Savoy cabbage stew
Due to its attractive deep green colouring and crinkly leaves savoy cabbage popularity has never waned. Savoy cabbage is a very versatile brassica, its flavor is mild and earhty, and the leaves are tender...
Author: Eszter
Old school cocoa stir cake
Sometimes simple is best, like this easy to make cocoa cake. The simplicity of it is also the beauty of it. Trends may come and go but a cocoa cake is as popular today...
Green pea soup
Green peas are one of the ancient cultivated vegetables grown for their succulent nutritious green seeds. Peas probably have originated in the sub-Himalayan plains of north-west India. Today, this versatile legume is grown all...
Lazy woman’s strudel / Lusta asszony rétese
Don’t be fooled by the name of this cake, it has nothing to do with the traditional strudel, it’s actually a fruity cottage cheese confection. It’s ideal for novice housewives and for those who...
Creamy garlic soup
“If everyone ate more garlic, the world would be a happy place” – this saying comes from the famous food author Ruth Reichl and I completely agree with her. Garlic is one of the...
Roasted chicken legs with sausage
Chicken dishes are generally light and contain only a small amount of fat. However it doesn’t apply to the following recipe. This food is heavy, spicy and fatty, calling for a large bucket of...
Coconut cookie roll – Kókuszos keksztekercs
Coconut cookie roll is an easy-to-make, no bake confection. Its dough is made from háztartási keksz, square shaped all-purpose crackers with a slightly sweet, neutral taste. If you use sweeter cookies, feel free to...
Cserta menti kanászleves
The name of this soup is another proof of the uniqueness of the Hungarian language. The English translation that can broadly describe its meaning sounds quite awkwardly: swineherd’s soup along Cserta. Cserta is a...
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...
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...
