Mindenféle – Ingyenes Angol online nyelvtanulás minden nap

Pasta al Forno – egy igazi klasszikus olasz fogás

Szalai Nóri — Mon, 22 Jun 2026 22:00:56 +0000

Egy igazi olasz klasszikus angol nyelven magyar szószedettel!

Pasta al Forno (Baked Pasta)

Ingredients:

30ml (2 tbsp) olive oil
2 onions, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
400g beef mince
1 x 680g bottle tomato passata
400g rigatoni

Béchamel sauce:

50g butter
50g flour
500ml (2 cups) milk
200g Parmigiano Reggiano, grated
Salt and pepper to taste

Preparation:

Heat olive oil in a large saucepan over medium heat. Add the onions, celery and carrot and cook until soft. Add the beef mince and sauté until the meat is browned. Add the tomato passata, reduce the heat and simmer for a minimum of one hour.
Cook the rigatoni in boiling water until al dente. Drain and set aside. In a separate saucepan, melt the butter over medium heat, add the flour and stir to combine.
Gradually add the milk and, stirring with a whisk to avoid lumps, simmer until bubbling and thick in consistency. Combine the cooked rigatoni with the beef, béchamel sauce and the grated cheese. Season to taste.
Pour the mixture into a greased oven-proof dish and cook in an oven preheated to 190ºC for 45 minutes.

Cheddar and Bacon Egg Sandwiches

Szalai Nóri — Sat, 06 Jun 2026 21:16:54 +0000

Ez a sajtos, szalonnás tojásos szendvics akár reggelire, akár brunch-ra, akár vacsorára is jó választás lehet.

serves: 4
preparation time: 10 minutes
cooking time: 20 minutes

Ingredients:

8 strips of rindless bacon
60ml sun-dried tomato pesto
8 slices of bread
500 ml (200 gr) Cheddar cheese, grated
6 eggs
60ml milk
salt and freshly ground black pepper, to taste
60ml butter
fresh rocket (optional)
oven-roasted tomatoes (optional)

Preparation:

Place the bacon on a baking sheet and place it under a preheated grill until crisp and golden brown.
Spread the pesto on four of the bread slices. Divide the Cheddar cheese between the four slices and place two strips of bacon on each slice. Close the sandwiches and press them down lightly.
Beat the eggs and milks and season to taste with salt and freshly ground black pepper. Pour the mixture into a dish and carefully place each sandwich in the egg mixture. Allow each sandwich to stand in the egg mixture for a while to absorb as much of it as possible.
Heat the butter in a pan and grill the sandwiches until golden brown and done. Place either a handful of rocket or oven-roasted tomatoes on each sandwich and serve.

5 PERC ANGOL TÁBOR ÉLMÉNYTÁBOR (Szicília+Málta) 2026.09.22-29.

Szalai Nóri — Sun, 17 May 2026 22:00:46 +0000

Nagyon fontos, hogy a programban NINCS benne a SZÁLLÁS és az IDEUTAZÁS és VISSZAUTAZÁS sem, ezt nektek kell megszerveznetek, de természetesen minden információval a segítségetekre leszek.

A program 2026. szeptember 22-én indul és szeptember 29-én lesz vége.

ÚJDONSÁG: Kombinált Szicília és Málta tanfolyam és utazás! 4 nap Nórival Szicíliában, ahol átvesszük és gyakoroljuk a legfontosabb angol nyelvtani pontokat és kirándulunk, strandolunk, várost nézünk közben, majd átmegyünk komppal Máltára, ahol a GSE akkreditált és minősített nyelviskolával (20! éve dolgozunk együtt) közösen szervezve anyanyelvi tanárokkal lesz beszédgyakorlat, velem meg programok.

Várok szeretettel mindenkit, aki legalább gyenge középhaladó szinten van (tudja nagyjából a Present Simple, Present Continuous, Past Simple, Past Continuous, Future Simple igeidőket – LEVEL1-2-t elvégezte vagy addig el fogja : ) – Ez a minimum szint, aki felette van, az is persze bátran jöhet!

Jöhetnek kísérők is, akik, ha a tantermi órákon nem akarnak részt venni, akkor is ki kell tölteniük a jelentkezési lapot, és azt megjelölni, hogy nem szeretnének részt venni a tantermi órákon.

Nézd meg a képgalériát a legutóbbi, szicíliai turnusról!

Maximum 12-14 fős csoportban fogtok tanulni velem a tantermi órákon (kísérők nélkül – de a programokon a kísérőkkel is számolni kell), és a 7 nap alatt nagyjából 50 angolóránk lesz (külső helyszínen és tanteremben).
– A közlekedést és a transzfereket tömegközlekedési eszközökkel fogjuk megoldani, ez sokkal nagyobb szabadságot biztosít, és lényegesen kevesebb pénzbe is kerül (viszont meg kell venni most előre már a jegyeket, nehogy ne legyen, amikor kell és arra a járatra, amire kell). Ugyanez vonatkozik a szállásokra is.
– 4 nap Ragusa és 3 nap Málta lesz a program rengeteg kirándulással, élménnyel és gyakorlással.
– Az utolsó nap is Máltán lesz, ahonnan haza lehet menni szeptember 29-én este vagy 30-án reggel is Budapestre.

A REPJEGYEKET ÉS A SZÁLLÁST CSAK AKKOR FOGLALJÁTOK LE, HA VISSZAIGAZOLTAM A RÉSZVÉTELETEKET!

Program (változhat időjárás függvényében)

nap: érkezés, ebéd önállóan, szieszta, délután tantermi óra majd séta a városban (angolozással)
nap: 9:00-12:30 – Ragusa Ibla – városnézés és közben tanóra, gyakorlás, délután tantermi óra
nap: 8:15-13:45 Modica városnézés közben tanóra, csokimúzeum, csokikóstolás, délután tantermi óra
nap: Punta Secca/Marina di Ragusa – tengerpartozás és tanóra a tengerparton
nap: tanulás délelőtt és este utazás Máltára komppal
nap: Városnézés, kirándulás, délután-este óra
nap: hajós kirándulás egész nap, délután beszédgyakorlat
nap: városnézés, tanóra – délután indulás haza / vagy másnap

Az utazások és a transzferek tömegközlekedési eszközökkel (távolsági busz, helyi busz, vonat, rövid utakra taxi, kisbusz) történnek. Az árban benne van a Szicília-Málta komp járat.

Tanfolyam (tantermi és külső helyszínen tartott tanórák – belépőjegyekkel együtt, programok, transzferek): 430.000 HUF/1200 EUR + ÁFA HELYETT 360.000 Ft+ÁFA/ 1000 EUR
Részvétel tantermi tanórák nélkül (belépőjegyekkel, programokkal és transzferekkel): 210.000 HUF + ÁFA
EARLY BIRD AKCIÓ – 2026. június 15-ig 20% kedvezmény!

JELENTKEZÉSI LAP – Kérjük, hogy csak akkor töltsd ki (kísérők is külön), ha 100%, hogy jössz, és számolhatunk veled!

Repjegy: Ryanair, nagyjából 45.000 Ft-tól oda-vissza (bőrönd nélkül).
Szállást Ragusában nagyjából 300 EUR/5 nap/2 fő áron lehet találni már, míg Máltán (San Gwan) 3 éjszaka 2 főre már szintén300 EUR áron is elérhető – természetesen szállástól függően, de segítünk a választásban és a foglalásban is. Máltán van student residence és home stay is (rendelkezésre állástól függően).

A jegyeket addig NE vegyétek meg, szállásokat ne foglaljátok le, amíg össze nem áll biztosan a csoport.

Természetesen mind Ragusában, mind Máltán lehet máshol is megszállni, a lényeg, hogy:
– Ragusában a Piazza Libertá-hoz sétatávolságra legyen
– Máltán San Gwan (GSE – Gateway School of English) legyen közel

Hogyan mondják, hogy krumplis tészta angolul?

Szalai Nóri — Tue, 12 May 2026 12:59:18 +0000

Két egyszerű hozzávaló, egy egyszerű, mégis tökéletes fogás ez a magyar kedvenc, a krumplis tészta.

Two humble ingredients, one deeply satisfying bowl, and a story that goes back centuries.

There is a dish that almost every Hungarian knows from childhood. It has no fancy sauce, no expensive cuts of meat, and no complicated technique. It is just pasta and potatoes, and yet, for millions of people, it is the very definition of home. That dish is krumplis tészta.

You might also hear it called grenadír mars, “grenadier’s march”, a name that reportedly comes from the Austro-Hungarian military era, when soldiers needed cheap, filling food that could be prepared quickly on the road. Whether the story is entirely true or not, it captures something real about this dish: it is food built for endurance.

Traditionally eaten at the end of the month, when the budget was nearly gone but the pantry still held an onion, a few potatoes, and some dried pasta, krumplis tészta turned very little into something genuinely good.

Always use Hungarian sweet paprika, never hot or smoked. The best comes from Szeged or Kalocsa.

Serve it with pickles on the side. A spoonful of sour cream on top is another popular addition, adding a cool creaminess that rounds everything out.

Krumplis tészta is also completely meat-free, making it a rare example of a traditional Hungarian main course that works for vegetarians, and even vegans, if you use egg-free pasta. It costs almost nothing, takes about 40 minutes, and feeds four people generously.

Hungarian Potato Pasta

Serves 4 · Prep 10 min · Cook 30 min · Vegetarian / Vegan option

Ingredients

500 g waxy or floury potatoes, peeled and cut into 2 cm cubes
250 g wide egg noodles
1 medium onion, finely diced
1 tbsp sunflower oil
1 tbsp Hungarian sweet paprika powder
1 tsp salt, plus more for pasta water
1 tsp freshly ground black pepper (be generous)
Pickles, to serve
Sour cream, to serve (optional)

Preparation:

Soften the onion

Heat the oil in a medium pot over low heat. Add the onion and cook gently for 6–8 minutes, stirring often, until soft and translucent. Add a small pinch of salt while cooking. It helps the onion soften faster. Do not let it brown.

Add the paprika

Remove the pot from the heat. Wait 15–20 seconds for the temperature to drop slightly, then stir in the sweet paprika. This step is important: paprika burns quickly and turns bitter if added to a pan that is too hot. Stir well until the onion is fully coated.

Cook the potatoes

Add the cubed potatoes to the pot and pour in just enough cold water to barely cover them. Season with salt. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 15–18 minutes, until the potatoes are completely soft and most of the water has evaporated. You want a thick, saucy consistency, not soupy, not dry.

Cook the pasta

While the potatoes cook, bring a separate pot of well-salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain well and set aside.

Mash and combine

Once the potatoes are soft, mash them roughly with a fork or potato masher – broken up and creamy, but with some texture remaining. Stir the drained pasta into the potato mixture over low heat. Mix gently until everything is combined. Taste and adjust salt.

Season and serve

Season generously with freshly ground black pepper – it should be clearly present in every bite. Serve immediately in deep bowls with pickles on the side. Add a spoonful of sour cream on top if you like.

Mennyire ismered az ikonikus brit ételeket?

Szalai Nóri — Sun, 19 Apr 2026 19:58:52 +0000

Egy szórakoztató és tanulságos kvíz, amelyben letesztelheted, mennyire ismered a legismertebb brit ételeket. A fish and chipsetől a shepherd’s pie‑on át egészen a különleges desszertekig bepillantást nyersz az angol konyha ikonikus fogásaiba, miközben új szókincset is tanulhatsz. Ideális angoltanulóknak, gasztro‑rajongóknak és mindenkinek, aki szeretné felfedezni a brit kulináris hagyományokat.

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A kvízben szereplő ételekről itt olvashatsz:

FULL ENGLISH BREAKFAST
SUNDAY ROAST
ETON MESS
FISH AND CHIPS

A fun and engaging quiz that tests how well you know the most iconic British dishes. From fish and chips to shepherd’s pie and classic desserts, you’ll explore the staples of British cuisine while learning useful food‑related vocabulary in English. Perfect for English learners, food lovers, and anyone curious about traditional British gastronomy.

British food, iconic British dishes, English cuisine, food vocabulary, English food quiz, ESL resources, learn English, British gastronomy, traditional dishes, English learning, food culture, 5perc Angol, English recipes, UK cuisine, British classics

Miért nem “cocoa snail” a kakaós csiga angolul?

Dezsényi I. - Salánki Á. — Sat, 31 Jan 2026 23:00:00 +0000

Chocolatey cocoa swirls, puffy dough and a sprinkle of powdered sugar – this is the divine kakaós csiga (literally cocoa snail or cocoa rolls), the childhood favourite of all Hungarians. The baked wonder was invented by Mór Pösch, a confectioner in Göd, in 1908, who originally called the dessert chocolatey twirl (csokoládés tekerge). He made it for his friends on his 33rd birthday, but he made so much that even his customers got some. That was the point when the cocoa roll started its world–conquering journey. Since then, it’s been the staple dessert of school canteens, bakeries and Hungarian kitchens. It’s mostly consumed for breakfast, but there’s no rule when you should eat it: it’s just as good a morning-starter as the coronation of any meal.

The cocoa roll is said to be the perfect creation of the Bakers’ Universe. Its strength lies in its endless shape: we look up to the sky and see the Milky Way swirling in a spiral. We look deep into ourselves and see our DNA twine into a double-helix. Helices are found at the biggest and smallest creations of nature, and the cocoa roll is somewhere in the middle. The cocoa roll is harmony. The cocoa roll has an impeccable shape. It is the gilt edge conceived in raised batter.

Eating cocoa rolls brings people together. We all remember those school lunches and afternoon snack times when we could hardly wait to indulge in that chocolatey heaven. As kids we considered it as a special treat and couldn’t wait to reach the centre of the roll, which was the most chocolatey and sweetest part. You felt like the luckiest person on earth when you met someone who was willing to trade the centre of the roll for the outer layers.

Making homemade cocoa rolls is an activity that kids will love and enjoy for sure. For one thing, they love cocoa and chocolate, and for another thing, the rolling process is fun. They can also learn how to be patient, while the cocoa rolls bake and cool down.

As the name suggests, the classic dessert is made with cocoa. However, there are several other versions that taste just as great. Some people like to make it with cinnamon, strawberry, jam, but savoury versions are also popular, especially the pizza flavoured one.

The recipe of the original cocoa roll:

INGREDIENTS (FOR 12 MEDIUM-SIZED OR 8 BIG COCOA ROLLS):

600 grams of flour

5 dl of milk

30 grams of yeast

50 grams of sugar

10 grams of salt

300 grams of butter

250 grams of sugar

100 grams of cocoa powder

DIRECTIONS:

Start by heating up the milk to a warmish temperature, add half of the sugar and the yeast, and let it rise for 10 minutes. At this point, you have two options: you can either make the dough as our grannies used to do back in the day, or choose the fast and simple way.

If you’re looking for a challenge, choose the first option, which will give you crispy layers in the end. Start by rolling the butter between two baking sheets and let it cool in the fridge. Then, mix the flour with the remaining sugar and salt. Add the yeast, mix it all together and let the dough cool in the fridge for an hour. After it has reached the temperature of the butter, roll it out, place the butter sheet in the middle and wrap the sides of the dough over the butter. You basically need to wrap it as an envelope and put it into the fridge. You take it out every 30 minutes to roll it and wrap it again. You have to repeat this three times.

If you want to stick to the easier version, then all you have to do is mix the flour, sugar, yeast, salt and butter with your hands and knead the dough. Then let it rise for an hour. After the dough has risen, you roll it out in a rectangular shape. Mix the 250 grams of caster sugar with the 100 grams of cocoa powder and spread the mixture all over your rolled out dough. Before this step, you could grease the dough with some oil or water so that the powder sticks better.

Finally, you need to roll up the dough and cut it into smaller disks. Place your cocoa rolls on a baking sheet, let them rise for some time, and bake them in the oven at 200° Celsius. After they have cooled down, sprinkle them with some powdered sugar for even more sweetness.

Enjoy your meal!

source: Daily News Hungary

Hogyan mondják angolul, hogy “dödölle”?

Szalai Nóri — Fri, 30 Jan 2026 09:26:33 +0000

Dödölle is a traditional Hungarian potato dish — something like rustic, pan‑fried potato dumplings. It’s made from mashed potatoes mixed with flour, shaped with a spoon, and fried with onions until the outside becomes golden and crispy. It’s hearty, simple, and usually served with sour cream or alongside meat stews like pörkölt. Other local names are: gánica (Zala, Vas), dödő (Őrség), zsámiska (Palócföld), görhe/görhő (Somogy).

… and here is the recipe.

Ingredients (4 servings)

1 kg potatoes
200–250 g flour (depending on potato type)
1 medium onion, finely chopped
3–4 tbsp oil or lard
Salt to taste
Optional: sour cream for serving

Instructions

1. Cook the potatoes

Peel and cut the potatoes into chunks.
Boil them in salted water until soft.
Drain, but keep a little of the cooking water in the pot.

2. Mash and thicken

Mash the potatoes in the pot.
While still hot, add the flour and mix vigorously.
The dough should be thick, sticky, and hold its shape.

3. Prepare the onions

In a pan, fry the chopped onion in oil or lard until golden.
Set aside.

4. Shape the dödölle

Using two spoons, form small dumpling‑like portions from the potato dough.
Drop them into the pan with the fried onions.

5. Fry until golden

Gently fry the dödölle on all sides until they get a crispy, browned exterior.

6. Serve

Traditionally served with pörkölt, sour cream, or simply with the fried onions on top.

Hogyan mondják, hogy tejbegríz angolul?

Szalai Nóri — Sat, 17 Jan 2026 11:29:44 +0000

There are dishes that feed the body, and there are dishes that quietly take your hand and lead you back to childhood. In Hungary, tejbegríz belongs firmly to the second category. This warm, creamy semolina pudding (also called semolina porridge or sweet semolina cream) is as simple as it sounds.

Actually, tejbegríz is nothing more than milk gently simmered with fine semolina until it thickens into a silky cream. But the magic lies in the ritual. Every Hungarian has a preferred texture: some swear by a thick, sliceable version, others defend the softer, almost drinkable style. And then comes the eternal debate: cocoa powder or cinnamon on top? A dusting of sweetened cocoa is the classic, but cinnamon lovers are equally passionate. A few rebels even add jam, fruit, or a drizzle of honey.

What makes tejbegríz so beloved is its emotional simplicity. It’s inexpensive, quick to prepare, and endlessly comforting. In a world of elaborate brunches and photogenic desserts, tejbegríz remains a humble reminder that comfort often comes from the most unpretentious places.

Whether enjoyed from a deep bowl on a cold morning or eaten straight from the pot when no one is watching, tejbegríz is more than a recipe.

And now, let’s see the recipe.


milk	semolina	powdered sugar	cocoa powder
tej	gríz, búzadara	porcukor	kakaópor

Ingredients

500 ml milk
3 tbsp fine semolina
2–3 tbsp sugar (to taste)
1 pinch of salt
1 tsp vanilla extract (optional but lovely)
topping: cocoa powder, cinnamon, jam, or fresh fruit

Instructions

Heat the milk in a saucepan over medium heat. Add the sugar and a tiny pinch of salt.
When the milk is warm, sprinkle in the semolina slowly, whisking constantly to avoid lumps.
Simmer for 3–5 minutes, stirring all the time, until the mixture thickens into a smooth, creamy pudding.
Remove from heat and stir in the vanilla if using.
Serve warm with your favourite topping — cocoa powder is the classic, but cinnamon or a spoonful of jam works beautifully too.

Tips for perfect texture

For a thicker pudding, add an extra spoon of semolina.
For a softer, silkier version, reduce the semolina slightly or add a splash more milk.
It thickens as it cools, so serve immediately if you like it creamy.

Hogyan mondják angolul, hogy Rigó Jancsi?

Szalai Nóri — Wed, 14 Jan 2026 09:11:43 +0000

Rigó Jancsi Cake

János Rigó was born in 1858 in Pákozd with a great talent of playing the violin, which brought him to Pest and later travelled all around the world. In 1896 he performed in Restaurant Payard in Paris – which was frequented by a number of Belgian Aristocrats. Here he met Clara Ward and the fell in love. (She was the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay.) Legend has it that Clara was instantly fascinated by Rigó’s music, but even more so mesmerized by his passionate black eyes.

They both got divorced so that they could remarry. One time he wanted to impress her woman with a creamy chocolate cake. While watching the couple, the confectioner who created the cake named it after him with a great sense for marketing. His hopes were right; the cake became popular and spread quickly.

This classic Hungarian cake consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache.

Most, hogy ezt a sok érdekes információt megtudtuk, jön a kérdés: hogyan hívják ezt a sütit angolul? Johnny Blackbird?
Nem, nem így! Szokták esetleg gypsy cake-nek hívni, de a legjobb talán a chocolate mousse cake elnevezés, hiszen ebből rögtön ki is derül, hogy milyen sütiről van szó.

And now … let’s see the recipe!

Ingredients

for the chocolate sponge

6 eggs, separated
120 g sugar
80 g flour
40 g unsweetened cocoa powder
1 pinch of salt
1 tsp vanilla sugar (optional)

for the chocolate mousse filling

300 ml heavy cream (well chilled)
200 g dark chocolate (50–60%)
50 g powdered sugar
1 tsp vanilla extract
1 tbsp rum or rum aroma (optional but traditional)

for the chocolate glaze

100 g dark chocolate
50 g butter

Instructions

Make the sponge

Preheat the oven to 180°C.
Line a rectangular baking tray (approx. 30×40 cm) with parchment.
Beat the egg whites with a pinch of salt until stiff peaks
In another bowl, whisk the egg yolks with the sugar until pale and creamy.
Sift in the flour + cocoa powder, fold gently.
Add the beaten egg whites in two batches, folding carefully to keep the batter airy.
Spread the mixture evenly on the tray and bake for 12–15 minutes.
Let it cool completely, then cut it into two equal rectangles.

Prepare the chocolate mousse

Melt the chocolate gently and let it cool slightly.
Whip the cold heavy cream with powdered sugar until soft peaks form.
Add vanilla and rum.
Fold the melted chocolate into the whipped cream — slowly, to keep it fluffy.
Chill for 10–15 minutes so it firms up slightly.

Assemble the cake

Place one sponge layer on a tray.
Spread the chocolate mousse evenly and generously.
Place the second sponge layer on top.
Refrigerate for at least 2 hours, ideally 4.

Make the glaze

Melt chocolate and butter together until smooth.
Let it cool until it thickens slightly but is still pourable.
Pour over the top layer and spread quickly for a shiny finish.
Chill again until set.

Serving

Cut into neat squares with a hot knife (wipe between cuts).
Rigó Jancsi should be light, creamy, and intensely chocolatey — never heavy.

Hogyan mondják, hogy pogácsa angolul?

Szalai Nóri — Tue, 13 Jan 2026 11:11:15 +0000

Pogácsa is one of the most beloved savoury snacks in Hungarian cuisine, a small, round, golden pastry that appears everywhere from family gatherings to long train rides across the country.

Preferably, it should be eaten while still hot. Although there are differences in size and flavor, all pogácsa pastries are commonly prepared in a round shape.

Its origins reach back to medieval times, when similar baked goods were prepared for shepherds and travellers. Today, pogácsa has evolved into a versatile category of pastries rather than a single recipe, each region and household having its own version.

The most iconic type is tepertős pogácsa, enriched with finely ground pork cracklings that give it a deep, savoury flavour and a wonderfully layered texture.

Equally popular is sajtos pogácsa, topped or filled with cheese, that melts into a crisp, golden crust.

Burgonyás pogácsa, made with mashed potatoes worked into the dough, is softer and more pillowy, perfect for those who prefer a tender crumb.

In Transdanubia, túrós pogácsa (with quark cheese/cottage cheese) is common, while in some rural areas you’ll find köményes versions scented with caraway. Despite the variations, all pogácsa share a comforting simplicity and a sense of home.

There is no real English word for pogácsa, as it does not exist (at least in this form) in English-speaking countries. You can use the word scone or savory cake or even biscuits (in the US) to give it a name also in English.

Simple Cheese Scone

Ingredients

500 g flour
250 g cold butter
200 g grated cheese (plus extra for topping)
1 tsp salt
1 packet instant yeast (7 g)
200 ml lukewarm milk
1 egg (for brushing)

Instructions

Mix the flour, salt, and yeast in a bowl.
Rub in the cold butter until the mixture resembles coarse crumbs.
Add the grated cheese and lukewarm milk, then knead into a smooth dough.
Cover and let it rise for about 45 minutes.
Roll the dough to about 2 cm thickness, fold it in thirds, and roll again – this creates layers.
Cut out small rounds with a cookie cutter.
Place on a baking tray, brush with beaten egg, and sprinkle with extra cheese.
Bake at 200°C for 15–18 minutes until golden.

EGY KIS ÉRDEKESSÉG

Honnan ered a pogácsa szó a magyar nyelvben? A magyar nyelv történeti-etimológiai szótára szerint pogácsa délszláv eredetű, hasonló alakban megvan a bolgárban, a szerb-horvátban és a szlovénben is, és különböző péksüteményeket, kenyér- és lepényféléket jelöl.

Ám a szó nem a szlávban keletkezett, hanem átvétel a kései latinból: forrása a focacea, focacia ’egyfajta sült tészta’, mely a latin focus ’tűz, tűzhely’ (mely így képzésmódját tekintve a lángos rokonának tekinthető). A f > p változás annak köszönhető, hogy a szláv nyelvekben nem volt f (ma is inkább csak idegen vagy hangutánzó szavakban fordul elő), így p-vel helyettesítették.

A focacea ~ focacia folytatása az újlatin nyelvekben is megvan, ilyen a régi francia fouace [f^uasz] és az olasz focaccia [fokaccsa] – az utóbbi pizzaszerű, de annál vastagabb sós tészta, de Velence környékén neveznek így egy húsvéti édes süteményt is.

A szó a magyarból bekerült a szlovákba, a magyarból vagy a délszlávból a németbe és a románba, a délszlávból pedig az albánba és a törökbe. Mint a fenti példák is mutatják, időnként változott, milyen süteményt jelöl.

A magyarból is adatolt ’kovásztalan kenyér’ jelentésben is (ilyen lehet a „hamuban sült pogácsa” is), de nevezték pogácsának a méhlepényt is (ami viszont arra utalhat, hogy korábban más alakú és méretű süteményt neveztek pogácsának).

Mindenesetre a mai magyar pogácsát (sőt, pogácsaféléket!) nyugodtan nevezhetjük magyar ételnek, mert ebben a formájukban a magyar konyhán belül alakultak ki.

forrás: Nyest.hu (Nyelv és Tudomány)

Hogyan mondják, hogy gesztenyepüré angolul?

Szalai Nóri — Mon, 12 Jan 2026 10:41:17 +0000

Gesztenyepüré is a traditional Hungarian dessert made from sweet chestnut puree, sugar, and a little rum or vanilla. It is usually served cold with whipped cream and has a smooth, creamy texture. It’s simple, sweet, and very nostalgic for many Hungarians.

It consists of puréed, sweetened chestnuts topped with whipped cream. It is very popular in Hungary, but it was first discovered in an Italian cookbook from 1475. This dish is made by mixing chestnut purée, sugar, and rum together and then placing it in a ricer. Besides whipped cream, it can also be topped with cocoa powder and cherries. The original version was later adapted into a traditional, seasonal French dessert named Mont Blanc, while Hungarians introduced their variation in the 18th century.

In Italy a very similar dessert is called “Monte Bianco”, while in France is is called “Mont Blanc”.

Do you want to prepare it? Here is the recipe!

Ingredients for the homemade chestnut purée:

400 g cooked chestnuts (fresh or vacuum‑packed)
200 ml milk
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon butter
a pinch of salt

Ingredients for the dessert:

500 g homemade chestnut purée (from above)
1–2 tablespoons sugar (only if needed)
1 teaspoon vanilla extract
1–2 tablespoons rum or rum aroma (optional)
50–100 ml milk (to make it softer)
whipped cream for serving

How to make the homemade chestnut purée:

Cook the chestnuts (if needed). If you use fresh chestnuts, boil them until soft, then peel them. If you use ready‑cooked chestnuts, you can skip this step.
Heat the milk. Warm the milk in a small pot. Add sugar, vanilla, butter, and a pinch of salt.
Blend everything. Put the chestnuts into a blender or food processor. Pour the warm milk mixture over them.
Make it smooth. Blend until you get a soft, creamy purée. If it is too thick, add a little more milk.

Your homemade chestnut purée is ready.

How to make the dessert:

Put the chestnut purée in a bowl. Add vanilla and rum (optional).
Taste and sweeten. If you want it sweeter, add 1–2 tablespoons of sugar.
Make it creamy. Add milk slowly until the purée becomes soft and easy to shape.
Shape the dessert. Use a potato ricer or a grater to press the purée onto plates. This creates the traditional “thin noodle” look.
Add whipped cream. Place a big spoon of whipped cream on top of each portion.

Serve

Serve cold. It is sweet, creamy, and perfect after lunch or dinner.

Meleg desszert hideg napokra: Blueberry steamed pudding

Szalai Nóri — Sat, 10 Jan 2026 14:35:38 +0000

Warm yourself and your guests with these comforting winter puds.

Blueberry steamed pudding

Serves: 4
Preparation time: 10 minutes
Cooking time: 1-1 hour 30 minutes

(2022. novemberi szám)

Ingredients:

butter, for greasing
30ml golden syrup
125ml fresh or frozen thawed blueberries
135ml (125g) butter
140ml (125g) castor sugar
10ml vanilla essence
2 large eggs, lightly beaten
320ml (175g) self-raising flour
15-30ml milk
custard, to serve

Preparation:

1) Grease a 900ml pudding basin with butter (or use individual ramekins, if you prefer).

2) Spoon 30ml golden syrup into the bottom of the bowl and top with 125ml fresh or frozen and thawed blueberries.

3) Beat the butter and castor sugar together. Stir in the vanilla essence then add the lightly beaten eggs, a little at a time. Fold in the self-raising flour and 15-30ml milk, to form a dropping consistency.

4) Spoon the batter onto the blueberries. Cover the bowl with pleated baking paper and secure it with string.

5) Steam in a large saucepan of boiling water for one hour (or 25 minutes for individual puddings) with the lid on. Add more water if necessary. Invert onto a serving plate or into individual bowls, and serve warm with extra berries and custard.