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Romana Rovic

@chefromana

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I'm a private chef & work on private yachts, planes & in private homes. "Live the life you've imagined".

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#chef
#cheflife
#yachtchef
#lasagna
#feedfeed
#f52gram
#vivaitalia🇮🇹
#mifamilia
#italianfood
#itália by @chefromana

74

9

4 years ago

I made some comforting spaghetti squash soup by roasting the squash at 400 for 40 mins. I sautéed some onions, added the squash and liquid, then emulsified it with an immersion blender…. then drizzled a little olive oil on top and added some teardrop peppers for contrast and a kick of flavor.

One medium spaghetti squash
2 tablespoons olive oil
1 med chopped red onion
4 chopped garlic cloves
4 c chicken broth
1/2 dried thyme
1/4 teas nutmeg
1/2 Murray River Salt
1/4 teas pepper
1/2 C half half or heavy cream

Preheat your oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and place them cut-side down on a baking sheet. Roast for 35–45 minutes, until tender.

While the squash roasts, heat the remaining oil or butter in a soup pot over medium heat. Add the onion and cook for 5–7 minutes until softened. Add the garlic and thyme; cook for another 30–60 seconds.

Scoop the cooked squash flesh from its shell and add it to the pot. Pour in the broth, add the nutmeg if using, and bring to a gentle simmer. Cook for 10 minutes to blend the flavors.

Use an immersion blender until the soup is silky. Alternatively, carefully blend in batches in a countertop blender. Stir in the cream and Parmesan, if desired, and season with salt and pepper.

#squash
#soup
#teardrop
#oliveoil
#pepper by @chefromana

6

5

a day ago

I made an orange flavored bundt cake and decided to throw some white chocolate chips at the end. A little sunshine in ever slice…. It works. Creativity is fuel.

🍊 Orange Bundt Cake

Bake time
12–16 Servings

10- to 12-cup Bundt pan

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
2 tablespoons finely grated orange zest (from approximately 2–3 oranges)
½ cup freshly squeezed orange juice
¾ cup greek yogurt, room temperature
1 1/2 teaspoons vanilla extract
1 cup white chocolate chips
1 teaspoon flour, for tossing with the chocolate chips
Powdered sugar, for dusting
Butter and flour, or baking spray, for preparing the pan

Preheat the oven to 350°F. Thoroughly grease and flour a Bundt pan, making sure to coat all the grooves.
Beat the butter and sugar for 3–4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla.

Whisk the flour, baking powder, baking soda and salt in a separate bowl. Add the dry mixture to the butter mixture in three additions, alternating with the orange juice and sour cream. Begin and end with the flour mixture. Mix just until combined (very important, don’t over mix)…

Toss the chips with 1 teaspoon flour, then gently fold them into the batter. This helps distribute them throughout the cake.Spoon the batter into the prepared pan and smooth the surface. Bake for 50–60 minutes, until golden and a toothpick inserted into a chip-free area comes out clean or with a few moist crumbs.
Cool completely then dust with powdered sugar.

#cake
#bundt
#orange
#whitechocolate
#bake by @chefromana

5

1

5 days ago

I wanted to make an oatmeal bar with strawberry jam… something quick and easy and then I remembered I had some frozen cherries. I cut them in half and added them to the jam before the second crust was crumbled onto the top. I love cherries so there’s always a reason to use them. 🍒 🍓
Strawberry-Cherry Oatmeal Jam Crumble Bars

Pan: 8 × 8 inches
Oven: 350°F
Bake time: 35–45 minutes
Yield: 9–12 bars

Ingredients

Oatmeal Crust and Crumble

* 1 cup all-purpose flour
* 1 cup old-fashioned rolled oats
* ½ cup packed light brown sugar
* ¼ teaspoon baking soda
* ¼ teaspoon salt
* ½ teaspoon ground cinnamon
* ½ cup unsalted butter, melted
* 1 teaspoon vanilla extract

Strawberry-Cherry Filling

* ¾ cup strawberry jam
* 1 cup frozen pitted cherries, chopped
* 1 tablespoon cornstarch
* 1 teaspoon fresh lemon juice
* ¼ teaspoon almond extract

Preheat the oven: Heat to 350°F. spray an 8 × 8-inch baking pan

In a medium bowl, combine the flour, oats, brown sugar, baking soda, salt and cinnamon. Stir in the melted butter and vanilla until coarse, moist crumbs form.
Reserve about one-third of the oat mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes for a firmer crust.

Toss the frozen cherries with the cornstarch, lemon juice and optional almond extract.

Spread the strawberry jam evenly over the warm crust. Scatter the coated cherries over the jam.

Sprinkle the reserved oat crumble evenly over the fruit, leaving a few small spaces where the filling can peek through.

Return the pan to the oven and bake for 30–35 minutes, or until the topping is golden brown and the filling bubbles around the edges.

Let the bars cool completely in the pan before lifting them out and cutting into squares. For neater slices, refrigerate for 30 minutes before cutting.

#bake
#cherries
#strawberries
#oatbar
#bake by @chefromana

6

4

6 days ago

Every day is a good day for a carrot cake…. especially in the Fall. I usually make my carrot cake in a 9x13 cake pan but this is made in a greased and flowered bundt pan. All of it is mixed in one bowl and then it’s glazed with a vanilla glaze…. I used what I had on hand which was chunks of pineapple but you can also use tid bits. Here’s how I made it:

2 c. all-purpose flour
2 t. baking powder
1-1/2 t. baking soda
1 t. salt
2 t. cinnamon
1 teaspoon vanilla
3/4 c. oil
1 3/4 c. sugar
4 eggs, beaten
2 c. carrots, peeled and grated
15-1/4 oz. can crushed pineapple, drained

Combine all ingredients; blend well and pour into a greased and floured Bundt® pan. Bake at 325 degrees for 40 to 45 minutes, or until cake tests done with a toothpick. Cool; then glaze. Makes 12 to 15 servings.

Powdered Sugar Glaze

* 2 cups powdered sugar, sifted
* 2–3 tablespoons heavy cream
* 1 tablespoon melted butter, slightly cooled
* 1 teaspoons pure vanilla extract
* Pinch of salt

Directions

1. Whisk the powdered sugar, melted butter, vanilla, and salt together.
2. Add 2 tablespoons cream and whisk until smooth.
3. Add more cream ½ teaspoon at a time until you reach a thick but pourable consistency.
Let it sit for 5–10 minutes—it will thicken slightly.
Pour over a completely cooled Bundt cake, starting around the center and letting it naturally drip down the sides.

#cake
#carrots
#pineapple
#vanilla
#glazed by @chefromana

8

2

7 days ago

Went to a Serbian festival and it brought back all the memories of summer festivals in the midwest. The food hasn’t changed a bit … still as good as what I grew up with. The doughnuts are clouds of sugared goodness. 🇷🇸 ❤️

#serbianfood
#cevapi
#krofne
#kajmak
#roastedpig by @chefromana

10

7

9 days ago

TBF - Recently, on my travels, I tried a new product called a puffle waffle made with a special machine. This Korean delicacy was crispy on the outside and tender on the inside. The drink was out of this world with mochi bubbles and a piece of watermelon. What a treat! 😋

#puffle
#waffle
#mochi
#koreanfood
#bubbles by @chefromana

4

0

12 days ago

7

4

14 days ago

TBT- some of my fav food on Earth. Lebanese fatoush salad, crushed lentil soup, tabouli, pita and hummus. I’m in heaven. 😍

#pita
#lebanesefood
#tabouli
#hummus
#lentilsoup by @chefromana

8

4

15 days ago

When your best friend makes you a caprese salad from their garden…. your heart swells with gratitude. Better than any restaurant I’ve been to. Grazie Mille 🇮🇹💕

#caprese
#basil
#fromthegarden
#italianfood
#tomatoes by @chefromana

11

2

19 days ago

TBF - A Sicillian lemon the size of my head. Kinda. You can eat the entire lemon and the pith isn’t pithy. Calabria, Sicilia and Roma was culinarily accomplished.💕 🇮🇹 🍋

#sicilly
#lemons
#limone
#ilovelemons
#roma by @chefromana

10

1

a month ago

When I make stuffed peppers, my favorite is red peppers. They start out as green peppers then yellow, orange and are most mature and sweetest when they are red. When I sauté the meat after I cut the tops off of the peppers, I throw the tops in and sauté as well. No waste…. Also love jasmin rice… so fragrant.

#peppers
#stuffedpeppers
#jasminerice
#redpeppers by @chefromana

7

3

a month ago