I like pink champagne, it's more delicate tasting than its white counterpart, just as I also enjoy rose wine. I'm not really into champagne in general compared to wine because it's too fizzy for my taste, but when we use it in cooking (especially sauces), the situation is entirely different: the fizziness goes away and the delicate sour wine-like feel of it remains. In short, the sauce for these turkey breast steaks was absolutely delicious.
Last year: Spicy shrimp and wild rice soup (Chinese).
Fans of goat cheese are perfectly aware of how well that goes with sweet and sour tasting tangy stuff. Like raspberry jam. I decided to try the combination on pizza, making it perfect by adding caramelized red onions, on the same sweet-and-sour tangy note, and some olives for a salty hint to balance the rest.
The result was really well matched and very fast devoured :).
Last year: Spicy shrimp and wild rice soup (Chinese).
A lovely and pretty light creamy spread of smoked trout and dill, topping a hot slice of buttered toast. What more could one ask for at breakfast? :)
Recipe inspired from a similar idea here.
Last year: Spicy shrimp and wild rice soup (Chinese).
The mauve rice is very special type of rice that grows in Laos. We discovered it in a little ethnic ingredients store and I just had to buy a bag and try it. It tastes sweet, a bit chewy and it sticks together like arborio rice. All in all, it resembles Chinese red rice as far as consistency and mouth-feel go, but it's way prettier in my opinion :). We paired it with flavorful veggies and olives and nuts just as colorful as the rice and the result was very light and yummy :).
Of course, the result would be just as good with regular rice if you're looking for a nourishing detox dinner on the vegan side. Enjoy it with any rice you have :)
Last year: Spicy shrimp and wild rice soup (Chinese).
"Pepita" means pumpkin seed in Spanish. "Pepitoritas" are little half-moon cookies that take their name precisely from the pumpkin seeds that stuff them. Usually made with cajeta (a caramel made of goat's milk), they can also be made with regular dulce de leche. All you need is to find very thin wafer papers (like the German "oblaten"), which you can usually either find in larger supermarkets, or order online. Next step is to grab a jar of cajeta, food coloring (here I made the cookies in green, red and white, but feel free to use any colors or color combinations you'd like) and the pumpkin seeds and have some fun with them. :)
I made this recipe for June's Sweet Romania challenge, hosted by the lovely Andie's Veggies.
Recipe source: here.
Last year: Straciatella cream pie (Italian).
You all know dulce de leche, right? Well, this is almost the same thing, only made of goat milk, which is the richer, denser and more flavorful version of cow milk. When done out of goat milk, this luxurious caramel sauce is called "Cajeta" and its use is traditional in Mexico. Honestly, being familiar with both, I can really notice the difference between this and dulce de leche when tasting a bit. And the vote goes up for this one :) Even if you're not a fan of goat milk over cow's.
I made this for Sweet Romania's June challenge and I'm pretty sure this is a thing which Andie, this month's host, would like. :)
Recipe source: here.
P.S: Happy birthday, Dad ! :)
Last year: Straciatella cream pie (Italian).
If you manage to get some conchiglioni giganti (or some other kind of fill-able pasta like cannelloni etc) this is, I believe, the best filling you could make. We also enjoy something very similar on crostini :).
Of course, you can make it with regular pasta and just mix it all up, it will still be delicious, but if you can fill the pasta with it it will look awesome too. Anyway you'll have it, may you enjoy it and may it brighten up your day :)
P.S: Also, this could not be any simpler to make. Honestly.
P.P.S: I'm sending this to June's Sweet Romania Challenge hosted this month by the lovely Andie, who has a blog I completely love, adore etc. :)
P.P.P.S: I just realized this is our 300'th blog post. Woo-hoo!
Last year: Straciatella cream pie (Italian).
Creamy soup at its best without any animal ingredients. A nice and hearty warm-up on a chilly evening. Also a nice detox. Enjoy :)
Last year: Straciatella cream pie (Italian).
These tomato halves are a simplified variation of a classic Provencal dish. Dusted with Herbes de Provence, sprinkled with olive oil, grated cheese and topped with fine breadcrumbs, they're then popped in the oven where they transform into pure tomato-cheese baked melt-y savory goodness.
Incredibly light but also tasting hearty enough (from the baking process) to be a main course on their own, but also a side to something else. Your choice. Enjoy.
Recipe adapted from Alison, traditional recipe here.
P.S: Happy Birthday, Mom. I know this is something you'd like.
Last year: Straciatella cream pie (Italian).
Hello weekend evening. We feel like a nice cocktail, don't you?
What you see above is a lovely concoction using pomegranate syrup and blue curacao that combined give it its violet color. In the picture the violet is so dark because we like the cocktail more concentrated, but after you make it feel free to dilute with enough water to really bring out its color.
To us the name of the cocktail is a bit funny due to some political jokes of our Romanian background, but pay no mind to that aspect - the drink is truly delicious.
Enjoy. :)
Recipe source: here.
Last year: Stuffed baked avocados (Middle Eastern).
The name says it all - a lovely combination of fresh pasta, light tuna, rucola leaves, a bit of lemon juice and crunchy pine seeds. Whenever you're in a hurry but still think you deserve a proper lunch before you go.
Recipe adapted from BBC's Good Food.
Last year: Stuffed baked avocados (Middle-Eastern).
One of the world's most renowned delicacies, belonging to the German cuisine: new potatoes baked in goose fat, crispy and delicious. You must be warned that there's a good chance you'll never prepare potatoes in a different way :).
The only difficulty is getting some goose fat if you live in a place where it's not as easy to find as butter (like here in Germany). But the last time I went home (to Romania) I could see it for sale in larger hypermarkets, alongside duck fat and so on so I guess that when one truly wants it they can find it.
Of course, feel free to use your own goose fat, left over from cooking some goose. It will still be delicious. Just try it :)
Last year: Stuffed baked avocados (Middle-Eastern).
Today is the 1st of June, which is children's day. Happy birthday to all kids! :)
We decided to present a child-friendly (as in healthy enough) dessert. So here's these raw walnut truffles. There are three things I like most about these.
1. They're raw vegan and very, very good for you.
2. The recipe source is one of my favorite ex-students, Adriana :).
3. They're strongly flavored and intense and you can't eat more than a few at once which means you'll savor them longer :) (Unless of course you're Bogdan who finished the whole plate after I just tasted two of them, because I was too stuffed from the previous meal).
You must try them asap. Given how easy they are to make, you have no excuse not to :)
Last year: Stuffed baked avocados (Middle Eastern).
