Cows Get High

September 25th, 2006

As we all know, if you’re happy, the outcome of your job is increased. Still, resorting to “illegal substances” can subject you to legal actions – in Romania, Cows Get High

Rhubarb Pie

September 19th, 2006

Darn hard to find rhubarb during this season, but it would make a nice pie.
Check some other recipes, WiKi Books is growing!

Buyers beware

August 2nd, 2006

Tis all fine and dandy, most of us try to eat “natural” and “organic“. We all know the non-industrialized fruits tend to be more tasty, the meat has to have a certain color. And that a three days old bread should harden, not resemble roquefort.
Well, it seems some low-life get-rich-quickly entrepreneurs found a way to sell “home made” eggs and brown soylent.
I shudder to think what I ate until now.
The “The Internet Journal of Toxicology” is filled to the brim with horror stories like those, do you know about food coloring? Yes, most stories seem to happen in remote areas of China, but, hey, we’re importing from them. Twenty years ago, the best food was labelled (in Romania) as “export quality”, and old people still think of this. But for the rest of the world, it means “this is not good for us – we’ll sell it abroad”.

Italian Food is Great

July 31st, 2006

You may convince yourself cooking some, using ItalianMade recipes. I sincerely recommend this one. You may add some more garlic if you like it, or some tomatoes with basil.

Thanks, Wolf!

Forêt Noire hybrid

June 26th, 2006

…and here’s my Forêt Noire / Tiramisu hybrid cake.!

500g sour cherries in own (sweetened) syrup, pitted
500g mascarpone cream
100ml heavy (sweet) cream
½ cup fine sugar
1 three-layered round chocolate sponge cake (buy it from your corner shop)
1 tablet dark chocolate (100g)

• Drain the sour cherries and hold the syrup aside.
• Beat the heavy cream thoroughly with a hand-held mixer.
• Add the mascarpone cream and the sugar and mix them well.
• Separate the three layers of the chocolate sponge cake using a long bladed knife.
• Using a spoon, pour one third of the sour cherry syrup on the first layer.
• Lay one third of the mascarpone cream mixture on the first layer.
• Top with half of the pitted sour cherries and sprinkle one third of the dark chocolate flakes.
• Repeat for the middle layer.
• Top with the last layer of the sponge cake. Pour remaining syrup. Lay the remaining mascarpone cream mixture. Top with the remaining chocolate flakes (no cherries on this layer!)

Refrigerate for at least 12h.


June 26th, 2006

Here’s my own tiramisu recipe:

    500g mascarpone cream
    200ml heavy (sweet) cream
    6 medium sized eggs
    2 cups strong coffee
    ½ cup brandy
    ½ cup fine sugar
    30-36 ladyfingers
    cocoa powder

1. Separate the yolks and whites of the eggs. Beat the yolks with the sugar using a hand-held mixer until they become frothy.
2. Beat the cream using the mixer.
3. Beat 4 egg whites using the mixer. Throw the other two — it’d be too much!
4. Add slowly the mascarpone cream into the egg yolk mixture and mix well.
5. Blend in (using a spoon) the heavy cream into the above mixture.
6. Blend in (using a spoon) the beaten egg whites into the mixture.
7. Spread one third of the mixture on the bottom of a square container.
8. Mix the coffee and the brandy, and soak one ladyfinger in it and place it on the cream layer. Repeat this until the cream is completely covered with a layer of soaked ladyfingers.
9. Repeat with another layer of cream, another layer of soaked ladyfingers, and finally, another layer of cream.
10. Sprinkle with cocoa powder.

Refrigerate for at least 12h before eating.

Cherry Clafoutis

June 23rd, 2006

(Adapted from this site.)

500g cherries, pitted and cut in half
¼ cup brandy or kirsch
1 cup milk
4 eggs
Pinch of salt
1 tbsp. vanilla
½ cup white sugar
½ cup flour

• Pit cherries and cut in half. Place in bowl and pour brandy over top. Set aside 20 to 30 minutes to allow flavours to combine.
• Preheat oven to 150C.
• Prepare custard. Combine milk, eggs, salt, vanilla, sugar and flour in a mixing bowl. Whisk by hand until all ingredients are well combined and batter is very smooth.
• Place cherries in a buttered over safe dish, 20cm round cake pan or a spring form pan lined with tinfoil to prevent leaking. Pour batter over cherries. Bake for 55 to 65 minutes. The batter will be set and slightly golden in colour. Remove from oven and allow to cool slightly. Serve dessert warm. Clafoutis is best served and eaten the same day it is made.

Method #1: use two mobile phones. The russian journalists’ conclusions are priceless.
Method #2: cook with processors!

Cooking is for engineers

November 23rd, 2005

Because, well, they do it better! In their own way!
Or so I heard.

Radu Anton Roman, R.I.P.

August 30th, 2005

De pe HotNews, some sad news.

Radu Anton Roman a murit aseara

Radu Anton Roman, scriitor, traducator si realizator de emisiuni TV, s-a stins din viata luni seara, la 57 de ani, dupa un atac de cord. “In Delta cu Jacques Yves Cousteau” este cea mai cunoscuta carte a sa, jurnalul expeditiei prin Delta Dunarii conduse de celebrul explorator francez. De mai bine de 5 ani, Radu Anton Roman realiza la ProTV emisiunea “Bucataria lui Radu”.
Dumnezeu sa-l odihneasca in pace.