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‘Dessert’ Category

  1. Winter Holidays Snowman Recipe – Hungarian Potatodumplings stuffed with Fruits

    December 28, 2018 by Varga László

      

    Ingredients:

    • 1/2 kg potatoes
    • 1-2 oranges
    • a cup of preserved sour cherries
    • about 15-20 g flour depending on the type of the potatoes
    • 100 g coconut flakes
    • 1 egg
    • 1 tablespoon salt
    • 1 handful of cloves
    • 1 persimmon
    • dried herb sprigs for the brooms
    • wooden skewers


    Preparation method:

    1. Cook the potatoes with their skins on until cooked and soft.
    2. Skin the potatoes and mash them using either a press, a masher or other device to your liking.
    3. In a large bowl add the mashed potatoes, the egg, the flour and salt.
    4. Mix together thoroughly until there are no more lumps and forms a dough.
    5. Clean the oranges of their rind and cut the slices in two.
    6. Remove the preserved sour cherries from the jar to drain their excess liquid.
    7. With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
    8. Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
    9. Bring salty water to boil and carefully place the dumplings in this pot.
    10. Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
    11. Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
    12. Let them cool down for an hour or so.
    13. When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
    14. Ornate with cloves for the eyes and buttons.
    15. Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
    16. Add the herb sprigs as their brooms.
    17. For their hats, I used some red caps of small rum essence bottles.
    18. Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.


  2. Túrógombóc – Hungarian Curd Cheese Dumplings Recipe

    December 25, 2018 by Varga László

    Ingredients (4 servings):

    • 2 eggs
    • 5-6 tablespoons semolina flour
    • 300 g curd cheese
    • 1 teaspoon salt
    • 100 g breadcrumbs
    • 2 tablespoons vegetable oil
    • 200 ml sour cream for serving

    Preparation method:

    1. Beat well the 2 eggs together with 1/2 teaspoon salt.
    2. Add the cheese, break it with a fork and mix them well together.
    3. Add the semolina flour and mix again well so it gets fully incorporated.
    4. Let it rest for one hour so the semolina swells a bit.
    5. Heat the oil in a skillet and fry the breadcrumbs till golden-brown.
    6. Bring water to boil in a large enough pot and add about a tablespoon of salt.
    7. With the use of a tablespoon or with your bare hands form smaller balls from the semolina dough and place them in the boiling water.
    8. Cook for about 5 minutes.
    9. Strain the cooked dumplings and then stir them into the golden-brown fried breadcrumbs so they get a nice golden coating.
    10. Serve immediately while still hot, topped with sour cream and sprinkled sugar.


  3. Pain Perdu au Caramel Beurre Salé – French Toast with Salted Caramel Sauce Recipe

    April 24, 2018 by Varga László

    Pain Perdu au Caramel Beurre Salé - French Toast with Salted Caramel Sauce Recipe

    Ingredients (4 persons):

     

    for the  caramel sauce:

    • 80 g sugar (you can use caster sugar if you want)
    • 80 g half-salted butter
    • 20 cl of liquid cream
    • 20 ml cognac brandy

     

    for the  caramel sauce:

    • 3-4 croissants
    • 2 eggs
    • 50 g butter
    • 200 ml milk

     

    Preparation Method:

    1. Add the sugar to a sauce pan and heat over medium heat until melts, becoming an amber colored liquid, it takes about 3 – 4 minutes.
    2. Meanwhile, in another skillet, heat the cream and set aside.
    3. As soon as the sugar is turned into caramel – golden brown, remove the pan from the heat and gently add the cream in small batches, stirring constantly.
    4. Add the butter and cognac, and stir again until it reaches the desired thickness. If the cream is not thick enough, heat the pan over low heat and stir until you get the desired consistency.
    5. If not using this cream/sauce right away you can keep it by pouring it into a jar and reserving it in a cool place.
    6. Cut the croissants into thick slices of about 2 cm.
    7. Beat the eggs with the milk. (I did not add sugar because the croissants were already a bit sweet but you can add some if you like the french toasts sweeter.)
    8. Dip the slices in the egg and milk mixture on both their sides and let them soak for one minute.
    9. Heat the butter in a large skillet and brown the brioche slices on both sides over medium low heat.
    10. Arrange slices on plates and pour the salted caramel sauce on top, decorate with some canned or fresh fruits on the side.
    11. Serve immediately while warm.