Welcome to my recipe collection website!

Welcome to this gastronomic odyssey! Join me as we traverse the rich flavors of Hungary and beyond. This kitchen is a melting pot of tradition and innovation, where time-honored family recipes intermingle with exciting new creations. Whether you’re a seasoned chef or a curious novice, our culinary haven has something to tantalize your taste buds.

Picture this: fragrant goulash simmering in a cast-iron pot, its savory aroma filling the air. Or perhaps a flaky strudel, layers of paper-thin pastry encasing juicy apples and warm spices. These are the edible memories we’re here to create—where ingredients become stories, and every bite carries you to distant lands.

Hungry for adventure? Dive into this virtual cookbook, where each recipe is a passport stamp. From hearty stews to delicate pastries, I’ll guide you through step-by-step instructions, sharing tips and tricks along the way. And don’t worry—I’ve got substitutions for those hard-to-find ingredients because cooking should be joyful, not stressful.

So roll up your sleeves, tie on that apron, and let’s transform your kitchen into a global stage. Together, we’ll celebrate the magic of food, one dish at a time.  Jó étvágyat!

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pasta

Cooking time can be 2 - 20 minutes

Cooking pasta

  1. Salt the Water: For every pound of pasta, use two teaspoons of salt in your cooking water. Most of it goes down the drain, but this is your chance to season the pasta.

  2. Use Enough Water: Pasta releases starch while cooking, so use four quarts (a gallon) of water for every pound of pasta. This prevents the pasta from getting to slimy1.

  3. Choose the Right Shape: Choose the right shape for your dish.

  4. Taste as You Cook: Ignore the packaging cooking times. Taste the pasta a minute before the suggested time. You want an al dente pasta.

  5. Stir Immediately: Stir the pasta as soon as you add it to the boiling water. Stirring prevents sticking.

scrambeled egg

Cooking time 10-20 minutes

Cooking scrambled egg

  1. Whisk Vigorously: Crack the eggs into a small bowl and whisk vigorously for about a minute. If you wish, you can add some milk as well.

  2. Low Heat: Melt butter or use oil over low heat in a nonstick skillet until it begins to foam. Remove the pan from the heat and add the whisked eggs. Return the pan to the heat.

  3. Foamy Top: Whisk the top of the eggs vigorously again until it’s very foamy. Try not to touch the bottom of the pan.

  4. Gentle Cooking: Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle. Tilt the pan so uncooked eggs slide onto the surface area you just created. Continue sliding the cooked eggs into the middle and rotate to allow uncooked eggs to hit the pan.

  5. Almost Set: After about 30 seconds, the eggs will be mostly set. Remove them from the heat—the residual heat will finish cooking them.

  6. Final Touch: Gently fold the eggs so any remaining wet spots touch the pan and finish setting.

  7. Season: Season with salt, paprika, and pepper, and transfer to a serving plate. Serve with toast.