Derelye is a type of stuffed pasta in Hungary, which can be either sweet or savory. Traditionally, it is prepared for the holidays or special occasions. This recipe is best served as a dessert or snack. Ingredients 4 cups (440 grams) all-purpose flour, plus extra for kneading 4 large eggs 1/4 tsp (5 grams) salt 3/4-1 1/4 cups (200-300 ml) cold [...]
Cherry sauce is very popular in Hungary. It can be paired with various meat dishes, potatoes, as well as pasta pellets. Although, the recipe has a sweet flavor it is meant to be used for savory dishes. Ingredients 1 jar (19 oz) pitted sour cherries with juice 1 tbsp lemon juice 1 tsp salt 1 tbsp sugar 1/2 cup (125ml) milk 2 [...]
Pretzels can easily be made at home. You can shape them into knots or just roll them into sticks. Just don’t forget the mustard and beer! Ingredients Dough 1 cup (250 ml) warm water 1 package (8 grams) active dry yeast 2 3/4 cups (420 grams) bread flour, plus extra for kneading 2 tbsp unsalted butter, room temperature [...]
Spätzle is a type of egg-noodle or dumpling that originated in Swabia. However, the dish is also well-known throughout Central and Eastern Europe. In Hungary, their referred to as “nokedli.” Traditionally, spätzle is made by spreading the dough onto a wet board and shaving it off into a pot of boiling water. This is rather a [...]
The following is a standard recipe for making chicken stock. Ingredients 2 tablespoons olive or vegetable oil 3 lb (1.5 kg) mixed chicken parts (backs, wings & necks) 1 large onion, chopped 1 leek, chopped 1 large carrot, chopped 1 celery stalk, chopped 2 whole cloves garlic, peeled 3 to 4 flat leaf parsley 3 to 4 fresh thyme sprigs 2 bay leaf 3 to 4 [...]
Paskha is a traditional dessert served for Easter in Russia as well as other Eastern European countries to break the meat and dairy fast. The name of the dish comes from “Pascha“, the Eastern Orthodox celebration of Easter. Special Equipment Paskha cheese mold or a clean 1-quart terra-cotta flowerpot with a drainage hole Cheese-cloths Weights [...]
Streusel topping is used on a variety of cakes and pastries in Central and Eastern Europe. In Germany and Austria, sweet crumbs are used in Streuselkuchen, a rich and buttery yeast cake. Hungarians also love to use streusel topping in many of their desserts. The following below is a basic recipe for making streusel topping, but you may also choose [...]
Chicken paprika (paprikás csirke). This recipe is a modern version of the classical Hungarian chicken paprika dish. Ingredients 2 1/2 lbs chicken, cut into 2-inch pieces 1 tbsp vegetable oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp Hungarian paprika (sweet or hot) 2 1/2 tbsp all-purpose flour 2 cups (480 ml) of chicken stock 4 [...]
This sweet cheese filling is great for blintzes and crepes. Ingredients 1 1/2 cups farmers’ cheese or ricotta cheese 1/2 cup package cream cheese, softened 4 tablespoons confectioners’ sugar 1/2 teaspoon vanilla extract Directions Combine the ricotta cheese, cream cheese, confectioners’ sugar and vanilla extract in a small bowl and whisk until smooth. Chill the filling until ready to [...]
This particular recipe makes a very flavorful and robust ham. Ingredients 6 – 8 lbs fully cooked spiral-cut ham 2 cup (500 ml) water, plus 2 tbsp 1 cup (250 ml) pineapple juice 1/4 cup (55 grams) packed brown sugar 2 tbsp lemon juice 4 tsp dry mustard 1/4 tsp Worcestershire sauce 1/8 tsp ground cloves 2 tbsp cornstarch 1 can [...]
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