As of today I'm posting my recipes on my other blog Mitinita.It was really difficult keeping up with both of them, so I've decided to have the recipes and articles written in Romanian and English on one blog.
From now on they'll be in both languages and I'll try to translate the ones already on the blog.
Hope to see you on the other blog!

I've never made leek and potato soup and I've always wanted to try it...so when I found leek in the supermarket and this great recipe of David Lebovitz I had to try it right away. Of,course it's a little bit adapted.You'll love it!

Ingredients:
1 tablespoon oil
1 leek
1 teaspoon fresh thyme
3 cups water
1 cube chicken stock
300 gr potatoes ,peeled and cubed
1 bay leaf
salt to taste

Heat the oil and add the sliced leeks.


Fry for 5-7 minutes or until soft.
Add thyme and stir for about 30 seconds.
Pour the water and add the potatoes and the bay leaf.
Add the cube as well.
Cover and simmer until potatoes are tender.
Take out the bay leaf and using a stick blender puree the soup.

If the soup is too thick add some water.
Don't use a food processor,the soup will turn gummy.

Made these great muffins and I had to share them with you!Here's the original and apparently,it was adapted from a zaar recipe: Yummy Low Fat Carrot Muffins

Ingredients:

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2-3/4 cup brown sugar,
1 egg, slightly beaten
3 Tbsp. oil
2 tsp. vanilla
1/2 cup non-fat or low-fat milk
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts


Preheat oven to 350° F. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together the flour, baking soda, baking powder, spices and brown sugar.
In a small bowl whisk together the egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix just until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.

You might have seen my announcement about Kitchen Aid finally arriving to Romania and at a very high price may I say. It's almost double than what is in North America. But I have the chance of winning one,through the contest "Romanian Recipe of the year".Why am I asking for your help,other than me really WANTING a Kitchen Aid is that I've entered only Zaar recipes,one is Katew's,one is French Tart's and two more. I don't know what my chances are,but you might see a lot of me the next 10 days.
You can vote only through your Facebook account and you can vote each of the recipe once a day for 10 days. Each category can win either a food processor,toaster or blender and the one contestant that has overall most votes will take the Kitchen Aid.
Voting is done by clicking on the four icons on the right.Thank you and may the Zaar recipes be the recipe of the year!

You can find the links here as well:

http://www.bucataras.ro/bucataras-premium/?bid=BP00983 - brownies


http://www.bucataras.ro/bucataras-premium/?bid=BP00980 - FT's cream cheese


http://www.bucataras.ro/bucataras-premium/?bid=BP00984 - sushi


http://www.bucataras.ro/bucataras-premium/?bid=BP00982 -katew's soup

Once you click on the link,below the photo it will appear a box that says VOTEAZA,which means vote,that's what you have to click.Thanks.

Make sure you try this amazing salad!


Ingredients:
500 gr carrots,coarsely grated
200 gr apples
60 gr almond,toasted and chopped
2 T olive oil
2 T lemon juice
1 t cumin
1/2 t cinnamon
1/2 t sugar

Mix all ingredients together,but don't add salt.
Refrigerate for at least one hour (important step!).

Enjoy!!!

This is the only soup my littles would eat when sick and I don't know how a sick little tummy can wish for a soup with tomatoes,but that's what they want and that's what they get!
Of course,it's Andi's recipe and you can find it here:http://www.food.com/recipe/tomato-soup-333005

Before moving to posting the recipe maybe you'd like to see my review!
"Maybe you thought that only you get animals involved in making this soup! I'll get there too, but first let me tell you how the soup making went. You have the best simple recipes, that at first (and I don't know the reason) look so complicated, but they are really so easy. You are really special and that's the reason I put bay leaf in the soup. Recently, I don't really like the taste of it.I used homemade coutons,with garlic and onion powder and I added some dried basil and oregano.Soup was great!And than I thought I should post a different kind of photo, with a Romanian background. A pigeon was trying to come and try it. Probably saw the steam coming out of it and smelled it too, of course! I was feeding the soup to little's little#2 and she enjoyed it so much (I added some olive oil to hers) when she knocked over her dish and we got tomato soup all over the door(only there luckily). Now as I'm trying to write the review she's right in the corner where the photo is posted and is trying to eat the soup. Is touching the picture and watching her hands, probably wondering why there's none on her fingers. This soup will be only tomato soup that I'll make from now on. Tasty,easy and unforgatable."

1 garlic clove,minced

1 bay leaf

1 (28 ounce) can canned tomatoes

1 slice bread,crust removed or not

1 cup broth

salt,pepper to taste

italian seasoning or oregano

Heat the oil and add onion,bay leaf and garlic.

Soften veggies for three minutes.Add canned tomatoes and broth.Stir in bread.

Mash with a stick blender or a potato masher.Add seasonings.

Cook until just heated,don't boil.Remove bay leaf and serve.Drizzle with oil.

I'm a little bit late in posting it...Delicious cake!

Ingredients:
1/2 cup butter or margarine
1 cup sugar
1 t baking soda
1 T vinegar
2 eggs
1/4 t salt
2 cups flour
vanilla essence
2 cups grated apples
1 T cinnamon
for topping:
1 t cinnamon
2 T sugar
2 T flour
2 T butter
chopped walnuts

Mix the butter with sugar,eggs and vanilla essence.
Add the flour and make a well in the center where you add baking soda and vinegar.
Add salt,cinnamon and mix well.
Add the apples and well and toss.
Mix all topping ingredients and sprinkle on top.
Bake for 50-60 minutes and let cool for 10 minutes before removing.

I have to keep the promises and post the recipes in English as well. I love this soup!!!

Ingredients:
2 lb pumpkin
2 oz butter
1 onion,chopped
4 cups chicken stock
3/4 cup cream

Peel the pumpkin and chop into chunks. Heat the butter and cook the onion until soft.
Add the pumpkin and the stock.
Simmer,covered,for 20 minutes or until pumpkin is tender.
Process in a blender or with a stick blender until smooth.
Stir in the cream.
Season with salt and pepper if you wish. I didn't .

After trying the carrot fries and loving them,and since yesterday I butchered a pumpkin I had to try this. It's so amazingly delicious!!! Taste pretty much like fried yams,which are hard to get here.



1 lb pumpkin
1 teaspoon dried rosemary
oil

Cut the pumpkin as fries.
Put in the oven tray with the rosemary and oil and toss.
Bake in the oven for 15-20 minutes!

Most of you know Andi,via the Zaar,which means you all know what a special and kind person she is.
In fact,we like her so much,my littles included,that we call her Auntie Andi or Ati Adi in Stephanie's words.
It's been a little over a year that we've known her and we talk about her the same as we talk about other members of the family,yes,she has really become our Auntie Andi. When little's littles (as she calls my daughters) are sick they won't eat chicken noodle soup like other sick kids,they'll only have Auntie Andi's tomato soup. I can't explain how a sick little tummy  wants tomato soup,but that's what makes them feel better. This is how Andi works her magic.
We always enjoy watching her farm pictures,Jenifer would love to be there and help and she's hoping she'll find a horse around too. She loves animals so much,I'm pretty sure she's going to live on a farm when she grows up.
This year,I've decided not to send Christmas cards to relatives,this way next time they get one (If)they'll really thank me. I entered two card swaps,one at the zaar and one at kittencals and it was so much better this way. My kids understood  what the holidays mean and enjoyed each one of the cards. The one from Auntie Andi was on the top of their list.We loved all the cards we received,but Andi put some extra thought when she chose her card. This is the card from her:
 I don't know about anybody else,but Santa will sure be able to get into our house. These past few days I couldn't get through any door until Jenifer didn't open the doors for me.With the key ,of course.She even slept with it a couple of times,she put the red band around her wrist. I had to put it away today,to be on the safe side ,I really want to see it every Christmas.

It's the third day that we're stuck indoors,this morning was -22 Celsius. Not much to do,got tired of cooking too,we're pretending to cook with playdough.
Anyway we have to eat something and if this isn't the perfect time for soup then what is it perfect for?

Ingredients:
60 gr (2 oz) butter
1/3 cup plain flour
2 cups chicken stock
1 cup milk
1 chicken breast fillet,finelly chopped
1 cup cream (I omitted it this time)
1 celery stick,chopped
fresh parsley,to serve
fresh parsley ,to serve

Melt de butter in a large pan,add the flour and stir over low hear for 2 minutes,or until lightly golede.
Remove from the heat and add the stock gradually,stirring util smooth.
Return to the heat and stir until it comes to the boil and thickens.
Add the milk,chicken,cream and celery.
Simmer for 5 minutes or until the chicken is tender.
Season and sprinkle with parsley.

This comes from a little book ,The Hawthorn Series: Muffins,Scones&Teacakes. The recipes from these little cookbooks never failed me!

Ingredients:
1 1/2 cup self raising flour
1/4 cup cocoa
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch mixed spice
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup sheredded coconut
3 eggs
3/4 cup brown sugar
1/2 cup oil
125 gr milk chocolate,melted
3 cups shredded carrot

Sift flour,cocoa,cinnamon,nutmeg and mixed spice into a large bowl.Mix in walnuts,raisins and coconut.Mix in walnuts,raisins and coconut.
Whisk together eggs,brown sugar and oil until smooth.Beat in the melted chocolate.
Fold in carrots.Fold into flour mixture.
Pour into a greased and lined 23x32 cm tin.Bake in a moderately slow oven (160C) for 45 minutes or until cooked.
Cool for 15 minutes and remove from tin.

Optional Icing:
250 gr cream cheese
125 milk chocolate,melted
2 cups icing sugar,sifted carrot slivers to decorate
To prepare Icing,beat cream cheese until smooth.Blend in chocolate and icing sugar.
Chill until cake is cold. Spread over cake.
Decorate with carrot slivers.Cut cake into squares and serve.

While I was in Iran,I saw this dessert but never thought of making it. It's so easy even my kids can make it,hey that gives me an idea to put them to work next time.Except that getting dirty it's not an option for them!



Ingredients:
dates
walnuts quarters



Take the pit out without breaking the date.
In the place where the pit was, put the walnut quarter.
Dust with flaked coconut if you wish.

Since I made Brooke's guacamole,I didn't need to try other version since this it suits perfectly my taste!

Ingredients:
1 avocado
1/4 onion
1 garlic
salt to taste
freshly squeezed lemon juice,to taste
1 chili pepper

Clean the avocado.
Put all the ingredients in a food processor and mix.
Serve with tortilla chips.






Here's a clip on how to remove easily and without mess the pit from an avocado. It does a much better job then having me explain!

Since it's DH's favorite I get to make this a lot.He enjoys a slice of this and a big cup of American coffee for breakfast.Use up your brown bananas for more flavor.


Ingredients:
60 gr butter
2/3 cup sugar
1 teaspoon vanilla essence
2-3 bananas,well mashed
1 egg,lightly beaten
1 1/2 cup self rising flour
1/2 cup milk

Preheat oven to moderata 180 C. Brush 9x23 cm loaf tin with melted butter or oil.Coat base and sides with flour,shake excess.
Beat butter and sugar until light and creamy.
Add mashed banana beat until combined.
Add egg gradually,beating after each addition.
Fold in sifted flour alternately with milk.
Stir until just combined and mixture is smooth.
Pour mixture into tin and bake for 45 minutes or  until the skewer comes out clean.
Leave cake in tin 5 minutes,then turn onto a wire rack to cool.
Serve buttered or top with lemon icing.

I was really nicely impressed by this as the flavor of the fennel seeds really came through. Enjoy it on a cold snowy day or any other day. Yields 9 cups so reduce the quantities if you need less.




Ingredients:
6 cups water
6 teaspoon loose black tea
6 cardamon pods,crashed
1 1/2 teaspoon fennel seeds
3 cups milk
sugar or honey




Combine the water, tea, cardamon, and fennel seeds in a large saucepan and simmer over low heat for 3 minute. Add the milk and 2 min later strain the tea into cups.
Add sugar/honey.

Made these for the New Year's but they barely made it to the table,they're great warm or cold and for Christmas use red and green pepper to be in theme. I used frozen green pepper and it worked out fine.
You are going to love these!

Ingredients:
2 eggs
100 ml milk
1 cup flour
3 t baking powder
150 gr ham,sliced
1 green pepper,sliced
100 gr black olives
4 T oil
salt,pepper

Beat the eggs with the milk.
Incorporate the flour with the baking powder.
Mix the flour with the egg&milk.
Add green pepper,ham and olives.These ingredients will sit at the bottom being quite heavy.
Now add the oil,salt and pepper and mix everything.
Bake for 25 minutes or until the toothpick comes out clean.

I had no idea that Egyptians cook this way,so once I saw the recipe I had to try it out. I fried the rice a bit too much,but it turned out ok .

Ingredients:
1 cup rice
1 cup water
1-2 T oil
salt

Wash and drain the rice.Allow the rice grains to dry as much as possible.
Heat the oil in a saucepan.
Fry the rice for about a minute,until the grains are translucent.
Add the water and salt to taste.
Bring to the boil for 2 minutes,then simmer gently,covered for about 20 minutes.
Wait until the rice is tender and the holes appeared.

Don't stir while cooking.
Allow to rest for 10 minutes before serving.

Now if you liked the creole spice mix why not try it? It's very easy to do,of course,like most stuff I do.
Basically you sprinkle the chicken with the spice mix,according to your taste and roast it in the oven until it browned nicely.