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[Ava Style] elena: The Angel part of my name came from my Transylvanian clients I have helped with my powers and who soon started to call me “Inger” (English translation: Angel). When I moved from Transylvania (Romania) to the North American continent, .

[Fluffy Bunnies 365*] August 10 « Fluffy Bunnies 365*: Gifts like these have come to symbolize quintessential Romanian hospitality for me ”” it’s not only the gift itself, but also the gift of time and hard work. I only wish I had some homemade food to reciprocate with …

[Patrick Leigh Fermor] If food be the music of love … Bánffy's lover in Cluj (Kolozsvár ...: All the exquisite recipes in the world””the Shepherd’s pie, the Turkish speciality Imam bald or the sweet bread with honey and almonds””cannot make us forget that they came from the kitchen of János Kemény, a man not only dispossessed of his mansion and thrown into poverty, but also banned from writing. All he was left with in the end was a plot in the graveyard.

[Blogography] Blogography: Day Five: Transylvania - David Simmer is avoiding ...: My great-grandpa was from Brasov County -- his family raised sheep and had a dairy there. He emigrated to the US when he was 16 and always wanted to go back and visit his family, but by the time he had the means to do that, the Iron Curtain had fallen and he was afraid that if he went back he would not be allowed to return to his wife and children in the US.

[Paprika] Paprika: Gizzard Paprikash: (Nor can I ask for a kilo of goose gizzards, or a quart of pickled peppers ladled from the brine vat, or get my jug filled up with raw milk for a handful of forints -- sigh, sigh, and sigh.) So I would recommend frying a few slices of bacon at a fairly low temperature for a long time, so the fat renders out without burning at all. Pour the clean fat into a jar, eat the bacon, and clean the sticky stuff off the skillet before putting the fat back in.

[www.travelgrove.com - recent travel guides] Odorheiu Travel Guide, Romania | Travelgrove.com: Cuisine in this part of Romania is heavily influenced by the Hungarian one and has as main ingredients the meat, especially beef and pork, beans, red peppers, lots of other vegetables and diary products. Soup is one of main dishes here and is very consistent, being prepared almost always with fresh or smoked meat, sour cream and flavored with parsley, dill or tarragon.

[Romer!can] Bra?ov: the rough cut of my jib - Romer!can - Dispatches from an ...: I’ve heard from my American relatives that chocolate in Romania is not sweet enough, and also some of the cakes(torte) and cookies. Do you feel the same?

[iosifthoughts] Free time part two | iosifthoughts: I always liked it when my parents or grandparents made it for me, but after a while it got boring and as I grew up it started to get too sweet for my liking. When I was about 10 was the last time I eat bird’s milk, after it my grandmother still offered to make it, but I thought it was too sweet for my liking.

[Travel to Sun] Romanian Desserts | Travel to Sun: To prepare 8 portions of Papanasi you need the following ingredients: 500 g of cottage cheese, 200 g of flour, 2 eggs, 100 g of sugar, 1 teaspoon of baking powder, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, 1/4 teaspoon of vanilla sugar and the zest from 1/2 lemon. Mix these ingredients (make sure to mix the baking powder with the lemon juice first) until you get a soft dough that would not stick to your hands.

Reflected tags on Technorati: Blog, Transylvania, My Romania