Jernovaept, Bd. Decebal, 7/1, Chisinau (2026)

03/10/2022

Cannellini beans two ways
11 ratings
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Cannellini beans two ways
Cannellini beans have a lovely melting texture and go well with Mediterranean flavours. Use the base recipe to make two meals for two people. The amount of olive oil elevates the dish by adding richness and flavour.

By Hattie Ellis
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 2

Ingredients
3 tbsp extra virgin olive oil, plus extra for drizzling
1 red onion, chopped
1 garlic clove, finely chopped
1 celery stick, chopped
1 small carrot, peeled and finely chopped
400g tin chopped tomatoes, or 5 fresh tomatoes, chopped
2 x 400g tins cannellini beans, drained and rinsed
splash of red wine (optional)
1 thyme sprig (optional)
pinch caster sugar
flaky sea salt and freshly ground black pepper
For the baked potato
2 baking potatoes
30g/1oz goats’ cheese
For the Tuscan bean gratin
30g/1oz breadcrumbs (1 medium slice of bread whizzed in a food processor)
1½ tbsp finely chopped fresh flatleaf parsley
1 small garlic clove, finely chopped
25g/1oz Parmesan, coarsely grated
1½ tbsp capers (optional)
green salad, to serve
Recipe tips
Method
Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft.

Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning.

To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper.

To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad.

03/10/2022

Candied sweet potatoes
1 rating
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Candied sweet potatoes
Soft sweet potatoes with melted marshmallow is not the most subtle Thanksgiving side dish, but a wonderful guilty pleasure.

By Momma Cherri
From Saturday Kitchen
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Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients
3 orange sweet potatoes, washed
3 white sweet potatoes, washed
150g/5oz dark brown sugar
125g/4oz butter
1 tbsp cinnamon
vanilla essence
1 orange, juice only
150g/5oz marshmallows
Method
Heat an oven to oven 200C/400F/Gas 6.

Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender.

Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.

To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil.

Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven.

Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted.

03/10/2022

Campfire stew
23 ratings
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Campfire stew
A nourishing and warming low-calorie casserole with a little kick. Serve with your choice of steamed vegetables.

Each serving provides 283 kcal, 36g protein, 19g carbohydrate (of which11g sugars), 7.5g fat (of which 3g saturates), 8.5g fibre and 3.1g salt.

By Sunil Vijayakar
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4–6

Ingredients
low-calorie cooking spray
2 onions, roughly chopped
2 red peppers, deseeded and roughly chopped
4 garlic cloves, finely chopped
4 celery sticks, thickly sliced
2 carrots, peeled and thickly sliced
300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes
500ml/18fl oz chicken stock
400g tin chopped tomatoes
4 tbsp tomato purée
400g tin cannellini beans, drained and rinsed
400g tin red kidney beans in chilli sauce
1½ tbsp Cajun seasoning
1 tbsp sweet smoked paprika
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed)
salt and freshlly ground back pepper
Recipe tips
Method
Preheat oven to 200C/180C Fan/Gas 6.

Spray a wide, ovenproof casserole dish with the low-calorie cooking spray.

Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften.

Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened.

Season and serve with steamed vegetables.

27/09/2022

Beetroot soup
27 ratings
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Beetroot soup
Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience.

By Hugh Fearnley-Whittingstall
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6

Dietary

Vegetarian

Ingredients
3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly
1 medium onion, peeled and finely chopped
2 tbsp olive or sunflower oil
500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
125g/4oz real (i.e. Greek not Danish) feta cheese
How-to-videos
Method
Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.

Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.

Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.

Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary

To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version

To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

27/09/2022

Beetroot seed cake
13 ratings
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Beetroot seed cake
Beetroot cake is the hero of vegetable-based cakes – moist, tasty and full of goodness. Nigel Slater shows you how.

By Nigel Slater
From Nigel Slater's Simple Suppers
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves about 8

Dietary

Vegetarian

Ingredients
butter or oil, for greasing
225g/8oz self-raising flour
half a teaspoon bicarbonate of soda
a level teaspoon baking powder
half a teaspoon ground cinnamon
180ml/6¼fl oz sunflower oil
225g/8oz light muscovado sugar
3 free-range eggs, separated
150g/5oz raw beetroot, peeled
juice of half a lemon
75g/3oz sultanas or raisins
75g/3oz mixed seeds (such as sunflower, pumpkin and linseed)
For the icing
8 tablespoons icing sugar
a little lemon juice or orange blossom water
poppy seeds, to garnish
Method
Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment.

Sift together the flour, bicarbonate of soda, baking powder and cinnamon.

Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined.

Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting.

Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack.

To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating.

27/09/2022

Beetroot salad
8 ratings
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Beetroot salad
A beetroot salad to brighten up any barbeque! It can be made ahead too and dressed at the last minute.

Serve alongside the Biker burger for a real feast.

By The Hairy Bikers
From Kitchen Garden Live with the Hairy Bikers
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Dietary

Vegetarian

Ingredients
2 medium beetroot
dash olive oil, for drizzling
20g/1oz blanched almonds
½ tsp cumin seeds
1 red eating apple, cut into 2cm/1in cubes
1 green eating apple, cut into 2cm/1in cubes
½ small red onion, sliced
handful fresh herbs
salt and freshly ground black pepper
For the dressing
150g/5½oz plain yoghurt
1 lime, zest and juice
2 tsp honey
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.

Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour.

Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.

Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.

To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well.

23/09/2022

Bang bang turkey
12 ratings
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Bang bang turkey
The ultimate leftover Christmas turkey recipe. Light, fresh and flavoursome. Don’t be alarmed by the long list of ingredients – it’s simply a quick marinate and assemble job.

By The Hairy Bikers
From The Hairy Bikers Home for Christmas
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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients
1 tbsp soy sauce
1 tbsp lime juice
pinch palm or light soft brown sugar
pinch hot chilli powder
pinch Chinese five-spice powder
250g/9oz leftover turkey, preferably breast, in long strips
For the peanut sauce
1 tbsp vegetable or groundnut oil
2 shallots, finely chopped
3 garlic cloves, crushed or grated
5cm/2in piece fresh ginger, peeled and grated
2 red chillies, seeds removed (according to taste), finely chopped
200ml/7fl oz turkey (or chicken) stock
150ml/5fl oz coconut milk
75g/2½oz crunchy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp palm sugar or soft light brown sugar
1 tbsp kecap manis (optional)
1 tbsp lime juice
For the salad
1 large Chinese lettuce or cabbage, shredded
1 large carrot, julienned
1 large courgette, julienned
small bunch radishes, cut into matchsticks
1 red pepper, cut into thin strips
4 spring onions, halved lengthways and cut into thin strips
To serve
2–3 red chillies, sliced
small bunch fresh coriander
few fresh mint leaves
1 tbsp roasted, unsalted peanuts, lightly crushed
Method
First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand.

For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies.

Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.

To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts.

23/09/2022

Bang bang chicken
46 ratings
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Bang bang chicken
This vibrant bang bang chicken recipe is full of bold flavours from chilli, peanut and lime. Use leftover roast chicken, if you like, but the poached chicken in star anise and ginger is divine.

By Sunil Vijayakar
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Ingredients
500ml/18fl oz fresh chicken stock
2 tbsp roughly chopped fresh root ginger
1 tsp five-spice powder
2 star anise
1 tbsp light soy sauce
2 skinless chicken breasts
1 small cucumber, julienned
1 carrot, julienned or grated
50g/1¾oz sugar-snap peas, halved lengthways
3 spring onions, cut into thin strips/shredded
small handful fresh coriander leaves or Thai basil leaves, plus extra for garnish
salt and freshly ground black pepper
For the bang bang sauce
75g/2½oz crunchy peanut butter
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp runny honey
1 tsp rice wine vinegar
½ tsp finely grated garlic
½ tsp finely grated fresh ginger
To serve
1 red chilli, finely sliced or diced
1 tbsp roasted peanuts, roughly chopped
2 tsp toasted sesame seeds
2 limes, halved
Method
Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.

For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.

Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well.

Serve in 2 wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over.

23/09/2022

Bang bang cauliflower
31 ratings
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Bang bang cauliflower
If you want some banging chilli flavours, try these crisp coated cauliflower florets with a creamy spicy sauce for an irresistible starter, side dish or light meal.

Each serving provides 795 kcal, 19.5g protein, 62g carbohydrate (of which 26g sugars), 49g fat (of which 4g saturates), 12g fibre and 3.1g salt.

By Lucy Parker
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Dietary

Vegetarian

Ingredients
70g/2½oz panko breadcrumbs
½ tsp sea salt flakes
½ tsp freshly ground black pepper
¼ tsp paprika
¼ tsp garlic powder
1 large cauliflower, cut into bite-sized florets, young leaves reserved (see recipe tips)
100ml/3½fl oz oat milk
For the bang bang sauce
125ml/4fl oz sriracha mayonnaise (vegan if required, see recipe tips)
1 tbsp sweet chilli sauce
1 tsp maple syrup or agave nectar
To garnish
1 small red chilli, finely sliced (optional)
2 spring onions, finely sliced
Recipe tips
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.

In a shallow bowl, mix the breadcrumbs, salt, pepper, paprika and garlic powder.

Dip the cauliflower florets in the milk, then roll them in the breadcrumb mix. Place them on the baking tray, making sure they aren’t touching.

Bake for 20–25 minutes, until starting to turn crisp and golden brown. Using a fish slice, turn them over and cook for a further 5–8 minutes, or until golden brown all over. Leave to cool.

To make the bang bang sauce, mix all the ingredients together and season with salt to taste.

To serve, drizzle the bang bang sauce over the cauliflower and scatter over the red chilli and spring onions.

Recipe Tips
Don’t waste the young cauliflower leaves: use them to make a crispy salty snack. Discard the tough ends, then put the leaves on a baking tray and mix with 1 tablespoon of sesame oil and ½ teaspoon of sea salt flakes. Roast on the bottom shelf of the oven for the last 10 minutes of baking the florets, then drizzle over the bang bang sauce.

Instead of oven baking, you can cook the cauliflower florets in a deep fat fryer. This will create a beautiful golden crust. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

You can make your own sriracha by mixing mayo and sriracha together. You can choose if your mayo is classic or vegan.

If you don't have panko bread crumbs, you can make your own or you can use plain flour.

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19/09/2022

Artichoke pasta
10 ratings
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Artichoke pasta
A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes.

Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt.

By Rick Stein
From Fresh Food
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
110g/4oz artichokes, marinated in oil
1 clove garlic, peeled and crushed
1 tbsp finely chopped parsley
1 tbsp finely chopped thyme, leaves only
450g/1lb linguine pasta, cooked
½ lemon, juice only
parmesan shavings, to serve (or similar vegetarian hard cheese)
How-to-videos
Method
Pour the artichokes, with their oil into a pan and mash them down with a fork.

Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.

Add the lemon juice and toss thoroughly.

Serve in bowls topped with shavings of parmesan cheese.

19/09/2022

Arroz verde
6 ratings
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Arroz verde
Bring the flavours of the sea and the holiday vibes to your table with this arroz verde recipe inspired by Rick Stein's trip to Cadiz. It's packed with shellfish and garlic - perfect for an early autumn dinner party as the clams come back in season.

By Rick Stein
From Rick Stein's Long Weekends
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-5

Ingredients
For the fish stock
1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice
1 onion, roughly chopped
1 fennel bulb, roughly chopped
100g/3½oz celery, sliced
100g/3½oz carrot, roughly chopped
25g/1oz button mushrooms, sliced
1 sprig fresh thyme
For the arroz verde
4 tbsp olive oil
60g/2¼oz shallots, finely chopped
12 garlic cloves, finely chopped
1 litre/1¾ pints fish stock (see above)
100g/3½oz finely chopped flatleaf parsley
1½ tsp salt
400g/14oz short-grain paella rice, such as calasparra
30 raw clams, preferably palourdes (vongole), scrubbed
200g/7oz raw small prawns, peeled
For the aioli
4 garlic cloves, crushed
½ tsp fine table salt
1 medium free-range egg yolk
175ml/6fl oz extra virgin olive oil
How-to-videos
Method
For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.

For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil.

Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking.

Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion.

Serve the arroz verde with the aioli.

19/09/2022

Aromatic beef curry
90 ratings
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Aromatic beef curry
Try this comforting curry, packed with flavour and tender beef.

By Anjie Mosher
From The Hairy Bikers: Mums Know Best
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Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 4

Ingredients
125ml/4fl oz ghee or vegetable oil
400g/14oz beef braising steak, diced into 3cm chunks
1 medium onion, diced
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground black pepper
1 tsp chilli powder
½ tsp ground ginger
3 cloves
3 cardamom pods (optional)
½ tsp ground cinnamon
½ x 400g/14oz can chopped tomatoes
125g/4½oz natural yoghurt
1 tbsp vinegar
salt
pinch sugar
Recipe tips
Method
Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.

Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.

Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar.

Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender.

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