Chocolate and raspberry cakes

I prepared these mini cakes for my daughter”s birthday because raspberries are her favorite things in the world, after a grey donkey of course! As soon as she grasped one she knew something good was coming and her angel-face just lit up. She foraged all the raspberries off the cake before plunging her fingers in the icing. She carefully examined the texture then licked a … Continue reading Chocolate and raspberry cakes

Paprika cheese spread

Light, refreshing starter with all the deepness of the paprika, and the tangy spring onion. Perfect accompaniment for toast, short biscuits, fried wedges or fresh vegetables. The flavours of the spread improve with time, it’s worth preparing on the previous day. Ingredients: 350 ml cottage cheese 4-5 spring onion 1 teaspoon Hungarian paprika powder 1/2 tablespoon of salt 1 teaspoon of caraway seeds juice of … Continue reading Paprika cheese spread

Breaded Camembert with rizzi-bizzi

Hungarians love breaded cheese, so much so that every worthy restaurant has to have it on its menu. My favorite is the breaded Camembertthat we always serve with rice mixed with green peas and some sweet jam while the regular cheese is served with tartar sauce. Its like our unwritten cheese etiquette. Blueberries are the most popular flavors but I would always recommend trying it … Continue reading Breaded Camembert with rizzi-bizzi

Sweet noodle cheesecake – Vargabéles

Vargabéles is a traditional Hungarian dessert which can be eaten as a main course as well. It”s very common in our cuisine that after a filling soup, such as goulash soup, we prefer to have something sweet that also substantial. The original recipe calls for only raisins but I think it’s simply beautiful using a few apricots too. Its best to eat hot, straight from … Continue reading Sweet noodle cheesecake – Vargabéles

Chicken with bacon and prune

It”s a simple recipe with only a few ingredients, perfect for busy weekdays. The juicy prunes keep the chicken moist inside, gently injecting all the fruity flavor while the smoked bacon seals the meat completely. Sometimes my father prepares the meat a day before and lets it mature in tomato sauce, just for the sake of extra aromas. Ingredients: 4 chicken breast fillet 10 smoked … Continue reading Chicken with bacon and prune

Layered savoy cabbage

Layered savoy cabbage is also a traditional Hungarian recipe which varies wildly in every household. I”d like to introduce my version that I learnt from my grandmother long, long time ago. It has such a great flavor that I can never resist having a second helping. The salty cabbage, the paprika mince and the mild rice go together extremely well, the creamy sour cream and … Continue reading Layered savoy cabbage

Cheese pie with dill and blueberry

This cheese pie is also called as cheese sweet bread as it was often made from the remaining bread dough. The texture of the pie is light and fluffy covered with the creamy cheese, sizzled with the exotic dill and indulged with the juicy blueberry. Have a nice cup of tea, coffee or even a big glass of cold milk and you’re day is sorted. … Continue reading Cheese pie with dill and blueberry

Green cream soup with meat dumplings

This creamy green soup is a great source for all vital minerals and vitamins. Perfect for summer as you can use fresh ingredients from your garden or your local market. The dumpling creates a beautiful balance on your palate with its mild flavours and soft texture. Offer some cold sour cream for your hot soup. Ingredients: 1 onion 200 g green peas 4-5 carrots 1celerystick … Continue reading Green cream soup with meat dumplings

Farfelle with chicken and courgette

I have to admit that my Mother is the best when it comes to pasta. This is the second recipe of hers that I’ve used. I remember the first time she made it for us. She used multi-colored fusilli that easily rolled around your plate and made the whole dish playful. I still can smell the garlic browning in the olive oil and the smoked … Continue reading Farfelle with chicken and courgette

Triple glazed Chicken with rice

The triple glazed chicken is my mother’s recipe. She came up with it when I was around 10 years old and it is still a big success within our family and friends. The recipe is really easy to remember, I often call it as a 1-2-3 chicken: 1 spoon of mustard, 2 spoons of honey and 3 spoons of ketchup for the marinade. Simple, tasty … Continue reading Triple glazed Chicken with rice