LEARN

Honey: the immortal​​ form of flowers

Honey: the immortal​​ form of flowers

Locally produced, golden honey straight from the beekeeper.

The secret of Mangalica pigs

The secret of Mangalica pigs

It’s not easy to find premium meat and charcuterie. The majority of pork has been bred to be extremely fast-growing and low in fat and as a result of this, the meat lost its flavor and values. The native Hungarian swine breed, called Mangalica is the opposite of factory-raised […]

Langalló

Langalló

During my latest trip to Hungary, I had the chance to visit Sárréti Chilifarm, the place where award-winning, Hungarian chili sauces come from. I discovered their products in 2017 when the TraBBQ sauce won awards, one after one and every blogger and newspaper mentioned this success: […]

Olive oil characteristics

Olive oil characteristics

Magyarul  ⇣  The importance of the olive varieties I’ve received a parcel from Reinos de Taifas with six different extra virgin olive oil  (EVOO) samples. This tasting experience is quite unique because these oils came from single olive varieties, which is quite different than what […]

Sauce of the month – Veloutè

Sauce of the month – Veloutè

Magyarul  ⇣  Veloutè We discussed how to make roux and bèchamel, so let’s prepare another sauce. Like béchamel, velouté is considered a white sauce and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making other […]

Sauce of the month – Bèchamel

Sauce of the month – Bèchamel

Magyarul  ⇣  Bèchamel After You know how to make a good roux, we can start a discussion about the sauces. Béchamel sauce also known as white sauce, is made from a white roux and dairy (milk or cream), it exists since the sixteenth century and […]