miercuri, 16 august 2017

Beef Stroganoff with Gherkins

I went to Ruse last weekend and I tried a similar dish and it was quite tasty, so I tried and recreate it.

Here it is:
600g topside beef, 150g fresh mushrooms, 2 tablespoons oil, 3 big onions, sliced, 1/2 teaspoon sweet paprika, 2 cups (500ml) beef stock, 1 cup (250ml) cream, 5 small pickled gherkins, 1 pinch salt and freshly ground pepper, to taste, fresh parsley

Cut the beef into fine strips. Clean the mushrooms and cut into thin slices.
Heat oil in a large saucepan. Sauté beef over a medium-high heat turning from time to time. Remove from the saucepan and set aside.
Fry the onions and mushrooms in the beef dripping. Add the meat, paprika, beef stock and cream. Season the sauce with salt and pepper. Let them boil till only half the sauce remains.
Slice the gherkins and add them to the saucepan. Add the chopped parsley and serve.

luni, 10 iulie 2017

Baked Apple Roses

Sometimes you find interesting recipes on the web.
Tried this one and it was quite tasty and pretty at the same time.

1 large red apple, cored and very thinly sliced, 1/4 cup white sugar, 1 teaspoon ground cinnamon, 1 sheet frozen puff pastry, thawed, 1/4 cup melted butter, 1 egg, 2 teaspoons water, 1 teaspoon confectioners' sugar

Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
Mix together sugar and cinnamon in a bowl.
Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving

sâmbătă, 10 iunie 2017

Dreamstime 15

Pestera Muierii, Romania

miercuri, 7 iunie 2017

Food Bloggers Conference Summer Edition

Finally the Summer Edition has arrived.
The speakers, the people, the bloggers and the food, everything was great.
It is soo nice to meet people with similar interests, and a place you can just forget all the daily stress and problems and just have fun for a couple of hours.
And not forget the main sponsor, LIDL, which I think is the best supermarket in Romania. And because of him, I discovered last year, the program Paine si Maine which helps children from poor neighbourhoods to go to school and have a warm meal a day.
Can't wait for the Winter Edition and its surprises.


luni, 13 martie 2017

Dreamstime 14

Quartier des Grottes, Geneva, Switzerland

duminică, 5 februarie 2017

Dreamstime 13

The Famine in Ireland sells well...

miercuri, 21 decembrie 2016

Candied Kumquats

Found some lovely kumquats at the market and I didn't know what to do with them, so I tried this recipe..

4 cups of roughly chopped kumquats (roughly 1-1½ lbs.), 1 cup of water, 2 cups of sugar

With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes. Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together. Serve or jar and refrigerate. Can be stored for up to two weeks.