scrambled eggs in zsir

Kereszt Anyu is standing at the stove in her flowered apron, stirring an old ceramic bowl full of eggs with a fork. She picks up the old worn, wooden spoon, sticks it into a can, and with a quick twist, it’s heaping with pale tan, rendered pork lard. The lard is soft and beginning to…

homebound from the bakery

Walking uphill is worse than down, carrying a big package makes it much, much worse, leaning forward to move up the steep incline… well, it was just too much. I picked a bit from the very corner of the loaf. It was one of those normal squarish sandwich white loaves with crust brown corners. It was a long hard climb, and I was getting hungry and that little bit didn’t help much, so I tore off some more, keeping the hole small.

Simple Vegetable Soup “egyszerű zöldségleves”

This is a basic soup my family has made for decades. It’s very paprika forward. Very Hungarian.
It’s simple, nutritious and deceptively full of flavor, in spite of the few humble ingredients.
The key is to add each element at the right time and in the right way. If not, you’ll have a very insipid or bitter soup.
This base vegetable soup lends itself to many variations, all completely delicious.

Hungarian White Bread

A tökéletes fehérkenyér / The perfect white bread How miraculously I managed to make perfect white bread after translating impossible HUngarian For the Sponge1 1/8 cup water1 3/4 cup bread flour4 tsp dry yeast1 tbs cooking oil (wesson light flavorless) Mixed the sponge in small bowl, and covered with plastic. It rose faster than I…

Laci! Gyere ide! (Laci! Come here!)

The bakery wasn’t that far away, just all the way down the hill and only a quarter of the way through town. I was quite mature now, (almost 6) so I was sent to fetch our loaf of bread. With this loaf of bread, my mother made my father’s work sandwiches, and when it got…

LECSÓ

First I smell the bacon slowly frying with half rounds of sliced onion, pale yellow, almost white Hungarian peppers, and rich red tomato from the garden. When the meat was just cooked, the onions and peppers just wilted, he slipped the half rounds of tomato and cracked a few fresh eggs on top, making little spaces where the egg whites would run and cook evenly. When it was cooked, he served it with a thick slice of toast and warm tea with lemon in it.

“Nokedli”

Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.