Category: Cuisines
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Onion Bread
Our Bulgarian adventure continues,this time with a recipe that has turned my thinking upside down.We eat with our eyes,every time looking for the “Wow factor”.Eating is not just a biological process-eating is an experience-celebration of life.And here it comes-a recipe I saw in a small Bulgarian village-a recipe that proves that you don’t have to…
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Mavrud-The Bulgarian Legend
Grape growing and wine production have a long history in Bulgaria, dating back to the times of the Thracians. Mavrud (Bulgarian: мавруд, from Latin, mavro, “black”) is a red wine grape that is used as both a blending grape and for varietal wines, indigenous to the region of Thrace in Bulgaria. The grape has been…
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Rice and Courgettes (Zucchini) Summer Heaven
I have just come back from my holiday in the country of Bulgaria and you are definitely right if you think that we gonna talk a lot about the cuisine of this country.Though the Bulgarians not always think about the presentation I can guarantee you that the taste and healthiness of the Bulgarian cuisine is…
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Cauliflower “Steaks”
This is an amazing first course or side dish. Roasted slabs of cauliflower topped off with a tomato olive type salsa. I read about this technique in an older issue of Bon Appetit Magazine. Taking a whole head of cauliflower, peel off the outer leaves, standing it on its core end and cutting slabs from…
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Walnut Baklava
Gooey, rich, buttery, and sweet. Baklava is a dessert that is claimed by many cultures as their own. Whether it is Greek, or Turkish or even Chinese, makes no difference to me. All I know is that it’s good, really good. The phyllo dough for this recipe is found in the freezer section of most grocery…
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White Chocolate Panna Cotta
Panna Cotta is Italian for “cooked cream” and comes from the Piemonte (Piedmont) region in Northern Italy.It is a thick cream pudding, not to be likened to crème brulée for the latter is a custard made with egg yolks, whereas panna cotta relies on gelatin as its thickening agent. The variations on this dish…
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Strawberry Tart with Crème Patisserie
Nothing smells of an English summer like strawberries. I have wanted to make crème patisserie for ages and thought it would be the perfect accompaniment to the strawberries in this classic, unfussy tart. For the base of the tart, of course, we are using our yesterday recipe ‘ pate brisee’ ….and now you probably know…
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Tart Crusts Made Easy
Today I wanted to publish a recipe for a delisious strawberry tart, but then I realised that making tart dough can be a frustrating experience without a good recipe and a few pointers!Hands get tired mixing ingredients and – oh my God – who wants to deal with sticky dough? Personally, I have always thought…
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Moroccan Fish Stew
Who says you can’t enjoy a steaming bowl of stew during the warm summer days? Well definitely not the Moroccan people.I’ve never been to Morocco,but I can tell you- this is one of my favourite cuisines. It’s so aromatic,colorful,full of flavour and above all so healthy ,that don’t be surprised if I publish one Moroccan…
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Spaghetti Alla Carbonara
Carbonara is a classic pasta sauce made with bacon, egg and cream. With these three ingredients it can only be delicious. Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the…
