The fastest, easiest pasta I’ve ever tried. Delicious as well. Thank you Fude House!
The best cake I’ve had in ages, of course, it’s my grandmother’s. Two weeks ago I spet a nice Saturday at my grandparents’ villa. Among all the food they had prepared, was this simple, as my grandma says “rudimentary” cake recipe. Like all, true grandmas, my own relies only on her own eye and feeling about cooking. Therefore, I couldn’t obtain any detailed recipe, one to have the guts to share. I’ll keep it secret for know, at least till I try it myself.
The easiest and most delicious salad, if you are lucky enough to find good vegetables in February, as I did.
- 3 tomatoes
- 1 green pepper
- olive oil
Just chop all veggies, sprinkle the scallions and olives over, add salt to taste and lavishly pour some flavorful extra-virgin olive oil.
Last month has been inspirational - the best winter in 15 years in Bulgaria! Temperatures vary between - 24 to -6C, there is approximately 50 cm snow cover in the city, and it will not stop growing, till end of the week. Having in mind those circumstances, I concluded that the frequent usage of pork is obligatory, for survival purposes, of course.
Tonight, Pork Fillet with Creamy Mushroom Sauce:
- 4 pork fillets, app. 400g
- 250g/0.5 lbs mushrooms
- 20g/4 tbsp butter
- 1 tsp flour
- 1/2 cup of milk
- 1 tsp sour cream
- 1/4 cup white wine
- a pinch of garlic powder
- salt&pepper to taste
Just melt 5g of the butter in a pan, with a droplet of olive oil. Preheat at medium high temperature. Sprinkle the fillets with flour and put them in the pan. Cook until golden brown. Cook both sides and remove from fire. Turn down the heat to medium low. Melt 13g of butter, stir in the flour. Stir well, until creamy, no lumps. Add the withe wine and stir energetically. When the alcohol evaporates, add the cream, again, stir it well and pour the milk. No surprise, stir, vigorously, continuously until creamy. Sometimes, if you have added a little bit more of a certain liquid, you may stir for 15 minutes, so beware the proportions or you may get bored and tired. If everything goes normal so far, melt the remaining 2g of butter in another pan, heated at medium high. Slice the mushrooms to 50mm pieces and throw them in. Cook 3 min, add very little salt, stir, cook another 30 sec and remove from heat. Join the mushrooms and sauce, add the salt and pepper, the pinch of garlic powder and pour over the pork fillet.
Easy and delicious, seasonal and healthy. The pumpkin has lots of vitamins (A, C), beta-carotene, as well as minerals.
- 300 g/ 10 oz. pumpkin, peeled
- 2 potatoes
- 3 carrots
- 4 cups of chicken broth
- salt & pepper to taste
- freshly chopped parsley
- yogurt (drained from the water)
- 1 bay-leaf
Boil well all vegetables with the broth, salt and pepper. Puree the soup, remember to remove the bay-leaf. Stir in the chopped parsley and add one teaspoon of yogurt to every bowl of soup.
Another tasty, fix is the cheese-stuffed bread I made. Of course, it is easy, too.
Get a loaf of nice, handmade bread. Cut a linear hole in it, in my case it was circular, following the shape of the bred. Stuff it with white Bulgarian cheese (or Feta), sprinkle with savory and top the hole with butter. Bake in the oven (10 min to 200 C/ 93 F).