Hundred layer strudel or prekmurska gibanica – even though it’s a traditional Slovenian dessert, transborder Hungarians living in Slovenia often bake this cake, so it has place in my recipe collection. If you see...
Sour cherry is one of the most popular fruits in our country, you can find at least one tree in almost every garden. Hungary is the second biggest producer of sour cherry in the...
Diós kosárka is a sort of cupcake made up of shortcrust pastry and walnut filling. These cupcakes used to be baked for weddings because they could be prepared 2-3 days earlier and stay fresh...
It’s only a few days now until Easter, and it’s time to think up what to bake for the holiday. If you are in a hurry, and the thought of desserts requiring considerable effort...
The recipe of these supernal chocolate-walnut slices is more than 60 years old, my granny left it to us in her cookbook. Walnut is a popular ingredient of pastries baked during the fall-winter season...
Don’t let yourself be deceived by the name of the biscuits, it has concern neither with the Roman Emperor nor with the CD burning software. In Hungary the Nero name as a collective noun...
These striped disks are not only showy, but also yummy. I think shortcrust pastry is the most perfect and most delicious dough for cookies, other types of dough can’t be a match to it....
If you asked anyone in Hungary to enumerate some “vintage” things that awaken pleasant memories, chocolate-vanilla rings would be certainly mentioned. These tiny vanilla cookies made of shortcrust pastry and dipped into melted chocolate...
I guess there’s propably nobody who hasn’t heard about linzer. It’s one of the oldest pastries known all around the world. In view of the ingredients the ancient Romans already baked something similar, but...
My grandmother often baked this walnut pie, especially for holidays. This pie can be stored without refrigeration, and it was a great thing in the old days when fridge didn’t even exist. Although written...
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.
