Zazulete Ynn Anuca Romanta Ion
Spring was late this year. After the vernal equinox, a mighty snow storm has been visiting us for a few days. Before plunging into the greens of spring, the cold, dark days call for a yummy winterish warmer, a traditional French soup: Velouté de poireaux, leek soup. Quick and easy to make and as French would say, savoureux.
Velouté means “velvety” and it originally referred to mother sauces that are thickened with butter, cream and egg yolks, currently extended to also describe soups turned creamy with butter or cream.
The French classic is potato leek soup - potage poireaux pommes de terres – or Potage Parmentier, a delicious and quick homemade soup that can be served hot or cold and by contemporary standards, what one might call a blender soup, for you can basically throw all the ingredients in your blender, for its preparation.
The recipe introduced today is a mélange of the grand-mère (grand-mother) recette and my personal touch. It is going to be our French Connection between winter and spring.
For 6 servings, you need a large leek (I had a very big and thick one and used only half of it) with green leaves as well. One medium potato and one large onion. I used red onion myself, for its particular taste. Four garlic cloves or as alternative, if you prefer, garlic powder. Roughly a cup, or 250 ml heavy cream. A teaspoon of Herbes de Provence and one teaspoon of cumin seeds. Et voilà, that’s about it for the basic formula.
Optionally, you can use vegetable stock powder (I used homemade, all-natural vegetable stock powder made of carrots, parsley roots, celery, onion, bell peppers) and season the soup with either more leek, or parsley or chives.
For a lighter recipe, I prefer to use olive oil instead of butter, and let the milky taste and texture come from the cream alone.
Cut the onion in large rings and caramelize it in a little bit of olive oil.
Cut the potato in cubes and the leek in rings and throw them in your blender. Add water or stock.
Add the garlic cloves, the caramelized onion, the Herbes de Provence and the cumin seeds.
Season with salt and pepper.
Add enough water for a light creamy texture and boil the mixture in your soup pot for 15 minutes, at medium heat. At this point, pour in the heavy cream and boil for another 12 minutes.
For a silkier result, you may want to reblend the hot soup, but it is not necessary.
A good portion of fibers, B vitamins and anti-oxidants in a French classic that will caress your body and soul.
Au revoir, winter!
Zazulete Ynn Anuca Romanta Ion
We are inaugurating a new category of Quick and Easy recipes, that you can prepare in just a few minutes, for a quick meal or dashing solution to impress your surprise guests!
The grand opening comes with a memorable pasta recipe that you can enjoy whenever you have a quick and overwhelming sea craving, which is at the same time a safe bet for any party or home visit.
Put your pasta to boil, by sprinkling a little oil and salt in the water, to prevent the pasta from sticking together and for extra flavor.
In the meantime, in a sauce pan or wok heat some olive oil (or the vegetable oil of your liking) and toss in the seafood when hot. Stir fry for a 3 minutes and add the veggie mix, for more stir frying.
Add the crushed garlic or the garlic powder and the chili paste or powder. I used a delicious homemade chili jam.
Let the seafood and veggies stir for 3 more minutes and add enough cooking cream to cover them and to match the pasta quantity.
Let it simmer and thicken for 4 more minutes and 1 minute before the end, add about 2 tablespoons of white wine and some grated yellow cheese.
Mix in the cheese and season with salt and pepper.
Drain the pasta and add the seafood sauce to it, mixing well.
Serve hot with more grated yellow cheese, chopped parsley, dill and green onion on top.
This recipe is for that time when you try to recover from a cold or flu. It’s that time when you lost all appetite and even the best steak look like a greasy heavy mess that you can’t even bring yourself to chew. Vietnamese believe porridge is the dish to go for, along with natural remedies, to recover from cold or flu.
Vietnamese porridge is made with ordinary rice being simmered in water for a long time until the grains of rice become mush. The result is like a thick broth which you don’t even need to chew. You can make porridge to feed babies and grandparents alike, just one dish.
You will need to chew this chicken porridge though, as there are different textures and flavors to savor. In this porridge you’ll find ginger and mung beans, a combination that is used for hundreds of years to neutralize poison. It can also neutralize medicine so if you’re sick and take medicine, I’d recommend you to leave out the mung bean. If you only take natural remedies like honey lemon tea, this recipe is a bonus to help you sweat out toxins.
To optimize the healing properties of this dish, you can add a small amount of black pepper, red chili pepper and fresh turmeric or turmeric powder. You can eat your way back to health, so let’s get to our recipe right away, shall we?
Ingredients: (for 2 servings)
- 2 chicken thighs with drumsticks (or half a chicken of 500gr), skinned if needed
- 80 gr short grain rice, washed and drained
- 80 gr glutinous rice, washed and drained
- 100 gr mung beans, washed
- 3 slices of ginger
- 2 cloves of garlic, crushed and minced
- ¼ medium onion, thinly sliced (as thin as possible)
- 2 stalks of spring onion, chopped
- 1 handful of Vietnamese mint leaves, roughly chopped
- 1 tbsp of olive oil
- Salt, fish sauce, black pepper
- 1 handful of coriander (optional), roughly chopped
- ¼ lemon (optional)
How to cook:
Soak the mung beans in warm water while you cook the chicken.
Boil the chicken in 1,5 liter of water along with 3 slices of ginger for 30 to 35 minutes. You don’t need to boil the chicken on high heat. In fact the medium-high heat is best, as we want to obtain a delicious broth by letting the chicken flavor infuse in the water.
During this process, if you use the chicken skin, remember to skim off some of the fat floating on the surface. If not, you can skip this step.
When the chicken is cooked, take it out and leave it to cool down. As for the broth, keep it to make porridge.
In a small sauce pan add 1 tbsp of olive oil and stir fry the rice and glutinous rice with crushed garlic. Use medium heat as the rice can be burned quickly. Stir for 2 minutes until the rice is translucent then take it off the heat. If the rice sticks to the pan during this step, you can add a dash of water or two, just don’t let the rice be burned.
Come back to the chicken broth, add water to reach 1 liter of broth. Put in the stir-fried rice, glutinous rice and soaked mung beans. Bring this broth to a boil for 5 minutes and stir occasionally to prevent the rice to stick and burn at the bottom of the pot. After 5 minutes of boiling, turn off the heat and cover the pot with a lid. Let the pot seat on the stove for 1 hour and you can go do your things while you wait for the rice to be cooked on its own. When you do this, the rice and beans will continue to be cooked without you burning off gas or electricity. It’s a good way to economize energy, isn’t it? ;)
If you don’t have other things to do, just take care of the boiled chicken. With your hands, tear apart the chicken meat into small pieces. Throw out the bones or you can put them back in the broth pot. Mix the chicken pieces with salt (for 250 gr of chicken meat I add 1/2 tsp of salt) and 1/2 tsp of ground black pepper, onion slices (you can keep some slices for garnish later) and Vietnamese mint. It’s basically a chicken salad. I also like to add grated lemon zest for citrus fragrance but this is optional. Set this salad aside to assemble the dish later.
You can also prepare the greens (wash and drain then chop them) at this stage because the waiting time is quite long.
After you wait for 1 hour, the rice will look like this
Now turn on the heat again and bring the porridge to a boil. By this time all rice grains should be soft, only the beans need to be cooked. Let the porridge simmer for 20 minutes while you add salt and/or fish sauce to the taste. I usually add 2 tbsp of fish sauce and 1 tsp of salt. Stir occasionally to prevent burning at the bottom of the pot.
After 20 minutes of simmering, the cooking part is done, you can take the pot off the heat.
To assemble the dish, put the porridge in a bowl then add the chicken salad on top. Garnish with slices of onion, spring onion and/or coriander. I like to squeeze a small portion of lemon on top for a zingy pop, and sometimes I add red chili pepper for added heat and colors.
The dish looks beautiful and it tastes wonderful, especially when you’re taken down by the cold or flu. If you really have no appetite, I recommend you to add water to make a thin porridge before the last boiling step so that it’s easier to swallow. You should also use skinless chicken and add more salt to the porridge as your palate can be dull by sickness. Lastly, eat the porridge when it’s still hot, it will help you sweating out toxins.
Spring is here so let’s stay healthy with this week's recipe :)
Zazulete Ynn Anuca Romanta Ion
It is said that we should put on our skin only what we would eat. Let’s experiment with the concept! I am introducing to you 3 magical potions for your inner and outer nutrition, health and beauty. We will create a series of superfoods that keep the raw properties of high quality nutritious ingredients that you can either mix in your smoothies (or add to your desserts or snacks, as highly concentrated foods) but that you can use at the same time as simple, homemade, easy, quick and healthy all-complexion face masks.
All three recipes have an energizing, cleansing, rejuvenating effect in and out.
They teach us to incorporate in our food and beauty rituals carefully selected natural raw products which have a high enzymatic impact on our body. Perfect for meeting spring in full health and radiant beauty!
(valid for all three recipes)
As superfood: mix one tablespoon of the product in your daily smoothie or your freshly prepared dessert (such as fruit salad) or enjoy with whole grain crackers.
As face mask: gently rub the mask on your face and neck and leave for 15-20 minutes. Rinse with warm water or warm water and natural homemade face soap (I use goat milk soap after makeup removal). It is best however to not rinse excessively and to let the oils continue their absorption into the skin, after removing the mask.
Be careful for the turmeric mask can stain your clothes. You may need to use paper towels or makeup removal wipes to remove the excess turmeric color from your skin.
All face masks are highly rejuvenating and anti-wrinkle, so try to carefully apply the masks at eye corners, below the eyes and even below the eyebrows, gently, in very small dosage, and without touching the eye, for honey, coconut oil and turmeric can be irritants for the eye (they sting a little). If you don't feel skilled enough, avoid the area around the eyes.
You will notice the all the masks will leave your skin very very smooth and exceptionally glowy, clean, regenerated and healthy.
Raw chocolate coffee smoothie superfood and face mask
INGREDIENTS (version one)
1 tsp raw, high quality cocoa powder
1 tsp freshly ground coffee
1 tsp grated raw unprocessed cocoa butter
1 tbsp hot coffee from your daily coffee pot
Finely grate the cocoa butter and add it to cocoa powder and ground coffee in a small bowl. Add the hot coffee and mix with a teaspoon until smooth and having a yogurt-like texture. The hot liquid coffee will infuse the cocoa powder and the ground coffee.
COCOA POWDER: Lowering blood pressure. Fibers. Minerals (iron, zinc, magnesium, manganese, potassium). Anti-depressant. Antioxidant. Low calories. Cholesterol balance. Anti-diabetes.
COCOA BUTTER: Immunity boost. Heart balance. Anti-constipation. Minerals and vitamins. Energizing. Anti-depressant. Dental health. Anti-obesity.
COFFEE: Energy. Vitamin B complex. Minerals. Neural boost and healer. Burns calories. Antioxidant.
COCOA POWDER: Exfoliant. Increase in oxygen saturation. Hydration. Minerals. Rejuvenating. Skin cells repair. Anti-wrinkle. Anti-age.
COCOA BUTTER: Rejuvenating. Moisturizer. General skin health. Anti-age and anti-wrinkle. Heals stretch marks, sores, rashes, sun burns. Soft lips.
COFFEE: Exfoliant. Rejuvenating. Anti-wrinkle and anti-age. Detoxifying. Toner. Lightener. Skin-repair. Antioxidant. Anti-inflammatory.
INGREDIENTS (version two)
Instead of the liquid hot coffee, use 1 tbsp of raw, unprocessed coconut oil.
This gives a firmer, richer mask that includes the repairing benefits of coconut oil (see below).
Carrot turmeric coconut oil acacia honey smoothie superfood and face mask
1 tsp freshly and finely grated carrot
1 tbsp raw and unprocessed coconut oil
1 tsp acacia honey
½ tsp high quality turmeric powder
Mix the honey, coconut oil and turmeric and add freshly grated carrot (use the finest grating degree).
CARROT. Beta caroten. Heals the heart and the brain. Vitamin C. Anti-free radicals. Anti-cancer. Essential for eyes and skin. Fibers. Immune booster. Controls diabetes. Oral health. Digestive. Anti-cholesterol.
COCONUT OIL: Good cholesterol. Weight loss. Anti-bacterial and anti-fungi. Memory and neural recovery. Hormonal balance. Heart, brain, pancreas help. Healthy digestion. Builds muscle. Heals joints. Oral health.
ACACIA HONEY: Anti-insomnia. Hormonal balance. Immune booster. Weight loss. Internal organs repair. Lowers blood sugar. Respiratory infections. Kidney repair. Analgesic. Minerals and vitamins. Anti-depressant.
TURMERIC: Anti-cancer, oxidant, inflammatory. General boost. Brain booster. Heart booster. Anti-Alzheimer and degenerative disease. Rejuvenating.
CARROT: Exfoliant. Bright, rejuvenated skin. Powerful anti-age and anti-wrinkle. Cleansing. Anti-acne and dark spots. Heals scars and blemishes. Sun protection. Repairs dry skin.
COCONUT OIL: Anti-age and wrinkles. Deep cleanser. Moisturizer. Lighter skin. Anti-bacterial. Fit for both dry skin and acne. Skin repair. Heals and prevents breakouts.
ACACIA HONEY: Intense repair of all scars, wrinkles, blemishes, burns. Nourishing and moisturizing effect.
TURMERIC: Anti-acne, bacterial and inflammatory. Cleans pores. Calms the skin. Rejuvenating. Treats chronic skin conditions. Sun burns. Corrects oily skin.
Berries yogurt honey smoothie superfood and face mask
This recipe is best processed in higher quantity, for example when you want to indulge in homemade fruity frozen yogurt, being more difficult to prepare a small quantity in your regular blender.
1 live culture yogurt (200g)
50-100g frozen or fresh berries (including seedy berries like raspberries, blackberries and strawberries). You can experiment here with different concentration of berries.
Honey to taste
Blend them all in your blender. It is important to keep in mind that berries will become juicier upon blending, so try to use a thicker yogurt, or to use a fruit or seeds processor for the berries and subsequently add the berry puree in the yogurt. If you are using fresh berries, it is easier to just puree them with a fork and then add the yogurt and honey. Mix it all to obtain a smooth cream.
YOGURT: Rich, whole food containing protein, vitamins and minerals (especially calcium, potassium and magnesium). Probiotics essential for the digestive system. Immune booster. Weight loss.
BERRIES: Fibers. Iron. Anti-oxidants. Vitamins. Healthy heart. Anti-cancer. Bone balance. Rejuvenating effect. Low blood pressure.
YOGURT: Exfoliant. Rejuvenates. Moisturizer. Nourishing. Anti-bacterial. Removal of dead skin. Skin cell repair. Calming effect. Prevents breakouts.
BERRIES: The tiny seeds will act as a marvelous exfoliant. Anti-oxidants. Increase of elastin and collagen levels. Face lift effect. Moisturizer. Re-mineralization. Soften dry skin.
You can keep your favorite superfoods for longer periods by freezing them in ice cube trays. When you need a boost for your tummy or face, you just remove one ice cube and use it over your face and neck or toss it in your blender to be mixed with your smoothie.
A Vietnamese take on the traditional Cantonese rice, this is one of the most popular Chinese dishes in Vietnam. This fragrant and delicious fried rice will slip right into your happy stomach.
If cooked rice has become monotonous for you and you want to make a party out of it, this one is for you.
Cantonese rice is a Chinese dish but it has been a part of Vietnamese cuisine for decades. The recipe I present to you today is a Vietnamese recipe, a simple version of the traditional Cantonese rice since the original recipe can include different nuts and a variety of oils and spices. You won’t find any nut in this Vietnamese recipe though and so it won’t have that crunchy texture. However, this one showcases a special Vietnamese technique and that is fried rice.
I call it special because now if I go to an Asian restaurant here in France and order Cantonese rice, I’ll get a dish of cooked rice mixed with oil, ham, fried egg, carrot and peas. Of course all the essential ingredients will be there but the mixed rice/oil is not the same as fried rice. Fried rice is made from cooked rice but unlike normal cooked rice, fried rice doesn’t stick, it shrinks a bit in size and becomes translucent with a chewy texture. It doesn’t absorb the flavors as readily as normal cooked rice but allows the flavors and spices to coat around each grain of rice. As a result, saucy fried rice ;) is tastier than cooked rice mixed with sauces.
To make fried rice, rice is cooked and cooled down completely before being fried on high heat with a small amount of oil until each grain of rice turns translucent and smoky. Because of the small amount of oil, the dish is not greasy. In fact, it is more like your stir-fried dishes. Aside from fried rice, any kind of ingredient can be added, like meat, seafood, egg, vegetables, sauces and spices. Usually it’s a mix of 2 to 3 of those ingredients. In my opinion, when it comes to Vietnamese fried rice, less is more. You don’t need fancy ingredients to make the dish shine because fried rice is already the star.
Now that we know that we can elevate cooked rice, let’s try to recreate this dish that you can find in 8 out of 10 restaurants in Vietnam: Cantonese fried rice.
Ingredients (for 2 servings):
2 Chinese sausages, cut into small cubes
150 gr or a medium carrot, cut into small cubes
30gr or ½ an average onion, cut into small cubes
100gr peas (frozen or fresh)
4 fresh shrimps, cleaned and cut into cubes
200 gr cooked rice, cooled in room temperature
1 egg, beaten
1 shallot, minced
1 tbspoon of oyster sauce
1 tbspoon of black soy sauce
1 tbspoon of vegetable oil
Grounded white pepper (optional)
For the serving sauce (optional):
2 tbspoons of soy sauce
½ green or red chili
How to cook:
First blanch the peas: put the peas in hot boiling water for 1 minute then transfer into a bowl filled with cold water for another 1 minute. We will stir-fry the peas with carrot later.
Put a frying pan on medium-high heat. Put the sausage cubes into the pan and stir for 2 minutes so that the fat in the sausages comes out. If the sausages give a lot of smoke, you can add a dash of water. Next put in the shrimps and stir for 2 more minutes then remove the pan from the heat, keep the stir-fried shrimps and sausages and throw away the oil. (Chinese sausages are salty so you don’t need to add salt for this step)
Next use the same pan to stir-fry carrot cubes and peas. There should be a thin film of oil left on the pan, this is enough for this step. On high heat, stir-fry the carrot and peas with 2 pinches of salt for 2 minutes then put the carrot and peas aside but keep the pan on the stove.
Now add a dash of oil into the pan along with onion cubes, a pinch of salt and minced shallot. Keep stir-frying so that the onion turns translucent then smoky (about 3 minutes on high heat).
Gather the smoky onion and shallot to one side of the pan. Next pour the beaten egg into the other side of the pan and swirl. Soon the egg will start to be cooked and double up in size, this is when you can add rice over the cooked egg along with oyster sauce and black soy sauce. Use your wooden spoon to fold the rice from the edges of the pan to the center and tap to flatten and spread it around the edges again. Keep repeating this step to mix the rice, egg and sauces together. When you do this, the cooked egg will be shredded into small pieces and mixed evenly with rice. This step takes about 4 minutes.
You can add more cooking oil if the rice absorbs oil too fast before it is fried properly. For 200 gr of cooked rice, I use 1 tbspoon of cooking oil. When the rice and egg are mixed, stir in the onion and shallot from the side of the pan and mix for 2 minutes. When making fried rice, you need to constantly stir, fold and tap the rice and ingredients to make sure each grain of rice is coated evenly.
Add the stir-fried carrot, peas, sausages and shrimps and continue to mix for 2 more minutes on high heat. You can now add grounded white pepper if you want, then take the pan off the heat.
Serve fried rice hot. You can serve it with spicy soy sauce by adding slices of chili pepper, and also thinly sliced cucumber which will add crunchy texture, but all of these are optional. Another serving option is sriracha, the spicy sweetness makes it one of my favorite dipping sauces.
Since there is water in vegetables, this fried rice can only be store in the fridge up to 2 days.
Do you like Cantonese rice or Cantonese fried rice? Do let me know if you give this recipe a try ;). Enjoy the week-end!
Zazulete Ynn Anuca Romanta Ion
(click on the photos for the story)
Queen Mary's Palace and Botanical Gardens
Quiet Nest Palace
Verses: The Pilgrim, by Marie Queen of Romania
An outstanding foodie experience came on the way home, in Agigea, Romania: Pescăria lui Matei
Zazulete Ynn Anuca Romanta Ion
Fish roe tarama (fish eggs salad) is a traditional Romanian appetizer usually found on most holidays and festive tables. The traditional version, that we will prepare some other time, is made with carp or pike roe and lots of onion. Since I prefer ocean fish taste and a more delicate flavoring to the fish roe salad, allowing for a better excursion to the shores of imaginary seas, I often like to indulge in a twist of the traditional recipe by using herring eggs. Nutritious, fast and easy,. this appetizer will bring you a boost of necessary proteins and oils and makes for a quick and delicious addition to any festive table.
It takes only 10 minutes to prepare, so fasten your belts and mouth watering!
100g salted herring fish roe (or fish eggs of your liking)
1 slice of bread
5-6 tbs sunflower oil
1/2 medium lemon
7-8 pitted Kalamata olives (or other olives of your liking, cut in small chunks)
Make sure the salted fish roe is fresh: fresh fish roe are still crunchy and keep their shape and glow, while older fish roe tends to liquefy.
Put 1/3 of the fish eggs aside, we will add them in the end, to make sure the tarama salad keeps the crunchiness of the unprocessed eggs.
Put the slice bread in water and let it moist until soaked. Squeeze the water out of the bread, very well, until it becomes a ball of squishy bread dough.
In a mixing bowl, add the fish roe, the bread (break the moist bread with your fingers, in crumbs, to add it to the mix) and 1/2 of the half lemon juice. We will now make a fish roe "mayonnaise": use your mixer and mix the ingredients by gradually adding the vegetable oil. Add one tablespoon of sunflower oil at a time. It's quite quick, it should take just a few minutes to mix it all.
You know the tarama is ready when it is "stiff", just like mayonnaise.
Add the rest of the half lemon juice and mix.
Now it is time to put in the fish eggs we left aside and to mix them in, gently, with a (preferably wooden) spoon.
Cut the pitted olives into small chunks and add them in the tarama.
Serve with toast and garnish with minced chives.
The color and flavor of chives give me a surge of happiness, for we know spring is here! Have a green, joyful one!
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!