Traditional recipes

Sweet potato stuffed with goat cheese and brown butter with poached egg and arugula

Sweet potato stuffed with goat cheese and brown butter with poached egg and arugula

Cut the potato lengthwise into 2 and cook in the preheated oven at 200 degrees for 30-40 minutes.

Heat the butter in a saucepan over medium heat until it turns brown, taking care not to burn. Remove from heat.

Remove the potato pulp, taking care that the skin remains intact. Mix the pulp with goat cheese, brown butter, salt and pepper and place back in the shell. Bake in the oven for another 10 minutes.

Meanwhile, lay eggs.

Place the arugula on each half of the potato, then a poached egg and sprinkle the goat cheese over it.

I'm rich, but only in cholesterol

Ever since I know myself, I've had high cholesterol.
[& # 8220How many pigs have you eaten in your life, that's how you need it! & # 8221
Hello! Who said that? Show yourself, porcupiscentule, I'll beat you to pieces!]

Returning. Stunning cholesterol, about 240-250. Never in the attention span, let alone common sense. Always in the risk area, on the edge of a steak knife. No, it's not from the pig anymore, what don't you understand? It's a family heirloom. And mom has. Even grandma. We are rich, but only in coelsterol. Well, at 34, cholesterol is not necessarily a huge problem. But since they told me I wasn't rejuvenating, I've been thinking about doing this. Being a moderate hypochondriac, I definitely went to the doctor. I left with a piece of paper that said I was not allowed to eat more than two eggs a week. Among other things. Others ready printed on an A4 sheet, the same for everyone, because, isn't it, we are all the same. Nobody asked me what I eat, what lifestyle I have, what pressures press me. I was not given a parable or a story about how things are with this damn cholesterol. They gave me the infamous regimen for dyslipidemia sufferers, plus a proverbial shot in the ass, and kicked me back into my life without any real tactics to fight the biochemical monster. That's why I was not a little surprised when I found out, but let's start with the beginning.

Finn Crisp is offered in 7 variants

The Finn Crisp brand was founded in Finland in 1952 and is offered in 2 versions of traditional crispy bread: with rye or rye bran.

and 5 versions of thin crispy bread: with rye, multigrain, cumin, coriander and garlic. Finn Crisp thin bread is unique.

Sweet potato stuffed with goat cheese and brown butter with poached egg and arugula - Recipes

We are fasting for the Holy Apostles Peter and Paul and I thought of a fasting dish, something simple and light, such as these mustard potatoes, a Greek specialty.

I saw them at Razvan Pascu, who publishes international recipes every weekend.

The truth is that I did them for the first time in April, I also posed for them then and even if I didn't manage to post them then, I do them now. I've made them a few times since then because I really like baked potatoes.

Portions: 4
Preparation time: 45 minutes

* 1 kilogram of potatoes,
* 1 tablespoon olive oil,
* 3 tablespoons yellow mustard,
* 3 cloves of garlic,
* 1 tablespoon dried oregano,
* salt,
* pepper.

1. Preheat the oven to 170 degrees Celsius.

2. Wash the potatoes & # 8211 if they are new & # 8211 or peel them. Peel a squash, grate it and squeeze the garlic. I didn't have new potatoes.

3. Cut the potatoes if they are large in halves or quarters. in quarters.

4. Mix the olive oil with the mustard, garlic, oregano, salt and pepper.

5. Line a tray with parchment paper. I just ran out. - (

6. Grease the potatoes with the mustard mixture and place them in the pan.

7. Bake the potatoes on the right heat for 35-40 minutes.

Baked mustard potatoes are served hot, as a side dish or as a dish in itself.

I sacrificed a jar of pickled cucumbers put by my mother, with carrots and onions. Very-very good!


Well, you just have to be very brave to turn on the oven in this heat

I made them at the end of April. so.

Hi Liana, thanks for stpping by my blog earlier and nice to meet you. You & # 39; ve such a lovely blog here. And your potato recipe looks really delicious too! Hope to hear from you more often. Have a fabulous weekend!
Cheers, Kristy

Good thing you reminded me of them, and we really liked them. Good day.

I would have the courage :)) that today I made lasagna and baked pumpkin. so I have the courage :))), goodwill :))

Lilly - with pleasure, have a nice day too!

Gaby - how hardworking you are! I would also have the courage, because I have air conditioning -))))

a very good idea me who loves mustard, I will definitely like it
good weekend

I did too and they are very good.

They have to be good. I'll do them too. We in the family are also a fan of baked potatoes.
nice weekend!

Sunday, March 23, 2014

Wholemeal bread / Wholemeal bread

The recipe in Italian is below.

Necessary ingredients, with the modifications made by me:

  • 300 g white flour
  • 200 g Manitoba flour (you can put regular flour because it's no problem)
  • 250 g wholemeal flour
  • 400 ml milk (Elena said 350 ml, but it depends a lot on flour)
  • 75 g butter
  • 3 teaspoons dry yeast (9 g)
  • 1 teaspoon salt (13 g)
  • 1 tablespoon sugar (12 g)
  • 3 tablespoons oil
  • 6 teaspoons oil for spreading sheets

I also took part in the "Secret Challenge", and Iulian assigned me Elena's blog. I could not resist the recipe of this good and soft bread.


Muschi de vita Argentina | You | Onions | Pickled cucumbers Capere | Mustar | Sos Worchester | Sos Tabasco | French Butter 82% || In: Beef Fillet Tartare || Beef Fillet | Egg | Onion | Pickled Cucumber | Capers | Mustard | Worchester sauce | Tabasco Sauce | French Butter 82% | ||

Bruschette Quisine

Rosii | Basil | Eggplant Salad | Avocado | Brie | Caramelized Onions || In: Bruschette Quisine || Tomatoes | Basil | Eggplant Salad | Avocado | Brie Cheese | Caramelized Onion ||


Baked eggplant Homemade mayonnaise Garlic | Crispy Onions | Dried Tomatoes | Homemade bread || In: Romanian Eggplant Salad || Grilled Eggplant | Homemade mayonnaise | Garlic | Crunchy Onion | Dry Tomatoes | Homemade Bread ||


Hummus according to your own recipe Lipie de Casa | Fresh Pomegranate | Extra virgin olive oil || In: Homemade Hummus || Our recipe of Hummus | Homemade Pita Bread | Fresh Pomegranate | Extra Virgin Olive Oil ||

Brie in Panko Crust

Brie | Pesmet Panko | Caramelized red onions Zucchini on Jar | || In: Panko Crust Brie with Caramelized Onion and Pumpkin at Josper || Brie Cheese | Panko Bread Crumbs | Caramelized Onion | Grilled Zucchini || ||

Yellowfin Fresh Tuna Tartare

Fresh Tone | Avocado | Mango | Black Salt | Lemon Zest | Carrot puree | Susan's Seeds || In: Fresh Tuna Tartare with Mango, Avocado, Black Salt || Fresh Tuna | Avocado | Mango | Black Salt | Lemon Zest | Mashed Carots | Sesame Seeds ||

Halloumi, Mix Salata, Rodie

Halloumi | Pomegranate seeds Mixed Salad Dressing Quisine || In: Grilled Halloumi, Pomegranate and MIxed Salad || Halloumi Cheese | Pomegrante | Mixed Salad | Quisine Dressing ||

Squid in Spicy Sauce

BABY CALAMARI | Tomato Sauce | Chili pepper | Garlic || In: Baby Squid with spicy tomato sauce || Baby Squid | Tomato Sauce | Chili pepper | Garlic ||

Soup / Soups

Chicken Soup with Homemade Noodles

Chicken soup | Chicken breast Carrots | Teitei Proaspeti || In: Chicken Soup with Home Noodle || Chicken Soup | Chicken Breast | Carots | Fresh Noodles ||

Tomato Cream Soup with Basil

Rosii | Basil | Bread chips with parsnip puree Crispy Onions | Susan || In: Tomato Cream Soup Flavored with Basil || Tomatoes | Basil | Homemade bread chips with mashed parsnip | Crunchy Onion | Sesame ||

Mushroom and Crouton Cream Soup

Hribi | Telina | Pastarnac | Onions | Croutons | Ricotta | Thyme || In: Boletus Cream Soup and Homemade Bread Croutons || Bletus | Celery | Parsnip | Onion | Croutons | Ricotta Cheese | Thyme ||

Seafood Soup

Shrimp | Baby Calamari | Mussels | Vongole | Somon | Dorada | Rosii | Cinnamon || In: Seeafood Soup || Shrimps | Baby Squids | Black Mussels | Clams | Salmon | Seabream | Tomatoes | Cinnamon || ||

Chef's recommendation

Viennese Snitel with Quisine Potatoes

Muschi De Vita Brazil | Pesmet | Crispy Onions | Fennel Salad | Potatoes | Bacon | Fennel | Dried Tomatoes | Red Onions || In: Vienesse Schnitzel with Potatoes And Coleslaw Salad || Brazilian Beef Fillet | Breadcrumb | Crunchy Onion | Fennel Salad | Potatoes | Bacon | Fennel | Dryed Tomatoes | Red Onion ||

Burger with Halloumi and Roasted Vegetables

Chifla | Halloumi | Rucola | Guacamole | Zucchini | Ardei Gras | Eggplant | Crispy Onions | Rosii | Peeled Potatoes Mint Sauce With Mayonnaise Sos Calypso || In: Halloumi Burger And Baked Fresh Vegetables || Bun | Halloumi | Rocket | Guacamole | Pumpkin | Peppers | Eggplant | Crunchy Onion | Tomatoes | Shelled Potatoes | Mint Sauce | Calypso Sauce ||

Chicken Breast Filled With Brie

Chicken Breast | Brie | Cranberries | Mashed Potatoes | Green Apple Sauce || In: Chicken Breast with Brie, Cranberries, Green Apple Sauce and Mashed Potatoes || Chicken Breast | Brie Cheese | Cranberry | Smashed Potatoes | Green Apple Sauce ||

Duck Pulp With Mashed Potatoes and Parmesan

Rat Pulp | Mashed potatoes Red Cabbage | Parmesan | Cherry Sauces | Susan Negru | || In: Duck Leg with Mashed Potatoes And Parmesan || Duck Leg | Smashed Potatoes | Red Cabage | Parmesan | Cherry Sauce | Black Sesame | || ||

Mountain Rooster On Jar

Mountain Cockroach | Peeled Potatoes Mushrooms | Zucchini | Ardei Kapia | Eggplant | Thyme | || In: Mountain Rooster with Shelled Potatoes || Mountain Rooster | Shelled Potatoes | Mushrooms | Zucchini Red Pepper | Eggplant | Thyme ||

Vacuum Chicken Breast With Mushrooms

Chicken Breast | Hribi | Susan Negru | Peeled Potatoes Crispy Onions | Smantana || In: Chicken Breast Sous Vide With Boletus || Chicken Breast | Boletus | Black Sesame | Shelled Potatoes | Crunchy Onion | Sour Cream ||

Vita Argentina muscles with Camembert

Muschi De Vita Argentina | Camembert | Mashed Potatoes | Asparagus | Caramelized Onions | Sos Brun || In: Beef Tenderloin with Camembert || Argentinian Beef Tenderloin | Camembert | Smashed Potatoes | Asparagus | Caramelized Onion | Brown Sauce || ||

Chicken Breast with Herbs

Chicken Breast | Caramelized Lemon | Baby Spanac | Cherry tomatoes | Mashed Potatoes | Crispy Onions || In: Chicken Breast with Herbs || Chicken Breast | Caramelized Lemon | Baby Spinach | Cherry Tomatoes | Mashed Potatoes | Crunchy Onion ||

Pork Muscle Stuffed with Forest Mushrooms

Pork Muscle Hribi | Baby Spanac | Praz | Parmesan | Bacon | Dried Tomatoes | Peeled Potatoes | Truffle Sauce || | Crispy Onions || In: Pork Tenderloin Stuffed with Forest Mushrooms || Pork Tenderloin | Boletus | Baby Spinach | Leek | Parmesan | Bacon | Dryed Tomatoes | Shelled Potatoes | Truffle Sauce | Crunchy Onion ||

Duck Pulp with Carrot and Ginger Puree

Duck Pulp | Carrot Puree | Ginger | Pears In Red Wine | Berries Sauces | Cranberries | Thyme || In: Duck Pulp with Ginger Flavored Carrot Puree || Duck Leg | Smashed Carots | Ginger | Pear with Red Wine | Forest Fruit Sauce | Cranberries | Thyme ||

Duck Breast And Parsley Puree

Chest Rate Pasture Puree | Asparagus | Peeled Potatoes Sos De Smochine | Parmesan || In: Duck Breast with Smashed Parsnip || Duck Breast | Smashed Parsnip | Asparagus | Shelled Potatoes | Figgs Sauce | Parmesan ||

Burger Q | U | I | S | I | N | E

Carne Vita | Chifla | Chedar | Rosii | Castraveti Murati | Crispy Onions | Mixed Salad Bacon Jam | Calypso Sauce | Fresh Fried Potatoes Bacon | Caramelized Red Onions || In: Q | U | I | S | I | N | E Burger || Beff Miced Meat | Burger Bun | Chedar Cheese | Pickled Cucumbers | Crunchy Onion | Mixed Salad | Bacon Jam | Calypso Sauce | Fresh French Fries Bacon | Caramelized Red Onion ||

Vita Brazil with Green Pepper Sauce

Muschi de Vita Brazil | Mustar | Piper Verde Murat | Sos Worchester | || In: Brazilian Beef Fillet with Green Pepper Sauce || Brazilian Beef Fillet | Mustard | Pickled Green Peper | Worchester Sauce ||

Vita Brazil Meat with Mushroom Sauce

& ltb & gtMuschi de Vita Brazilia | Hribi | Praz | Smantana | Crispy Onions & lt / b & gt || & ltb & gtEn: B & lt / b & gtrazilian Beef Fillet with Boletus Sauce || Brazilian Beef Fillet | Boletus | Leek | Sour Cream | Crunchy Onion ||

Beef ribs

Cooked Beef Ribs 12h | Peeled Potatoes Crispy Onions | Salad Coleslaw | Sos Calypso || En: Beef Ribs 12h cooking in sous vide and Shelled potatoes || Beef Ribs | Shelled Potatoes | Crunchy Onion | Coleslaw Salad | Calypso Sauce ||

Beef Brazil Meat with Shrimp

Muschi De Vita Brazil | Shrimp Argentina | Mashed Potatoes | Cherry tomatoes | || In: Surf & # 039n & # 039 Turf with Mashed Potatoes || Brazilian Beef Fillet | Argentinian Shrimps | Smashed Potatoes | Cherry Tomatoes ||


I don't know anyone who doesn't eat sarmale. We consider them traditional, although "wire" is a Turkish word. We find them everywhere and in all possible variants, with sauerkraut, beef leaves, mushrooms, rice, pork, Moldovan or Transylvanian, the possibilities are many. I think we can also consider them comfort food and we must admit that nothing compares to the smell of sarmale scattered throughout the house.
As for the kisca, this is my grandparents' version of making sarmale. Chisca or moagana as it is also called, looks like a drum and is actually a stuffed pork stomach, boiled and then smoked. In our house it is made every year when the pork is cut, with fresh meat and it automatically enters the first pot with sarmale. Chisca gives a very good taste to the cabbage, smoked but exactly as it should be.

To make a cake, we need to clean a pig's stomach well. We make the filling in a large bowl of pork, chopped onion and rice, which we season with salt, pepper, thyme and allspice. I didn't give precise quantities, because I do it out of sight and it's about everyone's taste. With more or less hours, with fatter meat or not. Mix well with your hands and then fill the stomach, sew it and put it to boil, not before pricking it from place to place so that it does not break.
Boil the cisca until it hardens a little. Chisca is then put in the smoker, along with sausages and other pork items (if any) and used in the first pot with sarmale.

For the sarmale, heat the finely chopped onion in a little oil.

Wash the rice, drain it and put it over the onion, stirring for another minute or two.

Turn off the heat and put the onion and rice mixture over the meat, plus a slice of bread soaked in water, squeezed and finely chopped (this is optional). Season with salt, pepper, dill, thyme. This is where we should taste the meat. I can't, I go on the lookout. Yes, please. If you have a stomach ache, taste it.

Mix very well with your hands until the onion, rice and spices are incorporated, after which we can wrap the sarmales. Here I think everyone knows how to do it. We remove the back of the cabbage leaf, we put meat, we wrap the brine and we put its ends inside. I'll come back with pictures, because I don't know how to explain so it doesn't sound dubious :)))
On the bottom of the pot in which we boil them, we first put some finely chopped cabbage. Over it a few good pieces of smoked to give them taste, plus the whole or cut in half, in case you find it too big. Just keep in mind that if you cut it, the rice in the composition may spread during cooking.

We arrange the stuffed cabbage all around, until we fill the pot. We put smoke between the layers.

We put water over the sarmale to reach their level and boil them over low heat. I also pour some broth and that's about it.

Sunday, December 30, 2012

Katy cake

From my mother-in-law's recipe book. I really liked this cake, which I heard is also called Eugenia, because the sheets are like biscuits, and the cream is reminiscent of the cream of communist eugenics. I modified it a bit, enough to do it to my taste -)

Ingredients for three sheets:

500g flour,
150g sugar
150g butter / margarine,
3 yolks,
1 sachet of baking powder,
1 sachet of vanilla sugar,
4 tablespoons whipped cream.

1 packet of butter-200g,
3 lg of cocoa,
3 lg chocolate cream,
3 lbs of liquid cream,
150g sugar,
1 sachet of vanilla sugar,
30ml rum free.

Sheets: Sift the flour together with the baking powder, add the butter kept at room temperature, the vanilla sugar, the yolks and the liquid cream. You can use milk or cream (this is the original recipe), but I preferred liquid cream.
Mix well and form a ball.

Later it is divided into three.

I weighed each ball of dough so that the sheets came out evenly.
Then I spread out each sheet as the tray

and I put it in the preheated oven for about 10-15 minutes. Be careful, they are made very quickly, they are very fragile, do not let them burn!
Do the same with the other sheets. Leave to cool.

Cream: Butter at room temperature rub with sugar and vanilla sugar, add sifted cocoa, chocolate cream can be replaced with jam (as in the original recipe), liquid cream and rum.

The ugliest sheet, burnt or torn, crumbles and mixes into the composition of the cream.I didn't burn any sheets, they all came out perfectly: P

If it is too thick, add more milk.

Icing: beat the egg whites hard with the sugar on a steam bath.

Be careful not to overheat or the water in the first bowl does not touch the bowl with the egg whites, if you do not want an omelette made of sweet egg whites: P

Spread all the cream on the first sheet,

cover with the second sheet, then pour the meringue. Level nicely with a spoon

and bake for 5 minutes to dry the meringue a little.

Let it cool and cut with a knife kept in warm water.

Good appetite -) It's a wonderful cake for a family Sunday -) Or for the holidays, like I did now -)

Vanilla croissants

I have been preparing this recipe since my first year of marriage, that is, 16 years ago. And not just once a year, but two, three times. Even in the middle of summer, please take my word for it!
Here is the proof:

But, for Christmas, I make these crispy croissants a must! I can't imagine coffee without them, zau -)
I have the recipe from a book with all sorts of German cookies published in 1996, but the book was lent to me by a neighbor and I copied almost all the recipes in a notebook of mine.
I usually make these croissants with walnuts, but I also made them with almonds or hazelnuts. they are delicious anyway!

For about 60 pieces
Preparation time: about 1 1 / 4h
Rest time: 1 / 2h

350g flour,
1 baking powder knife tip,
250g butter,
100g ground walnuts / almonds / hazelnuts,
100g old,
1 pinch of salt,
1 or,
100g old powder,
4 packets of vanilla sugar.

1. Put the flour and baking powder in a bowl and mix. The butter is cut into scales and sprinkled with flour. Ground walnuts, sugar, two sachets of vanilla sugar,

salt and egg are also put in the bowl and with the mixer or cold hand, knead in a homogeneous dough. Wrap the dough in aluminum foil

and let it rest in the fridge for about 1/2 hour.

2. Heat the oven to 175 degrees.
Sprinkle the work surface with flour, as well as sprinkle your hands and form a roll with a diameter of about 1 cm from the dough. This roll is cut into 6 cm long pieces, which will bend in the form of croissants.

3. Place the croissants on a tray lined with baking paper and bake for about 10-15 minutes. The powdered sugar is mixed with the two remaining vanilla sugar sachets, through which the still hot croissants will be passed.

With these vanilla croissants and a cup of milk I waited for Santa Claus with my sun, Tudor-)

Adi`s blog - Jurnal culinar

This is a cake by Nigella Lawson, only good to serve on Christmas morning, with coffee or for afternoon guests. The resulting dough will be liquid, it will be poured into a tray lined with baking paper that is put in the oven.
To prepare the icing, put water in a saucepan and put the honey on the fire, on a low flame, add the powdered sugar, and after it has dissolved, remove from the heat, add the chocolate, stirring vigorously for a few minutes until a thick icing results. like sour cream. Pour the chocolate icing over the cake, it will be sticky, but you won't have any problems, after two hours of cooling it will harden and have a wonderful shine.
I cut the marzipan roll into pieces of about 25 mm, I formed the body of the bees, with the front slightly tapered with a toothpick I drew three strips of chocolate icing on each and at the end I attached two "wings" of flakes of almonds on each bee body. I cut the cake,


How good they look, bees a wonder.
Congratulations and Merry Christmas.

How beautiful, how beautiful, and appetizing!

I kiss you, Happy Holidays

Very beautiful and delicious I think.
I wanted to ask you, where to buy marzipan. I really like your blog. Congratulations.

Attention from Okian

the Wizard Ruben managed to retrieve all 93 comments, lost during the transfer of the blog from one server to another. I am very grateful to him. I would have been sorry to lose him for good. In other words, I received two emails from two people contesting my decision to award the prize following a draw. I do not want to apologize because I assume that ALL participants in this story are equally well-intentioned. It is not a literary creation contest or a culinary creation contest. I asked for a simple thing, each of the participants paid the requirements as he thought was best. I will not comment further but I have a question, rhetorical, of course: if it does not seem fair to you to be appointed by an impartial software that gives you the same chance as others, how does it seem fair to leave your chances to Findings to a single person, who will give them to you or not, depending on some subjective criteria?

Since we have enough time until Monday, I am waiting for your opinion about the award system on the adihadean address at gmail dot com. My reply to the emails will come on Monday on the blog. We have a choice between the objectivity of the robot and my subjectivity.

I have closed the post comments. I received 93 stories from you, some with links. Thank you very much and how beautiful you can be satisfied :). Tomorrow (January 21) I will put your name in a table and put a program to extract a number. The name next to that number will be the name of the person who will receive the book. I will not announce the winner until Monday morning. Have a nice weekend. Good night.

Servus. Friends from Okian have a gift for one of my readers. I mean for one of you. It is a gift that will benefit both the recipient and those he loves. Because, precisely, he will cook for them, his dear ones (or hers, as I know well, most of my readers are women), inspired by this gift. Yes, it is a book, a well-done, complex work, valuable both as an object and as a baggage of stored knowledge.

Culinary encyclopedia (1) & # 8211 where we conclude that other volumes will follow & # 8211 can be found here, if you want to buy it, along with many other great books about food and making it. You can find almost 700 recipes in this book. It's something.

Last time I challenged you to write about the smaller or bigger disasters you faced in the kitchen (or the ones you caused). This time it's different. This time I invite you to tell me about a dish that you made and that you are proud of. It should not be your invention but a success that you remember, possibly that your family (or friends) also remembers. If you have links that lead to some pictures (whether they are actually posted on your blog), it's very good, I receive, if not, it's not bad, the story is enough and I'll take your word for it.

At the end of the day (ie at 23.oo, 20.01 2011, so as not to fall asleep after midnight) I will close the comments and tomorrow I will announce the name of the person who will receive the book. To become eligible you must post a comment on the subject, have an email address and an address to receive the book (in case you are the chosen person), in Romania. I have a feeling it's going to be an interesting day. One more thing: if I don't respond to the comments of this post, it means that I have several reasons, among them not being the one that I don't care, on the contrary, I care, but this time I will follow you from the sidelines. Thank you very much and good writing.

I only tell you one thing: be healthy!


[& # 8230] This post was mentioned on Twitter by fulgerica and Adrian Hadean. Adrian Hadean said: 23 hours available for a food story. award a book with nearly 700 recipes from @okian [& # 8230]

It is very difficult to find good cabbage in the winter months. I found her!

Fluffy, bright green, only good for the "smoked" cabbage that I cooked as follows.

I cut caizer (150 gr.) Into smaller pieces, and browned them in a deeper pan with a little oil. Over the sizzling caiser I threw a chopped onion and waited for it to brown so I could add 3 tomatoes that I peeled and a finely chopped carrot.

I left the miracle on medium heat for about 15 minutes - enough time to cut the cabbage and rub it with salt.

Slowly, I gathered the cabbage over the hot mixture, poured a cup of water after it and let it simmer for no more than 30 minutes.

I colored them with parsley leaves and slices of tomatoes.

The picture is where the link on my name is :)

Hi Adi. I also cooked a food that I am especially proud of. After my wife told you about & # 8222 smoked cabbage & # 8221 I decided to write about how I made sarmalute. I hope it is not against the rules to write both, the idea is that we are both "great chefs", we like and cook :)

Winter, cold, holidays… sarmalute!

I cooked sarmale a few times and each time they got better. I will continue to tell you how they came out last time.

* a sauerkraut (and because I didn't put pickled cabbage, I bought it from "Putina soacrei" - meaning from the supermarket)
* pork pulp (400g)
* pork breast (150g)
* a piece of kaizer
* a cup of rice (with round grain)
* 4 medium onions
* 3 carrots
* 2 tablespoons tomato paste

I cut 2 onions, carrots and hardened them on a drop of sunflower oil together with two tablespoons of tomato paste.

I made the meat into very small cubes, I put the other two onions on it (destroyed in the robot), I salted / peppered it and I mixed the whole thing with the frying pan from the previous sentence.

The cabbage from the supermarket was a bit salty (ok, too salty) - which made me put it in the water the night before.

This is where the sarmaliada started (the whole process that gives headaches at the beginning and makes the sarmalia look like so in the picture below, there is an example of broken wire - you do them better than me: -) )

I want to mention that the sarmalutes were in the pot on 2-3 layers of kaizer and chopped sauerkraut (the idea to put kaizer in the pot I borrowed from Cristi with whom I once set up a sarmaliada - thank you very much!) . I poured the boiled water, just enough to cover the stuffing.

On low heat - 1 hour and a half.

Potato with or without cream :-)

simple pasta with tomato sauce and tuna, but I added parmesan to the sauce and together with the durum wheat pasta they came out very good.

From the tastes of childhood, a little story, a little food & # 8230
I spent most of my childhood with my grandparents, in the country, somewhere here, in Moldova. I was lucky, not only because I grew up sprinting and free, but also because I had extraordinary teachings from my grandparents, who were very special people. I will always remember them fondly and I don't think there is a day when I don't remember how many events related to them or something learned from them.
A few days ago, looking at the recently discovered apricot, and in which I felt like Alice in Wonderland, I came across dried and smoked plum eyes. Like Mr. Proust with his & # 8222madlena & # 8221, I was instantly transported to another time, when my grandfather was cooking a great meal of these plums & # 8211 slightly annoying the terracotta stove, we saw the round, golden polenta in the middle of the table, and Tataia proudly putting his famous plum food on his plates, telling us how he found this recipe while he was making his army in Turda. I remembered the taste, and the texture, and suddenly I came back to the present with the desire to feel that taste in reality, so I went back and bought half a kilogram of plums.
I also took some beef muscle, about half a kilogram and I could not wait to get home to start cooking. On the way, my mother called me and I told her what I was going to do. We felt her shed tears amid exclamations of enthusiasm & # 8211 that we miss her & # 8211 and we started laughing telling us how we grimaced at all those sweet foods Dad had learned to make when he was making the army at Turda. At all, except the smoked plum food.
I got home, soaked the plums in a bowl of water, changed the water once and picked up the tails and other impurities. I cut the meat into cubes & # 8222at a healthy mouthful & # 8221 and put it in a cauldron with a little oil and browned it a little on top, with a powder of cumin, one of pepper and one of salt . I put a few more onions, which I waved only an idea, then I bathed everything with plenty of red wine. I left it for almost an hour, when it dropped, I also put the plums and I made a rantas with flour in a little hot oil, then quenched with tomato paste, which I easily incorporated into the food. The polenta was also made next to it. Then I caramelized some sugar and added it over the plum meal, mixed and it was ready.
It was very good and I felt like a child again enjoying a portion. I would have sent it to my mother as well. Anyway, I promised to do it for them when I go home.

Yesterday or the day before yesterday I saw this book on a store shelf. I flipped through it a bit and seemed to wink at me & # 8230anu: D

The best dessert (and I think the only one) was foust double mousse. With strawberries, pineapple (pineapple + cream is an easy visual combination & # 8230 unpleasant: D), with kiwi, berries and almost everything else I had around the house. Every time it came out sensational.

And food & # 8230 I marinated a pork muscle in wine, orange juice + pomegranate juice, cloves, star anise and other dubious spices. After about four days of marinating, I put it in the oven for about an hour. Along with a sauce made with gorgonzola, it turned out better than I imagined, the diners declaring themselves satisfied: D

Hi, This summer I stayed a few days at Mount Athos, on which occasion I found out the following wonderful recipe that I will reveal below. I hope you like it and do it as soon as possible.
Agioritiki Melizanes (Stuffed eggplants like Mount Athos)

4 medium-sized and straight eggplants, 2 bell peppers (preferably differently colored), 2-3 chubby tomatoes, a clove of garlic, 3 onions, a bunch of oregano (or a tablespoon of dried oregano), a bunch of basil, a bunch of thyme, salt and pepper to taste, 1/2 cup for. coffee with extra virgin olive oil (I use an extra virgin olive oil in which I ripen some hot peppers and a bunch of basil), 300 gr. feta

Cut the eggplant tails briefly, peel the zebra and split them in half. Scald for a few minutes until soft enough. Remove the core. Heat the oil in a pan with a few cloves of garlic cut into larger pieces, add the onion and brown until the onion becomes yellow and glassy (2-3 minutes) not brown and burnt. Add the diced tomatoes, chopped pepper finely, eggplant core salt, pepper to taste, oregano and thyme. Cook for 6-7 minutes until the composition softens. Add the basil and leave a little on the fire. Grease a tray with oil, place the eggplants and fill them with the resulting composition. Sprinkle parsley and feta cubes on top. Cover it with aluminum foil and bake for 45 minutes.
Kali Orexi as the Greeks say

I made a lot of food that I can be proud of, but I had the last achievements last weekend, when, being alone at home, I kind of messed around in the kitchen. I went out in the city to buy some fruit for an ice cream, but on the way I hit 2 boxes of mascarpone and I said not to avoid them, and to try a tiramisu. and I made a tiramisu and a fruit ice cream, a wonder. to test them, I invited some friends to visit me in the evening. I could barely save a few slices of tiramisu so I could serve them to my family on my return. it was a real success, as was the fruit ice cream.

It's not food, it's dessert, but it's the only thing I remember with the greatest pleasure that it was cooked for me. I'm glad I can at least share the joy it caused me, because the great & # 8222gate & # 8221 was once made when there weren't so many cameras, so I have no proof :(

On St. Andrew's Day, in a year when I was at school, my mother read those magazines & # 8222Femeia & # 8221, & # 8222Ioana & # 8221, & # 8222Familia mea & # 8221 etc. and she finds a gingerbread recipe there. And how my day was approaching anyway, what is she thinking, to make me a recipe that she found there and from which she really liked the picture. And he worked for her for a while, but he did everything in secret, so that we could only see the final result.

In the evening, after school, what do I see in the room, on the table? My first gingerbread house, with painted doors, decorated windows, chimney roof, painted, beautiful fire! I felt sorry for her, how I could ruin her, she was beautiful & # 8230

It is the most beautiful tasting gift I have ever received and in a way I am glad that I can keep the memory alive at least in my mind, even if I don't have a picture.

Is the contest still valid? At the end of which day does it end? January 19 or 20?
If it's still valid, I'd like to be a little proud of a lemon cake, prepared last year for St. Joseph's Day, my father's name day. The cake was a success for several reasons. It was the first time I made biscuits, thin, individual and lemon cream, which I always thought with fear of being cut. In addition, my father was extremely excited because the lemon cream is dear to him since childhood.And last but not least, the taste was sensational! Here you can see pictures and the complete recipe:

You can lick your fingers, ..or what Paris didn't eat.
The appetite and inspiration for this recipe come from 2 sources:
the first, a winter evening, when it was snowing like in the story, we (my sister and I) were small, small, so we both fit on a sleigh pulled by my father, when my mother put 2 chicks in paper bags in the oven after which he anointed well with oil and then all four of us went out in the white wonder when we entered the house, crouched and with red noses the chicks were ready to drop the meat on them.

the second: the wonderful book by Radu Anton Roman, & # 8222 Romanian dishes, wines and customs & # 8221 from which I found out the magical herbs that the chicken rubs with and the miracles in the oven that the pork fat makes.

Heat the oven. Wash and clean the chicken, then wipe well. Mix 3 and a half tablespoons of fat with salt, pepper and dried parsley.

Grease the tray on all the walls and bottom with a tablespoon of grease and place the branches or skewer sticks like a grid (I initially went out to clear the garden of the block when I remembered that I had sticks in a drawer: P), on which to place the chick.

Grease the chicken everywhere with the aromatic fat, crush the garlic cloves with the knife blade and pour them into the chicken. Put the chicken in the bag or wrap it in baking paper, and top with the remaining fat. Pour a cup of water into the pan.

Put in the oven after the following typical: the first 15 minutes on high heat, then on medium to low heat. we leave it for about 1 hour and 45 minutes (depending on how big the animal is) without walking to it after time passes, we take it out of the oven, we put the bag or the baking paper down, taking care that all the fat in it flows on the chicken (By this time the chicken is ready, and the meat should start to come off the bones. We leave the chicken for 1 minute in the oven over high heat and another 2 in the oven turned off, to catch color.

It is eaten with the fingers, with garlic sauce and pickled gogonici. I didn't have time to make potatoes.

I forgot to pass the ingredients: P
1 chicken
a tablespoon of the following: pepper, coarse salt, dried parsley
3 cloves of garlic
sticks (fence or skewer)
paper bag or baking paper
essential ingredient: 5 tablespoons lard (for fine noses can be replaced with butter or oil, but it will not be the same)

1. Let's start with an appetizer - I think the most successful come out: corn salad (canned corn, boiled chicken, pickled cucumbers cut into small cubes and homemade mayonnaise), cauliflower salad (cauliflower and broccoli in equal amounts steamed , lightly browned bacon, goat's milk, sour cream and homemade mayonnaise in equal quantities, with lots of fresh parsley), turkey meatball, spinach pie and feta.
2. Frying the pork & # 8211 , one honey, two mustard and the favorite spices with which I rub the meat on all sides), then let it sit for about half an hour, then go to the tray where I put only red wine and cover with aluminum foil) from time to time twist the piece of meat should be well penetrated on all sides and when it is done inside (I check with a spike that no more blood will flow) I remove the foil and put the washed garlic uncleaned and leave it to brown a little. It melts in your mouth (it's also the favorite of the prince consort, of course!) And goes with any garnish.
There would also be pasta with cheese sauce (noble & # 8211 from you I learned) and spinach (I would eat unknowingly).
3. And dessert, everything turns out very good for me, but tiramisu & # 8211 that I don't make with raw eggs, I make them a cream at beau-marine before and I also put whiskey cream and a little irish cream coffee powder in the composition (it's bestial!) and cake with chocolate and orange cream, which has become the No. 2 favorite, see here:
I like to cook anytime, anything, I like to delight everyone around me with all my culinary experiments and I also have wonderful sources of inspiration: see this blog.

On New Year's Eve we had the greatest success with an apple cake and burnt sugar cream. I kept thinking about what to do, something of an effect, sophisticated & # 8230.that word to put everyone on their backs: D but & # 8230.through & # 8222wonder & # 8221 I ended up making a simple apple cake improved with Creme brulee. This proves to me once again that sometimes simple things are the best. I took the recipe from Mihaela

There was a time when I really liked to cook, unfortunately that time has passed :) and the main culprit for this is time.
It is known that we Romanians are great lovers of & # 8222soups & # 8221, so about 3 years ago we made a pea soup with sausages according to a recipe from a magazine. At first, I have to admit, I thought it was quite interesting to combine peas, lemons and sausages in a soup and I was trying to figure out how it would turn out. The end result was really good, the delicious soup was immediately enjoyed by everyone. (I had invited some friends)

When family or friends gather at the table, everything is a success, even if the food is made for the first time in that version, even if it doesn't come out as a recipe. I think so and then here you will see the culinary story of a meeting at my house with teammates :) It was an evening beautiful. All the best.

I love to cook and this is my favorite recipe, which the whole family loves :)

Good morning ,
Very nice contest!
My recipe is PLUM GALUSTE.
Ingredients: 5 boiled and crushed potatoes, a cup of flour, a pinch of salt, an egg, two tablespoons of olive oil. They are all troubled. A sticky dough is obtained, cinnamon is added for flavor.
Peel the plums and mix with 2.3 tablespoons of brown sugar and cinnamon and leave for 20 minutes. Then the dough is made into small discs in which you put half of the plum and shape it carefully. Put 2 tablespoons of sugar in boiling water and simmer for 7.8 minutes on low heat.
I prepared the breadcrumbs from very tasty Tarraluci biscuits in a blender to which I added hazelnuts and almonds and sugar. I pissed them very well.
After they are cooked, roll them in breadcrumbs and eat them with gusto and with friends.
I made them according to your recipe on September 28 and I invited friends to me. I met some of them for the first time as Facebookists. They were very excited about the dumplings and it was a very very successful evening and provoked by the photo I posted on Facebook.
Here's the proof

I prepared for my wife the birthday celebration & # 8230 an explosion of culinary art, party and good cheer. A holiday dedicated to my beloved wife and the Romanian mountain & # 8230 dear friends! You also receive friends if not the taste then at least the presentation & # 8230. hahahah, may you be fine!

Food preparation is a chore. It's like having sex with your wife or husband after a while. But if you receive love and put love in what you do then everything turns into an explosion of creativity, passion and satisfaction.
Food is a necessity, it provides the necessary & # 8230 for the body in its struggle for survival in this harsh world. Love does the same for our souls. If you have love then you can turn a crust of bread or a potato into a & # 8221 beef Wellington & # 8221 main course of lords, or a & # 8221 stuffed chicken leggss & # 8230 & # 8221 main course of Manhattan restaurants. & # 8230 Thank you friends for love, thank you my wife for her love, this is the main ingredient of my recipes.
I should reward this love with expensive gifts, gold and diamonds with other rewards specific to the Romanian capitalist economy. I chose, the communist in me, to decorate your & # 8230.plates & # 8230 with & # 8230. beetroot hearts. Enjoy them and with them everything on me. I will pooop and love you all!
See on my facebook page the album & # 8222Let s do it Romania let s do it for Stela & # 8222 ...

Don't talk too much, I'll tell you (as pictures I don't know how to make!) A recipe I know from my uncle. It's a kind of appetizer / kind of two. thaw a packet of foil in the evening. On the same day or whenever you have time (the surplus can freeze!) from a kg. of minced meat you want, two or three chopped onions, pepper, thyme salt or other favorite flavors is made in the pan (wok) a mix that is first fried to break up the minced meat but later becomes boiled because tomato juice is added and red wine to taste. This mix is ​​left on the fire until the liquid drops almost completely. by: peasant parizer (a large slice cut into 2 or 4 pcs.), thin slices of pickled cucumber, or pickled donut, as well as larger slices of cheese (or parmesan!) and one or two beaten eggs (for greased). Now it's now !! The assembly comes something like this: from the puff pastry dough is cut into squares with a side of about 20 cm, it is divided, imaginary, into two triangles and on one of them is placed a slice of parizer, over it a spoonful of boiled minced meat composition, then the cucumber or the donut and on top of the slice of cheese. poppy seeds or anything else will come for a while. The triangles are baked in the preheated oven until well browned. They are served with any garnish you want or just with ketchup. 8222assembled & # 8221at the moment! Good appetite to those who try it! We also eat the tray in which they bake!

& # 8230 that Valentine s day is still coming

I can't say that I have successful or unsuccessful recipes for food. Although many ingredients ended up in the trash, in one way or another I managed every recipe I tried. But cakes are a disaster. If cookies and muffins are a place of honor in my kitchen, cream cakes are my personal demon. I won't tell you how many egg boxes, how many boxes of sour cream, how many packages of butter ended up in the trash in an attempt to draw at least a cream cake recipe. I never know how to appreciate when the yolk cream is bound and I manage to miraculously cut the cream when I add one last ingredient. But two years ago I tried very, very hard to make a cream cake recipe (maybe commonplace for many) that I had madly liked in someone and that I wanted to reproduce to eat until I feel sick (which I couldn't do it because I had surgery at the table and I only managed to eat liquids for a week, but that's another story). Although the top came out a bit crooked, the cream was perfect, it had a velvety and creamy texture that we hoped to get. I was very proud and in order not to attract my bad luck, I haven't tried to recover it since then, but I always salivated with the thought of her. Here is the link, I wrote about it on the blog:

turkey soup: cooked corn meat with vegetables of all kinds (onion, carrot celery, pepper, tomatoes) add country borscht as at home mom, homemade noodles, at the end add locust preferably green as it is more # 8230.and now the coup de grace take a soup polish in a bowl let it cool a bit and add a glass of sour cream and 2 eggs and beat very well, all this mixture is added to the pot with soup and after all this good appetite! (It is not my invention but it is a food that works very well for me and the whole family agrees.)

hmmm, which one to say, which one to say ?!
I don't know her name, so I'm not saying.
I used it like this: 2 raw beets, 2 cans of canned tuna, garlic (about 3 puppies), yogurt (for the eyes), some olive oil, some salt, a little vinegar, glue.
I put the beets in the oven (about 1 hour, 1.5 hours), then I took them out, let them cool, cleaned them and put them on the grater. I put over it a mixture made of a tablespoon of vinegar, a brown sugar, 1-2 olive oil and some water, after which I mixed them with a little dill.
After that, I opened the canned tuna, removed the liquid from them and put them over the beet salad, leaving larger pieces of tuna.
Then, I cleaned the garlic, crushed it and put some salt on it and then rubbed it with a wooden spoon (much like it is made in mujdei) until it became a paste. I put some olive oil and continued to mix, then I put yogurt, quite a lot, until I filled a bowl of soup approximately (you know by taste if it's too little or too much, depending on the garlic that burns or no), after which I put some dill.
After that, I poured this yogurt sauce with garlic over the beets and tuna. It forms a good paste to grease on the stick or bread or eaten directly with a spoon or next to another dish. We ate with glue.
About that (my friend was impressed :), I'm glad that I experimented with another recipe and look)
Good appetite!

& # 8221 Millers' Dinner & # 8221 & # 8230. it's a food my baby ate at a medieval restaurant in Baia Mare. It impressed him!
So & # 8230. I had to make it at home. I didn't taste it, but I knew the ingredients. I waited for the family to reunite and set to work.
Ingredients for 4 servings (so according to eyes and taste):
& # 8211 1 kg. pig brain,
& # 8211 about 200 grams of smoked bacon,
& # 8211 4 pieces of pork muscle so thicker,
& # 8211 salt,
& # 8211 pepper,
& # 8211 some chopped greens (side: dill, parsley)
I cut the pork muscle like a pocket (I made an opening in one side and cut it inside), I beat it a little to thin it.
I fried the brain seasoned with salt and pepper to taste and mixed it with the greens. I mixed the fried brain with the smoked bacon and cut it into pieces and filled & # 8222 the pockets & # 8221 of the pork muscle with this content.
I sewed the mouth of the pocket with toothpicks so that the contents would not flow and I put them in a heat-resistant dish in which I put a little oil and put them in the heated oven. I kept them there for about 30-35 minutes (during which time I turned them from side to side). I kept them at 180 degrees.
The point is, the world has licked its fingers. I ate it with cheese and bacon filling because I'm not a fan of pork brains. It can be served with a garnish of natural potatoes or anything else you like.
I have pictures, but I didn't put them on the blog because I didn't have time to take the final picture. :) When I put them on the plate, I forgot to take pictures and then it was too late, because I didn't have anything left. :))

I usually make meat recipes and my wife makes dessert and what is with dough (division of labor in the kitchen *).
What I cooked was good and remained in the memory of my wife and those who tasted it. & # 8230 & # 8230
There would be some pizza recipes, after my wife prepares the dough (see the star above), the steaks, especially the turkey with beetroot that I borrowed from you on the site but that's another story that you I wrote at that post. However, a little mention:
when I took the beets out of the oven, my wife and friends invited to dinner had a restraint, they hadn't eaten anything like that, they just wanted to taste it, probably not to offend me because they didn't try. After 2 tried dishes, I want to say that they couldn't stop eating, we almost didn't get enough 2 beets.

Let me tell you now the recipe with which I congratulated my wife in the morning after a night in which the little girl cried a lot.
Leaving you from the site I arrived at and from there I wanted to make eggs Eggs Benedict and I arrived at final point from where I got to work.

It was morning, his wife was still sleeping after a night of crying and waking up often. I took the laptop, went to the kitchen and got to work.

2 boiling eggs put in 2 cups greased with butter 2 bunches of cauliflower and 2 bunches of broccoli put in steamer 10 min.
2 thicker slices of ham pierced in the pan without oil.
So far, everything is easy, here comes the hard part, as it is written on the respective blog.

Dutch sauce: I put the first 3 yolks on high heat (don't tell anyone), but I didn't beat another 3 eggs in the fridge, I read better on the blog I saw where I went wrong and I took it out of the freezer ice cubes and I put them in water to cool the yolks as needed, and it was needed.
I took the yolks, put 3 tablespoons of water and a little balsamic steel. I mixed until all the ingredients were homogenized and put on a steam bath. I slowly incorporated 50 grams of melted butter, a teaspoon of mustard and a few grains of pepper, salt and saffron beaten well in the mortar. This time I obtained the desired consistency, I toasted 2 more slices of homemade wholemeal bread over which I put the slices of ham and then I turned over already boiled eggs, above the Dutch top 1 broccoli flower and one cauliflower give cups in the plate. It turned out very well, something special and I managed to make my wife a pleasant day, automatically for me.
To be healthy!

As a child, I loved almonds.There was something between that crusty sugar crust and the thin, well-syrupy top with rum. I was the majority shareholder in the almond production of the confectionery next to me for years. Everything until a moment when I realized that in fact, neither almonds, nor many other desserts are sciences related to quantum and nuclear physics and that you only need a drop of skill and research. We chose and combined from many recipes until what we say came out with nostalgia & # 8222the taste of that time & # 8221. And as always, when sweet experiments are made, there are countless people who want to attend and stand up as guinea pigs.

Hi Adi! I always read you with pleasure, I am inspired by your recipes and I learn from your experience. I see that today is the time to be proud of my dishes too. The end of 2009 was the year in which I started to cook, until then I was not very interested in the subject, but the appearance of love in my life made me creative from this point of view as well. The biggest surprise for me and my husband was that the food was good every time, especially when we were cooking together. The greatest joy was when our first bread came out well. Something simple, but sometimes indispensable, which matters if it is salty enough, to be grown, soft enough, if it has stuck, if it has browned too much. D The first bread was a great achievement, I felt like a child looking at the beauty and goodness of the bread has steam blowing warmth and joy. This is our bread that filled us with joy then: Since then the breads have come out maybe more beautiful, but all this has remained in our memory :) Health and good luck in all !

This salad was born on a warm Saturday in June, along with a trip to the market and a crazy craving for crunchy vegetables.

I started with a salad of spinach, arugula and strawberries, but as a nice old woman explained to me at the market, in a crushed Romanian, I don't like spinach hot. And the rocket was not found at all.

We took everything that caught our eye, we made the final selection only before the empty and impatient bowl. I mixed about 300gr. of sweet and very fragrant strawberries cut in half with a lettuce and created, broken into pieces. I also broke the sorrel (about a full fist) with my hand, so as not to lose the sour juice when cutting with the knife. I cut the pieces and a piece of mozzarella (approx. 200g) and, very importantly, I added a handful of cashews for extra crunchiness. I boiled two eggs and threw them in the increasingly colorful construction of the salad. I added some cumin seeds for flavor.

In an excess of zeal, I added the juice of half a lemon instead of vinegar, and a few teaspoons of olive oil to make the salad go smoothly.

The big dilemma of our salad was whether to add the carefully selected Oltenian tomatoes from the market, radishes and cucumbers. We decided unanimously that they would enter into a conflict of jealousy with the strawberries. In addition, it is important for a salad to be as varied as possible, but the number of ingredients must be limited in order for everyone to keep their personality.

Separately, I fried a few slices of fresh pork leg, which I seasoned well with salt, pepper and oregano. I sprinkled it with a few drops of olive oil for succulence and lemon juice for… chips.

The next day we had special guests at the table and prepared another portion of salad. The raised eyebrows turned into murmurs of approval, which leads me to believe that our strawberry, sorrel and mozzarella summer salad is a real hit.

Ingredients (for two people):

* strawberries 400gr.
* half a lettuce
* a handful of sorrel
* mozzarella 200 gr.
* caju 50gr.
* two boiled eggs
* path
* half a lemon

Hi, Adi :). The food is actually a dessert, a simple Christmas cake, with dried fruits and various nuts, according to preference, syrupy with cherries :). I did it for New Year's Eve, everyone liked it. In fact, I think it's the kind of sweet that can't be ignored :). This is the cake:

For some time now, my husband and I have started watching gastronomic shows (and not only) for longer and with more interest. That's for two reasons. One is that our daughter has a rather too limited range (for her almost 4 years) of food she consumes and does not even want to taste anything new, and the second reason is that we had the opportunity to test culinary habits from other parts of the continent, namely Scandinavia. In short, we decided to prepare a completely new dish every weekend. My husband takes care of the main course, and I take care of the dessert. The most memorable and successful dessert prepared by me was the TATIN TARTA WITH APPLES that I found on Gabriela's blog (Cara & # 8211 I hope I'm not mistaken for the name). I have once again prepared desserts with apples, but in this combination with burnt sugar, puff pastry and vanilla cream never. I can't reproduce here the reaction of my loved ones (and mine of course) to the enticing smells that came out of the oven and then the moans of pleasure to the extraordinary taste of the tart. I think that, in no other food, my taste buds have ever been so ecstatic. Excuse me, I have to close because it was raining in my mouth & # 8230 :)

I wanted to test how to prepare food & # 8222gatita domol & # 8221 (slow cooking), but I didn't have the necessary equipment.

I improvised directly in the oven (in a tray covered with aluminum foil) and cooked some pork that, after almost 5 hours in the sauna, became fluffier than fish meat. The sauna was supposed to have cider steam, but in its absence some apple juice went well in which I put some vinegar. All apples.

My pig was not with the apple in his mouth, but the poor man ended up in a bun, also made in my oven. It was also prepared traditionally, but according to other traditions, not the Romanian ones :)

The whole story is generously hosted by Victor's & # 8222chifteluta & # 8221:

What goodies and what beautiful stories!
As I always liked to receive guests and cook good things, I could almost make a cookbook only with the recipes tested on my friends, not at all upset by the role of & # 8222cobai & # 8221. Various salads (especially popular are potato salad with fish and curry, which for over 20 years has not been missing from any party with friends, rice salad, lentil salad and, more recently, quinoa salad), stuffed eggs , always different, Rothschild snails (of dough, with ham filling), various mixtures of cheese and assorted meats. And then come the sweets. Some made to order (my culinary library has almost 100 books), others adapted or even invented by me. I could write here about the cake created last year for my 95-year-old aunt & # 8211 made of meringue, chestnut cream, amaretti, fruit and chocolate sauce, I gave the recipe and the picture when I was invited by Tanti Jeni to & # 8222Cantina socială & # 8221, here is the link
But today I would like to give another recipe, the newest. It's a freshly created fruit cake that my friends liked so much that I had to give them a portion at home! :)
I used sponge cake with cocoa, ready-made. There were four rectangular sheets, for which I used three & # 8222 creams & # 8221. The first & # 8222cream & # 8221 is made of cherries, strawberries, red currants, all taken out of the freezer, thawed and well drained, then hardened with a tablespoon of butter and a little sugar. I kept some of the fruit separately and added it when the others were almost ready for flavor. I left the cream cold and started the second one (actually, I made them at about the same time). I hardened, in another pan, a few cleaned, finely chopped apples with a handful of raisins, a tablespoon of butter, a little sugar. I added cinnamon for flavor. Before it cooled, I made the third cream, needed as a & # 8222 binder & # 8221. Because I didn't want a heavy cream, I mixed about 200 g of cottage cheese sifted with 100 g of butter and about two tablespoons of vanilla powdered sugar. I built the cake, that is, I syruped the first sheet (as syrup I used the juice drained from the red fruits, boiled with a little sugar), I greased it with white cream, I put half of the red fruit cream, on the second countertop, also in syrup, greased with white cream, I put the apple cream, then again a countertop with white cream and red fruit cream. I covered it with the fourth countertop (I didn't syrup it) and I wrapped the cake in a ganache for which I melted 100 g of chocolate in a glass of unbeaten cream, I mixed it well, I left it to cool, then I whipped foam. There's some work to be done on this cake, but it's worth it! I have a picture somewhere, but not in this computer. However, the taste is more spectacular than the appearance!

My story has an oriental flavor and student nostalgia. Two years ago I was in Germany with a scholarship, and among foreigners and many friends from many nations, I had an Egyptian friend who cooked for me from time to time, with many spices brought directly from Egypt. After I returned to the country, he sent me some packages of the wonderful spices and then I decided to recreate a recipe of his, the story here: studentesti.html. I learned that food sprinkled with drops of affection and nostalgia unites people hundreds of miles away.

How a small gesture can turn into a major surprise.

Last week was Mother's Day, so we started looking for her and buying the presents, because on the weekend we would gather the whole family to celebrate her properly.
Everything was going smoothly. My mother started shopping and the menu on Friday night, but as Sunday approached, I felt that something was missing.
That's when I realized that the meal can't be complete without a cake. I flatly refused to take one from the confectionery, so I decided to make a walnut one (an old recipe in our family, a cake I grew up with). On Saturday night, my girlfriend and I got to work. It was the first time I was cooking something to be served by so many people.
On Sunday morning I took the cake home to my mother. I could not believe how a simple gesture can produce such happiness. Looks like I came up with the idea. All kinds of food was made, including a fruit tart and a cream cheese, but with the cake the menu was now complete.
I think they liked the result. I felt good when everyone praised us for being delicious, but a lot can be said in the family just for encouragement, but for me, the greatest joy was when the cake disappeared completely from the plate and from the plates on the table.
I know I'm an amateur in the kitchen, but such events make me keep writing on the blog, maybe what I do is something for some people.

The amateur chef wants you to have the best day possible!

PS: the recipe and the pictures with the cake can be found on the blog at

For several months, since I bought a bowl of embarrassment, I have specialized in fruit tarts in various combinations. The most successful was one of the first experiments :) which included in addition to the usual dough the following layers of fruit: a first layer of apple slices, a layer of grapes cut in half, white and black, a generous layer of raspberries and then a handful of large and sweet blackberries thrown carelessly. Above I made an artistic model from a few strands of dough, scribbled with a beaten egg. The sweet smell and sweet taste made the tart disappear quickly, being consumed by lust called by the smell :))

As a student, the key word is improvisation. Not necessarily for lack of material resources, but for lack of time. Shopping takes time, cooking & # 8230 and more! That is why, since 3 years ago, when I arrived in Cluj, I can brag that I have come to cook very well, and cooking has become for me the main passion, without a trace of a joke.

Of the dishes I'm proud of (and no, it's not something exquisite or extremely laborious, but it's my invention!) I'd like to mention here what I call & # 8222 chicken breast caressed with curry and topped with kapia pepper sauce and cheese & # 8221. Well, maybe nothing out of the ordinary, but everyone who tasted this miracle said they would like more. The idea is that you behave nicely with the chicken pieces, brown them moderately in a little oil, carefully press the spices, after, I had forgotten before, put curry over the meat anyway. After browning well, add the strips of kapia pepper put in the freezer (ie baked kapia, as they come), cut to medium size, so that you can eat lightly afterwards. Finally, after the taste of the kapia already befriends that of the cooked meat, add simple cheese cubes, which are played through the wok (I make them in the wok) until they blend with all the others, ie in the end it will be a kind of chicken cubes wrapped in cheese, along with kapia baked peppers.

I'm telling you, it's a miracle and it doesn't take long. And so that no one is upset, that someone else can make this food, I rectify: I will not be the first to cook this, but I am very proud of the discovery anyway! :)

My great culinary success is lasagna. But to understand why I brag about it, I have to explain the context a little.
I'm a student and because I don't have my mother next to me to cook for me, I took her downstairs with the cooking. For a while I was very proud that I learned to make polenta (I'm still proud) because it seemed very complicated. There are many recipes that I still don't stick to, either because I don't have time, between work and school, or because they seem complicated to me (for example, rice: until a few days ago, when you presented it in a recipe, it seemed like a total mystery to me and I didn't want a watery thing to come out).
But, from time to time, I feel like playing. So it was with lasagna. I chose it on the one hand because I had never eaten before, on the other because it seemed quite laborious, so it promised to be funny. It all started with serious documentation, because there are dozens of variants on the internet and it gets a little confusing at some point. Eventually I made a combination of two recipes, printed out the sheet and went to the kitchen. The most demanding part was boiling the lasagna sheets: carefully, so as not to break them, and only twice at a time. I didn't buy the sauces but I chose to make them myself (where would the fun have been otherwise?). I had too few pots so as I did something, I moved into more plates, washed the pot and moved on to the next step. It took a long time. Very much (about 4 and a half hours). I don't know if this is standard time, but every time I made lasagna, it lasted the same. It was a daring attempt, but the flour that opened my desire to experiment and all the 3 friends who stayed appreciated it (they finished a tray in 2 hours).

since I was 4 years old, every Christmas I helped my mother to decorate the cakes with scotch. I called them keksuri, the recipe being from the sashii whose house was taken care of by my family. It was only this Christmas that I realized why my mother was not very excited about these cakes, when I said that I make them.
the dough is awfully hard to work with, but it smells so incredibly good in the kitchen when you take them out of the oven and they are very tasty.
not even grade 10 at the hardest exam gave me the satisfaction I had when I finished with the cakes:)

:))) It's nice to see how many people follow your blog and how many people cook.
We have been moving from Bucharest for a few months now and now I have to cook a lot more, almost daily I would say (except for the laziness of certain days). Being in a bone with many nationalities, I thought I had to come with something good BUT specifically Romanian and I remembered the pancakes eaten at TImisoara last year. So I became an expert in Banat pancakes or how I found pancakes & # 8222 pancakes like Ana Lugojana & # 8221. They are bestial because a combination of sweet and salty, the one that amazed my colleagues from the Spanish evening, looked with fear and curiosity at the preparation in question, and some of them had the courage to taste it. I think that there is no greater satisfaction for a trainer (I still can't call myself a chef) than when people take another 2 or 3 servings. Sometimes, the words are said out of politeness, but when people ask for another portion or 2, it is clear that you have no mistakes.
So if you have time for dessert, try some Banat pancakes :)

Hi :)
Honestly I have many quite successful recipes but still if I had to choose (which is not easy)) the recipe I am proud of first of all because they are the best cookies made by me and secondly it is my own recipe: ) is Nutella Cookies & # 8230.PS : my brother and I love Nutella :))
What can I say? they have a delicious Nutella taste, they are slightly soft when they are still warm but then they become slightly crunchy & # 8230and when you take a bite it melts in your mouth and you feel happy :)

· 100 gr butter
· 100 gr brown sugar
· 1 or
· 200 gr Nutella
· 50 ml coffee liqueur with chocolate
· 200 gr flour
· 50 gr cocoa powder
· 1 teaspoon ground cinnamon
· ¼ teaspoon baking powder
· ¼ teaspoon baking soda
· 160 gr dark chocolate flakes

1. Preheat the oven to 190.
2. In a bowl mix the flour with cocoa powder, cinnamon, baking powder and baking soda. In another bowl beat the butter with the sugar then incorporate the egg followed by Nutella and the coffee liqueur with chocolate. Incorporate the dry ingredients and mix until smooth. Add 100 g of dark chocolate flakes and mix.
3. Take 1 tablespoon of the dough and place it in a tray lined with baking sheet or greased with butter. Sprinkle 60 gr of dark chocolate flakes on top of the biscuits. Place the biscuits at a distance of 4-5 cm from each other because they will spread and then bake for 9-11 minutes.

My future husband always praises me when I make food, especially for the ones he was NOT used to by his mother. This is how he supports me to develop my own cooking style. I like to cook so I do it whenever I have the opportunity.
So I research, carefully choose the ingredients and improvise :).
One of the recipes that comes out all the time is "Chicken Alfredo Pasta" is a classic so it can be found on the net in many variants. Required ingredients: fresh chicken breast, parmesan and sweet cream.

last year for her birthday, my mother asked me to make her cakes because she didn't have time. I alone made 3 cakes and a cake. best of all, the lemon I made the first time on my own came out. her colleagues were very happy, especially since I am only 23 years old :) and I was very proud of the cake because it was very praised. It's a good fff peach and cottage cheese cake.

Yes, how great today that instead of a delicious recipe from Adi we have almost 50 and probably about a hundred by the end of the day of more and more delicious recipes! I think that the people from Okian will have material for a second volume of the Culinary Encyclopedia only from the posts here!
Congratulations, Adi! You organized a contest and you challenged your readers to write quasi-guest-posts as much as possible. :) An extremely fruitful day on your blog!

I make a variety :) of Chinese food with rice noodles, chicken breast and soy sauce, just about everything I find around the house in terms of vegetables (onions, cabbage, radishes, peppers, cucumbers, whatever) honey in the wok a little enough to brown, easy to make, everyone praised it :) everyone praised it (everyone tasted it so much that I had to take another turn: D)

P.s. I also have a valid address here somewhere :) but we better meet in Cluj :)

Salad soup I don't remember ever liking especially until I got married. My husband generally cooks very well but with lettuce soup he conquered me forever. I've never eaten a better salad soup than the one he made. Eventually I stole her recipe and wrote it down in my diary so from now on I can make it just as good :)

The ingredients are for a small pot of soup because if I make a little, I can't get enough :)

4 heads of salad, 3-4 cloves of garlic, 2 L yogurt (In Baia Mare there is very good quality yogurt), 150 g sour cream, 2 egg yolks, 3-4 tablespoons rice, 2-3 tablespoons flour, salt and pepper.

Wash the salad and cut it into small pieces (not the other way around, but it's nonsense to hang the salad from your mouth :))). Beat the yogurt well in the blender until it becomes a more liquid paste.
Cut the garlic into 4 and fry a little in oil. After it has browned, take the garlic out and add the flour gradually while stirring quickly so that it does not become lumpy. Then gradually add the yogurt, stirring just as quickly. Season with salt and pepper and let the yogurt heat up a bit, then add the salad, which does not need to be squeezed very well with water. Leave until the salad softens and if it seems too thick, you can add a little hot water to thin it.

When the salad is cooked, add the rice. After the rice is cooked, mix the cream with the yolks and gradually pour the soup into the bowl until the cream is hot. Then pour this composition over the soup pot. Let it boil and the soup is ready!

It's a treat! I tell you it's worth a try.

I find it funny that the dish that caused the biggest disaster in the kitchen is the one that generated the most success. After the first unsuccessful attempt I repeated the experience more carefully and I managed to get the best Boeuf Bourguignon I have ever eaten. My mother, sister and my friend also tasted it and they were all really excited. I can say with my heart that this dish is the one that offers me the highest dose of satisfaction both from the point of view of the chef and from the perspective of the one who eats.

About a week ago, one evening, I was thinking about what to do for the next day. And looking around the pantry, the idea came to me to make a potato soup with sausage, as we eat with our grandparents as children. The point is, I didn't know how to do it, so I got on the phone and called a friend, my grandmother. And here's what I found out: that I only need onions, potatoes, sausage (it's optional), a little broth, paprika, a little flour, sour cream, salt and pepper to taste. And parsley at the end. I hardened the onion, fried the sausage a little, and then I put the potatoes. I let them grind well (that's exactly what my grandmother told me), that is, let them ride too. After that I added a little flour and a little paprika (about a teaspoon of each), broth (half a cup) and I added water. You have to get over the potatoes, it's just soup, right? When it started to boil I added salt and perish. After it boiled, I added sour cream, let it boil, turned off the heat and added green parsley. The taste was exactly, but exactly like that of childhood soup. The nice part is that I ate two days of it, but it remained on the weekend, when I went to my parents. It was the first time my soul didn't let me throw away the food, so I packed the soup, with the idea that if no one ate it, our puppies would enjoy it. But when I put her on the table, my father put 2 plates on her, and my mother, for the first time in her life, asked me: "how did you do it?", When she saw that she liked it. his. I felt very good, and very proud of myself.

I am very proud of this recipe, because I made it for inspiration, with what I had around the house and everyone liked it: PORK ROLL, WITH GREEN OLIVES. I had to repeat it, because my family really liked it.

Hi Adi, Although it's the first time I leave a comment (here I would say it's a little selfish, but since it's my interest :) and I'm sorry for that) I read your networks every day, and I even tried some of them and they came out great. I could say that your blog is an inspiration for what to cook.
Regarding the contest, I have the opportunity to share a salad recipe with others. The salad was first made by an aunt of mine. He called salad & # 8222Scottish salad & # 8221. Her mistake was that she cut the ingredients too big - she was probably in a hurry and didn't have the patience to cut them into small pieces like beef salad. I liked the taste a lot and I wanted to try it too and I took: 1 larger onion, 6 medium-sized potatoes boiled in shell, 2 apples, 2 pickles, 2 boiled eggs and mayonnaise, salt and pepper. All cut into small pieces and mix. Apples taste good. I also gave others both the salad and the recipe :) and now in my family, for the holidays, this salad is not missing from the table. Now, my aunts call the salad & # 8222Iulia's salad & # 8221. Good appetite!

I really like to cook for my loved ones and I am most happy when I see that they like it. It's hard to choose one moment, one dish, one experience. However, something seems to be rising from all of them.

My friend doesn't eat belly soup, in principle, for the most part. Until one day when he sat with me in the kitchen and saw how this soup comes to life. He rolled his eyes when he whitened the cream and sneezed when he put too much pepper in it. And he started to like it. A lot of it :)

The most important ingredient is love, he says, and he would only eat this dish from me :)

You can find the ingredients of the broccoli pie on my blog
I tried the recipe for the first time at Christmas in 2010. I could swear it would all turn up their noses. Ever since I bought broccoli, everyone has been looking at me strangely. But I really wanted to try! And I did well. When I put it on the plate and when they smelled it & # 8230 they devoured it! There were piles on her like hyenas. And since then I've done it twice. I think they liked it :).

Seruss! Many & # 8221foods & # 8221 are cooked in our house, because in our kitchen the rooster and the hen sing in a successful symphony (most of the times) of flavors and colors.
As the 8th was & # 8221cocosului & # 8221 's day, the undersigned wanted to prepare a cake she had never seen and had not met by her friends invited to the feast. Said and done, that is, searched the guggle in search of the one! Buuuun & # 8230. For months I dreamed of making her wonderful cake & # 8221 After eight & # 8221, given the fact that we both love mint, but on the last hundred meters I changed and turned to & # 8216Red velvet cake & # 8221, but I didn't like the idea of ​​cream cheese & # 8230.
That's how I ended up making a Madeira countertop, but a little different & that is GREEN! A green that was originally blue, but I ventured and added a few drops of yellow dye and the rest is history! As a cream I used the wonderful cream from Amandina cake.
Friends were terribly amused at the sight of the cake, because it was dressed in PINK whipped cream :)), which was meant to be red & # 8230..Daaaaar, the important thing is that everyone, without exception, said it was a cake I quote: & # 8221 crazy good & # 8221, and one of the boys went so far as to say: & # 8221Mada & # 8230.this is the best cake I have ever eaten! & # 8221
Yes, this is my most successful culinary experience so far!

It's hard to choose a dish that both I and those I cooked for were proud of. My boyfriend says that whatever I cook works out best for me :))
I remember for example about my first blognese lasagna that I made after the ear, giving up the bechamel sauce and improvising with cheese because the bechamel sauce seemed too nauseous. It turned out very well, and tasty and good looking: D

In order for my food to come out, whether it's a new recipe or a frequently tried one, I have to make it with feeling! If I don't feel like doing something, I don't get fried eggs! So every food of mine has a story with the states I lived before, how long I did it at the tasting! I don't have that much memory (because I'm old) to keep all the food in my emotional memory but I can evoke something & # 8230
The last try was tarragon veal borscht from which my child ate! :) Nothing more than carrots, celery, onions, veal, borscht and tarragon at the end! But the joy came when the child (2 years old) tasted for the first time in his life a borsch of mine! To understand what it's about & # 8211 my child is a vegetarian and couldn't be convinced so far to eat meat (except for a few teaspoons of puree in very young childhood :)!)! I do not insist on eating meat, this is not where the joy came from! But from the fact that this bag is one that we are in love with in the family and we make it often! We share a lot of love with each other but I was happy to share the taste for the first time!
Tasteful love to have!

Hello. My biggest and hardest working culinary success was made about 3 years ago with a recipe for & # 8222 stained glass cake & # 8221 (as if Seima was the author). a wonder with lemon mousse, up to coconut with coconut, raspberry puree, and especially pieces of jellies, which I struggled for half a day to make :) since then everyone in the family asks me to I repeat the experience, but I still haven't had the courage to do it.

I never cooked until the fall of 2009. French fries were one of my first feats. They were wonderful:

I am very proud of your Chocolate Lava Cake recipe. Although I have a rather messy oven and I still happen to turn it from Lava Cake into a brownie, it's a big hit in our house. I haven't been able to take pictures of them so far & # 8230 disappear before I can look for the device. :)

I hope you will receive me in the contest even though I do not currently live in Romania, but my mother could receive the book (in the happy case) and send it to me in Greece. Here I learned a soup recipe different from ours. Preparation: boil water in a pot. When the water starts to boil, add 1 chicken breast and let it boil over low heat. Remove the foam left by the meat.
Meanwhile, chop the vegetables into small cubes: 2 carrots, 1 onion and 2 potatoes. When the meat is cooked, take it out, add the vegetables and 1 cup of rice and boil the soup again.
Cut the boiled chicken breast into small cubes and, when the vegetables are almost ready, add the minced meat to the soup and let it continue to boil.
Separately, mix in a larger bowl 2 egg yolks, 1 cup sour cream and a little milk.
When the soup is ready, and not very hot, take the juice with a polish, pour over the mixture as soon as possible and beat quickly with a whisk, then pour it into the soup pot. Stir and add salt to taste.
It is preferred by the husband and liked by relatives at home.

Chicken with sour cream and mushrooms.
& # 8222It's the food my wife won me over with & # 8221. This is what my husband says every time I prepare this dish, namely:
-1 large chicken breast cut into cubes or julienne- as you like
-1 carrot given on the small grater
-1/2 kg sliced ​​mushrooms
-1 tablespoon olive oil
1 tablespoon soy sauce
-5 cloves of chopped garlic
-200g melted cheese
-500g sour cream
-salt and pepper to taste.
Fry the mushrooms and chicken breast in oil and soy sauce for about 10 minutes, add carrots and garlic, leave for 2-3 minutes, then add sour cream and melted cheese and mix gently for another 2-3 minutes, adding salt and pepper to taste. Serve with or without rice garnish.

I'm an engineer, so I don't want to write your literature. But I will bring a smile on your face with a healthy appetizer.
* you need large mushrooms (I clean the stalks, which I use later in soups, etc.)
* I put the mushrooms in the pan and put them in the oven for a few minutes
* I put a mixture of spices and I prefer not to add a lot of salt, so as not to leave water
* take the tray out of the oven and put corn kernels and grated cheese
* I put the tray in the oven for a few minutes
* then I put 2 quail eggs and a slice of pepper on each mushroom as a smile
After a few minutes we have the final result, a healthy and tasty smiley!

I am a great gourmet and I had the blessing of marrying an even bigger gourmet. I like to browse culinary blogs, to test everything he does with my eye, and he doesn't mind :)
The last great achievement in this field I think is the menu from his birthday. The cooked ones did not excel in complexity, I tried to make something simple and varied, which would please as many guests as possible.

So, I cooked:
& # 8211 stuffed mushrooms after Maya's network:
& # 8211 stuffed eggs according to my mother's recipe
& # 8211 lasagna after Teo's recipe,
& # 8211 eggplant salad, classic recipe
& # 8211 burek with salted cheese, Laura Laurentiu's network:
& # 8211 apricot muffins, after a good friend's network, the tastiest muffins I've ever tried (Use a small glass of yogurt as a measure. Ingredients: 3 eggs, 2 measures sugar, 1 glass of apricot yogurt, 1 measure oil , 3 measures flour, 1 baking powder, orange essence (vanilla), natural peaches or diced compote)
& # 8211 The cake with white chocolate mousse and cherry jelly was the piece of resistance of the evening, no one could believe that it was made by me (recipe also from Laura Laurentiu).

Ok, that's about it, I'd just add that this meal with friends was more of an accomplishment in terms of the fact that I have a 4 month old baby girl who normally kidnaps me all the time & # 8230. I also realize how I managed & # 8230important is that we felt good and the guests were satisfied :)

Hi. I'm a big fan of sweets, so my success is based on a cake. I made my first Krem a la Krem cake with my mother, at home in Targu-Mures. I recently moved to Cluj Napoca, because I became a student. At the beginning of December, on December 6, Santa Claus, we gathered several friends in an apartment and exchanged gifts. Before this event we drew tickets with our name so that on that day, when we were all away from home, our parents would gather and make it a special event. So here I am in the kitchen of the apartment wanting to surprise my friends. I have a small agenda with recipes and Krem a la Krem cake was easy to make and I was sure everyone would be delighted. I received help from the girls and the cake worked for me. It was the first time I made a cake anywhere other than at home, in my mother's oven.I was appreciated by my friends and my mother, whom I called immediately after tasting the first slice.

I love to cook & # 8230 especially new, special recipes with interesting ingredients & # 8230 food that we do not eat every day. The most recent adventure was last weekend when I decided to reinvent the traditional Sunday lunch. I tried a recipe that attracted me a long time ago but I didn't dare to complete it. I prepared chicken in salted crust and it came out infinitely better than I expected: full of juice and with a pronounced meat taste. The mess in the kitchen was bigger than usual, the 2 kilogram salt boulder is not reusable, but the result was worth every effort. I would recommend to all those who avoid chicken meat due to its more neutral taste and dryness, to try the salt crust. It 's absolutely wonderful

My soul recipe involves rice flour noodles. It was the first time my husband ate something with such appetite that he popped out of the wok. The following week I made the recipe for my brothers-in-law.
I cut the turkey breast into cubes, I marinated it in soy sauce, I cut leek slices, carrots and mushrooms, 1 small chilli, 2 cloves crushed garlic. I hardened the meat in olive oil, I took it aside and then I hardened the vegetables with a little soy sauce. I kept the noodles in hot water for 3 minutes and then I mixed all the ingredients in the wok and that's it! It can be served immediately. Good appetite!

At meetings with friends, a cake made by Mr. Green Foot's aunt was often mentioned on his birthday: "Do you remember the cake you brought?" # 8221 & # 8211 what cake was it, everyone knew & # 8211 & # 8222what buuuun was & # 8230 the incredible cake & # 8230. what else would I eat & # 8230 better cake I haven't eaten & # 8230woi what my craving for a cake like that & # 8221.

Last year I made a carob cake & # 8211 a combination of several recipes with carob powder instead of cocoa. And what do you think? Heheheh no one remembers the aunt's cake, everyone licks their lips at the thought of my cake!

A piece of beef.
A little oil.
Something green stuck well. (Marin. Roz Marin.)
Staniol potatoes. (That's how I picked them up from grandma.)
Rocket salad.
Dry red wine.

The pictures in the mail are too juicy for this blog.

It was going to be my mother's birthday, and I wanted to give her a sweet surprise. I went to the hypermarket with my good friend after the necessary things. Even now I don't realize why it took about 5 hours to prepare the cake. The top was made of pandispan, in fact 2 countertops cut in half and built. jar, and finally decided to walk among the fluffy countertops. So as you guessed the cream was a combination of butter and nutella.
Then came the part that took us longer: experimenting with melted chocolate ornaments on baking paper..forms, butterflies: a.162399417124789.38361.100000641952337
I wrote mommy's name with melted butter on a beak plate:!/photo.php?fbid=182062621825135& # 038set = a.162399417124789.38361.100000641952337 & # 038pid = 471945 & # 038id = 100000641952337

The food I made that I liked was Biryani Rice.

It was a challenge for me to cook Arabic food after I had eaten it prepared by my own boss.
It is a very good food, which requires a little time but the taste is just right.

& # 8211 From a beef lid (from the pulp), cut the meat into slices, then beat the slices with a hammer. in a bowl we put spices, paprika, hot paprika, pepper, salt, vegeta, in fact any spices, how many. the slices of meat are given well through spices, after which they are put in the pan with the well-oiled oil (so much oil to pass over the meat).

My biggest culinary success was the cake I prepared this New Year's Eve for a friend whose birthday was on December 31st. I presented myself nicely at the party, everyone was happy, well, the new year is coming to an end, this friend of mine is super excited, he didn't expect such a thing & # 8230. I give him the cake & # 8230. drink, dancing & # 8230
midnight is approaching and one of the more euphoric boys goes to take the champagnes out of the cold to go down to the street to watch the fireworks & # 8230.
and suddenly zbaaaaaaaang
there is silence in the room, and I begin to shout: not the cake, not the cake & # 8230.
everyone rushes into the kitchen & # 8230. and in the middle of the house face down was my wonderful chocolate cake & # 8230.
the images with me were already walking in front of my eyes, sitting on the morning of the 31st preparing it, how the perfect chocolate counter grew for the first time, how I took a taxi to go and buy nutella from kaufland as they were closed in the neighborhood stores, how I had praised everyone how good it will be & # 8230
I was disappointed, but when I saw him celebrating that he was upset that I was upset, I was instantly happy, & # 8230.

I like simple food and good books. And books with and about food, obviously. I like foods that remind me of other times and places and people. And the ones that take me on a culinary journey to places I haven't reached yet and maybe I will never reach.
This story is about simple food. With tradition. Which last year I managed to bury myself. The recipe is almost banal but the result is special due to its rarity in the Transylvanian lands and the memories it awakens in me.
Because March is near, maybe my recipe for Moldovan martyrs will inspire you:

Of all the recipes I've been cooking lately, one of the dishes I had on the table on New Year's Eve remained in my mind: the goose stuffed with apples. It was delicious & juicy, tender! All diners were very pleased with this steak, which I served with an aromatic apple sauce. It was my first meeting with the gang on the plate, until then I had only beaten the duck and I thought it was about the same, but I was wrong. You can cook the recipe with pictures here:

I like to cook, I like to try new flavors and tastes, that's why I consider a culinary success every time I find a new recipe that we like.
From simple recipes like Easter with zucchini and kaizer or more refined Green fig jam http: // all the dishes make me happy and are better when we are with the family at the table.

I've been making this salad recipe, and I'm always asked for it: green onions, tomatoes, radishes, ripe celery, croutons, a handful of green parsley, olive oil. Simple, light, and effective. Last time I made it with leeks instead of green onions, it was just as good.

It was going to be my mother's birthday, and I wanted to give her a sweet surprise. I went to the hypermarket with my good friend after the necessary things. Even now I don't realize why it took about 5 hours to prepare the cake. The top was made of pandispan, in fact 2 countertops cut in half and built. jar, and finally decided to walk among the fluffy countertops. So as you guessed the cream was a combination of butter and nutella.
Then came the part that took us the longest: experimenting with melted chocolate ornaments on baking paper..forms, butterflies.
I wrote mommy's name with melted butter on a beak plate.
Then the gummy marshallow candies entered the scene, which I melted on a bain-marie with powdered sugar and a little oil, the result was an "edible" plasticine from which I made roses:
It was delicious, mommy was delighted, and we are proud of our feat. We promised ourselves we would do it again. !/photo.php?fbid=182063161825081&set=a.162399417124789.38361& = 100000641952337

One way I've done it and remember it (and not just me) is here:

Why is it special to me? because I made it for my friends from LumeaMare (I think it was over 40) and because it was something new and special.

My recipe is very simple and available to anyone. Baked chicken legs with vegetables. I really like colorful foods, I find them happier than the others :) I used some potatoes, carrots, peppers fat red and yellow, green donut and mushrooms. I washed them and cut them all. I put potatoes, carrots and many cloves of garlic in the pan. Then I put the chicken legs on which I threw some spices. On top I put peppers, donut and mushrooms. I poured 2 cups of semi-dry white wine (a Feteasca Regala) and quickly sprinkled with a little olive oil. I kept the tray covered for a while in the preheated oven at 180. Then I took the foil and left them for a while until they were ready. I made the recipe twice. Once one evening and I ate with my friend and another time when I called some friends to me. He was very good and he was happy, as I wanted.

I chose to write about this recipe because it gave me great joy. For a few months now, I also made a culinary blog, and when I posted the recipe, someone noticed it and tried it exactly according to my instructions. It was the first time something like this had happened to me. The joy was even greater when he told me that it turned out perfect and he also sent me pictures.

I beg a thousand excuses! I got the wrong link to the recipe :( Here is the correct one:

Hi Adi
I took Japanese language and civilization courses for a while and one of the ways to discover the essences of a civilization is to go through its kitchen, so I set up some cooking lessons with my Japanese teacher & # 8211 riori no tsukurikata (りお り つ く り か mai - more on Japanese), which took place in my kitchen in the presence of 10, 12 friends from both civilizations.
The normal course was like this - we once cooked Japanese food when they taught us, once Romanian food and then we taught them, after which we all sat down at the table and ate what we had produced.
At one of the meetings that happened to be around Christmas, we cooked together a kind of fusion lunch & # 8211 for the first Japanese ramen (ラ ー メ ン), for two Romanian sarmale in pumpkin. You can't even imagine how well the two dishes placed on the same table in international gourmet language communicated with a local translator from Panciu.
Unfortunately, no one felt the need for photo evidence, but Japomia has lifted the visa requirement for a year, hasn't it?

Of all the tried and tested recipes, the one I am most proud of is a chicken recipe with butter, thyme, rosemary and lemon, with a garnish of golden potatoes with rosemary. This recipe is my pride, because it was the first time I cooked with butter, having lactose intolerance I avoided this & # 8222ingredient & # 8221, I am marked by how good it turned out. The conclusion: the butter is indispensable in the kitchen. I don't know how successful it looks in the picture, but the taste was sensational, as a result, at the insistence of the tasters, I will repeat the recipe as soon as possible.

[& # 8230] when Okian offers a very beautiful and useful book in a contest organized on the blog by Adi Hădean. To participate I have to tell about a food that I cooked and with which I [& # 8230]

Last year Florii and I were invited to my sister's for dinner. Because fish is generally eaten by Florii, my sister cooked sea bream in parchment with ratatouille vegetables. My husband liked what he ate so much that I said I had to try it at home. I didn't follow the recipe exactly, but I adapted it along the way depending on what ingredients I had / found at the supermarket. In the meantime, our recipe has turned from sea bream in parchment into trout without parchment. Why trout? Because it was a little cheaper and… the main reason, I don't know why but at the hypermarket it doesn't clean the sea bream. To avoid spending I don't know how long I was cleaning this type of fish, I cheated using something similar. I can say that my recipe came out very good every time, and because I've cooked it so many times, I don't have to look at the steps now.

Because it's a dish we both love so much, we decided a few months ago to invite some friends to taste it. I kind of failed with one of the guests because he didn't like fish, but they saved my vegetables. But her husband still tells us how much she liked that fish. I plan to repeat the experience as soon as possible with other dear friends and I hope that the reaction will also be a positive one.

I am proud of the fish with vegetables in the oven whenever it is eaten to the last crumb and if I happen to do something more and stay, we go very well and reheated the next day. I never posed for him but you can get an idea from a "stolen" picture from Laura's blog & # 8211

I got in a saddle and told you my story… very shortly before the end of the contest.

It will be short for me. The first food I cooked was at the age of 14 and I made a chicken pilaf as classic as possible.
We sat down at the table, my father tasted the crane, he turned to his mother and decreed: From now on, your son will make pilaf!

Pfui & # 8230 was to miss the chance to tell you the story too. Well, work work, we read the RSS feeds late at night.

So, I chose to be proud of a portion of gingerbread (the first one I experienced, by the way) that I baked a whole night before last Easter. I didn't have beautiful shapes, so I used the eternal round glass good for everything, but I tried to make up for the lack of shape with some icing designs. Although they scared me because initially they came out strong & # 8211 more biscuits than gingerbread & # 8211 after they were a little covered, they softened and made good goodies. And the smell of cinnamon & # 8230

From the age of five, when my mother started making sweets destined to end the Sunday meal, I also received my portion of flour, eggs, yeast, sugar, milk… .and others according to the recipe. A small portion, with which you could practice and copy exactly what your mother does. At the end, my "tests" were put in a tray and put in the oven with the large "serious" tray, then served at the table where the whole family gathers. I don't remember receiving more praise in my life. Of course, my cake was much better than my mother's.
And so, starting from this childhood play (with many pedagogical accents), I ended up making cooking my passion.

One of the dishes I make myself proud of is called Makluba (an Arabic recipe). It is a very popular food in our house, that's why I'm happy to share the recipe with you. As ingredients, we need:
& # 8211 8 chicken legs
& # 8211 the little cauliflower
& # 8211 about 10 potatoes
& # 8211 a cup of rice
& # 8211 oil for frying
Boil the thighs with salt and a little vagina. Meanwhile, break the cauliflower into small bunches and cut the potatoes into rounds, then fry them one by one in oil.
After the legs are cooked, we build in a pot a layer of potatoes and cauliflower, over which we sprinkle rice (uncooked). We continue with the layers in this way until the artichokes and cauliflower are finished. Place the thighs on top and add over the soup in which they boiled. Leave on low heat until the rice is cooked.
Serve with yogurt / sour cream and tomato salad with cucumbers.
I'm sorry I don't have a picture, but I hope you get an idea of ​​what it looks like.

What a motivating prize! :)
At my house they eat cheesecake & # 8230, until I discovered the cheesecake!
I like the freshness of the cream cheese, mixed with whipped cream, pure vanilla essence, a little gelatin and sugar. The original countertop is a bit rough, for my taste, being composed of crushed digestive biscuits homogenized with melted butter, that's why I prefer to make a classic pandispan.
In this case, the & # 8222 cherry on the cake & # 8221 becomes berry topping, pan-fried in butter!
I really like this dessert, because it is very versatile! It can be successfully decorated and presented on a pretentious table, just as it can be the star of a Sunday meal.

I wrote a nice recipe for preparing a special salad with tuna, and you can see the picture on my blog: straturi.html


* 1 can of tuna
* 4 eggs
* 2 apples
* 1 orange
* 200g cheese
* mayonnaise

How is it prepared:
Once well cooked, cut the eggs into small cubes.Crush the tuna, cut the orange and the apples into cubes (it would be preferable to sprinkle the apples with lemon juice, so that they do not oxidize), and put the cheese on the grater. Grease each layer of ingredients with mayonnaise (the best would be home-made) - although in my experience, I tell you that it's easier to mix each of the ingredients with a teaspoon or two of mayonnaise before arranging them in salad- and arrange in order: half of the tuna composition, then two of the eggs, apples sprinkled with a little pepper, two eggs, the other half of the tuna composition, orange, and on top, grated cheese. In addition, a few lumps of mayonnaise can be added.

If you ask me, it's the perfect recipe for a weekend dinner, whether you have a few guests or just want to pamper your taste buds with something special.
Good appetite!

Beautiful your gesture, dear Adi & # 8230 because I put my hand in the fire that the most beautiful culinary memories are those that are born from gestures made for loved ones & # 8230. he knew what Proust knew when he wrote about madeleine in his childhood. My dear memory about the dish I am proud of is related to a dear El, still a student and who separates me a good number of kilometers, because his dream begins there, in Iasi, and I hope it ends here, next to me , in Suceava. He is the kind of young man who knows how to make only french fries and who often eats junk food for convenience and for fear of discovering that cooking is not quantum physics. I remember that one weekend I went to him just to live the joy of a simple Saturday in which he would work as a cook. I made the eggplant salad & # 8230 the best eggplant salad ever made because he cut the onion from the ax, beat the eggplant to bruise them, spun the mayonnaise until it was cut and spun once more & # 8230 but when they all combined and the flavors fused and the salad spread tactfully on the bread I understood that a food born of love for loved ones can not be bad. so, my favorite food was the one where I just advised, looked, tasted and said at the end & # 8222saru & # 8217hand for the table & # 8221.
p.s. What is your madeleine, if I am not indiscreet?

My culinary and memorable story is from the time when I was about 10 years old (I have cooked since then but there is nothing memorable, it is already a habit for everyone). I got home from school without any homework, it was nothing new, so I thought I would surprise my parents, logically so as not to argue that I did not do my homework until the time they arrived her home. I couldn't clean anymore because I had done it the day before, yes yes I often surprised them! I remembered how Grandma was making donuts and I got to work. I'm not telling you the recipe, not because it's a secret ingredient, but because I don't remember it anymore. # 8230

When the parents came home, we waited for them with the goodies on the table, nicely arranged. At first my mother didn't think I made them, then she saw the pile of dishes (what if I cook I have to wash the dishes too?), Then she panicked & # 8222Vai, but I didn't teach you to use the stove! If the block jumps in the air? & # 8221.

In the end, everything was eaten, it was good and to this day from time to time my mother still tells me & # 8222Do you remember when you waited for me with donuts? If you blew up the block? & # 8221

I don't have pictures because the landline phone didn't have megapixels.

Thanks to my husband reading your blog, I started following this blog for almost half a year. I find the recipes interesting (some I even tried) but also the comments. Honestly I have emotions for what I write because it is the first time I do this (I never wrote on a blog). a recipe called & # 8211 Turkish Eggs (I don't know why it's called that because I ate this snack at a friend who also gave me the recipe and that's how she knew her name but I don't think she has any connection with Turkey.) So we need for 4 servings: 3-4 onions I like tomatoes and onions more, a red bell pepper, 4 suitable tomatoes, 4 eggs (about a serving egg but whoever wants can put 2 serving eggs!) 4 not very thick slices of cheese, the telemea that everyone wants
I also add a chopped hot pepper and a little greenery, I also prefer parsley and dill, I was going to forget a little oil for frying. often but not to burn, at the right heat, leave it until it softens a little then add the bell pepper cut into joulien after it has softened and put the peeled and sliced ​​tomatoes in 1.5-2 cm or the tomato cut into quarters and quarters cut it in half and leave it on the fire until the juice from the tomatoes decreases and the tomatoes are penetrated, together with the tomatoes we put the chopped hot pepper if we don't have it we add the hot pepper paprika and after the tomatoes have penetrated we also add the greens to this sea of vegetables we make with a spatula an empty place (we put aside the vegetables) in which we carefully put an egg that we cover with the vegetables, we do the same with the other eggs after the eggs have all been covered with vegetables over each egg. pune of
Elie de telemea not very thick, put a lid on the pan and leave it on the fire until the egg is made and soften the cheese and then with a spatula put in the plates an egg with the vegetables around it and the cheese on top. I can't say it's a light breakfast because it's a pretty heavy snack, but my husband and I also when we come home and our son eats it for breakfast (usually Saturday and / or Sunday) it's full and then we can eat lunch later. I am very sorry that I don't have pictures because I don't know if I managed to express in words exactly everything the pictures would have been much better but I promise I will take them at the first opportunity and if you are interested I will send them. In conclusion, I have to say one that I have had for a long time: my husband is diabetic and it is very difficult for me to find sugar-free sweets recipes, I still invent them, but it is very difficult for me to find them every time, if you know where I would could have me
train! Anyway, thank you very much for your attention and because I don't know where to leave my address, I will continue to write it Str. Aleea Trandafirilor bl. 3 sc.B et. 2, ap. 31 Targoviste Jud. Dambovita & # 8211 I think I'm the last is 10.52 Good night!

[& # 8230] 24th, 2011 & bull No comments & rarr It's Monday, it's time to unravel the story with the Okian recipe book. Over the weekend I received several emails from dissatisfied competitors that the prize was [& # 8230]

Video: Arugula Eggs Benedict with Crispy Farina Cakes (January 2022).