Year: 2016

Savoy cabbage stew

Savoy cabbage stew

Due to its attractive deep green colouring and crinkly leaves savoy cabbage popularity has never waned. Savoy cabbage is a very versatile brassica,...

Old school cocoa stir cake

Old school cocoa stir cake

Sometimes simple is best, like this easy to make cocoa cake. The simplicity of it is also the beauty of it. Trends may come and go but a cocoa cake...

Green pea soup

Green pea soup

Green peas are one of the ancient cultivated vegetables grown for their succulent nutritious green seeds. Peas probably have originated in the...

Creamy garlic soup

Creamy garlic soup

"If everyone ate more garlic, the world would be a happy place" - this saying comes from the famous food author Ruth Reichl and I completely agree...

Roasted chicken legs with sausage

Roasted chicken legs with sausage

Chicken dishes are generally light and contain only a small amount of fat; however, it doesn't apply to the following recipe. This food is heavy,...

Cserta menti kanászleves

Cserta menti kanászleves

The name of this soup is another proof of the uniqueness of the Hungarian language. The English translation that can broadly describe its meaning...

Sonkás kocka – Ham square pasta

Sonkás kocka – Ham square pasta

Sonkás kocka is an old member of the Hungarian pasta repertoire, which has lost some of its glamour lately. The noodles are not only cooked, but...

Sour cherry – chestnut cake

Sour cherry – chestnut cake

The annual consumption of chestnut in Hungary is about 2000-3000 tons, most of this quantity (despite that chestnut is a versatile food that can be...

Paprikás krumpli – Potato stew

Paprikás krumpli – Potato stew

Paprikás krumpli is a typical homemade dish, you can't eat it in restaurants. It takes only 25-30 minutes to prepare this great stew, so it's ideal...

Walnut sour cherry bread pudding

Walnut sour cherry bread pudding

This bread pudding is actually the summer version of the well known mákos guba. It's similarly made with stale crescents soaked in vanilla custard....

Likócsi pork goulash

Likócsi pork goulash

I don't know if this soup has been named after Likócs, a garden district of Győr, or  it has nothing to do with it, but it's surely one of the...

Kaiser rolls – Császárzsemle

Kaiser rolls – Császárzsemle

Kaiser roll is a crusty round bread roll, originally from Austria, but due to those 51 years our country spent in the Austro-Hungarian Empire, this...

Meatballs with tomato sauce

Meatballs with tomato sauce

These meatballs are made from the same meat mixture that is used to stuff cabbage leaves and wax peppers. They are cooked in salty water and eaten...

Stuffed chicken legs

Stuffed chicken legs

Contrary to other parts of the world, where breast meat is almighty, in Hungary the most popular parts of the chicken are thighs and drumsticks....

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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