Rakott krumpli egyszerűen

Simple stacked potato



Ingredients:

Preparation steps:

  1. Wash the potatoes and boil them for about 20 minutes. Once cooled, peel them.

  2. Boil the eggs for about 10 minutes, then cool them in cold water and peel.

  3. Boil the sausage for about 10 minutes, then peel.

  4. Preheat the oven to medium heat.

  5. Slice the potatoes, eggs, and sausage.

  6. Grease a baking dish with sunflower oil. Layer the potato slices, sprinkle with salt, add half of the eggs, sausage slices, and half of the sour cream.

  7. Repeat the layers, ending with a layer of potatoes, salt, and the remaining sour cream.

  8. Bake in the preheated oven for about 40 minutes, turning halfway through to ensure even cooking.

  9. Let it cool for about 10 minutes before serving.



Rizsfelfújt mazsolával

Rice souffle with raisins

Ingredients:

Preparation steps:

  1. Mix the milk powder with lukewarm water until smooth, then heat it on the stove.

  2. Rinse the rice well and add it to the milk mixture along with half of the sugar and raisins. Stir frequently.

  3. Once it starts boiling, reduce the heat, cover, and cook for about 30 minutes until the rice is tender.

  4. Let the rice mixture cool to lukewarm.

  5. Mix the butter with the egg yolks, remaining sugar, and lemon juice. Beat the egg whites with a pinch of salt until stiff peaks form, then fold into the butter mixture.

  6. Combine the butter mixture with the rice.

  7. Grease a baking dish with oil and pour in the rice mixture.

  8. Bake in a preheated oven at 180°C for about 40 minutes, turning the dish halfway through to ensure even baking.

  9. Let it cool slightly before serving. You can serve it with jam, powdered sugar, or cinnamon.





Rántott sajt

Fried breaded cheese



Ingredients:

Preparation steps:

  1. Grate the cheese into a bowl.

  2. Crack the eggs into the bowl, add the flour, and mix well.

  3. Chill the mixture in the refrigerator for 2 hours.

  4. After 2 hours, shape the mixture into balls, then flatten them into patties.

  5. Coat each patty with breadcrumbs.

  6. Heat sunflower oil in a pan and fry the patties until golden brown on both sides.

  7. Place the fried cheese patties on a plate lined with paper towels to absorb excess oil.

Diósguba torta

Walnut cake



Ingredients:

Preparation steps:

  1. Slice the crescent rolls and let them dry overnight.

  2. Heat 500 ml milk and pour it over 1/3 of the sliced rolls in a sieve to soften them.

  3. Repeat the process for the remaining rolls.

  4. In a bowl, mix the softened rolls with ground walnuts and sugar.

  5. Grease a cake pan and layer the walnut-roll mixture in it.

  6. Cook the vanilla pudding with 8 dl milk and 8 tbsp sugar, then pour half of it over the walnut-roll mixture in the pan.

  7. Bake in a preheated oven at 200°C for about 20 minutes.

  8. Remove from the oven, let it cool, then pour the remaining pudding over it and refrigerate.

  9. Whip the cream with 1 tbsp sugar and spread it over the cooled pudding.



Sós perec

Salty pretzel



Ingredients:

Preparation steps:

  1. Combine the flour, baking soda, butter, egg, sour cream, and salt to form a dough.

  2. Roll out the dough to about half a centimeter thickness.

  3. Use a pretzel cutter to cut out the pretzel shapes from the dough.

  4. Place the pretzels on a baking sheet lined with parchment paper.

  5. Beat the remaining egg and brush it onto the pretzels.

  6. Sprinkle the pretzels with sesame seeds and flax seeds.

  7. Preheat the oven to 180°C.

  8. Bake the pretzels for about 20 minutes until they turn golden brown.

  9. After 10 minutes of baking, turn the baking sheets to ensure even baking.

  10. Once done, remove the pretzels from the oven and let them cool on a plate.



Tejszínes-mustáros csirkecomb

Cream and mustard chicken thighs



Ingredients:

Preparation steps:

  1. Soak the chicken thighs in water for about half an hour, then debone them.

  2. Season the chicken on both sides with salt.

  3. Heat the lard in a large pot and melt it over medium heat.

  4. Add the chicken thighs and brown them on both sides for about 6-8 minutes.

  5. Spoon mustard onto the chicken and add sliced onions.

  6. Pour 3 dl of water over the chicken.

  7. Turn the chicken every 5-6 minutes to cook both sides evenly. Cook for about 20 minutes until the chicken is tender.

  8. In a container, mix cooking cream with flour and paprika until smooth.

  9. Pour the cream mixture over the chicken and simmer for an additional 8-10 minutes, stirring occasionally.



Paradicsomleves

Tomato soup

Ingredients:

Preparation steps:

  1. Make a light roux by combining pork lard and flour over medium heat.

  2. Remove from heat and add paprika, stirring well.

  3. Gradually add tomato juice and water, mixing thoroughly.

  4. Return to the stove and add salt and sugar.

  5. Cook over high heat, stirring occasionally until it comes to a boil.

  6. Reduce the heat and simmer for 10-15 minutes.

  7. Add the star pasta and cook for an additional 8-10 minutes until the pasta is tender, stirring occasionally.



Csörögefánk

Curly donuts



Ingredients:

Preparation steps:

  1. In a bowl, combine the dry ingredients: flour, baking soda, vanilla sugar, powdered sugar, and salt.

  2. Add the butter, eggs, and yogurt. Mix and knead the dough until smooth.

  3. Roll out the dough on a floured surface to about 0.5 cm thickness.

  4. Cut the dough into diamond shapes using a pastry cutter. Make a small cut in the center of each diamond and pull one corner through the cut.

  5. Heat sunflower oil in a pan. Fry the dough pieces in the hot oil until golden brown.

  6. Place the fried dough on a paper towel to absorb excess oil.

  7. Once the dough has cooled, sprinkle with powdered sugar.



Kínai édes leves

Chinese sweet soup



Ingredients:

Preparation steps:

  1. Cut the pork into cubes and boil in lightly salted water to release the fat. Then drain and mix with soy sauce, letting it marinate for 15 minutes.

  2. Clean and cut the vegetables: slice the carrots, cube the potatoes, and dice the tomatoes. Place them in a pot.

  3. Add half a can of sweet corn and quartered figs to the pot. Pour in just enough water to cover the ingredients, and start cooking.

  4. After the pork has marinated, add it to the vegetables and cook over low heat for about 2 hours, stirring occasionally and adding more water if needed.

  5. When nearly done, taste and add a bit of salt if desired, but not too much, as the soup should remain sweet. Finally, add the honey, stir well, and let it simmer for a few more minutes before turning off the heat.



Habrolók

Foamy rolls



Ingredients:

Preparation steps:

  1. Roll out the puff pastry and cut it into 3 cm wide strips, then cut these strips into 15 cm long pieces.

  2. Wrap each piece around a cream horn mold, securing the end.

  3. Place the molds on a baking sheet lined with parchment paper. Brush with beaten egg.

  4. Bake in a preheated oven at 180°C for 10-15 minutes until golden brown.

  5. Remove the baked pastries from the molds and let them cool.

  6. Prepare the vanilla pudding by mixing the pudding mix with milk and sugar, cooking it according to the package instructions. Let it cool.

  7. Fill the cooled pastries with the vanilla pudding using a piping bag, leaving some space at both ends.

  8. Whip the cream until stiff and fill the remaining space at both ends of the pastries with the whipped cream.



Zserbógolyók

Gerbeaud Balls

Ingredients:

Preparation steps:

  1. Mix the ground biscuits, ground walnuts, and sugar in a bowl.

  2. Add the apricot jam and mix well until the mixture is smooth. Adjust the amount of jam based on its consistency.

  3. Form the mixture into small balls using a tablespoon.

  4. Place the balls in the freezer for about 10 minutes to firm them up.

  5. Break the milk chocolate into small pieces and melt it with the sunflower oil in the microwave on medium heat, stirring occasionally until smooth.

  6. Dip each ball into the melted chocolate, then place them on a plate and sprinkle with the white or colored sprinkles.

  7. Refrigerate for about an hour until the chocolate coating is set.



Spenót

Spinach sauce



Ingredients:

Preparation steps:

  1. Clean and wash the spinach leaves thoroughly. Remove the stems and veins.

  2. Boil the cleaned spinach leaves in salted water for about 20 minutes.

  3. In a pot, heat the sunflower oil over medium heat. Add the flour and stir continuously until it begins to change color.

  4. Remove the pot from heat and add the minced garlic.

  5. Add the chopped spinach and mix well.

  6. Return the pot to the stove, season with salt, and cook while stirring.

  7. Gradually add half of the milk, stirring constantly to prevent burning.

  8. As the mixture thickens, gradually add the remaining milk, stirring continuously until you achieve the desired consistency.

  9. Taste and adjust the salt if needed. Stir well to combine.



Puncskocka sütés nélkül

No-Bake Punch Squares



Ingredients:

Preparation steps:

  1. In a pot, combine sugar, apricot jam, rum essence, water, and raisins. Heat until the sugar dissolves and the raisins plump up.

  2. Remove from heat.

  3. Crush the ladyfingers into a bowl, leaving some larger pieces for texture.

  4. Mix in the cocoa powder.

  5. Pour the heated mixture over the ladyfingers and mix well.

  6. Line a baking dish (approx. 15x25 cm) with plastic wrap and press the mixture into the dish.

  7. Refrigerate for 1-2 hours until firm.

  8. Cut into squares. Prepare the punch pudding icing according to the package instructions.

  9. Coat the tops (and sides if desired) of the squares with the icing. Melt the milk chocolate in the microwave and drizzle it over the icing for decoration.

  10. Refrigerate the coated squares until the icing hardens. They are best enjoyed the next day when the icing is fully set and crispy.



Székelykáposzta

Székely Cabbage



Ingredients:

Preparation steps:

  1. Sauté the chopped onion in lard until translucent.

  2. Add the minced garlic and diced pork shoulder. Season with salt, pepper, caraway seeds, and paprika. Mix well.

  3. Pour enough water to cover the meat, bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally.

  4. Add the drained sauerkraut to the pot, mix well, and add more water to cover.

  5. Cook for another hour, starting on high heat, then reducing to low heat and covering. Stir occasionally.

  6. Taste and adjust seasoning with salt or reserved sauerkraut juice if needed.

  7. Prepare a roux with flour, lard, and paprika. Pour over the cabbage mixture and cook for an additional 10 minutes until thickened.



Paradicsomszósz húsgombóccal

Tomato Sauce with Meatballs



Ingredients:

Preparation steps:

  1. Mix the ground turkey, diced onion, egg, rinsed rice, and 1 tsp salt in a bowl. Form into meatballs.

  2. In a pot, heat the sunflower oil and add the flour to make a light roux.

  3. Remove from heat and stir in the paprika.

  4. Add the tomato paste and water, mixing well.

  5. Return to the stove and add the 1 tsp salt and sugar. Bring to a boil.

  6. Add the meatballs to the pot. Once boiling again, reduce to low heat, cover, and cook for 45-50 minutes, stirring occasionally to prevent burning.

  7. Taste and adjust the sweetness by adding more sugar if desired.



Frankfurti leves

Frankfurt soup



Ingredients:

Preparation steps:

  1. Remove the outer leaves of the savoy cabbage, wash and cut into quarters. Remove the core and chop the quarters into smaller pieces.

  2. Peel and cube the potatoes.

  3. Dice the onion and sauté in sunflower oil until translucent.

  4. Add the paprika, flour, and stir well. Add the chopped savoy cabbage and enough water to cover.

  5. Season with salt, pepper, and caraway seeds, and bring to a boil.

  6. Cook for 10 minutes with the lid on, then add the cubed potatoes and continue cooking for another 10-15 minutes until tender.

  7. Slice the frankfurters and add to the soup, cooking for an additional 6-8 minutes.

  8. Optional: Add finely chopped ginger right before serving for extra flavor.



Kaporszósz, főtt krumpli, tükörtojás

Dill sauce, boiled potatoes, fried egg



Ingredients:

Preparation steps:

  1. Wash and finely chop the dill.

  2. In a pot, heat the sunflower oil over medium heat.

  3. Add the flour to the pot and stir continuously until it begins to change color.

  4. Remove the pot from heat, add a pinch of salt, and mix in the chopped dill.

  5. Return the pot to the stove and continue to stir until it thickens.

  6. Gradually add half of the milk while stirring to prevent burning.

  7. As it thickens, gradually add the remaining milk, stirring continuously until the desired consistency is reached.

  8. Once the sauce is at the right consistency (not too thick or thin), add the sugar and vinegar, stirring well.

  9. If needed, add more milk to adjust the consistency.



Felesborsóleves

Pea soup



Ingredients:

Preparation steps:

  1. Soak the split peas in cold water for about 2 hours. After soaking, drain and rinse them under running water.

  2. In a pot, heat the sunflower oil and add the flour to make a light roux.

  3. Remove the pot from heat, add the smoked paprika, and stir well.

  4. Pour in water, add the soaked split peas and the halved onion.

  5. Add the diced ham and the spices (salt, savory, oregano) and mix well.

  6. Cook covered on low heat for about 50 minutes, stirring occasionally to prevent burning.

  7. Once the split peas and ham are tender, taste and adjust salt if needed.

  8. Remove the onion halves. Finely chop the ginger and add to each bowl of soup before serving.



Tökfőzelék

Pumpkin stew

Ingredients:

Preparation steps:

  1. Clean and grate the squash. Cut in half, remove seeds, and peel.

  2. Chop the onion and sauté in sunflower oil until translucent.

  3. Add the grated squash and mix well.

  4. Add 0.5 liters of water, salt, sugar, and dill. Cook for about 20 minutes over medium heat.

  5. In a bowl, mix sour cream, flour, and a little water to form a smooth mixture.

  6. After 20 minutes, add the sour cream mixture to the squash. Cook for another 8-10 minutes.



Lencseleves

Lentil soup

Ingredients:

Preparation steps:

  1. Cut the smoked pork knuckle into larger pieces and place them in a pressure cooker. Add water to cover and cook for about 30 minutes.

  2. While the meat is cooking, dice the onion and sauté it in 1 tbsp sunflower oil until translucent. Remove from heat.

  3. Add the smoked paprika to the onion and stir well.

  4. Peel and chop the garlic, carrot, parsnip, and tomato, and add them to the onion mixture.

  5. Once the pork is tender, remove it from the pressure cooker and cut it into small cubes. Add the pork cubes to the onion mixture.

  6. Pour the cooking liquid from the pork into the pot, add the rinsed and cleaned lentils, and bay leaves. Cook for about 30 minutes after it starts boiling.

  7. Check if the lentils and vegetables are tender.

  8. In a small saucepan, heat 2 tbsp sunflower oil and add the flour to make a roux. Stir continuously until it turns light brown.

  9. Add about 2 dl water to the roux, mix well, and pour it into the soup. Cook for another 8-10 minutes, stirring to ensure there are no lumps.

  10. Add vinegar to taste and adjust seasoning with salt if needed. The soup is ready to serve.



Rakott kelkáposzta

Kale casserole



Ingredients:

Preparation steps:

  1. Clean and chop the savoy cabbage into small pieces. Cook in salted boiling water for about 20 minutes.

  2. Meanwhile, sauté the chopped onion in 1 tbsp sunflower oil until translucent.

  3. Add the ground pork to the onion, season with salt and white pepper, and cook until the meat is done.

  4. Grease a baking dish with 1 tbsp sunflower oil and layer half of the cooked savoy cabbage on the bottom.

  5. Spread half of the rinsed and cooked rice on top of the cabbage layer.

  6. Add the cooked ground pork mixture on top of the rice layer.

  7. Spread the remaining rice over the meat layer, followed by the remaining savoy cabbage.

  8. Mix the sour cream with a fork and spread it evenly on top of the cabbage layer.

  9. Pour about 2 dl of the cooking liquid from the cabbage over the top.

  10. Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C for 30 minutes.



Felesborsó-főzelék

Stew of peas



Ingredients:

Preparation steps:

  1. Soak the split peas in cold water overnight. In the morning, drain and rinse them under running water.

  2. In a pot, heat the sunflower oil and add the flour to make a light roux.

  3. Remove the pot from heat, add the smoked paprika, and stir well.

  4. Pour in water, add the soaked split peas and the halved onion.

  5. Add the spices (salt, savory, oregano) and mix well.

  6. Cook covered on low heat for about 50 minutes, stirring occasionally to prevent burning.

  7. Once the split peas are tender, taste and adjust salt if needed.

  8. Remove the onion halves before serving.



Gesztenyés alagút

Chestnut tunnel



Ingredients:

Preparation steps:

  1. Make the sponge cake: Beat the egg yolks with powdered sugar, then add cocoa powder. In another bowl, beat egg whites to stiff peaks. Fold the oat flour and beaten egg whites into the cocoa mixture. Pour the batter into a lined baking tray and bake in a preheated oven at 180°C for 10-15 minutes.

  2. Prepare the filling: Whip the plant-based cream with sugar and whipped cream stabilizer until firm. Blend in the chestnut puree and softened butter.

  3. Assemble the cake: Remove the baked sponge cake from the oven and cool slightly. Place a loaf pan next to the cake, cut the cake to fit the pan, and line the pan with the sponge cake. Spread half of the chestnut filling into the pan. Optionally, add marzipan balls, then spread the remaining filling over the top. Place another layer of sponge cake on top and chill in the refrigerator for 3 hours.

  4. Make the chocolate glaze: Melt the dark chocolate with sunflower oil, mix until smooth, and pour over the chilled cake. Decorate with sugar sprinkles and refrigerate until set.



Gulyásleves

Goulash soup



Ingredients:

Preparation steps:

  1. Cut the pork shoulder into small cubes.

  2. Peel and finely chop the onion, then sauté in sunflower oil with a little salt until it becomes translucent.

  3. Add the paprika, mix well, and add the pork cubes, stirring to coat them in the seasoning.

  4. Pour in about 1 liter of water, add salt, pepper, caraway seeds, and food seasoning. Bring to a boil, then reduce the heat and simmer for about 40 minutes, stirring occasionally.

  5. Peel and slice the carrot and parsnip, and peel and cube the potatoes.

  6. After 40 minutes, add the sliced vegetables and potatoes to the soup. Add another 0.5 liters of water and continue cooking for another 30 minutes.

  7. Check if all the ingredients are tender and adjust the seasoning if necessary. Cook for an additional 10 minutes if needed.



Krumplin sült csirkemájjal töltött csirkecombok

Chicken legs stuffed with fried chicken liver

Ingredients:

Preparation steps:

  1. Clean and wash the chicken liver, then cut it into small cubes and season with salt.

  2. Mix the liver cubes with breadcrumbs and the egg.

  3. Peel and slice the potatoes.

  4. Place the sliced potatoes in a greased baking dish and season with salt.

  5. Stuff each chicken thigh with the liver mixture and secure with toothpicks to prevent filling from spilling out.

  6. Season the stuffed chicken thighs with salt and prick them to avoid bursting during cooking.

  7. Place the stuffed thighs on top of the potatoes and pour the water over.

  8. Cover with aluminum foil and bake at 180°C for about 1.5 hours.

  9. Halfway through baking, remove the foil, prick the chicken thighs again, and turn them to ensure even cooking. Continue baking without foil until the chicken is nicely browned.











Fanta szelet

Fanta slice



Ingredients:

Preparation steps:

  1. Cake:

    • Separate the egg whites and yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add powdered sugar and continue beating until stiff peaks form.

    • Mix the egg yolks in one by one.

    • Combine flour, baking soda, and cocoa powder. Sift into the egg mixture and fold gently.

    • Pour the batter into a greased and floured 20x20 cm baking pan. Smooth the top and bake at 180°C for 20-25 minutes. Use a toothpick to check if it's done. Cool in a cold place.

  2. Cream:

    • Slightly warm the butter in the microwave, then mix with cottage cheese, powdered sugar, and lemon zest. Whip with a mixer until smooth and fluffy.

    • Spread evenly over the cooled cake.

  3. Topping:

    • In a larger mug, mix vanilla pudding mix, powdered sugar, and about 1 dl orange soda. Stir until smooth.

    • Bring the remaining 3 dl orange soda to a boil, then stir in the pudding mixture. Continue to stir constantly until it thickens.

    • Pour the hot pudding mixture over the cream layer and smooth the top. Chill in the refrigerator for a few hours until set.



Zöldborsóleves csirkehússal

Green pea soup with chicken



Ingredients:

Preparation steps:

  1. Dice the onion and sauté it in sunflower oil.

  2. Add the green peas, sliced carrots, and parsnips. Stir for a few moments, then add water.

  3. Add salt and chicken parts, and cook for about 30 minutes, occasionally stirring.

  4. If the chicken isn't tender after 30 minutes, continue cooking for an additional 10 minutes.

  5. Add the egg noodles and cook for another 8 minutes.

  6. Stir in the chopped parsley.



Bundás alma

Breaded apples



Ingredients:

Preparation steps:

  1. Mix the ingredients for the batter: flour, egg, milk, sugar, and mineral water.

  2. Peel the apples, remove the cores, and slice them into approximately 1 cm thick rings.

  3. Coat the apple rings with flour, then dip them into the batter.

  4. Fry the battered apple rings in hot sunflower oil until golden brown.

  5. Place the fried apple rings on a paper towel to absorb excess oil.

  6. Sprinkle with a mixture of powdered sugar and cinnamon.



Répatorta

Carrot cake



Ingredients:

Preparation steps:

  1. Peel and grate the carrots.

  2. Chop the chocolates into small pieces.

  3. In a bowl, mix egg yolks, sugar, oil, cocoa powder, vanilla sugar, lemon zest, and juice.

  4. Add flour, baking soda, and grated carrots. Mix well.

  5. Beat egg whites with a pinch of salt until stiff peaks form, then fold into the batter.

  6. Pour the batter into a greased springform pan.

  7. Bake in a preheated oven at 160°C for 40-50 minutes. Use a toothpick to check if it's done.

  8. Let the cake cool for about an hour.

  9. Prepare the vanilla pudding according to the package instructions. Stir in butter until melted and smooth.

  10. Cool the pudding and pour it over the cake. Chill in the refrigerator overnight.



Fokhagymás sertésragu

Pork stew with garlic

Ingredients:

Preparation steps:

  1. Heat sunflower oil in a large pot.

  2. Slice the pork leg and season both sides with salt. If thick, tenderize slightly.

  3. Once the oil is hot, add the pork slices and brown on both sides.

  4. Remove the pork and add finely chopped onion and garlic to the oil. Sauté until the onion is translucent.

  5. Add smoked paprika, diced tomato, and sweet pepper. Sprinkle with salt and ground caraway seeds.

  6. Stir well and cook for about 10 minutes.

  7. Add the browned pork slices back to the pot, pour enough water to just cover the meat, and simmer for about 1 hour. Stir occasionally and add more water if needed.

  8. Remove the meat once tender. Blend the onion, garlic, tomato, and pepper mixture with a hand blender.

  9. Mix sour cream, flour, and a little water until smooth. Add this mixture to the blended sauce and cook for about 8-10 minutes until thickened.

  10. Return the pork slices to the sauce and cook for an additional 5 minutes.



Babgulyás

Bean goulash



Ingredients:

Preparation steps:

  1. Soak the red beans overnight. Drain and rinse them the next day.

  2. In a pot, cook the beans in water for about 20 minutes. Drain the water to reduce the bean's gas-causing properties.

  3. Dice the pork knuckle, peel and slice the vegetables.

  4. In a pot, heat sunflower oil and sauté diced onion and crushed garlic with a little salt.

  5. Add the pork cubes and sauté until all sides are browned.

  6. Add smoked paprika, then add the sliced vegetables (carrot, parsnip, potatoes) and diced green pepper and tomato.

  7. Mix well and add the beans back in. Pour in 1.5 liters of water, add salt, caraway seeds, savory, and bay leaves.

  8. Cover and cook on high heat until it starts to whistle, then reduce to low heat and cook for about 1 hour.

  9. For the dumplings, mix the egg with flour and a pinch of salt. Drop small dumplings into the soup.

  10. Cook for an additional 10 minutes. Add vinegar if desired and sprinkle with chopped parsley before serving.



Kelkáposzta-főzelék

Kale stew



Ingredients:

Preparation steps:

  1. Clean the savoy cabbage, cut out the thick stem, and wash under running water. Cut into small cubes.

  2. Peel and dice the potatoes. Place both the cabbage and potatoes in a pot.

  3. Add enough water to cover the vegetables, then add salt and caraway seeds. Bring to a boil on high heat.

  4. Once boiling, reduce the heat, cover, and simmer for about 20 minutes. Stir occasionally and check the potatoes' softness as they take longer to cook than the cabbage.

  5. In a separate small pot, heat sunflower oil and add flour to make a light roux. Stir constantly until it changes color.

  6. Remove from heat and add minced garlic to the roux. Mix well.

  7. When the potatoes are tender, add 2 dl of the cooking liquid to the roux, then pour the mixture back into the pot with the vegetables.

  8. Stir continuously until the mixture is smooth and thickened. Cook for an additional 5 minutes, stirring to prevent burning.



Lebbencsleves

Hungarian Noodles Soup



Ingredients:

Preparation steps:

  1. Heat the sunflower oil in a pot and sauté the diced onion until translucent.

  2. Add the noodles to the pot and cook until slightly browned, stirring occasionally.

  3. Sprinkle with paprika and add water. Stir well.

  4. Add the diced potatoes, salt, white pepper, ground cumin, and bay leaves.

  5. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, stirring occasionally.

  6. Halfway through, add the sausage slices and adjust seasoning if needed.

  7. Once the potatoes and noodles are tender, remove from heat and serve hot.





Hajdinás hús

Buckwheat meat



Ingredients:

Preparation steps:

  1. Sauté the diced onion in sunflower oil until translucent.

  2. Add paprika and mix well. Add the diced chicken thighs and salt, stirring occasionally to brown them slightly. Pour in about 3 dl water.

  3. Add the chopped tomato and bell pepper, stirring occasionally. Cook for about 30 minutes.

  4. Meanwhile, boil 1 liter of water with 1 tsp salt. Cook the buckwheat according to the package instructions. Drain and set aside.

  5. Combine the cooked buckwheat with the chicken mixture and cook for an additional 5 minutes, stirring well.



Diós omlós keksz

Walnut shortbread biscuits



Ingredients:

Preparation steps:

  1. Mix all the ingredients, except the white chocolate pieces, to form a dough.

  2. Preheat the oven to approximately 180°C.

  3. Line two baking trays with parchment paper.

  4. Form balls of about 3 cm in diameter with a tablespoon, and place them 5 cm apart on the parchment paper.

  5. Lightly press down the dough balls with a floured tablespoon, placing a few pieces of white chocolate on top of each.

  6. Bake in the preheated oven at 180°C for about 20 minutes.

  7. Remove the cookies from the oven and let them cool for about 15-20 minutes before transferring to a plate.



Kókuszos sünik

Coconut hedgehog

Ingredients:

Preparation steps:

  1. Mix flour, baking soda, sugar, vanilla sugar, butter, and eggs to form a dough.

  2. Shape small balls from the dough and form them into hedgehog shapes with your fingers.

  3. Place the hedgehogs on a baking tray lined with parchment paper and bake in a preheated oven at 180°C for about 20 minutes.

  4. Once baked, let the hedgehogs cool completely.

  5. Cut each hedgehog in half and fill with a small amount of apricot jam.

  6. Melt the milk chocolate with sunflower oil in the microwave, stir well, and dip the hedgehogs' backs into the chocolate, then into the desiccated coconut.

  7. Use decorative sprinkles for the hedgehogs' eyes and noses, attaching them with a dab of jam.

  8. Arrange on a plate and refrigerate overnight.



Tojásos lecsó

Ratatouille with eggs



Ingredients:

Preparation steps:

  1. Dice the onion and sauté in sunflower oil until translucent. Add the sausage slices and cook for a few minutes.

  2. Remove the seeds from the bell peppers, slice them, and dice the tomatoes.

  3. Add the sliced bell peppers to the onion and sausage mixture, cover, and cook until partially softened. Stir occasionally and season with salt and white pepper.

  4. Add the diced tomatoes and continue cooking until all vegetables are tender.

  5. Beat the eggs and pour them over the vegetable mixture. Stir continuously for 5-6 minutes until the eggs are cooked.

  6. Remove from heat, cover, and let it sit for 5 minutes before serving.

  7. Serve with a dollop of sour cream.





Bulguros hús

Bulgur meat



Ingredients:

Preparation steps:

  1. Sauté diced onion in sunflower oil, then add diced chicken thighs and cook until lightly browned.

  2. Add salt, ground caraway seeds, and white pepper.

  3. Add diced tomato and bell pepper, and cook for about 15 minutes on low heat.

  4. Rinse the bulgur under cold water, then add to the pot along with green peas and the remaining water.

  5. Cook for another 15-20 minutes, stirring occasionally. Add more water if needed.

  6. Once the bulgur is tender and has absorbed the liquid, remove from heat and let it sit for 5-10 minutes.



Fűszeres tejszínes csirkeragu

Spicy Creamy Chicken Ragout



Ingredients:

Preparation steps:

  1. Clean and debone the chicken thighs, then cut the meat into small cubes.

  2. Heat sunflower oil in a pot and add the chicken cubes. Season with salt and sauté until lightly browned.

  3. Add the spices (white pepper, oregano, savory, smoked paprika) and mustard to the chicken. Mix well.

  4. In a bowl, combine flour and cooking cream. Stir until smooth.

  5. Pour the cream mixture over the chicken and simmer for about 15 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.

  6. Adjust salt if needed and let the dish rest for a few minutes before serving.



Citromszelet

Lemon slice



Ingredients:

Preparation steps:

  1. Make the dough: Mix the dough ingredients to form a flexible dough. Divide into 4 equal parts. Roll each part into a 25x38 cm sheet. Bake each sheet on a parchment-lined baking tray for 12-15 minutes at 180°C until light golden brown. Let cool.

  2. Make the cream: In a pot, mix flour, milk, and sugar until smooth. Cook to a thick paste, then cool. Add room temperature butter, lemon zest, and juice, and whisk until fluffy.

  3. Assemble the cake: On a large tray, place one dough sheet. Spread half of the lemon cream, top with another dough sheet, then spread apricot jam. Add another dough sheet, spread remaining lemon cream, and top with the last dough sheet. Chill for several hours or overnight.

  4. Finish: Before serving, dust with powdered sugar.



Krumpligombócleves

Potato dumpling soup



Ingredients:

Preparation steps:

  1. Peel and dice the potatoes, then cook them in salted water.

  2. In a separate pot, heat sunflower oil and make a light roux with the flour. Add smoked paprika.

  3. Pour the potato cooking water into the roux and mix well. Add chopped bell pepper, tomato, onion, carrot, and parsnip. Cook until vegetables are tender.

  4. Crumble the bouillon cube and add ground caraway seeds. Simmer for 20 minutes.

  5. Mash the cooked potatoes, then mix with egg, flour, oil, and salt to form a dough. Shape the dough into dumplings.

  6. Drop the dumplings into the simmering soup and cook for an additional 10 minutes until they are cooked through.

  7. Taste and adjust seasoning if needed. Remove the bell pepper, tomato, and onion before serving.



Citromos-mascarponekrémes torta

Lemon-mascarpone cream cake

Ingredients:

Preparation steps:

  1. Preheat the oven and grease the bottom of a cake pan with butter, then dust with a little flour.

  2. Beat egg whites with a pinch of salt until stiff, then gradually mix in egg yolks. Gently fold in flour, baking soda, and sugar.

  3. Pour the batter into the prepared cake pan and bake at 180°C for about 30 minutes until golden brown.

  4. While the cake is baking, prepare the lemon-mascarpone cream. Beat the mascarpone, sugar, lemon juice, and zest together. Separately, whip the heavy cream with the stabilizer until stiff, then fold it into the mascarpone mixture.

  5. Once the cake has cooled, cut it into two layers. Spread the lemon cream between the layers and over the top.

  6. Refrigerate the assembled cake for a few hours or overnight.



Rizsfelfújt bulgurból

Rice soufflé from bulgur



Ingredients:

Preparation steps:

  1. Mix milk powder with warm water until smooth, then heat on the stove.

  2. Rinse bulgur and add to the milk mixture along with half the sugar and dried plums. Cook until bulgur is tender.

  3. Let the mixture cool to lukewarm.

  4. Mix softened butter with egg yolks, remaining sugar, lemon zest, and juice.

  5. Beat egg whites with a pinch of salt until stiff, then fold into the butter mixture.

  6. Combine the bulgur mixture with the butter and egg mixture.

  7. Pour into a greased baking dish and bake at 180°C for about 40 minutes.

  8. Serve with apricot jam and powdered sugar.



Karfiolleves

cauliflower soup



Ingredients:

Preparation:



Hajdinaleves

buckwheat soup



Ingredients:

Preparation:



Habkarika

meringue wreaths



Ingredients:

  • 4 egg whites

  • 36 dkg powdered sugar

  • 1 tablespoon sugar pearls (for decoration)

  • 2 dl water (enough to cover 24 dkg powdered sugar)

Preparation:

  • Boil 24 dkg powdered sugar with enough water to cover it until it becomes thick (around 25 minutes). Stir occasionally to prevent caramelization.

  • Beat the egg whites with the remaining 12 dkg powdered sugar until stiff peaks form.

  • Slowly add the boiling sugar syrup to the beaten egg whites while continuing to beat until fully incorporated.

  • Transfer the mixture to a piping bag and pipe rings onto a baking sheet lined with parchment paper.

  • Preheat the oven to 150°C and bake the meringues at a low temperature until they are completely dry and can be easily removed from the parchment paper.

  • If desired, sprinkle with sugar pearls before baking for decoration.

  • Bake for about 1 hour, turning the baking sheet halfway through to ensure even drying.



Mézeskalács házikó

gingerbread house



Ingredients:

  • 1 kg all-purpose flour

  • 2 heaping tablespoons unsweetened cocoa powder

  • 3 teaspoons baking soda

  • 2 tablespoons gingerbread spice mix (1 package)

  • 30 dkg powdered sugar

  • 30 dkg butter

  • 3 dl honey

  • 3 eggs

  • 1 egg white (for gluing and decorating)

  • 25 dkg powdered sugar (for gluing and decorating)

  • 1 teaspoon lemon juice (for gluing and decorating)

Preparation:

  • Mix the dry ingredients in a large bowl.

  • Heat the honey with half a block of butter in the microwave until melted, then stir into the dry ingredients with the eggs.

  • Let the dough rest in the fridge for at least a day.

  • The next day, cut out the house parts from the dough, roll, and cut according to the patterns.

  • Bake the pieces at 150°C for about 15 minutes.

  • Once cooled, glue the house parts together with egg white mixed with powdered sugar and lemon juice. Decorate as desired.



Bulguros császármorzsa

Emperor crumble from bulgur



Ingredients:

  • 12.5 dkg bulgur

  • 1 egg

  • 1 heaping tablespoon of sugar

  • 1.5 dl warm milk

  • Lemon zest (from 1 lemon)

  • 1 tablespoon rapeseed oil

  • A pinch of salt

  • 2 heaping tablespoons of powdered sugar (for serving)

  • 3 tablespoons of apricot jam (for serving)

Preparation steps:

  1. Rinse bulgur under running water, cook for about 8 minutes, then drain.

  2. Mix lemon zest, sugar, and milk with the bulgur, cover, and let it absorb the milk for 10 minutes.

  3. Once cooled, mix in the egg yolk.

  4. Beat the egg white with a pinch of salt until stiff, then fold it into the bulgur mixture.

  5. Heat oil in a large pan, add the mixture, and cook, stirring until browned and set.

  6. Serve warm with powdered sugar and apricot jam.



Rántott tejbegríz

Fried semolina pudding

Ingredients:

  • 5 dl milk

  • 7 tablespoons semolina

  • 2 tablespoons sugar

  • 1 package vanilla sugar

  • 2 dkg raisins (1 tablespoon)

  • 10 dkg flour (for breading)

  • 2 eggs (for breading)

  • 10 dkg breadcrumbs (for breading)

  • 1 tablespoon powdered sugar (for serving)

  • 3 tablespoons apricot jam (for serving)

  • 3 dl sunflower oil

Preparation steps:

  1. Mix semolina, sugar, and vanilla sugar into the milk. Stir well and cook on high heat while constantly stirring to prevent burning.

  2. Once thickened, remove from heat and pour into a small baking dish, spreading evenly. Add raisins.

  3. Cool until firm, then cut into approximately 5x6 cm squares.

  4. Prepare flour, eggs, and breadcrumbs for breading. Coat each semolina square in flour, dip in beaten eggs, and cover with breadcrumbs.

  5. Fry in hot oil until golden brown. Place on a paper towel-lined plate to absorb excess oil.

  6. Serve with powdered sugar and apricot jam.



Húsvéti nyulak, kacsák

Easter bunnies and ducks



Ingredients:

  • 50 dkg fine flour

  • 1 package of baking powder

  • 25 dkg butter

  • 175 g sour cream (1 small cup)

  • 2 eggs (1 for brushing)

  • 1 teaspoon salt

  • 1 teaspoon flaxseed (for topping)

  • 1 teaspoon sesame seeds (for topping)

  • 1 teaspoon pumpkin seeds (for duck eyes)

  • 1 teaspoon sunflower seeds (for bunny eyes)

Preparation steps:

  1. Mix all the ingredients (except for one egg) and knead the dough well.

  2. Roll out the dough to about half a centimeter thick.

  3. Use bunny and duck cookie cutters to cut out shapes.

  4. Place the cut shapes on a baking tray lined with baking paper.

  5. Beat the remaining egg and brush it over the dough shapes.

  6. Decorate the ducks' eyes with pumpkin seeds and the bunnies' eyes with sunflower seeds.

  7. Sprinkle flaxseeds and sesame seeds over the shapes.

  8. Bake in a preheated oven at 180°C for about 18-20 minutes until they begin to color.

  9. Remove from the oven and let them cool on a plate.



Túrórudis-kókuszos muffin

Curd Cheese and Coconut Muffin



Ingredients:

  • 2 cups of all-purpose flour

  • 1 cup of sugar

  • 0.5 dl milk (half a cup)

  • 1 egg

  • 1 teaspoon baking soda

  • 0.5 dl sunflower oil (half a cup)

  • 2 packets of vanilla sugar

  • 3 tablespoons shredded coconut

  • 3 Túrórudi bars (curd cheese sticks)

Lemon Icing Ingredients:

  • 150 g powdered sugar

  • Juice of half a lemon

Preparation steps:

  1. Preheat the oven to 180°C and line a 12-cup muffin tin with paper liners.

  2. In a bowl, mix all the ingredients for the batter except the Túrórudi bars.

  3. Place one tablespoon of batter into each muffin liner.

  4. Cut each Túrórudi bar into 4 pieces and place one piece on the batter in each muffin liner.

  5. Add the remaining batter on top, dividing it evenly among the muffin cups.

  6. Bake for about 20 minutes, until a toothpick inserted comes out clean.

  7. Let the muffins cool, then remove the paper liners and arrange them on a plate.

  8. Mix the powdered sugar with lemon juice to make the icing.

  9. Spread the icing on top of each muffin and decorate as desired.



Kozáksapka

Cossack Hat Cake



Ingredients:

  • Cake: 7 eggs, 20 dkg flour, 30 dkg sugar, 2 tbsp unsweetened cocoa powder, 1 tsp baking soda, 1 pinch salt, butter and flour for the pan.

  • Cream: 3 tbsp flour, 3.5 dl milk, 25 dkg butter, 30 dkg sugar.

  • Sides: 10 dkg butter, 4 tbsp powdered sugar, 4 tbsp unsweetened cocoa powder, juice from 1 lemon, 15 dkg shredded coconut.

  • Top: 20 dkg chocolate coating (2 bars), 1 tbsp sunflower oil.

Preparation steps:

  1. Cake Base: Beat egg yolks with sugar until fluffy. Mix flour, baking soda, and cocoa powder. Fold in beaten egg whites carefully.

  2. Baking: Pour batter into a greased and floured pan, bake at high heat for 5 minutes, then reduce heat and bake for another 30 minutes.

  3. Cream Filling: Cook flour and milk until thick, cool. Mix butter and sugar, then combine with flour mixture. Chill.

  4. Assembling: Cut cooled cake into circles, slice in half, fill with cream, and reassemble.

  5. Sides: Coat sides with a mixture of melted butter, powdered sugar, cocoa, and lemon juice. Roll in shredded coconut.

  6. Top: Melt chocolate with oil, drizzle over each cake piece. Chill for a few hours before serving.



Mákosguba-torta

Poppy Seed Bread Pudding Cake



Ingredients:

  • Poppy Seed Bread Pudding:

    • 8 kifli (bread rolls)

    • 10 dkg sugar

    • 20 dkg poppy seeds (ground)

    • 5 dl milk

  • Vanilla Pudding:

    • 2 packets vanilla pudding powder

    • 8 tablespoons sugar

    • 8 dl milk

  • Whipped Cream:

    • 2 dl heavy cream

    • 1 tablespoon sugar

Preparation steps:

  1. Bread Pudding Preparation:

    • Slice the kifli and let them dry out.

    • Heat the milk and pour over the bread slices to soften them.

    • Mix softened bread with ground poppy seeds and sugar.

    • Spread in a greased cake tin.

  2. Vanilla Pudding Preparation:

    • Cook the pudding powder with milk and sugar.

    • Pour half of the cooked pudding over the bread mixture.

    • Bake in preheated oven at 180°C for 20 minutes.

  3. Final Assembly:

    • After baking, let it cool slightly and add the remaining vanilla pudding.

    • Refrigerate to chill completely.

    • Whip the cream with sugar and spread over the top.

    • Chill for a few hours before serving.



Zserbós palacsintatorta

Gerbeaud Pancake Cake



Ingredients:

  • Pancakes: 50 dkg fine flour, 2 eggs, 3 dl milk, 3 dl sparkling water, 1 pinch of salt.

  • Filling: 40 dkg apricot jam, 30 dkg walnuts (ground), 10 dkg sugar.

  • Topping: 10 dkg milk chocolate, 1 tablespoon olive oil.

Preparation steps:

  1. Pancake Batter: Mix flour, eggs, milk, sparkling water, and salt. Let the batter rest in the fridge for half an hour.

  2. Filling: Mix ground walnuts with sugar.

  3. Cooking Pancakes: Cook the pancakes and layer them on a plate. Spread each pancake with apricot jam and sprinkle with the walnut-sugar mixture.

  4. Layering: Continue layering until all the pancakes are used up, finishing with a layer of jam and walnut mixture.

  5. Chill: Place the layered pancakes in the fridge to cool.

  6. Chocolate Topping: Melt the chocolate with olive oil in the microwave. Mix well and pour over the pancake cake. Smooth it out on top and sides. Chill again until the chocolate sets.

  7. Serving: Cut into slices and serve.

Újévi szerencsemalacok

New Year's Lucky Piglets



Ingredients:

  • 50 dkg fine flour

  • 2 teaspoons baking soda

  • 25 dkg butter

  • 1.5 dl sour cream

  • 1 egg (for the dough)

  • 1 egg (for brushing)

  • 2 teaspoons salt

  • 10 dkg pumpkin seeds (for eyes)

Preparation steps:

  1. Prepare the Dough: Mix flour, baking soda, butter, sour cream, egg, and salt. Knead well.

  2. Roll and Cut: Roll out the dough to about half a centimeter thickness. Use a large cutter (7-8 cm diameter) to cut out circles for the piglet heads and a smaller cutter (1.5 cm diameter) for the noses and ears.

  3. Assemble Piglets: Place the large circles on a baking sheet lined with parchment paper. Brush with beaten egg. Place a smaller circle for the nose on each head and use pumpkin seeds for the eyes. Attach ears by cutting small circles in half and pressing onto the heads.

  4. Bake: Preheat the oven to 160°C. Bake for 18-20 minutes until golden brown.

  5. Cool and Serve: Let cool on a plate. These piglets can be stored on a plate for 2-3 weeks without refrigeration.



Lecsós hús

Peperonata Meat

Ingredients:

  • Main Ingredients:

    • 80 dkg pork leg

    • 1 medium onion

    • 3 medium bell peppers

    • 3 large tomatoes

    • 1 teaspoon salt

    • 1 teaspoon ground cumin

  • Side Dish:

    • 1.5 kg potatoes

    • 5 dl sunflower oil

Preparation steps:

  1. Preparing the Meat: Slice and salt the pork leg, then tenderize it.

  2. Making the Peperonata: Prepare the onion, bell pepper, and tomato for peperonata.

  3. Cooking: Sauté the pork slices on both sides for about 2 minutes each, then steam in a pressure cooker for about 30 minutes until tender.

  4. Side Dish: Peel and slice the potatoes, season with salt and cumin, then fry in oil until golden brown.

  5. Assembling: Layer the potato slices in a dish, place the steamed pork on top, and cover with peperonata. Serve immediately.



Mézeskalács figurák

Gingerbread Figures



Ingredients:

  • Dough:

    • 1 kg fine flour

    • 20 dkg powdered sugar

    • 1 package baking powder

    • 1 tablespoon gingerbread spice mix

    • 15 dkg butter

    • 40 dkg honey

    • 2 eggs

  • Decoration:

    • 1 egg white

    • 20 dkg powdered sugar (sifted)

    • 1 teaspoon lemon juice

Preparation steps:

  1. Prepare the Dough: Mix the dry ingredients in a large bowl. Heat honey and butter until melted, then mix into the flour. Add eggs and knead into a smooth dough. Let it rest for a day.

  2. Shaping: Knead the dough again, roll it out, and cut into desired shapes using cookie cutters.

  3. Baking: Bake smaller figures at 160-170°C for 7-8 minutes and larger figures for 10-12 minutes until golden brown.

  4. Decorating: Mix egg white, sifted powdered sugar, and lemon juice to make the icing. Decorate the cooled cookies as desired.



Sütőtökkrémleves

Pumpkin Cream Soup



Ingredients:

  • 1 kg pumpkin

  • 2 dkg butter

  • 1 small onion

  • A pinch of white pepper

  • 1 teaspoon salt

  • 1 liter water

  • 2 dl cooking cream

  • 1 teaspoon cumin seeds

For Serving:

  • 1 slice of bread (diced)

  • 1 teaspoon sesame seeds

  • 1 teaspoon flax seeds

  • 1 teaspoon sunflower seeds

  • 1 teaspoon pumpkin seeds

Preparation steps:

  1. Prepare the Pumpkin: Wash, peel, and dice the pumpkin, removing the seeds.

  2. Cook the Onion: Melt butter in a pot, sauté the diced onion until translucent, then season with salt, white pepper, and cumin seeds.

  3. Cook the Pumpkin: Add diced pumpkin to the pot, cover with water, and cook until soft (about 25 minutes).

  4. Blend: Purée the mixture, gradually adding the cooking cream, then return to the stove to heat through.

  5. Adjust Seasoning: Taste and adjust seasoning as needed.

  6. Prepare the Toppings: Dice the bread and toast it in the oven or a pan. Mix the seeds together.

  7. Serve: Ladle the soup into bowls and top with toasted bread and mixed seeds.



Mákos és diós bejgli

Poppy Seed and Walnut Bejgli



Ingredients:

  • Dough:

    • 1 kg fine flour

    • 2 eggs

    • 1 egg (for brushing)

    • 4 dkg fresh yeast

    • 3 teaspoons sugar

    • 5 dl milk

    • 1 teaspoon salt

    • 15 dkg butter

  • Walnut Filling:

    • 30 dkg walnuts (ground)

    • 15 dkg powdered sugar

    • 5 dkg raisins

    • 1 package vanilla sugar

    • Zest of 1 lemon

    • 1 dl milk

    • 2 tablespoons semolina

  • Poppy Seed Filling:

    • 30 dkg poppy seeds (ground)

    • 15 dkg powdered sugar

    • 5 dkg raisins

    • 1 package vanilla sugar

    • Zest of 1 lemon

    • 1 dl milk

    • 2 tablespoons semolina

Preparation steps:

  1. Prepare the Dough: Dissolve yeast in warm milk with sugar. Mix with flour, eggs, salt, and butter, then knead into a smooth dough. Let it rise until doubled.

  2. Prepare Fillings: Soak raisins in hot water. Mix all filling ingredients together.

  3. Assemble Bejgli: Roll out dough into rectangles, spread fillings, and roll up. Let rise for 1 hour.

  4. Bake: Brush with egg yolk, prick with a fork, and bake at 180°C for 35-40 minutes until golden brown.



Sós-sajtos rúd

Salty Cheese Sticks



Ingredients:

  • For the Dough:

    • 15 dkg Trappista cheese

    • 40 dkg fine flour

    • 1 teaspoon salt

    • 1 egg

    • 15 dkg butter

    • 1 teaspoon smoked paprika

  • For the Topping:

    • 5 dkg Trappista cheese (grated)

    • 1 egg (for brushing)

Preparation steps:

  1. Prepare the Dough: Grate the cheese (reserve 5 dkg for topping). Mix with flour, salt, egg, butter, and smoked paprika. Knead into a dough. Adjust consistency with additional flour or milk as needed.

  2. Shape the Dough: Roll out dough to about 3 mm thickness. Cut into thin strips, resembling sticks.

  3. Bake: Place sticks on a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with reserved grated cheese. Bake at 180°C for about 20-25 minutes until golden brown.

  4. Cool and Serve: Let the sticks cool slightly before serving.



Túróval töltött sült alma

Baked Apples with Curd Filling

Ingredients:

  • 5 medium apples

  • 25 dkg cottage cheese

  • 1 tablespoon sour cream

  • 1 tablespoon sugar

  • 1 package vanilla sugar

  • 3 dkg raisins (about 1 heaping tablespoon)

  • A pinch of cinnamon

Preparation steps:

  1. Prepare the Filling: Mix cottage cheese, sour cream, sugar, vanilla sugar, raisins, and cinnamon in a bowl. Adjust sweetness to taste.

  2. Prepare the Apples: Peel and halve the apples. Remove the cores and scoop out a bit more to create a cavity for the filling.

  3. Fill the Apples: Place a small apple piece at the bottom of each cavity to prevent leakage, then fill with the cottage cheese mixture.

  4. Bake: Line a baking tray with parchment paper and place the filled apples on it. Bake at 200°C for 30 minutes until the apples are tender and the filling is set.

  5. Serve: Let the baked apples cool slightly before serving.



Szendvicssütőben sütött sütemény

Cake from the Sandwich Maker



Ingredients:

  • 1 package puff pastry

  • 10 dkg Nutella

  • 10 dkg Trappista cheese

  • 1 tablespoon fine flour

  • 1 tablespoon flaxseed

Preparation steps:

  1. Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface and cut it into pieces twice the size of the sandwiches your sandwich maker can hold.

  2. Fill with Nutella or Cheese: Spread Nutella on half of the pastry pieces and place a slice of cheese on the other half. Fold each piece in half and press the edges to seal.

  3. Cook in Sandwich Maker: Place the filled pastries in a preheated sandwich maker and cook for about 8 minutes until golden brown.

  4. Serve: Break the pastries in half and serve. Optionally, sprinkle the Nutella-filled pastries with powdered sugar and brush the cheese-filled pastries with a bit of water and sprinkle with flaxseed before cooking.

Gyors kinder szelet

Quick Kinder Slice



Ingredients:

  • For the Dough:

    • 40 dkg fine flour

    • 25 dkg butter

    • 20 dkg powdered sugar

    • 1 egg

    • 1 pinch of baking soda

    • 2 tablespoons unsweetened cocoa powder

    • 1 dl milk

  • For the Cream:

    • 1 liter milk

    • 3 packets vanilla pudding powder

    • 14 tablespoons sugar

    • 3.3 dl sour cream (1 large container)

Preparation steps:

  1. Prepare the Dough: Mix all the dough ingredients and knead into a dough. Divide into two parts, roll each out separately.

  2. Assemble: Place one part of the dough into a greased and floured baking tray. Prepare the pudding, then mix with sour cream while still hot.

  3. Bake: Pour the cream onto the dough in the tray, cover with the second layer of dough, and prick the top. Bake in a preheated oven at 200°C for about 30 minutes.

  4. Finishing Touch: Once baked, remove from the oven, sprinkle with powdered sugar, and let cool. Slice into squares before serving.



Hortobágyi húsos palacsinta

Hortobágyi Meat Pancakes



Ingredients:

  • For the Pancakes:

    • 20 dkg fine flour

    • 1 egg

    • 1 dl milk

    • 1.5 dl mineral water

    • A pinch of salt

  • For the Meat Filling:

    • 1 dl sunflower oil

    • 1 medium onion

    • 1 medium green pepper

    • 1 medium tomato

    • 1 teaspoon paprika powder

    • 50 dkg pork leg

    • 1 teaspoon salt

    • 2 dl water

    • 2 dl sour cream

    • 2 tablespoons cornstarch

Preparation steps:

  1. Prepare the Pancakes: Mix the flour, egg, milk, and half of the mineral water until smooth. Add the rest of the water and mix well. Cook about 8 pancakes.

  2. Cook the Meat Filling: Sauté diced onion in oil, add diced green pepper and tomato to make a stew base. Add diced pork, cook until white, then season with paprika and salt. Add water and simmer until tender.

  3. Assemble the Pancakes: Drain the meat, chop finely or grind, mix with a bit of sour cream. Fill each pancake with this mixture, fold, and place in a baking dish.

  4. Prepare the Sauce: Thicken the meat juice with cornstarch, mix with remaining sour cream, and pour over the filled pancakes.

  5. Bake: Bake at 200°C for about 25 minutes until golden.



Baracklekváros derelye

Apricot Jam Dumplings



Ingredients:

  • For the Dough:

    • 40 dkg potatoes

    • 50 dkg fine flour

    • 1 egg

    • A pinch of salt

    • A pinch of sugar

  • For the Filling:

    • 40 dkg apricot jam

  • For the Coating:

    • 2 tablespoons sunflower oil

    • 10 dkg breadcrumbs

Preparation steps:

  1. Prepare the Dough: Boil and mash the potatoes. Once cooled, mix with flour, egg, salt, and sugar. Knead into a smooth dough. If sticky, add more flour.

  2. Shape the Dumplings: Roll out the dough on a floured surface to 2-3 mm thickness. Place small amounts of apricot jam at intervals on one half of the dough. Brush with water around the jam, fold the other half of the dough over, and press to seal. Cut into squares.

  3. Cook the Dumplings: Bring a pot of salted water to boil. Add the dumplings, cook for about 10 minutes until they float to the surface. Remove and drain.

  4. Coat the Dumplings: Toast the breadcrumbs in oil until golden brown. Toss the cooked dumplings in the breadcrumbs to coat.

  5. Serve: Serve warm.



Szülinapi marcipános csokitorta

Marzipan Chocolate Birthday Cake



Ingredients:

  • For the Sponge Cake:

    • 7 eggs

    • 5 tablespoons all-purpose flour

    • 2 tablespoons unsweetened cocoa powder

    • 7 tablespoons sugar

    • A pinch of salt

  • For the Cream:

    • 25 dkg butter

    • 20 dkg powdered sugar

    • 3 tablespoons unsweetened cocoa powder

    • 2 dl plant-based cream

  • For the Decoration:

    • 20 dkg red marzipan

    • 10 dkg white marzipan

    • 2 tablespoons white decorative beads

Preparation steps:

  1. Prepare the Sponge Cake: Beat 7 egg yolks with 7 tablespoons of sugar, mix in the flour and cocoa powder. Whisk the egg whites with a pinch of salt until stiff and fold into the batter. Bake in a round cake tin at 180°C for 40 minutes. Let cool, then slice into three layers.

  2. Prepare the Cream: Soften the butter at room temperature, then mix with powdered sugar and cocoa powder. Whip the plant-based cream and fold into the butter mixture. Spread between the cake layers, and over the top and sides.

  3. Decorate: Roll out the red marzipan between sheets of plastic wrap dusted with powdered sugar. Cover the cake with the marzipan, smoothing it over the top and sides. Roll out the white marzipan and cut into a strip to cover the sides of the cake. Decorate with white decorative beads.



Savanyú tojásleves

Sour Egg Soup

Ingredients:

  • 1 tablespoon sunflower oil

  • 1 tablespoon flour

  • 6 eggs

  • 1 teaspoon ground cumin

  • 2 bay leaves

  • 1.5 liters water

  • 1 tablespoon vinegar

  • 1 teaspoon paprika

  • 8 dkg smoked sausage (thin or thick)

  • Salt to taste

Preparation steps:

  1. Prepare the Base: Heat oil in a pot and add flour, stirring until it changes color slightly. Remove from heat and stir in paprika.

  2. Add Liquid: Pour in 1.5 liters of warm water, stir well, and bring back to heat. Add salt, bay leaves, and cumin seeds, then bring to a boil.

  3. Cook Sausage: Slice sausage and add to the pot. Simmer on low heat for about 5 minutes.

  4. Add Eggs: Beat 2 eggs lightly and stir into the soup. Carefully crack the remaining eggs and slip them one by one into the simmering soup, making sure they stay whole. Cook for another 5 minutes.

  5. Finish: Stir in the vinegar and serve hot.



Kókuszos muffin

Coconut Muffin



Ingredients:

  • 2 cups fine flour

  • 0.8 cup sugar

  • 1/2 cup milk

  • 1 egg

  • 1 packet baking powder

  • 1/2 cup sunflower oil

  • 2 packets vanilla sugar

  • 2 tablespoons shredded coconut

Preparation steps:

  1. Prepare the Muffin Tin: Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

  2. Mix the Batter: In a bowl, combine all ingredients and mix until smooth.

  3. Fill the Muffin Cups: Spoon the batter into the muffin liners, filling each about two-thirds full.

  4. Bake: Place the muffin tin in the oven and bake for approximately 20 minutes. Check for doneness with a toothpick; if it comes out clean, the muffins are ready.

  5. Cool and Decorate: Allow the muffins to cool. Optionally, you can decorate with marzipan shapes or sprinkle with additional shredded coconut.



Linzerkarika

Linzer Rings



Ingredients:

  • 40 dkg fine flour

  • 20 dkg sugar

  • 2 eggs

  • 25 dkg butter

  • 1 teaspoon baking soda

  • 30 dkg apricot jam (for filling)

  • 5 dkg powdered sugar (for topping)

Preparation steps:

  1. Prepare the Dough: Mix flour, sugar, eggs, butter, and baking soda in a bowl until combined. Roll out the dough on a floured surface to a thickness of 2-3 mm.

  2. Cut Out Shapes: Use a linzer cutter or a large round cutter for the base and a smaller round cutter for the center holes.

  3. Bake: Place the dough shapes on a baking sheet and bake in a preheated oven at 200°C for about 15-20 minutes until lightly golden.

  4. Assemble Linzer Rings: While still warm, spread apricot jam on the whole circles and place the ring-shaped cookies on top.

  5. Finish: Dust with powdered sugar. Let the cookies soften by storing them in a covered container for 1-2 days before serving.



Kínai szezámos csirkemell

Chinese Sesame Chicken Breast



Ingredients:

  • For the Meat:

    • 1 chicken breast fillet (or 3 boneless chicken thighs)

  • For the Batter:

    • 1 tablespoon sunflower oil

    • 5 tablespoons fine flour

    • 3 tablespoons cornstarch

    • 1 egg

    • A pinch of salt

    • 2 tablespoons water

    • A pinch of baking powder

  • For the Sauce:

    • 2 teaspoons honey

    • 3 teaspoons sesame seeds

    • 3 tablespoons ketchup

    • 3 dl sunflower oil (for frying)

Preparation steps:

  1. Prepare the Chicken: Cut the chicken into cubes.

  2. Make the Batter: Mix all the batter ingredients in a bowl to create a thick paste. Coat the chicken cubes in this batter.

  3. Fry the Chicken: Heat the oil in a pan and fry the battered chicken pieces until golden brown. Drain on a paper towel.

  4. Prepare the Sauce: Mix the honey, sesame seeds, and ketchup in a bowl. Toss the fried chicken in this sauce until well coated.

  5. Serve: Arrange the coated chicken on a platter and serve immediately.



Kókuszkocka

Coconut Cubes



Ingredients:

  • For the Cake:

    • 35 dkg fine flour

    • 1 package baking powder

    • 2 eggs

    • 10 dkg butter

    • 15 dkg sugar

    • 3 tablespoons honey

    • 2 dl milk

    • 1 package vanilla sugar

  • For the Chocolate Glaze:

    • 25 dkg butter

    • 25 dkg sugar

    • 1.5 dl milk

    • 3 tablespoons unsweetened cocoa powder

    • 20 dkg shredded coconut (for coating)

Preparation steps:

  1. Prepare the Cake Batter: Mix flour, baking powder, eggs, butter, sugar, honey, milk, and vanilla sugar until smooth. Pour into a greased and floured baking pan.

  2. Bake the Cake: Preheat the oven to 200°C (390°F) and bake for about 40 minutes until a toothpick inserted comes out clean. Let it cool.

  3. Prepare the Chocolate Glaze: Melt butter in a saucepan, then add sugar, milk, and cocoa powder. Stir until smooth.

  4. Cut and Coat: Cut the cooled cake into cubes. Dip each cube into the chocolate glaze, then roll in shredded coconut.

  5. Chill and Serve: Place the coated cubes on a plate, making sure they don't touch. Refrigerate overnight and enjoy the next day.



Házi Bounty csoki

Homemade Bounty Chocolate



Ingredients:

  • 20 dkg shredded coconut

  • 10 dkg sweetened condensed milk

  • 15 dkg milk chocolate (or dark chocolate)

  • 1 tablespoon sunflower oil

  • 5 dkg white sprinkles (optional for decoration)

Preparation steps:

  1. Prepare Coconut Mixture: Mix shredded coconut and sweetened condensed milk in a bowl until well combined.

  2. Shape the Mixture: Form small logs or bars from the coconut mixture and place them on a tray. Freeze for about 15 minutes.

  3. Melt Chocolate: Melt the milk chocolate with sunflower oil in a microwave on low power, stirring until smooth.

  4. Coat with Chocolate: Dip the frozen coconut bars in the melted chocolate using a fork, ensuring they are fully coated. Decorate with sprinkles if desired.

  5. Chill: Place the coated bars back in the freezer for another 15 minutes until the chocolate sets.



Zserbó

Hungarian layered walnut and apricot jam pastry

Ingredients:

  • Dough:

    • 35 dkg fine flour

    • 3 dkg yeast

    • 0.5 dl sour cream

    • 5 dkg powdered sugar

    • 20 dkg butter

    • A pinch of salt

    • A pinch of baking powder

  • Filling:

    • 25 dkg walnuts (ground)

    • 15 dkg powdered sugar

    • Zest of 1 lemon

    • 1 teaspoon cinnamon

    • 1 packet vanilla sugar

    • 40 dkg apricot jam

  • Chocolate Glaze:

    • 15 dkg milk chocolate

    • 7 dkg butter

Preparation steps:

  1. Prepare the Dough: Mix flour with yeast, baking powder, sugar, and the rest of the dough ingredients. Knead well and divide into three equal parts. Roll out each part into a rectangle (about 35x25 cm).

  2. Layer the Dough and Filling: Place one dough layer in a greased and floured baking tray. Spread half of the apricot jam and sprinkle with half of the walnut mixture (walnuts, sugar, lemon zest, cinnamon, vanilla sugar). Add the second dough layer, repeat the filling, and cover with the third dough layer. Prick the top layer with a fork.

  3. Bake: Let the layered dough rest while preheating the oven to 180°C. Bake for 25-30 minutes until the top is golden brown.

  4. Add Chocolate Glaze: Melt chocolate with butter and spread over the cooled pastry. Refrigerate to set the glaze.



Vargabéles

Hungarian Cottage Cheese Noodles



Ingredients:

  • 20 dkg vermicelli (fine noodles)

  • 25 dkg cottage cheese

  • 10 dkg sugar

  • 1.5 dl sour cream

  • 3 eggs

  • 1 lemon (zest and juice)

  • 2 packets vanilla sugar

  • A handful of raisins

  • 1 package puff pastry

  • Butter (for greasing)

Preparation steps:

  1. Prepare the Noodles: Cook the vermicelli until tender, then drain and rinse with cold water.

  2. Make the Filling: Mix cottage cheese, sugar, lemon zest and juice, sour cream, vanilla sugar, and egg yolks. Fold in the cooked noodles and raisins.

  3. Prepare the Puff Pastry: Roll out the puff pastry and cut into two parts. Place one part in a greased baking dish.

  4. Assemble the Dish: Spread the noodle mixture evenly over the pastry in the baking dish. Cover with the remaining pastry and brush with beaten egg whites.

  5. Bake: Bake at 180°C for about 30 minutes until golden brown. Turn the dish upside down and bake for another 20 minutes at 220°C.



Rácsos-omlós meggyes

Trellis-crumbly sour cherry



Ingredients:

  • For the dough:

    • 300 g flour

    • 0.5 packet baking powder

    • 1 pinch salt

    • 2 tbsp sugar

    • 150 g butter

    • 1 egg

    • 1 tbsp sour cream

    • 1 tbsp semolina (for sprinkling on the dough)

  • For the filling:

    • 1 kg sour cherries

    • 3 tbsp sugar

    • 1 tsp cinnamon

  • For the top:

    • 1 egg yolk

    • 1 tbsp powdered sugar

Preparation steps:

  1. Mix flour and baking powder in a bowl. Add salt, sugar, butter, egg, and sour cream. Knead into dough. Form a ball, wrap in plastic wrap, and refrigerate for 20-30 minutes.

  2. Preheat oven to 200°C.

  3. Roll out 2/3 of the dough and place it in an oiled and floured baking pan.

  4. Sprinkle semolina on top of the dough.

  5. Spread pitted, sugared, and cinnamon-flavored cherries over the dough.

  6. Form thin strips from the remaining dough and create a lattice pattern on top.

  7. Brush the lattice with egg yolk.

  8. Bake in preheated oven at 200°C for approximately 30 minutes until golden brown. Allow to cool in the pan.

  9. Once cooled, cut into squares and sprinkle with powdered sugar before serving.



Meggybefőtt

Sour Cherry Compote



Ingredients:

  • 5 kg pitted sour cherries

  • 2 kg sugar (approx.)

  • 1 tsp cinnamon

  • 1 tsp sodium benzoate

  • 5 liters water

Preparation steps:

  1. Preparation:

    • Wash sour cherries in two waters and pit them.

    • Wash canning jars and lids with hot water and drain.

    • Prepare sugar, cinnamon, and sodium benzoate.

  2. Filling the jars:

    • Fill each jar halfway with cherries, sprinkle 2 tbsp of sugar.

    • Fill jars to the top with cherries and their juice.

    • Sprinkle 2 more tbsp of sugar on top, add a pinch of cinnamon.

    • Pour water into jars and sprinkle a pinch of sodium benzoate.

    • Securely screw on the jar lids.

  3. Processing:

    • Place jars in large pots lined with newspaper to prevent breaking.

    • Fill pots with cold water to cover jar lids by 1 cm.

    • Heat on low flame for 2.5-3 hours until the compote liquid bubbles.

    • Turn off the heat and leave the jars in the pot to cool for 8-10 hours.



Tarhonyaleves kolbásszal

Noodle soup with sausage



Ingredients:

  • 15 dkg tarhonya (Hungarian pasta)

  • 15 dkg gyulai kolbász (Hungarian sausage)

  • 30 dkg potatoes

  • 1 medium onion

  • 1 medium tomato

  • 1 medium white pepper

  • 1 pinch ground cumin

  • 1 tsp paprika

  • 1 tbsp sunflower oil

  • 1 tsp salt

  • 1.5 liters water

Preparation steps:

  1. Sauté the onion: In sunflower oil, sauté finely chopped onion with a pinch of salt until soft.

  2. Add tarhonya: Add tarhonya and cook slightly until it turns golden.

  3. Add spices and vegetables: Add paprika, diced potatoes, cumin, salt, quartered tomato, and halved white pepper. Stir well.

  4. Simmer: Pour 1.5 liters of water into the pot, bring it to a boil, then reduce heat to simmer.

  5. Add sausage: Add sliced sausage and continue simmering for about 30 minutes.

  6. Adjust seasoning: Taste and add more salt if necessary.

  7. Serve: Remove tomato and pepper pieces before serving.



Kínai édes-savanyú egytálétel

Chinese Sweet and Sour One-Pan Dish

Ingredients:

  • 50 dkg chicken breast fillet

  • 25 dkg Chinese vegetable mix (half a pack, frozen)

  • 20 dkg fine vermicelli

  • 3 tbsp balsamic vinegar

  • 3 tbsp honey

  • 1 tbsp sunflower oil

  • 1 medium onion

  • 1 garlic clove

  • 1 tsp mustard

  • 1 tsp salt

Preparation steps:

  1. Cook the chicken: Sauté diced, salted chicken breast in oil for about 10 minutes.

  2. Add vegetables and vinegar: Stir in diced onion, vegetable mix, and balsamic vinegar. Cook further.

  3. Add garlic: Mix in minced garlic.

  4. Cook the noodles: Boil vermicelli in hot water for about 3 minutes, then drain (do not rinse).

  5. Combine everything: Add cooked vermicelli to the pan with chicken and vegetables.

  6. Finish with honey and mustard: Stir in honey and mustard, cook for another 8-10 minutes, adding a little water if necessary to prevent sticking.



Brokkolikrémleves

Broccoli Cream Soup



Ingredients:

  • 50 dkg broccoli

  • 2 dl cream

  • 1 medium onion

  • 1 garlic clove

  • 2 broth cubes (or 1 liter of meat broth)

  • 1 liter water (if no meat broth is available)

  • 1 tbsp flour

  • 1 tbsp sunflower oil

Preparation steps:

  1. Sauté the onion: In sunflower oil, sauté finely chopped onion with a pinch of salt until soft.

  2. Add broccoli and broth: Add washed, chopped broccoli and broth (or water with broth cubes) to the pot.

  3. Cook: Simmer until the broccoli is soft, about 20-25 minutes.

  4. Blend: Use an immersion blender to puree the soup until smooth.

  5. Add cream and thicken: Mix flour with cream in a separate cup, then add to the soup. Boil for another 5-8 minutes.

  6. Serve: Once the soup has thickened, it is ready to be served.



Leveles tésztába göngyölt virsli

Frankfurters in puff pastry



Ingredients:

  • 0.5 pack puff pastry

  • 50 dkg hot dogs (10 pcs)

  • 1 egg (for brushing)

  • 10 dkg Trappista cheese (half grated, half diced for filling)

  • 2 tbsp mustard

Preparation steps:

  1. Prepare the dough: Roll out the puff pastry to 1-2 mm thickness. Cut into 10 strips (15x2 cm each).

  2. Add mustard: Draw a line of mustard on each hot dog.

  3. Wrap hot dogs: Start at one end of each hot dog, wrap with pastry strip, press down firmly.

  4. Seal ends: Press down on both ends to prevent mustard from leaking during baking.

  5. Add cheese: For extra puff pastry, make circles, place cheese cube in the center, seal edges with egg wash.

  6. Preheat oven: Preheat oven to 200°C.

  7. Bake: Place hot dogs on a greased, floured baking tray (or lined with baking paper). Brush tops with egg wash and sprinkle with grated cheese. Bake for 25-30 minutes until golden brown.



Vegyes gyümölcsleves

Mixed Fruit Soup



Ingredients:

  • 30 dkg sour cherry compote

  • 30 dkg plum compote

  • 2 medium apples

  • 1 tbsp sugar

  • 1 tbsp flour

  • 2 dl milk

  • 1 pinch cinnamon

  • 1 packet vanilla sugar

  • 6 dl water

Preparation steps:

  1. Combine fruits and water: Pour half a jar of sour cherry compote, half a jar of plum compote, and 2 peeled, diced apples into a pot. Add approximately 6 dl water.

  2. Add sugar and spices: Add 1 tbsp sugar, 1 tsp cinnamon, and 1 packet vanilla sugar to the pot. Bring to a boil.

  3. Mix flour and milk: In a separate cup, combine 1 tbsp flour and 2 dl milk. Stir well with a fork.

  4. Thicken the soup: Once the soup has boiled, remove from heat and gradually add the flour-milk mixture through a tea strainer, stirring continuously. Return to the stove and simmer for about 8 minutes, stirring to avoid lumps.



Hagymás rostélyos

Steak with fried onions



Ingredients:

  • 40 dkg pork chop (4 slices)

  • 2 cloves garlic

  • 1 large onion

  • 2 tbsp flour

  • 1 tsp salt

  • Pepper (to taste)

  • 3 dl sunflower oil

  • 1 tbsp mustard

  • 2 dl water

Preparation steps:

  1. Season and marinate: Tenderize pork slices, season with salt, pepper, and mustard, and refrigerate for 1 hour.

  2. Cook the meat: Heat oil in a large pan, cook meat on both sides, add water, and simmer covered for 20 minutes.

  3. Prepare onions: Slice onions, coat in flour, fry until crispy, and set aside.

  4. Finish the dish: Add minced garlic to the meat halfway through cooking, uncover, and brown the meat.



Lasagne

lasagne



Ingredients:

  • 50 dkg ground pork

  • 1 small onion

  • 1 tbsp sunflower oil

  • 30 dkg tomato puree (3 dl)

  • 30 dkg lasagne noodles (1 pack)

  • 1 tsp salt

  • 1 pinch oregano

  • 1 pinch basil

  • 1 pinch white pepper

  • 1 dl sour cream

Preparation steps:

  1. Sauté onion: Chop the onion finely and sauté in sunflower oil with a pinch of salt until soft.

  2. Cook meat: Add ground pork, salt, and white pepper. Cook until browned.

  3. Add tomato puree: Pour in tomato puree and cook for 15 minutes, stirring occasionally.

  4. Season: Add oregano and basil. Adjust consistency with water or more tomato puree if too thick.

  5. Assemble lasagne: In a baking dish (30x15 cm), layer sauce, lasagne noodles, and more sauce. Repeat layers, ensuring the bottom and top layers are sauce. Add water or more tomato puree if needed to ensure noodles cook properly.

  6. Add sour cream: Spread sour cream on top of the final sauce layer.

  7. Bake: Cover with aluminum foil and bake at 180°C for 25 minutes. Remove foil and bake for an additional 10 minutes until golden brown.



Keleti csemege

Oriental delicacy

Ingredients:

  • 25 dkg ground walnuts

  • 15 dkg sugar

  • 3 tbsp apricot jam

  • 4 tbsp unsweetened cocoa powder

  • 1.5 dl sour cherry juice

  • 30 dkg sour cherry compote

  • 10 dkg sugar (for rolling)

Preparation steps:

  1. Mix ingredients: Combine all ingredients except for the sour cherry compote and sugar for rolling.

  2. Form balls: Shape the mixture into small balls (approximately 3 cm in diameter).

  3. Add cherry: Place one pitted sour cherry in the center of each ball.

  4. Coat in sugar: Roll each ball in granulated sugar.

  5. Chill: Place the balls on a plate and refrigerate for a few hours before serving.

Meggyes pite

Sour cherry pie



Ingredients:

  • Dough:

    • 35 dkg flour

    • 20 dkg butter

    • 10 dkg powdered sugar

    • 1 pinch salt

    • 1 packet vanilla sugar

    • 0.5 packet baking powder

    • 1 egg

  • Filling:

    • 60 dkg pitted sour cherries (or 1 jar of sour cherry compote)

    • 4 tbsp sugar

    • 2 packets vanilla pudding powder

    • 1 packet vanilla sugar

    • 1 tsp ground cinnamon

    • 3 dl water

  • Topping:

    • 1 tbsp semolina

    • 1 tsp apricot jam

    • 1 tbsp water

Preparation steps:

  1. Make the dough: Combine dough ingredients, knead, and refrigerate for 30 minutes.

  2. Prepare the base: Roll out 2/3 of the dough, place in a greased and floured baking form, and adjust the dough to cover the sides.

  3. Cook the filling: Combine sour cherries, half the sugar, vanilla sugar, and cinnamon in a pot, heat until sugar dissolves. Mix remaining sugar with pudding powder and water, then add to the cherries. Cook until thickened.

  4. Assemble the pie: Sprinkle semolina over the dough base, pour in the filling, and smooth it out. Roll out remaining dough, cut into strips, and arrange in a lattice pattern on top.

  5. Bake: Preheat oven to 180°C. Bake the pie for 30 minutes. Brush with a mixture of apricot jam and water, then bake for an additional 10 minutes.

  6. Cool and serve: Allow the pie to cool, sprinkle with powdered sugar if desired, and slice after a few hours or the next day.



Vaníliás-kókuszos torta

Vanilla-coconut cake



Ingredients:

  • Dough:

    • 15 dkg butter

    • 10 dkg powdered sugar

    • 1 tbsp unsweetened cocoa powder

    • 0.5 packet baking powder

    • 25 dkg fine flour

    • 1 egg

    • 1.5 tbsp sour cream

  • Coconut Cream:

    • 2 dl heavy cream

    • 25 dkg shredded coconut

    • 5 dkg powdered sugar

    • 1 packet vanilla sugar

  • Vanilla Cream:

    • 1 packet vanilla pudding powder

    • 4 tbsp sugar

    • 4 dl milk

  • Chocolate Glaze:

    • 10 dkg dark chocolate

    • 1 tbsp sunflower oil

Preparation steps:

  1. Prepare the dough: Combine dough ingredients, knead, divide into two parts, roll out into circles, and bake each in a lined baking pan for 15 minutes at 180°C.

  2. Make the coconut cream: Whip heavy cream, then mix with shredded coconut and sugars. Spread on the first baked layer and place the second layer on top.

  3. Prepare the vanilla cream: Cook pudding powder with sugar in milk until thick, let cool, and spread on the top layer.

  4. Apply chocolate glaze: Melt dark chocolate with sunflower oil, spread over the cake, and refrigerate for 2-3 hours or overnight.



Pöszméteszósz

Gooseberry sauce



Ingredients:

  • 50 dkg gooseberries (pöszméte)

  • 1.5 tbsp sugar

  • 1 tbsp flour

  • 1 pinch cinnamon

  • 1 packet vanilla sugar

  • 1.5 dl milk

  • 5 dl water

Preparation steps:

  1. Prepare the gooseberries: Clean and wash the gooseberries, then place them in a pot with 5 dl of water.

  2. Cook: Add sugar and cinnamon to the pot. Bring to a boil and cook until the gooseberries soften (about 8-10 minutes).

  3. Thicken: In a separate cup, mix flour with milk until smooth. Gradually pour into the pot through a strainer, stirring continuously.

  4. Simmer: Return the pot to the stove and simmer for another 5-8 minutes, stirring to prevent lumps and burning.

  5. Adjust sweetness: Taste and add more sugar if needed. If the sauce is thick enough, it is ready to serve.



Palócleves

“Palóc” soup



Ingredients:

  • 5 pcs chicken thighs (deboned)

  • 1 medium onion

  • 1 garlic clove

  • 30 dkg green beans (yellow or green)

  • 1.5 dl sour cream

  • 1 tbsp flour

  • 1 tsp salt

  • 1 pinch white pepper

  • 1 pinch ground cumin

  • 1 pinch oregano (optional)

  • 1 pinch turmeric (optional)

  • 2 tbsp sunflower oil

  • 1.5 liters water

  • 1 tsp paprika

Preparation steps:

  1. Sauté onions and garlic: Finely chop onion and garlic, and sauté in oil until softened. Add paprika and stir.

  2. Cook chicken: Add chicken, salt, and other spices. Cook with 3 dl of water until meat is partially tender.

  3. Add green beans: Add green beans and remaining water. Cook until all ingredients are fully tender.

  4. Thicken with sour cream: Mix flour with sour cream, then temper with some hot soup liquid. Gradually add to the soup, stirring well.

  5. Simmer: Return to heat, simmer for 8-10 minutes, stirring frequently.



Epres poharas édesség

Strawberry Dessert in a Cup



Ingredients:

  • 20 dkg babapiskóta (ladyfingers)

  • 1 packet vanilla pudding powder

  • 7 dl milk

  • 5 tbsp sugar

  • 5 dkg raisins

  • 8 dkg walnuts (3 tbsp ground walnuts)

  • 20 dkg fresh strawberries

  • 1 tbsp unsweetened cocoa powder

Preparation steps:

  1. Prepare glasses: Take out 6 larger dessert glasses.

  2. Layer ladyfingers: Break half the ladyfingers into 4 pieces and place them at the bottom of the glasses.

  3. Make pudding: Cook the vanilla pudding with sugar and milk. Pour half over the ladyfingers.

  4. Add layers: Sprinkle ground walnuts over the pudding, then add raisins and dust with cocoa powder.

  5. Add strawberries: Layer chopped strawberries on top.

  6. Repeat layers: Break remaining ladyfingers into pieces, add to glasses, and pour the rest of the pudding over them.

  7. Decorate: Decorate with halved strawberries and grate one ladyfinger on top of the 6 glasses.

  8. Chill: Place in the refrigerator and chill for 4-5 hours (preferably overnight).



10 perces fánk

10-Minute Doughnuts

Ingredients:

  • 2 cups fine flour (approx. 2.5 dl cup)

  • 2 eggs

  • 1 tbsp sugar

  • 1 packet baking powder

  • 3 dl yogurt (2 small pots of yogurt or kefir)

  • 1 packet vanilla sugar

  • 1 pinch salt

  • 4 dl sunflower oil (for frying)

Preparation steps:

  1. Mix ingredients: Combine all the ingredients in a bowl and let the mixture rest for about 10 minutes to rise slightly.

  2. Fry the doughnuts: Using two spoons, scoop small portions of the dough and drop them into hot oil. If using a deep fryer or a lot of oil, the doughnuts will flip on their own when one side is cooked. If using less oil, turn the doughnuts manually.

  3. Cook until golden brown: Fry until the doughnuts are golden brown on both sides.

Brassói aprópecsenye

Brasov steak



Ingredients:

  • 50 dkg pork thigh (diced)

  • 50 dkg potatoes (diced)

  • 1 garlic clove

  • 1 tsp salt

  • 1 tsp paprika

  • 1 pinch white pepper (ground)

  • 2 tbsp sunflower oil (for cooking meat)

  • 5 dl sunflower oil (for frying potatoes)

  • 1.5 dl water

Preparation steps:

  1. Cook the pork: Sauté diced pork thigh in 2 tbsp oil until browned. Add 1.5 dl water, cover, and simmer until tender. Uncover and cook until water evaporates.

  2. Fry the potatoes: Fry diced potatoes in hot oil until golden and crispy. Sprinkle with salt.

  3. Combine: Mix cooked pork with fried potatoes. Add crushed garlic, paprika, and white pepper. Mix well.

  4. Serve: Serve hot.



Töltött krumpli

Stuffed Potatoes



Ingredients:

  • 8 medium potatoes

  • 50 dkg minced pork

  • 1 medium onion

  • 1 tsp paprika

  • 2 boiled eggs

  • 1 raw egg

  • 1.5 dl sour cream

  • 16 slices of cheese (or grated cheese)

  • 1 tsp salt

  • 1 pinch white pepper

  • 1 tsp ground cumin

Preparation steps:

  1. Boil potatoes: Wash and boil the potatoes with skins on. Once cooked, peel and halve them lengthwise. Trim the bottom of each potato half so they sit flat, and scoop out some of the insides. Lightly salt them.

  2. Prepare filling: While the potatoes cook, boil 2 eggs. Sauté finely chopped onion in oil, then add minced pork, salt, pepper, and cumin. Cook for about 15 minutes until done. Add paprika, stir, and remove from heat. Dice the scooped-out potato insides and add to the meat mixture, along with 1 raw egg. Chop the boiled eggs finely and mix into the filling.

  3. Stuff potatoes: Fill each potato half with the meat mixture. Top with a dollop of sour cream and a slice of cheese (or grated cheese).

  4. Bake: Preheat the oven to 180°C and bake the stuffed potatoes for 25-30 minutes until golden brown.



Vadas

Hunter’s stew



Ingredients:

  • 1 kg beef (can also use pork)

  • 1 medium onion

  • 2 medium carrots

  • 2 medium parsley roots

  • 1 tsp salt

  • 1 pinch of white pepper

  • 1 pinch of cumin

  • 1 tsp mustard

  • 1 dl sour cream

  • 1 tbsp flour

  • 1 tbsp sugar

  • 2.5 dl water (approx.)

Preparation steps:

  1. Sauté the onion, add sugar and caramelize slightly, then add the meat and brown on both sides.

  2. Add water to cover the meat, salt the meat, and cook with carrots and parsley roots.

  3. Season with ground cumin and white pepper.

  4. Cook until the meat is tender (about 40 minutes in a pressure cooker).

  5. Remove the meat, blend the remaining ingredients with a hand mixer.

  6. Add mustard and a mixture of sour cream and flour.

  7. Let it simmer for 5-8 minutes, return the meat to the pot, and let the flavors meld.

  8. Serve with steamed dumplings, bread dumplings, or pasta.



Epres gyümölcstorta

Strawberry fruit cake



Ingredients:

For the sponge cake:

  • 4 eggs

  • 4 tablespoons all-purpose flour

  • 4 tablespoons sugar

For the cream:

  • 2 packets of vanilla pudding mix

  • 7 tablespoons sugar

  • 2 egg yolks

  • 7 dl milk

  • 50 dkg strawberries

For the gelatin:

  • 1 teaspoon gelatin

  • 2 dl water

  • 2 tablespoons sugar

Preparation steps:

  1. Prepare the sponge cake: Beat egg whites until stiff peaks form, gradually adding sugar. Gently fold in beaten egg yolks and sifted flour. Pour the batter into a greased and floured cake tin, bake at 180°C for 30-35 minutes.

  2. Make the cream: Cook vanilla pudding with sugar, egg yolks, and milk. Fold in beaten egg whites while the pudding is still hot. Spread the cream over the cooled sponge cake and layer with halved strawberries.

  3. Prepare the gelatin: Dissolve gelatin and sugar in water, heat until it starts to boil, then cool slightly. Drizzle over the strawberries and chill the cake in the fridge for 3-4 hours or overnight.



Bugonyakrémleves

Potato Cream Soup



Ingredients:

  • 50 dkg potatoes

  • 1 medium onion

  • 2 bay leaves

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • 1 pinch of white pepper

  • 1 tablespoon flour

  • 1 dl sunflower oil

  • 10 dkg soup pearls (or toasted bread cubes)

  • 1.5 liters water (1.3 liters for the potatoes and 2 dl for mixing the flour)

Preparation steps:

  1. Peel and dice the potatoes and onion.

  2. Sauté the onion in sunflower oil, then add the paprika.

  3. Add the diced potatoes, mix well, and pour in 1.3 liters of water.

  4. Season with salt, white pepper, and bay leaves.

  5. Cook until the potatoes are tender (about 30 minutes).

  6. Mix the flour with 2 dl of water and add it to the soup.

  7. Simmer for an additional 8-10 minutes, stirring occasionally.

  8. Blend the soup with a hand blender until smooth.

  9. Taste and adjust seasoning if necessary.

  10. Serve with soup pearls or toasted bread cubes.



Kolbászos-sajtos bundás kenyér

Sausage and Cheese French Toast

Ingredients:

  • 2 slices of bread

  • 1 egg

  • 1 teaspoon salt

  • 1 dl sunflower oil

  • 2 slices of sausage (kolbász)

  • 2 slices of cheese

  • 1 medium tomato (for serving)

  • 1 medium green pepper (for serving)

Preparation steps:

  1. Slice the bread into smaller pieces.

  2. Beat the egg with a bit of salt.

  3. Heat the sunflower oil in a pan.

  4. Dip each bread slice into the beaten egg.

  5. Place a slice of sausage on each piece of bread.

  6. Fry both sides of the bread until golden brown.

  7. Place the fried bread on a paper towel to remove excess oil.

  8. Immediately cover each piece with a slice of cheese, allowing it to melt.

  9. Serve with sliced tomatoes and green peppers.



Halászlé

Fisherman's Soup



Ingredients:

  • 1 kg fish

  • 1 teaspoon salt

  • 2 liters water

  • 1 large onion

  • 1 teaspoon smoked paprika

  • 2 fish stock cubes

  • 20 dkg gyufatészta (matchstick pasta)

Preparation steps:

  1. Salt the fish slices and set aside for about 1 hour.

  2. Cook the matchstick pasta in salted water.

  3. Place the fish slices in a pot and cover with water (about 2 fingers above the fish).

  4. Add the finely chopped onion and the crushed fish stock cubes.

  5. Cook for about 20 minutes, stirring gently to avoid breaking the fish slices.

  6. Taste and add more salt if necessary.

  7. Optionally, add hot paprika if desired.

  8. The soup is ready when the fish is cooked and the flavors are well combined.

  9. Strain the soup and serve the broth in a separate bowl, the fish in another bowl, and the pasta in another.



Fokhagymakrémleves

Garlic Cream Soup



Ingredients:

  • 2 tbsp sunflower oil

  • 2 tbsp all-purpose flour

  • 1 tsp smoked paprika

  • 3 cloves garlic

  • 2 bouillon cubes (or 1 liter of broth)

  • 1 liter water

  • 1 small onion

  • 1 pinch of ground cumin

  • 10 dkg Trappista cheese

Preparation steps:

  1. Preparation: In a small pot, heat the sunflower oil, add the flour, and stir until it turns golden brown.

  2. Add Ingredients: Crush the garlic cloves and add them to the pot along with a bit of smoked paprika.

  3. Simmer: Pour in the broth (or water with bouillon cubes) and add finely chopped onion and ground cumin.

  4. Cook: Let the soup cook for about 10 minutes, stirring occasionally.

  5. Blend and Serve: Add grated cheese to the soup, let it melt, and blend it if desired. Serve with more grated cheese, soup pearls, or toasted bread cubes.



Rántott, húsos palacsinta

Breaded Pancakes with meat filling



Ingredients:

For the pancakes:

  • 20 dkg all-purpose flour

  • 1 egg

  • 1 dl milk

  • 1.5 dl mineral water

  • 1 pinch of salt

For the pörkölt (stew):

  • 0.5 kg pork leg

  • 1 medium onion

  • 1 dl sunflower oil

  • 1 teaspoon salt

  • 1 tablespoon sour cream

For breading and frying the stuffed pancakes:

  • 20 dkg all-purpose flour

  • 2 eggs

  • 20 dkg breadcrumbs

  • 3 dl sunflower oil

  • 1 tablespoon cornstarch

Preparation steps:

  1. Prepare the Pancakes: Mix the flour, egg, milk, and half of the water until smooth. Add salt and the remaining water, mix well. Cook 6-8 savory pancakes.

  2. Make the Pörkölt: Use leftover stew or make fresh stew from 0.5 kg meat, cook traditionally. Mince the stew meat, mix with sour cream, and place a spoonful on each pancake.

  3. Bread and Fry: Fold the pancakes, coat in flour, beaten eggs, and breadcrumbs. Fry in hot oil until golden brown.

  4. Serve: Optionally thicken the stew's sauce with cornstarch and pour over the fried pancakes on the plate.



Diós linzerkosárkák muffin formában

Walnut Linzer Baskets in Muffin Form



Ingredients:

For the dough:

  • 30 dkg all-purpose flour

  • 25 dkg butter

  • 4 egg yolks

  • 1 packet of baking powder

  • 10 dkg sugar

For the filling:

  • 30 dkg ground walnuts

  • 30 dkg sugar

  • 4 egg whites

  • 1 packet of vanilla sugar

  • 1 pinch of salt

For assembly:

  • 20 teaspoons apricot jam

Preparation steps:

  1. Prepare the Dough: Combine flour, butter, egg yolks, baking powder, and sugar. Roll out the dough to 2-3 mm thickness and cut out circles using a larger glass.

  2. Make the Filling: Beat egg whites with a pinch of salt until stiff, add sugar gradually, and then fold in the ground walnuts.

  3. Assemble and Bake: Place dough circles in muffin tins with liners. Add a teaspoon of apricot jam to each, then top with the walnut filling. Bake in a preheated oven at 180°C for about 15 minutes or until light golden brown.



Vesevelőleves

Kidney and Bone Marrow Soup



Ingredients:

For the broth:

  • 50 dkg pork backbone (any pork bone is fine)

  • 1 medium onion

  • 1 medium parsley root

  • 1 medium carrot

  • 1 pinch of pepper

  • 1 teaspoon salt

  • 2 bay leaves

  • 1.5 liters water

For the soup:

  • 30 dkg pork kidney

  • 30 dkg pork bone marrow

  • 1 tbsp sunflower oil

  • 2 dl sour cream

  • 1 tbsp vinegar (to taste)

  • 1 tbsp all-purpose flour

  • 1 tsp smoked paprika

Preparation steps:

  1. Prepare the Broth: Boil the bones with vegetables (onion, parsley root, carrot), salt, pepper, and bay leaves. Once cooked, strain the broth and set aside the cooked meat.

  2. Clean and Prepare the Kidney: Remove membranes and slice the kidney. Add to the strained broth and cook for about 40 minutes.

  3. Add Bone Marrow: Clean and prepare bone marrow, then add to the soup, bringing to a boil again.

  4. Make the Roux: Heat oil, add flour, then paprika. Stir this mixture into the soup to thicken.

  5. Final Touches: Stir in sour cream and vinegar to taste, cook for another 8 minutes, stirring continuously.



Marcipános csokitorta

Marzipan Chocolate Cake

Ingredients:

For the sponge cake:

  • 6 eggs

  • 4 tbsp all-purpose flour

  • 2 tbsp unsweetened cocoa powder

  • 6 tbsp sugar

For the cream:

  • 20 dkg butter

  • 20 dkg powdered sugar

  • 2 tbsp unsweetened cocoa powder

For the decoration:

  • 20 dkg marzipan

Preparation steps:

  1. Prepare the Sponge Cake: Beat the egg whites until stiff peaks form, gradually adding sugar. Mix the egg yolks until smooth and fold into the egg whites. Sift the flour and cocoa powder together and fold into the egg mixture. Pour the batter into a greased and floured round cake tin. Bake at 180°C for 50 minutes.

  2. Make the Cream: While the cake is baking, mix the cocoa powder with powdered sugar and butter. Refrigerate until needed.

  3. Assemble the Cake: Once the sponge cake is baked and slightly cooled, cut it in half. Spread half of the cream on the bottom layer, place the top layer on, and cover with the remaining cream on top and sides.

  4. Decorate with Marzipan: Warm the marzipan and roll it out between sheets of plastic wrap dusted with powdered sugar. Place the marzipan over the cake and smooth out the sides. Decorate with marzipan shapes or flowers as desired.

  5. Chill: Refrigerate the cake for a few hours before serving.



Gesztenyés piskóta

Chestnut Sponge Cake



Ingredients:

For the sponge cake:

  • 6 eggs

  • 5 tablespoons all-purpose flour

  • 1 tablespoon poppy seeds

  • 6 tablespoons sugar

For the cream:

  • 20 dkg butter

  • 5 tablespoons sugar

  • 25 dkg chestnut purée

For decoration:

  • 5 dkg white chocolate sprinkles (optional)

Preparation steps:

  1. Prepare the Sponge Cake: Beat the egg whites until stiff peaks form, gradually adding sugar. Mix the egg yolks until smooth and gently fold into the egg whites. Sift the flour and poppy seeds together and fold into the egg mixture. Pour the batter into a greased and floured cake tin and bake at 180°C for about 40 minutes.

  2. Make the Cream: While the sponge cake is baking, mix the chestnut purée with sugar and softened butter until smooth.

  3. Assemble the Cake: Once the sponge cake is baked and cooled, spread the chestnut cream over the top. Sprinkle with white chocolate sprinkles or chocolate chips if desired.

  4. Chill: Let the cake chill in the fridge for a few hours or overnight before serving.



Tárkonyos húsgombócleves

Tarragon Meatball Soup



Ingredients:

For the meatballs:

  • 0.5 kg ground pork

  • 1 slice of bread

  • 1 egg

  • 1 teaspoon salt

For the soup:

  • 0.5 dl sunflower oil

  • 1 medium onion

  • 1 medium carrot

  • 1 medium parsley root

  • 1 teaspoon tarragon

  • 1 pinch of white pepper

  • 1 pinch of ground cumin

  • 1 teaspoon smoked paprika

  • 1 dl sour cream

  • 1 teaspoon salt

  • 1.7 liters water

Preparation steps:

  1. Prepare the Meatballs: Soak the bread slice in water, squeeze out excess water, tear into small pieces, and mix with ground pork, egg, and salt. Form into meatballs.

  2. Cook the Soup: Sauté finely chopped onion in sunflower oil until softened. Add smoked paprika, julienned carrot and parsley root, and tarragon. Mix well and pour in about 2 dl water. Simmer for 10-15 minutes.

  3. Add Remaining Ingredients: Pour in 1.5 liters of water, season with salt, white pepper, and ground cumin. Once the soup boils, gently add the meatballs. Cook for about 20 minutes, stirring occasionally to prevent the meatballs from breaking apart.

  4. Final Touches: Mix sour cream with a small amount of water and stir into the soup. Let it simmer for a few more minutes.



Csirkemell sajttal rakva

Chicken Breast with Cheese



Ingredients:

  • 80 dkg chicken breast fillets

  • 30 dkg Trappista cheese

  • 1 teaspoon salt

  • Sunflower oil (for greasing)

Preparation steps:

  1. Prepare the Chicken: Slice the chicken breast, season with salt, and lightly tenderize.

  2. Grate the Cheese: Grate the Trappista cheese.

  3. Layer the Ingredients: In a greased baking dish, layer grated cheese, then chicken breast slices, and repeat until all ingredients are used, ending with a layer of cheese.

  4. Bake: Cover the dish and bake in a preheated oven at 180°C for about 40 minutes. Then remove the cover and bake for an additional 10 minutes to brown the cheese.



Habos rakott palacsinta

Fluffy Layered Pancakes



Ingredients:

For the pancakes:

  • 50 dkg all-purpose flour

  • 2 eggs

  • 3 dl milk

  • 3 dl soda water

  • A pinch of salt

For the filling:

  • 50 dkg cottage cheese

  • 10 dkg powdered sugar

For the topping:

  • 4 egg whites

  • 10 dkg powdered sugar

Preparation steps:

  1. Prepare the Pancakes: Mix flour, eggs, milk, soda water, and salt to make the pancake batter. Cook the pancakes.

  2. Make the Filling: Combine cottage cheese with powdered sugar, then fill the pancakes with this mixture.

  3. Layer and Bake: Arrange the filled pancakes in an oval baking dish. Beat the egg whites with powdered sugar until stiff peaks form and spread over the pancakes.

  4. Bake: Bake in a preheated oven at medium heat (about 180°C) for 15-20 minutes, until the topping is golden brown.



Epres túrógombóc

Strawberry Cottage Cheese Dumplings



Ingredients:

  • 25 dkg cottage cheese

  • 1 egg

  • 3.5 tbsp semolina

  • 1 tbsp sugar

  • 1 pinch of salt

  • 10 dkg breadcrumbs

  • 1 tbsp sunflower oil

  • 1 tbsp sugar

  • 20 dkg strawberries (about 25 small strawberries)

Preparation steps:

  1. Mix Ingredients: Combine cottage cheese, semolina, egg, a pinch of salt, and sugar. Let the mixture rest in the fridge for at least 2 hours to avoid the dumplings falling apart during cooking.

  2. Prepare Strawberries: Wash and drain about 25 small strawberries.

  3. Toast Breadcrumbs: In a pan, heat the sunflower oil, add breadcrumbs, and toast until golden brown. Mix in sugar and set aside.

  4. Form Dumplings: Bring 1 liter of water to a boil with a pinch of salt. With wet hands, form small dumplings, placing a strawberry in the center of each. Carefully place the dumplings in boiling water.

  5. Cook Dumplings: When the water returns to a boil, cook for another 5 minutes. Remove dumplings, drain, and roll in the toasted breadcrumb mixture.

  6. Serve: Arrange the dumplings on a plate and sprinkle with powdered sugar.



Gesztenyés kókuszgolyók

Chestnut Coconut Balls



Ingredients:

  • 10 dkg butter

  • 25 dkg chestnut purée

  • 20 dkg sugar

  • 20 dkg desiccated coconut

  • 10 dkg dark chocolate

  • 5 drops sunflower oil

Preparation steps:

  1. Mix Ingredients: Soften the butter and mix it with chestnut purée, sugar, and desiccated coconut. Form the mixture into small balls.

  2. Prepare Chocolate Coating: Melt the dark chocolate with sunflower oil in the microwave.

  3. Coat Balls: Dip the balls into the melted chocolate and roll them in desiccated coconut.

  4. Chill: Place the coated balls in the fridge for a few hours until the chocolate coating hardens.



Csokireszelékes madártej

Chocolate Shavings on Floating Island Dessert

Ingredients:

  • 1.5 liters milk

  • 3 eggs

  • 15 dkg sugar

  • 1 tablespoon all-purpose flour

  • 1 packet vanilla sugar

  • 5 dkg dark chocolate (half a bar)

  • 1 pinch of salt

Preparation steps:

  1. Heat the Milk: Set aside 1.5 dl of milk, and heat the remaining milk until it starts to boil.

  2. Prepare the Egg Mixture: Mix the set-aside milk with flour. Separate the eggs. Beat the egg yolks with sugar, then add the milk-flour mixture and mix well.

  3. Beat the Egg Whites: Whip the egg whites with a pinch of salt and vanilla sugar until stiff peaks form.

  4. Form Egg White Dumplings: Once the milk is boiling, scoop small portions of the egg white mixture and gently place them in the boiling milk. Cook for a few minutes until firm, then flip to cook the other side.

  5. Mix the Egg Yolks: Remove the egg white dumplings and set aside. Stir the egg yolk mixture into the hot milk while constantly whisking to thicken the milk.

  6. Combine and Chill: Let the mixture cool slightly, then pour over the egg white dumplings. Refrigerate and garnish with chocolate shavings before serving.



Tojás-palacsinta

Egg Pancake



Ingredients:

  • 10 dkg Trappista cheese

  • 1 medium red onion

  • 10 dkg ham (or sliced sausage)

  • 1 tbsp mayonnaise

  • 4 eggs

  • 1 tsp salt

  • 1 tbsp sunflower oil

  • 2 medium tomatoes (sliced)

Preparation steps:

  1. Prepare Ingredients: Slice the cheese and red onion. Set aside the ham or sausage and mayonnaise.

  2. Make Egg Pancakes: Beat the eggs with salt and pour into a greased pan to make individual egg pancakes.

  3. Fill the Pancakes: Right after cooking, fill each pancake with a slice of ham or sausage, a bit of mayonnaise, a slice of cheese, and a few slices of red onion.

  4. Roll and Serve: Quickly roll up the pancakes and serve with sliced tomatoes.



Kekszes almás sütés nélkül

Apple Biscuit Dessert without Baking



Ingredients:

For the apple cream:

  • 1.5 kg apples

  • 3 packets of vanilla pudding powder

  • 20 dkg sugar

  • 12 tablespoons water

For assembling:

  • 50 dkg household biscuits (square-shaped)

  • 4 tablespoons powdered sugar

  • 4 tablespoons unsweetened cocoa powder

  • 20 dkg butter

Preparation steps:

  1. Prepare the Apple Cream: Peel, core, and grate the apples. Place in a pot, add two-thirds of the sugar and 4 tablespoons of water, and cook until softened (about 10 minutes). Mix the vanilla pudding powder with the remaining sugar and 8 tablespoons of water, then add to the apple mixture and cook for another 5 minutes until thickened.

  2. Assemble the Dessert: In a 25-30 cm baking dish, layer half of the biscuits. Pour the hot apple cream over the biscuits and smooth the top. Layer the remaining biscuits on top.

  3. Make the Cocoa Glaze: Mix the cocoa powder with powdered sugar and softened butter, then heat slightly and pour over the top biscuit layer. Smooth the glaze evenly.

  4. Chill: Refrigerate the dessert for 4-5 hours or overnight to set. Slice and serve.



Aszalt szilvával töltött rántott hús

Breaded Chicken Stuffed with Prunes



Ingredients:

  • 50 dkg chicken breast fillets

  • 20 dkg dried prunes

  • 20 dkg flour

  • 2 eggs

  • 20 dkg breadcrumbs

  • 3 dl sunflower oil (for frying)

  • Salt (to taste)

Preparation steps:

  1. Prepare the Chicken: Slice the chicken breast fillets and tenderize them. Season with salt.

  2. Stuff with Prunes: Place 2-3 prunes on each chicken slice and roll up the meat.

  3. Coat the Rolls: Dredge the rolled chicken in flour, dip in beaten eggs, and coat with breadcrumbs. You can add flaxseeds and sesame seeds to the breadcrumbs for extra flavor.

  4. Fry the Chicken: Heat the oil in a pan and fry the breaded chicken rolls until golden brown. Alternatively, for a lighter version, you can bake them in the oven on a lined baking sheet.

Tojásos nokedli

Egg Dumplings



Ingredients:

For the nokedli (dumplings):

  • 50 dkg all-purpose flour

  • 1 egg

  • 2 teaspoons salt

  • 5 dl water

For the egg mixture:

  • 0.5 dl sunflower oil

  • 5 eggs

  • 1 teaspoon salt

Preparation steps:

  1. Prepare the Nokedli: Mix flour, 1 teaspoon of salt, and 1 egg with water to form a dough. Using a nokedli maker or spoon, drop small portions of dough into boiling salted water. Cook until the dumplings float to the surface, then drain and set aside.

  2. Cook the Eggs: Heat oil in a large pan. Beat the eggs with the remaining salt and pour into the pan. Cook until partially set.

  3. Combine: Add the cooked nokedli to the pan with the eggs and cook, stirring gently, until the eggs are fully cooked and evenly mixed with the dumplings.



Húsvéti főtt tojásos pipik

Easter Egg Chicks



Ingredients:

For the French salad:

  • 30 dkg French salad mix (carrots, peas, corn)

  • 2 dl sour cream

  • 2 tbsp mayonnaise

  • 1 tsp mustard

For the stuffed eggs:

  • 6 eggs

  • 2 dl sour cream

  • 1 tbsp mayonnaise

  • 1 tsp mustard

  • 36 cloves

  • Salt to taste

Preparation steps:

  1. Prepare the French Salad: Cook the French salad mix (if using fresh or frozen vegetables) for 10-15 minutes, then let it cool. Mix with sour cream, mayonnaise, and mustard.

  2. Prepare the Stuffed Eggs: Boil the eggs, peel, and cut them in half. Remove the yolks, mash them with sour cream, mustard, mayonnaise, and a pinch of salt. Fill the egg whites with this mixture.

  3. Decorate the Eggs: Decorate the stuffed eggs with cloves for eyes, creating cute little chick faces. Place the stuffed eggs on the prepared French salad.



Rakott túrós palacsinta

Layered Cottage Cheese Pancakes

Ingredients:

For the pancake batter:

  • 50 dkg all-purpose flour

  • 2 eggs

  • 4 dl milk

  • 3 dl soda water (or carbonated mineral water)

  • 1 pinch of sugar

  • 1 pinch of salt

For the filling and layering:

  • 20 dkg cottage cheese

  • 1 tablespoon sugar

  • 35 dkg apricot jam (half a jar)

  • 1 medium orange (for decoration)

Preparation steps:

  1. Prepare the Pancakes: Mix flour, milk, eggs, soda water, sugar, and salt to make the pancake batter. Cook the pancakes and stack them on a large plate.

  2. Make the Filling: Combine cottage cheese with sugar.

  3. Layer the Pancakes: On a large flat plate, layer the pancakes by spreading cottage cheese on one pancake, then apricot jam on the next, alternating until all pancakes are used. Ensure the top layer is filled with cottage cheese.

  4. Bake: Decorate the top with orange slices and bake in a preheated oven at 180°C for about 15 minutes until the top starts to brown. Remove from the oven and let cool before slicing.



Túrógombóc

Cottage Cheese Dumplings



Ingredients:

For the dumplings:

  • 25 dkg cottage cheese

  • 3 tablespoons semolina

  • 1 egg

  • 1 tablespoon sugar

  • 1 pinch of salt

For the breadcrumbs:

  • 10 dkg breadcrumbs

  • 1 tablespoon sunflower oil

  • 1 tablespoon sugar

Preparation steps:

  1. Prepare the Dumpling Mixture: Mix the cottage cheese, semolina, egg, a pinch of salt, and sugar. Let the mixture rest in the fridge for at least 2 hours to prevent the dumplings from falling apart during cooking.

  2. Prepare the Breadcrumbs: In a pan, heat the sunflower oil, add the breadcrumbs, and toast until golden brown. Mix in sugar and set aside.

  3. Cook the Dumplings: Bring 1 liter of water to a boil with a pinch of salt. With wet hands, form small dumplings. Carefully place them in boiling water. Once the water returns to a boil, cook for another 5 minutes. Remove dumplings, drain, and roll in the toasted breadcrumb mixture.

  4. Serve: Arrange the dumplings on a plate and sprinkle with powdered sugar. Serve with sour cream if desired.



Lángos sajttal és virslivel valamint káposztával töltve

Langos with Cheese, Sausage, and Cabbage Filling)



Ingredients:

For the dough:

  • 3 dl milk

  • 5 dkg yeast

  • 1 dkg sugar (for yeast rising)

  • 60 dkg all-purpose flour

  • 1 tsp salt

  • 1 egg

For the filling:

  • 20 dkg Trappista cheese

  • 20 dkg sausage (4 pieces)

  • 30 dkg cabbage

  • 1 medium onion

  • 1 tsp salt

Preparation steps:

  1. Prepare the Dough: Mix the flour, milk, egg, yeast, and sugar to make a dough, then refrigerate.

  2. Yeast Activation: Mix yeast and sugar into lukewarm milk and let it rest for 10 minutes. Add the mixture to the flour with salt, mix well, and let the dough rise for 30 minutes.

  3. Prepare the Filling: While the dough is resting, dice the onion, grate the cabbage, and sauté them with a bit of salt until softened. Grate the cheese and cut the sausage into small pieces.

  4. Shape and Fill: Roll out the dough into 20x10 cm pieces, fill with cabbage mixture or cheese and sausage, and fold over.

  5. Fry the Langos: Heat sunflower oil, fry the filled langos until golden brown. Serve immediately, optionally topping with sour cream and grated cheese.



Hagymás hús

Onion Meat



Ingredients:

  • 1 kg potatoes

  • 70 dkg pork

  • 2 medium onions

  • 2 dl sour cream

  • 1 tbsp mustard

  • 10 dkg smoked bacon (thinly sliced)

  • 1 tsp salt

  • 1 pinch of black pepper

  • 10 dkg Trappista cheese (grated)

  • 2 dl water

Preparation steps:

  1. Prepare the Ingredients: Peel and slice the potatoes and onions. Slice the pork and season with salt and pepper.

  2. Layer the Ingredients: In a greased baking dish, layer half of the sliced potatoes, then add a layer of onions, followed by the seasoned pork. Spread mustard over the pork and layer with thin slices of smoked bacon. Add another layer of onions and the remaining potatoes. Top with sour cream.

  3. Bake: Pour 2 dl of water into the dish and cover with aluminum foil. Bake in a preheated oven at 200°C for about 40 minutes. Remove the foil, sprinkle with grated cheese, and bake for an additional 10 minutes until the cheese is melted and golden.



Túrós piskóta

Cottage Cheese Sponge Cake



Ingredients:

For the sponge cake:

  • 6 eggs

  • 6 tablespoons sugar

  • 6 tablespoons all-purpose flour

For the filling:

  • 2 packets of vanilla pudding powder

  • 5 tablespoons sugar

  • 6 dl milk

  • 25 dkg cottage cheese

Preparation steps:

  1. Make the Sponge Cake: Beat the egg yolks with sugar until frothy. Whisk the egg whites until stiff and gently fold into the yolk mixture. Gradually sift in the flour and fold in gently. Pour the batter into a prepared baking tin and bake at 180°C until done (about 30 minutes).

  2. Prepare the Filling: While the cake is baking, cook the vanilla pudding with milk and sugar according to package instructions. Let it cool slightly before mixing in the cottage cheese.

  3. Assemble the Cake: Once the sponge cake is baked and cooled, spread the vanilla pudding and cottage cheese mixture over the top. Refrigerate overnight to set.

  4. Serve: Slice the cake and serve.



Sárgadinnyéből babakocsi

Melon Baby Carriage



Ingredients:

  • 1 small cantaloupe (approximately 1 kg)

  • 20 dkg watermelon

  • 2 medium bananas

  • 20 dkg peaches

  • 1 medium orange

  • 6 cloves (for decoration)

Preparation steps:

  1. Prepare the Melon: Cut the cantaloupe in half, scoop out the flesh, and set it aside.

  2. Prepare the Fruits: Slice bananas and dice the peaches and watermelon into small pieces. Cut the orange in half. Slice one half into four pieces to create wheels, attaching each wheel to the melon using cloves.

  3. Assemble: Arrange the mixed fruits inside the hollowed-out melon to resemble a baby lying in a carriage. Decorate the remaining half of the orange to create a baby face using cloves for the eyes.



Gesztenyés piskótatekercs

Chestnut Sponge Roll



Ingredients:

For the sponge cake:

  • 6 eggs

  • 4 tablespoons all-purpose flour

  • 2 tablespoons unsweetened cocoa powder

  • 6 tablespoons sugar

For the chestnut cream:

  • 25 dkg chestnut purée

  • 20 dkg powdered sugar

  • 20 dkg butter

Preparation steps:

  1. Prepare the Sponge Cake: Beat the egg yolks with sugar until frothy, then beat the egg whites until stiff. Combine gently, adding the flour and cocoa powder. Bake the batter in a prepared pan at a preheated oven (180°C) until done. Roll the cake while warm using a kitchen towel and let it cool.

  2. Make the Chestnut Cream: While the sponge cake cools, mix the chestnut purée with powdered sugar and softened butter. Refrigerate the mixture until needed.

  3. Assemble the Cake: Unroll the cooled sponge cake and spread the chestnut cream evenly. Roll it up again and refrigerate for 4-5 hours. Decorate with chocolate shavings or sprinkles if desired.



Leveles tészta sajttal és lekvárral töltve

Puff Pastry Filled with Cheese and Jam

Ingredients:

  • 25 dkg puff pastry (half a pack)

  • 20 dkg Trappista cheese

  • 20 dkg baking-resistant jam

  • 0.5 egg (for brushing)

  • 1 tablespoon linseeds (for sprinkling)

  • 1 tablespoon sesame seeds (for sprinkling)

  • 1 tablespoon sugar (for sprinkling)

Preparation steps:

  1. Prepare the Pastry: Roll out the puff pastry and cut circles using a larger cookie cutter or glass.

  2. Add Fillings: Place a teaspoon of jam on half of the circles and a piece of Trappista cheese on the other half.

  3. Brush and Seal: Beat the egg and brush the edges of the pastry circles. Fold the pastry over the fillings, pressing the edges to seal. Optionally, use a fork to press the edges.

  4. Sprinkle and Bake: Brush the tops of the pastries with beaten egg. Sprinkle sugar on the jam-filled pastries, and sesame and linseeds on the cheese-filled pastries. Arrange on a baking sheet lined with parchment paper.

  5. Bake: Bake in a preheated oven at 180°C for 25-30 minutes until golden brown.



Körözött

Hungarian Cottage Cheese Spread



Ingredients:

  • 25 dkg cottage cheese

  • 1 medium onion (pressed through a garlic press)

  • 0.5 tsp smoked paprika

  • 0.5 tsp salt

  • 1 pinch ground cumin

Preparation steps:

  1. Mix Ingredients: Press the onion through a garlic press and mix with cottage cheese, smoked paprika, salt, and cumin.

  2. Chill: Refrigerate for a few hours or overnight.

  3. Serve: Serve spread on bread with paprika and tomatoes, or stuffed in bell peppers and tomatoes.



Finom habos mákos

Delicious Fluffy Poppy Seed Dessert



Ingredients:

For the pasta:

  • 50 dkg pasta (any type, such as square pasta or wide noodles)

  • 30 dkg poppy seeds

  • 15 dkg powdered sugar

  • 3 egg yolks

For the topping:

  • 3 egg whites

  • 2 tablespoons powdered sugar

Preparation steps:

  1. Prepare the Pasta: Cook the pasta in lightly salted water, then drain.

  2. Mix Poppy Seeds and Sugar: Grind poppy seeds with powdered sugar (using a coffee grinder, if possible) and mix well.

  3. Combine with Pasta: Pour the pasta into a large, oval baking dish, sprinkle with the poppy seed and sugar mixture, and mix well. Add beaten egg yolks and mix again.

  4. Prepare Meringue: Beat egg whites until stiff, gradually adding powdered sugar.

  5. Top and Bake: Spread the meringue over the poppy seed pasta and bake at medium heat (around 180°C) for 15-20 minutes until the meringue starts to brown.

  6. Cool and Serve: Once baked, let it cool, slice into squares, and serve.



Rakott tészta

Layered Pasta



Ingredients:

  • 30 dkg macaroni

  • 0.5 dl sunflower oil

  • 2 dl water

  • 30 dkg ground pork

  • 55 g milánói pasta mix (1 packet)

  • 175 ml sour cream (1 small tub)

  • 10 dkg Trappista cheese

  • 100 ml ketchup

Preparation steps:

  1. Cook the Pasta: Boil the macaroni until tender and drain.

  2. Prepare the Meat Sauce: In a pan, sauté the ground pork in a bit of sunflower oil for about 10 minutes. Add 2 dl of water and the milánói pasta mix, stirring as instructed on the packet.

  3. Assemble the Dish: Mix the meat sauce with the cooked pasta. Add ketchup and stir to combine. Pour the mixture into an oval or rectangular baking dish.

  4. Add Toppings: Spread sour cream over the pasta mixture. Grate the Trappista cheese and sprinkle it on top.

  5. Bake: Bake in a preheated oven at 200°C for about 20 minutes, until the cheese is melted and golden.



Sós stangli Katrin konyhájából

Salty Breadsticks



Ingredients:

For the dough:

  • 50 dkg all-purpose flour

  • 1.5 packets baking powder

  • 25 dkg butter

  • 1.8 dl sour cream

  • 3 teaspoons salt

  • 1 egg

For decorating and baking:

  • 1 egg (for brushing)

  • 10 dkg Trappista cheese

  • 2 teaspoons sesame seeds

  • 2 teaspoons flaxseeds

  • 2 teaspoons pumpkin seeds

  • 2 teaspoons sunflower seeds

  • 2 teaspoons caraway seeds (optional)

Preparation steps:

  1. Make the Dough: Combine flour, baking powder, butter, sour cream, salt, and 1 egg. Knead well and roll out the dough to a 0.5 cm thickness. Cut into thin strips with a pastry cutter.

  2. Prepare for Baking: Place the strips on a baking sheet lined with parchment paper. Beat the second egg and brush it over the dough strips.

  3. Add Toppings: Sprinkle grated cheese and seeds over the top.

  4. Bake: Preheat the oven and bake at 200°C for about 15-20 minutes until golden brown.



Meggyleves

Hungarian Sour Cherry Soup



Ingredients:

  • 40 dkg sour cherries (or 7 dl jarred sour cherries)

  • Pinch of cinnamon

  • 1 tablespoon sugar

  • 5 dl water

  • 3 dl milk

  • 1 tablespoon all-purpose flour

  • 1 dl heavy cream (optional)

Preparation steps:

  1. Pour the jarred sour cherries into a pot.

  2. Add a pinch of cinnamon, 1 tablespoon of sugar, and about 5 dl of water. Bring to a boil.

  3. In a separate bowl, mix 1 tablespoon of flour with 3 dl of milk until smooth. Gradually add this mixture to the boiling soup while stirring continuously.

  4. Let it boil for another 5-8 minutes, then turn off the heat.

  5. In hot weather, you can prepare this soup in the evening, chill it overnight, and serve it cold the next day. Optionally, you can garnish the soup with heavy cream for a more decorative and tasty presentation.



Sajttal töltött fasírt

Cheese-Stuffed Meatballs

Ingredients:

  • 50 dkg ground pork (or turkey)

  • 1 medium onion

  • 2 cloves garlic

  • 1 roll

  • 1.5 dl milk

  • 1 teaspoon salt

  • 1 teaspoon smoked paprika

  • 10 dkg Trappista cheese

  • 1 egg

  • 1 tablespoon sunflower oil

Preparation steps:

  1. Grind the pork or use pre-ground meat.

  2. Finely chop the onion and garlic. Soak the roll in milk, then squeeze and grind it.

  3. Mix the ingredients in a bowl, including the egg, salt, and smoked paprika.

  4. Cut the Trappista cheese into cubes for the meatball filling.

  5. Form small meatballs, placing a cheese cube in the center of each.

  6. Preheat the oven, line a baking tray with parchment paper, brush with oil, and place the meatballs on it.

  7. Bake for approximately 20 minutes at 200°C.



Ananásszal rakott csirkehús

Pineapple Baked Chicken



Ingredients:

  • 80 dkg boneless chicken thighs (or chicken breast)

  • 1 teaspoon salt

  • 40 dkg canned pineapple

  • 2 medium onions

  • 1.5 dl sour cream

  • 15 dkg cheese (8 thin slices)

  • 2 dl water

Preparation steps:

  1. Debone and skin the chicken thighs, then flatten and salt them.

  2. Drain the canned pineapple.

  3. Lightly oil a baking tray and spread the sliced onions on it.

  4. Arrange the salted chicken pieces on top of the onions.

  5. Place the pineapple rings on the chicken.

  6. Mix the sour cream and pour it over the chicken, then cover with cheese slices.

  7. Pour 2 dl of water around the chicken and cover with aluminum foil.

  8. Bake at 250°C for about 30 minutes.

  9. Remove the foil and bake for an additional 5-10 minutes to brown the top.



Mákos Guba Mézzel

Poppy Seed Bread Pudding with Honey



Ingredients:

  • 8 kifli (crescent rolls)

  • 5 dl milk

  • 20 dkg poppy seeds

  • 2 tablespoons powdered sugar

  • 2 tablespoons honey (optional)

Preparation steps:

  1. Slice the kifli into 0.5 cm thick pieces and leave them to dry out overnight or for a few minutes in the microwave if you're in a hurry.

  2. Heat the milk until hot.

  3. Place the kifli slices in a large bowl and pour the hot milk over them to soak.

  4. Layer the soaked kifli slices in an ovenproof dish, sprinkling each layer with a mixture of poppy seeds and powdered sugar.

  5. Repeat the layering process, making sure to gently mix to avoid breaking the slices.

  6. Drizzle honey on top if desired.

Krumplin Sült Rablóhús

Potato-Baked Robber Meat



Ingredients:

  • 1.5 kg potatoes

  • 60 dkg chicken thighs (deboned)

  • 2 medium onions

  • 2 medium zucchinis

  • 1 tablespoon salt

Preparation steps:

  1. Boil the potatoes with their skins on, let them cool, peel them, and cut into 0.5 cm thick slices.

  2. Wash the zucchinis, trim the ends, and slice them similarly.

  3. Debone the chicken thighs, flatten them slightly, and cut into 3x4 cm pieces.

  4. Peel and slice the onions into rings.

  5. Skewer the ingredients in the order: potato slice, onion, chicken, zucchini, onion, chicken, potato, and so on, until all ingredients are used.

  6. Preheat the oven to 200°C.

  7. Grease a baking tray, place any remaining potato slices on the bottom, and arrange the skewers on top.

  8. Add 2 dl of water to the tray, cover with aluminum foil, and bake for 30 minutes.

  9. Remove the foil and bake for an additional 10-15 minutes to brown the meat and potatoes.



Sajtos Roló

Cheese Rolls



Ingredients:

  • 1 package puff pastry

  • 1 egg yolk

  • 20 dkg cream cheese

  • 35 dkg Trappista cheese

  • 20 dkg butter

Preparation steps:

  1. Roll out the puff pastry and cut into 3 cm wide strips, then cut them into 15 cm long pieces.

  2. Wrap each strip around a pastry mold to form rolls.

  3. Place the rolls on a baking tray lined with parchment paper and brush with egg yolk.

  4. Bake at 180°C for 10-15 minutes until golden brown.

  5. Mix the cream cheese with butter and half of the grated Trappista cheese.

  6. Fill the cooled rolls with the cheese mixture using a piping bag.

  7. Dip both ends of the rolls in the remaining grated cheese.

Rákóczi túrós

Rákóczi Cheesecake



Ingredients:

For the dough:

  • 30 dkg all-purpose flour

  • 20 dkg butter

  • 10 dkg powdered sugar

  • 1 packet of baking powder

  • 2 egg yolks

  • 5 tablespoons apricot jam (for spreading on the dough)

For the cottage cheese filling:

  • 50 dkg cottage cheese

  • 3 tablespoons semolina

  • 5 dkg powdered sugar

  • 3 egg yolks

  • Lemon zest from 1 lemon

  • 1 packet of vanilla sugar

For the meringue:

  • 30 dkg sugar

  • 5 egg whites

  • 1 dl water

Preparation steps:

  1. Prepare the dough: Mix all the ingredients for the dough, roll it out, and place it in a greased 30x35 cm baking tray. Prebake at medium heat for about 20 minutes, then let it cool.

  2. Prepare the cottage cheese filling: Combine cottage cheese, semolina, sugar, egg yolks, lemon zest, and vanilla sugar. Spread this filling on the cooled dough and place it in the fridge.

  3. Prepare the meringue: Heat 20 dkg sugar with a little water until it thickens. Whisk egg whites with the remaining 10 dkg sugar until stiff peaks form. Gradually add the hot sugar syrup to the egg whites while beating continuously until the meringue is firm.

  4. Assemble the cheesecake: Spread apricot jam on the cooled dough, followed by the cottage cheese filling, and top with meringue.

  5. Bake: Return the tray to the oven and bake at a low temperature (on gas oven setting 1) for about 15-20 minutes, until the meringue lightly browns. Let it cool before slicing.



Gesztenyés szülinapi torta

Chestnut Birthday Cake

Ingredients:

  • For the sponge cake:

    • 7 eggs

    • 7 tablespoons all-purpose flour

    • 20 dkg sugar

    • 1 packet of baking powder

  • For the chestnut filling:

    • 50 dkg chestnut purée (2 packages)

    • 10 dkg butter

    • 5 tablespoons powdered sugar

  • For the decoration:

    • 20 dkg marzipan (white)

Preparation steps:

  1. Prepare the sponge cake: Beat the egg whites until stiff, gradually adding sugar. Mix in the egg yolks, sifted flour, and baking powder. Pour into a greased and floured round cake pan. Bake at 180°C for 30-35 minutes. Let it cool and slice into three layers.

  2. Prepare the chestnut filling: Mix chestnut purée with powdered sugar and softened butter until smooth.

  3. Assemble the cake: Spread the chestnut filling between the cake layers and cover the top and sides with the remaining filling.

  4. Decorate: Warm the marzipan to make it pliable, roll it out thinly, and cover the cake. Decorate with marzipan figures or flowers as desired. Chill for a few hours or overnight before serving.



Fasírt sünik

Hedgehog Meatballs



Ingredients:

  • For the meatballs:

    • 1 kg ground pork

    • 1 medium onion

    • 1 roll (soaked and squeezed)

    • 1 teaspoon salt

    • 4 cloves garlic

    • 1 egg

    • 1 teaspoon smoked paprika

  • For the mashed potatoes:

    • 1 kg potatoes

    • 1 pinch cumin seeds (or ground cumin)

    • 2 dl milk

    • 1 teaspoon salt

  • For decoration:

    • 20 dkg Trappista cheese

    • 10 dkg pickles

    • 4 medium tomatoes

Preparation steps:

  1. Prepare the meatballs: Soak and squeeze the roll, mix with the ground pork, chopped onion, minced garlic, salt, egg, and smoked paprika. Form small meatballs and fry them in oil.

  2. Prepare the mashed potatoes: Boil the potatoes in salted, cumin-flavored water, mash them with milk and salt until smooth but not too runny.

  3. Decorate: Arrange the mashed potatoes on a serving dish. Skewer the meatballs with toothpicks, adding a cube of Trappista cheese, a piece of tomato, or pickle on each skewer. Stick the skewered meatballs into the mashed potatoes.



Epres Gyümölcskrémes

Strawberry Cream Dessert



Ingredients:

  • For the sponge cake:

    • 6 eggs

    • 6 tablespoons all-purpose flour

    • 6 tablespoons sugar

  • For the cream:

    • 3 packets of vanilla pudding powder

    • 8 tablespoons powdered sugar

    • 2 eggs

    • 1 liter milk

    • 60 dkg strawberries

  • For the topping:

    • 5 baby biscuits

Preparation steps:

  1. Prepare the sponge cake: Beat the egg yolks with the sugar until fluffy. Whisk the egg whites until stiff peaks form and gently fold them into the yolk mixture. Gradually sift and fold in the flour. Pour the batter into a greased and floured 25x40 cm baking pan. Bake in a preheated oven at 180°C until a toothpick inserted into the cake comes out clean. Let it cool.

  2. Prepare the cream: Cook the vanilla pudding powder with powdered sugar, egg yolks, and milk to make a pudding. Beat the egg whites until stiff peaks form and fold them into the hot pudding.

  3. Assemble the dessert: Spread the cleaned and halved strawberries on the cooled sponge cake. Pour the warm pudding mixture over the strawberries and smooth it out. Grate baby biscuits over the top.

  4. Chill: Refrigerate for 3-4 hours or overnight before slicing and serving.



Őszibarackkrémleves

Peach Cream Soup



Ingredients:

  • 1 kg peaches (or 1 can of peaches in winter)

  • 2 dl heavy cream

  • 1 tablespoon sugar

  • Pinch of cinnamon

Preparation steps:

  1. Peel and pit the peaches. Set aside 2 peaches and purée the rest with a hand blender.

  2. Mix the puréed peaches with cinnamon, heavy cream, and sugar.

  3. Chop the remaining 2 peaches into small cubes and stir them into the soup.

  4. Chill in the refrigerator and serve cold.



Mascarponekrémes csokitorta

Mascarpone Cream Chocolate Cake



Ingredients:

For the sponge cake:

  • 6 eggs

  • 6 tablespoons sugar

  • 4 tablespoons all-purpose flour

  • 2 tablespoons unsweetened cocoa powder

  • Pinch of baking powder

For the mascarpone cream:

  • 25 dkg mascarpone cheese

  • 3 tablespoons sugar

  • 2 tablespoons unsweetened cocoa powder

  • 2 dl heavy cream

  • 1 packet whipped cream stabilizer

For decoration:

  • 50 dkg marzipan (blue, yellow, white)

Preparation steps:

  1. Prepare the sponge cake: Beat egg whites until stiff, gradually adding sugar. Mix in egg yolks, sifted flour, cocoa powder, and baking powder. Pour the batter into a greased and floured round cake pan. Bake at 180°C for 30-35 minutes. Let it cool and slice into three layers.

  2. Prepare the mascarpone cream: Mix mascarpone cheese, sugar, and cocoa powder. Separately, whip the heavy cream with stabilizer until stiff peaks form. Combine both mixtures to create a smooth chocolate cream. Chill for a few hours.

  3. Assemble the cake: Spread the mascarpone cream between the cake layers and cover the top and sides with the remaining cream. Chill for at least an hour.

  4. Decorate: Roll out marzipan and cover the cake. Create decorations with different colors of marzipan (e.g., moons and stars).



Raffaellós kókuszos pipik

Raffaello Coconut Chicks



Ingredients:

  • For the coconut balls:

    • 25 dkg cottage cheese

    • 20 dkg sugar

    • 1 lemon's zest

    • 1 tablespoon sour cream

    • 15 dkg shredded coconut

  • For decoration:

    • 28 cloves

    • 20 dkg red marzipan

    • 1 bunch of parsley

Preparation steps:

  1. Prepare the coconut balls: Mix cottage cheese, sugar, lemon zest, sour cream, and most of the shredded coconut (save some for later). Form small balls from the mixture, which will be the bodies of the chicks. Roll each ball in the remaining shredded coconut.

  2. Decorate the chicks: Use the marzipan to make the chicks' beaks, combs, and feet. Warm the marzipan slightly to make it pliable, then shape it into tiny beaks, combs, and feet. Attach them to the coconut balls using cloves for eyes.

  3. Finish decorating: Create little apples from the leftover marzipan and use parsley leaves to decorate.



Almaszósz főtt hússal

Apple Sauce with Boiled Meat

Ingredients:

For the apple sauce:

  • 1 kg apples

  • 1 tablespoon sugar

  • 4 dl milk

  • Pinch of cinnamon

  • 2 tablespoons all-purpose flour

  • 3 dl water

For the boiled meat:

  • 1 chicken breast fillet

  • 1 teaspoon salt

  • 1 teaspoon seasoning

Preparation steps:

  1. Prepare the apple sauce: Peel and core the apples, then cut them into small cubes. Place the apple cubes in a pot and add enough water to cover them. Bring to a boil and cook for about 10 minutes.

  2. In a separate bowl, mix the flour with the milk until smooth. Once the apples are boiled, remove the pot from the heat and add the milk mixture through a sieve to avoid lumps. Return to the heat, stirring constantly until the sauce thickens.

  3. Prepare the boiled meat: While the apples are cooking, place the chicken breast in a smaller pot with water. Add salt and seasoning. Boil for 20-30 minutes until the chicken is fully cooked.

  4. Serve the boiled meat with the apple sauce.



Császármorzsa

Emperor's Crumbs (Kaiserschmarn)



Ingredients:

  • 200 g semolina

  • 1 egg

  • 1 tablespoon sugar

  • 2 dl milk

  • Zest of 1 lemon

  • 1 tablespoon sunflower oil

  • Pinch of salt

  • 3 tablespoons apricot jam (for serving)

  • 2 tablespoons powdered sugar (for serving)

Preparation steps:

  1. In a bowl, mix semolina, grated lemon zest, and sugar with milk. Let it sit in the fridge for about 30 minutes to allow the semolina to swell.

  2. Add the egg yolk to the mixture and combine well. Beat the egg white with a pinch of salt until stiff peaks form, then fold it into the mixture.

  3. Heat oil in a large frying pan, pour in the mixture, and let it set slightly. Start stirring and breaking it into smaller pieces with a flat wooden spoon until it becomes crumbly and well-browned.

  4. Serve warm, sprinkled with powdered sugar and topped with apricot jam.



Ál-tiramisu

Fake Tiramisu



Ingredients:

  • 20 dkg ladyfingers

  • 1.2 l milk

  • 3 packets vanilla pudding powder

  • 10 tablespoons sugar

  • 20 dkg walnuts

  • 2 tablespoons sugar (for the walnuts)

  • 5 dkg raisins

  • 1 tablespoon unsweetened cocoa powder

  • 1.5 dl milk (for soaking)

Preparation steps:

  1. Layer half of the ladyfingers in a rectangular dish.

  2. Warm 1.5 dl milk, mix with cocoa powder, and drizzle half of it over the ladyfingers.

  3. Mix ground walnuts with 2 tablespoons of sugar and sprinkle half over the ladyfingers. Add half of the raisins.

  4. Prepare the vanilla pudding according to the package instructions and pour half over the layers.

  5. Add another layer of ladyfingers, drizzle with the remaining cocoa milk, sprinkle with the remaining walnuts and raisins, and pour the rest of the vanilla pudding on top.

  6. Sift the remaining cocoa powder over the top and refrigerate for 4-5 hours or overnight.







‌

Best AI Website Creator