Baked eggs with sheep cheese

Tags

breakfast, cooking, eggs, food, life, lunch, recipe, simple recipe

Last year I used to make this recipe at least once a week, because it’s tasty and perfect for either lunch or breakfast. If you prefer egg dishes, then there’s a chance you’ll fall in love with this one.

Ingredients:

(Serves 3)
6 slices of toast
6 eggs
butter
sheep cheese (or any kind you prefer)
tomato sauce (about 6 teaspoons)
salt

Directions:

Melt a teaspoon of butter in a skillet and add bread. I placed 3 slices of bread in the skillet, so that sums up about 2 teaspoons of butter for all the bread. Cook for a few seconds on each side, until it turns golden brown. You don’t want the bread to be overdone because you’re also going to cook it in the oven.

Heat the oven to 185 °C / 365 °F

Put the slices of bread in a sheet pan. Crack eggs and gently place them on bread. Add salt, then sprinkle a little bit of tomato sauce. You don’t need a lot, but even a small amount will make a difference. Next add grated cheese and feel free to use whatever kind you like (I prefer sheep cheese), then place your pan in the oven.

It will usually take the eggs under 20 minutes to cook. When they are ready, the yolk should be soft and the bread should be crispy.

Assorted olives salad

Tags

blog, food, healthy food, life, olives, recipe, salad, simple recipe, vegetarian

Here’s a salad that you can make in under ten minutes and enjoy with cheese, crackers/fresh bread and a glass of wine.

Ingredients:

300 grams assorted olives
4-5 garlic cloves, chopped
one teaspoon of crushed coriander seeds
chili pepper – dried and minced (optional)
one bay leaf and 2-3 lime leafs (crushed)
4-5 tablespoons olive oil

Directions:

Mix ingredients ad spices together in a bowl ad serve. Store the salad in the refrigerator. It will be much tastier if you leave it in the fridge overnight.

Assorted pickles

Tags

blog, cooking, food, life, Pickles, recipe, simple recipe, vegetables, vegetarian

This is part two of the pickles miniseries. It is another simple traditional Romanian recipe, usually enjoyed during the cold season with meat dishes.

Ingredients:

green tomatoes

carrots

peppers

cabbage (white and red)

cauliflower

celery root

spices: hotpepper, black peppercorn, bay leafe, celery leafes, coriander, mustard seeds, garlic cloves, horseradish (peeled and cut into pieces), Kosher salt for brine

* quantities will be measured based on how many jars you have

Directions:

Clean the ingredients and cut some of them into big pieces, then place veggies in the jar, along with the spices (leave the peppers in one piece, but pierce them with a knife).
Make a basic brine. You will need 25 grams of Kosher Salt for 1 liter of water. Simply add the salt to the water, boil it and pour the hot brine in the jars (make sure to place jars on a metal surface, for protection, as the hot water might crack the glass). Seal the jars and let them rest for at least two weeks. The longer you let them rest, the more sour your vegetables will be.

Sweet peppers in vinegar

Tags

blog, cooking, food, life, Pickles, recipe, simple recipe, vegetables, vegetarian

This is a very simple traditional Romanian recipe, perfect for winter.

Ingredients:

5kg sweet peppers

2 cups of 9 degree white wine vinegar

1 cup sunflower seed oil

1 cup sugar

1/2 cup Kosher salt

spices: bay leafs, black peppercorn , coriander, mustard seeds, garlic cloves, horseradish (peeled and cut into pieces)

Directions:

Wash the sweet peppers and cut them into big pieces, then put them in a large bowl. Mix the vinegar, oil, sugar and salt together and pour it on the sweet peppers. Leave it for 24 hours, mixing from time to time.

After 24 hours, take out the sweet peppers and place them into jars, along with the spices, then pour the liquid on top. Seal the jars and let them rest in the cellar or another storing place.

The sweet peppers can be enjoyed even one day after preparing them.