Ingredients:
Cottage Cheese (2 packets)
Semolina flour
Egg Yorks (3 big ones)
Egg Whites (Whisk it til fluffy and peak)

For the coating:
Breadcrumbs
Butter

Tejfol (Sour Cream)
Icing Sugar (Powder Sugar)

Procedures:

1. Mix Cottage Cheese with Semolina Flour. Add in Egg York. Fold in the Egg White.
2. Wet your hand and palms, roll the mixture into round balls.
3. Prepare a pot of hot boiling water.
4. Drop them into the water one by one. They are cooked when they starts to float on the water.
5. Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.
6. Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.
7. Mix icing sugar into the sour cream and stir.
8. Drizzle onto the ready Cottage Cheese Balls and serve.

Optional garnish: Sieve some icing sugar before serving. Enjoy!

Hungarian Lecsó is a rather thick vegetable stew which consist mainly of Hungarian peppers (mainly sweet thin skin TV Paprika), tomatoes, onion, lard, salt, sugar and ground paprika.

It is a very hearty dish and sometimes I like to eat it just with fresh bread. My mother-in-law has a very delicious recipe twist to it. She adds the green spicy chilli peppers (in Hungarian Erős Paprika) which gives it a super refreshing charge to the Vitamin C intake at once.

Steps to make this dish:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

Enjoy!

Ingredients
1 egg
1 cup all-purpose flour
1/2 cup milk
Pinch salt
1 cup carbonated mineral water
Oil for cooking pancakes

Directions
Mix eggs, flour, milk, and salt to make a smooth pancake batter. Let the batter rest for 1 hour.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon oil. Swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter THINLY covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add a little oil before cooking each pancake.

Serve by spreading your favorite fruit jam, cocoa mix, Nutella, cottage cheese with drops of lemon juice or any of your favorite filling and roll up the pancake, serve with fresh berries.

Enjoy!

Ingredients
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared nokedli, as an accompaniment
Cucumber salad, as an accompaniment






Directions
1. In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

2. Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

3. Chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.

4. Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

5. While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

6. Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

7. Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with nokedli on the side, adding an extra dollop of sour cream to each plate.

Enjoy!

Now that we are living in Estonia, we do not get to eat the traditional Hungarian dishes as much. Upon special request, I do make some Hungarian specialties to satisfy our cravings. Today, I have made the Beef Stew and this is following the Hungarian recipe. For this dish is pretty heavy, it is best to complement it with the Cucumber Salad. Cucumber Salad's recipe is completely gluten free and vegetarian, its recipe is here

Beef Stew Ingredients: 

1 kg shank
4 onions
6-8 cloves of garlic
500ml red wine
2 tomatoes
1 green pepper
1 beef stew cube
50g smoked bacon (szalonna)
2-3 tbsp ground paprika powder
2 tsp salt
1 tsp pepper
1 tsp cumin powder
3-5 bay leaves

Preparation:
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale.
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube.
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.

1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D

1.  鸡胸肉切成薄片后，撒上盐和胡椒粉。
2.  让调味进入鸡胸肉，大概10分钟。
*2.1 有时，在这儿可添加一点面粉。
3. 打一颗蛋，把薄片鸡沾套蛋。
4. 沾上面包屑。
5. 用向日葵油或菜籽油，开始炸。温度大约180°C /350°F。
6. 配上炒香菜和土豆泥。
7. 配上塔塔酱。
8. 可选配菜：圣女果和生菜
9. 尽情享受吧！ ：D

This is my very first Walnut Crumble cake. It is a recipe which I like very much, from my grandmother-in-law. Actually I had this recipe (on a yellow paper with handwriting of my hubby in Hungarian) since 1.5 years ago when we visited my grandmother-in-law in Gyöngyös Hungary. This is the cake that she made again when we visited her this Winter in January 2017. It was a real success.

The tricky part was that in the first year, we do not have an oven for baking it. That time we were living in a Studio apartment and my daughter was just a little baby. Today, I made these and here is the recipe:

•  1 packet Cottage Cheese
•  3-4 tablespoons Semolina Flour
•  2 Large Egg Yorks
•  Egg White for Whisking til Fluffy and Peak
•  100g Bread crumbs
•  Butter
•  1/3 Cup Sour Cream / Tejfol
•  Icing Sugar

1. Step 1
   Mix cottage cheese with semolina flour. 
2. Step 2
   Add in egg yorks. Fold in egg White. Wet your hands and palms. Roll the mixture into round balls.
3. Step 3
   Prepare a pot of hot boiling water. Drop round balls into the water one by one. They are cooked when they starts to float on the water.
4. Step 4Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.
5. Step 5
   Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.
6. Step 6
   Mix icing sugar into the sour cream and stir. Drizzle onto the ready Cottage Cheese Balls and serve.
7. Step *
   Optional garnish tip: Sieve some icing sugar before serving

I had been living in Hungary for seven years and now that we have moved, I realised I still missed a special cottage cheese dumpling dessert very much. This dessert is one of the most craved during my pregnancy 5 years ago. It was with a promise that cottage cheese is a very healthy cheese! The Hungarian recipe is also very simple, so here is it to share: Enjoy

Another variation of Fried Chicken Breast, this time around melting cheese and ham inside. Breadcrumbed and deep fried, served with potatoes. Some spices are added to the potatoes.

Ordered this pork knuckle dish called the Squealer at the a baby-friendly restaurant in Budapest at the Pauley Ede street. The restaurant's name is Pest Vakvarjú Restaurant. They wrote there in the menu that it is cooked in the "jóasszony style" :) Food is quite okay, just want to highlight that the staff and place is really very baby-friendly - and I really appreciate it!

This is one of my favourite Hungarian food. It is roasted duck with braised red cabbage. My favourite way to eat it is with whipped pototo or some people called it 'mashed potato'. Here's my recipe for the Braised Red Cabbage:-

1/2 red cabbage
2 Tbsp salt
3 Tbsp oil
1-2 Tbsp sugar
1 Tbsp caraway (cumin powder)
ground pepper to taste

• Thinly shred the cabbage.
• Generously sprinkle with salt.
• Mix well and let stand for 1 hour.
• In a saucepan, heat up the oil.
• Add the cabbage, sugar, caraway seeds and ground pepper.
• Cover and SLOWLY simmer. Do NOT add water.
• When the cabbage is “crunchy tender”
• Serve

1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D

One of my favourite Hungarian snacks is the Palacsinta. Actually, it is the same as pancakes. Its ingredients are egg, flour, milk & water. It is absolutely easy to make! I just love it with Nutella :) Sometimes I go for the Hungarian cottage cheese filling too :) It smells great especially with some fresh lemon juice on the cheese. The key difference of these Palacsinta to the american pancakes is that, you got to make it very very thin :)

Ingredients
1 egg
1 cup all-purpose flour
1/2 cup milk
Pinch salt
1 cup carbonated mineral water
Oil for cooking pancakes

Directions
Mix eggs, flour, milk and salt to make a smooth pancake batter. Let the batter rest for 1 hour.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon oil. Swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter THINLY covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add a little oil before cooking each pancake.

Serve by spreading your favourite fruit jam, cocoa mix, Nutella, cottage cheese with drips of lemon juice or any of your favorite filling and roll up the pancake, serve with fresh berries.

Enjoy!

Using a yeast dough or short dough, you can make scones together with butter, eggs, milk, sour cream, the Hungarian way.  Sometimes, they are mini ones, topped with cheeses of various types. I particularly like those with pork crackling! Tepertő is the sinful addition, but it makes Pogacsa so special in taste and so addictive. You may also find other types like with poppy seeds, caraway seeds, garlic, sweet paprika, black pepper, sesame seeds, some even sunflower seeds. Even the sizes and consistency inside differs from place to place. Traditionally, Pogacsa is an appetiser or snack or finger food at parties, during small gatherings, meetings, discussions. Some people also eats it together with goulash.

Originally uploaded by zannnielim
Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.

Traditional Hungarian Potato Bread (Hungarian) are great for open sandwiches, stews, goulash, soups. Following is a video recipe.

Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water.
Ingredients to makes 4 Lángos

• 1 large potato, boiled, peeled, mashed and kept warm
• 2 teaspoons fresh yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/2 cup milk
• 2 cloves garlic, cut in half

Preparation: