— starvingchef.com

we tried it

dill pickle soup by starvingchef


4 slices of bacon

1 tbs butter

4 pickles, sliced

1 medium onion

3 garlic cloves

3 potatoes, diced

2 carrots, sliced

1 celery stalk, sliced

1 bunch dill

1 liter vegetable stock or water

100 ml pickle juice

Salt, pepper

1 cup sour cream

1 tbs flour


Saute bacon, once it’s crispy take it out of the pan. If you find the grease too little add the butter. When it’s hot add diced onion, garlic and pepper. When both are translucent add all the vegetables, half of the dill and let it cook for about 10 minutes. Add pickle juice and water. Let it boil, salt it to your taste, add more pepper if necessary and the leftover dill. In another small cup mix flour with sour cream. Add 2-3 spoons of hot soup to the sour cream mixture and stir it quickly. Make sure you don’t end up with lumps in it. Add it slowly to the soup and cook it for another 5 minutes, until it becomes a bit more thick. Serve it with bacon bits. It can be eaten cold as well.

*Vegetarian option: leave out bacon

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Apricot. Peach. Cocoa powder. These are the 3 main ingredients of this delicious moist cobbler I just made today. Here in Texas the peach & apricot season just kicked off and I was looking for a way to include them into a dessert. Due to my gluten intolerance this dessert is made without flour – I used brown rice flour instead and gluten-free baking soda. Also, I used turbinado sugar because I think this is the tastiest brown sugar. Sometimes I use coconut sugar but it’s less flavorful then the turbinado. Warning! Once you taste this cobbler you will want to do a double portion next time. I served it with iced raspberry leaf tea not just because it was extremely hot but it was also a very nice complement to the sweet slice of cake. It goes well with the world famous Hungarian dessert wine, Tokaji Aszu.


150 gr organic butter

180 gr turbinado or coconut sugar

5 eggs, separated

1 tsp vanilla extract

1 organic lemon’s zest

1 pinch of salt

160 gr brown rice flour

1 tsp gluten free baking powder

2 tbsp cocoa powder

700 gr organic apricot and peach, sliced



Pre-heat the oven to 350F.

Butter and dust your baking pan with brown rice flour. I used a 9”x 9″ square pan.

In your standing mixer start whipping your egg whites with a pinch of salt. Slowly add 2/3 of your turbinado or coconut sugar to it and mix it until shiny, hard peaks form. When it’s done put it aside. In the same bowl mix your butter with the leftover 1/3 of turbinado sugar. Add egg yolks one by one and mix it until it becomes smooth. Slowly add the brown rice flour, cocoa powder and baking powder mixture. Set your Kitchenaid to ‘stir’ and add the meringue to it. Turn off your machine until it’s incorporated, make sure you don’t break it. Pour it into your dusted baking pan, even it out and place apricot  and peach slices on top of it. Don’t push them in they will go down themselves while baking. Bake it for exactly 1 hour.  When it’s ready dust it with confectionery sugar and serve it with iced raspberry leaf tea or Hungarian dessert vine, Tokaji Aszu.


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sour cherry meringue pie by starvingchef

That’s not a two minute job! Therefore, I strongly suggest to make it on a cloudy and cool summer day. In Hungary we were tempted to turn on the heat last week, but we didn’t, because it is still July. So, if you’re cold this is a perfect two hours in a hot kitchen and we can even work on those biceps, of course you can use your electric mixer instead if yo’re feeling less energetic! I prefer doing it with hands, this way I can feel the consistency of my dough better. So, 3… 2… 1 …. let’s do it! If you just need another a quick sour cherry recipe here is our other delicious post.


For the dough

100 gr room temperature butter

1 cup powdered sugar

1 cup pastry flour

4 eggs

1 ts vanilla extract

1 lemon zest


Start with the dough

Pre-heat oven to 350F.

Whisk butter with powdered sugar, until it’s fluffy. Separate the eggs and add yolks one by one to the butter-sugar mixture. Sift in flour. In another bowl beat egg whites until they are hard and form peaks. Butter your baking pan (9”x13”) and dust it with flour. Pour your mixture in it and with the use of a spatula even it out in the pan. Bake it for 20 minutes.

Sour cherry filling

Pit 700 gr of sour cherries and bring it to boil with sugar, cognac and cinnamon. When it becomes thick – almost like a jam – that’s when you know it’s ready. Spread it all over on your baked dough and add the other half, 700 gr of fresh and pitted sour cherries on top.

For the meringue

4 egg whites

1 cup sugar

couple of drops lemon juice

1 fist chopped walnut

Beat the egg whites until they are hard and form a peak. Add slowly powdered sugar and the lemon juice. When it’s ready spread it on top of your fresh sour cherries, sprinkle it with the chopped walnuts and put it back to the oven for another 15 minutes.


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sour cherry and poppy seed pie by starvingchef

When sour cherries start to ripen I know that summer has arrived. If you have never tasted, cooked or baked with this tangy fruit try our recipe and let us know what you think. Sour cherry is native to much of Europe and are widely used for pastries, preserves, sauces, liqueurs, cold soups and even wines. Come back this week to see how we make the „Double Sour Cherry Meringue Pie with Homemade Jam” which involves a bit more work than this one but you will not regret doing it either. Are you excited? Now, let’s get to it!


For the dough

2 cups grind poppy seed

2 cups brown sugar

2 cups unbleached wheat flour

2 cups organic milk

2 ts baking soda

2 organic eggs

1 stick organic butter

1 ts vanilla extract

For the cherry

1 lbs organic pitted sour cherry

1 tbs honey

1 tbs unbleached wheat flour

1 ts cinnamon 1 shot cognac


Preheat oven to 350F. Wash, rinse and pit the sour cherries. Once you’re done, sprinkle it with the flour, cinnamon, honey and cognac. Mix it well but don’t break the sour cherries. Mix dry ingredients in a bowl then mix wet ingredients in your standing mixer’s bowl. Start your standing mixer on medium speed. Slowly add dry ingredients to the wet and beat it until you see bubbles. Grease baking pan with butter and dust it with flour. Add the dough and sprinkle sour cherries on top of it. When you start smelling some heavenly scent and the top of your pie is getting golden brown that’s when it’s done. If you’re not sure use a needle to test your dough. Let it completely cool. Slice it into cubes, dust it with powdered sugar, make your favorite coffee with it, lay back and enjoy!

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garden pea soup by starvingchef

Being Hungarian means that we cook a lot of soup. As most of our soups are hardy it only needs a nice slice of bread, but sometimes we serve it with a lighter dish such as sweet crepes filled with apricot jam. This recipe is coming from my mom who just simply calls this “A Borsoleves”. It is very easy to make, so I recommend it wholeheartedly for you.


1 tbs lard or 2 tbs oil

1lbs garden peas, shelled

5-6 fresh carrot

4-5 fresh parsnips

4-5 new potatoes

1 onion

2-3 garlic cloves

1 tomato

A piece of long hot pepper

1 chicken back (optional)

½ tbs Hungarian paprika powder

1 tbs flour


Dumplings (as we call it “csipetke”): 1 egg + flour + salt


Wash and peel carrots, parsnips, potatoes and slice them up. Cut the onion in half. Add the lard or oil to your large pot, heat it up until it’s sizzling and drop all vegetables except tomato in it as well as the garden peas. Cover it for like 10 minutes and let it sweat under the cover. Sprinkle the flour and paprika powder on top of your vegetable medley, quickly stir it – make sure the flour won’t form any lumps – and add the chicken back. Pour water into the pot until vegetables are covered. Throw in potato and long hot peppers. Salt it to your taste and let it cook until it’s done. I did it for about an hour and a half, but it’s because I fell a asleep a bit. It could be done earlier than that but it doesn’t hurt if you cook it this long. Finally, we make the homemade dumplings from the egg, flour and salt.  Knead it for about 5 minutes into a smooth, hard dough. Dip your hands in flour and pinch off little pieces. At this time your soup should be almost boiling on a very low temperature. Once your done making these little dumplings drop them into your soup. Once they rise to the top it’s been fully cooked. Enjoy!

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tuna sushi maki rolls2 by starvingchef

Ready, set, roll! This was the first time I made sushi and it turned out to be a hit. This time I filled them with tuna, sweet potato and avocado; and wrapped them in nori. But I already know I will be making shrimp rolls this weekend with cucumber and some California roll is also in my plans. Don’t get scared by the looks. It is so much easier to make them than it looks; I was ready in just 30 minutes. If you want to impress your dinner guests or craving some sushi on a week night then start rolling these lovely morsels and I guarantee you it will be an addiction for life! Bonus recipe: Pickled Ginger


2½ cups Japanese short-grain rice (like Koshihikari rice)

2½ cups cold water

4 tablespoons rice vinegar

2 tablespoons superfine (caster) sugar

6 sheets nori

Japanese soy sauce

Pickled ginger (gari)

Wasabi paste

Rolling mat

Piece of tuna, slice thinly

1 sweet potato, sliced thinly lengthwise

1 avocado

1 ripe mango

tuna sushi maki rolls by starvingchef


Start by rinsing the rice thoroughly under the tap. Place the rice into a medium saucepan, add water and bring to boil. Let it cook for about 15 minutes, do not lift the lid. Turn off the heat and let it steam for another 10 minutes. In the meantime mix sugar and vinegar together until sugar dissolves. Drizzle it over the rice, make sure it’s well covered. Let it cool.

Set your rolling mat and place 1 sheet of nori on it. Begin to spread the sushi rice over the nori about 1/4″ thick, leaving about 1″ of the nori without rice on the furthest side from you. This part will be used to seal the roll. Spread the sushi rice over the nori using your wet finger tips. Don’t try to make all of these nori and rice planks at once, the longer the rice sits on the nori, the more soggy the nori will get and the more paste-like the rice will get. Make them as you go.

Next, place the tuna slices, sweet potato and avocado horizontally across the nori near the center on top of the rice. It is advised to place larger items on the bottom and smaller ones on the top. Grab the bamboo rolling mat and slowly begin rolling the plank over onto itself. Keep the roll tight as you bring the roll around to the point where the end you grabbed is now touching the rest of the plank.

On the cutting board, cut the tuna roll in half. Then take the two halves, place them side by side, and cut the in half again. Cut all pieces in half again, this should leave you with 8 pieces.

Maki rolls take practice to figure out the placement of the filling ingredients, how much of the filling ingredients to use and to perfect the rolling technique. I was very happy with the result but I will keep experimenting with the next batch this weekend.

Pickled ginger

Peel and slice a big piece of ginger thinly. In a small saucepan bring 1 cup rice vinegar and ½ cup sugar to boil. Once it boiled up and sugar dissolved pour it over the ginger and let it sit for about 3 days before use it. To color it you can use a piece of beet.

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Today I needed a quick dessert fix. Looking through my pantry I found almond meal, coconut flour, vanilla extract and pink Himalayan salt. In the fridge I had coconut oil and lemons. How can I make something out of these? Coconut and lemon sounds pretty good together so I already knew this was the right match. Just experiencing with these ingredients first I wasn’t really sure how this would come out. But I can tell now that both of us loved it and will make it again. This is a very easy gluten and dairy free raw recipe. No baking is necessary!


1 1/2 cup almond meal

1/3 cup organic coconut flour

1/2 teaspoon pink Himalayan salt

1 – 2 tablespoon organic agave

3 lemons (fresh squeezed juice)

2 teaspoons organic vanilla extract

1/4 cup organic coconut oil (melted/liquid)


Put all ingredients into a food processor and process until well combined. Form little balls out of it (came out about 16 pcs). Roll them into powdered sugar, cocoa powder or coconut flakes. It’s best if you can let it rest in the fridge for about 30 minutes. Bon Appetite!

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It is a fact that being in the kitchen makes me feel the best. However, there are those pleasant early summer nights when I just want to hang out in the town. For those evenings this is a perfect light 20 minutes recipe. It’s easy to make and even if you eat it all you won’t feel full from it.


½ lbs cheese

5-6 strawberries

1 fist walnut + a little confectionery sugar

8 slices of bacon

1 Boston lettuce

2 tbs honey

3 tbs balsamic vinegar

And your iron cast skillet


Start by sauteing the bacon strips until they are crispy. Add the cheese, which is thickly sliced. Mix walnut into confectionery sugar and add it to the cheese. For plating clean the lettuce and cut it into pieces; mix honey with balsamic vinegar. Slice the strawberries into quarters. Add all ingredients into big salad bowl and pour the dressing over it.

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Probably the most beautiful moment of spring when new potato is on the dinner table. Enjoy it with fresh slice bread!


2lbs new potato

1 bunch parsley, chopped

½ bunch dill, chopped

3 scallion

½ lemon juice

1 garlic cloves

1 ts dijon mustard

1 tbs olive oil + some for baking

1 ts butter



Boil the potatoes in salted water until they are fully tender. Drain the potatoes, shaking off as much water as possible. Transfer the potatoes to a baking sheet and bake them until they are golden brown. Mix chopped parsley, dill, scallion and garlic in a small bowl, add mustard, lemon juice, olive oil and salt. Gently toss to melt the butter and coat the new potatoes simultaneously. Sprinkle with chopped parsley or other green herbs, if you like.

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1 young rooster, pieces

3 tbs pig lard

3 red onion, diced

1 tbs hungarian sweet paprika

2 garlic cloves

1 hungarian wax pepper

2 tomatoes

salt, pepper


Heat up the lard and start sauteing the red onion. Grind a little fresh pepper on it and when the onion becomes translucent add the red paprika. Quickly stir it, make sure to not burn it otherwise it will become bitter. Add the cleaned rooster pieces and cover it with water. Slice green paprika and garlic and let it cook for about an hour and a half. Later add the tomatoes and salt it to your taste. Cook it for another hour and a half until meat comes off the bones. Serve it with boiled potato and our delicious salty dill pickle. You can use the leftover for making „Hortobágy Crepes” which we will be covering shortly. Enjoy & let us know how you liked it!

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