Homemade Hotdog/Sausage Buns

Hello Everyone!

These simply delicious hot dog/sausage buns are one of my favorites. You may also form them into dinner rolls as the shape is up to you. Sometimes I even make bread out of the dough. You may use them as a sandwich bread, hot dog bun or a fast and tasty snack with milk. In case by some miracle you have leftover buns, you may make bread crumbs for future Schnitzel or topping for other dishes.


3 1/2 cups of all-purpose flour
1 egg
1 tsp salt
3 tbsp. sugar
1 tbsp. melted butter (unsalted butter)
1 cup of water (for yeast)
1 pack or 1 tbsp. instant yeast
1 tbsp. olive oil


Sprinkle yeast into one cup of warm (not hot) water; add sugar, cover and wait about 5 minutes or until it’s foamy.


Put flour into a large mixing bowl; add salt, egg, oil, butter and the yeast mixture.

Work together by hand. If too sticky add a little more flour, but remember it needs to be a medium soft dough. Cover bowl with plastic wrap, then bundle up bowl with two tea towels and leave for about 1 1/2 hours.

Form buns (either oval or round); place on parchment lined baking sheet and cover with a tea towel for another hour.

Bake at a 375F (180C) pre-heated oven for 20 minutes or until golden brown (depending on your oven). Cool on wire wrack.


I like to put the oil into the yeast mixture after it becomes foamy, because it’s easier to mix together with the flour after that.

I also use a hand whisk to evenly distribute the salt in the flour.






How To (or Not to) Clean Your Kettle

morning coffee
mami kereken

Hello Everyone!

Today I will share with you a great cleaning tip and the reason for following instructions properly.

For years, I have been sharing my tips with friends and family and this was one of the simplest of them all.

white vinegar

How to clean your kettle the natural way without any harsh chemicals.


  • 3 cups of water
  • 1/2 cup of white vinegar

Pour these into your kettle and bring to a boil, leave to cool, dispose and rinse well.

tea kettle

Simple, right?  Well not so much  This time I forgot the most important part!  Disposing and rinsing.  Last night my daughter, Helen and I were binge-watching our favorite series and simply left the water in the kettle.  This morning I wanted to have a quick cappuccino, so I boiled the water.

My kettle was happily whistling away, I poured the water on top of my Nescafé Cappuccino.  Seeing a inviting foamy liquid I slurped a mouthful of it, then…. spit it ungracefully into the kitchen sink! A morning cup of coffee never woke me up so fast.

Now I learned, vinegar and cappuccino not a good combination.


Zucchini Soup

Hello Everyone!

Today I’m surprising you with a soup that is not only mouth-wateringly delicious, but good for your as well. This dish is a vitamin bomb that everyone in your family will just love. Let’s face it, we all need a little help these days to boost our immunity and what better way than through tasty dishes that are easy to create.


  • 1 large carrot, peeled, sliced
  • 1 parsnip, peeled, sliced
  • 1 can of crushed tomatoes
  • 1 can of chickpeas, drained, rinsed
  • 1 can of your beans (any kind), drained, rinsed
  • 2 cloves of garlic, peeled, chopped or sliced
  • handful of fresh fenugreek or 1/2 tsp dried
  • 1 large onion, peeled, sliced
  • 1/2 tsp ground black pepper
  • 1 tsp Mrs. Dash or any other kind of salt-free spice mix
  • 1 large bell pepper (any color) cored, sliced
  • 1 cup of shredded green cabbage
  • 1 stick of celery, sliced
  • pinch of thyme
  • 2 zucchinis, cut off tips and slice
  • 1 tsp salt (adjust to taste)
  • 1 tbsp. of olive oil
  • 1 cup of V8-juice or any other tomato/vegetable juice


Always rinse canned vegetables to remove access salt.


Place everything into a large stockpot; add about 10 cups of water and cook on a medium setting for about 1 hour. If too much liquid evaporates add 2 more cups.

Remember to bring it back to a gentle boil before turning off the heat. About 5 minutes. I usually have to do this.

Serve with a bit of Kefir or natural yoghurt in the middle. However that’s only a serving suggestion as you may see on the photos I didn’t do it this time.

Bon Appetite!


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Cooking Channel

How To Stock Pantry, Fridge & Freezer

Hello Everyone!

Many of you asked me for advise on how to fill your fridge, freezer and pantry (or cupboard) with healthy ingredients that are not only nutritious but long lasting as well. During these uncertain times feeding their family with delicious and nutritious meals is a must.

You don’t have to spend a fortune to follow these steps and even after the Covid-19 pandemic is over, which hopefully will be soon, you may continue with these healthy habits.

BASIC SPICES (Price is about $15.00 Canadian)

  • salt
  • ground or whole black pepper
  • red paprika powder
  • dry thyme
  • dry oregano
  • unsweetened cocoa powder
  • dry chili flakes

Of course you may have other spices if you love to cook different dishes all the time. My cupboard is full of all kinds of spices & spice mixes as variety makes cooking and baking interesting.

BASIC PANTRY STAPLES (These cost around $70.00 Canadian)

  • Flour (I usually use unbleached all-purpose flour)
  • powdered sugar
  • sugar
  • salt (I like to use sea salt and pink Himalaya salt)
  • vegetable oil
  • olive oil (I also like grape seed oil, extra virgin olive oil)
  • dry pastas (4 packs)
  • rice
  • pasta sauces (4 cans or bottles)
  • canned diced or crushed tomatoes
  • canned or dry beans (2 cans)
  • canned or dry chickpeas (2 cans)
  • potatoes (10 lb)
  • onion
  • garlic
  • baking powder
  • baking soda
  • yeast
  • cornstarch

Remember, these are basics and if you are just like me then your pantry is full of many more ingredients as I cook not only Hungarian, but Italian, Spanish, Chinese, Thai, German and so many more international dishes.

So add your favorites to make your pantry your little “store” whenever you need inspiration to cook something delicious for your loved ones.

FRIDGE BASICS (These cost about $70.00 Canadian)

  • Milk
  • water (2 x 24 cases)
  • yogurt
  • celery
  • parsley
  • cilantro (at least in my house)
  • tomato
  • pepper (such as bell, chili etc)
  • lemon / lime
  • bread (that’s where I keep it)
  • toast
  • eggs
  • cheese
  • ketchup
  • mustard
  • mayonnaise
  • barbecue sauce
  • juice
  • apple
  • orange
  • cold cuts (salami, sausages)

Of course the fridge staples depend on your favorites, heritage and needs. These are the basics that mostly everyone has in theirs.

FREEZER STAPLES (These cost around $40.00-$50.00 depending on the type of meat)

  • frozen broccoli (2 bags)
  • frozen mixed vegetables (2 bags)
  • frozen pasta mix (if you cook pasta)
  • frozen fruit (if you drink smoothies) (2 bags)
  • frozen meat (depending on diet and culture)
  • spinach
  • ice-cream (a must in mine)

Of course your freezer is also very personal that you must fill with whatever you enjoy. But if you cook or trying to learn how to cook, the above come in handy.

I personally love to cook and portion meals in plastic containers to freeze for the days when I don’t have the time to make a meal or feeling lazy. These days it’s wouldn’t be a bad idea to freeze some meals in case you become ill and you are the only one who can cook in your family.

When it comes to meat, I like to have in my freezer some chicken (whole, thighs, wings etc.), pork, beef, duck and fish.

Please remember that these are the very basics. You may add your favorites or necessities to make your family happy.


If you are enjoying my recipes, my suggestion is to make a list of your favorites and write down the ingredients. So the next time you are in the store get them to have on hand when you decide to make a meal for your family.










Cheesy Artisan Bread

Hello Everyone!

Today I’m sharing with you one of my favorites, which I actually invented 😉 . I was making another batch of my Piggy Biscuits, when I decided to make bread instead and a new family favorite was born. I’m not saying that I would make it as a daily go-to-bread, because lets be honest it is kind of fat for that. Which is not surprising as it is full of delicious cheese and butter.

But from time to time it is a wonderful sandwich bread or even a snack on its own.


500 grams all-purpose flour
200 ml warm milk (not hot)
1 tsp sugar
2 tsp instant yeast
200 grams unsalted butter
1 egg + 1 egg yolk
150 ml sour cream
300 grams grated cheese
1 tsp salt


Warm milk, but remember if it’s too hot then it will kill the yeast. So just work with warm milk; add yeast and sugar; cover and let sit for about 5 minutes or until foamy.

Place flour, salt, unsalted butter, 1 egg yolk, 150 ml sour cream and the foamy yeast mixture. Work together by hand.

Dust counter-top with flour and roll out dough to about 1 1/2- 2 cm (1/2 inch) thickness. Sprinkle with 1/3 of the cheese; fold back all four sides like a parcel; cover with bowl and rest for about 15 minutes.

Roll out again; sprinkle with 1/2 the cheese; fold up like a parcel, cover with bowl and leave to rest another 15 minutes.

Roll out, sprinkle with the remainder of the cheese, fold up like a parcel;cover with bowl and leave to rise for 15 minutes.

Now place in a dish that you will bake it in and leave to rise for about 20 minutes. Brush with an egg beaten together with a tbsp. of cold water.


I put some parchment in the bottom of the baking pan to prevent from sticking, although it probably wouldn’t stick as the fat content is high from the cheese and the butter.

You may make it round, oval or any shape you’d like. You may even make buns out of the entire dough or use the dough to make cheese biscuits.

Bake in a 375 F (180C) pre-heated oven until golden brown or about 30-35 minutes.