Guest writer Yvette Larsson continues her series on things she loves about Romania with a short piece about some of the food she likes: biscuits and cakes, and gives a recipe for one of her favorites.
Every time I go to Romania I try some new biscuits and cakes. This is one of my favorites. Very simple to do and so delicious! It’s called Salam de biscuiti- biscuit roll.
500 g biscuits = simple, sweet ones
300 – 400g sugar, depending on how sweet you like it.
80gr cocoa powder
2 cups warm/hot milk
Rum – for taste
Coconut flakes for decoration
1. Mash the biscuits into little pieces
2. Whisk the milk and sugar until the sugar dissolves
3. Pour the cocoa powder over the biscuits and mix together.
4. Pour over the milk & sugar-mixture over the biscuit & cocoa-mixture and blend all together.
Make sure there is enough biscuit mixture for the amount of milk, if not, add more biscuits and cocoa.
The final composition must be like a paste. Then add some rum flavor: as much as you like. Roll the mix in the coconut flakes, for decoration.
Cover the dough with plastic foil and leave to cool for a couple of hours until you can cut it into slices.
Yum! Thank you Mihaela from Tunduc (Patiserie si Cofetarie)
By Yvette Larsson, Guest Writer
Yvette Larsson is Swedish, born 1972 in Gällivare, Lapland. She has a Masters of Arts / Upper Secondary School Teachers’ degree from the University of Umeå, Sweden. There she studied English, Swedish, Education, Media & Communication and Science Journalism. She has 13 years of experience as an ex-pat: she lived and worked in The Reunion Island, Norway, France,UK, and Denmark. Yvette has worked with Sports Management for ten years and is a Coach and Leadership Trainer, passionate about facilitating individuals and organizations to find and express their values & visions, talents and impact in the world. Yvette runs the blog and a Facebook -page called The Bucharest Lounge, where she rebrands Romania with beauty and meaning and where she models a new generation of leadership in Romania, all seen through her Swedish lens.