W
hen enjoying
German and
Hungarian cuisine
on your travels,
you may be surprised at the
similarities in what is offered to
you. In particular, Hungarian cuisine
is extremely diverse with some
familiar names on the menu such
as
Schnitzel, Stuffed Cabbage,
Pasta,
Strudel and Sauerkraut. The
foods of Hungary are very much
influenced by the Austro-Hungarian
Empire, as well as other influences
such as the Ottoman Empire.
This small selection of recipes
highlights the diversity of both
countries, and you will see most
of these delicious dishes whilst
travelling through Germany,
Hungary and Austria too. Common
ingredients to both countries are
pork, sausages (especially smoked
sausages), potatoes, beer and of
course paprika, which is a very
popular spice that is used in most
Hungarian cooking.
Other common spices and herbs
that are used are caraway seeds,
fennel and flat-leaf parsley. The
food in this region is often seen
as hearty and stodgy, but both
Germany and Hungary offer the
most ornate and delectable cakes
and pastries for those who have
a sweet tooth, with two of the
most famous being the Hungarian
Dobostorta and the German
Schwarzwälder Kirschtorte (Black
Forest Gâteau).
The following recipes highlight
some of my favourite recipes in the
region, and are all easy to prepare.
Travel
TASTES
Food writer Karen Burns-Booth whips up a
range of authentic German and Hungarian recipes
50
VIKING
