Since this is the lent season I thought I would post an old-time Eastern European classic meat recipe, without meat – Rice Stuffed Cabbage.
With all the dressings existent on the market I still prefer a simple oil and vinegar/lemon juice dressing. Maybe I’m not used to it since we didn’t have any dressings while I was growing up, but I feel that the dressing takes away from the flavor of the vegetables.
Here is a really easy and delicious recipe. The same ingredients go well for stuffed tomatoes or stuffed zucchini.
This is one of my favorite desserts – Ricotta Cheese Doughnuts bathing in heavy cream, sour cream and jam. The combination is just delicious. Every time I go to Romania I always have the Ricotta Cheese Doughnuts (or ‘Papanasi’ in Romanian) and it never disappoints!
This recipe doesn’t usually call for heavy cream since in Romania the sour cream is more liquid. In order to give the doughnut something to soak in I like to add some heavy cream, however you don’t have to.
These doughnuts are a traditional Romanian dessert better known in the US as Paczki. I guess each European country has it’s recipe and they are all delicious; I’ve tasted them as paczki, beignets, berliner. When I bite into one I can see myself in my grandmother’s kitchen waiting for them to be ready so I can indulge. They are best when served warm and nothing beats a home-made doughnut.
This is a recipe that brings back many good memories as it has been in our family for a long time. I got the recipe from my mother, my mother got it from my grandmother and so on. The cheese strudel (placinta cu branza) is very popular in Romania so everybody has their own version, however I find this one really easy to make and its delicious. Also it is a versatile recipe as you can replace the cheese filling with apple or pumpkin filling or you can be creative with the cheese – a sweet cheese filling or a salty one using feta cheese works just perfect.
The KÜRTŐSKALÁCS is one of my favorite desserts. I would never say no to such a delicious pastry. Although known today as being a Hungarian pastry, the chimney cake originated in Transylvania, Romania.
Among many other worldwide known products, Czech Republic is famous for its beer. To name only one brand – Pilsner Urquell (Plzeňský Prazdroj) is the leading brewery in Central and Eastern Europe. To complement the beer, the Czech cuisine is centered around meat based dishes, sauerkraut and dumplings.
One food item that is still fresh in my memory is the delicious street food, especially the sausage (klobása). The smell of grilled sausage will lead you through the Wenceslas Square which is famous for the sausage stands open all day long.The different kinds of delicious sausage (klobása) will definitely make you crave for another trip to Prague.
I grew up eating polenta and I never had enough of it. Part of our family tradition was that every Sunday morning we would eat polenta with feta cheese, eggs, country fries, and a tomato sausage sauce. I know it doesn’t sound like breakfast but I would eat this every morning.
In Romania polenta (mamaliga) is often used as a substitute for bread. I personally like it warm and mixed with cheese, but many people also eat it cold.
For a vegetarian option you can pair the polenta with a tomato onion sauce and serve with pickles. Simply Delicious!
My friend in Hungary just made this easy delicious potato and sausage stew. 3 ingredients and spices, it doesn’t get much easier than this.
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