Monthly Archive: June 2015

Green pea stew

Green pea stew with bay leaf and vinegar

Hungary is the homeland of főzelék, which can be described in English as a thick vegetable stew. Főzelék is a special category in the Hungarian cuisine, thicker than a soup, but thinner than a...

Tepertős pogácsa

Crackling scones – Tepertős pogácsa

Accroding to historians scones (or pogácsa in Hungarian) are one of the oldest biscuits that were already baked  in the time of the Hungarian conquest. Scones are small, round biscuits popular mainly in the...

Házi krémes

Hungarian krémes

Mille-feuille, mille foglie, Napoleon, vanilla slice, Crèmeschnitte, krémes – several names, but one recipe. They all refer to a much-loved dessert eaten all over the world which is made up of puff pastry and...

Lettuce soup

It’s June and lettuce plants are growing their heads industriously in our garden. So I thought I’d take the opportunity to tell you about this super plant and show you how we use it...