Sunday, April 22, 2012

Freshly Made Mascarpone- Simple Beauty


And that is what was used to fill the Pasca. Scroll down. Makes such a versatile dish: spread, bread / casserole filling, salad partner, sweet filling. Certainly a better choice compared to the one from the grocery store. But then we all know that.

Here is the recipe link: thank you so much, Kathy!

http://www.showfoodchef.com/2010/07/make-your-own-cheese-and-how-to-use-it.html

Thank you and Bon Appetit. As simple as that.







Tuesday, April 17, 2012

Easter Pasca-Cristos a Inviat!


How lucky can it get? Western Easter and one week after- Eastern Orthodox Easter. But that happens with Christmas too... Not complaining. This time we had a beautiful party at our place, we called it an Indo-Moldovan Easter, for I had dishes from both cuisines. Even the guests brought their international flair: two were from Germany, one from Taiwan, three from USA, of course, I am from Moldova and hubby from India. God bless everybody, and Happy Easter!





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