Here are some recepies.
Have a good appetite!
Soup of Swineherds Along the Cserta
Ingredients for 4 persons
7 oz carrot
3.5 oz parsnip
5 bulbs celery
4 Galambica mushrooms
2 tablespoons lard
1.75 oz smoked bacon
1 onion
salt, ground pepper, flour
Preparation
Dice cleaned vegetables, mushrooms, finely chop bacon, grate onion.
Cooking
Fry onion and vegetables in half of the lard,
add 0.6 cup water, boil, seasoning it with salt and pepper. When ready, stir in
a thickening of white roux with the remainder of the lard and flour, mix in
strained soup, flavour with diced bacon and lard. Serve with meat
balls in soup.
Pig's Fry of Vas
Ingredients for 4 persons
1.3 lb boned spare rib
2.8 oz flour
0.3 oz paprika
0.7 oz salt
0.8 cup milk
4 cloves garlic
2 tablespoons oil
pinch ground pepper
Preparation
Cut spare rib into four, slightly pound, soak overnight in milk seasoned with salt, pepper, and garlic, place in fridge.
Cooking
Take pieces of meat
out of milk before frying, let them drip well, coat with flour mixed with
paprika, fry both sides until red in oil heated in a Teflon pan. Serve with
mashed potatoes with onion.
Potato Salad with Pumpkinseed Oil
Ingredients for 10 persons
2.2 lbs kidney potato
0.9 lb onion
1.7 oz sugar
0.4 cup pumpkinseed oil
0.4 cup vinegar
0.7 oz salt
Preparation
Wash potato, cook in skin, peel, slice, cut thin slices of onion.
Cooking
Prepare dressing of oil, vinegar, salt and sugar, add potato and onion slices, mix well and let it ripen a few hours. Serve cold with meat dishes, for example with Stuffed Pork Leg of the Őrség.
Pumpkin-Poppy Strudel of the Örség
Ingredients for 10 persons
10 servings Strudel dough
1 lb pumpkin
0.9 lb confectioner's sugar
0.7 lb poppy seed
3.5 oz lard
5.25 oz raisins
1.75 oz confectioner's sugar
1.2 cup sour cream
2 eggs
Preparation
Prepare strudel dough, peel pumpkin, grind smooth, apply a little salt, then squeeze. Grind poppy seed.
Cooking
Stretch strudel dough, spread lard over it, place pumpkin on half of the dough, sprinkle with mixture of sugar and poppy and evenly spread raisins. Then roll strudel, first spread melted lard, then sour cream mixed with egg over it. Bake in medium heated oven. Serve hot, with confectioner's sugar sprinkled over slices.
(recipes collected by Attila Marton X.A