one of HUNGARY top fashion designer Ms. AGATHA CSETNEKI shares with us her favorite foods and recipe. check and cook to see why it is her favorite.
Hungarian chocolate cake
3 eggs // 3 spoons sugar // 3 spoons flour // 1 bottle cherry compote // for the cream: 3 deciliter milk // 1 spoon coca powder // 3 spoons sugar // 20 decagramme butter // 10 decagramme dark chocolate // 1 package of vanilla pudding powder // for the top: 20 decagramme dark chocolate
Mixed the 3 yolks of eggs and the 3 spoons sugar whipped. Then put in the flour, the cocoa powder and last the albumen of the three eggs. Put this mixture into the box of cake and bake the cake for 20 minutes at degrees 180. When it is okay just let it cool.
For the cream you have to mix the milk with the 3 spoons of sugar and vanilla pudding powder. And cook on low heat stirring constantly densely. Then take off the heat and put in the dark chocolate. When the cream has cooled, add the butter ( you have to mix it whipped, too before you add it to the cream!) and at last you add the cherries.
Put the cream to the top of the cake and put in the refrigerator for a few minutes. After it you have to liquefy the dark chocolate and put it to the cream. You can decorate it with some cherries.
Hungarian stuffed cabbage
- 1 Large cabbage
- ½ kilogram Ground beef or pork
- 1 1/4 cups Long grain white rice
- salt to taste
- pepper to taste
- Red Hungarian Paprika – for color and taste
- 3 Large fresh garlic cloves pressed or more if desired
- 2-3 Eggs
- 1 Onion – grated into meat mixture
- 300 gram Smoked Ham hock
- 1 kilogram Saurkraut – rinse alittle right before adding so it’s not too sour.
- 2 small cans of contadina tomato paste – mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
- Oil and flour for the roux
1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.
2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.
3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.
4. Add the tomato saft, the smoked pork and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.
5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )
6. Serve with sour cream.
Hungarian fish soup
(for about 6 person)
- a big carp (1, 5 kilo)
- some different types of small fishes (500 gram freshwater fish)
- 2 liter water
- 1 big peeled tomato
- 2 large chopped onion
- 2 tbs Hungarian paprika powder
- salt to taste
- 1 green pepper
- 1 dl red wine
1. Preparation: Clean the fish and remove its teeth, tail, fins and scales with a sharp knife. Cut out the eyes from the head. Wash the cleaned fish with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt the fish fillets.
2. Make a fish stock. Cook the head of carp an the small fishes in water until tender, strain and pour it through a sieve.
3. Cook the chopped onion in water and until soft, sieve and put it into the fish stock.
4. Place the salted carp slices into the fish stock. Add slices of green pepper and the peeled sliced tomato, some salt if necessary and bring it to the boil. If you find it necessary, add some water.
5. Add the Hungarian red paprika powder, the wine and cook until the carp is tender.
6. Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then use a ladle to scoop some soup until its covered.
Hungarian Sweet Pancake
Hungarian „palacsinta” are paper-thin pancakes served rolled or folded into triangles with fruit fillings, ground nuts or whipped cream.
Palacsinta are similar to French crepes, Polish nalesniki and Croatian / Serbian palachinke, among others.
- 3 large eggs, beaten
- 1 cup whole milk
- 1/3 cup club soda
- 1/3 cup orange juice
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- In a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter.
- Heat 1 teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover.
- Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
- Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners’ sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes