Hungarian Style Bean Soup – Magyaros Bableves

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…

Potato Rosti – Tócsni, lapcsánka, matutka, görhöny

These Hungarian potato cakes go by many names depending on the region, often causing friendly conversations to come to a halt as everyone tries to establish that they are talking about the same thing. They make for a great snack or side dish for meat…

Poppy-seed Apricot Dumplings – Mákos Barackos Gombóc

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…

Roast a la Brasov – Brassói Aprópecsenye

A filling meat and potato dish. A few variations are popular, but it is more than often made with diced pork, onions and generous serving of chopped garlic cooked with a few streaks of smokey bacon and mixed with diced potatoes.  The potatoes supposed to…

Hungarian Paprika Potatoes – Paprikás Krumpli

A quick tasty family supper dish. Serve with fresh crusty bread and maybe some pickled cucumbers on the side.

Buttery Parsley Potatoes

Hungarian Goulash Soup – Gulyás Leves

Ingredients (4 people) 450 gram beef, braising steak, diced to 1 inch (2 cm) cubes 2 medium onions finely chopped 1 medium carrot, cut into disks 1 medium parsnip, cut into disks 4 tablespoons of vegetable oil 2-3 medium potato (500gram) diced 1 clove of…

Potatoes with Caramelised Onions

A flavoursome rustic side dish, try it with harty roasts and  steaks. Ingredients: 50g goose fat (can substitute with butter or oil if prefer) 600-800g potatoes, peeled and diced to medium chunks 1 large onion or 2 medium one. 1 teaspoon of sugar (I used…

Roasted Duck Legs with Apples and Braised Red Cabbage

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…

Hungarian Layered Potato – Rakott Krumpli

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…