Bacska was an old region in the southern part of Hungary, now it’s mainly on Serbian land. Like many other Hungarian dishes it has benefited from other ethnic cuisine not just from Serbia cuisine but from Turkey too in the form of pilaf – the origin of this Hungarian rice dish. The rice cooks slowly with the meat in the oven, like many other Serbian … Continue reading Bacska style pilaf
Hungarian lecsó is one of the most popular summer dishes of all time. It”s easy to make and doesn’t need much preparation, only juicy and ripe tomatoes and sweet peppers. Some people cook rice with the dish but I prefer to put some scrambled egg inside, slice a piece of fresh bread and dunk into the hot pot. The plate is always clean at the … Continue reading Lecsó – Hungarian ratatouille
I learnt this recipe from my grandma, Neni. When she lived down the countryside, we visited her on some weekends. The sweet smell of the dessert filled up her kitchen and I would go straight off on my cake hunting expedition. I desperately wanted to discover the location of the cake. I opened all the cupboards and even stole the larder key from the hook. … Continue reading Cherry and almond slice
Stéphanie meatloaf is a very old and popular dish and, as we say it: truly Hungarian. Yet, it would not exist without another nation, the Belgians. The creator of the dish was Princess Stéphanie, who fell in love with a Hungarian noble, Earl Elemér Lónyay. The Belgian King and the Habsbourg Dynasty opposed the engagement so the Princess gave up her wealth, married the Earl … Continue reading Stéphanie style meatloaf
Hungarians are famous from their dumplings. We like them in soup, served with stew, hot or spicy, or even as a dessert. The method of making the dough is very similar each time, but the result is so versatile. The light texture of the golden dumpling is gently flattened first then stuffed with the perfume-like apricot jam, embraced with warm butter, rolled about in crunchy … Continue reading Golden dumplings with sweet wine mousse
As the melting chocolate and coconut fuse together, a sweet smell emerges and sneak up into your brain to tickle your soul. You are already in love. Then you have a bite. Under the soft surface comes the cherries: fresh, tangy and juicy. The alcohol appears gently for a second then drifts away with the dark chocolate. You can’t help it, you want more. Ingredients … Continue reading Divine coconut balls with drunk cherries
Orsis's Kitchen 