What a wonderful evening it was yesterday at the Flavours of Carpathia supper club! I would like to thank everyone for coming along and showing their love and interest in the story of Romanian cuisine.

It was lovely to see you x

ANNOUNCEMENT KLAXON Thrilled to say I’ve been asked to host an evening with Nigella Lawson at the Barbican Centre in London on May 13. Join us both for a brilliant evening talking about good food, life, the universe and everything. Tickets available here fane.co.uk/nigella-ocado

Flavours of Carpathia supper club on the 18th of April from 6:30pm. The bookings are closing at 9pm on Monday (tomorrow). It’s taking place at the charming Holloway Model Bakery in London, and you can see the menu here: irinageorgescu.com/flavours-of-ca…

This is so good on the wonderful ⁦ANNE LAMOTT⁩ and her new book, #Somehow washingtonpost.com/books/2024/04/…

Baking a smaller Pasca, a Romanian traditional Easter cheesecake, to bring to an Easter Eve celebration.

It looks wonderful. Thank you, Kristin.

Easter inspiration from Tava: the chocolate edition. Gerbeaud Cake (you bake the layers and the filling together, easy!), light vanilla sponge with chocolate ganache and walnuts, rum chocolate cookies (paleuri) and meringues with chocolate and hazelnuts (mill wheels). Tempting?

Pască is a traditional Romanian Easter cake that comes in two versions: a baked curd cheesecake, or a brioche dough braided around the curd filling. You can find the 1st recipe in Tava, and 2nd in Carpathia or at the supper club in London next month: twtr.to/Tyv_m

This week, some splendidly robust French cooking at Camille in.Borough Market dailymail.co.uk/home/you/artic…

Join me in Transylvania this September for a culinary tour where you can try ciorbă de tarhon, tarragon soup with smoked pork ribs. In the jar, you see pickled tarragon, layered with salt and pickled in white wine vinegar. Details about the tour here: irinageorgescu.com/culinary-trans…

Fasole bătută, a white bean spread topped with paprika caramelised onions. It’s a staple Lent dish, and I like mine with covrigi bagels and roasted peppers:400g white beans from a tin or jar, 1 garlic clove,a generous pinch of salt,3-4 spoonfuls of olive oil &a splash of water.

Lunch with Mrs Kirkham's cheese. In Eastern Europe, we serve cheese as an appetiser, with radishes, spring onions, cucumbers and tomatoes. This cheese has that slightly tangy, yoghurty flavour, making it perfect for serving as a starter.