Create your own mouth-watering burgers at home by using a rich game meat like wild boar. If you can't get boar then don't worry, it will also taste delicious when made from beef, or even go with mangalitsa pork for a truly authentic Hungarian experience. The resulting combination of the succulent meat with the slight tartness you get from the aromatic truffle plum jam, is a juicy and flavoursome burger that competes with anything you can get by eating-out.
If you think you know what carrot salad tastes like, then think again! This recipe comes with a serious flavour twist, courtesy of some gorgeously aromatic Acacia Honey with Truffles, turning a humble salad into the star of the meal. What's more, you can prepare it in less than ten minutes, making it the perfect side dish for a dinner party if you ever find yourself short on time.
To celebrate World Aszu Day, our favourite vinaigrette made with Aszu Vinegar which imbues the dressing with deep musty aromas and a Pumpkin Seed Oil bursting with the nutty flavour of lightly toasted pumpkin seeds. This is a rich and decadent vinaigrette to relish, lifting your salad and your spirits in equal measure!
On the occasion of Egg Day, here is the recipe for Casino Eggs, a very popular appetiser in Hungary. Due to its simplicity and short preparation time, it is ideal for a dinner party if you are in bit of a rush. You can also make it ahead of time and eat it hot or cold.
While Hungarian cuisine is typically meat focused, there are some family favourites which skimp on flesh, but not on taste. For International Vegetarian Week, here is a simple and delicious one-pot delight, perfect to warm and cheer you up as the days get shorter. And since the longer you let it stand the more the flavours come together, you will enjoy any leftovers even more!
The long wait is finally over and the results from the 2018 Great Taste Award are out! We are extremely pleased and proud to announce that two of our products have received 3 Stars, six products have received 2 stars and three have received 1 Stars at the 2018 competition.
Stuffed pepper is another classic Hungarian dish, which was once a dish only made in the pepper and tomato growing season. To ensure that it packs the most flavour possible, make it when they are at the peak of freshness, and then freeze any leftovers (like that is going to happen) to enjoy this delicious meal all year round.
Fisherman’s Soup is a traditional Hungarian soup from the Szeged region, prepared by fisherman over open fires along Hungary’s riverbanks. Experienced fishermen who know the art of preparing this dish insists that it must be prepared immediately after the catch using assorted fish, both small and large.
This traditional fish soup can be replicated indoors with this simple recipe.
Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course.
This simple recipe makes for a quick wholesome dinner, ideal for coeliacs and lovers of oriental flavours. Just make sure that you keep an eye out for fridge raiders if you decide to take the leftovers into the office the next day.
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