Weekend, lunch and dinner at Budapest-Hungary with Dada and Didi 🙂
Lively streets, quiet parks, a majestic river, spacious spas and spiers that rise up into the clouds – that is Budapest, a city full of surprises and wonders. One of the most exciting cities in the world. Budapest is full of secrets waiting to be revealed, hidden places, which explored and familiar sights waiting to be rediscovered. This is the city where boredom is a foreign word.
Lunch at Fatal Restaurant, the restaurant is located in the historical center of Budapest. Among its special features are nothing here only the stained-glass decorations, but also the culinary specialties: the Vetrece soup, Hungarian bean soup, the highlights mentioned. The paneled with beech capacious seating areas and the fresh draft beers conjure up the atmosphere of old Hungarian Permit. The goen on wood panels (fatal) damage done in clay or cast iron pans servings speak, determines all of those who like to say, “It tastes exactly as if it had cooked for my mother.”
Sala sa lamig, sala sa init…iayan ang kasabihang aking nabatid…tOINKZ!
Last Friday ang ganda ng araw, sumikat at mainit ang panahon nang bandang hapon kaya naman naupo kaming mag-ina (with my daughter) sa aming paboritong tambayan habang kumakain ng ice cream.
Bakit kamo, kasi may WLAN na (libre), eksakto sa aming panlasa ang ice cream nila at sa murang halaga na kayang-kaya ng bulsa!
Nakaka-miss din ang pagkain ng ice cream lalo pa at medyo nag-uulan dito sa lugar namin. Wala yatang tamang summer season sa taong ito. Parang Pilipinas madalas makulimlim at umuulan ang panahon, samantalang dapat ay panahon ng tag-init na sa ngayon. Napagalaman ko na bago na pala ang nagmamay-ari ng ng tambayan naming ito at may libreng internet pa. So lalo kaming nasiyahan mag-ina bagong serbisyo na napadagdag sa dating Ice Salon na ito. Walang nabago kundi napadagdag pa ang WLAN nila. Saan ka pa at sadyang malapit sa aming tirahan 3 minutes walk sabi ng aking dalagang maganda:-)
Nang malaunan at medyo kakapit na ang dilim ay nagpasya kaming umuwi na mag-ina. Resulta sa sobrang kasipagan ko ay nagluto ako ng Goulash Soup na ito na sana ay late meryenda naming mag-iina, kaso meryenda-hapunan na ang nangyari. Inihain ko na may kasamang freanch bread at nang malaunan ay kumain ako muli na may kasamang kanin…hahaha…Pilipino kaya ako!
This is a great meal on a fall or winter afternoon or evening. Reheats well. So hindi lamang pang meryenda ang nagyari. Dito sa europa isa lamang ako sa mga milyong Pilipino na kumakain ng Goulash with rice…hehehe…as usual marami akong paraan ng paghanda ng goulash.
Goulash is an easy, one pan meal that takes about 20 minutes from start to finish. You can make this dish as spicy as you want, or have it fairly mild. It is a very versatile meal. Here I usede beef meat, and added potatoes, and frankforter. Of course not to forget paparika powder the sweet one. Check it out folks all the previous recipe of mine for more info.
Who does not think with Goulash automatically of Hungary? Nevertheless is the Hungarian Goulash is the forefather or origin of all Goulash speciality. But Goulash is not equal to Goulash. And in addition for such a long time no more that Goulash must be absolutely cooked after the standard recipe and with beef. Goulash is more fierily meat-pots, the straight at the colder season on the table comes and by its sharp ingredients the mind warmed up, when outside becomes colder. The fine speciality was often copied and adapted to the international kitchen. The Hungarian Goulash is nevertheless the original Goulash. But for some sensitive palates we have the Hungarian Goulash somewhat moderately composed. I kidnap you on a journey into far of countries and show to you which variety of Goulasch is possible. Particularly by differences by adding like Paprika, Chilli or potatoes gets a Goulash its personal note. Do you know that one can become through simple Goulash adding from Chilli sauce to an exotic benefit? Because finally the meal is already a benefit! Have fun and hope that your suitable Goulash recipe soon to be find.
So this was kids lunch yesterday!
Goulash dish are hearty and contentful, can be completely differently prepared – depending upon origin of the prescription or recipe, the tradition or family excessive quantity -. With a dainty and flavourful salad as supplement or side dish can be serve. I serve it with brown bread no salad that completes the meal.
In modern households the time, also during the week, is often missing complicated and extravagant meals to cook. But therefore nobody must do without healthy and dainty meal, because there are numerous finished products and powders, which make a cooking substantially simpler and faster. Just like the 1 Pouch of Knorr Sausage Goulash Basis whic I used here. And 500g Frankforters (Frankfurter), 3 pcs. of Bell Peppers (different colors such as red, green and yellow), and Mazola Oil or any vegetable Oil you have.
Sliced Frankforters (Frankfurter) and brown in some hot oil. Like Mazola Oil or any vegetable oil you have.
Pour with 1/4 liter or 250ml cold water. Stir in 1 pouch of Knorr Basis for about 5 minutes continue stirring under low heat until done. And that’s it:D
Every weekend it’s either hubby or I, we use to bake our own apple strudel. At home we are all apple strudel lovers. Maybe this is not the traditional recipe, but according to my family’s preference. Our 2 kids doesn’t like the filling prepared with raisins but I still add sometimes. Once it’s done no question at all, they get treated to a mouth-watering, oven-warm slice.
In Vienna, the filling is usually prepared with or without bread crumbs and raisins. I learned not only how this famous Viennese dessert is made, but also given the original Viennese Apple Strudel recipe to try out at home, and an oven-fresh slice to indulge in on the spot. The aroma and taste of baking strudel will follow back home!
Apple Strudel is a real Austrian Speciality ither baked in an oven or Turbo broiler, doesn’t make any difference at all. One time we tried also the one with vanille sauce, was not bad but we prefer without. For us it’s not only for dessert or snack (“meryenda”) but also we use to have it for breakfast and for in between (brunch). I love my apple strudel with a cup of tea with milk. Can be served warm or cold, usually sprinkled with powdered sugar.
YOU NEED…….
STRUDEL DOUGH
* 2 c. flour
* 1/4 tsp. salt
* 1 whole egg
* 1 tbsp. butter
* 3/4 c. lukewarm water
HOW TO…….
Mix flour, egg, butter, and salt, Add lukewarm water and mix. Place on board and knead for 10 minutes. The more you knead the dough the better it will be to work with. Place in greased bowl. Cover and let rest for 1 hour. Divide dough in half.
How to Stretch Dough: Spread table with cloth to hang over sides. Sprinkle lightly with flour and place dough in center. With a floured rolling pin, roll out dough into 8 inch circle. Slide hands gently under dough and let dough rest on the back of your hands, with your palms down. Now pull the dough gently toward you. Stretch and pull dough as you go around. Dough should be thin as tissue paper.
YOU NEED…….
APPLE FILLING:
4 lbs. of apples
1/4 c. butter, melted
1 1/4 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. flour
HOW TO…….
Peel apples and slice. Add sugar, cinnamon, flour and mix. Brush melted butter over dough. Spread 1/2 apple mixture over dough. Fold sides up and over the filling and roll. Pick table cloth up to roll. Shape roll to fit 9 x 13 inch greased with melted butter. Brush the roll generously with melted butter. Bake at 180 C degrees for 45 minutes, until lightly brown.
APPLESTRUDEL (Apple strudel) a la Dada (my hubby)!
Applestrudel, everybody’s favorite at home!
Inspired by my hubby, I learned this method from hi…wink!
Take it from me Baby, made from Austria!
I would say; Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot. Take note: I baked it in my TURBO BROILER!…Try it folks 😀
Apple strudel can be accompanied by tea, coffee, or even champagne…lol…
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. If the strudel is cooked right, you won’t need any toppings. It should turn out puffier than when it was frozen.
YOU NEED…….
* 7 pcs. Apples of your preference, peeled and sliced smaller
* some butter
* 1 pouch of Kotanyi applestrudel mixture
* some bread crumbs
* confectioner sugar, about 2 tbsps.
* sugar
* dough, a ready made of any brand!
* fruit extract 20 ml
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