keto
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
Read the article
diet
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Soup with chicken stuffing meatballs
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Potato pancakes made of mashed potatoes
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
Read the article
Chocolate Banana Cake
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
Dog with chicken and vegetables
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Cannelloni with minced meat with bechamel sauce
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Swimming cream brokers
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
Read the article
Cheremsha. Simple meat sauce
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Clever cake recipe step by step
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Clafuti with apricots
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
Read the article
Input
Input
keto
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
Read the article
diet
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Soup with chicken stuffing meatballs
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Potato pancakes made of mashed potatoes
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
Read the article
Chocolate Banana Cake
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
Dog with chicken and vegetables
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Cannelloni with minced meat with bechamel sauce
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Swimming cream brokers
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
Read the article
Cheremsha. Simple meat sauce
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Clever cake recipe step by step
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Clafuti with apricots
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
Read the article
Input
Input
Chicken liver paste with onions
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Strawberry pie in the oven
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Curly soup with egg
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
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Oatmeal with banana
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
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Sticky buns. Sticky bun
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
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Marinated Cheremsha
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
Read the article
Simple cherry pie
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
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Pie with asparagus
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Peppermint Cookies
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
Read the article