The Really Healthy Oils in the Kitchen by Clara M. Czegeny - The Hot Hungarian Chef

The Really Healthy Oils in the Kitchen...

Hi folks. Back again with some up to the minute news about health and cooking and ingredients.

I do a lot of research and reading on and off line, so naturally, I come across some good-bad-ugly stuff. I share the good stuff!

Most recently, I came across some very wrong information. Actually - it delves into the off-base weird stuff that someone posted on Facebook and their blog about Healthy Oils in the Kitchen. Wonder what they were "cooking up"?It certainly wasn't health!

Let's be honest, As Hungarians, we often get a beating for using so much sour cream, butter and bacon in our recipes. So, since health is always at the top of my priority list when preparing food and recipes, I thought this would be a great opportunity to  redeem our coveted Hungarian heritage recipes and put those bad reports to bed. 

Ok - the recycling bin!

A GIFT!

Here's some great comforting news. I bumped into a gal in the know called the Kitchen Kop on Facebook and she had some pretty good news to share which fits quite nicely into my research. 

I won't re-write the article, because it's great as is.

It's called...

"Get Rid of the Bad Fats in Your Kitchen!"

 

BAD GUYS: Sunflower, Safflower, Corn, Soybean, Canola, Cottonseed.

GOOD GUYS: Butter, bacon grease, animal fats, ghee, evoo, cocoanut oil, lard, tallow and palm oil!

  
Yeah! - we win! Us Hunkies didn't have it all wrong after all!

 ~~~~
To read the whole article, 

click here.

For more recipes, stories, chef hints and media blurbs,  please visit our website at...

Helen's Hungarian Heritage Recipes

the ONLY Hungarian Heritage Cookbook you will ever need!

Hungry for Hungary - Mother-daughter team create new cookbook

Brantford Expositor- Hungry for Hungary

Clara Czegeny & Chef Helen Czegeny (Ilona Szabó)

Local News - November 22, 2008 - Brantford Expositor

Brantford, Ontario, Canada

Hungry for Hungary

Mother-daughter team create new cookbook

Posted By HEATHER IBBOTSON, EXPOSITOR STAFF

Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte?

Recipes for these favourites and more than 300 others are included in the latest 312-page edition of Helen's Hungarian Heritage Recipes.

The cookbook, based on the culinary magic of Helen Czegeny, of Brantford, is self-published by her daughter Clara Czegeny, of Paris.

The bulked-up fourth edition of the Hungarian cookbook debuted this summer, bursting with 325 recipes from the sublimely elegant Dobos Torte to the sublimely simple cabbage noodles.

The Czegenys will be at Coles at Lynden Park Mall on Saturday for a Taste and Sign from 1 p. m. to 3 p. m. where samples of goulash will be available as well as signed copies of the cookbook.

Nearly 3,000 copies of the cookbook have been sold since its first printing two years ago.

"I never dreamed something would come of it," said Helen, who remains amazed at the constant demand for the recipes she simply kept in her head.

Along with hundreds of mouth-watering recipes, the updated and expanded edition includes trivia, anecdotes, memories and traditions penned by Clara.

Recipes in the final chapter, Passport to International Fare, are a tribute to Helen's culinary talents in preparing classics and favourites from other lands.

Cooking is as natural to Helen as breathing.

STARTED COOKING AT 12

Now 82, she has been cooking since she was 12 when she began working for her great-aunt in the village of Hajduhadhaz, Hungary.

Helen and her husband, Alex, slipped out of Hungary in 1947 and went to Sweden, where they lived and worked on farms, until 1953 when they immigrated to Canada.

Her husband worked mostly at Massey Ferguson, but the family spent some years as tobacco sharecroppers in the Oakland, Scotland and Mount Pleasant area. Helen's hearty cooking was a natural hit with hard-working tobacco labourers at harvest time. The Czegenys returned to Brantford in 1963.

The cookbook was Clara's brainchild and originally was printed as a keepsake for family members in celebration of Helen's 80th birthday in 2006.

Everyone in the family was astounded and delighted when the book began to take off and requests for copies began pouring in, Clara said.

The self-publishing route has worked out well, Clara said, adding that maintaining control over the venture is important to her.

"This is fun and I want it to stay fun," she said. Still, putting together a cookbook is no cakewalk.

Helen prepared her recipes from memory. The ingredients, amounts and instructions were recorded and the results taste-tested. Recipes were fine-tuned if needed and then prepared again.

Somewhat challenging was the conversion of Helen's pinch-of-this and handful-of-that ingredients into proper cookbook measurements, Clara said.

Many a midnight was passed in the kitchen conducting taste tests, she said.

For ordering information, visit www.helenshungarianrecipes.com

Website: www.helenshungarianrecipes.com

HUNGARIAN SAUSAGE - Magyar Kolbász

HUNGARIAN SAUSAGE-Magyar Kolbász

Article repost from 2009

Hungarian Kolbász - consists of pork and beef seasoned with traditional flavours of Hungary's 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

Hungarian Sweet Noodle Dishes

By Clara Margaret Czegeny COPYRIGHT PUBLISHED ON EZINE ARTICLES SEPT 2010

 

 

One thing for certain;  Hungarian cooking is rich, exciting, sometimes surprising and often irresistible. Hungarians love to eat quality food, often in very large quantities and they have always been resourceful cooks. Their favourite fare makes use of basic, fresh ingredients prepared in simple yet delightful ways. Nevertheless, these dishes can more than hold their own against the most subtle delicacies.

Hungarians love their endless varieties of noodles, pastries and cakes, some of which are considered a main course in their own right. Even average cooks can serve up a different dish for every day of a year, and they don't have much to worry about the following year, either. Some are sweet, others are savoury, but all Hungarian noodles and pastries are very tasty. Kneaded boiled noodles, usually softer than its Italian counterparts, and countless variations on the dumpling may be offered as a main course, and smaller portions make an ideal dessert or side dish.

Of all the desserts served in Hungary, this category of sweetened dumplings and noodles is the most foreign to the Westerner's palate. Yet, whenever I speak to friends who have any Austro-Hungarian background, they always ask about dumpling recipes. They share their individual stories about how their grandmother's served fruit-stuffed dumplings; usually served with ground walnuts, toasted bread crumbs, poppy seed or jams. Once tasted, never forgotten. You have been given fair warning; once you sample any one of these luscious treats, you will NOT be able to resist these classics.

Noodles With Poppy Seeds - Makos Metelt is broad egg noodles sprinkled with ground poppy seeds and sugar.

Noodles With Walnuts - Dios Metelt is broad egg noodles sprinkled with ground walnuts and sugar.

Noodles with Apricot Jam and Walnuts- Laska Teszta Dioval es Lekvaral is same as previous, except the added delight of sweet and tangy homemade Hungarian apricot jam mingles with the delightful flavours and carries it to another level.

Noodles with Apricot or Plum Jam - Lekvaros Metelt is broad egg noodles tossed with apricot or plum jams. When the jam melts a bit on the buttered noodles, the flavour is hard to describe.

Hungarian Noodle Pudding - Magyaros Sult Laska Teszta is a creation of egg noodles, sour cream, raisins, and nuts. Apricot jam joins the party and is baked in a silky smooth egg custard.

Noodle Squares Filled with Jam and Cottage Cheese - Lekvaros es Turos Derelye or Barat Ful. These play a close second to Italian Ravioli, but again, with the sweet cottage cheese component

Cottage Cheese Noodle Pudding - Stiriai Metelt is prepared with tender homemade egg noodles and cottage cheese in a soufflé batter, flavoured with vanilla and lemon zest. Other variations can include adding apples or peaches and or apricot jam.

Cottage Cheese Noodle Pudding - Varga Beles is a close relative of Stiriai Metelt; the brainchild of a brilliant restaurateur. It consists of long, narrow egg noodles mixed with butter, vanilla, raisins and cottage cheese baked between multiple layers of Phyllo pastry, cut into cubes, dusted with copious amounts of powdered sugar and served piping hot.

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 Cookbook. For free Sweet Noodle Recipes and more on Hungarian Recipes, 
Visit Helen's Hungarian Heritage Recipes

PS No where in Hungarian Heritage do Hungarians refer to their

Noodles as pasta.

Just an added glimpse into our culture.

Article Source: http://EzineArticles.com

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

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)

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

Travel Radio

 

for a copy of the much praised cookbook- 

 www.helenshungarianheritagerecipes.com

 

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

Helen's Hungarian Heritage Recipes ™ 

6th Anniversary Edition

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 celebration of  our 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 said excitedly ...”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 Edition
 – 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 Margaret 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 shares the flavours of Hungary" in grande style. And remember to, 

"Put a little Paprika in your life"!TM.

Over 440 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)

Contains great Chef's Hints too!

Clara and Helen’s cookbook contain a "Hungarian 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 Heritage Recipes tm  
says it all.Visit our websites today for great 
stories, pictures and of course - amazing recipes.

http://www.helenshungarianrhapsodyofrecipes.com/

Hungarian House Blessing - Magyar Házi Áldás

-->

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.

 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 

Classic Hungarian Meals - by the Hot Hungarian Chef

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/

Stop by and get your free recipe today.
e-books are now available! $28.00 + S/H


==========================================================================
The HotHungarianChef

Clara and her mother Helen, co-authored these amazing treasured Hungarian family recipes.

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