Stories and recipes from my Hungarian family and the history of food in Hungary
This blog has mostly featured my Dad. He was in many ways the head cook and bottle washer in our family, and it is from him and my paternal family – aunts, grandma, that I learnt to cook. My mother wasn’t always very present in my child and teen hoods. She was a fragile soul […]
Read More Offally GoodHungary remains an agrarian country, less so than 30 plus years ago when it was still behind the Iron Curtain and thereby needed to be a self sufficient as possible, but the growing of food, both domestically and large scale continues. Not for Hungarians the manicured lawns and rose gardens, land is used for food […]
Read More Summer SurplusThere is a basic triumvirate of Hungarian cookery. The fözelék, the pörkölt and the paprikás. Each method can be altered slightly to suit the main ingredient you have in abundance. The fözelék is vegetable or pulse based – I’ve written about it on here – and doesn’t really translate other than as a vegetable pottage, […]
Read More PaprikásIt’s that time of year when the courgettes in the veg patch have absorbed all of that lovely summer rain and swollen into marrows. This makes them a little bit watery, dilutes the flavour a bit but makes them perfect for stuffing or if you’re a Magyar, you make tökfőzelék. Yep. It’s yet another variation […]
Read More Marvellous Marrows
Finom - the food of Hungary 