Chicken ragout with kohlrabi
Chicken ragout with kohlrabi was an old Hungarian recipe that had been forgotten over the past 100 years. It was published for the first time in a cookbook written by Ágnes Zilahy in 1891....
Made in Hungary
Dried bean ragout with smoked pork and sausage
This bean ragout is a robustly flavoured dish containing smoked pork, sausage and tomato. I suggest using dried beans if you can, to avoid additives, but canned beans will work fine at a pinch....
Chocolate-sour cherry mousse cake
This mousse cake is a light summer dessert. I usually use sour cherry for the fruity layer, however, I have also made the cake with blackcurrant, raspberry and blackberry, and those versions were delicious...
Lentil goulash
Goulash can be prepared in many ways. I have already shared the recipe of classic goulash and bean goulash, now it’s time to make you acquainted with lentil goulash. The common feature of goulash...
Layered Swiss chard
Despite its name, red Swiss chard (mángold in Hungarian) did not originate in Switzerland, it’s native to the Mediterranean region. All chard varieties are descendants of the sea beet, and they were already cultivated...
Redcurrant-semolina cream cake
Currants are member of the genus Ribes in the gooseberry family Grossulariaceae, they have long been cultivated in Europe. The berries grow in clusters on shrubs that thrive in northern climates with warm summers...
Kohlrabi stew – Karalábéfőzelék
Kohlrabi belongs to the cabbage family, so if you enjoy cabbage, broccoli, and even Brussels sprouts, there’s a high chance you’ll also love kohlrabi. Kohlrabi’s taste and texture are similar to those of broccoli...
Reaper’s soup – Kaszás leves
Before the appearance of reaping machines crops were cut and collected by hand. Harvesting grains with a sickle or a scythe was a hard physical work, which required nourishing meals. Reaper’s soup (kaszás leves)...
Butter scones – Vajas pogácsa
I received the recipe of these butter scones from a dear acquaintance of mine a few years ago, and since then I have baked them several times. The dough is prepared one day earlier,...
Vanilla-coconut cake
This vanilla-coconut cake consists of a cake layer, which is made with egg whites, flour and coconut, and a vanilla custard enriched with coconut, butter and whipped cream. The baking time of the cake...
Pinto bean soup
Pinto beans are affordable, easy to prepare and nutritious, in Hungary they are a commonly used ingredient in many savory dishes like simple pinto bean soup or Jókai bean soup. Pinto beans are highly...
Apple yeast pancakes
In this recipe apples are not cut into rings, but they are diced and simply folded into a thick pancake batter, which contains yeast. The yeast creates a super fluffy pancake and also adds...
Sweet millet dumplings – Kölesgombóc
Millet (köles) was grown in the Kingdom of Hungary for centuries, it was an important food of everyday diet in the Middle Ages until its cultivation was pushed into the background by wheat and...
Green pea stew with milk and parsley
The value of peas is often underestimated, however, this naturally sweet legume is rich in essential vitamins and antioxidants like vitamin K, C and folate, and also loaded with manganese and fibre. In Hungary...
Cabbage scones – Káposztás pogácsa
Cabbage is a versatile vegetable: it can be stuffed, braised, combined with noodles, and it can also be used as a filling for scones. Cabbage scones are made from a yeasted dough, which is...
Easter ham-horseradish puff pastry wreath
Ham and horseradish are inevitable elements of Easter in Hungary. The following recipe combines these two main ingredients in a savory puff pastry wreath. The wreath’s decoration isn’t as difficult as it may seem,...
