Made in Hungary

Paprika crescent

Paprika crescents

The recipe of paprika crescents originates from the region of Kalocsa, a small town on the Southern Great Plain, 110 km far from Budapest, near the Danube’s left bank. Kalocsa is famous not only...

Chocolate pretzel

Chocolate covered pretzels

Chocolate covered pretzels can be baked at home, there is no wizardry in it. The only thing you need is a handy kitchen gadget, a pretzel cutter that makes easier to reproduce these crisp...

Hungarian curd cheese squares

Hungarian curd cheese squares in Rákóczi style

This sophisticated cake was named after János Rákóczi, a Hungarian confectioner and chef (1897-1966), its recipe was first published for a food magazine in 1937. It aquired international attention at the Expo in Brussels...

Sauerkraut soup

Hungarian sauerkraut soup – Korhelyleves

The Hungarian name of this sauerkraut soup is korhelyleves whose literal English translation means drunkard’s soup. It’s eaten traditionally on New Year’s Day as it’s considered to be an effective cure of hangover. The...

Lentil salad

Lentil salad

Lentil is one of our oldest sources of food. This legume originates from Asia and it has been part of the human diet since neolithic times, being one of the first crops domesticated in...

Moscauer

Moscauer is closely related to the famous Florentine, these small tea biscuits are mainly baked on festive occasions. It would be hard to find out who and when prepared it first, and whether its...

Non plus ultra

Non plus ultra

The Latin phrase in the title that first appeared in the Book of Job and everyday language took over it from the Bible is the attributive and also the name of our today cookie...

Czech donut

Tarkedli, the Czech donut

Tarkedli (or talkedli) is a Czech donut that appeared in the Hungarian cuisine first in the 19th century. In the sometime Austro-Hungarian Monarchy the wealthier families liked to employ Czech female chefs who were...

Leek soup

Leek soup

Leek is a super winter vegetable that plays a leading role in several dishes like soups, one-course meals and side dishes. It’s a low-energy-dense food and contains various vitamins and minerals, therefore it makes...

Celeriac salad

Celeriac salad

Although winter is coming, we don’t even need to give up on fresh salads during those frosty months. There are some seasonal vegetables that can be base material of exciting, sometimes unusual salads. One...

Banana leaf 3

Banana leaves from Orosháza

Banana leaf is a brioche-like pastry, that is named after its shape, and contrary to its name it doesn’t contain banana. It’s made from a simple sweet dough similar to brioche, filled with butter...

Apple soup

Apple soup

The recipe of this apple soup has come down to us from my maternal great-grandmother. The apple is in pleasant harmony with the carrot and parsley root. It’s very important to choose a tart...

Stuffed pork flank

Stuffed pork flank

Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is...

Somlo Trifle

Somlo trifle or somlói galuska is one of the most famous desserts of the Hungarian confectionery. Two legends are linked with its name; according to the first one the trifle was named after the...

Pan-fried pork blade steaks

Pan-fried pork blade steaks in Gypsy style

It’s time to introduce a weighty representative of the Hungarian, more precisely the Gypsy gastronomy to you. (Here I would like to call the attention of fitness devotees and healthy lifestyle gurus that the...

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