(Pronunciation: “Kah-kah-osh Chee-gaw”)
Although the translation for this is actually “cocoa snails”, I figured since some people aren’t a fan of escargot I’d put “cocoa rolls” in the title instead.
Jokes aside, these baked sweets are common in Hungary, similar to cinnamon rolls, but with cocoa powder instead of cinnamon. Cocoa rolls are generally larger than cinnamon rolls since the dough is rolled out much more thinly which makes space for more filling. These also don’t include that deliciously rich cream cheese glaze that cinnamon rolls usually come drizzled in… But then again, this is my website, and today we’re doing cocoa rolls! ＼(＾O＾)／
Tejberizs… milchreis… Arroz con leche… Riz au lait… Rice pudding…?
In case you didn’t catch that; pretty much every language names this dish “Rice & Milk”, or something along those lines, except English, where for some reason it’s a pudding. I guess that’s because pudding is not really considered breakfast food in the western world, but dessert rather. However in many European countries, what English calls “rice pudding” is actually a porridge/cereal-like dish, served warm and is very commonly eaten for breakfast, especially by children. I know I used to eat it a lot when I was baby. (´･ω･`)
(Pronunciation: “Koh-koos Go-yo”)
Coconut rum balls; a popular treat commonly given away in Hungary during the holidays!
While coconut rum balls aren’t necessarily Hungarian, they are the most popular type of rum ball in Hungary so they qualify as something I could add to the Hungarian section of my cookbook which I think is starting to hold me back culinary-wise because Hungarians are basically wannabe French cooks. I suppose that applies to me as well…? ;-;
(Pronunciation: “Meh-dyesh Mah-kosh Rey-tesh”)
Remember when I said that the cottage cheese strudel was the easiest strudel ever? I lied. This is basically as easy as it gets… I was actually surprised myself at how little I needed to add to the filling to make it taste as amazing as it did! It’s also probably going to be the last strudel recipe I’ll be posting. Probably. We’ll see. It’s just that strudels are too easy. (´･ω･`)
Easiest strudel ever?
Well, it’s easy because I’m using frozen store-bought puff pastry. If you make your own puff pastry, congratulations, you’re better than me. But I have quite a bit of pastry-making karma, so I deserve a little break now and again. (´･ω･`)
Anyways, Hungary is the home of many different strudels, but this is the one my mother always made. Except her recipe uses phyllo pastry instead of puff pastry, which in my opinion is a hassle, harder to work with, burns more easily and most importantly; it doesn’t taste quite as good!
So I was sitting at my desk one day when I saw what I thought was a mouse. Fall is house-mouse season, after all, so I went to the store the next day and bought some peanut butter, as well as a large supply of lethal mouse traps.
Turns out it was just a big fuzzy centipede. Huh.
Anyways, I had peanut butter, and after a bit of thinking I decided I wanted to make a peanut butter curry dish.
… and also ice cream.
I’m a shitty baker.
Baking is so much harder than cooking; measurements have to be precise, you gotta put the thing in the right place in the oven to ensure it bakes evenly, you have to mold the crust properly to make it neat and stuff… so much skill and effort is involved, and I’m just terrible at all of it… but that’s probably why I keep doing it.
So pomegranates are my favourite fruit and chocolate is something I crave on a daily basis. Why not put them together? Problem is; I’m a shitty baker. Follow a recipe right?
Nope. Fuck that. I’ll never not be a shitty baker if I just do the cooking by the book all the time without doing some experimenting of my own. I came up with this chocolate pomegranate tart idea, didn’t mold the crust properly, didn’t chill it in the fridge, it came out burnt and shrunk after prebaking, I had a breakdown like Minnie did when she burnt the cookies, pulled myself together, poured my ganache filling into the half-burnt tart shell, baked on a lower temperature, chilled in the fridge overnight, topped with my pomegranate seeds and SAVED THE GOD DAMN TART.
And it came out
After successfully recreating my mother’s tejbegríz, I got the idea of making my own chocolate syrup to intensify the re-experiencing of my unforgettable childhood. (´･ω･`) This works great as a dip for bananas, a dressing for túrós rétes, Greek yogurt, you know, pretty much anything that’s good with chocolate.
And if you’re worried about the taste, don’t worry… this tastes exactly like the real thing. And if it doesn’t, you can always add more sugar.