The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.
Vladimir Nabokov, Selected Letters
Zapekanka ingredients (4 servings): – 500g cottage cheese – 2 eggs – 2 tbsp flour – 2 tbsp semolina – 2 tbsp sugar – 1/2 tsp baking soda + 1/2 tsp vinegar in the same teaspoon Cherry compote ingredients (4 servings): – 300g frozen cherries without stone – 1 tbsp cornstarch – 50-70ml water Serving ingredients (4 servings): – 200g sour cream – fresh mint leaves Method: 1 Zapekanka 1.1 Preheat the oven to 190C 1.2 Batter: combine cottage cheese, eggs, flour, semolina, sugar, baking soda and vinegar: mix well with a fork until smooth 1.3 Transfer batter to the buttered baking form and bake for 30-40 minutes until golden at 190C 2 Cherry compote 2.1 Transfer in the skillet washed cherries, water and cornstarch: mix well and cook for 5-7 minutes at medium heat 3 Serve Zapekanka with warm cherry compote and cold sour cream ! Enjoy ! 🙂
Method: 1 Filling: 1.1 Wash, peel and chop chanterelles, onion and leek 1.2 Pre-heat the skillet with butter and fry onion 3-4 min, add chanterelles and cook for 10 min 1.3 Add chopped leek, salt and cook for another 10 min 2 White sauce: 2.1 preheat olive oil in the skillet, add 3 tbsp flour: mix well 2.2 Pour milk to flour & oil: cook 2-3 min until smooth constantly stirring, add grated cheese and cook for another 2-3 min: sauce is ready! 3 Cannelloni: 3.1 Preheat the oven to 190C 3.2 Fill cannelloni with filling (I used chopsticks for that) 3.3 Transfer filled cannelloni in the baking form and pour the white sauce over them 3.4 Bake cannelloni for 30-35 min at 190C until golden & serve with fresh greens!
Method: 1 Preheat the oven to 200C 2 Combine minced beef with salt, eggs, Italian herbs and flour: mix well until smooth 3 Form meatballs with your hands and put them in the baking form (no oil needed!) 4 Bake meatballs for 40-45 minutes at 190-200C 5 White sauce: mix grated garlic with sour cream 6 Serve meatballs with red & white sauces and enjoy ! 🙂
It’s no use going back to yesterday, because I was a different person then.
Ingredients (2 servings): – 3 fresh corn cobs – 9 middle (~6cm length) potatoes – 1 tsp salt – 400-500 ml water – bunch of green onions for serving Method: 1 Wash corn cobs and wash & peel potatoes 2 Cut corn kernels off cobs with a knife 3 Cut potatoes in 2-3cm pieces 4 Cook potatoes & corn kernels for 15-20 minutes in salted water 5 Evacuate 3-4 tbsp corn kernels for serving on a separate plate 6 Mash the rest of soup with an immersive blender 7 Serve the soup with chopped green onions and boiled corn kernels!
Ingredients (3-4 portions): – 3 cucumbers (270g) – 1 small red bell pepper (200g) – 1 small yellow bell pepper (120g) – 700ml tomato juice unsalted – 2 garlic cloves (10g) – 100g wholegrain rye bread pulp – 20ml virgin olive oil – 1/2 tsp salt – 100g Feta for serving Method: 1 Wash and chop cucumbers and bell peppers 2 Peel, wash and grate garlic 3 Mash with a blender 2/3 chopped cucumbers and bell peppers+bread pulp+olive oil+tomato juice+grated garlic cloves+salt until smooth 4 Serve the soup with the remaining chopped cucumbers & bell peppers and with crushed Feta cheese 5 Enjoy – it’s a perfect soup for a hot summer day !
Directions: 1 Toast oats and chopped almonds ~2-4 minutes until golden at medium heat (no oil, no butter) 2 Sprinkle washed blueberries over the yoghurt 3 Sprinkle warm toasted oats and almonds over the yoghurt 4 Enjoy and have a great day !
Notes: it was 6 AM in the morning and the day seemed to be starting wonderfully
O, soare balcanic, revărsat peste văile şi dealurile moldave, o, acele iubiriscurte, scînteietoare, istovitoare, cît de mult aduceţi voi în scurta noastră trecere pe acest pămînt, şi cît de mult luaţi cu voi pentru a nu le mai întoarce niciodată…
Ingredients (4 servings): – 750g turkey breast – 12 apricots – 6 tomatoes – 2 red onions – 1 tsp paprika – 0.5 tsp cinnamon – 1 tsp sugar – 1 tsp vinegar – 0.5 cup water – 2 tbsp water – 250g golden millet
Method: 1 Cut turkey in 1-2cm cubes 2 Peel and chop onion 3 Wash and slice tomatoes and apricots 3 Preheat two skillets and melt 1 tbsp butter in each: put turkey cubes on one skillet and chopped onion on another, cook for 5 minutes 4 Add to onion: chopped tomatoes, sugar, paprika and cinnamon – stew for 5 minutes at medium heat slightly stirring 5 Add to turkey: onion-tomatoes-spices mixture – stew for 10 minutes at medium heat 6 Add to turkey & Co: apricot slices, vinegar, water and salt: stew for 10 minutes at medium heat – done! 7 Serve turkey with cooked golden millet and enjoy!
No one’s serious at seventeen When lindens line the promenade.
Ingredients (4 servings): – 300g chicken breasts – 2 eggs – 3 cucumbers – 70g walnuts – 14 prunes – 2 tbsp mayonnaise – 1/2 tsp salt Method: 1 Boil chicken breasts until ready and chop 2 Boil eggs until ready and chop 3 Wash and chop cucumbers, prunes and walnuts 4 Combine chicken, eggs, cucumbers, prunes, walnuts and season with salt & mayonnaise: serve !
Serving ingredients: – fresh parsley Method: 1 Mustard sauce: combine sauce ingredients and mix 2 Asparagus with salmon 2.1 Wash and peel white asparagus 2.2 Boil asparagus in the pan with salmon for 14 minutes in salted water 3 Serve boiled asparagus and salmon with mustard sauce and chopped fresh parsley !
Ingredients (2 servings): – 120g boiled basmati rice – 400-600g unpeeled green peas – 10-12 medium button mushrooms – 1 tbsp olive oil – 1-2 tbsp balsamic vinegar – salt and pepper – dill for serving
Method: 1 Boil basmati rice until ready and drain water 2 Peel and wash green peas 3 Peel and wash (remove dirt with a paper towel) button mushrooms , then slice them 4 Wash and chop dill 5 Preheat the skillet with 1 tbsp olive oil and add sliced mushrooms and green peas: cook for 10 minutes, constantly stirring 6 Add to vegetables: boiled rice, balsamic vinegar, salt and pepper: cook for another 5 minutes 7 Serve with chopped dill and enjoy!
…nothing could be more pleasant than to live in solitude, enjoy the spectacle of nature, and occasionally read some book…
Ingredients (for 12 cabbage rolls): – 1 pointed head cabbage (it is more tender for this recipe than white cabbage) – 4oog minced beef – 120g rice – 1 red onion – 250g mashed tomatoes (tomato passata) 🍅 – 1.5 tsp salt – 0.5 tsp black pepper – 200g sour cream for serving Directions: 1 Boil rice until ready 2 Carefully separate cabbage leaves and boil them for 5-10 minutes, then transfer to a plate to cool down 3 Chop onion 4 Mix minced beef with boiled rice, chopped onion, salt and black pepper 5 Put 1-2 tbsp beef mixture on one cabbage leave and pack into a roll 🙂 6 Put cabbage rolls side to side in the saucepan and cover with water 1-2 cm above, then add mashed tomatoes: I cooked in 2 saucepans with 125g mashed tomatoes in each 7 Boil cabbage rolls for 30-35 minutes covered with a lid 8 Serve cabbage rolls with cooking broth, sour cream and chopped parsley!
Method: 1 Grate Parmesan into a bowl and put in the fridge 2 Wash and cut scallion into thin rings, put in a separate bowl 3 Boil rice in salted water until ready and keep it warm while cooking salmon 4 Wash salmon and cut into 1-1.5cm cubes 5 Fry salmon for 5 min in olive oil at middle heat, add 33% cream and stew for another 5 min 6 Transfer the rice into the serving bowls and put the salmon over the rice 7 Sprinkle the dish with grated Parmesan, chopped scallion and black pepper 8 Serve !
Heard melodies are sweet, but those unheard, are sweeter
Ingredients (2 large servings): – 8-10 medium potatoes – 2 avocados – 1 red onion – 1 tsp Dijon mustard – 2-3 tsp mayonnaise – salt and black pepper Method: 1 Peel and wash potatoes and avocados 2 Cut potatoes into 0.3 cm slices and boil in salted water for 10-12 minutes, then drain water 3 Peel and cut avocados 4 Peel and chop red onion 5 Combine boiled potatoes, avocados, chopped onion, mayonnaise, Dijon mustard: carefully mix 6 Spice with salt and pepper, serve warm !
Soup ingredients: – 1 head broccoli (400g) – 200g carrots – 250g new potatoes – 400ml broth from the meatballs – 1/2 tsp salt – 50ml 33% cream Meatballs ingredients: – 200-300g minced beef – 1 bunch dill – 1 tsp salt – 1/3 tsp black pepper
Method: 1 Meatballs 1.1 Mix minced beef with chopped dill, salt & black pepper 1.2 Form with hands meatballs and boil them in 400 ml water for 40 minutes 1.3 Transfer the meatballs on the plate (cover with a lid to keep them warm) and keep the broth for the soup 2 Soup 2.1 Wash and peel carrots and potatoes 2.2 Wash broccoli; cut 1cm off the bottom of the broccoli stalk and peel the broccoli stalk 2.3 Cut carrots and potatoes into 1cm cubes 2.4 Cut broccoli into small pieces (both stalk and florets!) 2.5 Boil the vegetables in 400ml beef broth (add 1/2 tsp salt) for 12 minutes 2.6 Mash the soup with an immersive blender until smooth 2.7 Add 33% cream to the soup and mix well 3 Serve the soup with meatballs, sprinkle with chopped dill and enjoy ! 🙂
Not knowing when the dawn will come I open every door.
Ingredients: – 1 head broccoli (400g) – 200g carrots – 250g new potatoes – 400ml water – 1tsp salt – 50ml 33% cream
Serving ingredients: – 100g grated Cheddar Method: 1 Wash and peel carrots and potatoes 2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk 3 Cut carrots and potatoes into 1cm cubes 4 Cut broccoli into small pieces (both stalk and florets!) 5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes 6 Mash the soup with an immersive blender until smooth 7 Add 33% cream to the soup and mix well 8 Serve the soup with grated cheddar and have a great day ! 🙂
Night is always darker before the dawn and life is the same, the hard times will pass, every thing will get better and sun will shine brighter then ever.
Soup ingredients (2 servings): – 350g parsnip (weight unpeeled) – 350g baby potato (weight unpeeled) – 100ml 33% cream – 400ml chicken broth or water – 1 tsp salt
Baked vegetables ingredients: – 3 small carrots – 1 parsnip (~100g) – 1/2 tsp salt – 1/3 tsp black pepper – 1 tbsp olive oil Method: 1 Soup 1.1 Wash and peel potatoes and parsnip 1.2 Chop potatoes and parsnip into 0.5-1cm cubes 1.3 Boil the vegetables in 400ml chicken broth or water for 15 minutes 1.4 Add 33% cream + salt: mash with an immersive blender 2 Vegetable chips 2.1 Pre-heat the oven to 200C 2.2 Wash and peel carrots and parsnip 2.3 Cut vegetables into thin strips 2.4 Put the vegetables stripes on the baking paper, sprinkle with olive oil & salt 2.5 Bake for 20 minutes 3 Serve and enjoy delicious and healthy lunch !
Notes: 1 If you chop the vegetables in advance in the morning, you can have a really quick lunch in the midday 🙂 2 Everything is going to be fine, I have asked Father Christmas and he is quite confident about it !
At Christmas I no more desire a rose Than wish a snow in May’s new-fangled shows
Ingredients (2 servings): – 2 conference pears – 50g Feta or Gorgonzola cheese – 6 walnuts – a few dill sprigs – 2 tsp acacia honey Method: 1 Pre-heat the oven to 180C 2 Wash the pears, half them and de-seed 3 Cut Feta cheese in cubes 4 Put Feta cubes in the de-seeded pears and bake for 5-7 minutes at 180C 5 Serve warm pears with walnuts, dill sprigs and acacia honey. 6 Enjoy and have a great Sunday!
Notes: be careful, this recipe has an aroma of a holiday season 😉
Puree ingredients (2-3 servings): – 3 sweet potatoes (~1200g in total) – 100 ml 33% cream – 1/2 large onion (~75g) – 1 tsp salt
Fried champignons ingredients: – 7 champignons (~300g in total) – 1/2 large onion (~75g) – 1 tbsp olive oil Method: 1 Start cooking sweet potato puree (2) and champignons (3) simultaneously, then you will have a delicious lunch just in 30 minutes 2 Sweet potato puree 2.1 Peel sweet potatoes and cut them into 1cm cubes. 2.2 Chop onion 2.3 Put sweet potatoes cubes and onion into a pan: add 300-350ml water 2.4 Boil at medium heat for 15 minutes, add salt 2 minutes before ready 2.5 Remove the pan from the heat (do not drain water!) and pour in 33% cream 2.6 Mash vegetables with cream with an immersive blender until smooth 3 Fried champignons 3.1 Wash champignons and remove remaining dirt with a paper towel and cut out a small slice from their bottoms 3.2 Chop champignons and onion 3.3 Pre-heat a non-sticking skillet with some olive oil 3.4 Stew champignons and onion at medium heat for 10-15 minutes until golden 4 Serve sweet potato puree with champignons on top: decorate with a few leaves of miner lettuce 5 Enjoy the healthy lunch and have a great sunny Sunday !
Serving ingredients: – 30ml acacia honey – 100g smoked salmon – a few raspberries Method: 1 Wash spinach and squeeze it in a colander to get rid of extra water 2 Mash spinach in a puree with an immersive blender or in a food processor 3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth 4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!) 5 Fry pancakes until golden at medium heat 1-2 minutes each side 6 Serve the pancakes with smoked salmon, acacia honey and raspberries 7 Enjoy and have a great sunny Saturday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂