Jafarastumnew, Str. Columna, 132, Chisinau (2026)

30/09/2022

Bubble and squeak
8 ratings
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Bubble and squeak
The perfect way to use up leftover veg – you can use scooped-out baked potato, mash or crushed roast or fried potatoes for this super-simple bubble and squeak. Top with fried eggs and a dash of chilli sauce for a seriously satisfying brunch or supper.

By Portia Spooner
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Dietary

Vegetarian

Ingredients
1 tsp oil, plus extra for frying
25g/1oz butter
1 small onion, thinly sliced
225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks
300g/10½oz leftover cooked potatoes
small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)
2 free-range eggs
salt and freshly ground black pepper
Recipe tips
Method
Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.

Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes.

Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs.

In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve.

30/09/2022

Brussels sprouts with pancetta
7 ratings
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Brussels sprouts with pancetta
Crispy bacon could be key to converting sprout haters. The recipe is super quick and easy too.

By James Martin
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 8

Ingredients
salt
900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed
2 tsp olive oil
225g/8oz pancetta, cut into cubes
Method
Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, or until tender, then drain in a colander.

Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, or until the pancetta is crisp and golden-brown.

Add the drained sprouts and stir together to warm through. Serve immediately.

30/09/2022

Brussels sprouts with chestnuts and pancetta
12 ratings
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Brussels sprouts with chestnuts and pancetta
Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas.

By Mary Berry
From Mary Berry's Absolute Christmas Favourites
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6

Ingredients
900g/2lb small Brussels sprouts
50g/1¾oz butter
200g/7oz thinly sliced pancetta or bacon, cut into small pieces
1 onion, finely chopped
225g/8oz frozen chestnuts, defrosted and halved
salt and freshly ground black pepper
Recipe tips
Method
Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour.

Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta.

Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.

28/09/2022

Black Forest cranachan
2 ratings
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Black Forest cranachan
This boozy, decadent cranachan combines chocolate, cherries and lashings of cream to create an easy, modern-day trifle.

By Allegra McEvedy
From Great British Food Revival
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 4

Dietary

Vegetarian

Ingredients
250g/9oz fresh cherries, stones removed, halved
4 tbsp almond liqueur
125g/4½oz rolled oats
30g/1oz flaked almonds
200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade
1 tbsp clear honey
400ml/14fl oz double cream
50g/1¾oz icing sugar
Method
Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes.

Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.)

Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool.

Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.

Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly.

Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well.

Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined.

Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed.

Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes.

Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish).

Spoon in the remaining whipped cream, then sprinkle over the toasted almonds.

Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up.

Just before serving, garnish each dessert with one of the remaining cherries.

28/09/2022

Black cherry and hazelnut jam
2 ratings
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Black cherry and hazelnut jam
Adding grated Bramley apples to this cherry jam recipe gives a firmer consistency and a delicate flavour.

By Dan Lepard
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Makes about 600ml/20fl oz (about 2 jam jars)

Dietary

Vegetarian

Ingredients
400g/14oz fresh cherries
200g/7oz (about 2) Bramley apples
350g/12oz granulated or caster sugar
1 small lemon, juice only
50g/2oz chopped, roasted hazelnuts
Method
Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated.

Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.

Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking.

Leave to cool for a few minutes, then pour into hot clean jars and seal immediately.

Leave the jam until the following day before eating, and after opening keep in the refrigerator.

28/09/2022

Black bun
1 rating
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Black bun
This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay. Make it in advance so the flavours have time to mature.

Equipment and preparation: you will need a 900g/2lb loaf tin.

By Paul Hollywood
From The Great British Bake Off
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Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 10-12

Ingredients
For the pastry
300g/10½oz plain flour
75g/3oz lard, cubed
75g/3oz butter, cubed
pinch salt
½ tsp baking powder
1 free-range egg, beaten, for glazing
For the filling
200g/7oz plain flour
300g/10½oz raisins
300g/10½oz currants
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp mixed spice
¼ tsp ground black pepper
100g/3½oz dark muscovado sugar
100g/3½oz mixed peel, chopped
½ tsp bicarbonate of soda
2 tbsp whisky
1 free-range egg
3 tbsp buttermilk
How-to-videos
Method
For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling.

Preheat the oven to 180C/350F/Gas 4 (fan 160C).

For the filling, mix all the ingredients together in a large bowl.

Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress.

Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water.

Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out.

24/09/2022

Barbecued salmon skewers with raita
7 ratings
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Barbecued salmon skewers with raita
A quick and easy tikka marinade gives salmon a lovely spicy flavour. B**g the skewers on the barbie for a simple, healthy summer supper.

By Rachel Phipps
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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
75g/2¾oz natural yoghurt
1 garlic clove, grated
2cm/¾in piece fresh root ginger, peeled and grated
2 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp mild chilli powder
¼ tsp sea salt
375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
2 lemons, very thinly sliced
For the raita
¼ cucumber, grated
60g/2¼oz natural yoghurt
large handful fresh mint, finely chopped
¼ tsp golden caster sugar
½ lemon or lime, juice only
Method
Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.

Meanwhile, soak 4 wooden barbecue skewers in cold water.

To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.

Preheat the barbecue.

Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.

Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

24/09/2022

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Barbecue belly pork
3 ratings
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Barbecue belly pork
This belly pork takes no time to cook on the barbecue, but an overnight preparation gets you an aromatic marinated flavour and lots of perfect crackling.

By The Hairy Bikers
From Hairy Bikers Everyday Gourmets
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Preparation time

overnight

Cooking time

10 to 30 mins

Serves

Serves 4-6

Ingredients
1.5kg/3lb5oz belly of pork
3 tbsp sea salt
2 star anise, ground
1 large orange, zest only
2 fresh bay leaves
8 garlic cloves
1 tbsp Sichuan peppercorns
½ tsp Chinese five-spice powder
200ml/7fl oz olive oil
2 tbsp sesame oil
Method
Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) - nice fine scores make better crackling. Mix the salt, ground star anise and the orange zest together and rub well into the skin, making sure the salt goes into all the cuts of the pork rind.

Using a mini-blender or a pestle and mortar, add the bay leaves, garlic, Szechuan peppercorns, five spice and blend to a paste, then slowly add the olive oil while mixing.

Leave the pork to dry overnight in the fridge; do not cover as you want it to dry.

Heat a barbecue or griddle and slice the pork into thin slices. Place the pork slices onto the hot griddle or barbeque and brush with the marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp.

24/09/2022

Bara brith sheep biscuits
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Bara brith sheep biscuits
Bara brith is a traditional Welsh cake laced with gentle spices and dried fruit. The flavours are lovely in these cute biscuits - quite similar to Shrewsbury biscuits.

Equipment: for this recipe you will need a pestle and mortar and a sheep-shaped biscuit cutter.

By Louise
From The Great British Bake Off
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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Makes 24 large biscuits

Dietary

Vegetarian

Ingredients
For the biscuits
10 tea bags
splash orange liqueur
6 tbsp mixed dried fruit
1 orange, finely grated zest only
½ lemon, finely grated zest only
500g/1lb 2oz self-raising flour, plus extra for dusting
125g/4½ oz caster sugar
½ tsp mixed spice
½ tsp dried ginger
½ tsp cinnamon
½ tsp salt
350g/12oz unsalted butter, cubed
1-2 tbsp buttermilk, to loosen
For the icing
700g/1lb 9oz icing sugar
pearlescent white food colour
1½ tsp almond extract
black food colour paste
metallic light silver food colour paste
How-to-videos
Method
Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment.

Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside.

When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste.

Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough.

Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely.

For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set.

Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve.

19/09/2022

Aubergine curry
12 ratings
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Aubergine curry
This rich aubergine curry is full of spicy flavour and easy to make for a vegan main course the whole family will enjoy. Serve with freshly cooked rice, flatbreads or naan bread.

Each serving provides 390 kcal, 6g protein, 33g carbohydrates (of which 12g sugars), 24g fat (of which 15g saturates), 9g fibre and 0.5g salt.

By Sunil Vijayakar
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
2 aubergines
2 tbsp vegetable oil
1 red onion, chopped
1 tsp cumin seeds
1–2 green chillies, finely chopped or sliced
5 tsp panch phoran spice mix
2 tsp finely grated garlic
1 tbsp finely grated fresh root ginger
2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes
5 large, ripe tomatoes, finely chopped
400ml tin coconut milk
1 tsp garam masala
large handful fresh coriander (leaves and stalks), finely chopped
salt and freshly ground black pepper
Recipe tips
Method
Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes.

Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated.

Add the tomatoes and stir fry for 2–3 minutes.

Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender.

Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread.

19/09/2022

Aubergine chips with fennel yoghurt
1 rating
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Aubergine chips with fennel yoghurt
Crispy aubergine is wonderfully paired with fennel yoghurt in this flavourful vegetarian dish.

By Russell Norman
From Saturday Kitchen
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 6-8

Dietary

Vegetarian

Ingredients
For the fennel yoghurt
1 tsp coriander seed
1 tsp fennel seed
200g/7oz plain Greek style yoghurt
125g/4½oz mayonnaise
1 tsp lemon juice
large pinch of sea salt
black pepper
For the aubergine chips
2 tsp coriander seeds
2 tsp fennel seeds
100g/3½oz plain flour
1 tsp fine salt
½ tsp black pepper
3-4 medium free-range eggs
150g/5½oz panko breadcrumbs
2 tsp sesame seeds
2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wide
oil, for deep frying
Method
Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle.

Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients.

For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds.

Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge.

Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper.

Sprinkle with salt and serve with the fennel yoghurt.

19/09/2022

Aubergine and tomato canapés
1 rating
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Aubergine and tomato canapés
Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Even better, they can be made in advance and reheated just before serving.

By Chetna Makan
From The Great British Bake Off
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Makes 15-20 canapés

Dietary

Vegetarian

Ingredients
For the aubergine filling
1 large or 2 medium aubergines
1 tbsp sunflower oil
1 tsp mustard seeds
1 red onion, finely chopped
2½cm/1in piece fresh root ginger, finely chopped
2 tbsp sundried tomato paste
½ tsp salt
1 green chilli, finely chopped
½ tsp caster sugar
bunch of fresh coriander, finely chopped
handful red amaranth micro herbs (optional)
For the choux pastry
60g/2¼oz unsalted butter
¼ tsp salt
handful coriander leaves, finely chopped
85g/3oz plain flour
2 large free-range eggs, beaten
How-to-videos
Method
Preheat the grill to high.

Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh.

Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.)

Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool.

Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles.

For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs).

Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack.

Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using.

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30/09/2022

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