with Reka Csulak
In Hungary, we normally deep-fry french toast, but I've tried the original method when you cook the toast on some butter in a pan, which gives you a more enjoyable result, so I'll never deep fry it again. To elevate this toast to a whole new level, let's create a ham and cheese sandwich, soak into the …
Magyarul ⇣ Crispbread with venison prosciutto I think this time of the year we deserve an unusually royal breakfast! Let's treat yourself with some premium Alpine venison prosciutto combined with some crispy, creamy and sweet fruity elements. I love this kind of harmony of favors! INGREDIENTS Dark ryebread Venison prosciutto from Alpine Deli Crème fraîche …
Magyarul ⇣ Coppa, goat's curd and figs on crispy ciabatta Start your day with a 'slice' of Italy. The fresh, premium ingredients on a slice of crispy ciabatta bread... who needs a better start in the morning? The Coppa is made of lean Italian pork neck marinated with rustic spices, gently smoked over beach wood and …
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Magyarul ⇣ Cuban sandwich I've received an e-mail form Nick, the writer of Blogtastic Food, and he invited me to do some collaboration. He created his own pulled pork recipe and started to ask other bloggers to turn it into a new dish on their creative way and when we all finish the brainstorming and …
Magyarul ⇣ Sandwich with Speck Alto Adige This weekend I've visited Exquisite Deli at Borough Market, in London and took home some charchuterie products to use them for delicious breakfasts and dishes. With their premium products Thea and her wonderful team bring you the taste of South Tyrol from the Italian Alps. Speck Alto Adige PGI …