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    Hungarian Cookbook
    Hungarian Cookbook
    Hungarian Cookbook
    Ebook112 pages36 minutes

    Hungarian Cookbook

    By Beata Dancs

    ()

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    About this ebook

    This work contains typical Hungarian recipes. Hungarian food is appetising and full of different flavours. Readers will find recipes for not only soups, main dishes and desserts but also party meals which were extremely well-liked and welcomed among my friends. This gourmet cookbook will have a well-deserved place in your kitchen and will provide you, your family and friends with fantastic experiences.
    LanguageEnglish
    PublisherXlibris AU
    Release dateOct 12, 2013
    ISBN9781483691077
    Hungarian Cookbook
    Author

    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.png

      Nokedli

      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

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