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...
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...
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...
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...
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...
Rose doughnuts shine like gems among the carnival desserts. Making these very spectacular pastries is not as difficult as it looks. It requires...
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...
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...
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...
Carnival celebrations are in full swing and we come to our next doughnut. Crullers or csörögefánk are small pastries made of rich, sweetened dough...
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...
Hunting has a long tradition in Hungary, the diversified and ample game population provides great possibilities for hunters nearly all year round....
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...
Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s,...
Last week, on 6th January the carnival season officially started; a festivity based on rich folk traditions that lasts from Epiphany till Ash...
This log has nothing to do with the winter firewood, this log cake (fatörzs in Hungarian) is a premium version of swiss roll: a simple sponge cake...
Though Kaiserschmarrn is basically an Austrian dessert, but due to the years our country spent in the Austro-Hungarian Monarchy it has been tightly...
If I want to eat some pork dish, which is easy to make, not time consuming, but not pörkölt or paprikash, I often prepare this pork ragout. Contrary...
This cabbage soup is my mother's speciality, I even venture to say that no one cooks it in the same way in Hungary. The widespread version prepared...
Hungarian cream puffs are so amazing and splendid, much better than profiteroles or éclairs; I always make them for Christmas. They are called...
Szaloncukor has been an essential element of the Hungarian Christmas since the 19th century (you can read about its story here). Nowadays every...
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.