What is everyone saying about Helen's Hungarian Heritage Recipes?

What is everyone saying about

Helen's Hungarian Heritage Recipes?

MEDIA HIGHLIGHTS - 2006-2011

"Helen's Hungarian Heritage Recipes is such a hit with our audience and everyone just loves you!" Kyle Christie CTV News Anchor, Apr 2010

"This is absolutely wonderful - comfort food at it's finest" Nancy Richards CTV News Anchor, Apr 2010

"The most appealing quality of Helen’s Hungarian Heritage Recipes is her daughter's friendly voice recalling her mother’s cooking instructions and homey sisterly banter" - Edward Behr, Art of Eating Magazine Fall 2009

"Imagine that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian". --Kit McDermott, Senior Editor, Lifestyles, Brantford Expositor - Feb, 2006

"Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent". Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, 2006

"Clara and my dear mother Helen, co-authored these treasured Hungarian family recipes. So, whether you crave Chicken Paprikas or Almás Rétes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts". --Anne M Lindsay ReMax House Calgary, "The Million Dollar Realtor" Alberta  Jan 2006

"These ladies sure know how to write and cook" Debra Frigault, President KW Business Women's Association Feb 2010

"Are you Hungry for Hungary? Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte? Mother-daughter team create new cookbook!" Heather Ibbotson, Brantford Expositor, Nov 2008

"A Perfect Gift for Any Age- Helen's Hungarian Heritage Recipes is just perfect!"Colleen Thoms, Brantford Expositor Dec  2008

"What started out as an idea for a small recipe booklet to share with friends and family, Helen's Hungarian Heritage Recipes has turned into a National Success for this dynamic mother-daughter duo from Brantford, Ontario"  Kyle Christie, CTV News Anchor - Oct 2009

"I just love everything about Hungarian Food. I want to try everything." Ted Lehman Inside Brant  TV- News Anchor Oct 2010

HOT HUNGARIAN CHEFS, "The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples. Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara Czegeny." Greg McMillan, Senior Editor, BRANT NEWS Nov 2009

"If you remember your grandmother as permanently apron-clad, stationed by the stove holding a wooden spoon and sharing wonderful stories of her childhood in a strong foreign accent as she stirred, kneaded, chopped and sliced, then Helen’s Hungarian Heritage Recipes will strike an emphatic chord". Petra Tanos, Art of Eating Magazine Fall 2009

"Celebrated Chef Helen Szabo Czegeny and Clara Czegeny were invited guest chefs to teach their chef trainees all about Hungarian Goulash Soup and Apple Squares. What a treat! There wasn't a morsel left! Everyone praised and thanked Chef Helen and Clara on how professional their teaching class went." Liaison College - Kitchener -Nov 4, 2009

"Famous Chef Helen Szabo Czegeny stopped in to teach the students how to make Chicken Paprikas. Celebrated Chef Lindsay Vandekamp invited Helen and Clara to teach her Ethnic Cooking Class to feature Hungarian Food. Helen is famous for her Hungarian recipes and is doing a book tour this month." Liaison College Hamilton Oct 21, 2009

"We found this valueable treasure of Helen's Hungarian Heritage Recipes by chance online and just had to have it to promote to our loyal Hungarian Customers worldwide". Elizabeth (Szabo) Vos Magyar Marketing (USA) Oct 2009

"Readers of Hungarian origin will be very thrilled to see all the dishes they ate as children, but never learned to make. Lecsó lives on!" Ted Lehman Inside Brant TV News Anchor Apr 2010

"The Hot Hungarian Chef, aka Clara Czegeny, has some hot recipes for you in her "Helen's Hungarian Heritage Recipes. There's a lot to love in this book" says, Barbara Rolek - By Barbara Rolek, About.com Guide  Oct  2010

"Helen's Hungarian Heritage Recipes - TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire.  Clara has taken her mother’s treasured recipes and stories and written them down into a spiral bound, homey cookbook.  Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals." 10 Best Cookbooks by Pauline's Cookbooks Wordpress Oct  2010

"I found an English written Hungarian cookbook. The writer of this book, and the maker of the foods appearing in it, is Helen who has rebuilt her life in Montreal based on Hungarian gastronomy" Alkotonők.hu Erika Urban, CEO, Nov 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes is spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of Hungary in North America and the rest of the world." Hungarian Tourism Board, Budapest, Gabor Kluka Oct 2010

"We just send you much applause and praise for your excellent promotion of classic Hungarian cuisine throughout the world." Budapest Tourism - Gabor Nagy  Jan 2011

What are YOU saying about 

Helen's Hungarian Heritage Recipes?

WE WOULD LOVE TO HEAR FROM YOU!

Magyar Csírke / Tyúk Leves - HUNGARIAN CHICKEN or HEN SOUP

HUNGARIAN CHICKEN or HEN SOUP

Csírke / Tyúk Leves

The queen of soups in any Hungarian gathering is Chicken Soup. The traditional noodle is hand-made Csiga Tészta- Screw Shaped is the noodle of choice.  No wedding would be complete without it. The golden gloss of this soup is the pride of an excellent cook.   

Any season is the time for Chicken/Hen Soup. Aromas that you recognize in later years, that actually tug at your heart. There is no soup as good as the soup mom made. My mom's Hungarian heritage is evident in the method and ingredients of this classic recipe.

1  3-4 lb Stewing Hen

(Mature Chicken)

4 quarts water 

1 tbsp salt

8 peppercorns

3 carrots

3 parsley roots

3 ribs celery w/ leaves,

1 pc kohlrabi (in season)

1 chicken OXO cube

1 onion, unpeeled

1 thread Saffron

Cut up stewing hen and place cleaned pieces into large soup pot with water, salt, and peppercorns. Bring to a slow boil. Skim foam from top with small cup-size sieve as soon as it appears. Continue 2 or 3 more times. Then, slowly simmer chicken soup until meat is fork tender, about 2 hours.  Add cut up vegetables and seasonings. Continue simmering over lower heat until vegetables are tender, about ½ hour.  Remove large pieces of meat and vegetables into serving dish. Strain soup through a fine sieve slowly into soup tureen so that soup stays clear and golden.  Serve meat and vegetables and soup along with Hungarian noodles like fine Laska or Csiga or Kocka. (The photograph by Evangbeline Mackell, Design in Bloom, shows the square noodles or Kocka Tészta)

Just like every other authentic Hungarian soup, chicken soup is a slow cooking soup that takes a bit of time. The secret to making glassy,  glissening and clear soup is to simmer the soup, never boil.   Also, use unpeeled yellow onions as the peel imparts a very desirable golden yellow colour to the soup. The results are beautiful.

Chef’s Hint: Saffron is a spice derived from the flower of the saffron crocus and is a bright orange in colour. Saffron is the three stigmas of the saffron crocus. They are delicate and thread- like, each measuring 2.5-4 cm. Its colour is a bright orange-red, and is used in cooking as a seasoning and colouring agent. The redder the saffron, the higher the quality. It is a secret weapon used by skilled chefs – one thread will brighten your hen soup to a glorious gold.

Helen's Hungarian Heritage Recipes - Get's Rave Reviews on Amazon

FOR THOSE OF YOU WHO DON'T SHOP ON AMAZON, JUST WANTED TO SHARE THE LOVELY REVIEWS THAT WE HAVE RECEIVED.  KEEP THEM COMING.

BESTSELLERS in CANADA - Just a friendly note - have seen many authors brag about being best-sellers.  You have to EARN bragging rights - like selling the # of books that is allowed those honours.  In Canada you must sell 10,000 books in a single market.  Then and only then are you Best-Sellers.

When an 85 year old seasoned chef (Ilona Szabo) and her daughter (Clara M. Czegney) and her graphic artist photographer (Evangeline Mackell) hit the list - listen up!

AMAZON Editorial Reviews  -

A Hungarian Rhapsody of Recipes found on each page

Review

Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent. Gathering the best entries from her mother's memories and scribbled papers to create a cornucopia of Hungarian dishes that will delight even the most discerning palate. Clara s daughter, Evangeline H.H. Mackell of Design in Bloom is the accomplished photographer and graphic artist for the cookbook. Truly, a three generation wonder! Written in a homey style and packaged in an excellent way to be very useful to the working chef or anyone interested in reading and learning about Hungarian folklore. The book is informative, fun and sensibly priced. A great buy in my books! --Dr. Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, 2006

Easy for some, with cookbooks and family recipes for quick reference, not a problem for most of us. Imagine, however, that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian. --Kit McDermott, Senior Editior, Lifestyles, Brantford Expositor - Feb, 2006

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling Cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian Classic Recipes passed down through generations of the Szabo, Czegeny, Deak and Zajacs families. Take a culinary journey through Hungarian Cuisine that is boldly brushed with fiery red paprika. Whet your appetite for this subtle and complex cuisine - a melding of Germanic, French, Slavic, Tartar, and Turkish influences. Recipes are all complete with meticulous instructions, humorous anecdotes, memories, lavish illustrations, traditions, lore and lots of love. Contrary to popular belief, Hungarian food is much more than paprika and goulash. In this book, you will find a wide array of recipes to expand the appreciation of this cuisine. Clara and my dear mother Helen, co-authored this treasured Hungarian family recipe collection. So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. I can honestly say that my big sister surely came up with a winning combo on this one! --Anne M Lindsay ReMax House Calgary, Alberta 2006

Product Description

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian classic recipes passed down through generations of the Szabo-Czegeny families. A niche gem full of hidden classic recipes, for an audience who appreciates the finest of traditional European cuisine, as well as the simple home-cooking from childhood memories. A very useful tool for the working chef or anyone interested in reading and learning about Hungarian folklore. Readers of Hungarian origin will be thrilled to see all the dishes they ate as children, but never learned to make. Lecso lives on! Recipes are concise, with compact ingredient lists and straight- forward instructions. Also Available in Large Print Edition & E-book DVD!

 

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE
Lecso Kolbászal

AS SEEN ON CTV's LIVE COOKING SEGMENT

WITH KYLE CHRISTIE AND NANCY RICHARDS
OCTOBER 15, 2009 12:00 PM

(The Hot Hungarians were invited back by popular demand)
 

chef Helen czegeny & Clara Czegeny - from
Helen's Hungarian Heritage Recipes TM

My mom’s Hungarian Heritage Recipes are all over this recipe. Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish.  Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. This dish comes together in 6 -8 minutes. Any longer and it will be baby food. Please don't stir it more than you have to - don't break up the peppers!

VERY INTERESTING MYSTERY SOLVED:  "LESCO" is NOT the basis for anything except LESCO - don't let anyone tell you otherwise.  Some would have you believe that you can prepare Lesco and then you can prepare any Hungarian dish. Not True!
Hungarians are genius when it comes to preparing Gulyás (goulash) or Paprikás Dishes. And, each dish has it's own unique flavour combination - more paprika, sour cream, etc. LESCO", on its own is healthy, satisfying and bursting with flavour and goodness. The fresh red peppers and tomatoes give the dish it's vibrant lively colouring, NOT the red paprika!

1 -2 fresh tomatoes
3 Hungarian White peppers
½ tsp pepper
1 14 oz can stewed tomatoes (whole)
1 - 2 Hot Hungarian Banana Peppers
¼ tsp sweet paprika
¼ cup tomato paste
3 red peppers
⅛ tsp hot paprika or
1 tsp salt
1 green bell peppers
1 tsp Hot Chili Pepper Flakes
3 med onions (cut in 1/2 moons)
2 tbsp oil or bacon fat

METHOD:  Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.  If using fresh tomatoes:  cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place onions and peppers into large shallow pan (Dutch Oven or Wok) with oil/fat on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let simmer until all flavours are melded; about 4-6 minutes.  

Hint: You can use pepper flakes instead of fresh hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.

Serving Suggestion:  Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it  down.  However you use, it you will find it to be very complimentary with a lot of dishes.

RICE SIDE DISH
Rizsa

1 cup long grain rice (Jasmine)
1 tsp salt
1 1/3 cup water
1 tbsp butter/oil (combo)

METHOD:  In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until translucent. Add salt , water stirring to blend.  Bring to boil, cover and reduce heat to a lively simmer for 15-20 minutes.  When rice is done, remove from heat and use a fork to separate rice kernels into fluffy mounds before serving.  (Note: Jasmine rice is by far the most beautiful rice for side dishes to main dishes.) Perfect rice everytime!

HUNGARIAN SAUSAGE
Lecso Kolbászal

1 pair Hungarian Kolbász
1/2 cup water

Prepare Lecso previous recipe above, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the pepper stew and let it stew together.

Hint:        If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding to peppers. (Add both stewing liquid and sausage to the peppers).

Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.

For more "SECRETS OF HUNGARIAN COOKING" revealed by Chef Ilona Szabo, please visit our site and own this timeless cookery book.  70 Years of perfection in the making!

TANGY LEMON BARS

TANGY LEMON BARS

Shortbread Crust:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup icing sugar

1 cup flour

1/8 tsp salt

Lemon Filling:

1 cup white sugar

2 large eggs

1/3 cup fresh lemon juice (2 large lemons)

1 tbsp grated lemon zest*

2 ttsp flour

Garnish:

Icing sugar

lemon zest. 

Preheat oven to 350oF and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8”x8” pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool. 

SERVING SUGGESTIONS: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch bars

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

For more of these great recipes - visit our website to own a copy of this unforgettable delightful

treasure of Hungarian family recipes and favourites.

http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes - Earns TOP 10 EASTERN EUROPEAN COOKBOOKS

Helen's Hungarian Heritage Recipes - Earns TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire. (October 25, 2010)

Pauline writes........Clara has taken her mother’s treasured Hungarian family recipes and stories, and written them down into a spiral bound, homey cookbook. Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals.

Pauline writes to Clara personally...You are very welcome! I find I am consulting the cookbook often to clarify Pauline’s recipes and to get new ideas. Thank YOU! And congratulations on becoming a best seller in Canada. That’s wonderful.

Pauline goes on to further explain - below is my selection of the ten cookbooks that best represent the cooking of the former Austro-Hungarian Empire. Some old, some new  - they all have fresh and tasty recipes based on locally/home grown ingredients. For the most part, the style is simple, country cooking that reflects Pauline’ss heritage, from countries of the former Austro-Hungarian Empire, including Austria, Hungary, Slovakia, Czech Republic, Croatia and Serbia. & One book below; Food in History, provides a great overview of the origins of many of the ingredients and recipes. To read more – follow the link.

Pauline's Cookbooks - TOP TEN 

LEKVÁROS BUKTA - HUNGARIAN JAM-FILLED SWEET ROLLS

LEKVÁROS BUKTA

HUNGARIAN JAM-FILLED SWEET ROLLS

                              Bukta Photograph Courtesy of Barbara Rolek

Lekváros Bukta – or Hungarian Jam-Filled Sweet Rolls are in fashion again! This is a real Hungarian speciality. Bukta are oven-baked dumplings, made from a sweet yeast dough, sometimes served plain, but more often than not, filled with thick jam preserves. Bukta are a rather highly esteemed sweet dessert and are traditionally made all year round and available in countless variations with infinite possibilities for fillings.  They are baked in a large pan so that they stick together.

This recipe has always been a favourite of mine, since I was a little girl and allowed to help in the kitchen with cooking and baking in my mother’s Hungarian kitchen. The treat in the lunchbox was always a special surprise as well.  This recipe is especially old and secret family one. My mom filled them with thick preserves (Lekvar) plum or apricot or ground walnuts, poppy seeds and even farmer’s cottage cheese Túró.  The most popular filling appears to be the thick plum or apricot jam. Bukta are topped with powdered sugar or eaten plain and warm, but it get’s better, enjoy them with piping-hot vanilla home-made Devon custard.

This sweet delight is pronounced, "buukta” and oddly enough, the name means to “spill or fall out - haphazzardly”.  When the rolls are just out of the oven, they are flipped or spilled out from the baking sheet onto a pastry board. Letting them spill out means “Ki-bukni” They are enjoyed straight from the oven, when they are as fluffy as a baby goose down pillow or cold, or in my case, frozen. (left-overs get hidden in the freezer)

Originally, Buchteln were a Bohemian sweet dish. However, in the course of time they have become part of the traditional Austrian-Bavarian cuisine. Although we would like to claim them as truly Hungarian, and as is true of many of our Hungarian desserts which have their roots in Austrian dishes – we find that those Austrian roots go back to Bohemian roots (regions of the Czech Republic). These rolls in Slovenian are called buhteljni and in Czech buchty. And having said that, although considered home-dessert fair, one of the most famous Austrian Buchteln are served in the Café Hawelka in Vienna

Although many recipes for Bukta use a bready dough, my mother – Chef Helen Szabo uses a basic sweet dough prepared from sour cream. This versatile and very forgiving and workable sweet dough recipe is soft and silky and can be used for Cinnamon Buns and Braided Raisin Bread and of course – this special treat that I am sure you will enjoy –Bukta.

Yeast Proofing

2 Packets Active Dry Yeast

½ cup milk (lukewarm)

2 tsp sugar

1 tbsp flour

Basic Sweet Dough

4 cups flour

4 egg yolks

½ cup milk (lukewarm)

1 cup sour cream

1½ tsp vanilla extract

1 stick sweet butter

½ tsp salt

Fillings

Ground walnut meat

Ground poppyseeds

Apricot jam

Plum jam

Cottage cheese (farmers)

Extra Ingredients

1 stick sweet butter, melted (for brushing)

1 egg, beaten (brushing) (or whole milk)

Castor or icing sugar (for dusting)

(Yield between 26-32 rolls)

 

DIRECTIONS: In a medium bowl, combine yeast, sugar and lukewarm milk. Sprinkle with flour and let proof (about 20 minutes). Blend all other ingredients together, and then add yeast and remaining milk to form a soft dough. Cover and let rise in a warm place until doubled in volume (about 45-60 min)

Remove dough from bowl and roll out onto floured surface to 2.2” thick. With a pizza roll cutter, cut dough into 2.5” X 2.5” squares (or smaller if you prefer) and let it rest for about 10 minutes. Place jam or preferred filling into a ziplock bag so you can pipe it right onto the squares.  Cut off plastic end and squeeze out about 1 tablespoon’s worth onto each piece. Alternately you can use 2 spoons to fill each square. When complete, brush parchment sheet with melted butter. Roll up the dough rolls and then place them rather snugly in rows onto a parchment lined baking sheet. 

When complete, generously brush rolls with melted butter so they won’t stick together. Cover and let sweet rolls rise for another 30 minutes until almost doubled in size. Finally, brush with beaten egg to create a light golden shiny crust. Bake in a pre-heated at 350^oF for 25-35 minutes or until golden. Remove immediately from oven.  Let rest for about 5 minutes – then flip out onto a cutting board. Place sweet rolls onto a plate and dust immediately with icing sugar and serve piping hot.  For a special dessert –serve with hot vanilla Devon custard below.

 

Vanilla Custard

½ cup cream

¼ cup milk

1 vanilla bean

½ cup sugar

2 tbsp cornstarch

Bring milk, cream, sugar and vanilla bean to boil. Add starch. Whisk well sauce thickens. Beat with a whisk for about 5 minutes. Serve hot over Bukta!

For more Secrets of Hungarian Cooking - please visit our website to own your own copy of the famous

Helen's Hungarian Heritage Recipes - by Clara Margaret Czegeny and Chef Helen Szabo-Czegeny

For more recipes and photos...
Helens Hungarian Heritage Recipes TM
 
Bukta Photograph Courtesy of Barbara Rolek  - For Complete Story - follow the link below.

Barbara Rolek,  Eastern European Food Guide, About.Com

Helen's Hungarian Heritage Recipes - Recent Reviews by Clara Czegeny

RECENT REVIEWS

Canadian Best-Selling Foreign Cookbook for 2010 "Helen's Hungarian Heritage Recipes" is a small treasure with a big heart. The loving result of a desire to honour an aging parent.

Gathering the best entries from her mother's memories and scribbled papers to create a cornucopia of treasured Hungarian family dishes that will delight even the most discerning palate. Clara Czegeny and her mother (Helen) co-authored this beloved, cherished and treasured Hungarian family recipe collection in Dec 2005.

Clara's daughter, Evangline Mackell of Design in Bloom joined her mother and grandmother and is the accomplished photographer and graphic artist for the cookbook. Truly, a three generation wonder! With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery.

Clara Margaret Czegeny is a self-proclaimed chef, educator, accomplished pianist and computer software engineer. Born in Montreal, Quebec, she now resides in Paris, Ontario, Canada.

In 2009 - Chef Helen Szabo-Czegeny and Clara Czegeny were highly commended and acknowledged for their amazing accomplishments by the Hungarian National Tourism Board. The board was especially impressed with the way in which Helen and Clara's treasured Hungarian recipes were spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of Hungary in North America and the rest of the world.

Another recent acknowledgement came in the form of applause and praise from the Budapest Tourism Board for their excellent promotion of classic Hungarian cuisine throughout the world.

Visit the main website here.
http://www.helenshungarianheritagerecipes.com/