Wiener schnitzel

Since you can all make it on autopilot, you don’t really need a recipe for Wiener schnitzel, so my introduction today is going off-piste into linguistic territory. A schnitzel is a thin, breaded, fried cutlet traditionally made from veal; the ‘Wiener’ part means ‘from Vienna’. In Hungary they call the dish Bécsi szelet, Bécs beingContinue reading “Wiener schnitzel”

Pancakes galore

Children’s birthdays chez Collier are celebrated with pancakes for breakfast. We owe this idiosyncratic tradition to the cycle of the moon, its influence upon the religious calendar, and the births of Louis and Rosa just two days (and three years) apart in mid-February: Shrove Tuesday regularly coincides with one of these birthdays. To deflect accusationsContinue reading “Pancakes galore”

Double Dips

Two recipes in one post again this week because neither feels substantial enough to justify a post in itself. There are countless possible variations upon both of these dips and you should feel free to experiment. As a snack or appetizer they can be accompanied by raw vegetables, toast, pitta bread or tortilla chips. TheyContinue reading “Double Dips”

Bográcsgulyás

As we limp into our second month of Lockdown, communal outdoor cooking has become the stuff of nostalgia, but you can re-create this (albeit without the smoky flavour) over your kitchen stove and in the oven. Goulash is really a soup: what non-Hungarians call a goulash is actually a braise, comprising just beef and potatoes.Continue reading “Bográcsgulyás”

Hungarian Spinach

Babú’s standard birthday meal is Hungarian spinach (spenótfőzelék) and pork meatballs (fasírt). I haven’t ever been particularly keen on the latter, which can be quite heavy, but the spinach part has evolved into one of our staples, eaten with roast chicken or baked potatoes or lamb kofta. I’m not claiming my version is authentic butContinue reading “Hungarian Spinach”