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....
Made in Hungary
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
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
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...
Karcagi Ferdinánd – sweet vanilla-butter snails from Eastern Hungary
Karcagi Ferdinánd – this is the name of these soft vanilla-butter snails that stick together into a round cake form during baking. It’s wrapped in mystery who the pastry was named after, a possible...
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 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
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
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...
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
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
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...
Chocolate-hazelnut sweet braided bread
Creating the recipe of the perfect chocolate sweet bread is one of those projects I have been working on for a few years. With several attempts behind my back I can honestly say it’s...
Potato pasta – Krumplis tészta
Potato pasta, also known as gránátos kocka or grenadírmars, is a simple and cheap dish made from potatoes and noodles. Despite that its recipe varies from region to region, cooking method and seasoning can...
Vízen kullogó
Vízen kullogó can be called the Hungarian brioche, which is, however, undoubtedly much better than the French version. It’s an old-time folk pastry made of a soft yeast dough and rolled into sugar, which...
