Made in Hungary

Pork jelly

Hungarian pork jelly – Kocsonya

In Hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. As a Hungarian journalist said, kocsonya is “the etheral essence of pig”. It’s not far from...

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...