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 also baked, topped with a savory ham-sour cream mixture. I prepared this dish on the base of the recipe of Károly Gundel, who published … More
Pork flank or dagadó in Hungarian belongs to those meats unfairly ignored that have only limited role in the kitchen. My aim is to change this approach. Flank is a boneless part of the bottom abdominal area of the pig that can be found after the ribs, near the rear … More
There are several layered dishes in the Hungarian cuisine, they are usually made with some kind of meat and vegetable like potato, sauerkraut, kale or cauliflower. Cauliflower is very popular in Hungary and often served in canteens or in the lunch menu of restaurants. If it’s not breaded, which is … More
