mami kerekenHello Everyone!pavlova 3 main

Today’s recipe is fresh, sweet and delectable. Pavlova has always been my go-to-recipe when it comes to desserts. It’s easy to make and I have never met anyone who didn’t like this light, airy treat.

Meringues have always been my daughter, Helen’s favorite bites and the first time I whisk habveromade Pavlova I knew that it will the a hit with her. I like to change the topping from time to time to make it interesting.

Many times I even make cake with the meringue discs to spice raspberry 2up old recipes. Needless to say, I never have leftover desserts.


4 room temperature egg white
2 tsp cornstarcheggs 2
3/4 tsp vanilla extractvanilla bean
pinch of salt
1 cup of sugarvanilla extract
1 pack of vanilla sugar
1/2 tsp white vinegar
tiny pinch of cream of tartar


250 ml whipping creamwhipping cream
1 pack of vanilla sugar wine for sugar written
1 tsp vanilla extract


1 cup of fresh raspberries

FOR RASPBERRY COATINGraspberry jam smuckers

1 cup of raspberries fresh or frozen
1 tbsp. sugar
1 tsp of your favorite liqueurraspberry 3
1 tsp raspberry jam


Take a med-sized cake pan and draw a circle around it on a parchment. Flip parchment and place on cookie pan. Pre-heat oven to 200F and prepare your meringue.baking sheet with parchment

Place egg whites, pinch of salt, cream of tartar, vanilla sugar, vanilla extract and beat on high for about 1-2 minutes. Add sugar slowly and beat until firm peaks appear. About another 2 minutes.

Sprinkle the corn starch over the egg whites and also add the vinegar. Gently fold into egg whites. Place the beaten egg whites on the parchment where your drew the circle. Using the spatula spread to make a rough circle. Bake at 200F for about 2 hours. Turn off oven and leave in oven for another hour.whipit

whipped cream 2WHIPPING CREAM

Place whipping cream and WhipIt! cream stabilizer into a deep mixing bowl. Beat until thick, then add vanilla sugar, sugar and vanilla extract and continue beating for about 1 – 1 1/2 minutes.

RASPBERRY TOPPINGwashing raspberries

Remember, always wash your raspberries. Place them in a colander and hold under running water, then leave to dry.

cooking raspberriesRASPBERRY SYRUP

Place frozen or fresh raspberries in a small stockpot, add the sugar, jam and liqueur and cook white stirring until thick. Remove, put through a swift and put the syrup aside until needed.


Place the washed raspberries into a mixing bowl, pour syrup on top of it and gently stir with a spoon. Be careful not to crush the raspberries.pavlova 1


Place a tiny drop of raspberry syrup in the middle of the serving plate. Place the meringue on top of it to keep from slipping. Spread whipped cream on top of the cooled meringue. Roughly spreading it makes it look even lighter.

Arrange the syrup coated raspberries in the middle of the whipped cream topping as seen on the photo. Serve right away.




Strawberry Tart

mami kerekenstrawberry tart 2

Hello Everyone!

As it always happens around this time, I bought too much of everything in the market, especially strawberries.  They spoil very fast so I had to think of a recipe that didn’t involve too many eggs because that’s the one thing I forgot to buy.  How is this for silly?  I started out going to the store for eggs.  Of course I never made it as I ended up in the market.  What else is there to do on a beautiful sunny day?

So too many strawberries equals dessert.  After all you can only make so many smoothies, then you have to come up with another idea.  I only had 3 eggs at home and lots of whipping cream.  That’s how I ended up making this easy strawberry tart.  If you don’t have strawberries you may use raspberries or even peaches.  The possibilities are endless.


3 eggs separated
3 tbsp. of flour
3 tbsp. of sugar
1 pack of vanilla sugar
1/2 tsp vanilla extract
pinch of salt (tiny pinch)

tart panPlace egg yolk in a bowl; add sugar and whisk until foamy; add vanilla sugar, vanilla extract. In another bowl whip egg whites with a pinch of salt until stiff peaks form.

Gradually add egg whites and flour to the egg yolk mixture (alternating) by folding into it.  Butter and flour your tart form before adding the sponge mix.  Once done, preheat oven to 375 F (180C) until golden.

FOR CREAMwhipped creamwhipping cream

2 cups of whipping cream
1 tsp vanilla extract
1 tbsp. sugar
2 packs of WhipIt cream stabilizer

Place whipping cream, vanilla extract, sugar and stabilizer in a deep bowl and beat until stiff. Put in fridge until needed.


2 cups of fresh strawberries
1 tbsp. strawberry jam

Wash fruit, take out green stems and slice; add jam; mix with a spoon and place in astrawberry tart 4 strainer and put this over a bowl. The syrup will drip into the bowl and you may use this as a quick strawberry coulis.

Take some strawberry jam, spread on cake lightly with the back of a spoon. Layer with whipped cream, then strawberry, whipped cream and strawberry again. Finish with another layer of cream.

Decorate with strawberries, cool and serve with strawberry coulis on the side.

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New Website Now Open!

mami kerekenHello Everyone!new website

I would like to share with you some exciting news! I have a new official website that is already operating. As Microsoft no longer offers their Sharepoint website service, I had no choice but to create a new website. However, I believe that this is a much nicer website, so I’m not sad at all. Click on photos to visit website.

google kep website

Come and check out our new exciting pages. Please note that now there is a drop-down-menu option as well, so don’t just click on the main buttons but check them out as well.

Piggy Biscuits

mami kerekenpiggy new year 2Hello Everyone!

I would like to Wish You & Your Family Happy New Year with these cute little Piggy Biscuits.

I make this little cuties every single New Year’s Eve. Have fun with these little cuties and Happy New Year.

piggy smilingKeeping up family tradition, I made my Piggy Biscuit on New Year’s Eve as everyone loves their cheesy goodness.

One of the most popular savory specialties of my friends and family.


You may add more cheese to the basic dough as you can never have enough cheese 🙂 lisztes zsakYou may also add different spices to make this recipe your own…

Piggy Biscuit Recipe

500 grams flour (all purpose)
200 ml warm (not hot) milk
1 teaspoon sugarsalt 3egg yolks
2 teaspoon dry yeast
200 grams unsalted butter
1 egg yolk + 1 egg
150 ml sour creambors bright
300 grams grated cheese (any that you like)
1 teaspoon salt
about 20 black peppercorns
1 straw

Place sugar and yeast in the warm milk, cover and let stand for 5 minutes. Put flour in a mixing bowl, add foamy yeast mixture, flour, salt, butter, 1 egg yolk, 150 ml sour cream and work for a few minutes to get an even dough.

You will also need a large, a medium and a small biscuit cutter.  Cover bowl and let rise in a warm place for about 45 minutes.

rolling pionmRoll out dough to 1 cm and sprinkle with 1/3 of the grated cheese, fold up from side to side until you get a parcel. Cover and let rest for 15 minutes. Roll out again, spread with 1/2 of the remaining cheese, fold up and let rest (covered) for another 15 minutes. Roll out again, spread with cheese and fold and let rest for another 15 minutes.

Roll out about 1 1/2 – 2 cm in thickness, cut out 12 large disks, 12 small disks and 6 medium disks. The large disks will be the heads, the small will be the noses, the medium will be the ears.  Cut the medium discs into 4.

Place the large disks onto a parchment lined baking sheet. Brush with the beaten egg.  Take the small disks and using the straw poke 2 holes into it that will make the nose.  Place the nose disks onto the faces.

Now, cut the medium disks into four (like a pie) and stick them on the left and right top of the head. These are the ears.

Also place two peppercorns for the eyes above the nose.  Now brush with the beaten egg again.

Preheat oven to 350F (about 175-180C


Fasirt (Hungarian Meat Patties)

mami kerekenHello Everyone!fasirt rizibizi 2

Today I’m sharing with you another recipe that originated as a peasant dish, however today it’s served in every single household and all gourmet and regular restaurants.  Your family will take just one bite and fall in love for good.  It’s called Fasirt in Hungarian, which is a sort of meat patty.

You may serve it with any of your favorite side dishes, such as boiled potatoes, rice (including my Rizibizi, which is Hungarian Rice and Peas), fries, salads or in place of burger patties for a mouth-watering gourmet burger.


The traditional meat is ground pork, however you may use ground chicken, turkey, beef egg yolks.jpgand more exotic meats such as wild onion

INGREDIENTS for Fasirt (Meat Patties)

  • 2 eggs
  • 2 slices of any bread soaked in water (squeeze out water before placing in meat)wine for ground black pepper
  • 1/4 tsp ground black pepperred paprika bright.jpg
  • 1/2 tsp salt
  • 3 cloves of garlic, peeled, finely chopped or grated
  • 1/2 tsp smoked red paprika (optional)
  • 1/2 red onion, peeled, finely choppedsalt talban bright
  • 1 cup of breadcrumbs
  • 500 grams of ground beef


Place everything in a large mixing bowl and mix together until everything is evenly incorporated.  Remember to mix in the bread very well as it should be invisible and you should not have large chunks of wet bread peaking out.

Form egg-sized balls and pat them flat in your palm to get a patty.  Place breadcrumbs on a flat plate, put patties in the bread crumbs and coat all over.  Heat oil and test it before placing patties in it to fry.  The best way to test the oil is to take a patty and dip it in the oil.  If it’s hot enough, it will start frying right away.  Turn patties every 2-3 minutes until you get a dark brown (but not burned) outer crust all over.repa.jpg

INGREDIENTS for RIZIBIZI (Hungarian Rice and Peas)

  • 2 cups of rice (I used minute rice but the traditional recipe calls for sticky rice)red bell pepper .jpg
  • 1 large carrot, peeled and cut into small cubes peas green.pngor grated so you get strands of carrot
  • 1/2 red bell pepper, cored and cut into small cubes
  • 3 small heads of mushroom (any type), peel off skin, remove stem and salt 3.pngslicebors bright.jpg
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 onion, peeled, chopped
  • 1 cup of fresh or frozen green peaswhie onion.png
  • 2 tsps. of olive oil
  • 1/2 tsp salt for cooking rice


Place oil in a skillet, turn on heat; add onion, carrots, mushroom, bell pepper, salt, black pepper and sauté for about 10 minutes.  Meanwhile cook rice in salted water until soft, best to use minute rice as it takes about 5 minutes after the water reaches the boiling point.

Drain rice; add to the sautéed vegetables, stir together,; adjust salt to taste.  Sauté for another 5 minutes; add peas and continue sautéing for another 5 minutes.

Serve Fasirt with Rizibizi – Bon Appetite!







Romantic Dinner – New e-cookbook

mami kerekenHello Everyone!


PRICE $ 15.00

Buy Now

Today I will share with you my latest e-cookbook that I created just in time for Valentine’s Day, which became a sudden best seller.

However the most important thing that you should know about this book is that it is NOT  only for Valentine’s day but is one of the most useful tools to create special dinners for family get-togethers, dinner dates, celebrations, birthdays, work parties, holiday dinners or make someone feel special any time of the year.


The book contains a section dedicated to Aphrodisiacs, Herbal Dictionary, Healthy Salts, Healthy Oils, Menu Planning (Sample Menus), Appetizers, Main Dishes and Desserts.




This was just to give you a little taste of the recipes that you will find in this book.  This year I will also publish it as a printed book to add to my collection.

PRICE $ 15.00  Buy Now



New Year’s Resolution?

mami kerekenHello Everyone!


E-Book Add to Cart

If you are like me and so many others then you have made some New Year’s resolutions and more than likely it involves lifestyle changes, a diet or simply living healthier.

But losing weight or adopting healthier habits doesn’t need to involve bland dishes without flavor.  My book, Don’t Bitch, Get Skinny!  proves that losing weight never tasted so good.  Yes, you can have your spaghetti, chili or ice cream.  This book is not about dieting but eating healthier dont-bitch-best-sellertastier dishes.  Your family won’t even realize that that scrumptious meal they just had was a healthier version of their favorites.

Surprisingly, Don’t Bitch, Get Skinny! is a complete cookbook full healthy tips that spas provide their customers worldwide.

But you only pay for the book once and it is forever yours.  Tasty dishes, mouth-watering soups, delectable desserts, refreshing spa drinks and amazing cooking tips are at your fingertips.  You will also have a menu that help you plan delicious dishes and meals.dont-bitch-best-seller

This book delivers the results that you are looking for one delicious recipe at a time.  With the recipes of the book and by becoming a little more active, such as walking with a friend or parking farther away from the grocery store entrance is the first step in the right direction.

Please note that Don’t Bitch, Get Skinny! is the original title that the book will keep, however for a limited time the book is also available with the title of Tasty Weight Loss!
Don’t Bitch, Get Skinny! is available in printed and e-book version.




Hungarian Savory & Sweet Kifli

mami kerekenHello Everyone!kifli 4

Kifli has always been a favorite of mine ever since I was a little girl and that wasn’t yesterday 🙂 . Now I will share with you this simply, easy to recreate, delicious alternative to regular bread.  Not that there is anything wrong with bread, but having variety is never a bad thing.

You may eat Hungarian Kifli as a snack with milk, as a sandwich bread or simple serve every time you would serve bread.

Following the savory recipe you will find the sweet “kifli” recipe that my daughter invented.lisztes zsak


500 grams of all-purpose flour
1 teaspoon saltwine for sugar 1
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted buttermilk
1/2 teaspoon caraway seed for top of Kifli


Warm milk, but do not make it hot as it would kill yeast. Pour in dry yeast and sugar, cover and let stand until foamy, which is about 5 minutes.

caraway seeds 2In a bowl mix together all the ingredients, except caraway seeds. Form a round dough, place in bowl, cover and let rise in a warm place for about 1 hour.

Cut into four and form four round balls. Cover with bowl and leave to rise for 30 minutes.baking sheet with parchment

Roll out each ball and cut into four, like a pie. Roll up each flat section, starting at the wide end. Let rise for another 30 minutes.

Line a baking sheet with parchment and put aside. Also bring to boil 6 cups of lightly salted wine for sugar writtenwater; also add 1/2 teaspoon sugar to it.pot with water

After the kifli has risen for 30 minutes, dip each kifli into the boiling water with a spoon for 5 seconds. Remove and place on parchment lined cookie sheet.

baking brushPre-heat oven to 375F (180 C). Whisk together an egg white and 1 tablespoon of water. Brush each kifli and sprinkle with caraway seeds and if you are not on a salt restricted diet, with coarse salt.

Bake until golden.

kifli 4

It is wonderful for breakfast with butter, milk, tea or coffee; at a picnic with your favorite pate or just on its own. You can also use it as a base for a sophisticated deli sandwich.

arugula 2My daughter loves to make her favorite arugula sandwich with “kifli”. She cuts it in half (lengthwise), spreads a teaspoon of blue cheese dressing on it and covers the dressing with baby arugula. As much as you can fit into it. It is healthy and book with porkolt

Kifli is served in Hungary every morning for blue cheese dressingbreakfast with milk or coffee.

Learn about the legend of Kifli from my cookbook, Treasured Hungarian Family Recipes® 1 (the red book).


For the sweet “Kifli” which is not a traditional Hungarian invention but my daughter’s who wanted to have a chocolate dessert. As she couldn’t make up her mind as to which pastry to make, she decided to mix together some unsweetened cocoa powder with sugar and used it as filling.  The en result what a wonderful, chocolate filled croissant.


2 tbsp. of unsweetened cocoa powder
2 tbsp. of regular sugar

Place 2 tsp. in each kifli before rolling into share


Sprinkle generously with sugar right after water bath