To learn Course 5 – Module 5, the student needs approx. You need 2 hours of theory time (2 x 45 minutes) and endless hours of practice time.

With the help of the Module, the student gets to know some typical warm appetizers and learns how to prepare them.

Classic Main Dishes

Introduction to classic main dish recipes

An introduction to classic main course recipes

The place of nutrition in health preservation, balanced nutrition, like all other living beings, interacts with its environment. One of its manifestations is nutrition and metabolism, which means when humans consume various foods, digest them for energy production, and eliminate excess (waste material). We hear more and more that it’s worth considering our body like our car: if we consistently fill it with low-quality fuel, how can we expect it to serve us at the expected high level indefinitely?

 

Our body works in a similar way: with proper nutrition, we can greatly improve our quality of life. Here too, prevention, like in other areas of life, is much simpler than subsequent repair. The principle of modern, healthy nutrition is always to consume the right quantity and quality of food for our body.

 

Eating habits

 

Our eating habits and nutritional rhythms are quite diverse, varying by region and age group. Generally, it’s typical to have a light breakfast (perhaps just a coffee or tea), a hearty lunch, and a late, hot or cold dinner. This order is not always appropriate because most of our energy is needed during the day for work, and by evening, only a light dinner is necessary.

 

On weekdays, as a second course, various vegetable stews are often served with various toppings (eggs, meat products, soy-based toppings, which are becoming increasingly popular), and alongside these stews, we often eat pasta. Consumption of meat dishes (stews, boiled, fried, stuffed meats) with salads, potatoes, rice, or pasta as a side dish is also common. On holidays, the consumption of meat is generally characteristic in both soups and the second course. The second course is much more abundant and varied than on weekdays.

Classic Main Dishes

Hands-on experience in preparing classic main dishes

Csirkepaprikás nokedlivel (HU)

Preparation

10 minutes

Cooking

60 minutes

Altogether

70 minutes

1055 calories per serving

 

Ingredients

Chicken paprikash

• 4 pieces of chicken thighs (can be upper or lower, or whole)
• 500 grams of chicken breast fillet
• 2 large onions
• 1 large tomato
• 1 bell pepper
• 2 teaspoons of paprika powder
• pepper to taste
• seasoning to taste
• 1 tablespoon of sunflower oil
• 300 ml of sour cream
• 2 heaping tablespoons of all-purpose flour
• 100 ml of water

Nokedli

• 400 gramm univerzális liszt
• 1 tojás
• 1 teáskanál só
• 300 ml víz

Advertising Making of Chicken paprikash

Clean the chicken thighs, chicken breast, and onions. Dice the onions, and I usually cut the chicken breast into larger pieces.

Sauté the onions in oil until they become translucent, then set them aside. Sprinkle with paprika powder, mix well, add about 100 ml of water, and season with seasoning and pepper (bring to a boil).

Then place the chicken thighs and breast into the mixture. Toss them well, then add the sliced bell pepper and tomato. Simmer covered in their own juices. If it starts to dry out, add a little water (but it’s really flavorful when cooked in its own juices).

Meanwhile, mix the flour with sour cream and add a bit of paprika to make the sauce nice and red. Add some of the liquid from the chicken mixture to the sour cream mixture until you can mix it smoothly without lumps.

When the chicken thighs and breast have softened, add the sour cream mixture, gently stir, and bring it to a boil. Adjust the seasoning if necessary.

For the Nokedli (Dumplings):

 

Mix the ingredients into a moderately soft dough with a wooden spoon, but do not mix it until it’s completely lump-free.

In a large pot of boiling, salted water (about 4-5 liters), to which you add about 2 tablespoons of oil, drop spoonfuls of the dumpling dough. When they rise to the surface, use a strainer to lift them out and let them drain.

Youtube link:

https://www.youtube.com/watch?v=69FHrBg19Ww&t=23s&ab_channel=Szokykonyh%C3%A1ja

Konfitált kacsacomb római tálban káposztával és burgonyával (HU)

1. For the roast duck:
2. 6 duck legs
3. 1 duck breast
4. 1 liter of duck or goose fat
5. 1 head of garlic
6. coarse salt to taste
7. 3 tsp rosemary
8. pepper to taste
9. For the steamed cabbage:
10. 1 kg purple cabbage
11. 5 dkg of fat
12. 1 medium red onion
13. 5 dkg powdered sugar
14. 1 teaspoon whole cumin
15. 0.5 dl 10% vinegar
16. salt to taste
17. For the onion mashed potatoes:
18. 1 kg of potatoes
19. duck fat
20. 1 small red onion
21. 5 dkg of butter or margarine
22. 2 tsp red pepper
23. salt to taste

Preparation

1. Step 1

Clean the thighs and the breast, cut the skin of the breast with a sharp knife, but only the skin, not the meat! I cut the skin and tendons on the thighs right at their end, so they pull back from the bone during baking and nice little “handles” form on them.

2. Step 2

 

Then rub it in thoroughly with salt. You shouldn’t regret it, you can do it a lot. Sprinkle rosemary and pepper, then rub them in as well. It doesn’t need any other spices. Put it in the fridge overnight, let the flavors develop!

 

3. Step 3

The next day, soak the Roman bowl in water 1-2 hours before baking. Fill it halfway with duck fat and place the meat inside. The point is that the fat completely covers the thighs, so if it’s not enough, add more! Throw in the halved garlic cloves and put the lid on it.

 

4. Step 4

With earthenware, it is important to always put it in a cold oven and heat it up slowly! I first set it to 90 C, then to 150 C and finally to 180 C within an hour. Anyone who has ever used a Roman/Pataki bowl knows that everything is cooked more slowly at that temperature than in a plain baking tray. Therefore, you can safely set the temperature of the oven to 180 C, the fat will still just bead in the bowl. You don’t need better! From time to time we can check how soft the meat is, but approx. It reaches the right consistency in 4-5 hours.

 

5. Step 5

When the meat comes off the bone nicely, take a smooth baking sheet, put 3-4 tablespoons of fat from the bowl on the bottom and place the meat side by side, skin side up!

 

6. Step 6

Put it back in the oven, but at this time at 200 C, so that the skin gets nice and crispy. In this case, 15 minutes is enough for him. If possible, use the grill+air mixing function! This way, we get a beautiful, crispy roast duck, juicy and crumbly on the inside. Do not throw away the garlic cloves, because they are divinely delicious!

7. Step 7

 

Stewed purple cabbage: you can start preparing the cabbage about halfway through the duck’s cooking time, so the delicacies will be ready at the same time. First, grind it or cut it into fine pieces, add a little salt and let it stand for a while.

 

8. Step 8

Heat the fat and fry the sugar until light yellow.

9. Step 9

Then add the grated onion and the twisted cabbage. Sprinkle the cumin and pour over a mixture of 1/2 dl vinegar and 3 dl water. Cover and simmer until soft.

 

10. Step 10

Mashed potatoes with onions: peel the potatoes, cut them into cubes and cook until soft. Cut the onion into small pieces and fry in the rendered duck fat. Remove from the heat and stir in the red pepper. Add to the potatoes together with the butter and mash thoroughly. Add salt to taste. In this case, I don’t add milk, if I find it too dry, I use the fried fat to achieve the desired consistency.

Debreceni stuffed cabbage (HU)

Ingredients (for 10 people)

• 80 dkg minced pork,
• 3 kg of sauerkraut,
• 20 dkg of rice,
• 15 dkg red onion,
• 5 dkg of salt,
• small garlic,
• grounded red pepper,
• cracked pepper,
• marjoram,
• 2 eggs,
• 1/2 liter of sour cream,
• 15 dkg of flour,
• 30 dkg of bacon,
• 30 dkg of fat,
• 50 dkg double sausages from Debrecen.

 

Preparation

1. Cut out the thick part of the stem from the cabbage leaves.
2. Taste the sauerkraut, if it is too sour, wash it well and wring it out.
3. Cut the meat into small pieces, salt and season.
4. Fry one third of the grated onion and the crushed garlic on the chopped, melted bacon, and add this to the meat. Add the rice, beat in an egg, knead it well, and roll it up one by one, filling it into the leaves.
5. Fry the remaining finely chopped onion in fat, season with paprika and dissolve in a little water.Add three-quarters of the sauerkraut, arrange the fillings in a row, and cook until soft, covered with the remaining cabbage.

6. Per person, place 2 stuffed cabbage rolls on the plate, add roasted sausage slices on top, and drizzle with sour cream before serving.

Youtube link:

https://www.youtube.com/watch?v=oCKCKFAi6jc&t=7s&ab_channel=JuditCsicsovszki

 

lecsós rib (HU)

Ingredients:

• 1 kg of ribs, sliced
• salt pepper
• 1 tbsp ground cumin

For the lecho:

• 1 kg of paprika
• 4 large tomatoes
• 2 large onions
• 2 cloves of garlic
• 6-8 mushrooms
• 1 tbsp smoked paprika
• salt pepper
• 3 tablespoons of fat

Preparation:

Remove the stems and seeds from the bell pepper, cut it in half, and then slice it into strips. Dice the tomatoes, slice the onions, slice the mushrooms, and crush the garlic.

Place the finely chopped vegetables in a large bowl, season them with salt, pepper, and smoked paprika. Mix everything well so that the spices coat all the ingredients.

Spread this excellent base for the dish onto a baking tray lined with parchment paper and set it aside.

Next, prepare the meat: season the pork slices, which are about 0.8-1 cm thick, with salt, pepper, and cumin. In a lightly greased skillet over high heat, quickly sear them for 1-2 minutes on each side to get a nice color on the outside and lock in the flavors. Then place them on top of the waiting vegetable base in the baking tray and cover with aluminum foil.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and bake for approximately 40 minutes. Afterward, remove the aluminum foil, increase the temperature slightly, and put them back in the oven for about 5-8-10 minutes to allow the pork slices to brown to your liking. Keep in mind that the exact time may vary depending on your oven. The goal is for the pork slices to brown nicely, and the vegetable base should not burn.

Youtube link:

https://www.youtube.com/watch?v=09_OhZMKHTE&ab_channel=Mindmegette.hu

 

Chickentokany, paprikash (HU)

Ingredients:

• 1 kg of chicken (whole chicken cut into pieces or chicken legs)
• 1 onion
• 2 cloves of garlic
• 1 pepper
• 2 dl sour cream or cream
• flour, oil, salt, pepper, red pepper
• 1 bunch of parsley

Preparation:

• fry the chopped onion, crushed garlic and chopped bell pepper in oil
• add the chopped chicken, stir for a few minutes
• Season: salt, pepper, 1 tsp paprika
• cover with water, cover and simmer until soft
• Mix 2 spoons of flour with the sour cream/cream and pour it over the meat
• cook for a short time, stirring in between
• remove from heat, sprinkle with chopped green parsley, cover

Tips:

• if it is too thin, add flour
• sour cream and parsley are indispensable
• grated murk and chopped tomatoes can also be added
• served with puliska or macaroni, cabbage salad as a pickle

Youtube link:

https://www.youtube.com/watch?v=9-FAHuqYRtU&t=36s&ab_channel=Maszol

 

Erdélyi Bulz (RO)

Ingredients:

• 300 g of corn
• 1 liter of water
• 400 g of smoked bacon
• 400 g burduf cottage cheese
• 3-4 sausages at home
• 4 eggs
• 1 tablespoon of salt
• 1 tablespoon of oil
• 50 g of butter

Preparation method:

1. Carefully cook the puliska, making sure that it is neither too hard nor too soft.

2. Cut the bacon into cubes and sausage into slices, then put them there to fry.

 

3. Place the puliska on a rolling pin and form 4 puliska dumplings with the help of a dish. Fill them with burduf cottage cheese and the fried bacon cubes.

 

4. Place the puliska dumplings in a well-greased baking tray, decorate with sausage cut into rings, and leave in the oven for approx. for 15 minutes.

 

5. Serve warm, sprinkled with cheese and an ox eye, on each bun (dumpling)

Youtube link:

https://www.youtube.com/watch?v=3f1-FOEvIGI&t=6s&ab_channel=Ideideretete

 

Román töltött káposzta (Sarmale) (RO)

Ingredients

For the cabbage:

1 whole head of cabbage (about 4 pounds)

To fill in:

6 tablespoons of olive oil

1 medium onion (chopped)

2 garlic cloves (minced)

2 1/2 tablespoons raw rice

1/4 cup hot water

1 1/2 pounds lean ground pork

1 slice of white bread without bread

2 tablespoons fresh dill (chopped)

1 teaspoon of thyme

2 teaspoons of salt

1 teaspoon of black pepper

Optional: 1 teaspoon crushed red pepper

2 tablespoons of water

For the cooking liquid:

1 cup sauerkraut juice reserved drained sauerkraut (see below)

3 cups of water

1 tablespoon Vegeta

10 black pepper

4 bay leaves

 

For the Dutch oven:

3 cups sauerkraut, (drained, reserve 1 cup juice as above, rinse and pat dry)

6 strips with bacon

6 fresh dill sprigs

 2 kilos of sliced tomatoes (fresh or canned)

How to make

Prepare the cabbage:

1. Remove the seed from the cabbage. Place the entire head in a large bowl filled with hot, salted water. Cover and cook for 3 minutes or until tender enough to pull off individual leaves. You will need 20 leaves.
2. When the leaves are large enough to handle, use a paring knife to cut the thick center stem from each leaf without cutting all the way through. Trim remaining cabbage and set aside.

Complete the charge:

1. In a large pan, cup chopped red onion, garlic and rice with 1 tablespoon olive oil, stirring often, until the onion is translucent. Add 1/4 cup hot water, bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat, cover and let stand for 5 minutes or until the rice has absorbed the water. Let it cool down.
2. Place the pork in a large bowl. Quickly dip the bread into the water, squeeze out the excess water, and mix thoroughly with the cooled onion-garlic-rice mixture. Add dill, thyme, salt, pepper, hot pepper, if using, and 2 tablespoons of water. Mix completely but gently so as not to harden the meat.
3. In a medium bowl, combine the pickle juice with 3 cups water, Vegeta, pepper and bay leaves and set aside.

Assemble the coils:

1. Place approx. 1/2 cup meat mixture on each cabbage leaf. Throw away the meat. Turn the middle part of the leaf to the right, then turn the left side down.
2. There is something that looks like an envelope. Once again, roll it away from you to create a nice little roll.

Youtube link:

https://www.youtube.com/watch?v=fpzw-d1YCcU&t=64s&ab_channel=HomeCookingAdventure

 

Roasted drumsticks with sauerkraut (RO)

Ingredients for 4+ people

• one and a half kg pork knuckles
• 1 head of red onion
• 5 cloves of garlic
• 2 bay leaves
• 1 handful of whole pepper
• 1 kg of sauerkraut
• little oil or fat
• salt and pepper to taste
• 2 dl beer

o Preparation time: 1 hour 40 minutes

o Preparation time: 1 hour

Preparation:

Wash the meat, then put it in a large pot with the cleaned red onion, garlic, bay leaf and whole pepper

together. Pour enough water over the knuckles to cover them, then cook covered for 60-80 minutes, until they are soft (the cooking time may be longer depending on the size of the knuckles). Then filter the shank, set the juice aside, it can be useful for cooking bean soup or potato soup.

Wash the sauerkraut thoroughly and squeeze it out.

Take a Jena, high-walled baking tray or other heat-resistant dish and grease it with a little fat, then place the sauerkraut on it.

Peel the skin off the knuckles, if you like, then place them on top of the sauerkraut. Then season it with salt and pepper, pour the beer over it and put it in an oven preheated to 180 degrees, and bake it until it is nicely red. The baking time varies (40-60 minutes), it’s worth checking every 10 minutes while it’s baking and basting it with the steak. When it’s bright red, it’s ready.

Youtube link:

https://www.youtube.com/watch?v=R1ARS1NnyUU&ab_channel=GastroHobbi

 

Zsenge borsófőzelék (SK)

Ingredients

• 50 dkg green peas (boiled)
• 0.5 tbsp pork fat
• 2 cloves of garlic
• 2 tablespoons fine flour
• 0.5 bunches of parsley
• 3 dl milk (as needed)
• salt to taste
• pepper to taste (ground)

Preparation

1. Melt the fat, add the drained peas, salt, ground pepper, chopped garlic and parsley, mix.
2. Cover and simmer until soft.
3. Sprinkle with flour, stir, pour milk to cover, and cook.

Youtube link:

https://www.youtube.com/watch?v=tf7Ja_LAIFM&ab_channel=Nosalty

 

Roasted chicken liver with rice (SK)

Ingredients:

15 dkg chicken liver

5 dkg of fat

5 dkg of red onion

1 clove of garlic

salt to taste

pepper to taste

pinch of thyme

ground cumin

Preparation:

I clean the chicken liver and then cut it into larger pieces.

I cut the red onion into strips and steam them in the fat until soft. Then I just add the garlic cut into rings and fry them for just one minute.

Finally, I add the liver and the spices, except for pepper and salt, and fry for 6-8 minutes. I cut the largest piece in half and check whether it is bloody inside. When it’s cooked through, I remove it from the heat, season it with salt and pepper and serve it with boiled rice.

 

Youtube link:

https://www.youtube.com/watch?v=JJb3896jr0I&t=19s&ab_channel=Szokykonyh%C3%A1ja

 

Szeged goulash with homemade dumplings (SK)

1. 1 kg of sauerkraut
2. 70-80 dkg pork shoulder, or not too fat sides
3. 0.5 liters of cooking cream
4. medium head of red onion
5. 2-3 cloves of garlic
6. salt to taste,
7. pepper to taste
8. red pepper to taste
9. vegeta to taste
10. 1 soup cube

Preparation

Step 1

Saute the chopped onion in oil or fat in a pot that will fit the diced meat and cabbage.

Step 2

Set aside, sprinkle paprika, salt and pepper, crumble the soup cube and sprinkle vegetables on top. Pour half a liter of water and bring to a boil.

Step 3

Add the diced meat and pour enough water to cover it. When the meat is almost soft, add the slightly washed (if necessary) sauerkraut and enough water to cover it. Cook until soft.

 

Step 4

Mix 1-2 tablespoons of flour into the cream and beat it in. It should not be too thin, but not too thick. Taste and season if necessary.

 

Step 5

Dumplings:

Crumble the yeast into sugary lukewarm milk and let it rise. Mix the salt, yeast, lukewarm water, eggs and oil into the flour.

 

steps 6

Work it out and let it rise in a warm place. Divide the risen dough in half, shape it and let it rise for another 10 minutes, covered with a tea towel.

Step 7

Meanwhile, we prepare a pot for it, in which we boil 2 dl of water and place the buttered dumpling base in it.

 

Step 8

When the water has boiled, put the first one in, cover it and steam it covered for exactly 20 minutes, WITHOUT lifting the lid. Then take it out, brush it with butter while it’s still hot, and let the other one come. We replace the water.

Youtube link:

https://www.youtube.com/watch?v=NTwswtU05m8&t=1s&ab_channel=%C5%BDenyvmeste

 

Fried meat with potato salad (SK)

Ingredients:

1. For breadcrumbs
2. 10 eggs
3. 1 tablespoon chicken Seasoning
4. About 80 dkg breadcrumbs
5. About 50 dkg of flour
6. Other ingredients
7. 24 slices of chop
8. 2 tablespoons of garlic granules
9. 2 tablespoons of salt
10. 3-4 dl milk
11. Oil for rash

Preparation

Step 1

Peel off the loin slices so that the meat does not crumple during cooking. Beat and sprinkle each slice with salt and garlic granules. Line them up in a sealable container and sprinkle them with plenty of garlic granules and less salt. Pour in milk to cover. Seal and refrigerate overnight. The next day, drain the foam from the milk.

 

Step 2

We prepare the breadcrumbs. Beat the eggs with a fork and add only chicken flavoring so that the breadcrumbs have a taste. Start frying in hot oil, covered.

 

Step 3

Put it in a dropper so that the excess oil drips off. I served it with potato salad.

APPENDICES

• 1.5 kg potatoes
• salt
• 2 purple onions
• 1 red onion
• For the salad dressing:
• 2 tablespoons of sugar
• 0.5 dlecet
• 1 liter of water
• For the mayonnaise:
• 2 eggs
• 1 mustard
• 3d oil
• salt
• pepper
• 0.25pc lemon juice
• powdered sugar
• 2 cups of sour cream

Youtube link:

https://www.youtube.com/watch?v=GhTyVon1nwE&ab_channel=M%C3%A9szif%C5%91z%C3%A9sbark%C3%A1csol

https://www.youtube.com/watch?v=DSFxzgDxwQI&ab_channel=szazsu

 

Tomato stuffed cabbage (SK)

Ingredients:

• 70 dkg of sauerkraut
• 40 dkg pickled cabbage leaves
• 60 dkg minced pork shoulder
• 2 dl rice
• a small head of red onion, grated
• 3-4 cloves of garlic, grated
• 3 whole eggs
• ground pepper
• salt
• Red pepper
• 1 tablespoon of flour
• 1-2 peppers
• ground cumin
• 1-2 bay leaves
• 7 dl homemade tomato juice or tomato puree instead
• For the stir-fry:
• 3-4 tablespoons of oil
• 3 tablespoons of flour
• Red pepper
• sour cream for serving

Youtube link:

https://www.youtube.com/watch?v=a4rgq0rwTFs&ab_channel=szazsu

 

Red wine beef stew with nokedli (SK)

APPENDICES

• For the stew:
• 3 eco-oils
• 2 red onions
• 80 dkg beef shank
• 2 tsp sweet paprika
• 4 dl dry red wine
• 2 tomatoes
• 1 pc. v. paprika
• salt
• ground black pepper
• ground cumin
• For the nokedli:
• 50 grams of flour
• 3 eggs
• salt

PREPARATION

1. Heat the oil in a pan and fry the peeled and chopped onion until translucent. We throw the cleaned,

diced beef leg and stir-fry over high heat until white.

2. Then take it off the heat, sprinkle it with red pepper, stir it, then put it back on the heat, pour in the wine, and cook on medium heat until the meat becomes crumbly and a thick juice forms.
3. In the meantime, stir it a few times and replace the evaporated liquid with a little water or wine. Halfway through the cooking time, add the seeded, diced tomatoes and peppers, as well as a little salt, ground pepper and cumin.
4. For the nokedli, mix the flour with the beaten eggs. We pour enough water to get a thick, runny dough, and then drop it into boiling, salted water. It is ready when the nokedli come to the top of the water. Finally, we filter it. Serve the stew with this.

 

Youtube link:

https://www.youtube.com/watch?v=BZxP3wh1J-A&ab_channel=EsztiEsRoli

 

Haluska with sour cream (SK)

Ingredients:

• 50 dkg fine flour
• 5 whole eggs
• salt
• 1 dl cooking oil for cooking
• 20 dkg of small diced, smoked bacon, which must be fried
• 50 dkg cow’s cottage cheese
• 3 dl sour cream

I kneaded hard dough, rolled it out and cut it into thick strips. I cooked the pasta in boiling salted water. I also add 1 dl of cooking oil to the cooking juice. When the pasta was cooked, I drained it, put it in a large bowl and poured the fat from the rendered bacon over it, mixed it well, and then sprinkled 50 dkg of cow’s curd, broken up with a fork. I put it in a pan, poured 3 dl of sour cream on top, put the bacon cubes on top and put it in the oven until the bottom was nicely red. I don’t use salt anymore, because bacon is usually quite salty.

Of course, the dough can also be dry, but the taste of freshly kneaded dough is completely different.

 

Youtube link:

https://www.youtube.com/watch?v=pIxIFoSELPA&t=1s&ab_channel=Anzsykonyh%C3%A1ja

 

Juicy Casserole (SK)

Ingredients -for 4+ people

• 1 kg of potatoes
• 8 eggs
• 2 sausages
• 35 dkg of sour cream
• 25 dkg of cheese
• salt and pepper to taste

• oil as needed

 o Preparation time: 1 hour

 o Preparation time: 30 minutes

Preparation:

Wash the potatoes thoroughly, then cook them in enough water to cover them. Cook until moderately soft (cooking time depends on the size of the potatoes), drain the water from the potatoes, cool.

Hard-boil the eggs (10 minutes after boiling), then drain the water and cool them.

Cut the sausage into desired rings, peel the cooled potatoes, cut them into rings, peel and grate the eggs.

Grate the cheese as well.

Put half of the potatoes cut into rings in a baking tray, spread the sour cream on top of the potatoes, then sprinkle half of the cheese and egg on top, and finally place the sausage rings on top of the ingredients. Cover the top of the casserole with the remaining potatoes, and top with the remaining grated cheese.

Put the potato casserole in an oven preheated to 200 degrees for 25-30 minutes, until the cheese gets a nice golden brown color.

 

Youtube link:

https://www.youtube.com/watch?v=WQK5M-Ea7YA&t=4s&ab_channel=szazsu

 

Learning outcomes/results (ECVET)

You will get to know the ingredients of some typical main dishes.

You will learn the peculiarities of preparing some typical Hungarian dishes.

You will learn the specifics of preparing some typical Romanian main dishes.

You will learn about the peculiarities of preparing some typical Romanian main dishes.

You will learn the peculiarities of preparing some typical Hungarian hot dishes.