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MY COOKBOOK

MY COOKBOOK
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29.8.10

PEPPER STEW WITH EGG BARLEY - LECSÓS TARHONYA


This dish is a variation for two nice meals, tarhonya and lecsó. It can be a vegetarian meal or served with spicy Hungarian sausage or the way I like it - with European wieners! For the lecsó Hungarian peppers are the best, not the hot, the large, sweet yellow type. Sweet Hungarian peppers are seldom available in Canada, so I substitute them with red, yellow or orange bell peppers. I don’t use the green peppers for lecsó; first because of their flavour and because green peppers can’t retain their color as well as the yellow and red shades.

2 Tbsp olive oil
1/2 onion, diced
1 clove of garlic, minced
2 peppers, sliced into strips
2 tomatoes, coarsely chopped
1 cup tarhonya
2 pairs of European wieners

• Cook the tarhonya first. The tarhonya recipe is here.
• Meanwhile make lecsó from the oil, onion, garlic, pepper strips and tomatoes. The lecsó recipe is here.
• When both dishes are done, add the lecsó to the tarhonya.
• Add the chopped sausage or wieners.
• Gently combine and heat through.



     

EGG BARLEY - TARHONYA

Tarhonya is lovely and it is worth the time to prepare. Use tarhonya in a variety of Hungarian dishes and as accompaniment of various meat courses in place of nokedli. The traditional making of tarhonya is not for the faint of heart.

2/3 cup flour
1/4 tsp salt
1 egg

• Combine ingredients and knead smooth.
• Divide the dough into two balls and let them firm up for a half an hour.
• Grate both balls on the coarse side of a grater.
• Spread the dough bits out in a single layer on large baking sheets.
• Let them dry thoroughly in a barely warm oven.
• Place one or two tablespoons of olive oil in a non-stick fry pan and turn the heat on low.
• Add the dough bits and slowly fry until tarhonya is golden, but not brown.
• Take your time, avoid burning it.
• Add 1/2 cup of water and bring it to a slow simmer.
• Stir occasionally and check for tenderness.
• Add more water as many times as needed, 1/4 cup at the time, to maintain moisture.
• The tarhonya is ready when all the liquid is absorbed and the bits are soft, but slightly firm in texture.
• Let it set with a lid on for 10 minutes before serving.
Serves 2

Watching this video made me wonder how many skin cells end up in the tarhonya this way. But hey, there are cultures used to kneed the dough with four hands, two of them feet of course.     

                    

19.8.10

CHOCOLATE ZUCCHINI LOAF


Now these were perfect the first time!

1-1/2 cups margarine or butter
6 eggs
1 cup cocoa
3 tsp baking soda
2 tsp salt
5 tsp baking powder
2 tsp cinnamon
4 cups sugar
5 cups flour
2 Tbsp vanilla
1 cup milk
4 cups zucchini, grated
2 cups nuts, chopped
non-stick cooking spray

• In large bowl, beat together butter and sugar.
• Gradually beat the eggs in, one at a time.
• Add the milk and whisk.
• In a separate large bowl, sift together flour, salt, baking powder, soda, cinnamon and cocoa.
• Add the sifted dry ingredients to the butter and milk mixture.
• Stir until just combined.
• Add the grated zucchini and the nuts and gently fold in.
• Spray three 9X5 loaf pans with non-stick cooking spray.
• Divide the batter in the prepared loaf pans.
• Bake at 350'F for 1 hour.

     

ZUCCHINI LOAF


The original recipe came from the test kitchens of Canadian Living. Aside from adding raisins instead of nuts I doubled it, but what I didn’t like about them [once again] they could have been higher. So I adjusted the recipe accordingly. One thing is for sure, these will be yummy loaves weather you put in them raisins or nuts.

5 cups all-purpose flour
2-1/2 Tbsp baking powder
2-1/2 tsp cinnamon
1-1/2 tsp salt
1/2 tsp nutmeg
2 eggs
1-3/4 cups  packed brown sugar
1-1/4 cup  vegetable oil
1-1/4 cup  milk
3 Tbsp vanilla
3-3/4 cups  grated zucchini (unpeeled)
1-1/4cup raisins
non-stick cooking spray

Yields 2 loaves

  • In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
  • In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla.
  • Stir in zucchini, and walnuts or raisins.
  • Pour over dry ingredients; stir just until combined.
  • Spray two loaf pans with non-stick spray.
  • Scrape into 2 prepared loaf pans.
  • Bake in centre of 350°F oven for 1 hour or until cake tester inserted in centre comes out clean.
  • Let cool in pan on rack for 10 minutes.
  • Turn out onto rack; let cool completely.
   

8.8.10

FRESH FRUIT CAKE BREAD - GYÜMÖLCSÖS SÜTEMÉNY


Hungarian recipes are either lengthy novels or brief notes, assuming that you already know what the cook was thinking. I was already lost with the title. You see there is no exact word in English for sütemény, because the only translation is cake and this isn’t a cake, it’s more like a bread loaf baked in a cake pan. I made this for dessert last night and boy was I disappointed! Mercifully I used only half of the ingredients and a small square pan. We had it hot out of the oven; it was heavy and crumbly. But a few hours later just as I was about to dump it, I noticed a change. As I removed it from the pan, the cake stayed intact, but somehow seemed lighter than it should have been. I sliced into it and this time it made an attractive smooth cut. Only two hours passed and it was a different cake. This bar cake obviously needs to develop before you slice into it. At the end it turned out to be not a cake, but a bar cake shaped tea bread. Come to think of it should be called ‘fresh fruit cake bread’. It holds its shape well, making it perfect for lunchboxes or picnics. I wouldn’t serve it for dessert though; it isn’t THAT light after all. The preparation of course was minimal. I used apricots, but peaches, apples or berries would work equally well. Would I make it again? Yes, just not for dessert.

4 cups apricots
1/3 cup sugar
2 Tbsp fruit fresh
4 eggs
1-1/4 cups sugar
2 Tbsp vanilla
1/2 cup oil
1 cup yogurt
3 cups flour
1-1/2 Tbsp baking powder
cooking spray

• Wash apricots, remove stones and slice.
• Place in a bowl and sprinkle with 1/3 cup sugar.
• Sprinkle 2 Tbsp Fruit Fresh on the top.
• Stir gently to coat apricot slices.
• In a bowl whisk together the eggs, sugar, oil, yogurt and vanilla.
• Add the flour and the baking powder.
• Whisk to combine.
• Spray a rectangular cake pan with cooking spray.
• Pour in the batter and arrange apricots on the top.
• Bake at 375F until the knife inserted in center comes out clean.
• Let bar cake develop for a couple of hours before slicing into it.

    

6.8.10

FRESH FRUIT CRUMB PIE


I had this recipe and kept shuffling it for twenty years or more, always meaning to try it. I am glad I hung on to it though; it turned out to be a keeper. The original recipe calls for berries, but you can use all kinds of fresh fruit; apples, peaches, apricots, plums, blueberries, raspberries, strawberries, strawberry and rhubarb. I used fresh apricots for fruit and walnuts for the crumb crust here. Serve it hot in dessert bowls, but if you let it cool to room temperature it slices up nicely. I used a large rectangular casserole dish, but this could be quite showy in a tart pan or a large ceramic pie dish.

Crumb Crust/Topping:
1 cup almonds
2 cups flour
1/2 cup sugar
3/4 cup butter

Filling:
4 cups fresh fruit
1/2 cup sugar
2 Tbsp Fruit Fresh
1-1/2 Tbsp cornstarch

• Preheat the oven to 350°F.
• To prepare crumb crust/topping, spread nuts in a medium baking pan.
• Roast the nuts, stirring occasionally, until toasted, about 10 minutes.
• Wash if you are using berries and wash, de-stone, chop and slice the larger fruit.
• In a medium bowl, mix together the sugar, Fruit Fresh and the cornstarch.
• Gently fold in the prepared fruit.
• Remove nuts from the oven.
• If you are using almonds turn out onto a cloth towel.
• Rub off and discard the papery skins.
• Increase the oven temperature to 450°F.
• In a food processor fitted with the metal blade, finely ground the nuts.
• In a large bowl, mix together the nuts, flour and sugar.
• Cut the butter into the flour mixture until coarse crumbs form.
• Using fingers evenly press half of the crumb/crust topping mixture into the bottom and sides of an 8 or 9" tart pan.
• Spoon the fruit mixture into the crust, spreading evenly.
• Sprinkle the fruit mixture evenly with the remaining crumb crust/topping.
• Bake until topping is golden and filling is bubbly, 30 minutes.
• Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

Original Source: Great American Home Baking, Card 2 “Fresh Berry Crumb Pie Recipe”

served on a plate

or in a dish
     

APRICOT CLAFOUTI


I shall not make fruit cobbler again. This one beats any fruit cobbler. The original French recipe is called “cherry clafoutis”. I used apricots; fleshy fruit is picturesque on the plate. Depending on what fruit you have, use liquor that will compliment it. Here I used home made hazelnut liquor. Grand Marnier would also go well with peaches, apricots or with pears. It’s surprising what a punch 3 Tbsp of liquor can give to this dessert.

3 cups apricots
2 Tbsp Fruit Fresh
3 Tbsp liqueur (e.g. Grand Marnier)
4 eggs
1/2 cup sugar
3/4 cup flour
1 Tbsp vanilla
6 Tbsp whipping cream
cooking spray

• Wash the apricots, cut in half and remove the stones.
• Slice and place apricots in a bowl.
• Sprinkle with Fruit Fresh and mix it into the fruit gently.
• Pour the liqueur on the top and let it steep for 30 minutes.
• Beat the egg yolks, salt, sugar and the vanilla until thick.
• Fold in the flour and the whipping cream.
• In a separate bowl beat the eggs until stiff peaks are formed.
• Gently fold in the beaten egg whites into the yolk mixture.
• Prepare a square baking pan with cooking spray.
• Pour in the batter.
• Spread the fruit slices on the top.
• Reserve the remaining liqueur for use later.*
• Bake in 350F oven until golden on the top.
• It will cut nicely; can be served immediately.
• Sprinkle remaining liqueur on the top and serve with whipped cream.

* Don’t add the liqueur that remains in the bowl to the batter.

  

2.8.10

STEAMED DUMPLINGS - GŐZGOMBÓC


The last time I had Nagymama’s gőzgombóc was back in 1967. In her Rákoskert yard, among the many trees was a nice apricot tree. She made us gőzgombóc every summer. She would send us older kids to the store for the walnuts. Then she made the most fabulous gőzgombóc. Nagymama died a few years later and I never had her gőzgombóc again. Years later I tried getting the recipe from my mother, then from various aunts, I even tried a cousin who said she will to try to make it, but she never got back to me with the recipe. It appeared nobody knew or seemed to care how nagymama made her gőzgombóc.

Another name for it is páránfőtt and there are the various German versions of gőzgombóc; germknödl, damfnudeln and so on. Of course none of these are like my grandmother’s. Well neither is mine, but I did come up with a solution to make a darn good gőzgombóc all of my own thank you very much.

I looked at all the recipes on the net. I can’t say how they would turn out with Hungarian cake yeast, but with the dry yeast we have here in Canada and with only 1 egg in the recipe there isn’t a pastry chef that could come up with a palatable version of gőzgombóc! Gőzgombóc has to have a light, fluffy consistency, not the hockey pucks the 1 egg gőzgombóc recipes invariably produce...

So I got to thinking… what if I tried my doughnut recipe and made it into gőzgombóc? By golly Molly it worked very well. Very well indeed. The recipe makes 15 gőzgombóc. If this recipe makes too many, or you don't want to steam them right away, refrigerate some of them to use later. This is what restaurants do. Or you can freeze what you don’t need for another day, uncooked of course, and just thaw it, let it rise a bit and then proceed with the steaming. For 15 gőzgombóc you need:

1/2 cup milk
1/4 cup solid vegetable shortening
5-1/2 cups flour
1/2 cup sugar
2 pkg. instant dry yeast
1/2 cup warm water
1/2 cup sour cream
3 eggs
1 egg yolk
1/4 cup butter, melted
1 cup walnuts, finely ground
1/2 cup sugar

• In a small saucepan, warm the milk with the shortening over low heat until the shortening starts to melt.
• In a large bowl, add the flour, sugar and the instant dry yeast. [don’t add salt]
• Take the milk, shortening mixture off the stove.
• Add cold water, sour cream, 3 eggs and 1 egg yolk to it.
• Whisk all this together and then add to the flour mixture.
• Combine the ingredients and shape into a ball.
• Turn dough onto a clean board and kneed for 5-10 minutes.
• The dough will stick a little, but you don’t need to add more flour.
• Dough should be very pliable and elastic.
• Form into a ball and place in a greased bowl to rise for two hours.
• When dough doubles in size turn onto a floured board and divide into 15 parts.
• Shape each peace into round disks.
• Wash the apricots and remove the stems and stones.
• Place both halves of the apricots on the dough disks.
• Sprinkle apricots with cinnamon sugar.
• Close up the apricots and shape the disks into packages, forming them into balls.
• Fill a large pot with water.
• If you have a large steamer insert, use that.
• If not, place a splatter screen on the top.
• Bring the water to rolling boil.
• Spray the steamer insert or platter screen with cooking spray.
• Place 5 dumplings in the steamer or on the splatter screen.
• Brush the tops with melted butter.
• Cover the dumplings with a deep pot that has the same circumference as the pot on the bottom.
• Steam the dumplings for 25 minutes.
• Do NOT lift top pot to peek!
• Grind the walnuts very fine in the food processor or in a small coffee grinder.
• Add 1/2 cup sugar and mix.
• Place 1 or 2 dumplings on a plate and pour melted butter on the top.
• Sprinkle with the walnut mixture and you can eat. Delicious!




         video

  

1.8.10

MEATBALLS



500 g ground chicken or pork
1/4 cup dried parsley
1/4 cup fine breadcrumbs
1 egg
2+1 Tbsp olive oil
1/4 cup diced onion
2 garlic cloves, minced
salt and pepper to taste
1 cup Kraft original barbeque sauce
1 cup water

• Place the ground meat, parsley and breadcrumbs and egg in a mixing bowl.
• Sauté the onions in 2 Tbsp olive oil until translucent.
• Add the onions to the bowl.
• Add the minced garlic and the salt and pepper.
• With clean hands combine ingredients until well blended.
• Shape meat mixture into small balls.
• Add one more tablespoon of olive oil to the pan.
• Add the meatballs and cook turning often on low medium heat.
• Place meatballs in an ovenproof dish.
• Add the barbeque sauce and the water.
• Bake at 350F until sauce is bubbly.



  

PEANUT BUTTER OATMEAL COOKIES



3/8 cup butter, softened
1/4 cup of peanut butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
3/8 cups flour
1 cup rolled oats
1/2 cup walnuts, chopped


• Preheat oven to 350F.
• In a large mixing bowl beat butter, peanut butter and the sugars until creamy.
• Add the egg and vanilla and combine.
• Add the baking powder, baking soda and the flour.
• Beat to combine.
• Stir in the rolled oats followed by the nuts.
• Loosely shape 30 balls and place on ungreased cookie sheet 2 inches apart.
• Bake for 12 minutes.
• When the edges start to get a little color remove from heat.
• Let cookies rest for 5-10 minutes on the cookie sheet.
• Transfer to a wire rack and cool.
Yields 30 cookies
  

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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