Sneak peek: my camera's first trip to Capriciosa, Bucharest

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The I-would-kill-for-a-beer cheese "biscuits"

These were made and eaten a while back, when, on a summer afternoon, I remembered I had some cheese lying around in my fridge. This made me remember I had a good-looking recipe lying around somewhere in my bookmark folders.

The recipe was from Brooklyn Farmhouse and called for cheddar and sage. This is how their biscuits looked like:

I used the cheese from the back of my fridge - a traditional Romanian type, called burduf. And thyme instead of cheddar. And didn't respect the proportions at all - just added the right amount of flour and then used yoghurt and cream to moisten the dough. And then I divided it in twelve portions, to match the number of my cupcake-tray molds.

Couldn't eat more than one that night because I didn't have a beer so it would have been a waste.

So I recommend that these would be eaten at breakfast, lunch/brunch or even as a snack between meals. I also imagine they would perfectly accompany a natural tomato soup or yogurt/kefir.

Summer menu: a light afternoon

Courgette carpaccio and a simple tomato and bell pepper salad. Colorful, cheerful and very very tasteful in accompanying grilled chicken.
As for the drinks - what could be better than water on a hot Summer day? Watermelon. I juiced half of a decent-sized watermelon and half of his paler relative - a cantaloupe. Squeezed in some lemon juice and served it when the night set in.

Summer menu: blueberry muffins

A good dessert to finish a light summer meal.
Make muffin batter. Add a teaspoon of homemade fresh blueberry jam to every cupcake liner.
Bake for 15 minutes.
Let cool. Eat.

Summer menu: celeriac and celery soup

Saute an onion or two sping onions in butter and oil until translucent. 

Add cubed celeriac and celery stalks. Water, salt, pepper.

Bring to a boil. Simmer for 45 minutes. 

Add a small bunch of celery leaves.

Let cool, puree.

Serve with oven-baked soft sweet corn and a dash of butter.

Summer menu: Broccoli gratin

Heat broccoli in a non-stick frying pan until its color intensifies.
Place in a tray and cover with the assortment of cheeses of your desire. Salt, Pepper.
Bake until golden.
Garnish, serve.

Egg muffins

Got a muffin tray? Got muffin paper/tray liners? Then this is as easy as breaking an egg.
Line the muffin tray with muffin paper [number of muffin papers must match the number of eggs you want to cook]. Place an egg into each paper.
Place into hot oven for about 8/10 minutes.
Retrieve cooked eggs, grate cheese on top, slice smoked bacon and garnish with spring onions.
Enjoy.