Peach biscuits
In Hungary peach biscuits played a part at weddings for decades in the 20th century, when the wedding desserts were made by family members and friends at home. Their preparation is quite time consuming,...
Author: Eszter
Rongyos kifli – Hungarian croissant
Rongyos kifli is actually a Hungarian croissant, a quicker, simpler and rustic version of the classic French croissant. It’s crispy on the outside, soft on the inside, the flaky layers shatter as you bite...
Vegetable soup with zucchini and butter dumplings
This vegetable soup with zucchini is a great way to make use of your garden veggies. Zucchini, carrot, onion, green peas and mushrooms combined with some herbs and butter dumplings… it’s a perfect choice...
Cabbage in tomato sauce
Cabbage in tomato sauce is one of those divisive canteen foods in Hungary, which either appeals to you or gives you the shivers. However homemade version may have a surprise in store for those...
Répafőzelék – Carrot stew
This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone stock). The only seasoning used in...
Savoury crepes with mushrooms and ham
In Hungary homemade crepe-like pancakes are usually served for lunch as a second course after a thick soup. The filling is almost always something sweet, homemade version is filled with fruit jam, cottage cheese,...
Kapros dübbencs – Dill buns
The season of fresh dill has begun and its fans may enjoy this amazing herb in several foods: dill sauce is perfect for a light summer lunch, or you can combine dill with cottage...
Cottage cheese bundt cake
This soft and delicious homemade cottage cheese bundt cake is like the little black dress of dessert: it’s elegant in its simplicity and it’s wonderful anytime, anywhere. Butter and cottage cheese create a rich...
Kedves szelet
Kedves szelet is an old-fashioned layered cake, which has been a beloved dessert in my family for decades. It consists of 3 soft cake layers, which contain lard and sour cream, and two kinds...
Sausage scones
There are hundreds of pogácsa recipes, however the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat (butter or lard) in their dough. Pogácsa can...
Rácbab – Serbian bean stew
The Hungarian word rác is the archaic name of the Serbs who have been living in our country for centuries. Many Serbian dishes like gyuvecs, rácponty or rácbab have become a part of the...
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...
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...
