Well-known ‘Stuffed paprika’*style dishes:
These are not the original recipes, but the technology is simple and effective.
I won’t givethe proportion of the ingredients, just ratios, but only where it is needed.
Everybody will be given a free hand to use whatever wines they like, however, of course, the type(red or white, sweet or dry) should be considered.

Cold yoghurt wine soup with foiegras
Boil a glass of water. Add a little sugar, a whole clove and cinnamon and the grated peel of a lemon. Boil this mixture for a few minutes, then pour a bottle of white wine into it and when it is boiled again, removefrom the stove. When it is completely cooled, mix with 3-4 dl natural yoghurt. Because of the spices, filter and store in the refrigerator until served.
When it is completely cooled, slice the foiegras which is, surprisingly, served with salt and freshly ground pepper.

French onion soup
Cut the onions into small pieces as you would cut tomato and steam on freshly melted butter. Toss with a little salt and black pepper. When it begins to turn light brown, pour dry white wine into it until it covers the mixture. Boil for a few minutes until the alcohol content evaporates and add twice as much delicious chicken broth as white wine and then boil for 5 minutes.
Servewith bread or croutons toasted with butter, salt, pepper and crushed garlic. Add as much grated cheese as you like.

Risotto with saffron and fillets of cod
Cut the onion into small pieces then steam on a mixture of melted butter and olive oil. Add Carnaroli rice and when it is warm, pour dry white wine into it until it covers it. Add saffron and when it bubbles add hot chicken soup into it with a spoon. Stir constantly for 16-17 minutes and finally; contrary to most of the risottos, don’t add grated Parmesan, but a little fatty cream.
Meanwhile, fry the black cod fillets in a little olive oil in a frying pan. To serve, place the fillets on the top of the risotto and furthermore, add a mixture of olive oil and parsley.

Salmon fillet in Pinot Noir sauce
Fry the salmon fillet with skin until it begins to soften in a mixture of olive oil and butter and add very small red onion and paper-thin garlic slices. Take the fillet out of the pan, wrap in aluminium foil and put aside. Pour equal amount of red wine (Pinot) and cream into the lightly browned onion and boil it. Before serving, place the salmon fillet into it with skin-side up for one minute. Add rice, potato or vegetables, whichever you like.

Mulled wine sabayon with orange
Boil 2 glass of red wine, 0.4 kg sugar, 0,5 l freshly pressed orange juice, a squeezed juice and grated peel of lemon, a whole cinnamon and clove for 5 minutes, filter and cool it down.
When it is completely cooled, pour it into a mixing bowl and put into the freezer. Mix with a fork every 10-15 minute until it has the texture of crushed ice.
To serve, spoon into glasses and add straw and teaspoon.

Turkey baked in wine and garlic
Add plenty garlic to the whole washed turkey fillet. Season with ground black pepper and cover with sliced bacon. Put it into a baking pan and place big onion slices around. Pour dry white wine on it, cover and put into a 160-170-degree Celsius oven. About an hour later when the meat is completely baked, take off the cover and bake for another 30-40 minutes until it turns brown. Pour off the onion broth, filter and boil until it becomes dense. To serve, pour the wine sauce to the thick sliced turkey fillets. Serve with a garnish you like.

Chicken thighs with white wine and bay leaf
Completely roast the chicken thighs seasoned with salt and pepper, in olive oil then put aside and add unpeeled garlic cloves and a whole bay leaf into the remaining oil. When these turn brown, put the thighs back into the pan, skin-side up, and pour dry white wine into the pan, make sure the roasted chicken’s skin isn’t covered. Cook until the wine sauce becomes dense and the meat is baked.
Serve with millet cooked with fern, roasted onion and chicken soup and light roasted vegetables. Of course, to serve, spoon the garlic, white wine and bay leaf sauce onto the plate.

*Hungarian dish made of bell peppers stuffed with minced meat and rice in a tomato sauce.

Coq au vin
Cut the ready to cook rooster into pieces and season it with freshly grounded pepper and salt then fry it in olive oil thoroughly in a hot pan. Take out the cuts and steam vegetables regularly used for soups in the leftover oil. Pour unsalted broth and lots of red wine on it and add some fresh sage. Put the prepared bony cuts back and steam it under cover until it becomes soft. Take out the cuts again; remove the bones and the skin. Filter the sauce and boil until it thickens. Put back the rooster, boil it with the sauce and serve with a side dish according to your taste.

Beef burgundy
One could choose from various beef cuts but maybe the most suitable is the beef neck without bone from which cut about half kilo equal size portions and fry them in olive oil with salt and pepper. Take the portions out from the oil and fry some vegetables (onion, carrot, turnip, celery root, mushroom) cut into larger pieces. When the vegetables are soft put them into a pan and add some whole cooked early potatoes. Replace the vegetables with tomato paste and fry the garlic adding some fresh thyme and rosemary then pour unsalted broth and red wine on it. Put back the beef portions and cook until they become soft and the sauce becomes thick. Take out the beef and cut into slices, filter the sauce and add cold butter. The beef is to be served with the warmed up vegetables and the tomato red wine sauce. 

Grilled fruits with wine foam
Put firm fruits (pineapple, banana, peeled apple, strawberry) on soaked bamboo skewers and dip them into icing sugar as it would be breaded. Sauté over barbecue coal (or put it into hot oven). Mix sweet white wine, crystal sugar and milk cream 1 to 1 over steam and stir until foamy. Pour the foam on the grilled fruits and serve it.