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BREAST OR THIGHS? 5 + 1 ARGUMENTS FOR CONSUMING DIVINE CHICKEN MEAT

Are you longing for a good chicken stew? Is your saliva excreted immediately if you are thinking of hot, steaming chicken soup with vegetables, or perhaps a witchly seasoned roasted chicken leg? Now we tell you why you don’t have to regret your culinary sins if you consume these heavenly dishes.

 

In Hungary, chicken meat is one of the most popular and most accessible meat types. Although its price is slowly racing with pork, its consumption is still more pro than against.

 

The “jungle” chickens have long been on the planet

 

The ancestors of today’s chickens are a very distant relative of the pheasants, the “bankiva” hen, also known as the “jungle”. This wing is found in the Far East – Malaysia, Vietnam, Indonesia – to this day.

 

According to other sources, our poultry stock was born by crossing the “bankiva” and the “gangekar” hen, and in addition, i. e. It also appeared in 2000 in Indian households.

 

What we already have concrete evidence for is i. e. 600 of Babylonian wood carvings that testify to Sumerian chickens. At this time, chicken was still mainly due to eggs, and this has remained for centuries.

 

Surprise: chicken meat is delicious!

 

The consumption of chicken meat is really the II. widespread during World War II, when dietary habits were transformed. The main reason for this was that keeping poultry, including chickens, was much less effort and (resource) investment for larger slaughter animals such as pigs, cattle, sheep, or lambs.

 

In addition, the chicken reaches its cutting weight sooner than the four-legged ones mentioned above.

The focus was5 + 1 arguments for chicken meat consumption

 

1. Protein, protein, protein

 

Chicken is one of the most well-known protein sources, most of which are found in chicken meat. Already 100 grams of chicken breasts cover over half of an adult’s daily intake of protein, a total of 21 grams. For this reason, it is also a good food for dieters and bodybuilders.

 

2. Low fat content but still useful

 

The fat content of 100 grams of chicken breast is a total of 2.6 grams, but even this is mostly unsaturated, that is good fatty acid, so it is useful for the human body. We don’t even have to despair if we get the meat with the chicken skin in the shop or the butcher, or in the restaurant: remove the skin from the chicken, and we’ve already greatly reduced the high fat content of the food.

 

3. It contains a lot of vitamins

 

In addition to protein and useful fats, chicken is also rich in calcium, magnesium, iron, phosphorus, zinc and potassium. With this, the list is not nearly complete as vitamins A, B3, B6, B12 and D are abundant in chicken meat, as is selenium and niacin.

 

4. The chicken meat is smart

 

Good quality, lean chicken meat contains omega-3 and omega-6 fatty acids, so it does not only saturate your stomach, but also stimulates our brain function.

 

5. Chicken meat is a secret healer

 

Thanks to the nutrient and vitamin content of chicken meat, it helps to prevent osteoporosis in the elderly. Selenium plays a major role in the maintenance of metabolic processes and in the functioning of the immune system. Thanks to vitamin A and its derivatives, we can protect our eyes from chicken meat while niacin cares for the skin. By the way, who wouldn’t have experienced the healing power of chicken soup if it was cold?

 

+1. Variety delicately delights

 

Due to its relatively neutral taste and texture, chicken meat is one of the most varied meat we can make.

 

In soups, cooked, spicy or less dominant, both divine dishes can be made quickly and quickly. Just think about chicken soup with vegetables, thyme roasted chicken leg, chicken stew , “Hortobágy” style meat pancake on creating fast, cheap and nutritious meat. , or Bacon chicken breast, or chicken breast with chicken breast, and stuffed chicken legs.

 

Variety not only delights, but it does well. 

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IT TELLS THE FOOD: THE “KORHELY”SOUP ON THE TABLE

No one likes to be hangover. You have a headache, a stomach and you feel dirty. If you managed to get up well on the pharynx the previous day, the morning stomach ache is a divine jug.

 

After a more successful party, it is not uncommon for the next morning to start hard enough, and it won’t be much better later. This is due to the tiring fatigue and the unfortunate effects of excessive alcohol consumption. In this case, we usually regret not refusing the last glass of wine, beer or brandy, and we are just trying to get in the vile sea.

 

Home “Korhely”soup, you are wonderful!

In any case, there is a heavenly manna in the endless repository of Hungarian food, which, with a little exaggeration, puts the hangover on two shoulders and fixes the surging stomach. This is nothing more than a tasty soup, with sauerkraut, sausageand trotters, seasoned with bay leaves and red peppers.

 

In the footsteps of ancient soups – or they could conquer it already

 

According to some legends, the history of the “Korhely” soup dates back to the ancient Roman Empire and is linked to the conquering campaigns. It happened that sometime i. e. 35 and i. e. Between 14 and 14, the Roman conquerors discovered the province of Pannonia, which became a major area of ​​ancient strategists, mainly because of the trade links that had been built on the Amber Road.

Supposedly, during this period, a chef, Dubitius and his assistant, Grumio, who played a very important role in the life and food of the army, arrived in Rome from one of the conquering corpses.

 

At that time, the chef’s shoulders were even more burdened than they are today. The legionnaires, who were not satisfied with Korgó’s belly or with the food, could not only deny swords, but in the worse case they also organized a slander because of inadequate supply.

 

That’s why Dubitatius and Grumio had a great deal of trouble: by the time they came from Rome to Pannonia, all their food would run out with the exception of cabbage stored in barrels.

 

Dubitatius was more likely to think that if he was not at his disposal, he would cook the cabbage soup for the soldiers. When they arrived at the temporary resting place, they went back to the cabbage barrels, but while tasting, they saw something strange.

 

The cabbages started fermenting and soured through the long journey and the shock of the car. However, their taste was not challenged by the master, although his assistant held the wrath of the soldiers. Grumio also voiced his doubts because he was afraid that they would become ill with the legion and then they would be set for pellet.

 

Dubitatius, however, entrusted his culinary profession and cooked the first version of the cabbage soup, the soup. Fortunately, he was so fond of the soldiers that he had been queuing for racking several times and asked the cook to prepare this heavenly food at other times.

 

However, despite his success, Dubitatius and Grumio did not sleep much at night, afraid of getting sick of the soldiers. So they watched overnight in doubt, until they could see the next morning that the army was in trouble. They only had to figure out to produce the sour cabbage next time.

Who were the “korhely`s”?

In the past, people were called shelters who, according to the moral perception of the era, had a lively, drink-like lifestyle, and often had a wine-blooming face

This is also really interesting because the word itself comes from the German word for Chorher, the original meaning of the lord of the church. And here the most monks were here.

We might find it strange that the common language has linked drunkenness to the monastic way of life, although in the light of the fact that championship and brewing can be linked to certain orders, it is perhaps not so surprising that popular opinion is. And let’s add that cabbage was one of the best-growing plants in the kitchen garden of the monasteries, so the monks had the time and opportunity to experience the blessing, alcohol-absorbing effects of the “Korhely”soup…

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HOW MUCH FISH DO YOU HAVE IN YOUR NET TODAY?

You don’t swim either: if you want to live for a long time, moreover, you have to consume much more fish. We tell you why.

 

 

Until boredom is a formula to eat as many fish as it is good for our health. And as in wine, there is a lot of truth in this: fish is one of the healthiest types of meat we still eat a little painfully. However, 30 dkg of fish consumption a week can have a significant impact on both our physical and mental health.

 

Eat yourself healthy with hearing

 

Did you think that the fish contains so many minerals, vitamins, proteins and fatty acids that they have seen the secret of eternal life in this food before? We’ve gathered you some arguments about why our elves could think of it.

 

10 reasons for the divine origin of fish:

1. Very rich in vitamins: mainly in A, B2, B6, B12 and D.

2. Excellent mineral content: important phosphorus, fluorine, selenium, iron, potassium, calcium source.

3. Yes, freshwater fish also have omega-3 fatty acids, which not only bleach, but also soothe tanned nerves. Mainly in large quantities in bus and trout.

4. Protein content is high, up to 15-20%.

5. Reduces the risk of cardiovascular disease.

6. Alzheimer’s disease is five times less likely for regular fish consumers.

7. Fat-soluble vitamins (A, D) of the fish neutralize free radicals that can lead to cancerous diseases.

8. Protect against aging.

9. The dream of dieters: easy to digest, caloric content of drier varieties is very low, but its protein content is high. So you can fit into the diet for weight loss.

10. Delicious meat, and a variety of meat types.

The Eskimos are floating in front of your eyes

 

One of the main foods of the Eskimos is fish, with at least 4.2% of their energy intake coming from fish and seafood. As a result, diseases that are related to the heart or vascular system are almost unknown to the Eskimos unless it is a birth defect.

 

Because of their eating habits, they are sure they do not develop high cholesterol or vasoconstriction. All this is not a mendemond, but facts based on Jorn Dyerberg’s scientific observations, in which he studied the eating habits of the Greenland Eskimos.

 

Go over the fried fish! There are better catches too…

 

In practice, most of the population is aware of why we should consume as many fish as possible, but many people think that, apart from fried fish, they don’t really know another tasty alternative. But what we have to do is count as a boring catch after a while. And let’s add that this is not the healthiest version of fish.

 

It can be used in a much more diverse way, for example in soups, cooked, grilled and steamed. One of the highlights of culinary adventures can be the „Duna” style fisherman soup, which in itself can be the lifeblood of an overcast winter day.

 

Or we could mention the grated carp fillet „ Racz”style, where the carp slices are cooked with onion, potatoes, lecsos and sour cream. We get a really rich and delicious one-way dish, right?

 

At the same time, we cannot go without the word without the word “dorozsmai”, and the catfish stew served with cottage cheese. The former is also enriched with lecso and mushrooms, prepared with sour cream and perfected, then served with snack.

 

The fish stew is baked with bacon and topped up with curd flavor to make it delicious. If you have a salivary secretion, you will be delighted with this news: this excellent Hungarian dish can be tasted in London, with several other dishes. Luckily, you don’t have to give up your home tastes here either.

And if you belong to a little bit more attentive camp, you can eat the grilled fish fillet with steamed vegetables, or if you want a slightly more substantial garnish, the natural fish fillet served with parsley potatoes can be an excellent choice. The bottom line is the halo.

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IT TELLS THE FOOD: THE TRANSYLVANIAN CABBAGE ON THE TABLE

Tudtad, hogy a székelykáposzta név már önmagában is kétszeres hazugság? Ha nem, akkor elmeséljük miért.

Nem túlzunk, ha azt állítjuk, hogy a székelykáposzta a legkedveltebb magyar ételek egyike. Ha mazochista hajlamokkal rendelkeznénk, és megpróbálnánk felállítani egy top 10 magyar étel rangsort, biztos, hogy a székelykáposzta előkelő helyen szerepelne rajta. Viszont nem szeretjük a teljesíthetetlen feladatokat, főleg ha azok az ízlelőbimbóink kontójára mennek, így inkább csak lerántjuk a leplet székelykáposztáról.

Se nem székely, se nem „káposzta”

Mint szinte minden magyar ételnek, a székelykáposztának is több keletkezéstörténete van. Egyvalamit azonban már az elején leszögezhetünk: a neve hatalmas átverés! Ugyanis se a székelyeknek, se Erdélynek nincs köze hozzá, mert ízig-vérig pesti étel, méghozzá a legenda szerint 1846-ból.

Mondhatjuk, hogy Sekszpir Jóska alkotása…

… no meg Petőfi Sándoré. Történt ugyanis, hogy Petőfi Sándor és jó barátja, az akkor még ügyvédként, valamint újságíróként tevékenykedő Székely József ebédelni indultak egy késői órán. A lakoma helyszínének a későbbi Pest megyei főlevéltárnok törzshelyének számító Komló-kertet választották.

Mivel az ebédhez képest már elég későre járt az idő, nem nagyon tudtak mit feltálalni az igencsak megéhezett uraknak. Amikor a kocsmáros elsorolta, hogy mire korlátozódik a választék, Sekszpír Jóska – Petőfi így nevezte a barátját – azt kérte, hogy öntsék össze a savanyúkáposzta-főzeléket a megmaradt pörkölttel, mert így talán jól fognak lakni.

Főleg, ha még ropogós héjú kenyeret is kapnak mellé, amivel az isteni szaftot tunkolhatják ki a tányérból. Petőfinek a szóbeszéd szerint annyira ízlett az étel, hogy székelygulyásnak keresztelte el a fogást, és úton-útfélen terjeszteni kezdte a receptúrát.

székelygulyás az Aranysas karmai között

Nem ért egyet a Komló-kerti anekdotával Rexa Dezső híres kultúrtörténész, aki saját kulináris kutatásokat folytatott a témában. Eszerint:

Székely Jóska egyszer összeállott az Aranysas gazdájával. Elmondta, hogy kigondolt valami jót: a paprikás, tejfölös lében főtt sertéshúsos káposzta valami fenségesen nagyszerű lehetne! A gazda maga is jó szakács és gourmet, házisapkás fejére ráütött és azt mondta: – Holnap!
És másnap az egész vendégsereg a feltalálóról megnevezett Székely-gulyást ette. Mindenkinek ízlett, mindenki remeknek találta és mindenki elvitte haza a Székely-gulyás készítésének módját. Így lett országos kedvenc étellé. Mindebből pedig látható, hogy ezt a jeles magyaros ételt nem székelygulyásnak, hanem a személynévről nagy kezdőbetűvel és kötőjellel Székely-gulyásnak kell írni.” Rexa Dezső

Békebeli recept 1891-ből

Ha kedvet kaptál hozzá, készítsd el a székelykáposztát az egyik legelső, írásban megjelent recept alapján. Ezt Zilahy Ágnes 1891-ben kiadott „Valódi magyar szakácskönyv” című kötetéből lesheted el, de mi most bemásoltuk neked. Íme!

székely-gulyás

Egy nagyobb lábasba tegyünk egy tojásnyi zsirt, a zsirba egy fej apróra vágott vereshagymát és egy bádog-kanál paprikát; ha ezek már jól felmelegedtek, tegyünk bele falatokba vágott másfél kiló kövérrel vegyes, friss sertés hust; kevéssé sózzuk meg, fedjük be és pároljuk kevés vizzel töltögetve, fél óráig: akkor tegyünk a hus közé hat tele fakanál savanyu káposztát, keverjük jól össze a hussal, főzzük tovább még fél óráig; akkor tegyünk bele négy deczi jó édes tejfelt, főzzük a tejfellel is 5 perczig; akkor tálalhatjuk mély tálban.„

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NOT ONLY THE RABBIT’S FAVORITE: UNDER THE MAGNIFYING GLASS THE CARROT!

Whether it is baked, cooked or steamed, the carrot is good for you. In addition to being a divine flavor, you bring a vitamin bomb into your body with only very few vegetables!

 

 

Carrot is one of the basic vegetables for every household. In the majority of cases, it is mainly cooked with soup, possibly as a supplement to sauces, as an accessory to salads, as a beetroot, or when pressed or consumed raw this undervalued vegetable.

 

These are the most common ways to consume carrots, although with exciting seasoning, we can not only find divine food, but because of its vitamin content, we can do well with this vegetable for our health.

 

He didn’t bring the bunny, but the bunny still came

 

The carrot is a real historical experience. It originates from Western Asia, exactly on the way from Afghanistan and Iran to the VIII. around the 19th century to reach the Iberian Peninsula through the Moors. From then on, he conquered Northern Europe for centuries, and then the rest of the continent slowly slipped into the carrot.

 

First European Written Memo for Carrots in XII. It can be found in the 19th century when an Andalusian Arab scholar – in his farm – Ibn al-‘Awwam, “The Book of Agriculture” already mentions the red and yellow vegetables at that time. For the first time in Hungary, János Lippay remembered the carrot a few centuries later, in 1664.

We thank the Dutch for carrotss

 

The famous orange color of the carrot today was made by Dutch gardeners by breed breeding in the XVII. century. It seems that in the Netherlands, the long-standing affection for the orange color is: first the carrot and then the national team’s football field became orange.

 

In any case, they still know and love the color of carrots in Asia: they also grow red, white, yellow, and purple carrots, occasionally meeting them in domestic markets, even though the goods are higher than the usual orange carrots.

 

Bomb yourself with carrot vitamin

 

As for the non plus ultra of carrot: available throughout the year, it is also one of the few vegetables that is cooked more nutritious than raw. The reason for this is that due to the thick cell walls, the body can utilize only 25% of the beta-carotene in the carrot. Conversely, if you cook the carrots, more than 50% of the beta-carotene in it can be utilized because of the damage to the cell walls and the fat in the food.

 

Carrot Vitamins:

– A, B, C, E, and K sources

– It also contains potassium, magnesium, calcium, phosphorus, sodium, iron, chromium and salt.

– high fiber content,

– the beta-carotene in it is converted to vitamin A.

If you are wondering why this rich vitamin is useful…

 

10 arguments for carrot consumption:

– high fiber content facilitates cleansing of the intestines, removal of deposited waste,

– Vitamin A in carrots can prevent wolf blindness

– helps in the development of bone and teeth in childhood, including carrots for most baby foods,

– reduces the risk of stroke and cancer,

– you can reduce blood cholesterol by 11% by eating 20 dkg carrots,

– improves circulation, helps with liver and kidney function,

– especially recommended for skin problems, for example carrots are especially useful for acne, wrinkles and pigment spots, or for spreading,

– strengthens, enhances and brightens the hair, delays fading,

– Carrot consumption is especially recommended during pregnancy, as it promotes the development of the fetus, reduces the risk of miscarriage and infections, and also plays a role in maternal milk selection.

– has an immunosuppressive effect.

 

 

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TELLS THE FOOD: ON THE TABLE, THE GOLDEN, THE DIVINE CHICKEN SOUP!

There is some irresistible attraction in the chicken soup, which makes this vital drink one of the most cultivated dishes in Hungarian cuisine. Perhaps the essence of life is what is steaming there on a plate full of soup, maybe another, sure: Eden of Újházy had a recipe for a chicken soup.

 

It was a strange and gastronomically exciting world in the 19th century. the end of the 20th century and the XX. In the first half of the 20th century, Hungary, especially for Budapest. Poets, writers, actors and actresses and artists who like coffee houses and restaurants are not only cultural, but they have left their mark on Hungarian gastronomy as well.

Who else like’s Hungary’s favorite chicken soup?

 

Ede Ujhazy was one of our celebrated theatrical performers at the time, who did not only make excellent performances on stage, but also set the standards in the kitchen art. As Master Balazs says in his book “Stories about laid tables and their surroundings”:

 

“Ede Ujhazy, a prominent actor of the century, was a tall, light-skinned man. He is also a gastronomical figure in the eyes of the general public.

 

So he was the pioneer of realistic acting, who loved culinary adventures so much that he had run a pub for a short time. The hospitality baptistically styled at the UjhAzi Pub could have been a legendary legendary such as Geza Gardonyi, Sandor Brody, Ferenc Herczeg, or Ilka Palmay and Emilia Markus.

 

The guests often saw the Master “rumble with pots and pans.” Unfortunately, Eden ujhazy’s pub owner’s career did not last long, so the legendary soup was born in the Gundel Restaurant’s predecessor, Wampetics, sometime between 1889 and 1893.

Mischief on the cube: it was not a hen, but a cock

 

Few people know, but sitting at the Wampetics table when he chipped the finest broth recipe for the head chef, he mentioned the ingredients among the ingredients, not the hen. As the actor’s contemporary, Endre Nagy, writer, journalist and color director, wrote in his memoirs:

 

“He did not regret the effort, the cost, and traveled to Debrecen to obtain the material of his own soup. Old cocks had to be used for this soup, with hardened muscles gathering together with the storm of love storms. They had to cook for three days until they got into the soup and cooked with the vegetables, especially with the legendary celery. He was especially careful not to get crooked and other distinctive organs, whose superficial ability believed superstitiously. It was a sign of his distinctive attention when he offered someone with such a piece. …. “

The chicken soup that inspires

 

After serving in the Wampetics restaurant, a cocktail prepared on the basis of the Master’s instructions, they quickly took over the color of the restaurants that gave themselves something. This interest is mainly due to contemporary authors such as Gyula Krudy, Elek Magyar, the Endre Nagy quoted, and Zsigmond Moricz, who also mentioned the novel meat of ujhazy in their works. Moricz, for example, painted a plastic picture in her short story Lunch:

 

“- Well, what a soup,” said the boss. “Such a soup, my friend, you can’t get it anywhere in the world, just here we are.” Because the soup must be prepared so that it contains beef and wings as well. Preferably duck. Then he cooks together for so long, at least twenty-four hours, that it is like sand. Even the cow’s bones must be cooked soft. But if there’s a cock in it, it’s even better. Big cock. Old cock. Black-haired, big-legged cock that has been practicing the art of love for years. It must be in all parts of the soup, bursting and decomposing into its smallest sub-elements. Such a plate soup puts the patient on his feet and makes him a healthy young man. ”

 

In any case, due to the limitations of purchasing opportunities, 15 years after the death of Ujhazy, this gorgeous soup began to be made with chickens, as there was a strong shortage of roosters, especially from old cocks in Debrecen.

 

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MY CHIMNEY-CHIMNEY TELL ME WHERE THE CHIMNEY CAKE CAME FROM THIS COUNTRY? II. SECTION.

After public demand, we went to the history of the chimney cake, but now we may be more confused than ever. The exact origin of this popular sweet is still blurred.

 

We continue to discuss the delicious theme, chimney, that we started in our previous article. Have you ever talked about the origin of the name and the appearance of the recipes, but what about the origin of the cake?

 

Is the chimney cake really a Huungarian sweet?

As with almost every traditional dish, chimneys cake have a history of origin. According to one of the earliest times, even the conquering Hungarians have the divine basic recipe: when our ancestors captured flour and eggs during their raids, the women kneaded the dough. It was wrapped around the horns, and then overheated by the fire, the legend is the name of the chimney.

 

According to another story, the sweetness of a Szekler woman is due to the ingenuity, and the chimney cake is linked to the period of the Tartarian invasion:

“According to the most popular legend, the origin of the chimney cake is related to the Tatar invasion. As the Tatar armies approached after the initial resistance, the population of Szeklerland looked better to escape. There were some who fled to the mountains, while others found refuge in the caves of Budvar and Rez. And the Tatarians, knowing that they were not able to attack or lure those in the safe and inaccessible hiding place, decided to steal the Szekelys. This was the case for a long time, until the Tatar and the Szekely ran out of food. Then a clever Szekler woman tied up the remaining flour, mixed it with ash, and baked huge cakes that were dragged onto the dorong or high posters and pointed to the Tartars: “Look how good we live here while you are hungry.” they hungered, they went away annoyed. ”

 

The Hungarian nobility was already in the 18th century. They’re discovered themself in the 19th century

 

Thanks to the continuous transformation and perfection of the recipe, the chimney cake is already in the XVIII. It became one of the popular pastries of the Hungarian nobility by the 19th century. The chimney was served to the guests mainly in weddings or other church holidays.

 

The XIX-XX. By the 19th century, the chimney cakehad already had a serious fan camp, and it was not only the privilege of aristocracy, it was also common among the people. Although it was originally considered to be a festive sweetness, it has become an ordinary cake over time. By the way, Nyisztor Tinka – Weekdays and Holidays: His work on Ethnography of the Moldavian Hungarians also testifies:

“… The charcoal is pulled out of the tank, pulls out the chimney cake oven and makes a cakes. It used to be made for the baptismal feast and other festive occasions in Pusztina…. beside it there was a panic and a chimney cake, nowadays they only bake ”pancakes” made of noodles. ”

When the great chimney cake was passed to the top

 

Although the chimney cake has been an integral part of Hungarian gastronomy for centuries, it has been a four-year international debate around it. It happened that in 2015, Romania’s candidate for the post of Minister of Agriculture wanted to register the chimney cake in the European Union as a Romanian sweet, which caused serious storms both in Hungary and in the Szeklerland.

 

That is why the Hungarian Hungaricum Committee continued the process of declaring one of the unique Hungarian cakes to be a hungaricum at an unprecedented speed. As a first step on January 29, 2015, the confectionery was picked up at the Hungarian Depository, and with the end of the year the chimney cake became a hungaricum only during a two-week negotiation process on December 3, 2015.

 

According to the official justification, the Hungaricum trademark was awarded with the speed of hungarian, because the Hungaricum Committee regards this candy as part of the Transylvanian, Szeklely and Hungarian identity. In the Commission’s view, the chimney cake reflects the creativity of the old kitchen and is a symbol of Hungarian identity in Transylvania. But whatever it is, it is indisputable that the chimney cake is very, very delicious!

 

 

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MY CHIMNEY-CHIMNEY TELL ME WHERE THE CHIMNEY CAKE CAME FROM THIS COUNTY? PART I.

After public demand, we went to the history of the chimney cake, but now we may be more confused than ever. The exact origin of this popular sweet is still blurred.

 

On our Facebook page, you have suggested the idea of ​​reading a chimney cake like Hungaricum and its origins in the comments we’ve made in a previous article. Already during the post, there was a debate about whether this celestial cake is a Szekely, Transylvanian or Hungarian sweets, so we went to the topic afterwards. However, we state in advance that we are not committed to the role of judge!

 

The secret – not so much – a secret oblivion goes to every chimboy!

 

While in the XVIII-XIX. In the 20th century, the chimney cake was considered as a festive meal, and today we eat this saliva on weekdays. You can’t miss a beach, a larger event, streetfood, and festivals, and even more! In recent years, the chimney cake has its own festival.

 

Its popularity is further enhanced by the fact that, based on the original recipe, only seven simple ingredients are needed for the croissant: this is flour, milk, sugar, salt, yeast, butter, and eggs. At the same time, it does not matter if you have a traditional experience of baking over the brandy, which also contributes to the mystery of chimney cake making.

One of the greatest advantages of the cake is that it can be flavored in a variety of ways. In addition to traditional flavors such as cocoa, walnut, cinnamon or almond, the extreme versions are well suited. One can say coconut-chocolate or raspberry, or blueberry, but there is also an explosive candy design.

 

The non plus ultra, which may be considered exaggerated: nowadays, there are quite a few examples of stuffed versions. Then, a half-cut chopstick is filled with sweet or even salty fillings, or if you don’t cut it in half, you can go for ice cream. In short, this sweetness is simple, but great and can be further developed today!

 

The name and what sits behind it

By the way, if you have a hornbill: did you know that in some areas it is also known as sweets? Especially in the XIX. In the 20th century, but it was previously called” Dorong” dount, Botany and Botanical Roll, the name known today is XX. became a ruler in the middle of the 20th century. Attila Szabo T., historian :

 

 “.. when it is removed from the roll, the whole cake in one piece forms a horn or tube-shaped cakes of approximately 25-30 cm in length. Since this cakes are made in the shape of family members and guests, and consumers see the dough in a ribbon-like manner in such a characteristic way, it is obvious that the naming approach could only take the form of a roastery.”

Dorong” donut is the living history!

 

The basis of the nowadays pure recipe recipe is the earliest in a manuscript of around 1450 in Heidelberg. In the 20th century they also knew the chimney cake. After all, the recipe has undergone a major transformation, but its Slovak, German, and English versions are well known. The latter can be searched almost by mirror translation, called „Kurtosh Kalach”.

 

When the chimney cake landed his feet at home

 

At the same time, the Hungarian origin of the chimney cake was written only in 1784, when Count Zabolai mentioned the recipe of a chalice in a Transylvanian cookbook in the Transylvanian way, although sweetening was not included in the description at all. It only appears in the 1795 recipe books written by Kristóf Svidék on the highlands, by the inclusion of shredded casings of nuts, such as nuts and almonds, and subsequent sweetening.

 

The appearance of caramelized icing for sweet taste after baking is first mentioned by Terezia Dolecsko’s cook book of Aunt 1876, but in 1896 in a

Agnes Zilahy’s real Hungarian cookbook, the sweetener mixed with dough is also mentioned.

 

Let’s say, Can you imagine a chimney cake differently than sweetly?