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The Easiest Creamy Bacon & Pea Pasta

Çilbir: Turkish Eggs with Aleppo Butter, Jalapeño Shug & Roast Aubergine

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THE FACE BEHIND THE BLOG

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Hi, my name is Cristina. I'm a Romanian from Toronto living in beautiful Amsterdam. I started this blog to share my love of cooking and food culture. What you'll find at the AOI are recipes and explorations of histories, techniques and flavours that bring the tastes of the world to your table.

Thanks for stopping by,

Cristina

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Featured Posts

Cinnamon & Brown Sugar Pasta

December 10, 2019 By Cristina 18 Comments

Cabbage Roll Soup with Rice Meatballs

January 18, 2021 By Cristina 9 Comments

Topics

15 minute meals (9) Amsterdam eats (9) bbq (2) beans (2) beef (4) cabbage (2) Caribbean (2) chicken (3) cookies (1) cooking classes (1) cooking with leftovers (5) dough (1) eating out (10) fennel (1) fish (9) ground meat (1) holiday baking (7) improvisation in the kitchen (17) Italy eats (1) Jamaican inspired (1) Jamaican style (1) meat (2) meat pie (1) Mexican inspired (1) noodles (1) one pot dinner (1) pastry (1) pies & tarts (7) puff pastry (3) recipe roundup (1) rice (1) romanian (13) salad (2) savoury baking (2) spices (1) thanksgiving (6) tomato (1) vegan (7) vegetarian (14) winter (1)

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Recent Posts

Cabbage Roll Soup with Rice Meatballs
Slow Cooked Pork & Beans with Smoked Ham Hock
Plăcintă cu Carne | Romanian Meat Pie
Ciorbă de Perisoare | Romanian Porcupine Meatballs Sour Soup
The Easiest Creamy Bacon & Pea Pasta

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Some of my favourites

Homemade Jamaican beef patties with rice and peas in the background.

These fish tacos with mango salsa and creamy white lightning sauce are full of vibrant flavours layered together to create a perfect bite. Made with baked fish and lots of fresh ingredients, they’re healthy but they taste like pure indulgence. All for only 400 calories and 10 grams of fat per serving of 3. The best part is that they’re quick and easy to make. Fish tacos are the answer to boring weeknight meals.

Caramelized Roasted Cabbage Stuffed Phyllo Spirals

Homemade potato gnocchi with lamb ragu made from leftover roast lamb and mashed potatoes.

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