Translated from Hungarian, this lemon dessert is truly dreamy with a texture reminiscent of tiramisu, but with a zesty and refreshing twist. Despite its luxurious taste, it requires only a few simple ingredients that you likely already have in your fridge or pantry. For optimal…
A simple but special light buttery lemon sponge cake with toasted walnuts on top. The name is paying homage to Lajos Kossuth, lawyer, journalist, politician, statesman and Governor-President of the Kingdom of Hungary during the revolution of 1848–49. The story goes, he spent a lot…
Often served as the glorious starter of Sunday family meals, these slow cooked aromatic broths are much valued for their taste and nutritional value. This version is made with the meaty upper rib part of the pork loin called baby back ribs. Cooked until the…
Introducing a unique addition to your Easter menu – a sweet, egg and milk based dish from North-East Hungary that might resemble cheese at first glance, but is in fact quite different. Traditionally prepared for Easter Sunday when food is taken to the church for…
This light and sweet plaited loaf is the perfect addition to any Easter table. It pairs beautifully with savory ham slices and cooked eggs, but it’s also great simply buttered with jam. The dough is made with yeast and slightly sweetened with sugar. To achieve…
The Hungarian name translates to Tasty or Yummy Pottage, the name may be an indication that this mild and slightly sweet vegetable stew is usually liked by children. I used to love this as a kid, when it was served up a bit more often…
Spinach “fozelek” – pottage, stew is a great spring and early summer treat after the long winter days. Usually eaten as a lunch/main course with a variation of eggs, eggy bread or fried meat patties. Spinach garlic and black pepper being the main ingredients, this…
A hearty stew to feed a family. The smoked bacon lardons and spicy sausage give so much good wholesome flavour. This one is pretty speedy to make as I used tinned cooked lentils, all was ready to serve in about 20 minutes. I cook lentils…
We had my niece’s Christening in Hungary with a few guests this December and decided on a cold buffet for the occasion. I took upon myself to make these ham rolls perfect for celebrations and parties. I had these the first time as a 4…
These classic little cookies from a few ingredients are forever collecting compliments. They are crumbly in texture and delicate in flavour, not complicated and keep well for a couple of days in an airtight container. One of the easy entertaining recipes to impress your guests…
A warming soup for chilly autumn days. Often to be found on the menu of school canteens in the 80s and earlier – perhaps were not always the most popular amongst children as I remember. With the use of good quality frankfurters this simple soup…
Introducing a unique addit Introducing the somewhat underappreciated summer berry – gooseberries! These light green and pink blushed fruits make refreshing sweet desserts and pair well with savory dishes. In England, they’re used in a gooseberry stew with mackerel, while in Hungary, they’re transformed into…
A delicious versatile cake to make with many seasonal fruits of the continental summer. Cherry or sour cherry being most popular but the apricot and plum ones are very nice too. These were often served in Hungary after a heavier soup as a second course…
I came across these little field mushrooms by off-chance in the local park, after a couple of days of heavy rainfall. These are Scotch Bonnets or fairy ring mushrooms (and I did find these forming a large ring in the grass) They make a nice…
Casino eggs are a popular feature on buffets and cold platters. They are almost always served with a colourful vegetable salad in creamy dressing known as the “French salad” in Hungary, but elsewhere, elsewhere may be known as “Russian salad.” This recipe is a basic…
These dumplings are served in clear broths usually chicken and they might take a bit of practice to get right but worth the effort. My grandmother used to be the master of making golden and airlight dumplings that were just perfect whilst running between her other…
Walking around lake Balaton a stall selling fried fish is easy to come by. These are one of the seasonal kitchens next to the langos fried bread stalls, ice cream, beer and souvenir shops. The fish is freshly fried and simply served with thick slices…
These doughnuts might be called dough-knots as you literally making a kind of knot on the pastry ribbons before frying. They are tasty and indulgent without being too heavy. February is the time of the year when in Hungary traditionally doughnuts are eaten. Before lent…
I meant to make this for a long time and can’t remember when I had it last. Well, it is very nice! A perfect Sunday lunch family treat. The Hungarian name “arany-galuska” here literally means “golden nuggets” or maybe “glorified noodles” but they probably best…
