Beef Wellington with mince and caramelized vegetables

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Beef Wellington is one very intimidating recipe. It always looks amazing with its golden flaky crust and succulent meat inside. If you can achieve that you are a pro! I have never tried to make Beef Wellington before, but I found this recipe in “Ministry of Food” by Jamie Oliver and decided to give it a go. It is easy and I mean it! You saute the veggies add them to the mince, roll in the dough and bake for an hour. Yes, that easy. With hyper active baby crawling around the house and trying to eat everything on her way, this is a good option if you want to impress your guests for dinner. Serve it with big jug of gravy and HP sauce and it`s a winner.

Ingredients:

1 medium onion
1 sweet potato
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry

Preparation:

Preheat oven to 180 C.
Peel and chop the onion, sweet potato, celery and potato into one centimeter cubes.
Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 10 minutes or until vegetables soften and color. Add a spoon of HP sauce.
Put vegetables into large bowl and add the minced beef  with salt and pepper and half the egg. Mix well together.
Roll out pastry to size of small tea towel.
Place mince mix along one long side, in sausage shape.
Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy and more HP sauce.

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Breadsticks with zaatar and cheese

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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.

Ingredients:

1 1/2 cups white flour

1/2 cup yogurt

50g butter

1/2 tsp baking soda

1/2 tsp sugar

1/2 tsp salt

handful chopped zaatar

100 g Emmental grated

Preparation:

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.

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Quiche with Emmental and fresh zaatar

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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.

Ingredients:

1 pack ready rolled puff pastry
4 eggs
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

Preparation:

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

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Rice pudding with coconut milk

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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
  • cinnamon

Preparation:

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.

 

 

 

Spicy chicken tacos with mango and coriander salsa 

This isn’t your traditional tacos recipe. There is no cheese, no sauce, no peppers. But there is spicy chicken breast with flavorful mango salsa. It’s so bright it reminds me of the beach and sour margaritas. 

Ingredients: 

  • 1 pound chicken breast 
  • 1 tsp turmeric 
  • 1 tsp chilli flakes 
  • 1 tsp smoked paprika 
  • 1 tsp cumin 
  • Salt and pepper         

For the mango salsa:

  • 1 big ripe mango
  • Handful spring onions 
  • 1 lime
  • Handful of coriander 

Preparation:

  • Cut the chicken into cubes. Add the spices and oil. Roast for 20 mins at 220 degrees. 
  • Chop the salsa ingredients and season with lime juice. 
  • Warm the tortilla bread for couple of minutes in the oven. 
  • Serve the bread with chicken and top with salsa. 

Korean beef and quinoa bowl

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This could be your quick lunch at the office, or a nice filling meal after work. It was the latter for me and I regret sharing it with Tom 😀  Since I started cooking for my baby daughter I learned a lot about nutrition as well. It is no secret that quinoa is a super food, but I genuinely prefer it over rice. In fact I stopped cooking rice even for my husbands lunch box as quinoa is more filling and times healthier.

Combining it with Korean beef you get to savor the quinoa without adding anything else.As the juices from the meat will soak in it and the sweetness of the sauce will give it this much needed fragrance.

Ingredients:

  • 1 cup quinoa (cooked it will be enough to serve 3-4 portions)
  • 1 tablespoon vegetable oil
  • 2 tbsp chopped ginger
  • 3 cloves garlic, minced
  • 500g  lean ground beef
  • 1/3 cup brown sugar
  • 1/4 cup  soy sauce
  • 1 tsp sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
  •  pepper
  • 2 green onions, thinly sliced
  • 1 lime

Preparation:

  1. Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.
  2. While the quinoa cooks, heat the oil in a large pan. Cook the garlic and ginger for about 1 minute, stirring constantly. Add the ground beef and brown completely.
  3. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.
  4. Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.
  5. Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion and lime juice

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Thai inspired coconut soup with vermicelli

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There is something warming about Thai recipes. If you, like me, love their food, then even mentioning of ginger, coriander, coconut and lime will make you crave it. Thai dishes are fresh and usually ready in no time. But they are also hearty and bursts with flavors.

This recipe is done in under 15 mins. Yet, my husband declared it as one of the best meals he ever had (although he likes exaggerating about food all the times 😀 ). He liked it so much we had it two nights in a row. But don`t just take my word for it and try it yourself!

Ingredients:

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 2 tablespoons ginger, chopped
  • 3 tablespoons Thai red curry paste
  • 2 cups chiken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 1 can coconut milk
  •  bean vermicelli
  • 1 lime, juiced and one additonal for serving
  • Sliced red onion, red chilis, coriander, spring onions to garnish

Preparation:

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

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