September 5, 2016

Blueberry Banana Pancakes (Revamped Apple Pancakes)

I’ve been a real slob when it comes to my poor little blog.  And I’m immensely sorry for neglecting you, my dear readers, for the better part of three months.  Sometimes life and work get in the way and priorities have to change slightly.  That doesn’t mean that I forgot about you all and I do have a tasty recipe that I want to post soon.  Meanwhile, I really want to share with you the improved version of a beloved pancake recipe.  

Sundays are for brunch in our family and this whole summer I’ve been tweaking and perfecting my grandmother’s Apple Pancakes recipe that I originally posted almost three years ago.  And every week it got better.  I added mashed bananas to the batter, replaced the apples with peaches or tossed in a pint of blueberries.  I sprinkled a much needed pinch of baking soda for that extra level of fluffiness.  And I even revisited the whole method of preparing the batter opting to mix the dry ingredients separately from the wet ingredients and then gradually adding the dry ingredients to the wet ones.  Small tweaks, big difference!

I also promise to have a new recipe for you to celebrate five years of Simply Romanesco soon, but until then I hope you enjoy these newly revamped pancakes.  We’ve been devouring them all summer long!     

Blueberry Banana Pancakes
By Simply Romanesco inspired by my Grandma Vicki

Makes: about 20 pancakes

Ingredients for the pancakes:
·         2 heaped cups (500 ml) whole milk
·         2 large eggs, at room temperature
·         3 heaped Tablespoons (60 grams) granulated sugar
·         1 teaspoon vanilla
·         Scant 2 ¾ cups (370 grams) all-purpose flour
·         1/8 teaspoon salt
·         1 teaspoon baking powder
·         ½ teaspoon baking soda
·         2 bananas, mashed
·         1 pint blueberries or other fruits you like
·         Olive oil or vegetable oil for cooking

Ingredients for the cinnamon-sugar mix:
·         ½ cup (115 grams) granulated sugar
·         1 ½ teaspoon cinnamon

Instructions for the cinnamon-sugar mix:

In a small bowl, mix together the sugar and cinnamon and whisk well to combine.  Set aside. 

Instructions for the pancakes:

In a large bowl, whisk together milk, eggs, sugar and vanilla.

In a medium bowl, mix together the flour, salt, baking powder and baking soda.  Gradually, add the flour mixture to the milk and eggs mixture stirring constantly until the flour is fully incorporated, and you have a slightly thicker batter without any lumps and traces of flour.  Add the mashed bananas and then gently fold in the blueberries.  

In a nonstick skillet, heat about 1 ½ teaspoon of olive oil over medium heat.  Fill a 2.5-inch ladle with the pancake and batter and gently pour it into the pan.  Once the pancakes start cooking, turn the heat to medium-low.  Cook pancake for 1-2 minutes per side until golden-brown.  Repeat with the rest of the batter adding about 1 teaspoon of oil per pancake. 

Place cooked pancakes on a platter and sprinkle each pancake with 1 teaspoon of the cinnamon-sugar mix.      

Poftă Bună! (Bon Appétit!)

May 31, 2016

Muesli with Blueberries and Pistachios

After unceremoniously bombarding you with some time-consuming, labor-intensive yet awfully tasty Romanian desserts, I’ve been delving into the realm of no-cook morning delights.  Yes, now I’m on a no-cook breakfast spree.  So, next on the menu is Muesli with Blueberries and Pistachios

Muesli is a big morning thing in Europe.  I was first introduced to it in the summer of 1997 when I spent a month at a tennis academy in Germany and every day, muesli was my go-to breakfast.  Eventually muesli slowly made its way into Romanian stores and dousing it in milk became my favorite morning treat.  That and a toast loaded with Nutella.  Can’t forget about that!


So when I happened upon this Muesli with Blueberries and Pistachios recipe, my curiosity was peaked and I had to give it a try.  I was not disappointed at all granted that it was a far cry from what I was used to growing up and there was no milk in sight.  In fact, this recipe is more elaborate, rich in flavors and bold in personality.  To be perfectly honest, the original recipe calls for pomegranate and almonds, which you should definitely fold in if you have them on hand, I did not unfortunately; that being said, pomegranate would add a brightly seasonal touch to this muesli in wintertime, so consider them when in season. 

This Muesli with Blueberries and Pistachios is a deliciously smooth contraption that you’ll demolish in mere minutes and will keep your tummy happy for hours.  In a nutshell, the oats are engulfed in a diluted sea of bright apple juice and water, allowed to soak and plump overnight while still maintaining that distinct grainy texture and clear taste ghostly tinged with a deeper aroma.  It might seem soggy at first, but the overnight preparation elevates it to a fine-looking, respectable concoction.  The mixture is then thickened with creamy, tart yogurt and drizzled with honey for good measure and an extra hint of sweetness.  The blueberries add a meaty sort of dimension and fruity consistency, while the toasted pistachios bring the smoky crunchiness. 

This dreamy dish will whet your appetite at first sight and will be a robust start to your day.  There’s nothing overly fussy about this bowl of goodness, just a plain old hearty breakfast; a thorough mélange of flavors and textures while still showcasing that pristine muesli identity.  Enjoy!    

Muesli with Blueberries and Pistachios
Adapted from Bon Appétit (December 2013)

Makes: 4 servings (bowls)


·         2 cups old-fashioned oats
·         1 ½ cups apple juice
·         ½ cup water
·         1 teaspoon vanilla extract
·         Heaped ¼ cup raisins
·         2 cups plain Greek yogurt
·         1 cup blueberries (or pomegranate seeds or any other fresh fruit you prefer)
·         ½ cup chopped toasted pistachios (or almonds etc.)
·         Honey or agave nectar or maple syrup


Combine the oats, apple juice, water, vanilla and raisins in a large bowl.  Cover and chill overnight.  Mix the yogurt into the soaked oats.  Divide the mixture among bowls and, dividing evenly, top with blueberries and pistachios.  Drizzle with honey, if desired, and serve.    

Poftă Bună! (Bon Appétit!)

April 30, 2016

Blood Orange Chia Pudding

All winter long I’ve been basking in the wonderful taste and nutritional value of the striking blood oranges.  And even though spring is well upon us, I’ve been lucky enough to still get my hands on them at the grocery store.  Now, the real magic happens when you marry blood oranges with yogurt and chia seeds to create an exceptional and lip-smacking treat that you’ll crave every morning.  Yes, we’re talking breakfast and the best part about this breakfast is that this Blood Orange Chia Pudding is a no-cook silky pudding that you whip up the night before.   

People have been going gaga over chia seeds for a long while now and I have been on the chia bandwagon myself.  Truth is, with all the nutritional benefits of fiber and omega-3s that they pack they are hard to ignore.  Plus, once drowned in the velvety blood orange juice and yogurt mixture, these chia seeds plump up and turn into tiny fat bubbles that burst onto your tongue and crack under your teeth.  As Giada de Laurentiis noted in her cookbook, they do remind you of tapioca pearls, which I happen to adore, but even if you’re not a tapioca fan, this Blood Orange Chia Pudding will convert you into a chia lover in no time.    

Although it might look like one while sporting a beautiful pale pink hue, this pudding is more than just a flavored, textured yogurt.  It is a smooth, pleasantly thick, creamy, tangy, citrusy and sweet pudding with a lovely somewhat bubbly texture that provides a substantial and filling breakfast in a tiny serving.  Top it with bright fruit and toasted pistachios and you’ve created the breakfast of champions.  

In addition, this Chia Pudding is quite versatile.  While I love the blood orange version, Giada offers a recipe that calls for vanilla-flavored unsweetened almond milk instead of orange juice.  So, you can definitely replace the blood orange juice with almond milk and still end up with a phenomenal and slightly creamier concoction.  Enjoy!    

Blood Orange Chia Pudding
Adapted from Bon Appétit (February 2016)

Makes: 2 servings


·         ½ cup Greek yogurt (or plain yogurt)
·         ½ cup fresh blood orange juice
·         2 Tablespoons honey or agave nectar or maple syrup (whichever you prefer or have on hand)
·         1 teaspoon vanilla extract
·         Pinch of salt
·         ¼ cup chia seeds
·         Blood orange segments or blueberries or any other fruit you like
·         Chopped pistachios or sliced almonds, toasted


In a medium bowl, whisk together the yogurt, blood orange juice, honey, vanilla and salt.  Whisk in the chia seeds.  Cover the bowl with plastic wrap and chill for 8 to 24 hours.  When you’re ready to eat the pudding, stir the pudding and divide it between small bowls or glasses.  I, however, recommend that you divide the mixture between small bowls and glasses, cover them with plastic wrap and then chill for up to 24 hours.  That way, come morning, I only have to grab one of the glasses from the fridge, stir, top the pudding with fruit and nuts and enjoy.  

Before serving, layer the pudding with some orange segments (or other fruit you prefer).  Top with the chopped pistachios and remaining orange segments.  Drizzle with more honey if desired and serve. 

Note: To top the pudding with orange segments, cut the peel and white pith from 2 blood oranges.  How to do that: cut a slice off the top and bottom of the orange, making sure you cut just past the pith to expose the fruit underneath.  Stand the orange upright on a cut end.  Following the curve of the fruit, use a small knife to slice away the peel and pith.  Working over a bowl, cut along either side of membranes to release the segments.  

Poftă Bună! (Bon Appétit!)

March 31, 2016

Vanilla Walnut Cake with Vanilla Buttercream Frosting

I’ve mentioned this before and I’ll state it again – my family has an uncanny fascination with buttercream-covered cakes.  We favor them over crisp cookies, juicy pies, and somewhat drier cakes.  If there is a lick-your-fingers-buttercream-covered cake, it will always take the coveted first prize.  And you already know about my infatuation with vanilla – yes, I’d always choose it over chocolate; that’s why, when my grandma asks which dessert to whip up when I’m in Romania, this Vanilla Walnut Cake with Vanilla Buttercream Frosting is at the top of my list. 

This Vanilla Walnut Cake with Vanilla Buttercream Frosting is yet another masterpiece that can only be achieved by nursing and diligently whisking the egg and sugar mixture in a bowl over a pot of simmering water, which at times can be daunting and irking.  However, I’m proud of my merry path to mastering the art of cooked cream over a double boiler because the nicely thickened silkiness you create is worth a small fortune and will make you ignore the free facial and aching bicep muscle!  

The cake is vanilla-infused, soft and pillowy, textured with toasted, fragrant walnuts and offers the perfect balance to the luxurious, velvety vanilla speckled frosting, while the glossy chocolate ganache on top brings a beautiful, rich counterpart to the whole experience.  There are lots of flavors and textures woven into this glorious cake albeit in the end it all comes down to the same humble yet mighty potent main ingredient and star of the show – you guessed it, vanilla.  And if I haven’t dished enough about my love for vanilla or this particular cake, let me make it clear: this is my favorite vanilla cake and I hope you enjoy it just as much as I do!   

Vanilla Walnut Cake with Vanilla Buttercream Frosting
By Simply Romanesco inspired by my Grandma Vicki

Makes: 24 squares

Ingredients for the Batter:

·         6 egg whites, at room temperature
·         180 grams sugar
·         1 teaspoon vanilla extract
·         120 grams all-purpose flour
·         1 teaspoon baking powder
·         Pinch of salt
·         150 grams roasted walnuts, roughly chopped

Ingredients for the Vanilla Buttercream Frosting:

·         6 egg yolks, at room temperature
·         210 grams confectioners’ sugar
·         Seeds from 1 vanilla bean
·         50 ml whole milk
·         250 grams butter, at room temperature

Ingredients for the Chocolate Ganache:

·         170 grams (6 oz.) semi-sweet chocolate chips
·         2/3 cups heavy cream
·         1 teaspoon vanilla extract

Instructions for the Batter:

Preheat the oven to 375°F.  Coat the bottom and sides of a 14 x10 x 2-inch baking pan with butter and flour.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

Separate the egg yolks (you will use the egg yolks for the buttercream frosting) and egg whites.

In a large bowl, beat the egg whites using an electric hand mixer until they hold medium-firm peaks.  Add the sugar and vanilla extract and beat to incorporate.  Gradually, add the flour mixture.  Using a spatula, fold in the chopped walnuts. 

Pour the batter into the prepared pan making sure the batter spreads all throughout the pan, and bake for 22-23 minutes or until a tester comes out clean and the cake is nicely golden-brown.  Cool completely in the pan on a rack.

Instructions for the Vanilla Buttercream Frosting:

In a medium heat-proof bowl, beat the eggs yolks with the confectioners’ sugar for 2-3 minutes.  Add the seeds from the vanilla bean and beat to incorporate.  Slowly, pour in the milk and beat until fully incorporated.  Put the bowl on top of a pan of simmering water, making sure that the base of the bowl doesn’t come in contact with the water.  Gently and leisurely beat the eggs, sugar, vanilla and milk mixture with a whisk until it thickens and looks like a thick cream, about 30 minutes.  Set aside to cool completely, stirring occasionally. 

In a large bowl, using an electric hand mixer, beat the butter on medium speed until light yellow and fluffy, about 3 minutes.  Slowly and in batches, add the vanilla cream and beat on medium-low speed, scrapping down the bowl as necessary, until smooth and creamy.  Don’t whip!   

With a knife or offset spatula, evenly spread the frosting over the cake.  

Instructions for the Chocolate Ganache:

Place the chocolate chips in a medium bowl and set aside.  Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.  Cook until small bubbles appear on the outside edge of the cream.  Pour the hot cream mixture over the chocolate chips.  Using a fork or a spoon, gently stir until all the chocolate is melted and the mixture is smooth.  

Drizzle the chocolate ganache all over the cake.  Allow the ganache to harden.  Cut the cake into squares and serve.

Poftă Bună! (Bon Appétit!)