Dill dip (dill sauce)

The dill creamy dip is a classic match for chicken and fish dishes that need a little extra herbal kick and it's also great on its own, just with pieces of veggies or tortilla chips (like here) to dunk in it. You could also try it as a salad dressing, as a nice variation for tzatziki or yogurt sauce etc. 
It's such a staple I'm sure most of you are having it in one form or another, but here's a really good recipe for it in case you needed one.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Pytti panna (Scandinavian hash) (Swedish, Norwegian, Finnish, Danish).
Five years ago: Köttbullar med Potatismos (Swedish meatballs with mashed potatoes).
Six years ago: Onion-Gouda-bacon fritters.
Seven years ago: Turkey fillet with chestnuts.
Eight years ago: French onion soup with oregano, toast and emmentaler.

Grapefruit guacamole (raw vegan)

I fancied the idea of a grapefruit-flavored guacamole recipe ever since I first saw it here. And I'm not sorry I tried it. :) Enjoy it with your favorite dipping sticks / veggies / tortilla chips and so on.

Last year: Arroz Verde (Green cilantro rice) (Mexican).
Two years ago: Aztec hot chocolate.
Three years ago: Rosemary, Gruyere cheese and potato bread.
Four years ago: Tagliatelle with Gorgonzola and spinach sauce.

Sauce Gribiche (French mayo dip)

A classic French sauce meant to accompany French fries in a flavorful way. It's very simple and fast to make, as you only need to whizz the ingredients in a blender and then dip away :)
Recipe source: Saveur.

Last year: Home-made pita chips (vegan).
Two years ago: Pesto and caper focaccia (Italian) (vegan).
Three years ago: Tomato gratin provencal with garlic butter baguette.
Four years ago: Baby making and no cooking :).

Garam masala (home-made) (Indian spice mix) (vegan)

The garam masala spice mix is one of the most used in all Indian cooking, as you're surely aware if you've tried your hand at some recipes from that area. It's usually bought ready-made, but if you make it at home it will be much more flavorful and intense, as spices tend to fade out after grinding.

I've bought an electrical spice grinder and thought I'd have some fun, and this is the first thing that was on the list. The result was even better than I anticipated. :)
The ingredients sometimes vary from area to area and from kitchen to kitchen, but a common recipe has been reached and this is it. Enjoy.

Last year: Peanut butter and bacon sandwich (American).
Two years ago: Breakfast pizza with bacon and egg.
Three years ago: Dukkah-coated turkey wraps.
Four years ago: Sweet pumpkin strips, pan-fried, with honey (vegan) and Simple wellness salad with potatoes, apple, feta and egg.

Dulceață de gutui (Romanian quince jam) (vegan)

Da yum. Quince jam isn't really that well-known in the Western world, since quinces themselves are sort of an exotic fruit, but both the fruit and the confection couldn't be more at home in the Romanian traditional kitchens :). 
The great thing about the jam is that it's made with regular sugar and not pectin-enhanced sugar, since the fruit is already naturally rich in pectin and the jam jellies up with no artificial help. This is as good and natural as jam gets, people. And it's insanely flavorful. And it's also a key ingredient in some foods, like sauces (the Italian mostarda vicentina) or tarts (the Argentinian pasta frola). So get yourself some quinces and get canning. Enjoy.
Recipe source: here.

Last year: Chicken and pomegranate molasses stew (Middle Eastern-style).
Two years ago:Penne alla vodka (Italian-American).
Three years ago: Baby making and no cooking :).

Whole wheat thin pizza crust (vegan)

I try to avoid bragging around here - but I seriously believe we've discovered the best whole wheat pizza crust out there. It all started as a harmless if somewhat tedious desire to incorporate more wholemeal flour into our diets. I also wanted to make the pizza crust the thin and crispy type I generally prefer. But then... what do you know? I actually come up with something way better than expected. Believe it or not, but this whole wheat pizza crust is in reality better tasting than its regular flour counterpart. Needless to say, I'll be making most of our pizzas using this recipe from now on.
And since sharing is caring as they say, here's the recipe. Enjoy :)
P.S: the photo above is an example of how a section looks like in the version of our mushroom and Gorgonzola pizza. :)

Last year: Sauteed cod with pea cream (Italian).
Two years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Three years ago: Straciatella cream pie (Italian).

Greek marinated artichokes (vegan)

If you ever wondered how to prepare Greek marinated artichokes at home, here's a list of the ingredients needed, so you never have to buy the pre-made jars again :). Once they're done, you can use these flavored artichoke hearts in tons of recipes, ranging from pastas to pizzas and so on, or just serve them as an appetizer (meze) on their own. Happy canning! 

Last year: Baby spinach cream soup with truffle oil (vegan).
Two years ago: Wholewheat pasta with raw roots.
Three years ago: French fries with red onion (vegan), Spicy stuffed eggs (with herbs and mushrooms) and White chocolate and basil cream cups with balsamic strawberries (Italian).

Guacamole de Granada (Guacamole with pomegranate) (Spanish-Mexican) (raw vegan)

A Spanish take on the ever versatile and ever delicious guacamole. Adding fresh pomegranate "seeds" gives the guacamole an unexpected freshness, sweetness, and occasional crunch. The pomegranate juice complements the lime juice in a very harmonious way, releasing a sweet citrus-y combined flavor. I, being both a guacamole and pomegranate major fan, really loved it. 
Recipe source: here.

Last year: Chili and lemon fried shrimps.
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: White rice pudding with rosewater and almonds (Turkish), Florentine pie (with spinach and egg) and Bramboraki (Czech potato pancakes).

Za'atar dip/sauce (Jewish/Palestinian) (raw vegan)

This sauce can be served either on its own, just with a few crackers or toasted pita chips to dip in it, or as company to a main course from the region (like kebabs or other meat dishes that call for some sauce). It's common to both Jewish and Palestinian cuisines (as is the za'atar spice itself) and it's unbelievably flavorful and delicious. Enjoy.
Recipe source: Saveur.

Last year: Ginger cake squares (crispy base, fudgy topping).
Two years ago: Onion-tamarind soup with herb butter baguette.
Three years ago: Tortilla de patatas (Spanish potato omelette) with parsley and fennel and Red wine pears with Camembert.

Creamy white bean dip / spread

This dip is fast to make in a blender and it's a wonderful new thing to try for when you grow bored of hummus. 
Seasoned with caraway and garlic, made with white beans and chickpeas and creamed with a bit of Greek yogurt, it's great both as a dip for veggie sticks and as a spread on crusty bread :).
As to variations you could try, I was thinking of adding lots of fried onions next time, and maybe some chili... etc :).
Recipe adapted from here.

Last year: Broccoli, chicken and cheese casserole.
Two years ago: Potato, cheese and mushroom gratin.

White bread croutons (vegan)

Making bread croutons to use them later in soups or salads is another thing I prefer to do at home, as the ready-to-buy ones are always full of additives or just not that yummy. 
This is the basic recipe for making them, but you can always get creative with adding various herbs and spices. Improvise and enjoy :)

Last year: Chicken with light gorgonzola and mushroom sauce.
Two years ago: Baby making and no cooking :).

Elder-flower and vanilla syrup (vegan)

I made elder-flower syrup, out of fresh flowers, when I visited home last year. It's something which can only be made kind of about now (at the beginning of June).  
I also infused it with vanilla for a stronger and dreamier flavor. It's wonderful diluted with water for a refreshing drink, or in cocktails, or in various deserts (like the Elder flower rum cream tarts with raspberries).
In the picture above you may also admire my parents' tomcat, Perseus. :)

Recipe source: my dad :).

Last year: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Two years ago: Stuffed baked avocados (Middle Eastern).

Mint and pine sauce (raw vegan)

This is a sauce ideal as a pesto-like addition to red meat. Its freshness and intense flavor transform any dish in something more delicious and sophisticated.

I served it over roasted lamb back-straps, like this:

But feel free to use it as a topping for bruschetta, baked sweet-potatoes (or normal potatoes), as a dressing for salads or a nice addition to pasta etc.
Enjoy :)

Last year: Brussel sprouts, poppy-seed and emmentaler gratin.
Two years ago: Fried turkey pieces with rosemary, thyme, lemon and green garlic, Rosemary baked potatoes with green garlic, Three-cheese pasta with rucola, hazelnuts and sesame.

Casa Dragones guacamole (Mexican) (raw vegan)

Another guacamole recipe I love, for the sake of variation. This one is a little more spiced up and comes from the Casa Dragones restaurant in San Miguel de Allende, Mexico. :)
Recipe source: Saveur.

Last year: Green pasta with red peppers and wild duck ham.
Two years ago: Aubergine and zucchini pizza, Marinated pork chops with balsamico glaze and Pasta peperonata (Bell pepper rigatoni) (Italian).

Puffy and thin pizza crust (New-York style pizza crust) (vegan)

We usually go for a thin and crispy pizza crust, but we decided to give the fluffy (and still thin) one a go. Also known as a New-York style crust, this kind of dough is pretty easy to make. It's not instantly ready, as it must rest in the fridge for quite a while, but definitely not much sweat involved. 
The example picture above is in our Breakfast pizza with bacon and egg. 
Enjoy :)

Recipe source: Lehmann.

Last year: Dukkah (Egiptian and generally Middle Eastern).
Two years ago: Simple chicken stock and Risotto with chicken strips and bell pepper.

Mint and carrot tzatziki (raw)

This mint and carrot version of the classic Greek tzatziki sauce is perfect as a spread for crusty bread or as a dip for other raw veggies. You could also have it inside a wrap, with some roasted veggies or your favorite meat strips. Anyway you plan to use it, it will be nice. :) 
I thought of it at a point when I felt the need for more fresh goodies into our diets and have become addicted to it ever since. 
Enjoy :)

Last year: Eggplant croquettes with spicy-sour yogurt sauce. 
Two years ago: Fast baby pasta with creamy Parmesan and pea sauce and Simple tomato sauce pasta (pasta con pomodoro).

Pickled carrots in salt brine with honey and mustard (vegan)

Darlings, autumn is here, which means it's pickling season! :)

First of all, I think you'll all agree with me when I say that vinegar-based pickles are nothing compared with traditional pickles made in salt brine (that actually allows fermentation, not just preserves, which leads to a richer and more complex flavor). Those were the pickles we in Eastern Europe grew up with. And my dad's pickling skills are brilliant, I learned a lot from him. But from his mixed pickled vegetable jars (God, those jars were huge! :P) my favorite bits were always the carrot slices (followed closely by the cauliflower florets) which I prodigiously hunted and fished for :)
So now I like making my own pickles with just carrots (although I must admit putting different kinds of veggies to pickle together in the same jar does give a nice flavor, but the honey and mustard more than compensate for that, not to mention not having to fish through the jar for the occasional carrots which were my main choice). And improving the taste with mustard and honey flavors. The result is lovely, so here's to me being a good girl and sharing it with the world :) Enjoy!
P.S: Laura and Vlad, I hope you liked them ;)

Last year: no cooking due to another kind of bun in the oven. :)

Vanilla extract

Every-time you see "vanilla extract" listed as an ingredient in our recipes, know that it's very easy (and about 50 times cheaper) to make your own right at home. And here's how. :)


Last year: A different kind of bun in the oven (and no cooking due to continuous morning sickness).

Cajeta (Mexican goat milk caramel)

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).

Basic pancakes (crêpes) (Romanian)

I wanted to share with you the pancakes (European-style crêpes  not American pancakes) we use in various combinations and recipes. I think I can speak on behalf of all Romanians out there when I say this is our most frequent comfort food. Just make a plate of pancakes really fast and then get creative. Jam and nutella (or simple chocolate spread) are the most common fillings in Romanian kitchens, but so are also some savory variations, for example "clatite ciobanesti" (Shepard's pancakes) with cream cheese and dill.
To cut a long story short, as much as I experimented and created in the kitchen, I never strayed from some of my house's classics, exactly how they were handed down to me by my mother. Better versions might be out there, but I'm loyal to my house's tradition :). Here's my mom's recipe for pancakes. Enjoy.

Last year: Veronique chicken salad (French), Semolina pudding with pear and cardamom puree, Polenta with sour cream and cheese (Romanian) and Focaccia with garlic oil, rosemary and cherry tomatoes (Italian).