Food on our travels

Those of you who know me know that I love to cook, and, unfortunately eat! With the years I have amassed a collection of cookery books from near and far, and also an addition of many unwanted pounds due to my overindulgence in the the dishes I or others have prepared.  So I cannot have a blog without acquainting with you the wonderful dishes Michael and I shared in over our visit to Hungary and the UK in March. As you can see, as a photographer I am never without my camera and hence I was able to photograph almost all the dishes that we had while in Europe.

If looking at some of these delectables sets your taste-buds afire, let me know, and I might be able to come up with the recipes.

We will start out culinary adventures in Hungary. The evening of our arrival, my sister-in-law, Enikő, Had made a traditional Hungarian Fish Chowder and she served it with fresh crusty Peasant Bread.

To die for!

The day the my family and I spent visiting Esztergom and Visegrád ended at the Hotel Silvanus, near King Matthias’ Summer Palace overlooking the Danube bend. From L to R. husband Michael, nephews Domi and Gusztyó, my brother Adrián and sister-in-law Enikő.

The supper was a buffet the likes of which I have never before encountered! Cauldrons of assorted soups, roasts, fish, fowl, salads and desserts…

Cold Cherry Soup is a Hungarian specialty.

Jókai Bean Soup is a country recipe, and it is truly a taste of home!

Cold Pork Tenderloin stuffed with Hungarian Sausage or Prunes is among the appetizers.

Beef Roulade in Pastry and Bacon Slices

Roast Pork Loin with Cranberry Sauce

Wiener Schnitzel…

Baked Catfish served on a bed of Cabbage

Vegetables Gratinée

Venison, Hunter’s Style

The salad bar…

A couple of days later we celebrated my Father’s 90th Birthday at one of his favourite Restaurants in the Buda Hills, called ‘Egykor és Most’ or ‘Formerly and Currently’. The Restaurateur is the grandson of the Famous Hungarian Chef, Károly Gundel and the menu lived up to his grandfather’s incredible standards!

Here is Father standing in front of the restaurant entrance, with Gusztyó looking on.  Now you must understand that my father hates to be photographed so not only could I not get him to pose, but it was hard just to get him to stay there long enough for me to take his photograph! I’m still happy with the result, because this IS my father!

First, a tray of appetizers compliments of the chef… fresh Hungarian bread, spread with Körözött ( a mixture of sheep’s milk cottage cheese, paprika, butter, grated onions and caraway seeds) topped with red onion slices and a slice of mild Hungarian sausage. Yum!!!!

Then came the starters off the menu. Mine was a crepe stuffed with salmon, topped with sour cream and served with a cabbage slaw.

Michael had Roasted Foie Gras with baked Pear slices, topped with wild berries.

Another was fresh sliced prosciutto ham with brown bread…

Father had Spring Onion Soup while Adrián, Domi, and Enikő had Beef Soup with noodles and vegetables (Ököruszály leves).

Now for the Mains… Michael – Roast Duck with cooked Noodles

Me – Roast Foie Gras (Goose Liver) topped with a Wild Berry coulis, accompanied by Prune stuffed Pasta tossed in browned bread crumbs. (Barát Füle) It was the most unlikely combination but incredibly tasty!!!

My father isn’t so adventurous – he had Wiener Schnitzel with Parsleyed Potatoes

Enikő ordered a Fish dish en Papillote with Braised Vegetables

…while Gusztyó had Hungarian Pörkölt (better known here as Hungarian Goulash).

Adrian’s dish was unusual in that it was a Roast Leg of Goose with an Orange Mole (Chocolate) Sauce, topped with grated orange peel, accompanied by Mashed Potatoes with Tarragon. He said it was one of the best dishes he has ever eaten in his 54 years!

Just before we all tasted the first bite of our Entrees.  Domi had the Goose as well, just like his father! You can see the Cucumber Salad next to my plate.  My favourite salad is Cucumber, and no one makes it better than the Hungarians!

We went back to the Family flat for desert, where Father was presented with a Punch Torte and assorted Chocolate Cake slices!

The following day Michael and I drove to Hollókő, a small historical village. There we had lunch at the Katalin Csárda. The Region is called Palóc, after the Palóc peoples and of course, they have a traditional soup called Palóc Leves. It is made with green beans, pork meatballs, potatoes, paprika, garlic, bay leaves and sour cream.

We were so hungry that I almost forgot to photograph the dish before it was all gone!

The dessert was home made Apple Strudel!

The night before our departure from Budapest, Enikő prepared a typical Hungarian supper of cold cuts, Hungarian sausage, Hungarian Pick Salami, cheeses, green pepper slices, salads and fresh Peasant Bread accompanied by freshly brewed tea.  Mmmmmmm… memories of many visits!

After leaving he culinary delights of Hungary I looked forward to visiting more English Pubs! And don’t let anyone tell you that the English can’t cook. They do just fine thank you!

On our arrival in London, we spent the first night at the Crowne Plaza Hotel near Heathrow. Tired and hungry, we wandered down to the restaurant at the hotel and to our surprise had an absolutely first class meal served us. My main course was a Braised Shoulder of Lamb (from Prince Charles’s Estate at Highgrove) that was melt in your mouth tender. Our waiter was Lebanese and I mentioned to him that I had tasted a fabulous Lebanese wine at the Brandon Wine Society from the Bekaa Valley and he said that they had just that wine on the wine menu. Well, we just HAD to have it with dinner.  One of our most memorable dinners! Please forgive the quality of the photographs, but these were taken with my iPhone.

Our first Pub Lunch was just outside of Oundle at the ‘Wheatsheaf’ in Benefield – Scampi and Chips and Fish and Chips, with a pint of English bitters!

But there were other items on the menu too…

Dessert of puddings with Custard cream at the Talbot Inn in Oundle.

Fish and chips with Mushy Peas at The Dog Pub.

Then came dessert! Lemon Custard Pie with Wild Berries and Cream.

Treacle Pudding and Ice Cream

… and now for something a little different.  Michael took me to China Town in London where we saw restaurant after restaurant with Roast Peking Ducks hanging in the window.  Mouth watering!!!!

Finally, we visited Stratford-on-Avon, Shakespeare’s birthplace and Anne Hathaway’s Cottage, plus working farm modelled on Shakespearean times. One of the cottages had farm workers just sitting down to their meal – Peas Pottage and Fish Pie, cooked the way they would have done in the 1500’s.  The workers are all dressed in traditional period clothing.

But as were were only visitors, we had to eat at the local pub, where I had lemon pie with custard for dessert!

Every trip is a culinary adventure! We go to Toronto this coming weekend.  I wonder what delights we were savor there?