Honey cake is one of the most popular traditional desserts in Croatia. It consists of thin layers of biscuit made with honey and vanilla flavored cream filling. This version contains both vanilla and cocoa which gives it just the right amount of sweetness. It makes a great accompaniment with tea or coffee.

For the biscuit layers

Ingredients

3 cups + 2 tbsp (400 grams) all-purpose flour
1 tbsp baking soda
3 tbsp milk
2 tbsp honey
3 tbsp vegetable oil
2/3 cup (150 grams) fine sugar
1 egg, lightly beaten

Directions

Mix together flour and baking soda and set aside. In a saucepan heat milk, honey, oil and sugar on medium heat until sugar dissolves. Remove from heat, add flour mixture and egg. Mix with a wooden spoon until it combines together and then knead with your hands into a dough. Cover with a clean kitchen cloth and let it rest for 15 minutes.

Preheat the oven to 350°F (180°C).

Divide the dough into four equal pieces. Take one piece of the dough and roll it out on a piece of parchment paper into a rectangle about 2 mm thick. Transfer the flattened dough together with parchment paper on a baking tray and bake for 5 minutes or until just golden but not brown. Make sure you don’t over-bake as it tends to burn easily since it is very thin. Remove from the oven and let it cool completely. Once cooled, the cake layers should become hard and stiff. Handle them with care as they are fragile and tend to break easily. Repeat the process with the rest of the dough.

For the cream filling

Ingredients

2 cups (500 ml) milk
2/3 cup (150 grams) fine sugar
1 tbsp vanilla sugar
6 tbsp semolina
2 sticks (200 grams) unsalted butter, at room temperature
2 tbsp cocoa powder
2 tsp dark rum

Directions

In a medium saucepan heat milk, sugar and vanilla sugar. Bring to a boil and remove from heat. Stir in semolina and cook until it thickens. Remove from heat and let it cool completely. Meanwhile, beat the butter until light and creamy and mix it into the filling. Mix cocoa powder and rum into 1/3 of the filling.

Assembly

Sprinkle one cake layer with some rum, spread half of the white filling over it and cover with another layer. Press gently with your hands so it sticks to the filling. Again sprinkle the cake with rum and now spread the dark filling over it. Cover with the third layer, press gently and sprinkle with rum. Spread the remaining white filling over it, cover with the last layer and sprinkle with some rum. Don’t worry if your layers aren’t perfectly shaped. Cover tight with a plastic wrap and leave in the fridge overnight (two days would be ideal). You will probably notice that the cake layers are quite hard when you’re assembling the cake, but don’t worry. They will soften up considerably overnight under plastic wrap and the cake will literally melt in your mouth. You can cut away the non-perfect parts the next day and shape or cut the cake as you like.

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Originating as a staple for herdsman’s traveling across the great plains of Hungary many centuries ago, goulash is one of Hungary’s most famous dishes. A hearty soup of beef, vegetables, and paprika, goulash gets its flavor from being cooked slowly over a long period of time. Making goulash is fairly simple but to make a great goulash, you’ll need to have the essential ingredients as well as the right techniques. Here are some suggestions on how to make a great goulash.

Goulash with egg noodles and pepper.

Use the right cut of meat

Hungarian chef George Lang wrote frequently about goulash in his books such as “The Cuisine of Hungary” (1971), the first work in English on Hungarian cooking, and “Lang’s Compendium of Culinary Nonsense and Trivia” (1980). He firmly stated, “The more parts of beef and beef innards are used, the better the gulyás will be.” Keeping that in mind, well marbled pieces of meat with lots of connective tissue often work best with goulash. These cuts won’t dry out in the long cooking process but rather the tissue and marbling will melt and give the goulash body. Chucks, shanks, and even organs are all good choices for goulash.

Don’t rush it

It’s best to cook your goulash at a very low temperature, just below a simmer if possible. This will allow the meat to become tender in it’s own time. You can also add additional spices while your goulash is simmering until it reaches your desired taste. When adding the potatoes, wait until your goulash has simmered for a while so that it doesn’t overcook and disintegrate. Potatoes should be added when there’s about 40 minutes of cooking time remaining.

Select the right type of equipment

Originally goulash was cooked in cast-iron kettles known as bogrács hung over an open fire. Of course, nowadays, most people don’t necessarily cook goulash like this for obvious reasons, however, it is still important to use the right equipment. Ensure that you use a heavy-duty pot with a lid, this can include pots made from cast iron or steel. This will help to ensure the heat is retained and distributed evenly in the cooking process.

Spice it up

Paprika is the essential spice in goulash. Be sure to choose fresh, quality paprika that is evenly and finely ground. The redder the color, the milder the paprika. On the contrary, the more yellow the color, the stronger the flavor. How you handle the paprika is also a key factor in making a great pot of goulash. Care must be taken when cooking with paprika. Due to the high sugar content contained in the spice, if paprika is fried for too long or at a temperature that is too high, it will rapidly turn bitter. This can happen in the matter of a few seconds and could potentially spoil a good pot of goulash.

Top it up

Although, goulash can be eaten as a stand alone dish, it’s also great with egg noodles also known as “nokedli” in Hungarian. You can make this tasty side dish while your goulash is simmering and when your ready to serve the dish, simply add it on top. Other great accompaniments to goulash include a side of crusty bread or even cucumber salad with sour cream. A bottle of Hungarian red wine also works very well with goulash.

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The Busójárás is a celebration held exactly seven weeks before Easter and involves locals dressing up in sheepskin costumes with scary masks and noise-makers. The origins of the carnival are pagan in which revelers come to celebrate the end of winter.

Exactly seven weeks before Easter, the streets of Mohács come alive with the annual Busójárás Carnival. The pre-Lent festival features locals wearing sheepskin costumes while parading and dancing in the streets. Busójárás lasts six days, starting on Thursday and ending the day before Ash Wednesday. The carnival ends with a symbolic ritual called ‘The Burial of Farsang” in which a coffin is lit symbolizing the burial of all bad things that have happened throughout the year.

According to legend, the carnival originated from the Šokci (Croats) living in the town. During the 17th century, villagers dressed up in hideous costumes to frighten away occupying Turkish forces and rid them from the land. While this is the most recent legend, the tradition is likelier to have begun much earlier as a spring ritual intended to appease the gods.

Today the carnival is a popular attraction to visitors who come to experience the unique traditions of the town. Similar carnivals are also held in Serbia, Slovenia and Croatia, where many of the revelers at Mohács travel from.

This year’s festivities take place from February 16 to 21th.

How to get there:

Mohács is located next to the Croatian-Hungarian border, 120km south of Budapest. By car, take M6 (E73) to route 56 near Szekszárd all the way to Mohács. Buses to Mohács are accessible from Budapest Népliget station.

For more information about the Busójárás Carnival in Mohács, you can visit their official website.

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From imperial palaces, trotting white horses, lush gardens to chandelier-lit coffeehouses and fine wines, Vienna doesn’t disappoint when it comes to romance. So, if you’re looking to do something special to spark a little love in your life, here are just a few of the best things on offer in this historical city.

Admire “The Kiss” in the Upper Belvedere Gallery

Located in Prince Eugene of Savoy’s 18th-century summer palace is Gustav Klimt’s erotically charged “The Kiss”. Considered a masterpiece of the early modern period, this gold-brushed, mosaic-like painting portrays a couple locked in a tender embrace on a bed of flowers. A must see!

Horse-drawn carriages in front of the Hofburg Palace. Photo courtesy of WienTourismus/MAXUM.

Indulge in sweet goodies at the Altmann & Kühne

Altmann & Kühne have been producing handmade bonbons for more than 100 years using a secret recipe. Here you can buy fresh, handmade chocolates, marzipan and nougat bonbons in lovingly created gift boxes.

Attend a world-class performance at the Staatsoper

Nothing says romantic Vienna quite like a night at the Staatsoper. Constructed in 1869, this lavish auditorium is the scene for world-class opera and ballet and the celebrated Vienna Philharmonic.

Explore the Hofburg Palace

Previously a medieval castle, this stunning imperial palace was the Hapsburgs’ home until 1918. Wing by wing, it was expanded continuously over 800 years. Today Hofburg houses three museums which afford historically authentic insights into the traditions and everyday life of the imperial court.

Take a horse-drawn carriage ride through Vienna

Few ways of exploring Vienna that are more romantic than being pulled by a horse and carriage. Sit back, relax and snuggle up to your sweetie while taking in all of the city’s famous landmarks. You can find carriage stands in Stephansplatz, Heldenplatz (occasionally Michaelerplatz), Albertinaplatz, Petersplatz and Burgtheater.

Savor fine Viennese wines at Wieno

Opened in 2009, Wieno is the city’s first wine bar dedicated exclusively to Viennese wine. Here you can find a selection of 60 wines produced by more than 20 of Vienna’s top producers.

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In 1913, the 7th Congress of the International Women’s Suffrage Alliance (IWSA) met in Budapest. The aim of the convention was to raise public awareness of women’s issues in Hungary. In particular, the alliance wanted to work with city council to establish a women’s aid office as well as day care centers.

Here’s a look a some of the photos that were taken during the convention. All photos are the courtesy of the New York Public Library archives.

In front of Congress headquarters.

Crowd scene in front of a building.

Holding up copies of "A Nok" the Hungarian feminist newspaper.

Dr. István Bározy, mayor of Budapest with his secretary, Mr. Barchy.

Mrs. Frigga Carlberg of Göteborg, a town councellor (2nd row, middle, marked 'x'), with other members.

Congress members and a street vendor.

Parliament terrace luncheon.

Congress members in conversation in Mezokövesd. Behind them are women in traditional costumes.

International Doll Exhibit for Congress funds.

Group of women and their babies on the street.

Nurses bathing babies.

Party goers entering Fisherman's Bastion.

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Women of Eger by Bertalan Székely. The painting depicts the defence of the fortress, especially by the womenfolk.

There are a lot of legends about wine. Of the more strange and usual is the parallel with bull’s blood.

Bull’s blood also known locally as “Egri Bikavér” is a potent, dry red wine that is from the Eger wine region in northern Hungary. It is reputed to have earned its name from the 16th-century invasion by Ottoman ruler Suleiman the Magnificent.

During the invasion, Suleiman the Magnificent and his army of Turks attempted to siege of the Castle of Eger. The defending Hungarians, led by Captain István Dobó , were largely outnumbered by the evaders and the situation appeared dim. To build their strength the soldiers drank the wines from the cellars, spilling the red wine over their beards and armor turning it into the color of blood. As they continued their valiant fight, word spread among the Turks that the Hungarians were drinking the blood of bulls to make them strong. Eventually, the Turks gave up, and the victory at Eger was credited with dramatically reducing the threat of Ottoman expansion into northern and western Europe.

Though it’s likelier that the name Bull’s Blood didn’t begin to be used until much later or until it was coined by poet János Garay in the mid-1800s, the legend emphasizes the enduring tradition of Egri Bikavér and its importance to the region. Today, Egri Bikavér is still produced and is very popular espeically to those who seek it for the mystique of magical power as it suggests.

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Dried Hungarian peppers hanging on a wall. Much of Hungary’s paprika comes from the villages of Kalocsa and Szeged, located in southern Hungary.

Often referred to as “Hungary’s red gold”, paprika has become synonymous with Hungarian food due to its ability to add excellent flavor and color to various traditional dishes.

There are several versions of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.

Below is a list of the types of paprika available in Hungary.

Special quality (Különleges)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­r. It is fi­e­ry red and has an ex­cel­lent f­la­vor and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­Csípmentes ­csemege)
T­his type of pap­ri­ka is ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lor ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma but is not s­pi­cy.

Ex­qui­si­te de­li­ca­te (­Csemege paprika)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­r.

Pun­gent ex­qui­si­te de­li­ca­te (­Csípos csemege, pikáns)
Similar to ex­qui­si­te de­li­ca­te pap­ri­ka but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­ka spices.

Nob­le s­we­et (Édesnemes)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he most well-known th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­r. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­r. Its tas­te and a­ro­ma is considered to be one of the best.

Se­mi-swe­et (­Félédes)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­r.

Ro­se (Rózsa)
T­his pap­ri­ka is pa­le red in co­lo­r. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

Hot (Eros)
T­he hot­test of t­he pap­ri­ka s­pi­ces that is light b­row­nish yel­low. It is par­ti­cu­larly good with dis­hes ma­de with mutton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.

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Layered potatoes (Rakott krumpli)

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.

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Steve Jobs statue at Graphisoft Park in Budapest. Photo courtesy of Szabolcs Dudás

A larger-than size bronze statue of the late Apple co-founder Steve Jobs was unveiled today at the Graphisoft Park in Budapest.

The statue was commissioned by Graphisoft Founder and Chairman of the Board Gabor Bojar.

The relationship between Graphisoft and Apple can be traced to the 1980’s, when Jobs came across the first version of Graphisoft’s ArchiCAD software at the 1984 CeBIT in Germany. His first impressions of the software led him to throw Apple’s support behind the development and distribution of ArchiCAD.

“Apple’s support included cash and computers at a time when Graphisoft was a small company with limited resources, working within the economic and political confines of what was, at the time, communist Hungary,” Mr. Bojar said in a statement.

Crafted by Hungarian sculptor Erno Toth, the statue is the first in the world honoring Jobs in such a fashion.

Jobs died on October 5 of pancreatic cancer at the age of 56.

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To Hungarian children, of course, it’s all about Mikulás. But for the grown-ups, Christmas celebrations in Hungary focus a lot on the culinary delights. Here are a few of the highlights.

Vanilla Kifli are a common treat made for Christmas in Hungary.

Halászlé (Fish Soup)

As a relic of the earlier church tradition of fasting for Advent, it is still traditional for fish to be eaten by many Hungarians families on Christmas Eve.

Roast Goose

Goose is quite popular in Hungary and many families will prepare the dish for Christmas dinner. Frequently it is stuffed with a mixture of apples and prunes or even sweet chestnuts.

Ham

Ham is likely to feature at one stage or another on the table during the Christmas season. It can be eaten cold, or roasted in the oven. In some rural villages of Hungary, pork butchering still takes place.

Beigli (Poppy Seed Roll)

Beigli is one of the most famous indulgences of Christmas in Hungary. This rich sweet bread contains walnuts, sugar and sultanas. Another popular variation is using poppy seeds as the main filling.

Vanilla Kifli (Crescent Cookies)

Crescent shaped cookies made from ground nuts with confectioners’ sugar sprinkled on top.

Szaloncukor (Candy)

A traditional Hungarian candy that is often hung on the Christmas tree as decoration. It is made of fondant, covered by chocolate and wrapped in shiny coloured foil. The tradition started in the 19th century. It was named Szaloncukor because the tree usually stood in the parlour, the most luxurious room in the houses of the nobility and middle-classes.

Mézeskalács (Honey Cakes)

Similar to gingerbread these cookies are made with honey and spices. Some have decorative shapes which are glazed with red icing and include colorful designs or messages.

Mákos Guba Mézzel (Poppy Seed Bread Pudding with Honey)

A particular favorite around Christmas, this dish contains bread with milk, honey, sugar, and poppy seeds. Originally, poppy seeds were used as a fertility charm to ensure a plentiful harvest in the coming year.

Forralt bor (Mulled wine)

This popular hot spiced wine is served during the cold winter months throughout Europe. It is made with red wine and seasoned with cinnamon, cloves, citrus and sugar. At the markets, vendors will offer various additions to the mulled wine, such as a shot of rum, amaretto, or elderberry cordial.

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