Picture of the set of 'toiuri' with the flask. They are decorated with a oicture of a couple in national costume.

Țoiuri and flaska

I’ve almost never bought ‘souvenirs of’ places I visited, either for myself or as gifts for others, but I’m quite pleased with something I brought back from Romania this time. I always bring some ‘palinka’ – the very alcoholic drink made from plums – not that found in commerce but that distilled by friends, or friends of friends. It always comes in a plastic bottle previously holding mineral water – so not very impressive, even if it’s held my favourite, Borsec, when serving to friends back in UK.

The drink, and the slightly less alcoholic version usually referred to as ‘țuică’, was traditionally served in a tiny ‘tankard’ called a țoi (pronounced ‘tsoy’) and served from a small flask so I wanted to find a set of ‘țoiuri’ (plural – ‘tsoy-oorr’). I really wanted a set in glass, or rustic pottery, but I didn’t find either so settled for a ‘tourist’ set in porcelain. At least it’s made in Romania, from one of the two factories in Alba Iulia, not from China as so much ‘traditional’ ware now is.

Bilberries – afine

Having missed the bilberry season in UK, we brought back the Romanian version, afine, in the largest glass jar we could find. We didn’t collect them but bought them in the market, 2.5kg for honorary grandmother, 2.5kg for mother in law and 2.5kg for us. You can buy them, apparently cheaper, by the roadside, but the weighing scale can have been doctored and they can have been diluted with something similar in appearance like elderberries so at about £4/kilo it’s better in the market.

2.5kg of afine, less those already eaten for breakfast, behind the set of țoiuri

2.5kg of afine, less those already eaten for breakfast, behind the set of țoiuri

Afine are the same as the British bilberry but tend to be just a little smaller and more intense in taste. Either are far superior to the cultivated American ‘blueberry’ found in supermarkets here, usually imported from South America but can be from, eg, Spain.

To preserve them all you do is pour sugar on top, which eventually forms a fine syrup. I put them on my usual breakfast of raw oats and milk. They can be used to make ‘afinată’ by letting the sugared berries soak in țuica, but I prefer them just as they are. Having had them for breakfast every day since returning home I’d soon finish them if I continued so starting this morning with grapes I’ll now add other fruit most days and give myself a treat on just one or two days a week.

Raw oats and milk with afine

Breakfast

Other culinary items brought back were ‘zarzavat’, finely chopped herbs and vegetables (preserved with salt), a better addition than the vegetable stock cube resorted to here, ‘ardei iute’ – hot peppers usually accompanying borsch (not for me) and tomato juice made from the intensely tasting tomatoes grown in the countryside, not those from the glasshouses which have little more taste than those sold in UK. All of these prepared by mother in law. Also brought were 5 litres of ‘salcăm’ (acacia) honey from a local beekeeper; we were lucky, the bees didn’t make much of this, my favourite, this year and most available was polyflora. Several bottles were added: a few of one of our favourite reds, from the Murfatlar region – Trei Hectare; newly appeared in Romania, cider, for Petronela; and a couple of the renowned sweet whites from the Cotnar region of north Moldova – Grasă de Cotnar – for friends ; neither P nor I like sweet wines.

That completed the haul; the long drive back, very hot for the first days, made bringing other ‘fresh’ foods back impossible so there’ll be an early visit to Marinela’s Romanian shop in Harehills, Leeds.

At one time posts about food and cooking formed a substantial proportion of my posts on this blog but there are now so many I usually settle for reading some of, to me, the more interesting food blogs or the posts about food from bloggers I follow more generally. I almost never follow recipes anyway except for classic French cooking though I often get inspiration from them.

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New Year vies with Easter as the most important celebration in the Romanian calendar, the latter being the most important religious celebration of course. New Year’s Eve, Revelion, is an important date in our home as it is Petronela’s birthday – so ‘open house’ in accord with Romanian tradition. All are an ‘excuse’ for a magnificent feast which would please any Yorkshireman. Our tiny flat was stuffed, as were our bellies, with traditional Romanian New Year dance and celebration music as a background (see video clips links at the end of this post).

Carp skeleton

Eaten – crap remains 😉 !

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Yesterday was a damp, misty, chilly day so very suitable to serve our dinner guests a classic boeuf Bourguignon (or, if you prefer, boeuf a la Bourguignonne); very filling so a simple, light starter (more below) and a small but rich classic desert – mousseline au chocolat – with a little side of fresh fruit to offset the richness.

Romanian wines, red and whiteMuch as I like French wine, it was a good opportunity to drink a couple of excellent Romanian wines which have been in the rack for a while, a red called ‘3 Hectare’ (three hectares) from the Murfatlar wine region, between the Danube and the Black Sea in south east Romania and made from the ancient Romanian grape variety Feteasca Neagra, and a sweet white called Grasa de Cotnar, from north east Romania, with the dessert. This latter is a wine favoured by French visitors as an affordable alternative to Château d’Yquem. With the starter I chose a refreshing dry Riesling from Germany.

This is the first ‘haute cuisine’ I’ve attempted in quite a while, for reasons I touched on in the previous post (and I forgot to take photos for this post so have cobbled some together from left-overs and pix taken by my wife at the occasion). (more…)