The Hungarian Girl » Zita Nagy

Mákos nudli

Zita Nagy — Sun, 24 Feb 2013 00:49:02 +0000

Poppy seeds are common ingredient in Hungarian cuisine. So much, that’s it’s not unusual to find poppy seeds even in pasta and noddle dishes.

This recipe for mákos nudli is a traditional favorite in Hungary that includes a generous amount of poppy seeds. It’s quite simple and easy to make.

Ingredients

7 medium size potatoes (about 550 grams), peeled and diced
200-220 grams all-purpose flour
2 pinches of salt
2 tablespoons sunflower oil
100 grams grated poppy seed
40 grams powder sugar

Directions

Place the diced potatoes in a large pot, add one pinch of salt and cover with water. Cook the potatoes over medium-high heat for about 15 minutes until tender. Drain the potatoes, let them cool a bit, then mash them well with no chunks left.

Add flour, sunflower oil and mix thoroughly. Kneed the dough until smooth, adding more flour if needed. The dough should be light and pliable but not sticky. Working with small portions at a time, roll the dough into “ropes” on a lightly floured surface. Cut the “ropes” into 3-4 cm long pieces.

Meanwhile mix the grated poppy seed and the powder sugar in a small bowl and set aside. Boil a large pan of water. Add a pinch of salt and the nudli to the boiling water in batches (important: not to over-crowd them) and gently simmer until they float on the top. Use a slotted spoon to transfer to a colander. Drain for a minute or two and transfer to a large serving bowl.

Finish with the remaining nudli. Sprinkle the nudli with the sugary poppy seed. Gently shake the bowl to coat the nudli everywhere. Serve immediately.

Túrós pogácsa: cottage cheese scones

Zita Nagy — Wed, 21 Nov 2012 03:29:38 +0000

Nothing is more satisfying than warm pogácsa, fresh from the oven. A traditional favorite in Hungary, these savory scones are simple to make and are perfect to eat as a snack.

For this recipe, Hungarian túró cheese is used but as an alternative you can use dry curd cottage cheese.

Pogácsa is best eaten right away, or at least on the day of baking.

Ingredients

1 cup (250 grams) Hungarian túró or dry curd cottage cheese
1 cup (250 grams) cold butter, cubed
2 cups (250 grams) all-purpose flour, plus extra for dusting
2 teaspoon salt
1/4 teaspoon baking soda
1 egg, for glaze

Directions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a bowl, combine flour, butter and salt. Using your fingers, rub the butter into the flour until it resembles fine breadcrumbs.

Add baking soda and crumble cottage cheese and work it into the dough (it will be a bit sticky).

Lay the dough on a surface and knead for 5 minutes. If necessary, add more flour (but not too much).

With a floured rolling pin carefully roll the dough out into a 0,5 cm (0,2 inch) thick circle.

With a sharp knife, cut straight parallel stripes on top of the dough in one direction and then make the same type of stripes perpendicular to the original stripes.

Cut round shapes from the striped dough with a cookie cutter (a small cutter is better to get bite-sized pogácsa).

In a small bowl, beat the egg. Place pogácsas on the baking sheet and brush the tops with the beaten egg.

Bake for about 20 minutes until golden brown. Transfer pogácsas to rack and cool slightly. Serve immediately.

Sweet Days: a celebration of chocolate

Zita Nagy — Tue, 25 Sep 2012 11:27:41 +0000

Sweet Days is a unique culinary event that offers visitors a chance to experience everything that chocolate has to offer. The four-day event is held annually on the grounds of Buda Castle and features tastings, demonstrations, workshops, and professional competitions by chocolatiers from all over Europe and Hungary. Along with the fantastic food, there is live entertainment to accompany visitors for an unforgettable chocolicious experience.

To get a feel for what you can expect at Sweet Days, here’s a collection of photos from this year’s event.

Enjoy!

View of the Danube from Buda Castle.

An assortment of beautiful handmade bonbons.

Packages of chocolate filled with different types of pálinka.

A cup of creamy, smooth hot chocolate.

More delicious bonbons!

Chocolate bars with dried fruit and nuts.

Rózsavölgyi Chocolates, a well-known brand of chocolate in Hungary.

Lollipops and other types of confectionery items.

Chocolate shaped and wrapped into salami rolls.

Cocoa beans and a cacao pod on display.

Batches of freshly made cookies.

Artisan jams.

Ice cream parlors in Budapest

Zita Nagy — Mon, 27 Aug 2012 12:53:23 +0000

No matter if you want gelato, sorbet, soft serve or just simply ice cream, you’ll find many options for enjoying a delicious scoop of summer taste in Budapest.

Here are three great places for devouring frozen treats in the city. But take care. All these photos could make you hungry!

Fragola
6th district Nagymezo u. 7.
11 am – 10 pm
1 scoop 250 Ft/2 scoops 500 Ft

Gelarto Rosa
5th district Szent István tér 3.
11 am – 10 pm
2 flavors 400 Ft/3 flavors 500 Ft

Gerbeaud
5th district Vörösmarty tér 7-8.
9 am – 9 pm
1 scoop 300 Ft/ 2 scoops 550 Ft

Patrons outside Fragola located on Nagymezo street.

The parlor offers both sobert and milk-based ice-creams.

Frozen treats from Gelarto Rosa.

The scoops are artfully fashioned to resemble a blooming rose.

Some really exquisite ice cream flavors from Gerbeaud Cukrászda.

Freshly made waffle cones.

A scoop of walnut flavored ice cream.

Café Gerbeaud

Zita Nagy — Mon, 11 Jun 2012 10:45:56 +0000

Situated on Vörösmarty tér is the legendary Café Gerbeaud. Founded in 1858 by Kugler Henrik and named after Emile Gerbeaud, the Swiss pastry chef who bought it in 1884, the café has been an iconic landmark in Budapest for over 150 years.

While Gerbeaud’s heyday has long passed since the time of the Austro-Hungarian Empire, the café still attracts thousands of visitors each year for its opulent interior and exquisite cakes and pastries. In 1997, Gerbeaud was renovated and restored to its original splendor.

View from Vörösmarty tér, a pedestrianized square in the city center.

Patrons seated at the outdoor terrace overlooking the square.

The café is renowned for its richly decorated furnishings.

The interior includes grand chandeliers, marble tables, fine wood paneling, and brocade wall coverings.

A polished wood chair with a marble table.

A selection of cream cakes and desserts including the famous Dobos torte.

Macaroons and other confectionery items on display.

More sweet treats on offer.

Apple strudel with a fancy fruit parfait.

Rakott krumpli

Zita Nagy — Thu, 05 Jan 2012 08:34:59 +0000

Rakott Krumpli is one of Hungary’s most favorite comfort foods. It contains a generous amount of sour cream along with potatoes and smoked Hungarian sausage which gives it a very rich and creamy taste.

Ingredients

8 medium red potatoes
3 large eggs
1 1/2 cup (300 grams) sour cream
1 smoked Hungarian sausage (hot or mild), thinly sliced
1/2 cup (100 grams) trappista or cheddar cheese, grated
salt, pepper
butter to grease casserole dish

Directions

Place potatoes in a large pot and bring to a boil. Cook potatoes until just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds. Set aside.

In another large pot, cook eggs until hard-boiled, about 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the egg shells. Cut the hard-boiled eggs into 1/2-inch rounds. Set aside.

Preheat oven to 350°F (180°C).

Butter bottom and sides of a medium casserole dish. Arrange 1/3 of potatoes in bottom of casserole dish. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream. Continue layering, ending with potato layer and sour cream on top. Sprinkle with grated cheese. Bake for about 40 minutes covered, then 10 minutes without cover until cheese is golden brown and bubbly.

Serve warm with fresh salad or pickled cucumber.

Budapest Christmas markets

Zita Nagy — Wed, 07 Dec 2011 14:07:58 +0000

‘Tis the season once again in Budapest, where the city is transformed into twinkling, aromatic open-air markets. Filled with traditional arts and crafts, mulled wine, and tasty eats, these holiday bazaars offer a great way to experience some of the local culture while shopping for special gifts. The largest and most colorful market is located at Vörösmarty Square which includes over 100 wooden pavilions as well as a live music and stage performances. The other four main markets are located at Saint Stephen’s Basilica, Liszt Ferenc Square, Gozsdu udvar and the Museum of Applied Arts.

Visitors walk through the Christmas market in Vörösmarty Square.

A vendor serves a cup of mulled wine to a customer.

Christmas tree decorations hanging on display at a stall.

Fresh sausages for sale at a meat stall.

A vendor cooks meat on a grill.

A vendor serves a bag of roasted chestnuts to a customer.

Kürtöskalács (also known as chimney cakes) on hot coals.

Stuffed cabbage and other street food for sale.

Visitors having a drink at a stall.

Budapest Christmas market souvenir mugs.

Nativity scene in the market.

Visitors skate at an ice rink next to St. Stephen's Basilica at night.

Paprika-spiced cauliflower soup

Zita Nagy — Tue, 08 Nov 2011 21:13:25 +0000

Paprika-spiced cauliflower soup

During the colder months in Eastern Europe, its common to find soups made from vegetables such as cauliflower, as it tolerates frost well and can be stored for a long time. This version of cauliflower soup includes paprika which gives it a nice flavor. Although, every family has their own version, my grandmother cooked cauliflower soup with paprika, my mother without it.

Ingredients

1 tbsp sunflower oil
1 medium-sized cauliflower, cut into small florets
1 onion, chopped
1 carrot, sliced
1 parsnip, sliced
1/3 cup soup noodle *
3 cups water
3 cups vegetable stock
1 tbsp white spelt flour
2 tsp paprika
salt, pepper to taste
dollop of sour cream
chopped parsley for garish

Directions

Heat sunflower oil in a large saucepan. Add chopped onion and cook for 5 minutes until soft. Add carrot, parsnip, cauliflower and saute for another 3-5 minutes. Add flour, paprika and stir while pouring the water. Season with salt and pepper and bring to a boil. Cover the pan, reduce heat to low and simmer for about 10-15 minutes, then add the noodle and cook until vegetables and noodle are tender. Garnish with parsley. Serve with a dollop of sour cream.

* Hungarian soup noodle is a kind of small pasta that can be cooked directly in soup or water, or in stew broth. It is a great accompaniment for Hungarian Beef Goulash or any dish rich with pan juices or gravy. You can substitute it with any kind of Italian small pasta (pastina) like gramigna, gobbetti, farfalline, lancette, treccine, ditaloni rigati, etc.

Lecsó

Zita Nagy — Mon, 29 Aug 2011 11:54:01 +0000

Ingredients for lecsó which include peppers, tomatoes, eggs and onions.

Lecsó is generally eaten during the summer months when peppers are in season.

Lecsó is a Hungarian vegetable stew. It is a real summer dish. Most recipes recommend using sweet yellow Hungarian peppers, which are in season from August until October but bell peppers can also be used. There are many varieties of lecsós and every household has their own way of preparing it but the main ingredients usually include tomatoes and peppers (preferably both sweet and hot), onions, salt, pepper, and sometimes red paprika powder. Some recipes may also use bacon, rice, egg barley (tarhonya) sausages, or even potatoes.

This version of lecsó is popular in southern Hungary and is made with eggs. I learnt to prepare this dish from my mother and grandmothers.

Ingredients

2 medium onions, chopped
4 sweet green or yellow peppers (preferably one hot), sliced
2 sweet red peppers, sliced
3 tomatoes, sliced
1/4 teaspoon chili flakes
5 large eggs
1 tablespoon sunflower oil
salt and pepper to taste

Method

Remove the seeds and cut the peppers into slices. Heat the sunflower oil in a pan and saute the onions over medium heat. Add the peppers and saute. Stir in the tomatoes, cover, reduce heat and simmer until tender.

Meanwhile, whisk eggs with salt, pepper and chili flakes. Pour egg mixture over the cooked vegetables. Season with additional salt and pepper if desired and simmer until eggs are cooked.