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Old 06-04-2004, 05:01 AM   #31
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Hi flame,

I know this recipe too. Hmmmm it's very delicious. In Germany we call it
"Plum Dumplings" (or Apricot) I prefer it with plums....yummy


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Old 06-09-2004, 02:55 PM   #32
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I come from a very Polish neighborhood and our potato cakes we call platski. They are very similiar.

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Old 06-20-2004, 10:10 PM   #33
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Does anyone have a recipe for langosh (a fried bread)?
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Old 06-20-2004, 10:14 PM   #34
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Attn: Essie

Essie: This page is from an authentic and prominent Hungarian cook, June Meyer:

Don't wait for your ship to come in ... Swim out to meet it!
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Old 06-09-2006, 08:54 PM   #35
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For a pedigree Hungarian - born in Canada - I think I have mastered the language and cooking quite well for never having gone to school to learn it. I am new to this forum - would love to share about experiences growing up in a Hungarian family - especially the traditions around food.
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Old 06-09-2006, 08:58 PM   #36
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Varga Béles Rétes Tésztábol
Varga Béles is one of those desserts made famous by a chef who created something unique for visiting royalty. The recipe is essentially a noodle pudding with cottage cheese and sultana raisins wrapped up on all sides with strudel pastry dough. For that added Helen’s touch – she added a generous dollop of vanilla custard/cream on the plate underneath your pastry noodle bundle. You can also indulge and pour the custard on top. Guaranteed, you will not be able to just have one piece.
It takes advantage of everything Hungarians love - strudels, cottage cheese and noodles and of course - powdered sugar and vanilla cream.
2 lb dry pressed cottage cheese
1 pkg Phyllo pastry (20 sheets)
6 eggs, separated
1 cup raisins, yellow
1 pkg broad egg noodles
1˝ cup sugar
1 tsp vanilla extract
1 lb sweet butter, melted (or ˝ butter, ˝ light oil)
˝-ľ cup sour cream
icing sugar for dusting

Hint: This recipe yields 1 9”x12”x2” baking pan using all 20 Phyllo sheets. You can use all butter or ˝ cup butter and ˝ cup oil.
Prepare pans by brushing melted butter on bottom and sides. Set aside. Soak raisins in warm water in a small bowl. Drain and set aside. Melt butter, set aside. Boil noodles in water and salt – drain – set aside (drizzle with little butter – so as not to clump). In a large bowl, place cottage cheese – break up into pieces. Separate eggs. Beat white until stiff. Beat yolks with sugar and vanilla extract until ribbon stage. Blend yolks mixture with cottage cheese and add raisins and sour cream. Mix in noodles into cheese. Fold in whites – to keep a bit of air in mixture.
Place 1 sheet Phyllo pastry into baking pan and brush with butter. Repeat for 4 more sheets. Place cottage cheese/noodle mixture evenly on layers. Repeat with 5 sheets each layer for middle later. Ensure that top is covered with 5 sheets filo. Bake at 350°F for 25 minutes until top Phyllo sheets are a light brown and curled. Cut immediately and dust with icing sugar.
Alternate Preparation - Strudel Log Format
Some pastry chefs roll the strudel around the noodle filing the same way as with a regular strudel filling.
Take 1 sheet of Phyla pastry and place on wooden board. Brush with butter. Continue until you have 5 sheets. Place dollops of cottage cheese/noodle filling onto the Phyllo sheets. Roll up like you would a Strudel log and place on buttered cookie sheet. Brush top with butter and bake at 350°F for 25 minutes. Top leaves should be curling and a golden brown. Remove and cut immediately into diagonal logs. Dust with icing sugar.
Hint: Serve with vanilla cream alongside cut portions on a plate. It adds that special rich touch – as if the dish wasn’t already amazingly rich! Recipe follows.
Vanilia Krém

1 cup milk
8 tbsp cornstarch
3 egg yolks
˝ cup sugar
˝ tsp salt
1 tsp vanilla
3 oz sweet butter
3 cups milk

In 1 cup milk, dissolve the cornstarch. Beat egg yolks slightly with a fork and add to milk-cornstarch mixture. Pour remaining 3 cups milk in a saucepan. Add the sugar, salt, vanilla and butter. Heat this mixture, stirring to dissolve the sugar. As soon as mix begins to boil, start to whisk and gradually pour in the milk/cornstarch/egg yolk mixture. You will have to beat this quite vigorously if you want a smooth finish as it thickens very quickly – about 3 minutes. As soon as cream mixture is silky smooth, remove from the heat. Let cool.
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Old 06-12-2006, 07:12 AM   #37
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When I make goulash or cabbage rolls, I cheat by putting sour cream on the side as a condiment rather than in the sauce. You don't have to worry about it "breaking" then. I often top it with some chopped fresh dill.
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Old 06-12-2006, 07:52 AM   #38
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Goulash and sour cream? Yikes - My mother was an executive chef for barons and she learned all the cooking secrets - but this is a new one.
Goulash is a soup/stew - yes? We were taught only to finish with a sour cream sauce for Veal and Chicken Paprikás. Sorry
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Old 06-12-2006, 08:23 AM   #39
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We went to a huge international food exhibition this past Saturday, we even ended up enjoying a hearty "lunch" sampling all sorts of goodies over 4 hours!!

There was also a Hungarian booth, aside from nibbling their tasty cheeses, candies and salami and sipping the gorgeous apple juice, we picked up some colourful brochures on the Hungarian cuisine. Full of great info and interesting recipes, as we knew so little of their food culture. I will post some recipes from them when I get a chance to translate them!!
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Old 06-12-2006, 10:29 AM   #40
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What wonderful recipes! I have have been cutting and pasting like crazy.


We get by with a little help from our friends
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