Serves: 6
Calories per serving: 113
Fat: 3.5g
Saturated fat: 0.5g
Suitable for freezing: yes

– 1 tbsp olive oil
– 1 large onion, peeled and roughly chopped
– 2 red peppers, deseeded and roughly chopped
– 2 garlic cloves, peeled and chopped
– 1 tsp each ground cumin and coriander
– half tsp ground cinnamon
– 1 tbsp harissa paste
– 2x400g cans whole tomatoes
– zest and juice of half a lemon

to serve:

– 400g can chickpeas, drained and rinsed
– handful of coriander leaves
– flat or pitta breads, toasted

1.Heat the oil in a large pan, add the onion, peppers and garlic and cook over a low heat for 10 minutes, until softened. Add the spices and harissa paste, cook for a minute, then add the tomatoes and two canfuls hot water, to rinse out the cans into the soup. Bring to the boil, cover and simmer for 15 minutes.

2. Use a stick blender to blitz half the soup a little. Reheat for a few minutes, if necessary. Add the lemon zest and juice.

3. Heat a little oil in a frying pan, add the dried chickpeas and fry for a few minutes, until golden and crunchy. Sprinkle on top of soup with coriander leaves. Serve with flat or pitta breads.

Tip from our kitchen: To make this soup even more substantial, or stretch further, add 150g cooked basmati rice.

How To Make Baked Potatoes

Baked Potatoes Recipe. A classic. So simple to make and so easy to vary. Baked potatoes are packed full of flavour and energy and can be filled with nearly anything that springs to mind. 

Devour our Baked Potatoes recipe. 

Serves: 4
Preparation Time: 2 minutes
Cooking Time: 1 hour
Oven Temperature: 180° c  –  360° f

Step 1: You will need…

·       4 large potatoes
·       2 tbsp vegetable oil
·       sea salt
·       4 generous knobs butter, about 2 tablespoons each
·       1 bowl
·       1 fork
·       kitchen roll

Step 2: Preheat the oven

Set the oven to 180ºC (350ºF/ gas mark 4).

Step 3: Wash the potatoes

Place the bowl of potatoes in the sink and rinse them well under a cold running tap, 
turning occasionally to ensure they are thoroughly clean.

Step 4: Dry the potatoes

Put a piece of kitchen roll onto a flat working surface, place the potatoes on top and 
pat them dry with a second piece of kitchen roll.

Step 5: Pierce the potatoes

Take a fork and pierce each potato 8-10 times, all over. This releases the moisture
when cooking and stops them going soggy. Place them into a large bowl, pour over the oil and mix well with your hand.
Sprinkle over a generous amount of salt and mix well once more.

Step 6: Bake

Place the potatoes in the centre of the oven on a wire rack and bake for 1 hour
until they become crispy on the outside and fluffy and soft in the middle.

Step 7: VIDEOJUG TIP

Place a baking tray underneath, prelined with foil to catch any drippings and
to keep your oven nice and clean!

Step 8: Remove from the oven

Remove the potatoes when cooked and transfer them onto a large serving plate.

Step 9: Cut the potatoes

Make a long slit with a large knife across the potato but not completely to the edge.
Then make a slit downwards, to create a cross. Push the potato together to open it up and add a generous knob of butter.
Repeat with all four potatoes.

Step 10: Serve

Your potatoes can be served on their own or with a wide variety of toppings, like grated cheese or baked beans.

Tips from the world:
In the UK, the baked potato is also called a Jacket Potato and its toppings include cheese and beans, but also tuna mayonnaise, chili con carne, chicken and bacon.
In the US they use butter, chives, cheese and bacon bits. The French variant sometimes comes with a whole meat dish.
In Sweden they make baked potatoes with a seafood mix, called Skagenröra. The Trukish ‘kompir’ is the most colorful type of baked potato: the toppings
can include pickles, carrots, mushrooms, Russian salad, sausage slices, sweetcorn to name just a few. Feel free to experiment!

to vary – változatossá tenni valamit
flavour – íz
to spring to mind – eszedbe jutni 
to devour – falni
to rinse – öblíteni
tap – csap
occasionally – egyszer-egyszer/alkalmanként
to ensure – biztosítani valamit
kitchen roll – papírtörölköző
soggy – átázott/szotyogós
to pour – önteni
to sprinkle – szórni
generous – bő(kezű)
wire rack – sütőrács
crispy – ropogós
fluffy – levegős/lágy
to preline – előre kibélelni
foil – (alu)fólia
slit – (be)vágás
knob – darabka
topping – öntet
grated – reszelt

Over the course of 11 days, we tried 11 different breakfasts eaten by people in various countries. Each day, they were prepared by our wonderful in house chefs. As it turned out, we enjoyed the Egyptian and Israeli ones the most. Which ones have you tried?

England – 950 kcal

1. A fried egg 220 kcal

2. Bread 100 kcal

3. Fried bacon 350 kcal

4. Beans 160 kcal

5. Fried mushrooms 120 kcal

What we liked: A filling and tasty breakfast. The large number of proteins provide energy for a long time.
What we didn’t like: There’s a lot of fried food here. The combination of beans, mushrooms, and fried bacon is not easy on the stomach. This amount of food is more suited to lunch.

Turkey – 735 kcal

1. Bread 100 kcal

2. Bryndza 230 kcal

3. Cheese 90 kcal

4. Tea with milk 20 kcal

5. Vegetables 35 kcal

6. Honey 110 kcal

7. Olives 150 kcal

What we liked: The bread, vegetables, and dairy products were filling, but not too much.
What we didn’t like: A breakfast made up of small snacks is not quite as good as hot food.

Japan – 569 kcal

1. Rice 120 kcal

2. Pickled plums 46 kcal

3. Miso soup with salmon 105 kcal

4. Tofu 38 kcal

5. Fermented beans 75 kcal

6. Omelet 185 kcal

What we liked: A very filling and very healthy breakfast. The various little dishes provide you with plenty of vitamins and nutrients. A great way to start a busy day.
What we didn’t like: It’s hard to find any faults with this breakfast, other than that it takes a long time to eat.

The Netherlands – 395 kcal

1. Bread 80 kcal

2. Butter 100 kcal

3. Chocolate sprinkles (Hagelslag) 170 kcal

4. Black coffee with sugar 45 kcal

What we liked: It’s simple, quick, and very tasty.
What we didn’t like: This is a small breakfast, and we were left still feeling hungry. It’s also not very healthy.

The Philippines – 670 kcal

1. A fried egg 220 kcal

2. Ham 295 kcal

3. Tomatoes 15 kcal

4. Rice with garlic 140 kcal

What we liked: A breakfast that will be familiar to many — one that’stasty, filling, and packed with carbohydrates and protein.
What we didn’t like: Garlic for breakfast is an acquired taste.

Cuba – 240 kcal

1. Coffee with milk 65 kcal

2. Toast 175 kcal

What we liked: An ideal quick breakfast if you’re late for work.
What we didn’t like: A very light breakfast that will leave you feeling hungry.

Russia – 545 kcal

1. Sandwiches with cheese and butter 240 kcal

2. Boiled eggs 93 kcal

3. Porridge with milk and butter 147 kcal

4. Coffee with milk and sugar 65 kcal

What we liked: A very filling breakfast.
What we didn’t like: This was the heaviest breakfast of all, which not everyone will be able to eat entirely without feeling overfull. It works best when you eat only certain elements rather than the whole thing.

USA – 957 kcal

1. Cereal with milk 431 kcal

2. Bread with peanut butter 330 kcal

3. Orange juice 214 kcal

What we liked: It’s sweet and very filling.
What we didn’t like: It’s too sweet and too filling. We were left feeling bloated, but this quickly turned into hunger.

Italy – 446 kcal

1. A chocolate croissant 378 kcal

2. Cappuccino 68 kcal

What we liked: It’s very tasty.
What we didn’t like: There wasn’t enough of it.

Israel – 358 kcal

1. Shakshouka – 358 kcal

What we liked: Shakshouka is not just a dish of fried eggs with tomatoes. It has a very striking taste as a result of the ripe tomatoes, bell pepper, onion, garlic, and spices. A surprisingly tasty breakfast.
What we didn’t like: We liked everything.

Egypt – 758 kcal

1. Pita bread 274 kcal

2. Hummus 84 kcal

3. Falafel 335 kcal

4. Yogurt with herbs 30 kcal

5. Vegetables 35 kcal

What we liked: This is a verybalanced breakfast that contains carbohydrates, vegetable proteins, and dairy products. It all combines together perfectly.
What we didn’t like: For those who like meat, it’s not the best choice.

source: brightside.me

What about the traditional Hungarian breakfast?

In Hungary, people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, véres hurka (similar to black pudding), liver pâté (called májkrém or kenőmájas), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), sausages such as kabanos, beerwurst or different Hungarian sausages or kolbász. Even eggs, (fried, scrambled or boiled), French toast called bundáskenyér and vegetables (including peppers, bell peppers, tomatoes, radish and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudel with jam or honey, or cereal, such as muesli and perhaps fruit. Children can have rice pudding (tejberizs) or Semolina Cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup. Hot drinks are preferred for breakfast.

What do you usually eat for breakfast?

What is a frappe?

A frappe is a cold, blended or shaken beverage, often made with coffee, ice, and milk, and sometimes includes sugar or other flavorings. The term “frappe” originates from the French word meaning “iced” or “beaten,” and it typically involves creating a frothy texture through shaking or blending.  Frappes can be made with various bases, including coffee, tea, juice, or even hot chocolate. They are typically blended or shaken to create a frothy consistency.

Iced Coffee Frappe with Foam & Bean Garnish

serves: 1

Ingredients:– 2 teaspoons instant coffee (or ½ cup strong brewed coffee, cooled)
– 1 teaspoon sugar (adjust to taste)
– 2 tablespoons cold water
– ½ cup cold milk (whole or plant-based)
– 1 cup ice cubes
– whipped cream or milk foam (optional, for topping)
– whole coffee beans (for garnish)

Preparation:

1. Make the foam: In a shaker or blender, combine instant coffee, sugar, and cold water. Shake or blend until thick and frothy.
2. Prepare the glass: Fill a tall glass with ice cubes.
3. Layer the drink: Pour the frothy coffee mixture over the ice. Then gently add cold milk to create a layered effect.
4. Top it off: Spoon whipped cream or milk foam on top.
5. Garnish: Add a few whole coffee beans for that elegant café look.
6. Serve immediately with a straw.

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

This tart is even more delicious when served with spoonfuls of mascarpone.

makes:1 tart

preparation time:20 minutes

baking time:45-60 minutes

oven temperature:150 °C

Ingredients:

• 1 vanilla pod
• 300g caster sugar
• 3 eggs
• zest of 2 lemons
• 150ml milk
• 110g butter, melted
• 100g ground almonds
• 140ml cake flour
• 10ml baking powder
• 4-5 Granny Smith apples, peeled, cored and cut into slices

1. Grease a 23cm tart dish or springform tin and line the bottom with greased baking paper
2. Halve the vanilla pod lengthways, remove the seeds and discard the pod. Beat the caster sugar, vanilla seeds, and eggs until light and fluffy. Add the lemon zest, milk and butter.
3. Mix the ground almonds, flour, and baking powder and stir this into the egg mixture.
4. Pour half the mixture into the tart dish. Arrange half the quantity of apple slices on top and caster sugar on top of this. Pour the remaining mixture over the apple slices, arrange the remaining apple slices on top and sprinkle with more caster sugar. Bake the tart for 56-60 minutes and then leave it to cool.

A videó megnézése után, válaszd ki a receptről szóló állítások legjobb befejezését a három opció közül.

Ha nehéznek bizonyul a feladat, megtalálod a videós recept szövegének rövidebb változatát, szószedettel.

Today I brought you a traditional Hungarian dessert. This dessert was named after a famous Hungarian chef Károly Gundel. Mr. Gundel is not only famous for his recipe but there’s also a well-known restaurant still open carrying his name in Budapest.

Our dessert is called Gundel pancake and today we will give it a little facelift.

Let’s get started.

This dessert can be separated into two groups: the dough and the filling.

For the dough, you will need flour, sugar, eggs, water and milk.

For the filling, you will need walnuts, and double cream.

This little twist as a facelift is that we will make a topping for this whole pancake.

Let’s start with the topping.

In a jar, I combine nuts and dried fruits. After I added the nuts and the fruits, I add some sugar then I peel a lemon and peel an orange. After the peels are inside the jar, I add some water and then I top it up with the special Hungarikum, Tokay aszu. I mix them well and set aside for a while. I chose Tokay because this wine with its sweetness, fruitiness and also acidity enhances the flavors of our compote. Set it aside.

Let’s get started with the dough. For this task, we need flour, one egg, some water, some milk and some sugar.

Traditionally, this recipe doesn’t contain too much sugar but I need to emphasize that this is a dessert so let’s put some sugar in it.

Let’s prepare the filling.

First, we have to heat the double cream and add two tablespoons of sugar. After our filling is boiling, we can add lemon zest and orange zest, if we want.

In my opinion, to make the perfect pancake choosing the correct frying pan is key.

My suggestion is to choose a non-stick one.

For Hungarian people if you hear the word pancake, we’re thinking about a very thin cake not those thick ones that you think of in America or in Australia and another difference is that we fill it and then we roll it up not just put the filling on top.

Pancake making is one of the things that you cannot make little of. I made just enough pancakes.

As I see, our pancake filling is ready. Now when we’re over the hard part and we have our

pancakes, comes the fun part: plating the dessert.

As you recognized, I made a chocolate sauce. I chose a very simple way to create it

You can melt dark chocolate and mix it with a bit of cream, powdered sugar and butter.

Let’s start plating the pancakes. As a final step, we pour some overproof spirit on top
and we flambe it.

Enjoy your dessert!

source: Table – A spoonful of Hungary – Part 6: Gundel pancake

Serves: 15
Calories: 410
Fat: 31g

You will need:

• 300g golden caster sugar 3 medium eggs
• 300ml sunflower oil
• 1 teaspoon vanilla extract
• 300g self-raising flour, sieved
• 2 teaspoons ground cinnamon
• 60g desiccated coconut
• 150g carrot, peeled and grated
• 225g can pineapple in juice, drained and crushed in a blender

FILLING AND DECORATION:

• 500g tub mascarpone cheese
• 1 tablespoon vanilla extract
• 60g caster sugar
• 8 tablespoons lemon curd
• good handful of mini sugared eggs
• 2x20cm round cake tins, lined with baking parchment

1) Set the oven to Gas Mark 5 or 190 C. Put the sugar, eggs, sunflower oil and vanilla into a bowl and whisk with an electric mixer for a few minutes, until pale and well combined.
2) Sieve in the flour and cinnamon.  Add the coconut, carrot and pineapple. Gently fold everything together. Divide mixture between the tins. Bake for 30 minutes, until well-risen, golden and shrinking away from the sides of the tin. Turn out on to a wire rack to cool.
3) To make the filling: Put the mascarpone, vanilla and sugar in a bowl and mix together until smooth.
4) Slice each cake in half, horizontally. Put the base of 1 cake on to a cake stand or serving plate, spread with 4 tablespoons lemon curd. Top with another cake and spread with half the flavoured mascarpone. Repeat with the other 2 layers of cake and arrange the sugared eggs on top.

Tip from the kitchen: The sugared Easter eggs tend to soften and the colours run, so pop them on the cake just before serving.

caster sugar – extrafinom (por)cukor
extract – kivonat
self-raising flour – élesztős liszt
to sieve – szitálni, szűrni
ground – őrölt
to desiccate – szárítani, aszalni
to grate – reszelni
to drain – (meg)szárítani, lecsepegtetni
blender – turmixgép
lemon curd – citromkrém
sugared – cukrozott
to line – kibélelni
baking parchment – sütőpapír
to whisk – felverni (habot)
pale – halvány (szinű)
to combine – összekeverni/keveredni
to divide – (szét/ketté)osztani
well-risen – jól megkelt
to shrink away – visszahúzódni
smooth – sima, lágy
flavoured – ízesített
to tend to  – hajlamos valamire
to soften – (meg)puhulni

Although many eggnog recipes use uncooked eggs, this version cooks them gently to kill any potentially harmful bacteria. The key is to cook the mixture slowly and stir to avoid scrambling the eggs.

Ingredients:

6 large eggs

2 large egg yolks

1/2 cup sugar

1/4 teaspoon salt

4 cups whole milk

1/2 to 1 1/2 cups brandy, bourbon, or dark rum, to taste

1 tablespoon pure vanilla extract

1/2 teaspoon freshly-grated nutmeg, plus more for garnish

1/4 cup cold heavy cream

Steps to make it:

1. Gather the ingredients. Into a 4-quart saucepan, add the eggs, egg yolks, sugar, and salt. Whisk well until combined.
2. Pour the milk in a slow and steady stream until completely incorporated. Vigorously whisk the mixture.
3. Place the saucepan on the stove on the lowest possible heat setting. Stir the mixture continuously until an instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.​
4. Strain the mixture through a fine sieve into a large bowl to remove any small bits of cooked egg.
5. Add the brandy, bourbon, or dark rum plus the vanilla extract and nutmeg. Start with the 1/2 cup of liquor, taste, and add more if you’d like. Stir Remember that adding more liquor also means the eggnog will be thinner in texture and also stronger in taste.
6. Pour the eggnog into a glass pitcher and cover with a lid or plastic wrap. Refrigerate the egg custard mixture until well chilled, for at least 4 hours.
7. When ready to serve, pour the cold heavy cream into a bowl and whip until it forms soft peaks.
8. Fold the whipped cream into the cold custard mixture until combined. Mix carefully so as not to deflate the cream.
9. Serve in chilled cups or glasses and garnish with an additional sprinkle of nutmeg.

Extra tip:

If you would like to spike up your eggnog, add more liquor, but you will need to make a minor adjustment to maintain the right consistency: If you increase the liquor amount to 1 cup, it’s recommended that you increase the heavy cream amount to 3/4 cup.

Vegan eggnog:

Ingredients:

24 ounces silken tofu, crumbled

2 cups soy milk

2/3 cup turbinado sugar

1/4 teaspoon salt

1 cup cold water

1 cup rum, or brandy

4 1/2 teaspoons pure vanilla extract

20 ice cubes

Grated nutmeg, for garnish

Steps to make it:

1. Gather the ingredients. Place the crumbled tofu and soy milk in a blender with the sugar and salt. Blend until very smooth.
2. Scrape the mix into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla extract.
3. Cover and refrigerate for at least one hour, or until serving time.
4. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half.
5. Serve in glasses with nutmeg sprinkled on top. Serve and enjoy.

extra info:

Turbinado is a type of raw sugar that adds to the eggnog’s character as well. You can find it with other sugars at most grocers. It might also be labeled as demerara or simply “raw.”

sources (two recipes; video): the spruce Eats; How to Make the Absolute Best Eggnog, America’s Test Kitchen, YouTube

Most pedig nézzétek meg a videós receptet is és egészítsétek ki a recept mondatait a megadott opciók egyikével.

serves: 8
preparation time: 10 minutes
cooking time: 8 minutes

Ingredients for the Cake:

• 250ml cake flour
• 185 ml white sugar
• 30ml cocoa
• 10ml baking powder
• 2ml salt
• 3 eggs
• 125ml oil
• 5ml vanilla essence
• 210ml warm rooibos tea and 1 bottle (40ml) of red food colouring, mixed

Ingredients for the Ganache:

• 100g dark chocolate, finely chopped
• 50ml Greek yoghurt
• cherries

Preparation:

1. Cake: Grease a square microwave-proof silicone cake tin with non-stick spray and line the base with paper towels.
2. Sift together the dry ingredients in a mixing bowl.
3. In a separate bowl whisk together the eggs and oil. Add the essence to the dry ingredients. Combine the mixtures to form a batter.
4. Whisk the rooibos mixture into the batter, adding a little at a time.
5. Turn the batter into the prepared cake tin and microwave on the highest setting for 8-10 minutes. Remove the cake from the microwave oven and leave to cool for 5 minutes. Turn out the cake onto a wire rack and leave to cool completely. Cut the cake into squares.
6. Ganache: Mix the chocolate and yoghurt in a microwave-proof dish. Heat the mixture for 2 minutes, stirring every 30 seconds. Leave the mixture to cool to room temperature and beat until it thickens slightly.
7. Sandwich the cake squares together with ganache. Decorate the top of each square with ganache and cherries.

serves: 6-8
preparation time: 1 hour plus freezing time

Ingredients:

• 2 litres good-quality vanilla ice cream
• 50g almonds, toasted and chopped
• 1 pack ready-made caramel Swiss rolls
• 125ml sweet dessert wine (or use cherry juice from tin)
• 45ml cherry jam
• 125ml hazelnut chocolate spread
• 100g glacé cherries, chopped
• half a tin of black cherries, chopped
• 180g dark chocolate, broken into pieces
• maraschino cherries, to decorate

Preparation:

1. Line one large round bowl or two smaller bowls with three layers of plastic wrap.
2. Allow a quarter of the ice cream to soften Stir in the toasted almonds and spoon into the lined bowl. Cover with a layer of sliced Swiss roll. Sprinkle with the wine and spoon some jam onto the cake. Place in the freezer until firm.
3. Allow another quarter of the ice cream to soften slightly. Mix the chocolate spread into it and spoon onto the frozen layer. Cover with another layer of cake, sprinkle with sweet wine, and cover with the remaining Return to the freezer and freeze until firm.
4. Allow the remaining ice cream to soften slightly. Add the glacé cherries and black cherries to the ice cream. Spoon onto the cake and then freeze overnight.
5. To serve melt the chocolate and leave to cool. Remove the ice-cream bombe from the freezer and turn it out onto a platter. Remove the plastic wrap. Pour the melted chocolate over the top of the bombe, or slice and serve each portion with a drizzle of melted chocolate. Top with maraschino cherries.

Serves: 4-6
Calories: 339
Fat: 18g
Saturated fat: 2.5g
Suitable for freezing: no

• 6 tablespoons olive oil
• 1/2-1 baguette, sliced
• 100-150g Stilton
• 2 red-skinned apples, cored
• Zested rind and juice of 1 lemon
• 2 sticks of celery, sliced
• 2 tablespoons chives
• 250g grapes, mixed red and green, halved
• Salt and freshly ground black pepper
• 100-120g packet rocket leaves
• 50g walnuts, toasted and roughly chopped

1. Set the oven to 200°C or Gas Mark 6
2. Brush 2 tablespoons oil over the baguette slices and lay them out on a baking sheet and bake them for about 8-10 minutes, or until they are crisp. Remove them from the oven and transfer them to a wire rack to cool. Spread Stilton cheese on them.
3. Chop the apples and place in a bowl, then sprinkle over the lemon rind and pour over the juice; mix well to coat the apple in juice. Stir in the remaining oil, followed by the rest of the ingredients and tip into a salad bowl. Arrange Stilton croutes on top and serve immediately.