Скандинавски канелени рулца
Канеленото руло или канелено охлювче е сладко руло популярно в Северна Европа(Скандинавия) и Северна Америка. В Швеция ги наричат (Kanelbulle),Read More →
Канеленото руло или канелено охлювче е сладко руло популярно в Северна Европа(Скандинавия) и Северна Америка. В Швеция ги наричат (Kanelbulle),Read More →
Лазаня Болонезе е много популярно и мое любимо ястие. Клсаическата Лазаня Болонезе съдържа няколко компонента; паста, сос Бешамел, доматен сосRead More →
Доматеният сос е един от петте основни соса. Може би най-лесният, но за да направите хубав доматен сос иска качествениRead More →
Реших да събера сос Бешамел и сос Велуте в една публикация, тъй като и двата основни соса си приличат многоRead More →
Испанският или кафявият сос е основен сос. Това е наситен и богат сос, но неутрален на вкус. Направен е отRead More →
Едва ли има домакиня, която не знае как се прави тази толкова обичана супа и едва ли ше ви изненадамRead More →
I have long been inviting you to present this Russian classic dish from the end of the 19th century madeRead More →
I love using Swiss chard in my kitchen. Like other green leafy vegetables, has highly nutritious leaves, making it a popularRead More →
After Easter I always haves stale Kozunak left over and I usually make French toast, but this time I decidedRead More →
The kifli can be dated back to the 13th century in Austria, and came in various shapes. . ThereRead More →
There was a time in Plovdiv(my home town) about 70 years of the last century, a great bakery at MaritzaRead More →
This is one of my family’s favorite dishes. I always serve it with a small fresh salad and a spoonfulRead More →
There is hardly a more popular dish in Bulgaria than baked beans with sausage. Each of you has your ownRead More →
This is a great standard warm salad that goes so well with the crispy bacon. You need a good greenRead More →
A Velouté sauce is a savoury sauce, made from a roux and a light stock. Like Béchamel, Velouté isRead More →
I love serving chicken liver pate with on of my favorite bread, tomato water sourdough bread. It is soft, fullRead 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