Oven Roasted Pork & Potatoes

mami kerekenHello Everyone!piggy smiling

Who doesn’t like roasted potatoes or pork?  Well, not many people. I guess vegetarians must put up their hand :) but this dish is definitely not for them.

oven roasted pork with potatoes 1It’s great for lunch or dinner as its rustic goodness warms your heart and soul.  I made it for 2 this time, however the recipe that I’m sharing with is for 4.

Hello, I’m Helen M. Radics and my mouth-watering, rustic Oven Roasted Pork & Potatoes could be served as lunch or dinner. wine for sugar 1

INGREDIENTS FOR MEAT (for 4)

4 slices of well marbled pork (not pork chops)
1/2 tsp salt
1/2 tsp chipotle pepper flakes (or chili pepper flakes)
1/2 tsp freshly ground black pepperwine for ground black pepper
1/2 tbsp. of your favorite olive oil (I used chipotle olive oil)

FOR POTATOES

20 baby carrots, washed
1 onion, peeled, sliced
10 yellow fleshed potato (or any kind you like), peeled, cut in halfrepa feher hatterrel
2 slices of bacon cut in strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chipotle or chili pepper flakeshagyma halvany

TIP

Always remove the eyes of the potatoes

csapi vizRECIPE

Always wash and pat dry meat. Mix together spices, salt and oil; rubolive oil in sppon into meat and place in an oven safe dish or pan. Pour 1/2 cup of water in pan. Pre-heat oven to 375F (about 180C).

Wash potatoes, remove eyes and cut in half. Mix together salt, spices and oil. Placed washed potatoes, carrots, onion slices and bacon into an over safe baking pan. Pour oil mixture over it and using hands or a large spoon coat all the potatoes, carrots, onion and bacon with it. add 1/2 cup of water.

After meat has been in the oven for 30 minutes, add 1/2 cup of more water. Bake meat and potatoes until desired tenderness is reached. Meat about 1 hour and potatoes about 45 minutes to 1 hour.

TIP

You may reduce baking time for the potatoes if you pre-cook them for about 10 minutes.

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Egg Salad Sandwich

mami kereken

Hello Everyone!

Many of you asked me how to make an Egg Salad Sandwich.  Well, nothing can be simpler and why spend money or them in the store or restaurant when you can make your sandwich in

the comfort of your home.  You’ll even have leftover for a snack later or a huge plate to share with friends and family.  Simply double or triple the amount of the ingredients and you’ll amaze them.

TIP

You may add herbs, cayenne pepper, black pepper, chives instead of green onion an so on.  The variations are endless if you use your imagination.  This is the basic recipe and then it’s yours to run with…

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Wild Mushroom Risotto

mushroom risotto 2My family always loved Risotto.  How could anyone resist this rich, mami kerekenmouth-watering dish?  I make it many different ways by using either mushroom, asparagus or lobster.  However today I will share with you the mushroom version.

I personally like to buy mixed wild mushroom packages that you can find in the grocery store.  But you may use any kind you wish.

I personally like to buy mixed wild mushroom packages that you can find in the grocery store.  But you may use any kind you wish.

INGREDIENTSwine for ground black pepper

  • 1 bay leaf
  • 1/2 onion, peeled, finely chopped
  • 1 tbsp. unsalted butter
  • 1/2 cup of arborio rice (sticky rice)
  • 1/4 cup of dry white wine
  • 1 liter chicken soup stockgarlic parsley
  • 1 cup of mixed mushrooms (I like to buy a box of wild mushroom)
  • 1 clove of garlic, peeled, minced
  • 1 shallot, peeled, chopped
  • 1/4 cup of chopped parsley leaf
  • 1 cup of freshly shredded Parmesan cheese
  • Pinch of salt
  • Pinch of ground white pepper

STEP ONEgomba hatter nelkul

Bring stock and bay leaf to a gentle boil, turn down heat to a gentle simmer. It will need to stay warm throughout the risotto cooking process.

STEP TWO

parmesan sajtPlace ½ the oil and ½ the butter into a skillet and warm. Add onion and cook for about 2-3 minutes. Stir and add rice, cook by stirring for 5 minutes. Now add wine and simmer until 2/3 of the liquid is gone. Now you are ready for the stock.

STEP THREE

Add 1 large ladle of stock while you keep stirring the rice. Cook down liquid while always stirring. When gone add another ladle of stock, keep stirring until evaporated. Then add another ladle of stock and so on until rice is soft. About 30 minutes.

STEP FOUR

While your rice is cooking place rest of the oil and butter into another skillet and add mushroom. Cook for about 10 minutes or until golden. Add shallot and garlic. Saute for another 5-10 minutes and turn heat off.

STEP FIVE

Add cheese to the cooked risotto, mix in well, then add the chopped parsley and the mushroom. Serve by shaving Parmesan on top.

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Hungarian Mulled Wines by Helen M. Radics

mami konyvboritohozHello Everyone!wine for white and red

I hope the new year started out great for you.

As you know I always love to hear from you, however lately I was so sad to read that many of my fans are suffering from the sniffles.

Most of you love my chicken soup recipe for colds, however lately I got so many requests for “Mulled Wine” that I decided to share some recipe with everyone.

Perhaps you know that Mulled Winewine for white can be created with Red Wine of tokaji aszu 1White Wine.  The choice is yours however in Hungary, Red Wine is more popular.

These rustic drinks could be served simply to warm you up following a nice walk with your furry friend or taking a break from skating and skiing.  Sometimes, a cup of warm goodness could thaw you out after coming home frozen from work.

However in Hungary and many other parts of the World, these hot drinks are believed to have medicinal properties.  Which is never an impossibility with all the spices going in them to enrich an already magical bottle of wine.

In Hungary every farmers market have a rustic little outdoor section where they sell Mulled Wine (Forralt Bor) in the fall and winter months.  On dark, stormy, cloudy fall and bikaver 2winter days everyone would be thankful for a glass of Hungarian Mulled Wine.  Many time I get requests from my friends before they visit, not to serve traditional Champagne or Wine before dinner but a glass of wine for 2Hungarian Mulled Wine.  My friends and family just love to sit around the fireplace, chat and slowly drink these tasty creations.

If you’d like a truly Hungarian experience why don’t you try a bottle of Hungarian wine for the recipe.  There are some inexpensive great wine’s available outside the borders of Hungary.  I know at least in Canada and the US.  For red wines Bull’s Blood (Bikaver) and Szekszardi Red; for white wine Debroi and Tokaji Aszu is also great.

I, however also love to create virgin versions of these drinks using apple cider or grape juice as the little ones shouldn’t be left out either.

You’ll be surprised how grown up you will make them feel when you serve these virgin Mulled Wine’s to them in wine glasses.wine for cloves

ORIGINAL MULLED RED WINE - TO WARM UPwine for cinamon

  • 1 bottle of dry red wine
  • 1 stick of cinnamon
  • 1 star anise
  • 5 cloves
  • 2 tablespoons of sugarhoneywine for anise better
  • 1 slice orange

Place everything into a pot and bring to gentle boil.  Remove from heat and serve in rustic cups or mugs with a slice of orange on the rim and perhaps an extra cinnamon stick in each cup.

ORIGINAL MULLED RED WINE – FOR COLD

  • 1 bottle of dry red winewine for sugar written
  • 1 stick of cinnamon
  • 1 star anisewine for sugar 1
  • 1 tbsp of sugar
  • 1 tbsp of honey
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1 slice of lemon
  • 5 cloves

Place everything into a stockpot and bring to a gentle boil.  Remove from heat and serve in rustic cups or mugs with a cinnamon stick in each cup.  It is best to bundle up when drinking it as a medicine and let the warmth of the drink work for you.

ORIGINAL MULLED WHITE WINE – TO WARM UPwine for lemon

  • 1 bottle of dry white wine
  • 1 stick of cinnamon
  • 1 star anisestar anise
  • 1 slice of lemon
  • 2 tbsp of sugar
  • 2 cloves

Place everything into a stockpot and bring to a gentle boil.  Remove from heat.  Prepare heat proofed glasses or mugs by dipping the rims into lemon juice then sugar.

ORIGINAL MULLED WHITE WINE – FOR COLDwhite wine

  • 1 bottle of dry white wine
  • 1 stick of cinnamon
  • 1 star anise sliced ginger root
  • 1 slice of lemon
  • 2 tbsp of honey
  • 2 cloves
  • 5 thin slices of ginger
  • pinch of ground white pepper

Place all of the above into a stockpot and bring to a gentle boil.  Prepare heat proofed glasses or cups by dipping them into lemon juice and then in sugar.  Serve while hot and remember to always bundle up on the sofa or in bed before drinking it.  Then let it work for you.grape juice

VIRGIN MULLED WHITE WINE (Actually white grape juice) - TO WARM UP

  • 1 bottle of white grape juice
  • 4 slices of orange
  • 1 slice of lemonhoney
  • 1 tsp of honey orange 2015
  • 2 cloves
  • 1 star anise
  • 1 stick of cinnamon

Place all of the above into a stockpot and bring to a gentle boil.  Prepare heat proofed glass or cup by dipping them into lemon juice then into sugar.

VIRGIN MULLED WHITE WINE (WHITE GRAPE JUICE) – FOR COLD

  • 1 bottle of white grape juicewhite pepper
  • 4 slices of lemon
  • 2 tsp honeystar anise
  • 4 cloves
  • 1 star anise
  • 1 stick of cinnamon
  • 5 slices of peeled ginger
  • 1/4 tsp ground white pepper

Bring all of the above to a gentle boil in a stockpot.  Remove from heat. Prepare heat proofed glasses or mugs by dipping them into lemon juice then in sugar.  Bundle up and drink you Virgin Mulled Wine.lemon egesz

VIRGIN MULLED RED WINE (CONCORD GRAPE JUICE ) – TO WARM UP

  • 1 bottle of Concord Grape Juicecinnamon sticks
  • 2 sticks of cinnamon
  • 1 star anise
  • 5 cloves
  • 4 slices of lemon

Remember there is no sugar in this as the grape juice has enough.  Bring everything to a gentle boil in a stockpot.red juice

Remove from heat and prepare the cups by dipping them into a little grape juice, then sugar.  Place a cinnamon stick into each cup.

VIRGIN MULLED RED WINE (CONCORD GRAPE JUICE) – FOR COLD

  • 1 bottle of Concord Grape juice
  • 2 slices of lemonwine for ground black pepper
  • 1 slice of orange
  • 1 star anise
  • 5 cloves
  • 2 sticks of cinnamon
  • pinch of Cayenne Pepper
  • pinch of ground black pepperwine for cayane
  • 2 slices of ginger (peeled)

Bring all of the above to a gentle boil in a stockpot.  Serve in cups or mugs with a cinnamon stick in each and a slice of orange on the rims.  Bundle up and drink.

VIRGIN MULLED APPLE CIDERapple cider

  • 1 bottle of fresh apple cider
  • 2 sticks of cinnamon
  • 1 star anisenutmeg 2015
  • 5 cloves
  • 4 slices of ginger (peeled)
  • pinch of freshly grated nutmeg

Bring to a gentle boil and serve in rustic mugs.

I hope you will enjoy these simple yet wonderful recipes and serve them to your friends and family on blistery winter days to warm up you heart and soul.  Take care and drink up.

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Forralt Bor (In Hungarian)

Hello Mindenkinek!

Remelem jol kezdodott az Uj Eve mindenkinek :)

Ahogy tudjatok mindig szeretek hallani mindenkitol es mivel probalom felepiteni a Magyar rajongo koromet is, hisz ewine for white and redn is az vagyok orommel olvasgatom egyre novekedo Magyar barataim leveleit.  Azt azonban sajnalattal olvasom hogy egyre tobben megbetegednek ezeken a didergos teli napokon.  Mivel sokan kertetek a forralt bor receptjet boldogan osztom meg es remelem segit is majd egy kicsit enyhiteni a megfazasotokat.

Ahogy bizonyara tudjatok Forralt Bort lehet Voros es Feher borbol is kesziteni.  Ttokaji aszu 1i valasztasotoktol es izlesetektol fugg hogy melyiket hasznaljatok a forralt bor elkeszitesehez.  Ugy hiszem azonban, hogy Magyarorszagon tobben kedvelik a forralt voros bort.

wine for whiteEzeket a rusztikus italokat felszolgalhatjuk fincsi melengeto itokakent peldaul bundas baratunk kiados setaltatasa utann, vagy pedig korcsolya szunet kozben.  Sipalyakon is szolgalhat sziv es lelekmelengetokent.  Neha egy borgrecske meleg borocska felmelegithet amikor a munkabol osszefagyva erkezel haza.

Magyarorszagon es tobb mas reszen a vilagnak, e meleg italkaknak gyogyito hatast tulajdonitanak es persze ez nem is egy lehetetlen allitas hisz a fuszerek melyekkel ezeket a mar csodas uveg borokat gazdagitjak sok egeszsegre hasznos tulajdonsaggal rendelkeznek.

Magyarorszag piacain es vasarain teli idoszakban rusztikus katlankakbol merik a vendegeknek a Forralt Bort, ahol sokszor bizony hosszu sorok kigyoznak az inycsiklando illatok fele.  Viharos oszi es teli napokon mindenki boldogan es halasan nyul egy-egy poharka hagyomanyos Forralt Borert.  Sokszor vendegeim es barataim elore szolnak hogy inkabb lemondanak a finom Francia pezsgorol vacsora elott ha keszitek nekik hagyomanyos Magyar forralt borocskat.  Szeretnek a kandallo korul uldogelni, vidaman csevegni es eliszogatni egy-egy poharkaval ebbol a zamatos, elegans de megis rusztikus itokabol.wine for 2

bikaver 2 Ha igazan Magyar estet szeretnel rendezni barataidnak es vendegeidnek miert nem szolgalsz fel Magyar voros vagy feher borbol keszitett Forralt Bort.

Kulfoldon is igazan kedvezo aron megkaphatjuk az Egri Bikavert, Szekszardi Vorost, Tokaji Aszut vagy pedig Debroit.  Legalabbis it Kanadaban es USA-ban.

Szinten megosztok egy par receptet amit feher es voros szololebol majd pedig egyit melyet friss almalebol lehet elkesziteni hisz a picikeket sem lehet elfeledni.  El sem tudjatok kepzelni milyen felnottnek erzik magukat amikor egy ilyen kis italkat szep borospoharban szolgaltok fel reszukre.

FORRALT VOROSBOR - TO WARM UPwine for anise better

  • 1 uveg szaraz vorosbor
  • 1 rud fahej
  • 1 csillag anizswine for cinamon
  • 5 szegfuszeg
  • 2 evokanal cukor
  • 1 szelet narancs

Helyezz mindent egy fazekba majd forrasig melegitsd, vedd le es szolgald fel egy bogreben vagy hoallo poharban egy karika narancssal a kariman es egy rud fahellyal a poharban.honey

FORRALT VOROSBOR – MEGFAZASRA

  • 1 uveg szaraz vorosbor
  • 1 rud fahej
  • 1 csillag anizswine for sugar written
  • 1 evokanal cukorwine for sugar 1
  • 1 evokanal mez
  • 1/4 teaskanal cayenne bors
  • 1/4 teaskanal orolt fekete bors
  • 1 szelet citrom
  • 5 szegfuszeg

Helyezz mindent egy kisebb fazekba majd melegitsd forrasig es vedd le a tuzrol.  Szolgald fel rusztikus bogrekben egy rud fehellyal.  Legjobb ha ilyenkor jol betakarodzol es hagyod hogy a meleg “gyogyszered” tegye a dolgat.star anise

FORRALT FEHER BOR – FELMELEGEDNI

  • 1 uveg szaraz feher borwine for lemon
  • 1 rud fahely
  • 1 csillag anizs
  • 1 karika citrom
  • 2 evokanal cukor
  • 2 szegfuszeg

Helyezz mindent egy white winekisebb fazekba, melegitsd forrasig majd vedd le a karikarol.  Szolgald fel hoallo poharakban vagy bogrekben.  En szeretem a poharakat citromlebe martani majd pedig cukorba mielott megtoltom oket.

FORRALT FEHERBOR – MEGFAZASRA

  • 1 uveg szaraz feherbolsliced ginger root
  • 1 rud fahely
  • 1 csillag anizs
  • 1 karika citromwhite pepper whole
  • 2 evokanl mez
  • 2 szegfuszeg
  • 5 vekony szelet gyomber
  • csipet orolt feherbors

Helyezz mindent egy kisebb fazekba es melegits forrasig majd vedd le.  Keszitsd elo a hoallo poharaid vagy bogreket citrom lebe majd cukorba martva mielott felszolgalod az italt.  Jol takargasd be a beteged es ugy hagyd hogy jol megizzadjon az italtol.

ALKOHOLMENTES FORRALT BOR vagyis FEHER grape juiceSZOLOLE – FELMELEGEDNI

  • 1 uveg feher szolole
  • 4 narancskarika
  • 1 karika citromhoney
  • 1 teaskanal mezorange 2015
  • 2 szegfuszeg
  • 1 csillag anizs
  • 1 rud fahej

A fentieket egy kisebb fazekban melegits forrasig majd vedd le.  Keszitsd el a hoallo poharaid vagy bogreket citromblebe martva majd cukorba mielott felszolgalod az italt.

ALKOHOLMENTES FEHER BOR vagyis FEHER SZOLOLE – MEGFAZASRA

  • 1 uveg feher szololewhite pepper
  • 4 karika citrom
  • 2 teaskanal mez
  • 4 szegfuszegwine for anise better
  • 1 csillag anizs
  • 1 rud fahej
  • 5 szelet hamozott gyomber
  • 1/4 teaskanal orolt feherbors

Mindent forralj fel egy kisebb fazekban majd vedd le.  Keszitsd el a hoallo poharad vagy bogreket a megszokott citromos cukros modon majd takargasd be a betegedet es hagyd hogy elkortyolgassa a meleg gyogyszeret.

ALKOHOLMENTES VOROS BOR vagyis VOROSBOR SZOLOLE – FELMELEGEDNIcinnamon sticks

  • 1 uveg voros szolole
  • 2 fahej rud
  • 1 csillag anizslemon egesz
  • 5 szegfuszeg
  • 4 karika citrom

Emlekezz hogy ehhez az italhoz nem teszunk cukrot hisz a juice cukortartalma mar eleve magas.  Mindent forralj fel majd vedd red juicele.  Keszitsd el a hoallo poharaid vagy bogrekat ugy hogy szololebe martod a karimakat majd pedig cukorba.

ALKOHOLMENTES FORRALT VOROSBOR vagyis VOROS SZOLOLE – MEGFAZASRA

  • 1 uveg voros szololewine for ground black pepper
  • 2 karika citrom
  • 1 karika narancs
  • 1 csillag anizs
  • 5 szegfuszeg
  • 2 fahejrud
  • csipet cayenne bors
  • csipet orolt fekete borswine for cayane
  • 2 karika hamozott gyomber

Mindent forralj fel majd vedd le.  Szolgald fel a forralt szololet egy fahejruddal es narancskarikaval (a kariman).  Takargasd be a beteged majd kortyolgassa el az alkoholmentes forralt borat.apple cider

FORRALT ALMALE

  • 1 uveg friss almale
  • 2 rud fahej
  • 1 csillag anizsnutmeg 2015
  • 5 szegfuszeg
  • 4 szelet hamozott friss gyomber
  • 1 csipet frissen reszelt szerecsendio

Gyengeden forrald fel majd szolgald fel rusztikus bogrekben.

Remelem elveztetek ezeket az egyszeru de megis csodas recepteket es megosszatok barataitokkal es csaladotokkal hideg teli napokon hogy megmelengesse szivuket lelkuket.

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Oven Roasted Stuffed Potatoes by Helen M. Radics

Hello Everyone!

You may also visit my NEW BLOG.

Let’s try another recipe that will warm your heart and soul on gloomy days such as today. I’m sorry for watermarking my images from now on, but I need to protect them from my unfair competitor who is in the habit is copying them and using them as her own photos. I’m sure you’ll understand and I don’t think that it takes away from the enjoyment of the blog :)

Oven Roasted Stuffed Potatoes

Oven Roasted Stuffed Potatoes

I named the dish Oven Roasted Stuffed Potatoes. It is a variation on baked potatoes and Hungarian Layered Potatoes. I will also share with you my video for Hungarian Layered Potatoes so you can compare the two. But be assured you’ll be creating something that is so much more decorative but just as delicious.

Prepare Your Ingredients to save time

Prepare Your Ingredients to save time

Ingredients

  • 4 Baking Potatoes (cut them as seen on photo, about 3/4 deep about 7 times) Make sure you do not cut potatoes through
  • 1 shallot, peeled, sliced
  • 1 slice of home bacon cut as seen on photo (you may also use bacon, sliced)
  • 2 slice of ham, sliced into strips and rolled up as seen on photo
  • 2 slices of your favorite cheese, cut into strips
  • 1 tbsp. of vegetable oil (it could also be olive oil or grape seed oil)
  • pinch of salt
  • pinch of black pepper
  • 1 link of smoked Hungarian Paprika Sausage or any kind of smoked paprika sausage that you like, sliced

Tip

You may also sprinkle your favorite spices on the potato as the recipe is not carved in stone :) The most important thing is that you enjoy yourself and make it your own. Your kids will love to help you with this recipe and I’m certain that it will become another family favorite. You may serve it as a side dish with barbecues or on its own.

Brush Potatoes With The Oil (I'm using Olive Oil Today)

Brush Potatoes With The Oil (I’m using Olive Oil Today)
Brush inside each slit as well.  Also sprinkle with salt and bake in a (375F) pre-heated oven for 25 minutes

Brush inside each slit as well. Also sprinkle with salt and bake in a (375F) pre-heated oven for 25 minutes

 After 25 minutes remove from oven and fill Each Slit Any Way You Like Using The Ingredients

After 25 minutes remove from oven and fill Each Slit Any Way You Like Using The Ingredients
Fill Each Slit Any Way You Like Using The Ingredients
Bake for another 15 minutes or until golden.  Usually doesn't need any more than 15 minutes.

Bake for another 15 minutes or until golden. Usually doesn’t need any more than 15 minutes.

Bon Appetite! Have fun with this decorative comfort food :) Until Next Time

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Hungarian Pickled Mixed Vegetables by Helen M.

Hello Everyone!

Welcome back! Today I’m sharing with you a very simple, yet delicious pickled specialty that my family just loves. It is called Cabbage Salad in Hungarian however my version is much more than that. I’m certain that once you try it you will fall in love with this “multivitamin in a jar and stop serving pickles with your favorite dishes. And (I know, I know, you don’t start a sentence with “and” but it’s just between us girls) your kids won’t even know that it’s good for them. So how can you go wrong?

TOOL THAT YOU’LL NEED

Glass Jars With Lids
Cutting Board
Knife or
Mandolin Slicer
Large Mixing Bowl

ABOUT MANDOLIN SLICER

If you decide to use a mandolin slicer, please BE VERY CAREFUL as they are extremely sharp and dangerous even if you are pay attention to what you are doing. I know the hard way. I once got a very serious cut. And (here I go again with the “and”) not even when I was slicing but when I finished washing the mandolin. Wanted to make sure that I properly dried it and that’s when I cut my finger.

So please be careful, or if you don’t feel confident, use a knife instead. It will do a good job as well.

INGREDIENTS

1 large green cabbage
1 cucumber (English is best)
4 beets
1 tsp salt
1/2 tsp cumin seeds
1 tsp black pepper seeds
1 tsp caraway seeds
2 carrots
1 bell pepper (any color)
1 chilli pepper (sweet or hot)
1 handful of fresh dill
2 cloves of garlic (or more)
1 tomato
1 onion

STEP ONE

Clean cabbage by removing the unwanted 2-3 layers of outer leaves and any other leaves that you think might not be suitable. If they withered or damaged in any way, you don’t want them in the salad. Cut of the rough end of it as it would not go into the salad either.

Now cut in half, then cut each half into half again, so you’ll end up with 4 pieces. Now you must decide if you are using a mandolin slicer or a knife. I always go for a knife lately, but if I need to have something cut with a mandolin, my daughter takes care of that.

Don’t worry :) she’s not a child, and she’s very careful. So, I cut the cabbage with a knife, which take about 2 minutes longer, so not a big deal. Once cabbage is done, put into the large mixing bowl. If your cabbage is very big, then use two mixing bowls. You will need to be able to mix everything together.

IMPORTANT

If you are using two bowls then always divide every ingredient into two to have equal distribution.

STEP TWO

Cut off tips of the cucumber. I like English cucumbers as they do not have the bitter taste that regular cucumbers do at the tips. Slice the cucumbers very thin, or use the mandolin as you’ll need nice thin pieces. Place them into the bowl (or bowls) with the cabbage.

STEP THREE

Peel carrots and shred them using a hand held vegetable grater or a food processor. However, I don’t like to use the food processor for two carrots, unless you use it for all the veggies, however the beets might stain it.

So I’m being old-fashioned and use the grater instead. It does the job in seconds without any mess. Add the carrots to the bowl (or bowls) as well.

STEP FOUR

Slice tomato with a knife or a mandolin, however if you are using the mandolin make sure that you use the hand protector that comes with it. Tomatoes are slippery and not as firm as lets say, cucumbers. I can’t press this enough, be very careful. I don’t want anyone to hurt themselves.

Add tomato slices to the bowl.

TIP

It’s better to use half ripened tomatoes or even green tomatoes as they are much easier to slice.

STEP FIVE

Now comes the fun part. The BEETS. The best advise I have to give you is have an apron handy as they might splatter on your clothes and then that’s it for them. The other advise is to use nylon gloves (latex free). You can buy them for pennies at the pharmacy. Oh, I just remember, we don’t have pennies in Canada any longer :)

TIP

Best to peel them under running cold water as they stain less this way.

Cut off the tips and start either peeling the beets or pulling off the outer layer or the skin. Once you’re done, start slicing them. It always amazes me how such an ugly vegetable could become so beautiful once sliced. I call them the butterfly of the vegetable world.

The ruby color will also paint your salad the most magnificent shade of red. That’s why we are not using red cabbage as it is not necessary. We are employing an artist, called the beet.

STEP SIX

Peel and slice onion very thin. You may use the mandolin slicer or a knife. My daughter helped me and used the mandolin slicer to create shier, pretty onion slices. They also go into the mixing bowl.

STEP SEVEN

Peel and shave or slice garlic cloves. You may adjust the amount of the garlic in the recipe. Sometimes I like to add a little more, sometimes a little less. All depends on my mood at the time. Add it to the mixing bowl.

STEP EIGHT

Core pepper. You may use any color bell pepper. Today I’m using a yellow bell pepper. Simply cut into four and start creating thin slices. You may use a knife or a mandolin.

DEFENDING BELL PEPPERS

Many of my Hungarian acquaintances can’t say anything good about “poor” bell pepper. They keep telling me that it has no flavor, no juice and it’s not good for anything at all. They also tell me that they cannot use them to recreate Hungarian dishes.

I might also add, that I have one friend who keeps asking me where I get my meat when she comes over for a Hungarian Goulash dinner. She goes on telling me that meat in Canada cannot be used to make Wiener Schnitzel or Goulash. So where do I actually get my meat, hmmmm I don’t know? No point of telling her that I run to my local supermarket and pick it up there. I tried once and she didn’t believe me. She probably thinks that I either raise my own :) or fly every week to Hungary and get my meat there :)

So to get back to bell peppers, I might disappoint my friends when I reveal that the delicious “Lecso” (Hungarian Ratatouille) that they had last week, or the Stuffed Peppers they can’t stop raving about are all made with bell peppers. The “Lecso” with regular colored bell peppers that we see on the photo above; and the Stuffed Peppers are made with sweet baby bell peppers.

They have flavor, juicy and can be used in so many ways. You can cook them, sauté them or stuff them. So keep using the good old bell pepper, it deserves our love.

BACK TO THE RECIPE

STEP NINE

When all the veggies are sliced and added to the bowl, add 1/2 the salt, 1/2 the caraway seeds, all the cumin seeds and black pepper. I will reveal another secret here. Recently I bought some Moroccan (yes, Moroccan not Hungarian) spice mix and I also add 1/2 tsp of this wonderful mix into the bowl. My Hungarian friends will most certainly tell me that I cannot use Moroccan spice after all, I’m Hungarian. But this is my recipe and I like to mix t up sometimes.

Mix together all of the wonderful veggies and spices by hand.

STEP TEN

Place vinegar, sugar, 1/2 the salt and half the caraway seeds into a stock pot and bring to a gentle boil.

STEP ELEVEN

Stuff all the wonderful veggies that we sliced with such loving care into the jar (or jars). Don’t be gentle, keep stuffing. I like to add some cucumber and beet slices to the “inside wall” of the bottles as showpieces.

STEP TWELVE

Now pour the hot pickling liquid over the veggies. The liquid needs to reach the rim as it will drain down to the bottom. Close the lid tightly and leave on countertop until completely cool.

WEBSITES, BLOGS, FACEBOOK, TWITTER

OFFICIAL WEBSITE
Yahoo Website – Best Hungarian Cookbooks
Yahoo Website – Treasured Site
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eBay Store
YouTube Cooking Channel

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Hungarian Bean Soup with Sausage and Dumplings by Helen M. Radics

Hello Everyone!

Today I will introduce you to another Hungarian peasant dish that decades ago took its rightful place among Hungary’s culinary treasures such as Goulash and Paprikash. It is so popular that every household makes it weekly and is considered one of the best loved comfort foods of Hungary. On the days when you serve Hungarian Bean Soup you also make Crêpes. It is one of those dishes that all generations love equally and mothers never have to coax their kids to eat.

I make this soup the traditional way, however I switched lard to Olive Oil (sometimes Grape Seed Oil), added cherry tomatoes instead of tomatoes and I use Jalapeño peppers instead of regular Hungarian hot peppers.

I must also, officially state :) before my competitor has a fit, that jalapeños are not Hungarian, but it’s a hot pepper that my family just loves. You may use any kind of hot pepper you love. It won’t change the outcome of the soup. Also, if you can’t find Hungarian smoked sausage you may use any kind of smoked sausage. I also, from time to time sneak cilantro into the soup instead of parsley. But the original soup calls for parsley, so that’s what I use for now.

TIP

Sometimes this soup is made with smoked pork hocks instead of sausages, which is equally as delicious. You don’t need to change anything in the recipe if you decide that you would like to use smoked pork hocks instead. Simply switch the sausage to the hock and you’re done. But you must remember that the hock’s salt content is even higher, so you need to check the saltiness of the soup before you adjust the salt. Also, the hocks need to cook longer, so keep the beans out until the hocks are cooked and then add them.

INGREDIENTS FOR SOUP

2 parsnips, peeled, sliced
2 carrots, peeled, sliced
3 slices of jalapeño pepper
1 bell pepper, cored, sliced
2 sticks of celery, washed, sliced
6 cherry tomatoes
1 link of Hungarian sausage
1 tbsp. olive oil (or any kind of vegetable oil you like)

Sauté all of the above in a large stock pot for a few minutes. Stir and add

1 tsp chipotle pepper flakes (chipotle is a smoked jalapeno)
1 tbsp. finely chopped fresh parsley
2 cans of rinsed beans (I like Romano or Kidney beans)

Stir well and let sauté for a few more minutes, then add

1 tsp. salt (remember that the sausage has a high salt content especially when it is sautéed.
6 cups of water (you will need to add 2-3 more cups of water later)

Cook for 25-30 minutes, if needed add ½ tsp. salt and 3 cups of water. While the soup continues to cook let’s make the dumpling.

DUMPLING

1 egg
½ tsp dry parsley
2 tbsp. all-purpose flour
½ tsp salt

Place all of the above in a small mixing bowl, mix well by spoon, then add 1 more tbsp. flour and continue working together by hand. Always remember that the best kitchen utensil you possess is your hand.

When the dough is no longer sticky you should end up with a very stiff dough. Sprinkle a little flour at the bottom of the bowl and start pinching off an egg size portion of the dough. Roll it between your palms until you have a skinny log (just as seen on the video). Now start pinching off pea sized pieces of the dough and drop them back into the bowl. From time to time gently roll them in the flour to prevent sticking.

TIP

Please make sure that when you cook the mini dumplings you don’t pour the flour into the soup with the dumplings, because it would make it very thick and you would not get the desired consistency.

Add 2 more cups of water to soup; adjust salt to taste and when soup is gently boiling again, add the dumplings and cook them until they swim up to the surface. About 5 minutes.

ROUX

2 tbsp. of oil
3 cloves of garlic, peeled, finely chopped
1 tbsp. flour
1 tbsp. of freshly chopped parsley
2 tsp. of red paprika

Mix together fast and remove from heat. Pour into soup, mix well and cook for another 5 minutes. Serve with crusty bread.

WEBSITES

Official Website – Best Hungarian Recipes
Yahoo Site – Treasured Hungarian Family Recipes
Yahoo Site – Best Hungarian Cookbooks

FACEBOOK
YouTube Cooking Channel
Twitter

E-MAIL
treasuredhungarianfamilyrecipes@ymail.com

EBAY COOKBOOK STORE

I currently have 7 English language and 1 Hungarian language cookbooks published. Treasured Hungarian Family Recipes® 3 (The Purple Book) is a complete baking book from sweet to savory, including breads, dinner rolls, bread sticks, cakes, tortes, cookies, holiday specialties and everything that you can imagine when it comes to baking.

I also have numerous e-cookbooks and e-baking books available for sale on my websites or in my e-cookbook store.

Treasured Hungarian Family Recipes® The Secret of Hungarian Cooking® is the registered trademark of author Helen M. Radics

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Sensual Flaming Gundel Crêpes for Valentine’s Day

Hello Everyone!

I’d like to say Happy Valentine’s Day with this sensual recipe from the most famous restaurant of Hungary, the historic Gundel Restaurant.

Of course this recipe is suitable for any occasion, not only Valentine’s Day.

Tasting this elegant, memorable dessert, is romance itself. Some say, and I must agree, taking a bite of Hungary’s most famous dessert is a sensual experience. Silky smooth chocolate covers the delicate crêpe filled with such a rich walnut crème that any cake would truly envy. It is simply heaven on a plate.

You will find this delectable dessert and many more in my 7 English language and 1 Hungarian language cookbooks and e-books. This recipe, along with the regal Dobos Torte and the mouth-watering Walnut Roll recipe has made my baking book, Treasured Hungarian Family Recipes® 3 (The Purple Book) which is my baking book one of the most sought after cookbooks that I have ever created. It is available in both printed and e-book format.

Before I share the recipe with you, I must tell you about the history of Gundel and it’s famous dessert. The story of the Gundel Crape starts in the late 19th century Budapest.

The restaurant “Wampetics” opened its doors to the Hungarian capitol city in 1894. However due to limited success it was taken over by Karoly Gundel in 1910, who vowed to create a memorable establishment that the World would notice. Karoly Gundel’s son, Janos who learned all the necessary hospitality trade secrets at famous hotels and other restaurants became the Gundel restaurants first restaurant manager. He has established high international standards with his unique flair for luxury and simple but elegant, tasteful decoration. At the 1939 World’s Fair in New York, the Gundel Restaurant represented Hungary as catering specialist. An article that appeared in the New York Times stated that the Gundel Restaurant did more for Hungarian culture and tourism at the fair than all the other representatives combined.

In 1992 the newly designed Gundel Restaurant opened it’s doors once again. One of Gundel’s many specialities is the Flaming Gundel Crape. It represents the flair that Janos Gundel was famous for. It is simply elegant, sweet but it has the fiery temperament of the Hungarian nation. Enjoy the recipe, you won’t be disappointed.

Ingredients for batter

3 eggs
1 cup of milk
1/2 cup of club soda
1 pinch of salt
1 tablespon sugar
1 pack of vanilla sugar
5 tablespoons of vegetable oil
10 tablespoons of flour

Ingredients for filing

1 cup of finely chopped walnuts or pecans
1/2 teaspoon of rum aroma or rum
1 pack of vanilla sugar
2 tablespoons of sugar
1 pinch of salt (tiny pinch)
1/2 cup of milk

Ingredients for chocolate sauce

2 tablespoons of cocoa powder
1 tablespoons of sugar
1 pack of vanilla sugar
2 tablespoons of rum

Preparation

In a mixing bowl mix together eggs, milk, club soda, 1 tablespoon of sugar, and flour with a manual whisk or electric mixer. The batter should be slightly thinner than the consistency of a pancake batter. It should be similar to eggnog. If too runny add another tablespoon of water. Put batter aside. To prepare filling, place chopped walnuts or pecans into a frying pan.

Add rum or rum aroma, vanilla sugar, sugar, pinch of salt and 1/2 cup of milk. Cook on medium heat for about 20 minutes or until all the liquid is reduced o a thick sauce. Put aside. For chocolate sauce, combine all the ingredients, except rum in a small pot with 3 tablespoons of water and cook on medium heat for about 10 minutes continuously stirring.

To make crapes, use a crape fryer or a frying pan. Place 1 teaspoon vegetable oil in the crape pan/frying pan, warm on medium heat for about 1 minute. Hold pan in your left hand, slightly tipped to one side. Swirl oil around in pan, ad a ladle of batter into the top side of the pan, swirl batter around so it covers the pan all over, creating a disk that is shaped like a tortilla. Cook for about 1 minute on medium heat, lift up one end of it with a silicone spatula or a round ended knife, flip and fry for another 30 seconds.

Once done, flip onto a large, flat plate. Once you are done with all the crapes, you are ready to assemble your Gundel Crape. Spread 1 teaspoon of the filling all over the first crape, roll up like a log and place on a slightly deep serving dish. Fill the next one, roll and so on. Make sure that the crapes are single layer, not overlapping. Once all your crapes are done, warm up your chocolate mixture, remove from heat, add the rum and pour over crapes.

Light chocolate with a match immediately for that famous Gundel flair, and to burn off the alcohol. It looks fantastic. If you don’t want to light it, you don’t have to but it gives the dessert a wonderful visual effect that is unforgettable.

My Websites and Contact Info

Official Website
eBay Store
e-book Store
Twitter
Facebook
YouTube Cooking Channel
e-mail us at: treasuredhungarianfamilyrecipes@ymail.com

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Happy New Year

HAPPY NEW YEAR

We would like to Wish All of Our Fans, Followers, Customers, Friends and Family a Very Happy New Year, full of Love, Health and Special Moments. Thank you for making this another banner year and we are especially grateful for all the lovely e-mails that we have received from you in the past 24 hours. Have a wonderful New Year Celebration.

Helen M. & Helen Radics

Happy New Year to you!
May every great new day
Bring you sweet surprises–
A happiness buffet.

Happy New Year to you,
And when the new year’s done,
May the next year be even better,
Full of pleasure, joy and fun.

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Which One is Your Favorite Cookbook?

Which one is your favorite cookbook?
Treasured Hungarian Family Recipes®© 10%
Treasured Hungarian Family Recipes®© 20%
Treasured Hungarian Family Recipes®© 30%
Helen’s Hungarian Heritage Collection™©0%
Mom’s Hungarian Heritage Recipes™©0%
Helen’s Hungarian Rhapsody of Recipes™© Flavours of Hungary™©0%
Treasured Hungarian Family Recipes®© Anniversary Edition0%
Helen’s Hungarian Heritage Collection®© Hungarian Language Version0%

Posted in Uncategorized | Leave a comment

What do you like most about Hungarian food?

What do You like the most about Hungarian food?
Desserts0%
Soups0%
Main Dishes0%
Breads0%
Other: (Please specify)0%

Posted in Take Our Poll, What is Your Favority Hungarian Food Category? | Leave a comment

Oven Roasted Stuffed Potato by Helen M Radics

Author Helen M Radics

Let’s try another recipe that will warm your heart and soul on gloomy days such as today. I’m sorry for watermarking my images from now on, but I need to protect them from my unfair competitor who is in the habit is copying them and using them as her own photos. I’m sure you’ll understand and I don’t think that it takes away from the enjoyment of the blog :)

Helen Radics jr.

I named the dish Oven Roasted Stuffed Potatoes. It is a variation on baked potatoes and Hungarian Layered Potatoes. I will also share with you my video for Hungarian Layered Potatoes so you can compare the two. But be assured you’ll be creating something that is so much more decorative but just as delicious.

Prepare Your Ingredients to save time

Prepare Your Ingredients ahead to save time

Ingredients

4 Baking Potatoes (cut them as seen on photo, about 3/4 deep about 7 times) Make sure you do not cut potatoes through
1 shallot, peeled, sliced
1 slice of home bacon cut as seen on photo (you may also use bacon, sliced)
2 slice of ham, sliced into strips and rolled up as seen on photo
2 slices of your favorite cheese, cut into strips
1 tbsp. of vegetable oil (it could also be olive oil or grape seed oil)
pinch of salt
pinch of black pepper
1 link of smoked Hungarian Paprika Sausage or any kind of smoked paprika sausage that you like, sliced

Tip

You may also sprinkle your favorite spices on the potato as the recipe is not carved in stone :) The most important thing is that you enjoy yourself and make it your own. Your kids will love to help you with this recipe and I’m certain that it will become another family favorite. You may serve it as a side dish with barbecues or on its own.

Brush Potatoes With The Oil (I'm using Olive Oil Today)

Brush Potatoes With The Oil (I’m using Olive Oil Today)

Brush inside each slit as well.  Also sprinkle with salt and bake in a (375F) pre-heated oven for 25 minutes

Brush inside each slit as well. Also sprinkle with salt  After 25 minutes remove from oven and fill Each Slit Any Way You Like Using The Ingredients

Fill Each Slit Any Way You Like Using The Ingredients

Bake for another 15 minutes or until golden.  Usually doesn't need any more than 15 minutes.

Bake for another 15 minutes or until golden. Usually doesn’t need any more than 15 minutes.

Bon Appetite! Have fun with this decorative comfort food :) Until Next Time


Spice Up Your Life!

Websites

Best Hungarian Recipes – Treasured Hungarian Family Recipes™©
Best Hungarian Cookbooks
Treasured Hungarian Family Recipes™© – Yahoo

eBay Store

Hungarian Heritage Cookbook Store™©

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Helen’s Hungarian Heritage Collection™© – In Hungarian

Helen Radics

Hello Everyone!

Just a quick note, the Hungarian language version of our e-cookbook, Helen’s Hungarian Heritage Collection™© has just become our best seller e-book. Today, it has overtaken Treasured Hungarian Family Recipes™© 3, which is our complete baking e-book in English.

Visit our E-BOOK STORE and get your copy today.

Posted in Cookbook Collection, E-Cookbooks, Helen's Hungarian Heritage Collection™© In Hungarian, Hungarian Heritage Recipe Library™©, Hungarian Language Cookbook | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Megjelent Első Magyar Nyelvű Szakácskönyvünk


Ma megjelent első Magyar Nyelvű Szakácskönyvünk!

Helen’s Hungarian Heritage Collection™© Magyar nyelvű nyomtatott valtozata matol kaphato. Tobb szaz level erkezett kedves vevoinktol melyben megkertek tegyem megvasarolhatova Magyar nyelvű valtozatat konyveimnek. Ez a kedves gyujtemenyem az első a sok kozul. Szinten kaphato elektromos konyvkent is. Kerem latogassak meg eBay boltomat ahol uj konyvem akcios aron kaphato. Koszonom erdeklodesuket.

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Our 1st Hungarian Language Cookbook

Hello Everyone!

Our 1st Hungarian language printed cookbook went on sale today. Helen’s Hungarian Heritage Collection™© is now on sale for you to enjoy. It is the exact Hungarian translation with all the same features and recipes that you fell in love with the first time. Why not surprise your Hungarian speaking friends or family with this unique, highly collectable keepsake of a cookbook.

There is also an e-book version of this cookbook. Currently the printed cookbook is only available on eBay, however starting later on today it will be uploaded to all 3 of our websites. The e-book is available on all our websites and online stores. Please visit our eBay store and take advantage of our introductory price, which is a limited time offer.

Posted in Helen's Hungarian Heritage Collection, Helen's Hungarian Heritage Collection™© In Hungarian, Hungarian Language Cookbook, Magyar Nyelvu Szakacskonyv | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Hungarian Heritage Recipe Library™© by Helen M. Radics

The Hungarian Heritage Recipe Library™© is my Mother, Canadian cookbook author Helen M. Radics’ sole creation. The Library only features her cookbooks and e-books. The Library is the part of our company, Treasured Hungarian Family Recipes™© The Secret of Hungarian Cooking™© and is also the collective title of our works.

Treasured Hungarian Family Recipes™© 1 is Helen M. Radics’ first and most popular cookbook. It introduces you to Hungary history rich culinary world, Hungarian wines, pastries, cakes, rustic breads, soups and such culinary treasures as the mouth-watering Hungarian Goulash, the fiery Chicken Paprikash and what collection of authentic Hungarian recipes would be complete without Hungarian Cabbage Rolls, which are not made with tomato paste, but the traditional Hungarian way, with the use of our national spice, Hungarian Red Paprika Powder. The book also features as extensive herbal dictionary, menu planning, culinary evolution of the Hungarian kitchen and the world famous Café Houses of Budapest.

Treasured Hungarian Family Recipes™© 2 is the author’s second cookbook, also part of the popular Treasured Hungarian Family Recipes™© cookbook series, which has 3 volumes. However, these highly collectable, keepsake cookbooks are stand alone books as well. You could collect the entire series to have a complete Hungarian recipe guide, or purchase the individual books which are complete enough to satisfy you for a lifetime. The second book, or the green book as the author’s customers named it, is another complete cookbook. It has an expanded herbal dictionary, more cakes, pastries and an entire new section titled, Vegetable Main Dishes, which will satisfy the entire family as they are complete meals.

Treasured Hungarian Family Recipes™© 3 is the 3rd book of the series, however it is a treasure on its own. This unique cookbook should actually be called a baking book, as it is a complete collection of Hungary’s best loved baking recipes from sweet to savory. You will find everything from the Regal Dobos Torte, the aristocratic Eszterhazy Cake, the heartwarming Walnut Roll, to the rustic breads, biscuits and dinner rolls of the country side. The author also includes and entire section on cakes, including holiday cakes for Christmas, Easter, Thanksgiving, Valentine’s Day and so much more. There is also a sinful cookie section, edible Christmas tree decorations and fun Halloween cookies that the entire family will love not only to eat, but to make as well. Why not let this lovely book be your guide to create new family traditions.

Helen’s Hungarian Heritage Collection™© is another treasure that your family will cherish for generations to come. Dozens of photos and fun illustrations show you the fun side of cooking. New features of the book include oven temperature guide, liquid measurement guide, metric conversion table, spice guide, herbal dictionary, peasant dishes and pastries. The book also shares with you the complete history of Hungarian Goulash which is our national dish.

Mom’s Hungarian Heritage Recipes™© is another complete cookbook featuring the most beloved recipes of the author’s family passed down from generation to generation each adding their special touch to it. Helen dedicated this lovely book to her Mother and Grandmothers, who were the most important influence on her life. Each lovingly crafted recipe is a joy to make and share with your family. This is another complete cookbook by the author, that will easily guide you through each section and help you create memorable dishes and dinner parties.

Helen’s Hungarian Rhapsody of Recipes™© Flavours of Hungary™© is the most wonderful and complete collection of mouth-watering, heart warming soups, delicate gourmet soups and the enticing pastries of Budapest Café Houses and the country kitchens of Hungary.

Treasured Hungarian Family Recipes™© Anniversary Edition is combining the author’s most beloved cookbooks, the Treasured Hungarian Family Recipes™© cookbook series. You will find all the features and recipes in one handy, and beautifully crafted cookbook. Colored photos, black and white photos, illustration, culinary history, spice guide, herbal dictionary, delectable desserts, main dishes, wines, meat dishes, goulashes, paprikash, soups and rustic breads are all part of this memorable collection.

Treasured Hungarian Family Recipes ™© Anniversary Edition in HUNGARIAN is a treasure on its own. This complete cookbook is the author’s 1st Hungarian language cookbooks. She has received hundreds of letters from fans, customers, friends and family asking her to create a book that shares all the features of the original book in Hungarian. Helen listened and translated her Anniversary Edition book into Hungarian. The book is the Hungarian twin of the original English version.

To learn more about our cookbooks please visit our websites and eBay store:

Best Hungarian Recipes™ – Official Company Site
Best Hungarian Cookbooks™
Treasured Hungarian Family Recipes™© – Yahoo Site
Hungarian Heritage Cookbook Store™ – eBay


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