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21/08/2026

Romanian Sausage & Bean Stew πŸ‡·πŸ‡΄πŸ₯˜

This is breakfast, lunch and dinner! A hole in one!

Smoky sausage, tender beans, paprika, vegetables and a rich tomato sauce come together in one thick and hearty Romanian stew.

Serve it hot with fresh bread and pickles, or enjoy it cold the next day for breakfast or lunch.

Recipe πŸ‘‡

Romanian Sausage and Bean Stew

Ingredients

β—† 750 g (about 1Β½ lb or 4 cups) cooked beans
β—† 400 g (14 oz) smoked sausage, sliced
β—† 2 onions, diced
β—† 2 carrots, grated
β—† 1 red bell pepper, diced
β—† 2 garlic cloves, pressed or grated
β—† Salt, to taste
β—† Black pepper, to taste
β—† 1 tsp paprika
β—† Β½ tsp caraway seeds
β—† 3 large tomatoes, diced, or 400 g (14 oz) tomato juice or passata
β—† 1 bunch fresh dill, chopped

For Thickening

β—† 2 tbsp all-purpose flour
β—† 50 ml (about 3 tbsp) tomato juice
β—† 50 ml (about 3 tbsp) water

Instructions

1️⃣ Heat a large pot or deep skillet over medium heat. Add the smoked sausage and fry until it releases its flavorful fat.

2️⃣ Add the diced onions to the rendered fat and cook until soft and translucent.

3️⃣ Add the grated carrots, diced red pepper, and garlic. Cook for about 5 minutes, stirring occasionally.

4️⃣ Season with salt, black pepper, paprika, and caraway seeds. Cook for another 5 minutes to allow the flavors to develop.

5️⃣ Add the diced tomatoes, tomato juice, or passata. Bring to a gentle simmer and cook for about 30 minutes, or until the vegetables are soft and the tomatoes have cooked down into a rich sauce.

6️⃣ Add the cooked beans, chopped dill, and fried sausage. Mix well and cook for another 5 minutes.

7️⃣ In a small bowl, whisk together the flour, tomato juice, and water until smooth.

8️⃣ Reduce the heat to low and slowly pour the thickening mixture into the stew while stirring continuously. Continue stirring until the sauce thickens.

Serving Suggestions

Serve hot with fresh bread and pickles or sliced red onions.

This stew is also delicious cold the next day, making it a great option for breakfast or lunch once the flavors have had even more time to come together.

19/08/2026

Polish Smalec πŸ‡΅πŸ‡± | Poor Man's Butter

They call it Poor Man's Butter, so I guess the rich are missing out.

Polish Smalec is a traditional, rich and savory spread made by slowly rendering pork fat with bacon, onions, apples and marjoram. Once cooled, it becomes pale, firm and perfectly spreadable.

Pile it onto fresh rustic bread and serve with pickles or fresh tomatoes for a simple and delicious Polish classic.

Recipe πŸ‘‡

Poor Man's Butter – Polish Smalec ( Traditional Bacon & Apple Spread )
Ingredients

β—† 500 g ( 1.1 lb ) pork fat, cut into small cubes or coarsely ground
β—† 500 g ( 1.1 lb ) pork belly or fatty bacon, cut into small cubes or coarsely ground
β—† 3 onions, finely diced
β—† 2 apples, peeled and diced
β—† 1 tsp salt
β—† Β½ tsp ground black pepper
β—† 1 tsp dried marjoram

Instructions

1️⃣ Place the pork fat in a large heavy-bottomed pot or skillet. Cook over low heat for about 15 minutes, stirring occasionally, until a good amount of fat has rendered.

2️⃣ Add the pork belly or fatty bacon. Continue cooking slowly over low heat for about 1 hour, stirring occasionally, until the pieces become golden brown and much of their fat has rendered.

3️⃣ Add the diced onions and apples. Continue cooking until the onions are soft and translucent and everything begins to turn golden.

4️⃣ Stir in the salt, black pepper, and dried marjoram. Remove from the heat and mix well.

5️⃣ Carefully pour the hot mixture into clean jars or a large glass bowl.

6️⃣ Let it cool completely until the rendered fat turns pale, firm, and spreadable.

Serving Suggestions

Spread generously over fresh bread and serve with pickles or fresh tomatoes. The rich, savory spread is especially delicious with a little salt and a side of crunchy pickled vegetables.

15/08/2026

Georgian Shkmeruli πŸ‡¬πŸ‡ͺπŸ—

3 ingredients! That's all it takes to make this Georgian milky garlic chicken.

Crispy golden chicken thighs simmered in a silky garlic and milk sauce, with plenty of crusty bread to soak it all up.

Traditionally, Shkmeruli is made with a whole chicken, spatchcocked and cooked as one piece - only to chop it up into smaller pieces before placing in sauce. This version uses chicken thighs for an easier home-cooking version.

Recipe πŸ‘‡

Georgian Shkmeruli ( Chicken in Garlic and Milk Sauce )

Ingredients

For the Chicken

β—† 4 boneless, skin-on chicken thighs
β—† Salt, to taste
β—† Black pepper, to taste
β—† Chicken fat, vegetable oil, or ghee, for frying

For the Sauce

β—† 10 garlic cloves, pressed or finely grated
β—† 150 ml ( β…” cup ) milk
β—† Salt, to taste
β—† Black pepper, to taste

Instructions

1️⃣ Season the chicken thighs generously with salt and black pepper.

2️⃣ Heat the chicken fat, oil, or ghee in a large skillet, preferably cast iron. Fry the chicken skin-side down until golden and crispy, then turn and brown the other side. Remove the chicken from the pan.

3️⃣ Add the pressed garlic to the same pan and cook briefly until lightly golden. Season with a little more salt and pepper.

4️⃣ Pour in the milk and stir well, scraping up the flavorful bits from the bottom of the pan. Bring the sauce to a gentle boil.

5️⃣ Return the chicken to the pan, cover, and simmer for about 15 minutes, or until the chicken is tender and cooked through.

6️⃣ Spoon plenty of the bubbling garlic sauce over the chicken before serving, making sure the visible pieces of garlic are scattered over the meat.

Serving Suggestions

Serve hot with plenty of crusty Georgian bread, such as tonis puri, or warm flatbread for soaking up the rich garlic sauce. Shkmeruli also pairs beautifully with mashed potatoes, fresh sliced tomatoes, or a sprinkle of fresh herbs such as cilantro.

13/08/2026

Romanian Red Peppers in Mustard Sauce πŸ‡·πŸ‡΄πŸŒΆοΈ

This is the tasty way to preserve red peppers.

Sweet, tangy and packed with flavor, these Romanian preserved peppers are cooked in a rich mustard sauce and stored for the winter.

Recipe πŸ‘‡

Romanian Red Peppers in Mustard Sauce

Ingredients

β—† 1 kg ( 2.2 lb ) red bell peppers
β—† 125 g ( Β½ cup + 1 tbsp ) sugar
β—† 170 g ( ΒΎ cup ) sweet mustard
β—† 40 ml ( 2 tbsp + 2 tsp ) vegetable oil
β—† 100 ml ( Β½ cup ) vinegar
β—† 2 tsp salt
β—† Β½ tsp whole black peppercorns
β—† 3 bay leaves

Instructions

1️⃣ Wash and clean the peppers, removing the stems and seeds. Slice them into thin strips.

2️⃣ Add the sugar, mustard, oil, vinegar, salt, peppercorns, and bay leaves to a large pot. Stir well and bring the mixture to a boil.

3️⃣ Add the sliced peppers and cook for about 15 minutes, stirring occasionally, until they soften but still retain some texture.

4️⃣ Remove the peppers from the pot and place them in a large bowl. This makes filling the jars much easier without getting sauce everywhere.

5️⃣ Pack the peppers into clean jars, then pour the hot mustard sauce over them until the jars are filled to the brim.

6️⃣ Close the jars tightly. Place them upside down in a box and cover them with blankets or pillows to keep them warm.

7️⃣ Leave the jars covered for about 2 days, then turn them upright and store them in a cool, dark pantry.

Serving Suggestions

These sweet and tangy peppers are traditionally enjoyed as a winter preserve. Serve them alongside roasted meats, sausages, stews, or hearty potato dishes. The mustard sauce is also delicious with sandwiches and cold cuts.

12/08/2026

Hungarian BundΓ‘s KenyΓ©r ( Coated Bread ) πŸ‡­πŸ‡ΊπŸž

You should never throw out stale bread.

This Hungarian classic transforms leftover bread into something crispy on the outside, soft on the inside and incredibly satisfying.

Made with just a few everyday ingredients, it's proof that some of the best recipes come from making the most of what you already have.

Recipe πŸ‘‡

Hungarian BundΓ‘s KenyΓ©r ( Coated Bread )
Ingredients

β—† 4 slices stale bread
β—† 6 large eggs
β—† 100 ml ( β…– cup ) milk
β—† Salt, to taste
β—† Black pepper, to taste

For Frying

β—† Vegetable oil

Instructions

1️⃣ In a shallow bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

2️⃣ Dip each slice of stale bread into the egg mixture, allowing it to soak for about 30 seconds per side so it absorbs plenty of the mixture.

3️⃣ Heat a generous amount of vegetable oil in a skillet over medium heat.

4️⃣ Fry the soaked bread for 2–3 minutes per side, or until golden brown and crispy.

5️⃣ Transfer the fried bread to a paper towel-lined plate to absorb any excess oil.

Serving Suggestions

BundΓ‘s KenyΓ©r is traditionally enjoyed with a glass of milk or a cup of tea, with fresh tomatoes, or it is equally delicious with fruit jam for a sweet twist. Although it's a classic way to use up stale bread, many people make it with fresh bread simply because it's so good.

11/08/2026

Turkish Beetroot Salad πŸ‡ΉπŸ‡·β€οΈ

Stay healthy, stay well!

This vibrant Turkish salad combines tender beetroot, fresh dill, parsley, crunchy walnuts and juicy pomegranate seeds, all brought together with a bright lemon and garlic dressing.

Fresh, colorful and packed with flavor, it's the perfect side dish for grilled meats, roasted vegetables or warm flatbread.

Recipe πŸ‘‡

Turkish Beetroot Salad
Ingredients

For the Salad

β—† 750 g ( 1.7 lb ) beets, washed
β—† ΒΎ cup fresh dill, finely chopped
β—† ΒΎ cup fresh parsley, finely chopped
β—† 45 g ( β…œ cup ) walnuts, roughly chopped
β—† 90 g ( Β½ cup ) pomegranate seeds, plus extra for garnish

For the Dressing

β—† Juice of 1Β½ large lemons ( about 4Β½ tbsp )
β—† β…œ cup ( 6 tbsp ) extra virgin olive oil
β—† 2 garlic cloves, grated or pressed
β—† ΒΎ tsp Turkish red pepper flakes ( pul biber ) or chili flakes
β—† ΒΎ tsp salt

Instructions

1️⃣ Place the whole beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 40–50 minutes, or until they are fork tender.

2️⃣ Drain the beets and rinse them under cold water. Once cool enough to handle, peel away the skins and cut the beets into bite-sized cubes.

3️⃣ Transfer the beets to a large serving bowl. Add the dill, parsley, walnuts, and pomegranate seeds.

4️⃣ In a small bowl, whisk together the lemon juice, olive oil, garlic, Turkish red pepper flakes, and salt until the dressing is well combined.

5️⃣ Pour the dressing over the salad and gently toss until everything is evenly coated.

6️⃣ Taste and adjust the seasoning if needed. Garnish with extra pomegranate seeds before serving.

Serving Suggestions

Serve chilled or at room temperature. This vibrant salad pairs beautifully with grilled meats, roasted vegetables, or warm flatbread, making it a refreshing addition to any meal.

10/08/2026

Romanian Potato Moussaka πŸ‡·πŸ‡΄πŸ₯”

Potatoes in a moussaka?

Why not!

This Romanian version layers tender potatoes with a rich, slow-cooked meat sauce, then finishes everything with a golden topping of cheese, sour cream and eggs.

It's hearty, comforting and one of those dishes that's even better the next day.

Recipe πŸ‘‡

Romanian Potato Moussaka
Ingredients

For the Meat Sauce

β—† 1 kg ( 2.2 lb ) ground pork, ground beef, or a combination of both
β—† 50 g ( 1.8 oz ) bacon, diced
β—† 2 onions, diced
β—† 4 garlic cloves, minced or grated
β—† 400 ml ( 1β…” cups ) passata or tomato juice
β—† 1 tsp tomato paste
β—† 1 bunch fresh parsley, finely chopped
β—† 4–5 sprigs fresh thyme
β—† Β½ tsp chili flakes or hot paprika
β—† Salt, to taste
β—† Black pepper, to taste

For the Potato Layers

β—† 10 large potatoes, boiled and sliced

For the Topping

β—† 200 g ( 7 oz or about 2 cups ) grated cheese
β—† 300 g ( 1ΒΌ cups ) sour cream or thick plain yogurt
β—† 2 large eggs

Instructions

1️⃣ Boil the potatoes, preferably with their skins on, until fork tender. Let them cool, then peel and slice into rounds.

2️⃣ Meanwhile, fry the diced bacon in a large skillet or saucepan over medium heat until the fat has rendered and the bacon is lightly browned.

3️⃣ Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.

4️⃣ Stir in the diced onions and cook until softened and translucent.

5️⃣ Add the garlic, tomato paste, passata, parsley, thyme, chili flakes, salt, and black pepper. Mix well and bring to a gentle simmer.

6️⃣ Cook the meat sauce over medium-low heat for about 45 minutes, stirring occasionally, until rich and thickened.

7️⃣ In a separate bowl, whisk together the sour cream, eggs, and grated cheese until well combined.

8️⃣ Line a baking dish with parchment paper. Arrange a layer of sliced potatoes on the bottom, followed by half of the meat sauce. Add another layer of potatoes, then the remaining meat sauce, and finish with a final layer of potatoes.

9️⃣ Spread the sour cream mixture evenly over the top.

πŸ”Ÿ Bake in a preheated oven at 170Β°C ( 340Β°F ) for 45 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

Serving Suggestions

Let the moussaka rest for 10–15 minutes before slicing. Serve warm with pickles, a fresh salad, or crusty bread. Leftovers reheat beautifully and are often even more flavorful the next day.

08/08/2026

Czech Garlic Soup ( Česnečka ) πŸ‡¨πŸ‡ΏπŸ§„

The best hangover cure from the Czech Republic.

Simple ingredients. Incredible flavor.

Packed with garlic, tender potatoes, rich broth, crispy rye croutons and delicate ribbons of egg, it's easy to see why this soup has been a Czech favorite for generations.

Whether you're looking for comfort food or simply love garlic, this bowl delivers.

Recipe πŸ‘‡

Czech Garlic Soup ( Česnečka )
Ingredients

For the Soup

β—† 4 large potatoes, peeled and diced
β—† 12 garlic cloves, minced or grated
β—† 1 tbsp lard or vegetable oil
β—† 1 tsp caraway seeds
β—† 1 L ( 4 cups ) chicken, beef, or vegetable broth
β—† 1 tsp salt
β—† Β½ tsp ground black pepper
β—† 1 tsp dried marjoram
β—† 2 large eggs
β—† Fresh parsley, chopped, for garnish

For the Croutons

β—† 3 slices rye bread, cut into cubes
β—† 2 tbsp vegetable oil
β—† Salt, to taste
β—† Black pepper, to taste

Instructions

1️⃣ Heat the lard in a large pot over medium heat. Add half of the minced garlic and cook until fragrant and lightly golden, being careful not to let it burn.

2️⃣ Add the diced potatoes and caraway seeds. Cook for 2 minutes, stirring occasionally.

3️⃣ Pour in the broth. Season with the salt and black pepper, then bring to a boil. Reduce the heat and simmer until the potatoes are tender.

4️⃣ Stir in the remaining garlic and the dried marjoram. Simmer for another 5 minutes.

5️⃣ Crack the eggs directly into the soup. Using a fork, gently stir the soup to create delicate ribbons of cooked egg, similar to egg drop soup.

6️⃣ Meanwhile, heat the oil in a skillet over medium heat. Add the rye bread cubes, season with salt and black pepper, and fry until golden brown and crispy.

7️⃣ Ladle the soup into bowls. Top with the crispy croutons and garnish with freshly chopped parsley.

Serving Suggestions

Serve piping hot as a comforting starter or light meal. In some regions of the Czech Republic, the soup is finished with a generous handful of grated cheese, which melts into the hot broth for an even richer flavor.

07/08/2026

Chocolate Salami Cake πŸ«πŸ‡ΉπŸ‡·

At first glance, it looks just like a slice of salami...

But cut into it and you'll find a rich chocolate dessert packed with crunchy biscuits, pistachios and walnuts.

The biscuit pieces create the signature "salami" pattern, making this one of the most surprising no-bake desserts you'll ever make.

Recipe πŸ‘‡

Ingredients

β—† 750 g (about 26 oz) plain biscuits
β—† 300 ml (1ΒΌ cups) milk
β—† 300 g (1β…“ cups) butter
β—† 200 g (7 oz) dark or milk chocolate, chopped
β—† 100 g (Β½ cup) sugar
β—† 30 g (β…“ cup) cocoa powder
β—† 50 g (β…“ cup) pistachios, roughly chopped
β—† 50 g (β…“ cup) walnuts, roughly chopped

Instructions

1️⃣ Finely crush 250 g of the biscuits using a food processor, blender, or by placing them in a sealed bag and crushing them with a rolling pin.

2️⃣ Break the remaining 500 g of biscuits into bite-sized pieces.

3️⃣ Heat the milk in a saucepan over medium heat until hot, but do not let it boil.

4️⃣ Add the sugar, cocoa powder, chocolate, and butter. Stir until everything has melted and the mixture is smooth.

5️⃣ Pour the warm chocolate mixture over the biscuits. Add the pistachios and walnuts, then mix until everything is evenly coated.

6️⃣ Let the mixture rest for about 20 minutes, stirring 2–3 times as the biscuits absorb the liquid and soften.

7️⃣ Transfer the mixture onto a large sheet of plastic wrap. Roll it tightly into a salami shape, twisting the ends to secure.

8️⃣ Refrigerate for 2–3 hours, or until firm enough to slice.

Serving Suggestions

Slice and serve as is, or drizzle with chocolate sauce for an extra indulgent dessert. For a festive finish, roll the chilled chocolate salami in shredded coconut before slicing.

06/08/2026

Romanian Zucchini & Cheese Fritters πŸ‡·πŸ‡΄πŸ₯’πŸ§€

This is summer food at its best.

Golden and crispy on the outside, soft, cheesy and packed with flavor on the inside.

These fritters are traditionally made with Romanian telemea cheese, a delicious brined cheese that gives them their signature flavor. If you can't find telemea, feta makes a great substitute.

They're perfect with homemade tomato sauce, sour cream or a cool yogurt dip, making them one of my favorite summer recipes.

Recipe πŸ‘‡

Ingredients

β—† 2 medium zucchinis (or 1 large), peeled
β—† 200 g (7 oz) telemea cheese, crumbled
β—† 3 tbsp all-purpose flour
β—† 3 garlic cloves, grated or pressed
β—† 2 large eggs
β—† 1 bunch fresh parsley, finely chopped
β—† Salt
β—† Black pepper, to taste

For Cooking

β—† Vegetable oil, for frying

Instructions

1️⃣ Peel the zucchini and remove the seeds if using a large one. Grate the zucchini, sprinkle lightly with salt, and let it sit for 10 minutes.

2️⃣ Squeeze out as much liquid as possible and transfer the grated zucchini to a large bowl.

3️⃣ Add the crumbled telemea cheese(or feta), flour, garlic, eggs, chopped parsley, and black pepper. Since the zucchini has been salted and telemea is naturally salty, no additional salt is usually needed.

4️⃣ Mix everything together until well combined.

5️⃣ Heat some vegetable oil in a skillet over medium heat. Drop spoonfuls of the mixture into the hot oil and gently flatten them.

6️⃣ Fry for 3–4 minutes per side, or until golden brown and crispy.

7️⃣ Transfer the fritters to a paper towel-lined plate to drain any excess oil before serving.

Serving Suggestions

Serve warm with freshly made tomato sauce or your favorite dipping sauce. They are especially delicious with a cool sour cream or yogurt-based sauce and a fresh summer salad.

How many of these could you eat while they're still hot? πŸ˜„πŸ‘‡

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