Penne with fresh tomatoes & garlic - Penne cu rosii si usturoi - Penne con pomodori freschi e aglio

How to make:
Ingredients  for 2 portions: 150 gr pasta penne,2 tbs olive oil,3 tomatoes,2 cloves garlic,salt,pepper,2 tbs grated Parmesan,2 slices of chili.
Boil the pasta according with instructions,drain and mix with olive oil,then set aside.
Dice the tomatoes and garlic,add salt,pepper and mix with boiled pasta,add Parmesan and chili.

Vegetarian quark cheese pie - Placinta vegetariana cu branza proaspata

How to make:
Dough : 200 ml water,150 ml oil,salt,1 tsp sugar,7 gr dried yeast, 450 - 500 gr plain flour. Mix all together and allow to coll into the fridge for at least 30 mins.Roll out the dough in two sheets.
Filling : 1 egg,100 gr breadcrumb,200 gr chopped mushrooms,1 chopped onion,1 chopped red pepper, 1 chopped tomato,300 gr quark cheese,mix all together.
Brush with 1 beaten egg and sprinkle with 1 tbs of poppy seeds.
Bake into the oven at 180 C for 20 - 25 mins.
Serve with green salad.

American spinach pie - Placinta americana cu spanac

How to make :
Crust : 2 cups flour, 1 tsp salt,1/2 cup oil,1/4 cup milk.Stir all together and rest in fridge for at least 30 mins. Roll out 2 crusts for 22 x 15 cm pie.
Filling : 200 gr spinach,100 gr grated cheese, 100 gr breadcrumb,1 egg,salt,pepper,mix all together.
Put the bottom crust in a pie pan,put the filling,top with the second crust and pinch together.Cut two slits on the top of the pie and bake for 30 mins at 220 C.

Bechamel sauce with spinach - Spanac cu sos Bechamel

How to make:
500 gr spinach,salt,pepper,40 gr butter,20 gr plain flour,400 ml milk.
Blanch spinach in boiling salted water,count till 10,place in ice-cold water for 30 seconds then drain.Cop the spinach and set aside.
Bechamel sauce: melt the butter,add the flour and over the medium heat and using a wooden spoon,stir to make a smooth glossy paste.Now begin adding the milk and stir well until your reward will be a smooth,glossy,creamy sauce.Turn the heat down and let the sauce cook for 5 mins.Add the
spinach,salt,pepper,saute for further 5 mins stirring .
Serve with fry eggs or with grated cheese.

1. 
   
2. 
   

Polenta with cheese - Mamaliga cu branza

How to make: 200 gr corn meal,500 milk,250 ml water, pinch of salt.
Bring water and milk to boil,reduce to a simmer.Pour polenta steadily,stirring constantly.Stir until polenta is thickened.It should come away from the sides of the pan and be able to support a spoon.This can take around 20 mins.Pour polenta onto a wooden cutting board or a plate,add the cubes of the hard cheese. Serve with cream or yogurt and red onion.

Rise with creamy cheese and leek - Orez cu branza si praz

How to make:
Fry for 5 mins,in 50 ml olive oil,1 garlic clove,2 small chopped onions and 1 cup rise,add 3 cups water and leave to cook for 15 mins,then add 100 gr chopped leek and 150 gr creamy cheese,cook for another 5-7 mins.

Courgettes stuffed with feta & walnut - Dovlecei cu branza feta si nuci

How to make:
6 courgettes,200 gr feta cheese,2 chopped cloves of garlic,1chopped onion,100 gr ground walnut,1 egg,4 tbs Parmesan,3 tbs breadcrumb,2 tbs chopped chives,2 tbs oil,black pepper.
Clean and cut in halves the courgettes and bake into the oven at 200 C for 15 mins,then scoop out the flesh,leaving a 1/4" thick shell;set the flesh aside.
Heat the oil in a non-stick skillet,saute the onion until softened,turn off the heat and mix with egg,feta,garlic,walnut,breadcrumb,chives,black pepper,grated Parmesan,and the courgettes flesh.Stuff the shells with this filling and place them into a baking dish.Bake into the oven at 200C for 10-15 mins.

Vegetarian dolmades - Sarmale de post

How to make :

Ingredients: 1/2 kg mushrooms,100 gr rice,3 chopped onions,60 ml tomatoes juice,herbs,1/2 grated carrot,1/2 grated parsley,salt,pepper,cabbage leafs or wine leafs,4 tablespoons oil.
Fry the onion,carrot,parsley and rice in 4 tablespoons of oil until browned,add the mushrooms chopped fine,add 30 ml tomatoes juice and allow to cool.
Stir together the rise mix with salt,pepper,herbs.
Cut the cabbage leafs,roll the 1 spoon of mix in and form the dolmades,as shown in photos.Arrange the dolmades into a pan, pour the water to cover,then add 30 ml tomatoes juice,1 tbsp sugar and put a lid and cook for 20 mins at high heat.Turn the heat at low- medium and cook for 2 1/2 - 3 hours or until the cabbage/wine leafs are really soft. Take the lid off and put the pan into the oven for 10 mins at medium heat to brown a bit the dolmades.
Serve with polenta ,cheese,cream or yogurt and chili.