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Hungarian gesztenyepüré is one helluva sensuous dessert! Every time I had this dish I thought I died and gone to heaven. But it was a seasonal item and we were lucky if we could afford it once a year. There was always excitement in the neighbourhood when the Barát Utcai Cukrászda started selling it. I would run down and get a large order of chestnut puree and a large order of whipped cream and took it home and me and my large family devoured it on the spot. I made it for the first time this year and yes, it was every bit as good as I remembered.

500 g [1 lb] chestnuts, roasted
3/4 cup milk
3/4 cup water
1/2 vanilla bean, scraped
1 cup sugar + 1/4 cup water
1 cup butter, melted
1/3 cup whipping cream
1/4 tsp salt
a shot of rum

1-1/2 cups whipping cream for topping
1 Tbsp sugar

• Clean the roasted chestnuts according to directions.
• Place the peeled chestnuts in a medium pot.
• Add the milk and water and make sure every chestnut is covered.
• Scrape the vanilla seeds into the liquid and add the pod segment as well.
• On low heat cook the chestnuts for 30-45 minutes or until soft.
• In a separate pot combine 50 g sugar and 50 ml water.
• Bring to boil and cook until sugar completely dissolves.
• Pour the cooked chestnuts through a sieve, discarding liquid and vanilla pod.
• Transfer the chestnuts to a food processor.
• Add the syrup, salt, melted butter and the whipping cream.
• Add a shot of rum.
• Puree until very smooth.
• Place in a covered container and chill in the fridge for several hours.
• Before serving, beat the whipping cream and sweeten with 1 Tbsp sugar.
• Put the chilled chestnut puree through a potato ricer.
• Place a small mound of chestnut puree in a serving dish.
• Top with a generous mound of sweetened whipped cream.



Roasting chestnuts is easy. You can roast it on an open fire for ambiance, but they taste just as good warm out of the oven. Always start with fresh, shiny, blemish-free chestnuts. The small, dull chestnuts supermarkets often sell are a waste of money and time.

• Wipe the chestnuts.
• Place them on a wooden cutting board with the flat side on the bottom.
• Make sure every chestnut is sliced into or it will explode. With a sharp chef’s knife cut a slit across the rounded side of the chestnut. Fresh chestnuts are easy to slice into. [Somebody somewhere thought of slicing an X into them, so now every recipe repeats the same thing. Just slice it once; cutting X into them is a waste of time.]
• Preheat the oven to 375F.
• Place the chestnuts in a shallow baking pan with the cut sides up.
• Don’t put water beside the chestnuts, you don’t want steam, you want the chestnut shells crispy. Crispy shells are easier to peel off.
• Bake the chestnuts for 20-50 minutes or until the shells are crispy and both the outer shell and the inner brown skin peels away easily. The roasting time will vary depending on how large the chestnuts are and how many you are roasting.
• If the brown skin is hard to remove put the chestnuts back in the oven for awhile. But make sure they don’t burn.
• When they seem to be ready, remove half a dozen and place in a kitchen towel lined basket and cover to keep warm. Warm chestnuts are easier to peel.
• Turn the oven off and leave the rest of the chestnuts in the oven to keep warm.
• Remove one chestnut and peel off the brown outer shell and the inner brown skin.
• When the chestnuts in the basket are all peeled, take six more from the oven and repeat procedure until every chestnut is peeled.
• Serve roasted chestnuts while still warm for best taste.

In this video our daughter is watching her father in-law roasting chestnuts the Italian way.



This one is the original Kellogg’s recipe. I just added a cup of chocolate chips. For best results, use fresh marshmallows. Calorie reduced or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. If you want sharp edged cookies, let the bar cool and settle before slicing.

3 Tbsp butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
1 jar (7 oz.) marshmallow crème
6 cups Rice Krispies®

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.



The dough needs to chill then soften then chill before you bake it, but the final product is worth it.

1-1/2 cups butter, softened
2/3 cup sugar
1 cup icing sugar
1 Tbsp vanilla extract
3 cups flour
1/2 tsp salt
1 tsp baking powder
1/4 cup cocoa

• Cream the butter until light and fluffy
• Stir in the sugars and vanilla extract.
• In a separate bowl, sift together the flour, salt, and baking powder.
• Add the dry ingredients to the creamed mixture gradually, stirring after each addition.
• Divide the dough in two.
• With clean hands kneed one half of the dough smooth and then set aside.
• Add sifted cocoa to the remaining cookie dough.
• Kneed the cocoa dough smooth and until cocoa is fully incorporated.
• You now have two clumps of soft dough; one vanilla and one cocoa.

• Place two sheets wax paper on the counter.
• Sprinkle both sheets lightly with flour.
• Position the vanilla dough on one of the wax papers.
• Lightly flour the top and roll the dough into a 1/2 inch thick rectangle.
• Repeat with the cocoa dough, making sure both rectangles are similar in size.

• Leaving on the wax paper lay both dough on a cookie sheet and transfer to the fridge.
• Let them stiffen for 40 minutes. This will make the inversion easier.
• With the vanilla dough on the bottom, invert the chocolate dough on the top.
• Remove the wax paper from the cocoa dough.
• Now let the dough soften for 30 minutes or so.

• Starting at the opposite side, lift the vanilla dough with the wax paper underneath and try to roll it from the long side of the rectangle in jellyroll fashion. If the dough cracks, let it soften some more.
• Then snugly roll up both layers into a log, peeling away the wax paper as you go.
• Wrap the log in plastic wrap and refrigerate it for 2 hours or place it in the freezer for half an hour or so.

• Cut the log into 3/8 inch thick slices.
• Lay the cookies on prepared cookie sheets and bake at 350F for 13 minutes.
• Leave the cookies on the baking sheet until they can be safely transferred to a wire rack.
  Yields 4 dozen cookies



Martha Stewart's Individual Peach Pastries revisited:

I use strawberries, but any other thinly sliced fresh fruit will do. The fruit has to be thin; otherwise the pastry will be soggy on the bottom. Place only 4-5 paper-thin slices of fruit on each pastry; again too much fruit will produce too much liquid and you don’t want the bottoms to be soggy. Use very little brown sugar, actually I use the commercial Brown Splenda and even less then the recipe calls for. The result is always a delectably sweet confection. I make them as a flat pastry, but I also make them in tart shape by lining a cupcake tin with the filo. The effect is quite attractive, but you have to reduce the time in the oven to 8 minutes, otherwise the edge of the filo will burn. The flat pastry can take up to 14 minutes or more making the caramelization process more successful.

4 filo sheets
2 Tbsp butter, melted
3 large fresh strawberries sliced 1/4-inch thick
6 tsp brown sugar

• Preheat the oven to 400F.
• Paper - thinly slice the strawberries.
• Remove the filo from the package and lay it on a flat surface.
• The stack of pastry sheets are folded in half. Open the stack in the middle.
• Leaving a single sheet on the board, fold back the rest of the filo sheets and set them aside.
• Quickly brush the single filo with melted butter.
• Place the filo stack back on top of the single sheet and fold down the bottom sheet from the stack.
• Remove the remaining pastry sheets and set them aside.
• You now have 2 filo pastries on top of one another.
• Brush the top pastry with melted butter.
• Repeat the procedure twice more until you have 4 pastry sheets on top of each other and each pastry has been brushed with butter.
• With a sharp knife cut the buttered filo stack into 12 squares.
• Depending on the brand of filo you use, you cut the filo differently. Just aim to get squares if you bake them in a cupcake tin. For flat pastry you can cut the filo into rectangles. Before I place on the fruit I fold back the ends creating a bit of a wall to contain the fruit.
• Arrange the strawberry slices inside the filo lined cupcake tin or on the top of each flat pastry stack.
• Sprinkle each pastry with 1/2 teaspoon of brown sugar.
• Bake the pastries in the cupcake tins for 8 minutes and the flat pastries for 14 minutes.
• Makes approximately 12 pastries
• Serve with a small dollop of yogurt cheese and whipping cream.


Leilah was bemoaning the fact that chicken breast alone does not make for good chicken paprikás. Well true enough, and even though I always claim the breast from the pot, cubed breast meat, minus the fat and bones and brown meat definitely limits the perimeters we get to work with making paprikás … even with authentic Hungarian paprika. Oh and I couldn’t use real sour cream, it had to be fat free.

So the first thing I did was to start a fat free yogurt drip, to make yogurt cheese, because fat free yoghurt is actually palatable.

Then I deboned, defatted and cubed the chicken breasts.

I chopped up two large onions and chopped up several smallish yellow bells and vine ripened tomatoes. The yellow bells should be small and the tomatoes should be small AND vine ripened. Those huge bell peppers contain too much moisture and tend to become soggy. Out of season tomatoes, particularly the large ones tend to be full of liquid with little or no flavour.

All in all our skinny paprikás turned out pretty good, but I think next time I will use a strong chicken stock instead of water. With the fat removed of course.

One more thing: You need the onions, bell peppers and the tomatoes; without these there is no sauce.

5 large chicken breast meat, cubed
2 large onions, chopped
4 garlic cloves, minced
2-3 small yellow bells, chopped
4 vine ripened tomatoes, chopped
3 Tbsp olive oil
salt and pepper to taste
3-4 Tbsp Hungarian paprika
1/2 tsp caraway seeds
3/4 cup chicken stock.

• Remove all skin, bone and fat from the chicken breasts.
• Cut into uniform cubes.
• Chop the onions and mince the garlic.
• Chop the yellow bells and the tomatoes.
• Place 3 Tbsp oil in a medium sized Dutch oven on medium heat.
• Add the onions and the garlic and sauté until very soft.
• Add the meat to the pot and stir.
• Season the meat with salt and pepper and stir.
• Braise the meat a little, turning it over until no longer pink.
• Stir in the paprika and the caraway seed.
• Add the chicken stock and bring to very slow simmer.
• Cover the pot and let paprikás simmer until meat is almost tender.
• Remove the lid and let the paprikás reduce to desired consistency.
• Adjust the salt and add 1/2 tsp of hot Hungarian paprika to the dish.
• Serve the skinny chicken paprikás on a bed of steamed matchstick root vegetables and a dollop of yogurt cheese.



In the pictures below I am frying up half of a large yam. The recipe calls for one large yam, so use two fry pans or fry the yam in batches. Yams fry up pretty quick. In a larger quantity fry up the yams ahead of time and finish caramelizing in the oven at 375F; while the turkey or the roast is tented. This is how my friend Ann makes candied yams for her famous Christmas gatherings. Adding the mandarin juice was my idea. The mandarin juice in my opinion tames the corn syrup and enhances the overall flavour.

1 large yam
salt and pepper to taste
1/4 cup butter
1/4 cup brown sugar
2 Tbsp dark corn syrup
juice of 1/2 mandarin orange

• Peel and slice the yam.
• Melt the butter in a non stick fry pan over medium heat.
• Season the yam with salt and pepper.
• When the butter begins to foam, add the sliced yams.
• Adjust the heat to a slow, happy fry.
• Turn the yam slices over and place a lid on the top.
• Once the lid is on, it is surprising how fast the yam cooks.
• Check frequently, the yam should not brown.
• Meanwhile combine the brown sugar, corn syrup and the juice of half a mandarin orange in a small bowl.
• Uncover the yam and pour on the brown sugar mixture.
• Continue to cook until the yam is nicely caramelized.
• Serve hot.




This recipe was published by the Dietitians of Canada in a cook book titled "Cook!" with 275 recipes that "celebrate food from field to table" by Mary Sue Wais. No, I am not a dietitian! But there it is on page 348 titled as Carrot and Almond Cake, and there is a full page photo of it and a smaller one on the back cover.

When people claim “moist carrot cake” I think of heavy dampness and/or grease fest. This carrot cake is not like that. This one is light and not heavy. The fat comes from the nuts and unlike other carrot cakes; this one contains no butter or oil in large quantities. I have to omit the lemon components, because my granddaughter resents everything with lemon in it, but if you don’t have to, don’t pass over the lemon juice; it balances the sugar. This cake will not puff up in the middle only to cave in later, so spread the batter evenly.

I baked this as a bar cake, but the recipe is perfectly suitable for a two layer lake.

1- 3/4 cup carrots, freshly grated
2-3/4 cups almonds, finely ground
3/4 cup fine breadcrumbs
1/2 tsp ground mace
1/2 tsp ground cinnamon
1 tsp ground ginger
1-1/4 tsp baking powder
6 large egg yolks
1-1/4 cups sugar
6 large egg whites
2 tsp freshly grated lemon rind
3 Tbsp fresh lemon juice

• Combine the grated carrots and finely ground almonds in a mixing bowl.
• Add the breadcrumbs, spices and baking powder.
• Stir to combine.
• In a separate large bowl beat the egg yolks and sugar until thick.
• Beat in the lemon rind and the lemon juice.
• Stir the carrot mixture into the egg yolk mixture [and not the other way around].
• In a clean bowl beat the egg whites until stiff peaks form.
• Gradually fold the beaten whites into the carrot mixture - do NOT over mix.
• Line a rectangular pan with parchment paper.
• Spray the parchment as well as the sides of the pan with cooking spray.
• Pour the batter into the pan and bake in a preheated 350F oven for 45 minutes until a cake tester comes out clean.
• Remove from the oven and let the cake cool completely.
• Spread the top with cream cheese icing.
• Cut the cake into squares with a serrated cake knife.



The trick to making cream cheese icing is to use the cream cheese right out of the refrigerator. Otherwise you end up with a gooey mess; having to add copious amounts of icing sugar and the cake still slip sliding every which way as you try to decorate. So you end up serving the cake in desert cups pretending that you intended to serve it that way. Remember, the butter should be close to room temperature, but the cream cheese has to be cold.

1/4 cup low fat cream cheese, cold
1/4 cup butter, softened
1/2 tsp pure vanilla
1-1/2 cups icing sugar, sifted

• Quickly beat the cold cream cheese with the softened butter.
• Stir in the vanilla.
• Gradually beat in the icing sugar and beat just until smooth.
  Yields one layer of icing. To decorate a cake, double the recipe.



Jim bought some dried figs and didn't like them. "I will make fig bars for you" I told him. They turned out great. We will enjoy it with afternoon tea. My source was Happy Sugar Funtime.


1/2 cup (120 g) butter
1/3 cup (65 g) sugar
1 egg
1/4 tsp vanilla extract
1 3/4 cup (210 g) flour
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 pinch of salt


18 dried figs
1/2 cup almonds
1/4 cup apricots jam
1 Tbsp fresh lemon juice
1/2 Tbsp lemon zest
1/4 Tbsp cinnamon

• Combine all the pastry ingredients with an electric mixer.
• Roll into a log, wrap and let chill in the fridge for 1 hour.
• Place all the filling ingredients in a food processor and process to a smooth paste.
• Line a baking sheet with parchment paper.
• Preheat the oven to 375F.
• On a floured surface you roll out half of the dough into a 12 x 4 inch rectangle.
• Place the filling near the center line lengthwise.
• Fold the dough over on top of itself.
• Press sides together.
• Transfer to the baking sheet placing the edge on the bottom.
• Repeat the process with the other half of the dough.
• Bake the two strips for 20 minutes, until golden brown.
• Let cool for 5 minutes and cut into desired pieces.




This one turned out to be almost as good as Nagymama’s.

You need medium sized sweet yellow Hungarian wax peppers and fully ripe, sweet tomatoes to make authentic Hungarian lecsó. The Jim grows these with varied success, giving me a few weeks of lecsó making opportunity. Keep in mind that no Hungarian pepper grown in our Kamloops garden can come close to the peppers grown on Hungarian soil. Of course most North Americans don’t even know what Hungarian peppers look like, except for the tiny hot things they sell in the supermarket. But those aren’t Hungarian peppers. Moving onto the tomatoes, the sweetest of tomatoes, are the round vine ripened varieties. They cost a bit more, but their flavour is superior even when the rest of the tomatoes are in season. I have been trying to break through the availability barrier and to come up with a year around version of Hungarian lecsó, but that will be a different topic.

In terms of volume I tended to use 1/4 tomato to 3/4 pepper to balance out the acidity and to reduce the liquid in my lecsó. Onions give body to stews, so I thought I would increase the onions, because lecsó should not have soup like consistency. The recipe I used over the years called for half an onion. But since the onion is the one that binds the peppers and tomatoes together, I figured there should be more of it. An additional benefit is that onions bring natural sweetness to lecsó. So gradually I increased the onions I used. Now for every 6 medium Hungarian wax peppers and 6 medium tomatoes I use 2 fairly large onions. That's a lot of onions, but you need it. I also add Hungarian paprika to my lecsó, but only a couple of teaspoons. Lecsó is not about the paprika.

6 Hungarian wax peppers*
2 large onions,
2 cloves of garlic
3 Tbsp olive oil
salt and pepper to taste
5 medium ripe tomatoes sliced
2 tsp Hungarian paprika

• Chop the peppers into strips.
• Chop the tomatoes, removing the green centers.
• Dice the onions into large bits, but don’t cut them too fine.
• Place 3 Tbsp olive oil in the pot on medium heat.
• Add the onions and garlic and sauté until onions are soft, but not brown.
• Reduce the heat and add the peppers.
• Add the salt and the pepper now.
• Cover and simmer, stirring occasionally for a 3-5 minutes.
• Add the tomato and the Hungarian paprika.
• Simmer uncovered for 1-2 minutes.
• Serve with rustic white bread.
  Yields: 2 servings

*In terms of flavour, the yellow bells are the closest to the Hungarian wax. The smallest they are the better, the big ones release too much liquid and they tend to finish up soggy.



There are many versions of shortbread, but only one recipe that counts, from the back of the old cornstarch box. The first time I had shortbread was in the early seventies at Chatam House. Chatam House was a dilapidated old building in the Prince Rupert harbour in those days, long before the port came to town. I am not sure what it was used for at the turn of the last century, my guess it was a boarding house, but by the time I arrived in Rupert it was a rat infested venue with a daycare downstairs and a halfway house for reforming alcoholic men upstairs. And yours truly, twenty years of age was the assistant cook. Ann Eggleton and I cleared away the remains of the breakfast the guys made on their own, and then cooked lunch and dinner for them. AA had a Christmas party in the lounge one year and as one of the house mommies I was invited by the residents. That is where I had the same shortbread with candied cherries in the middle for the first time. Ever since I could never bring myself to decorate it any other way.

3/4 cup soft butter
1 cup flour
1/2 cup cornstarch
1/2 cup icing sugar

 Cream the butter a little but do not beat it until frothy, it should not grow in volume. Creaming the butter on its own will help the dough come together, but overbeating will make it too soft to handle.  
• Sift together the flour, cornstarch and the icing sugar.
• Combine the creamed butter with the flour mixture.
• You can flavor the shortbread with some vanilla bean scraping, but extract adds moisture and makes the dough too wet and chilling the dough will  not help much.     
• Shape the dough into 1 inch balls.
• Place 1- 1/2 inches apart on ungreased cookie sheet.
• Flatten with lightly floured fork and decorate with candied cherries.
• Bake at 300F for 15-20 minutes until edges are lightly browned.



Intended for game, most Hungarians cook vadas from pork, veal or beef in the hunter style. Of course much of the spices that are needed for the preparation of wild meat I don’t use and what I end up with is a nice, homey stew with a bit of twist the mustard gives. So that’s my “vadas” and I stand behind it.

4 thick slices of pork
salt and pepper to taste
3 + 1 Tbsp olive oil
1 medium onion
1 Tbsp sugar
2 carrots
2 parsnips
1/2 celery root
1 cup chicken stock
3 Tbsp flour
1-2 tsp French mustard to taste
3/4 cup 14% sour cream

• Dice the onions and set aside.
• Sprinkle the meat with salt and pepper.
• Grate the carrots, parsnips and the celery root in a food processor and set aside.
• Place 3 Tbsp of olive oil in a non stick fry pan and braise the meat until golden on both sides.
• Remove the meat and place in a deep ovenproof stainless steal pot.
• Add 1 Tbsp of olive oil to the pan and stir in the diced onions.
• Sauté the onions until they are translucent.
• Add 1 Tbsp sugar to the fry pan and stir in the grated vegetables.
• Add salt and pepper to taste.
• Keep stirring until the vegetables are slightly caramelized, but they must not burn.
• Add the entire content of the fry pan to the pot.
• Add the chicken stock and place pot in the oven at 325F.
• Bake until the meat is very tender.
• Add more chicken stock if needed. Aim for stew consistency.
• When meat is tender, remove pot from the oven.
• With a slotted spoon take out the meat and set it aside.
• Ladle out a cupful of stew into a small bowl.
• Add 3 Tbsp of flour to the bowl and stir to combine.
• Put back the flour-stew mixture to the pot and stir well.
• Add the mustard and sour cream to the pot and stir to combine.
• Adjust the salt and pepper.
• Serve the hunter stew with sliced kitchen towel dumplings.



I never heard of kitchen towel dumplings before. Austrians know it as Serviettenknödel. It’s the Austrian-Viennese equivalent of the Hungarian zsemlegombóc. The first time I saw it was on a cooking video; Ferenc Gyarmati, Hungarian chef was preparing szalvétagombóc as an accompaniment to Hunter Stew. The reason for the name of course is in the rather original method of preparation; the dumpling used to be rolled and tied into a kitchen towel and boiled in pre aluminum foil and plastic days. This is the video; you might find it helpful to watch the chef preparing it. I was truly surprised how good this dumpling tasted and considering how much less mess I made in the kitchen, kitchen towel dumpling quickly replaced the traditional Hungarian zsemlegombóc for us.

6-8 slice of light rye
3 Tbsp oil
4 eggs
3/4 cup water
salt and pepper to taste
fresh parsley, chopped fine

• While assembling the dumplings, put a large pot of water on the stove to boil.
• Cut all the bread into cubes.
• Place 1/3 of the bread cubes in a large bowl.
• Quickly fry 2/3 of the bread cubes in the oil to get a golden color, but not brown.
• Remove fried bread cubes and set aside on a paper towel.
• In a separate bowl whisk the eggs.
• Add the water, salt and pepper to the eggs and whisk to combine.
• Add the egg mixture to the un-fried bread in the large bowl.
• Combine well.
• Add the finely chopped fresh parsley combining well.
• Finally stir in the fried bread cubes.
• Cut a 12 inch strip from the aluminum foil.
• Place a strip of heavy plastic wrap on the top.
• Arrange half of the bread cube mixture along one end of the foil/plastic wrap.
• Shape it into a log and roll it into the foil/plastic wrap burrito style.
• Tuck the ends under.
• Repeat the wrapping with the remaining bread cube mixture.
• Gently place both packages in the boiling water.
• Reduce heat to continuous simmer and cook dumplings for twenty minutes.
• Set aside cooked dumplings until serving the meal.
• Remove the foil/plastic wraps and slice dumplings.
• Serve the dumplings with Hunter Stew.




With a few exceptions, North American Chinese food is a grease fest and authentic Chinese food is a bit weird for my European taste buds so once again here is another example of Chinese European fusion.

250 g ground chicken
1/2 tsp ground ginger
1/2 tsp salt
1 egg
1 package wonton wrappers
4 cups chicken broth
1 carrot, matchstick sliced
4 green onions

• Combine first four ingredients.
• Wrap one teaspoon of meat mixture in each wonton wrap.
• Lay out a wrapper and place 1 tsp of  meat mixture in the center.
• Dip your finger in water and spread along two edges of each wrapper.
• Fold each in half on the diagonal to form a triangle and press the seams to seal securely.
• Place on a baking sheet.
• Repeat until all the stuffing is used. Refrigerate wontons until needed.
• In a large saucepan, bring the chicken broth to a boil over high heat.
• Add the carrots and cover the pot and turn off the heat.
• At the same time, bring a large soup pot half-full of water to a boil.
• Carefully drop some wontons into the boiling water.
• Make sure the wontons are not crowded.
• When the water returns to a boil, reduce heat to low and simmer.
• Cook the wontons until the filling is cooked through in 4-5 minutes.
• With a slotted spoon, transfer the wontons to the chicken broth.
• Cook the rest of the wontons and transfer them to the broth.
• Add the green onions and bring the broth to slow simmer.
• Simmer until the onionst wilt, for about 1 minute.


I always make these for Christmas. Fits into the Christmas theme; has nuts, on the other hand it balances out all those chocolaty treats. Looks good on the tray of assorted goodies and freezes remarkably well. I put in walnuts, I have a tree, but it doesn't have to be walnuts, whatever nuts you fancy will be yummy. Let it cool about 4 minutes before rolling them into the icing sugar. If the cookies are too hot they absorb twice as much icing sugar than need be and if you let them cool, the icing sugar will not adhere to the surface. So set the timer.

1 cup butter
1/2 cup + 1/2 cup icing sugar
2 cups flour
1/4 tsp salt
1 tsp vanilla
1 cup chopped nuts

• Cream the butter.
• Add 1/2 cup icing sugar gradually.
• Add the flour, salt and vanilla.
• Pinch off small pieces of dough and shape into balls.
• Place on ungreased cookie sheet.
• Bake at 400 degrees for 12 minutes.
• Peek under a cookie, if its pleasantly browned, the cookies are done.
• Remove cookies from the oven and let them cool and solidify for 4 minutes.
• Roll cookies into the remaining icing sugar while warm.


I made this when the grand kids came to Kamloops from California. The adults had seconds, the kids, well the kids ate the chocolate ice cream I made.

Donvier ice cream maker
650 g plain Greek style yogurt, 11% MF
1/2 cup honey
1 tsp vanilla extract

• Freeze the Donvier aluminum cylinder overnight.
• In a medium bowl gently combine 1/4 cup of yogurt with the honey.
• Stir in the vanilla and set aside.
• Spoon the remaining yogurts into the prepared aluminum cylinder.
• Add the yogurt-honey mixture.
• Process the ice cream according to Donvier instructions.


I have seen Bread Pudding recipes in my English cookbooks, but I used to pass them over thinking “what is the deal with eating bread for desert?” I had no clue what a glorious dessert it was. The first time I tried this recipe I thought I died and went to heaven. Bread Pudding is too rich after a full course dinner and be forewarned that you will likely eat a little more of it than you need to… but here it goes.

This one here was my breakfast/brunch version I called Bread and Butter Pudding. You might find the photos useful before assembling this one. The method of assembly is essentially the same.

10-12 slices of French bread
3 Tbsp butter
4 whole eggs
4 egg yolks
1 cup sugar
1/4 tsp salt
4 cups milk
1 cup whipping cream
2 tsp vanilla
Apricot Sauce and more whipped cream to serve with the pudding

• Slice the bread, and butter each slice.
• Beat the eggs, sugar and salt until well blended.
• In a saucepan bring the milk and cream just to boil.
• Stir this mixture very gradually into the egg mixture.
• Add the vanilla extract.
• Butter a square baking dish.
• Arrange the bread slices in the prepared dish with buttered sides up.
• Strain the custard mixture on the top.
• Set the dish in a roasting pan.
• Fill the roasting pan with hot water to a dept of 1 inch.
• Bake at 375F for until a knife inserted comes out clean.
• Scoop some hot pudding on a plate and pour hot Apricot Sauce on top.
• Top with a large dollop of whipped cream.
   Serves 8



This one is a lighter version of my old cheesecake.

1 cup graham crumbs
1/2 cup almonds, ground
1/4 cup butter, melted
1/2 tsp almond extract.

2 packs Knox Unflavoured Gelatine
3/4 cup sugar, divided
1 cup boiling water
250 g package of light cream cheese
250 g ricotta cheese
250 g dry curd cottage cheese, crushed*
1 Tbsp vanilla
250 ml whipping cream
2 Tbsp grated lemon zest
spring form cake pan
parchment paper

• Line the bottom of the spring form cake pan with parchment paper.
The parchment paper will help with sliding the cake off onto a platter.
Use no larger than a 9 inch cake pan; mine is 7-1/4 inches.
• Combine the crumbs, almonds, butter, and almond extract.

• Press in a spring form pan.
• Freeze for 1/2 hour.
• Crush the dry curd cottage cheese in a food processor. Set aside.

• In a small bowl combine the gelatine and 1/2 cup of sugar.
• Add 1 cup boiling water; stir constantly, until gelatine completely dissolves.
• In a large bowl, beat the cream cheese, ricotta and crushed dry curd cottage cheese smooth.
• Add the whipping cream and continue beating.

• Slowly beat in the dissolved gelatine, remaining sugar, vanilla and the zest.
• Pour mixture on the prepared crust.
• Chill for 6 hours.
• Serve with chocolate chip glaze or with berry sauce.

Chocolate Chip Glaze:

Place 1 cup of chocolate chips in a cup. Add enough water to come up to the level [almost] of the chocolate chips. Microwave it until melted; stirring at intervals. Put through a sieve. Spoon over cheesecake and chill until chocolate solidifies.


Berry Sauce:

Simmer 1 cup fresh or frozen berries with 3Tbsp sugar until sauce thickens.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

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