Hungarian Cooking Course – Menu C
If Hungary, then it is the Goulash soup – everybody knows this all over the world. The dish is connected to shepherds’ life on the plains. Shepherds used to live far from the villages and cokked for themselves and the only pot they had was the so called bogrács (huge pot used on open fire). It is more than the simple soup, it is similar to the one-plate-dish, because it includes a lot of ingredients. On the cooking course we make the traditional version with beef meat. The meat is cooked with vegetables and spices and eaten with fresh bread.
Main ingredients: beef meat, onion, carrot, celery, parsley, potato.
Salty Meat Pancakes Hortobagy Style
This is a great dish – it is delicious and trendy. There is a salty pancake filled with chicken meat and served with sour cream on top. The dish does not come from the Hortobagy region of Hungary. The name was invented by a Hungarian chef for the 1958 Brussels World Exhibition as a marketing trick.
Main ingredients: chicken, dairy product, onion, paprika, tomato, egg, flour.
Gerbeaud Layer Cake
This is the most popular Hungarian dessert. At Christmas it can be found on every Hungarian dining table. A real Hungarian delicacy, however, its inventor Emil Gerbeaud was not Hungarian. Emil Gerbeaud came to Hungary for the invitation of Henrik Kugler and created this cake in the middle of the 19th century. It has soft pastry and it is filled with a cream mixture of apricot jam and ground walnut and the top is covered with chocolate.
Main ingredients: egg, yeast, flour, sugar, walnut, chocolate.
- If you want to cook this menu with me, please choose a day from the calendar and click on the name of the program from the list.
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