Side dishes
Roasted autumn vegetables with goat's feta
Roasted beetroot, potatoes, celeriac, onion and peppers, with goat's feta and a mustard, honey and lemon dressing. Classic recipe and Thermomix TM6/TM7.
Recipes · Menus · Nutrition
Good food. Thoughtful choices.
Clear recipes, weekly menus and nutrition explained in plain language.
Close at hand
What are we cooking today?
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Rețete
Toate categoriile, într-un singur loc
Meniul săptămânal
Idei, rețete și cumpărături
Meniu din frigider
Pornim de la ce ai deja acasă
Mese pentru cei mici
De la 6 luni la 2 ani · 27 de rețete
Calculator caloric
Adaptează meniul săptămânal la ținta ta calorică
De citit
Nutriție, ingrediente și obiceiuri
November
In season now
What is fresh at the market this month, and the recipes we use it in.
apples 17pears 2quinces 2pumpkin 6cauliflower 2broccoli 8cabbage 3beetroot 2carrots 39celeriac 14walnuts 5potatoes 28citrus 32kale 2
Drinks
Beetroot, carrot, apple and orange juice with honey
Beetroot, carrot, apple and orange juice, sweetened with honey. The mixture is concentrated, so you dilute it with water to taste when serving.
Soups and sour soups
Sweet potato, lentil and turmeric soup
A nourishing soup with roasted sweet potato, lentils, chickpeas, spinach and pumpkin seeds. A recipe for four servings, in a classic and a Thermomix TM6 version.
Soups and sour soups
Roasted cauliflower soup with chickpeas and turmeric
A golden soup with roasted cauliflower, chickpeas, spinach, turmeric and pumpkin seeds. Classic version and Thermomix TM6 adaptation.
Recipes
Easily find what you feel like cooking. Pick a category or search for an ingredient.
Sweet treats
Conuri de brad din ciocolată – trufe fără coacere
Trufe de ciocolată în formă de conuri de brad, cu biscuiți, cremă vegetală și fulgi de porumb. Rețetă fără coacere, clasică și Thermomix TM6/TM7.
Soups and sour soups
Sorrel zamă
A green zamă (Transylvanian soup) of sorrel, vegetables and sour cream, pleasantly tangy.
Soups and sour soups
Zamă aită (garlicky chicken soup)
A chicken zamă (Transylvanian soup) with garlic, finished with egg and sour cream.
Soups and sour soups
Urechiuși (soup with hand-pinched dough pieces)
Small pieces of dough shaped by hand and cooked in a meat and vegetable broth.
Main courses
Fattened duck stew
Duck cooked slowly with onion, garlic and paprika in a rich sauce.
Soups and sour soups
Tăieturi în spinare (homemade noodles in pork-bone soup)
Homemade noodles in a zamă (Transylvanian soup) with meat and vegetables.
Soups and sour soups
Tăieturi în moare (noodles in sauerkraut brine)
Homemade noodles with smoked pork and sauerkraut brine, with a pleasantly sour taste.
Breads and pastries
Folded rețeșe
Rețeșe (pan-fried flatbreads) made from dough folded into layers, browned on both sides.
Breads and pastries
Rețeșe with soured milk
Rețeșe are soft flatbreads made with soured milk and browned in a frying pan.
Sweet treats
Plăcinte subțiri (thin crêpes)
Delicate crêpes, served with homemade fruit preserve.
Breads and pastries
Plăcinte pe masă (table-stretched pastries)
Thin sheets of plăcintă (Romanian pastry) dough, stretched out on the table, with a sweet or savoury filling.
Breads and pastries
Plăcinte pe fitău (pan-cooked pastries)
Plăcinte (Romanian pastries) rolled out into thin sheets, plain or filled.
Collections and special ideas
For when you're looking for something more specific than a regular category.
Special collection
At the table, inspired by the Bible
What can the meals of long ago tell us about the way we cook today? Discover ingredients, stories and recipes inspired by the Bible, adapted for today's kitchen.
Discover the collectionMeniu personalizat
A menu to your taste
Tell us how many people you cook for, what you all like and how much time you have. Write to Carmen for menu suggestions tailored to your family's preferences and pace.
Let's plan your menu
Răspunsul vine pe email, de obicei în câteva zile.
About me. About taste.
I'm Carmen. I love to cook and I love to eat. The order depends on how hungry I am.
I did a master's degree in Gastronomy and Molecular Nutrition at USAMV because I wanted to understand better what happens on the plate: why certain combinations work, how ingredients change and how we can eat well, with pleasure and with care for ourselves.
At home, the theory meets three children every day, different tastes and the inevitable question “what are we eating?”. I try to put varied dishes on the table, keep an eye on nutrition and give the children the freedom to discover new flavours. Sometimes it works the first time. Other times, we negotiate.
“După gust” was born in our kitchen. From recipes collected, tried and adapted, from menus that make our weeks simpler and from the wish to keep them all in one place where we can easily find something good to cook.
The name came naturally. “După gust” – Romanian for “to taste” – is that moment in a recipe when you step in. You add a little more lemon, leave out an ingredient, change a proportion. The quantities and steps give you a starting point. Taste makes the recipe yours.
There's room here both for meals made between errands and for recipes you set aside a whole afternoon for. Practical menus for busy days, but also doughs that need patience, dishes that simmer slowly and desserts worth washing one more bowl for.
Some recipes feed us on an ordinary Tuesday. Others come to stand for a holiday, a birthday, a year or a stage of our lives. We cook them again and remember who was at the table, how small the children were and what life looked like back then. I like the thought that certain flavours will stay with us for years to come.
You'll also find menus designed to make the most of what we buy. We don't like wasting food, although sometimes we both come home with nectarines, each convinced we've had an excellent idea. That's how the odd jam is born.
There's room for weight-loss menus too. Because we love to eat, but sometimes portions deserve a little attention. Or because we're going through that fluffier season of life and want to come out of it without giving up the pleasure of sitting down at the table.
This is “După gust”. My recipe notebook, open to you too. With what we like, what does us good and what's worth cooking again.