Param-baram, Bd-ul Mamaia 174, Chisinau (2026)

02/10/2022

Cacio e pepe
4 ratings
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Cacio e pepe
Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that clings to the pasta.

By Rachel Phipps
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
200g/7oz spaghetti
80g/2¾oz pecorino, finely grated
1 tsp freshly ground black pepper
salt
Recipe tips
Method
Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan.

Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl.

Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately.

02/10/2022

Cabbage with mustard seeds
2 ratings
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Cabbage with mustard seeds
If you're looking for a healthy side dish for a curry night, try adding spice to the humble cabbage.

By Roopa Gulati
From Saturday Kitchen
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
1 small Savoy cabbage, finely shredded
2 tbsp groundnut or corn oil
¼ tsp black mustard seeds
pinch fenugreek seeds
12 fresh curry leaves
1 dried red chilli, broken, seeds removed
2 small onions, sliced
2cm/¾in fresh ginger, finely shredded
¾ tsp turmeric powder
pinch chilli powder
1 tomato, diced
How-to-videos
Method
Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.

Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.

Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve.

02/10/2022

Cabbage curry
22 ratings
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Cabbage curry
This easy Indian cabbage dish is wonderful on its own or as a side dish with a variety of dishes for a curry feast.

By George and Fran Alagiah
From Recipes That Made Me
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6

Dietary

Vegetarian

Ingredients
2 tbsp coconut oil or vegetable oil
1 tsp cumin seeds
1 tsp turmeric
handful of fresh curry leaves
½ green chilli, finely sliced
1 red onion, sliced
2 garlic cloves, peeled and kept whole
1 small savoy cabbage, finely shredded (remove the thick stems)
small handful desiccated coconut (approximately 25g/1oz)
salt, to taste
Method
Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves.

Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.

Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.

27/09/2022

Bibimbap with sesame spinach
6 ratings
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Bibimbap with sesame spinach
Bibimbap is a Korean dish of rice topped with pickles, chilli sauce and veggies, making a colourful and nourishing meal in a bowl. Any leftovers are great for packed lunches.

Each serving provides 696 kcal, 22g protein, 84g carbohydrate (of which 30g sugars), 27g fat (of which 5g saturates), 10g fibre and 4.8g salt.

By Rachel Phipps
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Dietary

Vegetarian

Ingredients
120g/4½oz brown basmati rice
2 tsp toasted sesame oil
2 large free-range eggs
¼ cucumber, peeled and roughly chopped
100g/3½oz kimchi
1 tsp toasted sesame seeds, to garnish
For the quick pickled carrot
1 large carrot, peeled and cut into thin matchsticks
2 tbsp rice wine vinegar
¼ tsp caster sugar
¼ tsp sea salt
For the sweet chilli sauce
2 tbsp gochujang (Korean fermented chilli paste)
1½ tbsp rice wine vinegar
1 tbsp runny honey
1 tsp toasted sesame oil
For the sesame spinach
½ tbsp toasted sesame oil
1 large garlic clove, finely chopped
200g/7oz baby spinach leaves
100g/3½oz beansprouts
1 tbsp soy sauce
½ tsp caster sugar
large pinch sea salt
Recipe tips
Method
Cook the rice in boiling water for 20 minutes until tender and then drain.

Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.

To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl.

To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.

Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper.

Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds.

27/09/2022

Bhindi bhaji
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Bhindi bhaji
Bhindi bhaji is an easy okra sabzi (vegetable curry). This one is rich with coconut milk and very quick to make, so perfect for weeknight meals or as a vegetable side dish that's part of a wider spread.

By Romy Gill
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
2 tbsp sunflower oil
1 tsp cumin seeds
8 large garlic cloves, thinly sliced
15g/½oz fresh root ginger, peeled and thinly sliced
500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices
2–3 green chillies (bird’s eye or similar), sliced in half lengthways
2 tsp tomato purée
1 tsp turmeric
1 tsp salt
1 tsp amchoor (mango powder)
2 tsp ground coriander
175ml/6fl oz coconut milk
Method
Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally.

Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately.

27/09/2022

Bhel puri
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Bhel puri
Puffed rice tossed with tamarind and mint chutney, chilli and coriander. It can be eaten hot or cold, so you will need to allow time for the potatoes to cool if you want to eat it cold.

By Maunika Gowardhan
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2–4

Dietary

Vegetarian

Ingredients
2 medium potatoes, peeled and roughly chopped
100g/3½oz puffed rice (also known as kurmura)
80g/2¾oz tomato, finely chopped (approximately 1 medium tomato)
100g/3½oz red onion, finely chopped (approximately 1 small onion)
handful roasted peanuts
100g/3½oz sev or bombay mix
1 tsp chaat masala
3 tbsp mint chutney
3 tbsp tamarind chutney
pinch salt
handful fresh coriander leaves
handful papdi, roughly crushed
Recipe tips
Method
In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam.

Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately.

23/09/2022

Banana choc ices
8 ratings
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Banana choc ices
Blended banana and yoghurt makes a naturally good inner layer for these classy choc ices, topped with mixed nuts, coconut flakes or freeze-dried raspberries.

Each serving provides (minus the toppings) 137 kcal, 2g protein, 17g carbohydrates (of which 16g sugars), 7g fat (of which 5g saturates), 1g fibre and trace salt.

By Tom Kerridge
From Tom Kerridge's Fresh Start
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Preparation time

over 2 hours

Cooking time

no cooking required

Serves

Makes 8

Dietary

Vegetarian

Ingredients
3 medium-large bananas, peeled (350g/12oz peeled weight)
100g/3½oz full-fat plain yoghurt
1 tbsp vanilla extract
100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
2 tbsp coconut oil
For the toppings
mixed nuts, toasted and finely chopped
coconut flakes, toasted and lightly crushed
pistachio nuts, finely chopped
freeze-dried raspberries
Method
Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.

When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.

Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.

Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve.

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This recipe is from...

Tom Kerridge's Fresh Start

4. Be Healthy

BBC Two

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23/09/2022

Banana chips
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Banana chips
These crispy, chewy banana chips are great as a snack, or sprinkle them over your morning porridge instead of fresh banana. Our method is oven baked – see our recipe tip below for an air fryer version.

By Sarah Cook
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 3–4

Dietary

Vegetarian

Ingredients
2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonal
light rapeseed, vegetable or sunflower oil
1 lemon, juice only
ground cinnamon (optional)
Recipe tips
Method
Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil.

Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat.

Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour.

Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool.

Leave to cool completely before serving or storing in an airtight container.

23/09/2022

Banana bread loaf
19 ratings
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Banana bread loaf
Batch-bake this moist, spiced, nutty banana loaf, then eat what you can for breakfast, brunch or tea and freeze the rest.

By Jaye Jacobs
From The Hairy Bikers' Cook Off
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Makes 2 loaves

Dietary

Vegetarian

Ingredients
6 very ripe bananas
125ml/4½fl oz vegetable oil
115g/4oz butter, softened, plus extra for greasing
335g/11½oz caster sugar
4 free-range eggs
450g/1lb plain flour
2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground cloves
½ tsp salt
225g/8oz raisins
225g/8oz pecans
Method
Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.

Mash the bananas and vegetable oil together in a bowl and set aside.

In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.

Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.

Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.

Leave the banana bread to cool in the tins, then turn out and serve in thick slices.

19/09/2022

Make teatime special with this sweet, glazed crown of rich bread stuffed with apricots, walnuts and raisins.

By Paul Hollywood
From The Great British Bake Off
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Preparation time

1-2 hours

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients
For the dough
250g/9oz strong white bread flour, plus extra for dusting
5g salt
7g/⅓oz instant yeast
50g/1¾oz unsalted butter, softened, plus extra for greasing
105ml/3½fl oz milk
1 free-range egg, lightly beaten
For the filling
90g/3¼oz unsalted butter, softened
70g/2½oz light muscovado sugar
120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
35g/1¼oz plain flour
60g/2¼oz raisins
65g/2¼oz chopped walnuts
1 orange, zest only
To finish
50g/1¾oz apricot jam
200g/7oz icing sugar
25g/1oz flaked almonds
Method
Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.

Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.

While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine.

Line a baking tray with baking parchment or silicone paper.

Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown).

Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray.

Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6.

Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack.

Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving.

19/09/2022

Mary Berry's Christmas cake is a great last-minute recipe because it doesn't need feeding.

By Mary Berry
From Saturday Kitchen
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Preparation time

overnight

Cooking time

over 2 hours

Serves

Makes 20cm/8in cake

Dietary

Vegetarian

Ingredients
300g/9oz dried apricots, chopped
225g/8oz currants
255g/8oz sultanas
225g/8oz raisins
90ml/3½fl oz brandy
225g/8oz butter, at room temperature
225g/8oz light muscovado sugar
225g/8oz plain flour
4 large free-range eggs
350g/12oz glacé cherries, halved, rinsed and dried
2 oranges, grated zest only
4 tbsp apricot jam, for glazing
How-to-videos
Method
Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy.

Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1.

Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended.

Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper.

Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out.

The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish.

19/09/2022

Grated marzipan, porridge oats and demerara sugar make an instant (and yummy) tinned apricot crumble topping for this easy store cupboard dessert.

Each serving provides 492 kcal, 9g protein, 78g carbohydrates (of which 56g sugars), 15g fat (of which 3.5g saturates), 5g fibre and 0.1g salt.

By Justine Pattison
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients
2 x 420g cans apricot halves in juice or syrup
100g/3½oz marzipan
50g/1¾oz plain flour
50g/1¾oz porridge oats (not jumbo)
50g/1¾oz demerara sugar
2 tbsp sunflower oil or 25g/1oz butter
15g/½ oz flaked almonds (optional)
400g tin custard
Method
Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.

In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots.

Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.

Warm the custard in a small saucepan and serve alongside the crumble.

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