Hungary's Culinary History Highlights Today's Strong Presence. A magyaros konyhának nagy múltja van, de múltjához méltó jelene is.....

Hungary's Culinary History Highlights Today's Strong Presence

 A magyaros konyhának nagy múltja van, de múltjához méltó jelene is.....

What an honour and priviledge to have been given an opportunity once again to share the great story of my mother's Hungarian heritage and her exciting culinary journey. Our story was published in the Lloyd Magazine.

The English version will follow soon.

Please enjoy!

 

A magyaros konyhának nagy múltja van, de múltjához méltó jelene is

 

 Posted on március 3, 2015 by Lloyd America

Amikor magyarként Amerikában, vagy bárhol a világon hazánkról, vagy a magyarságról beszélgetünk, vagy a külföldiek hozzák fel közismert példaként, vagy önkéntelenül nekünk jut eszünkbe, a beidegződött magyar jellegzetesség, a tipikusnak mondott magyar ételek sora pl a gulyás, a pörkölt a lecsó és sorolhatnánk. Nos, azt hiszem azt az elméletet, miszerint egy másik kultúra megismerésének útja a gyomrunkon át vezet, most a Kanadában született, magyar származású, Klára Margaret Czégény hivatott alátámasztani.

Klára, szülei a háború után Svédországban próbáltak új életet kezdeni.  Klára Édesanyja Helen, a magyar konyhaművészetnek szentelte életet, így  érthető módon Svédországban a szőlő, a dinnye, a paprika, és a paradicsom hiányzott neki a legjobban. Nemsokkal később Klára édesapjának családját követve Kanadába települtek át. 

Tudjuk, hogy a magyar konyha kedvelt különlegessége a sokféle disznótoros étel és káposzta (töltött, rakott, lucskos és székely). Régen, a magyar élet minden emlékezetes eseménye, alkalom volt az evésre-ivásra, és így van ez még napjainkban is, bárhol éljen a világban magyar ember.  Nem történt ez másképp Kanadában sem. Mivel Helen már tizenhárom evésen megtanult főzni és szerette alkotni az ételeket, felnőttként bárhova utaztak a világban, rokonokhoz, barátokhoz, a főzés minden alkalommal az ő kiváltsága volt, a 

többiek örömére. Tehetsége és ereje sok örömet szerzett mindenkinek.  Mint szenvedélyes szakács, bárhol jártak minden általa még ismeretlen receptet összegyűjtött, de sosem gondolta, hogy  lányain kívül mással is megossza titkos magyar receptjeit. De a  magyar konyhát és művelőit méltán érheti elismerés ország-világ előtt.

Klára, Édesanyja 80.születésnapjára különleges ajándékkal készült.  Lányával összefogva megjelentettek egy angol nyelven irt magyar szakácskönyvet, melyet meglepetésnek szántak, hálából amiért Helen rengeteg tudást és tapasztalatot adott át lányának és unokájának a főzésről, a magyar ételek elkészítésének minden fortélyáról.  Helen  saját tapasztalatai a magyar ételek tökéletesre fejlesztése  és egyedülálló ízvilága ámulatba ejtette lányát és unokáját .
A receptkönyv megjelenése nem csak Édesanyjának okozott meglepetést, hanem Klárának is.  Olyan nagy volt az érdeklődés a könyv iránt, hogy Klára elhatározta nagyobb példányszámban is megjelentetik. Édesanyja lelkesen segítette Klára munkáját és további receptekkel bővítettek a közel 440 receptből álló gyűjteményt ,aminek egyre nagyobb  sikere lett, nem csak Kanadában de a világ minden részen, még Peruból is rendeltek belőle. Nem véletlenül lett Best Seller. 

http://lloydmagazin.com/2015/03/03/a-magyaros-konyhanak-nagy-multja-van-de-multjahoz-melto-jelene-is/

Hungarian Headcheese - from Helen's Hungarian Heritage Recipes.

Hungarian Headcheese  

I miss my dad. Especially around Father's Day. He passed away in 1999 and he used to make authentic Hungarian headcheese just like this (photo below). Lots of garlic and authentic red paprika. He also make Slambucs, Ohon, open-fire szallona and much more. 

He would have L-O-V-E-D his wife's Helen's Hungarian Heritage Recipes cookbook. 

And he would have been soooo proud!

Photo below Courtesy of 

Hungarikum Community

Facebook 

 

Hungarian Headcheese recipe from our fine

Helen's Hungarian Heritage Recipes cookbook!

 WEBSITE LINK

Káposztás Lángos - another Hungarian classic from the Czegeny's

Hungarian Fried Bread with Cabbage Recipe - Káposztás Lángos

By Barbara Rolek, About.com Guide

Photo Barbara Rolek

Lángos (LAHN-gosh), Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.

Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds and mashed potatoes into the yeast dough, as I have done here.

Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.
I adapted the cabbage filling for this recipe for káposztás lángos from "Helen's Hungarian Heritage Recipes ™© 2005 " by Helen Szabo and Clara M. Czegeny.

Clara Czegeny says, "Lángos ... comes from the Hungarian word láng or flame, because traditonally lángos was baked in brick ovens, close to flames. ... It is eaten fresh and warm, topped with sour cream and grated cheese, körözött (cheese spread), ham, sausages, rubbed with garlic or garlic butter. Lángos is known in the Czech Republic and Slovakia as langoš."

Czegeny adds, "Other ingredients and accompaniments (besides cabbage) are mushroom, quark cheese, dill or shredded Emmenthaler or Gruyere cheese, eggplant, cabbage, kefir, omelette, and icing sugar, or jam." 

For the complete recipes, click here Káposztás Lángos

Visit our main website for more recipes, stories, media posts and more....Helen's Hungarian Heritage Recipes

THE ONLY HUNGARIAN COOKBOOK YOU NEED!

 

 Helens Hungarian Heritage Recipes ™© 2005

Bacon Sautéd Brussels Sprouts (HUNGARIAN STYLE)

BACON SAUTÉD BRUSSELS SPROUTS

  (HUNGARIAN STYLE)

Szalonás Párolt Kelbimbó

Brussels Sprouts don't just look like tiny little cabbages, they are! And adorable at that! But sadly, most children grew up already having a pre- concieved notion that they HATE Brussels Sprouts, along with broccolli and most other members of the cabbage family. Guaranteed, when they grow up to be adults, they will learn that cruciferous [krew-SIH-fer-uhs] vegetables have high amounts of anti-oxidants. Specifically, they contain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers. This alone would give them a reason to at least try it.

Healthy benefits aside, seriously, once you try this recipe, your children (and husband) will BEG you to make more. Every time I bring this dish to family functions of church gatherings, I have people lining up asking for the recipe!

Chef's Hint:  Brussells Sprouts are sold loose by the pound. You want to look for the biggest round sprouts with plenty of dark green outer leaves. Buy it at the farmer's market or the grocery store - matters not. You will find quality!

I heard a Hungarian gent at a family BBQ chatter away incessantly about how bacon fat contains fibre AND that it was actually a vegetable. Everyone around him howled. (present company included). I don't know if he was serious, or trying to get everyone engaged in lively banter. Either way, " I" would buy both stories. I would even go as far as adding it on the Canada's Food Guide as a Food Group on it's own!

INGREDIENTS

1 pound brussels sprouts

8 strips of bacon

1 tbsp bacon fat

2 tbsp butter

½ tsp salt

¼ tsp black pepper

DIRECTIONS: 

Cut the cores from the sprouts and discard. Gently peel off the leaves, reserving them and discard or thinly slice the tight, innermost heads. (Save them for stock)

Heat a large sauté pan and fry the bacon until crisp; remove to a paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in and sauté until tender, 10-15 minutes. Keep tossing gently to cover each petal with the fat. Season with salt and pepper then crumble the bacon and cascade it all over the soft green petals. 

SERVING SUGGESTIONS: Serve piping hot and crumble more bacon as desired.

CHEF’S HELEN'S HINT:  Take a little time to peel off each leaf individually.  I like to cut away at the core as I go. You will get mounds and mounds of leafy  green petals. Watch a soap opera and peel away.  

Other suggestions: Trim the ends, peel off any dark green leaves from each sprout, and roast, steam, or sauté them. Or, keep it simple and just slice them into a salad.

 

With our great cookbook, Helen's Hungarian Heritage Recipes TM © 2005 we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.

Let Clara M. Czegeny and renowned Chef Ilona Szabo (Helen I. Czegeny) share the secrets of Hungarian Cooking that will make you fall in love with Hungary food  one delicious recipe at a time.

 

Clara and daughter Evangeline (Graphic artist for book) 

VISIT OUR WEBSITE FOR MORE RECIPES, STORIES

AND TO PURCHASE PRODUCTS FROM
THE HUNGARIAN HERITAGE RECIPE LIBRARY

Helen's Hungarian Heritage Recipes

and...

Put a little Paprika in your Life!

 Helen's Hungarian Heritage Recipes

What is Everyone Saying about Helen's Hungarian Heritage Recipes?

“Named Top Hungarian Cookbooks for 2012" Barbara Rolek - Eastern European Food Guide July 2012

"There is more to Hungarian fare than Gulyás. Truly a labour of love..."  Larry Hoffman - The Cookbook Man June 2012

"This success story is just fantastic" A global sensation! Phillip Mare Anchor Travel Radio, Johannesburg, South Africa January 2012

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

"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 October 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, November 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes are 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 October 2010

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

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

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

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

"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 April 2010

"The Hot Hungarian Chef, A.K.A. 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 October  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

"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 - October 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 October 2009

"We found this valuable 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) October 2009

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 November 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 -November 2009

“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, November 2008

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

"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 - February 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, February 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". 

WHAT ARE YOU SAYING ABOUT HELEN'S HUNGARIAN HERITAGE RECIPES? 

http://www.helenshungarianheritagerecipes.com/

Happy Thanksgiving to all of our Past, Present and Future Customers!

WE WANTED TO TAKE THIS TIME OUT TO WISH ALL OF OUR LOVELY CLIENTS  - PAST AND PRESENT AND FUTURE.

TURKEY IN THE STRAW

(animated flash greeting card)

 

Turkey Greeting Card

HAPPY THANKSGIVING FROM CANADA!

to visit our website and send us a greeting, 

just click here

Helen's Hungarian Heritage Recipes TM © 2005 

Helen's Hungarian Heritage Recipes presents...Lekváros Bukta- Hungarian Sweet Rolls Recipe

Hungarian Sweet Rolls Recipe

 - Lekváros Bukta

PHOTO BY 

Hungarian Jam-Filled Sweet Roll or Bukta
© Barbara Rolek licensed to About.com, Inc

Hungarian sweet rolls are known as bukta. When they are filled with jam, they are known as lekváros bukta. Bukta are called buchty in Czech and Polish. I adapted this recipe from "Helen's Hungarian Heritage Recipes" by Helen Szabo and Clara M. Czegeny. The recipe calls for sour cream but I substituted plain Greek yogurt because that's what I had at home and it worked out well. The dough is easy to make and wonderful to work with. It can be served without the jam filling but are even better when stuffed with apricot or plum lekvar. Optional fillings are poppyseed, walnut, and sweetened cheese. I had just made some spiced plum jam and decided to use it and it worked like a charm. As with most recipes, there are endless variations and bukta are no different. Helen Szabo uses a sweet yeast-raised dough similar to what might be used for cinnamon rolls or houska without the raisins.

Clara Czegeny says, the word bukta comes from the expression "ki-bukni," which means to "spill or fall out haphazardly," because when the rolls come out of the oven, they are flipped out or spilled out of the baking pan.

"Originally, Buchteln were a Bohemian sweet dish," Czegeny says. But, over time, they became part of the Austro-Bavarian-Hungarian cuisine. What an extraordinary treat these would make for an after-school snack, still warm from the oven!

Here is a larger photo of Hungarian Jam-Filled Sweet Rolls or Lekváros Bukta

Prep Time: 15 minutes

Cook Time: 35 minutes

Rise time: 1 hour, 30 minutes

Total Time: 2 hours, 20 minutes

Yield: 50 Hungarian Bukta

Ingredients:

Proof Yeast:
2 packets active dry yeast
1/2 cup lukewarm milk
2 teaspoons sugar
1 tablespoon all-purpose flour
 
Basic Sweet Dough:
4-5 cups all-purpose flour
4 large egg yolks
1 cup plain Greek yogurt or sour cream
1 1/2 teaspoons vanilla
4 ounces (1 stick) unsalted butter, softened butter
1/2 teaspoon salt
1/2 cup lukewarm milk
Filling of choice
2 ounces melted unsalted butter
1 large beaten egg
Confectioners' sugar
Vanilla Custard:
1/2 cup heavy cream
1/4 cup milk
1 scraped vanilla bean
1/2 cup sugar
2 tablespoons cornstarch

Preparation:

1. To proof the yeast: In a small bowl or glass measuring cup, combine yeast with 1/2 cup lukewarm milk and sugar. Sprinkle with flour and mix with a fork. Let proof until bubbly.
   
   
2. To make the dough: In a large mixing bowl using a Danish dough whisk or wooden spoon, or a stand mixer with the paddle attachment, mix together flour, egg yolks, yogurt or sour cream, vanilla, and salt. Add 4 cups flour and mix. Dough will be crumbly at this point. Add the yeast mixture and remaining 1/2 cup milk, and mix until well incorporated. If necessary, add up to 1 additional cup flour to achieve a smooth, but sticky, dough. The dough will probably not clean the sides of the bowl. Scrape down sides of bowl, cover with greased plastic wrap and let rise until doubled.
   
   
3. Turn dough out onto lightly floured surface. Roll to 1/2-inch thick. Use a pizza cutter to cut dough into 2-inch by 2-inch squares (you can cut larger squares, if desired). Let rest, covered, 10 minutes while you prepare the baking pans. Line two (13x9-inch) pans with parchment paper (don't skip this step), then butter the parchment paper. Place about 1 tablespoon of filling of choice on each square of dough. Roll up, enclosing the filling completely. Place 25 rolls each, seam side down, into prepared pans, brushing tops and sides of rolls with melted butter. You want the rolls to be fairly close together so they grow together.
   
   
4. Cover rolls with greased plastic and let rise until almost doubled. Heat oven to 350 degrees. Brush risen rolls with beaten egg. Bake 25-35 minutes or until golden. Remove immediately from oven. Let rest 5 minutes, then flip out onto a cutting board. Flip back, right side up and brush with any remaining melted butter. Place sweet rolls onto a plate and dust immediately with confectioners' sugar. Serve hot with hot vanilla custard sauce, if desired (see below). Bukta freeze well.
   
   
5. To make the vanilla custard sauce: In a small saucepan, bring cream, milk, scraped vanilla bean, and 1/2 cup sugar to a boil. Reduce heat, add cornstarch and whisk constantly until sauce thickens, about 5 minutes. Serve hot over bukta.

originally posted on...

Eastern European Food About.com Hungarian Bukta Recipe

Hungarian Raised Doughnuts - Magyar Fánk vagy Farsangi Fánk

HELEN'S HUNGARIAN HERITAGE RECIPES presents Hungarian Raised Doughnuts

Magyar Fánk vagy Farsangi Fánk

Probably the 2 most important ingredients.

A farsangi fánk könnyű, illatos, világos szalag fut rajta körbe. A legfinomabb rumos baracklekvárral remek!

 

You haven't lived until you have had a plump golden raised deep-fried doughnut. With a flavour all its own, just one will not do! Crispy Cream step aside, you have nothing on these. In the cookbok, there are two recipes. We are showing you the yeast raised doughnut here. My preference is the fluffier version (the raised) since the less you touch it -- the lighter they are.

When you grow up on perfectly cloud-like raised doughnuts with a light silky sugary coating, you don't crave the coffee-shop brand of donuts. The fun part -- when unexpected guests arrived, was that Dad would fly over to the doughnut shop and pick up a dozen assorted. We would critique them like we were judges in a cooking contest. 

After our book was published, (a lady who was not necessarily comfortable in the kitchen), phoned in a panic and asked about this recipe, "why the rum". Mom informed her that the 1st shot was for the chef and the 2nd shot for the batter. She called back to report that this actually gave her courage needed to tackle this recipe!

 Her family insisted that our raised doughnuts were better than anything she had every eaten -- ever! But seriously -- put the rum in and watch the pile of puffy golden doughnuts disappear. 

 

NOTE: In Hungary, Carnival is known as Farsang. Carnival doughnuts, called Fánk or Farsangi Fánk are essential during the Farsangi Festival held in February.

For this and other amazing mouth-watering Hungarian classic recipes that will make you fall in love with Hungarian food - one dish at a time - visit

OUR WEBSITE

To watch the Doughnuts unroll - click here for the YouTube Video

Hungarian Raised Doughnuts - Magyar Fánk

HELEN'S HUNGARIAN HERITAGE RECIPES presents Hungarian Raised Doughnuts

Magyar Fánk vagy Farsangi Fánk

Probably the 2 most important ingredients.

A farsangi fánk könnyű, illatos, világos szalag fut rajta körbe. A legfinomabb rumos baracklekvárral remek!

 

You haven't lived until you have had a plump golden raised deep-fried doughnut. With a flavour all its own, just one will not do! Crispy Cream step aside, you have nothing on these. In the cookbok, there are two recipes. We are showing you the yeast raised doughnut here. My preference is the fluffier version (the raised) since the less you touch it -- the lighter they are.

When you grow up on perfectly cloud-like raised doughnuts with a light silky sugary coating, you don't crave the coffee-shop brand of donuts. The fun part -- when unexpected guests arrived, was that Dad would fly over to the doughnut shop and pick up a dozen assorted. We would critique them like we were judges in a cooking contest. 

After our book was published, (a lady who was not necessarily comfortable in the kitchen), phoned in a panic and asked about this recipe, "why the rum". Mom informed her that the 1st shot was for the chef and the 2nd shot for the batter. She called back to report that this actually gave her courage needed to tackle this recipe!

 Her family insisted that our raised doughnuts were better than anything she had every eaten -- ever! But seriously -- put the rum in and watch the pile of puffy golden doughnuts disappear. 

 

NOTE: In Hungary, Carnival is known as Farsang. Carnival doughnuts, called Fánk or Farsangi Fánk are essential during the Farsangi Festival held in February.

For this and other amazing mouth-watering Hungarian classic recipes that will make you fall in love with Hungarian food - one dish at a time - visit

OUR WEBSITE

To watch the Doughnuts unroll - click here for the YouTube Video

HUNGARIAN PARSLEY POTATOES- Petrezsélymes Paprikás Krumpli or Magyar Petrezsélymes Krumpli

Take simple rustic ingredients such as these...

 

and transform them.

 
 

This classic Hungarian recipe brings the humble potatoe, who often gets a beating as being boring, plain and common to new heights. With a little bit of extra effort, the potato is King! Who knew that adding 3 ingredients, would transform potatoes from ordinary to Fantastic?

Did you know that parsley was the world's most popular herb? In this recipe, it makes potatoes come alive. The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, but simple, tasty, attractive and goes with just about anything. Parsley adds that punch of flavour and colour you were looking for.

Add to that onions and burst of PAPRIKA PASSION - the beloved Hungarian paprika - and you have a dish you will fall in love with. Guaranteed. Pared with any meat dish along with other salads or vegetables - you will be making this over and over again!

I can eat this heated up for breakfast alongside eggs
and bacon or ham. 

Pared with deep fried breaded chicken - it's a keeper!

Click here to watch the YouTube Video!

Clara Margaret Czegeny and her Mother Helen Irene Czegeny (Ilona Szabo) co-authored these highly sought after, beloved, cherished and treasured Hungarian family recipes.

These Hot Hungarians are the original creators of 
"Helen's Hungarian Heritage Recipes" They are the Heritage Queens! This culinary masterpiece contains the best of the best Hungarian Heritage recipe collection ever. For the first time, Helen and Clara share the best kept secrets of Hungarian cooking with you!

With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery. You will find a full range; from the simplest sumptuous savoury meat dishes, vegetable side dishes and soups to the elegant and elaborate world-renowned favourites!

With our amazing ORIGINAL cookbook,  
Helen's Hungarian Heritage Recipes TM ©,
 we wish to serve one purpose: to bring the "flavours of Hungary" nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.

~~~~~~~~~~~~~~~~

To purchase a copy of this global sensation - visit our lovely website
Helen's Hungarian Heritage Recipes 

VIszont Látásra!