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The next and last part of this year's Spice School with Zsófi Mautner is here. In this episode, Zsófi shows you how to make a delicious French gougère, a light and fluffy cheese fritter. This savoury pastry is spiced up with Japanese togarashi spice, which you can use in a wide range of ways, even to flavour antipasti. Culinary adventures are only limited by the imagination. This year's New Year's Eve will be different, as this cheese fritter is not just a snack in the middle of the table, but a special treat worthy of the year's farewell. Make it and let us know how you liked it!

An ingenious poké bowl is prepared in Zsófi Mautner's kitchen in the first episode of Spice School 2022, using a special Japanese spice blend. Furikake is an exciting mix of seaweed and sesame seeds, which is a staple of Japanese cuisine, but also goes well with Asian or even Indian dishes. A real umami bomb! Watch the video and make Zsófi Mautner's fish and meat-free poké bowl version at home.

In the next episode of the Spice School with Zsófi Mautner, a last minute, rushing, lightning fast main course will be on the festive table. Baked salmon in miso paste with rice and edamame beans, and for dessert, an exotic fruit salad with mango-passion fruit sorbet is ready in 15 minutes! Great idea to flash something quickly!

Cardamom, the spice you've heard a lot about, but never dared to use! In this episode Zsófi Mautner shows you the many faces of this spice and all the tricks! The menu includes a cardamom quince tarte tatin, topped with homemade cardamom ice cream. With pistachios and spiced roses, it's a Christmas dessert that will be remembered for years. Plus, it looks great on the table.

Here's the Spice School with Zsófi Mautner, get your little notebooks ready! The first lesson is about turmeric, which is a true panacea: a powerful antioxidant, with many medicinal properties, it is considered the spice of life! Make a delicious coconut milk chicken with rice noodles using fresh turmeric and Green Cuisine turmeric spice powder. We're showing you the recipe. You can also cook it with vegetables, crustaceans, or fish instead of meat. You must try it too! Feel free to experiment with the spices!

We're slowly turning onto the holidays, and one of Zsófi Mautner's favourite spice mixes, harissa, is on the menu for the festive season! A key flavouring in Tunisian cuisine, it is now a popular spice throughout North Africa. The combination of chilli, hot peppers and more than 20 spices gives the cream a unique aroma and complex, unmistakably spicy flavour. Recommended for marinating vegetables, meat and fish. The sweet potatoes in the recipe video with Murgella stracciatella are delicious and the prawns are a real treat! Try Belazu's rose and apricot harissa and share them with us!

According to Nelli, we've come to the last and most anticipated part of our flavours of the world series, where Nelli shares some of her favourite recipes. She mixes authentic yet experimental flavours in this menu, which you should definitely try at home! Here is an Indian tomato soup recipe with Terre Exotique garam masala and coriander for an oriental flavour. Hot sandwiches filled with raclette and gruyere cheese to represent the French culinary world. Kale salad with pears, tarragon, seeds for those who love exciting flavours and a coconut sugar cake with Scyavuru pistachio mascarpone cream to crown this season!

We opened our new Wine&Spirit premium drinks store in Hegyvidék Shopping Centre. The Buda store specialises in selling the best of the international and local premium drinks selection, from soft drinks to Italian or South American wines for gourmet customers who love quality beverages.

The three faces of the pancake according to David Kárai! We don't need to tell you the basic recipe, but have you ever tried the non-flip pancakes with the amazingly delicious Scyavuru pistachio cream and figs? Pancake batter is also a great base for savoury dishes, so in this video David shares with you a spinach and ricotta stuffed dish wonder!

Fly with us to the Far East as Nelli takes you on a journey into the mysteries of exotic cuisines in the new episode of the Flavours of the World. For this menu you can prepare an amazingly delicious Tom Kha Gai, Green Curried Vegetables with Jasmine Rice, a zesty Mango Salad and a special Chinese Pancake with Nelli. Perfect for those weekends when you don't want to leave home, but still want to travel thanks to the special flavours.

In the second part of the Spice School, you will learn how to use orange blossom water, a popular flavouring in Middle Eastern cuisine! Following Zsófi Mautner's instructions, you can prepare 2 dishes with this special and aromatic flavouring: a sweet and salty date snack and a classic dessert, creme caramel. Make room on your spice shelf for Samra orange blossom water, because you'll definitely be experimenting with it after this Spice School episode!

According to Nelli, the next part of the Flavours of the World is all about Italy. The main course is a mushroom ragout Rustichella with pappardelle pasta, pecorino salad with San Daniele chips and honey walnuts, tomato salad with Murgella burratina and stracciatella. The dessert is a delicious frutti di bosco galette with vanilla ice cream. And for starters, you can choose all sorts of delicacies from our deli counter: Italian hams, salami, artichokes.