Thursday, August 12, 2010
Friday, March 26, 2010
Monday, March 22, 2010
200grams butter (or margarine or shortening)
1 cup milk
25grams fresh yeast
pinch of salt
2 eggs (original recipe says another egg yolk)
fruit jam (I tend to use apricot, about two cups)
ground walnut (to taste, approx one cup)
+1 egg white to brush layers
Combine all the ingredients for the dough and let it rise at a warm place. Knead again, divide into 3 balls(or more), let them rise again. Roll out one, place on a big baking tray. Brush with egg white to prevent the dough getting soaked. Spread jam on the dough, then ground walnut. Repeat with the next two layers. Brush the top layer with beaten egg. Bake at medium heat for approx 30-40minutes.
Melt dark chocolate with a couple spoonfuls of milk or cream and cover the cake.
You can use any other jam you like, my faves are apricot or plum(best if a little sour). Alternatively you can experiment with different amounts of walnut or substitute other nuts.
Saturday, February 20, 2010
Just a tiny bit belated, let me show you two of our traditional doughnut recipes, typically made in Hungary in the "carnival" season.
Tuesday, February 2, 2010
I read this recipe somewhere months ago and forgot to save it, so I came up with my own version.
Thursday, January 21, 2010
Make a syrup from water, rum, vanilla extract, lemon peel and sugar.
You'll also need vanilla custard made from egg yolks, milk, vanilla extract, and a little flour.
Place one sponge-cake on a tray, sprinkle with syrup and spread third of the custard on it.
Place the next sponge cake on top and repeat the process with the remaining two layers. Some recipes call for raisins between the layers and apricot jam and cocoa powder on the top.
Set the cake aside and prepare the chocolate syrup/topping : melt dark chocolate, add rum, sugar and vanilla to taste and a little water or milk. Heat until smooth then cool.
How to serve?
Cut pieces from the layered cake with a spoon (thus the dumplings), drip some chocolate syrup on them and top with whipped cream. I swear, it's heavenly!
Hungarian cottage-cheese(curd-cheese) is a bit different from the ones you can buy in the US, but I think any type will do. If you happen to find ricotta that's also fine. In Hungary, look for "túró"
So, mix approx a pound of cottage cheese, 2-3 whole eggs, sugar to taste, vanilla-sugar or vanilla extract, a pinch of salt, a tablespoon of flour and approx a cup of semolina ( or farina, Cream of Wheat, grits....you know what I'm talking about). Add as much of the latter as needed to make the mixture hold together. If the cottage cheese is of the drier type, you might want to add a little sour cream, too.
Heat water in a big pot, add a little salt, and when it's boiling, form small balls of the cottage-cheese mixture with wet hands and put them in the water. Don't cook too many at once.
Cook them for about 5 minutes, but at least until they start floating in the water. If you want to make sure they're done, take one and cut in half. If the inside is solid and has holes in it, then it's just fine!
Heat breadcrumbs with a tablespoon of butter in a large pan until golden and roll the dumplings in. Serve hot, with sour cream and castor sugar/granulated sugar.
yeah, a bit old picture :)