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?