Author: Eszter

Leipzig slices / Lipcsei szelet

Leipzig slices – Lipcsei szelet

It’s not clear whether this cake was named after the largest city of Saxony, or its contriver’s family name was Lipcsei / Leipzig, but it’s sure that it’s a 50-60 year old recipe, which...

Hungarian gizzard stew

Hungarian gizzard stew

In the western countries the consumption of offal and giblets has fallen out of favor, though in today’s world of worthless (high calorie but low nutrient) foods, most people would benefit greatly from adding...

Dödölle / Hungarian potato dumplings

Dödölle

Dödölle, ganca, gánica, cinke – all these names refer to one dish that is known and cooked throughout Hungary, a cheap peasant food that was eaten on a daily basis a long time ago....

Punch cake / Puncstorta

Hungarian punch cake – Puncstorta

Pink and rum – these are the words that come to every Hungarian’s mind when they hear punch cake. Though the composition of the filling may vary, one thing is sure: the Hungarian punch...

Frankfurter rolls

Frankfurter rolls, as a member of pigs in a blanket type foods, are very popular in Hungary. Stores supply a wide range of virsli (that’s how we call hot dog in Hungarian), you, however,...

Pork ragout soup with tarragon

Pork ragout soup with tarragon

The homeland of dishes with tarragon is Transylvania, this versatile herb has a long tradition in the Transylvanian cuisine. Tarragon has an intense flavour that’s a unique mix of sweet anis and a mild...

Ham scones

Ham scones

Leftover Easter ham usually gives plenty to think about, its using up usually puts your creativity to the test. This year I ground the leftover cooked ham, divided into 100 g/3,5 oz portions and...

Semolina dumplings / Grízgaluska

Semolina dumplings – Grízgaluska

Chicken broth is often served in Hungary with semolina dumplings. Making those fluffy dumplings is always a great challenge because you have to find the fine balance between the dry and wet ingredients in...

Bean goulash / Babgulyás

Bean goulash – Babgulyás

Bean goulash is similar to the traditional gulyás, but instead of potatoes it’s made with dried beans. In Hungary pinto beans are the most commonly used variety, but any kind of dried beans can...

Goosefoot cake / Lúdláb torta

Goosefoot cake – Lúdláb torta

Its popularity is equal to Rigó Jancsi, at hearing its name chocolate fans sigh pleasurably evoking the taste of rum soaked sour cherries hidden in the dark chocolate cream filling. There are no authentic...

Hungarian venison stew

Hungarian venison stew

Hungary is literally a large and contiguous game preserve, where most of the game stock lives free, in their natural surroundings. The country therefore has an outstanding role in the European hunting tourism. Roe...

Coconut chocolate balls / Kókuszgolyó

Chocolate coconut balls – Kókuszgolyó

Chocolate coconut balls are simple, but delicious desserts. You just have to combine the ingredients, shape balls and roll them into shredded coconut. The base of the mass is Hungarian all pupose crackers (háztartási...

Vasi pecsenye / Garlic pork butt from the Őrség

Vasi pecsenye – Garlic pork butt from the Őrség

The recipe of vasi pecsenye comes from the Őrség, a historical and ethnographical region, which is also a national park, located in the most western corner of Hungary. The word őrség means guard in English;...

Yellow split pea stew / Sárgaborsó főzelék

Yellow split pea stew – Sárgaborsó főzelék

Hungarian főzelék (vegetable stews) can be made not just from fresh vegetables, but from dried legumes, too. Split peas (sárgaborsó, felesborsó in Hungarian) are available any time of the year and perfect choice for...

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