Easy Recipe for Sour Brau Using Ginger Snap Cookies
Hello Everyone!
Today I'm sharing with you one of my favorites, which I actually invented 😉 . I was making another batch of my Piggy Biscuits, when I decided to make bread instead and a new family favorite was born. I'm not saying that I would make it as a daily go-to-bread, because lets be honest it is kind of fat for that. Which is not surprising as it is full of delicious cheese and butter.
But from time to time it is a wonderful sandwich bread or even a snack on its own.
INGREDIENTS
500 grams all-purpose flour
200 ml warm milk (not hot)
1 tsp sugar
2 tsp instant yeast
200 grams unsalted butter
1 egg + 1 egg yolk
150 ml sour cream
300 grams grated cheese
1 tsp salt
PREPARATION
Warm milk, but remember if it's too hot then it will kill the yeast. So just work with warm milk; add yeast and sugar; cover and let sit for about 5 minutes or until foamy.
Place flour, salt, unsalted butter, 1 egg yolk, 150 ml sour cream and the foamy yeast mixture. Work together by hand.
Dust counter-top with flour and roll out dough to about 1 1/2- 2 cm (1/2 inch) thickness. Sprinkle with 1/3 of the cheese; fold back all four sides like a parcel; cover with bowl and rest for about 15 minutes.
Roll out again; sprinkle with 1/2 the cheese; fold up like a parcel, cover with bowl and leave to rest another 15 minutes.
Roll out, sprinkle with the remainder of the cheese, fold up like a parcel;cover with bowl and leave to rise for 15 minutes.
Now place in a dish that you will bake it in and leave to rise for about 20 minutes. Brush with an egg beaten together with a tbsp. of cold water.
TIP
I put some parchment in the bottom of the baking pan to prevent from sticking, although it probably wouldn't stick as the fat content is high from the cheese and the butter.
You may make it round, oval or any shape you'd like. You may even make buns out of the entire dough or use the dough to make cheese biscuits.
Bake in a 375 F (180C) pre-heated oven until golden brown or about 30-35 minutes.
Happy, Prosperous New Year To Everyone 🥂🍾
Hello Everyone!
As we are nearing Christmas, more and more people realized that they forgot one of the most important ingredients 😋 My cookbooks!
I created my books and ebooks in order to pass on my favorite recipes and desserts. These books are illustrated and very easy to follow, so they are usefull tools for not only those who are skilled cooks but for everyday women because I'm an everyday woman just like you. They are also great for those who are thinking of learning how to cook simple or complicated dishes, delectable desserts and fragrant breads.
I believe that being prepared with good recipes and knowing what you need is a crucial part of getting ready for Christmas. On the plus side, these books are great all year around.
Many of us just love the feel of a printed cookbook in our hands. The joy of flipping through time tested recipes and dreaming of recreating one of the many enticing dishes on the photos in front of us.
This was one of the many reasons why I created my cookbooks. However others who love having everything at their fingertips and those who live in parts of the World where mail doesn't get fast, enjoy my ebooks more.
The easiest way to these 📚 ebooks is to visit my online ebook store and pick your favorite or to create your e-cookbook library. Here I will share with you some info on these e-cookbooks and e-baking books in order to help you chose.
Treasured Hungarian Family Recipes® 1 
The book's 147 pages, feature 113 coloured / black-and-white photos for easier recipe preparation; clickable table of contents and a clickable herbal dictionary. Take a journey through Hungary's history rich culinary world through the pages of Treasured Hungarian Family Recipes™.
THIS BOOK FEATURES
Clickable Table of Contents, Clickable Herbal Dictionary, History of Hungarian Red Paprika, Healthy Oils, Spices, History of Hungarian Wine,
Hungarian Wine Selection, Appetizers, Main Dishes, Side Dishes, Cakes
Pastries, Breads, Tortes, Biscuits and Truffles.
Treasured Hungarian Family Recipes® 3
Treasured Hungarian Family Recipes® 3 is the 3rd cookbook in the Treasured Hungarian Family Recipes® cookbook series that are all part of the Hungarian Heritage Recipe Library™ created by author and Life Magazine Spokesperson Helen M Radics.
A complete baking book from sweet to savoury enriched by dozens of coloured photo pages that bring to life the delectable creations of turn of the century Budapest Café Houses, and the every-day family favourites of Hungarian households.
The book is complete with a historical section on famous Budapest Café Houses, Breads, Biscuits, Breadsticks, Pastries, Cakes, Tortes, Pastries, Truffles, Meringues, Holiday Cakes, Holiday Cookies and so much more…
Treasured Hungarian Family Recipes® Easy Baking
This is a complete baking book by Canadian cookbook author and Life Magazine Spokesperson, Helen M Radics featured on CTV News, Life Network and by Life Magazine.
The e-book's dozens of coloured photos will bring to life the tempting creations of turn of the century Budapest Café Houses, and the mouth-watering desserts of the every-day Hungarian household. From the regal Dobos Torte to the delicious biscuits of your grandmother's house is all included in this lovely collection of family recipes.
The author, Helen M Radics, creator of the Treasured Hungarian Family Recipes® cookbook series and Mom's Hungarian Heritage Recipes will reveal secret recipes from the Szabo, Tolnay and Radics families. Don't miss out owning a piece of Hungarian culinary heritage.
Comfort Foods™ Fall/Winter Cookbook
Welcome to my latest e-cookbook, which I dedicate to one of my favorite seasons, Fall. O.K. I must be honest, I have sneaked in some recipes that you will simply love during blistery winter days as well. As you know I live in Canada but my heritage is Hungarian, so you will find dozens of time tested recipes from the tables of my Grandmother and Great-Grandmother.
As always, I aimed to create a cookbook that will include all parts of cooking. Soups and main dishes are a must in my family that all well rounded meals would include.
You will find mouth-watering diet soups, rustic soups, elegant gourmet soups, holiday dishes and peasant recipes that will be guaranteed family favorites warming up your heart and soul.
Don't Bitch, Get Skinny!™
Cookbook author Helen M. Radics paired up with her daughter, Helen Radics and together they created a very unique book. To be honest most of us would love to lose a few pounds and after receiving hundreds of e-mails form their fans, the mother-daughter team decided to create a diet book that not only helps you lose weight, but change your lifestyle as well. Soon you will realize that healthier eating habits don't need to be a hassle and nuisance.
The worst part of any weight loss program is that you feel alone and without support. This is no longer the case. The two Helen's will help create a healthier, happier you through their cookbook. Whenever you purchase their e-book or its printed version, you will be able to contact the ladies if you have a questions.
The book contains guidance, advice, healthy snacks, dishes, desserts, sample menu and so much more to make your lifestyle change easier. Good luck!
Grandmother's Breads™
Grandmother's Breads™ by Helen M. Radics Canadian cookbook author and internationally recognized cook is the last book by the author.
She shares with you her family's favorite bread, dinner roll and bread stick recipes. These time tested specialties will certainly become your family favorites as well. Each recipe will show you how easy it is to prepare and bake your own homemade breads by hand and not by bread machine.
Helen believes that your hands are the best kitchen tools that you can ever find and love is the most important ingredient of any recipe. If you love the person you are baking for you will put your heart and soul into each wonderful, fragrant specialty that you put on the table.
Helen's Hungarian Heritage Collection™
Helen's Hungarian Heritage Collection™© by Helen M. Radics takes you on a journey through Hungary's history rich culinary world through the pages of the author's latest e-book, which is the electronic version of her successful printed book with the same title.
Helen M. Radics' cookbook series Treasured Hungarian Family Recipes® spread like wildfire around the world in just a few short months. The author's cookbooks are all part of the Hungarian Heritage Recipe Library™. The library was created by Helen M. Radics and her late husband Joe Radics.
In this latest e-book you will find an expanded herbal dictionary, spice guide, liquid and solid measurement charts, temperature guide, history of Hungarian Goulash, Hungarian Peasant Favorites, Soups, Holiday Dishes, Meat Dishes, Side Dishes, Sauces, Pastries and Sweets. The book is enriched by photo pages and fun illustrations that shows you the fun side of the culinary world.
Helen's Hungarian Rhapsody of Recipes™
Helen's Hungarian Rhapsody of Recipes™© Soups and Desserts are a wonderful collection of mouth-watering, yet elegant soups and delectable desserts by Canadian cookbook author Helen M Radics. The author Helen's Hungarian heritage recipes are only found in her 7 English language Hungarian cookbooks and her 9 e-books.
Helen's Hungarian Rhapsody of Recipes™© Soups and Desserts will show you how to prepare such royalties of the Hungarian culinary world as
Goulash Soup, Bean Goulash Soup, Potato Soup, Chicken Soup, Blackberry Port Soup, Eszterhazy Cake, Walnut Roll, Poppy Seed Roll and Hungarian Fish Soup.
Mom's Hungarian Heritage Recipes™
Mom's Hungarian Heritage Recipes™ is the latest e-book from Canadian cookbook author and Life Magazine Spokesperson Helen M Radics, featured on CTV News, Life Network and by Life Magazine.
The author, Helen M Radics dedicated Mom's Hungarian Heritage Recipes™ to the ladies of her family who had the biggest influence on her life. Her Mother, and her Grandmothers. She shares with you over a hundred coloured photos and black and white family photos that bring to life the many traditional and original dishes that her family has cherished for generations and your family will adore as well.
Romantic Dinners (Sensual Dishes)™
You probably heard the saying that a road to a man's heart is through his stomach. Which is true, however women also love it when a man cooks for them.
There is nothing sexier or more endearing when that special someone takes the time to surprise you with a mouth-watering dish or a clumsily created version of your favorite food.
Find Appetizers, Main Dishes, Desserts, Sample Menus, Herbal Dictionary, Aphrodisiacs etc.
Treasured Hungarian Family Recipes® Goulash Book
Treasured Hungarian Family Recipes® Goulash Book is exclusively an e-book. It's printed format will come out later this year.
The author, Helen M Radics creator or the highly successful Treasured Hungarian Family Recipes® cookbook series, who is also the official Life Magazine spokesperson for "Walnut Roll". The book features dozens of coloured photos that bring to life the secret of Hungarian Goulash and all goulash based recipes. The goulash family includes several surprising dishes such as Hungarian Potato Paprikash and dish that is considered to be a national treasure, The world-famous Hungarian Chicken Paprikash. Goulash Book is a complete look at Hungarian Goulash and its cousins…
The price of these ebooks are $15-$20 per book. Chose your favorite, pay, download and start creating mouth-watering dishes, delectable desserts and fragrant, cripy breads.
OTHER USEFUL LINKS
Official Website My Cooking Channel Facebook Page eBay Store
Hello Everyone!
Today I'm sharing with you one of Hungary's national treasures, the mouth-watering Hungarian Goulash, which is made of pork.
It is served in every Hungarian restaurant and all Hungarian households. Most people keep to the original recipe, but some of the brave ones add a little something to it to make it their own. Today I'm sharing with you the original recipe, but you may add such things as chipotle peppers, chipotle oil instead of olive oil etc.
Many people (even today) use lard instead of oil to make this dish, however you can create an authentic Goulash the healthy way by using olive or grape seed oil.
INGREDIENTS
500 grams of pork 🐖 shoulder, cut into cubes
1 large onion, peeled, chopped
1 large 🍅 tomato, peeled, chopped
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 chili 🌶 pepper, sliced
1 clove of garlic, peeled
1 tsp salt
1 tbsp red paprika powder (sweet)
2 tbsp olive oil
TIP
Remove the stem and seeds of the bell peppers.
You may use jalapeño pepper or any other hot peppers instead of chili 🌶 pepper. 👩🏻🍳Remember to always wash peppers, tomatoes and of course any meat that you would be cooking.
PREPARE GOULASH
Place oil, onion, peppers, tomato and garlic in large pot; sauté on medium heat for about 5 minutes, stirring occasionally to prevent sticking.
Remove pot from heat and stir in red paprika; mix well; add salt, stir, return to heat and add meat. Stir and sauté for about 5 minutes, then add enough 💦 water to cover meat completely.
Cook meat until tender, if needed add more 💦 water.
Serve with Hungarian "nokedli" which is a type of spaetzle. However you may also serve it with your favorite side dish such as boiled 🥔 potatoes, rice, pasta etc.
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Hello Everyone!
In today's World when exotic fruits are so easily accessible, for some strange reason my favorite fruit is still a crispy, juicy, sweet-tart apple. Perhaps my reasoning is not so strange after all as these different types of apples will not only quench your thirst, satisfy your craving but keeps you healthy as well. The old saying
still rings true.
GRANNY SMITH 
Crunchy and tart, which makes it wonderful for baking, salads, smoothies and its texture is great for freezing. Very popular around the world, originally from Australia.
Available at markets since 1968
In season August-July
KIKU
A juicy, very exotic, super sweet apple, good for snacking, salads, baking, juicing, pies, sauces and freezing. Luis Braun, an Italian apple grower discovered this apple as he toured an orchard in Japan in 1990. It's a dramatically different apple.
Available in markets since 1990
In season all year
KANZI
A sweet-tart apple good for snacking, salads, baking, juicing, pies, sauces and freezing. Originally developed in Belgium.
Available in market since 2006
In season September-January
BREEZE
A crisp and sweet apple, great for snacking, salads, baking, sauces and pies.
From New Zealand
Season June-April
PACIFIC ROSE 
A rosy-red colored, crisp and sweet apple, its flavor and texture makes it great for snacking, salads and sauces. Developed in New Zealand and became available in North-America in 1996.
In season November-April
MCINTOSH
The national apple of Canada. With its soft, white flesh and sweet-tart flavor it is a favorite of Canadians. Great for snacking and cooking. Macintosh computers were named after our delicious fruit. Discovered by John McIntosh in Upper Canada in 1811.
Available in markets since 1870.
Season October – April
EMPIRE
This apple is sweet, juicy, firm and crunchy. Wonderful for snacking, salads, sauces, baking, pies and freezing.
Developed by Lester C. Anderson at the Cornel University in 1945
Season April-January
ROME
Soft and slightly tart apple. Good for baking, pies, not recommended for snacking.
In season September – April
PIÑATA
A crisp, sweet-tart, slightly tropical apple, good for snacking, salads, baking and sauces. Also known by Pinova Apple
In season November-May
JAZZ
This is another tasty, hard, crispy and juicy apple domesticated in New Zealand. Great for snacking, sauces and juicing
Developed in New Zealand in 1985
Season April-December
KORU
A crisp, sweet and unique tasting apple, good for snacking, juicing, salads. Originally from New Zealand.
BRAEBURN
A crisp and tangy fruit. Great for snacking, salads, baking, sauces and pies. Its sweet-tart flavor with a hint of sweet and warm spice makes it very popular.
Not a very well known apple but you won't be disappointed.
Developed in 1952 in New Zealand
LADY ALICE
A crunchy, sweet-tart apple that is popular around the world. Great for snacking, salads, baking, juicing, pies, sauces.
Created by a chance seedling in Gleed Washington in 1979
ENVY
A crisp, sweet and delicious apple, good for snacking, salads and baking.
CORTLAND
It is juicy, slightly tart. Wonderful for baking pies, cobblers, great for salads, snacking. Origin is New York (Cortland County)
Available since 1898
Season October-April
MACOUN
Sweet-tart, firm apple, great for pies and snacking. It was developed in New York by Richard Wellington.
Available since 1923
Season October-November
SWEETIE
Crisp, sweet and unique tasting apple good for snacking and salads.
In season September-October
SMITTEN
A crunchy, juicy apple good for snacking, salads, baking, juicing, pies, sauces and freezing.
In season September-December
SONYA
Crunchy, sweet, very tasty apple. Good for snacking, salads, baking, juicing, pies, sauces and freezing.
In season December-April
AUTUMN GLORY
A crunchy apple with a slight cinnamon back note. 
Its sweetness makes it wonderful for snacking, salads, baking and smoothies.
SWEETANGO
A crisp, sweet apple good for snacking, salads, baking with a honey, citrus and spice note.
In season August-November
OPAL
A crisp and juicy, sweet apple great for snacking, salads, baking, juicing, pies, sauces and freezing.
Developed in Prague in 1990.
Available in North American Markets 2010
Season November-June
SUGARBEE
Sweet, crisp and very juicy. Good for baking, salads, juicing and snacking.
Available in markets from fall of 2019
JONAGOLD 
A crispy, juicy, sweet-tart apple. It has been developed in New York by Cornel University.
Available since 1953
Season September-November
GOLDEN DELICIOUS
A crisp, sweet apple that is great for most recipes. Usable for snacking, baking, smoothies, juicing, pies, sauces and freezing.
Available at markets since 1914 from Clay Country, West Virginia.
This apple keeps very long without drying out
RED DELICIOUS
Crunchy, little bit sweet apple. One of the most popular apple type around the world. Wonderful for snacking or in salads.
Available in markets since 1874 and originated on Jesse Hiatt's farm in Peru, Iowa. Its original name was Hawkeye.
In season August – July
SNAPDRAGON
A very crunchy, very juicy, sweet apple with a hint of vanilla and spice. Excellent for snacking, juicing and salads.
Developed in New York at Cornell University. Available since 2013
Season September-January
HONEYCRISP
A crisp and unique flavored, sweet, juicy apple with a slight tart after note. Wonderful for snacking, salads, baking, smoothies, pies and sauces.
Available in markets since 1991 from the University of Minnesota.
In season September – May
JUICI
A crunchy and sweet apple, wonderful for snacking, baking, salads and juicing.
Available in markets since 2017.
AMBROSIA
This apple type could be as sweet as honey. 
Wonderful for snacking, salads, baking, juicing, smoothies, pies, sauces and freezing.
GALA
Very crisp, sweet and aromatic fruit. 
Wonderful in salads, pies, sauces, stir-fries and as a snacking apple.
Available in markets since 1965 from New Zealand.
In season July and August
FUJI
A crunchy, very sweet apple that you can enjoy in pies, sauces and they bake well. It's a super sweet apple that makes it wonderful for snacking or even freezing.
Available in markets since 1962 from Japan.
In season July-August
CRIPPS PINK
A crunchy, sweet, slightly tart apple. Great for snacking, baking, smoothies, salads, sauces and freezing.
Available at markets since 1985 from Australia
In season from July to November
COSMIC CRISP
Sweet and tangy apple that is wonderful for snacking
Available at markets since 2019 produced by Washington State University apple breeding program
Season 2019 fall
CAMEO
A crunchy, sweet-tart apple that is wonderful for snacking, salads, baking, juicing, pies, sauces and freezing.
In season October to August
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Hello Everyone!
Today's recipe resulted from another trip to my local St. Jacob's Market, that's close to my home in Waterloo, Ontario (Canada). I can never resist the bright red strawberry's tantalizing sweet scent filling the market. Enticing me to come closer and closer until buying too much of this perishable treat.
Then it's time to make jam, sauces, desserts, ice cream and anything else that strawberries can be use for.
Today I'm sharing with you my Strawberry Coulis recipe which is a fancy way of saying Strawberry Sauce. 
INGREDIENTS
- 3 cups of fresh (or frozen depending on season) strawberries
- 1 tsp. of vanilla sugar
- 1/2 tsp lemon zest
- 1 tbsp sugar
- 1 tsp lemon juice
PREPARING STRAWBERRIES
I have made this recipe two ways. If I have a lot of time, I peel the strawberries to remove seeds, however this step is not necessary as the seeds do not bother everyone. Most people don't care.
So, remove stems and the stem's core from the strawberries, then sliced them into a med-sized sauce pan.
MAKING COULIS (SAUCE)
Add sugar, vanilla sugar, lemon zest and lemon juice. Bring to boil then turn down the heat to very low and continue cooking, while stirring. Never leave sauce as it only takes a few seconds to burn the entire batch. Once you get a thick sauce cool a bit; transfer to blender or use a stick-blander to make smooth. Be careful not to burn yourself.
Use on top of ice cream, cakes, cheese cake, Crème Brûlée, yogurt or even pancakes.
VISIT MY OFFICIAL PAGES AT
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Hello Everyone!
Today I will share with you a great cleaning tip and the reason for following instructions properly.
For years, I have been sharing my tips with friends and family and this was one of the simplest of them all.
How to clean your kettle the natural way without any harsh chemicals.
WHAT YOU NEED
- 3 cups of water
- 1/2 cup of white vinegar
Pour these into your kettle and bring to a boil, leave to cool, dispose and rinse well.
Simple, right? Well not so much 🙂 This time I forgot the most important part! Disposing and rinsing. Last night my daughter, Helen and I were binge-watching our favorite series and simply left the water in the kettle. This morning I wanted to have a quick cappuccino, so I boiled the water. 
My kettle was happily whistling away, I poured the water on top of my Nescafé Cappuccino. Seeing a inviting foamy liquid I slurped a mouthful of it, then…. spit it ungracefully into the kitchen sink!
Now I learned, vinegar and cappuccino not a good combination.
Hello Everyone!
Today I'm sharing a very simple, yet tasty recipe with you that my daughter, Helen made for me.
This dish proves that sometimes the best things in life are the simple joys that we share with friends and family around the dinner table.
You don't actually need any fancy ingredients to create a delicious dish that everyone would love.
INGREDIENTS
PEELING & BUTTERFLYING SHRIMP
Always peel shrimp under trickling cold tap water; peel and devein shrimp. Cut on top 3/4 the way to make butterflied shrimp.
Best to follow the picture to prevent cutting your hand with the knife.
TO MAKE DISH
Place oil, butter, ginger, chilli pepper into a skillet large enough to place all the shrimp into.
Wait until butter is melted and ginger / chilli is sautéed for a minute; add shrimp, salt and garlic. Sauté shrimp until pink (while turning). Don't overcook; the last minute add honey and stir to coat all over.
TIP
If you'd like to grill your shrimp then it should be marineted (for marinade grate ginger and use the juice of 1 lime; leave out butter) for about 10-15 minutes , then grill until pink.
Serve with boiled or steamed rice.
Hello Everyone!
This is another delicious pastry recipe that originally was only served during the Christmas and Easter Holidays.
However, I believe that as every family favorite could be served any time you like or you crave something tasty. I still make Walnut & Poppy Seed Rolls (traditionally called "Beigli" in Hungarian) during the Holidays, however if my family asks me in January, May or August to make some for them, I would be more than happy to oblige.
Traditionally there were two types of Rolls made by Hungarian households, pastry shops and bakeries. These were Walnut & Poppy Seed Rolls. However, years later there was another tasty addition to the sweet roll collection and this delectable filling was sweet cottage cheese. I will also share the filling for the Cottage Cheese Roll, however it is not my favorite when it comes to rolls.
On a personal note, I would like to mention that I am the Life Magazine Spokesperson for Walnut Roll and I lead my Walnut Roll team to victory on the nationally televised battle between Walnut and Poppy Seed Roll on Life Network. This is an annual Christmas Special. I had so much fun and I'm sure you will also have fun re-creating this lovely traditional pastry for your family. So lets start the recipe.
INGREDIENTS FOR DOUGH
500 grams of all purpose flour
1/2 teaspoon salt
2 tbsp sugar
1 pack of vanilla sugar
1 egg + 1 egg yolk
1 lemon's zest (and juice for the fillings)
1 cup of milk + tsp sugar
2 tsp dry yeast
Pinch of salt
4-5 teaspoon melted unsalted butter
INSTRUCTIONS FOR DOUGH
Warm up milk and add 1 tsp sugar and the dry yeast; cover and let stand for 5 minutes. Place the following in a large mixing bowl: flour, lemon zest, yeast mixture, 1 egg + 1 egg yolk, sugar, butter and enough milk to make a soft but not sticky dough. If sticky add a little more flour. Cover bowl and put on top of the stove, turn on oven to 350F and let rise for 40 minutes to 1 hour.
FOR WALNUT or PECAN FILLING
3 cups of ground walnuts or pecan
1 tbsp of raisins
3 tbsp of sugar
1 cup of milk
1 pack of vanilla sugar
1/2 lemon's zest and juice
Mix all of the above together, place in a small stockpot and cook on medium high heat until thick and creamy. Put aside and let cool.
POPPY SEED FILLING
1 cup of ground poppy seeds (ground poppy seeds on coffee grinder with sugar so it won't stick together)
3 tbsp of sugar
1/2 lemon's zest and juice
1 pack of vanilla sugar
2 tablespoons of raisins
1 cup of milk
Mix together all of the above and place in a small stockpot. Cook on medium high heat until thick and creamy. Let cool until needed.
COTTAGE CHEESE FILLING
1 package of European type cottage cheese
1 tbsp of raisins
3 tbsp of sugar
1 tbsp sour cream
1 pack of vanilla sugar
1/2 lemon's zest and juice
1 egg yolk
Mix together all of the above in a large mixing bowl and put aside until needed.
TO MAKE ROLLS
Turn off oven so it won't be too hot. Now punch down dough and turn onto a flour
dusted counter top. Knead dough for a few minutes, roll out to about 1/2 cm (1/4 of an inch) thickness as seen on video. Spread filling evenly; roll up and seal ends as seen.
Please use video as guide (Please click on the photo to follow link to video) . Let rest for another 25-30 minutes; brush with egg yolk and bake in a preheated 375F oven until golden brown. Remove, let cool.
Don't be afraid to try this traditional, time tested pastry recipe. Your family will have a wonderful new family tradition for generations to come.
FOLLOW THESE LINKS FOR MORE
OFFICIAL WEBSITE THE HUNGARIAN FOODIE BLOG COOKING CHANNEL
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Hello Everyone!
Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.
You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I'm using today.
Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.
There is another dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel). It is made almost the same way as Schnitzel, however the coating is a bit different. Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.
I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel. However both are equally delicious and fit any occasion. Today we are making Pork Wiener Schnitzel
INGREDIENTS
6 slices of pork (leg or shoulder)
1 tsp salt
3 eggs
1 1/2 cup of all-purpose flour
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash
Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt.
Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.
RICE SIDE DISH
2 cups of cooked rice (cook rice according to box instructions)
1 tbsp freshly chopped parsley
2 tbsp. extra virgin olive oil
Mix together all of the above and serve warm as a side dish
HUNGARIANFRANCIASALAD SIDE DISH
The name of this side dish is contradictory as it can literary be translated as French Salad, however it is a type of Hungarian creamy vegetable salad.
pinch of salt
2 cups cooked (then cooled) mixed green peas and cubed carrots
1 tbsp mayonnaise
2 granny smith apples (or any favorite) peeled, cored and cubed the same size as the carrots
1 tsp sour cream
1/2 tsp mustard
Mix together all of the above, put in the fridge to cool for a while and serve cold as a side dish.
POTATO SIDE DISH
1/2 cup of chopped fresh parsley or cilantro (new option)
5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oil
TO COOK POTATOES
Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.
Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I'm frying the schnitzel to keep it warm.
MAKING SCHNITZEL
Place oil in a skillet and warm up. You can test it to see if it's warm enough by dipping the corner of a schnitzel into it. If it start frying then it's warm enough.
Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.
Place on a paper towel lined plate to soak up excess oil. Serve with potatoes and pickles.
FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES
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Please remember that I have 10 full cookbooks, including 1 baking book and also 11 e-cookbooks / e-baking books published and available for purchase at my official website's stores and also by visiting my eBay store.
Source: https://easyrecipesandcookbooks.wordpress.com/page/2/
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