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