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This Day's idea comes from Sandor Csíki who has a very interesting and quality Hungarian foodblog: http://www.foodandwine.hu/

Goulash, stew, paprikash, Hungarian fish soup, paprika potatoes etc. are similar traditional Hungarian dishes. The Hungarians cook stew or goulash on every holiday and family gathering. These foods are included in the main family events: Weddings, christenings, birthdays, funerals etc. These dishes often are cooked outdoors on fire at the friends gatherings. These foods represent a connection among the Hungarians all over the world.

Read this post if you want to know what are the goulash and paprikash means:
http://www.hungariancook.hu/2009/07/paprikash-and-gulash.html

On the National Goulash Day Hungarians cook and eat these meals wherever they are: at home, with their friends, outdoors, in a restaurant etc. A lot of people joined this Day not only in Hungary but also abroad.
Therefore if you are Hungarian in Hungary or anywhere in the world, cook and eat goulash on August 28th in honor of the National Goulash Day.

The philosophy of the National Goulash Day

"The National Goulash Day that day when Hungarians cook goulash, stew, paprikash, lecho, fish soup (...). Not in the same rhythms, not with the same recipes, but in the same spirit. The National Day is not Goulash festival, not a celebration of a region or a city. The National Goulash Day is the celebration of the our country. The National Goulash Day is the celebration of the Pannonian Plain. The National Goulash Day is that day when cohesion is manifested among Hungarians. The National Goulash Day is that day when we are together around the fire symbolically. (Sandor Csíki, 2010. June 28)"

Read the invitation on the webpage of Sandor Csíki:
http://www.foodandwine.hu/2010/08/25/nemzeti-gulyas-nap-most-szombaton/

And cook these foods on this Day for example:
Gulash soup
Paprika potatoes
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Ingredients: 15 crepes (it depends of pan's diameter)

200 g all purpose flour
2 eggs
3 dl milk
3 dl sodawater or mineralwater
pinch of salt
pinch of sugar
1/2 dl neutral oil

Preparation:
  1. Put the flour, eggs, oil, salt, sugar and milk into a bowl. Stir them with mixer until smooth.
  2. Add the sodawater and mix them again. The dough should be liquid. Let it stand for 30 minutes.
  3. Find a heavy pan, sprinkle with oil and heat it. Pan's diameter is about 18-20 cm.
  4. Pour 1 ladle dough in the pan, do circular motions with your hand so the dough covers the whole pan. Hungarian pancakes are very thin.
  5. Bake the pancake about 1-2 minutes, turn it around to other side and bake that 1-2 minutes again. Put the pancake on a plate and bake an other one step by step.
  6. Fill and roll them.

Hungarians use a variety of fillings for pancakes.

Some examples of simple fillings:
- cocoa powder, cinnamon, grated coconut, walnut or poppy seed plus icing sugar
- variety of jams
- different puddings and creams
- ricotta cheese, cottage cheese
- fruits
and so on.
You can use different sauces too (vanilla, choco, fruits ...).

Difficult fillings:
There are famous Hungarian pancake recipes, for example Gundel's pancake or Pancake of Hortobagy etc.
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Ingredients: for 30x30 cm ovenpan

Dough:
3 eggs
13 tbsp sugar
15 tbsp all-purpose flour
15 g baking powder
pinch of salt
1 dl oil (neutral not olive)
1 dl sour cream
about 1 dl milk
3 bananas

Choco-cocco cream:
6 tablespoon water
4 tablespoon ice sugar
150 g unsalted butter
50 g unsweetened cocoa powder
100 g grated coconut

Preparation:

The dough:
  1. Preheat the oven to 200 Celsius (400 Fahrenheit).
  2. Lubricate the ovenpan with oilspray and sprinkle it with flour in a thin layer.
  3. Mix the flour, salt and baking powder in a bowl.
  4. Beat eggs and sugar with mixer in another bowl until creamy. Add sour cream, flour and oil. Stir them.
  5. At the end add milk and stir well. It is a soft and little liquid dough.
  6. Pour the dough to the pan. Put the banana rings to the top of the dough and put it in the oven.
  7. Bake it for about 25 minutes. Do not open the door in the meantime. After 10 minutes modify temperature to 180 Celsius (360 Fahrenheit).
  8. Let it cool in the pan.
     
Choco-cocco cream to the top:
  1. Mix the cocoa powder, ice sugar and water.
  2. Add the soft butter and stir them.
  3. Add 80 g grated coconut too.
  4. Do not put it to the fridge.

When the dough is cold spread the choco-cocco cream on the top of the dough. Sprinkle it with 20 g grated coconut. Put it to the fridge, let it cool.
Cut 5x5 cm (2x2 inch) squares.

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This drink is best when you pour syrup up one thirds of the glass, add some ice cubes and lemon wheels, and then dilute it with water or soda. This is one of the best refreshing drinks.
The syrup can be used in any cocktail or highball, too. Gin, rum, whiskey or vodka are very fine with this. Your drinks get a slight menthol taste.



Ingredients:

1000 g sugar (5 cups)
1 big bunch of mint (2-3 cups)
1/2 lemon
1 teaspoon citric acid
2 l water (8 cups)

Preparation:
  1. Put 500 g sugar and 1 dl water onto a large ovenpan. Heat and boil it and make caramel.
  2. Pour 2 liter water to the caramel, heat it until soluble. Add the rest of sugar and dissolve it. Let it cool.
  3. Add the lemon juice, citric acid to the syrup. Put the bunch of mint too and soak the mint for 24 hours.
  4. Filter the syrup and boil it again for about 2-3 minutes.
  5. Fill syrup in clean bottles and screw on their caps. Wrap them with few blankets and pillows. Let them cool slowly in bundle.
  6. The syrup is edible for months.
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Ingredients:

2 cups strawberries
1 cup unsweetened yoghurt
70 g ice sugar
pinch of salt
1-2 tsp mint syrup (optional)
1-2 tsp vodka or gin (optional)

Preparation:
  1. Wash the strawberries and put them in a high bowl.
  2. Mix the strawberries with a handmixer or a crusher.
  3. Add the mint syrup, the pinch of salt and some teaspoons vodka or gin to the mixture. Mix them again.
  4. Put the bowl in the fridge and let the cream cool until its temperature is 5 Celsius.
  5. Make the ice cream in the ice-machine.
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Avocados are available in Hungary mainly in supermarkets. This vegetable is not too expensive, we use it for cooking by regularly.





Peel the avocado and cut it in cubes.


Slice 1/4 ice-lettuce.


Chop 2 cloves of garlic finely.


Slice 1 tomato into pieces.


Cut about 10-15 olives in half.


Put the ingredients in a bowl. Sprinkle them with ground black pepper and pour them with olive-oil. Mix with a salad-spoon.


Cook hard boiled eggs (1 or 2), let them cool completely. Before serving you should salt the salad.
At the end put the pieces of eggs on top of salad.
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One of my favorites is this meal. I must admit there was a time when at the end of the month we ate this quite often, as it is relatively cheap, but we never got tired of it because we love it. Fortunately my husband shares my enthusiasm about this food. It has been a long time, though, since I made it the last time. I was planning to do so, but it is rather hard to find fresh pork heels. Now I finally bought some beautiful pork heels and it became our Sunday meal.
Our kid ate the boiled potatoes with something else because he does not like pork heel stew. Yet.
I suggest you try allspice in this as it adds a small and harmonic taste. Use only one piece though, not more.



Ingredients:

4 smaller pork heels
2 middle-sized onions
2 cloves of garlic
1 green pepper
½ tomato
1 piece allspice
10 pieces of whole black pepper
1 chili pepper
1 heartful tblsp ground paprika
salt

Preparation:

In the store, I let the butcher cut the heels in 3-4 pieces.I wash the meat at home and put it in a pot under water that just covers it. I heat it until it boils, then I put the top on the pot, reduce heat and let it cook for an hour.
When there is time, I let it stand then in the fridge for a night. This way, the fat comes up to the top and gets firm, thus I can remove it.
If there is no time for that, I just remove it with a spoon while cooking. I gather the fat in another (big) pot and heat it. I cut the onions and garlic into small pieces and cook them in the hot fat for a while. When they turn a little transparent I add the heels together with their liquid.
I add pepper, allspice, chili, tomato, green pepper and salt. I cover the pot again and cook for another 15 minutes. I add water only if there is an emergency : one should not let the stew be too thin.
If the 15 minutes are over, I add paprika and let the stew boil for another 15 minutes.
I serve this with boiled potatoes flavored with cumin and pickles.
The pork heel stew is best when it is thick and sticky, and the meat just melts from the bone. One should eat something like this only with family or with good friends, because there is no way to eat it like a civilized person :D
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