Though I'm not a big fan of meringue cookies, they are a good way to use leftover egg whites. Whipping egg whites and sugar into a light dessert...
meringue
Női szeszély – Women’s whim cake
Női szeszély is an old Hungarian recipe, which was very popular decades ago. The origin of its name isn't known, but the different versions that...
Esterházy torta
The origin of Esterhazy torta is not really identifiable, this is the reason why so many versions circulate in the different recipe collections....
Bonfire stack – Máglyarakás
Bonfire stack or máglyarakás is a good example for food recycling: stale bread, crescents or sweet bread (kalács) take on a new meaning in this very...
Cat’s eye – Macskaszem
The origin of cat's eye or macskaszem is lost in the mists of time, but it's sure that it belongs to the old fashioned Hungarian granny desserts....
Floating islands – Madártej
Meringue floating on crème anglaise - this is the composition of this simple and light dessert of French origin. In Europe it's known by different...
Rákóczi túrós – 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...
Popular recipes
This is what Hungarian túró looks like
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
Metric system vs cup
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.