Moldova girl Martha from Kishinev. Try her specialty of the house!

To all Anastasia staff: thank-you for all your patience, I am letting you all that I have found work and I look forward to returning to your wonderful site. The ladies that I have been writing to I would like to thank them for their patience... I will be back on this coming Saturday. thank-you for doing a great job, keep it up. Arren

Arren K., Utah,USA
April 2007

thank you very much! i really appreciate that, and i would like to thank you for your services. Respectfully; Anastasia Member!

Mark C., Texas, USA
April 2007

Yummy perspectives

Personal ads with photos at Anastasia International: Martha, nice Moldova girl

Martha	ID: 1120351

Moldova girl Martha from Kishinev and her delicious recipes

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Character:
I am almost an angel who likes humans:)) just wings are broken and I had to stay on Earth:): Maybe I will find a nice man who will feel that I am his angel? I am here for this reason to find that special man who will see in me everything he is searching for.
Interests:
I am always open to new ideas, new trends, I enjoy trying and cooking something new, traveling, reading about ancient times and history, studying English.
Looking For Type:
I hope he will be with sense of humor as I like to laugh, to have some fun, please don't think that I am not serious:)) Who wants long lasting relations and who understands that angels are only in the sky but we are real people with our passions, desires and feelings.
Looking For Age:
26 - 45

Moldavian cuisine is famous for the precise and clear taste that characterizes it, the care with which the simplest of food is prepared. Characteristic of Moldavian dishes is the use of cream or light sources prepared with a little bit of flour. Poultry is especially favored in Moldavian cuisine, but venison is also very much appreciated, since very long ago.

Mamaliga

Ingredients:

3 cups yellow or white cornmeal
4-1/4 cups cold water
2 Tbs. salt
kitchen string

DIRECTIONS:

Place cornmeal in a bowl and stir in 2 cups cold water. Mash out any lumps with the side of a wooden spoon. Bring 4 cups water and salt to a boil in a heavy saucepan. Gradually add cornmeal, stirring constantly. Simmer 10 minutes, stirring constantly to prevent sticking. When mixture becomes thick and hard to stir, remove from heat. Dip a wooden spoon in cold water and push cornmeal to the center of the pot. Return to low heat 1-2 minutes, without stirring, to release steam and loosen mixture from bottom of the pan. Turn mixture out onto a work surface. Smooth the surface with a wet metal spatula, spreading to form a rectangle 1 inch-2 inches thick. Cut into squares.

Moldavian Chorba Soup Ingredients: 1lb. Beef 1 cup string or green beans, cut into1' pieces 1/4 head cabbage 1 onion, shredded 1 carrot, shredded 1 parsley (stalk, leaves, and root), chopped 1 celery (stalk, leaves, and root), chopped 1 leek(stalk, leaves, and root), chopped 1/2 tsp paprika powder Kvas to taste Sour cream for garnish
DIRECTIONS:> In a soup pot, pour just enough cold water to cover the beef. Boil, reduce the heat, and simmer for 1.5 hours. Remove and reserve the beef. Add beans, cabbage, onion, the roots, and carrot. Simmer for 30 minutes more. Add the greens and Kvas, boil for 1/2 minute. Serve with sour cream.

Verza cu Brinza (Moldavian Cabbage Baked with Feta)

Ingredients:

1 firm head green cabbage (about 2 1/2 pounds), cored and finely slivered
3 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup sour cream
2 large eggs
1/4 cup finely chopped fresh dill (optional)
Salt and freshly ground black pepper, to taste
1 1/3 cups finely crumbled or grated feta cheese, preferably Bulgarian
1/2 cup unflavored, coarse, dry bread crumbs
1 to 2 teaspoons sweet Hungarian paprika
5 tablespoons unsalted butter, melted

DIRECTIONS:

Blanch the cabbage in boiling water for 2 minutes. Drain and pat dry with a linen or cotton (not terry cloth) kitchen towel. Heat 3 tablespoons butter and the oil in a large skillet over medium heat. Add the cabbage and saute, stirring and tossing frequently, until the cabbage is nicely browned, 15 to 20 minutes. Cool the cabbage until it is easy to handle.

Preheat the oven to 375 degrees F.

In a small bowl, whisk together the sour cream and eggs. Mix thoroughly with the cabbage. Add dill, if desired, and season to taste with salt and pepper. Transfer the mixture to an earthenware casserole dish.

Combine the feta with the bread crumbs. Sprinkle the mixture over the cabbage. Sprinkle with paprika and melted butter and bake until bubbly and the top is browned, about 15 minutes.

Preeyatnava apetita! (bon appetite) your Anastasia Web Martha will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)

ea - Each;

tb - Table spoon;

ts - Tea spoon;

c - Cup