Unique Island Home For Sale in Hungary

Szervusz! Hogy vagy? Hello. How are you?(in Hungarian). Didn't know I spoke the language, did you? Isn't the Internet amazing?  Speaking of amazing, pour yourself some of my amazing coffee and help yourself to a virtually delicious Raspberry-Cream Roll or Malna Piskotatekercs while I tell you about a unique island you may be interested in. 

If you’re looking for a truly unique island home, you might want to check out this newly listed property in Hungary. 

It’s not a tropical paradise and the water is actually a small pond in the middle of an agricultural area, but at least it’s quiet.

The small house is located straight in the middle of a 120-square-meter man-made pond and apparently includes all modern amenities, including running water, electricity and sewage system. 

Whoever built it must have been a real fishing enthusiast as the pond is stocked full of different kinds of fish, from carp to bream and even sturgeon. 

Overall, there is a total of over 10,000 kilograms of fish living in the pond and they come with the house.

Sounds like fish for breakfast...fish for lunch...fish for dinner...fish snacks...etc.

BTW...here's the recipe for the Raspberry Roulade (another name for the Raspberry cream Roll):

Ingredients

• Cake:
• 1 recipe Hungarian Basic Sponge Cake
• Filling
• 1 (12-ounce) can raspberry filling
• 1 cup heavy whipping cream, whipped and refrigerated
• 1 (8-ounce) package softened cream cheese
• 1/2 cup granulated sugar
• 1 tablespoon vanilla
• 2 or 3 pints fresh raspberries, rinsed and air dried
• Confectioners' sugar

• Prep Time: 20 minutes
• Cook Time: 15 minutes

• Total Time: 35 minutes

Preparation

1. Prepare the Hungarian Basic Sponge Cake recipe as directed.
2. Meanwhile, whip the cream and refrigerate it. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble.
3. When the sponge cake is cool, unroll it and trim off any crusty edges. Spread evenly to the edges with raspberry filling .
4. Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. Place whole raspberries in straight horizontal lines on entire surface of cake. Using the parchment paper as an aid, lift the sponge from the bottom and roll up into a tight roll. Refrigerate several hours to firm up.

  5. When ready to serve, transfer to a pretty
      platter, dust with confectioners' sugar and

      cut  into 1/2-inch slices. Serve with a dollop
      of whipped cream and a few berries, if 
      desired.

Don't forget to put on the coffee!

See ya, eh!

Bob