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The Secret of Hungarian Cooking®

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My favorite oils

There are various types of oils that are healthier than others.  I prefer to use "Grape seed oil", and "Extra Virgin Olive Oil" in my recipes from Treasured Hungarian Family Recipes™.  I do realize that they are not particularly Hungarian (not at all), but I have always tried to give my family a healthier choice when it came to food.  Many Hungarian recipes are still made with lard in Hungary.  People butcher pigs and use up all the fat that they gather.  In some ways it is easier on the metabolism, but really bad for your cholesterol.  Therefore I like to install healthier eating habbits in my family.  My food is just as tasty as it would be with lard.  Don't worry, regardless of the type of oil you'll use, you will be able to create my special collection of Hungarian heritage recipes™. 



Extra Virgin Olive Oil


Taken internally, olive oil promotes better digestion, stimulates metabolism, and lubricates mucous membranes. 



Cold Pressed Extra Virgin Olive oil has many other health benefits, that you would be amazed to learn after reading my book. 



Grape Seed Oil


Grape seed oil helps to lower bad cholesterol (LDL) and increases good cholesterol (HDL).  It also helps to keep arteries free of plaque that can cause heart attacks and stroke. 

Grape seed oil has many more health benefits as well, learn the rest from my herb section in my book. 


My Herb dictionary also includes information about the health benefits of




Caraway Seeds

Celery Root




Lemon Zest






Peppers, Chilli Peppers

... other spices,


and so much more useful hints and information.  It also has menu planning advice, that you can take advantage of.  More on the history of Hungarian wine and spices.  And of course appetizers, soups, main dishes, side dishes, truffles, sweets, pastries, breads, cakes and so much more. 


Hungarian Red Paprika Powder



Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as Hungarian Goulash, Chicken Paprikash, Hungarian Goulash Soup,  and in the creation of cold cuts, salamis, sausages and many more.



I have an extensive section about Hungarian Red Paprika in my book.  Although paprika is the symbol of many Hungarian dishes, and our national spice, the plant was actually brought to Hungary.  Learn its secret and many uses from my book.


Capsicum pepper used for creating "paprika" are unusually high in vitamin C, this fact was discovered in 1932 by Albert Szent-Gyorgyi, who was awarded the Nobel prize for the discovery.  Much of the vitamin C

content is retained in paprika, which contains more Vitamin C than Lemon Juice by weight.


Paprika is also very high in other antioxidant, containing about 10% of the level found in Acai berries.  Multitude of nutrients, however, must be balanced against quantities ingested, which are generally negligible as a spice and after all, what else would you be using it for.  Learn more about the secret treasure trove of vitamins and nutrients.