Three recipes from the e-book, exactly as they appear in it. Cook them, share them with your family, and if you love them, there are 91 more waiting.
Rumgolyó
Every Hungarian grandmother has a tin of rumgolyó hidden somewhere in December. Made to use up leftover sponge and biscuit crumbs, rich with chocolate, walnuts and a good splash of dark rum, they are the sweet that disappears first from the Christmas platter. There is a children's version too.
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Gulyásleves
Hungary's iconic herdsman's soup, rich with paprika, tender beef and vegetables. The gulyás was first cooked by cattle drovers in a kettle over an open fire, and it is still the dish Hungarians are proudest of. The soup should be rich and paprika-red.
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Lecsó
A bright, simple summer stew of peppers, tomatoes and onions. Make it in late summer when Hungarian wax peppers and banana peppers are cheap at the markets. Serve it as a side, or add sausage or eggs and make it the main event.
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94 recipes, 123 pages, an instant PDF download. Cook the food Oma made for us, from Sunday goulash to the Christmas bejgli.
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