{"id":920,"date":"2019-02-20T19:09:59","date_gmt":"2019-02-20T18:09:59","guid":{"rendered":"http:\/\/www.paprikamolnar.hu\/english\/?p=920"},"modified":"2019-12-30T17:11:28","modified_gmt":"2019-12-30T16:11:28","slug":"the-hesitating-gourmet-in-our-paprika-museum","status":"publish","type":"post","link":"https:\/\/www.paprikamolnar.hu\/english\/the-hesitating-gourmet-in-our-paprika-museum\/","title":{"rendered":"The Hesitating Gourmet in our Paprika Museum"},"content":{"rendered":"<p>It\u2019s still February, still carnival season and my indulgence goes beyond borders! I recently met at our Paprika Museum T\u00fcnde Dim\u00e9n-Varga, the writer of the gastro blog the <a href=\"https:\/\/tetovainyenc.cafeblog.hu\/\"><em>Hesitating Gourmet<\/em>.<\/a> T\u00fcnde is a psychologist working with school kids in my favourite Transylvanian town in Romania called Sz\u00e9kelyudvarhely or Odorheiu Secuiesc. Her cooking is flavourful yet simple (no wonder, she is a busy Mom also). The photos look tasty and there\u2019s a practical and warm-hearting little introduction to each recipe. She is a gourmet, but what\u2019s the hesitating? Here are two recipes from the repertoire of <em>T\u00e9tova \u00ednyenc,<\/em> or, as I translated it very hesitatingly, from the <em>Hesitating Gourmet<\/em>.<\/p>\n<p>The <a href=\"https:\/\/tetovainyenc.cafeblog.hu\/2019\/02\/11\/mac-and-cheese\/\"><em>Mac and cheese<\/em><\/a>&nbsp;title speaks for itself, no need to translate it, and here\u2019s how the <em>Hesitating Gourmet<\/em> makes it. Cook 40 dkg fusilli pasta (if you ask me, any pasta) in salted water. Make b\u00e9chamel sauce from 5 dkg butter, 5 dkg rice-flour and 5 dl milk. Season it with salt, pepper and ground nutmeg. When you have a nice running sauce, add a mixture of grated cheeses: 20 dkg gouda, 15 dkg cheddar and 2,5 dkg parmesan. Mix the b\u00e9chamel sauce well with the pasta, and pour this into a buttered pan. Season and decorate the top with the following: mix 2,5 dkg parmesan with 2,5 dkg grated breadcrumbs, salt, pepper and small spoonful of red paprika powder! Bake at 180\u00b0C for 30 minutes in the oven. Enjoy!<\/p>\n<p>&nbsp;<\/p>\n<p>The Hesitating Gourmet\u2019s <a href=\"https:\/\/tetovainyenc.cafeblog.hu\/2019\/02\/02\/edenkert-pite\/\"><em>\u00c9denkert pite<\/em><\/a>&nbsp;or <em>Paradise Pie<\/em> is probably cheaper to make in the summer but <em>Hell<\/em> (!), it\u2019s carnival season! For the pie base, mix 20 dkg flour, 3,5 dkg powdered sugar, 12,5 dkg butter, one egg yolk, 2-3 spoonfuls of cold water and a pinch of salt. Let it sit for 30 minutes, then smooth it into a cake pan and bake it for 25 minutes at 180\u00b0C. When the pie base is cool, top it with either of the following cream: home-made vanilla cream or white chocolate ganache (chocolate cream). Here\u2019s the recipe of the latter: break 20 dkg of white chocolate into a bowl placed over simmering water and stir until chocolate melts. Mix with 2 dl thick cream. Finally, decorate the top with a layer of colourful fruits. Enjoy!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-918 size-medium\" src=\"http:\/\/www.paprikamolnar.hu\/english\/wp-content\/uploads\/2019\/02\/DSCF4636-1-300x225.jpg\" alt=\"The Hesitating Gourmet in our Paprika Museum \" width=\"300\" height=\"225\" srcset=\"https:\/\/www.paprikamolnar.hu\/english\/wp-content\/uploads\/2019\/02\/DSCF4636-1-300x225.jpg 300w, https:\/\/www.paprikamolnar.hu\/english\/wp-content\/uploads\/2019\/02\/DSCF4636-1-400x300.jpg 400w, https:\/\/www.paprikamolnar.hu\/english\/wp-content\/uploads\/2019\/02\/DSCF4636-1-768x576.jpg 768w, https:\/\/www.paprikamolnar.hu\/english\/wp-content\/uploads\/2019\/02\/DSCF4636-1-1024x768.jpg 1024w, https:\/\/www.paprikamolnar.hu\/english\/wp-content\/uploads\/2019\/02\/DSCF4636-1.jpg 2048w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Thank you, <em>T\u00e9tova \u00cdnyenc<\/em>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s still February, still carnival season and my indulgence goes beyond borders! I recently met at our Paprika Museum T\u00fcnde Dim\u00e9n-Varga, the writer of the gastro blog the Hesitating Gourmet. T\u00fcnde is a psychologist working with school kids in my favourite Transylvanian town in Romania called Sz\u00e9kelyudvarhely or Odorheiu Secuiesc. Her cooking is flavourful yet&hellip;<\/p>\n","protected":false},"author":2,"featured_media":917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[800,807],"tags":[573,590,588,592,591],"class_list":["post-920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy-recipes","category-szeged-and-paprika","tag-carnival","tag-hesitating-gourmet","tag-mac-and-cheese","tag-paradise-pie","tag-tunde-dimen-varga","category-800","category-807","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Hesitating Gourmet in our Paprika Museum - PaprikaMolnar<\/title>\n<meta name=\"description\" content=\"Here are two recipes from the repertoire of T\u00e9tova \u00ednyenc or as I translated it very hesitatingly, from the Hesitating Gourmet. From the Paprika Museum\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paprikamolnar.hu\/english\/the-hesitating-gourmet-in-our-paprika-museum\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Hesitating Gourmet in our Paprika Museum - PaprikaMolnar\" \/>\n<meta property=\"og:description\" content=\"Here are two recipes from the repertoire of T\u00e9tova \u00ednyenc or as I translated it very hesitatingly, from the Hesitating Gourmet. 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