Ciorba de burta

Finally is time to cook some traditional romanian food: Tripe Soup
It takes a long time to make it, but it's soo tasty it's worth the wait

1 kg of beef bones, 2 kg frozen tripe, 3 bay leaves, 1 tablespoon black peppercorns, 4 L cold water, 4 teaspoons grated salt
Plus: 1 large carrot grated finely sauteed with 1 tablespoon oil, 15 cloves garlic (crushed), 6 yolks, 400 ml cream for cooking (30% fat)

Place the beef bones in a large pot with 4 L of cold water, 4 teaspoons of salt, bay leaves and peppercorns. Wait for it to start boiling. Pick up the foam from the surface as it forms. Reduce the heat to medium and covered the pot halfway with a lid, let it boil for 2 hours. After 2 hours, take the bones out and strain the soup.
Wash the tripe stripes, drain them and add them to the filtered soup. Put the pot back on the fire and bring it to a boil. Boil the tripe for another 20-30 minutes.
Until the soup boils again, grate a carrot on a fine grater and sautee it with 1 tablespoon of oil, for 10 minutes, stirring constantly. Add it to the soup and boil it for another 15 minutes.
Mix the crushed garlic with the cream and eggyolks. Temper the mixture by adding a laddle of hot soup and then pour it over the rest of the soup. Mix well, add salt if necessary.
Serve with a little bit of vinegar.

Crochete de cartofi dulci cu mozarella

500-600 g sweet potatoes peeled and grated, a finely chopped white onion, 100 ml vegetable stock soup, 30 g butter + a tablespoon of oil, mozzarella, 100-150 g panko, salt, pepper, frying oil

Saute the onion together with butter and oil in a wide pan with high walls, then add the potatoes. Fry for about 3-4 minutes, then pour the soup. Boil everything until the liquid drops completely. When it is ready, it is cooled, blend it and add the egg and 50 gr breadcrumbs.
Cut the mozzarella in small cubes. Form a ball of potatoes with the cheese inside and roll it in the rest of panko. Fry in sunflower oil until is golden brown.

Orzo recipe with saffron, chorizo ​​and spinach

I saw this recipe in a video and decided to give it a try. Such an easy and tasty dinner

1½ tablespoon olive oil, 250g cooking chorizo, roughly chopped, 1 onion, finely chopped, 200g cherry tomatoes, 2 garlic cloves, mashed, 500 ml poultry broth, good pinch of saffron, 250g orzo pasta, 125g washed spinach leaves, torn, 2 tablespoons of chopped parsley

Heat the olive oil and sauté the chorizo ​​and onion until the onion is tender and golden. Add the tomatoes and cook them until they are blistered and start to burst. Stir in the garlic and cook for a few more minutes.
Add the broth and saffron – stirring to help the saffron color the broth – and bring to a boil, then add the orzo.
Season, reduce the heat to medium-low and cook, uncovered, for 10 minutes. You can stir several times to keep the pasta from sticking, but try not to overdo it. At the end, the broth should be absorbed, and the pasta becomes soft, but with a little firmness. If there is no more broth before cooking the orzo, add more water.
Stir in the spinach, which will wilt. Sprinkle with parsley and adjust the seasoning.

Pulpe de pui cu gutui la tigaie

Traditional romanian food, inspired by Laura Laurentiu Pulpe pui cu gutui

4 upper chicken legs, with bone, 2 large quinces, 250 ml chicken soup, 3 tablespoons sugar, 1 medium-sized onion, 1 tablespoon oil, 25 grams of butter, 30 ml good brandy, salt and freshly ground pepper, chopped green parsley

Peel the quinces and cut into slices, keep them in cold water. Peel and chop the onion. Season the meat with salt and freshly ground pepper.
Heat a large skillet over medium heat and add the oil. Add the chicken legs, skin down, and brown well, then turn to the other side, about 7-8 minutes on each side.
After browning well, remove the chicken legs from the pan and keep aside, covered. Add the chopped onion and reduce the heat to low. Sprinkle with a pinch of salt and fry the onion, stirring occasionally, until the onion softens (about 8 minutes).
Once the onion is done, add the chicken legs back to the pan, along with the juice they left on the plate. Add about 100 ml of soup and cover with a lid. Cook the thighs for about 15-20 minutes, over low heat, under the lid, so that they are well done.
While the chicken legs are simmering, put the sugar in a pan. Turn on the heat and let the sugar caramelize until it turns golden brown. Add the quinces immediately, all at once. Stir to coat the quinces in caramel as well as possible, then, optionally, add the brandy. 
The cognac may light up when it comes in contact with the pan and hot caramel. Burning will quickly consume alcohol and the flames will go out on their own when it runs out. Then add the remaining soup (about 150 ml). Grate well on the bottom of the pan, so that all the caramelized sugar comes off and dissolves. As soon as the caramelized sugar has dissolved, pour the entire contents of the pan - the quinces and the syrup around them - over the chicken legs.
Stir and bring to the boil. Boil everything together for about 7-8 minutes, until the quinces are penetrated, without losing their shape or becoming too soft.
Finally, season the food with salt, freshly ground pepper and sprinkle with the chopped parsley.

Kartoffel-Brokkoli-Suppe fürs Minibudget

1 onion, 500 g broccoli, approx. 500 g potatoes, 3 tbsp butter, 2 tbsp vegetable stock (instant), 250 g frozen peas, salt, pepper, 1/2 bunch of flat-leaf parsley, 4 tbsp creme fraiche

Peel and dice the onion. Clean and wash broccoli and cut into florets. Peel and wash the broccoli handle and potatoes and roughly dice them. Heat 2 tbsp butter in a saucepan. Sauté the onion, potatoes and stalk in it. Pour in 1 1⁄2 l of water, bring to the boil and stir in the stock. Simmer for about 15 minutes. Cook broccoli after approx. 8 minutes, frozen peas after approx. 10 minutes. Wash the parsley, shake dry and chop. Puree the soup very finely. Season to taste with salt and pepper. Serve with cream and parsley.

Skillet Chocolate Chip Cookie

 It's just a cookie, but a giant one. Easy to make and soooo tasty. Found the recipe here: Just Love Cooking

2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup unsalted butter, softened, 1/2 cup sugar, 3/4 cup packed light-brown sugar, 1 large egg, 2 teaspoons pure vanilla extract, 1 1/2 cups (about 9 ounces) chocolate chips

Preheat oven to 350 degrees. Mix together flour, baking soda, and salt.
Cream butter and sugars until light and fluffy (about 2 minutes). Add egg and vanilla, then mix until they are incorporated.
Add flour mixture, beat until just combined, then stir in chocolate chips.
Transfer dough to a 10 inch ovenproof skillet, and flatten until the dough covers the bottom of the pan. Bake until golden brown, 40 to 45 minutes, not more.
Let cool at least 15 minutes. You can serve it with ice cream and sauce.

Zucchinisuppe

1 onion, 2 cloves of garlic, 500 g zucchini, 3 floury potatoes, 2 tablespoons oil, 750 ml vegetable stock, 150 g cream, pepper, sugar, salt, lemon juice

Peel the onion and garlic. Finely chop both. Clean and wash the zucchini and cut into large pieces. Peel and wash the potatoes and cut into slightly finer cubes than the zucchini.
Heat oil in a pot. Sauté the onion, garlic, zucchini and potatoes for 3–4 minutes. Deglaze with broth and cover. Cook for 10-15 minutes until the potatoes are soft.
Add cream to the soup and bring to the boil again briefly. Then puree finely and season with salt, pepper, a few squirts of lemon juice and a little sugar. Place zucchini soup on plates and serve with raw grated zucchini to taste.

Chiftele de cartofi cu branza

500 g boiled potatoes or remaining puree, 200 g grated hard cheese, 2 eggs, salt, pepper, nutmeg, cumin, aromatic herbs, 1 tablespoon breadcrumbs, a handful of chopped greens: parsley, dill, green onion tails, 1-2 cloves of garlic

Furthermore: breadcrumbs for rolling, 500 ml oil for frying

Grate the boiled potatoes, add all the other ingredients, mix well.

Shape the potato balls, roll them in the breadcrumbs and fry them for a couple of minutes in the hot oil.

Serve them with a salad or some mayonnaise

Ruckzuck-Linsensuppe

 Such an easy soup to make and very tasty, Lecker.de

1 bag of vegetables for soup (leek, onion, carrots, peas), 300 gr red lentils, 2 tablespoons of butter, 1.5 l vegetable broth, 4 hotdogs, salt, pepper, 3 tablespoons of vinegar

Saute the vegetables and the lentils in butter, add the broth and boil for 10-15 minutes till the lentils are cooked. Add the hotdogs cut into pieces and boil for another 5 minutes. Add salt, pepper and vinegar to taste.

Herrings in tomato sauce pasta

When you have a can of herrings in tomato sauce and don't know what to do with it, try this easy pasta recipe from Good Foods

1 tsp olive oil, 2 cloves garlic, chopped, 1 small red chilli, seeded and chopped,
2 × 400 g tins chopped tomatoes, 125 g black olives in brine, pitted and chopped, 2 tbs capers, rinsed and drained, 1 large handful basil, shredded, 1 tsp sugar, 200 g tin herring fillets in tomato sauce, 500 g spaghetti, shredded basil, extra, to serve, grated Parmesan, to serve

Heat the oil in a heavy-based saucepan. Add the garlic and chilli and cook briefly for 1 minute without browning. Add the tomatoes, olives, capers, basil and sugar. Stir well and simmer, uncovered, for 20 minutes, or until thick and reduced. Stir through the fish to break up a little. Season with pepper to taste.
Meanwhile, cook the pasta in a large saucepan of boiling salted water for 10 minutes, or until just tender. Drain and return to the saucepan. Toss through the sauce. Divide between 4 plates, top with basil and Parmesan and, if you like, serve with a salad.

Drob traditional de miel

Another beautiful recipe from my favourite Romanian bloggers, Savori Urbane...
https://savoriurbane.com/drob-traditional-reteta-veche-pas-cu-pas/

It's the second year I am making it and the result is spectacular and tasty

Here it goes:

600 g organs of lamb or pork, 2 bunches green onions, 1 bunch green garlic, 50 ml oil, salt, pepper, 2 slices of bread soaked and squeezed, a bunch of parsley and dill, 1-2 raw eggs, pig or lamb caul

Cut all the organs in small cubes, separately. Chop the green onions and garlic, save the green parts for later.
Saute the white parts of the onions and garlic, add the heart and lungs cut into cubes, put a lid over them and fry them for 6-7 minutes. Add the liver and fry for 5 more minutes. Add the green parts of the onions and garlic and saute for one more minute. Turn off the heat, add salt and fresh pepper and let it cool off.
Chop off the meat in smaller chunks, add the soaked bread, add 2 eggs and the chopped parsley and dill. Add more salt and pepper if necessary.
Put the caul in a cake tin, add the meat, cover with the rest of the caul and put it in the over at 180 degrees for about 50 minutes.
Let it rest for 1 hour before serving.

Pasca fara aluat

Savori urbane strikes again: a delicious Easter treat, similar to a cheesecake, easy to make and soooo tasty.

https://savoriurbane.com/pasca-fara-aluat-reteta-de-pasti/

275 g fatter cottage cheese, well drained of whey, 200 g cream cheese (like Philadelphia, Almette or other brands), 50 g of rice flour (or regular flour) or starch, 75 g sugar, 2 eggs, a pinch of salt, vanilla pods or 1 sachet of vanilla sugar, lemon peel, 80 g raisins
For greasing the form: 50 g butter , 1 tablespoon breadcrumbs

Separate the eggs and beat the egg whites with a pinch of salt until you get a hard foam.
In another bowl, mix the rest of the ingredients, except for the raisins that are added at the end. Vanilla and grated lemon peel are very important in this composition! Without them, the cake has no taste and aroma. Then gradually add the egg whites and mix carefully so as not to crush the egg white. Brush the baking tin (18 cm in diameter) with a little butter and breadcrumbs and pour the composition into the tin. Bake for 50 minutes at 160 ° (low to medium heat in gas ovens).
The cake should turn golden, slightly brown on the surface. Leave it to cool in the tin and then removed it on a plate. Cut only when completely cold. Sprinkle with powdered sugar.