Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
The arrival of Hungarian Peppers at markets results in a rush to the kitchen to make this classic dish.
Lecsó can be a main or a side at any meal - or can be used as a garnish on a schnitzel sandwich, or even as a "sauce" over pork chops.
Once hard to find, these peppers are now easy to find and are a treat to eat raw with salami and rye bread. But first you need to make lecsó!
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A delicious meal using quinoa - ever popular partly because it is considered to be a protein and gluten-free.
The butter, honey, cinnamon quinoa pairs well with the Moroccan spices (cinnamon, ginger, turmeric, coriander) that flavour the chicken. You'll make this time and time again!
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The summer squash called "vegetable marrow" is appearing at markets (mid-August) and there's still time to make this iconic Hungarian dish.
"Creamed vegetables" - called főzelék - is classic Hungarian home-cooking. They can be used as sides, or as the main course served with eggs or Hungarian meatballs (fashirt).
There's a fairly long list of vegetables that are creamed - the most common in my own experience being yellow waxed beans (babfőzelék) and this vegetable marrow (tökfőzelék). So good!
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This recipe has been in the KB repertoire since 2010 when I stumbled across it in Saveur. That they are called canapés is so "lah-di-dah".
Really, you can make these for company or have them for lunch. The tuna filling is a great excuse to use mango chutney and curry, and can even be used in a hearty sandwich with lettuce or your other favourite sandwich garnishes.
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