I’m not that pretentious to call this “boeuf bourguignon” so I’ll call it simply beef stew. It’s the result of the following cravings: beef, bolognese sauce and the wish not to waste the vegetables (tomatoes and bell peppers) in the fridge.
Beef stew
With the opening of a fresh fish shop nearby I could not resist trying every type of fish so here is a recipe adapted for some nile perch fillets.
Perch fish with basil pesto and tomatoes
On my bicycle trip to Iezer mountains after successfully descending almost 1000m I’ve met a bunch of women collecting forest fruits. They asked me:
- you come from the top of the mountains, aren’t you?
- yes, I replied
- so you must have tasted all that ripe bilberry growing near the top (at almost 2400m)
At this point I said nothing since in the foggy, cold and wet morning I could not see, or pay attention at, any bilberry.
When I arrived home I went straight to the market and found a lot of it since it’s bilberry season indeed. I first though about a bilberry cake but since it was much warmer here in the city than in the mountains I decided on the very simple recipe of sorbet. In romanian this is called “sorbet de afine” (not to be confused with serbet) sau “inghetata de afine”.
Bilberry sorbet
Cateva retete refacute: curry de vinete (eggplant curry) cu mult chimen si pui marinat in sos de soia, vin, otet de ginger, curry si tandorii. Yummy.
Eggplant curry
Not a great inspiration but a great result, home made pizza, perfect and warm for the “autumn in the middle of summer” days when it’s raining in the morning and in the afternoon.
Pizza
These last days it was cold and rainy and it seemed more like autumn end than middle summer. As such a warm, comforting soup seemed the most rewarding dish today.
Noodles soup
I love seafood, I could replace almost everything else with it. And since the wonderfull fish market in Barcelona I’ve been dreaming of “pulpitos”. This very simple recipes consisting of fried little squids with lemon and parsley was prepared on spot there in the small restaurant. The trick is just to make sure you fry and not boil them in their own liquid so since my pan does not get too hot I drained them for a few times while leaving the pan to reheat. Then I just added lemon and freshly cut parsley and yuhuu, a mediteranean delice.
Pulpitos
Pentru prima mea reteta de tort m-am inspirat dintr-o reteta care-mi tot face pofta inca de la ziua mea cu mici simplificari si modificari (merci Laura). Iata versiunea, adaptata si pipeline-ata pentru ziua lui Rodiq.
Tort
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