• for 4 persons
  • Hungarian
  • soup
Place the pheasant in a pot with cold water. Add the cleaned and chopped vegetables then add the cloves, salt and pepper according to taste. Cook over very low heat just below boiling point for about 3 hours.

  • for 4 persons.
  • Hungarian
  • vegetable dishes
Stir fry the previously prepared and sliced vegetables, chopped mushrooms and pea pods in olive oil. Add the red onions, garlic and season to taste. Finally, sprinkle it with thyme. This vegetable ragout is served on top of freshly cooked frilled ribbon shaped noodles.

  • for 4 persons
  • German
  • vegetable dishes
Fry the onion in oil. Add the previously diced tomato, sliced pepper and sprinkle with the paprika. Then, add the chopped potatoes, salt, black pepper and ground caraway seed. Cover the saucepan and cook it until it is soft. Finally, mash the potato and serve it with the separately cooked curled pasta squares..

  • for 4 persons
  • Hungarian
  • meat dishes
Prepare and season the pullet breast. Finely slice the bacon and fry it suddenly.  Add the julienned leek and pepper pieces, then the finely sliced garlic. Cook the ingredients a bit longer and season it with thyme. Finally, mix it with the separately cooked homemade style ribbon pasta. Serve it with the grilled pullet breast.

  • for 4 persons
  • Hungarian
  • soup
Place the guinea fowl in a pot of cold water. Add the cleaned and chopped vegetables. Season it with salt and pepper according to taste. Cook over very low heat just below boiling point. Let it stand for a while then, serve the chopped guinea fowl pieces and vegetables with the separately cooked diamond shaped pasta.

  • for 4 persons
  • Hungarian
  • vegetable dishes
Fry the onion in oil. Add the previously washed and chopped mushrooms. Cook and sprinkle it with paprika. Then, add salt and pepper according to taste. To make the stew thicker, sprinkle flour on the top and add soured cream. Bring it back to the boil. Serve it with the separately cooked twisted pasta and soured cream.