Eva's Hungarian
Kitchen
Eva's Hungarian
Kitchen"It is often said in Hungarian circles that you can assimilate to your adopted country's language, customs and way of life, but your stomach remains Hungarian.
The reason is that food is the strongest reminder of childhood, tradition and culture. The sights and smells, family and
memories of the faraway homeland are re-conjured over a bowl of steaming food, capturing a little of the faded rose-colored past. Because of this strong bond between culture, tradition and food,
historical notes and anecdotes are interspersed throughout the book to give you a more intimate feeling for the country, the people and the customs."
Eva's Hungarian Kitchen was a labor of love to provide my son with a portion of his cultural heritage, in English, his mother
tongue.
Eva's Hungarian Kitchen became a success beyond my dream.
This comprehensive original cookbook was first printed in 1984 and is presently in sixth printing by popular demand.
Eva's Hungarian Kitchen contains all the fondly and nostalgically remembered traditional home recipes, that mothers and grandmothers cooked for their families, adapted to the modern
kitchen.
A complete treatise on traditional Hungarian home-cooking.
Authentic recipes, methods and ingredients.
Introductions to history, traditions and customs.
Titles and index in both English and Hungarian.
Published by:
Try Kay Enterprises
P.O. Box 8084
Canmore, AB.
T1W 2T8 Canada
Order information:
1. Payment by cheque may be sent to the above publisher
2. PayPal members can send payment directly to ekende@telusplanet.net
3. Credit cards are accepted, without membership, by PayPal on the left side of the page following the links below
Available in many bookstores and delicatessens across North America.
In Hungary the Litea Bookshop on Castle Hill, as well as, several other independent bookshops carry it (in English).
For more information contact Eva Kende
Lecsó
|
3 tablespoons cooking fat |
|
1 large onion, diced |
| 2 teaspoons paprika, Hungarian |
| 2 lb sweet banana peppers |
| 2 large overripe beef steak tomatoes; cut into chunks |
| 1/2 teaspoon salt |
Wash and dry whole peppers on paper towel. Remove stem and core by cutting around the leaf-like collar with knife pointing to the tip of the pepper. Run the knife around the inside to remove the long white veins. In the meantime sauté the diced onion in the cooking fat on medium high heat until it begins to look transparent. Add the peppers, continue to sauté stirring often. If the peppers give off more than 1-2 tablespoons of water, increase the heat a little. Remember you are stir frying not boiling the food. Never cover the pot. In a few minutes the peppers collapse and are tender. Stir in the salt, paprika and the tomatoes. Continue to cook until the tomatoes turn mushy. Serve with boiled rice or boiled potatoes. You may also add chunks of wieners or sausage to the lecsó or use it as a sauce with broiled pork chops.
Jó étvágyat!- Bon appetit!
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Snapshots...Growing up Behind the Iron Curtain is available in paperback and .pdf ebook format here or in all the formats that are used (ePUB, Kindle and several others) needed to to load into any of the new eReaders from smashwords.com. |
