Port Linseneintopf A cold evening deserves a good, thick soup. Lentils are quick-cooking beans which do not need to be soaked before cooking. Serves 4 Prep Time: 20 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 35 minutes Ingredients: 1 T oil 2 small or 1 large onion, chopped (about 1 cup)1 lb dry brown lentils1 tsp marjoram6 cups water1 leek, cleaned and chopped2 medium potatoes, peeled and cubed (1 1/2 cups)2 small carrots, peeled and chopped (3/4 cup)3/4 lb sausage, sliced (good choices are hot dogs, bockwurst and knackwurst, or dried, salami-like Jägerwurst)2 T granulated instant broth, chicken, beef or vegetable flavor1 T balsamic vinegar1 T white vinegarCoarsly ground pepper Preparation: Brown the chopped onion in 1 tablespoon oil. While the lentils are cooking, prepare the other vegetables by washing, peeling and chopping fine (1/2 inch cubes for potatoes, a little smaller for carrots). Serve with fresh bread.
A Guest of Life colour, 35 mm, 79 minutes Director: {*style:<b>Tibor Szemző </b>*}Storyteller : Script: {*style:<b>László Sári </b>*}Cinematography: {*style:<b>István "Taikyo" Szaladják </b>*}Editor: {*style:<b>Teri Losonci </b>*}Music: {*style:<b>Tibor Szemző </b>*}Paintings of animation: Animations: {*style:<b>Károly Kása Papp, Bálint Kolozsvári </b>*}Sound Engineer: Assistants to the director: Production managers: {*style:<b>Ferenc Komjáti, András Dávid </b>*}Co-producer: {*style:<b>Attila Bognár </b>*}Producer: The life and fate of ALEXANDER CSOMA DE KÖRÖS-has occupied my mind for many years. I have no intention of producing yet another biography and interpretation of Csoma, although the script was inspired by his person and the circumstances. Much has been written about Alexander Csoma de Körös's wanderings, and much about the significance of his scholarly work. (W.W. One thread of the script evokes the folk tales and legends about Csoma. Like the story, the imagery of the film has two different strands.
Kirsch Kaltschale Fruit soups and "Kaltschalen" like this cherry soup are very popular in Europe. A "Kaltschale" is a cold soup made from fruit or milk or even beer or wine. It can be eaten as a first course in the summer or as a light dessert. Prep Time: 15 minutes Cook Time: 10 minutes Refrigerate before serving: 1 hour Total Time: 1 hour, 25 minutes Yield: 4 servings Ingredients: 1 lb. sweet cherries 2 c. cherry juice2/3 c. dry red wine1/4 c. sugar or to taste2 tsp. vanilla sugar or 1/2 tsp. extract2 T cornstarch2-3 T. liqueur such as cherry brandy or amaretto (optional)4 sprigs lemon balm for garnish Preparation: Wash and pit the cherries. Pour off any juice that collects and add purchased cherry juice to make 2 cups. Mix the juice, red wine, sugar and vanilla sugar or extract in a pan and bring to a boil over medium heat. Mix the cornstarch with a little cold water and pour in a thin stream into the cherry mixture, stirring constantly. Bring back to a boil and boil 1 minute. Other recipes like this:
Carpatho-Rusyn Knowledge Base Pharisäer Kaffee This drink was invented for a christening of a baby girl, Johanna Theodora Katharina, on Nordstrand Island on the 29th of February, 1872. Pastor Gustav Beyer was very strict and always berating his flock their for godless drinking. In order to avoid his wrath, the congregation served a drink made with rum and coffee. The whipped cream on top kept the rum aroma from wafting through the air and upsetting the pastor, who received plain coffee with whipped cream. Serves 1 See larger image Prep Time: 5 minutes Total Time: 5 minutes Yield: 1 serving Ingredients: 1 portion strong coffee (2 - 4 oz.)Sugar cubes1 jigger dark, Jamaican rum (about 40 ml, 1 1/2 oz.)Whipped cream Preparation: This coffee drink is traditionally served in a large glass tumbler with a saucer made for this drink. Fill the cup with coffee, sweeten to taste with the sugar cubes, then add the rum. Traditionally, you are not supposed to stir this drink, but sip it through the whipped cream. Source
History of Tart Cherries in Hungary History of Tart Cherries in Hungary The tart cherry is native to the Carpathian Basin where it is a common wild and cultivated tree. In the Hungarian language, sweet and tart cherry have very different names suggesting that the early Hungarians distinguished between these two related fruit types. The Hungarian name for sweet cherry is cseresznye, while the name for tart cherry is meggy. The first cultivated landrace variety of tart cherry in Hungary is named Pándy. Faust M and D Surányi. 1997. "Dr. Black Forest Torte This authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. It is a fairly simple cake to put together, despite it looking complicated. Makes one 9 inch cake, about 12 servings. Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour, 15 minutes Ingredients: 1 chocolate cake 9 inch (see below), divided into 2 layers1 can (15 oz.) whole sweet cherries in syrup1/2 c. sugar, divided1/4 c. cornstarch6 T. Preparation: Note: The recipe for chocolate sponge cake used in Black Forest Cherry Cake is here. 1. 2. 3. 4. 5. 6.
Hungarian Multicultural Center Kaiserschmarn Schmarrn comes in several forms, both sweet and savory, and is usually made up of eggs and a starch, cooked in butter and pulled apart to finish browning. This Austrian pancake dessert - Kaiserschmarrn - was first served to Emperor Franz Joseph I around the turn of the century, but there are several legends telling just how it was developed. It is enriched with raisins and sugar, making it a "Süβspeise" (sweet meal) fit for a king. Serves 4 for dessert or 2 for a main dish. See larger image Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Ingredients: 3 T. raisins, soaked in 3 T. rum (or more if you like raisins)4 eggs, separatedPinch of salt1/2 tsp. vanilla extract (omit if you use vanilla sugar)Lemon zest (optional)3 T. sugar or 2 T. regular sugar plus 1 T. vanilla sugar1 5/8 c. milk1 c. cake flour (or regular, all-purpose flour)ButterPowdered sugarApplesauce, current jam, sour cherries or other fruit accompaniment. Preparation: Pour rum over raisins. Fold in egg whites.
How to Make Homemade Quark Quark is a specialty fresh cheese common to Germany, Poland, Austria, Switzerland and several other European countries. It is not very common in the US, and purchasing it can be an expensive proposition unless you live near a dairy which makes it. For all that, it is easier to make than yogurt, requiring no special equipment. Makes one cup stiff quark. see larger image Milk can be pasteurized but do not use ultra-pasteurized milk or "H-Milch". Use a large pan with a tight fitting lid. Put the lid on the milk and let the milk cool to room temperature. Using a whisk which is very clean (boil it or take it out of a hot dishwasher), whisk 1/4 teaspoon of the bacterial culture (in powdered form) into the milk until dissolved. If you are using buttermilk, stir it in instead of the freeze dried culture. Replace the lid and let the milk sit undisturbed at room temperature for at least 6 hours, or follow package directions. Once the milk has clabbered, you may strain it. Using rennet.
Aprikosenkuchen This recipe for apricot cake is plain-Jane in everything but the taste. Many Germans know how to make this by heart; it's as popular as Toll-House cookies in the US. Fresh fruit makes this "Aprikosenkuchen" a steady summer coffee accompaniment, whether camping on the beach or on the balcony. Makes 12 servings of Aprikosenkuchen. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: 10 T. butter, softened2/3 c. sugar1 tsp. vanilla extract or 1 T. vanilla sugar3 eggsZest from 1/2 lemon2 c. flour2 tsp. double acting baking powder, or 1 package German Backpulver1/4 c. buttermilk or sour milk1 1/2 lb. apricots, cut in half, about 14 Preparation: Use an 11 inch springform pan if you have one, otherwise you could try a 9x9 or 9 x 13 inch baking pan, but the baking times will be different. Cream the butter with the sugar and vanilla or vanilla sugar. Mix the flour with the baking powder and salt. Spread the batter into the baking pan.