Go Back  British Expats > Living & Moving Abroad > Europe > Hungary
Reload this Page >

The recipe thread

The recipe thread

Old Sep 2nd 2013, 8:45 pm
  #106  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Originally Posted by Polgardi
And ready in such a short time....I am inpressed
"Impressed" I sound like I am the one who has drunk the scrumpy
Pollypaprika is offline  
Old Sep 2nd 2013, 8:56 pm
  #107  
I bite my thumb at thee
Thread Starter
 
Rural Hungary's Avatar
 
Joined: Aug 2009
Posts: 3,479
Rural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond repute
Default Re: The recipe thread

Originally Posted by Polgardi
"Impressed" I sound like I am the one who has drunk the scrumpy
Haha, I was going to post exactly that then thought better. I don't know if it's the sugar content or alcohol but it's like the "happy wine" I blogged about a few years ago - gives me the giggles and makes me want to sing - think I chaptalized both of them! Guess who's going to pick more apples

Last edited by Rural Hungary; Sep 2nd 2013 at 9:16 pm.
Rural Hungary is offline  
Old Sep 2nd 2013, 9:10 pm
  #108  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Originally Posted by Rural Hungary
Haha, I was going to post exactly that then thought better. I don't know if it's the sugar content or alcohol but it's like the "happy wine" I blogged about a few years ago - gives me the giggles and makes me want to sing - think I chaptilized both of them! Guess who's going to pick more apples
Happy Wine? Are you sure it's made out of apples?
Pollypaprika is offline  
Old Sep 2nd 2013, 9:17 pm
  #109  
I bite my thumb at thee
Thread Starter
 
Rural Hungary's Avatar
 
Joined: Aug 2009
Posts: 3,479
Rural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond repute
Default Re: The recipe thread

Originally Posted by Polgardi
Happy Wine? Are you sure it's made out of apples?
The last "happy wine" was made from grapes but I now think that by chaptalizing, you can make "happy wine" out of anything - best of all, no hang over
Rural Hungary is offline  
Old Sep 2nd 2013, 9:19 pm
  #110  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Originally Posted by Rural Hungary
The last "happy wine" was made from grapes but I now think that by chaptalizing, you can make "happy wine" out of anything - best of all, no hang over
chaptalizing ??
Pollypaprika is offline  
Old Sep 2nd 2013, 9:27 pm
  #111  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Originally Posted by Polgardi
chaptalizing ??
More sugar, more sugar :-) How do you know when you have enough?
Pollypaprika is offline  
Old Sep 2nd 2013, 9:40 pm
  #112  
I bite my thumb at thee
Thread Starter
 
Rural Hungary's Avatar
 
Joined: Aug 2009
Posts: 3,479
Rural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond repute
Default Re: The recipe thread

Originally Posted by Polgardi
More sugar, more sugar :-) How do you know when you have enough?
Well I didn't even realise what I was doing! The first time I did it was with the grape wine and that was just because it stopped fermenting and I thought it was too soon for it to do so - added more yeast and sugar then it stopped again so I added a bit more sugar. It was very sweet though and most of it was drank through the winter months as mulled wine. With the scrumpy, it was a case of it tasting very dry and so I added a bit more sugar, fermented again but still dry so repeated a couple of times. Left again for a while and now it tastes just like apple juice you buy from the shop but makes you laugh and sing
Oh, do you mean had enough cider? That ones easy
Rural Hungary is offline  
Old Sep 3rd 2013, 1:10 pm
  #113  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Okay...daft question. How is lekvár different from jam? At first I thought they were the same thing...but it lekvár runny for a reason?

All comments welcome
Pollypaprika is offline  
Old Sep 3rd 2013, 2:12 pm
  #114  
BE Forum Addict
 
fidobsa's Avatar
 
Joined: Dec 2010
Location: North east Croatia
Posts: 1,656
fidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond reputefidobsa has a reputation beyond repute
Default Re: The recipe thread

They are the same thing and it is not normally runny. There is a different type of jam that comes in tubs instead of jars. That is for use in tarts and other baked items, as it does not go as runny when heated.
fidobsa is offline  
Old Sep 3rd 2013, 2:19 pm
  #115  
I bite my thumb at thee
Thread Starter
 
Rural Hungary's Avatar
 
Joined: Aug 2009
Posts: 3,479
Rural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond repute
Default Re: The recipe thread

I think the word jam seems to cover many things here except from dzsem (jelly). We have bought "jam" which is more puree like with little sugar to "proper" jam and then the fruit butter - though I'm sure the latter has a different name. In fact, I'm sure somebody will be along to tell us there is another word on the label to distinguish between the types of "jam". I hope so as the kids don't like the runny puree and so it usually ends up in a crumble or the like.
Rural Hungary is offline  
Old Sep 4th 2013, 8:14 am
  #116  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Has anyone got any easy recipes for quince please? I haven't a clue what to do with them
Pollypaprika is offline  
Old Sep 4th 2013, 8:17 am
  #117  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Originally Posted by Rural Hungary
I think the word jam seems to cover many things here except from dzsem (jelly). We have bought "jam" which is more puree like with little sugar to "proper" jam and then the fruit butter - though I'm sure the latter has a different name. In fact, I'm sure somebody will be along to tell us there is another word on the label to distinguish between the types of "jam". I hope so as the kids don't like the runny puree and so it usually ends up in a crumble or the like.
Well, the issue is that we have been given tonnes of jam/lekvar this year from neighbours and friends. I am assuming this is traditional to make lots of jam like substances and them give them away as gifts...at least we wont go short of jam in the coming months/years
Pollypaprika is offline  
Old Sep 4th 2013, 8:21 am
  #118  
I bite my thumb at thee
Thread Starter
 
Rural Hungary's Avatar
 
Joined: Aug 2009
Posts: 3,479
Rural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond reputeRural Hungary has a reputation beyond repute
Default Re: The recipe thread

Quince butter, quince jam or better still, quince jelly - serve the latter with a quality stilton or strong cheddar - also goes well with figs.
Rural Hungary is offline  
Old Sep 4th 2013, 2:41 pm
  #119  
BE Enthusiast
 
PaulinEger's Avatar
 
Joined: Jun 2011
Location: North East Hungary......for now
Posts: 646
PaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond reputePaulinEger has a reputation beyond repute
Default Re: The recipe thread

Originally Posted by Polgardi
Has anyone got any easy recipes for quince please? I haven't a clue what to do with them
palinka
PaulinEger is offline  
Old Sep 4th 2013, 3:17 pm
  #120  
BE Enthusiast
 
Pollypaprika's Avatar
 
Joined: Nov 2010
Posts: 878
Pollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of lightPollypaprika is a glorious beacon of light
Default Re: The recipe thread

Originally Posted by PaulinEger
palinka
I can make pálinka out of everything in my garden...but I don't like it
Pollypaprika is offline  

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service -

Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.