How can we make sure that our beloved cookies are not harmful to our bodies?
I have very fond memories connected to this recipe.
It is easy to make, it is tasty, it looks beautiful, and it is – what you actually need!
The word “Quiche” comes from the German “Kuchen” meaning pie.
This recipe encouraged me to start a food blog.
I tried out a lot of brownie recipes, but I find this one to be perfect, so much that it stuck with me now.
All of us love the tender pieces of meat with a crispy outer layer, that became popular in 1950s, and which became popular through the chain of well-known quick service restaurants.
The name Trifle comes from the old French word trufe that means something of little importance.
Paprika is one of the most commonly used spice here in Hungary.
Everybody LOVEs Bolognese!
When I created this recipe, I wanted to eat something healthy, light, and comforting.
Not so Italian Carbonara, or simply: the way we make it at home far from Italy:-)
The best praise I could ever get, was a comment from my friend, that was asking me after tasting: ”Did you get it from BYTE? 😊(it is a very popular bakery network in Hungary, that is very famous for its cinnabons)”.
It is really one of my favorite dishes of all times. I like it as on each occasion you can make it a little bit different.
It is very refreshing, soft and light.
Dice them twice and you will get a perfect creamy sauce that goes well with many dishes.
Kids are picky, but will eat anything that is shaped like a muffin.
It is one of the first cream soups that I’ve tried to make at home, so probably that is why is stays one of my favorites.
Very easy to make, doesn’t take too much time to prepare, simple, but well know and bellowed flavors and ingredients.
One of my favorite vegetable is cauliflower. Usually I make this dish with it, but when I saw this alien looking, strange creature, I was sure it will be a perfect substitute.
I saw this beautiful and fresh fish in the supermarket and I couldn’t resist. Here in Hungary people usually don’t like to eat fish and you can rarely buy it in ordinary shops. It is common to eat salmon, catfish or carp, but in general that’s all the assortment. So, I was really happy when… Continue reading →
I remember this dessert from my childhood. I ate it only on special occasions because it takes a lot of time to make it, but if you taste it once, this flavor stays with you for all of your life.
Minced meat is one of the most common ingredients in most of our foods and portions. This dish is an alternative to Bolognese ragout which I love to eat, but sometimes it is good to have a new perspective on a beloved meal. By adding more vegetables, it becomes more healthier and gives it more… Continue reading →
What can I say…I think most of the people on this planet love at least one of these meals. If I should pick one, probably I would go for coleslaw, but of course, they are going very well together too.
Having guests and not in the mood for last minute food prep? You can treat them with delicacy that will be remembered yet prepared few days in advance! Check this out: Foie Gras Pâté on Brioche with Red Onion Jam Take my word for it, they will be lost for words! ‘cause its yummmyyy
Kiwi, exotic fruit with quite peculiar taste. It can be made milder if added on top of layer of neutral creamy cashew milk Panna Cotta. The mix is not only good looking but light dessert that goes well after any food. Try it.
Topfa Feingeback, or as I would rather call it: Valentines heart-shaped cheesecake. You all know Valentines is coming up! So why not make a simple and tasty cheese cake. Heart-shaped! Great to share, just like love…
No chicken, no problem. Found some turkey and a lot of curry. Decided to try how the two go together…As I discovered – well, indeed! This version of curry incorporates coconut milk to provide a creamy contrast with the mildly but full of character spicy sauce. The ginger, the coconut and the Asian spices are… Continue reading →
Original plan: make the apple strudel. Twist: found a bunch of leftovers in the fridge! Never throw away, utilize! 3 versions of strudel: My favorite, cabbage and brussel sprouts, spiced with lemon zest. mmmmmmm Greek version with cottage cheese and spinach spiced with green onions and dill. Best goes with Greek yoghurt Der Apfelstrudel, sweet… Continue reading →
Benefits of making one: Gain more confidence dealing with dough and baking. Making the variety of stuffing per your liking. Eating.