We eventually got to my last favourite ingredient. There may be more; I may discover some others, but I end my list in style!  

Today: flour

What terrifies me the most when working with flour? There are two issues: that it’ll attract flour moths and that I’ll burn the flour by adding too much of it to the dough.

Where do I get flour from? As we are discussing wheat flour, Romania used to supply the wheat for the whole of Europe. I prefer Romanian wheat, grown in Romanian soil. I found some great, versatile, and elastic types of flour.

Why do I love it? Butter is the only ingredient that I love more! I guess that says it all. There are many things you can’t bake if you’re out of flour.

How do I use it? In almost everything! Even if you suspect there isn’t any flour in a food item, I add it as a thickener. There are a poppy seed beigli and a walnut beigli in the picture; my Mom used to bake them at Christmas and Easter. The recipe will follow. Of course, you need quality ingredients for all these bakes!  

I’ve said it before. It was this year’s ingredient for me. I love its colour, texture, and barely-perceived flavour.

Today: orach

What terrifies me the most when working with orach? That I’d stain something – the counter or the clothes.

Where do I get orach from? I started with Romanian orach; I’ll continue with it.

Why do I love it? It is a plant traditionally used in Romanian cuisine. I feel it’s making a comeback.

How do I use it? Orach pies are some of my favourite pies. The picture is taken in Greece, as I specified in the recipe. I couldn’t stay away from it, not even there!

Do you know what pigweed is? It is a plant that was apparently very important in the cuisine of our ancestors, the Dacians. You may know it under a different name.

Today: amaranth

What terrifies me the most when working with amaranth? That I won’t boil it or pop it enough.

Where do I get amaranth from? I prefer it from Romania. However, I also use Indian amaranth.

Why do I love it? It is rich. It goes well in savoury and sweet dishes. It grows fast, it grows everywhere.

How do I use it? Apart from the amaranth porridge that often serves us as breakfast, I love it in popped amaranth bars.

Autumn is here. Too soon, too cold, and too unnatural.

I was silent because I had many things on my mind. I am on the right track, however.

Hang on and be true to your hearts, irrespective of what may come. In the end, all will be well.

Today: caramel

What terrifies me the most when working with caramel? That it won’t be enough for my dessert. And firstly, that I won’t be able to prepare it the right way.

Where do I get caramel from? I like to make it myself and I support the pastry chefs who do the same.

Why do I love it? If I were to take it separately, it would be my favourite dessert. It has a fantastic texture, an unforgettable taste, and, I don’t know, it transforms a dessert.

How do I use it? In many full and rich desserts. I found one of them in India; it includes bananas and is called ‘Banoffee Pie’. I ‘bumped’ into the other in Saudi Arabia; it contains dates.

Step by step, things seem to fall into place, and I get to write again. It’s going to be a beautiful autumn! May your hearts be filled with joy! ♥

Today: condensed milk

What terrifies me the most when working with condensed milk? That I won’t finish the can I just opened. Other times, I worry that I’d make too much condensed milk and it would spoil.

Where do I get condensed milk from? The regions that traditionally use it: Romania, Moldova, Russia, Kazakhstan (and the list can go on).

Why do I love it? It brings a sweet, silky taste to desserts, together with its unmistakable texture.

How do I use it? There are many condensed milk desserts that I love, but my favourite is colchão de noiva. I’ve recently discovered the condensed milk pound cake. The picture shows a slice of trileqe; you may use condensed milk instead of the caramel sauce.

What terrifies me the most when working with carrots? That they aren’t sweet enough.

Where do I get carrots from? Romanian carrots are extraordinary! I also found tasty and sweet ones in Iran, Lebanon, and Kenya.

Why do I love them? They’re so versatile and easy to add to savoury and sweet dishes!

How do I use them? Before our first trip to Iran, I loved carrots a lot, but I would eat them raw, juiced, or at most in a soup or cake. Then, I understood how they compliment ice cream in havij bastani or ginger in Kenyan soup. Or the taste of carrot preserves! In Romania, we also make carrot preserves. Did you know that?

Lately, it has been difficult finding the time to write, but I’m changing that. Let’s talk a bit about this terrific ingredient!

Today: sour cream

What terrifies me the most when working with sour cream? That it could get underwhipped.

Where do I get sour cream from? There’s no sour cream like the Romanian sour cream! The only one that got close to it was the Armenian sour cream.

Why do I love it? It is so rich! It always brings that extra thing to the table!

How do I use it? In papanaşi, puddings, sărăţele, and various other cakes.

 

Today: bananas

What terrifies me the most when working with bananas? That they aren’t ripe enough!

Where do I get bananas from? My favourite bananas are the small Sri Lankan ones. I dream of going to Ecuador someday to taste the famous local bananas!

Why do I love them? They’re useful and tasty – from sweeteners to toppings.  

I haven’t felt this winter. Again. :-D But it’s getting close to the end. I’ll tell you a few words about an ingredient I love and use in all seasons!

Today: yoghurt

What terrifies me the most when working with yoghurt? That I might leave it too much in the fridge after buying it!

Where do I get yoghurt from? Even though I also like Greek, French, and Italian yoghurt, together with the Icelandic version (skyr), I enjoy working the most with Romanian yoghurt. To me, it’s the richest. The cow and goat yoghurts may be delicious, but the buffalo yoghurt seems the creamiest.

Why do I love it? It enriches both a savoury meal and a dessert in terms of texture.

How do I use it? From pancakes to Romanian doughnuts, but also pound cake! There’s also a fruit cake, my Mom’s recipe (the Romanian doughnut recipe is also hers), that I bake often because it’s so ’easy to eat’.

I’m 3 favourite ingredients behind, but I’ll publish them at my pace. I guess this is going to be this year’s theme. Everything happens at the right time! ♥

Today: caraway seeds

What terrifies me the most when working with caraway seeds? That I could use too many seeds or too few!

Where do I get caraway seeds from? I grew up with the Romanian ones! 😊

Why do I love them? My grandmothers and my Mom made me love this ingredient. My entire family used caraway seeds extensively.

How do I use them? Caraway soup is my favourite; mini-pretzels and sărăţele seem to be missing something if they lack caraway seeds.

Things seem to be falling into place.  I hope this goes for you, too! I was happy about today’s snow, hence the picture. ❄️

Today: whipping cream

What terrifies me the most when working with whipping cream? Whipping it (could the high room temperature ruin the chances for the whipped cream to form?)!

Where do I get whipping cream from? From Romania! It is delicious and filling.

Why do I love it? I’ve loved whipped cream since forever! When my Dad was in charge of the refrigeration system in the most famous local cake shop of those days (see what else led to my love for sweets?), I would get a kilo of whipped cream on certain days. I used to eat it with a teaspoon!  

How do I use it? Whipped cream is so versatile; I don’t know what to reply! I love it in savarine, colchão de noiva, and Pavlova.

I haven’t published the two promised recipes yet, but I haven’t forgotten about them. 😊

Today: strawberries

What terrifies me the most when working with strawberries? That their season would be over and I wouldn’t have anything to bake with!

Where do I get strawberries from? As a child, I became fascinated with the strawberries in my grandaparents’ garden. Where else did I love strawberries? In Albania and Iran (the famous strawberries from Kurdistan and Golestan)!

Why do I love them? We are lucky to have fall strawberries (I only discovered them a few years ago)! My friend from Pakistan, where they get strawberries only once a year, at least 1 month and a half before us, in Romania, keeps reminding me that.

I savoured life and rested; this is why this post came out later than planned. I needed it. We create best when we are tranquil.

Today: oatmeal

What terrifies me the most when working with oatmeal? The thought that I’d add the wrong amounts because I’m working with a gluten-free flour that’s still unfamiliar to me.

Where do I get oatmeal from? I love baking with Romanian and Finnish oatmeal.

Why do I love it? Oatmeal is gluten-free. It is a filling flour; you feel light after eating it. It has an unmistakable taste, which makes both savoury and sweet bakes stand out.

How do I use it? By far my favourite gluten-free flour, oatmeal is great for tarts and mini-tarts, pies, and various cakes.

Autumn’s here, so it is a great time to disclose my favourite ingredient.

Today: butter

What terrifies me the most when working with butter? That it might melt fast when I need it to be cold.

Where do I get butter from? Definitely Romania!

Why do I love it? No bake seems full and rich without butter!

How do I use it? From cookies to pie and tart crusts, I can’t get enough of it!