How to roast asparagus in the oven? An easy and quick recipe for oven roasted asparagus with tomatoes, balsamic vinegar and feta cheese. Only 15 minutes in the oven. This is a repost from May 2016. Oven baked asparagus and cherry tomatoes with fennel seeds, topped with feta and dressed with olive oil and balsamic vinegar, it can hardly get any better when it comes to asparagus. Only a few ingredients and very little work, but the resulting dish is worth being served at a dinner party. Or any other time during the short asparagus season, I found this dish to be so good that I keep making it over and over again. Roasted Asparagus Recipe with Tomatoes and Feta This oven roasted asparagus with cherry tomatoes makes an ideal dinner when you want to have something really exquisite, but don't feel like being long in the kitchen. Of course, you will still have to make some sandwiches for the kids - I dare you to name me a kid who would eat asparagus, I've never heard of one until now - but otherwise just mix all the ingredients together on a baking tray and put the tray in the...
Basic recipe for juicy and tender oven roasted whole chicken with crispy skin and lemon flavor. Roast chicken: one of the most beloved dishes in the world, probably. Definitely one of my favorite meals. And I can hardly find another dish that makes my kids happier than roast chicken, either a whole roasted chicken or just some chicken thighs or drumsticks. WHOLE ROASTED CHICKEN RECIPE We eat chicken every week in one form or another. A quick meal like these Basic Skillet Chicken Breast or something like these Baked Chicken Legs in Honey Mustard Sauce. Or chicken cooked in some kind of sauce like the Easy Hungarian Chicken Paprikash with Dumplings or the Skillet Chicken in Garlic and Roast Pepper Sauce. And not to forget the many chicken soups I make, from the most common Chicken Stock and Romanian Semolina Dumpling Soup to Asian Chicken Ginger Broth. You should try all these recipes, if you like chicken, you will be happy. DO YOU WASH CHICKEN BEFORE COOKING? The answer is a clear NO! Do not wash the chicken before you cook it, it makes absolutely no sense whatsoever as only cooking the bird until it...
The recipe for vinete - the traditional Romanian eggplant salad or dip made with roasted eggplants and mayonnaise or oil. ROASTED EGGPLANT SALAD Vinete or roasted eggplant salad or dip is probably the most common thing to eat in Romanian during summer. Here you have it: an updated post for the vinete recipe or eggplant salad describing in detail each method of grilling eggplants, roasting eggplants on the stovetop or baking eggplants in the oven. And using those wonderfully roasted eggplants or aubergines to make the most delicious Romanian roasted eggplant or aubergine salad, dressed with mayonnaise and garlic or with sunflower oil and onions. This eggplant salad is one of the most cooked and eaten Romanian appetizer recipes. It is absolutely great and I've been eating all my life, there is just one thing I cannot really understand. Why is this the only thing Romanians ever cook with eggplants? I mean, it is really delicious, it is cheap and easy to make, but still... eggplants are so great and so versatile... since having learned how to cook I've been eating eggplants cooked in about a hundred ways and a lot of these ways tasted at...
This is the easiest, most straightforward way of preserving apricots. Not to mention it is very low-sugar. PRESERVED APRICOTS And not only apricots, I preserve the cherries and the gooseberries growing in my garden the same way. I love this method because it is so simple, it involves the minimum amount of work and time and on top of that it uses just a little sugar. No sugar bombs in a jar, just a hint of sweetness, giving you the freedom of using the preserves in any way you like later on, not worrying if maybe they are already too sweet or anything. The fruit softens slightly but keeps its shape and structure, the fruit remains almost as “al dente” as fresh. So all you have to do actually, is to clean and sterilize your jars, wash and stone the fruit and boil the jars for about 20 minutes. I find this method especially suitable during the time when there are lots and lots of fruits growing in my garden, so many that I barely have the time to do more laborious work. For instance, we have this huge cherry tree, which bestows us with extremely large...
Soft and delicious rice pudding topped with a tangy and easy to make apricot sauce. Who doesn't like a nice, creamy, luscious rice pudding? I really can't think of one person who would refuse that... And then everything topped with this bright colored, tangy and sweet apricot sauce. Love it! I could have it every week. Well, I don't manage to make it quite every week, there are so many other things I like to cook all the time that even the classics get neglected sometimes, but I could say that we have rice pudding about once a month. Even if I forget about it for a bit longer sometimes, I can be sure that at some point or another one of my kids would ask about it: “Mama, when are you making rice pudding again? This evening? Tomorrow?” And I never say no, I might say no to pizza or a calorie-loaded pasta casserole from time to time, but I never manage to say no to rice pudding. It used to be one of my favorite sweet dishes as a kid as well and I remember asking my grandmother so often to make it again, but most times she...
Only three ingredients: apricots, sugar and lemon. The result: a simple, fruity and delicious apricot jam. APRICOT JAM RECIPE Another month and with it another theme on Where Is My Spoon, this time apricots. So get ready for two weeks full of recipes featuring some of the best summer fruits – the apricots. And today our favorite apricot jam. I say some of the best now, as a grown-up, because I remember I did not like apricots much as a child. Not sure why, I have always like fruit, but I used to enjoy the tangier sorts better and I suppose apricots lack the tanginess. Really ripe apricots like the ones we used to have in Romania are mild, aromatic, sweet and soft. An absolute delight nowadays, if I ever get my hands on really ripe, good apricots. Which is not an easy task here in Germany, buying apricots, nectarines or peaches in the supermarket is like playing the wheel of fortune. You really have to get lucky to get some good ones. And be ready to pay quite a few Euros more (and even that is no guarantee that the fruit is ripe and tasty). ...
Smooth and flavorful basic tomato sauce, easily made and extremely versatile. You might wonder why a recipe for a basic tomato sauce? Tomato sauce is readily available and from the processed sauces one can buy, tomato sauce is not the worst. Depending where you buy and how much you are ready to pay for it, you should be able to get a decent quality nowadays. Still, I never buy it. Why should I? Unless I am ready to pay 3-4 Euro for one small jar of it, I know it will not thrill me and to pay so much for only tomato sauce doesn't make any sense to me. Making your own tomato sauce is totally easy, cheap and delicious, nothing you can buy can come close to homemade tomato sauce. And the best of it, you can make a large batch of it and either freeze or can it. I used to can it, but lately I prefer to freeze the one or two extra jars, it means less work for me... Over the years I have made lots and lots of different tomato sauces mostly because there was a time when my son's favorite and one of the...
How to cook basic polenta or Romanian mamaliga, creamy or sturdy. I suppose most of you have at least heard of polenta, but to tell you the truth, I know lots of people who actually never tasted polenta. If you happen to have a Romanian or Italian friend, I am pretty sure you got to taste mamaliga or polenta at least at their house, if not, well, it is time you do. MAMALIGA OR POLENTA RECIPE What is polenta? Polenta is a dish made from coarsely ground cornmeal. Some water and some salt, a little bit of cooking and you're done. You have an excellent, healthy and delicious meal. You can have mamaliga or polenta as a side dish for other dishes with sauce or it can be a meal in itself with some cheese and yogurt/creme fraiche/ sour cream on the side. And the possibilities of making a main dish using polenta are endless. You can make casseroles, you can grill it, you can bake it, you can make cake, you can make polenta chips and so on. It goes well with any kind of meat, any kind of vegetable or dairy product. ...
Do you use Yummly? I do have an account there for a while now, but I have only recently noticed that the traffic coming from Yummly is constantly growing. That made me curious to learn more about Yummly and to actually use it not only for sharing my own recipes and those of my favorite blogs, but to use it as one would use Pinterest for instance, for collecting my favorite recipes into specific collections and going there immediately when searching for a specific recipe. I find the site to be a mixture between Foodgawker and Pinterest. Loads and loads of amazing food photographs without the hassle of submitting your pictures and hoping of getting approved like in the first case and without the distractions in form of photographs featuring other interests like in the case of Pinterest. Just recipes, everything you could think of and everything so easily found. You can search not only by using keywords like chicken or pumpkin, but also by your individual taste, allergies or diets. You can build your own collections and save everything appropriately, so that it can be easily found in the future. What I also like very much is that when...
The second recipe in the Schnitzel series is basically the same recipe as the pork schnitzel from Saturday with a pretty important difference (for me at least). Although using the same ingredients and achieving the same end result, these schnitzel are not fried in lots of oil, they are just brushed with very little oil and baked. I was a bit skeptical in the beginning, didn't really believe that I could achieve the same crispness and nice golden color by just baking the schnitzel, but – surprise, surprise – it works!!! I would have not spotted the difference between the two kinds of schnitzel, if someone else would have served me the two without telling me which schnitzel is fried and which one is baked. The big advantage of baking a schnitzel instead of frying it, is obviously the fact that you would not have to use and then eat so much fat. But another huge advantage in my eyes is the “cleanliness” of this method. No more splutter and fat everywhere, no frying smell filling every corner of your house. And you can place all of your meat on one baking tray and put it in the oven, instead...
