Homemade Rye Crispbread [ R e c i p e ]

DSC_0421

This delicious homemade rye crispbread isΒ so easy to make and much tastier than the store-bought Wasa style crackers. No need for introductions, if you are a fan of crackers, this recipe is perfect for you! Continue reading

Where to buy excellent Greek products in Bucharest [100% organic olive oil, olives, sesame pasta]

Greek olives

I finally had the chance to visit the largest farmer’s market in Bucharest in good company. My Greek colleague Georgios kept telling me about some excellent organic olive oil he bought in Obor, produced by a Greek family. He was praising the homemade sesame pasta as well and I couldn’t get the Greek honey out of my head, so I had to get there and see for myself. Continue reading

Puccia – a street food specialty from Southern Italy [ Lecce, I t a l y]

Puccia

The name puccia comes from the type of bread that this amazing Italian sandwich is made with. This street food is a typical dish of the local cuisine of Puglia and consists of a homemade pita-like bread filled in with an array of toppings : marinated or grilled Continue reading

A matter of Polenta

I grew up believing that polenta is a typical Romanian dish. I didn’t even know the Italian word “polenta” as the Romanian name is different, we call it “mamaliga”. Only later did I realize that this cornmeal porridge is a staple food all around the world, found in many variations.

As I a child, we would serve it on a round wooden cutting board, exactly in the middle of our small wooden table. My grandpa would cut it with a white string into smaller square pieces and only afterwards we could start eating. We basically used to serve it accompanying lots of dishes – polenta with cheese, sour cream and a sunny side up egg on top; polenta with grilled meat and garlic sauce; polenta with mushrooms in white sauce (ciulama); polenta with stuffed cabbage rolls and so on. Leftover polenta can be warmed in a pan with a bit of olive oil or grilled and it tastes delicious.

I still love it a lot and whenever I visit my grandma, she knows how to welcome me: she cooks polenta, scrambled eggs (from her happy hens) and spring onions/green garlic or leek in the winter. And goat cheese from the village.

Polenta with homemade fried potatoes and garlic sauce is also one of my favorites, but fried potatoes should not happen too often :).

Here is a recipe of basic polenta:

1 liter water

300 – 400 g coarse yellow cornmeal (depending on the consistency you want to obtain)

1 tbsp oil or a bit of butter

a pinch of salt

Bring water to a boil. Add salt and oil. Using a wooden spoon, add cornmeal gradually, stirring continuously in order to avoid lumps.

When the cornmeal porridge starts to bubble, let is simmer over low heat, stirring frequently, until it thickens and breaks away easily from the sides of the pot.

When ready, put it on a wooden cutting board or on a normal large plate.

Bon appetit!

Sara