Monthly Archive: February 2016

Transylvanian sour cabbage rolls

Transylvanian sour cabbage rolls

Stuffed cabbage can be called as one of the basic foods of the Hungarian cuisine, it has a big cult in the Hungarian inhabited regions, only stews can rival this gorgeous dish in popularity....

Vegetable marrow stew with pork ragout

Vegetable marrow stew with pork ragout

Vegetable marrow is a kind of summer squash, it’s typically larger and longer than zucchini, with smooth, thin peel that can range in color from light beige to deep green. Vegetable marrow is low...

Pozsony crescents / Pozsonyi kifli

Pozsony crescents – Pozsonyi kifli

Pozsony is the Hungarian name for Bratislava, the capital of Slovakia, the hometown of these amazing crescents. Pozsony crescents can be considered as the small version of beigli, which are known under different names:...

Fruit soup

Fruit soup

Strange though it may seem, in Hungary fruit soup is eaten as a soup, not as a dessert. If you look for Hungarian fruit soup in cyberspace, the first recipe that will certainly come...

Hungarian royal icing filled isler / Habos isler

The Hungarian royal icing filled isler – Habos isler

The Hungarian isler filled with royal icing (habos isler), apart from its shape and the chocolate glaze, has nothing to do with its namesake, the traditional Austrian ischler. This cookie is a rarity from...

White kidney bean stew

White kidney bean stew

In the Hungarian cuisine dry pinto beans are commonly used, mainly for soup and sólet. However, dry bean stew is made with white kidney beans. This dish is so thick and nutritious that one...

Rose doughnuts - Rózsafánk

Rose doughnuts – Rózsafánk

Rose doughnuts shine like gems among the carnival desserts. Making these very spectacular pastries is not as difficult as it looks. It requires patience and some handiness, but it’s a good opportunity for creative...

Hungarian egg drop soup

Hungarian egg drop soup – Savanyú tojásleves

Hungarian egg drop soup is a traditional, cheap and easy-to-cook dish, which is served often in households and hash houses, as well. It consists of an onion blond roux, beaten and poached eggs, flavoured...