ONLINE FOOD STORE - THE HUNGARIAN PRODUCT SPECIALIST
Egg filled with Wintersalami
Ingredients:
5 egg, 4 dkg wintersalami, chopped parsley, 1 tablespoon of sour cream or creme fraiche, ground black pepper, a teaspoon of melted butter
Boil the eggs and cut them in half.Take out the yolk and mixed with the ingredients above. Fill the eggs and decorate them with paprika paste on top.
Salami on toast
Ingredients:
2 slices of bread, 4 dkg wintersalami, 5 dkg mushroom, 1 onion, 3 egg, salt, pepper, 2 slices of tomato, parsley
Toast the bread, spread some butter and put the salami on it. Sauté the mushroom with chopped onion. Beat the eggs and add to the mushroom. When the omlett is done put on the salami. You can grill the tomatos or use them fresh putting them on the top of the toast. Decorate with parsley.
Veal paprika with hungarian dry pasta
Ingredients:
1 3/4 lb veal shoulder (boneless), 1 onion, 3 1/2 tablespoon oil, 1/2 tablespoon noble-sweet paprika, salt, 2 Hungarian yellow pepper, 1 tomato, 2x175g sour cream, 2 tablespoon flour.
Dice the meat (1 1/3 inch). Finely chop the onion and sauté in oil until golden. Remove from the heat and sprinkle the paprika. Put back to low heat for 5 minutes stirring frequently. Add the meat, some salt and a little water. Cover and cook quickly but still stirring often. When the meat is half-cokked add the thin sliced pepper and tomato to it. Mix the sour cream with the flour smoothly and add to the dish. Decorate with some sour cream and garnish with home-made hungarian dry pasta. If you really want to make an impression on your guests serve it with pickles (apple pepper, gherkins, sauerkraut, etc.)
The Hungarian yellow pepper
Potato paprika with Mako sausage
Ingredients:
80dkg potato, 4 onion, 10dkg streaky bacon, 20dkg Mako sausage, 2 tomato, 2 Hungarian yellow pepper, 3 1/2 tblspoon oil, 1/2 tblspoon noble-sweet paprika, salt, Witch food seasoning
Sauté the bacon in oil add the onion to it and fry until golden. Then take the pan off the heat and sprinkle with paprika. By frequently stirring fry it under low heat for couple of minutes. Add the Mako sausage, tomato, pepper and some water and cook it covered for 5 minutes. Then add the peeled potatoes, salt, seasoning for your taste and some more water until it covered with. Cook for 20 minutes. Stir often.
Yorkshire Pudding filled with goose liver paste
Ingredients:
For Yorkshire pudding: 1,2 dl sparkling water, 1,2 dl milk, 14dkg flour, 4 egg, 10dkg butter, melted butter, salt
20dkg goose liver paste, 1 cream cheese, brandy, salt, pepper
Mix the sparkling water, milk, salt, butter with a kitchen mixer and boil it. When the butter is melted add the flour and cook by frequent stirring. Take off the heat and put it back for 2 minutes stirring still often to dry until the batter come off the wall of the pan. Leave it to rest and put in the fridge.
When it is cooled mix it with the eggs until the batter is softer. Place it in a pipping bag, spread butter in the pudding mould and pour the batter and return it to the pre-heated oven for 15 minutes. Making sure not to open the door. Release the heat and bake more 20 minutes by leaving the door half open. Do not cook it too much.
Mix the cream cheese, goose liver paste, brandy, salt, pepper and filled the Yorkshire puddings.
Duck liver in puff pastry
Ingredients:
1 pack of puff pastry, 60 dkg duck liver, thyme, brandy, 1/2 dl double cream, 1 tblspoon flour, 2 egg, 2 bread roll, black pepper, salt
Finely grind half of the liver and the water-soaked bread rolls, spice with salt, black pepper, thyme and brandy. Add the eggs and the flour to the mix. Cut the other half of the duck liver and also add to it.
Place the thin puff pastry into the baking tin, place the liver mix and cover with pastry on the top. Bake in pre-heated oven 170-180 C until it gets brown. Serve with apple-walnut salad.
Hungarian lecso (Letcho)
Ingredients:
2,5 kg Hungarian yellow pepper, 1 kg tomato, 20dkg Mako sausage, 1 pack Frankfurter, 3 onion, 10 dkg smoked streaky bacon, oil, hungarian paprika, witch seasoning, salt, black pepper
Take out the seeds of the peppers slice them thin. Dice the onion, sauté in oil until golden. Add the bacon and the sausage to it cook for a while. Take off the heat sprinkle with hungarian paprika and put back to low heat for couple of minutes. Add the peppers, tomato, frankfurter, seasonings (salt, pepper, witch food seasoning) and water. Cook until the pepper is soft. Serve with Hungarian dry pasta or with freshly baked bread.
Hungarian lecso
Raclette Plate
Ingredients:
80dkg Trappist cheese, 4 large potato, 4 pickle gherkin, 8 pearl onion, 8 pickle garlic, smoked ham, salami, sausage, black pepper
Thin slice the cheese, cook the potatoes in their skin. Serve hot on the plates place the cheese in the raclette and bake. Sprinkle with some black pepper. Cut the potatoes in half and filled with onion, garlic, gherkins and serve with the smoked ham, salami and sausage.
Go to Charcuterie and buy them for your Raclette plate
Tomato filled with flavoured Turo (Hungarian Curd Cheese)
Ingredients:
20dkg Turo (Hungarian Curd Cheese), 4 large tomato, 10dkg vegetable spread, 1 onion, hungarian paprika, salt, caraway, parsley
For the Dressing: 3 tblspoon olive oil, dill, 2 tblspoon balsamic vinegar, whole black pepper, 1 small cucumber, 1 pack spring onion, 2 chili
Smash the curd cheese through a sieve mix with the vegetable spread, and the diced onion until creamy. Season with the parsley, salt, caraway and paprika. Cut the top of the tomato take out the pulp and filled with the curd cheese mix. Put back the cut tomatoes. Place them in the fridge.
Prepare the dressing with the olive oil, freshly chopped dill, balsamic vinegar, salt and cracked black pepper until creamy. Add the diced cucumber, sliced onion and chili. Serve the tomatoes with the dressing.
Meat pancakes 'Hortobagy' Style
Ingredients:
For the Pancakes: 3 egg, 4 dl milk, 15 dkg flour, oil, sparkling water.
For the Filling: 40dkg chicken leg or breast,(or veal leg or pork leg), 1 onion, 1 tomato, 1 pepper, Hungarian paprika, 1 small an 1 large sour cream, parsley
Prepare the pancakes, mix the ingredients, leave to rest a bit and fry the pancakes. Dice the onion, sauté in oil and add the diced meat to it. Sauté while it gets brown, slice the pepper and dice the tomato in quaters. Take the dish off the heat sprinkle with Hungarian paprika, add the tomato, pepper and some salt and cook covered for about 25-30 minutes. Make the pancakes. Mix the flour, the egg, the salt slowly add the milk and two tablespoons of oil in the end. Cover it and leave to rest for half an hour. Prepare the pancakes and keep them warm. Take out the cooked meat from the dish and mince it through a meat mincer. Mix its sauce with some sour cream and boil it and add a little to the meat. Heat up the oven to 200 C. Fill the pancakes with the meat and roll it like a bundle. Roll and turn their and ends back. Pour some paprika-sour cream sauce on the top and put in the oven for 10 minutes. Serve with some sour cream and chopped parsley on the top.
Meat Pancakes Hortobagy Style
Cold Morello Cherry Soup with Mint
Ingredients:
50 dkg pitted Morello Cherry, 2dl Double Cream, 5 dkg flour, 10 mint leaves, 2 lemon, 3 dkg whole cinnamon, 1 dkg whole cloves, 10 dkg sugar
Cook the cinnamon and cloves in 4 dl of water for about 10 minutes. When they gave off their aroma perfectly add it to 6-7dl of water. Then add the sugar and when it comes to the boil the morello cherry. Make a thickener from the double cream and flour and stir to the soup. Make sure the flour is mixed properly. If it boiled up leave for cool. Add the chopped mint leaves and the sliced lemon. Cool it for 8-10 C before serving. Decorate with some whipped cream.
Chestnut roll
Ingredients:
25 dkg Rich Tea Biscuit, 20dkg butter, 10 dkg sugar, 5 cl rum, 1 tablespoon shredded coconut, 1 coffeespoon coca powder
For the Filling:25 dkg chestnut puree, 15 dkg butter, 10 dkg icing sugar, 2 cl rum, 1 small spoon shredded coconut
10 dkg cooking chocolate for covering
Grind the biscuits and mix with the butter, sugar, rum, coconut, coca powder and leave for rest. Prepare the filling. Mix the butter with sugar add the chestnut puree, the rum and the coconut to it and stir while it is creamy.
Make a kitchen clothes wet, spread out on the table and place half of the biscuit mass on it. Make a 20x15 cm rectangle with a water-dipped knife. Spread the chestnut filling on it. Roll it with the table cloth.
Do the same with the other portion. Leave them to cool in the fridge. Melt the cooking chocolate and covered the rolls. Place back to fridge.
Turkey with Lecso (Letcho) and Tarhonya (Dry Pasta)
Ingredients:
1 kg Turkey breast, 50 dkg Tarhonya Dry Pasta, 1,2 kg yellow pepper, 1 hot pepper, 70 dkg tomato, 2 onions, 2 oxo cubes (vegetable broth), 1 tbspn hot ketchup, 1 tbspn goulash cream 1 teaspoon food seasonings, 1 dl water, 2-3 dl olive oil
Dice the turkey breast, sauté in oil and take it out to a plate. Dice the onion, sauté in oil and add the yellow pepper, the tomato and the turkey. Stir the oxo cubes, the goulash cream, the ketchup and the food seasoning in 1 dl hot water and pour on the turkey. Without cover bring to the boil and simmer it for an hour. Make the Tarhonya: First sauteé the pasta in oil while it gets brown, then add nearly double portion of water and some seasonings, or paprika to it. Cook without stirring for about 15-20 minutes.
Gemenc Venison Goulash
Ingredients:
35 dkg venison shoulder blade, 12 dkg lentil, 25 dkg carrot, 8 dkg oil, 1 onion, 1 yellow pepper, 1 tomato, 2 bay leaves, 3 celery leaves, ground caraway, Hungarian paprika, ground white pepper, salt
Sauté the diced onion in oil, add the yellow pepper and tomato and sprinkle with the paprika. After 8-10 minutes add the 2 cm diced venison. Stir while it gets brown, sprinkle with ground caraway and salt. When the meat half cooked add the washed lentils and some more water. After half an hour add the carrot, bay leaves, white pepper, salt and cook more half an hour. Decorate with celery leaves.
Bakonyi Chops
Ingredients:
4 x 180g boneless pork chops, 500g mushrooms, 1 onion, 2 tomatoes, 2 sweet red peppers, 2 dl sour cream 0.5l oil, 10g hungarian paprika, 50g bacon
Salt the pork chops. Fry them on both sides in hot oil while they get brown. Dice the bacon and shallow fry. Chop the onion finely and sauté in the bacon fat. Dice the mushrooms, add to the onion and cook. When the juice has boiled down, sprinkle with paprika, and pour on a little water. Dice the tomatoes and sweet red peppers. Add and continue to cook. Thicken with sour cream thickened flour. Place the meat on plate and cover the half with the mushroom sauce. Serve with dumplings on the side.
Dumplings:
Break 2 eggs into 400g flour. Add a pinch of salt, and approximately 2 dl water. Knead the mixture. Cook in boiling salty water. Turn the dumplings in a little oil.
Gundel Pancakes
Ingredients:
Pancake batter: 150g flour, 2 eggs, 5 dl milk, a pinch of salt and sugar, 0.05 dl oil (and some for the cooking)
Filling: 120g ground walnut, 80g sugar, 80g sugared orange ppel, 1 dl cream, 2 dessert spoons rum, 50g sultanas, 1 packet vanilla-flavoured sugar, 150g eating chocolate, 1 dl milk, 8 pancakes
For the pancake batter: Break 2 eggs into a bowl. Add the flour, salt, and sugar and mix until smooth. Add the milk and oil. Fry the pancakes in a frying pan.
Finely chop the orange ppel. Bring the ground walnut, sugar, vanilla-flavoured sugar, sultanas, and orange peel to the boil in the cream. Remove from the heat and flavour with the rum. Fill the pancakes with the walnut filling, fold into four and put on the plate. Break the chocolate into the milk. On a low heat melt the chocolate and stir until smooth. Pour the chocolate sauce over the walnut pancakes. Serve warm. Decorate with roses of whipped cream.
