Hungarian Cook

Santa puzzle

2011-11-20T08:53:00.004+01:00

Roe stew

2011-05-01T19:11:00.006+02:00

This is the best if you have a cast iron pot. If you have no one use a thick hard pot.

Ingredients:
1 kg of roe without bones

1/4 kg onions
1 tablespoon ground paprika
10 pieces of whole black pepper
1 clove of garlic
1 chili pepper (optional)
1 dl of dry red wine
1 tablespoon neutral oil (fat of duck/goose/pork in our country)
salt

Preparation:
Cut the meats into cubes (about 3x3 cm).
Heat the oil (or fat).
Put the meats to the pan and roast them in all sides until white, during stir them.
Add some water but not too much (about 2 dl), and cook the meats under the cover for 60 minutes.
Chop the onions and garlic finely and add them in the stew. Add salt and peppers too. Put some water again, and cook it for 60 minutes again (or until the meats almost are cooked).
Pour 1/2 dl of dry red wine in the stew. Cook it for 15 minutes.
Add the ground paprika too but cook the stew only 5 minutes.

You could eat the stew with boiled potatoes, noodles or pasta.

I live in Zala County. Around here this stew is normally eaten with a specially noodles - dödölle. (dodolle)
Dödölle is made from potatoes puree and flour. The noodles are roasted on fat (or oil).

Meals in Hungary on the Easter Sunday morning

2011-04-20T19:54:00.003+02:00

Braided bread is a typical easter meal in Hungary. This bread is often eaten with cooked ham and sausage (both are smoked) on the Easter Sunday morning. Hungarians are usually serve few hard boiled eggs too, which are painted with different colors. There are also grated horseradish, mayonnaise, mustard and vegetables on the table attached to the ham.

Linzer cookies

2011-03-28T14:55:00.003+02:00

The Linzer's dough preparation is simple, fast, and lots of cakes and pies can be based. The classic Hungarian version's shape like flowers, one of which has the center hole. Linzer usually is filled with homemade jam.
This cookie is very popular in Hungary.

Linzer dough:

3 units of flour
2 units of unsalted butter (or margarine for lactose intolerants)
1 unit powdered sugar
1 yolk
pinch of salt

Preparation:
1. Crumble the flour and the soft butter.
2. Add the salt, sugar, yolk and knead them.
3. Rest the dough for half an hour. Then stretch and shape it.
4. Preheat the oven to 350-380 F (180-200 C). Bake the linzers for 8-10 minutes. Let it cold.

For example 20-25 double linzers are made:
300g flour, 200g butter, 100g caster sugar, 1 egg yolk.
Instead of third of the flour you can add several kind of ground seeds: nuts, almonds, poppy seeds, pecan etc.

The fresh linzers are crisp, but if you fill them with jam or ganache they will be crumbly the next day.

You can bake from this dough several cookies: base of creamy or fruity pies, Xmas cookies etc.

Hungarian recipe is in a Büfé (The Buffet).

Rabbit soup

2010-11-20T19:58:00.005+01:00

Ingredients:

bellies of rabbit cut in four

harslets of the rabbit: kidneys, lungs, heart, liver

80 g of carrot
80 g of parsley root (or a bunch of parsley leaves)
5 cm of leek
1/4 of onion
cellery leaves
parsley leaves
tarragon leaves
1 mushroom
20 g butter
1 dl cream (30%)
pinch of nutmeg
pinch of pepper
1 teaspoon cognac - optional
noodles or other pasta
salt

Preparation:

Cut in four the belly of rabbit and cook them in 2 liter water in small fire. Add salt too. Let it stand.
Cut in four the rabbit lung, cut in half the kidneys and heart. Slice the liver in small pieces.
Cut the leek, carrot and parsley-root into rings. Chop the onion small pieces.
Warm the butter in another pan, add the carrots, leeks and parsley-roots, braise them for few minutes. Pour the soup in the vegetables, put the chops in the soup too. Add salt if neccessary, pinch of ground nutmeg and ground pepper. Put the lungs, kidneys, hearts and mushroom in the soup and cook them for 20 minutes.
Add the noodles and the livers, cook the soup 10 minutes.
Pour the cream and cognac in the soup, boil them for 2-3 minutes. Chop the parsley and tarragon leaves, add them into soup.
Let it stand for 10 minutes before serving.

Ingredients:

2010-10-14T11:28:00.002+02:00

"I like it on a chair, sometimes on the table in our diningroom."

Hungarian pork stew

2010-10-04T23:45:00.007+02:00

Goulash, stew, paprikash, Hungarian fish soup, paprika potatoes etc. are similar traditional Hungarian dishes. The Hungarians cook stew or goulash on every holiday and family gathering. These foods are included in the main family events: Weddings, christenings, birthdays, funerals etc. These dishes often are cooked outdoors on fire at the friends gatherings.
Read this post if you want to know what are the goulash, stew and paprikash means:
http://www.hungariancook.hu/2009/07/paprikash-and-gulash.html

Ingredients:
3/4 kg of pork thigh
1/2 kg of pork ribs or collar (or instead of them 1/2 kg pork thigh too)
250 g onion
2 cloves of garlic
1 tablespoon ground paprika
1/2 tomatoe
1/4 green pepper
1/2 dl of dry white wine (optional)
1 tablespoon fat (or neutral oil)
pepper, cumin, salt

Cut the meats into cubes (about 3x3 cm).

Chop the onions...

...and the garlics finely.

Braise the onion and the garlic in fat (or oil)...

...until pale yellow.

Put the meats to the pan and roast them in all sides until white, during stir them.

Cook the stew for 45 minutes under the cover in its own gravy. (Add some water if it is neccessary.)

Slice the tomato and put out a quarter of green pepper (with the cores). Add them to the stew.

Add some salt,...

...some coarsely ground black peppers,...

...some cumins...

...and a whole chili too (optional).

Pour 1/2 dl of dry white wine in the stew. Add some water if it is neccessary (stew is the best if it have only little and dense gravy). Cook the stew again for 30 minutes under the cover.

Add the ground paprika to the stew and stir it. Cook the stew for 10 minutes under the cover (or while the meats are cooked).

The stew is now ready.

The stew is eaten usually with salty cooked potatoes, Hungarian dumplings, pasta or fried egg barley. Pickles or cucumber salad is served too with them.

Gundel pancake

2010-09-02T15:10:00.016+02:00

The Gundel pancake is maybe the most famous Hungarian dessert. It was prepared by Gundel Károly who had a very famous restaurant in Budapest at the interwar period.
Gundel's restaurant was world wide known not only in Europe but also in America, mainly because of this pancake. The Gundel family are very proud of this old recipe.

Ingredients:

5 pieces of crepes (diameter: about 22 cm)

Filling:
100 g ground walnuts
100 g coarsely chopped walnuts
2 dl heavy cream
50 g raisins
100 g ice-sugar
1/2 teaspoon ground cinnamon
1 teaspoon grated orange peel
3 tablespoon rum

Choco-sauce:
2 egg yolks
50 g bitter chocolate
1 heaped tablespoon cocoa powder
120 g sugar
20 g cold unsalted butter
2 dl milk
10 cm vanilla rod (or vanilla extract)
3 tablespoon rum

Preparation:

Bake the crepes. You can find here how you prepare them:
Hungarian pancake

Soak the raisins in lukewarm water.
Admix chopped nuts and ground nuts in a little bowl.
Add ice-sugar, cinnamon, grated orange peel and raisins.

Tepefy the heavy cream and pour it into bowl.
Mix them and heat the mixture until thick and creamy. Let it cool.

Add the rum to the filling.

If the filling too thick, add some heavy cream.
The filling is now ready.

The choco sauce:
Slice the vanilla rod and put the vanilla seeds to the milk (or the vanilla extract).

Beat the egg yolks and sugar together. Add the milk too, and stir them.

Heat the mixture until thick.
You should not boil it, heating at 70-80 Celsius (160-175 Fahrenheit) is sufficient.

Add the cocoa powder and chocolate and stir them.

At the end add the cold butter too and stir the sauce until the butter is melt.

Let it cool.
Add the rum to the sauce.
The sauce should be thick but fluent.

Put some filling on the center of pancakes.
Fold them in half and then in quarter.
Sprinkle them with melted butter.

For serving:
Heat the pancakes in microwave oven for 30 seconds or in the oven for 3-5 minutes.
Heat the choco sauce too.
Sprinkle the crepes with ice sugar and pour over them with choco sauce.

The 1th National Goulash Day in Hungary and all over the world - aug 28, 2010

2010-08-27T14:37:00.038+02:00

This Day's idea comes from Sandor Csíki who has a very interesting and quality Hungarian foodblog: http://www.foodandwine.hu/

Goulash, stew, paprikash, Hungarian fish soup, paprika potatoes etc. are similar traditional Hungarian dishes. The Hungarians cook stew or goulash on every holiday and family gathering. These foods are included in the main family events: Weddings, christenings, birthdays, funerals etc. These dishes often are cooked outdoors on fire at the friends gatherings. These foods represent a connection among the Hungarians all over the world.

Read this post if you want to know what are the goulash and paprikash means:
http://www.hungariancook.hu/2009/07/paprikash-and-gulash.html

On the National Goulash Day Hungarians cook and eat these meals wherever they are: at home, with their friends, outdoors, in a restaurant etc. A lot of people joined this Day not only in Hungary but also abroad.
Therefore if you are Hungarian in Hungary or anywhere in the world, cook and eat goulash on August 28th in honor of the National Goulash Day.

The philosophy of the National Goulash Day

"The National Goulash Day that day when Hungarians cook goulash, stew, paprikash, lecho, fish soup (...). Not in the same rhythms, not with the same recipes, but in the same spirit. The National Day is not Goulash festival, not a celebration of a region or a city. The National Goulash Day is the celebration of the our country. The National Goulash Day is the celebration of the Pannonian Plain. The National Goulash Day is that day when cohesion is manifested among Hungarians. The National Goulash Day is that day when we are together around the fire symbolically. (Sandor Csíki, 2010. June 28)"

Read the invitation on the webpage of Sandor Csíki:
http://www.foodandwine.hu/2010/08/25/nemzeti-gulyas-nap-most-szombaton/

And cook these foods on this Day for example:
Gulash soup
Paprika potatoes

Hungarian pancake

2010-06-17T09:13:00.011+02:00

Ingredients: 15 crepes (it depends of pan's diameter)

200 g all purpose flour
2 eggs
3 dl milk
3 dl sodawater or mineralwater
pinch of salt
pinch of sugar
1/2 dl neutral oil

Preparation:

Put the flour, eggs, oil, salt, sugar and milk into a bowl. Stir them with mixer until smooth.
Add the sodawater and mix them again. The dough should be liquid. Let it stand for 30 minutes.
Find a heavy pan, sprinkle with oil and heat it. Pan's diameter is about 18-20 cm.
Pour 1 ladle dough in the pan, do circular motions with your hand so the dough covers the whole pan. Hungarian pancakes are very thin.
Bake the pancake about 1-2 minutes, turn it around to other side and bake that 1-2 minutes again. Put the pancake on a plate and bake an other one step by step.
Fill and roll them.

Hungarians use a variety of fillings for pancakes.

Some examples of simple fillings:
- cocoa powder, cinnamon, grated coconut, walnut or poppy seed plus icing sugar
- variety of jams
- different puddings and creams
- ricotta cheese, cottage cheese
- fruits
and so on.
You can use different sauces too (vanilla, choco, fruits ...).

Difficult fillings:
There are famous Hungarian pancake recipes, for example Gundel's pancake or Pancake of Hortobagy etc.

Choco-cocco-banana slices

2010-06-12T21:59:00.010+02:00

Ingredients: for 30x30 cm ovenpan

Dough:
3 eggs
13 tbsp sugar
15 tbsp all-purpose flour
15 g baking powder
pinch of salt
1 dl oil (neutral not olive)
1 dl sour cream
about 1 dl milk
3 bananas

Choco-cocco cream:
6 tablespoon water
4 tablespoon ice sugar
150 g unsalted butter
50 g unsweetened cocoa powder
100 g grated coconut

Preparation:

The dough:

Preheat the oven to 200 Celsius (400 Fahrenheit).
Lubricate the ovenpan with oilspray and sprinkle it with flour in a thin layer.
Mix the flour, salt and baking powder in a bowl.
Beat eggs and sugar with mixer in another bowl until creamy. Add sour cream, flour and oil. Stir them.
At the end add milk and stir well. It is a soft and little liquid dough.
Pour the dough to the pan. Put the banana rings to the top of the dough and put it in the oven.
Bake it for about 25 minutes. Do not open the door in the meantime. After 10 minutes modify temperature to 180 Celsius (360 Fahrenheit).
Let it cool in the pan.

Choco-cocco cream to the top:

Mix the cocoa powder, ice sugar and water.
Add the soft butter and stir them.
Add 80 g grated coconut too.
Do not put it to the fridge.

When the dough is cold spread the choco-cocco cream on the top of the dough. Sprinkle it with 20 g grated coconut. Put it to the fridge, let it cool.
Cut 5x5 cm (2x2 inch) squares.

Mint syrup

2010-06-05T16:17:00.004+02:00

This drink is best when you pour syrup up one thirds of the glass, add some ice cubes and lemon wheels, and then dilute it with water or soda. This is one of the best refreshing drinks.
The syrup can be used in any cocktail or highball, too. Gin, rum, whiskey or vodka are very fine with this. Your drinks get a slight menthol taste.

Ingredients:

1000 g sugar (5 cups)
1 big bunch of mint (2-3 cups)
1/2 lemon
1 teaspoon citric acid
2 l water (8 cups)

Preparation:

Put 500 g sugar and 1 dl water onto a large ovenpan. Heat and boil it and make caramel.
Pour 2 liter water to the caramel, heat it until soluble. Add the rest of sugar and dissolve it. Let it cool.
Add the lemon juice, citric acid to the syrup. Put the bunch of mint too and soak the mint for 24 hours.
Filter the syrup and boil it again for about 2-3 minutes.
Fill syrup in clean bottles and screw on their caps. Wrap them with few blankets and pillows. Let them cool slowly in bundle.
The syrup is edible for months.

Yoghurt strawberry ice cream

2010-06-03T16:21:00.007+02:00

Ingredients:

2 cups strawberries
1 cup unsweetened yoghurt
70 g ice sugar
pinch of salt
1-2 tsp mint syrup (optional)
1-2 tsp vodka or gin (optional)

Preparation:

Wash the strawberries and put them in a high bowl.
Mix the strawberries with a handmixer or a crusher.
Add the mint syrup, the pinch of salt and some teaspoons vodka or gin to the mixture. Mix them again.
Put the bowl in the fridge and let the cream cool until its temperature is 5 Celsius.
Make the ice cream in the ice-machine.

Mixed salad with avocado

2010-02-28T20:45:00.004+01:00

Avocados are available in Hungary mainly in supermarkets. This vegetable is not too expensive, we use it for cooking by regularly.

Peel the avocado and cut it in cubes.

Slice 1/4 ice-lettuce.

Chop 2 cloves of garlic finely.

Slice 1 tomato into pieces.

Cut about 10-15 olives in half.

Put the ingredients in a bowl. Sprinkle them with ground black pepper and pour them with olive-oil. Mix with a salad-spoon.

Cook hard boiled eggs (1 or 2), let them cool completely. Before serving you should salt the salad.

At the end put the pieces of eggs on top of salad.

Pork heel stew

2010-02-04T22:05:00.003+01:00

One of my favorites is this meal. I must admit there was a time when at the end of the month we ate this quite often, as it is relatively cheap, but we never got tired of it because we love it. Fortunately my husband shares my enthusiasm about this food. It has been a long time, though, since I made it the last time. I was planning to do so, but it is rather hard to find fresh pork heels. Now I finally bought some beautiful pork heels and it became our Sunday meal.
Our kid ate the boiled potatoes with something else because he does not like pork heel stew. Yet.
I suggest you try allspice in this as it adds a small and harmonic taste. Use only one piece though, not more.

Ingredients:

4 smaller pork heels
2 middle-sized onions
2 cloves of garlic
1 green pepper
½ tomato
1 piece allspice
10 pieces of whole black pepper
1 chili pepper
1 heartful tblsp ground paprika
salt

Preparation:

In the store, I let the butcher cut the heels in 3-4 pieces.I wash the meat at home and put it in a pot under water that just covers it. I heat it until it boils, then I put the top on the pot, reduce heat and let it cook for an hour.
When there is time, I let it stand then in the fridge for a night. This way, the fat comes up to the top and gets firm, thus I can remove it.
If there is no time for that, I just remove it with a spoon while cooking. I gather the fat in another (big) pot and heat it. I cut the onions and garlic into small pieces and cook them in the hot fat for a while. When they turn a little transparent I add the heels together with their liquid.
I add pepper, allspice, chili, tomato, green pepper and salt. I cover the pot again and cook for another 15 minutes. I add water only if there is an emergency : one should not let the stew be too thin.
If the 15 minutes are over, I add paprika and let the stew boil for another 15 minutes.
I serve this with boiled potatoes flavored with cumin and pickles.
The pork heel stew is best when it is thick and sticky, and the meat just melts from the bone. One should eat something like this only with family or with good friends, because there is no way to eat it like a civilized person :D

Goulash-soup

2010-01-30T19:50:00.001+01:00

Almost the most classic Hungarian soup: Gulyásleves. Word-by-word translation: ”cowboy soup”, but let’s call it simply Traditional Hungarian Beef Soup with Paprika or Goulash-soup.
This recipe presents the traditional version. You can prepare it with more vegetable, too.

Ingredients:
½ kg pork or beef
1 bough of celery leaves, or a slice of celery
½ tomato
½ green pepper
3 middle-sized potatoes
1 onion
1 big clove of garlic
1 tblsp paprika
pinch of ground cumin
1 tblsp fat or oil
salt

Preparation
Dice meat into 2x2 cubes. Cut onion and garlic into small pieces. Heat fat in a big pot, add onion and garlic, cook until they turn a little transparent, then add meat and fry until it gets white.
Now pour some water on meat to cover then add tomato and green pepper. Put top on and cook until the meat is soft and the onion simply disappears. Do not use too much water: add some only if liquid gets too low.
Just before meat is done, sprinkle paprika in, stir thoroughly, and finally pour some more water to get a nice soup-texture. Add diced potatoes, salt, cumin and celery, and cook until potatoes are soft. As a last step, throw „csipetke” in and let the soup boil for one more time.
If you wish, you can add sliced carrots and parsnips some time before you add potatoes. This will not make the soup less authentic- it is only another variety.

Csipetke – word-by-word translation: “Pinchies”, in other words: Little Dumplings for Hungarian Soups Which Gain their Form by Getting Pinched out of the Dough

Ingredients:
1 egg
some rough flour
very little oil (only drops)
pinch of salt

Preparation:

Get started with the csipetke only if it’s needed immediately. Do not let the dough stand!

Pour flour into small bowl. Add salt, egg, some drops of oil. Do not stir it smooth! Mix ingredients only roughly. The dough should not be too stiff.
Cover your hands with flour. Roll dough into long, one finger wide pieces and pinch one-bite-sized bits into boiling soup. The csipetke is done when it starts to float on top of soup. One minute should be enough for that.

Breaded chicken

2009-12-07T21:46:00.007+01:00

Breading is one of the most popular techniques for a lot of dishes in Hungary. Chicken is especially delicious when it's coated or breaded with flavorful ingredients before cooking. First only the wiener schnitzel was made with this method but today the technique has become widespread and is used for preparing practically everything. Breaded dishes are usually part of the festive lunches too.

For example, Hungarians usually cook the following things with this method: slice of pork, vegetables, chicken breast, cheese, mushroom and so on.
Breaded chicken is a very popular maindish in our country. It is made from chicken breast, drumstick, liver, wing or upper part of chicken thigh.

Breaded upper part of chicken thigh

Cut around the bone of upper thigh with a sharp knife but keep the meat in one piece.

Pull out the bone. You can put the bones in a soup.

Cut the thick lateral part and turn out.

Now you have a nice flat slice of meat.

Unbone all meat with this method.

Salt both sides of the meat slices.

For 4 upper thighs put 2 eggs into a plate, salt them...

... beat them with a fork.

Put flour and bread crumbs into 2 other plates.

Cover all slices of meat thoroughly with flour...

... then with eggs, ...

... and with bread crumbs.

While are you coating the chicken slices, medium-heat plenty of oil in a pan.

Fry one side of meat for only 2-3 minutes.

Turn them around. Fry the other side of meat until golden brown. Turn it around again and fry the other side of meat until golden. You should not insert the fork into the meat, because this makes the valuable meat juice vapor. Reach with the fork only under meat.

Put the breaded chicken on paper towels.

Eat the breaded chicken with any garnish, sauce or pickles.

Medlar cake - my own recipe

2009-12-01T09:37:00.011+01:00

Ingredients: for 15x22 cm oven

For the dough:
50 g unsweetened cocoa
50 g all-porpouse flour
70 g powdered sugar
2 egg yolks
50 g unsalted butter
2 tbsp sour cream
pinch of salt
1 tsp rum (optional)
few drops of vanilla extract

For the filling:
0,5 kg medlar
1 tbsp cornstarch
1 tbsp honey

For the top:
2 egg whites
40 g powdered sugar
few drops of vinegar (or lemonjuice)

Preparation:

Wash the medlars and cook them in water until soft.
Pour off the water. Make puree with a strainer from medlars. Let it cool.
Add the starch and honey to the puree. Mix them.
Preheat the oven to 180 Celsius (340 F).
Mix flour, cocoa and salt in a bowl.
Beat egg yolks, sugar and soft butter with the mixer.
Add the dry ingredients to the mixture.
Add sour cream, vanilla, rum too and stir them well. This dough will be thick and creamy.
Spread the dough in the pan.
Spread the medlar puree on the top of the dough.
Bake the cake for 15 minutes.
While the dough is baking beat hard foam from the egg-whites, add the vinegar and sugar. Beat them very well.
Pull the dough out of the oven. Spread the foam on the top of the dough. Make a nice pattern on the top of the foam with a fork.
Bake it in the oven for another 5-7 minutes.
Let it cool and cut 5x5 cm (2x2 inch) cubes.

Gingerbread - Traditional Hungarian Christmas honey cookie

2009-11-28T18:38:00.020+01:00

We bake gingerbread every year with my children when the Xmas is approaching. This is a festive and traditional biscuit in our country and gingerbread making's tradition goes back for centuries. Ginger is totally omitted from Hungarian gingerbread. Literally this is a honey biscuit with cinnamon and cloves.
Usually there are two types of gingerbread: Ornate version and eating version.
The xmastree is usually decorated with the ornate version which is not as soft as the eating version.
The eating version is not decorated (but you could)) If the gingerbreads are not so soft then requires a speciel method to make it soft:
Put gingerbread in a metal box whenever you cook it. A few days before Christmas peel an apple. Put apple cloves on a piece of aluminium foil but do not cover them. Put the apple cloves in the box between the cookies. This way on Xmas Day they will be soft.

Ingredients:
350 g all-porpouse flour
1 egg + 1 egg yolk
80-100 g icing sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
120 g honey
50 g unsalted butter
1 tsp unsweetened cocoa
1 tsp baking soda

Preparation:

Mix he flour, sugar, cocoa, baking soda, cinnamon and cloves in a bowl.
Melt the butter and the honey together to about 50 Celsius (120 Fahrenheit). Add honey and egg and egg-yolk to the dry ingredients. Mix well, knead it with a spoon (or in the food processor, it is better). Take care, the dough is sticky.
Let it stand for half an hour.
Meanwhile preheat the oven to 180 Celsius (350 F).
Take the dough and knead it.
Stretch the dough and sprinkle flour under and over it. Thickness: 2-3 mm.
Cut the dough out into various shapes ( using favourite cutters). Place them on greasy paper/foil (or without them).
Put them into the ovenpan and bake them until golden brown. (8-10 minutes).
Let it cool. Put them into a box.

Decorate the gingerbreads with white icing when cooled down.

1 egg white
120-150 g icing sugar
few drops of vinegar (or lemon juice)

Beat the egg whit for 2-3 minutes with mixer, add the vinegar and beat again until it will be very hard (about 4-5 minutes). Add 1 tbsp powdered sugar and mix, then add remaining sugar gradually. Mix them well. Put white icing into nylon pouch. Cut a tiny hole of the pouch's coign. Decorate the gingerbreads. Leave them on the table until the icing is dry (about 2-3 hours), and put them into a metalbox.

My son is 9 years old. These gingerbreads are his first works:

Mackerel with spices

2009-11-27T09:31:00.010+01:00

Ingredients: for 6 persons
1 kg mackerel (6 )
1 lemon
1 tsp Worchester sauce
salt
1 tsp thyme
1 tsp oregano
2 pieces of garlic
1 tsp chopped parsley
oil

Preparation:

Wash the mackerels and dry them with paper towels.
Mix the lemon juice, Worcester sauce and chopped garlic. Anoint mackerels outside and inside with this mixture and marinade them about 1 hour (maybe more).
Salt the mackerels and let them rest half an hour.
Put the fishes to the ovenpan, sprinkle them with oil and with half of the spices.
Put the pan to the oven (220 Celsius= 420 Fahrenheit) and bake the fishes for ten minutes.
Turn round the fishes. Strew them with the other half of spices.
Bake the fishes for 20-30 minutes.

Almond cake

2009-11-23T10:31:00.007+01:00

Ingredients:2 eggs
180 g sugar
80 g butter
2 dl yogurt
1 dl milk
80 g ground almond
220 g all-porpouse flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
vanilia extract
pinch of salt

Preparation:

Preheat the oven to 170 celsius (340 F).
Mix the flour, almond, soda, baking powder and salt.
Beat the eggs and sugar with mixer until white and foamy. Add the soft butter too and mix again.
Add the yogurt and the half of the dry ingredients, mix them.
Add the milk and the rest of dry ingredients, mix them.
Pour the mixture into a 20x25 cm oven. Bake it about 30-35 minutes. Let it cool and slice.
Serve this cake with sweet sauce, puding, various jams or icecreams.

May be bake muffins or round cake as well from this dough.

Lemon-cumin cookies

2009-11-21T11:55:00.006+01:00

Ingredients: for 35 pieces150 g sugar
65 g butter
1 egg yolk
2 tablespoon lemon juice
1/2 coffespoon ground cumin
1 coffespoon baking soda
pinch of salt
150 g flour

Preparation:

Mix the flour, salt, soda and cumin.
Beat the yolk and sugar until becomes white foam.
Add the butter too and mix them.
Add the flour and lemon to the mixture gradually.
Knead with hand gently until mixture forms a smooth ball.
Form a roller of the dough, thickness: 3 cm.
Freeze it for 1 hour.
Preheat the oven to 170 Celsius (340 F).
Slice the roller about 7 mm cookie rounds and put them on the baking sheet.
Bake on the center shelf of the oven for 8-10 minutes.
Transfer cookies with a cake shovel to a wire rack to cool.

Chocolate sauce

2009-11-20T15:40:00.008+01:00

1 tablespoon cornstarch

1 tablespoon cocoa

2 tablespoon sugar

2-3 dl milk

vanilia extract

1 teaspoon rum or flavor

1 teaspoon cold butter

Preparation:

Mix the starch and cocoa, add 1 dl milk and beat them until smooth.
Add 1 dl milk again and heat it carefully (about 100 Celsius degrees).
Add the sugar and vanilia too. If it is needed add some milk.
When the sauce is thick stop heating. Add the cold butter and mix it until shiny.
At the end add some rum or rum flavor.
Mix the sauce with mixer until creamy. (About 1 minute).

Pumpkin soup

2009-11-20T15:15:00.005+01:00

Ingredients:
300 g pumpkin
1 slice onion
1/2 apple
1 potatoe
1 teaspoon thyme
1 stock-cube or 3 dl fresh vegetable soup
ground black pepper
ground nutmeg
1 teaspoon butter

Preparation:

Slice the pumpkin, potatoe and apple.

Add the onion, butter, all of spices and stock-cube.

Add some water but not too much.

Cook the soup until softly, about 15 minutes.

Mix the soup until creamy.

Liver noodles (or liver dumplings)

2009-09-06T01:49:00.014+02:00

Liver noodles is employed in vegetable soup in Hungary. You can make it from poultry and pork liver, my favourite is the chicken liver noodles.

Liver noodles

Ingredients:
2 chicken livers
1 egg
1/2 onion (small)
3 parsley
1 tablespoon flour
2 tablespoon breadcrumbs
10 g butter
salt
pepper

Chop the onion fine.

Scratch off the livers.

Chop the parsley fine.

Heat the butter and braise the onion until pale yellow. Let it cool.

Add the parsley, livers and egg. Add salt and pepper too. Mix them.

Add flour and breadcrumb...

...and mix them again.

Shape with a teaspoon...

...and put them to the hot soup. You should cook them about 5 minutes.