I’d like to share you my some photos from the live cooking segment that was featured on CTV with news anchor Kyle Christie. What fun I had! I revealed the secret of Hungarian Goulash, Nokedli (Egg Noddles), and shared one of my family favorites, the delectable Sacher Cake with the staff. I
have changed the signature Sacher inscription to CTV to surprise the studio staff and viewers.
I shouldn’t deny that I was nervous the night before and I haven’t slept much. But something happened to me as we got there. I was so calm that I surprised even my self and being a live show I was only hoping that I won’t burn down the studio in front of millions of people. The 20 minutes leading up to the segment was the longest wait that I’ve every experienced. Finally, Kyle, the anchor came and told us the when they go to the next break, the portable kitchen counter will be rolled into the studio. Kyle told me to turn on the burners of the stove that I wanted to use as it takes a long time to warm up. So I did, still worrying about setting fire to everything.
As I looked over my “temporary” kitchen, I was satisfied with the view. We have decorated the counter-top with some of my cookbooks, a basket of colorful peppers, tomatoes, packages of Hungarian red paprika, spices and of course a bowl of Hungarian Goulash, Nokedli (Egg Noodles) and stuffed pickled peppers that I needed to prepare the night before.
After all we had no time to wait out the Hungarian Goulash that I was preparing during the live show, as it would turn into a one-hour-special So, the break came and they came for my “kitchen” and us. Us being my daughter and me. As I looked at her, I was surprised to see how nervous my always calm, and level headed daughter was. Her voice was almost completely gone and she had to take a sip of water to calm herself down. Then she smiled at me and we slowly followed Kyle into the studio.
The studio where the show was transmitted from was surprisingly small and the huge camera was just inches from our faces. I still haven’t felt nervous, perhaps it was the calm before the storm, I thought. But as I heard Kyle’s calming voice it dawned on me that all I have to be is myself, so I started answering to his questions, then my daughter, Helen took over as I began cooking. Or actually, reached for the chopped up onion, sliced, peppers and tomatoes to start the Goulash. As they reached the pot the sound of sizzling and the immediate steam that followed was breathtaking. It amazed even me because I completely forgot that the stove was on and that I placed the pot with the oil on the burner. Kyle was just as surprised and amazed by the sound and visual effect.
At the back of my mind I gave thanks to God for not delaying our entrance into the studio as even a few minutes would have created a grease fire for sure because I have completely forgotten that I turned the burner on and it being a live show anything could have happened to make Kyle late and push the cooking segment back to the next bread. But it didn’t happen, and everything was all right.
Soon the show was over and we were left chatting with him and the rest of the staff, serving up the Goulash that I prepared the night before and the cake the everyone amazed over, seeing the CTV logo on it.
All together it was a great experience and I couldn’t wait to go back for the next cooking segment that was scheduled with Nancy Richards, but that’s another story.
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Today I will share with you one of the most traditional pastry or bread recipes of Hungary (depending on what you consider it) that you will fall in love with and use it as a go to sweet bread whenever you make French Toast or Bread Pudding. You may also serve it as a quick snack with jam, peanut butter or Nutella.
However, I must admit that many cultures have their own egg bread recipe and each nation claims that their recipe is the authentic Egg Bread. After some research I found that it is believed to be of Jewish origin, however the Hungarian version has a little more sugar, making it more of a sweet bread.
It is, or I should say, was mostly served at Easter as bread with other traditional Easter dishes such as cooked, smoked ham, cooked potatoes and hardboiled eggs. But today as with mostly everything, you don’t need to wait for Easter to have a slice of this simple, yet tasty sweet bread. You may have it for breakfast with tea, coffee or milk; you may eat it with your favorite jam or unsalted butter.
You may also use my Hungarian Walnut Roll & Poppy Seed Roll Video as guide as it is the same dough or follow the recipe shared on this page. It is up to you, either way you will end up with an equally tasty, memorable sweet bread, that you just can’t wait to serve again.
500 gram all-purpose flour
1 large egg
2 egg yolks
1 pack of dry yeast
1 pack of vanilla sugar
1 tsp sugar for yeast
1 tbsp. sugar for dough
6 tbsp. of melted unsalted butter
1/2 cups of milk
1 tsp lemon zest
Pinch of salt
1 tbsp. of raisins or cranberry raisins (dried cranberries)
Warm up milk, add 1 tsp of sugar and yeast, cover and leave for 5 minutes or until foamy.
In a bowl mix together flour, vanilla sugar, lemon zest, raising (or cranberry) yeast with milk, 1 egg and 1 egg yolk, sugar, butter and enough ilk to make a soft but not sticky dough. If sticky add a little more flour.
Cover bowl and put on top of the stove, turn on oven to 250F to assist with the rising of the dough. You do not need to fallow this tip but the warmth of the oven as a wonderful tool.
After about 1 – 1 1/2 hours or until doubled in size. Punch down dough, lightly dust counter-top with flour and knead dough a bit. Cut into 3 portions and using your hand roll each of the dough into a long skinny log about 2 inches wide and braid bread just as you would braid hair. Pinch together one end (all three logs) and start braiding, when at the end, pinch them together again and lightly tuck the end under.
Place on a parchment lined baking sheet and cover with a clean, dry tea towel. Let rise for another hour. Make an egg wash by adding 1 tbp water to the yolk, brush and bake 375F until golden brown.
You may sprinkle white sesame seeds on top prior to baking
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Just in time for Easter I’d like to share with you another pastry that you can use to charm your way into anyone’s heart. Yes, I’m certain you will wonder what this recipe has to do with Hungarian cooking and baking and I can honestly tell you, not a thing. However, it’s a very popular pastry in my family and these colorful little jewels won’t last for long. So get ready to make dozens of them to keep your family and guest satisfied. You can even make them oval shape which I sometimes do for Easter to symbolize Easter Eggs.
When you color your macarons make sure to add a little more color as when they bake they tend to pale a little. If you don’t want to use food coloring you may use the following
1 tbsp. of frozen or fresh raspberries
1 tbsp. sugar
Mix raspberries with the sugar and place them into a colander or sifter; place colander over a small bowl; gently start mushing and stirring with a spatula until all the liquid has dripped into the bowl. Use this liquid to color your meringues or macarons. You may keep the seeded raspberry mish-mash to do home facials.
piping bag (more then one if you are making different colored macarons)
200 grams confectioners sugar
100 grams almond flour
Sift almond flour and confectioners sugar together into a large mixing bowl
3 egg whites (room temperature)
1 tiny pinch of cream of tartar
50 grams sugar
In a large bowl, beat together cream of tartar, egg whites and 50 grams of sugar until stiff. Then gradually start folding in the almond mixture. Do not stir but fold. You don’t want to deflate the egg whites.
1-3 drops of red food coloring
1 tsp of raspberry syrup (which we made previously)
Add food coloring or raspberry syrup and gently fold into meringue mixture until evenly distributed. You should get a deep pink (fuchsia) color. Remember, it needs to be much deeper than what you desire as it will pale during baking.
Spoon mixture into a large piping bag with a smooth nozzle. Line baking sheet with parchment and pipe little disks (size of a quarter) 2 inches apart on parchment lined baking sheet. Leave about 2 inches between each disk.
Now take the baking sheet in hand and drop to counter top from about 3-4 inches high. This let out any unwanted air pockets. Put macarons aside for about an hour to dry.
Preheat oven to 280F (140C); bake macarons for about 10 minutes (do not overbake); take them out of the oven and cool completely on baking sheet.
You may use different fillings depending on the type of macarons you’d like to make. For example, if you are making green macaroons you may use a kiwi reduction or even jam to fill them. You may use chocolate, vanilla, lemone, lime or even making it special such as this one and add a little rose water.
1 cup of frozen or fresh raspberries
1/2 cup of sugar
1 tsp rose water
Place raspberries and sugar into a small stock pot, add 3 tbsp. of water and cook on medium heat until thick and syrupy. Place colander or sifter over a small bowl, scrape in raspberry mixture and let drip through. You may scrape it through if you don’t have the patience to wait for it.
When syrup is completely cool, add
1/2 cup of powdered sugar
1/2 pack of vanilla sugar (or a drop of vanilla)
2 sticks of soft (Not melted, only room temperature) unsalted butter
Mix in all of the above and keep stirring until evenly distributed. Cool in fridge for 30 minutes, spoon into piping bag with a large nozzle and pipe about the size of a large blueberry into the middle of half the macarons. Stick macarons together with other halves and serve on a decorative serving plate.
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There must be a little computer devil that wants to drive me crazy as I’ve been uploading this blog page over and over again. I must be in recipe purgatory But lets try again, as I’m not someone who gives up easily.
Today’s recipe is so simple that it’s impossible to mess up, unless you burn it of course, which I’m certain happened to most of us. There are so many distractions including writing your blog that makes it quite easy to forget about the oven. That’s why my best friend is the timer. I learned the hard way that it never hurts to have a reminder that something delicious is in the oven.
So without further ado let me show you the recipe.
This simple potato creation could be a side dish, a main dish or as I like to call it a one-bowl-meal. As a side dish you can serve it with seafood, barbecued meats or poultry.
With the addition of ham, bacon or sausages it becomes a meal on its own. There are different types of potatoes that you can use, however I enjoy mini potatoees the most, especially colored mini potatoes. You may also add root vegetables to the dish, including parsnips, celery root, beets, rutabagas or carrots. You may also try to add different colored carrots as they would be a colorful way to make this already bright dish more merry.
However today I will use regular mini potatoes and red skinned mini potatoes.
INGREDIENTS AS A SIDE DISH
2 lb of mini potatoes (any kind you can find)
1 large onion roughly chopped
2 tbsp. olive oil or vegetable oil
1 tsp salt
SPICES TO USE (1/2 tsp each)
black pepper (ground)
chipotle pepper flakes (or regular crushed chili peppers)
Vegeta soup base (Vegeta is a European favorite, you can even find it in your regular grocery store)
See, how simple it is? You don’t need a lot of ingredients at all. If you have a regular pantry including basic spices, oils, vegetables and potatoes, you don’t even need to go to the store.
Wash potatoes and remove eyes if needed. Cut each potato in four and place in a large bowl.
In a small dish mix together oil and all the spices including the salt
Preheat oven to 375F (180C)
Pour spicy oil onto potatoes and start mixing either by hand or with a large spoon. Make sure that potatoes are coated evenly.
Pour potatoes into a large baking dish and bake for about 1 hour
Remember to stir potatoes from time to time to prevent sticking and to ensure even baking
ADDTIONAL INGREDIENTS TO CREATE MAIN DISH (Either one not all three)
1 cup sliced country ham, 1 cup sliced bacon or 2 links of your favorite sausage (sliced)
Stir in with potatoes and bake together.
Remember if you are adding seafood wait for the last 15 minutes, then add it to the dish. Do not overcook seafood as it will become rubbery, and dry. You may add one filet of fish sliced, 10 shrimps or scallops.
At the en you may sprinkle fresh thyme leaves or freshly chopped cilantro on top.
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Today I will introduce you to another Hungarian peasant dish that decades ago took its rightful place among Hungary’s culinary treasures such as Goulash and Paprikash. It is so popular that every household makes it weekly and is considered one of the best loved comfort foods of Hungary.
On the days when you serve Hungarian Bean Soup you also make Crêpes. It is one of those dishes that all generations love equally and mothers never have to coax their kids to eat.
I make this soup the traditional way, however I switched lard to Olive Oil (sometimes Grape Seed Oil), added cherry tomatoes instead of tomatoes and I use Jalapeño peppers instead of regular Hungarian hot peppers.
I must also, officially state before my competitor has a fit , that jalapeños are not Hungarian, but it’s a hot pepper that my family just loves. You may use any kind of hot pepper you love. It won’t change the outcome of the soup. Also, if you can’t find Hungarian smoked sausage you may use any kind of smoked sausage. I also, from time to time sneak cilantro into the soup instead of parsley. But the original soup calls for parsley, so that’s what I use for now.
Sometimes this soup is made with smoked pork hocks instead of sausages, which is equally as delicious. You don’t need to change anything in the recipe if you decide that you would like to use smoked pork hocks instead. Simply switch the sausage to the hock and you’re done. But you must remember that the hock’s salt content is even higher, so you need to check the saltiness of the soup before you adjust the salt. Also, the hocks need to cook longer, so keep the beans out until the hocks are cooked and then add them.
INGREDIENTS FOR SOUP
2 parsnips, peeled, sliced
2 carrots, peeled, sliced
3 slices of jalapeño pepper
1 bell pepper, cored, sliced
2 sticks of celery, washed, sliced
6 cherry tomatoes
1 link of Hungarian sausage
1 tbsp. olive oil (or any kind of vegetable oil you like)
Sauté all of the above in a large stock pot for a few minutes. Stir and add
1 tsp chipotle pepper flakes (chipotle is a smoked jalapeno)
1 tbsp. finely chopped fresh parsley
2 cans of rinsed beans (I like Romano or Kidney beans)
Stir well and let sauté for a few more minutes, then add
1 tsp. salt (remember that the sausage has a high salt content especially when it is sautéed.
6 cups of water (you will need to add 2-3 more cups of water later)
Cook for 25-30 minutes, if needed add
½ tsp. salt
3 cups of water.
While the soup continues to cook let’s make the dumpling.
½ tsp dry parsley
2 tbsp. all-purpose flour
½ tsp salt
Place all of the above in a small mixing bowl, mix well by spoon, then add 1 more tbsp. flour and continue working together by hand. Always remember that the best kitchen utensil you possess is your hand. When the dough is no longer sticky you should end up with a very stiff dough. Sprinkle a little flour at the bottom of the bowl and start pinching off an egg size portion of the dough.
2 tbsp. of oil
3 cloves of garlic, peeled, finely chopped
1 tbsp. flour
1 tbsp. of freshly chopped parsley
2 tsp. of red paprika
Mix together fast and remove from heat. Pour into soup, mix well and cook for another 5 minutes. Serve with crusty bread.
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I’d like to say Happy Valentine’s Day with this sensual recipe from the most famous restaurant of Hungary, the historic Gundel Restaurant.
Of course this recipe is suitable for any occasion, not only Valentine’s Day.
Tasting this elegant, memorable dessert, is romance itself. Some say, and I must agree, taking a bite of Hungary’s most famous dessert is a sensual experience. Silky smooth chocolate covers the delicate crêpe filled with such a rich walnut crème that any cake would truly envy. It is simply heaven on a plate.
You will find this delectable dessert and many more in my 7 English language and 1 Hungarian language cookbooks and e-books. This recipe, along with the regal Dobos Torte and the mouth-watering Walnut Roll recipe has made my baking book, Treasured Hungarian Family Recipes 3 (The Purple Book) which is my baking book one of the most sought after cookbooks that I have ever created. It is available in both printed and e-book format.
Before I share the recipe with you, I must tell you about the history of Gundel and it’s famous dessert. The story of the Gundel Crape starts in the late 19th century Budapest. The restaurant “Wampetics” opened its doors to the Hungarian capitol city in 1894. However due to limited success it was taken over by Karoly Gundel in 1910, who vowed to create a memorable establishment that the World would notice.
Karoly Gundel’s son, Janos who learned all the necessary hospitality trade secrets at famous hotels and other restaurants became the Gundel restaurants first restaurant manager. He has established high international standards with his unique flair for luxury and simple but elegant, tasteful decoration.
At the 1939 World’s Fair in New York, the Gundel Restaurant represented Hungary as catering specialist. An article that appeared in the New York Times stated that the Gundel Restaurant did more for Hungarian culture and tourism at the fair than all the other representatives combined. In 1992 the newly designed Gundel Restaurant opened it’s doors once again.
One of Gundel’s many specialities is the Flaming Gundel Crape. It represents the flair that Janos Gundel was famous for. It is simply elegant, sweet but it has the fiery temperament of the Hungarian nation. Enjoy the recipe, you won’t be disappointed.
Ingredients for batter
1 cupsof milk
1/2 cup of club soda
1 pinch of salt
1 tablespon sugar
1 pack of vanilla sugar
5 tablespoons of vegetable oil
10 tablespoons of flour
Ingredients for filing
1 cup of finely chopped walnuts or pecans
1/2 teaspoon of rum aroma or rum
1 pack of vanilla sugar
2 tablespoons of sugar
1 pinch of salt (tiny pinch)
1/2 cup of milk
Ingredients for chocolate sauce
2 tablespoons of cocoa powder
1 tablespoons of sugar
1 pack of vanilla sugar
2 tablespoons of rum
In a mixing bowl mix together eggs, milk, club soda, 1 tablespoon of sugar, and flour with a manual whisk or electric mixer. The batter should be slightly thinner than the consistency of a pancake batter. It should be similar to eggnog. If too runny add another tablespoon of water. Put batter aside.
To prepare filling, place chopped walnuts or pecans into a frying pan. Add rum or rum aroma, vanilla sugar, sugar, pinch of salt and 1/2 cup of milk. Cook on medium heat for about 20 minutes or until all the liquid is reduced o a thick sauce. Put aside.
For chocolate sauce, combine all the ingredients, except rum in a small pot with 3 tablespoons of water and cook on medium heat for about 10 minutes continuously stirring.
To make crapes, use a crape fryer or a frying pan. Place 1 teaspoon vegetable oil in the crape pan/frying pan, warm on medium heat for about 1 minute. Hold pan in your left hand, slightly tipped to one side. Swirl oil around in pan, ad a ladle of batter into the top side of the pan, swirl batter around so it covers the pan all over, creating a disk that is shaped like a tortilla.
Cook for about 1 minute on medium heat, lift up one end of it with a silicone spatula or a round ended knife, flip and fry for another 30 seconds. Once done, flip onto a large, flat plate. Once you are done with all the crapes, you are ready to assemble your Gundel Crape.
Spread 1 teaspoon of the filling all over the first crape, roll up like a log and place on a slightly deep serving dish. Fill the next one, roll and so on. Make sure that the crapes are single layer, not overlapping. Once all your crapes are done, warm up your chocolate mixture, remove from heat, add the rum and pour over crapes. Light chocolate with a match immediately for that famous Gundel flair, and to burn off the alcohol. It looks fantastic. If you don’t want to light it, you don’t have to but it gives the dessert a wonderful visual effect that is unforgettable.
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I hope you had a great Christmas full of tasty treats and warm company. I’d like to invite you to visit our eBay store and online store for great Boxing week sales up to 40% off the regular price. Some of our sales also include a free full cookbook.
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Hello Everyone! I’d like to wish you all a very Merry Christmas full of love, happiness, warmth and of course, tasty treats. To help you celebrate this special time of the year I will be sharing with you a few recipe from each of my cookbooks and e-books to give you a taste of what to expect when you decide to purchase any one, or all my cookbooks for your yourself or that special someone on your list. I will also let you know about special sales events from my website, online stores and eBay store. So for now, sit back and enjoy the upcoming recipes.]]>
Many of you sent me e-mails asking for effective and healthy dishes that help you lose weight. Well, one of my favorites is the Cabbage Soup Diet.
You will be eating a healthy, delicious soup that is full of vitamins, minerals and does not taste like a diet soup.
With exercise, drinking plenty of water and tea, you can lose up to 7 lb (over 3 kg) in just one week. However, please remember that this is not a miracle diet. It is also missing protein therefore it cannot be repeated right away. One thing I also learned is that jumping on the scale every chance I get doesn’t actually make you lose weight faster
So if you have a few pounds to lose why don’t you try this diet. I can guarantee you will not go hungry. If you crave sweets, grab a fruit and I can guarantee you that you will get over the craving in a day or two.
*Please check with your doctor any time you’d like to try a new diet
This soup is low fat, full of antioxidants and Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Potassium and Manganese; it is also high in fiber. One downside to this diet is that if you ONLY eat cabbage soup, it becomes very boring. However, to make it more exciting you may also have some healthy additions to this diet.
Sample Meal Plan
1 whole wheat toast with 2 slices of tomatoes on top, sprinkled with Mrs. Dash or any other salt-free spice mix.
1 cup of unsweetened green tea (drink caffeine free tea)
3-4 baby carrots
2-3 slices of English cucumbers
2 cherry tomatoes cut in half
Dip For Snack
Mix together 2 tbsp. of natural yoghurt with 1/2 tsp. Mrs. Dash or any other salt free spice mix
1 large bowl of Cabbage Soup
* You may add hot pepper flakes, lime juice, zest of a lime or some natural yoghurt to have variety
Your choice of fruit except bananas
1 large bowl of Cabbage Soup
For breakfast, morning and afternoon snack you may choose from the following, so you are not having the same food all the time
any fruits (except bananas)
any raw vegetables
any caffeine free tea (if your blood pressure is not high, you may use regular tea)
cranberry juice (always choose no sugar added)
water (try not to have too much carbonated spring water, regular is best)
If you combine the diet with light regular exercise you may see better and faster results
* Always ask your doctors advise before starting an exercise plan
Now, let me share with you the recipe that will surely become your go-to-recipe whenever you need to lose some weight fast.
1 large onion, peeled, chopped
3 green onions, chopped (cut off tips at both ends and wash green onions)
3 large tomatoes (cut our the hard core where the stem was), chop up tomatoes
1 large green bell pepper, cored and sliced
1 large red bell pepper, cored and sliced
1 large yellow bell pepper, cored and sliced
1 jalapeño pepper, remove stem, slice (please be careful when handling hot peppers)
1/2 large, green cabbage, shredded
1/4 red cabbage, shredded
6 Brussel sprouts, cut in half
2 cloves of garlic, minced
2 springs of fresh Oregano (or 1/2 tsp. dry)
2 springs of fresh thyme (or 1/2 tsp. dry)
2 springs of Marjoram (or 1/4 tsp. dry)
1 tsp. salt
1 tsp. Mrs. Dash (Original or Spicy)
1 bunch of parsley, chopped
1/2 bunch of cilantro, chopped
10 baby carrots
1 parsnip, peeled, sliced
2 celery sticks, washed, slided
2 large cans of chopped, tomatoes
2 tbsp. of olive oil
1 tsp. tumeric
I like to add chipotle pepper flakes, which are smoked, dried jalapeño pepper. However, instead of chipotle pepper flakes you may use regular chili pepper flakes. Make your soup as spicy as you like.
Place oil and all vegetables into a large stockpot. Sauté for a few minutes and add all ingredients. Also add enough water to cover soup. Cook on medium high heat for about 45-50 minutes. Remember to always add more liquid to soup. When your soup is done, it should look like a vegetable stew as seen on the photo.
I hope you will enjoy this recipe and it will help you lose weight. Remember, not to over do it. Ask you doctor before you start by printing this recipe and showing it to him. Take care and let me know how it worked.
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