Saturday, June 30, 2007


One day I hadn’t enough time to cook, so I ordered pizza.

Everybody knows that pizza is Italian, but in the Hungarian Pizzeria you can choose many sorts of pizza with the typical Hungarian flavors. For example in one of my favorite pizzeria you can find “Budapest Pizza”, which consists of bacon, pea, chicken liver, mushroom, onion, cheese and lecsó. Lecsó is a typical Hungarian food and I will tell the details about it in one of my next entries.

By the way in winter I had spent few days in Italy and finally I’d wanted to eat an authentic Italian pizza in an authentic Italian pizzeria, but I was so surprised because I found the most special Pizzeria in heart of Venice. The owners and all of the waiters were Chinese. The pizza was good, but it wasn’t really Italian flavor. So I call this situation: “the totally globalization” but I guess it’s not bad. I like to live in a global world, where the different cultures and flavors are mixed. This world will be more colorful and the food will be more and more delicious day by day.

Ps. If you have a good pizza recipe please share with me!

Saturday, June 23, 2007

Melon eating

Here my cute children presented that they like melon very much :) PS. You can follow their strawberry eating here. :)

Friday, June 22, 2007

Fruits and vegetables

Before you begin to think that we eat just heavy food, I decided to share my fruits and vegetables photos, I took them in the market (in Fény utca next to my workplace).

Market (Fény utca) Market (Fény utca)
peach=őszibarack, apricot=sárgabarack, melon=görögdinnye, cantaloup=sárgadinnye, raspberry=málna, strawberry=eper, cherry=cseresznye, sour cherry= meggy, aubergine=padlizsán, zucchini=cukkini, apple=alma, muschroom=gomba, green pepper=zöldpaprika, tomato=paradicsom, green onion= újhagyma

Tuesday, June 19, 2007

"bundáskenyér" or "gipsy toast"

We call it „bundáskenyér”, it means „bread in coat”, but dictionary says: gipsy toast.

Have you ever heard about it?

I thought that it is a heavy, but very Hungarian breakfast/dinner food, but I was so surprised, when I got 93 “gipsytoast” hits in google.

The recipe is very simple. Try it!

  • slices bread, cut in half (preferably white)
  • eggs
  • salt
  • tablespoon milk
  • butter or oil for frying the bread

  1. Mix the eggs, salt and milk
  2. Put into a bowl and add the bread and soak.
  3. Heat the butter/oil in a frying pan.
  4. Fry the saturated bread until it is golden brown on each side.
  5. Serve.

Anyway Rita and Jörn will arrive soon from Stuttgart and Jörn is already waiting for my authentic "Ungarische goulash" :) I hope that he won't be disappointed. :)

Thursday, June 14, 2007


The subscription means Hungarian meat specialties. You can see more information about the Hungarian mangalica pork here.

Tuesday, June 12, 2007

Hungarian Grey Cattle

Ok. It’s not food (yet), but something, what is very Hungarian. Grey Cattle originates from the Hungarian lowland.The breed probably arrived with the Hungarian immigration from the east to Hungarian lowland in the age of settlement. In the middle age and early modern times it was bred particularly for its beef and the considerable exporting to the European markets.Nowadays the Hungarian grey cattle are kept as mainly tourist attractions in the Hortobágy National Park and in the other country sides. For example in Tihany (next to Lake Balaton), where I took these pictures.

Saturday, June 9, 2007

Törley Champagne

Champagne production was only possible after the invention of cork stops. In Hungary Esch and Co. (1833), Littke from Pécs (1876), and from the eighties of the past century Törley from Budafok (1882) were the first to deal with champagne production. József Törley founded his own champagne factory in France, which was moved to Promontor (Budafok) in 1882. His factory was run by a foreman of French origin, a certain Louis François. First wines from Promontor, Sashegy, and later from Etyek were used as base wines In the course of nationalisation (1950) the champagne factory Hungária was established. Later on new factories were founded all over the country: in the towns Pécs, Hosszúhegy, Izsák, Kiskunhalas, Kecskemét, Balatonboglár. In the eighties Hungarovin bought the right of name usage and the technology from the François family. Since then Hungária has been producing Törley and François champagnes.
By the way from my previous flat’s balcony I could see the Törley Castle every day, but saying the truth I don’t like this beverage, I prefer wine to champagne.
If you want to know more information about the Hungarian Törley Champagne just click here.

Plum dumplings

Dumplings filled with plum jam or fresh plum, which are sprinkled with cinnamon and sugar. The dumplings made of potatoes, flour, egg, and salt. Cook a few dumplings at a time in salted water for about 10 minutes. After cooking put them in toasted bread crumbs and finally sprinkle with icing sugar. The result will be yummy.
I thought that plum dumpling is an authentic Hungarian food, but I googled it and found the Italian, and Croatian versions, too.

Friday, June 8, 2007

Hungarian "pincepörkölt"

Today I cooked „pincepörkölt”. It’s similar to goulash, but not the same. It consists of anion, beef, potato, green pepper and spices (Hungarian red paprika, pepper, salt, marjoram, caraway seed), but my pincepörkölt is made of turkey’s leg. The secret of this food: at first I prepare a pörkölt (stew) and put in the potatoes, when the meat has already half softened. We love to it with bread and pickled apple-paprika.
It’s a typical Hungarian dish with typical Hungarian flavors.
Good Appetite!

Thursday, June 7, 2007

Chocolate Muffin

The muffin isn't a Hungarian speciality, but we like it very much. Please don't say that it is a typical fattening food, I know, but delicious.
Anyway you can see the deatils here.

Tuesday, June 5, 2007

Our dinner

This was our dinner yesterday. Of course it consisted of csabai sausage and vegetables.

Monday, June 4, 2007

"Vecsési" sauerkraut

Leaving Budapest on national motorway No. 4, you can get to Vecsés, which village is situated right next to Ferihegy Airport. (Anyway I live in Gyál, which is situated between Budapest and Vecsés.)

If you hear the name of the village, you immediately associate it with the sauerkraut, which Vecsés is deservedly famous for.

In Vecsés the preparation of sauerkraut was introduced by Swabians (Germans).

Certainly my székely goulash is also made of “vecsési” sauerkraut.

Sunday, June 3, 2007

Legend of Székely Goulash

One day a teacher, whose name was Székely, went into a restaurant. He was very hungry, but every food had been already off in the restaurant, except some meat and some sauerkraut (pickled cabbage). So Mr. Székely said in sadly voice: “Pleased mixed them!”, but the end result comforted him :)

Székely goulash consists of pork pörkölt (stew), sauerkraut and sour cream.

Székely goulash (or székely sauerkraut) is my husband’s favorite food, thus I prepare it frequently and my székely sauerkraut is also legendary. :)

Saturday, June 2, 2007

"Even the fence is made of sausages there"

"Even the fence is made of sausages there" says one of the Hungarian proverbs.

It means there everybody is rich in everything.

Official site of Békéscsaba says: In a natural intestine casing, preserved by smoking and drying, the Csabai sausage has a unique taste. It is typically spicy, and tastes of paprika.
Sausage is commonly eaten with bread and in Hungary people love to eat it with green pepper as well. Wine makers favor it as a 'borkorcsolya' (a spiced food which makes one savor wine), while in German speaking areas it is often served as a delicacy next to beer.
The Csabai sausage is a meat product made by people living in Békéscsaba, and in the surrounding villages. These Slovakian and Hungarian peasants developed the sausage over generations of home pig slaughters. The main requirement of the Csabai sausage is not the place it is made, but rather the way it has been made, its ingredients, and the use of spices. Its flavour matures in the smoking process: in earlier days, sausages were smoked in open chimneys with smoke from burning hay or sweet corn stems while in the 20th century people used beech sawdust, or sweet corn cobs.
The Sausages Festival of Csaba has become one of the largest gastronomic festivals of Hungary, which awaits the lovers of gastronomic specialities on four days of October every year.

Friday, June 1, 2007

Grill a'la Nóri

I skewered some breast of chickens, onions, green peppers, bacon and Hungarian sharp sausages. It was very tasty. You all must try it one day!