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
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RED PEPPER PASTE – PAPRIKAKRÉM
Provided you can get it, Hungarian paprikakrém is expensive here. It comes in tiny tubes sometimes in jars, and can range from regular to very hot and they tend to be on the salty side. Hungarian pepper paste may be used instead of paprika, but the homemade version is not strong enough for that, not unless it was made from Hungarian red peppers. I don’t add salt to it and that way I don’t have to adjust the dish I am adding the pepper paste to. A tablespoon or two of this slightly smoked flavoured paste adds an extra layer of taste to pörkölt or gulyás and many other paprika based dishes.
4 roasted red peppers
2 Tbsp Olive Oil
1 tsp red wine vinegar
• Place all of the ingredients in a food processor and pulse grind into thick sauce.
• Pack into a tiny sterilized jar with a well fitting cap.
• Keep it refrigerated.
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. Happy cooking!