Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
To welcome in 2021, I decided to resurrect a dessert recipe that we have not made for years - Chestnut Purée. For years, this was a traditional dessert on Xmas Eve, and I thought it was a Hungarian dish.
Turns out it has Italian roots and is popular in many countries.
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Springtime in Hungary? This soup appears often - a broth filled with delicate flavours, fresh sweet peas, and the texture of little dumplings (csipetke or nokedli).
Lovely with spring peas, it is just as tasty with frozen peas.
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I get daily newsletters from the wonderful Saveur and their team always impresses especially with East European recipes. I could not ignore this recipe and have already made it more than once - with a few tweaks.
This is a beef goulash which is technically more traditional since the origins of the dish are linked to the “cowboys” herding cattle. In Hungary, goulash is a soup - period. No debate.
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One of my MIL’s special event Hungarian treats were these... these - what to call them?? We always called them “sajtos” - which translates to “cheesies” - not a very sophisticated label. So in English, let's call them Hungarian Cheese Snacks.
Imagine these as part of a charcuterie / antipasto spread. Or - if it's a trend to serve wine with potato chips - surely these are more classy. When it comes right down to it, I can't think of any time when these would not be a big hit!
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Yes, you are reading that correctly - pasta with potatoes - a double whammy of carbs. This must be one of the most quintessential peasant meals around.
As I have mentioned before, pasta with 'xyz' is a Hungarian thing, for example pasta with cabbage (káposztás tészta),
This is the pasta combo that appears most frequently in the KB kitchen - largely due to our seeming inability to judge how much mashed potatoes to make with other meals. Leftover mash!? It is never thrown out, and instead becomes this double carb supper treat.
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You will not be surprised to learn there are tons of variations on cabbage rolls - influenced by family and culture.
Most recipes for Hungarian Cabbage Rolls use a tomato sauce, though oddly, the Hamilton Hungarian Community's annual cabbage roll sale offers up a version that is more "paprikash" - and just at the moment I don't have a recipe for that.
This recipe does a pretty good job of replicating my mother's / grandmother's version of cabbage rolls.
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Enjoy the bliss when dinner guests rave about this meal, but never save the best only for guests.
These are easier to make than you'd think, and after an hour and a half oven time you have a gorgeous dinner!
You may wish to serve it with Hungarian tiny dumplings, called Nokedli - and I'm happy to share that recipe as well!
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The arrival of Hungarian Peppers at markets results in a rush to the kitchen to make this classic dish.
Lecsó can be a main or a side at any meal - or can be used as a garnish on a schnitzel sandwich, or even as a "sauce" over pork chops.
Once hard to find, these peppers are now easy to find and are a treat to eat raw with salami and rye bread. But first you need to make lecsó!
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Flour, eggs, water and whatever.
That could well have been "a fundamental" for peasant cooking in Hungary. While I do not know the facts behind this custom, authentic and thorough Hungarian cookbooks will share many recipes for pasta mixed with various things.
Here's noodles with cabbage!
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Though the Winter has been mild, we still crave hearty soups this time of year. This rustic soup is guest- or even restaurant-worthy to those who are open to "country style" food. With hunks of hearty brown bread (and beer) you'd be satisfied and have no room for dessert!
It absolutely captures my memory of a smoked ham bean soup. If you have about two hours, cozy up reading while the aroma of this soup fills the house.
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