Bruschetta with Ricotta Cheese and Tomatoes – Модерна родопска закуска
Като дете много обичах извара смесена с малко червен пипер, чесън и малко олио за консистенция. Мажех филия топъл хлябRead More →
Като дете много обичах извара смесена с малко червен пипер, чесън и малко олио за консистенция. Мажех филия топъл хлябRead More →
Севиче е южноамериканско ястие с морски дарове, произхождащо от Перу. Обикновено е приготвено от прясна сурова риба маринована най-често в сокRead More →
Гъбената крем супа е една от класическите супи и любима на много хора. Може да използвате всякакъв вид гъби вRead More →
Буябес е може би една от най-хубавите рибни чорби, които съм приготвял. Традиционно приготвяна от марсилските рибари вечер от уловаRead More →
Ukrainian Borscht is traditional sweet and sour hearty soup made with beets, cabbage, carrots, garlic and dill. Some people addRead More →
I love salads with fruits. They give a light sweet taste and exotic aroma withoutRead More →
Gravadlax is a marinated salmon dish and along with smoked salmon it is very popular in Scandinavia. Gravlax is servedRead More →
В сезонът на пресния грах не пропускайте да направите тази веган супа. Но ако не можете да намерите пресен грах,Read More →
Едва ли има домакиня, която не знае как се прави тази толкова обичана супа и едва ли ше ви изненадамRead More →
This is a great standard warm salad that goes so well with the crispy bacon. You need a good greenRead More →
I love serving chicken liver pate with on of my favorite bread, tomato water sourdough bread. It is soft, fullRead More →
A gougerе is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly gratedRead More →
Root vegetables are some of the most nutrient vegetables. While each root contains its own set of health benefits, theyRead More →
Tomato soup is one of my favorite soup. It easy, cheap and tasty. You can serve with croutons, hard boiledRead More →
According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by OscarRead More →
A very popular French dish that is worth spending an hour in the kitchen. The end result is impressive. ThisRead More →
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. This
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making at
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentation
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brown
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast and
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour and
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven spring