Razvan Stupar, Author at Chef's Pencil

Oven-baked Trout with Lentils & Spinach

Razvan Stupar — Wed, 17 Jan 2024 10:07:56 +0000

This trout recipe with lentils and spinach is a perfect option for those looking for a healthy and protein-rich lunch or dinner. The combination of protein-rich fish and fiber-packed lentils and spinach makes for a nutritious and flavorful meal.

Enjoy this wholesome meal as a satisfying lunch or dinner that will leave you feeling energized.

Oven-baked Trout with Lentils & Spinach

A healthy option for lunch packed with vitamins and proteins.

Course Main Course

Cuisine International

Prep Time 30

Cook Time 30

Total Time 1

Servings serving

Author Razvan Stupar

Ingredients

1 whole trout perch can be used as well
80 g red lentils
1 onion
1 small handful spinach
salt
pepper
20 ml olive oil

US Customary – Metric

Instructions

Chop the onion finely and heat in a little oil in a pot. When the onion becomes transparent, add the red lentils, salt, and about 250 ml (1 cup) of water. If all the water evaporates before the lentils are cooked, add a little more water.
When the lentils are cooked, add the spinach, stir 2-3 times and remove from the heat.
Clean the fish and season with salt and pepper, drizzle with olive oil, then place in a preheated oven at 180 °C (356 °F) for about 25 minutes.

Notes

The post Oven-baked Trout with Lentils & Spinach appeared first on Chef's Pencil.

Romanian Lamb Soup with Sorrel

Razvan Stupar — Wed, 17 Jan 2024 09:44:19 +0000

Celebrate the arrival of spring with this Romanian lamb soup with sorrel. This recipe, perfect for 10-12 servings, holds a special place in our family’s heart and has become a beloved tradition during this season of renewal.

This soup can also be made with mutton, with the tallow removed to avoid excessive greasiness. Adjust the cooking time accordingly for mutton to ensure it becomes tender and flavorful.

Lamb soup is a staple Romanian Easter dish, but it can be enjoyed throughout the year, though sorrel is harder to come by during the cold season.

Romanian Lamb Soup with Sorrel

Course Soup

Cuisine International, Romanian

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Author Razvan Stupar

Ingredients

1.5 kg lamb with bones
0.5 kg sorrel
200 g rice
1 tbsp salt
600 g sour cream
5-6 peppercorns

US Customary – Metric

Instructions

The meat is cleaned from the bones and cut into cubes.
Together with the bones boil it in a 5 liter (1 1/3 gallon) of with cold water, salt and peppercorns.
When the water starts to boil, skim the foam and simmer over low heat until the meat is cooked through and tender, then add the rice and cook for a further 10 minutes.
Remove the stems from the sorrel leaves, wash them well and chop them finely.
Add them to the soup and leave to boil for 2-3 minutes.
In a large bowl, prepare the cream. Take the soup pot off the heat and with a ladle add some of the soup to the sour cream in the bowl gradually, stirring with a whisk until the cream reaches about the same temperature as the soup.
Slowly stir it into the pot and simmer until thickened.
It can also be made with mutton, just clean the tallow, so that the soup is not too greasy.

Notes

The post Romanian Lamb Soup with Sorrel appeared first on Chef's Pencil.

Beef Tenderloin with Asparagus

Razvan Stupar — Fri, 12 Jan 2024 12:23:48 +0000

This delightful beef tenderloin recipe was designed for two servings and it makes a perfect and protein-rich dinner. You can serve the tenderloin steak whole or slice it.

This dish goes extremely well with a side of fresh tomato & red onion salad.

Beef Tenderloin with Asparagus

Course Main Course

Cuisine American, International

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Razvan Stupar

Ingredients

400 g tenderloin steak
400 g asparagus
30 g butter
salt
pepper
2 tomatoes
1 small onion
olive oil
oregano

US Customary – Metric

Instructions

Cut the tenderloin into slices about 2-3 cm (about 1 inch) thick and fry them in a thick frying pan or on a grill over medium/medium heat for about 3 minutes on each side.
Clean the asparagus with a peeler and cut off the woody ends, then cook it quickly over high heat in a pan heated with a little butter, salt and pepper. As soon as it starts to soften and turn color, take it off the heat.
Cut the tomatoes and onions into rounds and season them well with salt, pepper, oregano and olive oil.
Plating is as simple as the recipe. We also added a freshly baked focaccia and embellished the table with a bouquet of flowers from the garden. And if it’s served for dinner, a glass of red wine is more than welcome.

Notes

The post Beef Tenderloin with Asparagus appeared first on Chef's Pencil.

Easy Vegan Cheesecake with Coconut Milk & Dates

Razvan Stupar — Fri, 12 Jan 2024 11:28:37 +0000

When it comes to desserts, we don’t hold back on the love we pour into them for our loved ones. And this vegan cheesecake recipe is no exception!

You can enjoy the greatness of cheesecakes even if you’re vegan or lactose intolerant with this easy vegan cheesecake recipe. Enjoy!

Easy Vegan Cheesecake with Coconut Milk & Dates

Course Dessert

Cuisine American, International

Prep Time 30

Cook Time 15

Chilling Time 5

Total Time 5 45

Servings servings

Author Razvan Stupar

Ingredients

300 g graham crackers (digestive biscuits)
10-12 dates
750 g vegetable cream cheese
400 g canned coconut milk
110 g powdered sugar can be replaced with another sweetener
5 g gelatin sheets if the vegetable cream is not firm enough, add more gelatin
strawberries (for decor)
edible flowers (for decor)

US Customary – Metric

Instructions

Crush the biscuits and dates, then place and press into a cake tin lined with baking paper and place in a hot oven at 180° C (356 °F), fan on, for about 15 minutes or until golden brown.
Put the gelatin in a little cold water until soft. Put the coconut milk in a saucepan over low heat. When it starts to heat up, add the gelatin, drained of water and stir with a whisk until dissolved. Be careful not to boil! When all the gelatin has dissolved, remove from the heat.
Mix the coconut milk (with gelatin) with the vegetable cream and powdered sugar, you can blend with a blender or in a food processor, until smooth.
Pour the cream on top of the biscuit mixture and refrigerate. Leave until the next day and then you can decorate.
For decoration I used strawberries and edible flowers.

Notes

The post Easy Vegan Cheesecake with Coconut Milk & Dates appeared first on Chef's Pencil.

Asian Stir-Fried Beef with Bamboo Shots & Cashew

Razvan Stupar — Mon, 08 Jan 2024 09:07:12 +0000

This is a fantastic Asian stir-fried beef recipe which can be made with ribeye, sirloin or flank steak. Easy to make, it’s a fantastic lunch or dinner choice. Enjoy!

Asian Stir-Fried Beef with Bamboo Shots & Cashew

A delicious marinated stir-fried beef with bamboo shots and cashew served with a delicious side of Asian white rice.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings serving

Author Razvan Stupar

Ingredients

150 g ribeye beef (sirloin or flank steak can be used as well)
2 tbsp soy sauce
0.5 cm ginger 1/4 of an inch
1/2 chili pepper
1/4 tsp baking soda
1/4 tsp cornstarch
80 g bamboo
20 g cashews
20 ml cooking oil
1 tbsp soy sauce
1 green onion (for garnishing)
150 g white rice
30 ml vinegar
1 tsp powdered sugar
1/4 tsp salt

US Customary – Metric

Instructions

Cut the ribeye beef steak into thin slices and marinate in the soy sauce, ginger, finely chopped chili, and a little baking soda and cornstarch.
Baking soda makes the steak very tender while the cornstarch helps give everything a velvety texture.
Wash the rice well and boil in about 250 ml (1 cup) of hot water. Cook with the lid on over low heat until the rice absorbs all the water, then transfer to a bowl and mix with the dressing made from the vinegar, salt and sugar.
When the rice is ready, heat a wok and quickly fry the ribeye with a little cooking oil on high heat. After browning the meat, add the cashews and bamboo shoots, and another teaspoon of soy sauce.
Slice the green onions thinly and utilize them for garnishing.

Notes

The post Asian Stir-Fried Beef with Bamboo Shots & Cashew appeared first on Chef's Pencil.

Veggie Kimbap with Bean Sprouts

Razvan Stupar — Mon, 08 Jan 2024 08:39:15 +0000

Enjoy this vegan kimbap recipe with bean sprouts that is packed with vitamin-rich, colorful and refreshing vegetables. It’s easy to make and it’s perfect for breakfast, brunch or even as a light lunch or appetizer.

Veggie Kimbap with Bean Sprouts

Course Main Course

Cuisine Korean

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings pieces

Author Razvan Stupar

Ingredients

400 g sushi rice
2 tbsp vinegar
1 tbsp sugar
1 tsp salt
4 algae leaves nori
100 g bean sprouts
1 tsp chilli paste
1 tbsp soy sauce
1 cucumber
¼ bell pepper
30 g carrots

US Customary – Metric

Instructions

Wash the rice thoroughly in several waters and drain. In a pot with a lid, boil 525-550 ml ( 2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
Separately we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
Cut the cucumbers into sticks and julienne the peppers and carrots.
In a hot pan, heat the bean sprouts with chilli paste and soy sauce, then drain in a sieve.
Then on a sushi rolling mat covered with cling film place the cloud sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
To prevent the rice from sticking to your hands, use a bowl of cold water in which you can insert your fingers every time you are going to put your hand on the rice, so it will slide easily and will be easier to spread evenly.
Inside add the bean sprouts, chopped vegetables and then roll the Kimbap bamboo mat tightly. After it is formed we keep it still in the rolling mat and press the ends well.
When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1 – 1.5 cm (1/3 – 1/2 inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.

Notes

The post Veggie Kimbap with Bean Sprouts appeared first on Chef's Pencil.

Vegetable Dumplings

Razvan Stupar — Wed, 20 Dec 2023 08:27:29 +0000

Loved by everyone, these bite-sized treats are the perfect option for any meal or occasion. The preparation time when making everything from scratch is 2 hours, but trust us, it’s definitely worth the time.

Note: For a quicker version of this recipe, you can use store-bought wonton wrappers.

Vegetable Dumplings

A vegetarian dish loved by everyone.

Course Main Course

Cuisine Chinese, International

Prep Time 30

Cook Time 1 30

Total Time 2

Servings pieces

Author Razvan Stupar

Ingredients

For the vegetable stuffing:

200 g carrots
50 g onion
150 g celery
200 g cabbage
150 g peppers
100 g zucchini
150 g mushrooms
60 ml soy sauce

For the dough:

600 g white flour
420 ml hot water
2 g salt

For the dipping sauce:

2 tbsp soy sauce
1/2 lemon
1 tbsp honey
1 tbsp vinegar
1/4 garlic clove
0.5 cm ginger (about 1/4 inch)
1 green onion
1/2 chili pepper
1 tbsp sesame oil

US Customary – Metric

Instructions

Clean the vegetables and chop finely in a blender or grate them.
Place the vegetables in a heated wok and cook them slowly with a little oil, soy sauce, and 1/2 cup of water until the water evaporates, then remove to cool in a colander.
For the dough, boil 420 ml (1 3/4 cups) of water and prepare the flour and salt in the food processor.
When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and mix until it all binds together.
Then take the dough out onto a rolling pin or the table and knead it by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a cylinder and cut it into 8 equal pieces.
Cut each piece of dough in turn into 8 pieces and from balls by rolling between your palms than flatten them in the palm of our hand.
With a small knife, roll the dough into a round shape, add about 1 teaspoon of the filling and close the corner in the desired shape.
The dumplings can be cooked directly or stored in the freezer.
For storage, they are first put in the freezer on a tray, and once completely frozen, they can be packed into zip lock bags or boxes.
To cook them, prepare a pan with a lid, heat well over the stove and add a little oil.
Add the dumplings with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
For the dipping sauce, chop the ginger with the garlic and chili in the blender, then mix it with soy sauce, lemon juice, honey, vinegar, and sesame oil and add the chopped green onions.

Notes

The post Vegetable Dumplings appeared first on Chef's Pencil.

Curry Chicken Salad with Celery

Razvan Stupar — Tue, 19 Dec 2023 15:23:46 +0000

This curry chicken salad with celery is a flavorful, vitamin-packed and protein-rich dish that’s perfect for lunch or dinner. Enjoy!

Curry Chicken Salad with Celery

A fresh, vitamin and protein-packed chicken salad that's perfect for lunch or dinner.

Course Main Course, Salad

Cuisine International

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Author Razvan Stupar

Ingredients

200 g chicken breast
100 g celery
2 tbsp mayonnaise
1 tsp curry
5 basil leaves
1 salad mix
salt
pepper

US Customary – Metric

Instructions

Slice the chicken breast and season with salt and pepper and cook: either fry, grill or bake.
Once cooked, leave it to cool a little and then cut it into cubes.
For the sauce, clean and chop the celery finely in a blender.
Mix it with the curry powder, mayonnaise, and the finely chopped basil.
Toss the chicken cubes in the sauce and serve on a bed of salad mix.

Notes

The post Curry Chicken Salad with Celery appeared first on Chef's Pencil.

Asian Chicken Dumplings with Soy Dipping Sauce

Razvan Stupar — Tue, 19 Dec 2023 13:33:19 +0000

Discover the comforting simplicity and rich flavors of Asian chicken dumplings paired with a soy-based dipping sauce. Rooted in the diverse culinary traditions of Asia, these dumplings offer a delightful blend of tender chicken encased in a soft, doughy wrapper. The soy-based dipping sauce adds a subtle umami kick, enhancing the overall experience.

Find the full ingredient list and instructions in the recipe below and enjoy!

Asian Chicken Dumplings with Soy Dipping Sauce

Course Main Course

Cuisine Chinese, International

Prep Time 45

Cook Time 1 15

Total Time 2

Servings pieces

Author Razvan Stupar

Ingredients

For the filling:

800 g ground chicken (minced chicken)
100 g cabbage
80 g carrots
40 g celery
1 cm ginger (about 1/2 inch)
1 chili pepper
1 garlic clove
1 bunch green onion
60 ml soy sauce

For the dough:

600 g white flour
420 ml hot water
2 g salt

Soy Dipping Sauce:

2 tbsp soy sauce
1/2 lemon
1 tbsp honey
1 tbsp rice vinegar
1/4 garlic
0.5 cm ginger (about 1/4 inch)
1 green onion
1/2 chili pepper
1 tbsp sesame oil

US Customary – Metric

Instructions

Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
Clean the cabbage, carrots and celery and put them through a blender or a fine grater, then mix with the ground chicken meat, ginger, garlic and chili paste, finely chopped green onion and soy sauce.
For the dough, boil 420 ml (1 3/4 cups) of water and place the flour and salt in a food processor.
When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
Then take the dough and knead it by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut it into 8 equal pieces.
Cut each of the pieces into 8 more pieces and form balls by rolling between your palms, then flatten them in your palm.
Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close up the dumpling into the desired shape.
The dumplings can be cooked directly or stored in the freezer.
For storage, first put in the freezer on a tray, and once completely frozen, place them into zip lock bags or boxes.
When ready to cook them, heat a pan with a lid well and add a little oil.
Add the dumplings with the bottom down and pour 1 glass of cold water over them, then cover the pan with the lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
For the dipping sauce, chop the ginger with garlic and chili in a blender, then mix it with soy sauce, lemon juice, honey, vinegar, and sesame oil and add chopped green onions.

Notes

The post Asian Chicken Dumplings with Soy Dipping Sauce appeared first on Chef's Pencil.

Shredded Chicken Breast with Coleslaw

Razvan Stupar — Mon, 18 Dec 2023 12:10:26 +0000

This is an easy chicken recipe that can be made with either pan-fried, grilled, or baked chicken breast. It makes for a great lunch or dinner.

Shredded Chicken Breast with Coleslaw

A perfect and comforting lunch!

Course Main Course

Cuisine International

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Author Razvan Stupar

Ingredients

200 g chicken breast (or chicken thighs)
150 g cabbage
100 g carrots
50 g celery
80 g mayonnaise
salt
pepper

US Customary – Metric

Instructions

Score the chicken breast, season with salt and pepper, and cook, either pan-fry, grill or bake.
Once cooked, let it cool a bit and then slice it thinly.
For the coleslaw, clean the vegetables. Using a grater, mandolin slicer, or even a food processor, chop the cabbage finely. Grate the carrots and celery and then mix them all with mayonnaise Season with salt and pepper.
Serve the chicken on a bed of coleslaw and decorate with any kind of fresh herbs.
Boneless chicken thighs can be also used instead of chicken breasts.

The post Shredded Chicken Breast with Coleslaw appeared first on Chef's Pencil.

Pork Dumplings with Honey, Soy & Garlic Dipping Sauce

Razvan Stupar — Mon, 18 Dec 2023 10:39:50 +0000

This is simply our best pork dumplings recipe that comes together with an equally delicious dipping sauce made with soy sauce, honey, rice vinegar, ginger and garlic.

For a quicker version of this recipe, you can use store-bought wonton wrappers. Enjoy!

Pork Dumplings with Honey, Soy & Garlic Dipping Sauce

These pork dumplings are super delicious and the dipping sauce is simply to die for.

Course Main Course

Cuisine Chinese, International

Prep Time 45

Cook Time 1 15

Total Time 2

Servings pieces

Author Razvan Stupar

Ingredients

For the vegetable stuffing:

800 g ground pork
200 g Napa cabbage
1 cm ginger
1 garlic clove
1 hot pepper
60 ml soy sauce

For the dough:

600 g all purpose flour
420 ml hot water
2 g salt

For the dipping sauce:

2 tbsp soy sauce
1/2 lemon
1 tbsp honey
1 tbsp rice vinegar
1/4 garlic
0.5 cm ginger (about 1/4 inch)
1 green onion
1/2 chili pepper
1 tbsp sesame oil

US Customary – Metric

Instructions

Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
Blend the cabbage in a blender or on a fine grater and then mix with the minced meat, ginger, garlic and the chili paste and soy sauce.
For the dough, boil 420 ml (1 3/4 cups) of water and put the flour and salt in a food processor.
When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
Then take the dough and knead by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut into 8 equal pieces.
Cut each piece of dough into 8 more pieces, then form balls by rolling them between the palms of your hands and then flatten them in your palm.
Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close the edge in the desired shape. The dumplings can be cooked directly or stored in the freezer.
For storage it's best to first put them in the freezer on a tray, and then once completely frozen, place them into zip lock bags or boxes.
To cook them, prepare a pan with a lid, heat it well over the stove and add a little oil.
Add the dumplings to the pan with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
For the dipping sauce, chop the ginger, garlic and chili peppers in a blender, then mix it with soy sauce, lemon juice, honey, rice vinegar, and sesame oil and add the chopped green onions.

Notes

The post Pork Dumplings with Honey, Soy & Garlic Dipping Sauce appeared first on Chef's Pencil.

Grilled Red Curry Chicken

Razvan Stupar — Fri, 15 Dec 2023 14:30:49 +0000

Try this fantastic recipe of Thai red curry chicken which is made with grilled chicken skewers and veggies. It’s so much better than the regular one.

Grilled Red Curry Chicken

Course Main Course

Cuisine International

Cook Time 1

Total Time 1

Servings servings

Author Razvan Stupar

Ingredients

500 g chicken thighs
1 bell pepper
1 red onion
lime
olive oil
salt
pepper
2 tbsp red curry paste
1 tbsp oil
1 tbsp float
2 tbsp soy sauce
200 ml full fat coconut milk
1 good handful of coriander
2 limes juiced
3-4 tortillas

US Customary – Metric

Instructions

Cut chicken thighs into cubes and marinate with lime juice, olive oil, salt and pepper.
Cut the bell pepper and the onion into cubed and then place them alternately with the chicken on skewers and cook them on the grill.
Cook on a heated grill until well done.
Separately, heat a little oil in a wok, then add the curry paste, heat it a little and then add the soy sauce, paprika, coconut milk and the juice of one lime.
When the sauce is bubbling, add the chicken and grilled veggies from the skewers and cook them for 2-3 minutes so that the meat and veggies can absorb the flavors of the sauce.
Serve with fried tortillas, lots of cilantro and freshly squeezed lime juice.

Notes

The post Grilled Red Curry Chicken appeared first on Chef's Pencil.