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Monday, July 23, 2012

Reviving the project !!!!!

So after some really hard months i am still not yet "out of the woods" as they say.Keeping that in mind i am reviving the cooking blog project with a bang.So with all the fireworks necessary i present you the new site :

It is still a work in progress , i am moving all the content from here to the new site and i will start working on new recipes soon , also i will be making reviews on cooking products and cook ware so hopefully you are all excited as i am .

See you on the new site.

Wish you all the best.

Monday, August 8, 2011

Sorry for the lack of new recipes !

I would like to apologize to everyone who encountered my blog and has read it for the lack of new posts and recipes,sadly real life has gotten a hold of me for the past months as i struggle to make a living for myself.I am currently investing all my time and efforts into creating a place where i can work and maybe get some revenue in order to continue this project.I will be back with updates as soon  as i can.

As a last thing i would like to thank every viewer and all of my friends for supporting me in this project and i assure everyone i will continue it as soon as possible.

Wish you all the best,

Friday, June 3, 2011

Fried Eggplant and Courgettes ( Vinete si Dovlecei Pane )

This is a very easy and simple recipe to make,when you are in a hurry and need a fast fix.Also it is remarkable tasty for its simplicity.I recommend it as a side dish also for steaks or meat recipes.It a very characteristic summer recipe for Romania and it can be found in every corner of it as it is very tasty and savory. For this recipe you will need :

-1 Eggplant ( A medium size is perfect,make sure it is not too thick)
-1 Courgette ( Same as the eggplant not too thick to avoid seeds )
-2 Eggs
-100g of plain flour
-Juice from 1 Lemon
-A few cloves of Garlic
-Sunflower Oil

Preparation: First of all thoroughly wash the vegetables then cut them in a diagonal pattern creating 1 cm thick slices.After you have cut the vegetable rub some lemon juice on the slices as it prevents them from taking a brownish color.In the meanwhile in a bowl whisk the 2 eggs.In a plate pour the flour and mix it with the salt and pepper.In a pan put the sunflower oil and set it on a medium heat and allow it to reach a higher temperature.Take a slice of eggplant coat it in egg and then in flour ,then gently put it in the oil to fry.Make sure to flip it accordingly until it is a nice golden brown on both sides.Continue this process with all the vegetable slices.When you are done cover them in order to remain hot while you prepare the garlic sauce.For the garlic sauce crush the garlic cloves and put them in a thick cup,add salt then gently mixing add oil from time to time until it becomes a thick paste,over this paste pour a little water to make it more liquid.Pour the resulting garlic sauce all over the fried vegetables.Enjoy your meal .

Tips:This recipe is best served warm,you can call it a warm salad if you like and can be used as a side dish also,although it is delicious by its self.

Wish you all the best.

Tuesday, March 29, 2011

Stinging Nettle Dish ( Mancarica de Urzici )

Well with the coming of spring i thought something with a very vibrant and fresh feel to it would do for the new recipe that i was going to post.After discussing with my good friend Alina it turns out a stinging nettle dish was just the thing.I provided the recipe and she provided the pictures to get the things rolling.So today i am going to present a rather unique and querky recipe.For this recipe you will need :

-2 Bunches of very fresh and very young Stinging Nettle( when they are this young they don't actually sting)
-1 Small Onion
-2 Garlic Cloves
-1 Tablespoon of Sunflower Oil
-1 Teaspoon of Flour
-50 ml of Milk
-300g of Cornflour ( For a "Mamaliguta" )
-1 liter of Water

Preparation:First of all divide the stinging nettles and wash them thoroughly to remove any other plants and dust gathered on them.In a pot put the water with a bit of salt and let it to boil.When it is starting to boil dump the stinging nettles in and let them soften up for 2-3 minutes or until they change color.After this remove them and place them on a chopping board and chop them up as fine as you like.Take out a frying pan and place the oil inside it,then add the chopped onion and just sweat it a bit.When the onion is transparent add the chopped stinging nettles and fry them for a bit.When they begin to really soften up and go into a pasty mixture add the chopped garlic,pepper and the teaspoon of flour.Let it cook for a few minutes then add the milk and cook for 4-5 more minutes.Separately from the cornflower and some water make a "mamaliguta" (polenta) .Serve hot with a little bit of vinegar mixed in.Enjoy your meal.

Tip: The water in which you blanched the stinging nettles will change color due to the content of iron in them.Also to make it completely vegetarian remove the milk and add a bit of soy milk or water.

Wish you all the best.

Pictures Courtasy of Alina.

Thursday, March 24, 2011

Start Cooking! Episode Three.

So in earlier articles we discussed how important it is to start of with easy recipes and move up from there.Now what does a recipe imply.Usually recipes are made by people who have trialed and tested them and came to the conclusion that this works best,well yes and no.Yes because they have a good base to start of with and no because we all have a personal taste and look for some things in a quality meal for us.So what i want you to know is that a recipe is a guide line,it doesn't restrict you to go "by the book" who ever says that is an idiot and has no sense of self or any personal opinions.So feel free to adjust everything to your liking,explore new tastes and new ingredients to the recipe and above all don't be afraid to fail and start over again.What happens when you fail is that you learn an important lesson and you incorporate this lesson into future events,in our case into future recipes and meals.So you perfect a thing by trying it out many times.Another thing is we don't eat just with our mouth,we do it with our nose and eyes too.Let me explain first thing you do when you eat something is feel the smell of things.Smells good you like it you wanna try it.then you see it ,the colors the way it looks and you go ohh that's so wonderful.So before you actual eat it you have sampled it two times already and determined in your mind that it is tasty.So smell the food you are cooking ,taste many times over in the whole process of cooking and in the end make it look pretty,don't try to outdo yourself just don't be sloppy.So you have what it takes to present your food in an appealing way.Next we will be going further and deeper into this .

Wish you all the best.

Wednesday, March 23, 2011

Fish Soup ( Ciorba de peste )

It is a known fact every summer there is a mass exodus in population from the cities.Where do they go ? To the sea of course every Romanian has this in mind in the summer time ,even if its for a night or two they must visit the sea.But hey what if we can mix visiting the sea with some sight seeing of forests and a huge river,ahh yes of course the Danube Delta.As i explained before it is in the UNESCO world heritage domains.A world of wonder and pleasurable sites.I will present today a recipe which come directly from the Danube itself , a fish soup.One of the many ,and when i mean many it is literally thousands of recipes,versions of it.For this recipe you will need :

-1kg of Sturgeon meat
-3-4 Potatoes
-1 Onion
-1 Carrot
-100g of Heavy Cream
-1 Egg
-1 Bunch of Dill
-About 2 Liters of Water
-1 Green Bell Pepper

Preparation:In a large cooking pot put the water together with the salt and pepper and let it begin to boil.In the meanwhile cut the potatoes,carrot,green bell pepper and onion into fairly large pieces.Also debone the sturgeon and cut the meat into 1 inch cubes.When the water begins to boil throw in the vegetables and let them simmer for about 5-7 minutes then add the fish chunks also.Let the fish and vegetable boil for about 15-20 minutes.In this time chop up the dill and also in a mixing bowl put the heavy cream with a cup of water and the cracked egg,mix it all together.After the 20 minutes have passed add the cream and egg mixture into the soup whisking constantly so it doesn't form clumps.At the end add the chopped dill and enjoy this delicious soup.

Tip: Server with "mamaliguta" and a hot pepper.Also this is best made on an open fire in a large cooking pot.

Wish you all the best.

Disclaimer:The picture was not taken by me,but by a friend who's name will not be disclosed at his own will.

Monday, March 21, 2011

Update my profile picture.

Decided it is time to get more up close and more personal,that is me on the left of my profile picture ( the guy) together with my future wife,current fiancee enjoying a nice summer at my home town last summer.So there you have the blog has an official face,a real person behind it who is not much different then yourself.Hope you will enjoy your stay here and there is much more to follow.

Wish you all the best.