Hungarian cuisine is a combination of simple peasant food that originated many centuries ago when nomadic tribes rode the great plains of Hungary, some new ingredients that arrived with the Italians and Turks in the 15th and 16th centuries, and the elegant, highly developed cuisine which came from the days of the Austro-Hungarian Empire.

Click on the link to learn about the characteristics of Hungarian cuisine:

https://en.wikipedia.org/wiki/Hungarian_cuisine

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Showcasing some Hungarian style food.

Nice crusty bread with Borgo's Hungarian Salami and the Italian Salami.   We cant exclude the mild/medium heat chilly paprika and the tomato from our meals, and onions are also often part of our daily food menu.

Here is a Hungarian soup pasta called "Csipetke"

Made by hand, simply mix a whole egg with 100g flour and combine. You will get a dry dough, that you flatten out in your hand and tear and roll between your fingers. Cook in the soup or 10-15 minutes in boiling water. It compliments and adds body to the soup, normally not eaten by itself.

Chocolate Snails called "Kakaos Csiga" - one of my favorite

Layered buttery yeast dough filled with cocoa/and chocolate.

This is available in Hungary from almost all bakeries and food shops. People pick them up on the way to work, and used to be very popular with kids for breakfast or school morning tea.

Marinated Fillet Steak with deep fried red onion and home made potato chips - called "Hagymas Rostelyos"

Fillet steak marinated in mustard and pepper, onion sliced and dusted with flour then fried in oil in a pan. Potato chips cooked last in the same pan.

Stuffed Capsicum in Tomato Sauce - called "Toltott Paprika"

Capsicum filled with mildly spiced pork mince mixed with rice, all cooked in home made tomato sauce. Used to be my mother in law's masterpiece.

This is a repeat of the previously done walnut scroll, this time made with

Poppy Seed.

Gugelhupf or as the Hungarians say it Kuglof.

Its a light yeasted marble cake, traditionally baked in a distinctive circular Bundt mold. In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity.

The famous "Dobos Cake"

Ricotta Bags - "Turos Taska" in hungarian

Somloi Slice - "Somloi Galuska" in hungarian.

This is a layered dessert with cooked vanilla custard, walnut, chocolate sauce, bit of Rum in between a sponge cake. Served with fresh cream.

Ricotta Slice - "Stiriai Metelt" in Hungarian.

Sweet fresh ricotta baked with vanilla, eggs and sugar.

Apple in a Coat - "Alma Pongyolaban" in Hungarian.

Apple coated in pancake mix then deep fried, and sprinkled with cinnamon sugar.

Hungarian "kifli"

Simple dough made to this shape and cooked in the oven. Similar to the hot dog roll (but i think a bit different). Fantastic for breakfast with butter and jam, or with cheese and salami.

Golden Dumplings - "Aranygaluska" in Hungarian.

Sweet dough rolled in butter and walnut then placed in a round tin and baked in the oven. Served with vanilla custard.

Apple Slice - "Almas Pite" in Hungarian.

Shortcut pastry rolled into two sheets, and filled in between with sweetened cooked apple spiced with cinnamon. Cooked in the oven, then dusted with icing sugar.

Good home made crusty Potato Bread.

Crusty in the outside, dense and soft in the inside with a great potato taste. This is a classic Hungarian everyday bread. On the picture is the 2kg bread version made with 1kg bakers flour and fresh yeast.