Recent Posts


Cheese and apple puffs – Sajtos almás párna

From the moment I discovered Nigel Slater’s cookbooks, his TV-show on BBC, and his recipes in The Guardian, I was hooked.  I like his writing a lot.  I like his style of talking about food, but most importantly, the simplicity of his recipes.  I started creating and re-creating what I read, and what I watched online.


Roasted spiced carrots – Sült fűszeres sárgarépa

My friend Tricia is a vegetarian.  I had the good fortune to nourish her at our dining table a few times throughout the years, which has inspired me to focus more on vegetables and incorporate them into our diet more frequently.  Now we live a few hundred miles away from each other.  I hope through some of my postings she might be able to get ideas for her own cooking.  I would like to dedicate all of these vegetarian recipes to her.


First of December – December elseje

Gray and rainy morning, gray the whole day.  Sipping my favorite Earl Gray, reading the Sunday paper and a book about books.  Planning the holiday schedule, deciding on projects to undertake.  And surprised by the still existing colors in the garden.


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.


Thought on being whole – Légy teljes

To be great, be whole To be great, be whole; exclude Nothing, exaggerate nothing that is you. Be whole in everything.  Put all you are Into the smallest thing you do. The whole moon gleams in every pool, It rides so high. —  Fernando Pessoa


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.


Hungarian walnut bars – Dióhabos sütemény

My family always had a large walnut tree.  That meant picking fresh walnuts in the fall and drying them in boxes for lots of baking throughout the year. In these days, here in Seattle, we don’t have a tree, so I buy the walnuts, usually shelled. I love them and bake often with them.