User:Nillerdk
Kyselo[edit | edit source]
Sauerteigsuppe, Riesengebirgesuppe
http://www.chefkoch.de/forum/2,58,256247/Sauerteigsuppe.html http://www.cot.cz/zobrazcl.php?id=5156
Rødbede[edit | edit source]
Opskrifter og lidt baggrund: http://www.landbrugslauget.dk/Forside/gamleNyhedsbreve/2005_43.htm 200 gram sukker ½ liter eddike 3-4 hele nelliker 8 sorte peberkorn. 2-3 laurbærblade 1 hel stang vanilje - flæk den og skrab frøene ud, og kog stang og frø med i lagen Evt. skiver af peberrod og chilikapsler
Tarhonya[edit | edit source]
Fry dry tarhonya in a pot with a bit of oil. After app. 5 minutes or when the tarhonya start to to turn brown, cover with cold water (2 volume units of water per 1 unit tarhonya) and continue heating. Don't stir anymore at all. When starting to boil, add salt to water and let simmer with lid on low heat until all water is absorbed. Fits letscho well.
Tarhonya is a traditional staple food which was made at home in large amounts by pressing the dry dough of flour, eggs and salt through a coarse sieve onto a big table (taking care that the small irregular balls didn't stick together). The tarhonya was then allowed to dry on the table (in the winther near the fire place, in the summer outside) and when completely dry, packed in sacks for storage. Tarhonya is today seldomly made at home, but can be bought in any Hungarian food store.