A spicy cooking show with exciting recipes, great ingredients and a big, talking mouth to listen to.
Fiala Borcsa is the editor-in-chief of WMN and a well-known face who sweeps us all off our feet with her honesty. In her cooking shows, books, articles and social media pages, she is as natural and honest as if we were sitting next to her and chatting over a bite to eat.
You know what kills the fly
Borcsa's opinions are important because he is a good guide to food, international recipe ideas and solutions to life's obstacles, and he presents them in a highly entertaining style. We spoke about the upcoming Christmas, where he hosts the extended family, large groups of friends, where he welcomes the extended family and friends with themed menus and cheese traditional dishes.
In the Sava Borca of life, Nóra Ördög and her team prepared the perfect risotto with duck, and Eva Szentesi prepared the juicy virgin's pancake. Both are worth putting on the festive table again this year.
What do you do for Christmas? Where do you get the ingredients?
As we celebrate the big family Christmas, Szentesét, at my mother's, I have only a narrow field to develop, so I don't usually cook the classic Christmas menu at home for the three of us. To celebrate at home, we usually start with a champagne brunch on the 24th: I bake blinis, we eat them with caviar, sour cream and red onion, and then we talk, play and play Christmas with the kids until noon. Lunch varies (usually something light, as we still have the evening tract waiting for us after the big breakfast), but for the last couple of years it's always included my great British favourite, sticky toffee pudding, which I make - being a vegetable freak - from roasted parsnips, it's delicious, and I swear the kids don't even realise it's the healthier version!
It's well known that you love a big feast for friends. What happens at your place and what do you cook?
I love having guests around my table, and I regularly mix people from different groups of friends, from different areas of my life, who I imagine will get on well together - just as you know instinctively with spices whether they will go well with a new dish. The menu varies, as you have to take into account the needs, „dislikes” and possible intolerances of the guests, but one of my big hits is the homemade Italian pasta, for which everyone is very grateful. Bird of a feather... - my friends don't talk much either, so there's usually a lot of discussion and laughter over dinner, but sometimes we also have a chat, especially a chat show like Yes?! or the Circle Line. And we usually have wine to go with it.
If you could have one wish, which city/country/island would you travel to next year and devour its cuisine?
It's very cruel of you that I can only wish for one! Like so many of you, I've had quite a few travel plans pulled by Covid (which of course always involve food, but you have to eat!). But if I can finally go, I'll make up for the trip to Scotland first, Glasgow, Edinburgh, and I also got a super tip about a little fishing village that is supposed to be the world centre of fish and chips. But if I don't have to wait for reality and you can whisk me away from here to anywhere, I'd like to go to Tel Aviv and walk the city again.
Borcsa's favourite Christmas breakfast recipe:
Blini for 30 pieces
200 grams of fine wheat flour
2 eggs
300 ml lukewarm milk
50 grams melted butter
pinch of salt
1 package dry yeast
Top: cream cheese, sour cream, caviar, salmon, onion
I mix everything together and leave it in the fridge overnight. The next day I take them out, wait half an hour or so until they are at room temperature, then bake them in a frying pan over a low-medium heat.
