This is one of the best recipes for homemade bread I have ever tried. This potato bread comes out from the oven with a crispy, golden crust, a fluffy core and an incredible taste. I got this potato bread recipe from a foodie friend who lives in Germany. His name is Peter, and he's a passionate cook and baker....
There's no Christmas and Easter in Romania without cozonac ((Romanian pronunciation: ). The cozonac recipe provides a Romanian rich, sweet bread, often filled with walnut, poppy seed, raisin and/or turkish delight filling. The Romanian cozonac recipe originates from the Russian kulich, which probably originates from the French sweet brioche and so it goes on. In the neighbour country of Bulgaria,...
Tomato soup is among my daughter’s favourite dishes. For weeks now, if not months, she’s been badgering me into cooking this tomato soup. I kept asking her to be patient and wait for the tomatoes in our own garden to ripen – because this year we planted tomatoes for the first time in our small garden so this tomato...
I believe that the most beloved “something good” to preserve for winter is, for Romanians, this homemade zacusca. Basicly, this is a vegetable spread that we use to call zacusca. Our neighbours, the Bulgarians, call it lutenitsa, which is less or more the same. My daughter absolutely loves this zacusca! She has been telling me for months now not...
I’m madly in love with lasagne – I think it’s one of the tastiest and most ingenious culinary recipes ever invented. Since my family likes it a lot too, I tend to (re)make it quite often. Therefore, I thought I should share with you this experience whose result is a robust pan of lasagne 100% homemade. Lasagne (with its...
As everyone knows, a beef stock, a chicken stock and even a pork or lamb stock is a flavoured liquid base for making sauces, stews or braised dishes. You may also want to know that stocks are classified as white and brown. We're gonna make a brown one, in the following recipe. A white stock is prepared by placing...
The Béchamel sauce is a white sauce made by combinning hot flavoured or seasoned milk with a roux. You may want know that the original béchamel sauce, which owes its name to the Marquis of Béchamel, was prepared by adding large quantities of fresh cream to a thick velouté.
One of the basic sauces, the classic recipe of Béchamel sauce...
