Welcome to my recipe collection.

These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!

Monday, December 08, 2014


Very, very good!

375 ml (1-1/2 cups ) all purpose flour
15 ml (1 tbsp) ground ginger
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) each ground cinnamon and salt
75 ml (1/3 cup) each vegetable oil and molasses
125 ml (1/2 cup) packed brown sugar
1 egg
125 ml (1/2 cup) unsweetened apple sauce
25 ml (2 tbsp) minced ginger

50 ml (1/4 cup) butter melted
175 ml (3/4 cup) packed dark brown sugar
500 ml (2 cups) sliced peeled apples ( about two)

In a medium bowl, combine the flour, ground ginger, baking soda, cinnamon and salt, and set aside. In a large bowl, beat together the oil, molasses and brown sugar. Next beat in the egg until is smooth. Stir in the apple sauce and minced ginger until it's smooth and set aside.

For the topping, pour the melted butter in a 1.5 liter (9 inch) round cake pan , brushing butter up the sides. Spread the brown sugar evenly over the butter. Arrange the apples on the top.

Stir the dry ingredients into the egg mixture until it's just moistened. Pour the mixture over the  apples.

Bake in a 180C (350F)oven for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Let it cool in the pan on a fire rack for five minutes. Run a thin spatula around the edge of the cake to loosen and then invert it onto a serving plate.

Thursday, November 27, 2014


by my sister JoAnn
  • 1 box yellow cake mix (minus 1 cup, set aside for topping)
  • 1 stick butter (8 Tablespoons)
  • 1 egg
Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan.
pumpkin pie cake

Prepare your favorite Pumpkin Pie filling recipe or this:
  • 1 large can pumpkin
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Allspice
  • 4 eggs (beaten)
  • 2 cups milk
  • 1 Tablespoon butter
Pour over crust.

pumpkin pie cake

Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly.
Sprinkle topping over pumpkin pie filling.
pumpkin pie cake
Bake at 350 degree for 60 – 70 minutes.  Just keep an eye on it after the 60 minute mark. You want it to be “set” in the middle. So if you shake the pan a little and it doesn’t “jiggle”, you should be good.)
Let cool and serve with whipped cream on top!


 This casserole recipe has all of the best components of traditional French onion soup, but the way it's made drastically improves its quality. Because it's baked in a casserole dish, the bread really soaks up the soup and becomes extremely flavorful. The cheese melts and browns in a perfect layer on top. Best of all, making the soup in a casserole dish makes it so much faster and easier than preparing individual servings.
Serves: 6
Preparation Time: 10 min
Cooking Time: 1 hr 30 min
  • 3 medium sweet onions, sliced
  • 3 tablespoons butter
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • Approximately 6-8 slices French bread, about 1/2-inch in thickness
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  1. Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally.
  2. Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils.
  3. Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce.
  4. Pour onion and broth mixture into a greased casserole dish.
  5. Lightly toast the slices of bread. Place toasted bread in a single layer on top of onion/broth mixture.
  6. Cover bread with a thick layer of the shredded mozzarella and top with grated Parmesan.
  7. Bake, uncovered, in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and brown on top.

Read more at http://www.recipelion.com/Casserole-Recipes/French-Onion-Soup-Casserole#rKWUcEAARtdVm3vc.99


Very, very tasty!!
Makes/serves 4 servings
Duration 1 hr 30 mins
Difficulty Moderate
  • Vegetarian
Source Chef Patrik Jaros
Chef Patrik Jaros
Savoy cabbage Stew with gorgonzola cheese crostini


  • 600 g savoy cabbage
  • 120 g chickpeas
  • 120 g gorgonzola cheese
  • 12 broad slices
  • 2 onions
  • 1 garlic clove
  • 1 l Vegetable broth
  • 3 T olive oil extra vergine
  • 1 spring of rosemary
  • ½ bunch parsley
  • Fresh ground nutmeg
  • Salt
  • Fresh ground black pepper


  • 1 Cut the outer leaves from the savoy cabbage, wash and halve. Cut also the stem.
  • 2 Cut the savoy cabbage into 3 cm cubes.
  • 3 Peel the onions, halve and cut into thin strips.
  • 4 Soak the chickpeas overnight into water. Peel the garlic clove and cut also into thin strips. Sweat in heated oil. Add the savoy cabbage and the chickpeas, season with salt, pepper and nutmeg and add the broth and rosemary. Simmer for 45 minutes.
  • 5 Preheat the oven (200 °C, 390 °F). Put the cheese on the bread and bake. The stew tastes better when the chickpeas very soft are. Mix the chopped parsley and serve.

More Photos

Friday, November 14, 2014


VERY, VERY GOOD! I am not a lentil person but i liked this stew. Definitely I will make it again.

Prep time
Cook time
Total time
Total Cost: $7.43
Cost Per Serving: $0.93
Serves: 8 (1.5 cups each)
  • 2 Tbsp olive oil $0.16
  • 1 medium yellow onion $0.36
  • 4 cloves garlic, minced $0.32
  • 4 stalks (about half a bunch) celery $0.65
  • ½ Tbsp ground cumin $0.10
  • 1 tsp turmeric $0.10
  • 1 tsp cinnamon $0.10
  • ¼ tsp cayenne pepper $0.02
  • 1 (19 oz.) can chickpeas $1.89*
  • 1 (28 oz.) can diced tomatoes $1.39
  • ½ lb. frozen cauliflower florets $0.83
  • 6 cups vegetable broth $0.63**
  • 1 cup brown lentils $0.68
  • 1 bay leaf $0.15
  1. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
  2. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
  3. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
  4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
  5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
*If you can't find 19oz. cans of chickpeas, a 15oz. can will suffice.

**I use Better Than Bouillon soup base to make my broth.


2 chicken breasts
1 red apple
1 green apple
1/2 cup of dried cranberries
1/4 cup of chopped, lightly salted almonds
about 20 red grapes
about 1/2 cup of Mayo , add more if needed

Start out by cooking the chicken. Be sure to do this first so you can chop everything up while it cooks.
Chop up the apples, almonds, grapes and place into a large bowl with the cranberries.
Once chicken is cooked, chop up into small pieces and add to large bowl with mayo.
Combine all ingredients together and add salt to taste


1 avocado soft and ripe
1 teaspoon vanilla
1/4 cup cacao powder
1/4 cup grade b maple syrup
6 tbsps milk (coconut, almond or any type of milk you prefer)

Cut avocado in half and remove pit. Scoop out the flesh and put in in ablenderalong with the remaining ingredients.
Process until smooth, occasionally scraping downsides. Serve immediately or refrigerate until you are  ready to serve.