Author: Eszter

Fruit soup

Fruit soup

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 first recipe that will certainly come...

Hungarian royal icing filled isler / Habos isler

The Hungarian royal icing filled isler – Habos isler

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 traditional Austrian ischler. This cookie is a rarity from...

White kidney bean stew

White kidney bean stew

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 dish is so thick and nutritious that one...

Rose doughnuts - Rózsafánk

Rose doughnuts – Rózsafánk

Rose doughnuts shine like gems among the carnival desserts. Making these very spectacular pastries is not as difficult as it looks. It requires patience and some handiness, but it’s a good opportunity for creative...

Hungarian egg drop soup

Hungarian egg drop soup – Savanyú tojásleves

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 an onion blond roux, beaten and poached eggs, flavoured...

Raised crullers / Kelt csöröge

Raised crullers – Kelt csöröge

Carnival celebrations are in full swing and we come to our next doughnut. Crullers or csörögefánk are small pastries made of rich, sweetened dough twisted or curled, and fried in deep fat. Csöröge known...

Bonfire stack / Máglyarakás

Bonfire stack – Máglyarakás

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 simple, but variable dessert. This dainty is actually...

Roasted lemon pheasant with apple-onion sauté

Lemon roast pheasant with onion-apple sauté

Hunting has a long tradition in Hungary, the diversified and ample game population provides great possibilities for hunters nearly all year round. The atmosphere of coursings in the autumn-winter season is fascinating and incomparable....

Hungarian sausage unsmo

How to make Hungarian sausage

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 and when the vermilian sausages...

Golden walnut dumplings / Aranygaluska

Golden walnut dumplings – Aranygaluska

Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s, this dessert was being referred to in Hungarian literature. Hungarians who immigrated to...

Ribboned doughnut

Ribboned Carnival Doughnut

Last week, on 6th January the carnival season officially started; a festivity based on rich folk traditions that lasts from Epiphany till Ash Wednesday celebrating the end of winter and darkness. Traditionally carnival season...

Log cake / Fatörzs

Log cake – Fatörzs

This log has nothing to do with the winter firewood, this cake (fatörzs in Hungarian) is a premium version of swiss roll: a simple sponge cake roll filled and covered with an orange flavoured...

Császármorzsa

Kaiserschmarrn – Császármorzsa

Though Kaiserschmarrn is basically an Austrian dessert, but due to the years our country spent in the Austro-Hungarian Monarchy it has been tightly integrated into the Hungarian cuisine, as well. Kaiserschmarrn translates in English...

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