F1 Foods: Hungary Round-Up and the next challenge: Belgium

The Grand Prix races have been a little further apart recently so it was back in July that I launched the latest challenge, to cook something related to the Hungarian host of the Formula 1 race. Perhaps not the easiest of countries to choose particularly for UK entrants, as the only Hungarian meal I had heard of before was goulash. Surprisingly, nobody entered goulash in the challenge!

 

First we had these Gerbeaud Slices from Suelle at Mainly Baking. The recipe originated from the House of Gerbeaud in Budapest; these are slices filled with walnut and apricot jam and chocolate on top and look wonderful - I can't believe I've never heard of them before!

 

 

 

Kohlrabi soup is something I've heard of but I didn't know how to make it or even really what a kohlrabi was - it seems to be somewhere between a cabbage and a turnip. This recipe from Jane at Onions and Paper looks very easy to make, and very warming for a cold winter's (or August!) day. 

 

 

  

I made Langos, which we ate on holiday in Vienna; they are popular in Austria but from what I read online, actually a Hungarian recipe. They are basically a kind of pillowy dough that is deep fried and served with sour cream and grated cheese – delicious! Quite filling but I think a small one of these would be a nice alternative side with a cooked breakfast. I think they would be quite nice served sweet with chocolate and icing sugar too!

 

 

 

 

Finally we had Szilvas Pite - not only do I not know what this is, I don't know how to pronounce it! Elizabeth at the Law Students' Cookbook has enlightened me: it's plum cake. It uses Greek yogurt and almond extract; Elizabeth said the plums sunk a little but it looks pretty good to me.

 

The next Formula 1 Grand Prix takes place in Belgium on August 21-23. I’m opening the linky now and you will have until Friday 28th to submit your entries.

 

Langos - Fried Bread with Cheese

 

When we were in Monument Valley in America we ate something called Navajo Fry Bread that was served either sweet or savoury and was kind of doughy on the inside and crispy on the outside. When we went to Vienna we wanted a snack while we were at the zoo and kept seeing snack stands advertising langos which were very similar but I think served with garlic butter. My boyfriend loved them and I kept intending to make them at home but never got round to it.

When I was looking for something to make for Formula 1 Foods to go with the Hungarian Grand Prix I came across langos - I think they are originally Hungarian even though there are popular in Austria. Result!

They are very easy to make; they take a little bit of time as you need to leave the dough to prove twice but only for half an hour each time, so I started making these at 11am and we had them for lunch. The recipe recommended serving them with sour cream and grated cheese which was delicious.

Mix the flour, yeast and water with salt dissolved in it so you have a dough.

Cover and leave to prove for half an hour and then roll out on a floured surface. I had to add a little more flour to my dough as I found it was too wet. Cut out circles with a large circular cutter - I got eight out of this. I would say this quantity serves 2-3 people as a lunch if you have them on their own but I think they would be great with some crispy bacon or you could have just one as part of a fry up.

After you have cut out the circles leave them to rise for another half an hour. Heat about an inch of oil in a frying pan and fry the dough on both sides for a couple of minutes until golden brown. Serve hot with a dollop of sour cream and some grated cheese.

I'm sending these to Formula 1 Foods, the blog challenge I created to tie in with each country hosting the Grand Prix. Please join in!