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| Character: |
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In people I appreciate honesty, witty sense, politeness. I am always punctual, I consider it a good quality. I am a kind, cheerful young girl but mature enough for serious relations. I am seeking for such guy who has something in common with me.
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I like studying, learning new things, meeting my old friends and remember some funny moments from the past, I enjoy traveling or at least read books about journeys. I dream to meet my love for all my life.
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| Looking For Type: |
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I want him to be real man but not a superman or hero from the movie with his good and bad sides, I will accept all sides because I will love him and because of love you can forgive everything.
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| Looking For Age: |
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| 27 - 47 |
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| Moldavian cuisine famous is the precise and clear taste that characterizes it, the care with which the simplest of food are prepared. Characteristic for 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. |
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Mamaliga
Ingredients:
3 cups yellow or white cornmeal
4-1/4 cups cold water
2 Tbs. salt
kitchen string
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DIRECTIONS:
Place cornmeal in a bowl and stir in 2 cups cold water. Mash out any lumps with 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.
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Moldavian Chorba Soup
Ingredients:
1lb. Beef
1 c 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 ts paprica powder
Kvas to taste
Sour cream for garnish
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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.
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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
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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 the 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.
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Preeyatnava apetita! (bon appetite) your Anastasia Web Tatiana 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 |
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<< Back
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I have just returned from a wonderful week in Kishinev where I spent a great time. She's serious about finding herself a man abroad and we decided to meet again in a not too far future.
Hans-olov S., Sweden
August 2006
Spasiba! Thank you for a wonderful time! My impressions of the tour and of Ukraine were very favorable. I enjoyed the sightseeing, and the ladies were of course fantastic. Not only beautiful, but intelligent, pleasant and conversant. Also, I felt I learned quite a bit about the Ukrainian people and culture, and had a very enjoyable time doing so. The accomodations were good, and the stafff helpful and positive. Veal verriniky is my new favorite dish!
David H., USA
April 2005
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