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…
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…
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…
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…
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…
I call this soup Hungarian style as it is packing in the flavours but really is a quick and convenient version of the traditional and heavier bean soup made with smoked meats and the freshly made pasta “csipetke”. This vesion is completely meat free, made…
A lovely home-made vegetable broth with delicately spiced soft dumplings. Even those who are not usually a fan of liver may find this pleasing, kids usually love it too. A great traditional Hungarian starter. I have fond memories about this dish with grandmothers, summer holidays…
This is a creamy soup using the classic Hungarian ingredients of paprika, onion, garlic and sour cream. I used chestnut mushrooms here but white mushrooms are just as fine.
There are quite a few regional differences in the ways to cook fisherman’s soup in Hungary. The three main known versions are from the region of Lake Balaton, from the southern town of Baja by the Danube or perhaps the most famous if from the…
This soup is using only a few ingredients, ideal for a quick-lunch or as a starter for a bigger meal. The yellow wax bean variety is referred to as “green beans” in Hungary and most green bean dishes made with these. The soup has an…
There is just something right about the way you can find things on Nature’s tray in abundance and turn them into the most delicious nutritious food. Organic, local, plentyful and free. Wild garlic (or bear garlic) can be found in shady European woodlands or riverbanks…
Sauerkraut is naturally fermented cabbage that taste refreshingly sour and bears many health benefits especially for the digestive system. A popular dish in Hungary during the overindulging Christmas festivites and also affectionatley known as the hangover soup. Ingredients 300 g sauerkraut (shredded fermented cabbage) 2…
A light vegetable soup often served in the summer as a starter, spiced with paprika and fresh parsley. 400 g peas (fresh or frozen) small onion finely chopped 2 medium carrots diced 1/2 kohlraby diced (optional) large bunch of parsley finely chopped 100 ml of…
Lamb is one of the well known Christian symbols of Easter to represent the sacrifice made by Jesus. Spring flowers, chicks, rabbits and baby lambs and of course eggs are also a symbol of the rebirth of nature after the winter months. One delicious Easter…
A hearty creamy soup of yellow split peas, which are cooked till falling apart. It is a somewhat modernised version of the Hungarian “Sárgaborsó Főzelék” where instead of using flour to thicken the dish I pureed it in a food processor which I found makes…
The sour cream and dill are the perfect compliment to the tasty green beans in this summery creamy soup. Serve with a nice slice of fresh crusty bread for a wholesome lunch. I left the beans in whole in the spur of the moment, usually…
One of the nicest things to offer on hot summer days. This light sour-sweet soup is served very cold as a starter. Made with sour cherries not the sweet cherry variety and is incredibly refreshing in the heat. When I visited my family in the summer,…
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…
