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Somloi Galusca

Somloi Galusca

For the vanilla top: mix eggs with salt powder and sugar, until all the sugar melts, then add boiled water, flour mixed with baking powder, and finally vanilla essence. Spread in a pan greased with a little oil and lined with paper for baking and bake for 15 minutes.

For the cocoa top: mix eggs with salt and sugar, boiled water, then flour mixed with baking powder and cocoa powder. Bake for 15 minutes.

For the walnut top: mix eggs with salt and sugar, add boiled water, then flour mixed with baking powder and ground walnuts. Bake in the pan for 15 minutes.

For the syrup: put the water with the sugar in a kettle. Put on the fire and stir from time to time, then let it boil for 5 minutes; remove from the heat and add the rum. let it cool.

For the cream: put 600 ml of milk and 200 g of sugar in a saucepan to boil. Beat the 4 egg whites with 100 g sugar and vanilla essence; set aside.

Separately mix the flour with 200 ml of remaining milk, add the 4 yolks in a row, stirring to mix. Pour the hot milk over these yolks and mix quickly so that no lumps form. Remove from the heat and immediately, so hot, mix the egg whites with the yolk cream. Let the cream cool a bit and then we can spread it on the 3 sheets.

Assembly: vanilla top - syrup-1/2 cream - sprinkle with ground nuts

cocoa top - syrup- 1/3 cream - sprinkle with ground nuts

walnut top - syrup - 1/3 cream - ground walnuts-raisins-cocoa powder

whipped cream hard foam

chocolate sauce

Thanks Ina for the recipe: it was a super good cake :)

Chicken soup with dumplings

  • The poultry is cleaned well and washed, sliced ​​and set aside. The vegetables are cleaned and then washed by cutting in half. Put them on the fire together in a 7 liter pot with 5 liters of cold water and a delicate spoon, do not add salt, if the soup is not salty enough you can add salt to taste at the end. The soup is foamed from time to time.

When both the meat and the vegetables have boiled, turn off the heat, remove the vegetables and meat from the pot and then strain the soup into a clean pot.

The soup is degreased so that it is not too greasy, so I prepare the soup in the evening so I leave it cold until the next day and then I degrease it.

Serve with noodles or semolina dumplings. If it is served with homemade noodles, they are boiled directly in the soup. When the soup starts to boil, add the noodles and boil for 1 minute, then turn off the heat and cover the pot with a lid.

If you decide to make dumplings then for 5l of soup there are enough dumplings from a large egg. Separate the yolk from the egg white, this together with a pinch of salt beat the hard foam..add the yolk and mix with the aim from bottom to top as if incorporating air..then pour in the rain the semolina about 125 gr (depending on egg size) until the composition begins to easily detach from the bowl during mixing.

Form the dumplings with a tablespoon of soup and put them in the boiling juice, so that the composition does not stick to the spoon, put it either in the hot soup before each dumpling or in cold water.

When all the dumplings have been placed, turn on the low heat, cover with the lid and simmer for another 5 minutes, then turn off the heat and let it rest for 10 minutes.

Sprinkle with freshly ground black pepper and chopped green parsley.

How to make the fluffiest dumplings

If you never get your dumplings, how should you know that the secret is not to put too little semolina or too much, but only enough to have the consistency of a cream. Even if you find it soft, let the eggs and semolina rest a bit and follow the steps below. Sure, you'll have the best dumplings.


160 g grade gray

a little salt

soup in which to boil

Steps to follow to have the fluffiest dumplings

Bring the soup or water to a boil.

We can boil the dumplings in water and then transfer them to the soup, but I prefer to boil them in the soup because they taste better.

In a bowl, break the eggs and beat them with a fork in a plate until they are well blended and begin to turn into foam. Then add the semolina in the rain, stirring, until completely homogenous. we and a little salt.

The composition may seem too soft, but let it rest for 2-3 minutes, until the semolina granules swell and the composition will thicken.

In the meantime, our soup (or water) will boil but not too hard, so as not to break or scatter the dumplings.

Take a spoon that you put in cold water. We take a piece of dough with it and dip it lightly in the soup. The galusca will come off easily. Repeat the operation until you put all the dumplings in the soup. Let it boil for another 5 minutes, over low heat, covered with a lid with a lid. Try a dumpling to see if it has boiled. If they are cooked, turn off the heat and let them "rest" for a few more minutes.

Vegan Banana Coconut Pudding

Is there anything tofu can't do? That's right: tofu tofu makes this coconut banana pudding creamy, pleasant, healthy and delicious to load. The creamy part of coconut milk is added to the deal, along with ugly bananas, a sweetener and dark chocolate, without milk, to remove everything.

Feel free to experiment with other variations. Add a rum flavor instead of vanilla. Toss in a few tablespoons of peanut butter for a peanut butter banana beer pudding. Add a few tablespoons of cocoa powder or raw cocoa powder to make a variation of the chocolate bananas. The banana-tofu base allows for a lot of ingredients and flavor palettes, so experiment and enjoy!

NOTE: it is not a persnickety instruction that the container of coconut should be refrigerated overnight - it is important for the success of the recipe. Cooling the box overnight allows you to more easily remove the coconut cream from the liquid, which is needed to give the pudding its thick consistency without making it watery.

** This recipe is suitable for dairy-free, gluten-free and wheat-free diets, but as with any recipe for people with allergies or dietary restrictions, read all nutrition labels carefully to make sure there are no milk-derived ingredients ( or gluten or wheat ingredients, if applicable to you). Good quality dark chocolate is usually milk-free, but be sure to read the labels to make sure no dairy product has slipped there!

  • Nigiri - rice dumpling with a piece of tuna, a shrimp, octopus, fried eggs
  • Gunkan - forms of rice and seaweed stuffed with seafood
  • Norimaki & ndash roll of rice, sushi and seaweed with various fillings
  • Temaki - seaweed cones stuffed with sushi rice, seafood and vegetables
  • Oshii - fish pressed together with rice in a wooden box
  • Chirashi - a kind of food made from seafood, mushrooms and vegetables sprinkled on a portion of sushi rice.

One of the reasons for the longevity of the Japanese is their harmonious, traditional diet. Japanese cuisine is dominated by the seasonal principle, which consists in selecting the ingredients so that they can be consumed during carefully chosen periods. According to the shun concept, each ingredient (fish, vegetables and fruits) has a certain period during the year, of about 10 days, in which its nutritional qualities are optimal. Japan's climate differs from region to region, but there is one thing in common: rice, the basis of most all kinds of food. Climate & icircn Japan is particularly conducive to the cultivation of this demanding plant. In addition, in Japan, especially in ancient times, almost no meat other than fish was eaten. The meat does not enjoy too much passage. In fact, two words come to characterize Japanese cuisine: natural and harmonious. "

Hungarian recipes

This is exactly what I expected to find out: I smelled that they have something special / different from the recipes I know, as Rym says.

# 45 Ir nke

With pleasure.
Enyko thanks for the girl translation. I'm still waiting for you here.

Emeletes boldogság / Happiness stage

Ingredients for sheets: 500 gr flour, 150 gr margarine for baking, 150 gr powdered sugar, 1 egg, 4 tablespoons of honey, 1 baking powder, a little milk.

Cream ingredients: 700 ml milk, 2 packets of vanilla pudding, 2 tablespoons flour, 250 g of baking margarine, 200 g powdered sugar.

Ingredients for the filling: 5 cl of rum, 1 packet of frozen candies, 200 g of dried peaches (candied), 2 tablespoons of cocoa, half a packet of biscuits.

Icing: 100 g powdered sugar, 60 gr butter, 1 tablespoon cocoa, 1 tablespoon milk, 1 tablespoon flour.

The ingredients for the sheets are well homogenized and 3 sheets are baked.
For the cream: the milk with pudding and flour is boiled together until we obtain a thick cream, after cooling add margarine and powdered sugar. Mix everything well. This cream is divided into two equal parts. On one side add the frozen candies, the candied fruits (candied fruits before grinding them before adding them to the cream) and the rum, on the other half add the cocoa powder.

The first sheet is greased with cocoa cream, then, over the cream, place the biscuits soaked in rum, then put the rest of the cocoa cream again. Place sheet no. 2 and place cream with iced candies and candied fruit on top of it. Place the last sheet on which we will pour the chocolate icing: powdered sugar, butter, cocoa, milk and flour are homogenized and boiled on steam until we get the chocolate icing.

# 46 Ir nke

Ingredients: 100 g butter, 200 g chocolate (to taste), 1 packet of round biscuits, 2-3 pieces of bananas.
Place a slice of banana between two biscuits and press lightly (be careful not to break the biscuits or destroy the inside of the banana).
Melt the chocolate on top on steam, add the butter and mix well.
Using a toothpick, dip the stuffed biscuits in chocolate and then place them on the elbow pad and let them harden (to harden the chocolate).
Top garnish with coconut, pistachio, or sliced ​​dried fruit.
The next day is much better, because the biscuits absorb moisture from the banana and thus will soften a little.

# 47 Ir nke

# 48 rym

I am in the ninth heaven of joy.
I didn't see 1kg of butter in the American cream. everything is well balanced in terms of ingredients, that's what I studied on the run.

I have never had the opportunity to eat or hear about Hungarian cakes but now I declare myself a big fan.

Irenke, kiss you until you're dizzy.

# 49 Ir nke

I am in the ninth heaven of joy.
I didn't see 1kg of butter in the American cream. everything is well balanced in the ingredients, as I studied on the run.

I have never had the opportunity to eat or hear about Hungarian cakes but now I declare myself a big fan.
Irenke, kiss you until you're dizzy.

Thank you very much dear Rym and I'm glad you like cookies.

Túróval töltött csokoládà © s linzer / Linzere with chocolate and cheese filling
For the dough: 300 gr flour, 100 gr powdered sugar, 200 gr butter, lemon peel and 2 egg yolks.

For the cream: 350gr cheese, 100 gr powdered sugar, 3 egg yolks, 150 gr butter, a handful of raisins, lemon peel and vanilla sugar.

Dough: Add sugar, butter, lemon peel and 2 egg yolks to the flour. Mix well until smooth and form the dough. We put it in the fridge to rest for 1 hour.
Then it is spread on the work space until we obtain the ideal thickness (2-3 mm) and we cut the round shapes.
Put it in the preheated oven at 180 degrees and bake them for 15 minutes, they should be nicely browned. Then let them cool.
Cream: The butter with the yolks is rubbed well and to this is added the cow's cheese, which was previously passed through a sieve and mixed with the powdered sugar. cheese).
We take a linzer over which we put the cream, then we use the second one as a lid and we put it on top.
When all are filled, melt the chocolate, taking care that the top and especially the middle do not touch the chocolate, only the edges and the bottom.
Chocolate decoration idea1 (this is the comment posted later by the recipe owner)
Grab it with your thumb and forefinger and dip the bottom of the cake and then place it on a wide knife over the chocolate. Take a glass and place it over the middle of the liner, and with a teaspoon take the chocolate and apply the wheel on the edge. And so the middle will remain white and untouched by chocolate. Leave it on the knife for a while until all the excess chocolate flows, and then you can move it on a wire rack.

Maria Pop recipe: Dumplings stuffed with vegetables, raisins, tabasco sauce and salsa sauce

Maria Pop revealed to us the recipe with which she managed to pass the potato test at MasterChef.

1. Peel the potatoes and boil them in a 3 l saucepan cut into larger pieces. Boil for about 15 minutes, then drain and put in the oven for 5 minutes on a baking sheet. Remove and knead together with 1 egg and 250 g of flour. Let it rest for about 5 minutes.

2. Prepare the dumpling filling: cut & frac12 yellow onion with & frac12 red, green and yellow peppers together with & frac12 from zucchini. Saute in a little olive oil and leave to cool for about 5 minutes

3. We take the dough in our hand with a spoonful of it, we knead it with a little flour so that it doesn't stick to our hands, and we spread it on the mincer after which we add the filling and form balls.

4. Put water and a pinch of salt on the fire and when it boils put the dumplings in water, let them boil for 15 minutes on medium heat.

5. In a pan, put a little olive oil and harden the breadcrumbs until it turns a copper color. Remove the dumplings and put them in breadcrumbs, then remove them and leave them to cool.

6. The salsa sauce is made from red, green and yellow peppers with & frac12 from red onion, broth, salt, pepper and at the end we put the garlic and parsley together with the squeezed lime.

7. Assemble the plate, put a spoonful of breadcrumbs on the plate over which add a whole dumpling and a dumpling cut in half, next to which we cut an onion tail in half. Separately, in the 50 ml bowl, put the sauce.

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This cake is one of the most famous desserts in Hungary. It was "born" in the late 1950s in the famous Gundell restaurant in Budapest.

We start the Somloi cake by separating the egg whites from the yolks, we put a pinch of salt in the egg whites and we start beating the foam with the mixer, we add the sugar and we continue beating until it becomes a hard foam. Put the mixer aside and incorporate the yolks one by one with a wooden spoon. We are going to add hot water, vanilla essence, and then flour mixed with baking powder. Mix lightly until the flour is incorporated and pour the mixture into a cake tin (28cm) lined with baking paper. Put in the preheated oven for about 15-20 minutes.

Proceed in the same way as with the vanilla top: separate the egg whites from the yolks, put a pinch of salt in the egg whites and start beating the foam with the mixer, add the sugar and continue beating until it becomes a hard foam. Put the mixer aside and incorporate the yolks one by one with a wooden spoon. We are going to add hot water, and then flour mixed with cocoa and baking powder. Mix lightly until the flour is incorporated and pour the mixture into a cake tin lined with baking paper. Put in the preheated oven for about 15-20 minutes.

We follow the same procedure as for the other 2 countertops as follows: we separate the egg whites from the yolks, we put a pinch of salt in the egg whites and we start beating the foam with the mixer, we add the sugar and we continue beating until it becomes a hard foam. Put the mixer aside and incorporate the yolks one by one with a wooden spoon. We are going to add hot water, and then flour mixed with ground walnuts and baking powder. Mix lightly until the flour is incorporated and pour the mixture into a cake tin lined with baking paper. Put in the preheated oven for about 15-20 minutes.

Let the cake tops cool and prepare the syrup with which we will syrup them.

Put water and sugar in a bowl on the fire and let it boil until the sugar completely melts and thickens a little, obtaining the consistency of a syrup. At the end we add the rum essence.

Now it's time to prepare the delicious vanilla cream.
Put on the fire half of the milk (300ml) and add the vanilla bean core together with the pod. Separate the eggs and add the yolks in the other half of the milk, also add half of the sugar (100 gr) and flour. Rub well with the mixer and pass through a sieve in the milk on the fire. Stir continuously with a wooden spoon until it thickens. Beat the egg whites with the remaining sugar (100 gr) and lightly incorporate them into the hot cream.

Now it's time to assemble the cake :)

Take the vanilla top, syrup it, spread 1/3 of the vanilla cream, sprinkle with ground walnuts, place the top with cocoa, syrup, spread the 2nd part of the cream, sprinkle with ground walnuts, place the walnut top, syrup, spread the rest of cream and sprinkle with ground walnuts.
We also dress the edges of the cake in the "coat" of ground walnuts and decorate with raisins and whole walnuts.

Somloi cake can be served with whipped cream and chocolate icing.
The source of this recipe is the culinary blog Delicious Flavors.

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Somlói galuska (or Hungarian trifle) is one of my favorite Hungarian dessert. It & # 8217s made with three types of sponge cake (simple, walnuts, cocoa) chocolate filling and whipped cream.

My version has less sugar and fat than the usual recipes, but it's definitely the best I've ever tried! I think the other thing that makes it so good is the quality of the ingredients I use.

to 8-10 servings

for the 3 types of Sponge cake (simple, walnuts, cacao)
6 eggs separated (egg whites 190 g, egg yolks 110 g)
50 g cane sugar
65 g all-purpose flour
15 g ground walnuts
1 heaped tbsp sugar-free cocoa powder

vanilla cream
7 dl low-fat milk
5 egg yolks (about 100 g)
85 g cane sugar
3 vanilla bars (or 1-2 tbsp vanilla extract or simply use homemade vanilla sugar)
20 g all-purpoese flour or maize starch
zest of half untreated lemon

for the chocolate dressing
150 g dark chocolate (min. 60% cocoa solids) melted with 2 tbsp os cocoa butter
If you don’t want that chocolate dressing consolidated later, make another dressing. Melt some sugar in a little water and with some rum, and mix it with the melted chocolate.

2 handful of raisins (or dryed cranberries) soaked in rum (preference Havana Club)
3-4 dl of sugar-free whipped cream
sugar or other sweetening to taste


1 Soak the raisins in some rum.
2 For the sponge cake beat the egg whites to a meringue-like foam, then set aside. In a separate bowl mix the egg yolks with the cane sugar, and beat it until you get a white cream, then carefully sieving and folding the flour with a flexible spatula. Gently mix the beated egg whites too in 3 parts in the egg yolks cream. The cream shoud be airy.
3 Divide the cream into 3 parts. In one of them mix the grounded walnuts, in the other mix the cocoa powder. The third one will be simple.
4 Preheat the owen to 175 & # 176C. Grease and line a large (35 & # 21538 cm) tin with baking paper. Pour into the pan next to each other in the three types of cream and smooth evenly.
In the middle degrre of the oven bake it for 20 minutes, thes set aside to cool.
5 To the vanilla cream heat the milk with the lemon zest and scrapped vanilla seeds and vanilla bars.
Beat the egg yolks with the sugar cane until white and creamly.
Mix it with a ladle of warm (but not hot!) Milk, and with the frour, then mix it well. If you have overheated the milk, then set aside to cool a little bit.
Put this cream into the remaining milk, then heat in a medium fire. Stiring it until stickening.
When you're done, take out the vanilla bars, and set aside to cool.
6 Divide into 3 parts equal the colled sponjed cake. Lay one sheet of a bigger (21 & # 21521 cm is ok) heatproof bowl, then sprinkle wits some rum (from raising soaking), then spread it with half of the vanilla cream, half od raisins and ground walnuts. Cover it with the second sheet, and and repeat the previous filling rum, vanilla cream, raisins and walnuts. Cover with the third sheet. Sprinkle it with a little bit of rum and with cocoa powder on the top.
Cover with cling film and place in the fridge for a few hours, but even better if you let it rest for at least overnight.
7 If you use only chocolate and cocoa butter to the chocolate dressing it is better to prepare in the microwave or melt it on the steam before serving.
If you use the sugar-coated version, it can be prepared previously.
8 Beat well the whipped cream wits some of sweetening, to taste.
9 To serve the dessert, tear small noodles with two tablepsoons. Put them like heaps in an induvidual bowls, then pour some chocolate dressing and one-two taplespoons of whipped cream.

To decorate sprinkle the somlói galuska with cocoa powder or with crushed cocoa beans. & # 65279

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