Wash and cut the salad and tomatoes. Grate cucumber. Peel young garlic and young onion. Mix them and put them in the bow. Cut the lemon and orange in the cubes. Add mussels, olives and baked pepper. Pour with oil and vinegar. Sprinkle with salt and black pepper. Stir and serve up the salad.
Grill the peppers until the skin starts to darken and crisp. Let them cool, cover for a few minutes. Then remove the skins and the seeds. Cut them into small cube, along with the onions, tomatoes and cucumber. Place the prepared ingredients into a large salad bowl, add mix well. Cover with grated white cheese and enjoy!
Maria Goteva preparations: Preheat oven to 450°F. In a large bowl, whisk together the flour, sugar, salt, baking soda and caraway seeds. Using your fingers work the butter into the flour until the mixture resembles a coarse meal. Make a well in the center and using either your hands or a wooden spoon, fold the flour over the butter milk and gently mix until just combined. The dough should be neither too wet or too dry. Roughly shape into a bale and place on a floured surface, knead just a few times to shape it into a round loaf. Do not over-knead or the bread will be tough. Place dough loaf onto a lightly greased baking sheet. Make 1 1/2 –inch deep cuts, forming a cross, from side to side on the loaf. The scoring helps the heat get to the center of the loaf while cooking. Place in an oven, cook for 15 minutes at 450°F, then lower the heat to 400°F and cook for 25 more minutes. One way to test for doneness is to take it out of the oven, turn it over and knock on the bottom. If it sounds hollow it’s done. You can also use a skewer inserted into the center. Leave the bread on the baking sheet for 5-10 minutes to cool. Then remove in to a rack to cool a little bit longer. The bread is best when it is still warm and just baked
Spread the pan with oil. Put two sheets of pastry. Sprinkle with cheese and some oil. Do this until the sheets end. The pastry is out in to rectangles. Cover with beaten eggs, yogurt and soda water. Bake in moderate oven.
Mix out the eggs and the cheese in a bowl. Put the vegetable oil in a baking dish. Put the half of the prepared sheets of dough in the baking dish. After that put the mixed cheese and eggs and then put the half of the sheets on the mixture. Warm the rest of the oil mix the carbonated water with the eggs and with that mature. Pour over the pil and put the dish in the oven, after 30 minutes the Bulgarian pastry is ready.
200 g chicken fillets 50 g mushrooms 1 tablespoon olive oil 30 g grated cheese 100 ml water 1 mushroom bouillon cube ground black pepper 1 / 2 onion SAUCE 1 tablespoon flour 20 g butter 200 ml cooking cream 1 / 4 teaspoon nutmeg
Ingredients: The c hicken fillet are wash ed and d ried with kitchen roll. C over with fresh foil and knock with a wooden hammer. The f illet are buttered with olive oil on both sides, cover ed and le ft aside for 15-20 minutes. A pan is heated The f illet are fr ied for 4 minutes on each side. R emove from the fire. The o nion is cut into small pieces . The m ushrooms are washed and cut into cubes. The o nion and mushrooms are placed in a pan and fr ied for 1-2 minutes. Add 1 mushroom bouillon cube dissolved in 100 ml of water. The pan is covered on top and the mixture is stewed at medium fire until all the water evaporates. Fr y the fillet cut s at retail and distribut e in port ion forms for baking. F r y the flour in a dry pan for about 1 minute, stirring constantly. Add butter at room temperature and fry for 1 more minute stirring constantly. In a small saucepan heat cooking cream without being boil ed . In the hot cream the flour and butter are pour ed and bring to boil. Remove from the fire. Add the mushrooms and the onion and mix . Season with nutmeg and ground pepper. The sauce is distribute d in port ion forms. Sprinkle with grated cheese. The meal is bake d in a preheated oven at 200 C for 5-6 minutes or until golden crust formation. Aleksandra Bozhilova
Without peeling the aubergines, cut them into thin slices. Spread them out and sprinkle them with salt, leave until the water has come then turn over and do the same. Coarsely chop the onions and finely chop the grated. Blanch peel and chop the tomatoes, grate the cheese and finely chop the parsley. Heat 2 tablespoon of oil in a drying pan and gently dry the onion for around 5 minutes adding the garlic for the last minutes or so. Add the minced beef and keep drying until stirring for another 5 minutes. Add this mixture the tomatoes spies, tomato pure and let cook for a further 10 minutes whilst stirring frequently. Dry the aubergines then dip each side into flower. Heat another 2 tablespoons of oil in a frying pan and cook the aubergines for around 5 minutes each side until a lovely and if necessary remove excess oil with absorbent papper.
Peel the potatoes, cut through half the length and carve. Arrange in a baking dish coated with oil and bake at 200 degrees. During this time, prepare the filling.
Spinach is cut and trimmed. Hollowed mixture is fried potatoes in a saucepan with some oil and water. After the mixture has partly – finished strain and add the leeks and spinach. Stew for another 5-10 minutes. With the so prepared mixture are filled dug potatoes. Then again bake for about 30 minutes and finally grate cheese and turn the oven off.
Fry the onion and the minced meat in a little oil. The more fatty the meats is the less oil you need. When it’s no longer red, mix it with the potatoes, tomatoes and parsley. Add salt and paepper to taste. Bake for about 1 hours, our until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It’s delicious with cold yogurt on the side!
The strawberries are washed and cleansed. Some of them are cut into small pieces and others - in half. The cream is beaten with milk. It’s smeared over the cookies. Small pieces of strawberries are put on top of it. Top second place cream biscuits and again put small pieces of strawberries. The third cream biscuits. On it’s cream whipped cream is poured and covered with sliced strawberries.
Butter is beaten with sugar to frost. Add beaten eggs separately, cocoa, nuts and a little bit of flour. All stir well, pour into an oiled baking dish and baked in a highly heated oven for 15 minutes, once cool, cut into small cakes.
Milk is boil with vanilla. Eggs are beaten with sugar. Gradually add cold milk. Everything is beaten down again to dissolve the sugar. In a saucepan mix sugar lemon juice and water and stir while dissolve. Pour the caramel in 4 bawls and poor milk. Place the bowls in a baking dish with water at half of level bowls. Put the baking dish in preheated oven to 105°C for 45 minutes. Caramel is served chilled.
Crème caramel recipe for croissants with mama mia
4 croissants with chocolate
1 liter of fresh milk
200 g sugar
3 packets of vanilla
250 g caramelized sugar
Eggs are beaten with sugar and vanilla. Milk is added gradually stirring constantly. Croissants are perforated with a fork. Sugar for the caramel is heated in a dry frying pan with some water. Caramel is distributed in the form of lasagna. Put in on croissants and pour the cream. Lasagna trays are placed in a larger pan in baked in an oven at 150 degrees for 60 – 75 minutes.
Mix the eggs and the sugar, milk and vanilla. In cake form put sugar to caramelize. Arrange the croissants and prepare with the mixture. Pour in chocolate mixture and arrange the biscuits between the croissants. Put in a water bath of 170/180 degrees. Remove and allow to cool. Turn and sprinkle with grated chocolate.