A few weeks ago whilst browsing Facebook a journalist was asking to interview expats living in rural Hungary. That’s me, I thought so I contacted her and said I would be happy to talk with her. She writes for the Budapest Times and travels around the country with another person who is a travel guide. We met up at a local restaurant and chatted for almost 3 hours. Her tape recorder came out on the table, I was a little apprehensive at first but it was all good and went very well. After a while I forgot the tape recorder was there!
When we had finished chatting they both wanted a tour of our village so I took them to all the pretty places. They were very impressed. The article was published recently in the Budapest Times and here it is
I was overwhelmed with everyone’s good wishes after it was published, I almost felt like a celebrity! Added to that the journalist was extremely complimentary about my photographs and suggested I joined a Facebook group who would appreciate them too. I joined, and was approached by a gentleman who asked if I could start a regular feature posting my photos with a little text about rural life in Hungary! Of course, I said yes!! Sometimes I need a little push in the right direction.
So, in other news…
We all like bacon in our house and was a little disappointed with Hungarian bacon so decided we should make our own smoked bacon. We invested in a meat slicer and bought a huge piece of belly pork with the skin on. Next, we removed any bones and cleaned the meat thoroughly. We then pricked the meaty side very well with a fork, made a salt and brown sugar coating 50/50 and rubbed it in very well all over. Then we wrapped it up so it was sealed (carton or cling film) and put in the fridge for 2 days. After 2 days, we removed the pork from the fridge, washed it well to remove the coating and dried with a kitchen towel. Now for the smoking. We created a home made smoker from wood we had in the garden and cold smoked the bacon for 3 days in the smoker. The aroma around the garden was tantalising. Finally after 3 days we sliced and ate it. The bacon freezes well if necessary. We shall never buy bacon again, it was so delicious and had a gorgeous smoky taste.
Our dog sat very patiently throughout the whole procedure hoping for a quick bite!
Building a Tandoori Oven
The boys in my life, my husband and my son have been busy in the garden making a Tandoori oven this week. Neither of us had built or cooked on a traditional tandoor before… originating from Turkey. I assumed it originated from India…!! How wrong I was. We did a virgin run yesterday and the results were fantastic. Apparently, according to our guests you could smell the beautiful cooking smells all over the village! Our Hungarian neighbour was out gardening and was very curious to know what Eric and Raphael were building….he kept nodding and saying “egen” (yes in English) when Eric explained he was making an oven, I don’t think he really understood! We marked the occasion by inviting a couple of friends who live in our little village to be our virgin tandoor tasters. We had a very fun afternoon, with lots of laughter and good conversation. The food was great, expertly cooked by Chef Eric and enjoyed with great company, New Zealander Jackie and her Hungarian husband Gabor.
We have a “Kings Chair” for Eric made from repurposed tyres… Jackie and Gabor posed for pictures. We had a fabulous Tandoori Day!