Hungarian cucumber salad is typically eaten with many heavy, meat-centric meals, and we eat it a little differently than other nations typically do.Usually, instead of eating a salad as an appetizer, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time.
Hortobágyi pancake recipe is quite simple. It is actually a pancake with meat filling, served in sour cream and paprika sauce.
Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.
Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.
Enjoy the flavors of Fasirt, Hungarian meat patties. Crispy, flavorful, and infused with onions and spices. Try our recipe today!
Learn to make Hungarian layered savoy cabbage casserole, Rakott kelkáposzta. Delicious traditional Hungarian recipe, a real comfort food.
How to make a delicious Hungarian dish: Hortobágyi palacsinta - a meat filled crêpe with a tomato and sour cream sauce.
Salads are not served as an independent course in traditional Hungarian cuisine, but as an essential accompaniment to many hearty dishes, especially meat dishes. Salads emphasize the flavor of the main dish, aid the digestion, and add a touch of color to even the plainest table. A small plate of salad is therefore an important part of plain home cooking.
Letcho with yellow peppers, tomatoes, onion and sausage. Served with rice or pasta or bread. Full of paprika flavour.
Lángos - also known as Hungarian Fried Bread - is a tasty way to enjoy European street food. Made from deep-fried dough, this fried bread delight can be smothered in a creamy garlic sauce and coated with shredded cheese!
Lángos is one of those foods every Hungarian loves. Actually, there can't be summer without lángos. Or street market or fairs. Some people also call it as the Hungarian pizza but it's nothing like that except for the shape or size, because pizza is baked in a stove while lángos is fried in a pan. I hope you enjoy this traditional Hungarian staple!
Hungarian egg drop soup is a very simple, tasty and nourishing starter. It is done in 10 minutes, you can serve it with potato dumplings seasond with smoked bacon to make it more filling. If you are looking for a cheap, quick and delicious recipe, try this Hungarian soup.
Grízgaluska, avagy daragaluska néven is ismeretes. Akárhogy is ismerjük, mindenki számára nagyon kedves ez a recept! Lerántjuk a leplet a titkokról. Ha ezt készíted el, biztosan sikerülni fog! ;) Most egy vízben kifőzős receptet írunk le, de a legjobb, ha a levesben főzöd ki, amihez készül. Még ízesebb lesz tőle!
Hungarian semolina milk pudding (tejbegríz) is a great favorite for breakfast and often served in the school cafeteria. Easy, creamy and delicious treat that the whole family will love. You do not ned to have huge cooking skills for this meal and it can be done in
A Savory Hungarian Cheese Spread (Körözött) Körözött, a traditional Hungarian cheese spread, is a family favorite in many households. This delicious appetizer is made with whipped cream cheese, fet…
Don’t let isolation get you down – the delicious aromas of Hungarian cuisine can be created right in your own home!
What was I thinking? This is the "butt" of my turkey from last year, which I actually posted on my blog last year! Now, I feel like I must have been the "butt" of the turkey jokes...yet, everyone was nice with their comments to me. No "butt" jokes! I still don't understand what was the reason behind this "turkey pose!" with yet, a scar on it's backside...what a turkey...turkey! The turkey was moist, and delicious...perfectly stuffed, and roasted to a golden bronze color! I will share with you our friends' turkey, after Thanksgiving, where we are invited for a feast! Actually, I decided to upload the other photo of my beautiful stuffed turkey from last year...not to be rude, and just show the backside! I kind of miss, not baking a turkey for the first time, in over 30 years! At any rate, I do have my lovely cranberry sauce with vanilla, from last year...the more I look at those weird twigs (vanilla pods) the more I'm trying to figure out why I used it for decoration...the one pod looks like the letter U...for "unknown" perhaps, and the other pod is just uselessly leaning behind it! Just an observation from last year, but the cranberry sauce was so delicious, and just the right texture! Cranberry Sauce with Vanilla, Maple Syrup, and Cassis 6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed 2/3 cup granulated sugar 1/3 cup fresh orange juice (from 1 orange) 1/3 cup crème de cassis (black-currant liqueur) 1/4 cup maple syrup 1 Tbs. finely grated orange zest (from 1 orange) Half a vanilla bean, split and scraped Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat, discard the vanilla bean, and let cool to room temperature. Cover and refrigerate if not serving right away. ----------------------------------------------------------------------------------------------------------------------------------- I have so much to be thankful for, this year... and you, my food blogger friends and my other blogger friends, facebook, and Twitter friends, are on top of my list this year! I have spent way too much time on my blog this year, but the rewards were worth every minute of it getting to know more people, and actually making friends on a personal level that will be remembered for a lifetime I learned a lot from other cultures, and feel that I have traveled around the world, just by reading their amazing stories, and to learn about the foods of their region. You get to learn so much just by sharing your ideas, opening your homes, and kitchens, talking about families, friends, trips, but mostly food...good food, and that is what food blog is about, making friends, laughing, crying, but mostly sharing! I have a beautiful family; children, grandchildren... which I am blessed with and I am thankful for, every day of my life! As for social networks... Twitter, and have just recently joined facebook...but haven't delved into it yet as much as I would love to! Every day, I check comments, and comment back as much as I can, and/or find new blogs to comment to, and make friends...hopefully! It is so important in our foodie community to support one-another, and through Foodbuzz, I have experienced just that, by joining the Foodbuzz Blogger Festival, for the first time this year, which was the 3rd annual event. I have not joined hardly any...actually "none" of...social networks, other than Foodbuzz! All the other ones, which I did join, I forgot my password, or even the name of the site! For instance, just recently, I signed up for YELP...which is about restaurant, and business reviews. I did upload some restaurant photos, but have not posted a review yet. Also, Taste Spotting...I forgot my password there, as well!...and there is another site...Foodieview.com! Well, I signed up for that too, but have abandoned it, and forgot all about it. There's Etsy shop, and on that one I'm still trying to figure out how to copy and paste a logo! There's Stumbleupon where I would get all those blogs to my e-mail, to stumble it...when I'm still stumbling here on my own, trying to figure out all these social networks. I actually joined FoodieBlogroll at the same time I joined Foodbuzz, but there, I felt lost...did not know how to connect with other food bloggers. I guess Food Gawker, is the biggy of them all where you have to have impecable photos, or else it gets rejected...I heard. (did not try out for that one either.) One very good networking I did sign up for is the Very Good Recipes, where you just register, and they do all the work for you to upload your posts! A little preview of my Hungarian Kifli that I made today for Thanksgiving to take to our hosts' houseSo, I wish you all, here in the United States, and in other parts of the world where you reside, A Blessed and Happy Thanksgiving, and may you have a safe one as well, if you are traveling! Hugs, to all! Elisabeth
Hungarian pinch noodles
Here’s something you may not know about me…I love clay cookers! They have wonderful texture and color and add a little touch of whimsy to my home. I began collecting them about three years ago and have been adding a few as I go along…especially when I see one that really calls my name… …like this fun duck-topped cooker that I found recently. Gotta love him! They were all Goodwill finds and most of them were under $5.00! If you aren’t familiar with clay cookers, they were all the rage in the early 1980s…a time when I was busy with a new-born and missed out on them. Sooo…I have spent the last three years making up for lost time and adding to my collection. You can read more about my cookers and how I got started collecting them by clicking here and here. Here’s something else that you may not know…Baby Kitty has Grand Diplôme from Le Cordon Bleu Paris! Yes…he is very proud of his hard work and even followed in the footsteps of his idol…Julia Child…and began his own cooking show which he aptly titled…Catatouille! lol He has even recreated one of his favorite dishes for the clay cooker in honor of this post…Hungarian Chicken Paprika! You can find a link to his recipe by clicking here. You will not believe how tender and juicy the clay cooker makes the chicken…and it even browns it! Thanks, Chef Baby Kitty! Here’s a final look at my little clay cooker collection…at home on the lower shelf of my breakfast area wine rack…love it! How about you? Have you ever cooked with a clay cooker? Thanks for stopping by! I hope you enjoyed having a little peek at my clay cooker collection! Please visit these wonderful bloggers and their beautiful blogs to see what they are up to and to find a list of this week’s participants! Under the Table and Dreaming for the Sunday Showcase Party , Thrifty Decor Chick for Before and After Monday , Boogieboard Cottage for Masterpiece Monday , Between Naps on the Porch for Metamorphosis Monday , The Stories of A2Z for Tutorials and Tips Tuesday , Coastal Charm for Nifty Thrifty Tuesday , A Stroll thru Life for Inspire Me Tuesday , Cedar Hill Ranch for The Scoop on Tuesdays , My Uncommon Slice of Suburbia for Tuesday's Treasures, The Everyday Home for Home{work} Wednesday , Savvy Southern Style for Wow Us Wednesdays , DIY by Design for Swing into Spring , The Shabby Creek Cottage for Transformation Thursdays , No Minimalist Here for the Open House Party on Thursdays , Stone Gable for Tutorials, Tips and Tidbits on Thursdays , My Romantic Home for Show and Tell Friday , French Country Cottage for Feathered Nest Friday , Common Ground for Be Inspired on Fridays , The Charm of Home for Home Sweet Home Friday , Craftberry Bush for the Inspiration Gallery on Friday , Funky Junk Interiors for Saturday Nite Special See you next time! À la prochaine! Also find me at… Enter your email to have Plate Addict's blog posts delivered Delivered by FeedBurner
This is a dish that was a huge feature of my childhood, cooked by my Oma, then by my mother and now by me. It's a staple of Hungarian family kitchens, used as a main meal or a side dish, can be re-heated repeatedly and is vividly Eastern European.
Rakkot Krumpli is Hungarian comfort food at its best. My husband jokes that Hungarian foods use the same few ingredients over and over in different ways, and this one is no exception. It brings together many of the Hungarian classics: sour cream, paprika, potatoes and eggs - all which come together in this creamy and delicious one dish meal. My mother used to make this for us as kids and now my children love eating this slightly modernized (sorry Mom) version of the original dish.
Made after traditional Hungarian fashion, simple ingredients yield tremendous depth of flavor in this delicious chicken goulash!
I believe this is the most amazing pancake I ever had in my life! Truly Hungarian with all its paprika flavour, silky and creamy gravy sauce and feather light pastry. Whenever I made this dish it w…
It's time for Goulash to SHARE the stage. The holidays are the perfect time to try Stuffed Cabbage Rolls, another classic Hungarian dish!
Hungarian Fried Bread or Lángos as it's called is a fried bread made with mashed potato. I was in Hungry when I was about 19 and unfortunately I can not remember ever having one of these (though that was a long while ago now and the memory is not very vivid any more, lol!). It's kind of nice [...]
Pravi pikantni, aromatični pileći paprikaš poslužite uz široke rezance ili valjuške, a skuhajte ga baš po ovom receptu... i ne zaboravite dodati žlicu kiselog vrhnja!
These Hungarian egg salad sandwiches are quick, simple and delicious. Little sour cream for moisture, onions for crunch.
Hungarian potato paprika is one of the most popular peasant dishes of the country, cheap, quick and delicious. You will often find in the rural areas and family cooking but rarely in restaurants. It can be a nice vegetarian dish, however, I almost always add some smoked paprika sausage.
