We’re not likely to do much today as it will be so hot but this evening we will meet up with the former ‘county inspector of history’ who had and has a high regard for Petronela as a teacher and has now become a friend. She wanted to meet in an excellent restaurant “to eat fish”; we agreed to the location but will settle for an icecream or sweet of some kind. As I said on my Facebook ‘diary’ yesterday, I did nothing of note so it seemed a good idea to write another post on grumpytyke after about a week here in Iași.

A picture of some small carp in a bowl, prepared for cooking

Small carp

Today many Romanians will eat fish. A high proportion of the Romanian population are practising Orthodox Christians so follow rules of ‘post’ (ie , fast) laid down by the church and today is a day on which they can eat fish but not meat.

Post (fast) in Orthodox Romania

When I first came to Romania I lived for six months with a Romanian family and although something different would have been cooked for me I preferred to go along with whatever they were eating so became used to not eating meat on Wednesdays and Fridays and for longer periods at certain times of the year (eg pre Easter, and now). As it seemed a good idea, for health reasons, not to eat meat for a couple of days a week, and for longer periods a couple of times a year or so, I’ve followed this ever since and having a ‘schedule’ makes it easier though I don’t do it for religious reasons. In fact, according to the rules of  ‘post’ it’s not a matter of not eating meat but of not eating animal products, so ‘vegan’. We don’t do this; we often eat eggs, cheese etc on ‘post’ days but sometimes ‘vegan’ meals, eg a kind of ‘baked beans’, ‘borș cu fasole’ – bean borsch, or ‘tocănița cu cartofi’ – potato stew, which are three favourites of mine.

Pește, fish

There’s not a day each week when it’s ‘allowed’ to eat fish but in periods of post there are days where eating fish is allowed and today is such a day. So, as Petronela’s mother follows post pretty strictly today we have fish on the menu. However, because most Romanians (at least in this part of the country) will eat fish today it was difficult to acquire it unless you’re an angler. So Petronela’s father stood in a queue for 1.1/2 hours in the market yesterday to buy the preferred fish – carp.

The carp bought yesterday are extraordinarily small (see picture). I’m more used to them weighing several kg but none larger were available.

(As an aside, I was amused when UK anglers were horrified when east europeans expected to eat the carp they caught. Equally, the east Europeans  were perplexed by UK anglers putting back the carp and other fish they caught; it seemed a pointless activity).

In the UK we usually eat fish on Tuesdays. There’s no link with the church in that, it comes from my ‘honorary grandmother’ in the Bucovina, but that’s another story. Again, having a schedule ensures we eat fish at least once a week.

Mujedei (garlic ‘sauce’)

Obligatory with fried carp is a raw garlic sauce, ‘mujedei’ (pron mooj-day’). This can be simple crushed garlic with water, with sunflower oil, with milk, with a combination of the latter two, or other variations. I prefer it simple with oil, particularly as carp, like tuna, is more like a beef steak with little fat.

To accompany the carp we’ll have ‘mămăliga’ – a kind of cornmeal hash similar to ‘polenta’ but far better if made with the cornmeal from the countryside here; I think this is because a proportion of ‘tăriță’ (chaff) is left in it and probably also because it it is grown on the smallholders’ lots so truly ‘organic’ – a ridiculous term but you know what I mean. (Big Romanian food producers or Western invaders have invented a new one, applied to many packaged, branded foods which, of course, have preservatives, etc: ‘Bio’ is now plastered over packets of such products – more crap!)

Crap

Crap in Romanian is, of course, carp in English, a source of great amusement to Petronela’s students in the UK and to my fishmonger in Leeds Kirkgate market where I buy it, particularly for New Year when it is a traditional Romanian dish. His come from France so not as good as those from Romania, but OK.

WordPress app “beautiful new editor”

I’ve always ignored the WordPress suggestions to use the “improved” editor or the WordPress app. They have always been crap (in the English sense) compared to the traditional desktop version so I use that on both the Macbook and the iPad (as now). Most recently there was a notification that the app had a “beautiful new editor” (or was it “lovely”?) so I had a quick look.

Again complete crap!

In my experience, apps are almost always rubbish compared with the desktop versions, including Facebook, with the exception of Messenger which works very well. The Twitter app is also good. Of course many of the small specialised apps, for which there is no desktop equivalent, are very good. An example is a thermometer app which I’m using to report temperatures on my daily Facebook ‘diary’ – Dusty2Romania.

If the day ever comes when WordPress withdraw the traditional editor interface, as they once threatened to do but relented after a scream of protest from long-term bloggers, I will look for another platform or cease blogging altogether.

Why so many developers insist on fixing things which ‘ain’t broke’ I don’t know; maybe they have scores of programmers sitting around with nothing to do.

I’ve been waiting for the Romanian scenery for a year. I’ve been waiting for the Romanian people and their hospitality for a year.  But, OMG, I was waiting for the food! Of course we cook Romanian at home but we don’t have the ingredients from the smallholdings in the countryside, either brought into market by the elderly ladies or brought by friends of the family. They’ve never seen a pesticide nor fertiliser other than natural from the animal. Tomatoes, carrots, peppers, etc, etc, which taste as they should;  my first experience of the taste of these three in 1993 I have never forgotten.

Left to right, mutton, urdă, cașcaval and caș

Left to right, mutton, urdă, cașcaval and caș

Six cozonacs, one cut showing a slice marbled with a chocolate cream

Cozonac – typical Romanian: mama does not make one, but six.

I was too tired to eat last night after the journey, just drinking about a litre of milk, proper milk, ie direct from the cow. Unfortunately it just reminds me what rubbish we have to drink bought from the supermarket in Britain. But this lunchtime I was ready for some proper food. Of course we ate in a restaurant yesterday but I’ve never found a Romanian restaurant which serves food comparable with Romanian home cooking. So, I ate three types of sheep’s ‘cheese’ with slices of a giant tomato: caș, simple sheep’s cheese; cașcaval (a harder cheese more usually made from cows’ milk); urdă – not sure whether this is classed as cheese or not, it’s made from heated sheep milk.

Mutton

This was followed by long, slow cooked mutton, marinated in wine, with a variety of vegetables. The mutton is superb but British style ‘lamb’ – ie sheep about six months old – is not generally available, just suckling lamb at Easter. There’s nothing like the taste of Romanian pork in UK, not even free range rare breed; I reckon it’s because most of the fat has been bred out of it. I’ll have pork tomorrow 😃 . Beef in Romania is best avoided.

Cozonac

Finally, a slice of cozonac baked by mama ‘to order’; it’s a kind of leavened (ie with yeast) cake which has a chocolate and walnut cream running through it like the Victorian marbled cake. Other ‘fillings’ are possible – most usually rahat, that’s turkish delight in Romanian, but it’s also a word for sh-t, appropriate I think so as it was my order, no rahat … Wonderful with milk, proper milk!

I’ve been documenting the journey from home to here in Iași on a Facebook closed group, so if you’re interested in our ‘adventures’ so far, or in the future, go to (click) Dusty2Romania

'Romanian hamburger' with baked potato and asparagus on a plate, before 'saucing'

‘Romanian hamburger’ with baked potato and asparagus, before ‘saucing’

Recently I haven’t posted much about cooking, once a mainstay of this blog. Resisting the temptation to comment on recent horrific events and the sad world we live in (later), I’ve decided to tell you about my ‘Romanian hamburgers’.

I don’t really do ‘recipes’ – there are few things for which I use exact quantities (English dumplings, some cakes and bread being examples). I just use recipes as a guide. My favourite cooking is just throwing something together with whatever is in the home at the time (see ‘Fast food’ under the Food menu above).

Romanian hamburgers are an invention of mine, you’ll find hamburgers in Romania are just like here, in McDonalds and the like. When I make ‘hamburgers’ I usually make ‘Biftek haché à la Lyonnaise’, roughly following Julia Child’s recipe in ‘Mastering the art of French cooking’, volume 1 my cooking bible since the mid-1960s (first published in 1961) and joined by volume 2 when it was published in 1970. I’ve mentioned it several times in the past, a couple of times under the Food menu above.

Romanian hamburgers

Two 'Romanian hamburgers' before cooking.

Two ‘Romanian hamburgers’ before cooking.

As suggested by the name the meat in Julia Child’s recipe is beef and the principal ‘flavouring’ is thyme (and butter?). My ‘Romanian’ version substitutes pork for beef (Romanian pork is superb, beef not good), dill (mărar), one of the most encountered herbs in Romania, for thyme and smoked pork back fat (slănină afumată) for most of the butter in the ‘French’ recipe. In the UK you will find slănină afumată in a Romanian shop, perhaps in other east European shops.

For two of us I use about 300g of minced pork that has little fat.

Sweat a finely chopped onion and two chopped garlic cloves in a little butter till translucent. Tip it into a bowl containing the mince. Add finely chopped fresh dill – a lot! – and finely diced smoked fat (a bit like the fat in black pudding). You can use dried dill but if so leave the mixture for a few hours before cooking for the flavour to develop. Add salt and black pepper. Add a large free range egg and thoroughly mix (hand is best). Leave in the fridge for a while then form into into two fairly thick patties. Sear in a frying pan with a little butter (it’s hot enough when the foam subsides) then  lower the heat and fry till cooked through, turning when half done. Deglaze the pan with a little red wine opened to drink with the meal (I prefer Trei Hectare from the Murfatlar region of Romania but it’s not available in the UK; a good reason to drive to Romania – fill the boot!), and pour over the hamburgers. We like with chunky chips and a salad but a baked potato (or boiled Jersey Royal potatoes) and asparagus, as here, at this time of year is another good accompaniment), as is mashed potato.

The author, Christmas morning 2016, with smoked salmon, scrambled eggs and champagne breakfast.

Breakfast, Christmas 2016

I’ve been following Cristian Mihai’s blog almost since I began blogging approaching five years ago. I was first attracted to it because of the excellent writing in English by a Romanian, having taught English in Romania for around a decade. Since then I’ve found other Romanian blogs written in excellent English covering one or more of the wide diversity of topics you would find on mine, which as followers will know, breaks one or two cardinal rules if you want a lot of followers: posting frequently, even daily, and sticking to a theme. As I also speak and read Romanian pretty well, though I’ve never cracked writing it well, I now follow quite a few Romanian blogs posting in just Romanian or both Romanian and English, though I was sad to see that after my long absences several seem to have ceased to blog.

I used to post fairly frequently, though never every day, but some serious health issues two and a half years ago meant that posting became very erratic, particularly as I was also attempting to keep up with editing, and blogging on, a site I created for the Yorkshire village in which I live.

Our 'music corner' at home, showing tv with Vienna New Year concert 2017, panpipes sitting on the Yamaha 'piano'

Vienna New Year concert 2017

So followers may well find me writing on any one of my major hobbies – music, photography (on film); food and cooking; my efforts at writing fiction or ‘poetry’, as distinct from journalism (which was my profession), and our local writers’ club formed and run here in Wharfedale by a Romanian (!); classic cars particularly my mini and vw camper; and a few others. Or my major hobby-horses which include: discrimination in any of its many forms; the beauty of Romania, it’s people, traditions and food, particularly my love affair with the Bucovina; the idiocy of politicians; my experiences with our superb National Health Service and its staff here in the UK and the determination of those in charge of it and successive Governments to destroy it; habitual use of certain ‘four letter words’; and again, a few others, including scrambled eggs! (I know, overuse of exclamation marks but perhaps merited here 😉 ).

So, you have been warned; I am not taking up Cristian’s reblogging offer to find a lot more followers, but just to give him a bit of support. Hence this introductory blog which will be the first I’ll be asking him to reblog. After that, perhaps a few of my past blog posts then one or two new ones.

This facility must surely be invaluable to those younger than me who wish to get better known and maybe make a bit of money out of their writing so it would be very sad to see it not continue. I have no such ambition. I write because I like to write – that’s all.

lobsterChristmas breakfast & dinner – smoked salmon (three varieties), scrambled eggs and champagne; lobster, guinea fowl and chocolate pudding.

This year I intended to do minimal cooking apart from what has become our traditional breakfast (I’ve prattled on about scrambled eggs before so will not do so here and food blogging has really progressed since then) so set out with the idea of buying everything for dinner semi-prepared from Marks & Spencer – always reliable in the food department even if their clothes have gone off track (I blame their following of the common herd and rebranding as M&S!). However, the starter we had chosen was no longer available when I arrived to make the order and no alternatives appealed so I bought a lobster (Kirkgate market is just across the road), which forced me into doing a bit of cooking, making lobster in chaud-froid (summary recipe below).

The champagne (blame Marks and Spencer for the change from our usual Cava; the half price offer was tempting and the result was superb) and the ‘easy carve’ guinea fowl, with pork, leek and smoked bacon stuffing, were excellent. No fancy accompaniments, just roast potatoes, sprouts and cauliflower. The juices from the bird needed no enhancement to be a very tasty sauce. There should have been roast parsnips but they were ‘lost’ somewhere between the market and home!

We managed to make room for some M&S melt-in-the middle chocolate pudding with simple cream about 2 hours after finishing the main course – again very good (neither Petronela nor I like ‘Christmas pudding’).

Bordeaux Blanc and Syrah from Chile

A very good Bordeaux Blanc from Fortnum and Mason and an excellent Chilean Syrah, both gifts so a step up from our day-to-day plonk, completed the table (the second ‘bottle of red’ seen, also a present, is a candle which, apart from the wick, is almost impossible to distinguish from the real thing).

Best present!

One of the things I really love about the run up to Christmas is trying to come up with something ‘special’ for Petronela. Seems this year I succeeded with a cushion, which P has told her friends is “the best present I’ve had ever had”. Eric Clapton’s piece became ‘our song’ well before we married; for people who don’t know Romanian, Ursulețul is ‘The teddy bear’ – no need to tell you who!).

Recipe

Homard en chaud-froid (based on a recipe in my ‘bible’ for classic French cooking for the past 40 years or so – Mastering the Art of French Cooking).

  • Lobster boiled and meat extracted from the body. Claws retained whole for ‘decoration’.
  • Empty shell pieces returned to the liquid with a good slug of the wine to accompany lobster later. Simmered to extract all the flavour, shell drained and liquid reduced until a strongly flavoured stock remains. Body and tail shells cleaned to contain the chaud-froid.
  • Lobster meat chopped into small pieces, fried slowly in butter with a little onion, pinch each of mustard powder and chilli powder, for 2 mins, cognac added then reduced to almost no liquid. Well chilled.
  • A little powdered gelatine soaked in a little of the wine to be served (enough to softly set the sauce).
  • Equal quantities of single cream and the lobster stock simmered with a sprig of tarragon, until reduced to about 3/4. Extract tarragon and correct seasoning if necessary. Stir in softened gelatine until completely dissolved. Leave to cool until almost set.
  • Fold lobster meat into about 3/4 of the sauce, spoon into the shells, spoon rest of sauce over and decorate (I used a few slices of Italian white truffle).

Simples! … and simply delicious.

New Year (Revelion).

New Year is all about Romanian food so it’s Petronela’s turn and now I can relax, almost – cârnați (Romanian sausages) to be made, a joint effort. All prepared before New Year’s Eve which is also P’s birthday so following the Romanian (at least Moldavian) tradition, we stay at home and friends – anybody – can drop in and sample the feast. There’ll be at least a dozen different dishes on the table.

 

 

Picture of the goat's milk and geranium soap in its cellophane packaging

Pure soap from Gosia’s Soaps in Poland

My experiences with hospitals over the past couple of years (mostly good) would make several episodes for a hospital ‘soap’ tv series but it’s the pre-tv soap I’m referring to here: pure soap from my internet friend in Poland, which arrived yesterday – goat’s milk and geranium. The physiotherapy and my ‘organic foods’ soapbox come later.

I’ve become good internet friends with Eddy though we’ve never met despite two abortive attempts. It began a few years ago when I had dreams of building a strawbale house in Romania and found his site ‘Winkos: a strawbale building adventure in Poland‘ and found he was from Yorkshire. His wife, Gosia, makes a range of pure soaps and I’ve been waiting for about a week for one to arrive. This morning I washed my face with it – wonderfully creamy with lots of long-lasting colourful bubbles reminding me of soaps in my childhood. Whatever has been done to them? Well now Gosia is making a range of them; you can see the range (20 in all I think, including a shaving bar) and order them – for great Christmas presents? Details of the range, prices, etc are on the above site under the ‘Soaps for autumn 2016‘ menu.

Pumpkin seeds and ‘organic’ foods

Accompanying the soap were pumpkin seeds from what Eddy says has been a bumper crop. Some will be going into the bread I’ll be making later today as they are of course truly ‘organic’. You know what I mean despite the stupidity of the term – they’re hardly mineral or abstract.

One of the things urging me to return to Romania, to live, is that such food is still the norm in the countryside there and I am sure this was a big factor in feeling better than for years after six weeks there this summer. Add to that the taste and living amid extraordinary natural beauty and I might even desert the beauty of the Yorkshire Dales if I can.

Though I have my suspicions about much labelled ‘organic’ here in UK supermarkets, and the higher prices, I was fascinated by a video clip shared by Eddy on Facebook showing a study of a Swedish family, members of which were full of insecticides, fungicides and plant growth inhibitors on their normal diet. After two weeks eating only ‘organic’ food, these had almost completely disappeared. Worth watching.

Physiotherapy

Right leg with 1.5kg weight strapped on with a scarf One of the most frustrating aspects of my recent ailments is the inability to walk any distance. I used to walk 25 – 30 miles in a day without a problem, the only ‘sport’ I’ve ever indulged in. In fact the inability to do this was a major factor in electing to have two hernias fixed last year. I was just getting into my stride, managing eg 6 miles, when after a relatively short walk in May something happened with my right knee and apart from hobbling about the house, with some pain, I rarely managed a mile. I managed at last to see a physiotherapist on Monday and was given a series of twice daily exercises which I began on Tuesday. I managed most in the morning but they triggered another problem so I passed on the second set. However, feeling good this morning I managed almost all and now, several hours later, I’m not having the bad effects of yesterday so reckon I’ll do the second session this evening.

1.5kg 'dumbell' weight

The only one I haven’t done properly is one with one of Petronela’s 1.5kg weights tied to my leg, ie I did only one or two lifts before giving up. But I’m confident I’ll soon be able to do the full set and that I’ll be able to say I’ve been doing that when I next see the physio in a couple of weeks. He did seem to me to know his stuff and made someone who has never done exercises as such in their life before, reckoning I was active enough, optimistic that I’ll be out again on Ilkla’ Moor, wi’ or bah’t ‘at, before long.

 

'Slices' of parkin on a plate

Cut but to be wrapped in foil for several days before eating

It’s a bit late for me to make Yorkshire parkin for 5th November, the traditional ‘cake’ to eat on ‘plot’, or ‘bonfire’ night as it improves if left to mature, to get the vital moist stickiness. The eight days left now is less than I would usually leave but it’s enough.

I couldn’t remember the quantities of each ingredient but having gone onto internet and seen recipes from various ‘celebrity’ chefs, I didn’t find one who truly understood what makes a ‘proper’ (thus the word in the title of this post) Yorkshire parkin. There are three essential ingredients: oatmeal (not porridge, or rolled, oats); ginger (not mixed spice) and bicarbonate of soda (not baking powder). These three ingredients, including the bicarbonate, are what gives Yorkshire parkin its unique taste and texture. I think also you should use dark brown sugar, not light brown as suggested in several recipes.

Out of the oven

Out of the oven

I took the quantities for a 9 inch (22.5cm) square tin from a BBC recipe, doubled them as I was using a much larger tin (a roasting pan, as used by my grandmother), and where necessary changed the ingredients to bring into line with the comments above.

Recipe (for 9 inch square tin)

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g black treacle (molasses)
85g dark brown sugar
100g medium oatmeal (I substituted a little pinhead oatmeal to make even ‘nuttier’)
250g self-raising flour
1 tsp bicarbonate of soda
pinch of salt
1 tbsp ground ginger

Method

Butter a 9 inch cake tin (or line with baking parchment).
Set oven to 140degC fan (160degC/gas 3)
Gently warm the butter, sugar, golden syrup and black treacle in a pan until the sugar is dissolved.
Mix together very well the dry ingredients in a large bowl.
Add the melted ingredients and mix again very well. Add the milk, mixing well again, and finally add the lightly beaten egg and mix till very well combined.
Pour into the prepared tin and bake in the oven until firm (about 50-60 minutes – it was longer from my larger parkin).
When cool turn out, cut into squares and wrap in nonstick paper then foil (or put in an airtight tin). Try not to eat it for a few days; I prefer a couple of weeks.

By the way, it makes a great pudding; just warm it and pour over a generous helping of custard.

Other parkins

I should say that there are other parkins, notably from over the Pennines in Lancashire. I’ll leave it to others to argue about where it originated.

Other traditional foods for plot night are baked potatoes (in the bonfire, not the oven – taste quite different), and plot toffee (basically parkin without the dry ingredients, boiled till it will set hard).

I was horrified to hear an advertisement for Heinz mustard claiming that hot dogs are traditional bonfire night food. Bull****.