Tag Archives: helen’s hungarian recipes

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. 

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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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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

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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.

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

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