Where winding roads, rusty rails, iffy health and lean budget meet the calm
Although I still have a post or two on our fall trip (and Alex has a few videos in the waiting room, but given the state of our medical system it’s gonna be a while), just to brighten the short and gloomy winter days leading to Xmas, below are a few easy festive appetiser recipes. Continue reading “Prelude to the holidays”
It has been warm but rainy spring. Contrary to all recommendations I bought seedlings and planted my veggies end of April and early May. Continue reading “Simple Rhubarb Recipes”
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”
… 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, called “kachamak” in Bulgarian, was a staple in my mom’s cuisine, together with Continue reading “Polenta Bulgarian style”
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”
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”
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”
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”
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”
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”
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”?”
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”
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?”
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”
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