Potatoes ostropel

ostropel de cartofi

Potatoes ostropel

For 3-4 servings:

1 kg (2.2 lbs.) potatoes , peeled and cuted lenghtwise
3 onions, finely chopped
5-6 cloves of garlic, sliced
2 cans of diced tomatoes (2 x 400g/2 x 14 oz) / fresh tomatoes finely chopped
1 glass of white wine
3-4 bay leaves
1 ½ teaspoon thyme
10-15 peppercorns
2 tablespoon  olive oil
salt, to taste

Fresh parsley, finely cut

Cook the potatoes in water with a pinch of salt. Drain.

Stir fry the onions in oil for 2-3 minutes. Add the tomatoes, wine, bay leaves, thyme and the peppercorns. Simmer until the sauce is reduced, stirring occasionally. Add the garlic and the potatoes and continue cooking for another  3 minutes.

Garnish with parsley.

Romanian soy drob

drob soia3

Romanian soy drob

3 cups soy granules
2 carrots, finely grated
2 tablespoons  flour
2 teaspoons  paprika powder
5 spring onions, finely chopped
5 green garlic, finely chopped
1 bunch parsley, finely chopped
1 bunch dill, finely chopped
salt and pepper

oil to grease the ovenpan

Prepare the soy granules according to the instructions  on the package. If the granules are too big than mince.

Mix all the ingredients by hand until you get a paste.

drob soia1

Romanian soy drob

Grease a ovenpan with a little bit of oil, pour the mix  and spread evenly pressing slightly.

drob soia2

Romanian soy drob

Bake in the preheated oven, approx. 25-30 minutes at medium heat (175C).

Serve as appetizer or with various side dishes and/or salads.

Warm salad

salata calda1

Warm salad

For 2-3 servings:

1 zucchini, sliced
1 sweet pepper, sliced
2-3 onions, ​​thick sliced
tomatoes, sliced
handful of  olives
dried basil and oregano, to taste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste

Heat the grill and grill the zucchini, the sweet pepper and the onions a few minutes on each side.

Mix with the rest of the ingredients and add salt and pepper to taste.

salata calda2

Warm salad

Bombay potatoes

bombay potatos

Bombat potatoes

For 4-5 servings:

1.5 kg (3 lb 3 oz) potatoes, peeled and cubed
2 onions , finely chopped
3-4 tomatoes, finely chopped / 1 tin diced tomatoes (400 g )
5-6 cloves garlic, finely chopped
2 cm fresh ginger, grated (1 teaspoon ginger powder)
1 teaspoon mustard seeds
2 tsp coriander powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder, to taste
1 tablespoon oil
salt and pepper, to taste

Half cook the potatoes. Drain and set aside.

Heat the oil in a pan and add the mustard seeds. Fry for 2-3 minutes until they begin to pop. Add the onions, stir fry for few minutes then add the potatoes, garlic, coriander, ginger, chili and the tomatoes (canned tomatoes). Cover and simmer on medium heat, stirring occasionally, until the sauce has reduced and the potatoes are done. Add the turmeric and the garam masala, continue cooking for another 2-3 minutes. Add salt and pepper to taste.

Lentil stew

mancarica de linteFor 2-3 servings:

1 cup beluga lentils (or brown/green)
1 carrot
1 onion
1 leek
2-3 cloves of garlic
1 can diced tomatoes (400g/14 oz)
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
5 tablespoons red wine
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper, to taste

fresh basil, finely cut (optional)

Wash the lentils and cook them in water with the bay leaves. Drain.

Chop all the vegetables very, very fine. Stir fry the vegetables (except garlic) in oil for 2-3 minutes than add the tomatoes, the wine and the spices. Cover and simmer on medium heat until the sauce reduced. Add the garlic, the lentils, the lemon juice, salt and pepper to taste and cook for another few minutes. Garnish with fresh basil.

Beluga lentils salad

salata cu linte beluga

Beluga lentils salad

100 g beluga lentils, cooked and well drained
5-6 radishes, finely sliced
1 red onion (2-3 green onions), finely chopped
2 tomatoes, diced
1/2 cucumber, diced / finely sliced
1 sweet pepper, diced
1 tablespoon olive oil
the juice of half lemon
parsley, finely cut
salt and pepper, to taste

Mix all the ingredients.

Beluga lentils tartine

caviar din linte

Beluga lentils tartine

100 g beluga lentils, cooked and drained
2 tablespoons soy sauce
1 teaspoon balsamic vinegar

french baguette

Mix the soy sauce with the vinegar and add the lentils. Allow to marinate at least one hour.

Serve on baguette.

Strawberry mousse

mousse capsuni

1 pack silken tofu
1/4 cup sugar / maple syrup
100 g  strawberries (3,5 ounce)
3 tablespoons coconut butter, melted

strawberries for garnish

Wash the strawberries and remove the leaves. Put all the ingredients in a blender/food processor and blend until smooth.

Pour into individual forms. Allow to cool for at least an hour. Before serving garnish with strawberries.

Stuffed mushrooms

ciuperci umplute2

Stuffed mushrooms

For 2 servings:

250 g mushrooms
1-2 cloves of garlic, mashed
2 tablespoons nutritional yeast
dill, finely cut
salt and pepper, to taste

Wash the mushrooms and remove the stems.

Chop the stems finely and mix with the rest of the ingredients. Fill each mushroom cap with the mix.

ciuperci umplute1

Stuffed mushrooms

Bake in the oven on medium heat (175C) for 15 minutes.

Serve warm.

Super easy tomato soup

supa crema de rosii2

Super easy tomato soup

For 2-3 servings:

2 cans diced tomatoes (2 x 400g / 2 x 14,5 oz)
3 large onions, sliced
3-4 cloves of garlic, sliced
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
salt and pepper, to taste

fresh parsley or basil, finely cut, to garnish

Stir fry the onions and the garlic in olive oil for 2-3 minutes. Add the tomatoes and the spices, cover and simmer on medium heat for about 10 minutes, stirring occasionally.

Blend with a food processor / blender until smooth. Add salt and pepper to taste and garnish with fresh basil / parsley.

supa crema de rosii

Super easy tomato soup