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...
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...
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...
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...
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...
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...
Szaloncukor has been an essential element of the Hungarian Christmas since the 19th century (you can read about its story here). Nowadays every decent confectionery factory that is present on the Hungarian market also...
As the saying goes if you want to eat good flódni, you’ll have to visit Hungary. The homeland of flódni is Hungary, but nowadays it’s also offered in other parts of the world as...
Hungarian nudli is a kind of potato dumplings, similar to the Italian gnocchi. It’s made of a light potato dough (it’s actually the same dough used for plum dumplings), which is rolled into ropes...
These extra soft, very delicious 5 layer cocoa slices are a very simple, nothing special confection; they look like wafer biscuits, though they aren’t made of thin and crispy wafer, but a soft, kneaded...
The recipe of Russian cream torte appeared and was widepsread between the World Wars. Despite its name this torte has nothing to do with the Russians; it was invented by a Hungarian pastry chef,...
Rizskoch is a turbo version of the normal rice pudding, a kind of souffle improved by adding eggs to it. As a first step you have to make a rice pudding, and once it’s...
The recipe of these supernal chocolate-walnut slices is more than 60 years old, my granny left it to us in her cookbook. Walnut is a popular ingredient of pastries baked during the fall-winter season...
Coconut isn’t a typical Hungarian ingredient, but there are a few Hungarian recipes that call for shredded coconut. One of those is coconut cubes. Many people think, wrongly, that those cubes are made of...
Apple has been accompanying the history of humanity, there are only a few fruits that have such a long past as the apple. Apple’s story dates back to the Stone Age, European folks already...
Dobos torte is the best and most famous Hungarian torte made of 6 paperthin sponge cake layers, filled with chocolate butter cream and topped with caramel slices. This six-layer cake was named after József...
You often ask me what kind of cottage cheese (or curd cheese or farmer’s cheese – call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type.
If you can’t obtain túró, you can try to make your own from whole milk. Click on the link below.
