Month: June 2013

Original Hungarian beef soup

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Beef bouillon 023The classic Hungarian beef soup consists of a clear broth, often with a big piece of beef and vegetables; common additions are pasta (e.g., noodles, although almost any form can be used). In Hungary beef soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food.

The beef flavor of the soup is most potent when the beef is simmered in water with salt and later with only a few vegetables, such as onion, carrots, and celery. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, and celery root, herbs such as parsley, other vegetables such as whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the film of congealed fat off the top of the soup as it is cooking, first bringing the meat to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Then, the beef can be stored in the refrigerator until ready for use in the soup. In substitution of a real piece of beef, a low sodium beef stock can be used instead.

Ingredients: meat for four persons such as: cross-cut beef shank bones, with marrow bones, cut into 3-inch pieces

10 cups water

3 tablespoons beef-flavor instant bouillon

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 dried bay leaves

1 teaspoon of sweet Hungarian paprika powder

4 cups vegetable juice

3 cups cubed potatoes (3 medium)

2 cups frozen small whole onions (from 16-oz bag)

4 medium carrots, sliced (2 cups)

3 medium stalks celery, sliced (1 1/2 cups)

cabbage, kohlrabi, parsley, turnip (in Hungary we call the turnip white carrot)

Beef bouillon 022Directions

1 In 8-quart stockpot, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue      that rises to surface.

2 Stir in bouillon, salt, pepper, bay leaves, paprika powder. Return to boiling. Reduce heat; cover and simmer 2 hours longer or until  meat is tender. Add the peeled and finelly chopped vegetables to soup in the last half an hour.

3 Remove bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut  into bite-size pieces.

4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are      tender.

5 Cook cochleate Hungarian noodles in boiling water to al dente.

Place vegetables and meat on separate plates and “cochleate noodles” as well and the feast could begin!!!

Enjoy!

A Hearthy German fish soup

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An excellent Fish gulyas for seafood lovers

At first back into the year 1965 the Nordsee was a seafood restaurant chain only in Germany, but nowadays the company has locally owned and franchise restaurants in over 410 prime locations in Europe and in the Middle East. Retail, restaurants and snack sales – have been the basis of the Nordsee success. It offers customers high quality fresh seafood and fish dishes from sustainable fisheries around the world. Top quality products give us not only a great variety to choose from, but also regional and seasonal specialities for the gourmands: such as tasty seafood salads, warm seafood soups and dishes and freshly made seafood wraps. Thus when I discovered the Nordsee in Cologne around the year 2000, I tried the fishstew alongside with a fresh bun and fell in love with it because it reminded me very much of our famous Hungarian fishmonger soup. So I was not surprized when I have heard that the German name for this Fish Stew is Fischgulyas!!! Since I got the recipe from my German neighbour I have prepared many times for my family and without blowing my own trumpet it has always been a great success!

Ingredients: 1 1/2 pounds cod or any other salt water fish, 6-8 prawns or gambas, 4 small onions, chopped, 2 tablespoons oil, 1 tablespoon flour

1 tablespoon vinegar, or more, 1-2 tablespoons tomato puree, 1 tablespoon lemon juice, 1/2 cup water, 1 teaspoon paprika, 1/2 teaspoon salt, 2-3 tbs of sour cream, fresh Spanish paprika bell, dill, chives

FFB+Waldwirtshaft 010

How to cook German Fish Stew:

Clean the cod fish, cut into pieces. Wash tiger scampis.

Sprinkle them with lemon juice.

Soatée fish sorts in oil and after 3 minutes remove them from the pan and put aside.

Add onions and chopped Spanish pepper bell and fry until yellow.

Blend in paprika, vinegar, and flour; cook, stirring constantly.

Pour in water and add salt, bring to a boil.

Add tomato puree or fresh tomatoes. Cook for 20 minutes. Add the cod fish pieces and scampis.

Simmer covered 10 minutes more. Add sour cream and bestrew with chives and with lots of dill.

This recipe for German Fish Stew serves/makes: 4 – 6

Tea and ice cream with Jane Austen

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Kirándulás 011Who would not sit down with Jane Austen and join her in a cup of tea? Kim Wilson did it and wrote an interesting book under the title: Tea with Jane Austen, a book about Jane Austen and her tea enthusiasm.

The book begins with a morning tea at the Austen’s and ends with tea drinking in the evening, at balls and other gatherings. Each chapter includes description of how tea was taken at a particular place or time of day (in the Georgian time), along with history and recipes. Her book, which was published first in 2004, is very topical now because this year will be the 200 year anniversary of Jane Austen’s famous book’s appearance the Pride and Prejudice. It’s unbelievable but Austen’s brilliant work has already given its readers pleasure for 200 years. From this occasion there are lots of events will spread over in the world. There had already been one celebration in April in Canberra (Australia) but the biggest one will come and will be held in Bath (Great-Britain) in the Regency Tea Room in September from 13-to 21.

Terrific tea and trendy teatime in the Georgian time

Jane Austen loved tea. She mentions tea so often in her novels and in her letters. No wonder because the tea became very popular with the rich in the 18th century. But it wasn’t always like that.

When queen Elisabeth Ist ruled England, the British were aware of China only as a distant, almost mythical land, they had certainly never heard of tea. Queen Elisabeth drunk good English ale with her meals and never dreamed she was missing anything. However two hundred years before Jane Austen’s birth saw an astonishing array of changes in England and the rest of Europe. Improvements of navigation and shipbuilding brought the most distant parts of the world within reach, and new, exotic goods and foods flowed in, changing the daily lives of the Europeans forever. Tea from China, chocolate from the New World, and coffee from Arabia, captured the imaginations and the taste buds of Europeans, quickly becoming all the rage with the upper classes.

Coffee was the fashion for some decades, but by the 1700s the British elites were beginning to prefer tea. Charles II’s wife Catherine of Braganza was England’s first tea drinking queen, and it is often said that helped to popularize it with the aristocracy. The new, fashionable beverage in that time was so expensive that it was kept in tea caddy with lock on! And of course it naturally required very expensive equipment to properly serve it. Delicate porcelan cups, saucers, and teapots were imported by the thousands from China. Woodworkers carved elegant tea tables. Silversmiths handcrafted tea sets. Ladies competed each other to show off their expensive tea and costly tea things at stylish tea parties. In London, and other cities lavish tea gardens were laid out. As the price of tea gradually fell, tea-drinking grew in popularity with working class as well. By Jane Austen’s time, tea was so firmly embedded in British culture that it was considered practically a necessity of life, a belief still widely held today!

Tea with Jean

We learned from Jane’s books that every day at 9 o’clock Jean made breakfast for the family. That was her part of the household work. The tea and sugar stores were under her charge because both goods were so expensive (remember they kept them locked up). Sugar was sold in many grades, from the highly refined (for the well-off) to the darkest of brown sugar (for the poor). Jane and her family took sugar in their teas but they didn’t put milk or cream.

The tea making procedure was more demanding then now such as: the servants boiled the water for the tea in an urn and then they carried in the steaming tea urn to the breakfast room and place it at the end of the table, next to the lady of the house, who would make the tea herself in a fine China or silver teapot. Breakfast was not a formal meal so people chatted, or read letters, newspapers. The food was some variation of bread and butter. Cakes, muffins, toast and rolls are all mentioned in descriptions of breakfasts of Jane Austen’s time. The Georgians invented toast. A nasty Swedish visitor said that the English invented toast because their houses were too chilly to spread butter on cold bread!

1783_1Ice cream with Jane

With a fair amount of work you can recreate some of the goodies with which Jane Austen might have refreshed herself at a pastrycook’s shop.

This simple and elegant recipe is made essentially the same way today, although the freezer or the electric ice cream maker makes the process easier!

Ingredients: a quart of rich cream, half a pound of powdered sugar, the juice of two large lemons, or a pint of strawberries raspberries.

Put the cream into a broad pan. Then stir in the sugar by degrees, and when it well mixed, strain it through a sieve. Put it into a tin that has a close cover, and set it in a tub. Fill the tub with ice broken into very small pieces, and strew among the ice a large quantity of salt, taking care that none of the salt gets into the cream. Scrape the cream down with a spoon as it freezes round the edges of the tin. While the cream is freezing, stir in gradually the lemon juice, or the mashed strawberries. When it is all frozen, dip the tin in lukewarm water, take out the cream, and fill your glasses, but not till a few minutes before you want to use it, as it will very soon melt.

source: 75 recipes for Pastry, Cakes and Sweetmeats from 1828

There was a good trade in used tea-leaves. Traders put some colour back into the old tea leaves with chemicals. These chemicals could make people ill-or even kill them-but traders didn’t mind too much-after all they didn’t drink the stuff.