St. Martin’s Day

November 11th is St. Martin’s Day in Hungary a traditional feast day celebrated by tasting the new wine and eating geese. As cruel as it sounds this day falls right around the time when the geese  are ready to be slaughtered. It is also the time when traditionally the first candles are lit.There are also a lot of traditions to this day concerning weather forecast for the winter. St. Martin’s Day traditions date back hundreds of years and there are several tales surrounding its origins and the connection between St. Martin, the geese and wine.Since the 6th Century, the seven weeks of fasting leading up to Christmas ('Old Advent') started on St Martin's day, or Martini. It was the day when the financial and the farming year used to end. Cattle and fowl that wouldn't make it through the winter were slaughtered and salted for conservation. Like sharecropping, geese - which by this time of year were fully grown and plump enough - were either part of the rent paid to the lord, or were given by the lord to the tenants who attended on him. It was the day when farm labourers and handmaidens were dismissed and given a goose as a gift. New farm labourers and handmaidens were also hired on this day. The families prepared for the dark times of winter by the fireside.We thought that we will get into the festive mood with a day trip to the Skanzen in Szentendre. Having collected all highlights of traditional Hungary the Skanzen is an open air ethnographic museum with  nicely done houses presenting all the perks of village life.

Houses are grouped by regions in  Hungary and can be visited all year long. Interiors are changing according to season.

This time many of the houses had small displays of churches and the holy family, most of these are handcrafted by family members in preparation for Christmas.

 All houses are quite small but really homely. They remind me of  how the village life was when I was a little girl. I remember that my aunt used to have the same furniture and that huge bed which was made out of feathers.Yeah Hungarians are very big on feather duvets, coats and all the rest we just cannot get enough of it!!Most things are done with goose feathers I don1t think I have to say that November is the plucking season:O)).Only down barbs are used to make the stuffing for all things warm. It takes an enormous effort to make a pillow  a duvet not to mention the hardest part of the making is not to sneeze while tearing down from the quill.
My gran used to keep them quite often at her village house but not only for feathers and the meet but for many other benefits.The Martin's goose which was served goose with red cabbage and potato dumplings was said to have healing powers. Its fat (rubbed in) was thought to help against gout and its blood against fever. A feather from the left wing, burnt and mixed with wine, was believed to be a miracle cure for epilepsy. Even the wishbone of a goose had a meaning: if two people held one end each and broke it, the one with the larger end was thought to have their wish fulfilled. If the bone was pale and white, the winter was expected to be meagre and cold but if it was of a red colour, supplies were expected to last through the winter. I know these sound really unorthodox methods or even worse but these beliefs were big part of village life in the old times.I have to admit that although sometimes I find these methods frightening I still love to listen to them.

Martin's day celebration was organized to the highest standard. there were food and wine tasting, and crafts. You could also try feather cleaning, pillow making and painting, candle making, wreaths weaving, sock goose making and much more. We had such a good time with my niece who visited us that weekend. We made most of the crafts (which was free) and went home with a tonnes of stuff.

Our lunch was some fresh bread form the Skanzen bakery and cracklings made from sheep pig. Although i wouldn't prefer to have this all the time it was perfect for our so called picnic.

 The part I mostly enjoyed was the farm which is right in the middle of the museum. The animals were really cute. they also had guinea fowls which are my mothers 'favorite' they would be eligible for the title of the most annoying animals in the planet for sure as they sounds are highly annoying especially at 6AM  in the morning.They also had a Puli, horses sheep pigs, chickens, peacocks, cows and sheep.A delight for kids and adults.

 

 

There are several churches we visited in the museum this my favorite. Made entirely out of wood looking really warm and inviting make sure you do not miss it as it is quite walk from the entrance.

Doesn't matter what the season is Skanzen is one of the best places for a family visit there are a lot of things to do and make and see. For further details check the website.

♥♥♥

---------------------------------------------------------------------------------------------------------------

Autumn at Virágospuszta

Some time before we discovered Virágospuszta. Any time we are visiting them in county Nógrád we make sure that we have time to enjoy the scenes. Virágospuszta is a huge nature reserve with animals roaming free which you can pet as much as you like. I love  the emus and the camels which are quite unusual in the quaint folk-art styled houses. Be aware that they love attention!!! The last time we were out there the weather was absolutely fantastic. Here are some of the pictures I've taken.

 

 

 

 

Queen of the Kitchen

I like my things organized especially things that are quite hard to organize as plastic bags.I made a fancy holder a few weeks ago and use it almost everyday. It holds my plastic bags in a confined space and allows me to pull one out at a time.I love it!!AbFab!

Homemade Saturday Night Dinner

One of the things I love is making Saturday night dinner with my nieces. I always plan ahead from my own recipes and cookbooks I love. I have everything ready and do all shopping ahead so we can all get busy Saturday afternoon. They are so good with preparing things and proud of what they achieved when we are all eating the finished product. Here is this week’s menu with some personal touch of ingredients. I will be updating the post with the pictures we have taken in the making. See you soon.

Granny's Homemade Spaghetti and Meatballs

Ingredients
1 pound spaghetti
Sea salt, for pasta water ( I use Ravida Sicilian sea salt)

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese (I use Parmigiano Reggiano PDO
From Mountain)
2 cloves garlic, chopped (got from our vineyard)
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil (Fini)
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese for passing at table

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with garlic bread and salad.

♥♥♥

---------------------------------------------------------------------------------------------------------------

 Parmesan Cheese Garlic Bread

Ingredients

1/2 cup butter, melted
1 teaspoon garlic salt
1/8 teaspoon dried basil
2 cloves garlic, chopped
1 tablespoon grated Parmesan cheese
1  loaf French bread cut

Directions

Preheat oven to 300 degrees F (150 degrees C).
In a small bowl, mix butter, garlic salt, basil,  garlic and Parmesan cheese.
Cut into the bread as if you wanted to slice it into snall rounds dont slice it up but leave enough crust to hold it togother.Spread each cut of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
Place bread  on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned. 

♥♥♥

---------------------------------------------------------------------------------------------------------------

Rocket, Tomato and Mozzarella Salad

150g rocket leaves
8 plum or vine ripened tomatoes, diced roughly
1 garlic clove crushed
500g  mozzarella., diced
Handful of basil leaves shredded
Parmesan shreads ( cut with Parmesan cutter)
200g freshly grated Parmesan

To Serve
50g toasted pine nuts
2 tbsp extra virgin olive oil
2 tsp. balsamic vinegar
Salt- Le Tresor fleur de sel (truly the best organic sea salt) and freshly ground pepper

Directions
Place the tomatoes in a bowl, add the garlic and a little salt and pepper. In a bowl toss the rocket leaves with the tomatoes, mozzarella, and basil leaves. Sprinkle the pine nuts around the plate, drizzle the olive oil and balsamic vinegar around the plate.

♥♥♥

---------------------------------------------------------------------------------------------------------------

Fuggy Chocolate Brownies

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan (Kerry Gold)
8 ounces bittersweet chocolate, coarsely chopped (Caro Chocolate from Aragon)
1 1/2 cups brown sugar vanilla infused if possible
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
Bourbon vanilla ice cream/Greek yogurt

Directions

Preheat oven to 350 degrees.
Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Serve hot with ice cream if you don't have ice cream you can also serve it with thick Greek yogurt.

♥♥♥

---------------------------------------------------------------------------------------------------------------