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”
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”
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?”
Chayote two ways
Series: From my Covid gardens
In the previous post of this thread I discussed how to make pasta sauce from the last harvest – with green tomatoes. One can use the sauce in a variety of dishes, not just pasta. Continue reading “Chayote two ways”
Last harvest, green tomatoes
Series: From my Covid gardens
I used mainly the vegetables and herbs from my Covid gardens for cooking this summer. Practically from end of May to end of September, all I needed was Continue reading “Last harvest, green tomatoes”
Spooky Sea Bream
OK there is nothing spooky in the sea bream dish I made last night, aside from the fact that it was our Halloween dinner. Continue reading “Spooky Sea Bream”
Getting creative with your non perishables
OK, these days Covid-19 makes all the headlines and the news. Continue reading “Getting creative with your non perishables”
Simple recipes for fall BBQ parties
While working on our travel posts, here are a few simple ideas for your fall bbq parties. Continue reading “Simple recipes for fall BBQ parties”
The Blue Mountains and Darling Harbour
Storyline: Home to home westward
Sat, May 4
The skies in the mountains were stunning today. Rae, our driver/tour guide picked us up from the hotel. Continue reading “The Blue Mountains and Darling Harbour”
