(Pronunciation: “Kah-kah-osh Chee-gaw”)
Although the translation for this is actually “cocoa snails”, I figured since some people aren’t a fan of escargot I’d put “cocoa rolls” in the title instead.
Jokes aside, these baked sweets are common in Hungary, similar to cinnamon rolls, but with cocoa powder instead of cinnamon. Cocoa rolls are generally larger than cinnamon rolls since the dough is rolled out much more thinly which makes space for more filling. These also don’t include that deliciously rich cream cheese glaze that cinnamon rolls usually come drizzled in… But then again, this is my website, and today we’re doing cocoa rolls! ＼(＾O＾)／
Tejberizs… milchreis… Arroz con leche… Riz au lait… Rice pudding…?
In case you didn’t catch that; pretty much every language names this dish “Rice & Milk”, or something along those lines, except English, where for some reason it’s a pudding. I guess that’s because pudding is not really considered breakfast food in the western world, but dessert rather. However in many European countries, what English calls “rice pudding” is actually a porridge/cereal-like dish, served warm and is very commonly eaten for breakfast, especially by children. I know I used to eat it a lot when I was baby. (´･ω･`)
(Pronunciation: “Koh-koos Go-yo”)
Coconut rum balls; a popular treat commonly given away in Hungary during the holidays!
While coconut rum balls aren’t necessarily Hungarian, they are the most popular type of rum ball in Hungary so they qualify as something I could add to the Hungarian section of my cookbook which I think is starting to hold me back culinary-wise because Hungarians are basically wannabe French cooks. I suppose that applies to me as well…? ;-;
Alright, eggnog! Let’s do this!!!
So let me start off by saying that I’m not scared of salmonella and I’m perfectly fine with consuming raw eggs. After looking into the history of eggnog a little, I found out that traditionally it is made using raw eggs. Also, look up “raw eggnog” and I guarantee most of the results will be by vegans, many of which who deliberately left out the word “vegan” from the title of the post with the chance that non-vegans may click on it and get tricked into making a vegan eggnog using carrageenan, guar gum, natural and artificial flavorings, spices, monoglycerides, and colorings… Wait sorry, those are actually the ingredients found in store-bought eggnog. Raw vegan eggnog is actually pretty good stuff, however, that’s not what I do here. I’m a traditionalist, so if you’re vegan, look for an eggnog recipe elsewhere. And most importantly, regardless of your dietary preferences, don’t buy eggnog from the store, please. Make it yourself, it takes literally 5 minutes and tastes that much better. (´･ω･`)
(Pronunciation: “Meh-dyesh Mah-kosh Rey-tesh”)
Remember when I said that the cottage cheese strudel was the easiest strudel ever? I lied. This is basically as easy as it gets… I was actually surprised myself at how little I needed to add to the filling to make it taste as amazing as it did! It’s also probably going to be the last strudel recipe I’ll be posting. Probably. We’ll see. It’s just that strudels are too easy. (´･ω･`)
(Pronunciation: “Medj Leh-vesh”)
A very light but sweet fruit soup, common in Hungary, usually served chilled as an appetizer or a quick dessert especially during the summer when fresh sour cherries are abound~! As such, it is “customary that the soup contain fresh sour cherries” according to Wikipedia… but if you live outside of Europe and/or simply don’t have access to fresh sour cherries, you can use canned or frozen sour cherries for this, no problem. (´･ω･`) (You can also use normal cherries, but then it wouldn’t be meggyleves, it’d be cseresznyeleves…)
I’m a shitty baker… or not…?
I tried my hand at another baking experiment. The chocolate pomegranate tart experiment was either a success or a failure, I’m not even sure… This time I was expecting more or less the same results; a bit of a success and a bit of a failure, but I went in focused… not taking any chances.
Easiest strudel ever?
Well, it’s easy because I’m using frozen store-bought puff pastry. If you make your own puff pastry, congratulations, you’re better than me. But I have quite a bit of pastry-making karma, so I deserve a little break now and again. (´･ω･`)
Anyways, Hungary is the home of many different strudels, but this is the one my mother always made. Except her recipe uses phyllo pastry instead of puff pastry, which in my opinion is a hassle, harder to work with, burns more easily and most importantly; it doesn’t taste quite as good!
A dessert that originated in France but is also very popular in Hungary, this is a super-rich overly sweet dessert that’s guaranteed to make you too sick to eat anything else for the rest of the day! (´･ω･`) It consists of a crème anglaise (vanilla custard) topped with one, or several meringues (egg white dumplings). Although it’s considered a pretty fancy dessert, the ingredients for this are cheap and are probably already in your kitchen (except maybe the whole milk).
Fairly easy to make, and since it’s served chilled, everything can be done ahead of time! In fact, you probably should do this ahead of time so you can serve your main course fresh and not stress out about serving a fresh dessert as well. ʕ •́؈•̀ ₎
“Yogurt with Honey”, a quick-fix Greek dessert that consists of nothing more than Greek yogurt, honey, and walnuts.
I use the term quick-fix loosely, because in my kitchen, we’re going to want to strain the Greek yogurt for at least 24 hours and Greek yogurt is literally another way of saying “strained yogurt” so yeah, we’re straining strained yogurt until it is pretty much protein free. This dessert is a bodybuilder’s worst nightmare. (´･ω･`)