Summer Pavlova

mami kerekenpavlova 3 main

Hello Everyone!

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 made 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 up old recipes.  Needless to say, I never have leftover desserts.raspberry 2


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

FOR WHIPPING CREAMraspberrywhipped cream

250 ml whipping cream
1 pack of vanilla sugar whipit
1 tsp vanilla extract


1 cup of fresh raspberries


1 cup of raspberries fresh or frozen
1 tbsp. sugarwine for sugar written
1 tsp of your favorite liqueur
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.

cornstarchSprinkle 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.


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.

washing raspberriesRASPBERRY TOPPING

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

RASPBERRY SYRUPcooking raspberries

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.


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.





mami kereken

Hello Everyone!chili 3

Although I’m Hungarian, I love food in general especially rustic, mouth-watering one-bowl-dishes such as today’s recipe, Chili.  You may ask why someone with a Hungarian background would chose to share a recipe for Chili?  Simply because it is another family favorite.  rajz tehenke

There are many types of Chili out there including vegetarian, with beef, pork, chicken or turkey.  Depending on your dietary requirement, taste or mood.   Today I’m sharing with you Chili Con Carne because in my opinion this is the most popular of them all.  But don’t worry I will be sharing all the recipes with you in different posts.jalapeno peppercolored bell peppers


  • 300 grams ground beef (I use lean)
  • 1 large jalapeño pepper, sliced
  • 1 large red bell pepper, cored, sliced
  • 1 large green bell pepper, cored, slicedminced garlic
  • 1 large can of chopped tomatoescilantro
  • 1/2 can of small tomato paste
  • 1 large or 2 medium onions, peeled, chopped
  • 1 cup of chopped cilantro
  • 2 can of red kidney beans (rinsed)
  • 1 cup of cooked corn (if you are using canned celery 2please rinse)
  • 1 stick of celery, sliced
  • 3 cloves of garlic, minced or grated
  • 1 tbsp. of olive oil
  • 1 tsp chipotle pepper oil (optional)

SPICESsalt talban bright

  • 1 tsp salt (I like to use pink Himalaya salt)
  • 1 1/2 tbsp. chili powder (remember chili powder has salt)chipotle flakes 3
  • 1/2 tsp crushed chipotle pepper flakes or chili pepper flakes
  • 1 tsp red paprika powder
  • 1 tsp Mrs. Dash ( optional, however it adds flavor without salt)

Place olive oil in a large stockpot; add ground beef, brown and when done remove fat with a spoon.  I like to make my chili healthy and although I’m using lean ground beef there is always some fat that could be bad for your waistline 🙂 so I dispose of it.

Add chipotle oil and if needed a little more olive oil before adding the onion, peppers, cilantro and celery.

TIPcilantro keret nelkul

If you are lucky enough to find cilantro that has the roots on, peel them and include a few in your chili.  It is unbelievably tasty and gives it a special kick.

Keep stirring and sautéing for a few minutes, then add the canned tomato, garlic and salt.  Cook for about 5 minutes and add everything; mix well and leave to cook until desired tenderness of the celery is reached, about 30 minutes.

Serve with crusty bread, dinner rolls, tortillas, tortilla chips or corn bread.


If for some strange reason 😉 you have some chili left after dinner, don’t worry it wont last long.  Make chili-dogs the following day or you may also mix it together with your favorite cooked pasta, place in a casserole dish, top with grated jalapeno (or other) cheese.  Bake for about 20 minutes and you have a new dish.

You can also mix the chili with cooked rice and voilà you have another favorite.

You may also visit my





New Website

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.

website treasured new

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.


Easter Walnut Bread


mami kereken

Hello Everyone!kuglof 2018

Easter always had a great tradition in Hungary carrying on with old-world recipes for generations. Each generation adding something new to the Holiday but keeping time-tested recipes intact for centuries.

The most traditional food for Easter is cooked ham, hard-boiled eggs and boiled potatoes. Of course these are peasant favorites from ages ago and today most households serve trendy dishes and delectable desserts for Easter but there isn’t a household in Hungary that doesn’t include the traditional ham, egg and potato on their table.

woman headacheOn Good Friday they serve fish dishes keeping the tradition of eating light on that day. There is also a great tradition of “watering” the girls and women of the country, which symbolizes spring flowers and spring showers. Women and girls are the flowers and perfumes are the spring showers.

Man take a bottle of perfume with them and visit all the ladies and girls of their family and friends, spraying or spreading the perfume on their heads to keep with tradition.​

Please note that my Official Website is changing

From now on please visit the new website

The one down side to this lovely tradition is that at the end of the day most ladies and girls have a terrible headache from all the different kinds of perfume that the men use.

I always believed that there should be an Easter perfume with one scent and they should only be allowed to use that. As that was never the case I always dreaded this tradition.​lisztes zsak

But now lets get back to baking and sharing this traditional recipe. Today’s Easter specialty has a walnut filling, but it could be poppy seeds, cottage cheese or cocoa.


500 grams of all-purpose flourlemon zest brighteggs again
200 ml milk
2 tsp. of dry yeast
2 tbsp. of unsalted melted butterwine for sugar 1
2 tbsp. of sugar​
1/2 salt
1 lemon’s zest
1 pack of vanilla sugar
2 egg yolks


350 gram of ground walnuthoney bright
2 tbsp. of golden raisins
2 tbsp. honey
2 egg white beatenrum 2
3 tbsp. milk
1 lemon’s zest
2 packs of vanilla sugar
1 tbsp. melted unsalted butter
1 tbsp. rum


1 tbsp. melted unsalted butter​

Place flour, melted butter, egg yolks, sugar, salt, lemon zest and vanilla sugar in a large mixing bowl. Warm up milk (not hot, as it kills yeast) add a pinch of sugar and the yeast; cover and leave for about 5 minutes or until it becomes foamy.mixing bowls

book store gombAdd this mixture to the flour mix and make a soft but not sticky dough. In case it’s too sticky add a little more flour or if it is to hard add a little milk. Form a large ball, place in bowl, cover with plastic wrap and couple of tea towels and leave for about 1 1/2 hours to rise.


Make certain that dough is in a warm place. Don’t have the air-conditioning on or the window open as it will hinder the rising process.

Also, it’s best to use a lidded mixing bowl, but in case you can’t find one then you may use plastic wrap.​

kuglof suto 2While your dough is rising prepare the filling by placing all the ingredients (except the egg whites) into a large mixing bowl and mix together. Beat egg whites until stiff peaks form, then fold into filling mixture.​

Lightly flower counter top and roll out dough with a flowered rolling pin to about 45 cm x 50 cm rectangle (17 x 19.5 inches). Pour filling mixture on top and spread around leaving the edges clean (about 2 cm or 1/2 inch). ​​

Start rolling up the pastry from the smaller edge into a log. You roll it up like a salami. Press down on the ends so it is sealed, then cut with a sharp knife making certain that you are not cutting into the filling.​

Grease and flour your Bundt pan and fit ends together so theyebook store gomb could fuse while baking. Cover with plastic wrap again and leave in a warm place to rise for another 1 1/2.

Pre-heat oven to 350F (180 C) for about 45 minutes of until golden brown. Be careful not to burn it. Remove from oven and leave in Bundt pan for and 15 minutes to cool. Flip it onto wire pastry rack to cool completely.

However before leaving to cool brush with melted unsalted butter.




Raspberry Jam – Jams with Spirit

Helen's jams with spirit

Hello Everyone!mami kerekenraspberry banner2

Lets continue making delicious summer jams.  However I must admit, I make these jams all the time, not only during summer.  Using frozen fruit in the winter is just as delicious as the freshly picked red little gems of summer.

Making jam is always so much fun and it fills the entire kitchen with happiness.  Yes, you may use this delicious jam for baking however I don’t believe that it would last that long as everyone will love it.  Keep in the fridge for up to 2 weeks after opening.

Oh, and why I called them Jams with Spirit ? Because there is Rum in them.  It’s that easy 🙂 raspberry

INGREDIENTSwine for sugar 1

  • 5 cups of fresh or frozen raspberries
  • 1 pack of vanilla sugar
  • 1 tbsp. of honey
  • 1/4 tsp rose water
  • 2 tbsp. of sugar
  • 1 tsp rumorange two brightcloves
  • 1 lemon’s zestlemon zest bright
  • 1 oranges zest and juice
  • 2 clovers
  • 1/4 tsp all-spicerum 2

Cook all of the above in a large stockpot.  I use a large stockpot even when cooking less fruit as it prevents the jam making everything red around the stove 🙂

Ladle into jars, cover with lid right away; once cool place in fridge or pantry.  Remember to always put jam into fridge once it is open.



raspberry banner


Apricot Jam – Helen’s Jams with Spirit

sargabarack sorHelen's jams with spiritHello Everyone!mami kerekenapricot jam

Today I will share with you another easy to prepare jam recipe, which can be stored in the fridge for up to 2 weeks or sealed and stored in your pantry for up to a year.  However they never last very long.

Apricots on whiteEvery time I make a fresh batch, it is gone in a few days.  You can bake with it (although in my opinion it is a waste to bake with such delicious little treat), serve alongside your pastries, toast etc.starfruit


  • 5 cups of fresh, chopped apricots (remove pits)wine for sugar 1
  • 2 packs of vanilla sugar (see how to make your own)cloves
  • 1 orange’s juice and zestlemon zest bright
  • 2 tbsp. sugarorange two bright
  • 2 cloves
  • 1/2 tsp all-spice
  • 1 tbsp. rum
  • 1 lemon’s zestvanilla sugar
  • 3 slices of star fruit

Place all of the above into a large stockpot and cook on medium low heat until thick and sticky.  Remember to always stir and watch over it.  Nothing’s worse than burned jam.

Place into jars and either keep them in your pantry until you open them.  Store in fridge after opening.


After my jam cools I like to keep it in the fridge.



sargabarack sor




Harissa Pot Roast a ‘la Helen

mami kerekenHello Everyone!Harissa Pot Roast a 'la Helen 5

I know it’s been a while, but summer has always been a busy season for me and my cookbooks :).  But I promise I will try to make time for my blog and send you lots of delicious recipes.

Today’s dish is something I made up the other day when I couldn’t decide what to cook  and the end result  proved that you don’t always need a recipe to create a delicious, mouth-watering dinner for your family.

pork slice 1Many times when you see a beautiful cut of meat or find an exotic spice in your grocery store, you  are inspired.  I know I am, and this was one of those times.  Give it a try and I can assure you that you will have another go-to-recipe in your repertoire.

INGREDIENTS (for 2)red onion slices

2 slices of well marbled pork (shoulder or other cuts)
1 large red onion, peeled, thickly slicedharissa 2
3 large leeks (cut off green part and stem, cut lengthwise, wash, thickly slice)leaks new
2 cups of roughly cut wild mushrooms
2 tbsp. olive oil at the bottom of the pan
1 tbsp. for saucemushroom variety
4-5 tbsp. of spicy ketchup
1 tsp fresh thyme for sauce
6 blades of fresh thyme (if you don’t have you may use dry)thyme bright
1 tsp salt for meatsalt talban bright
1 tsp ground black pepper for meatbors bright
1 small can of harissa paste
1 tbsp. Worchester sauce


I used a bone-in shoulder steak for this dish, however you may use any cut of pork that you enjoy, but remember, that it needs to be well marbled.


Harissa Pot Roast a 'la Helen 23Harissa Pot Roast a 'la Helen 22

Wash meat, pat-dry, sprinkle with the salt and black pepper; spread 2 tbsp. of olive oil in an oven safe baking dish.

Spread sliced leeks all over the bottom of the dish; place the meat on top; spread the mushroom all over the meat; sprinkle with thyme.

Harissa Pot Roast a 'la Helen 21Mix together ketchup, Harissa Pot Roast a 'la Helen 19Worchester sauce, 1 tbsp. olive oil and harissa paste. Spread all over meat; add the blades of thyme. Cover with aluminium foil.

Pre-heat oven to 375F and bake for about 1 1/2 or until desired tenderness of the meat is reached.

Serve with mashed potatoes.




Crackle Cookies

mami kerekenHello Everyone!crackle cookies 3.jpg

Today I am sharing with you a simple but decorative cookie / pasty (debatable which one it should be called) that you can make any time.  Don’t worry this recipe won’t disappoint.

You will need simple ingredient from the pantry and fridge, so you don’t have to run to the store every time you want to bake this delicious dessert.  I always tell you to keep a spejz 2few items in your kitchen in case you don’t have a pantry.  Flour, salt, oil, cocoa powder, vanilla sugar or extract and spices must be included.

Many of you wrote me that you don’t have space to create a pantry.  That’s not a problem, you can create a pantry in part of your kitchen cabinet.  Just put aside a section and organize your pantry products in there.

You will see how easy that makes life when it comes to cooking and baking.

Here is my pantry, that I created using workshop shelving.  I also love to make pasta sauces, however I’m not always in the mood 🙂 So on those lazy days I grab one of my favorite sauces from the pantry and create my meals that way.  However I still add veggies, meat, herbs, spices and / or cheese to these dishes.  So I never use them just out of the bottle.  cocoa powder 3

But lets get back to the cookie / pastry and see what you need for the recipe.


400 grams regular sugar
120 grams unsweetened cocoa powdereggs 2
120 ml vegetable oil
4 eggslisztes zsak
2 tsp vanilla extract
1/4 tsp salt
2 tsp baking powder
240 grams all purpose flour
1/2 cup powdered sugar (for coating)
1/2 cup regular sugar (for coating)

Place cocoa, 400 regular sugar and oil into a large mixing bowl. Mix together well, then beat on medium speed; add eggs 1 at a time and continue mixing. Then mix in everything except for the powdered and regular sugar, that is for coating.

Cover bowl with lid or plastic wrap and place in fridge for 1-4 hours. Up to you. I left it for 3 hours (was watching a movie 🙂 )

Place powdered sugar in a small (individual) soup bowl and regular sugar into another.

Take 2 tbsp. of the cookie dough and roll into a ball; roll in the regular sugar, then coat well with the powdered sugar. Place on a parchment lined cookie sheet (leave about 2 inches in between cookies).

Preheat oven to 375F (180C) and bake for 15-18 minutes. Remove from heat and leave in pan to cool.