Thai lunch for my namesday
We celebrate our namesday in Hungary. Mine is on March 3rd and I celebrated with a thai family dinner.
You ask why you trust my opinion, since as a Hungarian I am certainly biased about the capital of my country. I have to say that I have been to many places in the world, I have seen amazing places.
I see Budapest’s special appeal in the many cultural influences that have affected the city throughout its long history.
On a short walk through the city, you can come across ancient Roman ruins and street art, Art Nouveau buildings, Europe’s largest synagogue…
The Central Market Hall in Budapest is a popular destination for locals and tourists alike, and it’s not hard to see why! During the late summer months, the market is full of fresh, delicious produce that is sure to tantalize your taste buds.
Peaches, blackberries, mushrooms, pumpkin varieties.. And of course a late summer product that you can’t miss is the delicious Hungarian paprika. In hungarian we have the same word…
Now as promised in my last blog, I’m sharing with you how I cook my goulash.
Please feel free to try it and let me know how it turned out.
Here we go:
Chop 3-4 medium sized onions, two yellow Hungarian paprikas (= bell peppers, you know we call everything paprika in Hungary 🇭🇺 , bell peppers, capsicums, kapia, chilis etc. :-).
If you don’t get the yellow Hungarian ones, take any yellow bell peppers instead), and a clove of garlic.
Take a deep pot, put oil in it, so the bottom is covered. Use sunflower oil or canola oil or even lard. Do not…
If you are interested in food, like we are, then join us, local hosts, at NelliciousTravels to learn about Hungarian culinary culture.
I believe the best way to discover a country, is through its food, since you don’t only see, taste and smell but also get to know a lot about a nations culture, history and mentality. Everything else you can read in travel books or online, but to eat and drink with a local, like myself or my lovely co-hosts, Csilla and Roxy, at selected locations, is a complete different experience, a truly authentic one.
When joining us, you get an idea how and what we eat and drink. Why Hungarian food has always the colors of red, orange, rose…
Budapest launches a great number of gastronomic festivals yearly. One of them is the mangalica festival, which just took place this year in February.
In case you’ve never heard about the mangalica, let me introduce this special looking Hungarian swine to you. It is mostly blonde but has always long curly hair. At first glance you might think it’s a sheep, but it’s not. It’s a cold breed which is resistent against cold and illnesses, is not forced into cages, can run around outside and have a life before landing on our plates with its deliciously full flavored and low cholesterol meat. It has an over 200 years old history and it’s becoming more and more…