Medley of Mini sablées

In my post about the basic recipe of the French shortcust pastry, the pâte sablée I promised that I show also what was made from it. Here you are! I haven't forgot it but I was above myself not to share my experiences at the gastro weekend at first.

In the thematic book with ten different pastry chapters the author gives ideas for salty and sweet use as well after the introduction of each pastries.

The recipes connected with pâte sablée:

- Pastry baskets, fruit tarts, ice-cream tarts

- Catalan cake

- Pecan pie

- Pear clafoutis

- Mini mince pies

- Sablé with blueberry

- Medley of mini sablés (biscuits)

Ingredients:

550 g pâte sablée

Filling to taste:

home made apricot jam(or whatever you like)

1 teaspoon instant coffee

On the top:

eggwash (1 egg yolk mixing with 1 tabelspoon milk)

Mini sablé with apricot jam

Roll the pastry 2-3 mm thick on a floured surface. With optional cookie cutter (this time with wavy one) we cut normal and leaky cookies as much as we want then place them in pairs on baking paper on an oven pan. We water their tops with a wet brush.

We can fill them with jam two different way. Either we place the leaky cookie on the normal one and feel only the hole with jam, or first we grease a bit the normal cookie with some jam then place the leaky one on it.

Coffee mini sablé

From the rolled pastry we cut the desired number of cookies which we also place on the oven pan next to the others. Dissolve the coffee in one tablespoon lukewarm water then brush the cookies with this by the help of a brush. If you want to make the cookies special, you can draw several patterns with a fork on its top.

Vanilla thumbprints with apricot jam

Knead the leftover pastry, shape a roll from it then divide it into same-size pieces and form them into small balls with your hand. Plate them softly (I did with a knife's steel), compose a small crater with your forefinger in the center. The jam will get into this what we put only straight before baking.

When all our pastry runs out, preheat the oven into 170°C. Bake the cookies approx. 6-10 minutes depend on the thickness of our tiny cookies. When they are ready take them out very carefully from the pan (i used a knife for this also because the lukewarm cookie can break very easily), place on grill and let them cool.

Be careful, because the certain cookies don't bake within the same time.

30 pieces of mini sablées were made.

It's delicious freshly as well, but next day it's best!

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Gastro experiences at the weekend - last stop: Promenade of Hungarian Flavours

The gastro weekend arrived at its last stop on 20th August. This day we celebrate the anniversary of the foundation of the Hungarian State. There are a lot of traditional programme year by year such raising of the national flag and ceremonial officer inauguration, aerial and water parade on the Danube, ceremonial holy mass and procession of the Holy Right Hand (of our King Stephen, Founder of the State) and of course at the end of the day firework.

The Promenade of Hungarian Flavours is organized on the Danube bank every year where you can find traditional Hungarian products which are famous on account of their special ingredients, preparation.

Walking around the promenade we could see bakeries with fine breads, cheese specialities, special organic products, jams, marmalades, fruits and vegetables of primary producers, suprisingly numerous fröccs stands.

What is fröccs? Fröccs a.k.a Spitzer is a very popular alcoholic drinks in Hungary. It's wine (mostly white one) mixed with soda water. We know million different kind of fröccs, depend on the rate of wine-soda.

Turning back to the choice of the Promenade of Hungarian Flavours, I was focusing on the desserts of course.

Raj Ráchel's Flodni

This was the second year when Raj Rachel and her flodni showed up at the Promenade of Hungarian Flavours. Shame on me, I need to confess that even if I live for 2 minutes from Ráchel's confectionery, Café Noé at Wesselényi street, I have never turned into it. This statement was true until 20th August. When I saw that her stand, I didn't hesitate, I enrolled in the serpentine queue in front of it and I patiently waited for my turn comes in 35 degrees. It was worth!!! She can be rightly proud of her family recipe. I expected exactly such harmony of flavours. The plum jam, walnut, apple and poppy seed created a percfect combination of flavours. Sweet but not cloying. I just understood what Ráchel talked in one of her interview about. I can feel in the flodni that she makes it with love. Furthermore, it made her more likeable for me that she was at her stand all day and served her guests personally.

I stop talking now but I send word to who hasn't tasted this superdelicious Jewish cake yet, get to Ráchel's café immediately!

Noé Café

Address: 1072 Budapest, Wesselényi utca 13.

Open: every day 10:00-19:00, except of Friday, when 10:00-17:00

The bread of Hungary

This year the bread of St Stephen's Day was the special hops-potato bread of Gere Bakery. Its consistence was perfectly traditional Hungarian, in its flavour I felt the hops...a bit bitter with beer after-taste :) 

The cake of Hungary 2012

When I heard that this year the cake of Hungary is the apple poppy-seed cake from Szabolcs County, the creation of a confectioner, Zsolt Pintér, I was sure I will love it. Because of the poppy-seed. The Zsolt Pintér used poppy-seed, apple, a hint of cinnamon and vanilla cream for the cake. The poppy-seed with the relishable, sourish apple and soft vanilla cream was great combination.

The sugar-free cake of Hungary 2012

This year, for the first time, the sugar-free version was selected as well. The winner was an apple cake with gooseberry, made by László Zila. Unfortunately this cake was finished before I had a chance to take a photo about it.

I support the initiation of Foundation of One Drop Attention that they can show that is possible to prepare delicious cakes for the people with diabetes without processed flour or sugar and additives as well.

I like both of the cakes but I prefered the apple poppy-seed cake, on the one hand because of the poppy-seed, on the other hand because it was lighter and less sweet.

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Gastro experiences at the weekend - 3. station: Szeráj Turkish Restaurant

Szeráj!

With this one word I could end my post here since everyone knows the Szeráj in Budapest. I believe I don't need glorify their kitchen in long blog entry because my boyfriend told me (and I don't dare to argue with him in this topic) that this is the best Turkish restaurant in Budapest. Punktum. He knows. :)

Okay, who has already been in Turkey, knows that  the real Turkish cuisine is much more various, colourful and delicious compared to the assortment of the Turkish fast food restaurant here in Hungary, but in Budapest still this stands the closest to the Turkish reality.

I have to admit that during our Turkey trip last year I hadn't eaten anything what is available in Hungary but when the hunger after Turkish food comes upon on me but I don't feel like cooking, I always go to Szeráj. Furthermore this weekend mum specifically asked me to go here. Who could and gonna say no for this? The Turkish cuisine is my favorite.

This time izgara köfte got on my plate.

Dessert couldn't be cancelled either of course. Besides the queen of desserts, the baklava I make my mum taste the şekerpare for the very first time. She was back and forth from it. Since Saturday that's her new big favorite. :) (I remark in brackets that it's very easy, quick and cheap to prepare. You can find the recipe here.)

Szeráj Turkish Restaurant 
Address: 1055 Budapest, Szent István krt. 13.
Open: every day 9:00 - 4:00

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Gastro experience at the weekend - 2. station: Iguana Mexican Restaurant

The long weekend's second important station was Budapest's most popular Mexican restaurant, the Iguana Bar&Grill. I can already be called frequenter at this place, I come with mum, my best friend here regularly and I often arrange my meetings to here with my colleagues as well. Sometimes we turn into here only for a chip&salsa, sometimes for lunch but many times we have dinner here.

Iguana is popular not only in my fellowship and among Hungarian guests but a lot of foreign tourists visit it during their stay. It's not for nothing that Iguana won the Best Meeting Point award in 2001. Since then they also bag the award for the best Mexican restaurant every year. Respect!

The restaurant is intimate in the summer and in the winter too. When it's solvable, in the summer I always choose a table outside and in the winter the gallery. The staff is friendly, helpful, in spite of the full restaurant the service is quite fast, they never give grounds for complaint.

On the menu we can find such authentic Mexican foods as quesadilla, burrito, fajita, taco, enchilada; from the drink list we can choose besides the general drinks Mexican coffee, imported beers, premium tequila (made from 100% agave) and the city's probably best margarita cocktail.

Back to the dishes, this time mum's choise was "Poblano csirke a la Mo". A tender breast of chicken is grilled and served with a guisado of roasted green chili, white wine, and cream. Comes with grilled veggies and rice. The chicken was perfectly spicy, the veggies were crunchy, the cream was simply silky and heavenly.

 

In regard to the big heat I ordered a light "Fajita chicken salad". Marinated in fresh garlic, lime and cilantro, with a touch of jalapeno pepper, then sautéed with onions, this chicken breast is just oh-so spicy. Served on a bed of fresh iceberg lettuce with rucola and tomato. The chicken was seasoned according to my taste, the salad was nicely vinegary, super effect.

Iguana Bar & Grill
Address: 1054 Budapest, Zoltán utca 16.
Open: every day 11:30-1:00
Phone: +36 1 331 4352

Tipp: It's worth to reserve a table in the evenings on weekdays, but at the weekends it's obligatory!

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Gastro experiences at the weekend - 1. station: Shalimar Restaurant

My long weekend was very stirring but supergood, I'm full of gastro and cultural experiences. As I mentioned before my mum came to Budapest to spend the long weekend with me. Since the day of my moving nears, it seems, this was our last weekend together therefore we decided that we visit every place what we want to see, visit, try for years or rather we go to those restaurants what we were talking about for donkey's years but haven't tried together yet.

1. station: Shalimar

That's the way how we finally got to Budapest's best and oldest Indian restaurant, the Shalimar last Friday. I was here for the first time last year, after we returned from India. Since I have benchmark between the real and "Hungarian" Indian restaurants, I can state surely that the Shalimar is the best Indian resturant in Budapest nowadays.

If you want to taste numerous food for friendly price, I can highly recommend the restaurant's business lunch on working days between 12 and 16. I know that not everyone can settle to have one hour lunch time but if you once got here during lunch time, you will be satisfied sure enough.

Traditionally the lunch menu is served as thali. They serve the 3 different kind of main dishes on a big metal tray in small metal pots, plus a raita (yoghurt salad), a dessert. Besides these you can find rice and naan, Indian tandoori bread.

You can always choose between 2 kinds of menu, vegetarian and non-vegetarian (with chicken). The menus contain two same type of main dish, generally "Dal makhani a la Shalimar" which is the speciality of the restaurant's chef, made from assorted lentils in a smooth gravy with cream and a dash of fenugreek. This is my big favorite. The second main dish is always variable, this time "Punjabi ehhole" chickpeas tempered with  whole spices and cooked Punjabi style. The third main dish can be - depends on which menu we order - "Shahi paneer" paneer cooked in an opulent tomato and cream gravy with fenugreek, or "Chicken curry" diced chicken breast simmered with a fine balance of spices and herbs. The dessert is always "Gulab jamun" which are fried milk balls in a syrup with a hint of rosewater and cardamom.

And one more thing which is very important: the waitor, waitress always asks how hot do you want your dishes. Keep on your mind that an Indian chef's taste buds are not the same as ours therefore who generally can't stand the hot, ask without hot spices because the mild also comes off quite hot. I who can stand the hot flavours compared to the average, always order my food mildly hot but I also sweat a bit from it. :)

Shalimar Indian Restaurant

Address: 1072 Budapest, Dob utca 50.

Open: every day 11:30-16:00 and 18:00-23:30

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