Mézes Krémes
Mézes Krémes is a wonderful Hungarian dessert with semolina cream and apricot jam. To me, it kind of reminds of a white pie or a honey pie, but still, it is beautiful in it’s own way. The biscuits can be tricky with this type of dessert, but once you master it – you will be...
Csirke Pörkölt
Csirke Pörkölt (original recipe) 600-800 g boneless, skinless chicken, cut into bite sized pieces 2 Tbsp pork fat 1 onion, cut into thin circles 1 tsp hot paprika 1 red bell pepper 1 big and juicy tomato, skin and seeds removed salt Heat pork fat in a deep pan. Add onion and saute until it...
Esterhasy Torte
It’s this blog’s second birthday today! I made this cake two months ago, but decided not to post about it until today. Wanted to share something really exceptional with you today, and this cake is exactly that. It was made somewhere in 19th century to honor Pál Antal Esterházy, minister in Austro-Hungarian Empire. And although...
Doboš Torte
The most famous Hungarian cake in the world, Doboš Torte, was first made for the Hungarian state exhibition in 1885. It was made out of 8 separately baked layers of biscuit spread over with a cooked buttercream. The torte’s author was a cook and a pastry chef, owner of a delicacy store and a pastry...
