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”
Barcelona
Storyline: Filling the gaps
While sitting through hopefully the last Covid lockdown, grab a glass of wine (coffee, tea or other favorite drink) and join us on a journey through some parts of Spain. Continue reading “Barcelona”
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?”
Krasi
I’ve been sitting on this post for two years now. It is a difficult subject, related to a very close University friend of mine. Continue reading “Krasi”
Polenta Bulgarian style
Polenta, called “kachamak” in Bulgarian, was a staple in my mom’s cuisine, together with Continue reading “Polenta Bulgarian style”
Copenhagen and environs
Storyline: Filling the gaps
“Watch it!” Alex shouts as I step off the sidewalk to a presumably parking lane, and while turning around I hear squeaking bicycle’s brakes Continue reading “Copenhagen and environs”
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”?”
Banichka, the little sister of banica
Series: Slavka’s filo pastries
In the previous post I covered the filo pastry popular in the Balkan region. Banitsa, or banica, is the Bulgarian name for this egg & white brine cheese (feta-style) pastry Continue reading “Banichka, the little sister of banica”
What is banitsa?
Series: Slavka’s filo pastries
My friend Slavka makes the best use of filo (or phyllo) pastry sheets in Toronto. This thread features a few of her recipes. But before that, let’s set the stage. Continue reading “What is banitsa?”
