Stuffed pork flank with ham and hard boiled eggs
Pork flank or dagadó in Hungarian belongs to those meats unfairly ignored that have only limited role in the kitchen. My aim is to change this approach. Flank is a boneless part of the...
Author: Eszter
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...
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
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 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 – 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...
Hungarian cornmeal squares with plum jam – Kukoricaprósza
This post is about an old Hungarian dessert, which comes from the western part of our country; Somogy, Zala and Vas counties are the homeland of the hearty dish called prósza. Prósza, which means...
Ischler cookies – as we like it in Hungary
Ischler is an Austrian confection, named after the famous spa town Bad Ischl that Franz Joseph I of Austria chose for his summer residence. Bad Ischl lies in the southern part of Upper Austria,...
Raised crullers – Kelt csöröge
Carnival celebrations are in full swing and we come to our next doughnut. Crullers or csörögefánk are small pastries made of rich, sweetened dough twisted or curled, and fried in deep fat. Csöröge known...
Bonfire stack – Máglyarakás
Bonfire stack or máglyarakás is a good example for food recycling: stale bread, crescents or sweet bread (kalács) take on a new meaning in this very simple, but variable dessert. This dainty is actually...
Lemon roast pheasant with onion-apple sauté
Hunting has a long tradition in Hungary, the diversified and ample game population provides great possibilities for hunters nearly all year round. The atmosphere of coursings in the autumn-winter season is fascinating and incomparable....
How to make Hungarian sausage
Winter is the season of pig slauther in Hungary, the time when you wake up at the weekend to the noise of gas cylinders used to singe the pigs and when the vermilian sausages...
Golden walnut dumplings – Aranygaluska
Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s, this dessert was being referred to in Hungarian literature. Hungarians who immigrated to...
Ribboned Carnival Doughnut
Last week, on 6th January the carnival season officially started; a festivity based on rich folk traditions that lasts from Epiphany till Ash Wednesday celebrating the end of winter and darkness. Traditionally carnival season...
Log cake – Fatörzs
This log has nothing to do with the winter firewood, this cake (fatörzs in Hungarian) is a premium version of swiss roll: a simple sponge cake roll filled and covered with an orange flavoured...
Kaiserschmarrn – Császármorzsa
Though Kaiserschmarrn is basically an Austrian dessert, but due to the years our country spent in the Austro-Hungarian Monarchy it has been tightly integrated into the Hungarian cuisine, as well. Kaiserschmarrn translates in English...
