As usual, today we will be talking about recipes involving seasonal vegetables. Leeks are among the most under-appreciated vegetables around, but it figures prominently in spring cooking in Romania, and the Balkans generally. One of the signature dishes in this area is leek and olives, very popular because it is tasty. Take four or five leeks, slice it into small pieces, then sweat it in a bit of oil. Add in water, which you bring to a boil, adding salt to taste. Soak some olives in water to reduce their saltiness, then put them into the saucepan with some tomato paste. It doesn\u2019t take more than half an hour to make, and can be served both hot and cold.<\/p>\n
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One other excellent dish is leek stuffed with rice or mushrooms. Cut the leek into larger portions, and blanch them. Scoop out the core, to have the outer leaves as a container. Chop finely the cores, then sweat them in oil together with mushrooms, also finely chopped. Fill the pieces of leek with the mixture, then lay them in an oven tray with water and tomato juice. Boil for about 10 minutes, then set the tray in the oven. Garnish with fresh parsley before serving.<\/p>\n
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In late April and early May, markets in Romania are teeming with the new harvest of potatoes. Few foods are more versatile than the potato, and we will be looking at a couple of recipes that are as effective as they are simple.<\/p>\n
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Take about a kilo of potatoes, a few stalks of spring garlic, and a bunch of fresh dill. Brush the potatoes well to remove much of the thin peel. If they look less than fresh keep them in cold water for about a quarter of an hour. Cut them into pieces if larger, leave them whole if smaller. Strain them well, then deep fry them for a few minutes, until golden. Take them out, sprinkle them with finely chopped fresh garlic and dill, with salt to taste.<\/p>\n
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You can also make a similar dish, which is baked instead of fried. Sprinkle the potatoes with finely chopped spring garlic and dill, and also drizzle a generous amount of olive oil over them before putting them in the oven. It takes about 20 minutes for the potatoes to get cooked. You can replace the spring garlic with a garlic paste as a dip of sorts.<\/p>\n
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Irrespective of how you prepare them, new potatoes are always a treat. Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Two favourite dishes for Romanians at this time of the year<\/p>\n","protected":false},"author":125,"featured_media":173725,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45886],"coauthors":[],"class_list":["post-173724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-spring-dishes"],"acf":[],"yoast_head":"\n