This pink miracle is my favourite cake as a child. I could only get it from the confectionery as I needed more skill to make it. The sugar fondant took hours to make and none of us had the patience. That’s the reason I decided to use a different icing for my cake, so everybody can do it easily at home and enjoy a slice … Continue reading Rum punch cake
When it comes to desserts, my sister triumphs with her delightful and varied strudels. The pastry is full buttered yet light whilst maintaining a crispy layer on top. As it bakes in the oven, it emits an aroma so enticing that waiting becomes unbearable. Ingredients: 250 g strawberries, sliced 2 egg yolks 300 g cottage cheese 2 1/2 + 1 tablespoon semolina 100 g icing … Continue reading Strawberry semolina strudel
This Hungarian dish is my childhood favourite. With small capsicums we used to create golf ball sized meatballs from left over mince which were then dipped into sweet tomato sauce. My grandma then boiled some plain potatoin salt water which we mashed with our forks and combined with this tangy peppery treat. Ingredients: 8 sweet pepper (capsicum) 110 g dry rice 500 g minced beef … Continue reading Stuffed capsicum with sweet tomato sauce
They say Italians are great with pasta but they have never tasted my mother’s spaghetti. She always prepares her pasta in the largest and deepest dish as she knows we just can’t stop eating. Sweet tomato and smoky oregano breaks through the layers, mixing the spaghetti and the mince perfectly. As you watch the cheese melting on top your stomach will growl louder than the … Continue reading Mum’s spaghetti bake
The Hungarian chocolate swirl is often found on our breakfast table. The outside is crispy and buttery whilst the inside is soft with plenty of cocoa. It’s like a ritual eating them, peeling off the layers, keeping the white centre for the end. You can maximise your experience with a mug of hot chocolate or coffee on the side, dunking the swirl from time to … Continue reading Chocolate swirls
It was not so long ago that I made this recipe for the first time. One of my friends was supposed to come over for a chat when I realised I had nothing to offer for tea time. I skimmed my half empty cupboard for a few seconds then from almost nothing baked these delicious and light sponge kisses in a flash. I must say … Continue reading Victoria’s kisses
This soup is more like a summer soup, light and refreshing. You can enjoy all the young and tender vegetables from the garden mixed with vivid tarragon. The cream is not heavy or overpowering, the lemon has total control. Ingredients: 300 g carrot 150 g parsnip 80 g swede 200 g green peas 3 shallots 2 cloves of garlic, pealed and mashed 600 g turkey … Continue reading Tarragon Turkey soup
This Hungarian dish is like two in one. You don”t just get the buttery turkey but also a spongy, soft potato pastry with all the seasoning. Scoop a spoon of sour cream on the top, sprinkle with cheese and enjoy the flavours. I prefer to have a light salad on the side with some balsamic vinegar, it creates a perfect complement to this filling dish. … Continue reading Matra turkey in potato-coat – Mátrai borzacska
This modern chicken dish is jazzed up with traditional Hungarian spices and herbs, and borrows some cheese from the French. Creamy but still light, perfect for weekday dinners. I used some home-made fig jam to complement the Brie, but blueberry jam would also do the trick. Ingredients 4 chicken breasts 128 g Brie Le Rustique 2 pack of smoked bacon rashers 1 bunch of sage … Continue reading Chicken roll with sage and Brie
Every Hungarian has their own recipe for beef tartar. Some like it hot, some prefer the sweeter tomato flavours, some just make it buttery or dazzle with a dash of cognac. So many different approaches – only one outcome: Hungarians love Beef tartar! I personally enjoy the milder seasoning variety on warm toast with melted butter and freshly ground black pepper. Ingredients: 400g beef … Continue reading Beef tatar
When somebody asks me to cook a traditional Hungarian food for Lunch I always choose this one over goulash. The potato dumpling is soft and puffy and willing to soak all the gorgeous gravy from the beef. The sharpness of the black pepper slips away quickly with the creamy sauce and the rolling garden peas. The fusion of all the spices guarantee that everybody will … Continue reading Peppery beef pot with dodolle dumplings
This meat is a great example of Hungarian food as there are many ways of eating this delicious pork loin straight from the oven with the piquant and juicy carrots, thinly sliced with some steamed rice and gravy or hours later as a cold cut with some pickled cucumber and fresh bread. Ingredients: 800 g pork loin joint 1 medium size soft kolbász or chorizo … Continue reading Sausage stuffed pork loin
Orsis's Kitchen 