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 over.apple 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.

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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


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 delicious.red 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