Tell a friend about this
Please send this
URL only to friends who
you feel would be
interested in this
Cuisine and Cooking Recipeshas influenced
the history of the Magyar people. The importance of livestock and the
nomadic lifestyle of the Magyar people is apparent in the prominence of meat
in Hungarian food and may be reflected in traditional meat dishes
recipes cooked over the fire like goulash recipe (in Hungarian "gulyás",
lit. "Herdsman’s (meal)"), pörkölt stew and the spicy fisherman’s
soup recipe called halászlé are all traditionally cooked over the
open fire in a bogrács (or cauldron). In the 15th century, King
Matthias Corvinus and his Neapolitan wife Beatrice, influenced by
Renaissance culture, introduced new recipes ingredients and spices like
garlic, ginger, mace, saffron and nutmeg, onion and the use of
fruits in stuffings or cooked with meat. Some of these spices like ginger
and saffron are no longer used in modern Hungarian cuisine. At that time and
considerable numbers of Saxons (a German ethnic group), Armenians,
Italians, Jews and Serbs settled in the Hungarian basin and in Transylvania.
Elements of ancient Turkish cuisine recipes were adopted during the Ottoman
era, in the form of sweets (for example different nougats, like white nougat
called törökméz, quince (birsalma) sweets,
Turkish Delight), Turkish coffee, the cake called bejgli or rice
dishes like pilaf (in Transylvania), meat and vegetable dishes like the
eggplant, used in eggplant salads and appetizers, stuffed peppers and
stuffed cabbage called töltött káposzta.
cuisine was influenced by Austrian cuisine recipes under the
Austro-Hungarian Empire; dishes and methods of food preparation have often
been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets
in Hungary show a strong German-Austrian influence. All told, modern
Hungarian cuisine is a synthesis of ancient Asiatic components mixed with
Germanic, Italian, and Slavic elements. The food of Hungary can be
considered a melting pot of the continent, with its own original cuisine
from its original Magyar people. Hungarian food and recipes often spicy, as
hot paprika is commonly used; on account of the use of this spice (hot
paprika), Hungarian cuisine. recipes is arguably the spiciest cuisine native
to Europe. Besides hot paprika, sweet mild paprika is also used daily. The
combination of paprika, lard and red onions is typical of Hungarian cuisine,and the use of the thick sour cream called tejföl. Besides different
kinds of paprika and onions (raw, sweated or caramelized), other common
flavor components include garlic, black peppercorn, parsley, ground black
and white pepper, bay leaf, dill, caraway (seeds or grounded), marjoram,
thyme, mustard (prepared), tarragon, vinegar, savory, lovage, creeping thyme
Thymus serpyllum, chervil, lemon juice and peel zest, almond, vanilla, poppy
seeds and cinnamon. Additional flavor components are wine, coriander,
rosemary, juniper berries, anise, basil, oregano, allspice, horseradish,
cloves, mace, and nutmeg.
Good food is one of life's great pleasures. Fancy or simple, good food
relies on quality ingredients, careful preparation and the intermarrying of
flavors. The following recipes have been collected or developed over the
years. (While the website is under major reconstruction) no problem, we have
a large and very active group that exchanging recipes true the club and will
help you to find that old Hungarian recipes you looking for!
Cooking advice recipes and shopping
all in one location.
Gourmet Food Store, recipes, Gift, Free Classifieds.
Learn to cook authentic Hungarian Recipes!
Hungarian Cooking, recipes - Hungarian History.
Hungarian Cooking, as I remember and adapted for American cooking.
Thank you for visiting HungarianCooking.com, where you will find
products for your kitchen, recipes, and a growing community of cooks and
food lovers. HungarianCooking.com was founded in 2002 by Adi Qt. we have the
perfect blend of cooking recipes and retail knowledge to launch the best
cooking Web Site. Through the years we've maintained the integrity of our
company and stayed true to our goals: Offer a complete assortment of
products, including every top brand Create an intuitive and simple shopping
experience Assist our customers with highly responsive customer service Have
a little fun along the way..
Hungarian and around the world cooking tips, recipes and techniques for
you to cooking like a chef. Sauces
way to peel ginger root. To easily peel ginger root, place it in the freezer
for an hour before use and then remove the skin with a sharp
knife. Or, try using the edge of a spoon when peeling room
temperature ginger root.
caramelized onions to add flavor. Caramelized onions are a delicious way to add flavor
to mashed potatoes, vegetables, soups and sauces. Luckily
they can be made ahead and kept in the refrigerator so they
are available when you need them. Do this by chopping onions
fine and adding them to melted butter or margarine. Cook at
a very low heat until the onions are brown. Be sure there is
always lots of butter or the onions will become crispy. Once
caramelized, transfer them to a plastic container while the
butter is still liquid and store them in the refrigerator.
Once solidified it’s easy to take a spoonful whenever you
lumpy sauces.Is your sauce too lumpy? Remove it from the heat immediately and toss
it in your food processor to smooth out the lumps and blend
the flavors. Add some hot water if necessary to assist with
the removal of the lumps. Then reheat as needed and serve!
Using pre-made tomato sauce. Store bought tomato sauce is an
easy alternative to making your own. But sometimes it is too
acidic or too salty for the dish you’re using it in. A great
tip to cut the acidity of tomato sauce is to add about
one-eighth of a cup of sugar. To reduce saltiness, add a
Serve a perfect punch. When serving punch it is usually left on a buffet table for everyone to help
themselves to. So it’s important to keep it cold. However, instead of ice, which
will dilute the punch, freeze some of the punch itself beforehand and use that.
Stop pre-made sandwiches from going soggy. To prevent lunchtime sandwiches from becoming soggy, spread both pieces of bread
to the edges with butter, mustard or mayonnaise. Then wrap the sandwich in waxed
paper or plastic wrap. Or is possible, assemble the sandwich just before eating.
Just pack the bread and filling separately.
Always marinate foods in a glass or
Most marinades contain an acidic ingredient such as lemon juice, vinegar or wine
that can react with metal and cause off-flavors in your food. To save on
cleanup, try marinating your fish or meat in a large plastic bag with a zip
closure. Set the bag on a plate or in a shallow bowl and refrigerate, turning
the bowl occasionally to distribute the marinade.
Soups have been made since ancient times. Around 1300, Huou, chef at the court
of Kublai Khan, wrote a collection of recipes (mainly soups) and household
advice entitled "The Important Things to Know About Eating and Drinking" The
soup is often consumed with Riesling wines. Some like it diluted with soda
water. This combination is referred to as fröccs in Hungarian, špricer
in Serbian and Croatian from the German word spritz, which imitates the
sound effect made by soda water as it fizzes out of the dispenser).
More on Soups Recipes (Levesek)
Garnishes For Soups And Stew Recipes (Levesbe valok es
Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no
potato. It should not be confused with Goulash, a stew with more gravy or
a soup (using meat with bones, paprika, caraway, vegetables and potato or
different tiny dumplings or pasta simmered along with the meat), or Paprikas
(using only meat, paprika and thick heavy sour cream). The traditional Hungarian
stews: Goulash, Pörkölt and Paprikas are considered to be the
national dishes of Hungary.
See More on Garnishes For Soups And Stew Recipes (Levesbe valok es koritesek)
A snack food (commonly called a snack) is seen in Western culture as a type of
food not meant to be eaten as a main meal of the day – breakfast, lunch, or
dinner – but one rather that is intended to assuage a person's hunger between
these meals, providing a brief supply of energy for the body.
The term may also refer to a food item consumed between meals purely for the
enjoyment of its taste.
See More on Snacks And Luncheon Dishes Recipes (Eloetelek)
Some fish sauces (extracts) are made from raw fish, others from dried fish; some
from only a single species, others from whatever is dredged up in the net,
including some shellfish; some from whole fish, others from only the blood or
viscera. Some fish sauces contain only fish and salt, others add a variety of
herbs and spices. Fish sauce that has been only briefly fermented has a
pronounced fishy taste, while extended fermentation reduces this and gives the
product a nuttier, cheesier flavor.
See More on Fish Dishes Recipes (Hal)
A pork chop is a cut of meat cut perpendicularly to the spine of the pig and
usually containing a rib or part of a vertebra, served as an individual portion
The center cut or pork loin chop includes a large T shaped bone, and is
structurally similar to the beef t-bone steak. Rib chops come from the rib
portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops
are cut from the shoulder end of the loin, and tend to contain large amounts of
See More on Pork Dishes Recipes (Sertes)
The modern chicken is a descendant of Red Jungle fowl hybrids with the Grey
Jungle fowl first raised thousands of years ago in the northern parts of the
Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings
from around 600 BC. Chicken was one of the most common meats available in the
Middle Ages. It was widely believed to be easily digested and considered to be
one of the most neutral foodstuffs. It was eaten over most of the Eastern
hemisphere such as capons, pullets and hens were eaten.
Veal is often compared to beef but is lighter in color and finer in
texture, and usually comes from a (male) dairy calf. The veal industry's support
for the dairy industry goes beyond the purchase of surplus calves. It also buys
large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk
Most popular are whey and whey protein concentrate (WPC) by-products of the
manufacture of cheese. Milk by-products are sources of protein and lactose.
The original dish called bográcsgulyás was a stew, not a soup. Traditional
Hungarian bográcsgulyás (cauldron gulyás) is often still cooked outdoors over an
open fire in a cauldron, a Hungarian style "Barbecue". Later on when the dish
left the peasant cuisines and became popular even in the town, it started to be
cooked more like a soup. Nowadays the dish served in the Hungarian restaurants
is a soup, but the locals cook the dish called gulyás as a stew and gulyasleves
(leves means soup) like a soup.
Leprous such as European rabbits and hares are a food meat in Europe,
South America, North America, some parts of the Middle East. Rabbit is still
sold in UK butchers and markets, although not in supermarkets. At farmers
markets and the famous Borough Market in London, rabbits will be displayed dead
and hanging unbutchered in the traditional style next to braces of pheasant and
other small game. Rabbit meat was once commonly sold in Sydney, Australia, the
sellers of which giving the name to the rugby league team the South Sydney
Rabbitohs, but quickly became unpopular after the disease myxomatosis was
introduced in an attempt to wipe out the feral rabbit population (see also
Rabbits in Australia).
Dobosh Torte (type of cake) was first
introduced at the National General Exhibition of Budapest in 1885; Franz Joseph
I and his Empress Elisabeth were among the first to taste it. The cake soon
became popular throughout Europe as it was different from all others. It was
simple but elegant, as opposed to the multi-storey, flaming cakes of the age.
Its other secret was its use of fine butter cream, which was very little known
at the time; cake fillings and frostings were usually made with cooked pastry
cream or whipped cream.
See More on Desserts Recipes (Edessegek)
Dumplings are a popular and beloved starch in
many Eastern European countries. They are surprisingly easy to make and very
tasty. Spaetzle Maker Stainless steel grater with a plastic hopper this device
quickly cuts through spaetzle batter into little dumplings. The hopper slides
along cutting the surface while each pass of the hopper, the perforated devise
drips dozens of perfectly formed dumplings right into your pot of simmering
etc.), with or
or eggs, and
meat (red meat,
can be adopted
are varieties of
the diet as
well: an ovo-vegetarian
eggs but not
but not eggs,
and an ovo-lacto
eggs and dairy
See More on Dumplings Recipes
Join The Hungarian Cooking Club or just the mailing list to receive Hungarian cooking recipes News Cooking Now is a monthly News Letter that brings you must- make recipes and great deals on cool kitchen tools.
Find your favorite Hungarian Song and music.
classical music has long been an "experiment, made from
Hungarian antecedents and on Hungarian soil, to create a
conscious musical culture [using the] musical world of the
folk song". Although the Hungarian upper class has long had
cultural and political connections with the rest of Europe,
leading to an influx of European musical ideas, the rural
maintained their own traditions such that by the end of the
19th century Hungarian composers could draw on rural peasant
music to re-create a Hungarian classical style. For example,
Béla Bartók and Zoltán Kodály, two of Hungary's most famous
composers, are known for using folk themes in their music.
Bartók collected folk songs from across Eastern Europe,
including Romania and Slovakia, whilst Kodály was more
interested in creating a distinctively Hungarian musical
With the half-priced web hosting solutions from
HOSTINGFROM.COM you get
everything you need to step onto
the web quickly and hassle free.
web hosting plans offer
generous amounts of resources
and a point & click Control
Panel, and are backed up by a
99.9% uptime and a 30-day
Free site tools like the instant
Site Installer, and the 1-click
Web Applications Installer will
allow you to set up your
e-store in minutes.
Our services support all current
versions of PHP (PHP 4/5/6), as
well as the latest MySQL and
PostgreSQL releases. You can
also choose the data center
where your sites will be hosted,
giving you higher site speeds.