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Paper cake – Papírsüti

From Grandma with love

Paper cake is one of the greatest recipes I learnt from my Grandmother. The name was given by “the three princesses”, namely my two sisters and me when we were children. We thought that the cake was made from paper because strudel sheets looked like paper.

So, yes, one of the main ingredients is strudel sheet from which Hungarian strudel is made. It is thin like phyllo dough (and like paper). I used Csurgói Réteslap and Csík és társa Réteslap but Csurgói fitted better for this recipe.

The recipe is for a 40 x 40 cm baking pan, but I have a smaller one so I halved the quantities.

Most of the photos were made by my boyfriend as my hands were a little bit messy.

Ingredients (40 x 40 cm baking pan):

  • 50 dkg (1 pound and 1.64 ounces) strudel sheets
  • 50 dkg (1 pound and 1.64 ounces) cottage cheese
  • 2 dl (~7 fluid ounces) sour cream
  • 1 dl (~3.4 fluid ounces) milk
  • 1 dl (~3.4 fluid ounces) oil
  • 4 eggs
  • 1 tablespoons salt
  • oil for greasing
  • oil, milk, sour cream for sprinkling

Instructions:

  1. Beat egg whites until stiff.
  2. Stir together the egg yolks, the cottage cheese, the sour cream, the milk, the oil and the salt.
  3. Gently stir in the whipped egg whites.
  4. Grease the bottom and the sides of the baking pan with oil.
  5. Place 1 strudel sheet (40 x 40 cm) on to the bottom of the baking pan and retain 1 sheet for the top.
  6. Crumple and tear the remaining strudel sheets and dip into the cottage cheese mixture.
  7. Put the crumpled cottage cheese buns into the baking pan.
  8. When the baking pan is full with the cottage cheese buns place the retained strudel sheet on to the top.
  9. Sprinkle it with milk-sour cream-oil mixture.
  10. Preheat oven to 356°F (180°C).
  11. Bake 40 minutes.
  12. Serve either hot or cold.

Printable version

“Cake bar” “main dish” Leisurely “No meat” “No sugar” Salt Sütibár Sós főétel “Hús nélkül” “Cukor nélkül” Ráérős
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Crema Catalana – Katalán krém

Recipes I like

For Valentine’s Day I have chosen a wonderful cream from my list of Recipes I like: Crema Catalana. Actually, today’s dessert has already been chosen when I read the recipe on Manu’s Menu weeks before. I halved the quantity and used ground cinnamon instead of cinnamon bark and lemon juice instead of zest. And unfortunately, we don’t have a balloon whisk yet, so I whisked the mixture with our little wooden spoon. It was hard work but worth it.

Ingredients (4 ramekins):

  • 5 dl (~17 fluid ounces) milk
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 3 egg yolks
  • 60 g (2.1 ounces) sugar
  • 20 g (0.7 ounces) food starch
  • 2 tablespoons sugar

Instructions:

  1. Boil the milk in a saucepan.
  2. Add the ground cinnamon and the lemon juice, cook 2 more minutes.
  3. In a bigger saucepan, whisk together the egg yolks, sugar and food starch until white.
  4. Heat the egg yolk mixture and slowly add the milk. Stir or whisk constantly.
  5. Cook over medium heat until the cream thickens, like pudding.
  6. Divide the cream between 4 ramekins and let it cool down to room temperature, then cool further in the fridge.
  7. Just before serving, caramelize half tablespoon of sugar on the top of each crema catalana (I used my blowtorch).

Printable version

“Cake bar” cream Rapid “No meat” “No flour” “No-bake” Sweet Sütibár Édes krém “Hús nélkül” “Liszt nélkül” “Sütés nélkül” Gyors
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Körözött – Körözött

From our kitchen

To bring more variety into our dinners we have prepared körözött, which is a very popular sandwich spread among Hungarians.

Ingredients:

  • 450 g (15.9 ounces) cottage cheese
  • half of an onion or red onion
  • 275 g (9.7 ounces) sour cream
  • 1,5 teaspoons salt
  • 2 teaspoons ground paprika

Instructions:

  1. Finely chop the onion and put all ingredients into a bowl.
  2. Mix all ingredients with a fork until combined.
  3. Serve with sliced bread and with tomato, radish or green onion.

Printable version

“Cake bar” “sandwich spread” Rapid “No meat” “No egg” “No flour” “No-bake” “No sugar” Salt Sütibár Sós szendvicskrém “Hús nélkül” “Liszt nélkül” “Sütés nélkül” “Tojás nélkül” “Cukor nélkül” Gyors
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Banana milkshake – Banánturmix

Our first blender

Yesterday we have bought our first stand blender. And today we tested it with a simple banana milkshake recipe.

Ingredients (2 mugs):

  • 2 small bananas
  • 5 dl (~17 fluid ounces) milk
  • 2 tablespoons sugar
  • 3 tablespoons lemon juice
  • 1 package vanilla sugar

Instructions:

  1. Peel the bananas and chop them into the jug.
  2. Pour the milk into the jug.
  3. Sprinkle the vanilla sugar and the sugar into the milk.
  4. Pour the lemon juice into the milk.
  5. Blend it for 3-4 minutes.

Printable version

“Cake bar” milkshake Rapid “No meat” “No egg” “No flour” “No-bake” Sweet Sütibár Édes turmix “Hús nélkül” “Liszt nélkül” “Sütés nélkül” “Tojás nélkül” Gyors
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One day in Paris – Egy nap Párizsban

17th August 2014, Sunday
10:00 AM   Departure from Budapest

18th August 2014, Monday
10:00 AM   Arrival in Paris – Delay due to the traffic jam on Austrian and German motorways.

10:40 AM   Accommodation occupied – Hotel Campanile Paris Sud – Porte D’Italie – We could highly recommend the hotel especially with breakfast.

11:20 AM   Metro daily tickets purchased – Lovely cashier gave us a map, here you can see it with our targets marked.

11:45 AM   Panthéon – Under renovation.

12:30 PM   Eiffel Tower – Long lines, lift out of service, top closed.

02:30 PM   Eiffel Tower – Checking in, lift operates, top opened.

04:30 PM   Louvre – Searching for Mona Lisa.

05:00 PM   Louvre – Taking photo of Mona Lisa.

06:00 PM   Louvre – Closure (Pay desk closes at 05:00 PM).

06:30 PM   Les Invalides – Pay desk closed at 06:30 PM (Closure at 07:00 PM).

07:20 PM   Notre Dame – Closed at 06:45 PM.

08:15 PM   Gare du Nord

08:40 PM   Chocolate shop – Maison Georges Larnicol Paris Montmartre

08:50 PM   Sacré-Cœur

10:00 PM   Arch of Triumph

11:10 PM   Eiffel Tower

12:20 AM   Hotel

Paris (F)

“Beautiful & colorful” “Szép & színes”
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Dobos cake – Dobos torta

Once upon a time…

My love with Dobos cake began in a wedding party when I was a little girl. When the time came, the wedding cake was carried around and the slices were passed from hand to hand. When I received my plate and saw the splendid slice on it, I suddenly fell in love. The nicely lined up layers, the chocolate filling and the hard caramel topping…

I think Dobos cake is my favorite one. So to test my blowtorch (my boyfriend gifted me) of course I chose this recipe. This was a test of my cake tin as well. (See Stéphanie cake recipe.) Both did well, but the proper regulation of the gas flame need to be practiced.

This happened a little more than a year ago. While enjoying the last days of the summer holiday, I applied for a job. I spent my last semester of Masters and the only thing I had to do was to write my thesis. So working full time wouldn’t mean a problem. But back to the story: I was hard at work on caramelizing the sugar with the blowtorch when my phone rang. The company called me in for an interview. Since then I work there as a civil engineer and I enjoy it.

Ingredients (6 layers, baking pan 25 cm in diameter):

  • 6 eggs
  • 12 dkg (4.2 ounces) icing sugar
  • 12 dkg (4.2 ounces) flour
  • 20 dkg (7 ounces) butter
  • 10 dkg (3.5 ounces) chocolate for tart
  • 1 tablespoon milk
  • 1 teaspoon butter
  • 2 tablespoons sugar
  • sugar as needed for topping

Instructions:

  1. Beat egg whites until stiff.
  2. Whip together the egg yolks and the icing sugar.
  3. Gently stir in the whipped egg whites.
  4. Add the flour, one spoon at a time. Mix to combine.
  5. Preheat oven to 356°F (180°C).
  6. Put bakery paper onto the bottom plate of the baking pan, grease it with butter and strew it with flour.
  7. Pour 4-5 tablespoon of mass onto the plate, smooth it (1st layer of 6).
  8. Bake 10 minutes, then cool it down on a cooking grate to prevent sweating.
  9. Then grease the bakery paper with butter and strew it with flour again and bake the 2nd layer and then the others.
  10. While the layers are relaxing, make the cream.
  11. Whip the melted butter.
  12. Heat the chocolate with 1 tablespoon milk and 1 teaspoon butter. Stir constantly until combined.
  13. Pour the chocolate cream into the whipped butter with 2 tablespoons sugar. Stir until combined.
  14. Layer (and cover) the cake, except the top layer.
  15. Slice the top layer (12 slices).
  16. Caramelize the sugar on the slices, one slice at a time (I used my blowtorch).
  17. Decorate the top of the cake with the slices.
  18. Put the cake into the fridge for a while.

Printable version

“Cake bar” cake Leisurely “No meat” Sweet Sütibár Édes torta “Hús nélkül” Ráérős
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Coconut balls – Kókuszgolyó

The first no-bake recipe on my blog

An ancient recipe from my mother.

Ingredients (~35 – 40 balls):

  • 25 dkg (8.8 ounces) household biscuit powder
  • 1 teaspoon bitter cocoa powder
  • 15 dkg (5.3 ounces) shredded coconut
  • 12 teaspoons icing sugar
  • 3.5 dl (~12 fluid ounces) milk
  • 5 dkg (1.8 ounces) shredded coconut

Instructions:

  1. Knead together the biscuit powder, the cocoa powder, the 15 dkg shredded coconut, the icing sugar and the milk.
  2. Form balls (~ 3 cm in diamater) from it with wet hands.
  3. Coat them with the rest of the shredded coconut.
  4. Leave the balls in a cold place for a night.

Printable version

“Cake bar” ball Rapid “No meat” “No egg” “No flour” “No-bake” Sweet Sütibár Édes golyó “Hús nélkül” “Liszt nélkül” “Tojás nélkül” “Sütés nélkül” Gyors
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Punch cake – Puncstorta

Reminiscence

I have tried this recipe months ago to bake a cake to my boyfriend for his birthday. And as the biggest appreciation: his mother asked me to send the recipe to bake it for Easter.

Ingredients (2 layers, baking pan 25 cm in diameter):

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1 package baking powder
  • 1/2 tablespoon bitter cocoa powder
  • jam to taste
  • 10 dkg (3.5 ounces) sugar
  • 1 dl (~3.4 fluid ounces) water
  • 1 package vanilla sugar
  • 0.5 dl (~1.7 fluid ounces) baking rum
  • 10 dkg (3.5 ounces) chocolate for tart
  • 1 tablespoon milk
  • 1 teaspoon butter

Instructions:

  1. Beat egg whites until stiff.
  2. Whip together the egg yolks and the sugar.
  3. Gently stir in the whipped egg whites.
  4. Add the baking powder and the flour, one spoon at a time. Mix to combine.
  5. Preheat oven to 356°F (180°C).
  6. Put bakery paper into the baking pan, grease it with butter and strew it with flour.
  7. Pour the half of the mass into the baking pan (1st layer of 2).
  8. Bake 15-20 minutes (test with a toothpick), then cool it down on a cooking grate to prevent sweating.
  9. Put bitter cocoa powder into the half of the remaining mass, mix to combine.
  10. Then grease the bakery paper with butter and strew it with flour again for the 2nd layer.
  11. Pour one tablespoon of white mass to the centre of the baking pan, then one tablespoon of brown mass to the centre of the white mass, then white mass again to the centre of the brown and so on. It will spread in the baking pan.
  12. While baking, make the syrup.
  13. Boil together the water, the sugar and the vanilla sugar. Then cool down a bit.
  14. Pour the rum into the lukewarm syrup.
  15. Layer the cake: spread the white layer with jam, put the marble layer on to it.
  16. Slowly dribble the syrup on to the marble layer. Let it soak up.
  17. Heat the chocolate with 1 tablespoon milk and 1 teaspoon butter. Stir constantly until combined.
  18. Cover the cake with it.

Printable version

“Cake bar” cake Leisurely “No meat” Sweet Sütibár Édes torta “Hús nélkül” Ráérős
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Potato casserole – Rakott krumpli

Layered potatoes from Hungary

My mother always makes potato casserole in a Jenaer glass dish. Unfortunately I don’t have one yet, so I used my old baking pan. Nevertheless, our lunch was perfect.

Ingredients (18 x 25 cm baking pan):

  • 5 eggs
  • 6-7 potatoes
  • 10 dkg (3.5 ounces) dry sausage
  • sour cream to taste (~300-400 g ~10-14 ounces)
  • salt to taste
  • 1 tablespoon oil

Instructions:

  1. Boil cold water with the eggs in a saucepan, cook for 10 more minutes after boiling.
  2. Boil cold water with the potatoes in another saucepan, cook for about 20 more minutes after boiling.
  3. When the eggs are finished, cool them down with cold water, then they can be peeled easily.
  4. When the potatoes are finished, check their softness and peel them.
  5. Peel the dry sausage too.
  6. Slice the eggs, the potatoes and the dry sausage.
  7. Grease the baking pan with a little oil, put the first layer potato in it, sprinkle with salt.
  8. Put one layer egg and dry sausage on to it.
  9. Then put the second layer potato, sprinkle with a little salt, put eggs and sausages.
  10. Cover the top with sour cream.
  11. Bake on 390°F (200°C) until the sour cream gets a little brown.

Printable version

“Cake bar” “main dish” “No flour” “No sugar” Leisurely Salt Sütibár Sós főétel Ráérős “Liszt nélkül” “Cukor nélkül”
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End of March – Március vége

Last Sunday we spent a wonderful time in Martonvásár.

Brunszvik Castle and park
Martonvásár (H)
on map

“Beautiful & colorful” “Szép & színes”