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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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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. 

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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 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).

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Hungarian Chicken Paprikash

Hello Everyone!

Hungarian Chicken Paprikash is one of the national treasures of Hungary.  It has always been a family favorite.  However not many people know that there are two types of Hungarian Chicken Paprikash.  The first one is Hungarian Chicken Paprikash (Csirke Pörkölt),  which is not made with sour cream.

This is the recipe that I will be sharing with you today.  It is the more popular of the two.  The other recipe is Hungarian Chicken Paprikash with Sour Cream (Tejfölös Csirke).  So let’s start our mouth-watering dish.

 

INGREDIENTSyellow onion bright

  • 1 large onion, peeled and chopped
  • 1 tomato, chopped
  • 1 small green pepper, cored, sliced
  • 1 clove of garlic (optional)tomato bright
  • 6 slices of red chilly peppers
  • 1 tablespoon of red paprika
  • 1 teaspoon of smoked paprika (optional)
  • 1/2 teaspoon of crushed chipotle pepper (optional)red paprika bright
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 chicken, cut into pieces

STEP ONEolive oil in sppon

Place oil, tomato, onion, pepper in a stock pot.  Sauté for 5 minutes; remove from heat.

STEP TWO

Add red paprika, smoked paprika and chipotle flakes. Stir well, add salt and 1 cup of water.

nokedli szaggatoSTEP THREE

Return to burner; add meat and enough water to cover meat.  Cook for 45-50 minutes on medium low heat.

STEP FOUR

Check chicken, adjust seasoning and serve with “nokedli” (Hungarian Egg Noddles/Spetzle) or boiled potatoes and pickles.

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Ham & Cheese Wrap

mami kerekenHello Everyone!Just a snack 1

Did you ever had so much housework to do that you had no time to stop and eat a sensible snack or breakfast?  So have I!  That’s why this easy, quick, delicious snack that you will most certainly love.

WHAT YOU WILL NEED

  • 2 large wraps (tortilla)
  • 1 tbsp. of your favorite cream cheese (I used cherry tomato brightsmoked salmon cr. cheese)
  • + 1 tsp. of the same cream cheese
  • your favorite cold cuts (I used Oven Roasted Rosemary Ham)
  • 1 stick of celery
  • 10 cherry tomatoes

celery 2Take any large tortilla.  This time I used a store-bought spinach tortilla, but I usually make my own.  However if you don’t have time to sit down and eat breakfast, you will definitely won’t have time to make your own tortilla.  cream cheese smoked salmon

So take your tortilla and spread with a large tablespoon of your favorite cream cheese.  Place cold cuts over it in a single layer.  Then spread a little bit of cream cheese (about a teaspoon) over the cold cuts so when you roll it up it will stick together.

cherry tomatoesNow roll it up tightly like a log and cut it into slices as seen on the pictures.  When you slice it, do it on a slight angle so you will get nicer slices.

Wash and pat-dry the celery and tomatoes.  Cut off tips of the celery and slice them into small sticks as seen on photo.  Cut cherry tomatoes in half.  Place tortilla slices around a plate and add the celery sticks and tomatoes in the middle.

Bon Appetite!

 

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