Here’s a weeknight special from the menu plan. Paraj (“pa-rye”) is a Hungarian comfort food classic. It’s something you can get from one of the fast-food főzelék places around Budapest, or even pick up in the frozen food aisle at the grocery store. But it’s ridiculously quick and easy to make yourself, and you can make it lighter or creamier to suit your taste (or suit your suits, if you’re dieting). The addition of an egg on top makes it a filling and nutritious meal, but you might also toss in chunks of potato, croutons or cheese. With its vivid green color and soothing flavor, this is a favorite bright spot for a grim chilly day. [Read more →]

One thing I have learned in the US is that scrambled egg are pretty boring. I know I can still go with an omelet, but many people are scared to prepared it because of an extra involvement to keep it intact and beautiful. Scrambled eggs are classic. Kids in my part of the world (well, the ones who like to cook) learn to make them right after they learn how to make tea. This was my case too. My parents were working, so when I came home from school and there was a boring lunch, I just scrambled myself some eggs.

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My mum used to make this pretty often when I was growing up, mostly because cauliflower is widely available here and it is cheap. The best way to eat cauliflower is to deep fry it and eat it with tartar sauce and fries.  But fake brains is second best thing. It is less caloric and in many ways it’s even good for you. It is also very easy to prepare. I would recommend this recipe to all beginner chefs. [Read more →]

Lecsó (or letcho) is an important part of Hungarian cuisine. Summer in the village smells of people making letcho, as the gardens overflow with ripe tomatoes and peppers. Letcho is the basis for plenty of Hungarian meals, including goulash, paprikash, or porkolt. This time of year, people are starting to open the jars of letcho they put up during the summer to have a little taste of sunshine when the days are short. [Read more →]

Katy asked me to come up with a recipe for the day after Thanksgiving, something light, something to soothe a possibly upset stomach. [Read more →]