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Goulash made by Werner & Lissi
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This
was a day to remember, here at the Ingrisch summer house. Werner and
Lissi made goulash over an open fire, constructed by Werner [as you can see
in one of the above photos]. They said it was just the same as our
ancestors made, everything fresh. After they combined everything in
the stew pot, it simmered for a long time. I was proud Werner wore the
apron I sent him for Christmas last year. Lissi prepared polenta,
which I had never ate before. It looked like cornmeal mush and we put
a scoop in out stew. |
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On another day Werner barbecued
chicken, sausages from Romania and pork chops. He also started
the fire with pine cones, which I had never seen this done
before, then added 'real' coals. Lissi made a pasta salad
and a fresh vegetable salad. Their flowers were so full
and beautiful, the climate is wonderful there. When there
is not enough rain, they have to pump the water from the well
into a watering can and water the flowers and vegetables and
repeat the process over and over. They are hard workers. |
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Werner and Lissi
have grapevines surrounding their lot, with very healthy
clusters. Which they will make wine in the above press
Werner built. In the second photo, are miniature houses that Werner built. Notice the stenciling on the wall in
the background, he did that also. Ingrisch are very
talented people ;-) The photos below, I took last
year, but wanted to add them to this page. The little
house Werner built after they took possession of the lot.
On the right is an enclosed dining area and to the left is a
kitchen like room, and Werner dug out a nice size cellar where
he stores things that need to be kept cool. Below is
a photo of a water barrel, which provides water leading to the
shower in the back that Werner constructed. |
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Langos /
Langosch
'crispy
fried dough'
A Hungarian-Romanian
specialty,
remembered and loved by the Donauschwaben.
Lizzy
recipe for Langosch
1 kg
of flour (2 pound)
600 ml of water
1 cube of yeast
1 spoon of salt
1 cooked and grated potato
a bit of baking soda
All
these you have to knead, cover and let to rest
45 minutes. Then you roll it flat, cut rectangular
pieces and form small balls. These you let rest for
10 minutes, spread it out with oily fingers and fry
it in oil.
click images to the
left to enlarge...
Renate enjoying
Langosch!
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Prepared by Lissi,
at their summer house
Delicious with sour
cream, grated cheese, paprika
& fresh garlic oil.
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Lissi
preparing the dough, It shouldn't be too
soft, the dough must stay together.
Cover the bowl with a cloth in a warm
place to rise. |
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Then cut
into small portions pieces. With oiled
hands take a piece and stretch it as
much as you can. |
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Heat oil
in a pan & fry each piece until both
sides turn golden brown. Drain on paper
towel. |
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