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Budapest programs/Hungary and the cuisine

Budapest programs/Hungary and the cuisine. 2014 március 23., vasárnap. People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person's diet. It is basically a vegetable soup, flavoured with herbs and thickened with oats. In the past, it was considered that the thicker the soup, the better the quality of the pottage. My favourite one is the spinach one, which has also a funny sign, as chil...

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Budapest programs/Hungary and the cuisine | hungariansweets.blogspot.com Reviews

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Budapest programs/Hungary and the cuisine. 2014 március 23., vasárnap. People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person's diet. It is basically a vegetable soup, flavoured with herbs and thickened with oats. In the past, it was considered that the thicker the soup, the better the quality of the pottage. My favourite one is the spinach one, which has also a funny sign, as chil...

<META> KEYWORDS

1 vegetable pottage/ spenótfőzelék

2 a spenótfőzelék receipt

3 ingredients

4 1 garlic

5 spinach

6 flour

7 sour cream

8 eggs to boil

9 equipment

10 large cooking pot

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vegetable pottage/ spenótfőzelék,a spenótfőzelék receipt,ingredients,1 garlic,spinach,flour,sour cream,eggs to boil,equipment,large cooking pot,chopping board,peel the garlic,add the spinach,bejegyezte,dátum,nincsenek megjegyzések,küldés e mailben,among

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Budapest programs/Hungary and the cuisine | hungariansweets.blogspot.com Reviews

https://hungariansweets.blogspot.com

Budapest programs/Hungary and the cuisine. 2014 március 23., vasárnap. People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person's diet. It is basically a vegetable soup, flavoured with herbs and thickened with oats. In the past, it was considered that the thicker the soup, the better the quality of the pottage. My favourite one is the spinach one, which has also a funny sign, as chil...

INTERNAL PAGES

hungariansweets.blogspot.com

1

Budapest programs/Hungary and the cuisine: Pogácsa - Hungarian pork crackling scones

http://hungariansweets.blogspot.com/2011/08/pogacsa-hungarian-pork-crackling-scones.html

Budapest programs/Hungary and the cuisine. 2011 augusztus 11., csütörtök. Pogácsa - Hungarian pork crackling scones. Pogacsa is very popular in Hungary and Eastern Euope, best served with goulash soup or eaten as a snack. As far as the. When it was ". 1 package (8 grams) of active dry yeast. 1/4 cup (60 ml) warm milk. 8 tablespoons (113 grams) of unsalted butter, melted. 2 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze. 1/2 cup (120 ml) sour cream. 1 tsp baking powder. Place ...

2

Budapest programs/Hungary and the cuisine: Gesztenyepüré/Chestnut purée

http://hungariansweets.blogspot.com/2014/03/gesztenyepurechestnut-puree.html

Budapest programs/Hungary and the cuisine. 2014 március 18., kedd. Gesztenyepüré is something for all the year, although it is thought only for wintertime. In my childhood my grandma used to give extra pocket money to go to the closest patisserie and order this sweet. Sweet chestnuts are a seasonal fruit,. Eaten mainly in the winter, but whenever and where ever you enter in a cafés sure beside "somlói galuska" you can find also gesztenyepüré. 35 dl (1 1/2 cup) water. 35 dl (1 1/2 cup) milk. Now comes the...

3

Budapest programs/Hungary and the cuisine: Vegetable pottage/ Spenótfőzelék

http://hungariansweets.blogspot.com/2014/03/vegetable-pottage-spenotfozelek.html

Budapest programs/Hungary and the cuisine. 2014 március 23., vasárnap. People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person's diet. It is basically a vegetable soup, flavoured with herbs and thickened with oats. In the past, it was considered that the thicker the soup, the better the quality of the pottage. My favourite one is the spinach one, which has also a funny sign, as chil...

4

Budapest programs/Hungary and the cuisine: Country cake of Hungary 2011

http://hungariansweets.blogspot.com/2011/09/country-cake-of-hungary-2011.html

Budapest programs/Hungary and the cuisine. 2011 szeptember 12., hétfő. Country cake of Hungary 2011. In 2011, special confectionary masterpieces competed for the fifth consecutive year to be presented for the celebration of statehood on August 20th. Based on the decision of the Jury of the Hungarian Confectionery Artisans' National Industry Body, the winning confectioner was again master confectioner László Zila who came up this time with the apricot millet cake of Kecskemét. Country cake of Hungary 2011.

5

Budapest programs/Hungary and the cuisine: Lángos

http://hungariansweets.blogspot.com/2011/08/langos-is-hungarian-speciality-during.html

Budapest programs/Hungary and the cuisine. 2011 augusztus 8., hétfő. Lángos is a hungarian speciality, during summertime almost so populare as just like hake, a deep fried flat bread. Made of a dough with flour. The word láng itself means in hungarian language flame, as panis focacius ( focaccia nowadays? Was already used also in the ancient Rome for flatbread baked in the ashes of the fireplace. It is eaten fresh and warm, topped with sour cream and grated cheese. Ingredients.for 4 persons. In a large s...

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Budapest programs/Hungary and the cuisine

Budapest programs/Hungary and the cuisine. 2014 március 23., vasárnap. People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person's diet. It is basically a vegetable soup, flavoured with herbs and thickened with oats. In the past, it was considered that the thicker the soup, the better the quality of the pottage. My favourite one is the spinach one, which has also a funny sign, as chil...

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