Category Archives: Translated recipes

See you on the website

Because I can’t handle all the “blogging” tools yet, I’m happy to announce you on here as well that “it has begun”! I finally opened my web site , therefor I will be posting on there from here on.
Nothing will change, I will try to keep the same direction that I got you used to, simple and tasty cooking.
Be inspired and good luck cooking!


Chocolate Cupcakes

Chocolate Cupcakes


Because I gave the cupcakes a taste (again, please, connoisseurs do not feel offended, I can not make the difference between cupcakes, muffins or brioche, but I promise to try), and because everyone around me wants something sweet, I thought of the chocolate ones, so I looked up recipes on the net, and found one that came out delicious. The only problem is that I do not like too much butter cream, so next time I’ll cover them with the same cream I used for the coffee cream muffins.

For 20 muffins I used 200gr sugar, 4 eggs, 40gr cocoa 160gr flour, 120gr butter, 130gr sour cream, rum and vanilla, half a bag of baking powder (the small packs), a pinch of salt and for the cream (icing or frosting), 120gr butter, 100gr powder sugar and a packet of vanilla sugar and I had dark chocolate for decoration.

First I prepared the forms, and I lit the oven.

I mixed the flour with baking powder and added sifted cocoa powder and salt.

I mixed the butter and sugar separately, with the mixer until well homogenized, added the sour cream and I began to add the flour mixture with a spoon to incorporate all. I added the essences, then I started to fill up the forms at about 3/4.
I put them in the oven for 25 minutes, on medium to small fire, but I insist on doing the toothpick test every time (take them out of the oven and stick a toothpick in the dough; they’re done when there’s no dough sticking to the toothpick). It is safer because every oven has a different „style” of cooking.

During the baking, I quickly made the cream, which means that I rubbed butter with sugar and vanilla until homogenized, and I put it in the refrigerator.

I took the muffins out of the oven, smelling really great in the kitchen, and I left them to cool.

I decorated, I put some chocolate chips on top, and ready. I tested them with a friend and Bogdan (my youngest son), and it looks like I aced this test! J

You may see comments from the “greedy ones”, but I’m sorry J I told you from the beginning, I cater if needed, with great pleasure, so, step up, I’m waiting J

Until then, good luck and bon appetite!

“Little Lies” or “Bows”


Today I made ​​some great “little lies” …

I mean it, it’s been a few years since I used to bake these for my children, literarly a “bucket” full of “little lies”, or “bows”, as they are called, and I really was craving for some right now.

Not to mention the fact that many people are trying to uncover good things, tasty, simple and much healthier than what is found in the market now, and I’m trying to do so also.

As usual, nothing complicated.

I used two egg yolks, 200 ml of sour cream, a pinch of salt, a little grated lemon peel, a packet of vanilla sugar, and flour, about 400-500gr. I cannot give you the exact amount of flour because it depends on the type of sour cream, eggs, but the idea is that the dough should break away from hands when you knead, and be firm on touch.

I left it to “rest” for about 10 minutes, after which I divided it into 4 pieces.

I sprinkled flour on the table and I stretched the dough with a rolling pin (using flour prevents the dough from sticking to the table or rolling pin),it should be about 2-3mm thick. I cut strips of 2-3cm wide, which I then cut in two also. I cut each piece in the middle and pulled one of the ends through the notch to form a bow. Sorry if it seems complicated but it’s not.

We prepared several bows because they fry very quickly, then I put the pan on the fire and began to bake on medium heat, of course with reliable support around me … Julia and Floria.

I put the bows on a plate on a tissue to absorb the extra oil also, but not necessarily because they do not ingest oil as much.

I powdered a good amount of vanilla sugar, and ate some warm, reminiscing about childhood …. mmmm…

Finally, I wish you the best and bon appetite!

Cauliflower pudding

If we think too much about price increases, VAT, inflation and so on, we risk falling into depression.

So I thought to look elsewhere to make the most of this rich, prolonged autumn,  and I thought of preparing other vegetable goodies that are very tasty, and cheap.

This time I stopped at cauliflower, wrongly considered tasteless, and I wanted to prepare a pudding.

For that I needed a nice cauliflower, 3 eggs, 300 millilitters sour cream, 100 grams butter, 250 grams cheese, salt, pepper and a pinch of paprika for color and taste, a teaspoon of Vegeta (dried vegetable powder used often for instant foods) and a few tablespoons of bread crumbs.

I washed the cauliflower and I broke it into bouquets, then I boiled it in salted water, about 5-7 minutes, just enough to soften it, careful not to over boil it. I took it out of the water and put it in a colander and let it drain very well, otherwise it will moisten the pudding.

I lit the oven.

I greased a Yenna bowl (or any kind of dish you can put in the oven, or termoresistant) with butter and sprinkled it with breadcrumbs, then I added the cauliflower florets then I put half the cheese and remaining butter pieces. I mixed the eggs and added the sour cream, I mixed well, added spices, and I poured the mix over the cauliflower.
* Must cover cauliflower in cream, if it is not sufficient, make some more *
After this I put this dish in the oven for 30 minutes until well done on the surface and slightly browned. I removed the dish and I sprinkled the remaining cheese, and I put the dish for about five minutes in the oven again.

This dish is very tasty and it goes great if we are on a diet and want to pamper ourselves a little, because even if it has cream and cheese, it contains no carbohydrates.

I wish you inspiration and bon appetite!

On the other hand, I would really like to know your opinion.

It would be helpful if I get comments, because you have convinced me that you like what I do, but I want to do better. So do not be afraid, there is the „comment” button, ask me for other recipes, or whatever interests you, and if I can do it, I’ll be doing it for you.

Thank you.