Family lunch on Sunday

Hungarian family lunch on Sunday

Namesday celebration 2.

As mentioned in my previous article, in March we celebrate Dad’s and my namesday together, so we are going out to one of our favorite restaurants.
To celebrate a namesday is something very traditional in Hungary.
Certainly we celebrate birthdays too, but in the past, when Facebook or our smartphones didn’t remind us, a lot of people did not know about the date of your birth.
This time, we picked a Sunday where our little family could get together to celebrate us.
I like the restaurant we go to a lot.
It is in my hometown, Székesfehérvár.
They…

March 23, 2019 Budapest food, Dine out, Dining, eat out, Food, Hungarian, Hungary

Namesday celebration in Hungary

Namesday celebration

how we celebrate in Hungary

March is the month where we celebrate Dad’s and my namesday.

To celebrate a namesday is something very traditional in Hungary.
Certainly we celebrate birthdays too, but in the past, when Facebook or our smartphones didn’t remind us, a lot of people did not know about the date of your birth.

It is different with namesdays.
There is a special calendar in Hungary for namesdays. Every day another name has its day.

Namesdays, similar to birthdays, are on the same day every year.
A lot of the namesdays is based on the sacred day of a…

March 20, 2019 Hungarian, Hungary, Lifestyle
My goulash recipe - nelliciously delicious from a hungarian foodie

My Goulash recipe – nelliciously delicious from a Hungarian foodie

Now as promised in my last blog, I’m sharing with you how I cook my goulash.

Please feel free to try it and let me know how it turned out.

Here we go:

Chop 3-4 medium sized onions, two yellow Hungarian paprikas (= bell peppers, you know we call everything paprika in Hungary 🇭🇺 , bell peppers, capsicums, kapia, chilis etc. 🌶 :-).

If you don’t get the yellow Hungarian ones, take any yellow bell peppers instead), and a clove of garlic.

Take a deep pot, put oil in it, so the bottom is covered. Use sunflower oil or canola oil or even lard. Do not…

March 16, 2019 Food, Foodie, Hungarian, Hungary, Traditional food
Hungarian goulash a soup or a stew?

Hungarian goulash – a soup or a stew?

When you say goulash, you mean the stew, when we say goulash, we mean the soup.

The stew is called “pörkölt” in Hungarian and we eat it mostly with “nokedli”, i.e. spaetzle or noodles, some call it small dumplings or just hand made pasta in different shapes and sizes. We also eat pickled vegetables or a good cucumber salad with sour cream with it.

Goulash soup and also the pörkölt is the most popular traditional Hungarian food, you have to taste while in Budapest.

We generally love soups and I e.g. grew up having three-course meals for lunch: a soup, a main dish and either a dessert or fruit. Of course the portions…

March 13, 2019 Food, Hungarian, Hungary, Traditional food
Food tasting tour Budapest

Join us for a foodtasting tour in Budapest!

If you are interested in food, like we are, then join us, local hosts, at NelliciousTravels to learn about Hungarian culinary culture.

I believe the best way to discover a country, is through its food, since you don’t only see, taste and smell but also get to know a lot about a nations culture, history and mentality. Everything else you can read in travel books or online, but to eat and drink with a local, like myself or my lovely co-hosts, Csilla and Roxy, at selected locations, is a complete different experience, a truly authentic one.

When joining us, you get an idea how and what we eat and drink. Why Hungarian food has always the colors of red, orange, rose…

March 8, 2019 Budapest, Budapest food, Dine out, eat out, Foodie, Hungarian, Hungary
The Hungarian fiery water: the pálinka

The Hungarian fiery water: the pálinka

We, Hungarians appreciate good and also strong alcohol.
One of the most traditional and internationally well known Hungarian spirits is pálinka.
Since we love to eat seasonal fruit and pick it directly from the trees, we grow a lot of fruit trees in our gardens, this fruit tastes the best. I’m already dreaming of spring and summer, when I’ll have a bite of a fresh whiteflesh peach and the sweet aromatic juice runs down my skin….  We also make jams and preserves out of all kind of fruit and if there is some left then we put it in small or rather big barrels. We have a barrel for raspberries, for cherries, sour cherries, pears, apricots,…

March 6, 2019 Hungarian, Hungary