I liked the horseback riding trails the best, I’m jealous 
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they look similar to Czech palacinky but they are filled and rolled, hmm
http://www.czechcookbook.com/crepes-palacinky/
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I love pie and I am from America so I chose an apple pie
http://www.bonappetit.com/recipe/old-fashioned-lattice-top-apple-pie
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So my friend Jenny @kokoronospekkoek mentioned the Dutch/Indian specialty of cake which I had to google, here it is, it looks quite elaborate and reminds me a bit of a mille feuille or even a tiramisu style, I’m getting hungry 
http://www.thedutchtable.com/2012/03/spekkoek.html
morico,
What are some typical Romanian dishes that are really easy to make? What you have already posted look really good but they look pretty complicated to me. I read on the internet that Romanian dishes are similar to Greek and mediterranean food. Is that true? I thought it would be more like Russian cuisine. I’m thinking of potentially making something for a Romanian family. But if it’s too hard, I could just order some food from a Greek restaurant or maybe a Kabob place if it’s similar enough. There really isn’t any Romanian restaurants around so I’m trying to find something they like.
Thanks.
Hello!
In Romania, we have many influences from around, throughout our history. From Russia, Turkey, Hungary, Greece, Serbia and Bulgaria. It all depends on the area of the country.
There are a few things we love - sour soups or borscht, with or without sour cream on top, solid polenta with fried fish and our “mici” (little ones), which are a type of meatballs.
So, here are some easy dishes:
Some desserts (you can find more recipes here):
https://romanianfood.wordpress.com/2013/02/19/fursecuri-cookies/
Also here: http://www.romanianfoodrecipes.com/
1. The easiest one is the tomato salad. It’s the Greek one, minus the olives.
So: tomatoes, cucumbers, feta cheese, onion, oil (sunflower, in Romania), maybe thyme (we do love our thyme here ^^ )
2. Borscht with vegetables
- 500 gr/17.6 oz potatoes
- carrots
- celery root or stick
- 1 medium-sized onion
- 3 medium-sized tomatoes (preferably peel the skin)
- 3 spoons of vegetable oil
- lovage
- tarragon
- borscht, if you find it in any stores (usually it’s best to boil it separately, then added)
Peel and cut in small pieces the potatoes.
Peel and chop finely the vegetables and the onion.
In a big pot , put 2 liters/4.22 pt of water. Add the carrots, the celery, the onion, the tomatoes, the oil. When they are tender (try them with a fork), add the potatoes. We add the potatoes later, because otherwise they become mush. Add salt and pepper, maybe thyme if you have it.
Boil until soft, try the potatoes with the fork. Take the pot of the stove.
Then, make the soup sour by using borscht, if you can buy it locally, or you can use other alternatives such as lemon juice, vinegar, or the water from pickles, especially fermented cabbage/sauerkraut.
All that’s left is the chopped mixed herbs: the lovage and the tarragon. Sprinkle them on top.
Depending on the region they’re from, you can put on the table a bowl of sour cream. Half of Romania eats borscht with sour cream.
3. Stuffed Bell Peppers
It’a an easy recipe. You just fill the peppers with meat!
For visual instructions (it’s written in Romanian, but it might help): https://savoriurbane.com/ardei-umpluti-reteta-strabunicii-mele/#
- 8 bell peppers
- 700gr ground meat, usually mixed (pork+beef)
- 4 spring onions, or just onions
- 70gr rice
- 4 juicy tomatoes, boiled and peeled, or 500ml of bisk
- 2 spoons of oil
- 2 teaspoons of paprika
- 1 teaspoon of sugar
- 1 teaspoon of salt, pepper, thyme, parsley, dill
The peppers:
Cut the top of the bell peppers (keep the tops for later), take out the stock, wash them.
Cut the onions, fry them 2-3 minutes with 2 teaspoons of oil and a pinch of salt. Add the rice and fry it 2 more minutes. Leit it cool down.
The filling:
In a big bowl mix the meat with the seasonings and mixed herbs.
Add the onion with the rice and mix manually.
The tomato sauce:
Wash the tomatoes and make a cut on them with the knife (it will be easier to peel them off).
Boil and peel the tomatoes. Mix in a blender.
!!! Or you can just use tomatoes from a tin. And blend them.
On the stove:
Fill the bell peppers with the meat mixture, put the lids on (or cut round slices of a tomato for a lid).
In a deep pot, place the peppers vertically, just like lil’ soldiers. Pour the tomato juice over them, add 2 cups of water or about 500 ml.
Cook them over a medium flame, about 50 minutes.
Serve with sour cream on top. It cuts the heaviness from the meat.
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Morico,
This is perfect! I’ve made Borscht once before but it’s been so long. The tomato salad and stuffed peppers definitely seem like good and easy dishes.
Thanks so much.
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In 
Mauritius this is a local dish.
Crocodile Biryani
!https://youtube.com/shorts/g4DDfEq2cmA?feature=shared
Tac Tac Soup, A local dish of Mauritius
!https://youtube.com/shorts/07vXQN9A_fE?feature=shared
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TEXAS CHILI
I’m from Texas, so I have to post this. Many different states have their own “chili” but they add beans! Blegh! Texas Chili is the real deal!!! Inspired by the cowboys back in the day when all they had was beef and seasoning on hand. Add beer to give it a kick, highly recommend Shiner Bock or Guinness!
Ingredients
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers (ancho, pasilla, chipotle) Whatever peppers you have in your country will work. You can’t screw this up! You can actually buy these in the spice section of most stores in a bottle. Already ground and dried.
- 2.5 pounds beef chuck cut into bite-sized cubes
- 2 teaspoons cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 3 jalapeno peppers chopped
- 2 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
- 4 cloves garlic chopped
- 2 cups beef stock or use a dark beer
- 2.5 cups water + more as needed (or use chicken or beef stock, or beer)
- 2 tablespoons masa harina corn flour, for thickening, if desired
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire
- FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire
Instructions
-
Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
-
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
-
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
-
Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
-
Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
-
Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
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Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
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Add the garlic and stir. Cook another minute.
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Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
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Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
-
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
-
Serve with your favorite fixins! (Add Cheese and Fritos, and you have what we Texans call Frito Pie!!!)
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