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had already been held back home, where she was preparing
salads for the entire family. This was the beginning of an
unswerving friendship between a princess and the fascinating
universe of flavors. This beginning grew like dough, auspiciously,
surrounded by stories from the Princess’s grandmothers, Queen
Mother Elena of Romania and Princess Margareta of Denmark.
Through them, she came in contact with the most diverse culinary
experiences. Thus, all the best things from the culture of Danish,
Greek, English, Italian or Russian hospitality joined the experience
of the gastronomy passionate young princess. In time, culinary tips
and recipes from Royal Families all over Europe and beyond were
added to this experience. The big surprise of the collection of royal
recipes is the fact Prince Charles, Queen Sofia and the Duke of
Aosta, cousins to Her Royal Highness, contributed a few of the
beautifully illustrated recipes in the royal cookbook. I learnt the story
behind the creation of this cookbook while I was taking sips of
English tea and munching delicious biscuits manufactured by
Duchy Originals company, owned by Prince Charles. Her Royal
Highness Princess Margareta is a charming, natural storyteller and
details of all these cosmopolitan recipes led me to a new question.
What is the Romanian dish she can never say ‘no’ to? The answer
comes immediately. ‘Sarmale’ in vine leaves, and this answer is
the beginning of a new story, for this flavored Romanian dish
revives the memory of Christmas, even more that the winter holiday
is practically right around the corner. What does Christmas look
like in the Romanian Royal Family, we wonder.
Principesele sub bradul de Crăciun / Her Royal Highness
under the Christmas tree
Principesa Margareta înmpreună cu sora ei, Elena / Her
Royal Highness Margareta together with her sister, Elena
CHILDHOOD CHRISTMAS MAGIC
The first Christmas holidays Princess Margareta remembers are
those in Great Britain, where she grew up until she turned seven.
Gradually add the wine, stirring continuously, until the
composition becomes homogenous and more consistent.
SERVIRE: Crema zabaglione se serveşte călduţă. Dacă vasul în
care s-a pregătit este unul de cupru (de preferat), atunci se poate
servi la masă în cupe, direct din vasul de cupru. Zabaglione se
poate turna peste pişcoturi de şampanie aşezate într-o cupă de
îngheţată sau împreună cu tort de fructe, biscuiţi, o prăjitură
simplă etc.
SERVING: Zabaglione cream is served warm. If the bowl in
which it was prepared is made of copper (it’s preferable to use
one of copper), then you can serve it at the table in cups,
directly from the copper bowl. Zabaglione can also be poured
over champagne crackers in an ice cream cup or together with
biscuit or fruit cake, a simple cake and others.
Principesele alături de regina Ana /
Her Royal Highnesses together with Queen Ana
WINTER 2010 – 2011 45
TAROM SkyLADY