I was in a mood for something I used to eat at least once a week when I was in Romania. It’s called “cascaval pane” or “fried cheese”. I think the closest cheese to what you get in Romania is the Swiss cheese. I had only some light cheddar cheese pieces, so I tried with…… Continue reading Cascaval pane
Month: January 2021
Italian sausages with peppers and onions
Something I started to do a while ago is to open the fridge and freezer and see what ingredients I have, then search for a recipe with those ingredients. It helps to empty the fridge and throw away less food.This time it was Italian sausages, peppers and onions. The original recipe can be found here.…… Continue reading Italian sausages with peppers and onions
Chicken soup
I learnt how to do this soup from my mom. She would make it particularly in the winter, when we would not feel very well, our throats will be sore and we couldn’t eat much. So a warm chicken soup would do the trick.I did change a bit her recipe, as she would actually remove…… Continue reading Chicken soup
Tiramisu
This is the best tiramisu ever! I even won a “competition” with a co-worker who said his recipe is better. Of course, this was before Covid-19, when we can still do Christmas gatherings in person. The original recipe can be found here. This year, me and hubby decided to start a new tradition for New…… Continue reading Tiramisu
Salade de beouf
This salad has multiple names and ways of doing it. In Romanian it’s called “salade de beouf” (beef salad) but don’t get fooled: there is normally no beef inside because well, we don’t like it. It actually pairs better with pork than beef. Searching online, the closest I could find in terms of recipes is…… Continue reading Salade de beouf
Sarmale
This is a traditional Romanian recipe that requires some ingredients not easy to find. The key ingredient is sauerkraut, but a whole cabbage that you can cut as needed. Some people do sarmale with fresh cabbage that they boil. Personally I don’t like it as it becomes too sweet. The sauerkraut (cabbage) balances nicely the…… Continue reading Sarmale
French toast
After all the holiday food, it was a time for something lighter for breakfast. So we went with French toast. The trick is to use brioche bread (or egg bread), not regular one. It has to be whole bread, so you can slice it yourself in about 1 inch slices. Trust me, you won’t be…… Continue reading French toast
My journey in the kitchen 