Recent content by saavychick

Sabrine - Hi there! Absolutely - the crisco is an alternative to butter. I consulted my mom - and she says it's even richer in flavour. Hint - also - for the crackling - try to get the larger pieces - instead of the smaller grind or chop. Good Luck Klara

Sabine Hi there - Hungarian Klara here. Happy to help. Just editing my cookbook - so I can pass along one of the greats for you. It's spelled Pogácsa (pogaw cha) CRACKLING BISCUITS - FLAKEY SCONES Tepértös Pogácsa Hungarians love pork Tepértös Pogácsa made from pork cracklings. Pogácsa...

Goulash and sour cream? Yikes - My mother was an executive chef for barons and she learned all the cooking secrets - but this is a new one. Goulash is a soup/stew - yes? We were taught only to finish with a sour cream sauce for Veal and Chicken Paprikás. Sorry

VARGA STRUDEL CAKE COTTAGE CHEESE NOODLES PHYLLO BUNDLES Varga Béles Rétes Tésztábol Varga Béles is one of those desserts made famous by a chef who created something unique for visiting royalty. The recipe is essentially a noodle pudding with cottage cheese and sultana raisins wrapped up on all...

For a pedigree Hungarian - born in Canada - I think I have mastered the language and cooking quite well for never having gone to school to learn it. I am new to this forum - would love to share about experiences growing up in a Hungarian family - especially the traditions around food. Cia Klára