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Since I will be travelling to Hungary and Eastern Europe this summer. I've been doing a lot of research about what to see and do. It finally occurred to me to consider taking some cooking courses. After all, I'm opening an authentic Hungarian restaurant which features several types of goulashes and so what better way to learn than in the country that makes some of the best goulash in the world!
So, if your travelling to Hungary like myself or you're interested in finding out about different types of cooking schools around the world. Here are a few links to Hungarian cooking classes and schools. Most of these are located in the city of Budapest.
Atlas City Hotel - Cooking class with buffet dinner
http://www.atlashotelbudapest.com/eng/programs/special_programmes/31_special_programmes.html
Chef Parade - Various authentic cooking classes both in Hungarian and English
http://www.chefparade.hu
Bagolyvar Etterem - Learn to make traditional home-style strudel like Nagymama (Grandma) use to make!
http://www.bagolyvar.com/index.php?lang=en&mid=3
Earlier this morning I was at the supermarket doing my normal grocery run. To my surprise I came across E.Wedel's "Ptasie Mleczko", which is a popular Polish chocolate candy with a marshmallow like filling.
The name Ptasie Mleczko actually refers to "birds milk" in Poland because of its soft texture like a bird's feather.
As soon as I got home I immediately unwrapped the box and sampled a few of them. I was completely hooked. They were absolutely delicious! I'm not a fan of overly sweet foods but Ptasie Mleczko was certainly a delightful treat.
If you've got a craving for something rather unique or different you may want to try Ptasie Mleczko. I happen to sample the vanilla flavour but Ptasie Mleczko also comes in lemon and chocolate as well.
E.Wedel is owned by the corporation of Cadbury plc since 1999. For more information about Ptasie Mleczko and E.Wedel. You can visit these websites below.
Cadbury Global Brands E. Wedel
http://www.cadbury.com/ourbrands/otherfavouritebrands/chocolate/Pages/Wedel2.aspx
E. Wedel Inc. (Polish only)
http://www.wedel.pl
Also if you looking to purchase Ptasie Mleczko's. Here are a few links to some stores and suppliers that sell them. I was lucky enough to find them at my nearest grocery store which was at a Loblaws in downtown Toronto.
Chocoladka.com
http://www.chocoladka.com
Fil's Deli
http://filspolishdeli.com
Loblaws
http://www.loblaws.ca
Polana
http://www.polana.com
If your living outside Europe, trying to find authentic German food can sometimes be very difficult.
GermanDeli.com is one place that offers a large selection of imported German food related products such as meats and sausages, baked goods, candies and chocolates, as well as beverages. Shipping is available to all 50 USA states including Puerto Rico and throughout Canada. Customers can also sign-up to receive regular coupons by e-mail.
All orders can be made online or in-person at their retail store in Colleyville, Texas. For more information be sure to visit their website.
GermanDeli
5100 Highway 121 South
Colleyville, TX 76034
Tel:(817) 354-8101
http://www.germandeli.com
Austria has a long history and tradition of making some of the finest desserts and pastries in the world. If your travelling to Austria or are interested in trying something new or different, here are just a few of their most popular dishes. Just be sure to come prepared with a big appetite!
Sachertorte
Made with layers of rich chocolate and apricot jam in the centre along with dark chocolate icing on the top and sides, sachertorte is one of Austria's most well-loved desserts. It is traditionally served with unsweetened whipped cream to compliment the overall taste.
Sachertorte was named after its inventor Franz Sacher who created the dessert in 1832 for Wenzel Clemens Prince Metternich. The trademark for the "Original Sacher-torte" is registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher.
However, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover, and covering the entire cake.
Today, visitors from around the world come to both Hotel Sacher and Demel just to sample this famous dessert.
Hotel Sacher - Original Sacher-Torte
http://www.sacher.com/en-original-sacher-tart.htm
Hotel Sacher - Original Sacher-Torte
http://www.sacher.com/en-original-sacher-tart.htm
Café Sacher Wien
Philharmonikerstrasse 4, A-1010 Vienna
Tel: +43 (0)1 - 51 456 0
Café Sacher Salzburg
Schwarzstrabe 5-7, A-5020 Salzburg
Tel: +43 (0)662 - 88 977
Café Sacher Innsbruck
Rennweg 1, A-6020 Innsbruck
Tel: +43 (0)512 - 56 56 26
Café Sacher Graz
Herrengasse 6, A-8010 Graz
Tel: +43 (0)316 - 8005 0
The Demel - Demels Sachertorte
http://www.demel.at/en/frames/index_demel_backstube.htm
Linzertorte
Linzertorte is considered to be the oldest torte or cake in the world dating back from the 16th century. It is short-crust pastry filled with red currant preserves with a decorative lattice pattern on top.
The name of the person who first recorded the recipe or named this dessert is unknown. However, the ingredients can be traced back to a 350 year old cook book. These ingredients are still used today when making the "Original Linzer Torte". For the past 65 years, the confectioner Jindrak has reproduced what is known as the "Original Linzer Torte" throughout Austria.
Konditorei Jindrak – Original Linzer Torte
http://www.linzertorte.at
Kaiserschmarrn
Kaiserschmarrn is a light, caramelized pancake that is combined with raisins and fruit preserves and then topped with powdered sugar. It is believed the dish was first prepared for the Austrian Emperor Francis Joseph I from 1830 to 1916.
There are several stories about how this dessert was actually created and named. One particular story involves the Emperor and his wife, Elisabeth of Bavaria, of the House of Wittelsbach. Obsessed about maintaining a minimal waistline, she directed a royal chef to prepare only light desserts for her, much to the annoyance of her strict and rigid husband. Upon being presented with the chef’s confection, she found it too rich and refused to eat it. Instead, her exasperated husband Francis Joseph proclaimed, “Now let me see what "Schmarrn" our chef has cooked up”. It apparently met his approval and he finished his along with Elisabeth serving.
With the term "Kaiser" referring to emperor and "Schmarrn" meaning mishmash, the dessert was called Kaiserschmarrn across the Empire.
In Northern Italy such as the region of Friuli-Venezia Giulia, goulash is called “gulash di manzo.” This hearty and flavourful dish can be served with a side of creamy polenta or gnocchi.
Serves 4 - 6
Ingredients
2 lb stewing beef, cubed
1 large onion, chopped
2 cloves garlic
2 tablespoons Hungarian paprika
4 tablespoons tomato paste
1 cup red wine
1 tablespoon balsamic vinegar
1 teaspoon caraway seeds, crushed
2 cups chicken stock
1 tablespoon marjoram
1 tablespoon fresh parsley, chopped
salt and pepper to taste
Directions
Using a large stock pot, brown meat on all sides over high heat. Add the onions and continue cooking until they begin to caramelize.
Add the garlic. Turn the heat down to medium low and add the paprika. Cook for about 5 minutes and then add the tomato paste. Stir well and cook for an additional 3 - 5 minutes. Just be careful not to let anything burn.
Add the wine, balsamic vinegar, and simmer until it thickens. Add the chicken stock, caraway seeds, marjoram and simmer on low heat for at least an hour or until meat is very tender. Stir occasionally. Season with salt and pepper to taste.
Garnish with parsley if desired.
Also, if you've never made gnocchi before or are unsure about how to prepare it, below is a link to a recipe from Italian Chef Mario Batali as featured on the Food Network.
Gnocchi - Recipe courtesy of Mario Batali
http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2/index.htm
For all the fans of great beer! The largest gastronomic event in the Czech Republic is happening on May 22 - 31th in Prague.
The 10 day event features an extensive offering of the best products from Czech breweries, pork and beef butchers, delicatessens, confectioners, and more.
Attendance is set to be 100,000 with about 10,000 seating capacity including eight large-scale tents. As well, each tent has its own stage with music and entertainment programs.
Visitors will also be greeted and served by staff in traditional Czech folk costumes.
All first class quality draught beer will be served in custom-made glass beer mugs.
Best of all, admission to the event is free. For more information you can visit the official Czech Beer Festival website.
Czech Beer Festival Prague 2009
http://www.ceskypivnifestival.cz
These Easter cupcakes are easy to make and they look great!
Makes 12 cupcakes.
Ingredients
For cupcakes
1/2 cup unsalted butter, at room temperature
1/2 granulated sugar
2 eggs, at room temperature
1/2 cup all-purpose unbleached flour
1/4 cup unsweetened cocoa
For frosting
1/2 cup vegetable shortening
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups confectioner's sugar
2 tablespoons milk
For topping
12 mini chocolate candy shell eggs or jellybeans if preferred
Directions
Preheat the oven to 350F (180C) and line a standard muffin tray with paper liners.
Using a large bowl, beat butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour and cocoa into the batter.
Spoon batter into the paper liners and bake for 15-20 minutes or until well risen. Transfer to a wire rack and let cool.
To make the frosting, add the shortening and butter in a medium bowl. Using a hand mixer, cream together and then add the vanilla extract.
Gradually add sugar while beating on medium speed. Add milk to moisten mixture. Continue to beat until mixture is light and fluffy.
Add frosting to cupcake with either a flexible spatula or pipping tool to create a swirl. Place a chocolate candy shell egg in the center of each cupcake to decorate.
Refrigerate the cupcakes for about 30 minutes. Then remove from fridge and allow cupcakes to settle at room temperature before serving.
Since I will be travelling to Hungary and Eastern Europe this summer. I've been doing a lot of research about what to see and do. It finally occurred to me to consider taking some cooking courses. After all, I'm opening an authentic Hungarian restaurant which features several types of goulashes and so what better way to learn than in the country that makes some of the best goulash in the world! 
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