If you ask me what I really miss from the Hungarian kitchen I could give you a long list including special ingredients, proper jam, ripe and full-of-flavour fruit and crispy pastries. And you know, I love croissant, specially the almond one from the best London bakeries but I feel I can not live without its Hungarian relative, kifli. It reminds me of my childhood, my school years and then my years at uni when we often ate kifli with kefír for lunch. Plus the mákos guba is prepared with leftover kifli slices.
The cake fashion moved beyond macarons and cupcakes. The new madness in a modern woman’s kitchen are cake pops. This dessert is simple to explain: it is a bit of cake on top of a stick. It’s easy to make, you don’t need special knowledge or equipment. All you need to have is a keen love to decorate, and it’s a plus if you don’t mind being creative.