Wild Garlic Pesto “Песто от див чесън(левурда)”
2019-03-29
This is one of the most popular wild herbs. It grows in shady, damp, humid forests. Leaves cover the forestRead More →
Pan -Seared Pork Medallions ” Медальони от свинско филе на тиган”
2019-03-26
There are many ways to cook pork medallions. In this post, I would like to show you how to makeRead More →
SOURDOUGH STARTER” ТЕЧЕН КВАС”
2019-03-17
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast andRead More →
Mini meat rouladen “Stephanie”- Руладини Стефани
2019-03-15
Gourmet version of traditional Bulgarian Meatloaf “Stephanie” Гурме версия на руло Стефани.Read More →
Semolina Bread with three stages Levain “Хляб със Семола и тройно захранен квас”
2019-03-12
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.Read More →
Creamy Asparagus Soup “Крем супа от аспержи”
2019-03-08
This is my way of making this easy creamy soup using seasonal asparagus. The base is onions, a little garlic, choppedRead More →
Carrot Cake “Кекс с моркови”
2019-03-04
Nothing beats a classic carrot cake. Carrots have been used as sweeteners in cakes since the medieval period when sugarRead More →
Pain au Levain “Френски хляб с квас”
2019-02-21
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour andRead More →
Bread and Butter Pudding
2019-02-11
Bread and butter pudding is a traditional type of bread pudding popular in British cuisineRead More →
Coq au Vin
2019-02-10
Coq au Vin is a French dish of chicken braised with wine, bacon, mushrooms, and optionally garlic. A red Burgundy wine is typically used. Although the word “coq” in French means “rooster”Read More →
Pork Belly Confit “Свинско Конфи”
2019-02-03
Кулинарният термин “конфи”е от френски произход и обобщава различни продукти, които са приготвени по един конкретен начин – вRead More →
Bread King’s Sunday “Хляб царска неделя”
2019-02-01
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven springRead More →
Dauphinoise Potatoes
2019-01-18
This is my way to serve this lovely classic potato dish. Served on their own, as a warm potato saladRead More →
Sourdough Bread with Yeast
2018-11-05
I love making Sourdough bread and I’ve been doing it for many Years, but I always find the inner textureRead More →
Sourdough Bread with Linseed
2018-11-01
Combination of white flour type 812 and rye flour is one of my favorites and the addition of linseedsRead More →
