Directly translated from Hungarian, this lemon dessert is indeed dreamy as has the consistency of tiramisu albeit a zesty refreshing version. Surprisingly it is made with only a few store cupboard/fridge ingredients but luxurious. Make this a day ahead for best result. This might not…
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…
Looks somewhat like cheese but it’s quite different. This sweet egg and milk based dish is part of the Easter menu especially North-East Hungary. Often made for Easter Sunday when traditionally food was taken to the church for blessing. It’s similar to a solid mild…
This light sweet plaited loaf looks fabulous on the Easter table and is often paired with savory ham slices and cooked eggs. They are also great simply buttered with jam. It’s a yeast dough slightly sweetened with sugar. Fat is introduced in the form of…
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…
These light green sometimes pink blushed summer berries are somewhat underappreciated today, but they make refreshing sweet desserts (I love a gooseberry fool!). Less known to be served with savory dishes. The tar sauce can enhance all kinds of rich, fatty meats and fish too,…
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…
The casino eggs are often features ar buffets and cold platters, nearly always served with the colourful vegetable salad in creamy dressing which in Hungary is called the “French salad”, but elsewhere you might have heard of a similar dish called “Russian salad”. This is…
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…
