My tin foil braised poussine recipe gives you a healthy and light lunch idea. The steam turns everything tender and moist. The gravy is like the distillate of all the golden vegetables and tender meat. You can taste the green herbs and spices and a tangy-ness of the wine in every mouth full. It doesn’t require any other side-dish but if you want a side, … Continue reading Tin foil braised poussine
This dish gives a totally new meaning to eating turkey. You don’t need any special occasion to make it, its easy to make and very cheap. You hide the garlic and the apricot inside the meat, season with fresh herbs and lemon then seal in the flavor with bacon so nothing can escape during cooking. The turkey is moist, tender and extremely delicious – not … Continue reading Turkey with apricot and garlic
Hungarian cheese rolls are another favourite from my childhood. I remember queuing in the best bakery in town, slowly creeping forward and passing those cool windows which were guarding the cheese rolls. The air was hot and the only air movement came from the big fans from the sealing, yet my finger tips were firm up against the ice cold glass, drawing the twisty shape … Continue reading Cheese rolls
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
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
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 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
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
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
On lazy summer days nobody wants to spend too much time in the kitchen but most want to have something filling and refreshing. The combination of the dumpling and the cold pickled lettuce is the answer to our question. Quick, substantial and refreshing. Often we had it on Sundays for lunch out on the terrace in the shade of a white and yellow umbrella. Everybody … Continue reading Egg dumplings with pickled lettuce
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
During hot summers Hungarians love having a cold fruit soup for lunch. The most common is made with sour cherry and cloves and it gives you a vitalizing refreshment. My velvety strawberry soup mingles sublimely with crunchy almond bites, and the roasted fennel and black pepper leave a vibrant aftertaste on your palate. Ingredients: 1 tablespoon butter 400 g strawberry 370 ml single cream 250 … Continue reading Spicy strawberry soup
Orsis's Kitchen 