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As the carnival season is around the corner, let us show you some delicacies and culinary treats that you must try. A long time ago the carnival season meant balls, flamboyant fancy dresses and entertainment and as much as you can eat feasts to celebrate the arrival of the spring season. By now this tradition has changed somewhat, but it left us with some lovely indulgences that no one should. Check out the following traditional recipes to get you in the party mood – spoiler alert, the focus is on the doughnuts!
Carnival Apple Bellini
- Two red apples
- 25 ounces strawberries (fresh or frozen)
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 10 ounces birch sugar / cane sugar / honey (to taste)
- 2 oz dry white wine
- 1.5 tbsp corn flour / wholemeal flour
- 2.5 oz iced champagne or sparkling wine
- For garnish use 1 tablespoon chopped pistachio / cinnamon
Start with thawing your frozen strawberries and peeling your apples. Slice the apples lengthwise and sprinkle them with lemon juice to avoid browning. Bring 350 ml of water and the sugar to the boil while stirring and add the wine, apple and lemon slices. Boil together for a few minutes, until the apples are soft. Meanwhile, mix the corn flour with a little cold water and slowly mix them together. Then, simmer them for a few minutes on low heat, then remove the pan from the hob and let it cool.
Select the finest strawberries for garnishing and separate them. Place the remaining berries into a blender and chop them until the texture becomes puree-like. Mix it with the apple stock that you prepared and let them cool in the refrigerator. Before serving, divide the mix into 4 parts and pour it into champagne flutes and top it up with some bubbly. Garnish it with the pistachio and the strawberries.
- 50 ounces whole-wheat flour
- 3 grams of yeast
- 4 egg yolks
- 10 grams of margarine
- 10 grams of cane sugar / honey
- 1 packet of vanilla sugar / few drops of vanilla essence
- approx. 300 ml milk
- 1 tablespoon of rum
- Half a lemon’s grated peel
- For the baking: oil
Simmer the yeast, the sugar and about 50ml of milk together, until warm, but not boiling. Mix the flour, egg yolk , sugar and vanilla sugar , and then add the yeast mix to it and add as much lukewarm milk as the mix absorbs until the texture is doughy and easy to work. Kneed it until the dough starts to have “bubbles” in it, then add the melted butter and kneed more. Sprinkle it with a little flour and let it raise somewhere warm. Once raised, with a rolling pin stretch it to about half an inch thick and with a cutter start cutting the doughnuts and separate them. Once finished, re- kneaded what is left and cut more nuts until the dough is all used up. When you run out of dough, let the raw doughnuts raise for a quarter of an hour of an hour. Meanwhile, heat the oil in a pan, and when it is piping hot, place the in doughnuts in the pan. First fry it with the lid on at a low heat and then turn around and fry them more at a high- heat without the lid – this way the doughnuts will have a perfect ring around them, making them look like they are wearing a ribbon. Serve with icing sugar and jam.
Drunken Pudding – no baking needed recipe!
- 5 ml cream
- 2 egg whites
- 6 grams of cane sugar / honey
- 10 g jelly mix
- 4 oz champagne (preferably good quality)
- 10 g powdered sugar
- 40 sponge fingers
- 2 oz champagne
Line a round, deep bowl (about 2.5 L Volume) with tinfoil.
Whip the cream and put it somewhere cool. Mix the egg withes and the sugar into a creamy mix until you achieve the same texture that we use for meringue. Prepare the jelly mix and mix it with 3 tablespoons of champagne. Mix the remaining of the champagne with the icing sugar champagne a whisker and then slowly added to the previously prepared jelly. Whisk this mixture until it becomes light and fluffy. Carefully add the egg white and the cream . Prepare some champagne and sugar and heat them up a little bit then and soak the sponge fingers into the mix. Line the bottom of your previously prepared bowl with champagne cream and start layering the sponge fingers , then again the cream and sponge fingers – repeat this layering until you run out of the ingredients.
Let it stand and cool in a fridge for at least 8 hours before serving. After it settled, carefully place a large plate over the bowl and turn the whole thing upside down with one move – the cake should “pop out” from the bowl. Cut it into pieces and slices, much more like a tart. Enjoy!
- 50 ounces whole-wheat flour
- 50 g fat ( vegans may use coconut butter)
- 1 tablespoon sugar
- 2 egg yolks
- Drop of vinegar
- Pinch of salt
- Optional - whey or sour cream
Mince the fat. Meanwhile, mix the flour, egg batter with a little vinegar and water and prepare a pastry mix and roll it. The fat is mixed with a little flour then placed on the stretched dough. Fold it the dough into half with the mix and let it stand for about 30 minutes. After the half hour, roll it out and fold it again into half. Repeat this 3 times. Finally, roll the dough thin and with a cutter cut squares from it. Using a brush, spread some cherry, plum or raspberry conserve or jam on the squares and fold it into triangles with. Preheat the oven and place the triangles on the baking tray, lined with baking paper and bake it. Sprinkle it with icing sugar and serve.
- 5 oz wholemeal flour
- 4 egg yolks
- pinch of salt
- 1 teaspoon sugar
- 2 cup sour cream (yogurt or kefir is good)
- 1 teaspoon baking soda
Oil for frying
Mix the ingredients together but not until the dough gets too soft. Using a rolling pin, roll out the dough till about 2 inches thick.
Cut them into diamond shapes by using a cutter and cut a hole in the middle of each diamonds. After this pinch one end of the diamonds and pull it through the hole. You should have plait sort of shapes at the end of this. Heat up plenty of oil in a frying pan and place these “plaits” into the pan and bake until they are golden brown.
Sprinkle with powdered sugar and serve it with fruit conserve or jam.
Remember: enjoy these treats in moderation. If you overindulged a bit, don’t worry and make it up with a bit of extra exercising.