Wafers with walnut brittle cream
The hometown of wafers known today is Vienna where the first official recipe was created by Joseph Manner in 1898. He laid the foundations for the worldwide success of this sweet by inventing the...
Made in Hungary
Swabian onion soup
You might wonder why a Swabian onion soup has been published on a Hungarian website. Hungarian-Germans have been living in our country for centuries, they are the second largest minority of Hungary. This group...
Hortobágy pork stew with sausage
If you hear the word Hortobágy, you may associate it with the puszta, herd of grey cattles or the famous meat crepes. But there is also a stew that was named after Hungary’s oldest...
Cheese crescent rolls
If you like cheese scones, you may also find these cheese crescent rolls enjoyable. They are filled with salted butter and a mild-tasting cheese – I usually use semi-hard Edam cheese. The dough makes...
Lemon bars
The recipe of these delicious lemon bars is from my grandmother’s cookbook and it’s more than 60 years old. Lemon bars are one of the best desserts that will certainly bring a smile to...
Lekváros derelye
Derelye is a classic noodle dish, which appeared in the Hungarian cuisine during the 17th century. It resembles the Italian ravioli and the Polish pierogi, though it’s filled with plum butter or sweetened cottage...
Prepared horseradish
Easter is coming, so it’s time to share the recipe of prepared horseradish. In Hungary horseradish is an inevitable part of the Easter menu, boiled ham can’t be served without this condiment. Stores offer...
Lebbencs soup with ground pork
Lebbencs is one of the simplest noodles that are used in the Hungarian cuisine. It’s the main ingredient of slambuc and túrós csusza, and it’s also the base of the following flavorful lebbencs soup....
Mushroom stew
We Hungarians can make stew from almost anything, mushroom is no exception. Packed with a ton of essential vitamins and minerals, mushrooms make for an excellent addition to your diet, adding flavor to many...
Ludaskása
In autumn and winter we often eat goose, which is an excellent source of protein, iron, vitamin B2 and B6. Ludaskása is one of the most popular goose recipes in Hungary because it uses...
Creamy cauliflower soup with tarragon
This creamy cauliflower soup is a pure comfort food; it calls for basic ingredients but yields amazing flavor. If you have a head of cauliflower in the fridge, you probably have everything else you’ll...
Papsapka
Papsapka looks like cottage cheese bundles, but it still differs. This oddly named pastry, which means priest’s cap in English, refers to the form of biretta, a square cap with three or four peaks...
Buckwheat cake
More and more people are paying attention to healthy eating. However we tend to spend a fortune on expensive superfoods instead of discovering cheap, healthy and versatile ingredients. Buckwheat (hajdina in Hungarian) may be...
Ring doughnuts
Sometimes even the tiniest thing is enough to make us feel all right for a moment. To me, biting into a doughnut is one of those things. While not a healthy dessert, jam or...
Cottage cheese pancakes
This recipe is a piece of cake – you just mix all the ingredients together and fry the batter in batches until both sides are golden brown. I usually serve these cottage cheese pancakes...
Fruitcake
Fruitcake shows up every year at Christmas, though it isn’t everyone’s favourite holiday treat. Mass-produced fruitcakes created the classic image of a dry, leaden cake that drove a nail into the coffin in the...
Two-tone bundt cake
Bundt cake – especially with yeast dough – summons the spirit of good old times and it is one of those old fashioned recipes that will always have place on my table. Why I...
