The fortunate who live in an area where wild garlic can be found, there is a small window of time in March – April when these fragrant pillowy scones can be made, it might just become a yearly event in the kitchen. When wild garlic…
This dreamy lemon dessert has the consistency of tiramisu and is made with only a few store cupboard/fridge ingredients. For best result make a day ahead of serving. This may not have been the go to sweet course of our Hungarian ancestors but became popular…
Christmas in Hungary is the most important holiday and amongst many things means a time for bejgli! Families are busy making their own and they are stack high in the shops and markets too. By far the most popular are the walnut and poppy-seed paste…
These aromatic honey-ginger cookies are easy to make, ideal for tree decorations, make nice presents and good to eat on their own. The dough could be made days ahead and stored in the fridge until use. In Hungary shop bough spice mixes are a popular…
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…
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…
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 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…
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…
These soft and light jam filled buns are often served as a second course after a soup lunch. Any leftovers would be nice for breakfast with tea or coffee. I found some “plum butter” in the supermarket, which gave me the idea to have a go…
One of the highlights of summer is when the golden deep yellow apricots come into season. Hungary is blessed with a wonderful climate for this fruit. My family used to have a big apricot orchard and I never got tired picking the fruit there. Jam…
Poppy seed is widely used for a variety of sweet cakes and bakes in Hungary and this dish can’t be more simple to assemble. All we need is some tagliatelle or wide strip pasta, poppy-seeds and sugar. The only fiddly bit that the poppy-seeds must…
Simple and delicious little cakes with the winning combination of crumbly pastry, apples fused with cinamon and vanilla, perfect with a cup of coffee. Sprinkle some roughly chopped walnuts in the filling to make it even better .
In Hungary the carnival season (Farsang) that precedes Lent starts early January and ends mid February. During this time many fun festivities, masquerades, balls taking place in order to scare off winter and welcome spring. One of the traditional foods are these sweet doughnuts served…
“Kakaós tekercs” (Chocolate roll) or “Kakaós csiga” (Chocolate snail) is a much-loved popular breakfast pastry in Hungary, especially amongst children, and the subject of mild envy at the elevenses break at school if someone had these. Story time: Once I politely offered a bit to…
A family favourite and children’s delight. Ripe plum with a bit of sugar and cinnamon encased in a soft potato dough cooked then rolled in toasted breadcrumbs. One of my grandmothers made these but only occassionally as she was always so busy around the house…
Who doesn’t like pancakes? Hungarian pancakes are one of a kind, more like crepes. I find them quite distinctive from other types of just as lovely pancakes I tasted elsewhere. They are thin and delicate, made with part milk and part sparkling water, giving it…
Perfect party snack or weekend nibble. These scones are incredibly soft and light even the next day thanks to the mashed potato in the dough. Could be made to use up any mashed potato leftovers (adjusting the butter content accordingly if the ready-made mash is…
