Beigli with chestnut filling
Though I have already published the recipe of classic beigli, I have recently learned a new beigli recipe with chestnut filling and I would like to share it with you. The dough of this...
Author: Eszter
Esterházy chicken ragout
The Esterházys, one of the oldest aristocratic Hungarian families, were the largest land owners in Hungary and possessed a private fortune even larger than that of the Habsburg emperors whose supporters they were. Several...
Törökméz – Honeycomb toffee
Honeycomb toffee or törökméz as it’s called in Hungarian is a popular treat loved by children and grown ups alike. It is certainly one of the most fun confectioneries you can make in the...
Cauliflower soup
This is a more than 100 year-old recipe, it comes from my great-grandmother’s collection. Even though the list of ingredients is short, this soup is rich in flavour. This simple dish doesn’t fit the...
Ostoros kalács
Can you imagine a world without kalács? I can’t. Sweet bread can make any day festive, its scent drives away stress and nagging details. Kalács is an integral part of Hungarians’ life, it’s baked...
Túrós pite – Cottage cheese pie
If you want to eat a tasteful, soft and mellow cottage cheese pie, you have to make your own cake. Store-bought pie usually fall short of expectations, in order to avoid disappointment you’d better...
Mandulás kifli – Almond crescents
Most of the time the best cookies are the ones that are made with simple ingredients. Turn to this almond cookie recipe when you want something quick and easy. Almond crescent (or vanilla crescent...
Csorba soup with meatballs
If you want to cook a csorba and look for a recipe, Google lists a bunch of different recipes with various ingredients. There isn’t any uniform prescription how to make csorba soup because csorba...
Vargabéles
Vargabéles is a Transylvanian dessert, its hometown is Kolozsvár (Cluj-Napoca). It was first made in the restaurant of the Darvas family in the 1920s or 1930s. It’s a special cake that consists of a...
Csotros kalács
I first saw this pastry in Gasztroangyal, a Hungarian series presenting our country’s regions and traditional foods. The recipe original name was twisted challah (sodort kalács), however the German grandmother of the lady, who...
Onion-cottage cheese dumplings from Neszmély
This pasta recipe comes from Neszmély, a village in Komárom-Esztergom county, which is the centre of the Neszmély wine region and can be found 70 km far from Budapest. These noodles are a kind...
Kötöttgaluska-leves – Knot noodle soup
Decades ago making pasta was a regular activity in Hungary. Though the first pasta factory was already estbalished in Pest in 1859, housewives of the good old days rather grabbed their rolling pins to...
Lecsó with courgettes
Lecsó is a simple stew of glorious vegetables, the perfect example of a dish that is truly way grander than the sum of its ingredients. The traditional lecsó consists of only 3 ingredients: onion,...
Tomato soup with wide strip noodles
In Hungary tomato soup is tied in with school canteen experiences, 8 out of 10 Hungarians cook it in the traditional way, with roux, sugar and alphabet pasta, as they ate it in the...
Layered strudel cake – Százrétű rétes
Hundred layer strudel or prekmurska gibanica – even though it’s a traditional Slovenian dessert, transborder Hungarians living in Slovenia often bake this cake, so it has place in my recipe collection. If you see...
Apricot-vanilla pudding filled bundt cake
Bundt cakes are a bit old-fashioned, but they’ve never gone out of style. A ring-shaped ridged bundt pan can transform the most basic cake recipe into a work of art, and you can make...
