This website analyzes the usage behavior of visitors, with the help of cookies, among other things, for purposes of range measurement, optimization offers and personalization of content. Our analysis partners may combine this information with other data they have. You can obtain further information and change your data protection settings at any time under the link Learn more and settings. By continuing to browse the site, you agree to this data processing by the site operator and third parties – revocable at any time in the future.
(800) 967-0229

Monika Halmos


Monika Halmos is happiest in her garden, surrounded by fragrant herbs and fresh vegetables. She is a passionate cook and divides her time between cooking for friends and writing articles and books about food and drinks. She loves trying new recipes, discovering new tastes and meeting new friends.

Her family comes from Transylvania, the Ukraine, Hungary and Vienna, locations which have influenced their cuisine. Monika often draws on the fusion cuisine from the Carpathian basin for her recipes. Her fascination with flowers is also rooted in her childhood memories. She was always interested in edible flowers and has collected recipes from old cookbooks, rural cooks and from foreign literature.

She developed her skills through courses and encounters with masters in the field. She regards cooking and the writing of cookery books as a complex arts. Her first book on edible flowers was published in 1999 and established her expertise. She now gives lectures, holds courses and continues to create new recipes for flowers. Her latest cookbook, Veilchen, Rose & Lavendel (Violet, Rose & Lavender) was published by the Freya Verlag, in Austria in June, 2014.

Vanilla-flavored stewed pears Pear jam with walnuts and vanilla Mutton ragout with vegetables and rosemary puff pastry cubes Apple turnovers with sage leaves Homemade ginger syrup with orange and honey Mutton dumplings with sauerkraut