Author: Eszter

Czech donut

Tarkedli, the Czech donut

Tarkedli (or talkedli) is a Czech donut that appeared in the Hungarian cuisine first in the 19th century. In the sometime Austro-Hungarian Monarchy the wealthier families liked to employ Czech female chefs who were...

Leek soup

Leek soup

Leek is a super winter vegetable that plays a leading role in several dishes like soups, one-course meals and side dishes. It’s a low-energy-dense food and contains  various vitamins and minerals, therefore it makes...

Celeriac salad

Celeriac salad

Although winter is coming, we don’t even need to give up on fresh salads during those frosty months. There are some seasonal vegetables that can be base material of exciting, sometimes unusual salads. One...

Banana leaf 3

Banana leaves from Orosháza

Banana leaf is a brioche-like pastry, that is named after its shape, and contrary to its name it doesn’t contain banana. It’s made from a simple sweet dough similar to brioche, filled with butter...

Apple soup

Apple soup

The recipe of this apple soup has come down to us from my maternal great-grandmother. The apple is in pleasant harmony with the carrot and parsley root. It’s very important to choose a tart...

Stuffed pork flank

Stuffed pork flank

Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is...

Somlo Trifle

Somlo trifle or somlói galuska is one of the most famous desserts of the Hungarian confectionery. Two legends are linked with its name; according to the first one the trifle was named after the...

Pan-fried pork blade steaks

Pan-fried pork blade steaks in Gypsy style

It’s time to introduce a weighty representative of the Hungarian, more precisely the Gypsy gastronomy to you. (Here I would like to call the attention of  fitness devotees and healthy lifestyle gurus that the...

Potato dumplings with bryndza

Potato dumplings with bryndza

Although Bryndzové halusky is actually a Slovak dish, the recipe can’t be omitted from my list. The Slovaks are the third largest minority in Hungary, according to the estimates of minority organisations, there are about...

Zsemle

Zsemle

Beside bakery crescent zsemle or Hungarian bun is the other  fundamental bakery product in Hungary.  Nevertheless finding good zsemle in the stores is almost perfectly impossible, as hard as finding good bread. Things are...

Plum_coffeecake_cinnamon_sour_cream

Plum coffeecake with cinnamon sour cream

In Hungary the most common fruit tree is plum tree. Two plum trees fall to every Hungarian citizens, their number mounts up to 25% of the country’s fruit trees. As the national drink Pálinka...

Kohlrabi_soup

Kohlrabi soup

Kohlrabi is a cultivar of cabbage, grown throughout the whole year. It can be eaten raw as well as cooked. It contains vitamin C, vitamin B1, B2 and B6, calcium, potassium, magnesium, iron, lime...

Salty crescents

Salty crescents – Sós kifli

In Hungary most people choose some kind of bakery product for breakfast, salty crescent or sós kifli is among the most popular ones. Salty crescents can bring on nostalgia, especially the members of the...

Vegetable_seasoning_blend

Homemade vegetable seasoning blend

I know onyl a few things that divide people more than food seasonings and bouillon cubes. They are said to add flavour to dishes by enriching the meals’ aroma. Some believe that they have...

Körözött

Körözött – Hungarian cheese spread

The main ingredient of körözött was originally Liptauer or liptói túró, a sheep-milk based cheese. Liptó was a county of Hungary until the end of WWI. Liptó got disannexed from Hungary in 1919, and...

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