Spring strawberry basket

I love the small short pastry baskets as Gombóc Artúr loves the chocolate. I love them with any kind of fillings, with jam, walnut, pudding, chocolate cream, what just ranks. But who is Gombóc Artúr? It's one of the main character of the "Pom-pom's tale" which showed up in book and cartoon in Hungary from 1980. It is fatty blue bird whose fatness' reason is that it loves chocolate more than everything else. Its characterize itself in this manner: The fresh domestic strawberry's fate what I bought on Saturday was sealed on Pentecost...

Read More

Simit

Simit, one of the most popular street food in Turkey is a circular shaped bread with sesame seeds, often eaten plain or with jam or joghurt for breakfast and commonly is sold by vendors along streets (almost every corner of the city, especially in Istanbul) who sell it from their trolleys or from their trays what they carry on their heads.    You can meet many different types of simit, all which are at least as tasty as the famous Istanbul version. The rich variety is sometimes due to different ingredients, sometimes...

Read More

Princesstårta (Swedish Princess Cake)

I wanted to surprise E. at her farewell party with something special. I was thinking of a Spanish dinner first, then Spanish dessert then the big idea came. Baking a cake which reminds her of Spain. But how should I carry this out? The more bigger idea came one week before the party. The cover of the cake will be Spanish.    I wanted a special cake not only because of the cover but because of what is under it. My best friend deserves the best therefore I thought that one of my favorite, the Swedish Princess Cake...

Read More

15 minutes broccoli rolls

I had some left-over broccoli dip from the farewell party of Friday. I wanted to prepare something quick, but light dinner consuming the broccoli dip as well. When I found the puff-pastry in the fridge, I had already known what to do. Ingredients (8 small rolls): 1/2 pack of puff pastry 2 dl broccoli cream 1 egg Butter for greasing Flour for dusting Heat the oven to 200°C. Roll out the pastry on a lightly floured surface. Grease the pastry thick with the broccoli cream, then coil it up carefully and cut about 2 cm wide rolls. Place...

Read More

Broccoli dip with joghurt

For E's farewell party I prepared this dip besides hummus. We love it, it's fresh, light and death easy to prepare. It fits perfectly to naan, tortilla, I often prepare it for house and garden parties. Ingredients 250 g broccoli (fresh or frozen) 175 g yoghurt Salt Pepper Cut the broccoli into its roses, wash them properly then cook it in boiling, salty water for about 15 minutes until it soften completely. Spill the cooking water out from the saucepan, then mix it with the blender until you get a smooth cream. Add the yoghurt,...

Read More

Hummus

Hummus is one of the most popular and widely eaten food in the Middle Eastern countries, . Hummus is the Arabic word for chickpea which is the main ingredients of hummus. The origin of hummus is controversial. The fact is that because hummus has been around for a long time and it has soo many variations, the exact origin has been lost over the centuries. Some sources say hummus is one of the oldest known food because there are resources which say chickpeas were consumed in the ancient Palestine and was one of the earliest crops in...

Read More

Kanelbullar - Swedish cinnamon buns

If I should choose one food which reminds me of Sweden, I would definitely say kanelbulle. Kanelbulle (plural: kanelbullar) is a traditional Swedish pastry. When you arrive in Sweden, you can already feel  the aroma of kanelbullar in the air. When you walk around the city in Stockholm you can also feel it passing by a café or the Pressbyrå at the metro stations (Pressbyrå is a company with small kiosk where you can buy newspapers, coffee with kannelbulle and other daily-use items such as chewing gum, fruits, mineral water.). Kanelbulle...

Read More

Poppy seed love

I think we can originate my passion for poppy-seed in that time when my mum was pregnant with me. She told me the story many times last 25 years that during her pregnancy she had a relish for poppy seeds pasta all the time. Therefore it is not startling if I say since I remember I love everything as well which has to do with poppy seeds. Thanks Mum for endearing it to me for a whole life :) And I think I don't need to say this cake was a big success at the workplace. Poppy seed cake with sour cherry marmalade and lemon mousse Ingredients: 4...

Read More

Turkish red lentil soup (Kırmızı mercimek çorbası)

The rich and varied Turkish cuisine which is beloved by many people around the world is mainly the heritage of Ottoman Empire's cuisine. Turkish kitchen influenced not only the neighbour countries' kitchen but the whole European one, one after the other. Turkish cuisine varies all across the country but the soups play an important part everywhere every time, they have traditional importance. Before the popularisation of the typical Turkish breakfast, soup was the current morning meal for most households.  Soups are as...

Read More

Braided zucchini bread with peanut

When I came home from work today my friend called me asked my help what kind of bread she should bake at the first time in her life if she has only basic ingredients at home. I opened the book Eat Well Live Well - Beautiful Baking for the Irish soda bread's recipe when I found something also for myself. Of course. This low-fat bread based on the Irish soda bread's recipe but contains more several healty ingredients, with grated zucchini, roasted peanuts and linseed.It doesn't demand too many skills either to shape the showy bread. Cutting...

Read More

Turkish Ramadan pide (Ramazan pidesi)

I fell in love with Turkish bread (ekmek) last year during our holiday. I don't remember how many different kind of breads we had a chance to taste. Anywhere we ate, it doesn't matter we stopped at a smaller local restaurant next to the road or we had dinner in a fancy restaurant in Istanbul, bread was served (mostly with butter) everywhere while we waited for our order. Ekmek is a main necessity of Turkish cuisine and households.It is usually made by bakeries two or three times  a day, in the morning and in the evening, therefore...

Read More

Baklava

Baklava, baklava, baklava..... is the Queen of desserts. For me. I would swap everything for one piece of it.  Baklava is the main dessert in many cuisines in the Mediterranean, Middle East regions and very popular in Arabic countries. Traditionally it is made with walnuts but there is also varieties with almonds, pistachios, cashews or pine nuts. Baklava comes also in a variety of shapes and sizes. The traditional diamond shape is popular among most everyone who makes it. Other types: Boukage Baklava (filo pastry, honey,...

Read More

Trip to Szentendre and the invincible Somlói sponge cake

Yesterday I made a trip with mum to Szentendre by boat to get out from the city for a day. Szentendre is the City what I need to visit every year. It is located at the south gate of Danube Bend, it has tiny town squares, meandering narrow streets, Serb temples, baroque buildings and it is also known for its Skanzen, the Open-Air Ethnographic Museum. The city is very famous among tourists who visits Budapest since Szentendre is accessible easily from Budapest, I can recommend to make at least a half day sightseeing trip to this cute...

Read More

Farewell apple pie

Today was the last day of my colleague, A. at work therefore we organized a small farewell party for her in the end of the day. Yesterday we discussed what to prepare and bring for the gathering when the one and only guy in the team mentioned "...for instance Emese could bake a cake...", "..because I keeps the interests of the department in mind and you had already proved :) " This means I needed to bake something in the evening but what? American apple pie! Yes! Noone will believe me that I had not tried the traditional apple pie yet...

Read More

Carrot cake with orange cream icing

I spent a week in Stockholm with M. at the end of April and of course I needed to make a cake..or two..or more. After we hocus-pocused the birthday cake and the baklava, my next victim was the carrots in the fridge. I had made carrot cake a long time ago, I didn't really remember the recipe I tried formerly so I looked around on my favorite blogger's site. I looked for a recipe which says not only "this is the best carrot cake I've ever tasted" but what Rachel Allen wrote. This is elegantly simple, it doesn't need to try too hard to...

Read More