Archive for the ‘Hungarian’ Category

Cooking Club – Hungarian

25 Jun

Insert obligatory “Hungary? I certainly was!” joke here..

Thanks for having everyone over to your beautiful background paradise Greg, and letting us dirty up your awesome new kitchen with some delicious goodness from the old world. Everything was delicious, and I learned that my ignorance of Hungarian food has been a detriment to my culinary life, thanks!

Jeanette – Sour Cream Cole Slaw

John – Spaetzle

Paul – Langos (Hungarian Fried Bread)

Greg – Hungarian Beef Stew

Jason – Deviled Eggs with Paprika Sausage and Caviar

Jessica – Hungarian Wines and Beer

Desiree – Hungarian Torte



01 Jan

Brought to us by John

375 g flour
2 eggs
1/4 liter water
1 tablespoon oil

Mix the flour eggs & salt together (use your blender).  John Note: The blender didn’t work well for me, and many other recipes specifically stated to mix gently, so I’d mix by hand for the next batch.)

Slowly add the water until the dough is smooth, but not stiff. (If large eggs are used then use a little less water).

Continue to blend the dough until it has enlarged in size.

Heat a pot of salted water to boiling add a tbsp oil.

Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.

Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.

If you do not have a spaetzle grater roll out the dough to about 1/4″ thickness and slice across then slice the other way to have them the size you want them.

Boil the same as with the spaetzle grater.

John Note: I finished mine by reheating them in a pan with a little chopped bacon and chives.


Sour Cream Cole Slaw

01 Jan

Brought to us by Jeanette

1 cabbage head
½ small onion
2 tbsp chopped green pepper
good white vinegar
16 oz real sour cream
salt and pepper

Slice cabbage head into slaw.

Place slaw into bowl.

Mince ½ small onion and add to bowl.

Add 2 tbsp chopped green pepper.

Add 3 tbsp white vinegar.

Add 16 oz real sour cream.

Add 1 tsp sugar.

Add salt, about ½ tsp.

Wash hands and take off rings.

Place your hands into the slaw, mix and squeeze the slaw so it makes some juice.

This will make the slaw limp.

Taste, add more salt if needed.

Add more vinegar if more “bite” is wanted.

Sprinkle paprika on top for beauty.

Refrigerate till serving time.

Good the next day also.