Saturday Evening Interview

“There is no right or wrong in cooking, it all depends on one’s taste.” Daniela Apostol from My Gorgeous Recipes

Welcome to this week’s Saturday Evening Interview! Please welcome food blogger Daniela Apostol from My Gorgeous Recipes. Take a look/follow her blog here. Daniela also shares one of her favorite recipes in this interview post. Her blog includes several recipes from around the world. I’ve enjoyed the following dessert posts from her blog so far: Gingerbread family around the Christmas tree and Santa’s Red Velvet Cupcakes.

Since the holidays are almost here, I’ll be taking a break from the Saturday Evening Interviews segment until Saturday, January 9. I may or may not include guest posts in the upcoming Saturday evenings. If you’re interested in doing a guest post or interview, email me at: I can also be contacted on Twitter @lma911

Me: Tell us more about your writing. What can readers expect?
I have always enjoyed writing, ever since I was little, from poems to stories or articles on different subjects and in different languages. I have a simple style which can be recognized easily. The same style can be found in anything I do, including cooking. It is all about being passionate and putting my heart into anything I do.

Daniela’s Gingerbread Christmas Tree


Me: For those who don’t know about you or your blog, what is is about?
My Gorgeous Recipes is a food blog. I post recipes that I cook and enjoy most; they are easy to make and anyone can follow. I like being creative in the kitchen, so the vast majority of my dishes are either classic recipes with a twist or my own invention. There is no right or wrong in cooking, it all depends on one’s taste.

Me: Do you blog as a hobby or is it your job?
It started as a hobby. l always wanted to have a food blog but never had time to do it for one reason or another. I came to the conclusion that I must have all my food recipes and ideas in one place, so that is how the blog was created. I enjoy it very much now and would like to be more serious about it, but I cannot invest too much time in it at the moment, due to family commitments.

Me: When did you first start writing?
It must have been really early with the very first little stories I had to write in school. Literature and foreign languages have always been my favorite subjects. I had excellent results up until I graduated from the university.

Me: What are you working on right now and for the upcoming months?
I could say that at the moment I have the toughest, yet the most enjoyable 24-hour job, bringing up my beautiful baby girl who is nearly 5 months. She is such a happy baby and I adore her.

Me: If you had to describe yourself using one word, what would the word be and why?
Kind. Being kind costs nothing, but the rewards can be huge. Sadly, not everyone seems to think the same way nowadays.

Me: What motivates you the most in life and why?
My family, definitely. I have been blessed with the most amazing and caring family who are always there no matter what. They give me strength when I go through times and laugh with me when I am happy.

Me: What do you enjoy doing in your spare time?
I do not have so much spare time at the moment, and probably not for the next 18 years at least 🙂 Apart from cooking, I love reading, walking, watching good movies and documentaries.

Daniela’s Red Velvet Cupcakes for Santa

Me: What are some of your favorite things in life?  Pet Peeves?
Good company, good food, good books. Pet Peeves? Not sure, maybe waking up early. I must say that I hate mornings with a passion. I am still amazed how I have survived so far with so little sleep. Whoever has a child knows what I am talking about.

Me: Tell us more about your hometown. My family back home in Romania lives in the countryside. Over there, life is simple, but divinely beautiful. Maybe that is how I got to appreciate the little things in life. I moved to England about 6 and a half years ago. Although now here is what I call home too, the place where I grew up will always a special one. I do try and visit my family as often as I can, but unfortunately often is not always possible.

Me: What’s the little known fact nobody really knows about you? I was never into cooking when I was little. I actually preferred fixing things around the house with my dad than helping mum with cooking. I discovered my passion for cooking later on as a teenager. My mum is still surprised that I enjoy it so much now.

Me: Where can people find you on social media?

On my blog:
Google + :

Me: Would you like to add anything else? I would like to share one of my favorite recipes, Stuffed red bell peppers with beef and rice, It is the ultimate comfort food, so tasty and easy to make.

One of Daniela’s favorite recipes, Stuffed Bell Peppers


5 red bell peppers
250 gr beef mince
5 tbsp rice
1 big onion
2 spring onions
4 tbsp vegetable oil
beef stock
4 tbsp tomato passata
salt and black pepper


Use a sharp knife to cut the top off the peppers and remove the seeds. Keep the tops as later on can be used as lids.
Cut the onions finely and fry until soft.
Add the beef mince and stir until the meat becomes brown and the water is absorbed.
Wash the rice under cold water, then add to the pan and mix well with the meat. The rule is we need one heap tbsp of rice for each pepper. Season well with salt and black pepper.
Place the peppers in a large pan. Make sure they fit in perfectly.
Stuff the peppers, then put back the tops.
Add enough beef stock to cover about 2/3 of the peppers, but do pour some stock inside the peppers too so the stuffing can cook properly.
Cook on medium heat until the peppers are soft, but still holding their shape and the stuffing is cooked well.
Add passata to the stock, then season with parsley.
Remove from the heat and cover with a lid for at least 20 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.