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Eva's Favorite Hungarian Recipies

(Apple Strudel)

Hungarians love rétes, and one of the most popular variety is filled
with apples. It makes 3 strudels.

Ingredients:
2 packs frozen strudel sheets (4 sheets for 1 strudel)
Oil or margarine
Bread roll crumbs
3 lb sourish apples
Sugar
Cinnamon
Powdered sugar

Method:
Wash, peel and grate the apples, then divide into three equal
portions. Lay a wet kitchen towel on the table and lay one sheet of
pastry on it. Pour oil in a small pot, and use a pastry brush to drip
oil on the pastry. Lay another sheet of pastry on the first one, and
repeat the above steps until you have four sheets on top of each
other. Sprinkle the top sheet with some bread roll crumbs. (This is
to soak up some of the juice from the apples.) Press out juice from
apples, then put one portion on the pastry. Sprinkle with sugar
(amount depends on sourness of apples used), cinnamon and bread
roll crumbs. Use the kitchen towel to roll up the pastry, then fold
down ends to prevent them from opening during baking. Use the
brush to oil a pan. Preheat oven to 350-400°F and bake strudels for
8 to 10 minutes. Slice and sprinkle with powdered sugar.

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Paprikás csirke
(Hungarian Paprikás Csirke with Nokedli)

Ingredients:
1 chicken
2 tablespoons oil
1 onion
2 tablespoons Hungarian paprika powder
1 paprika
1-2 tomatoes
chicken stock
1 bay leaf
1 lb sour cream or créme fraiche
2 tablespoons flour
salt, pepper

for the nokedli:
1 and a half flour
3 eggs
1 tablespoon oil
water
salt

Heat the oil in a skillet over medium flame and sauté the onion
until it is translucent but not browned.
Add the paprika powder and immediately add the chicken parts,
chicken stock or water so that the ingredients are covered. Add 1
full paprika and 1 tomatoes, cook over low heat until the chicken
is cooked (then moved paprika and tomatoe out). Remove the
chicken. Mix together flour and sour cream and stir it to the sauce.
Put back the chicken parts and cook for a few more minutes.

Nokedli
Mix together flour with eggs, salt and so much water so that you
get a a rather soft batter. Boil water with salt and 1 tablespoon oil,
and press the mix through a ricer or a colander and cook until they
swim on the top. Drain and rinse with cold water.

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Töltött káposzta
(Hungarian meat and rice stuffed cabbage rolls over sauerkraut)

Cabbage leaves wrapped around a meaty filling and baked in a
tomatoey sauce are a common item on tables throughout Eastern
Europe. This excellent Hungarian version seasons the stuffed
cabbage rolls liberally with Hungarian paprika and simmers them
on a bed of flavorful sauerkraut.

4 to 6 servings
Ingredients

Green or Savoy cabbage, core removed -- 1 head
Oil -- 2 tablespoons
Onion, finely chopped -- 1
Garlic, minced -- 2 or 3 cloves
Ground pork -- 1 and 1/2 pound
Rice -- 1 1/2 cups
Eggs, beaten -- 2
Hungarian paprika -- 1 tablespoons
Salt and pepper -- to taste
Stock or water -- 1 cup
Salt and pepper -- to taste
Sauerkraut, rinsed and squeezed dry -- 3 pounds
Sour cream -- 1 cup

Method

1. Leaves
Heat a large pot of salted water to a boil. Add the whole head
of cabbage, core-side down and let it simmer for a minute or two.
Use tongs to gently tease 8 to 10 large, whole leaves carefully from
the outside of the head of cabbage. Plunge them into a bowl of
cold water to stop them from cooking more. Remove the rest of the

cabbage from the pot and save it for another use. Trim or lightly
pound the large vein on the back of each whole cabbage leaf to
make it flush with the surface of the leaf.

2. Stuffing
Boil the rice half-time as used to in other case, add salt as
needed.
Heat the oil in a skillet over medium flame and sauté the onion
until it is translucent but not browned. Add the garlic and saute for
another minute or so. Add the paprika and immediately remove the
onions to a large bowl and cool. Add the ground meats, the half-
boiled rice, egg, salt and pepper to the bowl with the onions, and
mix together well.
Lay a cabbage leaf out on a work surface, vein-side down, and
put about 1/3 cup of meat filling in the middle. Fold the bottom of
the leaf up over the filling, then fold in each side. Roll the leaf up
loosely over the filling like an eggroll. Do not roll up the cabbage
rolls too tightly, as the rice needs room to expand as it cooks.
Repeat with the rest of the leaves until the filling is used up.

3. sauerkraut
Rinse the sauerkraut then add to it 2-3 bay leaves, some full
black peppers and 1-2 chili.
Spread more than half of the sauerkraut over the bottom of a large
casserole or baking dish. Place all of the cabbage rolls, seam-side-
down, tightly into the dish. Add water to cover the rolls, and place
the rest of the sauerkraut to the top.

4. Bake it
Cover tightly with a lid or aluminum foil and place in the oven.
Bake for 1 1/2 to 2 hours at 350°F, adding water to the dish as
needed to keep it from drying out (the rice will soak up liquid as it
cooks).
Top with the sour cream and serve hot from the dish.

 

 

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