I love getting out of my bubble, traveling the world: learning new cultures, enjoying different experiences, feeling alive.
My favorite part about traveling, though, is trying new cuisines and then bringing home ideas for future recipes.
An idea for this post came out of the airport in Romania. My first time in the business class lounge, I picked up a small plastic container of crema de branza cu smantana. A mixture of salty feta and tangy cultured cream had a flavor that instantly brought me back to my favorite childhood dish: pasta with lightly salted farmer’s cheese and sour cream. After finishing it in less than 5 minutes, I instantly knew that I have to recreate it in my kitchen and share a recipe with you.
This dish is wholesome and healthy – low in carbs, high in protein and good fats. But if you haven’t jumped the high-fat, low-carb bandwagon with me yet, you can replace the sour cream (smetana) with greek yogurt. For a kick, add some chopped onion to this dish.
Crema de Branza cu Smantana
- 1 cup Cultured Sour Cream (or Greek Yogurt)
- 1 cup Feta (French or Bulgarian)
- ½ red onion or 2 green onions, finely chopped (optional)
- Salt and pepper to taste
- Place feta in a small bowl; mash with a fork
- Mix in sour cream
- Add green onion (optional) and give it one last mix
- Spoon into a small soup plate and season with salt and pepper
- Serve on its own or with cheese crackers or vegetable slices
Serve on its own, with veggie slices or these Chia Cheese Crackers. The Sour Cream Feta is also great as a dressing, thinned out with some water