I didn’t update my blog for a while and I missed the blogging and the cooking for all these weeks. I replaced them with my other favourite activity – travelling.
And every time I go back there is a little culinary experience to enjoy. This time was a delicious BBQ that included chicken, pork meat and some delicious traditional sausages called Carnati de Plescoi. The recipe for these sausages is kind of national best kept secret. The sausages are so spicy and rich that you really need to cool down with some nice local red wine.
After the trip to Romania I had to go to Oslo and Paris, both of them great culinary experiences. In both places I had great fish dishes, so back home I got inspired and I cooked some fish again.
fresh tuna steak
4-5 asparagus tips
one red beet
white and orange carrot
Start by boiling the potatoes for the puree. Mash them and strain them to make sure there are no lumps left in it. Mix the mashed potatoes with a bit of milk, wasabi and salt. Meanwhile, roast the red beet drizzled with some olive oil in some aluminium foil in the oven. It takes about an hour, depending on the size of the beet. When it is cooked throughout, let it cool down, peel it and the slice it thinly. Prepare the white carrot chips just the same way you would make potatoes chips