Posts Tagged ‘food’

BreAnna decided to search for this particular recipe, thanks to a wonderful meal at the Great Market (described in To The Market!!).  BreAnna successfully located this particular recipe at: Hungarian Langos.


  • 1 cup of plain flour
  • 1.25 teaspoons of yeast
  • 0.75 teaspoons of salt
  • water
  • oil for frying

This Sunday Night Dinner had 3 pairs of hands involved in its creation; My hands, BreAnna’s hands, and Clare’s hands. Our friend Clare owns the two puppy dogs, Judae and Buddy (see Puppy Love).  We actually doubled the recipe since it said it produces four small langos or two large langos, and our hunger called for 4 Large Langos.


Step 1: Combine the flour and yeasts with your fingersBreAnna stepped up to the plate, and we figured so far, this is.

Step 2: Add the salt and lightly stir throughYep, going well.

Step 3: Add sufficient water to make a thick sticky dough – basically just enough to absorb the flour, not too much or you’ll need more flourI began adding water, a few pours at a time and BreAnna stirred the increasingly goopy mess. We analyzed the amount of water needed, added a few more pours and plopped into the next step.

Step 4: Mix together well and turn out onto a board or workbench to kneadHaving only plastic cutting boards that I felt were too small anyway, we wound up spreading flour on the kitchen table for our work space. I remembered enough from previous experience that excess flour was necessary to keep the dough from gluing to the table. Unfortunately, it didn’t stop the dough from gluing to BreAnna’s hands. So, I took over the kneading, BreAnna washed clumps of dough from her hands, and Clare added flour when necessary.

Step 5: Knead in the French style, making sure to capture much air in the dough. (Pick up the sticky dough in the middle, whack one end onto the bench and fold over the other end, repeat). VIDEO Demonstration by Me!

Step 6: The dough will eventually become smooth and springy. Set aside to rest for 1/2 hourFacebook Time!

Step 7: Once rested, carefully tip out the dough onto a floured surface and then carefully stretch out into a square. Cut into four (or two for larger langos).

Step 8: Stretch out each piece with your fingers into a rough square with the centre being thinner than the edges.  The only issue: our dough squares didn’t want to stay stretched!  Eventually, Clare and I wound up with 4 oval pieces of dough.

Step 9: Place into hot oil, turn once such that each side is goldenBreAnna and Clare busied themselves with frying the dough as I was briefly occupied with an email.  They began to smell delicious!

Step 10: Optionally brush with garlic oilWe decided to forgo this option since I was planning to put jam on part of my langos, and garlic + jam didn’t sound appetizing.

Step 11: Top with grated cheese and sour creamOur particular toppings involved sour cream, stir fried mushrooms, and cheese. BreAnna and I also tried strawberry jam.

Langos with jam, and mushrooms, sour cream, and cheese


  • Fried dough and toppings = A scrumptious meal that we couldn’t stop discussing.
  • I can’t decide which I liked better, the strawberry jam or the mushroom/sour cream/cheese version because they were both delectable.
  • I’m going to make this meal for my family when I return home, although with 5 people, I’ll have to at least triple the ingredients.
Feb 26, 2012

BreAnna wants me to take the picture faster because she's hungry.

Ready to Eat.

What a wonderful Dinner with Friends!

Both topping types were wonderful!


Read Full Post »

For me, Saturday night’s dinner in Pécs was a highlight.  A few people had some issues with their meals, but they’d chosen a different menu.  I had picked Menu C, which was the only all-vegetarian menu option.

Menu C Included:

1. Two pancakes stuffed with courgette and mushroom.  Aka, a vegetable crepe.  I’ve tasted veggie crepes before, but they rarely live up to their fruit-filled versions.  Note: courgette is zucchini.  The crepes I wound up with were deliciousness under a blanket of cream sauce.  If these two crepes had been dinner, I would have been happy because they were quite enough for a meal.  However, this was only the first course.

Pancakes stuffed with zucchini and mushrooms

2. Potato with spinach, tomato, cheese and roasted vegetables.  At least, that’s what the menu said, but what arrived appeared to be a sandwich, not a baked potato.  I was wondering if they’d added a biscuit to keep the vegetables together.  When I took a bite, I realized that the “biscuit,” was instead fluffy potatoes.  I couldn’t eat more than half of this sandwich because I was nearly full.

Potato with spinach, tomato, cheese, roasted vegetables

3. Sponge-cake.  When I looked at the menu, I was disappointed that the only menu I could choose had such a boring dessert (the other menus looked like they had amazing deserts).  Then my plate arrived with three snowballs covered in chocolate sauce.  They tasted more like sponge-cake ice cream, and they were amazing.


The entire meal was a little richer than my usual chosen cuisine, but it was a nice change from noodles and bread.  I had a fabulous meal, and I honestly have no idea how to recreate any of the food.  Perhaps I’ll try to look up similar recipes and add them to our Sunday-night cooking attempts.

Feb 11, 2012

Read Full Post »

Lecso (Hungarian dish #2) is essentially a stir fry. Since BreAnna and I have decided to attempt Hungarian dishes, we’ve found ourselves with a Sunday night tradition. One main dish a week seems to be appropriate for us, particularly since most recipes are meant for 4+ people (Leftovers!). I found this recipe at food.com, but since I failed to save the link, I only found variations of the following ingredients:

  • 1 green pepper, cut into strips

  • 1 red pepper, cut into strips

  • 1 orange bell pepper, cut into strips

  • 1 yellow pepper, cut into strips

  • 1 large onion, cut into strips

  • 2 tablespoons canola oil

  • 2 tablespoons Hungarian paprika

  • 3 tomatoes, skinned, & chunked

  • 2 eggs, well beaten

We created our own variation, which involved one green pepper and one red pepper (instead of a total of 4), and we used 5 tomatoes because we could only find small vine tomatoes. While chopping the peppers, we decided that the strips should be around ½ the height of the full pepper. Here are some photos of the process:

 As we were chopping, we sort of guessed at sizes, and we had words with our onion because it caused us to lose a few tears. We then squished into the issue of skinning our tomatoes. My personal attempts involved removing more of the tomato than I should have, and resulted in a very lopsided, shaved mess.

BreAnna, however, had a more successful attempt, and by tomato #3 had tomato skinning perfected. I merrily skipped around, applauding her success, and enthusiastically captured photos of the master at her craft:

Jubilant cheers were raised as our massacre of vegetables came to a close.  Now it was time to sacrifice the vegetable limbs to the fire.

      1. The onion is the first sacrifice.  You must fry the white limbs in oil until their white transforms to clear.

      2. Mix in the red dust of paprika to cure clogged noses.

      3. Then drop in your peppers & fry the juicy limbs for 2-3 minutes.

      4. Your massacred tomatoes slop in next, and these should be cooked for one minute.

      5. The final step, lower the heat, stir in the eggs of hen until just cooked.

      6. Now that your witches’ stir fry is complete, add your choice of cat’s whisker, snake’s tongue or your own witchy tooth.

(The above instructions may have been altered from their original text)

Our final meal included a bottle of Chardonnay, which confirmed my former assessments that I don’t like alcoholic drinks.

Sizzling Peppers in a Pan

Results: Fiery dragon breath burns snot from nostrils.

My assessment: Could have used some mushrooms.

BreAnna’s assessment: Would be great with ground beef.

Conjoined opinion: Needed more than 2 eggs. The vegetables barely fit in our frying pan, and when the egg was added, it seemed to simply soak into the mix and disappear. We couldn’t really taste the egg at all. It was still pretty good as an onion and pepper dish.  The following night, we made noodles and mixed in the Lecso, which I really enjoyed.

Feb 5, 2012

Read Full Post »

Food in Hungary

-Bread tastes fine, but is rarely sweet. It seems sugar isn’t added to the bread pastries. We’ve tried chocolate and egg which in my opinion could have used some sugar, but perhaps it’s healthier this way.

-Apple juice tastes like a green apple. It has a tangy tarty taste and isn’t overly sweet.

According to BreAnna: “If you were to eat a green apple lollipop,it tastes just like that.”

-Milk tastes different, although neither I nor BreAnna can describe it well. I suppose different cows eating different grass in a different country could just potentially produce different milk. But I could be thinking a little too deeply.

-Water is sold in 1.5 liter bottles for less than $1. Essentially, water is cheap; America rips us off.

-Chocolate is AMAZING.

-Hungarian paprika comes in sweet and spicy. We have not yet purchased or investigated the uses of sweet paprika.

-You can’t expect to find the same food items in Hungarian stores that you find at home. (We have yet to see oatmeal, peanut butter, muffin mix, refried beans, or pop tarts). However, it’s only been 2 weeks, so perhaps they’re floating around somewhere.

-Words on food packages are * gasp * in HUNGARIAN!

Jan-May, 2012

Read Full Post »

I ventured into a bakery this morning. Ever since the Jan Term I took to Greece and Turkey I’ve been dying to try some baked goods.

Back Story: I went on a photography Jan Term to Greece and Turkey during January of 2011. My assigned roommate, Emma, and I got along fabulously. On our first night in Greece, we decided to explore the small town we were staying in, and we wandered along the waterfront snapping photos. Heading back to our hotel, we were on the outlook for baklava. Hunting around corners and sneaking by storefront shadows we snapped night photos, all the while on the outlook for a bakery. As we approached the street that held our hotel, I suggested looping around one more block, and low and behold, we found a bakery. It was a tiny store stuck just around the corner from the hotel. We slid inside, glancing left and right in the miniscule shop bursting with breads and treats. I called out “Calispera,” (Note: this is the phonetic version, no idea how it’s actually written), and from a backroom a woman appeared. Her Greek went right past us and out the door, and we babbled in English at her. Luckily, she knew a fair amount of English and we inquired after the elusive baklava. She indicated, no, she didn’t have it, but suggested another store to try. Off we trotted, following her directions, but there was to be no baklava that night. Shrugging at the unsuccessful quest, we returned to the small bakery to acquire some treats from the kind lady. In the hotel, as we devoured the sweets, we came to the conclusion that a second trip was in order. In the morning, before the bus departed, we returned to the bakery with more friends in tow, to stock up for the bus ride. The wonderful woman threw in a few free doughnut-like treats for us to share. We thanked the woman, and so began our quest to explore the baked goods of Greece and Turkey.

While Emma is not here with me in Hungary, I am continuing our pursuit, and bought two skinny breads (which we’ll try with soup tonight) and a pastry that appeared to be lemon. At home, BreAnna and I split the pastry, discovering that it was not lemon at all. Instead, we concluded, it was likely a sweet egg filling. There wasn’t a strong nor overly sweet taste, but we both enjoyed the pastry very much. So continues my quest for Baked Goods.

Feb 2, 2012

Read Full Post »

Since we’re in Hungary, BreAnna and I decided to attempt cooking a Hungarian meal. Since the recipe we found was on the internet, the only assurance that it’s Hungarian is the fact that it calls for Hungarian Paprika. Still, we decided to attempt making Borsofozelek, which seems to be cream pea soup.

Ingredients include: oil, onion, water, green peas, flour, milk, salt, pepper, and Hungarian paprika.

Results: A filling meal with a kick.

Papa is the cook at my house and takes everything into consideration, even colors.  I loved that Borsofozelek bobbed green spheres in a red background. Personally, I would have liked the peas cooked a little longer, but BreAnna though they were fine. The first taste brings a normal mouthful of peas and paprika. About a minute later, the heat sweeps through and down your throat. BreAnna and I both decided it’s a delicious way to clear out your sinuses. Luckily, we had some bread to help pat down the flames. Ultimately, it was a success.


Jan 29, 2012

Read Full Post »

Today, BreAnna, Kaitlin, and I struck out in search of a nearby cafe. We strode up one street, pointing to cafes and debating on the possibility of the prices being outside our budgets. After several blocks, we circled around, remarking on one cafe/bar with red seats as a potential. Feeling our faces stiffening into winter wind grimaces we swung into the cafe directly next door to the apartment building in which BreAnna and I live. Inside we snuck glances at the cake case while examining the menu. Ultimately, we decided to abandon the healthy sandwich option and in turn selected cakes and pies. I chose an almá pite (apple pie), and both BreAnna and Kaitlin selected a slice of cake with a berry topping. We settled down with our desserts, coffee and tea drinks and began sliding our forks into our fruity treats. The cheesecake was described as having a mousse texture, with a light fruity taste. With free wifi and a convenient location, this cafe may soon become our homework haunt.

My slice of almá pite had a thick, moist crust covering the bottom, back and top. The pie wasn’t loaded with sugar, and had a tart aftertaste. I also had strawberry tea as well. At least my lunch added fruit to my diet. The cost of my sugary lunch was 710 Forints, which, according to the current conversion rate, is only $3.21. I feel very thrifty, and extremely content. I know BreAnna is floating in heaven — I think the berry cake is causing her to float away, maybe it would be a good idea to catch ahold of her ankle and set her back in the chair.

Jan 29, 2012

Read Full Post »