Mamaliga

Mamaliga

Savor the Flavor

Recent Posts

Homemade Chinese Noodles

Homemade Chinese Noodles

What can you do with flour (high 12% gluten), water, and salt? Of the many things, you can make some insanely delicious homemade Chinese noodles for soups or to enjoy with your favorite sauce. What you need (yields four servings): Start by adding the flour […]

Simple French Meringues

Simple French Meringues

This simple French meringue mix has three humble ingredients, but the result is anything but humble. Making meringues is more about the techniques than anything else. This particular method is a French meringue. I am using cocoa to flavor the meringue here, but you can […]

Burrata Tomato Salad

Burrata Tomato Salad

Ok, friends. For this week’s recipe, we’ll make a humble Burrata cheese and tomato appetizer served with crusty sourdough bread.
Wait – what on Earth is Burrata??
Consider it a specialty Italian cheese made from cow’s milk (or buffalo), cream, and fresh mozzarella. The stiffer outer casing packs a rich, creamy inside with a unique blend of fresh and delicate cheesy flavors that will tantalize your taste buds.
Make sure to distinguish Burrata from the fresh mozzarella balls. These are two different things.

  • One 8 oz (227g) ball of fresh burrata
  • 12 oz (340g) cherry tomatoes halved
  • ¼ cup (50g) Kalamata olives pitted
  • 2 Tbs (30ml) extra virgin olive oil
  • One lemon zest grated
  • 1 Tbs (15 ml) lemon juice
  • 2 Tbs (20g) finely diced red onion
  • 1 Tbs (4g) chopped fresh basil
  • 1 Tbs (4g) chopped fresh parsley
  • Salt and pepper to taste
  • One garlic clove
  • Fresh sourdough bread Dressing prep
    Plating
    Toast the bread

Preparing this burrata tomato salad is a breeze — well, maybe a light wind if you want to marinate the tomatoes for a few hours. Just cut the cherry tomatoes in half, then start on the dressing. Chop the fresh basil and parsley and add them to a mixing bowl. Continue finely dicing the red onion, grate the zest of a lemon, and add that to the bowl. Add the 2 Tbs extra virgin olive oil to the bowl, salt and pepper to taste then mix to combine. Add the tomatoes and olives to the dressing, then mix. It’s that simple!
Carefully place the Burrata ball in a serving bowl and add the tomatoes. The tomatoes’ vibrant colors and the Burrata’s creamy white create a visually stunning dish. Garnish with basil leaves and serve with toasted sourdough bread rubbed with garlic.

Miso Salmon

Miso Salmon

This is for one of those days when you have about 30 minutes until dinner, and you’re panicking.I swear, the white Miso can do wonders. I’ve seen it and tasted it. What you’ll need: One beautiful salmon fillet MARINADE:2 Tbs (30g) white miso paste1 Tbs […]

Parmesan-crusted Roasted Cabbage

Parmesan-crusted Roasted Cabbage

In the same vein as our previous parmesan-crusted broccoli recipe, this Parmesan-crusted roasted cabbage will steal the glory of many pompous dishes on the table. It’s humble, yes, but delicious just as well, and that parmesan crust is something to remember. Get ready to crave […]

Homemade Black Olive Tapenade

Homemade Black Olive Tapenade

Pack your bags, we’re going on the sun-soaked shores of the Mediterranean Sea and making tapenade today—the sublime spread of black kalamata olives, sun-dried tomatoes, and various additions. This bold dip usually goes immensely well on sourdough bread (toasted or not) and other dishes like pasta, salads, or meats. (Pssst, check my video on Homemade Sourdough Bread!)
This recipe is like jazz — open to improvisation. You can experiment with various quantity adjustments or extra ingredients like green olives, anchovies, and feta cheese. It’s art, so create!

Here’s what you need for this ridiculously delicious olive tapenade:

  • ⅓ cup (80g) coarsely chopped black Kalamata olives
  • 1 Tbs (10g) chopped caper berries
  • Grated lemon zest
  • 4 oz (115g) sun-dried tomatoes in oil (drained & coarsely chopped)
  • 1 garlic clove finely minced
  • ¼ cup (5g) finely chopped fresh parsley
  • ⅓ cup (75g) grated parmesan
  • Juice from a lemon
  • Black pepper to taste
  • 1 Tsp (1g) red pepper flakes (optional)
  • ⅓ cup (90ml) extra virgin olive oil
  • 1 Tbs (15ml) honey

Start by roughly chopping the olives and caper berries. Add the freshly grated lemon zest, chop some more, and place the mix in a dish.
Next, coarsely chop the sun-dried tomatoes.
Next, mince the garlic and add it to the bowl. Continue with chopping the parsley and the grated parmesan.
Drizzle the juice from a lemon on the mix, and add the black pepper and red pepper flakes to taste. Add the extra virgin olive oil and the honey and mix to combine.
Serve on fresh sourdough bread.

Nuts & Spices Blend

Nuts & Spices Blend

Here is the thing. This is not necessarily an authentic dukkah recipe, the popular Middle Eastern (predominantly Egyptian) condiment traditionally used as a dip with a splash of extra virgin olive oil with bread. It’s a blend of nuts (traditionally hazelnuts and pistachios) and spices. […]

Polenta Crostini with Mushroom

Polenta Crostini with Mushroom

For this week’s recipe, we’ll make Polenta Crostini with Mushroom Crostini, a golden, crisp polenta medley topped with sauteed mushrooms and fresh herbs. This appetizer effortlessly combines rustic simplicity with gourmet elegance, promising a delightful burst of flavors in every bite. Perfect for any occasion, […]

Avocado-Beans Fusion

Avocado-Beans Fusion

Avocado, beans, tomatoes, green olives. Imagine that packed in a salad, and you’re set for a fast and delicious lunch packed with protein and vitamins.
Plus, this salad can dangerously steal the glory of all the other dishes at a dinner party.

Let’s get to work:

  • 25 cherry tomatoes
  • Half a red onion
  • 15 oz (425g) black beans thoroughly rinsed
  • 6 oz (165g) jar of green olives (stuffed with pimiento is a plus)
  • half a red bell pepper diced
  • 2 avocados pitted
  • bunch of fresh cilantro chopped
  • salt & pepper to taste
  • lime juice from a lime
  • extra virgin olive oil

There’s not much to be done here but chopping/dicing the ingredients and adding them to a salad bowl.
Cut the cherry tomatoes in half and add them to a big salad bowl. Follow with finely dicing the half of the red onion. Rinse the canned black beans under cold water until they run clear, drain well, and add to the bowl. Drain the green olives (don’t rinse), roughly chop, and add to the bowl. Next, finely chop the red pepper and add that too.
I half the avocados, then remove the pit with a knife. Using a dull knife, I cut the inside into small squares. Then, I scoop each half out with a spoon.
Add the chopped cilantro, salt and pepper to taste, the lime juice, and a drizzle or two of extra virgin olive oil.
The salad will smell out of this world, so grab some chips and start snacking.
You’ve earned your first place in the queue to taste it.

No-Bake Tea Cookie Chocolate Cake (Chocolate Biscuit Cake)

No-Bake Tea Cookie Chocolate Cake (Chocolate Biscuit Cake)

Get ready for a chocolatey delight like no other! Our no-bake Tea-Cookie Chocolate Cake is a mashup of rich chocolate and the cozy vibes of your favorite tea cookies. It’s an easy, tasty treat that’ll make your tea time special. Let’s dive into the recipe […]