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...
Author: Eszter
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 – 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...
Hungarian cornmeal squares with plum jam – Kukoricaprósza
This post is about an old Hungarian dessert, which comes from the western part of our country; Somogy, Zala and Vas counties are the homeland of the hearty dish called prósza. Prósza, which means...
Ischler cookies – as we like it in Hungary
Ischler is an Austrian confection, named after the famous spa town Bad Ischl that Franz Joseph I of Austria chose for his summer residence. Bad Ischl lies in the southern part of Upper Austria,...
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 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...
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....
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
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 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
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...
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...
Pork ragout with mushrooms
If I want to eat some pork dish, which is easy to make, not time consuming, but not pörkölt or paprikash, I often prepare this ragout. Contrary to the Hungarian traditions, this dish doesn’t...
Cabbage soup
This cabbage soup is my mother’s speciality, I even venture to say that no one cooks it in the same way in Hungary. The widespread version prepared in many households is the Frankfurter soup...
Hungarian cream puffs – Képviselőfánk
Hungarian cream puffs are so amazing and splendid, much better than profiteroles or éclairs; I always make them for Christmas. They are called képviselőfánk in Hungarian, which literally means “representative’s doughnut”. Officially the origin...
