EGGPLANT ROLLS

We call these eggplant rolls “Limba soacrei” or “Mother–in–Law ́s Tongue”. This appetizer, made of thin eggplant slices stuffed with a spicy-garlic filling, resembles the “hotness” of unwanted advice from your mother–in–law. Of course, it’s nothing but a stereotype developed in time. In fact, mothers–in–
law are kind and loving. Even when they stick their noses in your business, they do it with good intentions.

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MY PARENTS’ HOUSE IS NOT FOR SELLING

In Moldova we have a song that translates as “my parents’ house is not for selling”. I think it also refers to this story. Chisinau-Palanca, from Calarasi district is a route that will make you feel fully rewarded; the atmosphere you will find at “Casa Parinteasca” Guesthouse will have a similar effect on you as a “retreat” in an exotic country.

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TEN REASONS WHY TO VISIT MOLDOVA DURING THE HODINA FESTIVAL

It started from a madness and it should stay that way – a beautiful madness on the bank of the Dniester in the Pohreabea village. We have nature, Nistru, vegetarian food, music, relaxation, art, friends. What more could you wish for in August in Moldova? Every year we hope Hodina will gather more and more Moldovans returning home and tourists coming to discover Moldova.

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ZUCCHINI PANCAKES

I admit I wasn’t a big fan of zucchini pancakes when I was little, but I came to really appreciate this dish when I grew up. The pancakes are savory and garlicky, ideal for a late night snack with beer, or an early breakfast with sour cream and a hard-boiled egg. You can make these pancakes using other vegetables such as carrots, sweet potatoes or peas. Sometimes I mix two different types of vegetables for a more fragrant taste.

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POTATOES WITH GREEN BEANS

n Moldova you can find several varieties of beans that are good to eat fresh, before they mature and are ready to be dried. These are early- harvested yellow flat beans, consumed in summer. You may cook the beans with garlic, new potatoes or braised with sour cream. My memory tells me that yellow beans with potatoes and dill came top of my summer food list, especially when cooked in the small cast iron pot, which I brought with me to Canada. 

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WHITE CHERRY CONFITURE

White cherry confiture is the most delicate and rare of all traditional confitures.
Why is it so special? because it will drive you crazy with its taste. Whether we use it for tea, ice cream, pancakes or babă albă, this confiture is the finest, sweetest creation from our cuisine.

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STUFFED ZUCCHINI

Similar to our traditional sarmale [sar’male], stuffed zucchini is made with the same filling but in a different way. I prefer sarmale; however, this dish is for those who don’t like the taste of vine leaves or pickled cabbage: a different recipe for those who seek new flavors. Do you know how delicious a stuffed zucchini with homemade sour cream can be?

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PRESERVED GRAPE VINE LEAVES

In our Moldovan cuisine grape vine leaves are used for making sarmale, those little rolls of grape vine leaves stuffed with rice, vegetables and meat, that we are very proud of. Although, you can easily find these leaves in Arabic stores, in Moldova, women prefer to preserve them at home, especially when every family in Moldova has access to a vineyard, whether it is their own or of a relative.

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SUMMER SALAD 

There is nothing more delicious or dearer to the Moldovan soul than a summer salad made in the right way. There comes a moment when parents in Moldova will decide to plant a small garden with produce you would usually buy at a farmers’ market.

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STRAWBERRY LEMONADE

Strawberry lemonade is a more colorful and flavorful version of the classic lemonade. Unfortunately, we can enjoy it only a few weeks a year, during the strawberry season. However, you can store some strawberries in the freezer, and make strawberry lemonade whenever you like it.

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SPRING RADISH SALAD

Spring salads have a special vibe, opening the season with fresh aromas after a long winter. The radish salad took it´s place on our table at Easter. In early spring, my mother used to come home from the local market with a bunch of nettle, radish and wild garlic. I like to add some sheep brânză [‘brɨnzə] (salty traditional cheese made of sheep´s milk) and sprinkle some lemon juice over. Here you’ll find the original recipe of one of my favorite spring salads.

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RASPBERRY GLAZED SALMON

Raspberries are not just for sweet recipes. Besides jams and dessert, you may use them in marinades or sauces for main dishes. Try this Raspberry Balsamic Glazed Salmon. My honest advice is : Double the portion of the raspberry sauce! It is so good that you’ll need more. And don’t underestimate the fresh thyme. It gives such a special flavor to this dish.

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