Toad in the hole


Toad in the hole is a Biritsh classic. I was told how to make it by my husband and I love it ever since. it`s a good comforting dish, that he usually drowns in gravy and HP sauce. I personally love it with a pint of Guinness 🙂


  • 120g white flour
  • 4 large eggs
  • 300 ml milk
  • 8 good quality pork, beef or any other sausage you like
  • 2 tbsp oil



  • To make the batter, sift the flour into a large bowl

  • Make a well in the center of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.

  • Preheat the oven to 200 degrees

  • Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Set aside

  • Brush small tray with oil and heat in the oven for five minutes or until the oil is hot and hazy.

  • Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.

  • Serve with gravy and HP


Beans and chorizo stew with mint and smoked paprika


I hope you will try this recipe as it is a total winner. I know is summer and this is not exactly a light meal, but cravings are stronger than me. So many things going on and all the flavors mix beautifully. This stew is hearty and smells of home. You will also love the fact that it is a one pot made. This is also my first time cooking with smoked paprika and I am totally in love with it. A single spoon of it plus the spiciness of the chorizo and the hint of mint evaluate this simple rustic recipe.


– 2 cans white beans

– 200 g chopped chorizo

– 1 chopped onion

– 3-4 chopped garlic cloves

– handful of mint

– 1 can cherry tomatoes (any canned tomatoes will do the job)

– 1 tbsp smoked paprika

– salt and pepper


1. Mix all the ingredients together and add 400 ml water.

2. Cook on low heat for about an hour



Lazy pizzas with chorizo, bacon, asparagus and truffle glaze


This is a call to everyone who wants to serve hot, quick and yet sophisticated pizza. There is no dough making, or preparation. I used one of my favorite ingredients, without counting the calories. There was enough meat for him, and veggies and truffles for me. I made 10 mini pizzas and four of them kept in the freezer for the next morning. Be generous on the cheese and indulge yourself guilt free.


– puff pastry cut into 10  squares

– 5 tbsp tomato puree

– pinch of sugar

– pinch of salt

– 1 tsp dry oregano

– chopped chorizo

– chopped bacon

– your favorite cheese

– few stalks asparagus

– 1 tbsp truffle glaze


1. Mix the tomato puree with the sugar, salt and oregano

2. Spread the tomato mix on each pizza

3. Top the pizzas with bacon, chorizo and cheese and lastly the asparagus

4. Bake for 10 minutes on 180 degrees

5. Serve hot and drizzle each pizza with truffle glaze


Stuffed bell peppers with rice, beef mince, chorizo, raisins and pine nuts

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Last week I participated on SIAL Exhibition in Abu Dhabi. The event gathered together hundreds of food companies including representatives of the local health authorities. Since Dubai lacks of fresh and local fruits and veggies I was surprised to discover a whole stand from a local farm. They claimed all their products are organic and natural. Being raised in a country like Bulgaria where we start hearing about GMO food few years ago and then moving to the Emirates where everything is imported and hardly organic you will always look for the taste you know from your childhood. I miss the moments where I can cut a cucumber and the whole house will smell sweet and fresh. Or making a glass of fresh orange juice from only two fruits. Or adding olives to your tomato salad and with a single slice of bread you can have your lunch at summer time. This is why local stand with organic products grab my attention. I have got a pack of cherry tomatoes and bell peppers. Yesterday I found the same products in the hypermarket next home and then the idea of these stuffed bell peppers came up. I chose to stuff different colors of peppers as each one has different taste. The yellow and red are more on the sweet side, where the orange and green have a bit bitter pepper taste. For my stuffing I chose to use jasmine rice, minced beef, Spanish chorizo, raisins and pine nuts. For the sauce I made warm yogurt sauce with lemon.


– 12 bell peppers

– 500 g minced beef

– 100 g chorizo

– 1 cup jasmine rice

– 50 g raisins

– 20 g pine nuts

– 1/2 chipped onion

– salt and pepper for seasoning

– olive oil for cooking

For the sauce:

– 1 pepper

– 50 g butter

– 500 ml water

– 300 g yogurt

– 2 eggs

– 3 tbsp white flour

– juice from one lemon

– salt and pepper for seasoning


Preheat 3-4 tbsp of olive oil in a big pan. Cook the onion, chorizo, minced beef, raisins and pine nuts until soft. Season with salt and pepper. Meanwhile boil the rice and when ready add it to the meat mix. Preheat the oven to 220 degrees C. Deseed the peppers and stuff them with the rice mix. Place them in a baking tray and add water (around 1 cm). Bake for 30-40 minutes or until the peppers are soft and cooked. Prepare the sauce by melting the butter and slightly cook one chopped pepper in it. Add the water and let it boil until reduce 1/3 of the liquid. In a separate bowl whisk the two eggs, yogurt, flour, lemon juice and seasonings. Add to the boiling pepper water and whisk for few minutes until it thicken. Serve the peppers and garnish with generous amount of the sauce.

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Barbecue ribs with potatoes and herbs


Before you decide that I am a vegetarian here it is a recipe for barbecue ribs. Fresh salads and vegetables is the main part of my daily meals, but I will never say no to a good roast beef or barbecue ribs. I bake the ribs into a oven, but if I was living in a  house and having a BBQ then definitely this would be my first choice. The recipe is easy as always and once you put everything into the oven for baking you can clean the house (NOT) or enjoy a glass of wine celebrating the end of a tough day.


– 1,200 g ribs

– 1,300 g potatoes

– 3 tbsp HP sauce

– 3 tbsp smoke BBQ sauce

– salt and black pepper

– 1 tsp savory

– 1 tsp sweet red pepper

– stalks fresh thyme

– oil for baking


Cut the ribs between the bones, but leave it attached together from one side. Rub the ribs with the two sauces, and spices. Place them into the baking tray. Cut the potatoes into halves and add to the ribs. Sprinkle with the spices and add oil. Preheat the oven to 9 gas and before baking add around 250 ml boiling water. Bake until ready and enjoy while it is still hot.



Home made pate with sage butter


Home made pate is not a challenge to make. Last nigh I cooked pate from chicken livers. It was easy, delicious and it is perfect to spread it on a toast of rustic bread.


– 500 g chicken livers

– 150 g unsalted butter

– 3 sage leafs

– salt and pepper for seasoning


Preheat a frying pan and add one tbsp of softened butter. Add the livers and season it with salt and pepper. Cook for few minutes. It is ready when the livers are cooked, but steel soft and juicy from inside. Leave it to rest and cool in a separate bowl. Meanwhile you can prepare the sage butter. Preheat a small casserole and add the rest of the butter along with the sage leaves. Let the butter melt and cook for only another minute. Use a blender to blend the cooked livers and fill in two small serving bowls. Spread the melted butter and leave it in the fridge to cool.