It is not very traditional in Romania to have creamed soups and when I have joined Belgium I had a shock to discover that almost all soups were unclear. I was used to see what ingredients are in my soup, while here it was just a cream, I was staying away from any kind of soup that was pureed. My biggest fear was that those soups were made from powdered soup.
One day I took the courage to make a pureed myself. I was pleasantly surprised to see that was not that bad. And since then I try all the colors for my soups... of course with fresh ingredients. This one is a yellow one.
Let's try it ...

It is not summer yet? Who cares? I am in a mood of a simple and delicious ice cream. Do you want to join?

I just came back from the Easter holiday from Romania. I spent there, two lovely weeks with the family and friends. I have visited so many people and I was invited for their rich and tasty meals. In Romania, bread is something that cannot miss from a festive table.
Lovely food, but ... because there is a but ... I missed something very much... I miss my breads. As weird it can sound, it was impossible for me to taste any of the bread was given to me there. All the bread was of course bought from the shop as nobody really has time there to make it. The bread was nicely raised with an impressive white crumb but when tightly taken in the hand it was becoming like a tree bark. The crumb was disappearing between the 2 crusts. I've tried it, ate a bit and let it on the table. I simply could eat anymore this kind of bread ! It was tasting and looking like pressed paper. So for 2 weeks I was bread free.

Coming back, I had only one though in my mind and that was to bake and eat again my sourdough bread. How I was in serious lack of time to inspire from other sources I have just thrown in the bowl the ingredients for this bread. I made 3 beautiful loaves and brought one of them to my nice neighbour.
I don't have to say that this bread, after 2 weeks of bad bread, was tasting to me as the most incredible bread in the world.  And I thought that it was because I have missed my breads so much until my neighbor came back to me with the feedback that he has been eating the bread bear, with no additional food on it, as it was impossible to stop biting from it. With this, I thing requires no more presentation from me.
Here it is the recipe ...

A simple and a very well known dessert. I remember the pot of rice and milk my mother did when I was a child. Of course it was more simple with only rice milk and sugar and no fancy flavor ... but oh... it was soooo good. Later, I found out that it was also the favorite dessert of my husband as well.
And here it is ... less sweet but you can add more sugar if you prefer or substitute with some filling of raspberry sauce or jam.

This dessert will always be in fashion due to its amazing taste and simplicity.

I have made a quiche loraine before and this one is a deviation of it. It differs for the added cheese and the addition of cherry tomatoes. The resulting quiche tastes differently but it is as good as the previous one.

No, these are not my slippers - even if they look like :) :) :)

These are breads made with the bulk fermentation over night. I have kept the dough in my cool pantry at around 10ºC just to have worm bread at lunch.
Chia seeds added the "cherry on the cake" for this partially whole wheat bread.

It worth from time to time to have the afternoon free during the weekend days and profit of the fermentation retarded over night.

What about an unsweetened snack ? You can combine this snack with something sweet or savory.

A bread 100% whole wheat organic flour. The barley malt contributed to the darkness of this bread and also to the taste.
The bread had a very soft crumb and a strong crust.
Usually the whole wheat breads do not raise so much and they get a dense crumb. To help with this aspect I have added some gluten powder and, as you can see, it worked perfectly.
So far, I can declared as my favorite whole wheat bread.

A light cake for a beautiful Sunday afternoon. A lot of fruits, a little sour taste, a soft and smooth texture. Just try it!

I know this recipe for such a long time.... My mother used to make it a lot when I was a child. For some unknown reasons I simply forgot about it in the last years. I made it now again and wandering myself how come that I was not doing it lately. Such a tasty and healthy food !