A wonderful cornbread you are sure to love!

Asta walked into the kitchen and sniffed the air, taking in the familiar scent. “Ooh, are you making kugelis?!” she asked excitedly. “I am – I’m testing recipes. How do you make yours?”, I re…

Für ein echtes DDR Kind gehört es sich Soljanka zu kochen habe ich mir sagen lassen. Na dann mal los. vegane Soljanka man benötigt für 4 Portionen 300 g vegane Würstchen (0,79 €, ich hab meine selbst gemachten genommen, fertige gehen natürlich auch, sind aber teurer) 100 g Räuchertofu (0,66 €) 2 Zwiebeln (0,20 €, etwa 200 g) 2 Paprika (0,90 €, etwa 300 g) 150 g Gewürzgurke ...

I call this soup Hungarian style as it is packing in the flavours but really is a quick and convenient version of the traditional and heavier bean soup made with smoked meats and the freshly made p…

This is a difficult emotional task for me...I have actually made my Hungarian tepertős...or töpörtyüs pogácsa...a savory bacon bits biscuits...strictly Hungarian style, that is from my childhood!...one caution! Do not attempt to make this, unless you want a real challenge, or it's a childhood memory recall!...It's a huge challenge, and takes about 4 to 5 hours of folding, resting, rolling out the dough at least 3 times. I did have a Weight Watchers recipe for you (will have to post it next time)...made a delicious Manhattan Clam Chowder, which was in the cookbook. I actually made a batch and scored the top...but when I baked it it had a "mind of its own" but all is well, they are incredibly delicious! As you can see...these biscuits turned out so flaky, savory, and delicious. A lot of work, but they were worth every minute of it! Hungarian Pogacsa with pork cracklings ...Töpörtyus Pogácsa adapted from: three different sources 4 1/2 cups flour 1/2 cup cold butter 1 teaspoon salt 2 Tbsp dry instant yeast 2 cups finely chopped töpörtyü, or crispy bacon 2 eggs, beaten with a fork 1-2 cup white wine 1 1/4 cups Greek style yogurt (I used Chobani) 1 egg 2 whole eggs beaten, for brushing Make the the töpörtyü first. You will need 2 lbs for this recipe.(Click on the link) You can refrigerate them for a few days, and when you are ready to use them, chop them fine. Better yet, chop them in the food processor (which I will do next time) In a large bowl, add the 4 1/2 cup flour. Add 1/2 cup of warm water in a cup and add the 2Tbsp dry yeast to desolve and bubble up as in photo. Cut the butter in small pieces and add it to the flour, along with the salt, and mix with a pastry blender Add the yeast and mix it into the flour, with a wooden spoon. In a small bowl, mix the yogurt with the egg, and the 1/2 cup white wine, and add that as well to the flour mixture. Now, here comes the fun part...you get to mix all these ingredients with your hands until they combine, and work it well together On a floured board, or clean counter, knead the dough several times until nice and elastic and not sticking to the board. Place in an oiled bowl, turn over, and cover the bowl with plastic wrap, an place a clean towel on it. Let the dough rest for 30 minutes. After the 30 minutes rest, roll out the dough as thin as possible, and scatter half the cracklings on it. Now, fold over carefully envelope style, from the left, the right, and from each end to enclose. It should look like a square, all 4 sides enclosed. Cover with a clean dishtowel, and let it rest for about 20 minutes. Roll the dough out again, into a 12 x 9 inches form, from and follow the same procedure, by sprinkling the second half of the cracklings on it, and fold up again, and let it rest for another 20 minutes. (Aren't you tired yet, from just following these procedures?) Well, like I said, you need about 4 to 5 hrs. work on this, but so well worth it. Score the dough with a sharp knife but careful not to cut through the dough. (this is where I messed up, scoring it too deep) Brush half the amount of the egg wash on it. Cut out rounds, with a small biscuit cutter. (As you can see I messed up my nice pattern when I brushed it with the egg wash, so the scoring is not uniform) If I recall, my mother used to brush the biscuits with the egg wash, carefully, and separately. Will have to improve on the the next time. You can re-roll the scrap dough and start again, cutting them out. The second time, I did not score the tops. Place the pogácsa (biscuits) on a parchment lined baking sheet, let them rest uncovered for 20 minutes...bake in a preheated 425 degrees F oven for about 15-18 minutes, until it gets nice and golden brown on the top. I'm really not happy the way the scored top turned out, but they are all light, crispy on the top, and bottom, and oh, so delicious. Eat them as snacks, of with a nice bowl of soup, or as a bread substitute with any meal. Well worth all the effort and work you put into it! I ended up with about 4 dozen of these small treasures. Serve them while they are warm, or at room temperature. Note:If you have leftovers, freeze them in a plastic container, and re-heat them in a 325 degrees F. oven for a few minutes, and they will be just as fresh as they were on the day you baked them...maybe even better!

The first time my husband prepared for me a Bulgarian dish called Guvech I couldn’t stop eating it. Guvech is a Bulgarian casserole dish m...

This chanterelle recipe from Finland is a mouth-watering, classy and super easy dish, perfect for those cozy and dark autumn evenings!

Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!

This is wonderful! It is important to let the sliced cucumbers sit for 1/2 hour and then squeeze out the water.

Villagers Meat Dish (Selsko Meso in Macedonian) 1kg. pork meat 4-5 onion pieces 300 gr. ground beef (for small meat balls) tomatoes or ketchup 700 gr. mushrooms 300 gr. dry smoked meat into small pieces salt, pepper, spices, bukovec some wine, cheese cream First do the meatballs and include a piece of ground onion salt, pepper and spices. Then cut the pork into small pieces and fry it on oil, add the ground onion and fry it together. After they become red, add the tomatoes (or the ketchup), the mushrooms, the smoked meat and the small meat balls. Add spices, salt, red pepper, bukovec and pepper into the mixture. Separately dissolve a spoon full of flour into a glass of water (the one in which the mushrooms were contained) and also add a glass of wine. The whole mixture is baked (roasted) in the oven in a baking dish made of clay.

I want to share with you a recipe for a dish that I think many of you will hear for the first time, perhaps as well as about the homeland of this recipe. Placinte (in singular Placinta) is the traditional dish of Moldova (officially the Republic of Moldova). The word placinta comes from Latin placenta, which means cake, from the Greek plakount - flat cake. Placinte are really very tasty, especially when they are still warm.

Dumpling recipes. Since Austrian knödel are my favorite mood food my collection of sweet and savory dumpling recipes has grown during the past years. When I dig into them, I bite into my home cou

Potato Vareniki (Ukrainian Pierogi Recipe) are one of the best and most comforting Eastern European dishes. Stuffed with mashed potatoes and wrapped in homemade dough, they’re easy to love by both adults and kids!

Пошаговый рецепт приготовления борща по-черниговски с фото.

Traditional Bulgarian recipes are some of the richest foods in all of the European countries. Bulgarian food is mainly based on meat and vegetables, but also includes dairy products and spices like pepper, cumin, cinnamon,

Pin It (4 - 8 dumplings) Over the years I have come across various versions for these dumplings. Some recipes use a quark dou...

This is one of the layered vegetable dishes, a good way to use a head or two of cauliflowers and turn them into a tasty family dinner. I used minced beef but can use pork, turkey or even chicken.

Austria food is full of meat, cheese, and other foods full of carbs, like dumplings & pastries. Austrian recipes draws from this rich and diverse cuisine.

РУЛЕТИКИ ИЗ БАКЛАЖАНОВ С ОРЕХАМИ

A simple and delicious meat dish, Moldovan “pirjoale” are meat patties with a deep, rich flavor, ideal for serving with many different sides.

Aluatul si tehnica de intins sunt aceleasi ca si la placintele cu ceapa verde si marar. Doar umplutura difera, le-am pregatit pentru sotul meu care nu prea agreaza mararul, in schimb adora aceste placinte cu cartofi pe care le-a descoperit prima data in bucataria familiei mele. Daca nu va place mujdeiul puteti sa le serviti unse cu smantana si apoi presarate cu cas razuit, dar atunci nu vor mai fi de post. Sunt bune si reci, pentru a le pastra acoperiti-le cu folie de plastic sau o punga cand sunt inca caldute. Rezista 24 de ore fara sa le puneti la frigider.

I recreated the krémes of my childhood. With several years of on and off krémes experiments behind me, I am happy to announce my first batch of successful krémes! Krémes is a classic Hungarian treat. Krémes is made from real vanilla custard; predominantly eggs and milk. It is sandwiched between layers of flaky pastry and then dusted off with a layer of confectionary sugar… krémes is pure delight on all fronts. I remember two types of krémes; homemade and the coffeehouse version. Homemade krémes was delicious, fairly flat with runny yellow cream between 2 layers of flaky pastry. Coffeehouse krémes was not quite as yellow; but was tall and light and most likely had some gelatine in its custard layer. I especially loved Hauer’s krémes! Hauer was the original name of the coffeehouse, but it went by a different name during the communist era. Was it Erkel? I don’t remember. Besides my family kept referring to it as Hauer, the name change when the coffeehouse was privatized was just one of the many things communism was resented for. Go back yet another twenty four years, exactly four years before I was born. The war just ended. Budapest was bombed to hell and the people were hungry, very hungry. In desperation for some cash my great aunt, Olgi néni saved her food stamps and managed to bake a tiny pan of krémes. She packed it up and took it down to the corner of Rákóczi út and Szövetség utca to sell. Along came a bedraggled Hungarian soldier, just back from the front, and grabbed the pan out of her hands. He sat down on the pavement and polished down the entire pan. He then wiped his face on his sleeves and gave the empty pan back to my weeping aunt. Of course he didn’t pay for it, how could he? When I heard this story, I didn’t know who to feel sorrier for, my aunt or that soldier. So you see krémes imbedded itself into my family history in a variety of ways. HUNGARIAN CUSTARD SLICEVanilla Infused Milk 2 cups milk 1 vanilla pod Flaky Pastry 1-1/2 cup + 1 Tbsp flour 3/4 cup chilled hard margarine 1 pinch of salt 4 Tbsp cold water 4 tsp vinegar Custard Layer 8 egg yolks 1/2 cup sugar 1/3 cup + 1Tbsp flour 2 pkg. or 2 Tbsp real vanilla sugar 3 pkg. gelatine [21 g] 1/4 cup unsalted butter 8 egg whites 1/2 cup sugar 1 tsp fresh lemon juice candy thermometer is essential Topping 1/4 cup icing sugar • Make the vanilla infused milk first. • Heat the milk in a saucepan. • Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. • Cover, remove from heat, and infuse for one hour. • Next make the flaky pastry. • In a large bowl crumble the flour and the chilled margarine to fine crumbs. • Mix in the salt. • Place the cold water and the vinegar in a small dish. • Pour the liquid over the pastry crumbs. • Stir to combine and gradually form a rough ball. • Generously flour a board and roll out the pastry into a thin rectangle. • Roll up the pastry and divide into 4 parts. • Roll each division into a thin rectangle. • Stack the four rectangles on top of one another. • Chill for twenty minutes. • Divide the chilled pastry into two equal halves. • Roll out the first pastry very thin. • Fold it in half and place the folded edge in the middle of the 9X13 baking pan. • Unfold and arrange the pastry with deep folds as in the photo. • Let the dough go up the sides halfway, pastry will shrink during baking. • Place in a preheated 400F oven for 14-18 minutes. • Keep a watch, pastry burns easily. • When the pastry is golden brown, remove pan from the oven. • Immediately cut pastry into twelve squares. • Divide the long side by 4 and the short side by 3. • Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later. • Roll out the remaining dough and arrange it in the baking pan as before. • Bake the second pastry sheet and set it aside. This will be the bottom of the krémes. • Next make the custard layer. • In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes • In a separate bowl whisk together the flour, gelatine and the vanilla sugar. • Gradually add the flour mixture to the beaten egg yolks and beat until smooth. • Remove the vanilla pods from the vanilla infused milk. • Gradually add the vanilla infused milk to the bowl with the eggs and the flour. • Transfer custard to a medium sized pot. • Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature. • Over medium heat and continually stirring heat the custard. • Do not let custard heat beyond 80C [176F] for this recipe. • When the custard reached 80C remove from heat. • Stir in the butter and set aside. • While the custard is cooling whip the egg whites. • With clean beaters beat the egg whites until soft peaks form. • Add the lemon juice and beat until almost stiff. • Add 1/2 cup sugar and beat until very stiff and shiny. • Very slowly and gradually, gently fold the custard into the stiff egg whites. • Pour on top of the bottom pastry layer and place in the fridge. • Make sure the pan is level on the shelf. • When the gelatine is beginning to set, place the pastry squares on the top. • Let the krémes chill thoroughly. • Before serving generously sift icing sugar on the top. • Cut the slices between the pastry squares.

This traditional Hungarian beef stew is cooked with lots of paprika for a deep flavor, finished with sour cream for luxuriousness, and served over buttered noodles for a satisfying, ultra-comforting meal.

Чурчхела - это известное грузинское лакомство. В далекие грозные времена грузинские воины брали с собой пучок чурчхел в поход. Эта еда очень питательная, благодаря орехам и виноградному соку, может долго храниться... Я не пробовала настоящей грузинской чурчхелы, но мой вариант мне очень понравился! Натуральное, ароматное и вкусное лакомство! Что может быть еще прекраснее... Ингредиенты Виноградный сок — 1 л Мука — 1 стакан Сахар — 1/2 стакана Грецкие орехи — 400 г Ядра грецких орехов очистить от оболочки, разделить на половинки и нанизать их на нитку длиной 20 см. К одному концу нити обязательно привязать спичку или большой узелок, а на другом конце сделать петельку. Половину виноградного сока поставить на слабый огонь, довести почти до кипения, И добавить муку, смешанную с оставшимся соком (холодным). Добавить сахар (количество сахара регулируйте по вкусу, все зависит от сладости винограда) и варить на маленьком огне до получения густой киселеобразной массы, помешивая.Это займет минут 5. После чего каждую связку орехов трижды погрузить в приготовленную смесь. После каждого "окунания" я делала перерывы на минут 30, чтобы масса лучше схватывалась. "Окунание" я проводила, помогая себе ложкой - поливала орехи сверху тоже. Связки орехов я подвешивала на скрепке на приоткрытую дверцу духовки. Под орехи подставьте обязательно противень, потому что виноградная масса вначале немного капает. Повесить чурчхелу для просушки на 2-3 дня. Сушат чурхелу на солнце. Но где ж его сейчас взять... Поэтому я протянула бельевую веревку в теплой комнате, поближе к источнику тепла, на нее подвесила плечики для одежды, а уже на них связки орехов. Через три-четыре дня, когда чурчхела перестала липнуть к рукам, я сняла пробу. Вкусное, очень ореховое лакомство, с ноткой виноградного аромата. Хранить готовую чурчхелу можно в сухом и теплом месте в пищевой бумаге довольно долго... Если, конечно, вам это удастся. Да, и не забудьте срезать кончики и вытянуть нитку из чурчхелы. Еще пару слов о соке. Сок лучше брать домашний - он ароматнее. Моя соковыжималка не справилась со своей задачей. Косточки винограда спрессовываются в плотную массу и не выходят из нее. Я протирала виноград через сито. Это долго. Если у вас есть соковарка, то это как раз то, что нужно. Поскольку такое лакомство я готовила впервые, с удовольствием приму все замечания и уточнения к рецепту.

Homemade byrek with meat sauce is a traditional Albanian dinner dish that can be made with different fillings.

Delicious little treats often served as an appetizer.

G is for Greenland... Greenland is an autonomous country within Denmark. It is the largest island in the world and the least densely populated country. The original inhabitants of Greenland were migrants from Canada and

Гости в восторге!