Pork skewers / Pork Shish kebab

1lb boneless pork loin centre cut about 1 inch tick

2 red bell peppers cut into squares

1 large onion cut into squares

10-12 button mushrooms (optional)

2 tbsp sunflower oil

1 tsp salt

1 tbsp Montreal steak spice

1 oz red wine

In a large mixing bowl combine all ingredients, wine, oil, and spices. Leave the meat to marinade for an hour. Thread on skewers and grill.

Roasted chicken in beer with mushrooms and garlic mashed potatoes

Cooking with alcohol is one of my favourite methods. It is very popular in Mediterranean cuisine as well as in Bulgarian. This recipe is traditional for my family.

1 chicken, about 4 pounds, halved or quartered

1 (355ml) Pale Ale/Lager beer.

½ cup water

¼ cup butter

200 grams button mushrooms cut into quarters

Salt, grounded black pepper and 2 bay leaves

Preheat oven to 425°. Season the meat with salt and pepper, and place it in the roasting pan. Cover each piece of meat with butter and pour all over beer and water. Add mushrooms and bay leaves as well. Cover with aluminium foil or lid and cook for about 1 1/2 hours. If you like crispy chicken skin, remove the foil and broil for the last 10 minutes of cooking.

Garlic mashed potatoes

3 large size Russet potatoes pilled and cut into quarters

4-5 garlic cloves

¼ cup butter

½ cup heavy cream

salt and black pepper

Boil the potatoes and garlic in salted water. Drain the potatoes and return them to the hot pot. Mash them. Warm up the butter and cream in a pan and add to mashed potatoes. At the end season with salt and black pepper to taste.

If you like roasted garlic you could use it instead of the fresh one – mince and add at the end.

I did not use starch to make gravy, just because I don’t like it. A tablespoon of corn starch will do the trickJ

Mashed potatoes are amazingly delicious garnish for roasted chicken.

Romanesco Broccoli / Броколи Романеско

Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassic oleracea, and a variant form of cauliflower. This plant has been first documented in Italy (as broccolo romanesco) in the sixteenth century. Also known as coral broccoli, Romanesco broccoli is rich in vitamin C, fibres, and carotenoids. The broccoli's shape could be described as fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels.

Last weekend suddenly I found this beauty at the local farm and I made roasted chicken, Broccoli Romanesco as a garnish and aioli as a dip.

Boil the R. broccoli no more than 5 min in salted water or use for crudités.

Bartlett pears, blue cheese and beef pizza toping

Large size 14"

1 cup roast or grilled beef, sliced

2 oz Blue cheese, crumbled

1 Bartlett pear, sliced

½ cup mushrooms, sliced

4 oz Brie cheese, sliced or 4 oz Mozzarella and Edam cheese shredded (pizza mix).

 Cream Cheese (Whipped)

Spread a very thin layer of cream cheese over the pizza dough.

Sprinkle whit beef, mushrooms, Blue cheese.

The next layer should be from pear’s slices and Brie cheese or you can substitute whit Mozzarella and Edam.

Bake in preheat oven (450F) about 15 min.

To see how to make pizza dough, please visit This link !

Warming Pumpkin, Ginger & Carrot Soup / Супа с тиква джиндифил и моркови

The sweet flavour of pumpkin is excellent in soups, teaming well whit other savory ingredients, such as onions, ginger, potatoes, and carrots.

This is one filling, heart-warming soup.

1 butternut squash, peel, clean and cut

2 carrots, chopped

2 inches ginger root, pilled and sliced

1 large potato, pilled and chopped

1 stick celery, chopped

1 small onion, chopped

1 clove garlic

1 oz melted butter

Dash of nutmeg, coriander, black pepper, salt

2 oz wiping cream (optional)

4 cups vegetable stock or water

 Heat the butter in a large pan. Add the vegetables and cook slowly for 3-5 minutes.

Pour in the stock or water and bring to a boil. Add seasonings. Lower the heat and simmer for 30-40 minutes or until the vegetables are tender enough to purée.

Purée in a blender or food processor and process until smooth.

 Season to taste.

Serve, adding 1 tbsp of cream or garnished whit crushed coriander seeds.

Purple Food / Beets

 To my mom who has been diagnosed whit breast cancer before 6 months and she still fighting whit. I love you mom!

  The health benefits of beet are widely known for their ability to successfully fight with anaemia, digestion, constipation, piles, blood circulation, skin care, dandruff, gal bladder disorders, cancer, and heart diseases.

Beets or also called beetroots belong to the Chenopodiaceous family. Health benefits of beet roots are related to their high content of nutrients, vitamins, and minerals. They are source of carotenoids and lutein/zeaxanthin. Beet is also rich in dietary fibres, vitamin C, magnesium, iron, copper and phosphorus and it is a source of beneficial flavonoids called anthycyanins. Beet has very low calories but has the highest sugar content of all vegetables. It is also used to make refined sugar.

Beetroots are often added as an ingredient to salads, soups and pickles and also used as a natural coloring agent. Even though beet is available throughout the year it is considered seasonal vegetable.

The roots and leaves of the beet have been used in herbal medicine for:

  Alleviating cardiovascular problems - beet fibbers help reducing cholesterol and triglycerides by increasing the level of HDL. High level of triglycerides increases the risk for heart related problems. The presence of the nutrient betaine lowers the levels of homocysteine in the body which can be harmful to the blood vessels. Consumption of beetroot helps to prevent cardiovascular diseases.

  Avoiding birth defects - Beet is good for pregnant women since it is a source of B vitamin folic acid which helps in the development of infant’s spinal column. Deficiency of foliate could lead to the condition called neural tube defect.

  Reducing the risk of growth for certain types of cancer - Beet has also gained recognition for its reported anti-cancer properties. The pigment that gives beet its rich, purple-crimson color, betacyanin, is a powerful cancer-fighting agent. Studies revealed that beet is good in preventing colon cancer, as it contains the pigment betacyaninis. Nitrates used in meats as preservatives that causing production of nitrosamines compounds in the body resulting in cancer. Studies reveal that beet juice inhibits the cell mutations caused by those compounds.

Researchers in Hungary have also discovered that beet juice and its powdered form slows down tumour development. In animal studies, beet fibre has been shown to increase the level of the antioxidant enzymes, specifically glutathione peroxides and glutathione-S-transferees, as well as the number of special white blood cells responsible for detecting and eliminating abnormal cells. . In a study of patients with stomach cancer, beet juice was found to be a potent inhibitor of the formation of nitrosamines (cancer-causing compounds derived primarily from the ingestion of nitrates from smoked or cured meats), as well as the cell mutations caused by these compounds.

  Helping the liver functions - Betaines contained in the beet juice stimulates the functions of liver, and liver's detoxification processes.

  Preventing respiratory problems - Beetroot is a source of vitamin C, which helps to prevent asthma symptoms. The natural beta-carotene in beetroots helps to prevent lungs cancer.

  Boosting energy - Beetroot contains a significant amount of carbohydrates that provides fuel for energy and prolonged sports activities.

  Preventing cataract - The presence of beta-carotene (vitamin A) in beet helps to prevent age related blindness called cataract.

  Decreasing capillary fragility - The flavonoids and vitamin C in beet help to support the structure of capillaries.

  Macular degeneration - The beta-carotene present in beetroots helps avoiding macular degeneration.

  Preventing stroke - Low level of potassium in body increases the risk of stroke.

 In ancient times beetroots were used to cure fever and constipation. In the middle Ages, beetroots were also used as remedy for digestive disorders.

Beet leaves are also good for healing wounds.

Precaution: Beets contain oxalates, which when in excess, can cause body fluid to crystallize. So people with kidney or gallbladder problems should avoid beetroots.

Borsht

This soup is a significant part of the local culinary heritage of many Eastern and Central European nations.

Borsht has made its way into North American cuisine by the Slavic and Ashkenazi Jewish immigrants from Central and Eastern Europe. Alternative spellings for Borsht are Borshch and Borsch. In most of these countries, it is made form beetroots as the main ingredient, giving the soup deep reddish-purple color.

Colors and Color Healing

Acording to Suzy Chiazzari who writes in her book “Energy color healing”, everything is made from electromagnetic energy vibrating at different frequencies that correspond to sound, light, and color. We are attracted to the colors in a need to create balance in our lives. Colors attract certain clothing and accessories, colors in our homes, and even the food we eat.

 Purple is a general term for the range of shades of a color occurring between magenta and blue.

In the human color psychology, purple is associated with royalty, nobility, creativity, wisdom, spiritual, and magic.

In the metaphysics purple connects with the crown charka. The violet Flame is supposedly charged with the light of divine freedom. It is used to burn off karma from other lifetimes on all levels.

How to make Borsht:

There are many varieties of this soup, and here is one with red beets (4-5), potatoes (1-2), cabbage (1 cup), celery (stick), carrots (1), mushrooms (4-5), onion (1), and garlic (1-2 cloves).

Peel, rinse, and cut the vegetables. Boil them and add bay leaf, black pepper, cumin and coriander, few tablespoons of sunflower oil, and salt. You may use blender to make a smooth texture – cream soup. Before serving arrange whit sour cream, yogurt or whipping cream.

Pelargonium Roseum / Geranium and Baked Pears

Pelargonium roseum is a species in the Pelargonium genus, which is indigenous to various parts of southern Africa, and in particular South Africa. It is often called geranium as it falls within the plant family Geraniaceae, although more correctly, it is referred to as Pelargonium. This specific species has great importance in the perfume industry. It is cultivated on a large scale and its foliage is distilled for its scent. P. graveolens cultivars have a wide variety of smells, including rose, citrus, mint, coconut and nutmeg, as well as various fruits. However, the most commercially important varieties are those that have rose scents P. roseum.

Geranium leaves expand blood vessels, promote digestion and act as an antiseptic. They scent compotes and jams from quinces, plums, pears, cornels pumpkin.

In folk medicine Geranium is used for healing diabetes, high blood pressure, heart disorders, and externally skin diseases and wounds.

Pelargonium distillates and absolutes, commonly known as "geranium oil," is sold for aromatherapy and massage therapy applications is sometimes used to supplement or adulterate more expensive rose oils. Other applications include:

• Natural insect repellent
• Cake ingredient (flowers and leaves)
• Jam and jellies ingredient (flowers and leaves)
• Ice creams and Sorbets ingredient (flowers and leaves)
• Salad ingredient (flowers)
• Sugar flavouring (leaves)
• Alcohol beveriges (leaves)

Baking pears whit geranium leaves scent entire house whit pleasant autumn aroma.

6 Bartlett pears

¾ cup sugar

2 geranium leaves

6 cloves

¾ cup water

1 oz Porto wine

2 oz walnuts

Bake in oven about 40 min / 400F, or until caramelized.

Serve whit your favourite sweet dumplings and ice cream.

Roasted stuffed peppers / vegetables

This is a traditional Bulgarian autumn dish called “roasted stuffed vegetables”. This particular meal is served mainly during the fall and there are lot of families preparing it especially for the holidays in September and October.

Each one of the vegetables contributes with its own full flavour for this amazingly delicious meal.

The best way to pick your veggies for this meal is to shop around the farms in your area. There is a lot you could enjoy from “The Horn of Plenty” - full colour, ripe, and tasteful Hungarian peppers, eggplants, zucchini, and tomatoes.

6 Hungarian peppers

1 eggplant

1 carrot, chopped

1 large tomato

1 small size onion, chopped

2 garlic cloves, minced

1 zucchini

1 lb ground pork or ground meat mix (60% pork and 40% beef)

1 cup rice

12 oz vegetable or chicken broth

2 oz sunflower oil

2 tbsp winter savoury or oregano

1tsp cumin

salt, grounded black pepper

For the toping see topings for Musaka below: http://margatyna.blogspot.com/2010/09/musaka.html

3 eggs

1 cup yogurt

1 tbsp flour

salt and black pepper to taste

·        Cut off the pepper and tomato tops, clean peppers from the seeds, cut the eggplants and zucchinis on half.

·        Dig out the pulp of tomatoes, zucchinis and eggplants using spoon carefully. Season cavities with salt lightly.

·        Mince the eggplant, zucchini and tomato pulp, mix with chopped carrot, onion, garlic, pepper and tomato tops.

 ·        In a big sauté pan pour 2 ounce of vegetable (preferably sunflower) oil, add the above prepared mixture, and simmer for about 5 minutes.

·        Simmer and stir occasionally until the vegetables become softer.

·        Add the pork meat, season with salt, ground pepper, oregano, winter savoury, paprika, and cumin.

·        Add one cup of rice and 12 ounce of water or broth cover with lid and turn the heat down to medium and simmer for 15 minutes. Stir occasionally.

·        Stuff the veggies lightly with the mix and place in the roasting pan. Do not overstuff because during roasting the rice will expand.

·        Pour water so the veggies are covered about three quarters. If there is a leftover from the meat mixture, lay it evenly around the veggies in the pan.

·        Bake in oven 230C / 450F for 45 min-1h or until its done.

·        Pour the toping  on and broil for 7-10 min

Gyuvetch / Giuvech / Гювеч

Gyuvetchis one of those comfort foods that stir up memories of home made bread, caseroles, and feelings of warmth.

 Gyuvetch  ia vegitarian dish, to which you can add meat- chicken, beef, pork or even fish, so you can have Gyuvetch whit chiken, beef, pork or fish. Usually it is done in a clay pot and requires long simmering.

I found a video on you tube that can be supportive if you’d like to make this dish.

http://www.youtube.com/watch?v=pauR9ULGa7I&feature=related

For this dish you may use different types of vegetables: onions, carrots, peppers, eggplant, okra, zucchini, green beans, garlic, tomatoes, celery, mushrooms, and potatoes. Rice is optional. 

Usually the meat is pre-cooked boiled, fried or steamed, and bouillon is used as well.

4-6 portions

6-8 chicken drumsticks and thighs or large chicken cut into portions (you may substitute whit pork ribs or salmon, lingcod, carp stakes- it’s up to your choice). Of course this dish may stay absolutely vegetarian.

1 eggplant

½ lb okra

2 large potatoes

1 carrot

2 sticks celery

1 medium size onion

5-7 mushrooms

2 cloves of garlic

2 bell red peppers

½ lb green beans

2 oz oil

2 tbsp paprika

4 medium size tomatoes

½ cup rice

½ cup chopped parsley

½ cup chopped Lovage (Levisticum officinale)

salt and pepper

Boil the meat in large pot whit salt and pepper for 30 min. I’m glade then I have pressure pot and it cuts cooking time in half. Also the broth became more intense and flavourful.

Cut the vegetables into large pieces. I’ve got red peppers, celery, mushrooms, potatoes, eggplant, onion, garlic, carrots, okra, and green beans. Okra and eggplant are major ingredients in this dish. They add specific taste and texture.

The vegetables have to be sauté.

Add paprika and rice.

Add tomatoes and tomato paste.

Add chicken 3 cups of broth, parsley, lovage. Salt and black pepper.

Let it simmer for a while.

Poor into large casserole dish, add cooked meat and bake in moderate oven about 20-30 min.

Serve warm.

 Pairs whit Chardonnay, Merlot, Cabernet Sauvignons.

Peruvian chicken soup / Перуанска пилешка супа

Peruvian chicken soup

4-6 Drumsticks/ Thighs

2 oz corn oil

1 small onion, chopped

1 carrot, sliced

2 cloves garlic, minced

1 tsp chilli

1 whole bunch of finely chopped cilantro

1 cup of frozen green peas*

10 cups chicken broth

4 medium potatoes cut in quarters

1 cup white rice

1 tsp cumin

salt and pepper to taste

lime juice to taste

Season the chicken whit salt and pepper.

Heat the oil in a large heavy pot over medium high heat.

Stir in the onion, garlic and chilli pepper until the onion becomes soft.

Add chicken and continue to cook about 5 minutes.

Pour in the chicken broth, potatoes, rice, green peas, and cilantro.

Bring to boil, than reduce the heat to simmer until the potatoes are tender, about 30 minutes.

*If you are using canned green peas, you may add them in a last 10 minutes.

Tuna Tartare / Тартар от риба тон

250 gr sashimi-grade ahi tuna /250 гр риба тон-суши качество
juice of lime/ лимонв сок
2 tbsp orange juice/ 2 с.л. портокалов сок
1 large tomato, seeded, finely chopped /1 голям домат, ситно нарязан
1 small celery stalk, finely chopped/ 1 стрък целина
1 tsp Sambal-Ulek / 1 ч.л. Самбал-Улек-чили паста с чеснов аромат
2 tbsp extra virgin olive oil/ 2 с.л. зехтин

Mushrooms, grilled chicken, 4 sheeses and roasted garlic pizza

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For sauce: “Pesto di Genoa” (Classico)

¼ cup Asiago cheese, flakes

3 slices of Smoked Gammon bacon, diced

½ spiced chicken breast Grilled, diced

Portobello mushroom, sliced

3-4 Button Mushrooms or 1 Portobello mushroom, sliced

2 tbsp Parmesan cheese

¾ cup Mozzarella cheese

1tbsp thyme

1tbsp oregano

4 cloves roasted garlic, minced

few chunks of smoked goat cheese (optional)

Pizza dough

 (for 2 large size pizzas) If you like thin crust pizza split the tough in 3 equal parts.

1 tbsp active dry yeast

1 tbsp salt

1 tbsp sugar

1 egg

3 tbsp olive oil

3 ½ cups flour

 In a small bowl put sugar, salt, egg (room temperature) and 10 oz warm water. Sprinkle the yest, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.

Pour the flour into a large bowl. Make a well shaped hollow in the center.

Add the oil to the eyast mixture and stir. Pour into dough.

Then mix by hands to form a dough.Knead the dough with your hands pushing and folding. Knead just long enough to make a soft, but not sticky dough.

Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.

Split in two parts (or 3 parts, if you like thin crust pizza). Whit your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.Place in pizza pan and live it to rize about ½ hour.

After ½ hour pizza douth is redy for its topings.
Preheat oven up to 450 F and bake 10 min.