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 - with recipes 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
Felvételeim nyilvános publikálása engedély nélkül nem használhatók.
Your best friend is a large whisk when making custard. You don’t want the eggs to curdle; if the eggs curdle, the custard can’t be salvaged. So beat the eggs first lightly and then temper them by gradually adding 3/4 cup hot milk whisking vigorously all the while. Then gradually add the tempered eggs to the rest of the mixture in the pot. If something goes wrong and the custard gets lumpy, whisk it really fast or whizz it up in the food processor. Custard is not hard to make.
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!
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.