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!

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

Important Note:

No where in Hungarian Heritage do Hungarians refer to their noodles as pasta!
It's just NOT done! 

Just an added glimpse into our culture.

Fore more great recipes, stories, pictures and of course - the best Hungarian cookbook on the planet
visit
Helens Hungarian Cooking Secrets

Article Source: http://EzineArticles.com