Tag Archives: helen m radics

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 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).

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Oven Roasted Pork & Potatoes

mami kerekenHello Everyone!piggy smiling

Who doesn’t like roasted potatoes or pork?  Well, not many people. I guess vegetarians must put up their hand 🙂 but this dish is definitely not for them.

oven roasted pork with potatoes 1It’s great for lunch or dinner as its rustic goodness warms your heart and soul.  I made it for 2 this time, however the recipe that I’m sharing with is for 4.

Hello, I’m Helen M. Radics and my mouth-watering, rustic Oven Roasted Pork & Potatoes could be served as lunch or dinner. wine for sugar 1

INGREDIENTS FOR MEAT (for 4)

4 slices of well marbled pork (not pork chops)
1/2 tsp salt
1/2 tsp chipotle pepper flakes (or chili pepper flakes)
1/2 tsp freshly ground black pepperwine for ground black pepper
1/2 tbsp. of your favorite olive oil (I used chipotle olive oil)

FOR POTATOES

20 baby carrots, washed
1 onion, peeled, sliced
10 yellow fleshed potato (or any kind you like), peeled, cut in halfrepa feher hatterrel
2 slices of bacon cut in strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chipotle or chili pepper flakeshagyma halvany

TIP

Always remove the eyes of the potatoes

csapi vizRECIPE

Always wash and pat dry meat. Mix together spices, salt and oil; rubolive oil in sppon into meat and place in an oven safe dish or pan. Pour 1/2 cup of water in pan. Pre-heat oven to 375F (about 180C).

Wash potatoes, remove eyes and cut in half. Mix together salt, spices and oil. Placed washed potatoes, carrots, onion slices and bacon into an over safe baking pan. Pour oil mixture over it and using hands or a large spoon coat all the potatoes, carrots, onion and bacon with it. add 1/2 cup of water.

After meat has been in the oven for 30 minutes, add 1/2 cup of more water. Bake meat and potatoes until desired tenderness is reached. Meat about 1 hour and potatoes about 45 minutes to 1 hour.

TIP

You may reduce baking time for the potatoes if you pre-cook them for about 10 minutes.

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Hungarian Goulash Soup

mami kerekenAs you may know I’m Hungary, but moved to Canadagulyas leves ujra with my family 30 years ago.  No, it wasn’t yesterday, but I could never forget all the delicious recipes that I grew up with.

One of my family’s favorite has always been Hungarian Goulash Soup, so garlic parsleylet me share the recipe with you.  You will fall in love with this recipe even if you are not Hungarian.  That’s the magic of this dish, no one can resist it.

INGREDIENTScherry tomato bright

  • 2 tsp salt
  • 2 tbsp. olive oil
  • 1 large onion, peeled, repa feher hatterrelchopped
  • 5 cherry tomatoes, cut in half (1 tomato, chopped)
  • 1/2 red bell pepper, cored, sliced
  • 1/2 green bell pepper, cored, sliced
  • 2 tsp. red paprika
  • 1 lb. cubed pork (shoulder or any part you like)celery 2
  • 2 carrots, peeled, sliced
  • 1 parsnip, peeled, sliced
  • 2 slices of celery root, peeled, sliced
  • 1 stick of celery, sliced
  • 1/4 cup chopped cilantro (you may stick to the original recipe and use parsley instead)cilantro
  • 3 cloves of garlic, peeled, chopped
  • 1 tsp. caraway seeds
  • 1 tsp. crushed chili pepper flakes (hot)
  • 1/2 tsp crushed black pepper

Place olive oil into a large stockpot; add onion, peppers and tomato.  Sauté caraway seeds 2for a few minutes (3-5); add red paprika, stir and krumpli darabolvaadd pork.  Sauté for 2-3 minutes while stirring and add 1 cup of water; stir and cook for 10-15 minutes.

Add 2 cups of water and everything except the wine for ground black pepperpotatoes and the cilantro (or parsley) ; also add a tsp of salt; cook for another 20-25 minutes. Add the potatoes and 4 cups of water and cook 15-20 minutes or until potato is fork-tender but not falling apart.

Turn off the heat and add cilantro (or parsley).  Serve with crusty bread or biscuits.

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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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Coq au Vin

mami kerekenI love French food and if you know me you are aware that I don’t only make Hungarian dishes.

Coq au Vin is one of my favorites, however this time I made a little change. I know, I know, what sacrilege! 🙂 I changed red wine to rose champagne. I must say, it still tasted delicious and much lighter.

Another broken rule was changing the chicken to Cornish Hen, which I didn’t regret at all.

INGREDIENTSmushroom ujra

1 pack of pancetta, cut into large cubes (about ½ cup)
1 small chicken, cut into pieces (this time I used Cornish Hen)
1 pack of mushroom (cleaned, any kind)
1 tbsp. of unsalted butter for onionpearl onion
1 ½ tbsp. unsalted butter for flour
10 pearl onion (any color)
½ tsp of dry or fresh thyme
¼ tsp ground black pepper
1 tsp salt
3 tbsp. of cognac
2 cloves of crushed or finely chopped garlic (peeled)lisztes zsak
1 ½ tbsp. flour
1 bay leaf
1 tbsp. olive oil
1 tbsp. of tomato paste
2 cups of white wine (although I used red and the sky didn’t fall on me )

PREPARATION

1. Place bacon into a large skillet and sauté for about 15 minutes

pancetta 20152. Remove bacon and put aside.

3. Place chicken pieces into skillet and brown all sides. Be careful not to burn the meat.

4. In another skillet place oil and 1 tbsp. butter

5. Add the pearl onions (remember, these days you can find purple, red, white and shallot pearl onions) and sauté them until lightly golden; turn off heat and put aside and sauté the mushroom in the butter

cognac6. Now that your chicken is golden brown add cognac and carefully light with a long match. Make sure that you are not reaching into the pot to light the cognac as you don’t want to burn yourself. You may leave the flambéing out as it’s not a rule carved in stone Also add bay leafLaurel

7. Place the chicken, bacon, onion, mushroom, tomato paste, garlic and two cups of red wine into a stockpot

bikaver 28. Cook for about 10 minutes or until wine is reduced a bit

9. Add enough water to cover the meat and cook for about 20 minutes (Note: if you are using Cornish Hen as I did, then the cooking time might be reduced a bit)

10. Remove meat

11. Mix together flour and the rest of the butterbutter tarto

12. Add butter/flour mixture to the cooking liquid along with the herbs and cook until becoming a gravy consistency.

13. Place meat back in the liquid and serve with your favorite side (I served it with boiled potatoes)

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