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Nagy Vilmos - Professional Profile


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GeneralOld Signature Pin
Nagy Vilmos18-Feb-13 23:09
professionalNagy Vilmos18-Feb-13 23:09 
GeneralRe: Old Signature Pin
Nagy Vilmos5-Sep-13 5:08
professionalNagy Vilmos5-Sep-13 5:08 
GeneralDefinition of SCRUM Pin
Nagy Vilmos5-Jan-12 23:09
professionalNagy Vilmos5-Jan-12 23:09 
GeneralCigány Pecsenye [Gipsy Roast] Pin
Nagy Vilmos19-Sep-11 3:23
professionalNagy Vilmos19-Sep-11 3:23 
GeneralSalmon and Asparagus with Hollandaise Source, served with roast potatoes and a fresh salad in mustard vinaigrette Pin Pin
Nagy Vilmos7-Sep-11 6:11
professionalNagy Vilmos7-Sep-11 6:11 
GeneralPorky Bacony Soup [modified] Pin
Nagy Vilmos17-Jul-11 23:00
professionalNagy Vilmos17-Jul-11 23:00 
GeneralRe: Porky Bacony Soup Pin
walterhevedeich11-Aug-11 11:53
professionalwalterhevedeich11-Aug-11 11:53 
GeneralGulyasleves / Golash Soup Pin
Nagy Vilmos1-Feb-11 5:10
professionalNagy Vilmos1-Feb-11 5:10 
GeneralRe: Gulyasleves / Golash Soup Pin
Dalek Dave24-Feb-11 12:44
professionalDalek Dave24-Feb-11 12:44 
GeneralRe: Gulyasleves / Golash Soup Pin
Nagy Vilmos24-Feb-11 22:30
professionalNagy Vilmos24-Feb-11 22:30 
GeneralDiosos Csirke Pin
Nagy Vilmos5-Oct-10 23:28
professionalNagy Vilmos5-Oct-10 23:28 
GeneralRecipe for Gombocs [modified] Pin
Nagy Vilmos1-Oct-10 5:55
professionalNagy Vilmos1-Oct-10 5:55 
It's pronounced 'gom-bots'

You need to get Turo; or /wait a minute while I check the fridge/ Twarog from the Polish Deli. You cannot use british Cottage Cheese, it tastes awful. 250g will make enough to have 12-15 dumplings as a pudding, we normally do 500g for the 5 of us and it will be all we eat tonight.

250g Turo/Twarog
200g-300g bread crumbs
100g-200g sugar
1 large egg; go on two, if you like
Oil for frying
Sour cream to serve.

Place a LARGE pan of water on to boil, it needs to be big enough that all the dumplings can be covered and float to the surface.

In a bowl, mix by hand the turo and eggs with equal amounts of bread crumbs and sugar to make a dough that is just moist but will still hold together. [Probably around 200g of each but it depends on ho wlarge the eggs are and how moist the turo is]
Form the mixture into balls about the size of squash ball and add them all to the BOILING water.

Meanwhile fry some more breadcrumbs in oil until they are golden brown. Keep them moving all the time or else they will burn. When they are ready add some suger; you can't make this too sweet.

Once the gombocs are all floating in the pan, remove them with a slotted spoon; or two large forks if you must. Coat in thee fried bread crumbs.

Serve with the remaining bread crumbs, more sugar and the cream.

Food of Teh Gods = Sorted.

Panic, Chaos, Destruction.
My work here is done.

or "Drink. Get drunk. Fall over." - P O'H

modified on Wednesday, October 6, 2010 5:28 AM

GeneralRe: Recipe for Gombocs Pin
Jörgen Andersson3-Nov-10 5:38
professionalJörgen Andersson3-Nov-10 5:38 
GeneralRe: Recipe for Gombocs Pin
Nagy Vilmos4-Nov-10 0:55
professionalNagy Vilmos4-Nov-10 0:55 
GeneralRe: Recipe for Gombocs Pin
Jörgen Andersson4-Nov-10 3:14
professionalJörgen Andersson4-Nov-10 3:14 
GeneralIn the Beginning was the word Pin
Nagy Vilmos21-Sep-10 10:44
professionalNagy Vilmos21-Sep-10 10:44 

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