Friday, July 27, 2007

Hungarian apricot bread

Okay, so it's not actually a Hungarian recipe...but I did make it for the first time while in Hungary.

1 1/4 cups flour
1/4 cup oatmeal
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1-2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup vegetable oil
1 egg
1 teaspoon almond extract
2/3 cup peach or apricot yogurt
12 large ripe apricots- peeled, pitted and diced

In a large bowl, combine flour, oatmeal, sugar, salt, baking powder and spices. Add vegetable oil, egg and yogurt; mix well. Fold in diced apricots. Pour into geased loaf pan. Bake in preheated oven at 400 degrees for 25 to 35 minutes or until knife inserted in center comes out clean.

Sunday, July 22, 2007

Hungarian cherry soup

To answer your question, yes this is served as a main course and not a dessert. But you can do whatever makes you happy.

1 1/3 lb pitted sour cherries
1/3 cup sugar
1/2 tsp lemon zest
cinnamon stick
1-2 cloves
1 Tbsp flour
3/4 cup sour cream

In a large saucepan, combine cherries, sugar, lemon and spices. Bring to a gentle boil and simmer for 10 minutes. Remove cinnamon stick.

Slowly mix flour into sour cream until smooth. Stir into cherry mixture to thicken. Cool completely, then chill in fridge.

Serve in a bowl, topped with fresh whipped cream.