This polenta fried dumplings are a perfect side dish for a pea stew. I never made them before and I must admit they are amazing. This side dish originated from Sighet, a northern part of Romania. It can be served also with cheese and soured cream or sugar and jam.
Tocanita means stew. It’s a very common dish in the Romanian cuisine, the base of the stew is shallow fried onions with tomatoes. There is an array of veggies that can be used on top of that base, like: pea, potatoes, parsnip, cauliflower, carrots, beans, spinach. The spices traditionally used are dill, salt and pepper.
The stew can be served with bread or polenta, like I did.
The recipe is called Tǔdòu sī. This Chinese recipe is a novel method of cooking finely shredded potato, slightly undercooked, still having a crunchy texture. I thought is very intriguing, so I had to cook it.
I like it, although is quite strange to eat the potatoes undercooked. So, I’ll probably cook potatoes in a similar way, but I’ll keep them 2 more minutes on the hob, a small western twist.
This recipe is from the Fujian region, not sure what is the Chinese name. I like pak choi and mushrooms, so a recipe with this two veggies looked very appealing.
I found a few different recipes of Chinese pancakes and the ones with spring onions looked very good. They are easy to make and the texture is very nice, different.
I’m baking cupcakes very often. It all started last year when I’ve tried a recipe from a Tesco magazine and now we have cupcakes weekly. Festus has his own, obviously. This is my blueberry cupcakes recipe.
This was my first attempt to make fondant icing shapes. I bought some cutters, just to try them. I was impressed by how easy it is to use them.