Ordered this pork knuckle dish called the Squealer at the a baby-friendly restaurant in Budapest at the Pauley Ede street. The restaurant's name is Pest Vakvarjú Restaurant. They wrote there in the menu that it is cooked in the "jóasszony style" :) Food is quite okay, just want to highlight that the staff and place is really very baby-friendly - and I really appreciate it!

This is one of my favourite Hungarian food. It is roasted duck with braised red cabbage. My favourite way to eat it is with whipped pototo or some people called it 'mashed potato'. Here's my recipe for the Braised Red Cabbage:-

1/2 red cabbage
2 Tbsp salt
3 Tbsp oil
1-2 Tbsp sugar
1 Tbsp caraway (cumin powder)
ground pepper to taste

• Thinly shred the cabbage.
• Generously sprinkle with salt.
• Mix well and let stand for 1 hour.
• In a saucepan, heat up the oil.
• Add the cabbage, sugar, caraway seeds and ground pepper.
• Cover and SLOWLY simmer. Do NOT add water.
• When the cabbage is “crunchy tender”
• Serve

1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D

1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D

1.  鸡胸肉切成薄片后，撒上盐和胡椒粉。
2.  让调味进入鸡胸肉，大概10分钟。
*2.1 有时，在这儿可添加一点面粉。
3. 打一颗蛋，把薄片鸡沾套蛋。
4. 沾上面包屑。
5. 用向日葵油或菜籽油，开始炸。温度大约180°C /350°F。
6. 配上炒香菜和土豆泥。
7. 配上塔塔酱。
8. 可选配菜：圣女果和生菜
9. 尽情享受吧！ ：D

One of my favourite Hungarian snacks is the Palacsinta. Actually, it is the same as pancakes. Its ingredients are egg, flour, milk & water. It is absolutely easy to make! I just love it with Nutella :) Sometimes I go for the Hungarian cottage cheese filling too :) It smells great especially with some fresh lemon juice on the cheese. The key difference of these Palacsinta to the american pancakes is that, you got to make it very very thin :)

Ingredients
1 egg
1 cup all-purpose flour
1/2 cup milk
Pinch salt
1 cup carbonated mineral water
Oil for cooking pancakes

Directions
Mix eggs, flour, milk and salt to make a smooth pancake batter. Let the batter rest for 1 hour.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon oil. Swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter THINLY covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add a little oil before cooking each pancake.

Serve by spreading your favourite fruit jam, cocoa mix, Nutella, cottage cheese with drips of lemon juice or any of your favorite filling and roll up the pancake, serve with fresh berries.

Enjoy!

Using a yeast dough or short dough, you can make scones together with butter, eggs, milk, sour cream, the Hungarian way.  Sometimes, they are mini ones, topped with cheeses of various types. I particularly like those with pork crackling! Tepertő is the sinful addition, but it makes Pogacsa so special in taste and so addictive. You may also find other types like with poppy seeds, caraway seeds, garlic, sweet paprika, black pepper, sesame seeds, some even sunflower seeds. Even the sizes and consistency inside differs from place to place. Traditionally, Pogacsa is an appetiser or snack or finger food at parties, during small gatherings, meetings, discussions. Some people also eats it together with goulash.

Originally uploaded by zannnielim
Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.

Originally uploaded by zannnielim

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Traditional Hungarian Potato Bread (Hungarian) are great for open sandwiches, stews, goulash, soups. Following is a video recipe.

Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water.
Ingredients to makes 4 Lángos

• 1 large potato, boiled, peeled, mashed and kept warm
• 2 teaspoons fresh yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/2 cup milk
• 2 cloves garlic, cut in half

Preparation:

6 Hungarian yellow wax peppers (or 4 yellow bells)
250 g fresh ground pork
1/2 cup of rice
1 small onion, diced
2 Tbsp oil
1 clove garlic, minced
1/2 egg
salt and ground pepper to taste
water
3 sprigs of fresh parsley
2 Tbsp flour
1 small cans of tomato paste (I've used 4 fresh tomatoes)
sugar to taste

• In a small pot of water partially cook the rice.
• Drain off liquid the and set rice aside.
• De-core the peppers, removing seeds and (inside ribs which is bitter).
• In a large skillet sauté the onions in 2 Tbsp oil until soft.
• Place the ground pork in a large bowl.
• Add the garlic, the partially cooked rice, and the egg.
• Sprinkle salt and ground pepper on the top.
• Combine meat mixture thoroughly.
• Stuff the peppers loosely with the rice-meat mixture, leaving some space as it will expand when cooked.
• Form meatballs from the remaining stuffing.
• Arrange the peppers and meatballs in a deep oven proof dish.
• Add enough water to cover the stuffed peppers part of the way.
• Add the fresh parsley to the pot.
• Place the dish in the oven and bake at 320F for 2 hours or more. Baking time will depend on the size of the peppers used.
• Remove stuffed peppers with a slotted spoon into a clean dish.
• Reserve the broth for later use.
• In a skillet make a light roux from 2 Tbsp of oil and flour.
• Add the tomato paste, stirring all the time.
• Gradually add the hot broth and stir it smooth.
• Smooth the sauce with a stick blender or force it through a fine sieve.
• Season with salt and pepper and sweeten with sugar.*
• Bring the sauce to boil and pour over the peppers.
• Let the peppers cool and place in the fridge for overnight.
• Next day slowly heat through and serve.
Stuffed peppers need overnight rest to combine and relax the flavours.

*The taste should be mildly sweet.

Originally uploaded by zannnielim
Been living in Hungary for almost six years and this is the first attempt at this very delicious cottage cheese dessert. This is one of the most craved item during my pregnancy and one of the best news is, Cottage Cheese is very healthy! :) The recipe is simple and the following is how I made it today:

Cottage Cheese (2 packets)
Semolina flour
Egg York (3 big ones)
Egg White (Whisk it til fluffy and peak)

Bread crumbs
Butter

Tejfol (Sour Cream)
Icing Sugar (Powder Sugar)

Mix Cottage Cheese with Semolina Flour. Add in Egg York. Fold in the Egg White.
Wet your hand and palms, roll the mixture into round balls.

Prepare a pot of hot boiling water.
Drop them into the water one by one. They are cooked when they starts to float on the water.

Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.

Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.

Mix icing sugar into the sour cream and stir.
Drizzle onto the ready Cottage Cheese Balls and serve.

Optional garnish: Sieve some icing sugar before serving. Enjoy!

In Transylvania, we stayed for a few days in Băile Tuşnad (Tusnádfürdő) which is a town in Harghita County, Romania. There are many Hungarians living in the Székely Land, an ethno-cultural region in eastern Transylvania. The owner of the accommodation recommended us to an authentic Székely restaurant which serves the best beef stew I've ever tasted. Székely Marhapörkölt includes pork knuckle simply tastes delicious. It is the aromatic addition and the tenderness of the beef just makes it so delectable! Besides, the sour cream that topped the dish was so creamy and just makes it tasted so good.


Following is a video recipe for the Székely Marhapörkölt as well as the galuska or nokedli as we called it here in Hungary.







Z&Z's Road Trip to Transylvania

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Kent International Airport
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Originally uploaded by zannnielim

Originally uploaded by zannnielim

This is the Pizza I made today for my husband. He rated it well, very well actually. So this is my very own recipe, hope you enjoy it too:

First make the pasta base :)

Ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

When it become crumbly add water and knead it for 20mins, until it becomes the dough.

Let it rest for 30mins and punch down the puff up pasta and divide it into two parts.

Roll it down to two doughs (one for each pasta base).

Add oil and let it rest for another hour.

Flatten it with your palm or roll it to the thickness you like, adding some flour every now and then so it won't stick to your hands.

For the pasta sauce :)

Ingredients: Onions, Tomatoes puree, oregano, salt.

With two large onions, diced them and fry in olive oil til translucent.

Add one can of Pomodoro sauce (Italian tomatoes are longish types, very juicy and delicious) :)

Add half a cup of water and simmer til the fragrant of the pizza sauce fills your entire kitchen :)

Add fresh oregano and salt. Let it cool down before adding to the pizza base.

Add toppings: in this pizza photo above, Hungarian Kolbasz (Smoked sausage), Trappista cheese, cherry tomatoes and some minced garlic are added. You can top it with whatever you prefer.

There were some ham slices in this one too ;)

Bake it for 8 mins at 200 deg Celsius, when ready top it with Rucola. And enjoy!

If you would to see how to make the dough from scratch with raw ingredients, here's a video to share:

I love these Hungarian Walnut Rolls and this time of the year it is a 'must-eat' :) Many people like the poppy seeds (Mákos Beigli). Here's a video of how it is made :)

Originally uploaded by zannnielim

This is a cafe where you can find not just ice cream in Budapest but you can also eat here the famous kürtőskalács which is a 'must-try' if you are here in Hungary/Budapest. In the fifth district of Budapest, Váci Street 31, the chimney cake or kürtőskalács, is one of the oldest Hungarian pastry and appears exactly like a chimney. But be warned as it is an addictive Hungarian pastry which is baked using a tapered cylindrical spit, and over an open fire to get a fresh and delicious texture. In carnivals and fairs, you can find them at rather expensive prices nowadays. One recommended flavour is cinnamon. Some people also like it topped with almonds or walnuts and sugar. When it is ready, the sugar is caramelized on the yeast-raised dough's surface thus a sweet crispy crust.