Month: November 2013

Eat

Yeast-raised waffles – Élesztős gofri

In the last two months at work, two of my colleagues surprised me with two different issues of this year’s SAVEUR magazine.  Kathy thought I would enjoy the article on Hungarian cooking in the October 2013 issue – yes, I did very much – and Peter, while giving me a bunch of architectural and gardening magazines, maybe threw into the mix the January/February issue just for variety.  In the past, I didn’t pay too much attention to cooking magazines (no time really to read magazines), but when a few days ago Peter asked for my opinion about the proper temperature […]

Eat

Hungarian apple tart – Almás pite

The Hungarian word pite is not easy to translate into English.  My dictionary says: pite – fruit-flan, pie, tart, and for almás pite – apple tart/turnover.  Other sources call it apple cake.  The name doesn’t really matter – the two flaky buttery crusts, bottom and top, filled with cinnamon flavored apples make one of the classic Hungarian pastry staples.