Irina Georgescu

Irina Georgescu · Carpathia: Food from the Heart of Romania

To me, this dessert has the resonance of the elegant world of our royal family. Queen Marie of Romania was the granddaughter of Queen Victoria and she was born in Kent, England. One of their family homes outside Bucharest was the marvellous Peles Castle, built in a flamboyant Renaissance-revival style. I can imagine this decadent dessert being served there after a long dinner due to its light yet velvety texture, just enough to satisfy a sweet tooth. If you don't want to make your own pastry, you can use 2 x 320g (11½oz) ready-rolled puff pastry sheets.

Irina Georgescu · Danube

This satisfying slow-cooked soup, with melt-in-the-mouth lamb shanks, pearl barley and root vegetables, is the perfect recipe for cold winter days.

Irina Georgescu · Danube

This dish will bring comfort and a sunny mood to your morning. It is nicknamed ‘shut up and eat’ because it’s best eaten hot. It is often made with a whole, cracked egg on top, but I prefer to use beaten eggs for the extra-smooth texture.

Irina Georgescu · Tava

These flatbread-style pies come in many variations throughout Romania and each of them is considered to be key to the cultural identity of the region you eat them in. They are called plăcinte, turte, scovergi, pite or lipii, and can be fried or grilled. There is a tradition in Ardeal, another name for Transylvania, to cook the pies on a lespede, which is a baking stone. A typical sweet filling can either be curd cheese or jam, drizzled with honey or dusted with icing (confectioner’s) sugar. I read that in old times these pies were so important that even a young lady’s dowry would include one of them. I have chosen to make a recipe with curd cheese, since it is easier to fold and cook, and irresistible when served with honey.