(photo credit: Michal Ravivo)
Ofer Vardi, journalist and foodie, grew up on his beloved grandmother’s
Only after she died did he realize that the aromas of
her delicacies had disappeared with her forever. Armed with a battered notebook
of recipes and his countless memories of Grandma Nana, Vardi embarked on his
quest: to try to recreate the much-loved flavors of a time gone by. A year in
Budapest helped bring him even closer to one of the world’s greatest
In 2006, “Going Paprikash,” a weekly Hebrew-language column on
the secrets of Hungarian cooking, hit the Internet and was an instant success,
garnering demand for a book that became a best-seller. (The book Going Paprikash
and recipes are now available as a special edition for iPhone and iPad.) The
next stage was an Internet application called Going Paprikash with 120 easy-to-prepare
kosher Hungarian recipes, enhanced with tantalizing photographs and many
nostalgic stories, home movies and classic Hungarian music, all of which will
surely entice any cooking enthusiast into the kitchen.
The application includes
a search engine, shopping lists, a timer for cooking and baking, sharing options
and a few surprises. Vardi dedicates the application “to everyone who longs for
Rakott Krumpli, Paprikás Csirke, Gombóc and, in general, to all who miss
Grandma’s cooking, whether Grandma was Hungarian or not.”
Here is but a
taste from the application’s many recipes. For more delicious Hungarian dishes, go to
www.goingpaprikash.com.CHERRY SOUP (MEGGYLEVES)Makes 4
✔ 1⁄2 kg.
✔ 3 cups water
✔ 1 cup (250 ml.) whipping cream or 1 cup (200
ml.) sour cream
✔ Juice and zest of 1 lemon
✔ 3⁄4 cup (150 gr.) sugar
✔ 4 cloves
✔ 1 level Tbsp. flour
✔ 1 tsp. cinnamon or 1 cinnamon stick
In a large pot, cook
cherries with water, lemon juice, lemon zest, cinnamon, cloves and sugar for 10
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In a separate dish, mix flour and sour cream or whipping cream
well until a smooth and uniform mixture forms.
Keeping pot over heat, add
the flour-sour cream mixture to the pot very slowly while stirring continuously.
Continue cooking for an additional 5 minutes. Important: If you are using sour
cream, do not to boil the soup because boiling will cause the sour cream to
Cool thoroughly. Serve with whipped cream if
Note: The soup tastes better the following day.
MOUSSE SQUARES (RIGÓ JANCSI)
For a 26 x 31 cm. pan
For the base:
✔ 6 eggs,
✔ 100 gr. sugar
✔ 2 Tbsp. cocoa
✔ 6 Tbsp. flour
For the cream:
✔ 1 generous Tbsp. cocoa
✔ 10 gr. vanilla sugar
✔ 2 cups (500 ml.)
For the frosting:
✔ 150 gr. dark chocolate
✔ 250 gr. butter
Prepare the base:
Beat the egg yolks and sugar in a bowl. Add cocoa and
Whip the egg whites and add to the batter by gently folding them
Pour the batter into the cake pan and bake in a preheated 180º oven
for half an hour. Cool.
Remove the cake from the pan. Slice it width-wise
into two layers.
Prepare the cream: In a bowl, mix sugar, cocoa and
Whip the cream and slowly add the sugar and cocoa mixture
Place one half of the cake on a platter and spread on the
Prepare the frosting: Melt chocolate and butter in a double
boiler. Pour the hot chocolate on the top layer of cake and immediately slice it
into squares before the chocolate hardens. Cool.
Place each chocolate
square on the layer of whipped cream. All the recipes are from the book Going
Paprikash by Ofer Vardi. Design by 2littlePiggies Studio, Lunch Box.
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