Issue Three Episode Six: In the kitchen this 4th of July Romanian Style with Rodica Godlewski

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This special 4th of July episode features Rodica Godlewski from the blog "Cooking Is My Inheritance" and Instagram foodie account . Rodica comes on the show to share some delicious summer recipes with us that can give us a break from the busy world as we enjoy a holiday week here in the U.S.

See recipes below!



  • 2 cups all-purpose flour

  • 1/4 cup banana flour

  • 1 teaspoon baking powder

  • 4 eggs, room temperature

  • 4 tablespoons sugar

  • 1 vanilla bean

  • 3 tablespoons butter, melted

  • 4 1/2 cups milk, plus

  • oil cooking spray for the pan

to serve:

  • jam of choice, Nutella, etc.


  1. In a bowl, add the all-purpose flour, the banana flour, and the baking powder. Whisk until incorporated.

  2. Add the eggs, sugar, vanilla bean, and melted butter, then with the help of a hand mixer, start whisking in the milk little at a time so no lumps form. The composition has to have a thin sour cream consistency (if too thick, more milk can be added). Set the crepe batter aside and let it rest for an hour.

  3. When ready to make the crepes, place a non-stick frying pan to heat up on medium heat. When hot, spray with cooking oil and then place 1/3 cup of the batter, roll so it covers the whole surface of the pan, and bake each crepe for about a minute on each side (until they start to brown). Repeat the same steps with the remaining batter (will make about 40 medium-sized crepes, depending of how wide your non-stick pan is).

  4. Serve the crepes warm with the filling of choice.



  • 2 cups all-purpose balking flour

  • 2 teaspoons baking powder

  • the zest of one lemon

  • pinch of salt

  • 1/2 cup white granulated sugar

  • 8 tablespoons unsalted butter (1 stick), room temperature

  • 1/2 cup milk (or as much as the dough takes)

  • 1 egg white, lightly beaten

  • 5 red apples, sliced

  • 1 tablespoon ground cinnamon

  • 2 tablespoons vanilla sugar


  1. Preheat the oven to 450 degrees F.

  2. In a medium sized bowl whisk together the flour, baking powder, lemon zest, salt, and sugar. Crumble the butter in and rub it into the flour mixture using your fingertips until the mixture resembles fine crumbs. Start adding the milk gradually and only add as much as the dough takes in.

  3. Roll the dough (about 1 inch thick) onto a well floured surface, then slice it into 8 equal triangles, brush it with egg white and arrange the apple slices on top (divided amongst the scone triangles). Brush with egg white again and then sprinkle with the cinnamon and vanilla sugar. Transfer the scones to a baking sheet and bake for about 15-20 minutes, until the edges turn lightly brown.

  4. Serve warm.



for the soup:

  • 3 cups water

  • 2 cups cherries, or sour cherries, pitted

  • 1 vanilla bean

  • 6 cloves

  • 1 whole nutmeg

  • 3 slices orange rind

  • pinch of salt

  • pinch of ground cinnamon

  • 1/4 cup brown sugar

  • 1 tablespoon vanilla sugar

  • 6 ounces whip cream (I used Cool Whip, frozen)

  • 2 tablespoons corn starch

  • 3 tablespoons lemon juice

to serve:

  • 4 tablespoons lime yogurt

  • fresh lemon balm sprigs


  1. Bring the water to a boil in a medium saucepan. Add the cherries, vanilla bean, cloves, nutmeg, orange rind, salt, and cinnamon, and boil on medium heat for five minutes. Add the brown sugar and vanilla sugar and simmer for five more minutes, then add the frozen whip cream and mix to incorporate until the whip cream is fully melted.

  2. In a separate bowl combine the cornstarch with the lemon juice and then add it to the soup. Mix to incorporate. Simmer for three more minutes, stirring occasionally.

  3. Remove the soup from the heat and let it cool down at room temperature. After that, refrigerate for a couple of hours.

  4. To serve, divide the soup amongst four plates. Place a tablespoon of lime yogurt in the middle of each plate and decorate with a sprig of fresh lemon balm.

Rodica and more of her recipes can be found at