Gratin. Baked vegetables recipe. Hungarian cheesecake. Puff pastry recipe.
Gratin is, in fact, a vegetable casserole. The main vegetable in this recipe is cauliflower, but there can be any other options
Making hungarian pancakes!
Eszter and Zsuzsi making lots of pancakes!
Vinnies Kitchen l Episode 8 l Italian Goulash!
It's getting cold and snowy outside, which means it's time for some comfort food! We're filling our bellies with Vinnie's goulash in preparation for our NYE run at The Wilma! Give this amazing dish a try for dinner tonight and come celebrate with us in the winter wonderland of Missoula, MT. Tickets at moe.org/tour
Video by Paul Citone Photography
Crocodile Catering Hungarian Food Song
A little fun to go with your goulash. Brought to you by Crocodile Cafe and Catering in Wayne, Pennsylvania.
Beef Stroganoff TUTORIAL
Easy to cook, Beef Stroganoff became known worldwide: it is served everywhere from restaurants to cafeterias. Learn how to make it on your own!
Find the full recipe here:
Russian Kitchen Facebook page:
The Cook, The Chef & WASO
Performed: 8pm, Friday 28 July 2014 at Riverside Theatre, PCEC.
Presented by the West Australian Symphony Orchestra as part of the City of Perth Winter Arts Season 2014.
0:05:10 MOZART The Marriage of Figaro: Overture
0:13:31 VERDI Aida: Triumphal March
0:28:18 GERSHWIN Summertime
0:32:07 BARRY (arr. CUSTER) Themes from 007
0:48:37 BRAHMS Hungarian Dance No. 5
0:58:12 WAGNER Die Walkure: Ride of the Valkyries
1:10:15 BEETHOVEN Symphony No. 5: Allegro con brio
1:35:27 TCHAIKOVSKY The Nutcracker: Dance of the Sugar Plum Fairy
1:39:18 TCHAIKOVSKY The Nutcracker: Waltz of the Flowers
1:46:23 OFFENBACH Orpheus in the Underworld: Can Can
Guy Noble conductor
Maggie Beer presenter/cook
Simon Bryant presenter/chef
The culinary chemistry of cook Maggie Beer and chef Simon Bryant made the ABC series The Cook and the Chef a hit with food lovers across Australia. Maggie Beer is a household name, taking Australian food to the world and receiving prestigious honours including Senior Australian of the Year in 2010. Simon Bryant is an award-winning chef and champion of fresh, local produce. Now, the iconic pair take their cooking skills from the TV screen to the stage!
As the two prepare a carefully crafted menu of some of their favourite recipes live on stage, the West Australian Symphony Orchestra performs matching musical delights.
Martinis are shaken accompanied by the 007 theme, a Peking duck takes flight to the triumphant sounds of the Ride of the Valkyries, and delicate chocolate truffles are lovingly shaped to the sweet melodies of Tchaikovsky’s Sugar Plum Fairy. And Maggie, Simon and WASO have plenty of other tasty surprises ready to be plated up.
Cooking With Kev: Spaghetti Goulash
Supporting family! Check out my brother's cooking segment! Easy to learn dinner for everyone along with a good laugh! Comment below your favorite quote from this segment!
Edited By: Kandid Shots Productions
Chef: Kevin Bullock (special appearances by his children)
Nefflies (or knefflies) are drop noodles my German grandma made. They are like dumplings or spaetzle. We eat them on New Years Day with sauerkraut and pork. It might also be a Pennsylvanian German thing.
WORLD FAMOUS Beef Stew!
Keeping warm with my WORLD-FAMOUS Beef Stew! It has lots of veggies, diced sweet potatos and the beef is SOOOOO tender! Great way to keep warm on a cold snowy night! ;-) שלום
Goulash open fire cooking in a big bowl on Serbian way 01
Goulash open fire cooking in a big bowl on Serbian way
3,5kg beef, 2,5kg pork, 0,5kg bacon, 1kg onion,0.5kg mushrooms,garlic,dark chocolate,sour cream,carrots,lemon and spices. Cooking time 4 hours
Kotlic Gulas kod Mice u Ljubostinji
part 2 #60 making spaetzle
Shrimp Cabbage Rolls with Suki Sauce
Creamy Dairy Free Chicken Soup
Cozy and nourishing chicken soup that is creamy yet dairy-free!
Creamy Dairy-Free Chicken Soup
1 tbsp coconut oil 1 large onion, finely chopped 2 cloves of garlic, minced 2 cups carrots, sliced 1 cup corn (fresh or frozen) 1 ½ cups zucchini, chopped 5 cups chicken broth ½ can full fat coconut milk 1 tbsp coconut sugar
1 tsp salt
1 tsp pepper 1 cup cooked, shredded chicken 1 cup kale Garnish: chopped parsley
1. In a large pot, heat coconut oil, onion and garlic. Sautee for about 3 minutes. Stir in carrots, corn, zucchini and stir for another 3 minutes to soften. Add chicken broth, full fat coconut milk, coconut sugar, salt, pepper and shredded chicken.
2. Bring to a simmer and cover for 30 minutes. Then add kale and simmer for another 10 minutes.
3. Serve topped with parsley
Copy of Jamie Oliver Stew Recipe
Jamie Oliver Stew
Cookin in the Kitchen - Episode 03: Bigos
Cookin' in the Kitchen: Episode 03
Band: Thee Headliners
Bigos, also known as a hunter's stew,
is a traditional meat & cabbage stew
& is a Polish national dish. Typical
ingredients include cabbage, sauerkraut,
various cuts of meat, sausages & mushrooms.
The meats may include ham, pork (often smoked),
bacon, sausage, veal, beef & as bigos is
considered a hunter's stew, venison, rabbit,
or other game; leftover cuts find their way
into the pot as well. It may be seasoned with
pepper, caraway, juniper berries, bay leaf,
marjoram, pimenta, dried plums, & other
ingredients. It is a popular dish in Poland
to be served on the Second Day of Christmas.
Click link for recipe.
Chef Stan Pratnicki
Stan'wiches & Bar Dobre
potato kugel by sharon lebewohl &mike burstyn
Hungarian language lesson - Basics #1
Hungarian language lessons for total beginners of zero knowledge of the language. Like babies. Or foetuses, but without all that water around.
Spreadsheet with the words of the lesson:
Ingredients for 6 jars:
2kg mini cucumbers
800ml wine vinegar
200ml apple cider vinegar
50g white sugar
5 pills aspartame or saccharin
15 whole black pepper
15 whole allspice
15 whole clove
5g benzoic acid (or 100g pickling salt)
30g mustard seeds
12 whole bay leaves
Rub and clean the cucumbers. Slice the carrot and onions.
Prepare pickling liquid. Into a large bowl, add water, both vinegars, allspice, clove, black pepper, sugar, salt and benzoic acid (or pickling salt), aspartame/saccharin and 5g mustard seed.
Bring to a boil and cook for 5 minutes. Remove spice from the bowl and pour into a pouring container.
Fill the jars with mustard seed, onion and carrot slices, bay leaves, dill and chilli (for spiciness). Tightly pack the cucumbers. Fill the jars to 1cm below the top. Loosely tighten lid.
Heat a large pot to 90°C/190F. Insert the jars so that water reaches 2/3. Cover with a lid and let simmer for 15 minutes.
Remove, tighten lid and let cool.
Let rest for at least 6 weeks.
Sándor József Ambrus - Recital at Hungarian Institute in Paris
Salle de Concert, Institut Hongrois Paris, October 18th 2013
0:22 - D. Scarlatti - Sonata K.33 in D Major
Sonata K. 9 in d minor
4:23 - W. A. Mozart - Sonata KV 576 in D Major
20:19 - Fr. Liszt - Grandes Etudes d'apres Paganini no. 2 in E flat Major
26:07 - Fr. Liszt - Funerailles
38:37 - Fr. Schubert - Impromptu op. 90 no. 1 in c minor
49:31 - B. Bartók - Suite op. 14
59:03 - J. Brahms - Variations on a Hungarian theme op. 21 no. 2
1:07:04 - Encore: B. Bartók - Evening in Transylvania
Fall of The Bone Chicken - Feat. Ramsay The Owl Credit -AlmazanKitchen (go....mp4
Asha ~ Stir it up
Asha (aka Asher Quinn & Asha Elijah) sings ‘Stir it up’ from his album “Sun, Sorrow, Flowers, Moon.” Download/CD available here ~
Bob Marley wrote this sweetest of irresistibly sexy, sun-filled songs! I recorded my version not so long ago on an album of covers called “Sun, Sorrow, Flowers, Moon,” and filmed for it in the garden of a little house I rent in Hidegkút, Budapest, with the talented actor, singer, dancer and model Laura Fenyvesi (
The T-shirt that opens and closes the film was given to me by Vadász Ákos Tullió, who runs a Yogic, Body Awareness, Fitness School in Budapest… with morning and evening classes, yoga retreats and personal training. I always go when I’m in Budapest… it’s soul food for me. Highly recommended! T-shirts also available! ( ~
Well… the song… it’s Bob and his lady getting flirty round the cooking pot in the steamy Jamaican sun, you might say! It’s certainly that, and I adore the natural, playful innocence of the original, and wanted to honour it as best as a whitey, folk-singery kinda guy could. But it becomes even more natural, playful and innocent if you remove a veil that reveals a spiritual dimension… the metaphor of alchemy!
Alchemy… the supposed science of turning lead into gold… is actually a metaphysical reality that reveals to a spiritual seeker the mysteries of how higher spiritual truth is unfolding in our ordinary consciousness… where the base metal (lead) of our ego, becomes transformed into the gold of higher awareness.
The symbolism around alchemy often uses the vessel or the pot, into which various ingredients are put which transform the original substance of our soul… in effect, we ‘cook’ our transformation, by putting life’s vicissitudes and conflicts into the cauldron, along with our shadow and all manner of snake’s tongues, frog’s tails and eyes of newt… and then we stir the potion, by actively seeking the truth!
There is a quote by St.Paul the Apostle that is a mantra for me: “Life is only for love, and time is only that we may find God.” That is the sole meaning and purpose of life. I don’t know why it’s such a mystery to people… to me it’s a no-brainer; very clear and obvious! The purpose of our existence is to re-connect to the God/Goddess from whence we came… but consciously, not just instinctively. Everything leads to and points towards that… that the spiritual reality that lies behind the physical.
And whilst we do that we keep busy… we need to keep body and soul together, survive and even thrive on the physical plane! So we make attachments, create families, build empires, fall in love, lose, sacrifice, surrender, triumph, compete, doubt, fight, help and hinder each other.
And all the while, the pot is cooking.
This brings me to my main point, and why I love the song so much. I want to extol the virtue of goofin’ around… a highly underrated past-time. We do all that triumph and surrender thing, but what makes an innocent soul truly happy… if only for a moment… is to be natural and playful, especially in the sun. To enter the kingdom of heaven we must be as a child. To me, this song is a bit of cosmic medicine… it gives a healing blessing to goof around.
So Laura and I goofed around in the sun, making Lecsó… a traditional Hungarian spicy tomato and pepper sauce that’s actually a preparation for the winter… hundreds of jars keep the sauce ready all winter long, to have with rice, pasta or potato. All the shops sell peppers for Lecco in August (well, not the clothes shops or hi-fi shops, of course… just the food shops. But you get my drift!)
And whilst we stirred the pot, we were being stirred in the ‘higher alchemical pot’, so to speak. In between times, after adding new ingredients, we played football with a green, red and white Hungarian football. I was impressed with Laura’s moves, and feel that Hungary will become a force in football once again with her in the team! They did quite well at Euro 2016.
So… goofin’ around! This is why the Buddha laughs… as I see it, we think we are making something out of the ingredients of life, we like to dream that we might make a tasty dish out of our ambitions and aspirations… but it is we who are being cooked.
This was a wonderful puzzle to script, this film. I always shoot first and ask questions later… that is, I film intuitively and then see what story wanted to be made by piecing it all together, like a mystery writer. Trying to synch the football moves, and the myriad of off-the-cuff impromptu dance moments was a great joy. I could have made 7 films out of all the footage… each one a different story. In the end, this was what wanted to be seen! It was edited masterfully by Maggie up in Scotland, who stirs up all my scripts and the footage for me and makes one tasty dish after another.
Vegetarian Feijoada with Rani
This is an approximate account of the feijoada recipe in this video. Enjoy!
1 1/2 cup of dried black beans
6-8 small potatoes cut into about 8 pieces each
6-7 cloves of garlic, minced
1 onion, diced
3-4 bay leaves
2-3 Tbsp olive oil
water (enough to fully cover all ingredients
salt and pepper to taste
chopped fresh cilantro to garnish
Optional: chopped cabbage or kale to add with or instead of potatoes
1) soak dried beans overnight with at least about 1 1/2 - 2 inches of water covering the beans. Overnight the beans will expand and absorb much of the water.
2) Heat a large pressure cooker pot on medium-high heat and add olive oil.
3) add garlic and onion and brown for about 3-5 minutes.
4) add the beans to the to the pot and discard the soaking water. Stir in the beans to mix with onions and garlic.
5) add bay leaves and any salt, pepper desired.
6) add water to cover ingredients completely, and bring to a boil.
7) add potatoes, cover and secure with pressure cooker lid, and reduce heat.
*8) cook for about 30 minutes. Once finished beans should be soft (you can check by how easy it is to mash one with a spoon) and potatoes should be cooked through. The consistency should be more creamy than watery.
9) Salt and pepper to taste and garnish with cilantro before serving.
*Other options are to cook in a crock pot overnight or cook over the stove in a regular stew pot for 6-8 hours over very low heat.
The traditional blessing of the Paschal baskets (Easter baskets) with all kinds of festive foods - eggs, meats, cheeses - that we abstained from during the Great Lent. Gotta love this 4 AM Easter meal!
My BBQ Ramen
I wanted to show a friend how I make my BBQ top ramen, when I do make it. It is not good for everyone, but it's perfect for me. the onions had finished cooking by the time I had started taping this so I must warn you that it looked more full when I had started slow cooking it. I was requested to list the ingredients, so I will. I used no measurements, so will list none.
-Sriracha Hot Chili Sauce
-Hot Hungarian Paprika
-Sesame Seed Oil
Add beef bouillon if not being used for ramen. Add the ramen flavor pack otherwise.
Olive Bread video
Alfie and Simons Sunny Sunday Olive bread
How to Make Nopales FINAL
Home making vegan cream of mushroom soup
I’m home late at night making soup and singing a song or two, while making vegan cream of mushroom soup for friends and family.
the neenster cooking with baby Sadie while singing her a little ditty by alkaline trio.
Just another jam during practice. Check it out and let us know what you think.
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Turkey Veggie Soup
Clark d Chef warming up the kitchen with chicken broth, peas, corn, carrots, baby spinach, diced jalapeno, onions, bell peppers, and turkey breast. Delish by d Chef.
BBQ Pork Pistolettes and Venison Bierocks
Homemade Stuffed Breads
Transylvanian Ritual Fire Soup.mp4
History and just plain Story about Translyvanian Ritual Fire Soup. Recipe is here:
Navajo Fry Bread Demonstration and Recipe
Navajo Fry Bread Demonstration and Recipe
How to make a Prison/Jail style Goulash Tasty
How to make a prison style Goulash
1 bag of cheeto puffs
1/3 cup of hot water or to your likes not to soup though
because you wanna allow it to harden
Channukah Apple Latkes
Plum Cobbler Live
A live performance of Plum Cobbler straight from the M~UNIT kitchen.
12 Snacks for the Grand Final - Eurovision 2019 - Chevs Choice
I've got some delicious treats for you if you're planning on watching the Eurovision 2019 Grand Final at home. 12 easy snacks inspired by the top betting odds favorites this year including Netherlands, Switzerland, Russia, Italy, Azerbaijan and Sweden.
You can find all the recipes I used here:
NO copyright infringement intended!
► Subscribe for more eurovision content :
Albania: Jonida Maliqi Ktheju tokës
Armenia: Srbuk Walking out
Australia: Kate Miller-Heidke Zero Gravity
Austria: Paenda Limits
Azerbaijan: Chingiz Truth
Belarus: Zena Like it
Belgium: Eliot Wake Up
Croatia: Roko Blazevic The Dream
Cyprus: Tamta Replay
Czech Republic: Lake Malawi Friend of a Friend
Denmark: Leonora Love is forever
Estonia: Victor Crone Storm
Finland: Darude feat. Sebastian Rejman Look away
France: Bilal Hassani Roi
Georgia: Oto Nemsadze Sul Tsin Iare
Germany: S!sters Sister
Greece: Katerine Duska Better Love
Hungary: Joci Pápai Az én apám
Iceland: Hatari Hatrið mun sigra
Ireland: Sarah McTernan 22
Israel: Kobi Marimi home
Italy: Mahmood Soldi
FYR Macedonia (North Macedonia): Tamara Todevska Proud
Latvia: Carousel That Night
Lithuania: Jurijus Run with the lions
Malta: Michela Chameleon
Moldova: Anna Odobescu Stay
Montengro: D Moll Heaven
Netherlands: Duncan Laurence
Norway: Keiino Spirit in the sky
Poland: Tulia Palie Sie
Portugal: Conan Osíris Telemóveis
Romania: Ester Peony On a Sunday
Russia: Sergey Lazarev Scream
San Marino: Serhat
Serbia: Nevena Božović Kruna
Slovenia: Zala Kralj & Gasper Šantl – Sebi
Spain: Miki La Venda
Sweden: John Lundvik Too late for love
Switzerland: Luca Hänni She got me (dirty dancing)
Ukraine: Maruv Siren Song
United Kingdom: Michael Rice Bigger Than Us
Just For Fun: Late night jam sesh with 2NE1 and bibimbap
sorry the video cut out heh.. but if u guys like this then we will do a proper version with better quality stuffs! :D
Vocals: Lucy Lee (youtube/lougoesmoo)
Guitar: Nicole Cheung (youtube/pearltea)
Lucy Lee: @louserr
Nicole Cheung: @pearl_tea
Poor Margie, by Florent Ghys
Poor Margie (2014), by Florent Ghys
Performed and filmed by Passepartout Duo (Nicoletta Favari, keyboard & Christopher Salvito, vibraphone)
Film by Christopher Salvito
Based on the film Cooking: Terms and what they mean. The original film is in the public domain
Filmed in Fiskars, Finland at Fiskars AiR in June, 2018
Audio recorded and produced in Eckerö, Åland at Eckerö Post & Customs House in May, 2018
Special thanks to Yvonne Törneroos and Kati Sointukangas
About Florent Ghys: