Hungary's Culinary History Highlights Today's Strong Presence. A magyaros konyhának nagy múltja van, de múltjához méltó jelene is.....

Hungary's Culinary History Highlights Today's Strong Presence

 A magyaros konyhának nagy múltja van, de múltjához méltó jelene is.....

What an honour and priviledge to have been given an opportunity once again to share the great story of my mother's Hungarian heritage and her exciting culinary journey. Our story was published in the Lloyd Magazine.

The English version will follow soon.

Please enjoy!

 

A magyaros konyhának nagy múltja van, de múltjához méltó jelene is

 

 Posted on március 3, 2015 by Lloyd America

Amikor magyarként Amerikában, vagy bárhol a világon hazánkról, vagy a magyarságról beszélgetünk, vagy a külföldiek hozzák fel közismert példaként, vagy önkéntelenül nekünk jut eszünkbe, a beidegződött magyar jellegzetesség, a tipikusnak mondott magyar ételek sora pl a gulyás, a pörkölt a lecsó és sorolhatnánk. Nos, azt hiszem azt az elméletet, miszerint egy másik kultúra megismerésének útja a gyomrunkon át vezet, most a Kanadában született, magyar származású, Klára Margaret Czégény hivatott alátámasztani.

Klára, szülei a háború után Svédországban próbáltak új életet kezdeni.  Klára Édesanyja Helen, a magyar konyhaművészetnek szentelte életet, így  érthető módon Svédországban a szőlő, a dinnye, a paprika, és a paradicsom hiányzott neki a legjobban. Nemsokkal később Klára édesapjának családját követve Kanadába települtek át. 

Tudjuk, hogy a magyar konyha kedvelt különlegessége a sokféle disznótoros étel és káposzta (töltött, rakott, lucskos és székely). Régen, a magyar élet minden emlékezetes eseménye, alkalom volt az evésre-ivásra, és így van ez még napjainkban is, bárhol éljen a világban magyar ember.  Nem történt ez másképp Kanadában sem. Mivel Helen már tizenhárom evésen megtanult főzni és szerette alkotni az ételeket, felnőttként bárhova utaztak a világban, rokonokhoz, barátokhoz, a főzés minden alkalommal az ő kiváltsága volt, a 

többiek örömére. Tehetsége és ereje sok örömet szerzett mindenkinek.  Mint szenvedélyes szakács, bárhol jártak minden általa még ismeretlen receptet összegyűjtött, de sosem gondolta, hogy  lányain kívül mással is megossza titkos magyar receptjeit. De a  magyar konyhát és művelőit méltán érheti elismerés ország-világ előtt.

Klára, Édesanyja 80.születésnapjára különleges ajándékkal készült.  Lányával összefogva megjelentettek egy angol nyelven irt magyar szakácskönyvet, melyet meglepetésnek szántak, hálából amiért Helen rengeteg tudást és tapasztalatot adott át lányának és unokájának a főzésről, a magyar ételek elkészítésének minden fortélyáról.  Helen  saját tapasztalatai a magyar ételek tökéletesre fejlesztése  és egyedülálló ízvilága ámulatba ejtette lányát és unokáját .
A receptkönyv megjelenése nem csak Édesanyjának okozott meglepetést, hanem Klárának is.  Olyan nagy volt az érdeklődés a könyv iránt, hogy Klára elhatározta nagyobb példányszámban is megjelentetik. Édesanyja lelkesen segítette Klára munkáját és további receptekkel bővítettek a közel 440 receptből álló gyűjteményt ,aminek egyre nagyobb  sikere lett, nem csak Kanadában de a világ minden részen, még Peruból is rendeltek belőle. Nem véletlenül lett Best Seller. 

http://lloydmagazin.com/2015/03/03/a-magyaros-konyhanak-nagy-multja-van-de-multjahoz-melto-jelene-is/

Bacon Sautéd Brussels Sprouts (HUNGARIAN STYLE)

BACON SAUTÉD BRUSSELS SPROUTS

  (HUNGARIAN STYLE)

Szalonás Párolt Kelbimbó

Brussels Sprouts don't just look like tiny little cabbages, they are! And adorable at that! But sadly, most children grew up already having a pre- concieved notion that they HATE Brussels Sprouts, along with broccolli and most other members of the cabbage family. Guaranteed, when they grow up to be adults, they will learn that cruciferous [krew-SIH-fer-uhs] vegetables have high amounts of anti-oxidants. Specifically, they contain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers. This alone would give them a reason to at least try it.

Healthy benefits aside, seriously, once you try this recipe, your children (and husband) will BEG you to make more. Every time I bring this dish to family functions of church gatherings, I have people lining up asking for the recipe!

Chef's Hint:  Brussells Sprouts are sold loose by the pound. You want to look for the biggest round sprouts with plenty of dark green outer leaves. Buy it at the farmer's market or the grocery store - matters not. You will find quality!

I heard a Hungarian gent at a family BBQ chatter away incessantly about how bacon fat contains fibre AND that it was actually a vegetable. Everyone around him howled. (present company included). I don't know if he was serious, or trying to get everyone engaged in lively banter. Either way, " I" would buy both stories. I would even go as far as adding it on the Canada's Food Guide as a Food Group on it's own!

INGREDIENTS

1 pound brussels sprouts

8 strips of bacon

1 tbsp bacon fat

2 tbsp butter

½ tsp salt

¼ tsp black pepper

DIRECTIONS: 

Cut the cores from the sprouts and discard. Gently peel off the leaves, reserving them and discard or thinly slice the tight, innermost heads. (Save them for stock)

Heat a large sauté pan and fry the bacon until crisp; remove to a paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in and sauté until tender, 10-15 minutes. Keep tossing gently to cover each petal with the fat. Season with salt and pepper then crumble the bacon and cascade it all over the soft green petals. 

SERVING SUGGESTIONS: Serve piping hot and crumble more bacon as desired.

CHEF’S HELEN'S HINT:  Take a little time to peel off each leaf individually.  I like to cut away at the core as I go. You will get mounds and mounds of leafy  green petals. Watch a soap opera and peel away.  

Other suggestions: Trim the ends, peel off any dark green leaves from each sprout, and roast, steam, or sauté them. Or, keep it simple and just slice them into a salad.

 

With our great cookbook, Helen's Hungarian Heritage Recipes TM © 2005 we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.

Let Clara M. Czegeny and renowned Chef Ilona Szabo (Helen I. Czegeny) share the secrets of Hungarian Cooking that will make you fall in love with Hungary food  one delicious recipe at a time.

 

Clara and daughter Evangeline (Graphic artist for book) 

VISIT OUR WEBSITE FOR MORE RECIPES, STORIES

AND TO PURCHASE PRODUCTS FROM
THE HUNGARIAN HERITAGE RECIPE LIBRARY

Helen's Hungarian Heritage Recipes

and...

Put a little Paprika in your Life!

 Helen's Hungarian Heritage Recipes

What is Everyone Saying about Helen's Hungarian Heritage Recipes?

“Named Top Hungarian Cookbooks for 2012" Barbara Rolek - Eastern European Food Guide July 2012

"There is more to Hungarian fare than Gulyás. Truly a labour of love..."  Larry Hoffman - The Cookbook Man June 2012

"This success story is just fantastic" A global sensation! Phillip Mare Anchor Travel Radio, Johannesburg, South Africa January 2012

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

"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 October 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, November 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes are 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 October 2010

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

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

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

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

"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 April 2010

"The Hot Hungarian Chef, A.K.A. 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 October  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

"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 - October 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 October 2009

"We found this valuable 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) October 2009

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 November 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 -November 2009

“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, November 2008

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

"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 - February 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, February 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". 

WHAT ARE YOU SAYING ABOUT HELEN'S HUNGARIAN HERITAGE RECIPES? 

http://www.helenshungarianheritagerecipes.com/

Happy Thanksgiving to all of our Past, Present and Future Customers!

WE WANTED TO TAKE THIS TIME OUT TO WISH ALL OF OUR LOVELY CLIENTS  - PAST AND PRESENT AND FUTURE.

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Helen's Hungarian Heritage Recipes TM © 2005 

Classic Rich Dark Chocolate Pudding by Clara Czegeny - Hot Hungarian Chef

 Classic Rich Dark Chocolate Pudding Plus 5 Luscious Variations On A Theme!

Have a Love Affair with Chocolate...

Did you know that yesterday, 1 billion people ate chocolate. Did you also know that 9/10 people L-O-V-E chocolate. Ok, here's another fact. 50% of us CAN'T live without it. I love chocolate, but not just ANY chocolate. Healthy chocolate. In my pudding too!

What does: crying over spilled milk, cream rising to the top, proof in the pudding and food for thought have to do with life? Everything. We just can't get over talking about food, especially with reference to dessert foods. Cake, peaches, cherries, apples, pie and pudding seem to find their way into everyday conversation. And why not? We should have our cake and eat it too! What chocolate lover can resist the rich, delectable taste of a creamy chocolate pudding? I know I can't.

Chocolate Pudding Trivia

Historically, chocolate pudding is a variation on chocolate custard, with starch used as thickener rather than eggs. Early versions of the dish using both egg and flour can be found in the 1918 edition of Fannie Farmer's Boston Cooking School Cook Book and in the 1903 edition of Mary Harris Frazer's Kentucky Receipt Book. In the late 19th and early 20th century, chocolate pudding was thought of as an appropriate food for invalids or children as well as a dessert. It was not considered a health food in the modern sense of the term, but as a wholesome, high-calorie food for those with poor appetites due to ill-health. General Foods (Jell-O) introduced chocolate pudding mix in 1934 as "Walter Baker's Dessert". It was renamed "Jell-O Chocolate Pudding" in 1936. Ref: Wikipedia.

Chocolate Pudding is a class of dessert with chocolate flavors. There are two main types: a boiled then chilled, texturally a custard set with starch, version common to North America while a steamed or baked, texturally similar to cake, version is popular in the primarily British Isles, Australia and New Zealand.

A silky-smooth and amazingly satisfying decadent rich dark chocolate pudding with 5 easy variations. I am sure there's more, you can come up with more of your own! A delicious chocolate pudding that is the only way to end a dinner for two, a celebration or a simple family mealtime. I know this will become 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!

Dark Chocolate Pudding

• 2 cups milk (any kind)
• ½ cup brown sugar (or white)
• 1 tbsp cocoa
• 1 1/2 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.

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

VARIATION # 1 WHITE CHOCOLATE CREAM

• 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. (Recipe above)

VARIATION # 2 - COCONUT CHOCOLATE PUDDING - Use 1 14 oz Coconut milk + 2 oz of water. Serve dusted with the coconut flakes previously toasted in a dry skillet.

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 Kahlua, Mexican coffee-flavored liqueur.

VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlua (Mexican coffee-flavored liqueur)
Would be seriously interested which one got the most tries!

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage Recipes TM © 2005" Cookbook.

To obtain more free recipes and your copy of this great collection, visit  

http://www.helenshungarianrecipes.com/.

 

Hungarian Peach Cobbler by Clara M. Czegeny- author of Helen's Hungarian Heritage Recipes

THE ULTIMATE PEACH COBBLER

by Clara M. Czegeny

Author of 

Helen's Hungarian Heritage Recipes

 TM ©

 

 

Originally an English creation, a cobbler refers to a variety of dishes consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust.

~~~~~~

When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are "cobbled" together.

~~~~~~

PEACH FILLING
4 cups of fresh sliced peaches
1/3 cup white sugar + extra if needed
juice of 1 whole lemon
¼ tsp of salt
½ tsp of cinnamon (optional)
1 tsp almond extract
½ tsp nutmeg (grated)

 ~~~~~~
SPONGE CAKE BATTER
1 stick unsalted butter, melted
1 cup of flour
2 tsp of baking powder
¼ tsp of salt
1 cup of sugar
1 egg
¾ cup of milk or...
(½ sour cream (or yogurt) + ½ milk)
1 tsp almond extract

~~~~~~

DIRECTIONS
1.    Preheat the oven to 350o F.
2.    Place cubed butter into bottom of an oblong baking dish and place in oven while warming to melt.
3.    Clean and cut up in wedges 4 large ripe peaches. Do not remove skin. (adds a gorgeous orangey pink colour to sauce) Set aside.

~~~~~~
4.    Remove baking with melted butter and set aside.
5.    In saucepan, add peaches, sugar, nutmeg, salt, extract and lemon juice and bring to a boil and sauté for about 10 minutes – (Just until peaches start to release juice) (Adjust lemon and sugar to taste) Remove from heat and set aside.
6.    In a medium bowl, mix flour, baking powder and salt.
7.    In a larger bowl, combine egg and milk, sugar and sour cream (optional)
8.    Add dry ingredients in thirds and gently combine.

~~~~~~
9.    Pour the batter over the melted butter but DO NOT MIX OR STIR.
10.    Spoon on the peach mixture (including all the juices) evenly over the top and DO NOT STIR. Leave as is. Chemistry will happen in the oven. Seriously, the batter will rise to top during baking and cover the peaches in a hap-hazard cobbled fashion.
11.    Bake for about 40 minutes or until lightly golden. Insert a toothpick and if comes out clean it’s ready.

12.    Cool about 10 minutes before serving.
13.     To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream - or both!

~~~~~

For this recipe and over 440 other Hungarian Heritage Recipes from Chef Helen Czegeny,

visit

http://www.helenshungarianheritagerecipes.com/

Helen's Hungarian Heritage Recipes presents...Lekváros Bukta- Hungarian Sweet Rolls Recipe

Hungarian Sweet Rolls Recipe

 - Lekváros Bukta

PHOTO BY 

Hungarian Jam-Filled Sweet Roll or Bukta
© Barbara Rolek licensed to About.com, Inc

Hungarian sweet rolls are known as bukta. When they are filled with jam, they are known as lekváros bukta. Bukta are called buchty in Czech and Polish. I adapted this recipe from "Helen's Hungarian Heritage Recipes" by Helen Szabo and Clara M. Czegeny. The recipe calls for sour cream but I substituted plain Greek yogurt because that's what I had at home and it worked out well. The dough is easy to make and wonderful to work with. It can be served without the jam filling but are even better when stuffed with apricot or plum lekvar. Optional fillings are poppyseed, walnut, and sweetened cheese. I had just made some spiced plum jam and decided to use it and it worked like a charm. As with most recipes, there are endless variations and bukta are no different. Helen Szabo uses a sweet yeast-raised dough similar to what might be used for cinnamon rolls or houska without the raisins.

Clara Czegeny says, the word bukta comes from the expression "ki-bukni," which means to "spill or fall out haphazardly," because when the rolls come out of the oven, they are flipped out or spilled out of the baking pan.

"Originally, Buchteln were a Bohemian sweet dish," Czegeny says. But, over time, they became part of the Austro-Bavarian-Hungarian cuisine. What an extraordinary treat these would make for an after-school snack, still warm from the oven!

Here is a larger photo of Hungarian Jam-Filled Sweet Rolls or Lekváros Bukta

Prep Time: 15 minutes

Cook Time: 35 minutes

Rise time: 1 hour, 30 minutes

Total Time: 2 hours, 20 minutes

Yield: 50 Hungarian Bukta

Ingredients:

Proof Yeast:
2 packets active dry yeast
1/2 cup lukewarm milk
2 teaspoons sugar
1 tablespoon all-purpose flour
 
Basic Sweet Dough:
4-5 cups all-purpose flour
4 large egg yolks
1 cup plain Greek yogurt or sour cream
1 1/2 teaspoons vanilla
4 ounces (1 stick) unsalted butter, softened butter
1/2 teaspoon salt
1/2 cup lukewarm milk
Filling of choice
2 ounces melted unsalted butter
1 large beaten egg
Confectioners' sugar
Vanilla Custard:
1/2 cup heavy cream
1/4 cup milk
1 scraped vanilla bean
1/2 cup sugar
2 tablespoons cornstarch

Preparation:

1. To proof the yeast: In a small bowl or glass measuring cup, combine yeast with 1/2 cup lukewarm milk and sugar. Sprinkle with flour and mix with a fork. Let proof until bubbly.
   
   
2. To make the dough: In a large mixing bowl using a Danish dough whisk or wooden spoon, or a stand mixer with the paddle attachment, mix together flour, egg yolks, yogurt or sour cream, vanilla, and salt. Add 4 cups flour and mix. Dough will be crumbly at this point. Add the yeast mixture and remaining 1/2 cup milk, and mix until well incorporated. If necessary, add up to 1 additional cup flour to achieve a smooth, but sticky, dough. The dough will probably not clean the sides of the bowl. Scrape down sides of bowl, cover with greased plastic wrap and let rise until doubled.
   
   
3. Turn dough out onto lightly floured surface. Roll to 1/2-inch thick. Use a pizza cutter to cut dough into 2-inch by 2-inch squares (you can cut larger squares, if desired). Let rest, covered, 10 minutes while you prepare the baking pans. Line two (13x9-inch) pans with parchment paper (don't skip this step), then butter the parchment paper. Place about 1 tablespoon of filling of choice on each square of dough. Roll up, enclosing the filling completely. Place 25 rolls each, seam side down, into prepared pans, brushing tops and sides of rolls with melted butter. You want the rolls to be fairly close together so they grow together.
   
   
4. Cover rolls with greased plastic and let rise until almost doubled. Heat oven to 350 degrees. Brush risen rolls with beaten egg. Bake 25-35 minutes or until golden. Remove immediately from oven. Let rest 5 minutes, then flip out onto a cutting board. Flip back, right side up and brush with any remaining melted butter. Place sweet rolls onto a plate and dust immediately with confectioners' sugar. Serve hot with hot vanilla custard sauce, if desired (see below). Bukta freeze well.
   
   
5. To make the vanilla custard sauce: In a small saucepan, bring cream, milk, scraped vanilla bean, and 1/2 cup sugar to a boil. Reduce heat, add cornstarch and whisk constantly until sauce thickens, about 5 minutes. Serve hot over bukta.

originally posted on...

Eastern European Food About.com Hungarian Bukta Recipe

Helen's Hungarian Heritage Recipes shares Hungarian Wines

 

Helen's Hungarian Heritage Recipes TM 

by Clara Margaret Czegeny and Chef Ilona Szabo 

presents...

  

HUNGARIAN WINES

  A YOUTUBE VIDEO

 

Hungary boasts over 500,000 acres of vineyard and it's wine history dates back to at least Roman times and possibly as far back as ancient Greece.

Outside of Hungary, the best-known wines are the white dessert wines like: Tokaji Aszu. Also, another popular Red Wine is Bull's Blood of Eger or Egri Bikavér. Hungary is known for producing fiery white wines as well as their sweeter counterparts. Some regions are larger and better known than others and some of the wine from these regions makes it beyond Europe.

When you travel to Hungary, be sure to sample many different Hungarian wines - on their own and paired with wonderful spicey and delicious foods such as Gulyas Leves and lots of thick Hungarian peasant bread. If you're really serious about educating yourself about Hungarian wines, consider taking a wine tour of Hungary.

Many of Hungary's wine regions are tourist destinations. You will be able to enjoy the magnificent scenery and the landscape. It can be easily stated that Hungary is truly a wine lover's paradise! There are many other types of wines to be enjoyed and appreciated within this beautiful country. Be sure to try them all.
 

Thank you for watching our lovely video.
 

FREE EBOOK OFFER - IDENTIFY 3 OR MORE WINES CORRECTLY AND YOU WILL RECEIVE A COPY OF "SUMPTUOUS SAMPLERS E-BOOK" FREE!. VISIT OUR WEBSITE TO ENTER...

http://www.helenshungarianheritagerecipes.com/

Fall in Love with Hungarian food one dish at a time and fall in love with Hungarian Wines, one bottle at a time!

http://www.flavoursofhungary.com/

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.

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