The Rosemary Organic Hungarian Restaurant

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 🥁😋
Classic Caraway Seed Soup / Köményleves

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
5 heaped tablespoons of flour
1 tablespoon cooking oil
2 heaped coffee spoons of ground paprika
3 heaped teaspoons of ground cumin
2.5 litres of water
salt
pepper
1 bunch of parsley
toasted bread cubes

1. Fry the flour in cooking oil, then remove from the heat and add the paprika and cumin.
2. Put it back on the fire, mix it well, then pour the water over it.
3. Season with salt and pepper and sprinkle with chopped parsley.
4. Once the soup has boiled, it is ready.
5. Serve with toasted bread cubes.

🍂 Celebrate St. Martin’s Day with Us! 🍷

Exciting news for food and wine lovers!
Join us between 15–17 November for a special St. Martin’s Day set menu at The Rosemary Organic Hungarian Restaurant!

Our chefs have crafted a unique dining experience featuring traditional Hungarian dishes, perfectly paired with organic Hungarian wines. It’s a feast of authentic flavours, honouring the essence of St. Martin’s Day.

✨ Don’t miss out on this culinary journey!
Reserve your table now and experience the best of Hungarian gastronomy with us.

📅 Date: 15–17 November
📍 Location: The Rosemary Organic Hungarian Restaurant

𝐒𝐮𝐧𝐝𝐚𝐲 𝐫𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Cocoa swirl / Kakaós csiga

Dough Ingredients:
- 500 g flour
- 25 g fresh yeast
- 2 tbsp whole-wheat flour (optional)
- 1 egg yolk
- 1 whole egg
- 250 ml milk
- 4 tbsp sugar
- 70 g butter
- 1 pinch salt

Filling Ingredients:
- 100 g unsweetened cocoa powder
- 100 g powdered sugar
- 100 g butter

1. In a mixing bowl, combine the flour, salt, sugar, and crumbled yeast. Add the egg and extra yolk, then begin kneading by hand or using a stand mixer with a dough hook. Gradually add the milk, and continue kneading until the dough is smooth. Once the dough is well combined, add the softened butter and knead for about 10 minutes until the dough is sticky and gooey—this is expected.

2. With floured hands, shape the dough into a ball and dust it lightly with flour to prevent sticking. Cover with a kitchen towel and let rise in a warm spot for about an hour, until doubled in size.

3. Lightly knead the risen dough, then roll it out on a floured surface into a thin rectangle. Brush generously with melted butter, then evenly sprinkle with the cocoa powder mixed with powdered sugar, spreading it to the edges. Drizzle a bit more melted butter over the cocoa layer to help it stay in place.

4. Roll up the dough, keeping it snug but not overly tight. Cut into pieces about 4–5 cm wide.

5. Arrange the buns with some space between them on a baking tray, allowing room to rise. Let them rise for another 20 minutes, then brush the tops lightly with milk. Bake in a preheated oven at 180°C for about 20 minutes, until golden.

6. After baking, let the buns cool slightly, then sprinkle with powdered sugar. They’re delicious warm, at room temperature, or even the next day!

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 🥁😋
Hungarian Honey Cream Layer Cake / Mézes Krémes

Ingredients
For the cake layers:
- 150g caster sugar
- 1 medium egg
- 3 tbsp honey
- 50ml whole milk
- 300g plain flour
- ½ tsp bicarbonate of soda
- 30g salted butter

For the filling:
- 500ml whole milk
- 60g semolina
- ½ tsp vanilla extract
- 50g unsalted butter (softened)
- 60g caster sugar
- 200g apricot jam

For the glaze:
- 2 tbsp caster sugar
- 25g unsalted butter
- 2 tbsp unsweetened cocoa powder
- 4 tsp water

Instructions

To make the filling:
1. Heat the milk and vanilla extract in a saucepan until it boils.
2. Remove from heat and slowly whisk in semolina, stirring constantly.
3. Return to the heat and cook, stirring, until the mixture thickens. Set aside to cool, stirring occasionally to prevent a skin from forming.
4. In a separate bowl, beat the softened butter and sugar together until light and fluffy.

For the cake layers:
1. Preheat the oven to 180°C.
2. In a saucepan, heat sugar, honey, milk, and butter until melted, without boiling.
3. Transfer to a bowl, then add flour, baking soda, and egg. Knead into a smooth dough.
4. Divide the dough into four equal portions. Keep them covered to stay warm.
5. Roll each dough ball into a very thin square (1-2mm) on a floured surface.
6. Place the first rolled layer on a greased baking sheet, poke with a fork, and bake for 4-5 minutes.
7. Repeat with the remaining three dough portions and let all layers cool.

To assemble the cake:
1. Beat the semolina mixture into the butter filling.
2. Spread half the filling on the first cake layer.
3. Place the second layer on top and spread with apricot jam.
4. Add the third layer and top with the remaining filling.
5. Finish with the fourth layer of cake.

For the glaze:
1. In a small pot, bring sugar, cocoa powder, and water to a boil.
2. Reduce heat and cook for another 2 minutes, then remove from heat and stir in the butter until melted.
3. Spread the glaze evenly over the top layer of the cake.

Final step:
Refrigerate the assembled cake overnight before slicing and serving.

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 🥁😋
Stuffed cabbage / Töltött káposzta

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the cabbage rolls:
- 1 large head of white cabbage
- 500g minced pork (you can mix pork and beef if desired)
- 100g uncooked long-grain rice
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika (sweet Hungarian paprika is ideal)
- Salt and pepper, to taste
- 100g smoked dry sausage, chopped
For the sauce:
- 400g chopped tomatoes
- 1 tablespoon tomato purée
- 2 teaspoons paprika
- 1 bay leaf
- 200g sauerkraut
- Salt and pepper, to taste
- 1 tablespoon vegetable oil or lard
- Water (enough to cover the cabbage rolls)

1. Prepare the cabbage: Bring a large pot of water to the boil. Remove the core from the cabbage and carefully place the whole cabbage into the pot. Boil for 5–10 minutes until the outer leaves soften and are easily removed. Peel off about 12 large leaves. Set the leaves aside to cool. - If the cabbage leaves are very thick near the stem, you can trim them to make them easier to roll.
2. Make the stuffing: In a large bowl, mix the minced pork, uncooked rice, chopped onion, garlic, paprika, salt, and pepper. If you're using chopped bacon, mix it in as well. Place 1–2 tablespoons of the meat mixture in the centre of each cabbage leaf, fold it in the sides and roll it up tightly to create a neat parcel.
3. Cook the rolls: In a large pot, heat the oil (or lard) over medium heat. Add any remaining chopped onions and sauté for a few minutes until softened. Add the paprika and cook for another 30 seconds. Add the chopped tomatoes, tomato purée, bay leaf, sauerkraut, and water to the pot. Stir well and season with salt and pepper. Place the cabbage rolls seam-side down into the pot, arranging them in layers. Pour enough water over the rolls to just cover them.
4. Simmer: Bring the pot to a gentle simmer, cover with a lid, and cook for about 1.5 to 2 hours on low heat. The rolls should be cooked through, and the rice tender. You can check one of the rolls to ensure it’s fully cooked.
5. Serve: Once cooked, serve the stuffed cabbage with a dollop of sour cream and some crusty bread on the side.

Sunday Recipes 🥁😋
Chicken paprikash / Paprikás csirke

Ingredients - chicken paprikash

- 2 large onions, peeled and minced
- 1 ½ teaspoons salt
- 2 tablespoons lard (or oil)
- 2-3 tablespoons Hungarian sweet paprika
- 1 kilogram (2 pounds) chicken pieces
- 1 or 2 tomatoes, chopped
- 1 Hungarian pepper, sliced into rings
- 2 tablespoons sour cream (plus extra for garnish, if desired)
- 1 tablespoon flour
- 2 tablespoons heavy cream

Ingredients - noodles

- 2 egg
- 240g plain flour
- 220ml water
-1 teaspoon salt

Chicken paprikash:

1. Heat the lard or oil in a pot over low heat. Add the onions and half of the salt, cover, and cook slowly until the onions are soft and glossy, but not browned.
2. Turn off the heat to prevent burning, then stir in the paprika.
3. Add the chopped tomatoes and ½ cup of water, mixing well.
4. Turn the heat back on low, place the chicken pieces in the pot, and sprinkle the remaining salt on top. Cover and cook for about 30 minutes, checking occasionally to add more water if needed.
5. Uncover the pot, add the sliced peppers, and cook for another 10 minutes.
6. In a small bowl, combine the sour cream, flour, and heavy cream.
7. Remove the chicken pieces and arrange them on a serving platter.
8. Stir the sour cream mixture into the paprika sauce, cooking for a minute or two without letting it boil.
9. Pour the sauce over the chicken and garnish with a dollop of sour cream and a sprinkle of paprika, if desired.

Noodles:

1. Fill a large pot with well-salted water and bring it to a boil.
2. In a bowl, beat the eggs, water, and salt together. Gradually stir in the flour to form a soft, sticky dough. Adjust the flour as needed until the dough is elastic and moist.
3. Place a nokedli grater (or spaetzle maker) over the boiling water. Spoon a portion of the dough onto the grater and use a spatula or wooden spoon to push small bits of dough into the water.
4. Once the noodles float to the surface, let them simmer gently for about 1 minute, then drain.
5. Serve immediately, as the noodles cool quickly. Keep the water at a medium heat to prevent it from evaporating too quickly.

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 🥁😋
Goulash Soup / Gulyásleves

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

- 450g beef shank, neck, or stewing meat
- 3 medium Spanish onions
- 1 medium tomato
- 1 sweet pepper (cubanelle, wax, or banana pepper)
- 2-3 tbsp sweet paprika powder
- 2 bay leaves
- 10-15 whole black peppercorns
- 2 medium carrots
- 1 medium parsley root or parsnip
- 2 medium potatoes
- 1 clove garlic
- 1/2 tsp ground caraway seeds
- Salt to taste
- 2 tbsp vegetable oil (canola or sunflower), or use lard instead of oil

1. In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until they become translucent. Do not allow them to burn. Lightly salt the onions to help soften them. It’s important to finely chop the onions into very small pieces to create the desired stew-like consistency. If necessary, add a small amount of water to prevent sticking.
2. Remove the pot from the heat and stir in 2 tablespoons of sweet Hungarian paprika. The onions should turn red (not orange); if needed, add more paprika. Be careful not to burn the paprika as it will become bitter. Add the tomatoes, sweet pepper, and meat, and stir again.
3. Add the bay leaves, peppercorns, and around 1.5 litres (6 cups) of water. Season with salt to taste. Reduce the heat, cover, and simmer until the meat is tender, adding more water as needed. This should take about 1.5-2 hours.
4. Add the peeled and sliced carrots, parsley roots or parsnips, ground caraway seeds, and minced garlic. Adjust the salt to taste. Cover, bring the mixture back to the boil, then reduce the heat and simmer.
5. When the vegetables are half-tender, add the potatoes. Continue cooking until all the vegetables, including the potatoes, are fully tender.

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Fried cheese / Rántott sajt

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- 500 g cheddar cheese
- 2 eggs
- 5 tbsp flour
- 250 g breadcrumbs
- A little milk
- Sunflower oil for frying

1. Slice the cheese into pieces about 5 millimeters thick, or to your preferred size.
2. To prevent the cheese from melting and spilling out during frying, first dip the slices in milk.
3. Beat the eggs in one bowl, and place the flour and breadcrumbs in two separate bowls.
4. Begin by coating the cheese slices in flour, making sure all sides are covered.
5. Dip the floured cheese into the beaten eggs, then coat them with breadcrumbs.
6. For extra protection, repeat the process: dip the cheese again in the eggs and then in the breadcrumbs to create a double layer of batter.
7. For best results, chill the battered cheese slices in the fridge (or freezer) for a short time.
8. Heat the sunflower oil in a pan and fry the cheese slices until both sides are golden brown.
9. Serve immediately while the cheese is still soft and gooey. These pair well with rice and tartar sauce.

Visit us this September to give a try to this and other favourite fried classics . 😊
Book your spot via the link in our bio! 🔗

The rappers - Barney and Guvna - were here. We laughed a lot.
The atmosphere is always this fun when Mihály teaches.

instagram.com/rapperstrythings
tiktok.com/

Here is the video on YouTube :
https://youtu.be/6g4k5_atI_A?si=tN1gl2_2lZL9HPdQ&t=769

Rappers Try Pottery Out of the music studio and into the Pottery Studio. The boys meet Mihaly at his spot in South East London for a Pottery class. From moulding their creations...

𝐒𝐮𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Hungarian style Ratatouille / Lecsó

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
1 medium onion, thinly sliced
2 tablespoons oil
500g peppers, such as Hungarian wax, banana, Italian, or green bell peppers, cut into 6 mm strips
3 large ripe, peeled and chopped tomatoes
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon sweet Hungarian paprika

1. In a large skillet, sauté the onion in oil over low heat for 5 minutes.
2. Add pepper strips and cook another 15 minutes.
3. Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.
4. Serve it with fresh bread or white rice.

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬😋🥁
Crane’s neck / Darunyak

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

- 250g fine flour
- 100g butter (or margarine)
- 1 tbsp sugar
- 200ml sour cream
- 2 egg yolks

For brushing:

- 1 tbsp melted butter (or margarine)

For the filling:

- 4 egg whites (beaten to stiff peaks)
- 200g powdered sugar
- 300g ground nuts or poppy seeds

1. Crumble the diced butter into the flour. Add the salt, sugar, sour cream, and egg yolks, and knead into a smooth dough within a few minutes.

2. Divide the dough into two portions. On a floured surface, roll each portion out into a very thin, roughly rectangular sheet. For ease, spread the dough on a tablecloth as the sheets will become quite large.

3. Brush the sheets with melted butter. Carefully roll them up and cut each roll into six equal pieces. Roll out each piece individually to the length of your baking sheet.

4. Mix the powdered sugar into the beaten egg whites and continue to beat for a bit longer. Then, fold in the ground nuts or poppy seeds.

5. Spread the filling along the longer side of each dough sheet and roll them up. Place the rolls on a baking tray.

6. Bake until the tops are nicely golden.

7. Once baked, slice and sprinkle with powdered sugar before serving.

Enjoy / Jó étvágyat!

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Hungarian Cherry Sponge Cake – Cseresznyés Lepény

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For a 240mm x 34mm cake pan

- 400g white pastry flour
- 15g baking powder
- 250-300g granulated sugar
- Pinch of salt
- 2 large eggs
- 150g butter (room temperature)
- 300ml milk
- Grated zest of 1 unwaxed lemon
- 1 tbsp vanilla essence (optional)
- 400-500g fruit (cherries, sour cherries, apricots, plums, berries – most fruits work well)

1. Preheat your oven to 200°C, and line a 240mm x 34mm cake tin with baking parchment.
2. Sift the flour with the baking powder, then add the salt and lemon zest.
3. Using an electric mixer, beat the eggs and sugar until the mixture becomes pale and fluffy.
4. Gradually add the softened butter, and cut it into small pieces.
5. Alternately mix in the flour and milk in small batches, using a large spoon.
6. Pour the thick batter into the prepared baking dish and scatter the fruit pieces on top. You can sprinkle a bit of extra sugar over the fruit if desired.
7. Begin baking at 200°C. After 10 minutes, reduce the temperature to 180-170°C and bake for an additional 30-40 minutes, or until the top is golden and the cake is cooked through.
8. Allow the cake to cool slightly in the pan before transferring it to a cooling rack.
9. Dust with icing sugar and cinnamon, if desired, before serving.

Enjoy / Jó étvágyat!

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Poppy seed dumplings/ Mákos nudli

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
500 grams Potatoes
125 millilitres plain flour, plus extra for kneading
1 whole egg
1 large pinch of salt
45 grams unsalted butter
150 grams ground poppy seeds
60 grams icing sugar

1. Peel and cube the potatoes, then cook them in water until tender. Mash thoroughly until smooth with no lumps, and allow them to cool completely.
2. Mix the mashed potatoes with one egg, a pinch of salt, and the flour. Knead the dough until smooth, adding enough flour to make the dough light and pliable, but not sticky.
3. Bring a pot of salted water to the boil.
4. On a lightly floured surface, take small portions of your dough at a time and roll them out into ropes about 1 cm thick, then cut into 3-4 cm long pieces, known as nudli. Roll the individual pieces gently (or vigorously, depending on their firmness) to achieve even firmer and better-shaped nudli.
5. Add the nudli pieces to the boiling water in batches—avoid overcrowding them—and gently simmer until they float to the top, then cook for an additional 1-2 minutes.
6. Remove the dumplings from the water using a slotted spoon, drain, and lightly roll them in melted butter to prevent them from sticking together.
7. Roll the nudli in the ground poppy seeds and sprinkle with icing sugar before serving.

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Slow-cooked lamb stew / Báránypörkölt

𝐈𝐧𝐠𝐞𝐫𝐝𝐢𝐞𝐧𝐭𝐬
- 700g diced lamb
- 50g diced bacon
- 1 tbsp lard
- 1 brown onion, diced
- 1 garlic clove, crushed
- 1 tsp sweet smoked paprika
- 3 tbsp tomato paste
- 2 tbsp red wine
- ½ tsp caraway powder
- 1 tsp marjoram
- 1 tsp salt
- 1 tsp black pepper

1. Heat the lard in a large casserole dish over medium heat. Add the diced bacon and onion, cooking until the onion is browned.
2. Add the diced lamb and cook until it turns golden brown.
3. Sprinkle in the paprika, then stir in the tomato paste, salt, pepper, and caraway powder. Lower the heat to medium and gradually add the red wine as it evaporates.
4. When the meat is tender, mix in the crushed garlic and marjoram.
5. Serve over tarhonya or boiled potatoes, accompanied by a side of pickles.

Enjoy / Jó étvágyat!

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Hungarian flatbread / Lángos

Ingredients
- 500g all-purpose flour
- 200ml milk
- 200ml water
- 30g yeast
- Vegetable oil
- 1 tsp sugar
- 1 tsp salt
- Sour cream
- Grated cheese

1. Warm the milk in the microwave for 10-15 seconds until lukewarm. In a separate bowl, combine the sugar, yeast, and half of the milk. Stir, cover, and let it rise.
2. In a large bowl, mix the flour and salt. Create a well in the centre and add the oil, yeast mixture, the remaining milk, and a bit of lukewarm water. Mix by hand, gradually adding the rest of the water until the dough is moderately soft. Cover and let rise for about 1 hour.
3. Oil a baking tray. Divide the dough into 12 equal portions and place them on the tray, spaced apart. Cover with a kitchen towel and let rise for another 30 minutes.
4. Heat 10cm of oil in a frying pan. With oiled hands, stretch the dough into flat shapes and carefully lay them in the hot oil. Fry each side for 1-2 minutes until golden brown. Remove, let the oil drain off, and place on paper towels.
5. Sprinkle with salt, then top with sour cream and grated cheese.