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...
Author: Eszter
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 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...
Sztrapacska – Potato dumplings with bryndza
Although Bryndzové halusky or sztrapacska 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,...
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 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 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 – 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...
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 – 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...
Tokány with pickled cucumber
The easiest and at the same time the most difficult thing in making tokány is that you can cook it as you like it. There are so many variants known that the word tokány...
Chicken csorba soup
Csorba soup is an emblematic meal of the Transylvanian cuisine. There are many different csorba recipes, so you can make experiments to find the best that meets your taste. It can be made from...
Dill and cottage cheese squares
This dill and cottage cheese pie was my grandma’s favorite dessert. It’s a real peacetime recipe from her hand-written cookbook. In fact, it can be regarded as a distant relative of the English cheesecake....
Eggy dumplings
Here in Hungary we have some “national” dishes which make us sentimental when we think of them, but foreigners usually react with raised eyebrows if we mention these dishes to them. One of these...
Cottage cheese dumplings
Although it’s an easy-to-make dessert, it took years before I found the perfect recipe of these cottage cheese dumplings (túrógombóc). It was shared by a chef in a newspaper and since then my dumplings...
Homemade tomato sauce alias ketchup
To tell you the truth, I stear clear of the industrial ketchup because I haven’t managed to make me familiar with its artificial taste. Sure, making your own homemade tomato sauce is not as...
