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Marta Iacob

@by_iacob

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Marketing professional | Food enthusiast
🍴 Cooking inspired by beauty, not by speed. @marta.iacob

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This might be the most beautiful burrata recipe you’ll make this summer.

Creamy buffalo burrata, slow-roasted cherry tomatoes, silky confit garlic, crispy homemade sourdough baguette, capers, fresh basil, Sicilian herbs, extra virgin olive oil, and a drizzle of balsamic glaze.

Simple ingredients, elevated with one unexpected touch that makes the roasted tomatoes taste absolutely incredible.

I’m keeping that ingredient my little secret… for now. 🤫

Would you guess what it is?

✨ Save this recipe for your next dinner, date night, or weekend lunch.

#burrata #homemadesourdough #sourdoughbaguette #foodblogger #homecooking italianinspired easyrecipes burratalover foodreels summerrecipes by @by_iacob

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4 months ago

Me 😉 by @by_iacob

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10

3 days ago

Roasted Bone Marrow with Pickled Red Onion & Homemade Sourdough
Roast marrow bones with salt and black pepper at 450°F (230°C) for 15–20 minutes. Finish with sea salt and a kitchen torch for a golden crust.
Mix finely chopped red onion, red bell pepper, capers, mustard seeds, parsley, chives, white vinegar, red wine vinegar, olive oil, salt, and black pepper. Let marinate.

Serve the roasted marrow on fresh homemade #sourdough with arugula and the pickled onion mixture.
Buttery, tangy, rich & absolutely delicious. by @by_iacob

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3 days ago

CINNAMON ROLLS WITH LIEVITO MADRE 🤎

Soft, fluffy, naturally fermented, with a caramelized base and creamy frosting.
Dough
100g Lievito Madre • 450g flour • 140g milk • 50g Greek yogurt • 1 egg • 60g sugar • 70g butter • 7g salt • Vanilla
Cinnamon Filling
70g butter • 100g brown sugar • 15g cinnamon
Caramel Base
25g butter • 40g brown sugar • 30g heavy cream • ½ tsp cinnamon
Cream Cheese Frosting
100g cream cheese • 35g butter • 70g powdered sugar • Vanilla • 1–2 tbsp heavy cream
Method: Mix Lievito Madre and milk in Thermomix: 2 min / 37°C / speed 2, then 20 sec / speed 4.
2. Add yogurt, egg, sugar and vanilla: 20 sec / speed 3.5.
3. Add flour: 30 sec / speed 4, then 2 min / Dough Mode. Rest 20–30 min.
4. Add salt: 2 min / Dough Mode. Gradually add butter while kneading for 4–5 min, checking the dough temperature.
5. Let rise 4–7 hours, until 50–70% larger.
6. Roll out, add cinnamon filling, cut into 9 rolls and place over the caramel base.
7. Proof 2–4 hours until puffy. Pour 30–40g warm heavy cream between the rolls.
8. Bake at 350°F / 175°C for 25–30 min. Finish with cream cheese frosting.

The secret? Lievito Madre, Greek yogurt, slow fermentation, and a buttery caramel base.

#LievitoMadre #CinnamonRolls #Thermomix
#SourdoughBaking #HomemadeWithLove by @by_iacob

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5 days ago

FIG & CAMEMBERT PÂTE SABLÉE TART ✨

with Greek Yogurt Cream, Honey & Pistachios

Pâte Sablée
230 g pastry flour
30 g almond flour
110 g unsalted butter
60 g powdered sugar
50 g egg
2 g salt

Mix butter and sugar until smooth. Add the egg, then the dry ingredients. Mix just until combined. Chill for 1 hour.

Roll to 2–2.5 mm, line the tart rings and freeze for 45–60 min. Bake at 320°F / 160°C for 18–20 min.

Filling
180–220 g Camembert
5–6 fresh figs

Add thinly sliced Camembert and figs to the partially baked shells.

Brush the edges with 1 egg yolk + 10 g heavy cream and bake again at 350°F / 175°C for 6–8 min.

Greek Yogurt Cream
150 g full-fat Greek yogurt
50 g heavy cream
1 tsp olive oil
Pinch of salt
Fresh lemon zest

Whisk until smooth and creamy. Keep chilled.
Finish
Drizzle the warm tart with a little honey and finish with toasted pistachios, walnuts, fresh thyme and black pepper.
Serve warm with the cold Greek yogurt cream on the side.

Crispy, creamy, sweet, salty & fresh. 🤍 by @by_iacob

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16 days ago

FIG & CAMEMBERT PÂTE SABLÉE TART ✨

with Greek Yogurt Cream, Honey & Pistachios

Pâte Sablée
230 g pastry flour
30 g almond flour
110 g unsalted butter
60 g powdered sugar
50 g egg
2 g salt

Mix butter and sugar until smooth. Add the egg, then the dry ingredients. Mix just until combined. Chill for 1 hour.

Roll to 2–2.5 mm, line the tart rings and freeze for 45–60 min. Bake at 320°F / 160°C for 18–20 min.

Filling
180–220 g Camembert
5–6 fresh figs

Add thinly sliced Camembert and figs to the partially baked shells.

Brush the edges with 1 egg yolk + 10 g heavy cream and bake again at 350°F / 175°C for 6–8 min.

Greek Yogurt Cream
150 g full-fat Greek yogurt
50 g heavy cream
1 tsp olive oil
Pinch of salt
Fresh lemon zest

Whisk until smooth and creamy. Keep chilled.
Finish
Drizzle the warm tart with a little honey and finish with toasted pistachios, walnuts, fresh thyme and black pepper.
Serve warm with the cold Greek yogurt cream on the side.

Crispy, creamy, sweet, salty & fresh. 🤍 by @by_iacob

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17 days ago

🍅 Burrata-Stuffed Tomato with Pesto & Peach-Melon Champagne Bellini

A simple but special combination of fresh flavors.
1 large ripe tomato
Burrata
Maldon salt
Extra virgin olive oil

Place the tomato in boiling water for about 20–30 seconds, then transfer it to ice water and remove the skin. Carefully clean out the inside, add a little salt and olive oil, and fill with burrata.
🌿 Pesto:
25 g fresh basil
10 g cashews
10 g pine nuts
15 g Parmesan
40–45 g olive oil
5 g lemon juice
A pinch of salt
Blend everything until smooth and creamy.

Peach & Melon Champagne Bellini: 🍑🍈🥂
80 g peach
40 g melon
Champagne (Veuve Clicquot)
5 g lemon juice
A pinch of Maldon salt

Blend the peach and melon until smooth. Add the lemon juice and salt, then slowly add the Champagne until you get the right texture.

Plating: Start with a layer of pesto. Place the tomato filled with burrata on top, with the opening facing down. Add the Peach & Melon Champagne Bellini around the tomato and finish with a few drops of basil oil, Maldon salt, and fresh basil.
The best part comes when the tomato is cut open and the creamy burrata comes out. 🤍

Fresh, creamy, a little sweet, and full of flavor. 🍅🌿🍑🥂 by @by_iacob

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19 days ago

🍅 Burrata-Stuffed Tomato with Pesto & Peach-Melon Champagne Bellini

A simple but special combination of fresh flavors.
1 large ripe tomato
Burrata
Maldon salt
Extra virgin olive oil

Place the tomato in boiling water for about 20–30 seconds, then transfer it to ice water and remove the skin. Carefully clean out the inside, add a little salt and olive oil, and fill with burrata.
🌿 Pesto:
25 g fresh basil
10 g cashews
10 g pine nuts
15 g Parmesan
40–45 g olive oil
5 g lemon juice
A pinch of salt
Blend everything until smooth and creamy.

Peach & Melon Champagne Bellini: 🍑🍈🥂
80 g peach
40 g melon
Champagne (Veuve Clicquot)
5 g lemon juice
A pinch of Maldon salt

Blend the peach and melon until smooth. Add the lemon juice and salt, then slowly add the Champagne until you get the right texture.

Plating: Start with a layer of pesto. Place the tomato filled with burrata on top, with the opening facing down. Add the Peach & Melon Champagne Bellini around the tomato and finish with a few drops of basil oil, Maldon salt, and fresh basil.
The best part comes when the tomato is cut open and the creamy burrata comes out. 🤍

Fresh, creamy, a little sweet, and full of flavor. 🍅🌿🍑🥂 by @by_iacob

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19 days ago

Baked Figs with Camembert & Blue cheese Yogurt

If you love sweet & savory, you need to try this one.
Start with a creamy base of Greek yogurt mixed with blue cheese, lemon zest and a touch of lemon juice.
Bake fresh figs filled with fig jam and Camembert, finished with a little honey and fresh thyme, at 375°F (190°C) for 10–12 minutes.

Spread the yogurt mixture onto your plate, place the warm baked figs on top, then finish with roasted pistachios, walnuts, almonds, fresh thyme and a drizzle of honey.
Creamy, sweet, savory & crunchy definitely one to save and try. by @by_iacob

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a month ago

Baked Figs with Camembert & Roquefort Yogurt

If you love sweet & savory, you need to try this one.
Start with a creamy base of Greek yogurt mixed with Roquefort, lemon zest and a touch of lemon juice.
Bake fresh figs filled with fig jam and Camembert, finished with a little honey and fresh thyme, at 375°F (190°C) for 10–12 minutes.

Spread the yogurt mixture onto your plate, place the warm baked figs on top, then finish with roasted pistachios, walnuts, almonds, fresh thyme and a drizzle of honey.
Creamy, sweet, savory & crunchy definitely one to save and try. by @by_iacob

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a month ago

Pan-Seared Branzino with Anchovy & Caper Herb Butter and Orange-Glazed Fennel

Delicate branzino with crispy skin, savory anchovy and caper herb butter, caramelized fennel and fresh orange.
Branzino fillets, anchovy fillets, capers, softened butter, fresh chives, fresh thyme, lemon zest, salt, black pepper, olive oil, fennel bulb, fresh orange, saffron.
Mix softened butter with finely chopped anchovies, capers, chives, thyme, lemon zest and black pepper.
Spread a thin layer of the butter between two branzino fillets, keeping the skin on the outside. Tie gently with kitchen twine. Sear in a hot pan with olive oil for about 3 minutes per side, then finish at 375°F for 4–6 minutes.
Cut the fennel into wedges and sear until golden. Add a little butter, fresh orange juice and thyme. Cover and cook for 4–5 minutes, then uncover and let the juice reduce until beautifully glazed.
🍊🌿 Finish with fresh orange segments, fennel fronds and a touch of saffron. #fishrecipes #fish #branzino by @by_iacob

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2 months ago

Pan-Seared Branzino with Anchovy & Caper Herb Butter and Orange-Glazed Fennel

Delicate branzino with crispy skin, savory anchovy and caper herb butter, caramelized fennel and fresh orange.
Branzino fillets, anchovy fillets, capers, softened butter, fresh chives, fresh thyme, lemon zest, salt, black pepper, olive oil, fennel bulb, fresh orange, saffron.
Mix softened butter with finely chopped anchovies, capers, chives, thyme, lemon zest and black pepper.
Spread a thin layer of the butter between two branzino fillets, keeping the skin on the outside. Tie gently with kitchen twine. Sear in a hot pan with olive oil for about 3 minutes per side, then finish at 375°F for 4–6 minutes.
Cut the fennel into wedges and sear until golden. Add a little butter, fresh orange juice and thyme. Cover and cook for 4–5 minutes, then uncover and let the juice reduce until beautifully glazed.
🍊🌿 Finish with fresh orange segments, fennel fronds and a touch of saffron. by @by_iacob

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4

2 months ago