White bean and pancetta soup

I made this creamy white bean soup on a cold evening and it was ready pretty fast and very warming, which was exactly what I was aiming for, considering how low temperatures tend to drive me back to my burrow like a marsupial mouseling :). 
The soup is flavored with thyme and shallots and generously sprinkled with bread and pancetta croutons. It will be lovely whenever you try it. Enjoy.

Recipe adapted from here.

Last year: Kaeng khiao wan (Green curry with chicken) (Thai).
Two years ago: Pignoli (pine nut cookies) (Italian).
Three years ago: Arancini carbonara (Fried risotto balls in carbonara style) (Italian).
Four years ago: Chicken liver parfait with sage and red wine.

Fresh fig tart with rosemary cornmeal crust and lemon mascarpone cream

A rosemary-flavored crust with an addition of corn maze for a touch of crunch. On top, a filling of creamy sweetened mascarpone with lemon zest. And on top of that, freshly sliced figs, brushed only with a little red currant jam or jelly to make them shine. 
The combination of flavors is a classic - I've featured it before in some delicious mini baked tarts with agave, but there's nothing baked about the figs in this one. :)
Nothing could be simpler and it's the ideal dessert if you want to make something that has a heart enough base but really highlights raw figs and lets their flavor shine.

It's quite easy and fast to make, for a tart (only the crust needs to be baked). I really hope you try it - it's great to share with guests as well :). Enjoy.
Recipe adapted from here.

Last year: Masala chai (Indian spiced tea).
Two years ago: Red lentil and sausage stew (British).
Three years ago: Savory hazelnut bread (vegan).
Four years ago: Fettuccine Alfredo (Italian).

Salată de gulii (My mom's kohlrabi salad) (Romanian) (raw vegan)

One of my mom's salads. I always loved its freshness and enjoyed it with almost anything (except desserts.. :P) It goes wonderfully with any kind of steak, fried chicken or vegetarian mains like pilafs, potatoes and so on. 
We mostly had it around in winter, but also in the spring and whenever the kohlrabies were fresh in season, for a little detox routine. 
It's ridiculously simple, with only three ingredients (one of them being salt...) but I wouldn't change anything about it. If you taste it, enjoy this little bit of our culture! :)
P.S: Sorry for the quality of the pictures on this one. But trust me, it reflects nothing of the salad's yumminess.

Last year: Tiramisu pralines (Italian-style).
Two years ago: Salată orientală (Romanian potato salad).
Three years ago: Risotto carbonara (Italian).
Four years ago: Plăcintă cu dovleac (My mom's pumpkin pie, with puff pastry) (Romanian-Moldavian).

Mediterranean light pasta casserole

This is an easy-to-make and pretty light baked pasta casserole. To be honest, I prefer my tortellini souffle (it was truly addictive), but this is less complicated to make and vegetarian also, so I get why many people would prefer it.
I used some green pasta, fresh broccoli, mushrooms, tomatoes, and flavorful herbs. The result was really nice. I think pasta dishes (whether baked or just mixed up) are the most satisfying of all in relation to the very little time they require (as in tastiness achieved at the end per minute invested). :)
Enjoy your green and fresh and lazy dish! :)

Last year: Saltimbocca alla romana (Italian).
Two years ago: Fondi di carciofi (Bacon-wrapped artichokes) (Italian).
Three years ago: Coconut, carrot and brown sugar cake slices.
Four years ago: Chickpea, avocado and pesto salad.

Asparagus roast with almond flakes and bacon vinaigrette

I generally prefer green asparagus to white because of its stronger herbal flavor. I prefer it in bread, in risottos, and in almost anything (except when white asparagus it being specifically called for in an ethnic recipe). Of course, we've had our fair share of working with the white variety also, which I'll admit has the advantage of tasting more buttery when cooked properly.
Anyway, the main point is that I generally prefer the strong herbal flavor of the green variety of asparagus. It just tastes as green as it looks. And when you roast it up in the oven and you serve it with almonds flakes and a smoky-balsamic bacon vinaigrette it's just wonderful :)
Enjoy.

Last year: Sărățele (Romanian cheese straws).
Two years ago: Kashmiri chai (Indian cardamom tea).
Three years ago: Zucchini, bean and cheese quesadillas. 
Four years ago: Baked Camembert with rum raisins (French).

Hong am Rèisleck (Chicken in Riesling) (Luxembourg)

I've mentioned before how charmed I am by Luxembourg and its medieval multicultural heritage and history. This is another example of a dish that highlights that mixed heritage of French and German influences.
Chicken pieces are slowly cooked in white wine (Riesling) and finished with a rich mushroom sauce. I think it's needless to say how delicious this was. And another plus: as scrumptious and complicated as it looks, it's actually pretty easy and fast to make :).
Recipe source: here.

Last year: Hawaiian pizza (Canadian).
Two years ago: Barmbrack (Irish cake loaf for Halloween).
Three years ago: Zucchini cream soup (vegan).
Four years ago: Chocolate banana bread with white chocolate chips.

Bors cu fasole (Moldavian white bean soup) (vegan)

This is a traditional Moldavian recipe and something my mom sometimes makes on lent days. It's delicious and hearty enough (because of the beans) to keep you full all day even though vegan. 
This was made by her (and in her kitchen), I only took notes and made the pictures. 
Enjoy :).

Last year: Pasta Frola de Dulce de Membrillo (Quince Tart with Lattice Top) (Argentinian).
Two years ago: Creamy white bean dip / spread.
Three years ago: Broccoli, chicken and cheese casserole.
Four years ago: Potato, cheese and mushroom gratin.

Pumpkin cheesecake with gingerbread crust and candied kumquats

Besides the regular pumpkin pie and the occasional cheesecake with various stuff, we like to make pumpkin cheesecakes. :D. Because nothing beats the combination between creamy and flavorful. With a gingerbread crust to put you in the winter mood. And to top it off and maintain the color tone, freshly candied kumquats. Lovely, lovely, lovely. :)

Not too complicated to make. It just takes a little patience waiting for things to bake. Enjoy :).

Last year: El Submarino (Argentinian hot chocolate).
Two years ago: Wild rice risotto with peas and basil pesto.
Three years ago: Belgian brownies.
Four years ago: Polish buttermilk drink (Kwasne Mleko Ze Szczypiorkiem).

Prosciutto crudo pizza (Italian)

One of the nicest specialties of Italian delis. The prosciutto crudo (raw ham) has a specific taste you either love or hate, but it's definitely one of the most culturally significant icons of the Italian cuisine (sort of the counterpart of the Spanish jamon serrano). Prosciutto crudo pizza, consequently, is to be found in almost every better-than-average pizza place. This is how to make it at home. Enjoy :)

Last year: Saumon et poireaux en papillote (Salmon and leeks en papillote) (French).
Two years ago: Hoddeok (Korean pancakes) (vegan version).
Three years ago: Grilled cheese (halloumi) and veggies on bulgur (Greek).
Four years ago: Scottish cardamom griddle scones with butter and honey.

Spaghetti aglia e olio del Re (Italian)

I've previously shared the joys of no-time AOP spaghetti. This is another consecrated version of them, called "del Re" (which means "of the king") because it also features anchovies. Personally, I've tried cooking more than just this pasta recipe using anchovy fillets from the jar, and I just love it. You don't have to use a lot to give strong salty flavor 2 or 3 per serving is quite enough, and they melt just as soon as you put them in the hot pan, infusing the whole dish with yumminess. 
Imagine that, combined with the other flavors the aglia e olio already has: garlic and chili. All sizzled in extra virgin olive oil. I'm getting hungry as we speak.
Recipe source: here.

Last year: Mini poppy seed croissants (savory).
Two years ago: Glazed duck with orange sauce and vegetables (French-style).
Three years ago: North Croatian deer goulash.
Four years ago: Scottish cardamom griddle scones with butter and honey.