From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
Click on the Cookbook for the Recipes
Drizzled over ice cream or a bowl of fresh apple slices this will sweeten things up a bit. There is a brand name caramel sauce on the market, but the only thing it has in its favour is that it can last in the fridge for months. Homemade sauce will never last that long, but then it is so much better!
1/2 cup whipping cream
1/2 cup brown sugar
• Combine cream, brown sugar in saucepan.
• Bring to rapid boil.
• Boil 1-1/2 minutes stirring continuously.
• Remove from heat.
• Cool caramel sauce slightly before serving.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.