The crêpes are fried on one side only, and the filling is tucked into an envelope. What goes into the batter and how to give them a golden crust.
In Podkarpacie these flatbreads were once made instead of bread. Half an hour, six ingredients and a heavy-bottomed pan, and there is a warm stand-in for bread to go with
Fresh cabbage and sauerkraut, pork, hunter’s sausages and a few prunes. Why bigos goes into the cold twice before it is served.
Pork in a golden crumb coating with potatoes and cabbage. How long to fry each side and when it is better to finish the chops in the oven.
Late Hungarian plums are still at the markets — just the time for potato dumplings. How much flour the dough really needs and how to serve them.
Spices, lemon and a hot oven — hardly anything else is needed. What to mix for the marinade and how long to keep the legs in the oven.
Mushrooms from the nearest shop are all it takes. What to add at the very end to make the soup soft and creamy.
October is the time to ferment cabbage for winter. How much salt ten kilos need and what to do with the cabbage every week while it ferments.
These fritters need neither a mixer nor patience. All the attention goes to the apples: that is where the recipe’s main trick lies.
September aubergines and peppers are at their cheapest — and this starter for potatoes, meat or just bread needs neither a frying pan nor oil.
The main ingredient is young courgettes, which September leaves in abundance. It bakes in an ordinary loaf tin for about an hour.
The same ingredients give velvet one day and broth the next. One stage makes the difference.
