Recipe: Diós kalács

This is my final recipe and final blog entry. Over the last five months I’ve tried enough recipes to make a cookbook with 50 recipes (10 soups, 15 mains, 15 desserts, and 10 extras). I’ve had a lot of fun with all this cooking, and my husband and I have enjoyed eating the fruits of my labors… for the most part. Now on to other projects.

Instead of splitting the dough into two rolls, I rolled the sides in to the center for one large roll.

Instead of splitting the dough, I rolled the sides in to the center for one large roll.

30 grams (1.1 oz) yeast
1 tsp sugar
milk, divided
500 grams (18 oz) flour
1 whole egg
1 egg yolk
1 Tbsp powdered sugar
6 Tbsp melted butter, cooled
pinch of salt
2-3 ounces melted butter
300 grams (11 oz) chopped walnuts
200 grams (7.1 oz) sugar

1. Dissolve the yeast in half an ounce of milk and 1 tsp sugar. (You might need to add some warm water to fully dissolve the yeast.)

2. Once dissolved, add the flour, one whole egg, one egg yolk, powdered sugar, and a pinch of salt. Stir to combine, then gradually add enough milk to make a soft dough.

3. Add the cooled melted butter. (Make sure that the butter cools, as the hot butter will kill the yeast.) Let dough rest until it doubles in size.

4. Knead the dough, then split the dough into two equal parts.

5. Roll out each piece of dough and brush with melted butter. Sprinkle the chopped walnuts and sugar over each, then roll up jelly-roll style.

6. Place each roll on a baking tray lined with baking paper and bake at 180 C for 35 minutes.

Jó étvágyat hozzá! (“Bon Appetite.”)

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Recipe: Karpaten Kuchen

This was one of the easiest cakes that I’ve ever made, and my husband paid me the compliment that it tasted better than the box mix version.

Not as mountainous as the box mix version, though.

Not as mountainous as the box mix, though.

For the dough (choux):
1/8 liter (4.2 oz) water
60 grams (2.1 oz) butter
1 pinch of salt
1 packet (8 grams/.28 oz) vanilla sugar
110 grams (3.9 oz) flour
3 eggs

For the biscuit base:
5 eggs
150 grams (5.3 oz) sugar
150 grams (5.3 oz) flour

For the filling:
900 milliliters (30 oz) milk
2 packs (74 grams/2.6 oz total) vanilla pudding mix
150 grams (5.3 oz) sugar
2 packs (18 grams/.63 oz total) gelatin powder
600 milliliters (20 oz) whipping cream
2 packs (16 grams/.56 oz total) vanilla sugar
powdered sugar

1. Make the choux: Bring the water, butter, salt, and vanilla sugar to a boil. Add the flour and stir continuously until the contents of the pan are thoroughly combined and pull away from the sides.

2. Let the choux cool a little and then add the eggs one at a time. Stir until the mixture is smooth and shiny. Let dough rest.

3. While the choux is resting, combine the biscuit ingredients. Spread onto a baking sheet lined with baking paper and smooth it out. Bake at at 200 ° C (392 F) for 10-15 minutes. When the biscuit is done baking, chill it in the refrigerator.

4. Line a baking sheet. Brush the baking sheet with butter and sprinkle it with flour. Spread the choux pastry over it and bake at 220 ° C (428 F) for 20-25 minutes. Once the pastry starts to brown, reduce heat to 160 ° C (320 F). Do not open the oven during the first 15 minutes.

5. Make the filling: Bring the milk to a boil, then add vanilla pudding mix and sugar. Stir continuously until it thickens into a pudding. Add the gelatin and stir. Put the pudding in a bowl and chill until it is cool, but not solidified.

6. When the custard is cold, carefully whisk in the whipping cream and sugar a bit at a time.

7. Smooth the custard/pudding over the cooled biscuit, then place the cooled choux pastry on top of it. Dust with confectioner’s sugar before serving.

Recipe: Klassische Kürbiscremesuppe

This recipe did not make a large amount of soup (three small bowls), so I plan to double it when I make it from now on.

Not a very appetizing picture I admit, but it tasted good!

Not a very appetizing picture, but it tasted good!

1 tsp butter
1 slice onion, diced
10 grams (.35 oz) leek, chopped
10 grams (.35 oz) celery, chopped
100 grams (3.5 oz) pumpkin (eg: Atlantic Giant or Hokkaido), chopped
1/2 clove of garlic, crushed
1 bay leaf
1/4 teaspoon paprika
1 pinch of cumin
salt
Pepper (white)
1/2 liter (17 oz) vegetable stock
2 Tbsp whipping cream
Balsamic vinegar (dash)
2 Tbsp pumpkin bread cubes (roasted)*
Pumpkin seeds (crushed)
Pumpkinseed oil

1. Heat the butter in a soup pot and sauté the onion until translucent.

2. Add the leek, celery, and pumpkin and cook for a few minutes over medium heat.

3. Add the crushed garlic, bay leaf, paprika, cumin, salt, and pepper. Cook for a minute longer.

4. Pour in the vegetable stock and cream, and add a dash of balsamic vinegar. Bring to a boil, then simmer 15-20 minutes.

5. Remove the bay leaf and then puree the soup, adding a little cornstarch to bind if necessary. Garnish with a dash of pumpkin seeds, pumpkin bread cubes, and a dash of pumpkinseed oil.

*Pumpkin bread in Austria is a hearty brown bread with pumpkin seeds and (I think!) a little bit of shredded pumpkin in the dough. It is absolutely nothing like the sweet loaves of American pumpkin bread, so do not use those for garnishing the soup.

Recipe: Tafelspitz Gröstl

A big pan o' groestl

A big pan o’ groestl

1 onion
300 grams (11 oz) prepared Tafelspitz
150 grams (5.3 oz) smoked sausage
300 grams (11 oz) boiled potatoes
salt
pepper (from the mill)
marjoram
parsley
caraway seed
Butter or lard, for frying

1. Peel the boiled potatoes and slice them. Cut the beef and sausage into thin slices.

2. Finely dice the onion. Heat the butter (or lard) in a pan and lightly fry the onion.

3. Add the meats to the pot with the onions and fry. Season the meat with salt and pepper when it’s cooked through. Remove from heat.

4. In a separate pan, heat oil and fry the potato slices until they are crispy. Season with salt, pepper, and marjoram.

5. Add the cooked meat to the pot with the potatoes and sprinkle everything with parsley and caraway.

Recipe: Erős Pista

Zesty, with a hint of ass kicking

It’ll warm you up on a cold day, guaranteed.

red spicy peppers
red sweet peppers
Salt
The ratio of spicy to sweet peppers is to taste. The test batch that I made was with a 1:10 ratio (1 sweet pepper for every 10 spicy peppers).
And for the love of all that is good and pure, wear gloves when you do this.

And for the love of all that is good and pure, wear gloves when you do this.

Preparation:
1. Wash the peppers and remove the stem.
2. Process the peppers in a food processor or grinder.
3. Add 20 dag (7.1 oz) of salt per kilo (35 oz) of ground peppers.
4. Place in jars that have been washed and thoroughly dried.
The recipe that I found states that the final paste does not have to be canned because the salt will keep the peppers preserved. I think that when I make a big batch, however, I will err on the side of safety and process the filled jars to preserve them.