recipe

Recipe of the week: poppyseed lütyü, a unique dessert from the Great Hungarian Plain

Poppyseed lütyü might have a weird, untranslatable name, but it is a unique, no-bake dessert popular in the Great Hungarian Plain. Try it today!

Sokszínű Vidék tried the special dessert in a restaurant in the Great Hungarian Plain called Fekete Gólya. This is a very characteristic dessert of that region of Hungary. It is a no-bake, easy-to-make dessert to impress.

Read alsoGrandma’s classic apple pie and other fall recipes

Ingredients:

500 g dried cake
100 g ground poppy seeds
the peel of 1 lemon, grated
900 ml milk (divided into 500 and 400 ml)
4 tbsp sugar (divided into 3 and 1 tbsp)
3 egg yolks
1 tbsp flour (can be substituted for a packet of vanilla pudding)
1 tsp vanilla essence (or substitute for two packets of vanilla sugar)
pinch of salt
ice cream, optional

Instructions:

To make the vanilla sauce, mix the egg yolks, flour, 3 tbsp of sugar, half the salt, and half the vanilla essence in a bowl. Mix well, until all lumps dissolve.

Bring 500 ml of milk to a boil, then pour in the egg mixture. Keep stirring until it thickens. Once it reaches the desired thickness, let it cool down.

Heat up the remaining 400 ml enough that the remaining 1 tbsp of sugar is easily dissolved in it, then add the remaining vanilla essence as well.

It is time for layering. Tear up the dried cake to pieces and form a layer in a large dish. Pour some of the vanilla sauce and the sugary milk on top, then sprinkle with poppyseed and grated lemon zest. Then start with the cake again and keep layering until you are out of ingredients.

Let it cool for an hour or two, then, using two tablespoons, form dumplings or egg shapes to serve.

Serve with a scoop of vanilla ice cream (optional).

Sprinkle some powdered sugar and poppyseed on top for decoration.

If you want to take it to the next level, sprinkle it with honey, grated orange peel, or coarsely chopped roasted walnut kernels to enhance the taste.

Read alsoBest Hungarian recipes from around Lake Balaton – VIDEOS

October 15, 2020

Pumpkin is the new apple – here’s how to make Pumpkin Spice Latte at home

Here are some fresh recipes from HelloVidék for the popular coffee drink and another delicious autumn treat, using a rising star of Hungarian cuisine: pumpkin.

Both as a decoration and an ingredient for numerous recipes, pumpkin has become a staple of the autumn-winter season in the past few years. According to the Hungarian Chamber of Agriculture, an average Hungarian eats around 3–3.5 kg pumpkin each year.

Their variety too has increased over the years. Pumpkins of Hungarian origin are usually from the Transtisza (Tiszántúl) region; the largest pumpkin fields in the country are found in Szabolcs-Szatmár-Bereg County in the northeast (600 hectares of the total 1,800), but other types, such as butternut squash, are becoming common, too.

When buying pumpkins, make sure that their stalk is not missing. If it is already sliced, make sure that it has a nice homogeneous orange colour. It can be stored in the fridge, but wrap it in foil and preferably use it as soon as possible.

Pumpkin & peanut butter biscuits

800 g pumpkin
100 g brown sugar
100 g sugar
120 g butter
1 egg
1 tsp vanilla aroma
190 g peanut butter
250 g flour
0.5 tsp baking powder
0.5 tsp baking soda
pinch of salt
1 tsp cinnamon
0.5 tsp ground ginger
ground cloves (1 coffee spoon)
ground nutmeg (1 coffee spoon)

Preheat the oven to 180 °C. Cut the pumpkin into cubes and roast it for 40–45 minutes, then use a blender to mash it. Add sugar and butter to a bowl, mix it until you get a foamy texture, then add the egg, too. Add the pumpkin purée carefully, then the peanut butter and vanilla aroma. Mix the flour, baking powder, baking soda, and the spices separately first, then add it to the pumpkin paste.

Preheat the oven to 200 °C. Roll a tablespoon of dough at a time into balls and place them evenly spaced on the baking paper in the oven tray. Cook for about 15 minutes.

coffee biscuit pumpkin recipe — Photo: Pixabay

Pumpkin Spice Latte

For the pumpkin syrup (makes around 0.75 mug):

80 g sugar
80 g boiled or roasted pumpkin, mashed
0.5 tsp nutmeg
125 ml maple syrup
1 tsp cinnamon
0.25 tsp ground cloves
0.5 tsp vanilla aroma
pinch of salt

Mix all the ingredients in a pot and cook on medium heat for 5–6 minutes until you get a dense texture. When it is done, pour it in a jar and store it in the fridge. For the latte, make an espresso and heat up some milk. Use a whisk or milk frother to make the milk foamy. Fill a mug with the espresso and milk. Add 3–4 tbsp pumpkin syrup and mix all the ingredients well.

Pumpkin as a superfood

Luckily, you do not have to give up on pumpkin if you are looking for a healthier recipe, either. Pumpkin is very rich in B1, B2, and B6 vitamins and minerals, it will help boost your immune system during the flu or a cold, and it is highly recommended in the case of inflammatory diseases, too. It is also known to mitigate allergic symptoms – this pumpkin cream soup is not only delicious but will also help prepare your body for the cold season.

Read alsoGrandma’s classic apple pie and other fall recipes

October 11, 2020

Best Hungarian recipes from around Lake Balaton – VIDEOS

If you are stuck at home because of another coronavirus outbreak, do not worry, Tamás Dános made a whole collection of videos of Hungarian recipes inspired by the beautiful region of Lake Balaton. While you are waiting at home for the world to stop going crazy, you can try to hone your cooking skills and make delicious dishes for yourself and your loved ones.

Do you know what ratatouille is? Have you ever tried the Hungarian ‘lecsó’? If not, Tamás’s recipe is the perfect way to do it, and if you have already tasted it, we know that you want more and are already preparing it.

Inspired by the Badacsony wine region, Tamás uses a rather odd and unusual ingredient in the following recipe. You will need fresh grape leaves in order to prepare this dish, but by the looks of it, it is certainly worth the hassle to obtain such an ingredient. However, if you cannot get your hands on grape leaves, there is another similar Hungarian recipe that you can try, the stuffed cabbage.

Do you like fish and chips? Do you like Hungarian dishes and spices? Then this recipe is the perfect match for you. The marriage between the staple fish and chips and Hungarian ingredients creates a unique dish that will make you want to visit Hungary just to have a taste of this delicious catfish and chips.

For this recipe, you will need your tastiest red wine and a special meat ingredient. The Mangalica is a special Hungarian pig breed with a thick woolly fur that resembles a sheep’s, but its flavour is bold, and it is one of the fattiest pig breeds there is, which means that it can better absorb the aroma of spices.

The following dish will take you to the deep Hungarian forests thanks to its flavour profile and ingredients. You are going to need some type of venison filet which can be any type of game, but in this recipe, the cook uses deer filet, but you can alter the recipe for whatever game meat you prefer.

Inspired by the famous sphere-shaped ‘Gömbkilátó’ (Globe Lookout) in Balatonboglár, the next dish you can try at home is a beloved dessert of many Hungarians. Every age group in Hungary loves this delicious dessert, and almost every family has its own methods to make it unique, but this recipe will surely make you want to lick all your fingers.

If you want to watch more videos about Hungary, check out WOW Hungary.

Read alsoGrandma’s classic apple pie and other fall recipes

Read alsoDelicious Hungarian soup ideas for gloomy autumn days

October 5, 2020

Grandma’s classic apple pie and other fall recipes

Out of ideas on what to cook or bake? Here are some delicious fall recipes to try, including Grandma’s classic apple pie that no one can say no to.

Apple

Apple pie

Ingredients

500 g flour
250 g butter
2 egg yolks
half a packet of baking powder
1 pinch of baking soda
150 g icing sugar
3 tbsp sour cream
8 apples
3 tbsp brown sugar
cinnamon to taste
2 egg whites
100 g walnuts (optional)
1 egg

Preheat the oven to 175°C. Peel the apples and grate them, mix the grated apples with three tablespoons of sugar, and leave it for 15 minutes. Mix the flour, baking powder, baking soda, and icing sugar, then add the butter. After mixing, add the yolks and the sour cream, then knead. Beat the egg whites into a hard foam, then squeeze the juice of the apple and mix them together, along with some cinnamon. Divide the dough into two and roll them out. Put one on the baking sheet, sprinkle it with the ground walnuts if you like, then put the apples on it and even it out. Put the other half of the dough on top, spread some beaten eggs on it, and poke some holes in it with a fork. Bake for about 40 minutes on 175°C.

Pumpkin

Pumpkin cream soup

Ingredients

1 kg pumpkin
1 l vegetable broth
2 tbsp olive oil
1 red onion
1 clove of garlic
200 ml cooking cream
salt and pepper to taste
nutmeg to taste

Peel and scrape the pumpkins, chop up into smaller pieces, then cook in the oven for a few minutes. Put the vegetable broth on the stove to cook, and in the meantime, chop up the onion and garlic, and sauté it on the oil. Add the pumpkin and the broth, as well as the cooking cream, salt, pepper, and nutmeg. Cook for a few minutes on medium heat, then take it off the stove and puree it with a hand mixer. Put back on the stove for about another two minutes. You can top it with croutons, toasted seeds, such as pumpkin seeds, chestnuts, or almonds, or some kind of grated cheese.

Sugar-free pumpkin cookies

Ingredients

500 g pumpkin
1 banana
6 dates
1 egg
1.5-2 cups of flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp vanilla extract
nutmeg to taste
50 g oat flakes
15 g butter

Preheat the oven to 180°C. Steam the pumpkin in a little water, then drain it thoroughly and puree it with a hand mixer. Soak the dates in water and pit them. Add the banana, the dates, an egg, cinnamon, nutmeg, vanilla, and baking soda to the pumpkin and puree the whole thing with a hand mixer. Add the flour and mix. Put the batter into a baking sheet or pan, and even it out. For the topping, mix the oat flakes and the butter and crumble it on top of the batter. Bake it in the oven for about 45 minutes at 180°C.

Peach

Peach salad

Ingredients

150 g salad mix
2 peaches
1 onion
50 g walnuts
60 g feta cheese
4 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
a pinch of salt
a pinch of ground pepper

Wash the salad and the peaches, then chop up the peaches and set them aside. Chop or break the walnuts into bigger pieces. Chop up the onions into tiny pieces and cut the feta cheese into cubes. Mix the olive oil, lemon juice, honey, salt, and pepper and pour half of it on the salad, put the chopped-up peaches, onion, walnuts, and feta over it, then drizzle the rest of the dressing on top.

Peach pie

Ingredients

300 g flour
100 g icing sugar
1 tsp baking powder
2 eggs
150 g soft butter
50 ml sour cream
400 g peach

Preheat the oven to 180°C. Wash the peaches, halve and pit them, then slice them up. Mix them with 50 g icing sugar and let it rest. Mix the rest of the icing sugar with the flour and baking powder. Add the butter, sour cream, egg and crumble it with your hands. Then knead it into a dough. Wrap it into a foil and put it in the fridge for 30 minutes. Roll two-thirds of the dough out with some flour so it is about 4 mm thin. Put it onto the baking sheet, poke holes with a fork, then put the drained peaches onto it. Roll the rest of the dough out and slice it up, then add to the top of the pie. Spread some beaten eggs over it. Bake for half an hour at 180°C.

Walnut

Carrot walnut muffins

Ingredients

4 eggs
100 g sugar
100 ml milk
50 ml vegetable oil
pinch of salt
250 g carrots
100 g whole-grain flour
1 tsp baking powder
100 g ground walnut

Preheat the oven to 180°C. Beat the eggs into a hard foam with the sugar, the milk, the oil, and a pinch of salt. Peel the carrots and grate them. Mix the flour, baking powder, and ground walnuts, mix it with the eggs and the milk mixture, then add the carrots as well. Put the batter into a muffin baking pan, then bake for about half an hour. Do the poke test at the end to make sure they are ready. You can sprinkle some leftover grated carrot on top for decoration.

Read alsoA mug recipe for zserbó – the easiest version ever

Read alsoGrandma’s classic apple pie and other fall recipes

Read alsoRecipe for the perfect leavened cucumber

October 4, 2020

Delicious Hungarian soup ideas for gloomy autumn days

Warm and rich soups constitute an essential part of autumn cuisine. If you want to try some of our traditional dishes, the Újházi chicken soup, goulash soup, and potato paprikash perfectly represent the intensity of Hungarian flavours. The following recipes are not as strongly rooted in Hungarian cuisine; nonetheless, these tasty soups will definitely warm you up during the chilly autumn days.

Creamy carrot soup

Ingredients:

2 tablespoons of oil
1 large onion
2 cloves of garlic
½ Hungarian Wax pepper
½ litre vegetable broth
½ kg carrots
salt
pepper
fresh parsley

Instructions:

Pour the oil in a large pot and chop the onions and the carrots. Sauté the onions over medium heat until they become soft and translucent. Add the minced garlic, the salt, the pepper, and the carrots and stir for 10 minutes. Pour the vegetable broth into the pot, bring it to a simmer, and cook until the carrots become soft. Let the soup cool slightly, transfer it to a blender, and blend it until smooth. Garnish the dish with parsley and some Hungarian Wax pepper slices.

(recipe from nosalty.hu with some slight modifications)

Mushroom soup

Ingredients:

4 tablespoons of oil
2 cups of onions
2 cloves of garlic
½ kg mushrooms
2 cups of chicken or vegetable stock
½ cup of dry white wine
1 tablespoon of dried dill
1 tablespoon of fresh thyme
2 tablespoons of sweet paprika powder
1 cup of milk
3 tablespoons of flour
¹/4 cup of sour cream
2 tablespoons of lemon juice
fresh parsley

Instructions:

Pour the oil in a large pot and chop the onions and the mushrooms. Sauté the onions over medium heat until they become soft and translucent. Add the minced garlic and the mushrooms and stir for 15 minutes. Add the dill, thyme, paprika, chicken broth, and white wine. Bring it to a simmer and cook until the liquid reduces by half. Pour the flour in a small bowl and start adding the milk, only a little at a time. Whisk continuously until you get a smooth paste. Over low heat, slowly add the mixture and the lemon juice to the soup and cook until the soup begins to thicken (approximately 10 minutes). Garnish the soup with parsley.

(recipe from themodernproper.com with some slight modifications)

Creamy pumpkin soup

Ingredients:

2 tablespoons of oil
1 medium onion
2 cloves of garlic
1 tablespoon of brown sugar
salt
pepper
a pinch of freshly ground nutmeg
1 teaspoon of freshly ground or dried ginger
60 dkg pumpkin
3 cups of chicken or vegetable broth
½ cup of cooking cream
roasted pumpkin seeds

Instructions:

Pour the oil in a large pot and chop the onions and the pumpkin. Sauté the onions over medium heat until they become soft and translucent. Add the minced garlic, the sugar, the pepper, the nutmeg, the ginger, and the chopped pumpkins and stir for 5 minutes. Pour the chicken or vegetable broth in the pot, bring it to a simmer, and cook until the pumpkins become soft (approximately 20 minutes). Let the soup cool slightly, transfer it to a blender, and blend until smooth. Put the soup back on the stove, stir in the cooking cream, and simmer for 10 minutes. Garnish the dish with roasted pumpkin seeds.

(recipe from mindmegette.hu with some modifications)

Read alsoA mug recipe for zserbó – the easiest version ever

Featured image: www.facebook.com/bayfairshoppingcentre

September 26, 2020

This Hungarian pepper jam will spice up any meal from meats to your morning toast

Quick to prepare and really delicious: this pepper jam requires only a few ingredients, and there is hardly any food it will not make a good match with.

It should come as no surprise that pepper (paprika) is quite a staple of Hungarian cuisine. It is a really versatile ingredient that is used to prepare a large part of our signature dishes.

But perhaps it is less commonly known that pepper also has a sweet side to it. Hungarians like to make (or try) jams of very different flavours, so it was only a matter of time before this vegetable was put on the table – in every sense of the word.

This recipe published by Sokszínű Vidék is very quick and simple. A distant relative and simple version of the Romanian zacuscă, pepper jam works really well as a dipping sauce, makes an exciting addition to any kind of meat, or you can just use it as a spread for your morning toast. Either fresh or preserved, it is also delicious food on its own.

Ingredients

1 kg thick sweet red Kapia peppers/bell peppers, with some pieces of hot pepper as desired
1 tbsp salt
80 cl 10% vinegar, or 30 cl 20% vinegar mixed with 5 cl water
1 kg sugar

Cut the peppers into small cubes and put them in a bowl. Fill the bowl with vinegar and cook it for 1.5 hours. When cooked, use a blender to get a smooth texture. Add sugar as you stir. Cook it for one more hour.

When the jam is still hot, fill it into jars and cover the top with cellophane and put on the lid. Place the jars upside down for canning for one day.

Read alsoGreat Hungarian recipes: Pork cutlet Budapest-style

September 23, 2020

A mug recipe for zserbó – the easiest version ever

Zserbó-making has never been this easy. This recipe is for the inexperienced (or lazy) bakers out there who have a sweet tooth but do not have the time.

Zserbó might be one of the most famous Hungarian desserts ever, but it is rather labour intensive to make. Luckily, Magyarorszagom spotted an amazing alternative quick and easy recipe on Nosalty. If you love this dish but as an amateur baker never dared to prepare it at home, maybe give this recipe a try.

As a true mug recipe, all you need is one trusty mug (the recipe uses a 2.5 dl mug, but feel free to use bigger or smaller to adjust the serving size). It is important to use the same (or a same-sized) mug for all the ingredients.

Ingredients

5 dl milk
one egg
320g peach jam (divided)
135g ground walnut (plus a handful to sprinkle on top)
1 mug flour
1 mug dark chocolate
½ mug sugar
1 mug heavy cream
baking powder (1 packet)

Instructions

Preheat the oven to 180°C (356 °F).
In a large bowl, mix the milk, egg, ground walnut, and half of the jam.
Mix the baking powder with the flour. Slowly, mix in the flour and baking powder mix to the previous mixture.
Cover a baking dish (appr. 25x20x6 cm) with butter. Then pour the batter into the baking dish and bake for 40 minutes. After 40 minutes, take it out of the oven and let it cool down.
Break the dark chocolate into little pieces and add them to the pan. Add the sugar and cream too and melt everything together on the stove, bring it to a boil, then put aside and let it cool down a bit.
Once the dough is cooled down, cut it in half and spread the other half of the jam on one side. Put the other half on top then cover with the chocolate mixture. Sprinkle a handful of ground walnut on top.
Put it in the fridge for at least an hour before serving.

The history of zserbó

This delicious dessert was named after Emil Gerbeaud, a French confectioner. However, the story of zserbó started with Henrik Kugler, a famous Hungarian confectioner, who had a workshop in Budapest. Because Kugler had no successor to pass his confectionery onto, he invited Gerbeaud to Hungary in 1882. Two years later, Gerbeaud became the owner of the workshop, expanded the selection of desserts, and invented the recipe of the ‘zserbó’ or Gerbaud cake. Since then, Café Gerbeaud has become one of Europe’s finest coffee houses and pastry shops.

For a more classic take on the famous cake, you can try the original recipe included in a previous article.

Read alsoRecipe of the week: Zserbó cake

September 19, 2020

Great Hungarian recipes: Pork cutlet Budapest-style

This juicy, tasty, and filling dish should not be missing from the menu of Hungarian restaurants, but it is also an excellent choice to make at home. This dish is best enjoyed when paired with a side dish that soaks up the delicious juices.

According to Sóbors, the pork cutlet Budapest-style was first made in 1958 for the Brussels World’s Fair. The skilful chefs combined the most popular Hungarian ingredients in a single dish. The flavour of the pork is enriched by the mushrooms, peas, and liver. It is a dish worth making at home.

If you fancy, you could also take this dish to the next level by using more luxurious ingredients. You could easily substitute the chicken liver with foie gras, for example, or use a fine cut of beef instead of the pork. It is the perfect dish for the family.

Ingredients for 4 people:

10 dkg smoked bacon
2 onions
2 cloves of garlic
2 yellow peppers (mild)
2 green peppers (hot)
4 tomatoes
30 dkg mushrooms
15 dkg peas
20 dkg chicken liver
8 slices of boneless pork loin or pork tenderloin
2 teaspoons of ground red pepper
a little oil
salt and pepper

Instructions:

Cut the bacon into small cubes and fry them in their own fat until they have a little sear. When the bacon has a nice colour, add the finely chopped onions, then stir and cook it a little. After that, add the crushed garlic. Cut the peppers (both) into strips and add them to the dish with the tomatoes. Add the pepper powder and stir well. Continue to cook it for five more minutes. Slice the mushrooms and add them to the mixture. After 10-15 minutes, add the cut chicken liver and peas to the ragout, season with pepper, and after 15 more minutes, it should be ready. Salt it if needed.

Use a meat mallet and tenderise the meat slices a little, season it with salt and pepper on both sides, then cook it in a pan with a little oil. It is best to use thin slices, and they should be done when they get a reddish-brown colour.

Serve it with a side dish of your choice. Put the side dish and the ragout on the plate first and lay the slices on top of the ragout. Fries or rice are best because they soak up every bit of the flavour from the ragout.

Total preparation time: ~ 1 hours 30 minutes

Read alsoTraditional Hungarian nokedli (dumpling) recipe as we inherited it from our grandmothers

Read alsoRecipe for the perfect leavened cucumber

Read alsoLángos, goulash, and stuffed cabbage like you have never tasted before − PHOTOS

September 6, 2020

Recipe for the perfect leavened cucumber

If you like pickled vegetables, the Hungarian leavened cucumber is a must-try. It accompanies meats and sandwiches perfectly, and it has a bunch of health benefits too. Here is a fool-proof recipe.

Just like with any other traditional food, every household has their own way of making leavened cucumber (kovászos uborka). Veol.hu shares a rather unusual recipe received from one of their readers, and they claim that with this recipe, the cucumbers remain crunchy for up to two months. And who wants soggy cucumbers? Let’s see the secret.

Ingredients:

2 kg cucumber
2 l water
10 dkg sugar
2 tbs salt
1 clove of garlic
1 small onion
1 tbs vinegar (10%)
1 thick slice of bread wrapped in a cheesecloth
horseradish and dill to taste

Instructions:

Wash the cucumbers carefully. Cut their ends off, then cut into them lengthwise.
Put some of the dills to the bottom of the jar and stand the cucumbers on top of it vertically.
In a separate bowl, dissolve the sugar and salt in lukewarm water then pour it into the jars.
Put the garlic, onion, horseradish, and the remaining dill into the jar as well.
At last, pour the vinegar on top and place the slice of bread wrapped in cheesecloth on top. It is important that the liquid covers all the cucumbers and the bread too.

Once the jars are assembled, put a small plate on top of each jar and place them somewhere warm for two days. On the third day, take them back to the kitchen and let them rest for another day there. On the fourth day, pour the liquid from the jars and strain it, also take out all the vegetables. Then, pour the strained liquid back into the jars and seal them carefully. Store them in the fridge, and you will have crunchy cucumbers for a long time. (Recipe from Piroska Sárváriné)

Why eat leavened cucumbers?

The Hungarian leavened cucumber (kovászos uborka) is said to be the king of pickles. However, few people know about the beneficial effects it has on the body.

It contains several minerals including magnesium, iron, potassium, phosphorus, calcium, and it is also high in vitamins B12, C and A. As it ferments naturally, it does not contain any preservatives. Since fermented foods are full of probiotics, they have a positive effect on the metabolic system, and they also strengthen the immune system and help the body fight diseases.

Sour cucumber is also capable of influencing nervousness and anxiety. Experts studied its effects on neuroticism and social anxiety, and the results attested a palliative impact.

Read alsoLeavened cucumber, the great wonder of the Hungarian cuisine

August 25, 2020

Sweet moments! Try these unforgettable recipes flavoured with Tokaj Aszú

Tokaj Aszú is one of the most excellent and well-known natural, noble sweet wines in the world. Thanks to its unforgettable flavour, the special dessert wine impressed several emperors in the past, including King Louis XIV who called it the “wine of kings”. In order to experience this feeling, come along and enjoy the unforgettable tastes of the Hungarian Aszú with some special recipes. 😉

Chicken breast with Aszú sauce

Chicken breast Tokaj Aszú — *Photo: www.mindmegette.hu/(MME)*

Ingredients:

3-4 boneless chicken breast
1 leek
1-2 dl Tokaj Aszú
3 tablespoons sugar
3 dl cooking cream
Salt
Pepper
Ground tarragon
1 bunch white grapes
1 bunch red grapes
3-4 spoons olive oil

Preparation:

Sprinkle salt and pepper on the chicken breast fillet. Heat the oil and fry the chicken breasts, then take it out and set it aside. Fry the chopped leeks in the oil. Put the washed grapes into it, steam it and flavour it with tarragon. Pour 1-2 dl of Aszú to taste and evaporate the alcohol. According to mindmegette.hu, the aroma of the Aszú will be taken over by the grapes. Finally, thicken with cream and a little sugar. Reheat the chicken breasts and serve with rice or potato croquettes.

Chicken liver cream with Tokaj Aszú

Ingredients:

2 teaspoons oil (or lard)
1 onion
50 dkg chicken liver
1 dl Tokaji aszú
1 pinch dried marjoram
1 pinch ground black pepper
1 pinch salt
5 dkg butter
3 dkg raisins
Baguette
Bell peppers

Preparation:

Heat the oil or melt the fat in a large skillet and simmer the cleaned, chopped onions. Then wash the chicken liver, peel it, cut it into pieces and place it in the pan. Roll over the fat to get a crust and then pour it with the aszú. Evaporate the wine over a high flame and fry the liver until the middle is completely roasted. Meanwhile, flavour it with marjoram and pepper, and sprinkle salt on it. Blender the lukewarm liver with the butter until it becomes creamy. Put in a tightly closed bottle, sprinkle the top with the raisins. Serve on baguette slices, sprinkled with bell pepper cubes.

Tiramisu with Tokaj Aszú

Ingredients:

40 baby sponges
20 dkg mascarpone
5 eggs
15 spoons sugar
1 dl Tokaj Aszú
2 dl cream
1 spoon cocoa
3 dl black coffee

Preparation:

Mix the egg yolks with 10 tablespoons of sugar until foamy, then pour half a dl of aszú into it little by little, and add the mascarpone. Then beat the egg whites and the cream in a separate bowl with 5 tablespoons of sugar, and mix the mascarpone cream with the egg whites and the whipped cream. Pour the remaining aszú into the coffee, dip it in the sponge cakes, and layer down with the cream. Put it in the fridge for the night. When serving, sprinkle some cocoa on the top.

Pancake in Tokaj style

Ingredients:

For the pancakes:

20 dkg flour
2 eggs
2 dl milk
2 dl soda water
1 tablespoon oil
2 dkg sugar
pinch salt

For the filling:

10 dkg dark chocolate
3 egg yolks
1 dkg flour
5 dkg sugar
5 dl milk
1 vanilla stick
1 dl Tokaji aszú
5 dkg raisins
1 dl cream

Preparation:

Beat the eggs in a deep bowl. Add the cold milk, the sugar and a little salt into it and mix it until it becomes smooth. Stir in the flour little by little, making sure that the dough does not clump. Then, add the soda water as well. Let the dough rest for half an hour and then fry the pancakes in the usual way. To the filling, mix the sugar, egg yolk and flour, add the boiled milk with the melted chocolate and vanilla, and then cook the mixture until it becomes until creamy. When thick enough, add the aszú and raisins and then bring to a boil once more with these ingredients. When it has cooled down a bit, add the cream. Serve the pancakes stuffed with the filling. Enjoy! 😉

Read also:

July 16, 2020

Classic Hungarian sour cherry strudel recipe with kneaded dough

The secret ingredient would be semolina, which does not let the dough soak too much from the filling. This recipe, however, uses ground biscuits instead. It is very rare nowadays that someone makes strudel at home, and if they do, people usually use pre-made strudel dough or just slap the frozen thing into the oven. But there is nothing like the food you make yourself, and hand-kneaded dough and fresh cherry filling in a strudel have no match. Naturally, it takes more time, but it is not as hard as some people might think, although thinning the dough might require some patience and skill.

You need to spread the dough as thin as possible – until it is almost transparent – with your fingers, so one must be careful and precise. You would also need to be careful when you roll the dough so that it does not tear, but there is also a trick for this thanks to SóBors. You can use a kitchen towel or some other cloth to help keep the dough from tearing when you roll up the strudel. The recipe is for 10 slices, which will probably be gone in seconds.

Ingredients:

Dough:
250 g flour
20 g oil
a pinch of salt
100 ml lukewarm water
1 egg (preferably small)
some oil for greasing

For putting the dough and filling together:
150 g butter (for the dough)
2 tablespoons of butter for greasing (before putting it in the oven)
70 g ground biscuits

Filling:
750 g sour cherry (without pits)
100 g sugar
120 g ground biscuits
½ teaspoon cinnamon
3 tablespoons of butter
powdered sugar

rétes, meggy — Photo: facebook.com/PartCafe2003

Preparation:

Dough:
Put the ingredients of the dough into a bowl, mix them together, and then start kneading. If you have a kneading machine, it takes about 5-7 minutes, but naturally, it will take more time if you do it with your hands. The dough is good if it is soft, homogeneous, and pliable. Make a ball from the dough and spread a thin layer of oil on the outside. Put it into a bowl and let it sit for 45 minutes.

Filling:
Put the cinnamon, 120 g ground biscuits, and 3 tablespoons of butter into a small pot or saucepan and heat it until the butter melts. Mix the pitted cherries with the sugar and add the butter and biscuit mixture to it.

Read alsoMáglyarakás/Bonfire stack: a practical and delicious choice for recycling leftover bread

Read alsoZserbó recipe: classic is best

Putting it together:
Now comes the most difficult part. Stretch the dough very thin on a floured surface until it is approximately a 25-30 cm (10-12”) rectangle and then put it on top of a kitchen towel or a piece of clean cloth. Now you need to stretch the dough with your fingers as thin as possible. Start from the middle. Reach under the dough with your fingers but keep your thumbs over the dough. Gently start pulling and stretching the dough towards the edges. You should repeat this process until the dough is so thin you could read a newspaper through it. Cut off the edges where the dough accumulated.

Grease the thin dough with 150 g of melted butter and then sprinkle the 70 g of ground biscuits into the lower third of the dough. Put the cherry filling on the lower third of the dough as well, but do not put filling on the bottom 5-6 centimetres (2-2.5”) of the dough because you need that space for folding. Now fold the bottom and the edges of the dough over the filling and start rolling it up with the help of the kitchen towel or cloth under it. When you rolled up the dough halfway, fold the edges of the dough as if you would do with a burrito, then roll the dough all the way up.

Put the rolled-up strudel into an oven pan lined with parchment paper. Grease the strudel with some melted butter and bake it in a 180°C oven for 45-60 minutes until the outside becomes golden brown. When it is done, take it out and wait for it to cool down. Sprinkle some powdered sugar on top, and it is ready to eat. With preparation and baking, it takes about two hours to make.

Read also5 refreshing dessert recipes for the summer!

Read alsoDessert recipes from parts of Hungary separated by the Treaty of Trianon

July 13, 2020

Great ways Hungarians use lavender

It is lavender season, and these flowers not only smell delicious but also taste great and have amazing benefits.

Lavenders have many health benefits. They help with stress relief and relaxation as well as sleeping and headaches, they improve the immune system, and they can be used as a remedy for heart problems. Pour boiling water over a few teaspoons of dried lavender, leave it for 5-10 minutes, then filter it and enjoy.

Lavender syrup is getting quite popular, and here is how you can make some at home yourself. You will need a handful or two of dried lavender flowers, a litre of water, a kilogram of sugar, and the juice of two lemons.

Pour the water in a pot and put it on the stove, then add the sugar and bring it to a boil. Add the handfuls of lavender flowers and the juice of the lemons and let it all boil for another two minutes. Then leave it for a whole day to rest. Filter it after the day’s rest and pour it into bottles and store it in the fridge.

Lavender cookies are a delicious treat too. What you will need is a tablespoon of dried lavender flowers, 100 grams of softened butter, 50 grams of icing sugar, a packet of vanilla sugar, 150 grams of flour, one teaspoon of baking powder, and three tablespoons of vanilla extract.

Mix the sugar and the butter first, add the flour, icing sugar, vanilla sugar, baking powder, flowers, and the vanilla extract. Mix the dough well together, then form little balls. Place them on a baking sheet. Preheat the oven to 150°C and bake for 20 minutes.

Lavender can not only be used for consumption, however, but it can also be used to protect your clothes from moths. Dry the flowers of the lavender and make or buy a small bag, fill it with the dried flowers, and tie the bag together. You could also roll the lavender in some fine linen. Put it in your drawers and wardrobe. The little bags can also be put under your pillow, in case you need some help sleeping or just love the smell of lavender.

A nice relaxing lavender bath does not sound too bad either, right? Just pour a litre of boiling water on 50 grams of lavender flowers and leave it for 10-15 minutes. Add it to your bathwater and enjoy. Alternatively, you could also put a few drops of lavender oil into your bath.

Read also5 refreshing dessert recipes for the summer!

Read alsoFun summer recipes with strawberries

July 13, 2020

5 refreshing dessert recipes for the summer!

During the hot summer days, there is simply nothing better than refreshing ourselves with some sweet delicacies. In order to realise this, we are going to show you 5 irresistible desserts that can be prepared easily within an hour. All of them are light and delicious and will bring you some cool summer experiences during heatwaves 😉

Yoghurt fruit cream

Ingredients:

a packet of vanilla pudding
a large glass of fruit yoghurt
3 tablespoons of sugar
2 tablespoons of powdered sugar
25 dkg margarine

Preparation:

Mix the pudding with the sugar, then add the yoghurt and stir until it is lump-free, then boil it. Mix the margarine and the icing sugar and stir them until frothy, then add the still lukewarm pudding and continue stirring. When done, you can add some fresh fruits on top. Put it in the fridge for 20 minutes, then it can be consumed.

Floating islands

madártej, floating island, dessert — *Photo: facebook.com/www.kupavendeglo.hu*

Ingredients:

1 l milk
10 dkg sugar
2 sticks of vanilla
5 eggs
1 pinch of salt
1 tablespoon of fine flour

Preparation:

As Bien reports, take 1 litre of milk, of which you should put aside 3-4 spoonfuls in a small bowl. Add the scraped-out inside part of the vanilla. Mix the yolks of the eggs with 8 dkg of sugar, 1 tablespoon of fine flour, and 3-4 tablespoons of milk, then set aside for a couple of minutes. Add 2 dkg of sugar and a pinch of salt to the egg whites and beat it to a hard foam, then tear the ‘islands’ into the vanilla milk. When done, take it to a casserole dish. Add the sugary, floury, milky egg yolk to the remaining vanilla milk and wait until it thickens, stirring constantly. Wait until it cools down, and then it can be consumed.

Yoghurt-lemon glass

Ingredients:

a packet of ladyfingers
grated rind and squeezed juice of 2 lemons
4 dl cream
4 dl yoghurt
sugar

Preparation:

Put the ladyfingers in a bowl and sprinkle with the squeezed lemon juice. Mix the sugar, cream, and yoghurt with the grated rind of the lemons, then alternate putting layers of ladyfingers and cream into the glasses. Put it into the fridge for an hour, then enjoy.

Blueberry Cream

Ingredients:

35 dkg blueberries
0.5 litres of natural yoghurt
2 packets of vanilla sugar

Preparation:

Wash the blueberries and set aside a few for decoration. Mix the rest with yoghurt and sugar, then smooth it to a paste. Divide the cream into four glasses and decorate the top with the blueberries set aside. According to your taste, you can flavour it with a scoop of vanilla ice cream as well.

Yoghurt cake

Ingredients:

6 dl natural yoghurt
3 dl cream
1 packet gelatin
3 tablespoons granulated sugar
1 packet vanilla sugar
seasonal fruit (eg. strawberry, raspberry)
ladyfingers

Preparation:

According to Mindmegette, beat the cream into a hard foam first. Meanwhile, mix the yoghurt with the two types of sugar. Once the sugar has melted (no need to boil!), add the gelatin dissolved in a little water and mix very thoroughly. Slowly and carefully, fold in the whipped cream, then pour it into a cake pan (you can put ladyfingers at the bottom). Add the fruits, smooth the top, and put in the fridge for 1-2 hours. Enjoy 😉

For more dessert recipes, read also:

June 7, 2020

4 traditional Hungarian Pentecost dishes

The holiday of Pentecost is rather difficult to grasp; people mainly associate it with the long weekend. What do we celebrate during this period? We have gathered some of the most important elements of Pentecost, and since food is an essential part of every holiday, especially in Hungary, we also wanted to share some traditional meals.

Pentecost is a Christian feast (with pagan and Jewish roots) celebrated on the fiftieth day after Easter Sunday. The expression comes from the Greek word ‘pentecostē’, meaning “fiftieth”. It commemorates the descent of the Holy Spirit on the Apostles and marks the birth of the Christian Church. According to the New Testament, Jesus’s disciples were in Jerusalem celebrating the Feast of Weeks, also known as Shavuot, taking place fifty days after Passover. It was originally an agricultural festival celebrating the harvest, but the bestowal of the Ten Commandments is also connected to this holiday.

Hungarians usually spend the long weekend relaxing, enjoying family dinners and events, or visiting the open-air baths around the country. Some believers go on a pilgrimage to Csíksomlyó to honour the Virgin Mary.

Read alsoPentecost in Hungary – all you need to know

Traditional Pentecost dishes

Culinary traditions heavily depend on seasonal vegetables, fruits, and the ideal time for slaughtering certain animals. The majority of traditional Hungarian dishes are based on meat – lamb and poultry (mainly chicken) are the most common choices for Pentecost meals, said Mihály Sipos, a farmer and advocate for self-sufficient food production, to NlCafe. His book Fenntartható visszafejlődés (Sustainable regression) presents his journey from the initial difficulties to the establishment of a functioning self-sufficient family farm.

https://www.instagram.com/p/B_0TRtRpe8W/

As the weather gets better, more people choose to cook outside, and lamb stew is a typical Pentecost dish. The mating of the sheep occurs in autumn and spring, so the lambs born at Christmas reach the ideal weight of 25−30 kilograms by this holiday.

Pentecost lamb stew

You can use any part of the lamb, except the offal, and leave the tallow on the meat to retain its distinctive flavour, advises the farmer. The stew is cooked over a low flame on small twigs in an hour and a half/two hours.

Add the lard and the finely chopped onions to the pot and cook them until the onions get glossy and slightly yellowish.
Remove the pot from the fire, add in the paprika, and stir it. It is important to remove the pot from the fire because paprika burns easily.
Add in the diced meat, cook until they turn white, and season them with freshly ground pepper, salt, parsley, and tarragon.
Add a little water, some grains of juniper berries, and the secret weapon: a handful of dried and crushed fairy-ring mushrooms.
When the meat is almost ready, add some minced garlic. Stew is usually served with potatoes and salad.

Chicken soup and breaded chicken

Húsleves chicken soup — Photo: www.katarzis.cafeblog.hu

Although geese and ducks are still young and thin at this time of the year, chickens and hens are great options. Breaded chicken breasts or legs are staple dishes in Hungary: cover the meat with the flour first, then with the beaten eggs, and then with breadcrumbs. Finally, fry them until they become crisp and golden brown. Serve with parsley potatoes. Older hens are ideal ingredients for chicken soup since they take more time to fry.

Put the cleaned hen in the pot (without the head, the feet, and the offals), cover it with water, and slowly bring to a boil.
When it comes to a boil, skim off the froth from the top of the liquid, and repeat as required.
Add some salt, some whole peppercorns, 2 bay leaves, some nutmeg, 2 whole allspice seeds and cumin seeds.
Put one whole onion, some garlic cloves, the cleaned and chopped root vegetables, some cabbage leaves, and peas to the pot.
Cook on a very low heat for at least 2 hours.
When the meat is almost tender, you can put the hen into the oven (pre-heated for 250 degrees) and bake it until the skin becomes crispy.

Lattice-top strawberry pie

A lattice-top pie crust is a good solution for juicy fruits, such as strawberry or cherry, because the structure allows for maximum evaporation. The juices released by the fruit cook down slowly while baking, and the filling does not become soupy.

Ingredients:

for the dough:
20 dkg flour
10 dkg sugar
1 tablespoon baking powder
1 tablespoon vanilla sugar
a pinch of salt
10 dkg butter
1 egg yolk
(some sour cream)

for the filling:
some breadcrumbs
50 dkg strawberries
20 dkg sugar
1 tablespoon vanilla sugar
1 tablespoon lemon juice

1 egg yolk for the egg wash (it adds shine and colour)

Instructions:

Separate the eggs (you will use one for the dough and one for the egg wash) and mix the dry ingredients in a bowl.
Combine this mixture with the cold butter, then add one egg yolk, and, if necessary, add some sour cream so that the dough does not crumble.
Cover the dough and put it in the refrigerator to rest.
Cut the strawberries in half and put them in a pot. Add the other ingredients (except the breadcrumbs) and cook until the strawberries release their juice.
Preheat the oven to 190 degrees and drain the strawberries.
Roll out two-thirds of the dough and spread it on the pie plate. Roll out and cut the rest of the dough into stripes. Put them in the refrigerator so they become a bit firm and easy to handle.
Sprinkle the dough with breadcrumbs and spread the filling on top of it.
Create the lattice from the pre-cut dough stripes, beat the egg yolk for the egg wash and coat the lattice with a thin layer.
Bake until the top becomes light golden brown.

Read alsoCsíksomlyó pilgrimage and Tisza-blooming Hungaricums

May 31, 2020

Traditional Hungarian nokedli (dumpling) recipe as we inherited it from our grandmothers

Like many others, I learned how to prepare dumplings or ’nokedli/galuska’, as it is called in Hungary, from my grandmother. This simple but delicious side dish is an essential part of our cuisine. ‘Nokedli’ is similar to the German ‘spätzle’, but dumplings are also part of the Slovak, Ukrainian, Polish and Romanian cuisine.

Magyarországom has gathered the most important tricks of making the perfect Hungarian dumplings in 5 easy steps.

1. Ingredients (for 4 people)

50 dkg flour
4 eggs
approximately 200 ml water
pinch of salt

Some recipes recommend 1 egg/10 dkg flour, others use milk instead of water or add a bit of sour cream to the dough. However, you should always focus on the consistency. The dough should not be too liquid or too dry, but a little sticky.

2. Mixing the dough

After the ingredients are prepared, you can start mixing the dough. First, pour the flour, the eggs and the salt into a bowl. If you do not add enough eggs, the dough will be too sticky. Start combining the first two ingredients and add water gradually. The secret of good dumplings is that you should not overmix the dough or leave it to rest because it can harden. Put a bigger pot of water to boil (add some salt and oil to the water) before you start mixing the ingredients.

Read alsoOur favourite Hungarian recipes on TikTok – VIDEOS

3. Forming the dumplings

You can use a dumpling maker/grater, a teaspoon or a knife to form the dumplings. In the first case, place the grater on top of the pot, fill the sliding basket with the dough and slide it back and forth. I would recommend using a spoon because it allows you to form even and perfectly-shaped ‘nokedli’. Stir the dumplings occasionally, so they do not stick to the bottom of the pot.

4. Cooking the dumplings

You have to keep it in mind that dumplings do not take much time to cook, so try forming them as quickly as you can. The dumplings are ready when they float to the surface of the water.

5. Rinsing and seasoning

After you drain the cooked dumplings, you can rinse them with water so they do not stick together. However, this step is a bit controversial since it cools the dish. Another solution is to add a bit of oil, fat or butter to the dumplings. You can season the dumplings with some chives or garlic and it is the perfect side dish for chicken paprikash. Beat some eggs, pour them over the dumplings and cook the mixture for a few minutes to get the perfect egg dumplings, ‘tojásos nokedli’ in Hungarian.

Read alsoZserbó recipe: classic is best

May 28, 2020

Fun summer recipes with peaches

Here are a few delicious peach recipes you should definitely try this summer.

Peach cake

Ingredients

2 cups of flour
1 cup of sugar
1 packet of vanilla sugar
1 packet of baking powder
sprinkle of salt
2 dl/one cup of yoghurt
2 eggs
1 dl/half a cup of sunflower oil
6 medium peaches

Wash the peaches, dry them, and halve them.

Mix the flour, sugar, vanilla sugar, and baking powder first, then add the eggs and yoghurt in smaller portions while stirring. Lastly, mix the oil into the dough.

Set the oven to 180°C. Line a baking tray with some baking sheet, pour the dough in and make sure it is even. Add the peaches, with the outer side facing up.

Bake for about 45 minutes, then do the needle test to make sure it is evenly baked everywhere.

Creamy peach soup

Ingredients

1 kg peach
1 tbsp sugar
1 packet of vanilla sugar
2 dl cooking cream
1 packet of vanilla pudding powder
roughly 5 dl water

Wash the peaches, get the seeds out, and cut them into bigger chunks. Put them in a pot with just enough water to cover them, and start cooking.

Add the sugar – feel free to add more if you like a sweeter taste or if your peaches are not very ripe yet. As soon as it is cooked, blend it with a hand blender.

Mix the pudding powder with the cooking cream until smooth. Pour it into the soup and bring it to a boil. Once it has cooled down, put it in the fridge. Eat it while cold, and decorate it with some more slices of peach and mint leaves if you want.

Do not forget to also check out our strawberry and elderflower recipes while they are still in season.

Peachy mascarpone

Ingredients

350 g peach
half a lemon’s peel
2.5 tbsp sugar
100 ml dry white wine
200 g mascarpone
200 g greek yoghurt
200 g whipped cream
2 packets of vanilla sugar

Wash the peaches, dry them, get the seeds out, then chop them up into cubes. Cook them for about 5 minutes with the sugar, lemon peel, and wine, then let it cool.

Mix the mascarpone with the yoghurt and vanilla sugar until smooth. Whip the cream until it has a hard foamy consistency, then add it to the mascarpone mixture as well.

Put some mascarpone into a glass, put the peaches onto it, then add another layer of mascarpone. It should be enough for about 4 glasses of this easy but tasty dessert. Keep it in the fridge until consumption.

Peach-sour cherry ice cream

Ingredients

45 dkg frozen peaches
45 dkg frozen sour cherries
300 g low-fat yoghurt
8 pcs sweetener
4 dl low-fat milk
1 tbsp almond flakes (optional)

Put the yoghurt and frozen peaches into the blender, along with four sweetener tablets, which have been crushed to a powder beforehand. Add 2 dl of milk and blend on high until it reaches a dense, crushed ice-like consistency. Scoop it out into one half of a container.

Do the exact same steps with the sour cherries, and scoop it into the other half of the container. Put it into the freezer for about 1-2 hours. You can add some almond flakes as decoration before eating. Enjoy!

May 28, 2020

Our favourite Hungarian recipes on TikTok – VIDEOS

We have got all the wild cards: goulash, stuffed paprika, potato paprikash, lángos, and some desserts too, so if you love authentic Hungarian cuisine, check these TikToks out.

Let’s start with the basics. Paprika powder is basically red gold for our nation. Hungarian chefs realised hundreds of years ago that the flavour of fat, onion and paprika together create such a unique combination that these are worthy of being the basis for most, if not all, Hungarian dishes including classics like the goulash or stuffed paprika, but also local favourites like “poor man’s stew” a.k.a. potato paprikash.

@mitzimacarons
##foryou ##hungarian ##goulash ##mystyle
♬ Hungarian Dance – Lizelle

@gastrohobbi
Töltött paprika##mutimiteszel ##gastrohobbi ##delicious ##receptvideo ##tasty ##foodporn ##recept ##foryou ##főzés
♬ Pump – Valentino Khan

If you are a vegetarian or vegan, opt for the potato paprikash to experience the traditional flavours but without any meat. In the TikTok, they are using hot dogs, but these can be easily omitted. Click here for a great recipe on Daily News Hungary.

@erica_momlife
Magyar kaja ?? ##paprikaskrumpli ##mummysfood ##mumlife ##cooking ##hungary ##hun
♬ eredeti hang – szasza.official

The most famous Hungarian street food is lángos. Everybody who comes to this country wants to try it because it is a dish that locals actually love. It is cheap, fast, delicious, and merely a culinary masterpiece. You can easily make it at home with a few simple ingredients, but make sure to open a window cause it’s going to smell like oil all over the place. Click here for a great recipe on Daily News Hungary.

@johnhemping
Fry bread batch recipe! 5lb potato, 7qrts flour, 2qrts milk, 1 1/2 cup sugar, 1 1/2 cup oil, 8tsp yeast, 2tsp salt. ##langos ##frybread ##hungarian
♬ original sound – johnhemping

Layered potatoes is the ultimate Hungarian comfort food. As a bonus, it is also relatively easy and cheap to make, and you can easily make it vegetarian if you skip the sausages. Click here for a great recipe on Daily News Hungary.

@krisztinagalacz
##foryou ##hungarian ##foryoupage ##foodchallenge ##food ##hungarianfood
♬ Dai Duma MahalaRaiBanda – yannis.yns

For dessert, @lailaisax recreates the famous chimney cake, beloved by all, and @madamzag makes delicious looking krémes a.k.a. cream cakes. For a great krémes recipe, click here.

@lailaisax
HUNGARIAN CHIMNEY CAKE RECIPE ##recipe ##quarantine ##cooking ##fyp ##foryou ##food ##chimneycake ##hungarian
♬ Supalonely (feat. Gus Dapperton) – BENEE

@madamzag
Krémes; heaven on earth. ##hungarian ##kremes ##hungary ##food ##recipe ##cooking ##baking ##yummy ##whippedcoffee ##delicious ##bored ##magyar
♬ death bed (coffee for your head) – Powfu

May 21, 2020

Fun summer recipes with strawberries

Summer is around the corner, and strawberries are in season, so here are some delicious recipes involving them to try out.

Strawberry lemonade

Ingredients

1 l water
juice of 2 lemons
a handful of strawberries
sugar (to taste, optional)

This is quite easy but tastes heavenly on a hot summer day. Squeeze the juice of the lemons into a litre of water – sparkling or still – and add some sugar if you like. Chop up a couple of strawberries and add them to your lemonade. You can use a whisk to crush the berries a bit more. You can also add some blueberries if you have them, or a few lemon slices.

Strawberry ice cream

Ingredients

30 dkg strawberries
10 dkg icing sugar
1 packet of vanilla sugar
half a tbsp of lemon juice
1.5 dl milk
2 dl whipped cream

Wash the strawberries and chop them up, then add them to a blender, like a Nutribullet, along with both kinds of sugar and lemon juice. Blend them together, but not completely – leave some chunkier pieces of strawberry in it.

Stir the milk and whipped cream into the paste, then put them either in the ice cream machine or the freezer. If you put it in the freezer, make sure to stir it a bit every hour during the freezing process.

Strawberry chia pudding

Ingredients

4 dl milk
4 tbsp chia seeds
100 g strawberries
4 tbsp shredded coconut
2 tbsp honey

This one makes for a great breakfast or dessert. Put the milk, chia seeds, chopped strawberries, coconut, and honey into a bowl and mix them well together. Put the bowl into the fridge overnight so that the seeds can really soak up the milk.

Portion the pudding into small bowls or glasses the next day, add some more fresh berries, and there you have it.

Strawberry soup

Ingredients

25 dkg strawberries
1 dl milk
0.5 dl whipped cream
1 tsp honey
1 packet of vanilla sugar
5 mint leaves (or depending on taste)
the peels of a fourth of a lemon

Wash the strawberries thoroughly, save a whole piece, then peel and cut the rest in half. Again, save three halves, and put the rest into a blender, add the milk, whipped cream, honey, vanilla sugar, mint leaves, and lemon peels. Blend them well together.

Put the half strawberries you saved into a bowl, pour the blend over it, and decorate with more mint and the whole strawberry if you want. Let it rest in the fridge for a few hours.

Strawberry-mascarpone dessert

Ingredients

25 dkg mascarpone
icing sugar to taste
20-25 dkg strawberries (or to taste)
strawberry jam (optional)

Mix the mascarpone and the icing sugar together, and add some strawberry jam if you have it for extra strawberry taste.

Wash the strawberries and cut them up into quarters. Lay the strawberries at the bottom of a bowl, but save some for the topping. Put the mascarpone on top of them, then add the saved pieces for decoration.

This also makes for an amazing crepe-filling, although I would recommend chopping up the strawberries into smaller pieces. Mix the strawberries together with the mascarpone in this case, and fill the crepes with them. Enjoy!

Read alsoDelicious elderflower recipes!

May 18, 2020