Romantic Dinner – New e-cookbook

mami kerekenHello Everyone!

romantic-dinners-cover-for-ejunkie
PRICE $ 15.00

Buy Now

Today I will share with you my latest e-cookbook that I created just in time for Valentine’s Day, which became a sudden best seller.

However the most important thing that you should know about this book is that it is NOT  only for Valentine’s day but is one of the most useful tools to create special dinners for family get-togethers, dinner dates, celebrations, birthdays, work parties, holiday dinners or make someone feel special any time of the year.

romantic-diners-reszletes-kepdarabok

The book contains a section dedicated to Aphrodisiacs, Herbal Dictionary, Healthy Salts, Healthy Oils, Menu Planning (Sample Menus), Appetizers, Main Dishes and Desserts.

appetizers-lap

main-dishes-lap

desserts-lap

This was just to give you a little taste of the recipes that you will find in this book.  This year I will also publish it as a printed book to add to my collection.

PRICE $ 15.00  Buy Now

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New Year’s Resolution?

mami kerekenHello Everyone!

ebook-cover-for-dont-bitch
E-Book Add to Cart

If you are like me and so many others then you have made some New Year’s resolutions and more than likely it involves lifestyle changes, a diet or simply living healthier.

But losing weight or adopting healthier habits doesn’t need to involve bland dishes without flavor.  My book, Don’t Bitch, Get Skinny!  proves that losing weight never tasted so good.  Yes, you can have your spaghetti, chili or ice cream.  This book is not about dieting but eating healthier dont-bitch-best-sellertastier dishes.  Your family won’t even realize that that scrumptious meal they just had was a healthier version of their favorites.

Surprisingly, Don’t Bitch, Get Skinny! is a complete cookbook full healthy tips that spas provide their customers worldwide.

But you only pay for the book once and it is forever yours.  Tasty dishes, mouth-watering soups, delectable desserts, refreshing spa drinks and amazing cooking tips are at your fingertips.  You will also have a menu that help you plan delicious dishes and meals.dont-bitch-best-seller

This book delivers the results that you are looking for one delicious recipe at a time.  With the recipes of the book and by becoming a little more active, such as walking with a friend or parking farther away from the grocery store entrance is the first step in the right direction.

Please note that Don’t Bitch, Get Skinny! is the original title that the book will keep, however for a limited time the book is also available with the title of Tasty Weight Loss!
Don’t Bitch, Get Skinny! is available in printed and e-book version.

FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES

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Hungarian Savory & Sweet Kifli

mami kerekenHello Everyone!kifli 4

Kifli has always been a favorite of mine ever since I was a little girl and that wasn’t yesterday 🙂 . Now I will share with you this simply, easy to recreate, delicious alternative to regular bread.  Not that there is anything wrong with bread, but having variety is never a bad thing.

You may eat Hungarian Kifli as a snack with milk, as a sandwich bread or simple serve every time you would serve bread.

Following the savory recipe you will find the sweet “kifli” recipe that my daughter invented.lisztes zsak

INGREDIENTS

500 grams of all-purpose flour
1 teaspoon saltwine for sugar 1
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted buttermilk
1/2 teaspoon caraway seed for top of Kifli

RECIPE

Warm milk, but do not make it hot as it would kill yeast. Pour in dry yeast and sugar, cover and let stand until foamy, which is about 5 minutes.

caraway seeds 2In a bowl mix together all the ingredients, except caraway seeds. Form a round dough, place in bowl, cover and let rise in a warm place for about 1 hour.

Cut into four and form four round balls. Cover with bowl and leave to rise for 30 minutes.baking sheet with parchment

Roll out each ball and cut into four, like a pie. Roll up each flat section, starting at the wide end. Let rise for another 30 minutes.

Line a baking sheet with parchment and put aside. Also bring to boil 6 cups of lightly salted wine for sugar writtenwater; also add 1/2 teaspoon sugar to it.pot with water

After the kifli has risen for 30 minutes, dip each kifli into the boiling water with a spoon for 5 seconds. Remove and place on parchment lined cookie sheet.

baking brushPre-heat oven to 375F (180 C). Whisk together an egg white and 1 tablespoon of water. Brush each kifli and sprinkle with caraway seeds and if you are not on a salt restricted diet, with coarse salt.

Bake until golden.

kifli 4

It is wonderful for breakfast with butter, milk, tea or coffee; at a picnic with your favorite pate or just on its own. You can also use it as a base for a sophisticated deli sandwich.

arugula 2My daughter loves to make her favorite arugula sandwich with “kifli”. She cuts it in half (lengthwise), spreads a teaspoon of blue cheese dressing on it and covers the dressing with baby arugula. As much as you can fit into it. It is healthy and delicious.red book with porkolt

Kifli is served in Hungary every morning for blue cheese dressingbreakfast with milk or coffee.

Learn about the legend of Kifli from my cookbook, Treasured Hungarian Family Recipes® 1 (the red book).

FOR SWEET KIFLI

For the sweet “Kifli” which is not a traditional Hungarian invention but my daughter’s who wanted to have a chocolate dessert. As she couldn’t make up her mind as to which pastry to make, she decided to mix together some unsweetened cocoa powder with sugar and used it as filling.  The en result what a wonderful, chocolate filled croissant.

FILLING

2 tbsp. of unsweetened cocoa powder
2 tbsp. of regular sugar

Place 2 tsp. in each kifli before rolling into share

TOPPING

Sprinkle generously with sugar right after water bath

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Easy Raspberry Jam

mami kerekenHello Everyone!raspberry jam 1

After going to the Farmers Market, I ended up buying too much of everything, especially raspberries.  I even bought black and yellow (or white)  raspberries, but 🙂 they never last very long.  Their unique, delicious flavour, bordering on the exotic makes them disappear fast in my family. 

mixed raspberryAs you know, raspberries never stay fresh too long so you either eat them fast or you can throw them out soon.  So, I decided to make red raspberry jam and also used part of the raspberries to make a Hungarian raspberry sponge.

You may think it’s very difficult to make raspberry or any jam, but you couldn’t be more wrong.  All you need is fruit, vanilla sugar (optional) and sugar.  Yes (Y) that’s it.raspberry 2

INGREDIENTS

  • 4 cups of fresh raspberries (was fruit and place them into a colander to allow the water to drip off the raspberries)
  • 4 tablespoons of vanilla beansugarwine for sugar written
  • 1 pack of vanilla sugar (or 1 tbsp.)

YOU WILL ALSO NEED

  • 1 medium sized sterilized jar with a lidjar
  • 1 medium sized metal stock pot
  • 1 large metal spoon to scoop into jam
  • 1 spoon to stir
  • 1 potato masher to mash fruit

Place the washed raspberries into the stockpot, mash fruit with potato masher and cook on medium low heat for about 10 minutes; add sugar and vanilla sugar.  Cook until thick and sticky, which is about 30 minutes.  If you would like it a bit thicker, then cook a little longer.  Always stir to prevent sticking.

Place a spoonful into the sterilized jar and wait 2-3 minutes to temper the glass; then spoon in the rest; tightly close lid, turn up side down and leave to cool completely.

Now you have mouth-watering, delicious homemade raspberry jam.  It usually doesn’t last very long. 

FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES

 

Hungarian Bean Goulash Soup

mami kerekenHello Everyone!beansoup 1

Today I will share with you one of my favorites.  I can never actually make enough of it, even though this dish is best when warmed up several times.  It’s like wine 🙂 gets better with age.  rajz tehenkeBut I never have leftover 😦

INGREDIENTS

  • 2 tbsp. grapeseed oil
  • 1 large onion, peeled, chopped
  • 1 large green bell pepper, cored, choppedzellergumo
  • 1 jalapeño, sliced (leave out if don’t like spicy)
  • 1 large carrot, peeled, chopped
  • 3 cloves of garlic, peeled, chopped
  • 2 medium tomatoes (or 1 large), chopped
  • 1 large slice of celery root, peeled, sliced
  • 1 large parsnip, peeled, chopped
  • 1/4 cup of freshly chopped, cilantro (+1 tbsp. for serving)
  • 1 tbsp. red paprika powderFresh carrots
  • 1 tsp smoked paprika powder
  • 500 grams of beef, cubed
  • 1 tsp salt
  • 1 tsp goulash paste (leave out red paprika brightif you can’t find any)
  • 2 cans of rinsed kidney or white beans (I like kidney beans)

Place oil, carrot, parsnip, celery root, garlic, onion, 1/4 cup of cilantro, green pepper and jalapeño into a large stockpot and sauté for 5 minutes while stirring from time to time.

gulyas pasteAdd goulash paste (seen on the left) red and smoked paprika, stir and add a cup of water.  Cook for 10-15 minutes.  Add beef, salt and cook for another 10-15 minutes.salt talban bright

Add 4 cups of water and cook for an hour.  Check tenderness of meat.  If meat is fork-tender; add rinsed beans and 2 cups of water.  Cook for 10 minutes.

Serve with crusty bread and by sparkling freshly chopped cilantro in each serving of Hungarian Bean Goulash Soup.

VIDEO RECIPE

NOTE

Just a note 😉 before I get any messages about the fact that Hungarians don’t usually use cilantro or jalapeño peppers.  I, because it’s my kitchen 🙂 substituted parsley with cilantro brightcilantro and chili pepper with jalapeno pepper.

TIP

Whenever you use canned products such as beans, peas, carrots, corn etc. always pour them into a colander and rinse well to remove access salt and preservatives.

beansoup 1

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Hungarian Beef Goulash (Marhapörkölt)

 

mami kerekenHello Everyone!marhapori

Today I will share with you another dish that is suitable for Sunday dinner or family celebrations, holidays. 

Hungarian Beef Goulash (Marhapörkölt) is a very traditional, rustic yet elegant dish. 

rajz tehenkeThe robust red wine is one of the main ingredients in this dish.  It brings out the deep, rustic flavors of the beef.  It is customary to serve with boiled potatoes, however nokedli (Hungarian Spetzle) is also hagymacskaacceptable and tasty. 

INGREDIENTS

  • 1 large onion, peeled, chopped
  • 1 large tomato, choppedgarlic parsley
  • 5 slices of any green pepper
  • 2 cloves of garlic, peeled, chopped
  • 1 kg (2.2 lb) beef cut into small cubes
  • 1 cup of dry red wine
  • 1 tbsp. red paprika powder
  • ½ tsp saltred paprika
  • 2 tbsp. olive oil
  • 6 slices of chili pepper or jalapeño (leave out if you don’t like spicy)   

Wine being poured from a bottleWash and cut your beef into small cubes.  Place olive oil into a large stockpot; add onion, tomatoes, green peppers and garlic.  Sauté for 2-3 minutes; remove from heat add red paprika and stir well; add 1 cup of water. 

Place back on burner; add salt, wine and meat.  Also add enough water to cover meat entirely. wine for sugar 1

Cook for 1 ½ hours; always add enough water to cover meat.  Remember to stir goulash to make sure that it does not stick to bottom. 

Check seasoning and meat for tenderness after 1 ½ hours.  Adjust salt to taste.  If meat is tender, cook until meat peaks through liquid.  red book with porkolt

Remember this is not a soup it is a main dish so it should not have too much liquid.  Serve with boiled cubed potatoes or nokedli.

Recipe is from Treasured Hungarian Family Recipes 1 by Helen M. Radics, which you may purchase at any of the following sites.

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Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel

INGREDIENTS

6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.

POTATO SIDE DISH

1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright

TO COOK POTATOES

Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.

MAKING SCHNITZELolive oil 2

Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.

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Hungarian Kifli (Use instead of bread)

mami kerekenkifli 4Kifli has always been a favorite of mine ever since I was a little girl and that wasn’t yesterday 🙂 . Now I will share with you this simply, easy to recreate, delicious alternative to regular bread.  Not that there is anything wrong with bread, but having variety is never a bad thing.

You may eat Hungarian Kifli as a snack with milk, as a sandwich bread or simple serve every time you would serve bread.lisztes zsak

INGREDIENTS

500 grams of all-purpose flour
1 teaspoon saltwine for sugar 1
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted buttermilk
1/2 teaspoon caraway seed for top of Kifli

RECIPE

Warm milk, but do not make it hot as it would kill yeast. Pour in dry yeast and sugar, cover and let stand until foamy, which is about 5 minutes.

caraway seeds 2In a bowl mix together all the ingredients, except caraway seeds. Form a round dough, place in bowl, cover and let rise in a warm place for about 1 hour.

Cut into four and form four round balls. Cover with bowl and leave to rise for 30 minutes.baking sheet with parchment

Roll out each ball and cut into four, like a pie. Roll up each flat section, starting at the wide end. Let rise for another 30 minutes.

Line a baking sheet with parchment and put aside. Also bring to boil 6 cups of lightly salted wine for sugar writtenwater; also add 1/2 teaspoon sugar to it.pot with water

After the kifli has risen for 30 minutes, dip each kifli into the boiling water with a spoon for 5 seconds. Remove and place on parchment lined cookie sheet.

baking brushPre-heat oven to 375F (180 C). Whisk together an egg white and 1 tablespoon of water. Brush each kifli and sprinkle with caraway seeds and if you are not on a salt restricted diet, with coarse salt.

Bake until golden.

kifli 4

It is wonderful for breakfast with butter, milk, tea or coffee; at a picnic with your favorite pate or just on its own. You can also use it as a base for a sophisticated deli sandwich.

arugula 2My daughter loves to make her favorite arugula sandwich with “kifli”. She cuts it in half (lengthwise), spreads a teaspoon of blue cheese dressing on it and covers the dressing with baby arugula. As much as you can fit into it. It is healthy and delicious.red book with porkolt

Kifli is served in Hungary every morning for blue cheese dressingbreakfast with milk or coffee.

Learn about the legend of Kifli from my cookbook, Treasured Hungarian Family Recipes® 1 (the red book).

FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES

OFFICIAL WEBSITE  FACEBOOK   TWITTER  COOKING CHANNEL

Treasured Hungarian Family Recipes®

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