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.
This is my third year in a roll to make my traditional Easter brioche or Kozunak in Bulgarian. At home they say only the one with master chef skills can make it, so I am very proud with myself. This is a recipe from my mum and she has it from her mum, so it`s a big deal for me to keep it going. I am not gonna lie, this brioche takes a lot of time and kneading, but if you follow the steps and have enough time, prepare yourself for a treat.
Ingredients (makes two big brioches)
250 ml warm full fat milk
2 tbsp. dry yeast
250 g white crystal sugar
5 eggs (plus one egg yolk for glazing)
200 g melted butter
1 kg white flour (sifted) and extra 2 cups for kneading
Zest of two limes
3 tbsp sugar for topping
- Warm the milk and add the yeast and a pinch of sugar. Set aside for 5 minutes or until bubbles start showing on the top.
- Whisk the eggs with sugar, butter and lime zest until smooth. Add the active milk yeast mixture.
- In a big bowl make a well in the middle and pour the egg mix. Start work it slowly by incorporating the flour in it. Once you have a soft dough move it to a dusted working surface.
- Knead the dough for at least 15 minutes, for best results keep doing it for 30 minutes.
- Place the dough into a bowl and cover with cotton towel and allow to rise for an hour, or until it double in size
- Knead again for 5 minutes and cut in two. Cut in three each ball and knead it like shown on the pictures below. Make a plait and tuck the edges under.
- Place each bread in a separate tray or if you don`t have, just use a baking paper to divide one big tray.
- Let it rise again for 2 hours.
- Brush with egg wash and top with sugar.
- Bake for 50-60 minutes at 180 degrees. Allow to cool before serving.
I hope you all had an amazing Easter with your families and loved ones. To me Easter is like small Christmas and I love everything traditional on this day. This year I tried for the first time to make Hot cross buns, and I was very happy with the result, so was my daughter 🙂 The buns are rather easy to make and if you love baking, try them next time you fancy something traditional- I promise you they are much better than the store bought ones.
For the dough
500 g bread flour
11 g dry yeast
50 g icing sugar
50 g melted butter
200 ml full fat milk
2 eggs plus 1 for glazing
1 tbsp cinnamon
1 tbsp mixed spice
100 g dried blueberries
For the cross:
100 g flour
1 tbsp icing sugar
water enough to make a paste
For the sugar syrup
50 g sugar
20 ml water
- Start with the sugar syrup to have enough time to cool down. Mix the sugar and water and boil until the sugar dissolve. Set aside.
- Warm the milk and add the yeast and a pinch of sugar. Set aside for 5 minutes until bubbles start showing on the top.
- Sift the flour and add the blueberries, spices, the yeast mix, two eggs, butter and sugar. Whisk well until it turns into an elastic dough.
- Knead the dough for 5 minutes, cover with clean foil or cotton towel and leave it to rise for 1 and a half hours.
- Once the dough double in size, knead for another minute and then cut into 10-12 small buns. Place each one in a baking tray, cover with cloth towel and let it rise for another 30 minutes.
- Make the cross by mixing the flour, sugar and little water until you get a thick paste. Put the mix into a a piping bag and cut the edge.
- Brush the buns with egg yolk, draw a cross on each bun and bake at 170 for 40 minutes.
- Glaze the buns with sugar syrup immediately after taking them out of the oven.
Quick and tasty, inspired by my previous recipe. I had leftovers zaatar and cheese and turned them into this snack. My 10 months old daughter loved them too.
1 1/2 cups white flour
1/2 cup yogurt
1/2 tsp baking soda
1/2 tsp sugar
1/2 tsp salt
handful chopped zaatar
100 g Emmental grated
Mix well all the ingredients. Roll the dough and cut into thin strips. Twist each strip and place in baking tray at 180 C for 20 minutes.
Zaatar is well known Arabic herb. It is sort of thyme, very fragrant and versatile. It is widely used in Bulgaria as well, there it is called “chubrica” and we use it dried as a condiment to almost everything we cook.
I saw this recipe from my Instagram friend Petites Choses . I have to tell you I started looking for fresh zaatar in every shop I go. Well I finally found it and the result is delicious.
1 pack ready rolled puff pastry
200 ml single cream
100-150 gr Emmental, grated
250 gr white cheese feta type. I used Bulgarian cows milk mature cheese
1 small bunch fresh thyme (zaatar)
salt and pepper
Preheat the oven at 180 C.
Beat the eggs until they become fluffy. Add the cream. Crumble the white cheese with a fork and add it to the mix. Add the thyme and Emmental. Season with salt and pepper. Mix everything.
Line a pie plate with the dough, let the extra pieces over hang the plate.
Place the mixture on the dough, fold any excess dough onto the center of the plate on top of the egg mixture.
Bake it in the oven for 30 minutes or until the top becomes golden/ brown
There are these desserts that come with memories from your childhood. Rice pudding was often served in the nursery when I was little. It was hard and too sweet to my liking, so most of the time I would skip it. Thanks to my mum I didn`t hate it as hers was creamy and smooth, sprinkled with cinnamon on top.
My recipe today is taking another turn to this childhood classic as I made it with coconut milk. You can try it if you are on vegan diet. It is very flavorful and suitable for babies too (with no sugar).
Ingredients for 3 big or 6 small portions
- 1 cup rice
- 3 cans coconut milk
- 2 cups water
- 1/2 cup sugar
Boil the rice with milk and water until cooked. You might need to stir often when it reach boiling point. Add more water if needed. When its nicely thick add the sugar and stir for a minute. Serve into ramekins and sprinkle cinnamon on top. Let it cool before serving.
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.