Hungarian cooking. Just the phrase hints at the exotic. We've all heard of paprika and goulash soup, but Hungarian cooking is very rich and heavy. Paprika gives it a distinct taste. Recipes favor sour cream, tomatoes, green peppers, lard, and onions.
In my book The Hungarian Matthias has a Hungarian cook, János, who has to prepare a specific diet for Matthias. Matthias, as a werewolf, has certain foods he can and can't eat. Garlic is a big no-no for Matthias – it will make him sick since his body is so different.
One of János's favorite recipes is pogácsas, Hungarian scones, favoring cheese or poppy seeds. Here's a recipe for you to enjoy.
Preheat oven to 400
Grease baking sheet
2 cups flour
2 tsp baking powder
1 ½ tsp sugar
½ tsp salt
2 tbsp shortening
¼ to ½ cup milk
cheese (I prefer cheddar) or poppy seed to taste
Mix together the dry ingredients and shortening.
Rub in the flour with your fingertips until it is coarse. Beat the egg until it froths, add milk and beat. Pour into the flour until a soft dough is made. Add cheese or poppy seeds to taste.
Roll the dough into 2 inch balls. Flatten just a little with your hand or spatula.
Place scones 1 inch apart on a greased baking sheet.
Bake on middle rack at 400 for 13-15 minutes until light brown.
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