Being Bulgarian I was raised to love our cuisine. One of the things I miss the most is the little bakeries located almost everywhere, offering traditional breakfast pastries. Sadly, we don`t have Bulgarian restaurant here in Dubai, but few years ago I discovered Turkish food. Little I knew of how similar these two are. In fact we share names of recipes and you guessed it- breakfast!
The recipe I present you today is called Sivas katmeri and its layered dough with butter. I wouldn`t say it`s difficult to make, but it takes some time in the kitchen. Find the recipe below and go through the pictures in the gallery to see how it`s made.
- I used the same dough recipe, with which I made the mekici.
- Let the dough rest until double in size (45 min. to 1 h)
- Cut the dough in 4. You will need two for each sivas katmeri
- Roll the dough until 0.5 cm thin, brush with melted butter and fold like an envelope
- Roll second dough, brush with butter and put your first envelope dough in the center
- Fold around it and brush generously with butter
- Make two sivas katmeri and gently roll them to 1 cm thickness
- Place in baking tray, covered with baking paper
- Score the dough with sharp knife
- Brush with butter and bake at 180 degrees for 45 min. or until golden
- I like to serve it with jam, white cheese and herbal tea
Pancakes are every family favorite! In our house we tried so many varieties I can hardly remember. I think you can actually make pancakes with almost everything. I tried recipes with milk, water, pop and now with almond milk. This is currently my favorite! It`s great texture and mild almond flavor. What more do you need…oh, yes some apricot jam and butter to spread.
Ingredients (about 5 medium pancakes):
- 1 egg
- 250 ml almond milk
- 1/2 tbsp baking powder
- 1/2 tbsp sugar
- pinch salt
- 1/2 tsp vanilla extract
- 80-100 g white four (honestly I did not measure it)
- butter for baking
- apricot jam to spread
Beat the egg and add almond milk, baking powder, sugar, salt, vanilla and flour. Whisk until you get crepes consistency aka a bit runny. Heat a non stick pan with a bit of butter and bake from each side until golden.
There are probably only few things in life more photogenic than avocado… Actually not! In the world of food blogging, avocado is a super star. It`s healthy, delicious, great eating raw and super photogenic. In fact so many people admire the avocado that they recently opened a whole restaurant serving only avocado recipes. So here it is my post for a healthy breakfast, that will also look amazing on your instagram feed.
Ingredients for one:
- 1 slice of sour dough bread
- half avocado,or one avocado if you are greedy like me
- few slices tomatoes
- toasted sunflower seeds
Happy Christmas to all! I hope you had an amazing time with your love ones.
Christmas in our house was truly great. On 24th we celebrated with traditional Bulgarian dinner, and on 25th we had traditional British food. I do this for second year now and it works great for our family and guests.
For the traditional British dinner I cooked bacon wrapped turkey, sausage and cranberries stuffing, loads of roasted veggies and of course Christmas pudding. Since the bird was almost 6 kg we end up with great amount of turkey meat on the next morning. Tom came up with the idea of using it for traditional Cornwall pastry-know as Cornish pasty. The dish itself was born in the 15-16 century, but its popularity grows in 18th century when the miners and farmers wives would prepare this easy to carry and store meal stuffed with Sunday roast dinner leftovers. The shape and size was perfect to keep them full through the entire day at work.
The Cornish pasty dough is flaky and buttery puff pastry, but for mine I quickly made this simple dough as I needed a simple solution on a boxing day. For the filling I used finally chopped leftovers, cranberry sauce and bread sauce.
Ingredients (for three big pasties)
For the dough:
- 500g white self raising flour
- 200ml warm water
- 2 tbs dry yeast
- 1 tbs sugar
- 1 tsp salt
- 5 tbsp oil
For the filling I used the leftovers of:
- roasted turkey
- cranberry sauce
- bread sauce
- milk for brushing the pasty
- Mix the water with yeas and sugar and set aside for 10 minutes
- Add to the flour
- Add salt and oil and form a nice soft dough
- Let it rest for 30-40 minutes or until double its size
- Chop the leftovers into tiny bits
- Divide the dough into three parts
- Roll each part into thin circle
- In one of the sides add the leftovers with some cranberry and bread sauce
- Close the dough in a crescent shape and brush with milk
- Bake for 30 mins on 220 degrees.
What a better way to return to your blog after months of absence! Since my last post from August my life changed beyond believe! Tom set a beautiful ring on my finger and we announced my pregnancy! Our little girl is on her way and we are so excited to welcome her on April next year.
During the last months I had to get used to with living life totally different of what I know. All the changes of my body and well known morning sickness really stop me from cooking and blogging. The biggest craving was, and still is -gummy bears and fresh watermelon slices, and there isn`t much to blog about it 🙂 But being 6 months pregnant now, I am finally ready to return with some delicious recipes.
My come back recipe are these crepes Suzette! Thin as a lace and soaked in delicious orange sauce, they can give great start of your morning. The preparation might take some time, but the result will surprise you and your loved ones. While Tom was dusting our new garden I managed to make everything ready and have few snaps before we can dig in. It took me longer than I expected, but waking up at 7am definitely did the job, so we had enough time to have the garden clean, cats entertained and the breakfast photographed and eaten.
For the recipe I did my search here and there in Internet. But again I end up changing everything as per my liking and still keeping the original recipe and taste. Try this crepes next weekend and let me know how did they go.
Ingredients: (for 10-12 crepes)
- 300 g white flour
- 2 eggs
- 500-600 ml milk (it depends how big the eggs are)
- 2 tbs sugar
- 1 tbs oil
For the orange sauce:
- 200 ml fresh orange juice (I used 2 oranges)
- 50 ml fresh lemon juice
- 2 tbsp orange zest
- 1 tbsp lemon zest
- 150 g butter
- 100 g sugar
- 1 tbsp Grand Marnier
- 1 tbsp Cognac
- Start with mixing well the ingredients for the crepes.
- Preheat your pan and oil it using a paper tissue
- Bake each crepe for 15-20 seconds on each side.
- Fold each crepe as shown on the photos
- For the sauce start with melting the butter and sugar together
- Once doubled its size add the zest and juice and stir well for 3-4 minutes
- Add the alcohol and stir for another 2 minutes on low heat
- Dip each crepe into the sauce and arrange into a serving plate.
- Finish the crepes by dusting with icing sugar before serving
This is a recipe that every single Bulgarian out there is in love with. Banica (pronounced – banitsa) is our traditional snack made of filo pastry filled with eggs and white cheese. This is perfect for breakfast, midday snack, substitute for bread or just perfect for any time and any occasion. Even though I love pancakes and their variations, banica is and always be my favorite.
Now to the recipe. If you follow my blog you already know that this will be an easy one. I actually checked the time and it took me exactly 26 minutes from start to finish. And this include the time for baking! Are you up for it already? Note the recipe below:
Ingredients (for 5 mini banica)
– 5 filo pastry sheets (same used for baklava)
– 2 eggs plus 1 extra egg yolk
– 2 tbsp oil
– 300 g white Bulgarian cheese- they sell it in Union Co-op and the big Spineys around Dubai. You can substitute with feta cheese.
– 100 g melted butter – I used cooking mist/spray
– sesame seeds for topping
1. Preheat your oven to 180 degrees.
2. Beat the 2 eggs with the cheese (keep the cheese into chunks).
3. Spread the egg mix one each filo sheet and brush/spray with butter.
4. Roll each filoo sheet.
5. Mix the extra egg yolk with a spoon of oil and brush each banica.
6. Top with sesame seeds.
7. Bake until golden.
The best part of the weekends is that I have enough time for cooking. My day usually starts very early so to wake up late at my days off is a real blessing. Weekend cooking has its charm. You are not in a rush, so you can have your breakfast at lunch time 🙂 Or at least this is my case. This Friday morning bring to my mind the idea of american pancakes. I had a jar of nuttela chocolate in my fridge but that wasn`t enough. I wanted to make them different and I had the time to do it. So there the idea of banana and caramel. But when I start melting the sugar I change my mind to leave it so simple. Quick check on my supplies and here it is- salted caramel for my banana. The recipe really require your attention if you don`t want to end up burned sugar and smoke all over your kitchen. But hats the only part where you need to be careful. The rest of the recipe is easy and the result will give a sweet boost of your weekend.
For the pancakes:
– 4 eggs
– 300 ml milk
– 1 tbsp white sugar
– 1 tbsp baking powder
– 200 g white flour
For the salted caramel:
– 200 g brown sugar (you can use white sugar to replace it)
– 80 g butter- slightly salted
– 220 g