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Food Food Glorious Food! - Intrepid Edition

Our Intrepid Trip began in Hungary with numerous varieties of Langos (Fried Bread) It was drool worthy. Bread dough deep fried and served hot covered in lashings of sour cream, cheese and our choice of fresh tomato. The flavour combination was harmonious! Even now I'm salivating about that bread.


We tried market food which was stew (rich and hearty with small pasta pieces and strudel (cherry and sweet cheese). The cheese was dry and quite coarse. If didn't melt or break in your mouth easily. It was because of that that I couldn't become crazy about it, the texture to me was like a extremely dry feta. We continued on to find more pastries at The Sugar Shop. This place was impressive . They started making things look more interesting as they were sick of them looking boring. It worked as this place was really busy.


I sampled the strawberry mille-feuille and Lewis the cookies creamed rice. Both were magnificent. The creamed rice actually tasted of cookies. The mille-feuille wasn't soggy like it could have been as it was pre-made and in the cabinet. The puff pastry had the crunch of buttery deliciousness with each bite that merged with the creaminess of the vanilla crème pâtissière and the tanginess of the strawberry compote. The trio worked as a perfect melody. Delicious!!


That night we had dinner with our Intrepid group. Homemade lemonade with goulash soup. The soup was tasty. It had hunks of meat, beans and vegetables in a hearty flavoursome broth. It came capped with a cute bread cap.


The next day we tasted extraordinary wines in Eger. They were poured via pipette so the wine could air faster on pouring. The white wine called after the valley (Wine for Young Females) was sweet and went down a treat. The Bulls Blood, a mixed red with many stories attached to it was renowned for its increase in libido and giving the Turks the power to overcome the Turks in one of the town's invasions.


We arrived in Romania to Romana's and were cooked an amazing home cooked meal. It started with meatballs with eggplant dip. The dip was smoky, yet creamy's. Next green bean soup. The soap was amazing and I have never heard of green beans being used in soup before! It had the beans, spices , a creaminess on the palate. Dinner was stew with potatoes. Another stunner! The meat fell apart. Lastly it was apple cake with fresh cream! The sponge was soft and the cream a great topper.


Dinner the next night was another stunner. Fried chicken pieces (So good it could give anyone a run for their money!) with fresh mozzarella style cheese, chicken noodle soup and chicken legs with rice for dinner. Lamingtons (the best I have ever had) were to finish off for desert. Lamingtons are called Kokuszos in Hungary and are considered a traditional food. The chocolate icing was what made these morsels to die for.


Overall the reason Romona's food was so stunning was the simplicity of the dishes. I can't wait to get my hands on some of Romona's recipes.
Everything in Romania is/was served with palinka. Palinka is a strong alcohol created by fermenting fruit. In Romania they use what every fruit they can get there hands on and it is usually the end of the crop that has started going off. The alcohol is intense and burns as it goes down.


Viscri was more simple hearty food. It was sausage with beans casserole for dinner. It was delicious and just the warmer you needed on a chilly night.
Romania in general was about simple rustic country fare; the food was simple yet stunning. Most of the food and drink was made using what ever was in season or would store well. They were recipes that had been handed down and learnt beside the cooks Mum at home. Vegetables were minimal as a side they were used more in soup and that is about it.


Bulgaria was where the simplistic hearty fare had more of a Turkish influence. Tomi our guide recommended a delicious restaurant when we first arrived in Bulgaria. He did not let us down the food was exceptional and we eat their both nights. My first meal was meatballs with the most delicious potatoes and peppers. Yum!! The meatballs, peppers and potato were all cooked in a little heavy dish so the flavours infused together. The next night was beef kebab with hazelnuts and a traditional Shopska salad (Tomato, cucumber, capsicum and cheese). The nuttiness of the hazelnuts on the kebab were delicious. The kebab had been grilled which is common thing in Bulgaria. They have a lot of grills. The salad helped cut the richness of all the meat. Desert was chocolate fondant with orange ice cream. The fondant was cooked to perfection. It had a slightly crisp outside and the centre oozed chocolate on the first spoon in. It was worth the 20 minute wait.


In Sofia we found a pasty shop that made the most delicious eclairs! (I now know why eclairs are raved about!!) The custard cream centre and the chocolate coating were decadent... though messy to consume .


Our monastery visit meant we had to have Monastery Bob Chorba (Monastery Bean Soup). It was delicious and warm and was served with warm crusty flat bread. The bean soup was flavoursome from the veggies added to the dish.

At our Bulgarian home stay we were treated to more Rakia (the same as Palinka). We had hot fresh bread with veggie soup and ratatouille with sausages. Yum!! The next morning was Mekitsa (Fried Bread) with fresh honey and jam for our breakfast. Yummy!
Our host in Bansko had home made treats like pumpkin baklava with sugar syrup for us when we returned from hiking each day. The Baklava was It was crunchy sweet and creamy. The pumpkin was disguised beautifully and I would have had no idea that was what we were consuming if she hadn't of told us.

In Plovdiv we had kyufte (meat kofte served at little stores). The simplicity of these places is amazing. They serve bread and kyufte and that is it. They are exceptional delicious. We also found delicious stuffed potatoes. They are exceptional! They had been oven baked and filled with whatever you want.

The food in Bulgaria was similar to that we had in Romania. This isn't a surprise really considering they are neighbouring countries. The food in general was fresh and simple. Minimal spices and additions were added to ensure that the flavours of the produce shined in the dishes. They were simple, filling and hearty. That being said there simplicity was what made them delicious. I guess the food reflects the way I felt about the country. Simple, homely and proud. The hard-work and effort that goes into growing the produce is amazing and you can taste the effort in the deliciousness of the produce.

Posted by chellebelle 12:33 Archived in Romania Tagged food home romania hungary made bulgaria delicious produce grill hearty foodporn Comments (0)

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