarian Food a try - you will be so happy you did!

You will find all the original Hungarian Recipes from European old world cookery in Helen's Hungarian Heritage Recipes TM. Over 440 recipes that will be sure to bring back memories of your grandmother in the kitchen. These classic recipes have been 70 years in the making. All the aromas and flavours that just make for warm and comforting meals.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes TM Cookbook. For free Recipes and more on Hungarian Food, visit http://www.helenshungarianrecipes.com/

Hungarian Retes – Strudels or Rétes Tészta (Part II)

2010-12-03T12:26:00.005-05:00

Hungarian Retes

Strudels

(Part II)

One of the keys to light, flaky Hungarian strudel dough is the flour. In Hungary, special flour is sold specifically for strudel, but of course this isn't available everywhere. My mother recalls as a little girl having to go to the flour mill to ask for a specific grade of flour – depending on what her mother wanted to bake. For strudel – you need hard wheat flour. It has the gluten consistency necessary for the stretching that yields the thin papery pastry. As an alternative, look for flour that is finely ground and contains a high level of gluten. Bread and pastry flour work well. If you're in North America, try to get flour from Manitoba, as it tends to contains a very high gluten content. The gluten here really is essential. This cannot be stressed enough. But, having said all that, you can use all-purpose flour with acceptable results.

If you are a pastry connoisseur, this is definitely a recipe to try from scratch. The instructions here present the ingredients in the order you'll actually use them when you put the strudel together, but it is easiest to prepare the fillings before you start the dough. That way you can fill the dough immediately after stretching it, so it won't have a chance to become dry and brittle. (Important Note to the Aspiring Chef: The traditional method of making strudel dough is a fair amount of work. If you are shy about preparing strudel from scratch, not to worry. Use a package of Phyllo dough instead. It can be readily purchased from grocer’s freezer pastry section. The end results are virtually the same. Just follow directions on package. )

Strudel Dough Ingredients

4 cups all purpose flour

(or hard wheat flour

if accessible)

2 cups sour cream

2 teaspoon vinegar

½ teaspoon salt

4 egg yolks

2 teaspoon baking powder

1 tablespoon butter, melted

1 cup warm water

1 lb Crisco, melted

In a large mixing bowl, blend all ingredients except the shortening. Knead dough consistently for about ½ hour to get the gluten going. Dough should be light and very smooth. Cover – let rest 1 hour in a moderately warm area.

Strudel Stretching Stage: After the dough is well-rested, prepare your work surface. Spread a clean linen table cloth evenly on a large table and dust lightly with flour. Place the dough in the centre of table and gently starting stretching it by using the back of your hands, placing them underneath the large mass of dough. Start working your way around the table. Continue the even stretching until you reach a ⅛” thickness. Then, spread the melted Crisco shortening using a pasty brush over the entire surface. Use light strokes being careful not to tear the delicate dough. Cover and let the stretched dough rest for 10 minutes.

Fillings: Place your favourite filling by dotting all over the strudel dough evenly. Hint: Don’t be tempted to place all the filling at one end of the pastry sheet and roll up. This will make the log lumpy and the dough will end up thick at one end. (Not a pretty sight or bite.) Then, gently roll up the strudel using the tablecloth to assist. Fit the large rolled log onto a baking sheet. If it’s too large and your cookie sheet is not of adequate size, feel free to curve the log into somewhat of a large “U”. Then, finally, brush the top with Crisco or melted butter. Bake at 350°F for 20-25 minutes until flakes start to separate and the strudel is shiny and golden brown. Remove from oven, let cool about 10- 15 minutes before cutting into diagonal 3” pieces using a sharp cerated knife. Use a gentle sawing motion – without pressure so as not to disturb the fillings. Place pastry pieces onto a plate and dust generously with icing sugar. If serving creamed custard, spoon over generous dollops and let the hot strudel melt the cream. Or, puddle the custard and set the dessert in the center – dusting with confectioner’s sugar to finish off!

Sweet Strudel Fillings: Cherry, apple, poppy seed, walnut and cottage cheese and noodles.

Savoury Strudel Fillings: Cabbage, Mushroom or Ham Strudel (savour the possibilities – chicken, asparagus, pan fried onions, spinach, potatoes (oven roasted) ricotta or farmers cheese.

Apple Strudel

Cabbage Strudel

Cottage Cheese Noodles Phyllo Bundles

Cottage Cheese Strudel

Grape Strudel With White Wine Sauce

Ham Strudel

Poppy Seed Strudel

Potato Strudel

Rice Pudding Strudel

Sour Cherry Strudel

Varga Strudel Cake With Noodles

Walnut Strudel

Wild Mushroom Strudel

For all of the above listed recipes and fillings for the various desserts, please visit our website and own a copy of Helen's Hungarian Heritage Recipes today!

HELEN'S HUNGARIAN HERITAGE RECIPES - OFFICIAL WEB

Jó étvágyat kívánok!

Hungarian Retes – Strudels or Rétes Tészta

2010-12-03T12:06:00.003-05:00

Hungarian Retes – Strudels or Rétes Tészta

(Part I)

The pride of Hungarian cooks is definitely the Strudel - Rétes Tészta (pronounced "RAY-tesh"). The dough is folded several times, creating several layers, hence the name. Rétes is the "King" of pastries in Central Europe. Hungarian Rétes is similar to the Vienna Strudel, except it is a bit thinner. Rétes is a Hungarian peasant cake and is used to be a part of every celebration feast in the Hungarian lowlands. Today, it is prepared all over Hungary!

There is a definite family resemblance between Strudel Dough and the Greek Phyllo. The Hungarians first adopted the incredibly thin strudel dough from the Turkish pastry Baklava. This famous dessert is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. Also, Greeks use spinach as well to create their Spanakopita or spinach pie is a Greek savoury pastry in the burek family with a filling of chopped spinach, feta cheese. It is not rolled the same as the strudel - rather folded neatly into a triangular parcel, but the dough preparation is identical. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia. Phyllo of Filo actually means "leaf" in Greek, but according to the food historians, it is of Turkish origin. Countless Turkish dishes have been adopted into Hungary from these people (after all – they did rule the land for 150 years.) The flakey, flavourful, layered sheets of tissue-thin pastry are simply delicious and can be used in countless savoury and sweet recipes alike. Thank you Turkey!

And, while the German and Austrian varieties tend to be a little heavier and sweeter, Hungarian Strudel is much lighter and flavourful without being overly sugary. An important note to make is that the traditional Austrian Strudel pastry is different from strudels served in other parts of the world and are often made from Puff Pastry.

“Cream colored ponies and crisp apple strudels”...taken from the Sound of Music is a very Austrian tradition. To many people, Apple Strudel is the most famous of all strudels as well as the most famous of all Austrian pastries; it has always been closely associated with Vienna in particular. However, we must clarify an important point right from the start - it is generally accepted that the dessert did not originate in Austria at all. So, the origins mystery of this fine pastry dough remains unsolved.

The warm, sugar-dusted strudel is often associated with cafés of central Europe. But even after close examination of each of those country’s’ strudel, not one is the same nor are the names consistent. In Hungary it is known as Rétes. In Slovenia as Strudel or Zavitek. Tthe Czechs and Slovaks call it Závin or štrúdl. In Romania it is known as Strudel and finally, the Croatians use a similar name and call it štrudla or Savijača.

History differs on exactly how this Hungarian strudel arrived in Vienna, but the general theory is this: with the departure of the Ottoman invaders (the Ottoman Empire at its height included Vienna), the now unemployed Turkish and Hungarian cooks took their skills and specialties (and certainly strudel was among them) to the kitchens of the Viennese aristocrats in the new Austro-Hungarian empire.

Although the origins of strudel still seem to be fuzzy and many countries would want to lay claim on this delightfully light and versatile pastry, we cannot say with certainly that we have zeroed in on the origins. The key piece of information is that recipes for strudel differ from country to country. Now, a little research yields the following: the oldest recipe found dates back to the late 1600’s, a handwritten one at that – and found in Vienna at the city library – The Wiener Stadtbibliothek. From this recipe, the pastry is believed to have its origins in the Byzantine Empire or Middle Eastern pastries. Some guess that the strudel entered Austrian kitchens via Bosnia and Croatia and thus is derived from Börek. Börek (also called Burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It is often filled with assorted cheeses- feta, sirene or kaşar. Others are filled with minced meat or vegetables. Now these are thought to have been invented in Central Asia by nomadic Turks, it became a popular element of Ottoman cuisine. (Ref: Wikipedia)

We may never solve the mystery fully, but let’s put the origins issues aside and let’s focus on the actual pastry itself – the structure, the creation, the ingredients – shall we? The traditional Strudel pastry dough is very elastic. It is prepared from flour with a relatively high gluten content, egg, water and butter. The flour is often called by the same name – Strudel Flour (or hard flour). The dough is worked quite vigorously, then rested and finally rolled out and stretched by hand so thinly over a large table covered with a crisp white tea towel, that is resembles paper. I recall reading an anecdote quoting that “...it should be so thin that a newspaper can be read through it.” Legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. After the dough has been fully stretched, melted butter or fine oil is then brushed across the surface carefully as not to tear the oversized thin sheet. The final preparation is the filling, which can range from sweet fillings like; apples and cherries and walnuts and poppy seeds to farmer’s cottage cheese plump with raisins to the savoury versions with combinations incorporating spinach, cabbage, pumpkin, sauerkraut and meat. The filling is evenly dotted across the top layer; the dough is then carefully rolled with the help of the tea towel, brushed with more melted butter and then finally baked in the oven to a golden light brown.

The papery thin strudel dough is complemented by a variety of typically Hungarian fillings:

The Hungarians fill the papery thin strudel dough with; tart green apples, tiny black poppy seeds, crunchy walnuts, bright red cherries, ride pudding, sweet noodles, cabbage or farmers cottage or curd cheese dotted with plump raisins and whatever cake or bread crumbs are on hand. The number of different strudel fillings now-a-days, is almost limitless and includes both sweet and savoury fare. The savoury varieties are especially popular among eastern Europeans and in fact were a staple food for the majority at one time in places such as Hungary, Turkey and Greece.

Stay tuned for Part II - where we reveal the real strudel recipes.

For Exciting new Hungarian cooking and recipes -visit http://www.helenshungarianrecipes.com/

2010-11-07T08:29:00.001-05:00

FREE GIFT!!!!!!!!!GUESS WHAT AGE HELEN STARTED COOKING TO WIN FREE E-BOOK! VISIT THE WEBSITE TO SUBMIT YOUR ENTRY!

2010-10-20T21:37:00.009-04:00

HUNGARIAN WALNUT & POPPYSEED ROLLS

Diós és Mákos Kalács (Beigli)

This is a Christmas and Easter tradition in most Hungarian households including ours. These are the famed rich marbled Walnut and Poppy Seed Rolls. Whether they are made of pastry or simple sweet dough, whether the filling is rich or modest, it is always the pride of the Hungarian hostess. And THIS recipe works every time – fool-proof – never fails!

Yeast Proofing
2-3 pkgs yeast
½ cup milk, lukewarm
1 tsp sugar

Sweet Dough
8 cups flour
3 sticks sweet butter
½ cup sugar
6 egg yolks
1 cup sour cream
1 cup oil
1½ cups milk (as req)
1 egg white (for brushing)

Dissolve yeast in warm milk and sugar. Set aside to proof. Cut butter into flour with 2 forks or pastry blender. Add sugar, egg yolks, sour cream and yeast and work them well into a soft dough. As you are kneading the dough, drizzle in a little oil and blend it in. You might not need the whole cup, but the texture will be noticeably softer and more like croissant bread dough as it pulls away in wisps. Once fully incorporated, wipe dough with remaining oil, cover with linen cloth and set in a warm place to rise for about 2 hours. After dough doubles in size, separate into 4 discs. This dough is now ready to roll out and fill.

Fillings: Prepare Walnut and Poppy Seed Filling (see below). This recipe makes 2 rolls of each so you need to double the fillings recipes. Prepare fillings and set aside ½ of each for each roll.

WALNUT FILLING
Diós Töltelék

This recipe for Walnut Filling is suitable for Kiflis, layered squares, and Beigli.

2 cups walnuts, ground
2 egg whites, beaten
½ cup raisins (sultana)
½ cup sugar
1 lemon rind, grated
Pinch Salt

Beat egg whites until stiff. Fold in sugar. Fold in ground walnuts and lemon rind into egg white mixture. Spoon onto sweet dough or crépe or Kifli.

POPPY SEED FILLING
Mákos Töltelék

This recipe for Poppy Seed Filling is suitable for Kiflis, layered squares, and Beigli. If you cannot find raw seeds, you can purchase canned poppy seed filling.

2 cups poppy seeds, ground
3 egg whites, beaten
½ cup raisins, sultana
1 tsp vanilla
1 cup sugar
1 lemon rind, grated
Pinch Salt

Beat egg whites until stiff. Fold in sugar. Fold in poppy seeds and lemon rind into egg whites. Spoon onto sweet dough or crépe or Kifli.
Gently roll out each disc into a 12”x12” rectangle. Spoon on filling by dotting generously over entire surface. Use a rubber spatula to spread filling evenly. Roll up dough like a jelly roll and seal in ends so filling doesn't spill out. Place gently on parchment lined baking sheet. Cover with linen and let it rise again in a warm place until it doubles in size - about 1 hour. Brush with beaten egg white.

Bake in 350°F oven for 35 minutes. Should be a light golden brown with a shiny crust. Let cool completely and cut into generous slices with a serrated knife and place them in concentric circles on a platter and dust with icing sugar.

Storage: Wrap in plastic bread bags and store in a cool place until use. Will keep 2 weeks in refrigerator. Freezes very well – double wrap in plastic – will keep for 2 months.

For these and more time-honoured traditional Hungarian recipes - please visit.

http://www.helenshungarianrecipes.com/

Hot Hungarian Chef Clara

HUNGARIAN CABBAGE ROLLS.wmv

2010-10-16T23:17:00.000-04:00

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Hungarian Cabbage Rolls - Töltöt Káposzta

2010-09-08T12:25:00.003-04:00

HUNGARIAN 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. The cabbage and sauerkraut combine to a most delicious and mellow dish. Once you sample this dish, you are hooked!

Growing up, we all loved Cabbage Rolls in tomato sauce, prepared just like Stuffed Hungarian Peppers. We were able to smother the bread with sour cream and mop up the juices and cabbage pieces. My dad preferred a more smokey bacon flavour. In order to please everyone, mom prepared it both ways. On one occasion, she came up with a brilliant compromise; she combined both sets of ingredients - partially tomato juice and partially smoked bacon and sauerkraut. We loved it and she continued to prepare it this way since that time.

INGREDIENTS

½ lb each of ground pork, beef & veal
1 cup long grain rice
*(Uncle Ben’s Converted Rice)
1 med–lrg head green cabbage
1 large onion
2 tsp salt
1 tsp black pepper
2-3 cloves garlic
2 tsp sweet paprika
½ tsp hot paprika
1 - 28 oz jar Sauerkraut
1 - 28 oz can tomato juice
2 cups water (more if req)

Roux
2 tbsp flour
1 tsp sweet paprika
2 tbsp bacon fat
Smokey Version
½ lb piece smoked pork rib, bacon, pork hock or ham bone

Garnish
1 pt sour cream
1 loaf Hungarian Crusty White Bread

INSTRUCTIONS:

Stuffing/Filling: Grate and sauté onion slightly in a small amount of bacon fat. Add paprika, stir and allow flavours to bloom. Set aside to cool. In a large bowl, combine; onions, meat and rice and seasonings. Taste and adjust seasoning. *(Uncle Ben’s Converted Rice stays whole and just aldente -lovely. Soak in 1 cup luke-warm water and rinse, no need to cook.)

Cabbage Leaves: Core centre of cabbage in a cone shape down and into the cabbage so leaves will pull away easily.

Place in a large 6 qt boiling pot of water. Pierce centre of cabbage head with a long roasting fork and hold immersed in boiling water. As cabbage blanches, the outer leaves will start to peel away. Encourage peeling using a large wooden spoon, pushing each leaf down into the boiling water.

Keep peeling leaves until all are pulled away from the core. When complete, remove all leaves carefully into colander and drain with cold water to stop the cooking process.

Then, place all leaves on a 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 can be cut into 2, right down the centre, cutting away the thick vein to create 2 smaller leaves. The smallest leaves are not used in rolling, but cut into julienne strips to line the pot.

Rolling Technique: Take 1 leaf at a time and place on a cutting board or in your left hand. (ruffled edge away from you) Place an ice-cream scoop or 2 tbsp seasoned meat/rice mixture on the centre. Roll lengthwise starting at the cored flat end ½ way and then fold left leafy side over middle (like a Burrito). Continue rolling and then when completely rolled, tuck right leafy loose end inside with index finger. (Not too much pressure, or you will tear the cabbage and then the stuffing will leak and protrude out during cooking.)

Pot Assembly: If using Smokey Version, place Pork Hock or rib on bottom of pot now. Then, start by placing reserved cabbage strips at the bottom of large pot along with 1/3 of the sauerkraut and the pieces of thick bacon including rind. Start placing Cabbage Rolls snugly in concentric circles layering the sauerkraut in between each layer. The smokey flavours will filter all the way 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. Pour over the tomato juice and enough water to cover. Simmer about 1 hour on medium heat. Test 1 roll – go ahead – you know you want to! If meat is cooked and rice is al dente, then remove from heat. If not, cook for another 15-30 minutes at the most.

Roux- Rantas: Heat bacon fat and add flour and paprika. Sauté slightly then, add water and stir until you get a smooth consistency. You may have to pour off some of the liquid into a small saucepan and cream the thickener from there. Add roux back into cabbage pot. Do not stir rolls; just shake the pot so that the sauce penetrates in between the rolls. Remove from heat. Let rest for 15 minutes, then transfer to a large serving dish.

Serving Suggestions: Serve with fresh Hungarian bread and generous servings of sour cream.

Yield - 24-28 cabbage rolls.

Note: Delicious the next day as flavours meld. Freezes well for 3-6 months. Mom says that red cabbage is never used for cabbage rolls, otherwise – both are fair game in most other stir-fry type dishes.

Soured Cabbage Version: Try soured cabbage (sold fresh out of the barrel at delis or sealed in a plastic bag at the grocer). Leaves are more pliable, but you should rinse thoroughly before using and taste-test as it may be quite tangy for some palates. Also, omit the 28 oz sauerkraut from the recipe - you can cut up left over cabbage leaves to line the pot. This is a bit more pricey, but faster and very delicious!

To view the picturesque version of this procedure - follow the link below. (Photos and Demo by Evangeline Mackell of Design in Bloom) DESIGN IN BLOOM

CABBAGE ROLLS YouTube Video

For More Amazing Truly Authentic Hungarian Heritage recipes -visit our website. Helen' s Hungarian Heritage Recipes

Come back again soon for an update on what the Hot Hungarians are up to!
Clara

CLASSIC RICH DARK CHOCOLATE PUDDING

2010-08-16T21:02:00.007-04:00

Easy as Pudding! A smooth and satisfying rich dark chocolate pudding with 5 easy variations. Or come up with more of your own! This will be a favourite stand-by for sure! You won’t find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old could make it!

Plus 5 Fabulous Luscious Variations on a Theme!

Dark Chocolate Pudding

2 cups milk (any kind)

½ cup brown or white sugar

1 tbsp dark cocoa

1½ tbsp unsalted butter, cut into bits

8 oz. 70% dark chocolate

1 tsp vanilla extract (pure)

¼ tsp salt

2 oz dark chocolate shavings

2 oz arrowroot powder or 2 tbsp cornstarch

DARK CHOCOLATE PUDDING: Pour 1½ cups milk into a medium saucepan and add sugar, cocoa, chocolate, vanilla and salt. Bring to a simmer and whisk until chocolate has melted and it's smooth. Meanwhile whisk the cornstarch into the remaining milk until it has dissolved. Slowly pour the cornstarch mixture into the chocolate mixture whisking well. Continue cooking over low heat, stirring constantly until the pudding has thickened. Take off heat and whisk in butter cubes until it becomes shiny. Then, pour into your choice of tall parfait glasses, ramekins or small bowls and refrigerate until set, about an hour. Serve plain or with vanilla ice cream or whipped cream or switch up with any of the variations below.

HINT – Use cornstarch or arrowroot, but there is a slight variance in the smooth glossy texture and sheen that comes with using arrowroot powder.

Serves 4! (Who are we kidding -it's only for 1!)

VARIATION # 1 WHITE CHOCOLATE CREAM (layered or topping)

1 cup 35% whipping cream

½ tsp vanilla extract

4 oz. white chocolate

Heat cream and white chocolate together in a small saucepan, just until chocolate has melted. Whisk smooth. Pour into a medium bowl and place in refrigerator until well chilled. Once cooled whip into soft peaks and dollop onto chocolate pudding and garnish with chocolate shavings. Your can layer the dark and white chocolate as shown in the photograph.

VARIATION # 2 - COCOANUT CHOCOLATE PUDDING - Use 1 14 oz Cocoanut milk + 2 oz of water instead of recipe. Toast 1/4 cup of cocaoanut flakes in a dry skillet and let cool. Garnish with flakes.

VARIATION # 3 - ALMOND CHOCOLATE PUDDING – Replace milk with 2 cups unsweetened almond milk and almond extract instead of vanilla. Top with toasted slivered almonds previously toasted in a dry skillet.

VARIATION # 4 MEXICAN CHOCOLATE PUDDING – Replace dark chocolate with Mexican Chocolate (it can be used in traditional Mexican dishes like mole and it can be used in baking for an unusual flavour) Alternately, replace vanilla extract with 1/2 tsp cinnamon or cayenne. Kick it up yet another notch by adding 1 shot of Kahlúa, Mexican coffee-flavored liqueur.

VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlúa (Mexican coffee-flavored liqueur)

For more simple and delicious recipes for FREE! – visit http://www.helenshungarianrecipes.com/

Hot Hungarian Chef

Put a little Paprika in your Life!

2010-08-16T20:55:00.000-04:00

FREE GIFT!!!!!!!!!GUESS WHAT AGE HELEN STARTED COOKING TO WIN FREE E-BOOK! VISIT THE WEBSITE TO SUBMIT YOUR ENTRY!

BLACK FOREST CAKE - Fekete Érdö Torta

2010-07-17T19:09:00.003-04:00

BLACK FOREST CAKE

Fekete Érdö Torta

The Black Forest is famed for its smoked hams, for bacon, and for partridges cooking in white wine, served with wine-steeped sauerkraut. The succulent plums that ripen in orderly orchards are made into smooth brandies and compotes simmered in their own juices.

But the crowning culinary achievement of the region is the Schwarzwaelder Kirshtorte. The literal translation is Black Forest Kirsch Torte. In many villages, the famed Black Forest Cake was originally made with pumpernickel crumbs and fresh sour cherries. It is a decadent multi-layered dark chocolate cake, drizzled with the luscious Kirsch liqueur, filled with tangy cherries and slathered with mounds of sweet whipping cream. What makes a Black Forest Cake special is the sour cherry liqueur called Kirsch. We include it in our recipe. It is a traditional Oktoberfest Dessert.

Cake Batter

6 eggs, separated

¾ tsp cream of tartar

1½ cups sugar, divided

1½ cups flour

1 tsp baking powder

¼ cup orange juice

1 tbsp orange peel, grated

1 tsp vanilla extract OR

1 tsp rum extract or Rum

½ tsp salt

1/3 cup dark cocoa or

4 oz chocolate squares, semi-sweet

Preheat oven to 350°F. Grease and flour 2 round cake pans (4 layers) or 3 cake pans (6 layers). Add cream of tartar to egg whites and beat at high speed until foamy. Gradually add ¾ cup sugar and continue to beat until stiff peaks form. Beat remainder of sugar with egg yolks.

Dry Ingredients – Sift flour and baking powder, then add to egg yolk mixture alternately with liquid, orange peel and vanilla extract. Mix until well-blended, about 1 minute. Batter will seem a bit stiff. Not to worry. Fold in egg whites gently so as not to deflate. Spoon batter into layer cake pans and bake at 350°F for 20-25 minutes or until toothpick comes out clean. Let cakes cool in the pans, and then turn out and slice to make desired number of layers.

Cherry Filling

1- 28 oz jar sour cherries

3½ cups icing sugar

2 tbsp cornstarch

1 tsp almond extract

1 stick sweet butter

½ cup cherry liqueur

2 tsp strong coffee

Combine reserved juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Remove from heat; add almond extract, strong coffee and liqueur. Set aside to cool.

Butter Cream Filling

½ cup sweet butter

3½ cups icing sugar

Blend softened butter and icing sugar until creamy. Set aside.

Whipped Topping

2 cups whipping cream

1/3 cup icing sugar

1 tsp vanilla extract

Chill medium bowl and beat cold whipping cream, icing sugar and vanilla extract with electric mixer set at high speed - until stiff peaks form. Reserve ¼ of whipped cream for decorative piping. Keep cool until needed.

Kirsch Syrup

¼ cup sugar

¼ cup water

2 oz Kirsch liqueur

Kirsch Syrup: Make simple syrup by bringing sugar and water to a boil, ensuring all sugar is dissolved. Cool completely, add Kirsch Liqueur. Cut cake into layers – drizzle or brush each layer of cake with syrup.

Shaved Chocolate Curls: by using a potato peeler – Place the 8 oz semi-sweet chocolate bar into the freezer to cool. Take the cooled chocolate slab and peel curls onto a platter.

Cake Assembly: On a large fancy pedastalled cake plate, take small sheets of waxed paper and place in a circle. Place a layer of cake onto waxed sheets. Sprinkle each layer of chocolate sponge cake with cherry liqueur. Spread each cake layer with butter cream and then spoon on cherries, pressing into this filling. Place another cake layer on top and repeat. Continue in this manner until all cream and cherries are used. Finally, slather whipped cream on top and sides of cake. Decorate with few cherries and chocolate shavings or curls on top and sides.

Decorating Variations

Step #1: Pipe remainder of whipped cream along top and bottom edges of cake with star tip.

Step #2: Spoon remaining cherry filling over top of cake.

Step #3: Keep top smooth with whipping cream and decorate with maraschino cherries (stems on) and chocolate curls. Now, get your cup of tea or coffee, and Guten Appetit!

Helen’s Secret: To form stiff peaks quickly with whipping cream, chill the mixing bowl and the beaters before beating the cream. Also, to ensure whipping cream stays stiff, use Dr. Oetker’s Whip-It Stabilizer Whipping Cream. For best results, make cake layers 1 day a head and refrigerate. (Or if you just can't wait - at least chill it for 1 hour) PS - You don't need a piping bag or a cake decorating degree. Just be free and slather on the rich whipped cream.

For more amazing recipes - visit http://www.helenshungarianrecipes.com/

Cheers

Clara Czegeny AKA Hot Hungarian Chef

Csöröge ( forgács ) fánk - ANGELS' WINGS - CRISPY DONUTS

2010-04-01T14:19:00.003-04:00

A HUNGARIAN EASTER TRADITION

ANGELS’ WINGS FRIED COOKIES
Hungarian Csöröge (Angels' Wings) are those wonderful light as air, crispy, fried dough cookies traditionally prepared for Weddings. Beautifully piled high in pyramid style on cut crystal platters, they are lovely to behold and even most delightful to indulge. A popular dessert for Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It tends to leave powdery traces of sugar on your upper lip, your chin and your nose. The secret is now out!

Angel wings are traditional in several other European cuisines and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give them to their wives on Friday the 13th in order to avoid bad luck.

Forgács Fánk or Csöröge

Ingredients:
10 large egg yolks
4-5 cups sifted flour
1 tbsp baking powder
3 tbsp sugar
¼ tsp salt
1 oz cognac brandy (or rum)

Directions: In a large mixing bowl, cream egg yolks until thick and lemon coloured. Add all ingredients except flour and beat a little more until well blended. Add flour gradually; beat to a smooth batter then as you add rest of the flour you begin to knead with your hands until dough is smooth as silk, soft and very elastic. Add more flour as needed.

Separate dough into balls and let rest on your noodle board (covered with a bowl). Roll out very thin on a slightly floured pastry board. Cut with zigzag pizza wheel into one inch wide diagonal strips. Take one long strip at a time, cut a slit and take one corner and loop it through the slip to form a flying angel. (See diagram below).

When the oil is hot, place about 10 pieces of dough into the deep fryer or pan at a time. Turn Csöröge after ½-1 minute and fry on other side until light golden (about 1/2 min). Remove onto tray lined with paper towel. Sprinkle with powdered sugar just before serving.

ANGELS’ WINGS FRIED COOKIES
(Smaller recipe)
Forgács Fánk or Csöröge

Here’s another variation on the theme. This one has sour cream in it. Try them both.

Ingredients:

1 cup sour cream
4 large egg yolks
1 tbsp sugar
¼ tsp salt

2¼ cups flour
1 oz cognac brandy (or rum)
½ tsp baking powder
¼ cup icing sugar (for dusting)
1 pkg vanilla sugar
Oil/shortening (for frying)

Directions: Combine all ingredients in a bowl. Form into a soft dough. Roll out and cut as directed in previous recipe (See Diagram- above). Fry quickly in hot Crisco shortening until light brown. Dust with vanilla icing sugar.

Chef’s Hint: All donut recipes should contain 1 shot of rum - it gives it a pleasant taste and during frying - the dough will absorb less oil. (I would suggest 1 shot for the cook - this will give her a bit of courage for the task!)

For more of these amazing recipes - visit http://www.helenshungarianrecipes.com/

Blessings

Clara Czegeny
Dream Machine Publications
Paris, Ontario, Canada
The "Hot Hungarian Chef"

SAUERKRAUT, PORK RICE CASSEROLE

2010-02-08T10:16:00.001-05:00

SAUERKRAUT, PORK RICE CASSEROLE
Kolozsvári Rakott Káposzta (also known as)

TRANSYLVANIAN LAYERED CABBAGE
Erdélyi Rakott Káposzta

Making sauerkraut was a time honoured tradition in our home, on the farm as well as in the city. My father enjoyed making his own! Deli-quality sauerkraut is very delicious, but if you have access to fresh produce – why not use it for many varied dishes. Many Hungarian recipes call for sauerkraut. Canned or jarred should be rinsed and drained as it is a bit sour. Deli-style or farmer’s market fresh kraut might not need excessive rinsing. Soured cabbage is available in delis and supermarkets.

One evening, several of my friends gathered for a meal. It was my turn to bring the main coarse. The guests were Welsh, Ukranian, Scottish and of course, me – the Hot Hungarian. The girls were not quite sure what to make of this layered dish, but as soon as they tasted their first bite – they were in sauerkraut, pork and sour cream heaven. We managed to polish off the entire dish, 1 loaf of bread and 2 bottles of wine. Needless to say – the fact that it was Hungarian – just made the evening a truly memorable event.

This wonderfully delicious layered cabbage dish comes from the Transylvania region of Hungary called Erdelyi, or sometimes called Kolozsvár which is present day Romania- thus the name; Erdélyi Rakott Káposzta. It is actually three separate recipes which can be used alongside other dishes. But, because everything is layered in one dish, the flavours of all three, meld and marry and become even more delicious. And, tell me, who can resist pork, sour cream, sauerkraut and rice?

2 cups water
½ tsp salt
1 cup white long grain rice
2 cups sour cream
¼ cup milk
1 recipe Pork Pörkölt (see recipe below)
1 recipe Hungarian Sauerkraut (see recipe below)

Boil rice in salted water until rice is fluffy (20 minutes) and set aside. Prepare 1 Recipe Dinsztelt Savanyú Káposzta and set aside. Prepare 1 recipe Pork Stew -Diszno Pörkölt and set aside. When all 3 recipes are cooled to room temperature, you can prepare the layers ready for the oven.

In a large roasting pan or open baking dish, spread ½ the cooled stir-fried cabbage evenly on the bottom. Next, spread all of the cooked rice over the cabbage. Next, spoon over all of the pork stew and the yummy juices over the rice. Spread the remaining ½ of cabbage on the top – sealing in the edges.

Finally, in a large 2 cup measuring cup, combine sour cream and milk until smooth. Pour over the entire surface of the cabbage and bake in a 350°F oven for 45 minutes until cream is lightly browned. Remove from oven and let rest for 10 minutes before serving.

Serving Suggestion: Fresh crusty bread and extra sour cream and a bold bottle of Hungarian Red Wine.

The recipes below are part of the complete layered dish. Follow directions as per instructions.

SAUERKRAUT HUNGARIAN STYLE or STIR-FRIED SAUERKRAUT

Dinstelt Savanyú Káposzta

Sauerkraut is not only affordable and plentiful, but it is full of healthy goodness - rich in antioxidants, vitamins that ward off illness. It was a mainstay of Austrian-Hungarian winter cuisine. In my humble opinion, this is comfort food at its best. The fairly simple method delivers serious amounts of flavour. The sauerkraut, gives a great tang and texture to the dish. I always add sour cream to everything, so go ahead - the sour cream mixture added at the end turns it into something truly heavenly!

1 28 oz jar/can sauerkraut
1 onion, minced
2 tbsp bacon grease
1 tsp salt
½ tsp pepper
½ tsp sweet paprika

Rinse and drain sauerkraut thoroughly. Set aside. In a large pot, heat bacon grease and sauté onion just until starts to sweat. Add paprika and cook until onions are translucent. Add sauerkraut; cook 10-20 minutes, stirring constantly (in stir-fry method with a large wooden paddle spoon).

Serving Suggestion: As a vegetable side-dish, serve with hamburgers, fried pork butts, sausage or fried pork chops.

PORK STEW-Diszno Pörkölt

Yet another variation on the Pörkölt theme. Tender chunks of pork – is the start of some amazing layered meals such as Rakott Kaposzta, or Paradicsomos Kaposzta and many more.

1 lb pork shoulder, 2” cubes
1 onion, chopped
1 tsp salt
½ tsp black pepper
4 tbsp shortening
1 tsp sweet paprika
⅛ tsp hot paprika
2 cups water
3 cloves garlic
hot red peppers (opt)
1 green pepper (opt)

In a large saute pan, heat the lard and fry the onions and garlic until they are just lightly browned. Add the paprika. Add the pork and stir until partially coated with the paprika and onion mixture. Add water to just cover the pork. Add pepper and hot red pepper. Cover and stew until tender, approximately 30-45 minutes.

Serving Suggestion: If using this as a main coarse, serve immediately with Fried Egg Dumplings - Pirított Tarhonya, rice or cubed potatoes or with Cabbage Dishes.

An Excerpt from the 440+ Hungarian Classic Recipes in the book called
Helen’s Hungarian Heritage Recipes – by Clara M. Czegeny

For more great recipes and to purchase this amazing cookbook - visit
www.helenshungarianrecipes.com

CHALLAH- JEWISH BREAD - Fonot Zsido Kalács

2010-01-18T21:38:00.003-05:00

CHALLAH

Fonot Zsido Kalács

Challah is traditional egg bread prepared for the Jewish Sabbath and festivals. They are often braided in complex ways, but a simple 3-stranded braid is used here. Large Challahs shaped with several braids of different sizes are prepared for weddings, bar mitzvahs, or other celebrations.

Similar rich brioche-like often braided breads, are also traditional in many other countries, such as Hungary and the Czech Republic among non-Jewish peasant populations.

1 pkg active dry yeast

1 tsp sugar

½ cup warm water

3 cups flour

2-3 tbsp sugar

1 tsp salt

1/3 cup oil

¼ cup luke-warm water

2 eggs

1 egg, beaten with

1 tbsp water

4 tbsp poppy seed or

4 tbsp sesame seeds

Variation:

¾ cup sultana raisins

3 tbsp honey

In a small bowl, combine the yeast with the sugar and ½ cup water. Cover with plastic and leave in a warm place until well-risen, about 15-20 minutes.

Sift the flour, salt and sugar into a warmed bowl. Make a well in the center. Add the proofed yeast mixture and stir with a wooden spoon, gradually incorporating the liquid into the flour. Gradually add 2 beaten eggs and oil until combined and forms sticky dough. Turn the dough onto floured board and knead for about 2-5 minutes until smooth and elastic and it doesn't stick to your hands. Add flour is required so dough is no longer sticky. Put dough in a warmed, greased bowl. Cover with plastic and let rise until doubled in volume: about 2 hours.

Punch down dough and let rise 2^nd time. If time is of the essence, divide into six balls after 1^st punch down. Roll balls between your palms into long ropes; about 1" wide. Braid three strips together and place on greased cookie sheet. Wrap ends neatly underneath loaf. Repeat with the remaining three strips to make another loaf. Cover loaves with a linen tea towel and leave rise in a warm place for 45 minutes.

Alternate shapes: Take entire dough and roll between your hands into a long thick rope and coil up like a snail starting at centre and working outwardly. Tuck end under and cover with linen towel and let rise until double in volume. Brush with egg yolks and sprinkle with brown sugar. Bake at 400°F for 30 minutes until golden brown. Brush loaves with egg/water mix and sprinkle with seeds. Bake for 30 minutes at 400°F until golden brown. Let cool on rack.

Raisin Challah: Follow instructions using 3 tbsp honey and add ¾ cup sultana raisins to dough about 20 seconds after it comes together after adding liquid ingredients. Do not braid.

For More Great Hungarian Favourites - visit www.dreammachine.biz

CRANBERRY CRUNCH BARS (or SQUARES)

2009-12-07T23:02:00.002-05:00

This recipe is sooooo very delicious and one of my favorite bars – the tangy cranberries, make this very elegant. They are also great topped with sweetened ice cream or a vanilla custard, but can be served hot or cold.

OATMEAL CRUMBLE
1 cup flour
1 ½ cup rolled oats
1 cup brown sugar
1 tsp baking soda
2 sticks sweet butter
¼ tsp salt
¼ cup sugar

CRANBERRY FILLING
1 ½ cups sugar
1/8 tsp salt
¾ cups water
3 cups cranberries (frozen)
¾ cups raisins
1 ½ tsp vanilla extract
1 ½ tbsp cornstarch

Preheat oven to 350oF. Prepare 9”x9”X2” Glass pan by lining with parchment paper.

Oatmeal Crumble: In a large mixing bowl, combine oatmeal, flour, sugar, baking soda, and salt. First mix with a fork then with fingers for a more crumbly mixture. Spread 1/2 the mixture on bottom of the prepared baking dish and press down with fingers.

Cranberry Filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water. Add cranberries and raisins. Set over high heat and bring to a boil, stirring constantly. Turn down heat and cook for 5 minutes. Remove from heat and add vanilla. Cool to lukewarm. Spread with ¾ of cooled cranberry mixture, and then sprinkle with remaining crumbly oatmeal mix. Save ¼ of cranberry spread to spoon over top of ice cream.

Bake at 350o F for approximately 35 minutes or until nicely browned.

Serving Suggestions: Serve slightly warm and spoon out large portions onto a shallow soup dish and top with a scoop of vanilla ice cream and or whipped cream and a bit more cranberry filling. Serves 6-9 as dessert. Serve completely cooled and cut in squares for cookies. Makes 16 2” square cookies.

More of these amazing recipes at www.dreammachine.biz

My sister the Realtor (Pastry Chef)

2009-12-07T22:38:00.003-05:00

Anne (Czegeny) Lindsay (my baby sister) is a real estate agent in Calgary, Alberta. She is a great cook, but she is nervous about making Hungarian Pastries. She loves them, but always realied on Mom's baking for Christmas! Well - she went all out this year. She made the traditional Beigli - Poppyseed and Walnut, she made Debreceni Cottage Cheese bundles, loads of kiflis and threw in some fudge for good measure. Here is a picture of her efforts.Hungarian Hats off to Anne! What a Chef. She says now that she has tackled these delicate pastries, she will have no fear trying the braided sweet breads, cinnamon buns etc. What is her secret - following her mother's recipes to the "T" from
Helen's Hungarian Heritage Recipes.
Here is a picture of her creations and below is a picture of her at the Pottery Barn in Calgary - showing off all her lovely handi-work.

More of these recipes at www.dreammachine.biz

Chapters - Kitchener, Ontario Taste & Sign

2009-12-07T22:34:00.006-05:00

Chapters Taste & Sign

"Helen's Hungarian Heritage Recipes" Cookbook

Dec 7, 2009

"Helen’s Hungarian Heritage Recipes" by Canada’s newest cookbook author, Clara M. Czegeny from Paris, Ontario, is a truly authentic collection of cherished authentic Hungarian family recipes passed down through generations of the Szabo-Czegeny families. We SNAP'd Clara at a Taste & Sign event to promote the book at Chapters in Kitchener.

Helen's Hungarian Heritage Recipes, is a collection of classic, cherished and treasured Hungarian family recipes handed down through the generations. You will never find a more unique, authentic cookbook.

Check out http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes TM

SNAP KITCHENER/WATERLOO Dec2009

Taste & Sign - Chapters - Burlington, Ontario, Canada

2009-12-07T22:30:00.002-05:00

Taste & Sign - Helen's Hungarian Heritage Recipes

Friday November 13th, 2009

Author Clara Czegeny was at Chapters Burlington on Friday November 13th, 2009 to introduce her new cookbook Helen’s Hungarian Heritage Recipes and serve up some tasty samples. The book is a culinary treasure of truly treasured Hungarian family recipes passed down through generations of the Szabo-Czegeny families.

The new book will take you on a culinary journey through Hungarian Cuisine that is boldly brushed with paprika and wet your appetite for this subtle and complex cuisine with a melding of Germanic, Slavic, Tartar, and Turkish influences.

Liaison College Boot Camp

2009-12-07T22:27:00.000-05:00

Liaison College Boot Camp

In late October the students of the Liaison College Boot Camp were in for a special treat. Famous Chef, Helen Szabo Czegeny stopped in to teach the students how to make Chicken Paprikas. Helen is famous for her Hungarian recipes and is doing a book tour this month. Visit her website at www.helenshungarianrecipes.com for dates and schedules. The Liaison College Bootcamp is starting a new season on January 27th 2010 with a 13 week culinary educational experience that will have you coooking like a pro. Have a look at their website for more information at www.liaisonhamilton.com

Helen & Clara Storm Through Ontario - Taste & Sign Events

2009-10-23T17:56:00.002-04:00

Friday Oct 9, 2009 INSIDE BRANT- ROGERS TV - Brantford Channel 20 12:30 pm

Thurs October 15 12:30 pm CTV KITCHENER Channel 13 COOKING SEGMENT

Wed Oct 21 6:30 - 9:30 pm Liaison College Hamilton - Culinary Arts
Chicken Paprikas & Nokedli - Secrets from Chef Helen

Fri Oct 23, 2009 10-2 pm Books for Cooks – London Covent Garden

Sat Oct 24, 2009 1-4 pm Chapters - Waterloo

Wed Nov 4, 2009 - 6:30 - 9:30 pm Liaison College Kitchener - Culinary Arts
Super Soups & Sides - Secrets from Chef Helen

Sat Nov 7, 2009 1-4 pm Coles – Brantford

Fri Nov 13, 2009 6-9 pm Chapters - Burlington

Sat Nov 14, 2009 1-4 pm Chapters – Kitchener

Sat Nov 21, 2009 1-4 pm Chapters Ancaster

Sat Nov 28, 2009 1-4 pm Chapters Woodbridge

Sun Nov 29, 2009 1-4 pm Chapters – Milton

Join us for these events. Tasting, Signing, Chatting!

Clara Czegeny
Hot Hungarian Chef
http://www.dreammachine.biz/

Rustic Plum Tarte - Hungarian Style

2009-09-17T16:05:00.004-04:00

Hungarians, Croatians, Poles, just about every Eastern European country has its version of plum tarts. This easy rustic plum tart recipe starts with a flaky pie crust pastry dough, followed by a sugary cinnamon plum filling. It's really an open-face pie that exists in almost every culture. This was mom’s way of treating us to dessert in the late summer and early fall while she juggled a million other tasks, including washing and cooking for the hired hands on the farm. What could be more lovely and delicious?

Crust

1 and ¼ cups flour
2 tbsp sugar
¼ tsp salt
1 1/2 sticks sweet butter

Filling

½ cup sugar
3 tbsp all purpose flour
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg (optional)

1 lb of plums (about 20 Italian Prune Plums)

2 tbsp butter, chilled and cubed

Egg Wash
1 egg, beaten
1/4 cup milk

Preparation: In a medium bowl stir together the flour, sugar and salt until combined. Using your fingers work quickly (to ensure the butter stays as cold as possible) and cut the butter into the dry ingredients until the mixture resembles a coarse meal. Add in 2 tbsp of cold water, slowly, just enough for the dough to hold together without becoming too wet. Mold into a ball then flatten into a 6 inch disc. Wrap in plastic wrap and chill for at least 1 hour. Otherwise freeze for later baking, but not more than 24 hours.

Preheat oven to 425oF. Remove dough from fridge, let come to room temperature - about 10 minutes. Roll out dough onto a floured surface, making it 11"around. Place dough gently on a pizza pan or a cookie sheet.

Plum Filling: Clean and cut plums in quarter slices each, discarding stone. In a small bowl whisk together sugar, flour, cinnamon, nutmeg and ginger. Toss cut plums into mixture to coat. Arrange plums in concentric circles on dough or for a more rustic look – just pour plums onto the dough leaving a 4” border. Dot with cold butter. Gently fold the dough border inwards towards the plum filling overlapping on each turn. There should be a 4” hole exposing the plum filling in the middle, this is what makes it so great – it’s a pie, but it’s not a pie. Finally, brush with egg/milk wash and sprinkle with ¼ cup sugar. This will give it a shiny sugary sheen. Bake for 10 minutes, then reduce heat to 350oF and bake until mixture begins to bubble around edge, about 30 minutes. If crust begins to brown to quickly cover with strips of foil. Cool on rack and enjoy!

For more of these rustic Hungarian dishes, log onto http://www.dreammachine.biz/ and thumb through
Helen's Hungarian Heritage Recipes Cookbook.Now available in e-book version and Large Print Edition!

Enjoy
Clara
(AKA Hot Hungarian Chef)

2009-09-08T23:16:00.001-04:00

HUNGARIAN SAUSAGE

Magyar Kolbász

Hungarian Kolbász - consists of pork and beef seasoned with traditional flavours of Hungarian cuisine - paprika, garlic, salt and pepper. The fresh sausage freezes well. Years ago then did not have large freezer, so sausage was smoked to keep. This sausage is heavy on garlic and paprika. The recipe that follows is for fresh sausage. Fresh Kolbász is roasted in the oven and served with fresh white bread, dill pickles or beets and a glass of red wine.

My father carried on the traditions from his family especially when he arrived in Canada. He used to make smoked sausage in the true old-fashioned Hungarian way. Some of the sausage would be prepared immediately and cooked fresh, while the rest would be smoked and dried like pepperoni to be used in all kinds of dishes with potatoes and sauerkraut: such as Rakott Krumpli, Kolbászos Paprikás Krumpli or Lecso.

(Although this recipe sounds like a LOT of meat, it only makes about 11 pairs of 2 lb links. That's not a lot considering the number of recipes you can use it in.)

22 lbs coarse ground pork (butt or shoulder)
¼ cup black pepper
¼ cup salt
5 - 6 garlic cloves
2 cups water
1/3 cup sweet paprika
2 tbsp hot paprika (erös)

Crush garlic cloves with a flat knife and course salt on a wooden cutting board. Then, place all spices in a large bowl with meat. Mix everything together well. Keep the meat mix cool. Stuff into casings using meat grinder attachment. Let the sausages hang for a day in at least 20°F centigrade. Smoking is not necessary if you plan to eat Kolbász fresh or freeze it.

You can prepare Kolbász in a variety of ways. Here are just two.

Method 1: Take several fresh links and place in a heavy frying saucepan with a cover. Pour approximately 2” of water over the sausages, cover, and bring to boil. Then, turn down heat and simmer sausages until they take on color. Turn sausages over and add more water if evaporated. Be careful not to burn. When both sides are reddish-brown, leave the cover off and continue cooking slowly to reduce liquid. You will know that it is ready, as the colour is dark reddish brown and the aromas are heavenly.

Method 2: Place links into large shallow roasting pan. Pour 1 cup water in bottom. Bake at 400°F for 45 minutes until casings become toasty brown and split. Serve with rye or crusty white bread.

Note: Sausage casing are readily available at your grocer. They are usually sold in 1 lb plastic containers preserved in vinegar.

Enjoy
For more great recipes and stories - log onto http://www.dreammachine.biz/
and purchase Helen's Hungarian Heritage Recipes (cookbook)

Signing off -
The Hot Hungarian Chef

2009-08-27T12:59:00.000-04:00

Every once in a while, someone does something that overwhelmes you, makes you feel warm and fuzzy inside and promotes the good you are trying to share.

Today is one of those moments. One my distributors for my Helen's Hungarian Heritage Recipes cookbook, shared that she wanted to frame a lovely Hungarian Kitchen Blessing poem. She was going to tear the poem right out of the book and have it professionally framed. Yikes! Well - sir - I came to the rescue and worked with the gallery to have it done up professionally. The results - an incredibly lovely wedding shower gift and a wedding anniversary gift too.

I will share this poem in graphic format (see above) in Hungarian and in English. (translation below)

The lady that shared this story commented, that if we could just all abide by this poem - the Faith, Hope and Charity rule, we would be at peace with the world. How lovely and how true!

Hungarian House Blessing

Where there is Faith,
There is Love.
Where there is Love,
There is Peace.
Where there is Peace,
There is God.
Where there is God,
There is no Need.

Amen...

2009-08-27T12:43:00.000-04:00

A proud mom never misses an opportunity to share great news and exciting things about her family. Well - this is my chance to boast. The graphic designer and photographer of Helen's Hungarian Heritage Recipes (my cookbook) is none other than my lovely daughter - Evangeline Mackell.

This past month, she was crowned Miss Halton Region 2009 - a big honour in and of itself, but to top if off - this little lady competed in a pageant with 72 others girls from across our great nation of Canada and placed in the TOP TEN overall! It just shows you that money doesn't always have to do the talking... beauty, talent and artisitic ability can too!

Here's to a wonderful memory that will be cherished forever. Below is the write-up from the Oakville Beaver newspaper.

Poet competes for Miss Canada Globe title

Arts & Entertainment
Aug 14, 2009

Evangeline Mackell has never been in a beauty pageant in her life, but that is all about to change as she competes for Miss Canada Globe later this month. The 26-year-old Oakville resident has done some modeling in the past, but she said she never thought to enter a beauty pageant.
That all changed through a chance meeting with the executive director of the Miss Canada Globe Pageant.

Following an application and interview process, Mackell was the lucky woman chosen as Miss Halton Region. “I was surrounded by 30 of the most beautiful girls, like Miss Mississauga and Miss Toronto, and we were sitting and watching everyone get crowned and I was elated,” she said. “I never expected anything like this.” Mackell said the timing was extremely lucky, as 26 is the age cutoff for the contestants. The pageant is in Toronto from Aug. 21-23.

Contestants will be judged in several different categories, such as evening gown, swimsuit, talent and interview. While the thought of wearing a bathing suit in a contest may make some women shudder, Mackell said she isn’t worried about this component. “I have been working out and training and have quite an athletic physique, so I’m not really nervous to be in a swimsuit,” she said. “I’m more worried about walking on four-and-a-half inch heels, which is a standard shoe for the pageant.”
She said her talent may also give her an edge. “I do live poetry, so I am reading my own poem that is really amazing that I wrote a couple of years ago called Beauty Beyond Obvious that I think will fit the bill,” Mackell said. “I’m going to try to bring as much of my artistic expression into the competition as I can.”

Mackell hopes the pageant will give her business a boost. She is a freelance graphic designer and photographer who also runs her own greeting card company called Design in Bloom ( http://www.designinbloom.ca/ ).

“As an artist, I need to have people know who I am,” she said. “I want to break the starving artist cliché and I feel this might be my big break. Even just to make some amazing connections and expand my network and have everyone know what I do. Maybe they’ll go to my website and see all my prints and pictures, and who knows what could come of that.”

(For more info - please check at the web below)

http://misscanada.cpmcanada.com/

Classic Hungarian Meals

2009-08-23T11:11:00.001-04:00

The instructions on making strudel and dumplings alone are worth the price of admission!

Have you ever picked up a colourful cookbook in a foody store and just bought it thinking that you would be able to recreate those lovely meals? And then - you try to make one of them - and they don't tell you that the rest of the side dishes that compliment that meal - are throughout the book.

Helen’s Hungarian Heritage Recipes is one of those heart-warming, soul-touching kinds of cookbooks that takes you back to your childhood memories of all those amazingly delicous meals your grandmother and mother made. You are grown now - relying on your memory and you can't just get it right.

In Helen's Hungarian Heritage Recipes, you will be introduced to the most extensive collection of over 200 authentic and treasured Hungarian family recipes ever published.

Finally, Chef Helen Czegeny shares with you the secrets of Hungarian cooking like a true Hungarian Chef. Let the Czegeny's take you on a culinary journey and learn about the culture and the flavours of Hungary.You will fall in love with Hungarian food one dish at a time.

The instructions on making strudel and dumplings alone are worth the price of admission!

Not to fear, we are responding to your requests.

Those of you who are veterans on the Hungarian Meal Scene might find this interesting. Others, will welcome the combos as there are soooo many to chose from - it's hard to know what side dish or dessert goes with what.

Here's just a few celebration type menus and then the great stand-by peasant type everyday meals.

We hope you find this helpful to bring back that full warm comforting feeling from making a complete classic Hungarian meal.

(Oh yes - by the way - the numbered reference pages are from our cookbook)

Elegant/Elaborate Celebration Meals
(Weddings, Anniversaries, Birthday, Christmas)

Meal # 1

Course # 1 Hen Soup with Cork Screw Noodles (Tjuk Leves Csiga Tésztaval) Page 39 & 63
Course # 2 Cabbage Rolls (Toltött Káposzta) Page 110
Course # 3 Breaded Chicken (Kirantott Csirke) Page 149 with Parsley Potatoes (Petrezseljmes Krumpli)- Page 92 and Cucumber Salad (Uborka Salata) Page 72
Course # 4 Dobos Torte (Dobos Torta) Page 195

Meal # 2

Course # 1 Mixed Potato Vegetable Soup (Zoldseges Krumpli Leves) Page 47
Or Kolrabbi Cream Soup (Karalabe Kremleves) Page 56
Course # 2 Chicken Paprika (Paprikás Csirke) Page 127 with Dumplings (Nokedli) Page 95
and Cucumber Salad (Uborka Salata) Page 72 (Additional side dish can include Buttered Peas, and/or Carrots) (Parolt Sárga Repa) Page 81
Course # 3 Apple Filled Pastry Squares (Almas Pite/Lepeny) Page 223

Simple Peasant Type (Everyday) Meals

Meal # 1

Course # 1 Dry Bean Soup with Pork Hocks (Saraz Bab Leves) Page 52
Course # 2 Hungarian Palacsinta filled with Cottage Cheese – (Magyar Palacsinta, Túrós Totelek) Page 229, 230

Meal # 2

Course # 1 Dry Bean Soup with Pork Hocks (Saraz Bab Leves) - Page 52
Course # 2 Layered Potato Sausage Casserole (Rakott Krumpli Kolbászal) Page 89
Course # 3 Sponge Cake (Jelly Roll with Apricot Jam) (Piskóta Terecs) Page 200

Meal # 3

Course # 1 Savoy Cabbage & Potato Stew - (Kelkaposzta Fôzelék) Page 112
Course # 2 Golden Walnut Sweet Bread (Arany Galuska) Page 168

Meal # 4

Course # 1 Goulash Soup (Gulyás Leves) Page 40 & Hungarian Crusty Bread (FehérKenyer)
Course # 2 Cottage Cheese Noodles (Túrós Csusza) Page 108
Course # 3 Fruit Compote (Apple or Pear) (Zumolcs Compote) Page 246

Meal # 5

Course # 1 Mixed Potato Vegetable Soup (Zoldseges Krumpli Leves) Page 47
Course # 2 Pork & Sauerkraut Rice Casserole (Kolozsvari Rakott Káposzta) Page 116
Course # 3 Cottage Cheese Strudel or Apple Strudel (Túrós, Almas Retes) Page 183 & 185

For all of these classic Hungarian recipes, please visit

http://www.helenshungarianrecipes.com/

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The HotHungarianChef

Julie & Julia

2009-08-06T20:43:00.000-04:00

Today's blog is about the debut of a wonderful food movie, Julie & Julia, based on a book by Julie Powell, a young secretary who turned her whole life around when she found purpose by deciding to cook her way through Mastering the Art of French Cooking by Julia Child.

She did not pick the easiest book on her shelf, or the trendiest; she picked Julia Child's masterpiece, which Julia spent years writing while living in France, falling in love with the food, and looking for her own purpose in life. Julie Powell got into her dumpy little Brooklyn kitchen and wrestled livers and brains and aspic, and through a book that is 37 years old found her way to becoming a better cook, and to becoming a writer.

Finding one's way in the kitchen can be a challenge, a task, or a pleasure. Sometime all three. But you know what? That's the point. Becoming comfortable and confident in the kitchen is one of life's greatest joys, and we don't think that's overstating it in the slightest. Feeding your family, entertaining friends, perfecting a roast chicken -- these are the happy skills in life that give back a thousandfold. Julia Child made so many people excited about rolling up their sleeves and getting real, authentic, delicious food on the table. For that we are forever grateful. And to Julia, we dedicate this newsletter. The recipe introductions are Julia's own words, from her groundbreaking book, Mastering the Art of French Cooking.

And at the heart of it, that's the thing. Crack open a cookbook, find a recipe online, be inspired by the farmers' market, but just get into the kitchen and cook.

Hopefully that cookbook will be Helen's Hungarian Heritage Recipes - now in E-book format and Large Print Edition. Visit our website today and remember - put a little paprika in your life! www.dreammachine.biz

2008-12-29T16:44:00.000-05:00

HUNGARIAN GOLDEN DUMPLING COFFEE CAKE
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 Filling
1 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.
Enjoy
HOT HUNGARIAN CHEF

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

CABBAGE ROLLS - Töltöt Káposzta

2008-12-11T13:48:00.002-05:00

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.

Ingredients:

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)

Enjoy
Hot Hungarian Chef
AKA Clara