Generations come and generations go, but the earth remains forever. . Ecclesiastes 1

Stuffed eggs with  smoked salmon and goats cheese



I remember when I was a child, my mother used to take me to lots of family gatherings. One of my favorite things on the table were the stuffed eggs. Delicious boiled eggs filled with mayonnaise and pate these were gone in minutes. If she ever went without me, I would always tell her to bring some home. So good!

In Romania, people are very generous. They cook plenty of food and in the end everyone goes home with leftovers.

My grandmother was a great cook.  She loved traditional Romanian food and she used to cook for the army during the war. That is pretty cool. She could make a great meals out of nothing. In some way, I enjoy that. Making meals with few ingredients.

This week I was in the mood for stuffed eggs. I wanted to make a healthier version than my childhood ones. I bought some smoked salmon and had some goat cheese in the fridge. These two go very well together. Added some Philadelphia cheese for extra taste and a slice of cucumber. The eggs were delicious!



50 gr of smoked salmon

4 eggs

1tsp lemon juice

2tbsp soft crumbly goat cheese

2 tbsp Philadelphia cream cheese

8 slices of cucumber

pinch of salt

pinch of pepper


Boil some water in a kettle and pour it in the pot, enough to cover the eggs.  Place the eggs carefully in the pot and let it boil for 12 minutes. Well done boiled eggs are the best for this.

Cut the salmon in strips and set aside.

Slice the cucumber finely and set aside for decoration.

Cool and peel the eggs. Cut the eggs in half  lengthwise and remove the egg yolk.  Place your egg yolks in a bowl.

To the egg yolks add the goat cheese, the cream cheese and lemon juice. Mix everything adding a pinch salt and pepper to your taste.

Using a regular soup spoon scoop the mixture inside the egg. Lay a slice of salmon on top of each egg.

Finish up by adding the cucumber and serve.

This is a great healthy starter for a party, a yummy snack for your kids, and part of a nutritious lunch.

Looking forward to your comments.














Stuffed Portobello mushrooms with kale and quinoa

Hi guys! It’s been a while since I posted a new recipe. I was going back and forth thinking what shall I post next. Then I thought about all my dear friends who love healthy eating. Yes, a posh recipe is just want you need. I call it posh because of the awesome super trendy ingredients you find in it. The favorites that everyone talks about : Kale and Quinoa.
I have to admit that when I first heard about Kale, I was like : “What is this weird stuff?” After watching a  funny video of guys eating kale chips and making fun of it, I decided to try it out one day.

My dear friend Claire who is studying nutrition convinced me to use it explaining all the cool proprieties this plant has. She came over and brought me a bag full of kale and we decided to give it a go.

A while back I tried to make pizza out of quinoa after seeing a mouth-watering video from Cooking light. I worked at the recipe and I failed. After that I was afraid of using quinoa. I saw it as a very difficult grain to cook. Until that evening when Claire was here and I said : “This is it! I am doing this!”

It worked out fine.

This recipe is perfect way to impress your girlfriend, wow your guests and feed your family a healthy meal. You will love  it.

  • 3 Portobello mushrooms
  • 40 g of quinoa
  • a bunch of kale
  • 1 egg
  • cheese
  • 2 cloves of garlic
  • a quarter of large red onion
  • 1 tbsp of olive oil
  • pinch of salt
  • pinch of pepper

Pre-heat oven to 180 degree Celsius

Clean the Portobello mushrooms. Brush both sides of the mushroom cap with olive oil. Place on a baking sheet gill side up and bake for 15 min until mushrooms are tender. Drain off any left over juice.

Wash and de-steam your kale. To de-stem kale, grab a stalk of kale, hold it by the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. You can do this step right above the sink after you wash your kale leaves.

Chop the leaves and set aside.

Meanwhile, add 1 tablespoon extra virgin olive oil to a skillet over medium heat. Add garlic and the red onion and sauté until translucent.  Add the chopped kale and sauté until wilted. Remove from heat.

In a large bowl, add sautéed kale, cooked quinoa (I followed the packet instructions), egg, cheese, and salt and pepper. Mix until well combined.

Divide mixture evenly and stuff into mushroom caps. Top with remaining shredded cheese,  1 tbsp cheese per mushroom cap.

Place back in oven and cook until cheese has melted and is slightly golden, around 15-20 minutes.

Let me know what you think about this recipe. Looking forward to read your comments.

Multigrain crispy bread with banana & nutella snack

healthy crispy bread

One of my favourite snacks is “crêpe nutella banane” as the french say it.
I remember my first crêpe. I was at Place de Clichy craving for a desert. On the corner of the Welpler restaurant there was a small crêpe takeaway. I remember he filled my crêpe with so much nutella and bananas that I could barely eat. I was like a kid, my hands covered in nutella.That was a delicious moment! Me and my crêpe in Paris, the most beautiful city in the world!!

Yesterday morning, while I was dreaming about Paris and their delicious food I decided to try this recipe. It’s french inspired and it is healthy, crunchy and so tasty!!!
The banana nutella combo on multigrain crispy bread is so good!!!

You can have it in the morning when you are on the rush, serve it to your children as an afternoon snack, at any moment this doesn’t fail and it is a great sweet snack.

Takes a few minutes to make and all you need is:

4 Cripsy Multigrain bread
1 banana
Sprinkles of cinnamon

Remove the bread from the package and lay it flat on a plate or clean chopping board. Cut the banana in fine slices and set aside. Spread a layer of nutella on the bread. Add the banana slices on the top and sprinkle with cinnamon.

Voila, your snack is ready.

coffee snack

Serve it with a cup of hot tea or coffee.

I hope you enjoyed this recipe. Looking forward to hearing your comments!

Italian Pizza Recipe- Easy and Fun!

Harry's Pizza

Since I moved to London, I had more time to cook. I have collected a few recipes  and I decided to share them with you.

Jamie Oliver has been and still is my  go to guy for most of my recipes. I really enjoyed his show on TV when I was younger.  Since then he is my inspiration. I grew up in Romania and some chefs on TV were really cold in their approach to food. I did not like it at all, very boring. Jamie taught me to love the ingredients, love what I cook and do it with passion.

Today, I will be introducing you my lovely pizza recipe.

There will be days when you will be craving a pizza and think: I should go order one! Stop that thought! It might be easier to order but don’t. The best is to make your own pizza dough, freeze it and prepare it when you crave for pizza. You can use any toppings you have left in the fridge and it far better than the one you buy in a hurry.

Last year I went to Napoli, where you find the most authentic Italian pizza. After seeing the movie “Eat, Pray, Love” I wanted so badly to go where Julia Roberts had her pizza.  Da Michele pizzeria, was my goal. As you probably know, Italians love their holidays as much as the French do, and the restaurant closed in August. I was very disappointed. Luckily we found a place next door which was very friendly and  delicious. The pizza in Napoli is very good. I loved the taste so much that I wanted to reproduce the same thing at home.

It was not  easy to do since I do not have a stone oven. I did not give up. After several tries, I managed to bake a pretty good pizza that works in a conventional oven.

Before you order, give this recipe a go. You will love it!

This recipe makes 4-6 pizzas. The ingredients are:

Pizza Dough

  • 500 gr. strong white bread flour or Italian Tipo “00” flour
  • 325 ml. lukewarm water
  • 1/2 teaspoon salt
  • 1/2 tablespoon caster sugar
  • 2 tablespoons olive oil
  • 7 gr. dry yeast


  • Mozzarella
  • Prosciutto
  • Artichokes in olive oil
  • Mushrooms
  • Olives
  • Red onion
  • More cheese: pecorino cheese or grated mozzarella
  • or any toppings you have in your fridge. be creative.

Tomato Sauce

  • 500 ml.  tomato sauce
  •  Herbes de provence
  • 2 garlic cloves

If you don’t have a mixer,  sieve the flour and salt  into a clean surface and make a well in the middle. In a jug, mix the yeast, sugar and the water. Leave a few minutes and pour it in the well.

Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour or more until the dough has doubled in size.

If you have a mixer with a dough hook just put everything in and mix it all up. After you have mixed it all up, form it into 4 or 5 small balls and put it in a tray to rise.

I recommend to let it rise for 4 hours or more. If you are busy you could make it in the morning and then leave it to rise until you are ready to use it. In the meantime you can do your chores or go to work. The more it rises, the better it is.

Pizza dough

While you are preparing the ingredients and the tomato sauce, pre-heat the oven at 250 degrees C.

The tomato sauce is very easy to make. Just add 1 tbsp. of olive oil and the minced garlic in a saucepan. Stir and then add the tomato sauce. Add herbes de provence and stir. Let it boil on very low for 2-3 minutes.

When the sauce is ready and you have your toppings, start rolling out the pizza. This recipe yields 4-5 pizza’s of about 25 cm. Don’t worry about the shape of your pizza. Just use a rolling-pin and your hands. Try to make a round shape and put it in your oiled pizza tray.

Add your toppings starting with the tomato sauce, continuing with the mozzarella and after you have added the rest of your ingredients top up with pecorino cheese or grated mozzarella. The cheese on top will help the ingredients from falling.


By now the oven is very hot. Set your timer and put the pizza in for 10 min.  After 10 minutes your pizza is ready. Enjoy!

Pizza round

Let me know in the comments bellow, how it worked and if you liked it.

Chicken Avocado Scotch Egg

Scotch Egg (1)Since I was a child, I loved mixing up ingredients and creating the craziest awesome recipes. Simple and tasty.

Once my mother made a pancake mix and I decided to add more flower and make a base for a pizza. My friend and I made 8 pizza’s that day using all her ingredients. Crazy, I know! My mum was upset and we had pizza for a week straight. Not nice!

Moving on, over the years I have improved my cooking skills and now  she loves  when I come home and cook.

Last Saturday, I organized a party at my house. I decided to go with  Asian Chicken Burgers. I was very proud of this recipe since I used lemon grass and hoisin sauce for the first time. Also this was a winner!

You might want to check this recipe before you make the scotch eggs.

Finding  minced chicken in London was a pain. I checked  all supermarkets and researched online and I could not get a satisfying answer. Big trouble, I had few  days to go.  My husband’s friend told me about a butcher’s shop in Penge , the Murray Bros butchers. Called them up, very nice guys. Got my meat and I was ready to go. Hurray for that one. Problem solved for all of you trying to find good quality inexpensive minced chicken.

After making those delicious burgers, I had a few left over and decided to turn them into another delicious recipe.

I was having lunch and ran out of ideas. Boiled egg was easy to make. While the eggs were boiling, I decided to use my chicken burgers as a wrap for my eggs. At the end I got this amazing chicken scotch egg which is really delicious!

What will you need:

  • Leftover chicken burger
  • 2 ripe avocados
  • a handful of coriander finely chopped
  •  grated cheddar cheese
  • half red onion lightly cooked
  • bread crumbs or panko crumbs
  • flour
  • 2 hardboiled eggs
  • egg wash
  • salt
  • pepper
  • mayonnaise

How to make:

This is very easy to put together. Firstly, shred the burgers in the food processor. Then add cut avocados, half of your  cooked red onion and the coriander. Put your mix into a big bowl and then add the grated cheddar cheese, mayonnaise, salt and pepper. Mix it all with a wooden spoon.

Mix bowl

Hard boil , peel and completely cool 2 eggs. Form the mixed meat into patties. Place hard boiled egg in center of patty and pinch together around egg forming a ball . Dip in flour then into beaten egg mixture, and lastly into the breadcrumbs.

Meat balls

Place the meat balls in the oven and cook for 25 minutes, until the breadcrumbs are crispy and the meat is cooked through. You can eat them warm, cold or at room temperature with a drizzle of sour cream.

I hope you enjoyed this recipe. Let me know in the comments bellow if you liked it.



I am addicted
To your soul
Every time
You speak to me
I crawl into
The cave of
Where silence
Releases my inner joy.


God will buy you back

I would like to share these words with you. Francis Chan is a guy I respect and him shouting at the end of this video is amazing. This is how I feel inside sometimes, like shouting, because God is trustworhty and I hate the times when I don’t rely on Him because of fear.
I pray this sermon will change something in you and bring you closer to Christ.

Hope is a thing with feathers


I found this great poem written by Emily Dickinson and I want to share it with you. Enjoy!

Hope is the thing with feathers
That perches in the soul,
And sings the tune without the words,
And never stops at all,
And sweetest in the gale is heard;
And sore must be the storm
That could abash the little bird
That kept so many warm.

I’ve heard it in the chillest land,
And on the strangest sea;
Yet, never, in extremity,
It asked a crumb of me.


I have a feeling
And it’s not right
It’s just me
Or you’re holding
me too tight.
I am happy,
But not as I wished
Hoping for more
I needed to quit.

And it’s painful
To see you that way
I wish, I had more to say
Maybe a break up
Will do you good
I know, I shouldn’t
But I thought…
You would.

Punctuation marks

It’s a dead poets society
Words lying across the page
Unknown, undiscovered, strange.
Trying to save them,
Punctuation marks
Are stuck in my soul.
I never knew how or when
I’ll be ready to use them all.

Question marks,
In a forbidden world
Don’t make a change,
They’re not alive
Until my mind agrees
To dive in and then…
Slowly waiting for
The words to come
I am ready.

Copiright: Ilinca Mreana


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