A Fertőd-Celldömölk-Hévíz-Keszthely túraútvonal alacsony forgalmú, burkolt utakon, néhol burkolatlan földutakon vezet 130 km hosszan, meseszép tájakon.
Hírek / Aktuális információk
Joó-tó nyitvatartása
A tó minden nap 08:00 órától 16:00 óráig tart nyitva.
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A Kemenes Vulkán Park nyitvatartása
A látogatóközpont nyitása 2024. március 15-én, 10:00-18:00 óráig újra várja az érdekődőket!
A selection from a folk cooking contest entitled „Many plates of dödölle”.
The recipes presented here have been collected by the Directorate of Vas County Museums..
Goulash prepared by the members of the local choir (Egyházashetye) Ingredients: 3 kg beef, 1 kg pork knuckles, 1 kg onion, 7,5 g pork lard, 4 tbsp. red paprika powder, 2 tbsp. hot paprika, salt, 2 kg potatoes.
Chop the onion into small cubes and stir on hot lard until the onion is translucent. Add the red paprika and the meat cubes. Keep adding some water so that it covers the meat. When the meat is half ready, put in the chopped potatoes. Before it is ready, add the hot paprika. Serve with fresh bread and pickles. This delicious and hearty dish can be washed down with “liquid kiss” (wine from the Kissomlyó Hill).
CREAMY CORN POLENTA WITH GAME SAUCE (Kemenessömjén)
Polenta: whisk the eggs with the sour cream, add salt, the corn flour and mix it all. Put a cloth napkin in a bowl with its corners protruding. Put some fat on the napkin and put the mixture on top of it. Tie the corners of the napkin, stick a wooden spoon into the knot so that it gets perched on the side of the pot. Lower the napkin into the salted boiling water and cook its content, with the napkin, for 45 minutes. Then remove the napkin and the put the polenta on a board, divide them into bits with a strong thread. Sprinkle it with hot goose lard or butter and serve with wild game sauce.
Game sauce
Sauté the red onion over lard, add vegetable, carrots and keep simmering. Season with salt, pepper, cumin, and bay leaves. Once the vegetables are done, puree the whole mixture; add sour cream, flour and mustard and a touch of lemon juice.
NOODLES WITH COTTAGE CHEESE (Kemeneskápolna)
Ingredients: 500 g flour, 2-3 eggs, salt, water
From the ingredients form 6 little buns, and roll out the dough and bake it on the back of a pan. When it has cooled, break the baked sheets and cook the pieces in salted water, mix them with lard and serve with cottage cheese and sour cream.
MÁLÉ (Kemeneskápolna)
Mix and egg and 6 dl of curd with flour enough to turn the dough into a thick liquid, thicker than the dough usually made for pancakes. Grease the bottom of a tin pan, pour the dough into it, sprinkle it with cracklings and sour cream and bake it until the top gets brownish. Cut them into cubes and serve them fresh. It’s best when it has small bubbles in the dough.
KNUCKLE WITH BEANS (Ostffyasszonyfa)
For 30 people: sauté 1 kg red onion over 200 g butter and oil and add a bit of cumin. After simmering it for a while add red paprika and the previously prepared mixture (ground pepper, ground cumin, nutmeg and salt), 2 kg of cubed beef and cover the meat with 5-6 thin slices of smoked bacon. Stir the broth and keep adding (50-60 ml) red wine. Add the 1 kg beans (steeped in water last night) and add water. Season the broth with green pepper and tomatoes (cut into halves) , celery, parsley, carrot, and bay leaves. Put the knuckles into the broth and cook it for at least an hour. Remove the bone from the knuckle, chop it into small cubes and put it all back into the broth. Also add some chopped potatoes. In the last phase of cooking add 4-5 cloves of garlic and plenty of green parsley. Serve the ready broth with croissants with sesame seed on them.
Croissant with sesame seeds
800 g flour, 1 large tbsp. salt, 0,5 g yeast, 40-50 ml milk, 20 ml oil.
CREAM FOR THE CROISSANT
We mix 3 egg yolks with 150 g butter or margarine.
We prepare semisoft dough. When the dough has risen, we make two buns, roll the dough thin and spread the cream onto it. Cut the dough into squares and roll the portions into crescent forms. Brush them with egg yolk and sprinkle them with sesame seed or cumin in the top. Leave them to rest and bake them in warm oven. It will be delicious even on the following day.
DEER STEW WITH CHANTERELLE A LA KEMENESALJA (Celldömölk)
Ingredients: (for 10) 2 kg carefully cleaned and chopped deer or venison, 500 g carefully washed and selected chanterelles (cepes or brown champignon) cut into slices, 250 g smoked bacon, 150 g pork lard, 500g red onion, 3-4 cloves of garlic, 200 ml heavy or double cream, salt, ground juniper berries or ground pepper, tarragon.
Put the smoked sliced bacon into the melted lard then add the onion and sauté until it gets golden brownish. Add the venison and keep simmering over low heat. Season the stew and add the chanterelle. Cook carefully, add the cream and stir until it gets homogeneous. Serve it hot with noodles or tarhonya (traditional Hungarian egg-based pasta grain). (This dish goes back to the times when our ancestors had no pepper, tomato or potato. The spices used here can all be found in Hungary, and in the area of Vas County.)
RENDEZVÉNYEK
Bereczki Zoltán akusztik koncert 2024.május 5. (vasárnap) 19:00
