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Placinta Cu Piersici: Perfectly Peachy Pie

I was so looking forward to waking up this Sunday, It was going to be so special, so exciting, my Romanian best buddies, Andra and Fu were going to teach me how to make the Romanian pie! A recipe passed down from generations in their region!  I had to be very excited, but wait! Farzana, calls me and says she wants to do a photo shoot for the recipe,  Cherry on the Romanian Pie!!,
I always thought being in the kitchen is the reason of my existence and my love for baking defines me, and this experience changed the way I look at my passion for cooking! It was once in a lifetime experience, baking the pie with Andra and Fu, when I kept writing down every single ingredients and every step not to ever miss a single thing when Farzana kept taking the pictures on every step, not to mentions the laughters, the hugs, aww a day to remember, Andra had bought all the essences from Romania, the fragrance so fresh, so strong! I could already smell the pie! Arg! Couldn’t wait for the pie to bake, when the pie came out of the over, the aroma took over the house, and we were confused to do the photo shoot first or eat the pie first! Yes Indeed, the pie was perfectly peachy!  The photos just so professional, and the love we shared unfathomable ! yes this is my favorite post forever to cherish!


250gm unsalted butter,
250 grams castor sugar,
1 teaspoon lemon essence,
1 teaspoon vanila essence,
20 gms baking powder,
Six eggs
4 tablespoon whole milk,
400 gms plain flour
1 can peaches

Line a baking tray with a greaseproof baking paper. Preheat the oven to 170C.
Beat the sugar and butter till pale and fluffly with a mixer. Tip in the lemon essence and the baking powder. Keeping adding one egg at a time and keep mixing. Add in the milk.
Keep adding the flour, in small parts and give it a good mix every time. Pour the mixture into the prepared baking tray and spread it with the help of a spatula. Line up the peaches and bake for 45 minutes till the toothpick test comes out clean.

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Welcome Spring : Guacamole

When I can already smell spring, it only means more holidays and parties lined up! One of my favorite recipes from my repertoire for spring is dips. Yes you got it right! on the top of the list has to be the mighty Guacamole dip, absolutely chunky, bursting with the punch from garlic and the zest from the lemon! On my way to a supermarket, I stuck a pot of gold with this bag of dark green and perfectly ripe baby avocados, the next to make this fruity sweet and sour dip, bursting with flavors, to go along with anything from chips to nachos and tortillas! Enjoy!

4 baby ripe avocados,
juice of 1/2 lime,
4 cherry tomatoes,
2 tsp olive oil,
one small onion finely chopped,
one green chilly finely chopped,
1 garlic glove finely chopped,
1/2 tsp ground cumin,
1 tbsp chopped fresh cilantro, and some sprigs for garnishing,
salt and pepper to taste.
Cut the avocados into half, and twist the 2 halves and get the stone out with the help of a sharp knife.

Peel the avocadas, then chop them, in place them in a bowl, add the oil and lemon juice.

Mash the avocados, with a wooden spoon, until the desired consistency is reached, either smooth or chunky, add in the onion, garlic, chillies, cummin, cherry tomatoes, and the chopped cilantro, then season with salt and pepper.
Garnish with a cherry tomato and the cilantro sprigs and Servce immediately.

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