Does anyone know any good, simple Romanian recipes?

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http://www.recipeatlas.com/rumanianrecip鈥?/a>Does anyone know any good, simple Romanian recipes?
Beef salad/Salata de boeuf





4-5 potatoes,


1 carrot,


1 parsley root,


1 parsnip (optional),


1 large celery root, a handful of green peas,


2 pickles,


1/2 lb/250 g poultry breast or beef sirloin,


salt.





For mayo:





1 hard boiled yolk,


3 raw yolks,


1/2 lb/250 g oil,


1 tablespoon mustard,


1 tablespoon lemon juice








You get the best beef salad by boiling the vegetables with the meat (soup). Cube the potatoes and all other vegetables. The same goes for the meat and pickles. Place all in a bowl, add the peas, salt and let rest until you prepare the mayo. Sieve a hard boiled egg. Place it in a bowl. Add a little oil, mix with a spoon, add a raw yolk and add oil, a little at a time, stirring continuously in the same direction. When it starts to thicken, add another raw yolk and again oil a little at a time. Do this until all yolks and all oil is used up. Then add mustard, a little at a time and stirring continuously and the lemon juice, again stirring continuously. Add 3/4 of the mayo to the meat and vegetable mixture and mix well. Add salt if needed. Arrange on a serving platter. Smooth with a knife and then cover with the rest of the mayo. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc. Try to shape flowers, other designs.





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Hen with olives/Gaina cu masline





6 hen portions (breast, thighs, etc.),


4 tablespoons oil,


7 oz/200 g olives,


1 tablespoon tomato sauce,


1 teaspoon flour,


3 onions,


1 teaspoon vinegar,


or 1/2 cup wine,


1 lump sugar, salt,


1 bay leaf








Fry the hen pieces in 2 tablespoons of oil, add 3-4 tablespoons of water and simmer. Every now and then, turn the pieces, adding 2-3 tablespoons of water. When the meat is half done, add washed and pricked olives. Separately, fry the chopped onion in two tablespoons of oil until yellow. Add the flour, let fry a little longer, then add a cup of chicken broth or water, tomato sauce, salt, sugar, bay leaf and wine or vinegar. Pour this sauce over the meat and let boil until the meat is done. You may serve this warm or cold.





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Apple souffle/Sufleu de mere





6 big apples,


6-7 egg whites,


1/2 cup sugar,


ground cinammon





Whip the egg whites and mix with sugar and an apple paste obtained by baking and straining the apples. Add ground cinammon, pour into a non-reactive mold and bake for 15-20 minutes. Serve warm.

Fish