Jókai Bean Soup (Hungarian: Jókai bableves)

Jókai Bean Soup
(Hungarian: Jókai bableves)

• 7 oz (200 g) dry beans (pinto)
• 8 ¾ oz (250 g) smoked pork hock (boned)
• 1-2 bay leaves
• 1 medium carrot, cut in small cubes
• 1 medium parsnip, cut in small cubes
• 1 slice celeriac, cut in small cubes
• 8 ¾ oz (250 g) smoked sausage
• ¾ oz (20 g) lard
• 1 ½ oz (40 g) flour
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• ½ teaspoon paprika
• white vinegar, to taste
• ½ - ¾ cup (1-2 dl) sour cream
• ½ bunch parsley, chopped

Soak the bean in lukewarm water overnight, also soak the hock if necessary to take away salty taste. Begin cooking the beans, the hock, and the bay leaves in 1 ½ quart (1 ½ liters) cold water (usually, the salty taste of smoked hock makes the addition of salt unnecessary).

When the beans and meat are tender, add the cubed vegetables and the sausage, and simmer, adding water to the level where it began (you can tell by the residue line that remains).

After 15 minutes remove the cooked meat and sausage.

Make a lightly browned roux from the lard and flour flavor with onion, garlic and paprika and stir in the soup. Simmer for 10 minutes.

Flavor the soup with a little vinegar and the sour cream and simmer for a short time, about 3 minutes.

Cut the smoked hock into small pieces, slice the sausage and put them in the simmering soup. Sprinkle with parsley.

Note: Nipped pasta (csipetke) will make the soup more substantial. One or 2 tablespoons sour cream on top of the soup will make it even more appetizing.

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Goulash Soup (Gulyásleves in Hungarian)

Goulash Soup (Gulyásleves in Hungarian)

What would a Hungarian recipe blog be without a goulash recipe? There are hundreds of ways of making this, but below is one of the most popular, one which many Hungarian restaurants in the US base their own version.

• 300g (10 1/2 oz) shank of beef
• 30g (1 oz) lard
• 1 large onion, finely chopped
• 1/2 tsp paprika
• Salt to taste
• 1/2 tsp caraway seeds
• 3 or 4 black peppercorns
• 1 med. carrot, cut into quarters
• 1 med. parsnip, cut into quarters
• 1 or 2 whole sweet paprika peppers
• 500g (1 lb, 1 1/2 oz) peeled potatoes

Cube the meat and potatoes into 2cm (3/4 inch) pieces.

Stew the onion in lard over low heat until golden yellow (not brown).

Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.

Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)

Return to low heat and simmer.

After 30 minutes, add the carrots, parsnips and paprika peppers.

When the meat is nearly tender (around another 30 minutes), add the potatoes.

When every ingredient is tender, you're ready! You can serve it immediately, or reheat later.

Learn about goulash.

Gulyásleves (Hungarian Goulash)

Goulash soup

Ingredients

1 kg of beef, leg, or leveshús
Evõkanál/100 6 g fat (the original recipe, but also use other fõzõzsiradékot)
2-3 g of purified közepes/300 onion, finely chopped
700 g rózsaburgonya, cleaned and
1 to 1.5 cm, cut into cubes
2 cloves garlic, crushed
1 teaspoon caraway seeds
2 tablespoons paprika strong (mixed with sweet red pepper to taste
10 cups / 2.5 liter beef broth
2 medium green pepper, taste sweet, or hot
2 medium tomatoes, chopped
1 bunch celery, linking
Garnish of chopped metélõpetrezselyem

Clean the meat, then cut around. 1x1-inch cubes, set aside.

Finely chop the onion, then fry in the heated, fried golden brown, then add the crushed garlic and a little cumin (to taste better when ground form, up to 1 teaspoon).

Remove from the warmth, let it cool a bit, then sprinkle with a good dose of red pepper (to taste, up to 2 tablespoons. Mixed with strong, if you like). Is mixed thoroughly together.

Stir in the pieces of meat, salt, and then put it back on the stove, and fry, stirring occasionally, while you. Do not let overheat, and sometimes add a little liquid, the soup is used for this purpose, you should never dry out. If well done the meat, cover and simmer.

Peel the rózsaburgonyát, wash thoroughly, then cut around the meat. same-sized cubes. When the meat is tender, add the krumplikockákat the zöldpaprikákat, the chopped tomatoes and a handful of zellerlevelet, which bound him. Add the remaining broth and enough water to approx. 3 liters. Cook until all the broth more comprehensive.

Finally, before serving in the ca. 10 minutes, add the homemade noodles, and then turn off the flame under it. Cover and let stand for approx. 5 minutes, stir gently, remove the celery knot.

Serve hot, with a little chopped chives.

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Zöldborsó Leves (Hungarian Pea Soup)

Zöldborsó Leves (Hungarian Pea Soup)

Ingredients:
Bag of frozen green peas
10-13 baby carrots... See More
3-4 tbs olive oil
2 tbs flour
2 tsp paprika
1 garlic clove
salt and pepper

For the noodles:
1 egg
flour
salt

Preparation:
Heat up the olive oil, then add peas.
Simmer for a couple minutes, stir in flour and paprika.
Add 5-6 cups of water slowly to avoid the flour clumping
Add diced carrots and diced garlic, salt and pepper.

In the meanwhile, beat the egg, add flour (enough flour that it looks noodle like) and pinch salt.

After 20-25 minutes of cooking (when the carrots are almost done) pinch in the noodles (makes tiny dumplings, the size of a pencil eraser). I usually use only 1/3 - 1/2 of the noodles.

This will cook in 5-7 minutes.

Hungarian Goulash Soup (Gulyásleves)

Hungarian Goulash Soup (Gulyásleves)

Ingredients
2 pounds (1 kilogram) beef (chuck or other stew beef)
6 Tablespoons (100 grams) lard (or other cooking fat)
2 to 3 medium onions (300 grams)
2 cloves garlic, crushed
1 teaspoon caraway
2 Tablespoons hot Hungarian paprika (or you can mix with sweet Hungarian paprika, to your taste)
Salt to taste
10 cups (2.5 litres) beef stock
4 medium new potatoes (770 grams of the Hungarian Rózsaburgonya, or "pink potato")--peeled and cut into 1/2-inch square (1-1.5 cm. square)cubes
2 banana peppers, chopped (these are also called "Hungarian wax" use the sweet blunt ones or the pointed piquant ones, as you wish)
2 medium tomatoes, peeled and chopped (or a 15-ounce
can of tomatoes, seeded and chopped)
A bunch of celery leaves, tied in a bundle with string

Garnish: homemade pasta bits (made from 1 egg and about 3/4 cup--or 10 decagrams--flour) and finely chopped green onions

Prepare the meat by cutting away all fat and cubing it into small pieces--about 1/2-inch square (1-1.5 cm. square). Set aside.

Chop the onion finely and saute in hot lard in a Dutch oven until golden brown. Stir in the crushed garlic. Sprinkle with caraway and stir in.

Remove the pot from the heat and let cool down. Sprinkle on all the Hungarian paprika and stir in well--then mix in the meat cubes and salt. Return the pot to a medium heat and let roast, mixing from time to time and adding stock, if needed, to keep it from drying out. When nicely roasted, moisten again, cover, and let stew.

When the meat is soft, add the potato cubes, the chopped peppers, chopped tomatoes, and the remaining stock (add water to make a total of about 12 cups /3 litres/ of soup) -- then plunge in the bundle of celery leaves. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.

Prepare the pasta by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pieces. Sprinkle with a little flour to keep from sticking.

When 10 minutes away from serving, bring the soup to a boil. Add the pasta pieces, reduce heat, cover partially, and leave alone for about 5 minutes or so. Mix carefully. Remove celery bundle. Then ladle into bowls and top with finely chopped green onions.

Hungarian Beef Potato Soup

Hungarian Beef Potato Soup

1 pound ground beef
1 large onion -- chopped
1 green bell pepper -- chopped
2 tablespoons flour
1 pound boiling potatoes (about 3) - peeled and cut into 1/2-inch cubes
2 tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon dried marjoram
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons salt
1 tablespoon tomato paste
3 cups canned low-sodium beef broth or homemade stock
3 cups water

Serving Size: 4

Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about two minutes.

Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.

Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Hungarian Goulash Soup

Hungarian Goulash Soup

Ingredients

• 1/4 lb. low-fat smoked sausage
• Vegetable oil spray 1 medium red onion, sliced (2 cups)
• 3 medium garlic cloves, crushed
• 2 stalks celery, sliced (1 cup)
• 2 carrots, sliced (1 cup)
• 1 tbsp. Hungarian paprika
• 2 tsp. caraway seeds
• 2 cups fat-free, low-salt chicken broth
• 1 cup water
• 3/4 lb. russet potatoes
• 2 slices rye bread

Cut sausage into 1-inch cubes. Spray a large saucepan with vegetable oil spray. Saute onion, garlic, celery, carrots and sausage for 5 minutes. Add paprika, caraway seeds, broth, water and potatoes. Bring to a boil, cover and cook 15 minutes on high heat. Toast bread. Serve soup in large soup bowls with toast.

Makes 2 servings.

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Spell it the way all of Hungary spells it.
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Sour Cherry Soup

MAKES 5 (1/2-CUP) SERVINGS

• 2 (141/2-ounce) cans pitted sour cherries
• 1-1/2 cups water (as needed)
• 1/4 to 1/2 cup sugar, to taste
• 1 slice lemon, seeded
• 1 (2-inch) piece cinnamon stick
• 2 teaspoons cornstarch
• 1/2 cup dry red wine
• 1/4 cup plus 1 tablespoon sour cream, divided
• Lemon juice
• Ground cinnamon

Place cherries along with their canned liquid in a medium saucepan. If liquid does not cover fruit, add water to cover. Stir in sugar, lemon slice and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes.

In a glass measuring cup or bowl, dissolve cornstarch in wine. Stir in several tablespoonfuls of the hot cherry liquid, then gradually stir the cornstarch-wine mixture into the hot cherry mixture and stir until blended. Heat to boiling and simmer for minute or until thickened. Remove from heat and remove lemon slice and cinnamon stick.

Place 3 tablespoons sour cream in a small bowl and add 2 tablespoons of the hot cherry liquid. Stir to combine and add sour cream mixture back to the pot and stir. Place soup in a heat-proof bowl, cover and refrigerate until chilled. Taste and adjust flavor by adding a bit of sugar or lemon juice.

Serve in cups or bowls, topped with a teaspoonful of sour cream and dusted with ground cinnamon.

French Onion Soup

French Onion Soup

Serves Five

• 1 liter, strong beef stock
• 200 g onions
• 100 g leek
• 200 ml dry white wine
• 200 g sugar
• 50 g cooking oil
• pepper
• bay leaf
• aniseed
• parsley
• salt

For the top:

• 5 slices white bread
• 100 g grated portsalut cheese

Pour cooking oil and sugar into a pot. Brown over strong heat. Add onion and the leek, sliced into thick slices, the white wine, and the stock. Scatter some aniseed, a bay leaf, and parsley cut into tiny pieces for the broth. Boil for a few minutes, adding salt if necessary. Pour the soup into five clay bowls. Put one slice of bread atop each, sprinkle grated cheese on top and brown in an oven.

Pöttyös Dióskalács

Pöttyös dióskalács

Hozzávalók

• 50 dkg finomliszt
• 5 dkg élesztő
• 5 dkg porcukor
• 2 dl tej
• 12 dkg vaj
• vagy margarin
• 2 csomag vaníliás cukor
• 1 csipet só
• 1 tojás
• 1 tojás sárgája
• 1 citrom reszelt héja

A töltelékhez:
5 dkg mazsola, 1/2 dl rum, 5 dkg cukrozott narancshéj,
15 dkg dió, 1 dl tej, 8 dkg kristálycukor
2 csomag vaníliás cukor, 3 dkg vaj, vagy margarin,
2 evőkanál zsemlemorzsa, 1 mokkás kanál őrölt fahéj.

Továbbá:
1 evőkanál vaj vagy margarin a formához,
1 tojás sárgája, 1 dl tej, 2 evőkanál kristálycukor.

A tésztához felsorolt anyagokból kelt tésztát készítünk, Kétszeresére kelesztjük. A maradék tejben, a maradék élesztőből, vaníliás cukorból, porcukorból, sóból, tojásból és a tojássárgájából, végül a citrom reszelt héjából és vajból keveréket készítünk. Több részletben a liszthez adjuk, összekeverjük és alaposan kidolgozzuk. A mazsolát meghintjük rummal. A cukrozott narancs héját összevágjuk, a dió felét ledaráljuk, a többit apróra vágjuk. Felforraljuk a tejet a kristálycukorral, vaníliás cukorral, a vajjal, beleszórjuk a diót és a zsemlemorzsát. Két percig főzzük-szikkasztjuk. Majd levesszük a tűzről és elkeverjük a fahéjjal, a cukrozott narancshéjjal, a rumos mazsolával és kihűtjük. A kuglóf formát erősen bevajazzuk. A tésztát kinyújtjuk 16 db 8x8 cm-es négyzetet vágunk, mindegyik közepébe egy-egy kanál tölteléket teszünk, gombócokat formálunk és a kuglófba rakosgatjuk. Letakarva kétszeresre kelesztjük. Cukrozott meleg tejjel meglocsoljuk és megsütjük.

June Meyer's Authentic Hungarian Heirloom Recipes - cookbook

June Meyer's Authentic Hungarian Heirloom Recipes



From the Author
I was born in Chicago in 1934. My Mother, Father and Grandmother, cooked Hungarian and Transylvania dishes. The recipes I have published as June Meyer's Authentic Hungarian Heirloom Recipes are just that. The recipes are descended from a long line of my ancestors, passed down from one generation to the next. They were never written down. I learned to make them by example. When I married, I continued to cook the cuisine I knew and loved. I love to cook, and I enjoy cooking and eating many different ethnic foods. But there is something spiritual and comforting about cooking and baking foods that your ancestors loved and thrived on. A lot of these recipes have their origin in Austria-Hungary. They are peasant dishes which took advantage of the bounty of the land, requiring slow cooking while the farmers worked in the fields. The cuisine is exceptionally flavorful and unforgettable. My ancestors were German settlers who traveled to Hungary from Swabia in the 1700's. I do not carry Hungarian blood, but I like to think I do, because of the strong bond formed by a lifetime of cooking and eating Hungarian foods. The first lullaby I heard as a baby was a Hungarian one. The dance I loved was a Hungarian one. I used to think that my ancestral heritage was Hungarian because we cooked, baked and ate only Hungarian foods.

Excerpted from June Meyer's Authentic Hungarian Heirloom Recipes by June V. Meyer and Aaron D. Meyer. Copyright © 1998. Reprinted by permission. All rights reserved.

From Soups and Dumplings:

Authentic Hungarian Split Pea Soup (Sargaborsoleves) Hungarian pea soup is so thick and hearty you can spoon it up like a porridge. Sweet and flavorful, I have tasted many other pea soups, but this family recipe is most satisfying and memorable. This soup or porridge is full of sweet carrots, parsnips and parsley leaves and roots, onions, yellow peas and ham. Winter and spring were always the times to make hearty pea soups. All the dried peas stored from the previous harvest were dwindling in number and the stored carrots, parsnips and parsley root were becoming sweet as they lost moisture in the root bin. As a child I can remember dreading having to go down into the root cellar which was cold and dark, and full of spider webs, to collect the roots for peas soup. My father had dug out the root cellar under our house in a neighborhood of Chicago bungalows that was built right after the Chicago Fire. It was inconceivable to any European immigrant not to have a dark, cold place to store food. In Europe there was no refrigeration. The root cellar under the house or the bubbling spring house if you were lucky to have one were the only cool places to store food in summer. The root cellar never froze in winter. Besides, roots and potatoes, we stored bushels of apples, squash, onions, crocks of sauerkraut, and home canned food and dried smoked Hungarian sausage.

Ingredients

• 1 lb. of split yellow peas
• 1 small ham shank or smoked pork butt
• 1 large onion chopped
• 4 med. carrots sliced
• 3 ribs of celery
• 1 parsley root diced
• 1/4 cup chopped flat leaf parsley
• 1 parsnip root diced
• 1 bay leaf
• 2 whole cloves
• 6 whole peppercorns
• 3 quarts of water
• 1/4 cup of pearl barley -optional-

Directions

Wash and drain yellow peas and place in soup pot with 3 quarts of cold water. Add ham or pork butt, along with vegetables and spices and optional barley.

Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.

Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).

Cooking will take about an hour and a half. If the soup is not as thick as you like it, cook it a little longer. The soup should be thick, like a peas porridge.

Serve in a large bowl with a slice of ham or pork butt in each serving. Add a crusty bread and salad for a satisfying one dish meal.

Makes 6 servings.

Wiener Schnitzel (Hungarian: Bécsi szelet)

Wiener Schnitzel
(Hungarian: Bécsi szelet)

• 8 slices leg or boned rib of veal, each approx. 4 oz (120 g)
• Salt, to taste
• 2 eggs
• 3 ½ oz (100 g) flour
• 5 ¼ oz (150 g) breadcrumbs
• Approximately 1 quart (1 liter) oil for frying

Lightly pound the slices of veal after scoring the edges. Sprinkle with salt and set aside for a few minutes. Beat the eggs with a fork in a soup plate, add salt.

Spread the flour on a plate and sift the breadcrumbs on another. Dip first one then the other side of the slices first in flour, then the eggs, and finally in the breadcrumbs.

Place immediately in hot oil and deep-fry first one then the other side.

Prepare just before ready to serve. Serve with potatoes, rice, and salad, decorate with a slice of lemon.

Fisherman’s Soup (Hungarian: Halászlé)

Fisherman’s Soup
(Hungarian: Halászlé)

Classic, staple soup found in many Hungarian homes.

• 2 ¼ lbs (1 kg) fish fillets
• 1 ½ oz (500 g) small fish
• 1 large onion, thinly sliced
• 1-2 teaspoons paprika
• Salt, to taste
• 1 or 2 green peppers, diced
• 1 tomato, diced

Salt the fish fillets. Cook the cleaned small fish and the rings of onion in water that just covers them. Bring to boil and add the paprika.

When tender, pass it through a sieve, then add enough water to obtain a thick soup. Add the green peppers and the tomato.

Place the fish fillets into the soup with the salt, and simmer for another 20-30 minutes.

Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then ladle the soup cover them.

Jókai Bean Soup (Hungarian: Jókai bableves)

Jókai Bean Soup
(Hungarian: Jókai bableves)

• 7 oz (200 g) dry beans (pinto)
• 8 ¾ oz (250 g) smoked pork hock (boned)
• 1-2 bay leaves
• 1 medium carrot, cut in small cubes
• 1 medium parsnip, cut in small cubes
• 1 slice celeriac, cut in small cubes
• 8 ¾ oz (250 g) smoked sausage
• ¾ oz (20 g) lard
• 1 ½ oz (40 g) flour
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• ½ teaspoon paprika
• white vinegar, to taste
• ½ - ¾ cup (1-2 dl) sour cream
• ½ bunch parsley, chopped

Soak the bean in lukewarm water overnight, also soak the hock if necessary to take away salty taste. Begin cooking the beans, the hock, and the bay leaves in 1 ½ quart (1 ½ liters) cold water (usually, the salty taste of smoked hock makes the addition of salt unnecessary).

When the beans and meat are tender, add the cubed vegetables and the sausage, and simmer, adding water to the level where it began (you can tell by the residue line that remains).

After 15 minutes remove the cooked meat and sausage.

Make a lightly browned roux from the lard and flour flavor with onion, garlic and paprika and stir in the soup. Simmer for 10 minutes.

Flavor the soup with a little vinegar and the sour cream and simmer for a short time, about 3 minutes.

Cut the smoked hock into small pieces, slice the sausage and put them in the simmering soup. Sprinkle with parsley.

Note: Nipped pasta (csipetke) will make the soup more substantial. One or 2 tablespoons sour cream on top of the soup will make it even more appetizing.

original

Warm Collection of Hungarian Standard Dishes, "Hungarian Cookbook: Old World Recipes for New World Cooks" reviewed

Hungarian Cookbook: Old World Recipes for New World Cooks (Hippocrene Cookbook Library) by Yolanda Nagy Fintor has a long title. It should. There is a lot packed in it.

As cookbooks go, this is among the most accessible I have read. While many tend to err with a tone too haute cuisine, Fintor realizes she's suggesting ordinary people cook these dishes.

To many Americans asking themselves what Hungarian food is, I can say it is a good, good thing. It will challenge your arteries, but delight your soul. Your stomach will be happy too. Here, you will find recipes proving that.

Fintor explains in a brief introduction a history of Hungarian cuisine. She writes how, despite its present unique place in the culinary world, it began as an amalgamation of French, Italian, Turkish, German and Transylvanian food.

While not exactly useful to the American cook, she has a section on Hungarian language. Now, you can pronounce the dish names when your Hungarian date comes over for dinner. If things work out, you will impress your spouse's family too.

More practical to most readers is her sections on how to interpret the recipes, and what ingredients you will need handy. The difference this makes is important, like that vinegar to be used is distilled white, and that butter should be the salted kind.

Keyed into the needs of beginning cooks, Fintor provides some useful tips, a glossary of basic cooking terns (like dredge, dice, trussing, and what roux is).

Recipes are the bulk of the book, with some black and white pictures of dishes. The layout is easy on the eyes. Directions are straightforward. Occasionally, she gives ideas to adapt the recipe to an American context, in case the ingredients are somewhat different. The only significant drawback is the hardcover design, which makes keeping it open while cooking difficult.

The recipe sections are as follows, each with an introduction:

1. Appetizers, relishes, and sauces
2. Salads
3. Soups
4. Biscuits, dumplings, and noodles
5. Poultry
6. Meats
7. Vegetables
8. Desserts
9. Breads
10. Wines (no recipes, just an introduction).

I fully recommend "Hungarian Cookbook: Old World Recipes for New World Cooks" by Yolanda Nagy Fintor. Jó Étvágyat! (May you have a good appetite!)

Anthony Trendl
editor, HungarianBookstore.com

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"Made in Hungary" clothing collection

Slowly Smoked Pork is Delicious - Karaj Hungarian Pork Loin

Karaj Smoked Boneless Pork Loin

I buy Karaj Hungarian Pork Loin regularly at our local Hungarian grocer, and have found it delicious. It serves well as a quick snack, or as a sandwich fixing (with a little mustard or light BBQ sauce).

Imagine the aroma of a nearby campfire, after pork has lingered on the grill, but not burnt. Somehow, that flavor, through careful smoking and salting, is infused into the Karaj Hungarian Pork Loin.

I prefer it in thin slices, eaten cool, but it is also an ingredient in various Hungarian soups. It goes well in a kind of pigs-in-a-blanket crescent roll wrap. Take an uncooked crescent roll, place a thin slice of the karaj, and bake as usual. Very fun for parties -- something different in the midst of something familiar. We serve it guests when we need a quick, tasty snack.

It isn't spicy even though it is packed with taste. Fans of BBQ joints and smokehouse steakhouses with find the flavor familiar.

It keeps around six months unopened. I fully recommend the Karaj Hungarian Pork Loin.

Anthony Trendl
editor, HungarianBookstore.com

Csokoládés szalámi

Csokoládés szalámi

Hozzávalók 6 személyre

• 20 dkg háztartási keksz
• 20 dkg mandula vagy dió
• 20 dkg csokoládé
• 5 dkg + 4 dkg vaj
• 2 púpozott evőkanál kakaó
• 20 dkg porcukor
• 3 tojássárgája
• 2 púpozott evőkanál kristálycukor

Előkészítés: A kekszet apróbb darabokra tördeljük. A mandulát vagy diót durvára vágjuk. A csokoládétojást, -nyuszit összetördeljük, gőzfürdőben vagy mikrohullámú készülékben felolvasztjuk, beledobunk 5 dkg vajat, és még 1 percre a gőzfürdőre vagy mikrohullámú készülékbe visszatesszük. A kakaót átszitáljuk.

Elkészítése: A vajas csokoládét simára keverjük, majd a porcukorral habosra verjük. Egyenként beledolgozzuk a tojássárgákat. A csokoládés masszát a keksszel összegyúrjuk, és vizes kézzel 3-4 cm vastag hengerekké formázzuk. Egy órára a hűtőszekrénybe tesszük, hogy megkeményedjen. A mázhoz a kakaót a cukorral és 3-4 evőkanál vízzel simára keverjük, kevergetve sűrűre főzzük. Levesszük a tűzről, és beledobunk 4 dkg vajat. A hengereket bevonjuk vele, visszatesszük a hűtőszekrénybe, és hagyjuk megdermedni. Közvetlenül tálalás előtt vizes késsel 3 cm vastag szeletekre vágjuk. Ha marad, a hűtőszekrényben tároljuk.