‘Soup: Apple soup with cinnamon‘
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For 4 person:

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Ÿή—Ώ
500g pealed apple
100g brown sugar
50g raisin lemon peel
1 eggyolk
little salt
cinnamon powder
clove Prepair


Ÿμ‚θ•ϋ
The pealed and cutted apple put into a pot, and cover with water.

Put the lemon, cinnamon, and cock until 10-15 minutes.

Smash it. Whipp the eggyolk with a whipper.

Mix together the smashed apple, the sugar, the salt, and the eggyolk, and mix the whole until it will whipped. Put into a pot, from a heated by steam below and mix it carefully until it will be thick.

It is good to eat in hot or in cold too.

Tipp: any kind of apple is good for it.

Not to boil the mixture, because of the eggyolk.

If you put raisin it gives more good taste.
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‘Layered sauerkraut (Rakottkaposzta)‘
For 6 person:
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600g sauerkraut
600g minced meat
100g rice
3dl sauercream
50g bacon
2 cube buillon
1 tbs sugar
1 tbs red paprika powder
1 onion
1 garlic
salt
pepper
oil
oregano


Ÿμ‚θ•ϋ

Cock the rice with the 2 buillon, and cut into small pieces the onion and garlic.

Put the oil into a pot, and take the onion, and garlic, until it will be golden brown.

Put to the top the minced meat, salt, pepper, paprika, oregano, 1dl water.Stir it for 15 minutes. If it needs put some more water.

Simmer the sauerkraut with the sugar and some oil.In a large casserole or roasting pan, make a layer with the half of the rice, the minced meat,and the cabbage, and the second half of the rice, minced meat, and the leftover sauerkraut.Cover with the sauercream, and put the cutted bacon on the top. Bake it for about 45 minutes in a medium-hot oven.

Sprinkle with sauercream on the top, and sprinkle with finely chopped parsley, cut the layers into squares, and serve very hot.


‘Hungarian pancake, crepe (Palacsinta)‘
To make it 7- or 8
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1 cup milk
1 cup water or sodawater
1 cup flour
1 whole egg
3 tbs oil
salt
oil for the first pancake Filling:
cocoa
walnut
cottagecheese
marmalade


Ÿμ‚θ•ϋ
To obtain a very thin crepe mix the cold milk and eggs with a wire wisk, slowly add the flour and keep on mixing.When the dough is very smooth, add more milk or soda water until a cream- like consistancy is obtained.

If you wish to use a salty filling add a pinch of salt to the dough. If sweet filling is used, 10g sugar could be added, but this will increase the risk of the crepe sticking to the pan.

If the filling is sweet enough, donΥt add sugar to the dough. Put the oil into a well cleaned, heated crepe pan.

Pour about 1dl ( _ cup) dugh into the hot crepe pan, swirl it around, fry over high heat, shaking the pan all the time.The dough should be separate from the pan.

Fry for 5 seconds longer, then turn and fry the other side. If the crepe breaks or doesnΥt stay together, add an egg or flour to the mixture.If it is too thick, thin with soda water. Lemon-flavored crepes Sprinkle the crepes with lemon juice, roll them up and sprinkle them with powdered sugar or powdered vanilla sugar.

Crepes with jam All kinds of jam can be used.In Hungary the apricot jam is the favorite.

Crepes with cocoa filling Sprinkle with cocoa powder, and roll it up. You can put chopped walnut inside, roll it up, and sprinkle the top with apricot jam.

You can flavored the the top with alcoholic drink, and light for happy occasions. Drink Hungarian vine, Tokaji Aszu or Szamorodni, (sweet), or Egri Bikaver ( Red). Good appetite!