Perfectly cooked salmon, highly praised by our guests.

Salmon

A creamy and divine soup made with fresh leeks.

Leek Soup

Soft and seasoned rolls served with homemade butter.

Homemade Rolls

Unique and tender meat dish seasoned to perfection.

Hungarian Goulash

A divine soup made from fresh spring onions.

Spring Onion Soup

Bread Pudding

Cheese Platter

Outstanding fettuccine served with breaded artichoke hearts.

Pistachio Fettuccine

A delightful dessert perfect for celebrations.

Chocolate Mousse

In a small bowl, mix olive oil, minced garlic, chopped fresh dill, salt, and black pepper. Squeeze the juice of half the lemon into the mixture and stir well.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well coated. Cover and let marinate for at least 15 minutes.

Marinate the Salmon

Preheat the Oven

Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

Remove the salmon from the oven. Squeeze the remaining half of the lemon over the top and garnish with additional fresh dill if desired. Serve immediately.

Serve

Salmon fillets

Olive oil

Lemon

Garlic

Fresh dill

Salt

Black pepper

Clean the leeks thoroughly under running water to remove any dirt or grit, then slice them thinly.

Prep the Leeks

In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Stir in the diced potatoes.

Sauté the Ingredients

Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Add Broth

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.

Blend the Soup

Stir in the heavy cream, and season with salt and black pepper to taste. Heat through, but do not boil.

Add Cream and Season

Garnish

Leeks

Potatoes

Butter

Vegetable broth

Heavy cream

Fresh chives

In a small bowl, combine warm water (110°F-115°F), sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the milk, melted butter, egg, and the yeast mixture. Mix until a dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball.

Shape the Rolls

Place the shaped rolls on a greased baking sheet, cover with a cloth, and let them rise for an additional 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown. Remove from oven and let cool slightly.

Bake the Rolls

all-purpose flour

active dry yeast

sugar

salt

warm water

unsalted butter

milk

Chop the chuck beef into bite-sized pieces, dice the onion, mince the garlic, and chop the red bell pepper, carrots, and potatoes.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

Sauté the Aromatics

Increase the heat to medium-high and add the chuck beef to the pot. Season with salt and black pepper. Brown the beef on all sides, about 8-10 minutes.

Brown the Beef

Stir in the red bell pepper, carrots, and potatoes. Add paprika and caraway seeds. Mix well and cook for another 2-3 minutes.

Add Vegetables and Spices

Pour in the beef broth and add bay leaves. Bring to a boil, then reduce heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the meat is tender.

Simmer the Goulash

Remove bay leaves before serving. Adjust seasoning if needed and serve hot with crusty bread or dumplings.

Chuck beef

Onion

Garlic cloves

Red bell pepper

Carrots

Paprika

Caraway seeds

Beef broth

Bay leaves

Chop the fresh spring onions and garlic cloves. Dice the potatoes into small cubes.

In a large pot, heat the olive oil over medium heat. Add the chopped spring onions and garlic, sautéing until fragrant and the onions are soft, about 5 minutes.

Add the diced potatoes to the pot and stir for another 2 minutes.

Cook the Potatoes

Pour in the vegetable broth, add salt and black pepper, and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15 minutes.

Add Broth and Season

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Stir in the heavy cream and let the soup heat through for another 5 minutes.

Finish with Cream

Garnish and Serve

Fresh spring onions

Fresh parsley

Preheat your oven to 350°F (175°C). Cube the stale bread into bite-sized pieces and place it in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.

Make the Custard

Pour the custard mixture over the cubed bread. Gently fold in the raisins or chocolate chips if using. Allow the mixture to sit for about 15 minutes, allowing the bread to soak up the liquid.

Combine Ingredients

Grease a baking dish with butter. Transfer the soaked bread mixture into the dish, spreading it evenly.

Prepare the Baking Dish

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.

Bake

Let the bread pudding cool for a few minutes before serving. It can be served warm, optionally with a drizzle of caramel sauce or a scoop of vanilla ice cream.

stale bread

heavy cream

granulated sugar

eggs

vanilla extract

ground cinnamon

butter

raisins or chocolate chips (optional)

Slice the Brie and Cheddar cheeses into wedges. Crumble the Gorgonzola and Goat cheese, and cut the Parmesan into small blocks.

Prepare the Cheese

On a large serving platter, arrange the sliced Brie, Cheddar, crumbled Gorgonzola, Goat cheese, and Parmesan blocks in an aesthetically pleasing manner.

Arrange the Platter

Optionally, add some crackers, nuts, fruits (like grapes or figs), and honey to complement the cheese selection.

Add Accompaniments

Serve immediately, allowing guests to enjoy the variety of flavors.

Brie Cheese

Cheddar Cheese

Gorgonzola Cheese

Goat Cheese

Parmesan Cheese

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Prepare the Fettuccine

In a food processor, combine the pistachio nuts, olive oil, minced garlic, fresh basil, salt, and black pepper. Blend until smooth and creamy.

Make the Pistachio Sauce

In a large bowl, toss the cooked fettuccine with the pistachio sauce until well coated.

Combine Pasta and Sauce

Serve the pistachio fettuccine hot, topped with grated parmesan cheese and additional fresh basil if desired.

For an additional topping, bread and fry artichoke hearts separately as desired.

Breaded Artichoke Hearts (optional)

fettuccine pasta

pistachio nuts, shelled

olive oil

garlic, minced

fresh basil, chopped

black pepper, freshly ground

parmesan cheese, grated

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a large mixing bowl, whip the heavy cream until soft peaks form. Add vanilla extract and continue to whip until stiff peaks form. Be careful not to over-whip.

Whip the Cream

In a separate bowl, beat the egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

Beat the Egg Whites

Gently fold the melted chocolate into the whipped cream until well combined. Then, fold in the beaten egg whites, being careful not to deflate the mixture.

Combine the Mixtures

Spoon the mousse into serving bowls or glasses and refrigerate for at least 2 hours or until set.

Chill the Mousse

Once set, serve the chocolate mousse chilled. Optionally, garnish with whipped cream or chocolate shavings.