Hazelnut cookies

Бисквити с лешници 22 Hazelnut cookies

Hazelnut cookies
Based on granny Madeleine’s recipe

Ingredients:

250 g flour
150 g soft butter
130 g brown sugar
1 egg
½ teaspoon of cinnamon
½ teaspoon of baking soda
2 pinches of salt

Whole hazelnuts for decoration

Preparation:

In a bowl, combine the flour, baking soda, cinnamon and salt. Separately, work the butter and brown sugar until creamy. Gradually stir in the flour and the lightly beaten egg. Shape a ball of dough and put it in the refrigerator for 24 hours (you can skip this).

Preheat the oven to 200°C. Roll out the dough into a 2-3 mm thick sheet (if it is very hard to work, let it rest a little at room temperature) and stamp out round cookies using a cookie cutter.

Press down a whole hazelnut in the center of each cookie. Then transfer the cookies to a baking dish lined with parchment paper. Bake for 15-20 minutes (my mini oven  takes about 40 minutes to do it).

Store in a metal box.

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Mackerel in tomato sauce

Скумрия плакия2 681x1024 Mackerel in tomato sauce

Mackerel in tomato sauce
According to the recipe of my grandfather Thomas

Ingredients:

2 medium mackerels
4-5 large onions
1 carrot (grated or sliced)
1 teaspoon of paprika
1 teaspoon of flour
1 can of peeled tomatoes
3 grains of allspice
2 bay leaves
Fresh parsley
Black pepper and salt to taste
Olive oil or cooking oil

Preparation:

Gut and rinse the mackerels. Season with salt and pepper.

Briefly stir fry the onions (cut into half-moons) in a little olive oil, in a lidded saucepan. Then pop in the carrots, flour and paprika. Whisk vigorously. Then, stir in the chopped tomatoes and their juice. If necessary, dilute with a little boiling water. Add the spices (including salt and chopped parsley). Simmer 5 to 10 minutes, until the vegetables soften and the sauce begins to thicken.

Then pour this sauce into a deep baking dish and press the fish in it.

Bake the mackerels at 200°C for about 30 to 40 minutes. Serve with a pinch of chopped parsley.

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Zucchini and eggplant bread tart

Хлебен тарт с тиквички и патладжан 32 Zucchini and eggplant bread tart

Zucchini and eggplant bread tart

Ingredients:

8 to 10 slices of whole wheat toast bread
Olive oil or cooking oil

1 small zucchini
1 thin eggplant
120 g of feta cheese
2 eggs
2 tablespoons of plain yogurt
Salt and pepper to taste
Fresh parsley and dill
70 g of smoked bacon sticks

Хлебен тарт с тиквички и патладжан 42 Zucchini and eggplant bread tart

Preparation:

Discard the crust of the slices of bread and flatten them with a rolling pin. Then overlap the slices rotated as if diamonds. Line a buttered cake pan with them. Brush the tart case with a little oil.

Cut the zucchini and eggplant into slices and grill them on a non-stick skillet or in the oven, just brushed with oil, until tender. Salt to taste.

Whisk the eggs and mix with the crumbled feta and yogurt. Season with freshly ground black pepper and finely chopped parsley and dill.

Spread half of the egg and cheese mixture on the bread base. Cover with zucchini and eggplant slices (or half-moons, depending on their diameter) and half the smoked bacon sticks. Cover with a new layer of the egg mixture. Place the rest of the zucchini and eggplant slices as well as the smoked bacon on top.

Season to taste and bake the tart in a preheated oven at 180°C for about 40 to 50 minutes.

Let rest 20 minutes before serving.

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Zora cake

Сладкиш Зорчето 21 Zora cake

Zora cake
According to the recipe of my grandmother’s friend called Zora

Ingredients:

2 eggs
1 ½ cup of sugar
¾ cup of oil
1 cup of milk
Vanilla
2 cups of flour (or 250 g)
1 dose of baking powder

2 cups of milk
5 to 6 tablespoons of sugar
2 tablespoons of cocoa
65 g butter

Walnuts or coconut flakes

Сладкиш Зорчето 32 Zora cake

Preparation:

Whisk the eggs and sugar until smooth. Then pour in the oil and milk. Flavor the mixture with vanilla and spoon in the sifted flour and baking powder.

Transfer the preparation to an appropriately sized cake pan (mine was 25 cm square tin), buttered and floured.

Bake in a preheated oven at 180°C until the cake is golden or until a stick pricked in the middle comes out dry. Allow 30 to 40 minutes. Leave to rest for 30 minutes.

Bring the milk to a boil with the sugar, cocoa and butter. Let stand for 20 minutes as well.

Leaving the cake in the dish, cut it into portions (triangular according to Zora’s recipe) and pour over the cocoa milk. Do it little by little, as the cake does not absorb the liquid so quickly. Let the surface dry and sprinkle with ground walnuts (mine were chopped) or grated coconut.

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Cheese broccoli for kids and babies

Броколи по детски 22 Cheese broccoli for kids and babies

Cheese broccoli for kids and babies

Ingredients for 2 portions:

½ head of broccoli
2 carrots

2 La vache qui rit cheeses (or other with good composition)
1 handful of grated cheese
2 tablespoons of cold pressed oil
1 teaspoon of butter

Preparation:

Cut the broccoli into florets, peel and chop the carrots into sticks. Steam boil for about 20 minutes. I use a baby steam cooker and the cooking time lasts about 18 minutes.

Take a small saucepan and dip in the butter and melted cheeses. When the vegetables are cooked, transfer them into the saucepan and top with grated cheese.

Heat the vegetables on the stove just long enough to melt the cheese and butter, without frying them. One minute of cooking while stirring is sufficient. Off the heat, drizzle the cheese broccoli with a little oil.

Let stand 10 minutes and serve.

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Maki sushi for kids

Детско маки суши 22 Maki sushi for kids

Maki sushi for kids
With brown rice, oatmeal and boiled smoked salmon

Ingredients:

2-3 sheets of Nori (each makes about 8 sushis)
1 cup of brown round rice
1 cup of fine oat flakes
2 cups of water
1/3 teaspoon of salt
1 teaspoon of brown sugar
2 tablespoons of rice vinegar (or apple cider vinegar)

Possible garnishes:

Avocado
Hard-boiled egg (cooked 15 minutes)
Cucumber
Pickled cucumbers
Smoked fish (trout or salmon, which we are going to boil)
Emmental
Cheese spread

Детско маки суши2 Maki sushi for kids

Preparation:

Soak the brown rice in cold water for an hour (or overnight). Then put it into a colander and rinse several times under tap water until the water running out becomes clear. Transfer to a saucepan, wet with the cup of water and bring to a boil. Simmer 15 minutes over low heat. Then remove from the heat, season with salt, sugar and vinegar. Cover with a clean cloth folded in several layers and let stand. Well-prepared rice should be dry, sticky and not too hot when you start wrapping the sushi. Nori leaves decompose when in contact with hot and damp ingredients.

Wet the oat flakes with the other cup of water. Bring to a boil, cover and let infuse off the heat. The water should be completely absorbed. Season like the brown rice.

Meanwhile, prepare the ingredients for the filling by cutting them into sticks of the same thickness. As for the smoked fish, cook it for 10 minutes in a little water. This procedure eliminates all harmful bacteria and lowers the salt level. You can also boil raw fish, increasing the cooking time to 15 minutes, especially if the fillet is thick.

Place a sheet of seaweed on a bamboo mat (shiny side down). Wet your fingers and spread out 2-3 tablespoons of rice or oatmeal in an even layer on the seaweed leaf. Leave a little bit of space at the top and bottom. Then arrange the garnish widthwise, making an entire length with each ingredient.

Roll up the Nori sheet tightly, pressing and holding the ingredients with your fingers at the very start of the roll. Gently roll the mat, holding it between the index fingers and the thumbs. Moisten the upper strip of the seaweed sheet to fix the sushi roll.

Finally, cut each roll into 6 to 8 maki sushis. It’s easier with a serrated knife (I use the bread knife). Serve with a small cup of 40% less salt soy sauce which can be further diluted with cold water.

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Meringue cake

Дамски каприз 22 Meringue cake

Meringue cake
Or Lady’s caprice
According to my grandmother Velka’s recipe

Ingredients:

5 egg yolks
150 g icing sugar
150 g butter
200 ml milk
Zest of a lemon
1 packet of baking powder
250 g of flour

5 egg whites
6-8 tablespoons of icing sugar

½ cup thick jam
50 g of chopped walnuts

Preparation:

Cream the egg yolks and sugar for 3 minutes with an electric mixer. Then pour in the melted butter in a thin stream and stir in the milk and the lemon zest. Without stopping the mixer, spoon in the flour and baking powder (sifted together).

According to my grandmother’s description in her recipe book, she used to make the dough for the cake differently. First, she creamed the butter and icing sugar, then stirred in the yolks one by one, the lemon zest and the baking powder with the flour. If the dough was thick, she also poured in the milk.

Transfer the batter into a cake pan (mine measured 32 by 20 cm), previously oiled and sprinkled with flour.

Bake the cake at 180°C until it is golden and a stick comes out dry.

Whip the egg whites until stiff with a pinch of salt. Without stopping the mixer, gradually add the icing sugar. Flavor this mixture with vanilla, if you like (my grandmother didn’t use any).

Spread your favorite jam over the warm cake in an even layer (I had green fig jam while my grandmother used to put quince jam). Then sprinkle evenly with chopped walnuts and cover with a thick, even layer of beaten egg whites (my grandma wrote that she put the walnuts in the whites, but according to my mom they were in the jam). With the back of a tablespoon make waves on the whites (by pushing the spoon into the whites and lifting it).

Return the meringue cake to the oven and bake until the egg whites are golden (10 to 15 minutes).

Let the cake cool completely before serving.

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Oven-baked breaded zucchini

Панирани тиквички на фурна2 Oven baked breaded zucchini

Oven-baked breaded zucchini

Ingredients per zucchini:

1 medium-sized zucchini (about 300 g)
3 heaped tablespoons of flour
2 heaped tablespoons of parmesan
1 egg
1 to 2 tablespoons of milk
2 tablespoons of oil
Salt and pepper to taste

Панирани тиквички на фурна 22 Oven baked breaded zucchini

Preparation:

Multiply the ingredients by the number of zucchini.

In a deep plate, combine the flour and parmesan. In another deep plate, beat the egg, milk and oil. Season with salt and black pepper.

Cut the zucchini into slices 6-7 mm thick. Coat each slice with flour and then with egg mixture. Place in a large baking dish lined with parchment paper. Do the same with the other zucchini slices.

Bake the breaded zucchini at 180°C for 20-25 minutes or until golden brown. You can sprinkle each zucchini with parmesan cheese halfway through cooking.

Serve hot as an appetizer.

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Blue cheese spread

Синьо сирене за мазане2 Blue cheese spread

Blue cheese spread

Ingredients:

100 g of blue cheese (young and creamy)
80 g of cheese spread
160 g sour cream

Preparation:

Mix the three ingredients until smooth (with the hand blender) or mash them with a fork and stir until you get a smooth paste. For an even more pronounced blue cheese taste, reduce the sour cream to 100 g or put more blue cheese (mind that the spread will be saltier).

You can add spices to your liking or just black pepper. Crushed nuts and dried fruits go very well with this spread. However, even plain, it is ideal either to spread on a slice of bread, or as a tapenade with vegetable sticks and breadsticks or to flavor pasta, salads and grilled meat.

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Green vegetable quiche on filo pastry

Киш със зелени зеленчуци и кори за баница b2 Green vegetable quiche on filo pastry

Green vegetable quiche on filo pastry

Ingredients:

1 packet of filo pastry

2 zucchini
8 to 10 broccoli florets
60-80 g of feta cheese
300 g of plain yogurt
3 eggs
2 stalks of spring onion
1 bunch of spinach (approx. 200 g)
2-3 sprigs of fresh flat leave mint
2-3 sprigs of fresh parsley
Olive oil
2-3 tablespoons of parmesan
Salt and pepper
Sliced ​​cheese (gouda, maasdam, etc.) or camembert

Киш със зелени зеленчуци и кори за баница 2b2 Green vegetable quiche on filo pastry

Preparation:

The preparation of the quiche begins with pre-cooking the vegetables. Blanch the broccoli for 12 minutes in salted water, then drain the water and dip for a second the broccoli in ice-cold water to keep its color fresh. Cut the zucchini into 8-10 mm slices and grill them on a grill pan until golden brown. Transfer each cooked batch to a covered dish and let infuse.

Chop the fresh greens into strips and stew them in a little olive oil. Season with salt and pepper. Cook the vegetables until soft and reduced in volume. Then, remove the pan from the heat and let cool.

Oil a rectangular baking dish (mine makes about 30 by 21 cm). Line the bottom and sides of the dish with filo pastry (put 8 to 12 filo sheets one over the other, depending on the pastry case thickness you prefer), brushing them here and there with olive oil or melted butter.

Spread all the vegetables (spinach, zucchini, broccoli) over on the base in an even layer. Sprinkle with crumbled feta cheese and grated parmesan. Then, pour over the eggs beaten with the yogurt and seasoned with salt and pepper. Finally, garnish the quiche with slices of your favorite cheese.

Bake the quiche in a preheated oven at 180°C for 40 to 50 minutes or until nicely brown. Out of the oven, let stand for 10 to 15 minutes before serving.

 Киш със зелени зеленчуци и кори за баница 3b2 Green vegetable quiche on filo pastry

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