Salty pretzels
Pretzels have been with us for centuries. Opinions differ about the pretzel’s origin, as well as the origin of the name. Some assume that the Catholic Church played a leading role in the early...
Author: Eszter
Creamed zucchini
Zucchini is one of my favorite vegetables (it’s technically a fruit because it comes from a flower) to plant in our garden, it grows like crazy and we always have an abundance. Zucchini is...
Pork roast with lecsó
Lecsó is basically a meatless summer dish usually combined with beaten eggs, rarely with rice. But if you find it too light, you can serve lecsó with a pork roast and toasted egg barley...
Rongyos lapótya
Rongyos lapótya is a pan-fried flatbread that can be considered as the little brother of lángos. It’s made from a yeasted dough spread with lard. The dough is rolled out thinly and traditionally fried...
White summer squash soup with dill
Most summer squash today are varieties of Cucurbita pepo. Summer squash plants differ from winter squash because most summer squash varieties bear their fruit on bushy plants rather than vining or sprawling plants like...
Női szeszély – Women’s whim cake
Női szeszély is an old Hungarian recipe, which was very popular decades ago. The origin of its name isn’t known, but the different versions that float around may suggest that the ingredients women used...
Wax bean soup with ham and shredded noodles
If you have already checked the Hungarian wax bean soup off your to-do list and you seek for new impressions wax beans can provide, this hearty dish will widen your horizons. This colorful wax...
Creamed spinach
Spinach, this leafy green vegetable that originated in Persia is considered very healthy as it’s loaded with nutrients and antioxidants. Despite its health benefits most of the Hungarians aren’t on friendly terms with this...
Reszelt tészta – Shredded noodles
We Hungarians can’t imagine lunch without soup. Soups are an integral part of our culture, even our conquering ancestors often cooked soups in cauldron to maintain hydration. Hungarian soup recipes often call for noodles...
Sterc
Sterc is a simple and cheap dish, it can also be called the poor man’s Kaiserschmarrn. Nowadays sterc is rarely on the menu, it’s cooked mainly in the Transdanubian regions of Hungary. Sterc is...
Mignon
Mignon means small and pretty, dainty in English, in Hungary this word refers to mini filled cakes coated in a thick sugar glaze. Henrik Kugler was the first confectioner in Hungary who made mignon...
Shredded cottage cheese squares
Here is one more Hungarian recipe for túró. Reszelt túrós is highly recommended for those who aren’t on friendly terms with a rolling pin. The dough of this cottage cheese cake is just shredded...
Sárgatúró – Hungarian Easter egg cheese
Hungarian Easter egg cheese is a tricky food as it looks like a cheese, but it tastes like a solid sweet custard. Sárgatúró is an egg and milk based dish, which is an important...
Twisted plum jam doughnuts
Doughnuts are everywhere. Ring doughnuts, long doughnuts, filled or twisted – there are plenty of choices. Since the 14th century they have conquered the whole world. Hungary is no exception. Doughnuts started to spread...
Easy-to-make crackling scones
Although I have already published a recipe for classic crackling scones, today I brought you a new recipe that shows how to make crackling scones in a quicker and easier way. This dough doesn’t...
Házi rétes – Homemade strudel
I’m sure many Hungarians have a sweet memory of their grandmothers walking around the kitchen table and stretching briskly and routinely a strudel dough until the white table cloth appears under the wafer-thin dough....
