Walnut Roll & Poppy Seed Roll

beigli szepmami kerekenHello Everyone!

This is another delicious pastry recipe that originally was only served during the Christmas and Easter Holidays.

However, I believe that as every family favorite could be served any time you like or you crave something tasty.  I still make Walnut & Poppy Seed Rolls (traditionally called “Beigli” in Hungarian) during the Holidays, however if my family asks me in January, May or August to make some for them, I would be more than happy to oblige.

Traditionally there were two types of Rolls made by Hungarian households, pastry shops and bakeries.  These were Walnut & Poppy Seed Rolls.  However, years later there was another tasty addition to the sweet roll collection and this delectable filling was sweet cottage cheese.  I will also share the filling for the Cottage Cheese Roll, however it is not my favorite when it comes to rolls.

On a personal note, I would like to mention that I am the Life Magazine Spokesperson for Walnut Roll and I lead my Walnut Roll team to victory on the nationally televised battle between Walnut and Poppy Seed Roll on Life Network. This is an annual Christmas Special. I had so much fun and I’m sure you will also have fun re-creating this lovely traditional pastry for your family. So lets start the recipe.


500 grams of all purpose flour
1/2 teaspoon salteggs again
2 tbsp sugar
1 pack of vanilla sugar
1 egg + 1 egg yolk
1 lemon’s zest (and juice for the fillings)lemon 1
1 cup of milk + tsp sugar
2 tsp dry yeastsalt 2
Pinch of salt
4-5 teaspoon melted unsalted butter


Warm up milk and add 1 tsp sugar and the dry yeast; cover and let stand for 5 minutes. Place the following in a large mixing bowl: flour, lemon zest, yeast mixture, 1 egg + 1 egg yolk, sugar, butter and enough milk to make a soft but not sticky dough. If sticky add a little more flour. Cover bowl and put on top of the stove, turn on oven to 350F and let rise for 40 minutes to 1 hour.


3 cups of ground walnuts or pecan
1 tbsp of raisinsvanilla sugarwine for sugar 1
3 tbsp of sugar
1 cup of milk
1 pack of vanilla sugar
1/2 lemon’s zest and juice

Mix all of the above together, place in a small stockpot and cook on medium high heat until thick and creamy. Put aside and let cool.poppy and seed


1 cup of ground poppy seeds (ground poppy seeds on coffee grinder with sugar so it won’t stick together)raisins
3 tbsp of sugar
1/2 lemon’s zest and juice
1 pack of vanilla sugar
2 tablespoons of raisinsmilk
1 cup of milk

Mix together all of the above and place in a small stockpot. Cook on medium high heat until thick and creamy. Let cool until needed.

COTTAGE CHEESE FILLINGwestern cottage cheese turo

1 package of European type cottage cheese
1 tbsp of raisins
3 tbsp of sugar
1 tbsp sour creamsour cream 3
1 pack of vanilla sugar
1/2 lemon’s zest and juice
1 egg yolk

Mix together all of the above in a large mixing bowl and put aside until needed.


Turn off oven so it won’t be too hot. Now punch down dough and turn onto a flouryoutube video walnut roll beigli kep dusted counter top. Knead dough for a few minutes, roll out to about 1/2 cm (1/4 of an inch) thickness as seen on video. Spread filling evenly; roll up and seal ends as seen.

Please use video as guide (Please click on the photo to follow link to video). Let rest for another 25-30 minutes; brush with egg yolk and bake in a preheated 375F oven until golden brown. Remove, let cool.

Don’t be afraid to try this traditional, time tested pastry recipe. Your family will have a wonderful new family tradition for generations to come.






Wiener Schnitzel

rantott husi karacsony 7Hello Everyone! mami kereken

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.piggy smiling

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 another 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 bit 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.

salt talban brightI personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel. However both are equally delicious and fit any occasion.  Today we are making Pork Wiener Schnitzel


6 slices of pork (leg or shoulder)eggs again
1 tsp salt
3 eggs
1 1/2 cup of all-purpose flour
1 1/2 cup of bread crumbslisztes zsak
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.crisco oil

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.


2 cups of cooked rice (cook rice according to box instructions)parsley bright
1 tbsp freshly chopped parsley
2 tbsp. extra virgin olive oil

Mix together all of the above and serve warm as a side dish


The name of this side dish is contradictory as it can literary be translated as French Salad, however it is a type of Hungarian creamy vegetable salad.  

pinch of salt
2 cups cooked (then cooled) mixed green peas and cubed carrots
1 tbsp mayonnaise
2 granny smith apples (or any favorite) peeled, cored and cubed the same size as the carrots
1 tsp sour cream
1/2 tsp mustard

Mix together all of the above, put in the fridge to cool for a while and serve cold as a side dish.

POTATO SIDE DISHkrumpli zsakkal

1/2 cup of chopped fresh parsley or cilantro (new option)
5 med-sized potatoes, peeled, cubed
1 tsp saltcilantro
2 tbsp. extra virgin olive oil


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.

Place 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.



Please remember that I have 10 full cookbooks, including 1 baking book and also 11 e-cookbooks / e-baking books published and available for purchase at my official website’s stores and also by visiting my eBay store.




christmas sale 2Hello Everyone!mami kereken

I will be back with delicious recipes soon, however this time I would like to let you know about my Canadian and US Christmas Shops open for business at my Official Website. You will find a special selections of my cookbooks and save big on shipping (up ot 60% off).

Many of you asked me how I would be shipping due to the Canadian postal strike issues.  I am currently shipping via courier at no additional charge to you.  Don’t worry all shipments are time guaranteed to arrive 1-4 depending on your location.  Most parcels arrive in about 1-3 business days after your payment clears.  So there are no worries.

canadian postal strike notice2

I, however, would like to warn you about waiting too long as many of my cookbooks / baking books are selling lot hotcakes.  I just stock up again on Monday and I am waiting for a new shipment as my stocks are getting dangerously low again.  So don’t wait till the last minute.  Pick your favorite sale option and order now.  All books are full of mouth-watering recipes and delectable desserts.


This slideshow requires JavaScript.

Some of my cookbooks are also featuring a complete herbal dictionary, some include measurement guides and all have photo pages for an easier recipe recreation.

If you follow the links by clicking on the photos for complete book info, including Table of Contents.  So you’ll know what you are getting before purchasing the books.

Surprise yourself or that special someone for the Holidays.





Fall Apple Cake

mami kerekenalma torta 8

Hello Everyone!

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 leavesToday 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.

INGREDIENTSripe red apple with green leaf isolated on white

  • 4-5 apples (your favorite)
  • 150 gram all-purpose flourcinnamon bright
  • 200 gram sugar
  • 3 eggs
  • 1/2 lemon’s zest
  • pinch of saltegg yolks
  • 1 vanilla sugar
  • 1/2 tsp lisztes zsakcinnamon

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.

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 toapple in spring form make sure that the batter covers the apples all over.

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.






Hungarian Pickled Mixed Vegetables

Easy Recipes & Cookbooks

mami blue kicsiHello Everyone!

Welcome back! Today I’m sharing with you a very simple, yet delicious pickled specialty that my family just loves. It is called Cabbage Salad in Hungarian however my version is much more than that. I’m certain that once you try it you will fall in love with this “multivitamin in a jar and stop serving pickles with your favorite dishes. hungarian mixed pickled salad 1

And (I know, I know, you don’t start a sentence with “and” but it’s just between us girls) your kids won’t even know that it’s good for them. So how can you go wrong?


Glass Jars With Lids
Cutting Board
Knife or
Mandolin Slicer
Large Mixing Bowl


If you decide to use a mandolin slicer, please BE VERY CAREFUL as they are extremely sharp and dangerous even if you are pay attention to what you are doing. I know the hard…

View original post 1,276 more words

Forralt Bor (In Hungarian)

Easy Recipes & Cookbooks

mami konyvboritohozHello Mindenkinek!wine for white and red

Remelem jol kezdodott az Uj Eve mindenkinek 🙂

Ahogy tudjatok mindig szeretek hallani mindenkitol es mivel probalom felepiteni a Magyar rajongo koromet is, hisz en is az vagyok orommel olvasgatom egyre novekedo Magyar barataim leveleit.  Azt azonban sajnalattal olvasom hogy egyre tobben megbetegednek ezeken a didergos teli napokon.  Mivel sokan kertetek a forralt bor receptjet boldogan osztom meg es remelem segit is majd egy kicsit enyhiteni a megfazasotokat.

wine for whitetokaji aszu 1

Ahogy bizonyara tudjatok Forralt Bort lehet Voros es Feher borbol is kesziteni.  Ti valasztasotoktol es izlesetektol fugg hogy melyiket hasznaljatok a forralt bor elkeszitesehez.  Ugy hiszem azonban, hogy Magyarorszagon tobben kedvelik a forralt voros bort.

Ezeket a rusztikus italokat felszolgalhatjuk fincsi melengeto itokakent peldaul bundas baratunk kiados setaltatasa utann, vagy pedig korcsolya szunet kozben.  Sipalyakon is szolgalhat sziv es lelekmelengetokent.  Neha egy borgrecske meleg borocska felmelegithet amikor a munkabol osszefagyva erkezel haza.

Magyarorszagon es tobb mas reszen a vilagnak, e…

View original post 775 more words

Hungarian Mulled Wine

Easy Recipes & Cookbooks

mami konyvboritohozHello Everyone!wine for white and red

I hope the new year started out great for you.

As you know I always love to hear from you, however lately I was so sad to read that many of my fans are suffering from the sniffles.

Most of you love my chicken soup recipe for colds, however lately I got so many requests for “Mulled Wine” that I decided to share some recipe with everyone.

Perhaps you know that Mulled Winewine for white can be created with Red Wine of tokaji aszu 1White Wine.  The choice is yours however in Hungary, Red Wine is more popular.

These rustic drinks could be served simply to warm you up following a nice walk with your furry friend or taking a break from skating and skiing.  Sometimes, a cup of warm goodness could thaw you out after coming home frozen from work.

However in Hungary and many other parts of the World, these…

View original post 968 more words

Bikini Season

If you would like to get in shape for Thanksgiving and Christmas, but don’t want to starve yourself and don’t have time to exercise then our book is for you. Lose weight the tasty way, eat your favorite foods and even your ice cream. Chili, Spaghetti with Meatballs and many more….

Easy Recipes & Cookbooks

mami kerekenHello Everyone!fogyi-konyv-best-seller

Yes, Bikini Season is here and we all want to lose a few pounds to get into our favorite bathing suit or perhaps surprise ourselves with one that will be the envy of every lady around us.

But the first step is finding the right plan to lose weight safely and not starve ourselves.  The second step is finding dishes and yes, desserts that don’t taste like you are on a diet.

That’s where the book that my daughter, Helen Radics and I created together to help everyone lose diet-book-reklamweight and also live a healthier lifestyle.  Remember, losing weight never tasted so good!

Our book is called Don’t Bitch, Get Skinny! which became a best seller during its 1st week of publication.  For a limited time only it is also available with the title, Tasty Weight Loss!  as we were playig around with the titles and after an…

View original post 1,206 more words