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
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
Orsis's Kitchen 