Iahnie de fasole was one of my favourite mains as a child. In Romania this is usually served with scovergi (homemade fried bread), as you can see in the picture, in the background. My mother added a bit of mint and I loved that and this is why I always add it myself. I’ve used
I made variations of this spring terrine each year, because I like it a lot. It’s inspired from a meaty Romanian dish, but it’s vegetarian, healthier, and with less fat comparing to the traditional recipe. I’ve shared this recipe four years ago, but I’ve updated it now, including by adding a new picture. I took
I published a recipe for a vegetarian Mushroom Stroganoff two years and a half ago. In this time things changed and with new, delicious, vegan single cream widely available in the British supermarkets, I only made a vegan version of Mushroom Stroganoff in the last few months, if not more. So, I’ve decided to update
Kelly asked at my mushroom polenta recipe about alternatives to mushrooms. My first thought was to substitute mushrooms with peppers. Even though I made maybe dozens of time mushrooms with peanut butter, I never made it with other types of veggies. A few days after that, I was looking in the recipes I saved for
I was preparing some mushrooms when I thought I should make Mushroom Polenta, using the water released by the mushrooms I was frying. I tried it and it was so good I thought I should share the recipe. It’s a very basic recipe, with only a handful of ingredients. It’s also naturally gluten free and
Last week was pastry week at the Great British Bake Off and one of the challenges was to make a savoury tarte tatin. I love tarte tatin, but I prefer the sweet version with plums or apples. It was a funny coincidence, but the day before GBBO was aired, I’ve ordered a plum Tarte Tatin
I love baked aubergines and I also love houmous. I’ve decided to try a dish that incorporates both, and so I’ve made aubergines stuffed with houmous. It was delicious. As usual, I baked the aubergines twice, the second time with the filling. I served my aubergines with fufu and purple carrot puree. It worked great
