Morojennoenew, Str. Columna, 134, Chisinau (2026)

01/10/2022

Buttermilk chicken
6 ratings
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Buttermilk chicken
Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then b**g it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes.

Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.

By Justine Pattison
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Preparation time

overnight

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients
3 garlic cloves, peeled
284–300ml/approx. ½ pint buttermilk
10g/⅓oz fresh flatleaf parsley (optional)
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tbsp soft light brown sugar or runny honey
1 tsp flaked sea salt or ½ tsp fine salt
1 tsp coarsely ground black pepper
4 chicken thighs
4 chicken drumsticks
Recipe tips
Method
Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.

Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.

Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.

Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.

Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

01/10/2022

Butterflied leg of lamb with a sticky rhubarb glaze
3 ratings
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Butterflied leg of lamb with a sticky rhubarb glaze
A butterflied leg of lamb is basically a leg of lamb with the bone taken out, which makes it easier to cook and easier to carve as there's no bone to cut around. Perfect for the oven and even better on the barbecue.

By Nadiya Hussain
From Nadiya's Summer Feasts
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-6

Ingredients
whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this)
oil, for coating
2 tbsp salt
For the rhubarb glaze
50g/1¾oz butter
2 large sprigs rosemary, leaves removed from stalks and finely chopped
4 garlic cloves, finely chopped
400g/14oz rhubarb, thinly sliced
½ tsp salt
2 tbsp honey
1 tsp chilli powder
Recipe tips
Method
Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly.

Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous.

Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink.

Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir.

Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey.

Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off.

Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking.

Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating.

28/09/2022

Blackberry jam
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Blackberry jam
Making a batch of blackberry jam is a wonderful way to bottle the last of summer’s warmth. A sugar thermometer guarantees a good set, but if you don’t have one, you can use the traditional method of testing for set on a chilled plate.

By Hugo Harrison
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 6 x 225ml/8fl oz jars

Dietary

Vegetarian

Ingredients
1.2kg/2lb 10oz blackberries
700g/1lb 9oz caster sugar
1 lemon, juice only
Recipe tips
Method
If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer.

Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice.

Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated.

If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate.

Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks.

28/09/2022

Blackberry crumble overnight oats
10 ratings
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Blackberry crumble overnight oats
Blackberry crumble for breakfast? Yes please! Use last season's frozen blackberries or buy ready-frozen from the supermarket freezer aisle.

By Emily Angle
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Preparation time

overnight

Cooking time

no cooking required

Serves

Serves 1

Dietary

Vegetarian

Ingredients
50g/1¾oz frozen blackberries
1 tsp runny honey or agave syrup
small handful chopped almonds or walnuts
40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)
150ml/5fl oz milk or vegan alternative
3 drops almond extract (optional)
Recipe tips
Method
Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight.

In the morning, top with extra nuts, if desired.

28/09/2022

Blackberry cheesecake
17 ratings
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Blackberry cheesecake
Swirl luscious blackberry sauce through this rich baked cheesecake and add crunch with a scattering of honeycomb. Or simply serve with fresh blackberries and clotted cream.

By Glynn Purnell
From Saturday Kitchen
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Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Serves

Serves 6

Dietary

Vegetarian

Ingredients
For the cheesecake base
200g/7oz digestive biscuits
100g/3½oz butter, melted
For the blackberry purée
125g/4½ oz blackberries
2 tsp caster sugar
For the cheesecake filling
1 vanilla pod, split
500g/1lb 2oz full-fat cream cheese
3 free-range eggs
½ lemon, juice only
75ml/2½fl oz double cream
56g/2oz plain flour
196g/7oz caster sugar
For the honeycomb (optional)
35g/1oz honey
70g/2oz liquid glucose
200g/7oz caster sugar
20g/1oz bicarbonate of soda
freshly ground black pepper (optional)
How-to-videos
Method
Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin.

For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge.

For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool.

For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream.

Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth.

Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool.

If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray.

Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer.

Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened.

Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using.

24/09/2022

Bean and cheese toasties
5 ratings
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Bean and cheese toasties
Spicy, cheesy and full of flavour – these bean toasties are packed with fibre and protein to keep you fuller for longer.

By Tally Rye
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Dietary

Vegetarian

Ingredients
400g tin mixed beans, drained and rinsed
1 jarred roasted red pepper (in brine), drained and thinly sliced
75g/2⅔oz extra mature cheddar, grated
20g/¾oz tomato purée
small bunch coriander, roughly chopped, plus extra to serve
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
4 thick cut slices bread
2 tsp olive oil
hot sauce, to serve
Method
Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans.

Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat.

Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice.

Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping.

24/09/2022

Beachside paella
15 ratings
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Beachside paella
We cooked this on a beach in Northumberland and some said it was the best paella they’d ever tasted – dieting or not. You know what? We have to agree.

358 calories per portion

By The Hairy Bikers
From Hairy Dieters: How to Love Food and Lose Weight
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6

Ingredients
1 tbsp olive oil
6 boneless, skinless chicken thighs, cut in half
75g chorizo (we like picante) skinned and cut into 5mm/¼in slices
2 medium onions, peeled and chopped
1 red pepper, quartered, deseeded and sliced
1 yellow pepper, quartered, deseeded and sliced
150g/5½oz green beans, trimmed and cut into 2cm/¾in lengths
3 garlic cloves, peeled and crushed
2 tsp smoked paprika
2 good pinches saffron threads
1 bay leaf
175g/6oz paella rice (medium-grain rice)
1 litre hot chicken stock, made with 1 chicken stock cube
500g/1lb 2oz live mussels, well scrubbed and beards removed
1 medium squid, cleaned and sliced into rings or 225g/8oz prepared squid rings
12 raw king prawns, peeled or shells on, thawed if frozen
flaked sea salt
freshly ground black pepper
lemon wedges, for squeezing
Recipe tips
Method
Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan.

Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan.

Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over.

Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally.

Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally.

Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked.

It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing.

24/09/2022

BBQ sauce
25 ratings
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BBQ sauce
Go one better than ketchup with James Martin's homemade bbq sauce recipe - slather it on sausages and burgers. It's ridiculously easy to make.

By James Martin
From Housecall
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Makes ½ pint

Dietary

Vegetarian

Ingredients
1 small onion, chopped
3 cloves garlic, crushed
olive oil
1 red chilli, finely chopped
1 tsp fennel seeds, crushed
55g/2oz dark brown sugar
50ml/1¾fl oz dark soy sauce
300ml/10fl oz tomato ketchup
salt and pepper
How-to-videos
Method
Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.

Add the soy sauce and ketchup and season with salt and pepper.

Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.

19/09/2022

Baby courgettes and chanterelle mushrooms with basil
2 ratings
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Baby courgettes and chanterelle mushrooms with basil
This baby courgette recipe from Valentine Warner preserves the best of these veggies by sautéeing quickly with salt, pepper, lemon and garlic.

By Valentine Warner
From What to Eat Now
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1

Dietary

Vegetarian

Ingredients
large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn
5 baby courgettes, trimmed, sliced lengthways into thin strips
3 tbsp olive oil
large pinch sea salt flakes
1 garlic clove, finely chopped
freshly ground black pepper
To serve
¼ lemon, juice only
small handful fresh basil leaves, torn
How-to-videos
Method
In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil.

Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.)

When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper.

To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil.

19/09/2022

Baba ganoush
25 ratings
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Baba ganoush
Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as maneesh.

By Paul Hollywood
From Paul Hollywood's Bread
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6-8

Dietary

Vegetarian

Ingredients
3 aubergines
1-3 garlic cloves, crushed (to taste)
1 lemon, juice only
2-4 tbsp tahini
3 tbsp olive oil
black pepper, to taste
1 tbsp chopped flat leaf parsley
Recipe tips
Method
Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning repeatedly through cooking until the whole skin is charred).

In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.

When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.

Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.

17/09/2022

Make an American classic with James Martin's easy baked cheesecake that cleverly uses a ready-made sponge base.

By James Martin
From Housecall
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 10

Dietary

Vegetarian

Ingredients
25cm/10in sponge (cut from a large bought flan case)
200g/7oz caster sugar
finely grated zest of 3 lemons
4 tbsp cornflour
3 tbsp sultanas, soaked in a bit of bourbon
845g/29¾oz full fat soft cream cheese
3 medium eggs
7.5ml/1½ tsp vanilla essence
1 vanilla pod
Jack Daniels to taste or bourbon (optional)
375ml/12½fl oz double or single cream
To serve
10 small bananas
25g/1oz butter
2 tbsp sugar
caramel sauce or maple syrup
sprig of mint or basil
How-to-videos
Method
Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin.

Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin.

In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated.

Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin.

Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin.

Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised.

Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup.

17/09/2022

These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish.

By Gino D'Acampo
From Saturday Kitchen
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes approximately 20 biscuits

Dietary

Vegetarian

Ingredients
4 eggs, whites only (160g/6oz)
340g/12oz caster sugar
340g/12oz ground almonds
30ml/1fl oz amaretto liqueur
butter, for greasing
How-to-videos
Method
Preheat the oven to 170C/325F/Gas 3.

In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.

Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container.

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