From the category archives:

food

Shrimp pasta

November 22, 2010

(Lucia & Vlad, RO, 10.22.2010)

A day of November with September weather… in Drăgăşani. The below recipe we promised to our friends, “shrimp pasta”, is easy to make and stomach friendly. Moreover, it also has an ingredient specific to the area and which adds extra flavor to the food: leeks.
Below are the ingredients and the way to cook them:
Ingredients:
• 500 gr. raw or pre-boiled shrimps;
• 250 gr penne rigate;
• 1 glass of dry white wine;
• 2 leeks;
• 1 garlic head (peeled);
• 250 gr. cherry tomatoes;
• 2 parsley bundles (chopped);
• salt;
• pepper.
(Ingredients are for two famished individuals).
Cooking: Put three spoons of olive .....

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Medaillons of venison fillet and stewed root vegetables

October 10, 2010

(sent by Bettina Dettling, DE, 10.10.2010)
Ingredients:
500 gr. Venison fillet (sliced in 4 medaillons)
50 gr clarified butter (or grapeseed oil)
1 carrot
1 celery (not too big)
½ leek
3 bay leaves
6 juniper berries
½ liter of a dry red wine
½ liter of game (or beef) stock
seasalt
pepper
rosemary
nutmeg
2-3 tablespoons of cranberry jam
½ tablespoon of forest honey
some Aceto Balsamico
2 garlic cloves
3 shallots
Preparation:
Cut the shallots, the garlic, the leek, the carrot and the celery in bigger pieces and fry them until they assume a golden brown colour. Then deglaze everything with the wine and the stock, add the bay leaves amd the juniper berries and let the sauce .....

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Plum tart with linden tea

October 1, 2010

A recipe for a sunny morning: plum tart with linden tea
Nothing compares with the energy of a sunrise: a new begin, a fall back, the promise of a new sunny day.
And because the sun is really “showing off” these days, I have had lust since yesterday just to watch the sunrise for 15 minutes with a good cup of tea and something sweet.
So, I started to prepare the sweet part: a plums tart – fast and delicious
You just need : 4 big eggs, 6 oil spoons, 2/3 cups sugar (big cups, like for tea), one cup of  wheat flour.
Mix the .....

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Veal fillet, rice and caramelized onions

September 23, 2010

I’ve had the joy to discover a trusty butcher , who recommended us a nice veal fillet (a Romanian one). With a lot of doubts – we’ve had bad experiences with beef or veal meat because it has been chewy like a sole of a shoe – we bought 2 fillets. The meat was indeed very fresh and good looking.
On our way home, we choose the best recipe: the most simple and (for us) the tastiest.
First, we started to cook the rice : being a integral rice (Gran Nero), it needed 35- 40 min to be done. I always enjoy .....

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Fish barbecue

August 23, 2010

(by Thomas Frank und Annett Fiedler, DE, 23.08.2010)

Ingredients :
- whole fishes (one fish a person) and in this case we have had : giltheads, chars, gurnards and zanders
- fresh herbs like rosemary, sage, thyme – everything what’s growing in the garden
- chopped onions and garlic
- butter
- salt and pepper
- lemon slices (without peels)
Preparation :
Clean and descale the fishes and remove the gills and the gibs.
Spice them decent inside and outside with salt and pepper. Then fill the fishes’ bellies with chopped herbs,  oinions, garlic, a slice of lemon and a small piece of butter.
Now, either you sew up the bellies or you are using a “fish-pliers” .....

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Childhood memories: Chanterelle mushrooms with bread dumplings

August 19, 2010

I hope that you are all agreeing that the food from the childhood has a very special taste: there is nothing better than the doughnuts made by my grandmother and the cake is not this good as the one cooked together with her.
Dreaming one day about the childhood we started also de tell stories about the food Oliver’s grandmother use to prepare for them and Oliver remembered a tasty meal:  Chanterelle mushrooms  with bread dumplings.
For the dumplings:
-  Hard bread
-  minced parsley
-  salt
-  pepper
-  nutmeg
-  milk
-  3 eggs
-  one medium onion (fried)
-  bread crumbs
Cut the bread (which has to be really .....

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Pui cu ghimbir

August 12, 2010

(reteta trimisa de Vlad Tanasie, RO, 08.12.2010)
Reteta « pui cu ghimbir » am preluat-o din revista Vinul.ro si a fost scrisa de C. Boerean. Am fost atras de aceasta reteta datorita  faptului ca este o mancare asiatica usoara si  pentru ca autorul spunea ca o face frecvent. Trebuie sa fie ceva reusit, mi-am spus ! Mai jos sunt ingredientele si modul de preparare:
Ingredientele pentru 4 persoane:

2 bucati piept de pui(fara piele) – taiate cubulete ;
1 bucata de ghimbir proaspat (taiat  felii subtiri) ;
ulei de susan (din seminte prajite ) ;
ketsjap manis ;
ulei vegetal/ulei de wok;
6 ciuperci champignon proaspete, mari, taiate radial ;
6 cepe verzi, taiate oblic, .....

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Gilt-head bream in baking paper

August 8, 2010

(by Raluca Bauer, RO, 08.10.2010)
Gilt-head (sea) bream has a lot of names in the world, but they are all referring to the same tasty fish:
– “komarča” in Croatia
– “çipura” in Turkey
– „τσιπούρα” in Greece
– „Goldbrassen” in Germany
Known in Romania as Dorada (as well as in Portugal „Dourada”, France „Daurade”), the Gild- head bream has a really tasty meat and really less bones (and i am talking about the annoying small bones).
We prepared Gilt-head bream in a lot of ways so far, and I still cannot decide which one is the best : grilled with a lot of .....

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Ginger-Chicken-Skewers with peanut-chili-sauce and Rucola salad

August 6, 2010

(sent by Bettina Dettling, DE, 03.10.2010)
Ingredients:
- 12 shashlik-skewers
- 500 gr. breast of chicken
- 50 gr. fresh ginger
- 2 garlic cloves
- 2 shallots
- 1 red chili peppers (or more if you like it hot …)
- 1 lime
- olive oil
- 150 gr. peanutbutter
- 100 ml chicken stock
- ½ bunch of fresh coriander
- 50 gr. Peanuts (unsalted)
- salt
- pepper
- chili powder
- 200 gr. rucola
- white wine vinegar
Preparation:
Soak the shashlik-skewers in fresh, cold water.
Skin the chicken breasts and cut them lenghwise in stripes with a diameter of ca. 2 cm.
The spit the meat on the skewers (“accordion-shaped”).
Cube the garlic and the shallots very fine. .....

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Tapas

July 12, 2010

I think all of you experienced at least one time the mood „ I would like to have something to eat but I don’t know what”. Especially when you are drinking a wine.
I’ve been also recently in this mood, and my thoughts flew away to the nice vacation we’ve had in Spain, staying in a beautiful old village near the Rioja region. And of course, to the Spanish food. As we were running in Haro to buy some old Spanish wines, we stopped to eat some tapas, those small and nice arranged snacks, excellent prepared and really .....

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