I was looking forward to making dish because can’t remember the last time I ate this popular Hungarian roast with the obligatory braised red cabbage. Duck legs make a very fine roast, as I just re-discovered myself. Crunchy, juicy and meltingly-textury, nothing like other meats…
Lots if not all Hungarians know this one! A paprika spiced spread with finely chopped zingy onions and caraway seeds. Best eaten simply with fresh crusty bread, tomatoes, peppers, spring onions. It’s mostly made with quark from cow milk but also sometimes made with quark…
Perfect side dish for roast meats especially roast duck and goose or pork. The taste is subtle with a lot going on from the caramelised sugar, little vinegar, caraway seeds and salt. Red cabbage is called “purple cabbage” in Hungarian which seems fitting. Ingredients: 1…
A very nice sweet-sour creamy garlicky salad, perfect accompaniment to many meat dishes. Some people like to peel the cucumbers for this as when the skin is too thick it can be a bit bitter, but usually it’s fine, so I left the skin on…
Chicken paprikash and the popular Hungarian pasta “nokedli” are best friends and very often served together. Nokedli is made from a home made noodle dough (think of a very thick pancake batter) that is pushed through a special tool with holes into boiling water. The…
This is a cherished traditional starter for any family celebrations, weddings, christenings and very often served as a Sunday lunch starter (lunch is the most substantial meal of the day in Hungary). Lots of vegetables, tender meat chicken and egg noodles in a golden clear…
Traditionally Hungarians make lentil soup on New Years Day as a symbol or promotion of desired financial prosperity in the new year. The recipe can be easily altered to make a delicious vegetarian version, or made even more spicy by using sliced gyulai or similar…
A Hungarian culinary classic which is not difficult to assemble, but takes a little preparation and cooking time. As a popular family meal and children’s favourite, it makes a good dinner alone or stands as a second course after a lighter soup. Try with gherkins…
A fragrant creamy chicken soup with tarragon and fresh vegetables. It’s light yet rich with an earthy depth just when the subtle lemon and hint of mustard surprises you. This sophisticated little dish won’t hang around for long, guaranteed!
I even surprised myself how well these dumplings turned out. They are warmingly filling, a savory-sweet dish that is a hot favourite in many if not all Hungarian kitchens. It’s often offered in restaurants on their dessert list but also makes a decent second course…
