Irina.R.Georgescu. Romanian cookery books.
@georgescu_r
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James Beard Award Winner. UK author and food writer from Romania. Culinary tours in Transylvania
UK
Joined November 2018
This is wonderful to see. Thank you National Post Canada. Happy Easter x
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No other dish in Eastern Europe rivals Romanian Pască. This rich brioche is filled with a blend of curd cheese, sugar, eggs and sultanas. In my family, we celebrate the arrival of Easter with a slice of Pască at midnight. Recipe here: https://t.co/WvMRbKHx5s
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Ha!
Phone Box of The Day: Finsbay, Isle of Harris. Pic: Judith Davies
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Wow. It looks fabulous. Thank you for baking this traditional Romanian cake x
If you make one recipe this Easter, it should be Romanian 🇷🇴 Pască. This cheesecake-filled brioche is as decadent as it sounds! Find the recipe for it in my bio. @georgescu_r allowed me to share her recipe last year. If you missed it, add this to your Easter plans this year! 🐣
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Absolutely.
Would you be interested in a guide that shows you an easy way to make your own European bread every week, even if you work a 9-5?
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🍀Happy #StPatricksDay! Lá Fhéile Pádraig Sona Daoibh! And of course my Chocolate Guinness Cake is #RecipeOfTheDay. It couldn’t be anything else! https://t.co/1pZSaK3kJk
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Baclava de Tulcea comes from the Turkish and Tatar communities in Tulcea, a city on the Danube in eastern Romania. The filo triangles are shaped individually, filled with chopped walnuts, then soaked in lemon-flavoured syrup after baking. Its story and recipe in my book, Danube.
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In today's YOU Magazine from The Mail on Sunday, I share 6 recipes from my new book, Danube, including a Fried Pepper Salad, with a video on the Daily Mail website. The real joy of my writing journey is knowing that you’ve cooked dishes from my part of Europe and loved them.
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Celebrating Pancake Day with these fabulous Hungarian crêpes, known as Hortobágyi Palacsinta. The crêpes are filled with a beef ragù, I then strained some of the sauce and thickened it with sour cream mixed with flour. It’s served with more sour cream on top, parsley, chilli oil.
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March 1st in Wales 🏴 is St. David's Day. The country celebrates its patron by wearing traditional dress, marching in parades, & eating Welsh food. Welsh cakes are integral to the day—currant-studded cakes made like scones but fried in a pan. Don't forget to coat with sugar!
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Come cook with me! I'm delighted to announce this online cookery class. Check the link to see what we are going to make. I also have a few discount codes for you: • 15% off with no usage limit: IRINA15 • 50% off, but only for the first 20 uses: PASTRY50 https://t.co/M1kRhFMb1T
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Look at this dish! Amazing. Noor is such a good chef.
It’s double-spud day: this week’s Guest Recipe from the #CookbookCorner archive is the fabulous Roasted Potatoes with Aïoli and Buttered Pinenuts, from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam @Ottolenghi! https://t.co/oPp4Shf0uo
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'Are not these woods more free from peril than the envious court?' Excited to reveal the cover of my new book: Walking Europe's Last Wilderness available for pre-order now: https://t.co/Im8JoLfzcu with many thanks to all at @YaleBooks
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The Menu: We flick through Romanian food writer @georgescu_r’s new book, ‘Danube’. Plus: @Paige_Reynolds_ heads to Leydi to get a taste of the new Turkish opening in London and @Maisie_Ringer explores the revival of absinthe at @TheLastTuesdayS
monocle.com
We journey down the banks of the Danube to get a taste of Eastern European cuisine with Romanian food writer...
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How sweet ❤️
Look what came in the mail! I'm most excited about the bread section. Gorgeous book, @georgescu_r ! My 6-year-old saw me open the package & asked, "Don't you already have that book?" Your covers are so beautiful & unique that my daughter recognized it as yours immediately.
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I’m thrilled to see two recipes from my new book, Danube, featured in today’s The Guardian: a fish papricaș from Budapest and a leek and olive stew from Oltenia. They are in excellent company, so do pick up the newspaper today and enjoy all these dishes. @GuardianFeast thank you
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Cornmeal and wine crackers (sound on) are inspired by two staple ingredients in Oltenia, southern Romania: cornmeal and wine. They are from my new book, ‘Danube, Recipes from Eastern Europe’, which is full of approachable, easy and straightforward recipes like this one.
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Not one, but two pieces in The Independent about the recipes you can find in my new book, Danube, and the traditions they reflect.
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At @TimesRadio with @alexisconran talking about the recipes in Danube, my new book. I took a garden pea spread, cornmeal crackers, and pekmez walnuts for him to taste. Plus, we decided to start a dill revolution.
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