Sonkás kocka – Ham square pasta
Sonkás kocka is an old member of the Hungarian pasta repertoire, which has lost some of its glamour lately. The noodles are not only cooked, but also baked, topped with a savory ham-sour cream...
Author: Eszter
Fülesleves from Hódmezővásárhely
Hódmezővásárhely, a city in Southeast Hungary (25 km far from Szeged), has been one of the economic and cultural centers of the Great Hungarian Plain for centuries. The city’s name – which literally translates...
Sour cherry – chestnut cake
The annual consumption of chestnut in Hungary is about 2000-3000 tons, most of this quantity (despite that chestnut is a versatile food that can be used in both salty and sweet dishes) is eaten...
Paprikás krumpli – Potato stew
Paprikás krumpli is a typical homemade dish, you can’t eat it in restaurants. It takes only 25-30 minutes to prepare this great stew, so it’s ideal for summer cookouts. It can be cooked on...
Noodles with semolina – Grízes tészta
Noodles with semolina are a divisive food: it gives a lot of people the creeps, others even ask for a second helping. Though it’s a 10 minute dish requiring only a few ingredients, there...
Walnut sour cherry bread pudding
This bread pudding is actually the summer version of the well known mákos guba. It’s similarly made with stale crescents soaked in vanilla custard. Instead of poppy seeds, however, I use ground walnuts and...
Likócsi pork goulash
I don’t know if this soup has been named after Likócs, a garden district of Győr, or it has nothing to do with it, but it’s surely one of the best gulyás soups I...
Kaiser rolls – Császárzsemle
Kaiser roll is a crusty round bread roll, originally from Austria, but due to those 51 years our country spent in the Austro-Hungarian Empire, this bakery product often appears on the Hungarian dining tables...
Meatballs with tomato sauce
These meatballs are made from the same meat mixture that is used to stuff cabbage leaves and wax peppers. They are cooked in salty water and eaten with tomato sauce (sometimes boiled potatoes are...
Meggyes pite – Sour cherry squares
The history of pies dates back thousands of years. Archaeological finds prove that people already baked filled pastries 9500 BC. Those pies with salty (meat, fish or vegetable) filling were foods for travelling. Sweet...
Breaded cauliflower – Rántott karfiol
Cauliflower is usually considered a winter food, but thanks to greenhouses this great vegetable is already available whole year round and it deserves a spot on your table. In Hungary you can eat cauliflower...
Stuffed chicken legs
Contrary to other parts of the world, where breast meat is almighty, in Hungary the most popular parts of the chicken are thighs and drumsticks. It’s not by chance because those parts are more...
Raspberry foam cake
In June Hungarian raspberries burst into season and they are busy swelling to their full splendour. Growing raspberries is a great way to enjoy your own tasty fruits year after year and to make...
Borsos tokány / Pepper pork ragout
Tokány is the ancestor of the pörkölt, it was made without paprika and onion for centuries. In Transylvania stew is called tocană. Tokány can be prepared from pork, beef, chicken and turkey, or even...
Strawberry millet squares/ Epres kölesmálé
Did you know that millet can be a great base of delicious desserts? The Hungarian kölesmálé is a good example how this grain can be used in a different, sweet way. Cook the millet...
Hunter style beef with bread roll dumplings
Vadas is a popular preparation method of game meat, but it works well with beef, too. Vadas or hunter style meat is a complex and rich dish with the fine balance of sweet and...
