Hungarian Food, Gastronomy And Cuisine (What You Didn't Know And Were Afraid To Ask) by Clara Margaret Czegeny

Hungarian Food, Gastronomy And Cuisine 

(What You Didn't Know And Were Afraid To Ask)

by Clara Margaret Czegeny 

By far, the simplest way to learn about a nation is through its cuisine. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, operas, emperors and counts.

A well-known misconception is that Hungarians are thought to only consume fatty, heavy cream-laden dishes. Another, is that the key ingredient to all dishes is the throat-burning hot red paprika. Sorry to have to disappoint you, but the sweet red paprika is used to enhance the flavour and the colour of the dishes whereas the hot red paprika adds the burn that some crave. Bacon grease can be substituted with vegetable or grape seed oils. But a friendly reminder about ingredient judgments, the amount of bacon grease Hungarian's use in meat dishes, is equivalent to what you will find on a Harvey's Bacon Cheeseburger.

History tells us that the first people to live in present-day Hungary were called Magyars, who arrived in around A.D. 800. Hungary's National Dish, a meat stew called gulyás (goulash) can be traced to the Magyars' eating habits. The Magyars traveled with the dried cubes of meat cooked with onions. Water was easily added to make a stew. So the story is told; the Gulyás (herdsmen) made Gulyás or (Shepherd's Stew). The soup is called Gulyás Leves. And although the connection to Hungarian food and goulash is famous throughout the world, there is so very much more to Hungarian's delicious and flavourful cuisine than this renowned soup.

15th Century

The reign of King Matthias (1458-1490) is recorded to be a high point in Hungarian history, for both food and culture alike. King Matthias brought Italian cooking to Hungary through his Italian wife, Queen Beatrice and during this period, cooking was raised to a fine art.

16th Century

In the sixteenth century, when the Turks invaded Hungary, they brought their unique cooking customs along with them. Some of their foods were: paprika and a thin, flaky pastry called Filo (or phyllo) dough. Recorded history goes on to share that some new cooking traditions were started as the Turks taught the Hungarians how to cook. They shared their methods of stuffing peppers and eggplants. Coffee was also introduced to Hungary by the Turks.

17th -20th Century.

From the seventeenth century to the beginning of the twentieth century was labeled as the period of Austrian Rule where Austria's Hapsburg Monarchy (1526-1867): gained total control over Hungary. During this time, the prevalent German and Austrian cooking styles influenced the Hungarians' eating habits. It was believed that during this period that Hungary became famous for its cakes and pastries. Officially, from 1867-1918, the Habsburgs ruled & Austria-Hungary.

Hungarian food is too often chastised as too greasy or too fatty; however, this classic old world cuisine has more flavour and appeal than most people think. Don't believe anything I say, try it for yourself.

Probably the best known ingredient in Hungarian food is paprika, the red powdered spice. Its flavour and colour is prominent in countless Hungarian dishes. Other everyday staples of Hungarian cooking include: onions, cabbage, potatoes, noodles and caraway seeds. Both cream and sour cream are used rather heavily in the Hungarian kitchen to soften flavours, add creamy texture and a subtle tang.

Dumplings of all sorts, shapes and sizes are very popular. Popular fresh vegetables include: cabbages and green peppers, which are used in countless ways. The most popular and well-known method is stuffed Cabbage Rolls. Peppers are also stuffed; with various ground meats, spices and rice. Another favourite is the French version of pancake/crepes called Palacsinta. It is popularly prepared as an appetizer, meal and dessert and is often rolled around apples, cottage cheese (turo), noodles and shredded ham.

Hungarians are well-known to consume a tremendous amount of meat; mostly pork or beef. Chicken is a close second after red meats as a popular poultry staple. Many meat dishes are dredged in flour, egg and coated with bread crumbs and then fried or baked.

A vast array of sausages is produced in Hungary. The two most popular smoked sausages are Csabai Kolbász and Gyulai Kolbász. Hungary's different regions all have their own sausage recipes and tastes - all delicious.

Porkolt seems to rank high on the votes as Hungary's National Dish. It is slowly braised stew which uses onions and paprika to create the delicious saucy gravy. Porkolt can be the start of many other dishes - one being Gulyás Leves (soup) made with meat and paprika. Paprika is also a key ingredient in another national dish; a fish soup called Halászlé.

Throughout the world, the Hungarians are well-known for their elegant tortes, pastries and squares. The Turks brought the beautifully flaky pastry dough called Filo or phyllo to Hungary in the seventeenth century. The Hungarians fill the phyllo dough with their own ingredients to make a dessert known as Rétes or strudel. Rétes fillings include: cottage cheese (turo), apples, cherries, and poppy seeds.

Hungary is also very well known for its wines, especially the Tokaji Aszú, a sweet dessert wine grown in the region of Tokay.

Don't be shy - give Hungarian Food a try - you will be so happy you did!

You will find all the original Hungarian Recipes from European old world cookery in Helen's Hungarian Heritage Recipes TM. Over 440 recipes that will be sure to bring back memories of your grandmother in the kitchen. These classic recipes have been 70 years in the making. All the aromas and flavours that just make for warm and comforting meals.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara Margaret Czegeny is self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage Recipes" TM Cookbook. 

For free Hungarian Recipes, cooking videos, the secrets of Hungarian cooking and the flavours of Hungary

Clara Margaret Czegeny and Helen I. Czegeny (Chef Ilona Szabo) co-authored a treasured Hungarian family recipe collection in 2005.
 

Visit http://www.helenshungarianrecipes.com/

The Famous Chicken Paprikas as shown by CTV Cooking Show

visit one of our lovely websites

FLAVOURS OF HUNGARY

Brantford Expositor- Hungry for Hungary - Clara Czegeny & Chef Helen Czegeny (Ilona Szabó)

Local News - November 22, 2008 - Brantford Expositor

Brantford, Ontario, Canada

Hungry for Hungary

Mother-daughter team create new cookbook

Posted By HEATHER IBBOTSON, EXPOSITOR STAFF

Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte?

Recipes for these favourites and more than 300 others are included in the latest 312-page edition of Helen's Hungarian Heritage Recipes.

The cookbook, based on the culinary magic of Helen Czegeny, of Brantford, is self-published by her daughter Clara Czegeny, of Paris.

The bulked-up fourth edition of the Hungarian cookbook debuted this summer, bursting with 325 recipes from the sublimely elegant Dobos Torte to the sublimely simple cabbage noodles.

The Czegenys will be at Coles at Lynden Park Mall on Saturday for a Taste and Sign from 1 p. m. to 3 p. m. where samples of goulash will be available as well as signed copies of the cookbook.

Nearly 3,000 copies of the cookbook have been sold since its first printing two years ago.

"I never dreamed something would come of it," said Helen, who remains amazed at the constant demand for the recipes she simply kept in her head.

Along with hundreds of mouth-watering recipes, the updated and expanded edition includes trivia, anecdotes, memories and traditions penned by Clara.

Recipes in the final chapter, Passport to International Fare, are a tribute to Helen's culinary talents in preparing classics and favourites from other lands.

Cooking is as natural to Helen as breathing.

STARTED COOKING AT 12

Now 82, she has been cooking since she was 12 when she began working for her great-aunt in the village of Hajduhadhaz, Hungary.

Helen and her husband, Alex, slipped out of Hungary in 1947 and went to Sweden, where they lived and worked on farms, until 1953 when they immigrated to Canada.

Her husband worked mostly at Massey Ferguson, but the family spent some years as tobacco sharecroppers in the Oakland, Scotland and Mount Pleasant area. Helen's hearty cooking was a natural hit with hard-working tobacco labourers at harvest time. The Czegenys returned to Brantford in 1963.

The cookbook was Clara's brainchild and originally was printed as a keepsake for family members in celebration of Helen's 80th birthday in 2006.

Everyone in the family was astounded and delighted when the book began to take off and requests for copies began pouring in, Clara said.

The self-publishing route has worked out well, Clara said, adding that maintaining control over the venture is important to her.

"This is fun and I want it to stay fun," she said. Still, putting together a cookbook is no cakewalk.

Helen prepared her recipes from memory. The ingredients, amounts and instructions were recorded and the results taste-tested. Recipes were fine-tuned if needed and then prepared again.

Somewhat challenging was the conversion of Helen's pinch-of-this and handful-of-that ingredients into proper cookbook measurements, Clara said.

Many a midnight was passed in the kitchen conducting taste tests, she said.

For ordering information, visit www.helenshungarianrecipes.com

Website: www.helenshungarianrecipes.com

The Flavours Of Hungary -- by Clara Czegeny

The Flavours of Hungary
 Learn all about Hungarian Food! 

By far, the simplest way to learn about a nation is through its cuisine. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, operas, emperors and counts.

Hungarians are thought to only consume fatty, heavy cream-laden dishes. Another misconception, is that the key ingredient to all dishes is the throat-burning hot red paprika. Sorry to have to
disappoint you, but the sweet red paprika is used to enhance the flavour and the colour of the dishes whereas the hot red paprika adds the burn that some crave.  Bacon grease can be substituted with vegetable or grape seed oils. But a friendly reminder about ingredient judgements, the amount of bacon grease Hungarian's use in meat dishes, is equivalent to what you will find on a Harvey's Bacon Cheeseburger.

History tells us that the first people to live in present-day Hungary were called Magyars, who arrived in around A.D. 800.  Hungary's National Dish, a meat stew called gulyás (goulash)
can be traced to the Magyars' eating habits. They traveled with the dried cubes of meat cooked with onions. Water was easily added to make a stew.   So the story is told; the gulyás
(herdsmen) made gulyáshús – (shepherd’s stew). The soup is called Gulyás Leves. And although the connection to Hungarian food and goulash is famous throughout the world, there is so very
much more to Hungarian's delicious and flavourful cuisine than this renowned soup.15th CenturyThe reign of King Matthias (1458–1490) is recorded to be a high point in Hungarian history, for both food and culture alike. King Matthias brought Italian cooking to Hungary  through his Italian wife, Queen Beatrice and during this period, cooking was raised to a fine art.16th CenturyIn the sixteenth century, when the Turks invaded Hungary, they brought their unique cooking customs along with them. Some of their foods were : paprika and a thin, flaky pastry called filo (or phyllo ) dough.  Recorded history goes on to share that some new cooking traditions were started as the Turks taught the Hungarians how to cook. They shared their methods of stuffing peppers and eggplants.  Coffee was also introduced to Hungary by the Turks.17th -20th CenturyFrom the seventeenth century to the beginning of the twentieth century was labelled as the period of Austrian Rule where Austria's Hapsburg Monarchy (1526–1867): gained total control over Hungary.  During this time, the prevalent German and Austrian cooking styles influenced the Hungarians’ eating habits. It was believed that during this period that Hungary became famous for its cakes and pastries.  Officially, from 1867-1918, the Habsburgs ruled  "Austria-Hungary".

HUNGARIAN FOODHungarian food is often chastised as too greasy or too fatty, however, this classic old world cuisine, has more flavour and appeal than most people think.

Probably the best known ingredient in Hungarian food is paprika, the red powdered spice. It's flavour and colour is prominent in countless Hungarian dishes. Other everyday staples of Hungarian cooking include: onions, cabbage, potatoes, noodles and caraway seeds. Both cream and sour cream are used rather heavily in the Hungarian kitchen to soften flavours, add creamy texture and a subtle tang.

Dumplings of all sorts, shapes and sizes are very popular.  Other popular staples such as cabbages and green peppers, are used in countless ways. The most popular and well-known method is stuffed cabbage rolls.  Peppers are also stuffed; with various ground meats, spices and rice. Another favorite is the French version of pancake/crepes called  Palacsinta. It is popularly prepared as an appetizer, meal and dessert and is often rolled around apples, cottage cheese, noodles and shredded ham.

Hungarians are well-known to consume a tremendous amount of meat; mostly pork or beef. Chicken is a close second after red meats as a popular poultry staple. Many meat dishes are dredged in flour, egg and coated with bread crumbs and then fried or baked. A vast array of sausages are produced in Hungary.  The two most popular smoked sausages are Csabai Kolbász and Gyulai Kolbász. Hungary's different regions all have their own sausage recipes and tastes - all delicious. Pörkölt seems to rank high on the votes as Hungary’s national dish. It’s a slowly braised stew which uses onions and paprika to create the delicious saucy gravy.  The dish they call goulash, or Gulyás, is actually a soup made with meat and paprika. Paprika is also a key ingredient in another national dish; a fish soup called Halaszlé.Throughout the world, the Hungarians are well-known for their elegant tortes, pastries and squares. The Turks brought the beautifully flaky pastry dough called filo or phyllo to Hungary in the seventeenth century.  Hungarians fill the phyllo dough with their own ingredients to make a dessert known as Rétes or strudel. Rétes fillings include apples, cherries, and poppy seeds.

Hungary is also very well known for its wines, especially the Tokaji Aszú, a sweet wine grown in the region of Tokay.

HUNGARIAN EASTER TRADITION - ANGELS’ WINGS FRIED COOKIES!

FROM OUR TRUE HUNGARIAN HERITAGE

~~~~~'

HUNGARIAN EASTER TRADITION

ANGELS’ WINGS FRIED COOKIES

Hungarian Csöröge (Angels' Wings) are those wonderful light as air, crispy, fried dough cookies traditionally prepared for Weddings. Beautifully piled high in pyramid style on cut crystal platters, they are lovely to behold and even most delightful to indulge.  A popular dessert for Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It tends to leave powdery traces of sugar on your upper lip, your chin and your nose. The secret is now out!

Angel wings are traditional in several other European cuisines and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give them to their wives on Friday the 13th in order to avoid bad luck.

Forgács Fánk or Csöröge

Ingredients:

10 large egg yolks

4-5 cups sifted flour

1 tbsp baking powder

3 tbsp sugar

¼ tsp salt

1 oz cognac brandy (or rum)

Directions: In a large mixing bowl, cream egg yolks until thick and lemon coloured. Add all ingredients except flour and beat a little more until well blended. Add flour gradually; beat to a smooth batter then as you add rest of the flour you begin to knead with your hands until dough is smooth as silk, soft and very elastic. Add more flour as needed.

Separate dough into balls and let rest on your noodle board (covered with a bowl). Roll out very thin on a slightly floured pastry board. Cut with zigzag pizza wheel into one inch wide diagonal strips. Take one long strip at a time, cut a slit and take one corner and loop it through the slip to form a flying angel. (See diagram below).

When the oil is hot, place about 10 pieces of dough into the deep fryer or pan at a time. Turn Csöröge after ½-1 minute and fry on other side until light golden (about 1/2 min). Remove onto tray lined with paper towel. Sprinkle with powdered sugar just before serving.

ANGELS’ WINGS FRIED COOKIES

(Smaller recipe)

Forgács Fánk or Csöröge

Here’s another variation on the theme. This one has sour cream in it. Try them both.

Ingredients

1 cup sour cream

4 large egg yolks

1 tbsp sugar

¼ tsp salt

2¼ cups flour

1 oz cognac brandy (or rum)

½ tsp baking powder

¼ cup icing sugar (for dusting)

1 pkg vanilla sugar

Oil/shortening (for frying)

Directions: Combine all ingredients in a bowl. Form into a soft dough. Roll out and cut as directed in previous recipe (See Diagram- above). Fry quickly in hot Crisco shortening until light brown. Dust with vanilla icing sugar.

Chef’s Hint: All donut recipes should contain 1 shot of rum - it gives it a pleasant taste and during frying - the dough will absorb less oil. (I would suggest 1 shot for the cook - this will give her a bit of courage for the task!)

For more of these amazing recipes - 
visit our lovely website Helen's Hungarian Heritage Recipes

 

Blessings

 

Clara Margaret Czegeny

Dream Machine Publications

Paris, Ontario, Canada

The "Hot Hungarian Chef"

Hot Hungarian Chef will make You Fall In Love With Hungarian Food!

Fall In Love With Hungarian Food!

..Fall In Love With Hungarian Food -
For The First Time or A Lifetime!...

 

Hungarian cuisine is ingenious, flexible, imaginative and full of flavour.  The Flavours of Hungary will satisfy any palate. If you recall the family meals you ate as a child as the best tasting ever, then your memory serves you right. That's because the primary ingredient was love. Preparing and eating food close ties to your ethnic roots can, and does make for more enjoyment and fonder memories.

Truly Hungarian

Chef Helen Czegeny age 86

Clara (Author) & Helen (her mom)

Our gorgeous cookbook

Ethnic cooking is an important family bonding agent that also links us to our ancestral roots. It is one element of a shared commonality that must be passed down to each generation. You can sometimes glean history from a country’s dishes.  Such is the case with Hungary. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, emperors, counts and operas. To appreciate the dishes and desserts of old Hungary, we've include a section on Hungary’s history and background.
 

Helens Hungarian Heritage Recipes cookbook contains over 440 mouth-watering,  and time-honoured classic recipes. We have included the ever-popular Hungarian classic specialties such as: Gulyás Leves, Nokedli, Csirke Paprikás, Pörkölt, Töltött Káposzta, Lesco, Kolbász, Palancsinta, Rétes and Dobos Torta.
 
These are just some of my favourites; I hope you will find yours in the pages of this great cook. From the spice meaty goulash to the paper thin strudels, you will most certain find one you will love.
 
                                                      And remember...

                                                                                    Put a little Paprika in you Life! 

7,000 Global Customers Can't be Wrong! 

 

 

http://www.helenshungarianrecipes.com/