• Aubergine spread

    This Aubergine spread – in Romanian Zacusca de vinete – is cooked in big quantities at the end of the summer. I remember that my grandmother use to make around 20-30 jars to last us all the way through the winter. That was because it was a bit more difficult to find fresh aubergines,tomatoes and peppers through the winter. These days it is a lot easier so I just buy a couple of aubergines and grill them. So for this spread you will need the below ingredients: 2 aubergines 3 peppers – red,yellow and green 1 tin chopped tomatoes 2 large onions 1 clove of garlic Oil Salt Pepper Firstly…

  • Boeuf Salad

    This salad is tasty and can be found in the Romanian houses all the way through the winter. It is served usually as a starter and to me is one of the dishes that reminds me of Christmas! However it is quite refreshing so you can always cook it for the summer. For this recipe you will need to bold the below root vegetables: – potato – whole in its skin; – carrot; – parsnip; Boil until they are really well cooked but not too much. When finished empty the water from the pan and leave it to cool. As you can see I didn’t put any quantities because it…

  • Vitamin Salad

    Today a very quick and healthy recipe from the romanian repertoire…Enjoy! Ingredients: 1 carrot 1 medium celery root 2 small cucumbers 1 big apple 3 nice tomatoes 5 – 6 ripe plums (or 2 – 3 tablespoons of pitted sour cherries) ½ cup sour cream juice from ½ lemon 1 teaspoon confectioner’s sugar saltClean the carrot and celery root, julienne, place in a salad bowl, add thinly sliced cucumbers and apple, peeled, seeded and sliced tomatoes, sliced plums or pitted sour cherries. Mix everything with the sour cream to which you added lemon juice, sugar and salt, just before serving.

  • Country Style Salad – Salata taraneasca

     So another day another recipe for a romanian salad. It seems that now is tradition…. This recipe is so simple! When i was little i use to help my grandmother prepare it. Ingredients: 2 eggs hard boiled and cooled 2 large boiling potatoes – peeled and sliced 2 green peppers cored and sliced 2 tomatoes , sliced 1 large onion peeled and sliced salt and pepper to taste 6 ripe black olives 1 tbsp fresh parsley, chopped 1 recipe vinaigrette(in another post) Peel and slice eggs. Keep them cool. Boil the sliced potaoes just until they become soft about 15 minutes. Don’t over cook them. Let them cool in the fridge. Place…

  • Grilled Pepper Salad – Salata de ardei copti

     As promised and maybe a bit faster than i thought it will be here is the recipe for the Grilled Pepper Salad. This can be a hassle for some and opening a jar of grilled peppers might be better. But hear me when i say that none of the peppers found in the shops will taste better than this!! This is the way my mum and my grandmother use to cook it!! If you want just a one time salad and have no space to cool them in please use the quantities below. Otherwise you can multiple this how many times you want and store it in the fridge. In…

  • Eggplant Salad

    Eggplant salad – Salata de vinete

    I am Romanian and I always wanted to share with you a few of our traditional recipes. I think now is time to start and i would love to start with my sister’s favorite recipe – Salata de vinete- like we say in Romanian. I found that my husband doesn’t like this salad but it might be because he doesn’t enjoy eggplant anyway… So here you go..for this recipe we need: 2 medium eggplants, about 1-1.5 lbs(try and buy eggplants that are long and slim not round-it is easier to cook) 1tbsp. salt 1/2 cup olive oil the juice of 1 lemon 1/2 onion – chopped finely 8 black olive(optional if you…