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.

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!







Easy Raspberry Jam

mami kerekenHello Everyone!raspberry jam 1

After going to the Farmers Market, I ended up buying too much of everything, especially raspberries.  I even bought black and yellow (or white)  raspberries, but 🙂 they never last very long.  Their unique, delicious flavour, bordering on the exotic makes them disappear fast in my family. 

mixed raspberryAs you know, raspberries never stay fresh too long so you either eat them fast or you can throw them out soon.  So, I decided to make red raspberry jam and also used part of the raspberries to make a Hungarian raspberry sponge.

You may think it’s very difficult to make raspberry or any jam, but you couldn’t be more wrong.  All you need is fruit, vanilla sugar (optional) and sugar.  Yes (Y) that’s it.raspberry 2


  • 4 cups of fresh raspberries (was fruit and place them into a colander to allow the water to drip off the raspberries)
  • 4 tablespoons of vanilla beansugarwine for sugar written
  • 1 pack of vanilla sugar (or 1 tbsp.)


  • 1 medium sized sterilized jar with a lidjar
  • 1 medium sized metal stock pot
  • 1 large metal spoon to scoop into jam
  • 1 spoon to stir
  • 1 potato masher to mash fruit

Place the washed raspberries into the stockpot, mash fruit with potato masher and cook on medium low heat for about 10 minutes; add sugar and vanilla sugar.  Cook until thick and sticky, which is about 30 minutes.  If you would like it a bit thicker, then cook a little longer.  Always stir to prevent sticking.

Place a spoonful into the sterilized jar and wait 2-3 minutes to temper the glass; then spoon in the rest; tightly close lid, turn up side down and leave to cool completely.

Now you have mouth-watering, delicious homemade raspberry jam.  It usually doesn’t last very long. 



Hungarian Bean Goulash Soup

mami kerekenHello Everyone!beansoup 1

Today I will share with you one of my favorites.  I can never actually make enough of it, even though this dish is best when warmed up several times.  It’s like wine 🙂 gets better with age.  rajz tehenkeBut I never have leftover 😦


  • 2 tbsp. grapeseed oil
  • 1 large onion, peeled, chopped
  • 1 large green bell pepper, cored, choppedzellergumo
  • 1 jalapeño, sliced (leave out if don’t like spicy)
  • 1 large carrot, peeled, chopped
  • 3 cloves of garlic, peeled, chopped
  • 2 medium tomatoes (or 1 large), chopped
  • 1 large slice of celery root, peeled, sliced
  • 1 large parsnip, peeled, chopped
  • 1/4 cup of freshly chopped, cilantro (+1 tbsp. for serving)
  • 1 tbsp. red paprika powderFresh carrots
  • 1 tsp smoked paprika powder
  • 500 grams of beef, cubed
  • 1 tsp salt
  • 1 tsp goulash paste (leave out red paprika brightif you can’t find any)
  • 2 cans of rinsed kidney or white beans (I like kidney beans)

Place oil, carrot, parsnip, celery root, garlic, onion, 1/4 cup of cilantro, green pepper and jalapeño into a large stockpot and sauté for 5 minutes while stirring from time to time.

gulyas pasteAdd goulash paste (seen on the left) red and smoked paprika, stir and add a cup of water.  Cook for 10-15 minutes.  Add beef, salt and cook for another 10-15 minutes.salt talban bright

Add 4 cups of water and cook for an hour.  Check tenderness of meat.  If meat is fork-tender; add rinsed beans and 2 cups of water.  Cook for 10 minutes.

Serve with crusty bread and by sparkling freshly chopped cilantro in each serving of Hungarian Bean Goulash Soup.



Just a note 😉 before I get any messages about the fact that Hungarians don’t usually use cilantro or jalapeño peppers.  I, because it’s my kitchen 🙂 substituted parsley with cilantro brightcilantro and chili pepper with jalapeno pepper.


Whenever you use canned products such as beans, peas, carrots, corn etc. always pour them into a colander and rinse well to remove access salt and preservatives.

beansoup 1


Hungarian Beef Goulash (Marhapörkölt)


mami kerekenHello Everyone!marhapori

Today I will share with you another dish that is suitable for Sunday dinner or family celebrations, holidays. 

Hungarian Beef Goulash (Marhapörkölt) is a very traditional, rustic yet elegant dish. 

rajz tehenkeThe robust red wine is one of the main ingredients in this dish.  It brings out the deep, rustic flavors of the beef.  It is customary to serve with boiled potatoes, however nokedli (Hungarian Spetzle) is also hagymacskaacceptable and tasty. 


  • 1 large onion, peeled, chopped
  • 1 large tomato, choppedgarlic parsley
  • 5 slices of any green pepper
  • 2 cloves of garlic, peeled, chopped
  • 1 kg (2.2 lb) beef cut into small cubes
  • 1 cup of dry red wine
  • 1 tbsp. red paprika powder
  • ½ tsp saltred paprika
  • 2 tbsp. olive oil
  • 6 slices of chili pepper or jalapeño (leave out if you don’t like spicy)   

Wine being poured from a bottleWash and cut your beef into small cubes.  Place olive oil into a large stockpot; add onion, tomatoes, green peppers and garlic.  Sauté for 2-3 minutes; remove from heat add red paprika and stir well; add 1 cup of water. 

Place back on burner; add salt, wine and meat.  Also add enough water to cover meat entirely. wine for sugar 1

Cook for 1 ½ hours; always add enough water to cover meat.  Remember to stir goulash to make sure that it does not stick to bottom. 

Check seasoning and meat for tenderness after 1 ½ hours.  Adjust salt to taste.  If meat is tender, cook until meat peaks through liquid.  red book with porkolt

Remember this is not a soup it is a main dish so it should not have too much liquid.  Serve with boiled cubed potatoes or nokedli.

Recipe is from Treasured Hungarian Family Recipes 1 by Helen M. Radics, which you may purchase at any of the following sites.


Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel


6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.


1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright


Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.


Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.



Hungarian Kifli (Use instead of bread)

mami kerekenkifli 4Kifli 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.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).



Oven Roasted Pork & Potatoes

mami kerekenHello Everyone!piggy smiling

Who doesn’t like roasted potatoes or pork?  Well, not many people. I guess vegetarians must put up their hand 🙂 but this dish is definitely not for them.

oven roasted pork with potatoes 1It’s great for lunch or dinner as its rustic goodness warms your heart and soul.  I made it for 2 this time, however the recipe that I’m sharing with is for 4.

Hello, I’m Helen M. Radics and my mouth-watering, rustic Oven Roasted Pork & Potatoes could be served as lunch or dinner. wine for sugar 1


4 slices of well marbled pork (not pork chops)
1/2 tsp salt
1/2 tsp chipotle pepper flakes (or chili pepper flakes)
1/2 tsp freshly ground black pepperwine for ground black pepper
1/2 tbsp. of your favorite olive oil (I used chipotle olive oil)


20 baby carrots, washed
1 onion, peeled, sliced
10 yellow fleshed potato (or any kind you like), peeled, cut in halfrepa feher hatterrel
2 slices of bacon cut in strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chipotle or chili pepper flakeshagyma halvany


Always remove the eyes of the potatoes

csapi vizRECIPE

Always wash and pat dry meat. Mix together spices, salt and oil; rubolive oil in sppon into meat and place in an oven safe dish or pan. Pour 1/2 cup of water in pan. Pre-heat oven to 375F (about 180C).

Wash potatoes, remove eyes and cut in half. Mix together salt, spices and oil. Placed washed potatoes, carrots, onion slices and bacon into an over safe baking pan. Pour oil mixture over it and using hands or a large spoon coat all the potatoes, carrots, onion and bacon with it. add 1/2 cup of water.

After meat has been in the oven for 30 minutes, add 1/2 cup of more water. Bake meat and potatoes until desired tenderness is reached. Meat about 1 hour and potatoes about 45 minutes to 1 hour.


You may reduce baking time for the potatoes if you pre-cook them for about 10 minutes.