Mălai dulce is a Romanian dish. I read recently a book about corn and its long history within Romania. So, I’ve decided to make this dessert. Its name suggest this is a recipe made by the peasants. Mălai means corn meal, so it’s rather incorrect to call a recipe: sweet corn meal. Sweet polenta or
Category: Desserts
Varenyky
Varenyky is a traditional Ukrainian dish. It can be made either sweet or savoury. I made a sweet version, but it has a caveat. It’s not exactly too sweet because sugar is not used to sweeten it. I used strawberries in syrup for the filling, as I couldn’t find cherries which are more traditional on
Vegan doughnuts
In Eastern Europe doughnuts are usually deep fried. I shared some recipes before for baked ones, but these vegan doughnuts are made as closely as possible to the ones I knew as a child. These are very good, well worth trying. The unusual thing about these doughnuts is that the dough is wet. It makes
Pumpkin Baklava
This time of year a lot of pumpkin-based recipes are appearing, so I am going to share one, for Pumpkin Baklava, which is an interesting merge of a pumpkin strudel with a syrupy baklava. The recipe is naturally vegan. It looks lovely and it is interesting. It is very similar to a standard baklava, but
Marzipan Eggs
I thought of making Marzipan Eggs, as a delicious vegan alternative to chocolate eggs. This is not a veganised recipe, but one that is naturally vegan. Marzipan is made from only two ingredients: almonds and sugar. I covered them in dark chocolate, which should be vegan, unless it’s a cheap version which has milk solids
Hot Chocolate Custard Slice
Hot Chocolate Custard Slice must be perfect for this time of year. I am sharing today a vegan version. The slice is decorated with chocolate syrup, whipped cream, and fluffy marshmallows. It is not difficult to make, but it does take a bit of time to let it set. Also, there is some waiting time
Savarin
In Romanian cuisine, savarin (called savarine) is one of best known desserts. My husband was, again, hands-on in the kitchen as he loves the savarins. I did a bit of research for the last recipe I made for savarins, when I first shared the recipe on my blog 4 years ago. The French recipe asks