Locally produced, golden honey straight from the beekeeper.
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 […]
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: […]
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 […]
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 […]
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 […]