tag:blogger.com,1999:blog-16334066107593000612024-03-18T11:34:56.198+02:00Bulgarian Village Recipe'sBulgarian Village Recipes a mix of Bulgarian & European dishes most from ingredients grown on my property with added UK & European recipes passed down from my mum, all cooked in a little village somewhere in Bulgaria. New recipes added oftenJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-1633406610759300061.post-26447939876885119562015-02-11T17:46:00.000+02:002015-02-11T17:46:16.965+02:00Modern Retro Victoria Sandwich Cake<br />
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Retro Victoria Sandwich, filled with cream and jam, dusted with icing sugar.</div>
I bet there isn't a person who does not love a Victoria Sandwich cake. My mum makes the best there is even at almost 91 years she still bakes them when friends and family come to tea. She fills them with thick cream and jam and they stand tall on the plate. If I ever made ne as good as hers I would feel mighty accomplished.<br />
I love them though, whether light and fluffy or dense and rich filled with anything other than butter cream, not my fave.<br />
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So my modern twist on this retro classic is this<br />
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6 oz SR Flour or 6 oz plain with pinch salt and 1 tsp baking powder<br />
6 oz butter/margarine<br />
6 oz caster sugar<br />
4 eggs<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
Pack cream cheese<br />
Icing sugar to taste<br />
Whipped cream<br />
Dessicated Coconut<br />
<br />
Pre heat oven 180c (160c fan)<br />
Grease two sandwich tins and flour them.<br />
Beat the sugar and butter together with an electric whisk. whisk till very pale (white) and fluffy, this can take 3 - 5 mins.<br />
Break the eggs one at a time and mix in until fully incorporated, don't rush this, add vanilla with the last egg.<br />
Sieve the flour into the bowl in four stages and fold it into the mixture with a large metal spoon, if you don't have one (if not why not?) use a spatula. The texture should be a soft drop off the spoon. If the mixture is too stiff add a little water to soften it.<br />
Divide between the sandwich tins and spread it evenly.<br />
Bake in the centre of the oven for 20 - 30 mins, checking around 20 - 25 mins They need to be well risen and cooked through. I use a cocktail stick put it through the middle, it must come out clean.<br />
Cool completely on a wire rack before decorating.<br />
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Now Beat the whipping or double cream till peaks or quite stiff. Difficult here in Bulgaria, add the icing sugar to the cream cheese and beat till soft add the cream to this and fold it in. Spread the bottom layer with jam, and layer the cream mixture on top, keeping enough back for a thin layer on the top, sprinkle this with Coconut if you like.<br />
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My personal fave is thick cream with Strawberries mixed in<br />
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<br />Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com1tag:blogger.com,1999:blog-1633406610759300061.post-18601974281639167732014-10-25T15:45:00.000+03:002014-10-25T15:45:01.162+03:00What Am I Cooking?Well it's been a while, so here is a question before the next recipe.<br />
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Add to these ingredients an onion & joint of meat.</div>
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So what will the next recipe be???????</div>
Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-56625891424027467882014-07-25T20:58:00.002+03:002014-07-25T20:58:56.716+03:00Irish Wheaten Soda Bread Loaf & Rolls <div class="separator" style="clear: both; text-align: center;">
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I love this bread, so easy to make & no messing around. I have been told by three different people that is exactly as they remember from their childhood in Ireland or how their Irish grandmother made it so I am well chuffed with this recipe.<br />
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It is easy & quick. Apparently it was specifically for fresh bread at breakfast time.<br />
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Tip if you want softer outside (recommended by me) wrap the loaf or rolls in a clean tea towel as soon as you take it out of the oven. If you want it crusty cool on a wire rack.<br />
<br />
350gr Wholemeal bread flour<br />
140gr White flour (I use all purpose/plain)<br />
1 1/4 tsp Soda<br />
1 1/4 tsp Salt<br />
2 tsp Sugar<br />
60 gr Butter or marge<br />
250-300ml Buttermilk (add lemon juice to the milk stir with a metal fork then leave while you prep the rest)<br />
4 tbsp Vegetable oil<br />
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Sift together flours, salt, sugar & soda rub in butter. Make a well & add enough milk to make a soft dough don't add it all at once as it may need less ( I have learn't the hard way) I usually add 250ml then a little more up to 350ml but 250 - 300 ml.<br />
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Knead just a little, make into a round on a baking sheet with a little flour on it cut a + into the top.<br />
For rolls break into 9 balls place in roll tin or in a baking tin/sheet again covered in a little flour flatten top a little & cut a + in each one<br />
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Bake rolls top of oven, 180c or 160c fan for 20 mins<br />
Bake loaf on high shelf 220c 200c fan for 30 mins cover & turn oven down to 200 or 180c fan, rotate tin for a further 30 mins<br />
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Keep a check on timings for the first one as oven vary you may need to adjust time or temp.<br />
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<br />Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-3617192612434406572013-02-26T15:33:00.002+02:002013-02-26T15:33:44.231+02:00Spicy Garlic Prawns (Low Fat)<div class="separator" style="clear: both; text-align: center;">
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My favorite food is (along with a juicy steak) seafood, Prawns top that list.<br />
Prawns are tasty, nutritious, low in fat & a great diet aid, if like me you are trying to shed the pounds.<br />
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Here is my very quick, almost nil preparation taste busting dish. Good for a quick lonely lunch, a special lunch for friends or as part of a tapas table. Add spice, although this is fairly hot, & make it more or less sweet to your taste.<br />
Above all ENJOY.<br />
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Fry Light<br />
4 clove to one whole Garlic crushed & chopped<br />
1 - 2tsp Paprika<br />
1 tsp + chilli flakes<br />
Liquid sweetener to taste (or granulated sweetener etc)<br />
2 tbsp + White wine<br />
250gr Uncooked Prawns (serves 2)<br />
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Spray a pan with fry light & add garlic, paprika & chilli flakes. Fry for a couple of minuets. Add sweetener & a little white wine, stir & cook for another minuet.<br />
Add prawns, turn up heat & cook till they start to turn pink. Add wine & cook till prawns are cooked though. Add more wine if necessary.<br />
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Serve in dish with either fresh baked crusty bread, tortilla wraps or a fresh salad.Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-64627778785106952942012-07-06T22:33:00.001+03:002018-05-16T10:26:01.744+03:00Fresh Apricot JamMmmmm I love Apricots and have always been upset not to have any tree's. That is until two weeks ago, when I realised my diseased Nectarine tree was in fact an Apricot tree, it just hadn't produced fruit past small green things!<br />
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<span style="background-color: white;">This year the tree is laden with bright orange blushed Apricots, how happy was I when I realised!</span></div>
Yesterday I went down the back of our property to check on the plums, and behold there are two more Apricot tree's there too! These I thought were diseased Pear tree's, as they <span style="background-color: white;">were amongst other pear</span><span style="background-color: white;"> tree's, and had not produced any fruit, we are talking 5 summers now!</span><br />
Mmmmmm, eaten straight from the tree warm from the sun they are marvelous but made into a scrummy juicy preserve they are amazing.<br />
So the first thing to do was to make preserve, this is so easy anyone can do it right off the cuff.<br />
You can fiddle around with how you make it;<br />
If you cut the Apricots small you will get jam, just b<span style="background-color: white;">oil longer,</span><br />
<span style="background-color: white;">Skins on or off, </span><br />
<span style="background-color: white;">Halved or quartered,</span><br />
<span style="background-color: white;">Blanched or not.</span><br />
<span style="background-color: white;">Here is my way........</span><br />
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<span style="background-color: white;">2kilo Apricots</span><br />
<span style="background-color: white;">2 Kilo Sugar, or 1 1/2 kg for reduced sugar</span><br />
Juice of 1 lemon<br />
10 + kernals<br />
1/4 Pint water<br />
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Place a saucer in the freezer.<br />
For Apricots with perfect skin, keep the skin on. Blanche the Apricots that have pitted or imperfect skins in boiling water for aprox 2 mins then plunge into cold or ice water. Then remove the skin.<br />
Cut into halves/quarters aprox half and half.<br />
I do all this on a plate or bowl so I can use all the juice after this stage has been completed.<br />
Crack some of the pips and use the kernels. Put the kernels in a piece of thin cloth or muslin and tie.<br />
Melt a knob of butter in the bottom of a large stock pan, I use enamel, this is so it won't stick to the bottom of the pan when boiling (I got the idea from some TV program and it works!)<br />
Put the Apricots in then the lemon juice sugar and water. Heat slowly stirring till the sugar has all melted then bring to a rolling boil, add the bag of kernals and boil for 20-30 mins. Test for setting consistency by spooning a little on the frozen saucer, then every 5 mins till it sets how you would like.<br />
I like mine quite runny for preserve as I then use it for topping cheesecakes and putting in cakes as well as on bread and butter<br />
Mmmmmmmm!!!!!!<br />
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Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-26511257061072719942012-04-26T16:51:00.000+03:002012-04-26T16:55:33.160+03:00Lemony Cheesecake Heaven<div class="separator" style="clear: both; text-align: center;">
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Mmmmm majestic, delectable, thick, creamy & luscious, but easy peasy literally lemon squeezy ;-D<br />
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130g Biscuits (Morning coffee style)<br />
75g Butter, softened<br />
250ml Dbl or Whipping cream Whisked<br />
500g tub Mascarpone cheese<br />
200g Icing sugar or more to taste<br />
1 Lemon zest & juice<br />
Bash or whizz the biscuits until they are like bread crumbs. Then mix in the butter until, fully incorporated.<br />
Press this into a spring form tin or a loose bottomed cake tin & refrigerate.<br />
In a bowl whisk the cream till it holds its shape.<br />
In a larger bowl mix together the Mascarpone, sugar, lemon zest & juice. taste the mixture & add more icing sugar if needed, when blended together fold in the cream.<br />
Spread this on top of the biscuit base & leave in the fridge over night.<br />
Remove from the tin but leave it on the base<br />
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Serve this with whipped cream or drizzle with a fruit compote if you like but it is just as good on its own with just the tangy lemon taste.<br />
EnjoyJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com1tag:blogger.com,1999:blog-1633406610759300061.post-64689347149775751902012-04-18T10:42:00.002+03:002012-04-19T17:46:08.808+03:00Cherry Heaven Cheesecake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lXLSZa-wvthBi5u0ZTGLiNJoCSO1zRxWjFtOsGJJnqNn7F5os-LTVYZzUSm57aF0HYl0wPQCqaxDvyXWUdUZtH_G2v92uOQRHHp7O4hKX32XiRhn-UotgVS43b7elSYekf8EoC2YFtQ/s1600/bllog+food+2012+123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lXLSZa-wvthBi5u0ZTGLiNJoCSO1zRxWjFtOsGJJnqNn7F5os-LTVYZzUSm57aF0HYl0wPQCqaxDvyXWUdUZtH_G2v92uOQRHHp7O4hKX32XiRhn-UotgVS43b7elSYekf8EoC2YFtQ/s640/bllog+food+2012+123.jpg" width="640" /></a></div><br />
Love my sour cherry tree. The first couple of years we were here the tree was bursting with the little red globes a really beautiful sight, but pop one of the gorgeous lovelies in the mouth only to spit them out in disgust!<br />
Then my lovely neighbours showed me how to preserve them & turn them into amazing taste bud loving experience!<br />
I highly recommend the preserving of these cherries as they can be used in so many different ways or just eaten with ice cream.<br />
I also love non baked cheesecake so I wanted to make something different for my friends who were coming to share Easter with us. I had a sudden image of cheesecake pop into my head & that was it, decision made a creamy, sweet but tart confection of love:-) Try it you will love it!<br />
I have substituted vegetable cream here as we can't get dairy cream, & low fat cream cheese but you can substitute full fat:-)<br />
I have not found digestive biscuits here in Bulgaria but, if you are here, a friend has told me CBA sell them.. I used a "Morning coffee", "Rich tea" type of biscuit which gave a lovely soft cakey feel to the base, if this is not your thing then use digestive biscuits for a harder crunchy texture.<br />
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350g (2 x packs) Philadelphia low fat cream cheese<br />
60g Icing sugar<br />
250ml Double or Whipping cream<br />
150g Butter softened<br />
260g "Morning coffee" style biscuits<br />
1 tsp vanilla extract<br />
1 tsp Lemon juice<br />
250ml Double cream<br />
Cherry compote (I make mine but you can buy it)<br />
I don't think you can get such a delectable dessert that is any easier to make.<br />
First if you have a processor then blitz the biscuits till they are breadcrumb like then add the butter & blitz on pulse to combine. If not then put the biscuits in a bag & smash with a rolling pin or a large serving spoon :-) & combine the butter in a bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIuxF4y7RZWDglwO4ZSUawsYCTMm99C9oGMGZtijEI3WdkdF0WPp7k-CE7OCwZmslYbHkwuuHIC2Snq5hIWyKGghkhh-D5F6cgEktI8tNXQwoaJXyWX-vOXEtJ11jS3xdmKR65JZ0Zfc/s1600/bllog+food+2012+119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIuxF4y7RZWDglwO4ZSUawsYCTMm99C9oGMGZtijEI3WdkdF0WPp7k-CE7OCwZmslYbHkwuuHIC2Snq5hIWyKGghkhh-D5F6cgEktI8tNXQwoaJXyWX-vOXEtJ11jS3xdmKR65JZ0Zfc/s400/bllog+food+2012+119.jpg" width="400" /></a></div><br />
Press firmly into a spring form or loose bottom pan, 20cm or smaller. Put this into a cold fridge for an hour or two.<br />
Whip the cream till it is thickened.<br />
In a bowl beat together cream cheese, vanilla, lemon juice & Icing sugar, then fold in the cream.<br />
Spread over the biscuit base & place in fridge overnight.<br />
<b><i><u>CHERRY COMPOTE</u></i></b><br />
I preserve my own sour cherries, but if you don't, then a jar of bought ones will suffice or you can buy the sauce.<br />
1 x jar of sour/black cherries tip into a saucepan, juice too. Add 4 - 6 dessert spoons of sugar & slowly dissolve. Continue to cook till the sauce thickens, stirring frequently. During this process check the taste for sweetness & tartness. Cool the sauce.<br />
Remove the cheesecake from the pan (leave the base) & spread over the top just before serving<br />
Serve on its own or be very decadent & serve with creamy ice cream or whipped double cream.<br />
Enjoy!!!!!<br />
Please let me know what you think :-)Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-32593263092508032482012-04-05T13:02:00.000+03:002012-04-05T13:02:28.147+03:00Mum's Hot Cross Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXCrj7hMqVJo9_BcNB9UDCUfZyv6g8LG_lro79D1d9KaZPU_2OlHn5QG1gNcSNFrg_6eBAUSGK5IJCZdUh2bSicGPFOhkwqKnZ1nJ8CAcdhY9TgIH0acwXjjZ4Qig6BWLhZRkqh5Pyos/s1600/bllog+food+2012+107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXCrj7hMqVJo9_BcNB9UDCUfZyv6g8LG_lro79D1d9KaZPU_2OlHn5QG1gNcSNFrg_6eBAUSGK5IJCZdUh2bSicGPFOhkwqKnZ1nJ8CAcdhY9TgIH0acwXjjZ4Qig6BWLhZRkqh5Pyos/s400/bllog+food+2012+107.jpg" width="400" /></a></div>I have not had Hot cross buns for 4 years & I miss them every Easter. For me it sums up what happened on Good Friday (in remembrance). It's about the bread of life. Its the same as the Easter Egg sums up new life on Easter Sunday! Here in Bulgaria we can buy Kolache or Kozunac, Easter bread, but it is really nothing like a hot cross bun :-(<br />
I wish I had spoken up before, because my mum gave me her recipe over the phone & I made them straight away! When my husband came home from work he was well impressed :-)<br />
So for all those who miss the taste of Easter try them, it's worth it.<br />
3 tsp Dried yeast<br />
600g Plain flour<br />
75g Caster sugar<br />
250ml Milk<br />
1-2 tsp Mixed spice<br />
1-2 tsp Cinnamon<br />
1tsp Salt<br />
80g Butter<br />
160g Sultanas<br />
2 tbsp Mixed peel<br />
1 med Egg, beaten<br />
<br />
<b><u>Flour paste</u></b><br />
35g Plain flour<br />
2 tsp Sugar<br />
3 tbsp Water<br />
<br />
<b><u>Glaze</u></b><br />
1tsp Caster sugar<br />
Water<br />
<br />
In a bowl add together the yeast, 1 tbsp of the sugar & whisk until the yeast has dissolved. Cover the bowl & place in a warm area for 10mins or so till it is frothy.<br />
In a clean bowl sift the flour, spices, salt& rub in the butter till you get fine breadcrumb consistency. Stir in the rest of the sugar, fruit, yeast mixture, egg & 80ml of warm water, enough to make a soft dough.<br />
Turn onto a floured top & knead hard till it is smooth & elastic, aprox 10 mins.<br />
Return to the bowl & cover with some oiled cling film/plastic wrap & place in a warm area for 1 hour till the dough has doubled in size.<br />
Knead well again on a floured surface for a couple of mins.<br />
Cut into 20 pieces & roll into balls. Flatten slightly & place in a circle, on a greased oven tray, almost touching. Cover with the cling film again & stand in a warm place for 20 mins or so until again doubled in size. Pre heated oven 220c (200c fan)<br />
<br />
Make the flour paste by sifting the flour into a bowl add the sugar & a little of the water at a time, gradually till you get a smooth paste. Put this into a pipping bag & pipe on the crosses<br />
Bake in the oven for 15 mins until nicely browned & when you tap the bottom they sound hollow.<br />
<br />
Make the glaze by Adding the water to the sugar & slowly over a low heat dissolve the sugar.<br />
Paint over the tops of the buns while still hot, cool on a wire rack, or just smother in butter & eat while hot lol.<br />
EnjoyJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-18561592973467334462012-04-02T15:48:00.001+03:002014-09-09T18:36:34.820+03:00Mushroom Risotto, (non oily)<div class="separator" style="clear: both; text-align: center;">
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Well, after buying a kilo of cheap mushrooms from our local market and making a batch of soup there was still just so many left that I decided to make a local dish, but without all the oil.<br />
Every time I visit Bulgarian friends for dinner or a party, this dish is on the table or dished up as a side.<br />
My friend bakes hers and there is a lot of oil involved, this is not like that.<br />
Another great cheap very fresh vegetable in the markets now is spinach. I love spinach, it always makes me think of Popeye. I grew up with Popeye and Olive Oil, his girl friend. I always think of spinach as being really good for us, I always buy it when it is available, from the market.<br />
Another easy dish also great for vegetarians<br />
<br />
A bag of fresh Spinach, torn<br />
2 Onions, chopped small, I use red.<br />
250g Mushrooms, peeled and chopped small<br />
175g Long grain Rice, washed<br />
2 Carrots, peeled and chopped small<br />
600ml Vegetable stock<br />
Salt and Pepper<br />
Low cal cooking spray<br />
Spray a large pan with a low cal cooking oil or use a little sunflower oil. Cook the onion, mushroom, carrot and garlic till the onion is transparent. Add the rice to the pan, cook for a few mins, stirring frequently. Then add the stock a little at a time after each addition has soaked into the rice. Season, and cover the pan, simmer until all the liquid is absorbed and the rice is cooked to your liking. Add the spinach, cover the pan till the spinach is wilted down. I keep an eye on it at this stage as you don't want the rice to over cook. Once the spinach starts to wilt, stir it into the rice to speed it up. Stir it through the rice and serve.<br />
Serve as a side dish or on it's own as a lunch.<br />
EnjoyJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com2tag:blogger.com,1999:blog-1633406610759300061.post-52036659777737650432012-04-02T14:20:00.000+03:002012-04-02T14:20:23.317+03:00Fresh Mushroom Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqmDAV2D2jKWMpihF54IhJCDiVJnIgxIc8OEZ-ql4OKHwAarQV5KcQE9ONhOvESzJeT37aC5JjiwCv0KSVRk39ps4ZCLzpZCUzgv71pKkdtLtz61RNMlMmCoweOCxisbC5qCZb45R7bw/s1600/bllog+food+2012+089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqmDAV2D2jKWMpihF54IhJCDiVJnIgxIc8OEZ-ql4OKHwAarQV5KcQE9ONhOvESzJeT37aC5JjiwCv0KSVRk39ps4ZCLzpZCUzgv71pKkdtLtz61RNMlMmCoweOCxisbC5qCZb45R7bw/s400/bllog+food+2012+089.jpg" width="400" /></a></div><div><br />
</div>A trip to the local market last week saw me walk away from one stall with a kilo of mushrooms costing just over 2 leva, this equated to 1 UK pound :-) Too cheap for me to ignore. It wasn't till over lunch I realised just how many mushrooms were in a kilo ;-)<div>I decided on keeping some for the week ahead & promptly had some in an English breakfast minus sausages, with the gorgeous fungi for dinner.</div><div>1lb or so of Mushrooms, peeled & chopped</div><div>1 Onion</div><div>2 Cloves of Garlic, crushed & chopped</div><div>1 tsp Thyme</div><div>1-2 ltr Vegetable stock</div><div>Salt & pepper to taste</div><div>Low cal cooking spray</div><div>Spray a large stock pot with cooking spray, add onions & cook till transparent. Add the garlic, thyme & mushrooms. Cook for 10 minuets or so. Stir in the stock & cook on a simmer for 10-20 minuets. Blend, season & serve.</div><div>You can add milk before you blend to make it creamy.</div><div>Enjoy</div><div> </div>Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-21794336306560520912012-04-01T17:52:00.001+03:002012-07-16T21:28:50.312+03:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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Mmmmm love, love, love this soup, very similar to the pumpkin soup maybe a smoother creamier texture.<br />
It freezes well, I make two or three batches in one. I save enough for a starter, & lunch over a couple of days & freeze the rest in individual & dinner party portions. This batch is made from Butternut's we grew last year just as we are planting for this years crop. I recommend them as a crop, they are easy to grow, rend a large crop & can be stored for months :-) At the moment other than soup I am roasting them & mashing them, yummy!!!!!<br />
I love the fact that I can batch cook & freeze Butternut as I love them & its great to be able to enjoy them even after the fresh nut has been used up. Lovely!<br />
<br />
2 lg Butternut squash, peeled de-seeded & chopped into bite size thick chunks<br />
1 -2 red Onions chopped small<br />
6 cloves Garlic crushed & chopped<br />
2 Potatoes peeled & chopped small<br />
2 ltr Chicken Stock<br />
2-3 tsp Curry powder<br />
1 tsp Home ground Chilli or powder<br />
Cracked pepper to taste<br />
Salt & Black pepper<br />
Spray a large stock pot with low cal cooking spray or use 1 tblsp oil. Heat & add onion & garlic. Cook a couple of minutes. Add the potato, stir in then add pumpkin & curry powder, stir & cook for a couple of minutes. Add chilli powder & pour in stock, stir. Cook covered, on a low simmer for an hour. You can cook for less but the flavour is better if you do it for longer.<br />
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<br />
Blend the soup till smooth & taste. Adjust the cracked pepper & curry powder if needed. Blend a little after each addition. Makes a lovely thick & creamy soup<br />
You can add Sage or Rosemary, if you wishJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-37399438407159790862012-03-31T20:14:00.000+03:002012-03-31T20:14:30.849+03:00Fat Free Roast Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZjMOrXdDUduu3eckEVDMAthlUR8Z42RNGCv11ibwGAomV7R3olE1DPQLluAWGpaaAge_H8-Q5S2qtx8prvLkybmBEvP1O9nH_U8UN1eckXvB4bbVRzgF0WilG12XzyaA6MK7LfP1RpI/s1600/bllog+food+2012+056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZjMOrXdDUduu3eckEVDMAthlUR8Z42RNGCv11ibwGAomV7R3olE1DPQLluAWGpaaAge_H8-Q5S2qtx8prvLkybmBEvP1O9nH_U8UN1eckXvB4bbVRzgF0WilG12XzyaA6MK7LfP1RpI/s400/bllog+food+2012+056.jpg" width="400" /></a></div><br />
I love roastie's but it is something that can ruin a diet or healthy eating plan. It is possible to have your roastie & eat it. Though they are not quite the same as a gorgeous crispy roast potato they are better than nothing.<br />
This is for people who either have never had to try & lose some weight or those who just never thought of doing this.<br />
If you are serious about watching your fat intake or losing weight give them a try<br />
<br />
Peel & part boil potatoes. After draining them give them a careful shake in the colander to break the outside a little, this will make them a little crispier.<br />
Line a baking tray with something non stick (I used foil) spray this with a low cal cooking spray. Tip potatoes on this & space them out a little. Now spray them with the cooking spray (you can also sprinkle them with salt to help with the crisping but I don't as we watch the old arteries :-)<br />
Roast as normal, keeping an eye on the colour, you don't want to burn them!Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-66336269634800547352012-03-27T19:02:00.000+03:002012-03-27T19:02:48.778+03:00Chicken Dinner In A Pot, low fat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4FkWGyt8p2nBziBHAtVzctuzUHv1R7ZJtHNDczS-uT-whThp01cBUfaeOX28BvXGBx33zaJQ8knfX90ojtLl3lN3kvaeIkl8dwJc8UNYKG2lSTn4tr0ptuCU0xrzcxxjbLkFebXrl1E/s1600/bllog+food+2012+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4FkWGyt8p2nBziBHAtVzctuzUHv1R7ZJtHNDczS-uT-whThp01cBUfaeOX28BvXGBx33zaJQ8knfX90ojtLl3lN3kvaeIkl8dwJc8UNYKG2lSTn4tr0ptuCU0xrzcxxjbLkFebXrl1E/s400/bllog+food+2012+052.jpg" width="400" /></a></div><br />
I am all for one pot cooking, its certainly easy & I can add extra veg if I like but its not necessary. Easy on the purse & easy on the figure.<br />
I have a long line of quick recipes that are filling & nutritious, from my days of owning & running a busy town centre shop & not getting home till 7.30pm. I mean who in their right mind wants to start cooking then, but needs must with a husband who had a heart attack I have to cook from scratch for a healthy lifestyle!<br />
Try this easy to prepare recipe, then while its cooking you can relax.<br />
<br />
Chicken drumsticks or legs, skin removed<br />
12 Cloves Garlic crushed<br />
1 Onion cut into quarters<br />
4 carrots roughly chopped<br />
2 Courgette's sliced<br />
1 tsp Tarragon<br />
3/4 - 1 pint Chicken stock<br />
2 tsp Dried celery (optional)<br />
New potatoes skin on or old potatoes cut small, skin on<br />
Salt & pepper<br />
Low cal cooking spray or a little oil wiped over pan<br />
Brown the chicken, add garlic to pan while browning.<br />
Add all the other ingredients then stir in the stock & season to taste.<br />
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Bring to the boil, turn down, cover & simmer for one hour<br />
That's it!<br />
Enjoy<br />
<br />
<br />
<br />
.<br />
Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-79436084429915816302012-03-27T17:30:00.001+03:002012-03-27T17:37:40.807+03:00One Pot Curried Mince Low Fat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47R6_luF1mkna29ikj94blyhjOKKQ1JmTyLCH7xVyimuhb-schMiwOWRc2hEB3ChhE0Ddlt60TT51ZoA0EBhGXZwlutqekgFOG4HNpLyEKRjEw6ko3Es4mebzRNCoSlmzUf3ER_jqeHU/s1600/blogfood2012+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47R6_luF1mkna29ikj94blyhjOKKQ1JmTyLCH7xVyimuhb-schMiwOWRc2hEB3ChhE0Ddlt60TT51ZoA0EBhGXZwlutqekgFOG4HNpLyEKRjEw6ko3Es4mebzRNCoSlmzUf3ER_jqeHU/s400/blogfood2012+005.jpg" width="400" /></a></div><br />
This couldn't be easier, basically it takes as long as potatoes take to boil! I love this recipe especially when I am too tired to"cook" I love it with minced lamb but I can't get that here, so far, so I use pork mince.<br />
This no nonsense, meal in a pot, quick to the table meal couldn't be easier!<br />
New potatoes in skins or old cut small in skins(scrubbed)<br />
2 Onion (red) chopped small<br />
4 cloves Garlic crushed & chopped<br />
1 inch Root Ginger peeled & grated<br />
Low cal cooking spray or wipe the pan with a little oil<br />
Extra lean Minced Pork or; fry the fat off & rinse the mince with hot water & wipe the pan before placing the mince back in.<br />
2 tbsp Curry powder medium or hot<br />
Jar Tomatoes<br />
1/4 pint Chicken stock<br />
Spinach leaves<br />
Salt & pepper<br />
Very low fat natural yogurt to drizzle<br />
<br />
Put the potatoes on to cook. Spray a deep pan with cooking oil (low cal) & brown off the mince then drain, rinse & return to heat. Add garlic, onions & cook till softened.Add Ginger & curry powder & cook aprox 6 mins.Add the tomatoes & stock, bring to the boil, reduce the heat & simmer for a few mins.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aOQOOfEVXyt8Qvc7AFUdMtUOELjBHjh1QdHxsWOnb_-z80gCIouD94gABB8ut_930tQJ1prztrRIly85IzOvDPOBesK4cx3X1qBVvhx7AHMtCnmv0Wrx0FQcvqnO1StOd6i9vgvAtxk/s1600/blogfood2012+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aOQOOfEVXyt8Qvc7AFUdMtUOELjBHjh1QdHxsWOnb_-z80gCIouD94gABB8ut_930tQJ1prztrRIly85IzOvDPOBesK4cx3X1qBVvhx7AHMtCnmv0Wrx0FQcvqnO1StOd6i9vgvAtxk/s400/blogfood2012+002.jpg" width="400" /></a></div><br />
Add the cooked potatoes & spinach, cover & wilt the spinach. Easy as that!<br />
EnjoyJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-37392750549479571652012-03-25T19:54:00.000+03:002012-03-25T19:54:23.461+03:00Pork Biryani, Low Fat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMiR1RoZ_9sWp5oHSLjsoHz4qxpjg0dqY-k735_3TarwzBajscupf7hNP_yr-lF9RHgQO5-ujLY1c8ie4DDtrjkLKB4xwoNojdnLFuviBLf_o2iFjfO54ScM3CCNOmf2StBiJW4rj6wU/s1600/blog2012+139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMiR1RoZ_9sWp5oHSLjsoHz4qxpjg0dqY-k735_3TarwzBajscupf7hNP_yr-lF9RHgQO5-ujLY1c8ie4DDtrjkLKB4xwoNojdnLFuviBLf_o2iFjfO54ScM3CCNOmf2StBiJW4rj6wU/s400/blog2012+139.jpg" width="400" /></a></div>Loving the spicy food when I am on a diet. Its like lying to my brain so I feel naughty & full. I even get the return munchies & have to keep dipping into the pan to eat the left overs!<br />
This recipe can be enjoyed with or without the curry powder or chili. Without it has a gorgeous ginger zing on the tongue & the smell is lovely, so enjoy whichever way you cook it.<br />
<br />
Pork<br />
2 Onions chopped<br />
4 cloves Garlic, chopped<br />
Low cal cooking spray or wipe the pan with a little oil on a piece of kitchen roll<br />
1 inch Root ginger<br />
2 eggs<br />
Boiled rice<br />
Frozen peas, corn, Green beans<br />
or<br />
Cooked Carrots, Courgette small chopped, Green beans<br />
1/4 pint strong chicken stock. if you are using frozen veg<br />
2 tbsp Soy sauce<br />
1 tbsp Curry powder or some chili flakes<br />
Fresh ground black pepper<br />
Peel & chop ginger into small pieces, chop the onion & garlic small. <br />
Boil rice. Don't let the rice cook too much<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96H5dTjRgclrKwDfeHQestWHsjEbKJAENVqqhFWNlzxRiNRTfsOSJyMvr6vz_qWci2W7CyNiJfgB1LhQFGAL_pa6c5k1PuML_KswdbBWhuCTmgdgDzwFiwrsHUBKzzVnOkkq2idlolQA/s1600/blog2012+112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96H5dTjRgclrKwDfeHQestWHsjEbKJAENVqqhFWNlzxRiNRTfsOSJyMvr6vz_qWci2W7CyNiJfgB1LhQFGAL_pa6c5k1PuML_KswdbBWhuCTmgdgDzwFiwrsHUBKzzVnOkkq2idlolQA/s400/blog2012+112.jpg" width="400" /></a></div>Remove all visible fat from the pork & cut the pork into thin strips, then cut the strips into small pieces so you have something very small but more substantial than minced meat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMCZKSquOFfZABHwyYzTRdPcTKiG4G_eav6mGDr3jRM84uZ5idaD8Jk3hwoK_8UrZFO5bmu0nzcyijvDUSQP216Fg4oTDAAiPJLKk2DHlA8zlFRekeLOlMoX_h_c5FDyDd-VM7hX0Bls/s1600/blog2012+115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMCZKSquOFfZABHwyYzTRdPcTKiG4G_eav6mGDr3jRM84uZ5idaD8Jk3hwoK_8UrZFO5bmu0nzcyijvDUSQP216Fg4oTDAAiPJLKk2DHlA8zlFRekeLOlMoX_h_c5FDyDd-VM7hX0Bls/s400/blog2012+115.jpg" width="400" /></a></div>In a large deep pan/wok sprayed or wiped with oil brown off the pork & cook till tender.<br />
In another fry pan, cook the onions, garlic & ginger for a couple of mins then crack in the eggs & scramble it through the mix. Add this to the pork stir through, then add the stock & frozen veg & cook till veg is done, skip this if you are using fresh cooked vegetables.<br />
Stir the fresh cooked vegetables, rice, Curry powder (or chili flakes to taste) & cook for 5 mins<br />
Season with black pepper & stir in the soy sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2nZTYowJm8IheTpipJI6mUk-d_GJv7XhXLJz_0ZuOe2A1y1jDpWmF5o_6HSbDnBUuVLuX9ZDm58GdSUUjH0e70yefNlL929cDdMzGetXp8TTPHEbPW8qXT1dhpl_jfU1nDbLMymvXH4/s1600/blog2012+141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2nZTYowJm8IheTpipJI6mUk-d_GJv7XhXLJz_0ZuOe2A1y1jDpWmF5o_6HSbDnBUuVLuX9ZDm58GdSUUjH0e70yefNlL929cDdMzGetXp8TTPHEbPW8qXT1dhpl_jfU1nDbLMymvXH4/s400/blog2012+141.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Serve cold as a salad, it's scrummy</div>Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-17257835487001370222012-03-25T17:58:00.000+03:002012-03-25T17:58:46.830+03:00Cheeky Chilli Chicken, Low Fat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhhVaxvFOVEZuX7sxRVLKxEi2giif0QoAfZxDHbA9yrSL61gqXCSJHfIfla1JDfBTPIFek-4X_TmqkOmjWTkObvkXM7jRjFAJRvk7DIfQtD_9sdiYM_ev4iDQyVU4AwO4Hl6_giFQR0w/s1600/bllog+food+2012+070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhhVaxvFOVEZuX7sxRVLKxEi2giif0QoAfZxDHbA9yrSL61gqXCSJHfIfla1JDfBTPIFek-4X_TmqkOmjWTkObvkXM7jRjFAJRvk7DIfQtD_9sdiYM_ev4iDQyVU4AwO4Hl6_giFQR0w/s400/bllog+food+2012+070.jpg" width="400" /></a></div><br />
Another low fat chicken recipe from the village kitchen, Different flavours are achieved by using spices & herbs & this is no slouch in the taste stakes. You can make it as hot or mild as you like,the main point here is to encourage you to cook healthier & enjoy great food when you are trying to shift the pounds.<br />
<br />
Chicken legs, skin removed<br />
4 Garlic cloves crushed & chopped<br />
Two large roasted peppers<br />
Mushrooms, thick sliced..... optional<br />
1/2 pint Chicken stock<br />
1/2 tsp liquid sweetener<br />
Jar Tomatoes<br />
Chilli flakes to taste<br />
1 tsp Paprika<br />
Low cal cooking spray or wipe the pan lightly with oil on a kitchen roll<br />
Salt & pepper<br />
Spray or wipe the pan with oil. Brown the chicken Add the garlic & fry for a couple of mins. Add the mushrooms & cook a couple more mins. Add the roughly chopped peppers & cook for 5 mins. Sweeten & stir in paprika, tomatoes & stock. Season to taste, cover & cook on a low heat for 1 hour.<br />
You can remove the meat from the bone or serve as is.Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-80572879236470962462012-03-25T15:52:00.000+03:002012-03-25T15:52:30.114+03:00Moroccan Lemon Chicken, Low Fat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbrj62A2j97zVl-7et5wSxR2LaDE7DFaliMZuTLk693xBH_f0xSetx2VAaAnnYI_N0TWgLl9_KQwHIogI_pRrgFIaawJDYP8tvuLVs42tpZcCzJaeecs-yc2g16E7ADswuW2yZ_X73ME/s1600/bllog+food+2012+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbrj62A2j97zVl-7et5wSxR2LaDE7DFaliMZuTLk693xBH_f0xSetx2VAaAnnYI_N0TWgLl9_KQwHIogI_pRrgFIaawJDYP8tvuLVs42tpZcCzJaeecs-yc2g16E7ADswuW2yZ_X73ME/s400/bllog+food+2012+040.jpg" width="400" /></a></div><br />
Easy food for all & no one needs to know its diet food, after all what is diet food? This is & if you are eating boring, tasteless dinners try this.Its all in the preparation & taking out the fat!!!! Fat is BAD, repeat...... ;-D<br />
I am always trying different ways with chicken as its the best meat for watching our weight & healthy eating but it can just get boring, if you feel the same this is worth a try.<br />
<br />
Chicken, skin removed<br />
2 Onions, cut into quarters<br />
3 Carrots, bite size pieces<br />
Low fat cooking spray<br />
2 tsp Ginger<br />
2 tsp Cumin<br />
1 tsp Cinnamon<br />
1 Cinnamon stick<br />
1 Lemon zest & juice<br />
1 /2 pints Chicken stock<br />
Sml jar Olives<br />
Spray a pan with a low fat cooking oil or wipe the pan with kitchen roll with olive oil. Brown chicken & add the chopped onions, carrots, spices, lemon & stock to the pan. Bring to the boil, cover & reduce heat. Cook for one hour until the chicken is tender, remove from the heat & stir in the olives.Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-90827729029984606132012-03-20T18:01:00.001+02:002012-03-26T13:19:43.839+03:00Spiced Red Cabbage, Low Fat Version<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDPLSq-8yLasE8QJX4n2iv6CikZD4ppt9tP8XUHqtKyN66nI5j7ffIlldBsgYcZOLFbBsOkG6UfkiIqzjhdwfdF8NTLW6US5A0GYu04_uDsBBCPWdRBJFydov_wZvzZlZKC9mWkJQZcY/s1600/bllog+food+2012+065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDPLSq-8yLasE8QJX4n2iv6CikZD4ppt9tP8XUHqtKyN66nI5j7ffIlldBsgYcZOLFbBsOkG6UfkiIqzjhdwfdF8NTLW6US5A0GYu04_uDsBBCPWdRBJFydov_wZvzZlZKC9mWkJQZcY/s400/bllog+food+2012+065.jpg" width="400" /></a></div><br />
Mmmm I love the smell of spices & my favourite spices are ginger, cinnamon & allspice so this is almost a perfect vegetable dish for me. Problem is the onion but I am gradually adding a little into my diet & taking tablets so I can enjoy the occasional treat such as this!<br />
A warming side dish you can add to your table & let people dig in & be surprised.<br />
This dish takes a lot of cooking time but can be reheated so cook ahead of time. <br />
Especially enjoy this durig the winter months but actually any time of year. Serve cold at summer garden parties.<br />
<br />
1 Head Red cabbage, sliced<br />
2-4 Red onions, sliced<br />
1 tsp Cinnamon<br />
1 tbsp Ginger<br />
1 tsp Allspice<br />
1/2 tsp liquid sweetener<br />
6 tbsp Red wine vinegar<br />
spray cooking oil, frylight or other<br />
<br />
In an oven proof casserole dish, layer the shredded cabbage with the onion, ending with a layer of cabbage. In a jug mix the spices with the liquids & pour over the cabbage. Spray the cabbage with the cooking spray & place the lid on. Cook in the middle of a preheated oven 150c for 3 hours (told you it was a lot of cooking!). Stir the mix occasionally<br />
EnjoyJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-45808359633669345752012-03-15T12:12:00.002+02:002012-03-15T12:32:49.273+02:00Zingy Beef Pot Roast, (Low fat) & Not A Tomato In Sight!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPakZgVGpBUqeqUXctiq-zx_MWaYq7sGVp_PPW5RBvhbczE8oN5IPuGxmqopkYaYITbMXBxl60gTbYSzjPWkzt4bls2rfz_bwLzdpumONDSGiz0M9VEksIpCzKXJnSkpCnG-0w6REAYI/s1600/bllog+food+2012+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPakZgVGpBUqeqUXctiq-zx_MWaYq7sGVp_PPW5RBvhbczE8oN5IPuGxmqopkYaYITbMXBxl60gTbYSzjPWkzt4bls2rfz_bwLzdpumONDSGiz0M9VEksIpCzKXJnSkpCnG-0w6REAYI/s400/bllog+food+2012+033.jpg" width="400" /></a></div>I love, love, love a good pot roast & have cooked beef, pork & goat (in Bulgaria) in this way for years, but it usually involves lots of red wine & rakia or brandy!<br />
Now I am on a diet & I want to lose a lot of weight, without compromising delicious food or taste. <br />
We don't need to eat boring foder, or have bland tasteless meals, just because we want to shift the pounds. We just need to watch how we cook, what we cook & what we add to our cooking. <br />
There are lots of compromises out there & the biggest change, for loss of calories in food, comes from cutting off all visible fat & draining off all fat from mince, & not adding fat when cooking. It's the FAT!!! <br />
Add taste with herbs, spices & fat free sauces like soy sauce etc.<br />
This recipe is full of aroma & flavour. A very tasty pot roast, very easy & very adaptable. <br />
Serve with potato, either boiled with skin, dry roasted or mashed with no milk or fat, mash it with an egg & load up with lots of vegetables.<br />
<br />
Beef, all visible fat removed<br />
1 pint of beef stock, made with 2 stock cubes<br />
4 Garlic cloves, crushed You can also add onions if you wish cut in half<br />
Marrow, chopped in cubes. or any other root vegetable of your choice<br />
3 Carrots, julienne style<br />
Roasted green & red Peppers, chopped (you can use non roasted)<br />
1 tsp Paprika<br />
1 tbsp Worcester sauce<br />
1tbsp Soy sauce<br />
2 sml Bay leaves<br />
Fresh ground Salt & blk pepper<br />
Chili flakes to your taste<br />
1 tsp Mixed herbs<br />
<br />
First trim off all visible fat, if this means you end up with more than one lump so be it.<br />
In a casserole pot add the beef, crushed garlic & sprinkle over the paprika. Poke the marrow, around the side of the pork & add salt, pepper, chopped roasted peppers, chili flakes, stock with Worcester &soy sauce's, bay leaves, carrots & mixed herbs.<br />
Place in the centre of a hot oven 220c for 15mins then turn oven down to 150c & slow cook for 4 - 6 hours untill the meat is so tender it melts. Keep an eye on the fluid level, don't let it get too low.<br />
See, east peasy ;-DJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-52509676694552511302012-03-13T14:19:00.000+02:002012-03-13T14:19:08.081+02:00Slimming Pork Goulash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfgJMTeYcCS4qg4el1kqTLWUFwTF30uqrcVeK4RFLuS-t5bQrG9rKocifK5Ux3DDNiyuaWb8YZllXuZ6xMrLBbfr-FFg94xyDnEX09Yksi6s5gjednbVq0YxBcx84GJdwau-UhgqSCv0/s1600/bllog+food+2012+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfgJMTeYcCS4qg4el1kqTLWUFwTF30uqrcVeK4RFLuS-t5bQrG9rKocifK5Ux3DDNiyuaWb8YZllXuZ6xMrLBbfr-FFg94xyDnEX09Yksi6s5gjednbVq0YxBcx84GJdwau-UhgqSCv0/s400/bllog+food+2012+029.jpg" width="400" /></a></div>Pork in Bulgaria is probably the main meat we eat. Its cheap & very, very tasty. Pork is reared by many people in the villages. I would love to raise Pigs for food but I am unable to kill & eat something I have cared for, wimp I know!<br />
People think if you are on a diet you can't eat pork & other meats that it has to be poultry. This is rubbish, a complete fallacy. The only thing you have to do is cut off all visible fat, as you have to remove the skin from poultry. Why would you want to make your life miserable by denying yourself good food??????<br />
So here is a very tasty dish & you can dish this up to everyone its that good!<br />
I have adapted this from a Slimming World recipe. <br />
Enjoy with rice or mashed potato & green beans. Do not add milk & fat to the potato but fork it, to break the potato, crack in an egg & mash it well.<br />
<br />
2 Leeks, trimmed & outer layer removed<br />
4 Cloves of garlic, crushed<br />
2 Cloves of garlic chopped<br />
1 - 2 lb Pork (2lb will make enough for friends or to freeze)<br />
2 Red peppers, chopped<br />
Fry light (if you cannot get this, wipe a small amount of oil over a non stick frypan) If you are in Bulgaria get family to send it over it will be a massive help.<br />
2 bay leaves<br />
2 tsp Paprika<br />
1/2 pint of beef stock<br />
Jar/tin Tomatoes in sauce<br />
Seasoning<br />
Chop the pork into bite size pieces, remove all visible fat. <br />
In a pan, lightly brown to seal the pork, add leeks & stirring occasionally cook for 3 mins. Add bay & garlic & cook a couple of mins. Add the peppers & sprinkle over the paprika stirin & cook for 5- 7 mins.<br />
Pour in tomatoes & the beef stock combine, grind in black pepper & sea or rock salt.<br />
Bring to the boil, cover pan & cook for 60 - 90 mins or till pork is nice & tender.<br />
Enjoy, gorgeous & fillingJoanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com1tag:blogger.com,1999:blog-1633406610759300061.post-5572520657316980422012-03-02T18:22:00.000+02:002012-04-28T16:12:57.064+03:00Big Beefy Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wVVeoR4V7JOx62o8pcQl918UqFFAUE70wR-IScHtSjKE_BH7GgBTcqXlnslbE46YJsy-42BG041spoL5XabXE7mF1PTQL9a1HvUlZtSUcdHLR2bV5tgQrG9jlOR6RXpvchniEdwKa7g/s1600/bllog+food+2012+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wVVeoR4V7JOx62o8pcQl918UqFFAUE70wR-IScHtSjKE_BH7GgBTcqXlnslbE46YJsy-42BG041spoL5XabXE7mF1PTQL9a1HvUlZtSUcdHLR2bV5tgQrG9jlOR6RXpvchniEdwKa7g/s400/bllog+food+2012+052.jpg" uda="true" width="400" /></a></div>
Mmmmmm I love juicy fat, full of meat burgers. We don't just have to have them as a treat though. <br />
Here in Bulgaria its not like shopping in the UK, we can't buy extra lean mince beef, but what we can do is mince our own. Back to basics here in lots of things, well it keeps us busy ;-)<br />
I enjoy making these burgers, they are so easy & I look forward to them all day when they are on the menu.<br />
I can even have these on my diet with egg & bacon in a bun or with pasta n sauce, potato etc, which is always good!<br />
<br />
1 red onion, chopped small (can use white)<br />
4 or more cloves of Garlic, crushed & chopped small.<br />
250g Minced beef (lean or very lean for a healthier burger)<br />
2 tsp Worcester or Soy sauce<br />
1 tsp Parsley<br />
Salt & pepper<br />
Oil or Fry Light (for frying)<br />
Add onion & garlic to the mince meat & mix in. Add parsley, Worcester sauce & season, mix it all together.<br />
Divide into 4 portions, shape into balls & then flatten into burger patties.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttWodjfR4cP02RIP-uDxxv-Hoiy3ZO4F7ekubC3AmaMPS5ZYkdRyY2fQTTCOFreCQ6-VRM-V5PgyWPEmvKZhL_ERbqc2xKD00vadx0dFHjzQcd1hU-DqxskMYQzJaGKJVozJi5fRFnOU/s1600/bllog+food+2012+047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttWodjfR4cP02RIP-uDxxv-Hoiy3ZO4F7ekubC3AmaMPS5ZYkdRyY2fQTTCOFreCQ6-VRM-V5PgyWPEmvKZhL_ERbqc2xKD00vadx0dFHjzQcd1hU-DqxskMYQzJaGKJVozJi5fRFnOU/s400/bllog+food+2012+047.jpg" uda="true" width="400" /></a></div>
Cook gently in a fry pan for 10 - 15 mins depending on your taste & thickness of burgers.<br />
Enjoy.......Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-14847715317826985812012-02-29T18:07:00.001+02:002012-03-02T13:58:59.791+02:00Bulgarian Keftedes or Kufteh (Bulgarian Burgers)These will be on every Bulgarian village table & in every Bulgarian restaurant these will be on the menu. Most will have Cumin added but for me I prefer them without.<br />
So, its a battle between Burgers & Keftedes. I prefer Burgers but love to be able to cook the Bulgarian version for my friends, they appreciate the effort I go to, to learn traditional village cooking. I do really like the moistness of these too. These are good Keftedes, pleasing both us & our Bulgarian family.<br />
I have made large keftedes in this photo but they can be halved or even halved again. So 1 Keftede can actually make 2 -4 depending on your appetite & taste.<br />
Keftedes are found in many countries, here is my recipe.......<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpjvQsKBoRVRnCQ04rWwyf6S_9QCWSNxDgzp1gvQ6tJJgK48SJrQQXKe44O7EEuSZ_7H6o1s0RAyPekwirkeselwyQMGc2C1V3CefBTONi8dYhA2Dr1YCqtwMr9Jm3pSw2uYcDS124Bo/s1600/blog2012+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpjvQsKBoRVRnCQ04rWwyf6S_9QCWSNxDgzp1gvQ6tJJgK48SJrQQXKe44O7EEuSZ_7H6o1s0RAyPekwirkeselwyQMGc2C1V3CefBTONi8dYhA2Dr1YCqtwMr9Jm3pSw2uYcDS124Bo/s400/blog2012+012.jpg" uda="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">500g Minced Mutton</div><div class="separator" style="clear: both; text-align: left;">1 Slice of Bread</div><div class="separator" style="clear: both; text-align: left;">1 Egg</div><div class="separator" style="clear: both; text-align: left;">1 Onion, chopped sml</div><div class="separator" style="clear: both; text-align: left;">Milk</div><div class="separator" style="clear: both; text-align: left;">1 Clove of Garlic, crushed & chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp paprika</div><div class="separator" style="clear: both; text-align: left;">Salt & Pepper</div><div class="separator" style="clear: both; text-align: left;">Fry light or Vegetable oil</div><div class="separator" style="clear: both; text-align: left;">Soften the bread in some milk, then squeeze it out.</div><div class="separator" style="clear: both; text-align: left;">Combine all the ingredients in a large bowl, use your hands. Form into balls then flatten.</div><div class="separator" style="clear: both; text-align: left;">Spray with fry light or brush with oil & on a very hot griddle cook for 5 mins or so on each side</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBPUMaGFGPdbkSZuorExDpVbISoCpcj2IpyZmfmYGNoqRDCaolNUSqsyLYz1La9RVGrXU1eOAQ4aIjP7MKQrJ1xkk_Rj2RGiQDGPyMLzKyczbJsnHD2hToSgBPaIoNm-xwpdNStj_mEI/s1600/blog2012+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBPUMaGFGPdbkSZuorExDpVbISoCpcj2IpyZmfmYGNoqRDCaolNUSqsyLYz1La9RVGrXU1eOAQ4aIjP7MKQrJ1xkk_Rj2RGiQDGPyMLzKyczbJsnHD2hToSgBPaIoNm-xwpdNStj_mEI/s400/blog2012+009.jpg" uda="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The Bulgarians serve these with baked rice, but I serve them with Pasta with a tomato, basil & chilli sauce.</div><div class="separator" style="clear: both; text-align: left;">Enjoy........ </div>Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-59428808228763734692012-02-29T16:52:00.000+02:002012-02-29T16:52:09.493+02:00Yorky Pud's<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-wHpcIG6Lx2RfZk7uwWsThwJ4E9Fi41VPAmp7QJ9u38dPzOD62Wafv8LqbAD66hMDOM1BDZdZemhIiGab1-qjo8PM6jivw_d9NY6elb-O-MeSb4Qf6nH2DI2tCJIgE6rT009jnbyKFc/s1600/blog+food+200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-wHpcIG6Lx2RfZk7uwWsThwJ4E9Fi41VPAmp7QJ9u38dPzOD62Wafv8LqbAD66hMDOM1BDZdZemhIiGab1-qjo8PM6jivw_d9NY6elb-O-MeSb4Qf6nH2DI2tCJIgE6rT009jnbyKFc/s400/blog+food+200.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">These were baked in a muffin tin, came out huge </div>Who doesn't love a Yorkshire pud? But yet again this easy roast dinner <span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">accompaniment</span> has been taken over by the frozen food section in the local supermarket. Easy to open a packet & shove them in the oven for a dinky pud to add to your plate. Very convenient, yes but as good as homemade, no way!<br />
So here we are in Bulgaria with no convenient frozen packs & thank God for that :-) <br />
I can't help but love these little puddings, with roast dinners, I also serve them up with sausages, pork chops, pot roast & filled with mince. Just on their own with gravy is lovely too, in fact anything you serve with veg & gravy :-D<br />
I used to make them years ago then running my own business not getting home till 7.30pm 6 days a week I turned to convenient foods. Its easy to get used to second best when you are busy.<br />
Being in Bulgaria living a country lifestyle means more time & enjoyment in the kitchen. Now this recipe is not for all you wonderful cooks out there its for us normals who need reminding of real food that doesn't come ready made from the freezer :-)<br />
<br />
3 Eggs, whisked.<br />
115g Plain flour.<br />
Couple of grinds of, sea or rock Salt.<br />
285g Milk, semi skimmed.<br />
Oil for each mould (1 tbsp each)<br />
Pinch Mustard powder<br />
Whisk everything together & stand for 30 mins.<br />
Pre heat the oven to 220c. Heat the oil in the tins for 5 mins till very hot & spitting.<br />
Spoon the mixture very quickly into the oil, as you want the oil to be really very hot for all of them. Place quickly in the oven & cook for 15 mins.<br />
I use a processor to mix mine now as my hands are not good enough & I can't get a big enough rise, but you can use a balloon whisk by hand or if you have good wrists a fork ;-D If you do mix by hand...... Mix the eggs into the flour then add the milk, salt & mustard & beat until smooth with no lumps.<br />
Enjoy<br />
<br />
Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-72446466567729386162012-02-26T17:55:00.000+02:002012-02-26T17:55:03.288+02:00Pickled Eggs Various<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCn2UCceENv7KEVpsarUAOOs1K7b554IXcagg0vQAgNOcNahg3ocP_2uGkR47dbKQiffxczcYMW0NU7jeiNe172KO-ztGGRJMGv5uFKYdaYrLplHuPnAoPrdug3-MbvWFtqJpe2sdHPLM/s1600/blog2012+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCn2UCceENv7KEVpsarUAOOs1K7b554IXcagg0vQAgNOcNahg3ocP_2uGkR47dbKQiffxczcYMW0NU7jeiNe172KO-ztGGRJMGv5uFKYdaYrLplHuPnAoPrdug3-MbvWFtqJpe2sdHPLM/s400/blog2012+002.jpg" width="400" /></a></div>Am I being typically English or just preserving something else? I hope this is still being typically Bulgarian, even though it's not something they do. I have given Bulgarian friends a jar & they were bemused but enjoyed them nonetheless. I think the reason Bulgarians don't pickle eggs is that they don't need to preserve them, whereas we like the taste!<br />
Yes I love pickled eggs & they are a great food when I'm watching my weight but it never occurred to me, befor now, to pickle them.<br />
I had a eureka moment when I was pickling cabbage & onions, as we have lots of eggs & we are given some beauties by friends who keep chickens. So along with the normal pickles & preserves I am adding eggs. <br />
Here are a few recipes & I have to say one I am not keen on but each to their own taste!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVZwP6h0lIPr3w_MZ2TW6aqJH0XJZYslE6XPNIupZKmuXjH0UJDLRZLlBUs70dHmnWN6iV3Tyjc1pw89wsMSh6n6RfKa7sNq-Hog2W1HCMkYCDpXgN00ZUylpLejrADQmdbZIFC9wQ1A/s1600/blog2012+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVZwP6h0lIPr3w_MZ2TW6aqJH0XJZYslE6XPNIupZKmuXjH0UJDLRZLlBUs70dHmnWN6iV3Tyjc1pw89wsMSh6n6RfKa7sNq-Hog2W1HCMkYCDpXgN00ZUylpLejrADQmdbZIFC9wQ1A/s400/blog2012+006.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">Good old plain.........</div><div class="separator" style="clear: both; text-align: left;">Measure how many eggs per jar before cooking. I always measure half a jar of vinegar, this should be enough.</div><div class="separator" style="clear: both; text-align: left;"><strong><em><u>Per Jar</u></em></strong></div><div class="separator" style="clear: both; text-align: left;">Hard boiled eggs, peeled.</div><div class="separator" style="clear: both; text-align: left;">Vinegar</div><div class="separator" style="clear: both; text-align: left;">6 Peppercorns</div><div class="separator" style="clear: both; text-align: left;">1 tsp Sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp Salt </div><div class="separator" style="clear: both; text-align: left;">Chilli flakes (optional)</div><div class="separator" style="clear: both; text-align: left;">1 Onion sliced</div><div class="separator" style="clear: both; text-align: left;">Bring vinegar, peppercorns, sugar, salt & chilli to boil. Slice the onions into large thin slices, layer with eggs in the jar. Strain vinegar mix & pour over the eggs.</div><div class="separator" style="clear: both; text-align: left;">Seal in a sterilised jar & store in a cold place or fridge. Once opened store in the fridge</div><div class="separator" style="clear: both; text-align: center;">. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdEtcNzBt7zpiOx0hnfgUvxBXXiKB14_jTMleCsu46NvbhKo-l9ly6-QCyuv_dbETREAk9FEnZAfcR1wDof2LRR5tOfbXKOmIIOM4W65Xnj3etQmTw-TxRNbXP3QEg3Q1Z0g7juf00R4/s1600/blog2012+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdEtcNzBt7zpiOx0hnfgUvxBXXiKB14_jTMleCsu46NvbhKo-l9ly6-QCyuv_dbETREAk9FEnZAfcR1wDof2LRR5tOfbXKOmIIOM4W65Xnj3etQmTw-TxRNbXP3QEg3Q1Z0g7juf00R4/s400/blog2012+012.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">My favourite Egg is pickled in beetroot juice! After eating the beetroots don't throw away the juice. Literally all you do is put the eggs in the juice & store in the fridge. See my pickled beetroot recipe, after 2 weeks they are ready to munch.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiOkk7mTBMx9G28ZEANzSojGfyw0JIyx3F7w5dJXS2J0Zydh6-lXjzikT0McfssEyrKBlo0PtjvzXVlvdSVv6lmMQpvWyyknMwVwnIxe5hcDBZ6G1MV_Dn0hLKrA0VXO9ATe5jS3zlgI/s1600/bllog+food+2012+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiOkk7mTBMx9G28ZEANzSojGfyw0JIyx3F7w5dJXS2J0Zydh6-lXjzikT0McfssEyrKBlo0PtjvzXVlvdSVv6lmMQpvWyyknMwVwnIxe5hcDBZ6G1MV_Dn0hLKrA0VXO9ATe5jS3zlgI/s400/bllog+food+2012+033.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdG5lzxWN84-KZTgvfSONFb2sRIh9XnGt4vpCrA6GTdFJsXOXtJ5z576vVXDViGXoLKkkETu4zknN4WG-xQkhyphenhyphenCRkAa_KM0diIfLrPutTh-ZB_WyeJT5xsl-If3sxLjyi45GMbXzRfojI/s1600/blog2012+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdG5lzxWN84-KZTgvfSONFb2sRIh9XnGt4vpCrA6GTdFJsXOXtJ5z576vVXDViGXoLKkkETu4zknN4WG-xQkhyphenhyphenCRkAa_KM0diIfLrPutTh-ZB_WyeJT5xsl-If3sxLjyi45GMbXzRfojI/s400/blog2012+008.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">These are my least favourite, too vinagery for my liking, but they are interesting & if you like the stronger pickle taste then these will be your kind of egg......</div><div class="separator" style="clear: both; text-align: left;">Eggs, hard boiled & peeled.</div><div class="separator" style="clear: both; text-align: left;">2 pints Vinegar</div><div class="separator" style="clear: both; text-align: left;">10 blk peppercorns</div><div class="separator" style="clear: both; text-align: left;">1 Chilli pepper chopped ot dried chilli flakes</div><div class="separator" style="clear: both; text-align: left;">2 tsp Allspice</div><div class="separator" style="clear: both; text-align: left;">10 Cloves</div><div class="separator" style="clear: both; text-align: left;">3 Cinnamon sticks</div><div class="separator" style="clear: both; text-align: left;">Place eggs in sterilised jars</div><div class="separator" style="clear: both; text-align: left;">Heat vinegar & spices until liquid begins to boil, then turn down & simmer for 10mins or so. Remove from heat & cool liquid, strain &. pour over the eggs making sure they are covered completely.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhQgYIF0L9nvRkTsyq5Lsfcho7oa1xxLlwUjVGPOjvcpij0ZsMDEW1eG7gJwKf75CEzmBwg8bTZ-Wej9jWP01XoaWaUPB2-0Ja9VjJs-LpiYvBHPeZISWZIDNjuyFKtqU-cw4LoyYkIE/s1600/bllog+food+2012+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhQgYIF0L9nvRkTsyq5Lsfcho7oa1xxLlwUjVGPOjvcpij0ZsMDEW1eG7gJwKf75CEzmBwg8bTZ-Wej9jWP01XoaWaUPB2-0Ja9VjJs-LpiYvBHPeZISWZIDNjuyFKtqU-cw4LoyYkIE/s400/bllog+food+2012+039.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Seal the jar & store in a cool dry place. Leave for 2 weeks, minimum.</div>Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0tag:blogger.com,1999:blog-1633406610759300061.post-91794735269622705432012-02-25T17:04:00.000+02:002012-02-25T17:04:46.557+02:00Marrow, Plum & Apple Chutney (no onion)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim56m8RiGyYp_3IRLzBTp3rfywOUyzYxDVdjPMc61cBTheqNskmFPPt5-xsiFEhEO-L4_xIi5PCawzaJsC1U5KaZF1GEzpdwHPkmSG53jgPBQVUTIX1TD4f7VnBNbSI6zBYe5CHU4YARM/s1600/PA290198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim56m8RiGyYp_3IRLzBTp3rfywOUyzYxDVdjPMc61cBTheqNskmFPPt5-xsiFEhEO-L4_xIi5PCawzaJsC1U5KaZF1GEzpdwHPkmSG53jgPBQVUTIX1TD4f7VnBNbSI6zBYe5CHU4YARM/s400/PA290198.JPG" width="400" /></a></div>If you are a regular to this blog you know I am intolerant to onions & have to improvise without losing flavour. Chutney is a favourite preserve, I love making it out of all sorts of mixtures & this is one of my preferred recipes.<br />
This chutney lasts forever & is fabulous in sandwiches, with salad, burgers you name it ;-)<br />
2 Heads of garlic, crushed & chopped<br />
1 lg Marrow, peeled & chopped (scoop out seeds, wash, dry & store for planting)<br />
500g-1kg Plums<br />
2lb Apples, peeled cored & chopped<br />
1lt Vinegar<br />
1tbsp Ginger<br />
2tsp Cinnamon<br />
2tsp Allspice<br />
1tsp Nutmeg<br />
1kg Sugar<br />
2tsp Salt<br />
Put the plums in a large pan with a little water & heat till the plums soften. Turn of the heat & skim out the stones.<br />
Add all the ingredients, except the sugar, stirring after each add.<br />
Bring to the boil, then simmer till all is soft. Keep an eye on it & stir frequently.<br />
Add the sugar & stir till it is dissolved. Cook till it is thickened, the apple has cooked down & you can run a spoon through leaving a channel behind.<br />
Spoon into sterilised jars, wipe rim & seal the lid & leave to cool down. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lYssCxs6JcS-obnUxewtFFxbGjyVE2PFgYclLdsMf0FAAf2KhHw52t-jEewfe3TaIFXsg5ske6dMAFYIdB2P6rmUohJS3q-3SgcUgLAng7BpboPItPMeRcJL9RuRK4AKIDBXhn0q47E/s1600/PA290200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lYssCxs6JcS-obnUxewtFFxbGjyVE2PFgYclLdsMf0FAAf2KhHw52t-jEewfe3TaIFXsg5ske6dMAFYIdB2P6rmUohJS3q-3SgcUgLAng7BpboPItPMeRcJL9RuRK4AKIDBXhn0q47E/s400/PA290200.JPG" width="400" /></a></div>You should hear the lids popping. When the chutney is cold check the jars are sealed properly by pressing the centre of the lid, it should NOT move.<br />
Store for 3 months before eating, for all the flavours to develop.Joanna http://www.blogger.com/profile/12198086343496333292noreply@blogger.com0