What to use for two portions?

2 small and ripe bananas

60ml milk

30g butter

60g flour

3g baking powder

a pinch of salt

a fistful of raisins

How to bake it?

Mash the bananas using a fork. Then, add the milk, melted butter, flour, baking powder, salt, and raisins.

Pour half of the batter into one ramekin and the rest into another.

Bake in the preheated oven at 180°C for 25-30 minutes (depending on the fluffiness of the pudding).

I wanted to try a vegan pască for a long time! It was the idea of my dear Ana Maria, the soul of NoMoMoo. You can try it, too, this year, multiply the amounts, and test its round version [in our family, pasca has always been square and flat 😊].

I hope you like it!

Serve it directly from the fridge!

[a 20x20 cm baking pan, but I recommend a 15x15 cm one]

You will need:

140g Cajoont

40g cashew sour cream

3 tbsp of [spring] water

1 tbsp of psyllium seeds

40g agave syrup

25g raisins

4 tbsp of flour

4 tbsp of semolina

+Cajoont, semolina -> baking pan

Bake away:

Let the delicious NoMoMoo products reach room temperature.

The psyllium seeds should sit in the water for at least 5 minutes.

Mix the ingredients listed above with the agave syrup, the raisins, the flour, and the semolina. Save a small amount of Cajoont and a little bit of semolina to ’butter and flour’ the baking pan; do it.

Then, pour the batter into the baking pan and bake for 25 minutes in the preheated oven at 170°C.

Let it cool well.

Another suggestion: let it sit in the fridge for 3-4 hours before savouring it.

Happy and tranquil Easter to you! ♥

16 brânzoaice

Dough

450g flour

1 egg

40g dry yeast

350ml sana or yoghurt

Filling

250g cottage cheese

1 yolk

a pinch of salt

150g sugar

raisins (as many as you like)

+1 egg white for brushing, flour for rolling out the dough

I used to love brânzoaice as a child – we could find them in all pastry shops around Romania. So, I wanted to bake them myself. I found an old recipe and I adapted it. It wasn’t as hard as I thought – and it never is when we do it with love.

If you like raisins, hydrate them in a cup of water a few hours before baking the brânzoaice.

Make the dough combining the flour, the whole egg, the yeast, and the sana (=fermented milk found in Romania) or the yoghurt and then knead a bit. Cover the dough and let it rise for one hour in a warm place.

Meanwhile, make the filling by mixing the cottage cheese, the yolk, the salt, the sugar, and the raisins.

On a baking mat, cut the dough into four pieces and roll out each sheet of dough adding as much flour as needed. From the centre of the sheet, cut out a rectangle and split it into two squares. Fill each square with the cottage cheese mix and stick the corners of the square in the middle, by also sticking together the dough on the sides, like a rag bag. Roll out the remaining dough – it will make two more brânzoaice; that’s four for each sheet of dough.  

After you finish rolling out all the dough sheets and shaping the brânzoaice, brush them with the egg white and place them into two baking pans (that’s what I needed) covered with baking parchment. Bake them in the preheated oven, at 200°C, for 12-13 minutes.

I really hope you like them! J

Filling:

430g (fat) cottage cheese

100g sugar

2 small eggs

50g raisins

4 tbsp semolina

Pie sheets:

250g flour

a pinch of salt

25g butter (at room temperature)

130ml water

1 tbsp vinegar

+1 small egg + 1/2 sachet vanilla sugar

Every time I travel to the Danube Delta, I savour this Dobrujan pie.

I’ve always wished to bake it at home, using homemade pie sheets. It seems difficult but isn’t!

At first, make the filling, mixing the cottage cheese, sugar, eggs, raisins, and semolina (which thickens the filling). Let the filling sit in the fridge for 10 minutes.

In the meantime, make the dough for the pie sheets, mixing the flour, salt, butter at room temperature, water, and vinegar. Knead and split the dough into 4 equal parts. Roll out the first as thinly as you can, cover the bottom of the baking pan and leave the edges spill outside the pan.

Spread the cottage cheese mix, roll out another sheet, spread the cottage cheese mix again, and repeat this step one more time, then cover with the last sheet and fold the edges of the first sheet on top of the pie.

Mix the egg with the vanilla sugar and brush the pie with it.

Bake at 180°C, in the preheated oven, for 35 minutes.

This dessert tastes of summer and sunshine! ☼

20x20 cm baking pan

4 large slices

500g cottage cheese

½ sachet vanilla sugar

½ sachet baking powder

50g butter

1 yolk

3 tbsp semolina

50g raisins

+butter & flour -> baking pan

A new day, a new recipe. This was apparently brought into our family by one of my mother’s friends. The truth is that both my grandmothers and my mother used to bake this cottage cheese cake pretty often. Here’s how—

Mix the well-drained cottage cheese with the vanilla sugar and the baking powder and leave it rest in a bowl overnight.

The next day, boil on a steam bath (I have an item from Ikea which is of real help) on low-medium heat, stirring continuously. You will notice that the cottage cheese thins and then thickens (like vanilla custard – it took 10 minutes in my case). Mix in the butter, the yolk, and the semolina, stirring well.

After removing the mixture from the heat, add the raisins and bake in a buttered and floured baking pan, in the preheated oven, at 140°C, for 15 minutes.

The cake will be very moist (resembling the texture of pudding), but it is very tasty and filling! Even if you end up keeping a couple of slices in the fridge, warm them before savouring them. J

3 eggs

3 tbsp sugar

3 tbsp flour

25g almonds (raw)

30g raisins

a pinch of salt

Something bizarre happened to me today – I wished to bake an easy recipe and I kept thinking about the ’püspökkenyér’ that my Mom used to bake when I was a little girl – it was one of her favourite desserts –. And I opened one of the recipe notebooks right at this recipe, beautifully handwritten by Grandma.

Separate the eggs, mix the yolks with the sugar, add the flour and then the almonds (cut into smaller pieces) and the raisins.

Beat the egg whites with the salt until stiff and add them to the previous mix.

Pour the batter into a pound cake mould/pan and bake in the preheated oven at 130°C, for 15 minutes.

May I add something?

The bishop’s bread is even tastier in the morning, accompanied by the usual coffee or tea.