Mézes zserbó – Honey Gerbeaud slices
Mézes zserbó and classic Gerbeaud slices have only 2 things in common: both of them are made up of 4 cake layers and topped with chocolate glaze. Contrary to classic zserbó the dough of...
Made in Hungary
Layered egg barley
Similar to layered potatoes this egg barley dish is made up with sliced sausages and hard boiled eggs, it’s, however, also turbocharged with an extra layer of lecsó ( you know the Hungarian ratatouille...
Mushroom soup
Mushrooms have long been celebrated as a source of powerful nutrients, they are known as the “meat” of the vegetable world. Mushrooms are a low-calorie food rich in B vitamins and essential minerals such...
Mákos guba – Poppy seed bread pudding
Mákos guba is a mystical food: it’s dry and soggy, salty and sweet at the same time, it’s a dessert, however it’s often served as a main dish after hearty soups. But one thing...
Braised red cabbage
Braised red cabbage is the obligatory side dish of duck and goose roasts in Hungary. There are a number of ways to cook red cabbage but the most common is to braise it. It...
Túró Rudi torta
Túró Rudi is one those things that makes the Hungarian heart beat faster. It’s the sweets Hungarians living abroad miss the most. This popular cottage cheese filled chocolate bar has been produced since 1968....
Tordai pecsenye – Roast of Torda
The homeland of this simple, but divine pork roast is Torda, a town near Kolozsvár (Cluj-Napoca) in Transylvania. Roast of Torda is usually served as a part of the Fatányéros (Mixed Grill), which is...
Plum jam bundt cake
There’s probably few people who haven’t heard of bundt cakes. The distinctive ring shaped bundt cake derives from a European brioche-like cake called Gugelhupf, which was particularly popular among Jewish communities in parts of...
Beer roasted chicken thighs
Beer is the best thing that can happen to chicken. High quality beer made from malt and hop gives the meat beautiful, shiny color and makes it very soft and scrumptious. Don’t worry, the...
Lightning fast cocoa snails
The dough of these rolls is yeast free, requiring neither folding nor proofing. Cottage cheese is the key element, it makes the snails butter-soft. Hungarian cottage cheese is quite dry and crumbly, if you...
Pandúrleves – Pandour’s soup
This soup is named after pandours, originally Serbian and Croatian soldiers who were on duty at the southern borders of the Hungarian kingdom. Later in the 19th century, between 1867-1881 (before the national gendarmerie...
Poppy seed noodles – Mákos tészta
Making this dish is the quickest way to enjoy poppy seeds instantly. There’s no kneading, no waiting, just cook some noodles and combine them with ground poppy seeds and sugar (you can replace sugar...
Sour cream crescents
Besides bread rolls crescents are the most popular bakery products in Hungary. The number of crescent types is infinite, they can be varied in many ways. The following recipe is very simple, though it...
Savoy cabbage stew
Due to its attractive deep green colouring and crinkly leaves savoy cabbage popularity has never waned. Savoy cabbage is a very versatile brassica, its flavor is mild and earhty, and the leaves are tender...
Old school cocoa stir cake
Sometimes simple is best, like this easy to make cocoa cake. The simplicity of it is also the beauty of it. Trends may come and go but a cocoa cake is as popular today...
Green pea soup
Green peas are one of the ancient cultivated vegetables grown for their succulent nutritious green seeds. Peas probably have originated in the sub-Himalayan plains of north-west India. Today, this versatile legume is grown all...
