Storyline: Portugal by trains
This rye bread was out of the world! It was very hearty and lasted us the entire week in Porto. One slice each was enough with the breakfast. Continue reading “Porto on a plate”
Lisbon on a fork
Storyline: Portugal by trains
(Or in a glass for that matter)
These series wouldn’t be complete if we didn’t touch on our modest experience with the food and drinks in Lisbon, although Porto is even more exciting and well known for its food scene. Continue reading “Lisbon on a fork”
How to feed a family of 4 with 1 chicken for a week – Part 2
For context of this post, you have to first read Part 1. As I mentioned in it, I used to live on ration food and make do with what we could find. One’s survival instincts guide them through such situations. Continue reading “How to feed a family of 4 with 1 chicken for a week – Part 2”
How to feed a family of 4 with 1 chicken for a week – Part 1
For clarity: the two have to be young children, not hungry teenagers. And only one of the daily meals is chicken, your meat protein. There are endless chicken recipes. Some suggestions that touch on how to use different parts of the chicken will follow in the next post. Continue reading “How to feed a family of 4 with 1 chicken for a week – Part 1”
Easy winter wins
I haven’t posted a recipe for a long time. And since it’s been cold winter at least where we are, I decided to toss in a few ideas that will warm your table. Continue reading “Easy winter wins”
Cooking with stinging nettles
Not that far in the past we used to only have seasonal food on the table. Imports were not available, Continue reading “Cooking with stinging nettles”
What’s for dinner?
… or lunch if you want. Haven’t posted a recipe for a while. So here are a few dishes I made recently. Continue reading “What’s for dinner?”
Polenta Bulgarian style
Polenta, called “kachamak” in Bulgarian, was a staple in my mom’s cuisine, together with Continue reading “Polenta Bulgarian style”
Leafy greens summer salads
Series: From my Covid gardens
Entering summer, I had a full garden. It was too hot for lettuces but there were enough for at least two more weeks of salads, to which I’d add tomatoes, cucumbers, raw beets, zucchini, beans and peas. Continue reading “Leafy greens summer salads”
Spring recipes with leafy greens
Series: From my Covid gardens
It is not spring yet, but with the new Covid variants we will probably be in lockdown for a long time. And I’ll have my Covid gardens going again this year. Continue reading “Spring recipes with leafy greens”
Spaghetti squash, zucchini “pasta” and more
Series: From my Covid gardens
If you remember, I made green tomato sauce from my last tomato harvest. I froze most of it and have been using it since. Continue reading “Spaghetti squash, zucchini “pasta” and more”
Penne from zucchini plant stems
Series: From my Covid gardens
It was and of July last year when I created this interesting dish. It is not something that many will embrace since one has to actually grow their own zucchini or squash for it. Continue reading “Penne from zucchini plant stems”
Pumpkin variations for Boxing day
Series: Slavka’s filo pastries
Banitsa with pumpkin is called tikvenik (from tikva=pumpkin), and is a popular dessert for Christmas Eve in Bulgaria. Continue reading “Pumpkin variations for Boxing day”
Slavka’s recipe
Series: Slavka’s filo pastries
It’s a week before Xmas Eve and it is time for Slavka’s banitsa recipe and ideas. Slavka, as do I, often improvises and creates her own recipe. Continue reading “Slavka’s recipe”
Have you heard of “Tsiganska banitsa”?
Series: Slavka’s filo pastries
In Bulgarian cuisine, “Tsiganska (or Ciganska) banitsa”, translated as “Gypsy banitsa”, is a slice of fresh, preferably hot bread seasoned with sweet paprika, salt and oil. Continue reading “Have you heard of “Tsiganska banitsa”?”
