recipe

In the Green Kitchen: Summer Avocado and Tomato Salad


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I am a huge salad lover. I can eat veggies all day, everyday and I would be happy. Lately I am becoming more of an avocado fan, and have included it in my meal plan mainly as avocado toast. If you follow me on Instagram you have seen the multiple times I have  shared pictures of my fave breakfast.

But as summer is in full power, and the little neighbourhood veggie shops are full with ripe, fresh, rose tomatoes I have decided to create one of my favourite summer salads and share it with you. It is a mix between pico de gallo and guacamole, and can be customised easily to taste with the proportions – I personally like a little bit more tomato in it.

What you need is:

  • Half Avocado
  • 1 tomato
  • 1 green pepper
  • 2 cloves garlic
  • 1 small red onion
  • parsley
  • salt and olive oil to taste

What you do is chop everything into cubes, mix in a bowl and flavour with salt and vinegar. What you can also include is a little jalapeno pepper, if you are a heat lover.

Leave for a little bit too mix the flavours before serving. And enjoy!

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Много обичам зеленчуци и мога да ги ям сурови по всяко време, а напоследък съм се отворила на авокадо и ако ме следвате в Instagram сигурно сте видели колко пъти споделям различни вариации на авокадо тост. А сега, с лятото в разгара си и всички малки квартални плод-и-зеленчук-чета пълни със зрели на слънце, сладки, розови домати, реших да си направя любимата лятна салата – смесица между гуакамоле и пико-де-гайо. Много лесна рецепта, която може да се променя според вкуса ви – с повече домат, с повече авокадо, с люта чушка… каквото душа ви иска и, както ви е вкусно.

Ще споделя рецептата тук, като се надявам да ви хареса и да споделите ако и вие имате любима версия на лятна салата.

Какво ви е нужно:

  • половин авокадо
  • 1 домат
  • 1 зелена чушка
  • 2 скилидки чесън
  • 1 малък червен лук
  • магданоз
  • сол и зехтин на вкус

Какво правите – режете всичко на ситни кубчета, обърквате добре и овкусявате със сол и зехтин.

Препоръчвам да я оставите малко настрани да се смесят всички вкусове преди да сервирате. Да ви е вкусно!

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Baking time: Shortbread cookies


 

 

I am such a huge fan on shortbread cookies, Walkers in the UK are my fave cookies ever, in the whole world! But I have always thought it is such a complicated and easy to mess up thing to bake, so I never tried. Today I actually decided that I am going to try, as I really wanted to bake cookies, and looking through the internet I found this super easy recipe at the Joy of Baking , and guess what, they turned out to be easy and so very delicious. Get that Walkers!

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Много обичам shortbread сладки и мога да кажа, че докато живях в Англия и открих Walkers, те се превърнаха в най-любимите ми сладки на целия свят. До сега винаги съм си мислела, че да се направят е много сложно и лесно за объркване и провал. Днес, твърдо-решена да направя сладки намерих една рецепта в Joy of Baking, която изглеждаше супер лесна и проста, реших, месих, пекох и успях!

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What you need:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (226 grams) butter

1/2 cup (60 grams) confectioners sugar

1 teaspoon (4 grams) vanilla extract 

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Какво ни е нужно:

2 чаши брашно

1/4 ч.л. сол

1 чаша масло 

1/2 чаша пудра захар

1 ч.л. ванилия

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What we do:

Set oven to 180 C. Cover a baking sheet with baking paper.

In a separate bowl mix flour and salt.

Beat roomtemperature butter with icing sugar and vanilla until smooth and creamy texture is achieved.

Mix the dry ingredients with the butter mixture and beat with mixer. It can be a bit crumby, so get your hands dirty and knead until smooth and nice texture. ( You can put in the fridge for a bit, to get hard and easy to roll. I didn’t do this and was completely fine)

Flour your working surface and roll the dough to about 1/4 inch (about a centimeter). Cut dough in the shapes you want – it is Valentine’s day today, so I am a bit heart obsessed. Transfer carefully the cut dough shapes to the baking sheet. Leave at least an inch between the cookies, as they will expand a bit.

Bake about 8-10 mins or until the edges of the cookies are golden. The more you bake, the more crispy the cookies will be.

Leave to cool on a cooling rack and… enjoy!

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Загрейте фурната на 180 градуса. Сложете хартия за печене на голяма плоска тава.

В отделна купа разбъркайте брашното и солта.

В друга купа започнете да биете маслото с миксер, когато стане кремообразно, добавете захарта и ванилията. Когато се получи гладка смес добавете и брашното. Може да се получи трошливо тесто, тогава си изцапайте ръчичките и месете до получаване на еднородно и твърдо тесто. Ако има нужда и е меко, сложете да стегне за 10тина минути в хладилника, аз лично не направих така и пак се получи.

Набрашнете работния плот и разточете тестото до около един сантиметър дебелина. Разрежете с формички, аз си избрах сърчица, защото е Свети Валентин, иначе можете да нарежете в каквито форми искате.

Сложете нарязаните форми тесто на тавата и подредете на разстояние около 3-4 см поне, тъй като ще се надуят малко.

Печете около 8-10 мин или докато не станат златни по ръбчетата.

Изчакайте да изстинат и се насладете на вкусотията, която се сътворили!

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The most amazing pumpkin+carrot soup!


I love soup! It is easy to make, delicious and comforting. As we have been feeling like overstuffed Turkeys in the days after the holidays, I made this soup for lunch today, and it turned out delicious!

What you need:

400 gr Pumpkin

2 big carrots

1/2 cup heavy cream

the juice of half orange or 1 tangerine

1 bud of cardamon

Salt and pepper to taste

What you do:

Peel and cut the carrots and the pumpkin into pieces.

Put to boil in a pot of water with the spices and boil until soft.

When it is boiled, get the bud of cardamon out and season with black pepper to taste.

Put in a blender and blend until smooth, put in the heavy cream and orange juice, and blend a bit more. That is about it!

Serving tips: 

You can serve with feta cheese or with roasted pumpkin seeds.

Enjoy!

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Много обичам супа! Прави се лесно, вкусна е и е много лека и успокояваща. Тъй като се чувстваме като надути пуйки след празниците, днес направих тази супа за лекичък обяд, и стана чудна!

Какво ви трябва:

400 гр тиква

2 големи моркова

1/2 чаша сметана

сок от 1/2 портокал или една мандаринка

1 кардамонче

сол и пипер на вкус

Какво правим:

Тиквата и морковите се обелват и нарязват на парчета.

Слагат се в тенджера с подсолена вода да врат докато омекнат напълно.

Когато са сварени изваждате кардамончето и слагате черен пипер.

Слагате в блендер или пасирате с пасатор докато се получи гладка крем супа. Слагате сметаната и сокът от портокал и пасирате още лекичко. Това е!

Идеи за сервиране:

Можете да сервирате с натрошено сиренце или с препечени тиквени семки (или и двете).

Да ви е сладко!

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OMG! Best Chicken Recipe


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We had an extremely delicious culinary weekend at home. I have got to share this amazing Chicken Parmesan recipe. I needed something plain and delicious to serve with the Spicy squash and apples chutney my mom made.

So this chicken is tender, delicious, crispy and wonderful. And to add to this list of amazingness – it is super easy to make!

What you need:

4 Chicken breast fillet

Salt and pepper

1/2 cup Bread crumbs

1/4 cup Parmesan grated

2 eggs

Oil or lard to fry the chicken

What you do:

Put the oil in a pan to heat up

Season the beasts with pepper and salt

Beat the two eggs in a deep dish

Mix the parmesan and bread crumbs in a big dish

Roll the meat first in the eggs and then in the bread crumbs+parmesan mix. You can use one hand for the wet ingredients and the other for the dry ingredients, this way it is less messy.

Fry the chicken until golden. Try and pierce with a knife, and if the juice is clear it is ready.

That is it! Put over a paper towel so that the grease absorbs.

You can serve with salad, any type of chutney or if you are bad with potato wedges, or anything you fancy as a garnish. Combine with a glass of delicious chilled white wine, we tried for the first time Telish Sauvignon Blanc and it went really well.

This is my super easy dinner recipe. Takes about 10-15 minutes, depending on how long you take to beat the eggs :):)

Hope you find it delicious!

❤ Pet

My First Hummus


I have been thinking of making amazing hummus for long time, but to be honest have been afraid to experiment because it always seemed so complicated. So after some good research I found a video recipe that describes it step by step. ( Long live vloggers!)
The video by InpiredTaste that inspired me is here: http://youtu.be/WQlMXudBGT4

So after I watched it about 3 times I got out
2 table spoonfuls of tahini
1 cup boiled soft chickpeas ( I prefer to use dried, then soaked and boiled chickpeas instead of the canned kind)
Lemon juice to taste
Olive oil
Salt and cumin
A tad bit of water

I followed precisely the instructions in the video – first put in the food processor the tahini and lemon juice. Stirred the hell out of it. Then added the chickpeas and kept on blending. To be honest, I think I did not boil the chickpeas quite well, so they could not blend and become smooth like in a store-bought hummus. Then added the olive oil, salt, and salt and cumin. The mix was uber hard and kinda weird looking so I added a bit of water for it to soften down, and the magic happened. My hummus was De-li-cious!!! Will definitely try again and strive for the perfect smoothness, but then again for a first try it looks and tastes very good.

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Sunday Baking Joy: Oatmeal cookies


I don’t even like Oatmeal cookies, but it is January and we all are trying to eat better. So in order to make something that is not ridiculously bad and delicious, I decided to bake something that is less caloric and sugary and more crisp and nutty.

It turned out to be the best Oatmeal cookies I have ever tried! Honestly. Delicious!

All you need is:

1 cup (110 grams) nuts and dried fruit ( I used almonds, cashews, peanuts, hazelnuts, raisins and cranberries mix)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (210 grams) packed dark brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups (180 grams) old-fashioned rolled oats

What to do:

– Bake nuts for 2 minutes in the microwave;

– Turn oven to heat to 200C;

– With a mixer or a whisk beat the butter and sugar until creamy and smooth. Add the egg and vanilla extract and beat to combine;

-In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated;

-Stir in the nuts and fruit and the oats;

(Don’t worry if the batter looks more like oat mixture than batter. It will work out in the end.)

– On a cookie sheet  lined with baking paper put about a tablespoonful from the oat mixture about 2-3 cm away from each other. It makes medium sized cookies.

– Bake until golden brown (I like them crispy :)) or or until light golden brown around the edges but still soft and a little wet in the centers. It takes about 12-15 min a batch.

– Remove the paper from the cookie sheet and wait to cool a bit before removing the cookies from the lining.

– Enjoy. (in reasonable quantities)

Original recipe from the Joy of Baking

Apple Cranberry Muffins


What is better than the smell of apples and cinnamon at home, when it is cold and rainy outside. As I have a ton of apples from my parents’ summer house, lately I have been in a baking with apples mood. Today the recipe is for apple cranberry muffins from food.com, but I put some additional things. After all I am known for not being able to follow a recipe to the t, it is just not my cooking/baking style. However with the additions these babies turned out to be perhaps the most delicious and moist muffins I have made.

The ingredients I used are

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup brown sugar , packed
1/4 cup honey
1/4 cup vegetable oil
1/4 cup sour cream (I used fullfat yoghurt)
1 teaspoon vanilla
3/4 cup peeled apple , diced
1/2 cup cranberries and raisins mixed

Directions are as easy as a piece of cake (or muffin)
1 Mix flour, baking soda, cinnamon and salt in a large bowl.
2 In a separate bowl, whisk eggs, sugar, honey, oil, sour cream and vanilla until smooth.
3 Fold into dry ingredients.
4 Stir in apple, cranberries, and raisins.
5 Bake in muffin cups at 350 degrees for 25 to 30 minutes.

The recipe makes 12 muffins of medium size.

 Have fun and enjoy responsibly!

Summer joy – the Mojito


There is one thing that screams summer and it is the Mojito! It is my favorite summer deliciousness in a glass, but it is hard to make. The secret is the perfect balance between lime, mint, sugar and rum, and until you find the perfect balance for your taste here is a sample recipe.

All you need:

1.25 oz white rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda

Place mint leaves in bottom of glass. Add crushed ice, rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

Enjoy with friends!

Nothing Like the Sunday Brunch!


Brunch is a staple and we love it!

When I was living in DC, some of the best times we have had are over brunch! So as Sunday brunch here in Bulgaria is not far away from a staple I decided to turn it into one, at least among my friends 🙂

Here are two simple, super delicious things to start with- eggs florentine and mimosas.

The eggs are a perfect balance of flavours (the way I make them is a bit lighter version than the original recipe) and the mimosas are simply delicious, but a bit dangerous 🙂

Eggs Florentine

Ingredients

4 slices (1 inch thick) sourdough bread

3 tablespoons olive oil

Coarse salt and ground pepper

2 scallions, thinly sliced

1 pound baby spinach

1/3 cup crumbled fresh goat cheese (3 ounces)

4 large eggs

Directions

Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.

Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.

Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Mimosas

Ingredients:

Champagne (1 bottle)

Orange Juice (1 carton)

Preparation:

Fill half of a champagne flute with chilled champagne (about 2 ounces) and top off with chilled orange juice (again about 2 ounces), gently stir. Enjoy!