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Posts tagged ‘Flour’

Hungarian Christmas Recipes

Fish Soup

The original Hungarian Fish Soup is made mainly from carp; of course you can use other types of fish other than carp too: catfish, starlet and bass are all good choices. If you want to make an unforgettably good fish soup, use several types of fish.

Buy 250-300g fish per person. If you have just one type of fish I recommend buying smaller ones too.

The ingredients:

  • Carp, catfish or sturgeon (4 people = 1-1.5 kg)
  • 1 kg small freshwater fish
  • 1 Onion per 1 kg fish
  • 1-2 green pepper
  • 1-2 tomatoes
  • Appr. 2 table spoon ground paprika (Hungarian paprika is the best for this soup)
  • Salt
  • Water

How to cook it?

1. Clean and wash the fishes, open them and remove the chitterlings. Remove the heads, fins and tails.

2. Slice the big fish (carp, catfish…etc) in finger width pieces and salt these slices.

3.Clean and chop the onion and fry it in some lard as you do e.g. when you cook Hungarian goulash.

4. When the onion is transparent put the small fishes, the fins, the tails and the heads (without eyes and gills) into the pan with the onion, and sprinkle with ground paprika.

5. Fill up immediately with enough water to cover (e.g.3Liter) and cook for 30-40 minutes. The cooking time could be longer, it is ready when the fish meat comes off from the bones. This will serve as broth for the salted fish fillets.

Be careful with the paprika, if you burn it the fish soup will be bitter!

6. After these small fishes are cooked, mash the whole broth and fish mixture through a colander.

7. You can add more water if it’s too thick.

8. Put the salted fish slices, the cleaned and diced tomato and sliced green pepper into the broth and bring it to the boil. Taste it and if needed add a little more salt.

9. Cook the Fish soup for 10 minutes. Don’t stir the soup because the fish meat will be broken. If you’re afraid the soup might stick and burn, just move the pot a little.

(You can cook some noodles for the Fish soup.)



Stuffed Cabbage


Ingredient for 4 persons:

  • Hungarian Stuffed Cabbage400g minced pork
  • 300g smoked pork ribs
  • 1 egg
  • 80g rice
  • 100g smoked bacon
  • 1kg sauerkraut
  • 8 pickled cabbage leaves
  • 50g lard
  • 2 onions
  • 1 clove garlic
  • 200ml creme fraiche
  • 30g plain flour
  • Salt
  • Ground pepper
  • Marjoram
  • Ground paprika

How to make it?

Add the semi-steamed rice to the mince, then mix with the browned onion and fried bacon, the egg, the herbs and mix thoroughly.

Remove the veins from the cabbage leaves, then spread the fillings on them fold the edges and roll up.

Put half of the sauerkraut on the bottom of a pan, than place the stuffed cabbage on the top, continue with the smoked ribs and top with the remaining cabbage and simmer with the lid on.

Then, remove the pork and the stuffed cabbage, reduce the juices with the cr?me fraiche liaison and bring to the boil.

Serve by putting the sauerkraut in a deep dish, then topping it with the stuffed ones and drizzling with cr?me fraiche. Finish with the chopped, smoked rib.

toltott kaposzta

Bejgli (Xmas Rolls)


  • hungarian christmas roll500g plain flour
  • 250g butter or margarine
  • 2 whole eggs
  • 50g sugar
  • 20g yeast
  • 200ml milk
  • A pinch of salt

For the walnut filling:

  • 300g walnuts
  • 200g icing sugar
  • Lemon zest
  • 100g raisins
  • 100g breadcrumbs

For the poppy-seed filling:

  • 300g ground poppy-seeds
  • 200g sugar
  • 200ml milk
  • 1 sachet vanilla sugar

How to make it?

On a flat surface mix the flour with the salt, the butter and the sugar using your hands.

Mix the yeast with some lukewarm water, then add to the flour mixture and knead the whole lot with the eggs.

Cover, and leave to rest. Then, roll the pastry out to a rectangular shape and spread the cold poppy-seed or walnut filling on top.

Roll up and tuck in the ends, then lay your rolls on a baking tray, keeping an appropriate distance between the two.

Prick the top with a fork couple of times, then brush with a whole beaten egg and let it dry.

Bake in a hot oven. The rolls should look like nice and pretty. I recommend checking your rolls regularly. It is ready when it has nice gold brown color.


To make the walnut filling:

Make a syrup from 200ml water and the sugar.

Pour the ground walnuts in the mixture, then add the raisins, the lemon zest and the breadcrumbs.

Simmer the whole lot and let it cool.


To make the poppy-seed filling:

Bring the milk to a boil.

Add the sugar and the vanilla sugar and the ground poppy seeds.

Simmer, then season with a pinch of ground cinnamon.



Another type of Bejgli

We use raised dough for this type of Christmas roll. Making it takes a little bit more time than the traditional Bejgli, but it is worth it to try it out. I like this version much better.

So, here is the recipe if you want to try out:


  • 450g plain flour
  • 80g butter or margarine
  • 2 egg yolks
  • 2 full table spoon sugar
  • 30g yeast
  • 300ml milk
  • 1 teaspoon salt (from this amount you can make two Christmas rolls)

For the walnut filling:

  • 200g walnuts
  • 5 full table spoon of granulated sugar
  • Lemon zest
  • 50g raisins
  • 100ml milk

For the poppy-seed filling:

  • 200g ground poppy-seeds
  • 1 table spoon honey
  • 1 table spoon apricot jam
  • App. 4 full table spoon of granulated sugar (according to your taste)
  • 200ml milk
  • 1 sachet vanilla sugar
  • Lemon zest

How to make it?

Put the yeast and one tablespoon sugar into a small amount of warm milk and wait until the yeast comes up.

Mix the rest of the sugar, the salt and the two yolks with the warm milk. If you like you can add a little dark rum.

Make dough from the flour, the prepared yeast and the mixed milk.

When the dough is almost ready add the melted butter (it shouldn’t be hot) and knead the whole lot until it is even and clean-boled.

Sprinkle the top of the dough with flour, cover and leave to rest in a not too warm place.

When the dough has doubled itself divide it in two on a floured bake board.

Then roll the pastry out to a rectangular shape (it is done when the dough is finger width) and spread the poppy-seed or walnut filling on top.

Roll up, and then lay your rolls in a baking tray, keeping an appropriate distance between the two.

Brush the top with a beaten egg yolk.


You can make the Christmas roll so that you fill one roll with walnut and the other with poppy-seed, but in this case use just half of the indicated amount of the filling ingredients.

To make the walnut filling:

Grind the walnuts

Bring the milk to a boil and put the walnuts and the sugar into it and mix well.

Take the whole mixture from the stove; add the washed raisins and lemon zest.

If the filling is too dense you can add more milk.

Let it cool before you fill the Bejgli.


To make the poppy-seed filling:

Bring the milk to a boil.

Add the sugar and the vanilla sugar and the ground poppy seeds.

Simmer and add the honey and apricot jam.

Boil the whole lot a bit and take it from the stove and let it cool.


The filling has to be easily spreadable!

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Gingerbread fairy cake


Serves: 12

  • 75g unsalted butter, softened
  • 100g caster sugar
  • 125ml treacle
  • 1 egg
  • 1 egg yolk
  • 150g plain flour
  • 1 tablespoon best quality cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 125ml hot milk
  • Icing
  • 25g unsalted butter, softened
  • 50g cream cheese, softened
  • 80g sifted icing sugar
  • 1/4 teaspoon lemon extract

Prep:15min  ›  Cook:20min  ›  Extra time:25min  ›  Ready in:1hr

  1. Preheat the oven to 180 C / Gas mark 4. Butter or line a 12-cup muffin tin.
  2. Cream 75g butter with the caster sugar. Add the treacle and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the bicarbonate of soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake in the preheated oven for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the tin and remove to a rack to cool.
  5. To make the icing: Cream the butter and the cream cheese together. Beat in the sifted icing sugar until fluffy. Add the lemon extract and beat. When the fairy cakes are cool, ice the tops with the icing and serve.

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Cherry christmas cake


Serves: 24

  • 225g caster sugar
  • 225g butter
  • 2 eggs
  • 115ml orange juice
  • 225g plain flour
  • 1 teaspoon baking powder
  • 330g sultanas
  • 225g halved glace cherries
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Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr

  1. Preheat oven to 150 degrees C. Grease a 23cm x 13cm (9 x 5 inch) loaf tin and line with greaseproof paper.
  2. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
  3. Sift flour and baking powder. Reserve 75g of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake). Add the rest to the mixture and blend. Then add floured raisins and cherries to dough and mix until just combined. Pour mixture into prepared tin.
  4. Bake in preheated oven for 2-1/2 hours. It’ll taste best if you don’t serve until several days old. Wrap the cake in cling film or foil and store in a biscuit tin.

Mince pies


Serves: 12

  • 350g (12 oz) high-quality mincemeat
  • 225g (8 oz) plain flour
  • 2 tablespoons caster sugar
  • 125g (4½ oz) unsalted butter, diced
  • 1 large egg, beaten
  • milk, to glaze

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Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min

  1. Lightly butter a 12-case patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
  2. Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube (or rub the butter into the dry ingredients by hand and stir in the egg).
  3. Bring the mixture together with your hands, wrap in cling film and chill for an hour. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the cases in the patty tin. Press gently into each case, then fill evenly with the mincemeat.
  4. Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together with the end of a fork to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
  5. While chilling, preheat the oven to 200 C / Gas Mark 6. Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm.

Gingerbread cake


Serves: 12

  • 115g margarine
  • 100g caster sugar
  • 1 egg
  • 175g golden syrup
  • 200g plain flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 125ml water

Prep:15min  ›  Cook:35min  ›  Extra time:50min  ›  Ready in:1hr40min

  1. Preheat oven to 180 C / Gas 4. Grease and lightly flour one 20cm square baking tin.
  2. Cream margarine and sugar until light. Add the egg and golden syrup and beat thoroughly.
  3. Sieve together the flour, salt, bicarbonate of soda, ground ginger and ground cinnamon.
  4. Bring water to the boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared tin.
  5. Bake at 180 C / Gas 4 for 35 to 40 minutes. Serve warm and enjoy.

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