This week’s recipe is the Transylvanian soup with smoked meat, which has two versions, one with potatoes, one with cabbage. Its little secret is...
Lately in Romania, the entrepreneurial spirit has woken up to the realisation that food can be an incredible incentive to join a festival or event,...
Today we are going to show you how to prepare pickled vegetables given that we are in the season when plenty of Romanians prepare for the winter...
It is especially popular this time of the year, when the plums are ripe and juicy. They are quite easy to make. You only need a kilogram of potatoes,...
This time of the year, there are all sorts of events being held to celebrate the abundance of autumn in terms of farming products and traditions tied...
This preparation is a means of preserving large quantities of excess vegetables, making them available as a mixture throughout the...
In order to mark the end of summer, the villagers from Crasna in the west of Romania, cook a Hungarian dish called bograci or goulash. The recipe...
It’s summer, the watermelon and cantaloupe season. Usually, watermelons are eaten fresh, but you can also make jam or conserves out of...
All you need are four aubergines, one onion, four tablespoons of oil, salt, pepper, and 8 to 10 tomatoes, preferably large garden grown...
With summer already in full swing, many people have already made plans for a green outing or a barbeque. So in today’s edition we thought to give...
We start with the apricot jam. You need 3 kilograms of apricots and one kilo of sugar. Wash the apricots first and then remove their seeds. Place...
The summer brings with it lots of opportunities to go out to picnics, where barbeques are the norm. Usually, people in Romania grill chicken and...
Going to the vegetable market in Romania right about this time of the year, you find green peas fresh off the vine. It is a widely used vegetable in...
Few foods are more versatile than the potato, and we will be looking at a couple of recipes that are as effective as they are simple. ...
In Romania the so-called “stufat” is a delicate dish. You can make it with either legs of lamb or lamb ribs, about a kilo’s worth for 4 to 6...
