Celeriac & olives in tomato sauce

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Celeriac & olives in tomato sauce

For 2-3 servings:

1 celeriac
1 onion, finely chopped
3 tablespoons tomato puree
150 g black olives
1 tablespoon oil
salt and pepper, to taste

Peel, wash and cut the celeriac in medium size pieces.

Stir fry the   onion in oil for about  1-2 minutes.  Add  the celeriac and cover with water.

When the celeriac is almost cooked add the olives, tomato puree, salt and pepper to taste. Continue cooking until the celery is done.

Soybeans in tomato sauce

mancare soia

Soybeans in tomato sauce

For 4 servings:

500 g soybeans
2 onions, finely chopped
1 bell pepper, chopped
5-6 tomatoes, diced (or 2-3 tablespoons tomato paste dissolved in a cup of water)
2-3 bay leaves
1 teaspoon thyme
1 tablespoon oil
salt and pepper, to taste

Soak the soybeans overnight. Sort through them and discard any discolored kernels, then rinse them. Cook them in water (2 times the amount of soybeans) and add the bay leaves. If needed, add more waterDrain.

In a saucepan stir fry the onions in oil, for 2-3 minutes. Add the tomatoes (tomato paste), bell pepper and thyme. Cover and simmer, stirring occasionally, until sauce has slightly reduced.

Add the cooked soy beans, salt and pepper, to taste. Cook for further 2-3 minutes.

Serve with pickles or cabbage salad.

Zacusca (romanian vegetable spread)



For 6 servings:

3 large eggplants
6 bell peppers
2 onions, finely chopped
6-7 large ripe tomatoes, finely chopped
3 bay leaves
15 peppercorns
2 tablespoons oil
salt to taste

Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool.

Wash the sweet peppers, dry with a kitchen towel and grill, on each side. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to help release the peel).


Process the eggplants and sweet peppers with a food processor until fine (not smooth).

Heat the oil in a saucepan and add the onions. Stir fry for few minutes than add the tomatoes, bay leaves and peppercorns. Cover and simmer, stirring occasionally, until the sauce has reduced.

Add the eggplants and sweet peppers mix. Mix well. Cover and simmer further, stirring occasionally, until you get the consistency of a spread. Finally add salt to taste.

Serve cold with pickles.

Zacusca can be refrigerate and consumed up to 3 days.

Green beans in tomato sauce

mancare fasole verde

Green beans in tomato sauce

For 4 servings:

1 kg green beans, the ends trimmed and cut in half
2 large onions, finely chopped
5-6 large tomatoes, peeled and diced (or 1 can diced tomatoes)
1 bunch of parsley, finely chopped
2 tablespoons oil
salt and pepper, to taste

Stir fry the onions, in oil, for 2-3 minutes. Add the green beans  and half a cup of water.

Cook for about 10 minutes then add the tomatoes. Cover and simmer until the green beans are done.

Add salt and pepper to taste and garnish with parsley.

Stuffed peppers

ardei umpluti3

Stuffed peppers

For 2-3 servings:

7-8 small  or 4-5 big peppers
1/2 cup rice
2-3 carrots, grated
1 large onion, finely chopped
2 tablespoons oil
1 bunch dill / parsley, finely chopped (use the leaves for the rice mix and the stalks for the sauce)
salt and pepper, to taste

6-7 large tomatoes

Remove the top of peppers, seeds and membranes.

In a saucepan stir fry the onion and carrots, in oil, for about 3-4 minutes. Add the rice and 1 ½ cup water. Cook the rice half. If needed, add a little water. Add salt and pepper and  the dill / parsley leaves.

ardei umpluti1

Stuffed peppers

Stuff the peppers with rice mixture. Cover each pepper with a slice of tomato. Stand peppers upright in a saucepan.

Prepare a sauce of blended tomatoes, a cup of water, the dill/parsley stalks, salt and pepper. Pour over peppers.

ardei umpluti2

Stuffed peppers

Cook on medium heat for about 30 minutes. Add more water to the sauce if needed.

ardei umpluti4

Stuffed peppers

Serve warm or cold with salad or pickles.

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.

Potatoes sour soup

ciorba cartofi

Potatos (sauer) soup

1 kg potatoes, cubed
250 g soup vegetables  (onions, carrots, peppers, parsnips, celery, etc.), chopped
2 tomatoes, finely chopped
1 teaspoon paprika powder
lemon juice, to taste (optional)
2 tablespoons olive oil
salt, to taste

Cook the potatoes together with the onions, in enough water  to cover.

When the potatoes are half cooked add the other vegetables. Cook for 5 minutes then add the tomatoes.

When the tomatoes are cooked add the lemon juice and  more water, the paprika powder and salt to taste.

Garnish with fresh lovage/parsley and olive oil.

Apple pie

placinta cu mere

Apple pie

For the dough:

3 cups flour
½ cup oil
½ cup sugar
½ cup water
15 g baking powder

For the filling:

1-1 ½ kg apples
½ cup raw sugar
2 teaspoons cinnamon

Peel and core apples, grate on a box grater. Add the sugar and the cinnamon and mix it. Drain off apple juice.

Meanwhile prepare the dough mixing all the ingredients, if it is too hard then add a little water.

Divide the dough into two equal parts and roll on to the tray size. Place one sheet of dough in tray, add the apple filling (drained), spread evenly and cover with the remaining dough sheet.

Bake at medium heat for 30-40 minutes, until brown.

Note: The above amounts are for a medium-sized oven tray for a large one you have to double the quantities.

Vegetables aspic


Vegetables aspic

For 6-8 small portions:

1 large carrot, peeled
1 large potato, peeled
1 onion, cutted in quarters
1 parsnip, peeled
50 g frozen peas
50 g frozen green beans
3 tablespoons canned corn
5-6 cloves of garlic, mashed
2 bay leaves
10 peppercorns
5 g of agar – agar

Put the potato, carrot, parsnip, onion, the bay leaves and  peppercorns in a soup pan, cover with water and cook. When the vegetables are almost done add the peas, green beans and the garlic. Cook for another few minutes.

Remove the vegetables  from the water (keep the water!) and cut them into small squares (or various forms for ornament ). Add the corn and mix. Place the mix vegetables in forms (for individual portions can be used coffee cups). To ornament can also be used parsley , dill and celery .

Remove the onions from the water where the  vegetables cooked and add the agar-agar (previously dissolved in a little water, to prevent lumps forming). Cook it for 2 minutes and then pour on top of the vegetables. Refrigerate for at least one hour .

Note : You can use other vegetables such as: celery, cauliflower, broccoli, etc.


Vegetables aspic

Romanian beans stew


Romanian beans stew

For 2 servings:
1 large can cooked beans (400 g), drained
1 large onion, finely chopped
2 carrots, sliced
1 bell pepper, chopped
2-3 tablespoons tomato paste
2-3 bay leaves
1 tablespoon olive oil
salt and paper

Fry the onion together with the bay leaves in oil, for 1-2 minutes. Add the ​​carrots, the pepper and a glass water. Allow to cook for 5-6 minutes then add the tomato paste and mix it well. Cook for 2 minutes than add the cooked beans, salt and pepper to taste and cook for another 1-2 minutes.

Serve with sauerkraut salad, pickles, etc.

iahnie 2

Romanian beans stew