Langos - a Hungarian snack - Captain's Dinner

Lángos, a Hungarian speciality of deep-fried potato yeast dough

Langos - a Hungarian snack

November 13th, 2018 | starter

In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!

Langos - a Hungarian snack

In the big market hall in Budapest on the first floor they also serve Lángos. Unfortunately, they are degenerated into pizza-like puff pastries, which are covered with all sorts of things (salami, mushrooms, pineapple, etc.), which certainly have nothing to do with a traditional Hungarian Lángos. On the Margaret Island and in the Puszta, on the other hand, we were allowed to taste genuine Lángos. The following recipe comes very, very, very close…. only the Hungarian environment is missing…

Hungarian Langos

(6 pieces)

20 g of yeast

1 ts of sugar

200 ml of milk, lukewarm

dissolve yeast with the sugar in the milk, let it rest for 15 minutes

250 g of potatoes

cook, peel and press through the potato press

400 g of flour, type 405

100 g of soft wheat flour, type 00

2 ts salt

mix the potatoes, flour and salt with the yeast milk, knead for 10 minutes, cover and allow to rise for 50 - 60 minutes

form tennis ball-sized pieces of dough with greased hands, press flat (about 20 cm in diameter), allow to rise for another 15-20 minutes

500 ml frying fat

fry the dough pieces one by one in the hot fat and bake until golden brown, lift out and drain on kitchen paper

3 cloves of garlic

rub in with halved garlic cloves or brush with pressed garlic

200 g sour cream or creme fraiche

150 g cheese (eg Emmentaler cheese or mountain cheese), grated

spread on the fried Lángos

coarse sea salt

Hungarian paprika powder

serve sprinkled with salt and paprika

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Kochbuch Generation Riesling: Indisches Butterhühnchen, Murgh Makhani, vom Weingut Oswald

February 6th, 2019 | main dishes

Cookbook Generation Riesling – Indian chicken

This is how young winemakers cook! The second wine cookbook of the “Generation Riesling” has been published. 60 young winemakers present their favorite recipes – from everyday use to highly refined – and with each recipe, there is information about the respective winery and the appropriate wine recommendation. I started my culinary journey through the Generation Riesling in the wine region Rheinhessen and tried out a recipe from the Oswald winery: Murgh Makhani – Indian butter chicken!