Making plum butter and drying plums are probably the oldest and most widespread fruit preservation techniques in the history of Hungarian...
plum butter
Potato and plum butter bundles
The recipe of potato and plum butter bundles was requested by a dear subscriber; I've never made it before, but as a nice surprise it turned out to...
Plum butter and vanilla cake
Plum butter, with its concentrated plum flavor and smooth consistency, plays a starring role in this delectable plum butter and vanilla cake, making...
Rugelach
There has been a debate over its origin, but one thing is for sure, rugelach is a light and flaky, crescent-shaped Jewish pastry usually made for...
Lekváros derelye
Derelye is a classic noodle dish, which appeared in the Hungarian cuisine during the 17th century. It resembles the Italian ravioli and the Polish...
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.