Hungarian Cookbook
By Beata Dancs
()
About this ebook
Beata Dancs
I was born and raised in Hungary and moved to Australia 16 years ago. Fortunately Australia is a multicultural country and so I have developed friendships from various other cultures. We invite one another for lunch, dinner, morning or afternoon tea where everyone prepares dishes from his or her own home country. I fell in love with cooking and made a name in the neighbourhood with my dishes. My cooking are popular and my friends keep asking for recipes. I was pleased to write all down and give them to my friends. Last year I wanted to surprise them with a Hungarian cookbook and discovered that there is none available. This year they can replace their overly used lettuce look alike papers with this book.
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Book preview
Hungarian Cookbook - Beata Dancs
Copyright © 2013 by Beata Dancs. 504389-DANC
Library of Congress Control Number: 2013915663
ISBN: Softcover 978-1-4836-9105-3
Hardcover 978-1-4836-9106-0
E-Book 978-1-4836-9107-7
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.
Rev. date: 10/20/2013
To order additional copies of this book, contact:
Xlibris LLC
1-800-455-039
www.xlibris.com.au
Orders@Xlibris.com.au
Contents
Dumplings
Nokedli
Galuska
Nudli
Gombóc
Csipetke-Pinched Pasta
Potato Dumplings
Liver Dumpling
Croutons
Soups
Fisherman’s Soup
Sour Cherry Soup
Goulash Soup
Mutton Goulash Soup
Székely Goulash Soup
Bean Soup
Green Bean Soup
Jókai Bean Soup
Cauliflower Soup
Mushroom Soup
Lentil Soup
Hungarian Chicken Soup
Újházi Chicken Soup
Liver Dumpling Soup
Main Dishes
Veal Kidney
Pork In Aspic
Hungarian Meat Loaf
Meat Balls
Hortobágy Meat Pancakes
Hungarian Paprika Chicken
Roast Duck
Stuffed Cabbage
Stuffed Capsicum
Capsicum And Tomato Stew
Capsicum And Tomato Stew
Tripe Stew
Székely Cabbage
Layered Sauerkraut
Layered Potato
Layered Cauliflower
Paprika Potato
Cauliflower In Croûtè
Mushroom In Croûtè
Cottage Cheese Noodles
Cabbage Squares
Plum Dumplings
Special Vegetable
Green Bean ‘Főzelék’
Yellow Summer Squash Főzelék
Rizi-Bizi
Salads And Pickles
Cucumber Salad
Tomato Salad
Lettuce Salad
Pickled Beetroots
Morning/Afternoon Tea And Party Dishes
Cold Goose Liver
Paprika Cottage Cheese
Stuffed Bread Roll
Desserts
Walnut And Poppy Seed Rolls
Walnut And Poppy Seed Noodles
Somlói Gnocchi
Chestnut Purée
Sour Cherry Strudel
Ingredients
Fortunately we do not need special ingredients, cooking techniques or equipment.
Useful information
– Hungarians use smoked bacon that is sold at butcher shops in big pieces. We slice or dice it to taste. Be adventurous and discover Hungarian or other Eastern European butcher shops in your area.
– Hungarian recipes refer to unsalted butter.
– There is an instrument that makes the galuska (see below) making considerably faster and it is called chestnut roaster.
– A few crushed cumin seeds enhance the flavour of the paprika.
– Galuska or nokedli mean dumpling and used in soups or with pörkölt as side dishes.
– It is highly recommended using original Hungarian paprika. It does make a difference.
– A highly recommended device to have is potato ricer.
– Kolbász is a kind of sausage that is smoked (its Polish version the Kielbasy might be used as a substitute).
– Australian sour cream is much thinner than the Hungarian product.
– Fresh and thoroughly washed vegetables should be used, canned ones will ruin the experience.
– Pörkölt is a typical Hungarian dish similar to stew.
– Főzelék is a very yummy side dish and there is no equivalent word in English for this. Almost all vegetables could be used to cook this dish thickened with flour and sour cream. It is best to be consumed with pörkölt or croquette,
i.e. minced meatballs.
Soup ingredients & side dishes
Soup is the first course for Hungarians and a very important part of a menu at lunch and dinner. Dumplings are core ingredients of almost all Hungarian dishes and quite easy to make.
The indicated ingredients in each recipe are for 4 persons unless otherwise stated.
27700.pngNokedli
This side dish is made by passing the dough through a noodle grater into boiling water. You may use a colander or you can scrape small portions of dough with a spoon or knife into the water. It is always served with goulash, goulash soup or chicken paprikash or as a main vegetarian dish mixed with sour cream and covered with shredded cheese.
Ingredients for 8 servings:
1 noodle grater or colander
2 cups flour
1 tsp salt
4 large eggs
2 cups water
Preparation:
Put a large saucepan of water on to boil then add 1 tsp salt and 1 tbs vegetable oil to the water.
Then, in a large bowl, mix together flour and salt; stir in eggs and enough water to make wet, pourable dough; do not beat it smooth; it should look like