Florin

"Food by Florin" is a culinary blog created by Florin, a talented chef with a passion for sharing his love of food. The blog is a vibrant collection of recipes, cooking tips, and culinary inspiration, designed to delight food enthusiasts of all skill levels. From gourmet creations to comforting classics, Florin brings his expertise and creativity to every dish, offering step-by-step instructions and personal anecdotes that make cooking an engaging and enjoyable experience. "Food by Florin" also features insights into food culture, ingredient guides, and behind-the-scenes glimpses into the life of a chef, creating a warm and inviting space for anyone who loves to cook or simply appreciates great food.

Salmon Fillet with Pan-Seared Scallops, Wild Mushrooms & Creamy Parsnip Purée

Leave a Comment / Fish Enthusiasts /

This dish is all about balance and restraint — letting premium ingredients speak, without shouting.The salmon is gently pan-seared until the skin turns crisp and golden, while the flesh stays soft, rich, and just blushing in the centre. Beside it, sweet hand-dived scallops are kissed briefly by a hot pan, forming a caramelised crust that […]

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Pork Fillet with Roasted Baby Carrots, Spinach Purée, Wild Mushrooms & Celeriac Purée

Leave a Comment / Meat Lovers /

This pork fillet dish is built around clarity and comfort. The pork is gently seared and finished just to blush, staying juicy and tender, with a natural sweetness that doesn’t need shouting over. Roasted baby carrots bring warmth and colour, lightly caramelised and kissed with thyme, while earthy wild mushrooms add depth and umami —

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Venison Haunch with Roasted Baby Carrots, Duck Fat Potatoes & Tenderstem Broccoli

Leave a Comment / Meat Lovers /

with Juniper & Red Wine Jus There’s something deeply grounding about cooking venison. It’s honest meat — lean, powerful, and unforgiving if rushed, but absolutely rewarding if treated with respect. This dish is about restraint and precision. The venison haunch is seasoned simply and cooked to a perfect medium-rare, allowing its natural flavour to shine

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Smoked Duck Breast with Roasted Parsnip Purée, Spiced Chickpeas, Lentils & Wilted Spinach

Leave a Comment / Meat Lovers /

This dish is all about depth, patience, and balance — the kind of cooking that doesn’t shout, but quietly impresses.Smoked duck breast brings a rich, almost velvety intensity, its natural fattiness enhanced by gentle smoke and careful rendering until the skin is crisp and golden, while the meat stays tender and blushing inside. Underneath, a

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Rack of Lamb with Spiced Couscous, Dry Apricots, Peas & Pea Purée

Leave a Comment / Meat Lovers /

Imagine a crisp, golden crust giving way to tender, succulent lamb, each bite rich with the depth of rosemary and garlic. Paired with a warm, fragrant spiced couscous studded with sweet, tender apricots, this dish is a celebration of texture and flavor. The vibrant pea purée adds a silky, fresh green note, while lightly sautéed

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Classic Chocolate Chip Cookies with a Chewy, Melt-in-Your-Mouth Center

Leave a Comment / Baking, Desserts /

These Classic Chocolate Chip Cookies aren’t just cookies — they’re a little piece of happiness baked in your kitchen. Every bite is a harmony of buttery, slightly crisp edges and a soft, chewy center, with pockets of molten chocolate that melt luxuriously on your tongue. I love sprinkling a touch of flaky sea salt on

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Food by Florin’s Guide to Crispy, Airy Sourdough Bread

Leave a Comment / Baking /

Bake the Perfect Sourdough Loaf 🍞 There’s something magical about pulling a golden, crackling sourdough straight from the oven — the aroma, the rustic crust, the airy crumb… It’s like a hug from your own kitchen. This isn’t just bread; it’s patience, care, and a little bit of love fermented into something extraordinary. I’ve been

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Teriyaki-Glazed Chicken Leg with Roasted New Potatoes, Broccoli & Pea–Spinach Purée

Leave a Comment / Meat Lovers /

This dish is all about comfort with a clean, modern edge. A beautifully roasted chicken leg, generously glazed with a glossy homemade teriyaki sauce, sits at the heart of the plate — sticky, savory, and gently sweet, with just enough depth to keep every bite interesting. The skin caramelises in the oven, locking in juiciness

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Sirloin Steak with Red Wine Jus, Potato Wedges, and Roasted Winter Vegetables

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Picture this: a perfectly seared sirloin steak, its edges beautifully caramelised, giving way to a tender, juicy centre that practically melts in your mouth. It rests on a bed of golden, crisp potato wedges, each bite a satisfying contrast of fluffy softness and crunch. Surrounding the steak is a vibrant, seasonal medley of vegetables—caramelised Brussels

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