Stuffed Potato Balls

stuffed potato balls 8Hello Everyone!mami kereken

This time of the year I love making dishes that can warm your heart and soul, making you feel nice and cozy on the inside.

On the plus side, this is a very easy to prepare dish, not to mention decorative. You may have different fillings, depending on your taste. This dish could even be vegetarian.

This time I used a hot Italian raw sausage filling. I removed the casing and used it instead of the ground onion


500 grams ground pork (or any meat you like)
1/4 tsp ground black pepper
1 tsp salt
1 tsp red paprika powder red paprika
1/2 tsp crushed chili peppersblack pepper in spoon large bright
2 strips of bacon, sliced
2 cloves of garlic, red chili flakesgrated or crushed
1 tbsp. olive oil
1 large onion, peeled, chopped


4-5 large potatoes, peeled, cubed
1 tsp salt for cooking water
2-3 tbsp. corn starch for potato
4 tbsp. corn starch for rolling balls
pinch of black pepper
pinch of salt (if needed)

crisco oil


2 cups of vegetable oil for frying


Instead of ground pork your may use ground chicken, turkey or beef. You may also use raw sausage meat by removing the casing.

kolbasz deszkan

Remember to leave out the salt if you are using sausage instead of regular ground meat. You don’t want to make the balls too salty.


Place oil, bacon and ground meat or sausage in a skillet. Sauté for about 10-15 minutes; add onion and sauté for another 5 minutes. Add everything else and sauté for 2-3 minutes and put aside to cool until needed.bacon lardon



Cook cubed potatoes in a medium or large stockpot (in lightly salted water). Once tender, drain and place in a large mixing bowl. Mash potato, add pinch of black pepper and pinch of salt if needed. Also add 1 tbsp. cornstarch. Add more if potato is not workable (sticky).

Spread rest of cornstarch on a plate to roll filled balls and to dust your hand to prevent sticking of potato. (see photos)

This slideshow requires JavaScript.

frying ballsTake a large tablespoon of potato into your cornstarch-dusted hand and form a ball, then flatten into a disc as seen on photo. Place a teaspoon of meat filling in the middle of the disc and slowly start closing the sides of the disc into a ball.

Roll ball into cornstarch, coating all over and put aside until frying.

Fry on medium high heat until golden (turn from time to time). Serve with your favorite sides, such as rice, potatoes, salads, quinoa or anything that you love.

visit websitethe hungarian foodie 9facebook page visit


easy recipes and cookbooks blog

YOUTUBE cooking channel

twitter 1

Easy Fall Apple Cake

mami kerekenHello Everyone!alma torta 5

When it comes to fall cooking and baking apples always come to mind. If you’re just like me then you always have this delicious fruit in your kitchen or pantry.

They are not only tasty, full of vitamins and a fun way to boost your immunity, but a go-to-ingredient to many yummy fall desserts and rustic oven-baked meat dishes with root vegetables.granny smith apples with leaves

Today I’m sharing with you an easy and delicious recipe that your entire family will adore. The fun part is that you may use any kind of fruit or nuts to make it a versatile dessert or even savory surprises.ripe red apple with green leaf isolated on white


4-5 apples (your favorite)eggs 2
150 gram all-purpose flour
200 gram sugar
3 eggs
1/2 lemon’s zestwine for cinamon
pinch of salt
1 vanilla sugar
1/2 tsp cinnamon

Using an electric mixer beat the eggs until fluffy; beat in the sugar and vanilla sugar, then beat in the flour, salt and lemon zest.flour bright

Peal, core and slice apples. Use a 23 cm (9 inch) spring cake form. Put down the bottom of the spring form, lay a sheet of parchment paper on it and place the spring form on top of it, lock it. Now butter the parchment and the side of the form.

parchment lined spring form

Pre-heat oven 375F. Place apples at the bottom of the form (on the greased parchment) sprinkle with cinnamon, then pour the batter on top of it. You may move the pan a bit to make sure that the batter covers the apples all in spring form

Bake for about 25-30 minutes or until toothpick comes out clean. Remove and leave in cake form to cool. Once cool, sprinkle generously with powdered sugar.




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.

OFFICIAL WEBSITE              FACEBOOK              TWITTER                   COOKING CHANNEL


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!