Romanian Foods Recipes

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December 23, 2010

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Romanian Amandina Cake...

Romanian Amandine Cakes... rum/caramel soaked chocolate nut sponge cakes. It has literally taken me 5+ years(and 500! recipes) to finally post a popular Romanian dessert ... the Amandina. Throughout my years of blogging, I've had many requests to post an Amandina recipe. Always being reluctant to make desserts that are laden with too much sugar and butter, I've postponed it for quite some time. And I know I've said this many, many times... but it's true, the sugar and butter amounts in a recipe will affect my decision in attempting it or not. Most times I skip over a recipe if I find it a bit heavy. However every once in a blue moon, I end up attempting such a recipe:)... Somehow, I can't leave well enough alone... so I try to tweak recipes. I find myself lowering the butter, sugar and egg amounts, if at all possible. And if it's possible, then I certainly will:). You know, I think most desserts really don't need all that butter and sugar. It's unneces...

Luscos (ciorba de varza cu afumatura)

"Ardeal cabbage soup with smoked pork" This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and therefore almost certain originates from the Hungarian soup called lucskos kaposzta, which translates something like ‘sloppy cabbage’. I don’t know if that means that it should be closer in texture to a wet stew rather than a soup, but if so, that wouldn’t be so bad, especially on those cold autumn evenings. I found various recipes for luscos, but most of them seemed to have certain common elements, namely the cabbage (obviously), the onion, the tomato and the smoked meats. Other recipes also contained carrots and parsnips (to make the stock), or just used stock cubes, but I felt in this case it was better to use some carrots, as I had them to hand, and let the veg and meat flavour the stock. Radu Anton Roman’s version also contained a glass of white wine. Time: 90 minutes Servings: 4 bowls Ingredients: 200-300g of smoked por...

Common Romanian Fish - A Glossary

Fish is very popular in many areas of Romania, but particularly in the Danube Delta where fishing and cooking fish is a way of life. Bucharest has some excellent fish markets where you can get plenty of local freshwater varieties as well as fish from the Black Sea or those brought in from further afield. I thought it appropriate to publish a glossary or translation of Romanian fish (or if not indigenous to Romania, at least eaten here) so that if you are unfamiliar with the appearance of fresh fish, you can at least know what you're buying. Freshwater Fish: Salau (/sha-low/) - Zander - whitish flesh, often breaded and fried Stiuca (/shtew-ka/) - Pike - quite boney but tasty when breaded Pastrav (/pas-trav/) - Trout - commonly farmed in the mountainous areas Pastrav somonat (/pas-trav so-mo-nat/) - Rainbow trout - great grilled Crap (/crap/) - Carp - large fish, often sold as steak fillets Biban (/bee-ban) - Perch - smallish fish, excellent skinned and fried Caras...

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