Potato Salad, Low Fat, With Mayonnaise

I love potato salad especially in the summer, but a table laid with cold meats & chicken drumsticks at any time of year, just isn't complete without it! There are a few variations you can do with the flavourings too, so all people can be satisfied. You can swap low fat Mayo & use the full fat kind if you are not watching your intake.
I am making this a lot at the moment as we are using potatoes we & friends are growing on our properties here in Bulgaria, nothing quite like freshly dug potatoes.

New Potatoes boiled in their skins ( you can off course peel them)
Low fat mayonnaise
2 tbsp Cider vinegar
1/2 - 1 tsp liquid sweetener or tsp2 tbsp sugar
1 tbsp English Mustard powder, OR Curry powder, OR leave out for Natural flavour
1 tsp Salt
1 tsp Garlic powder
1/2 tsp Pepper
Paprika
Minced onion (I leave this out)

Mix vinegar, sweetener, garlic powder, flavouring of choice, pepper, paprika & salt together. Once combined add onion if using & then add mayo, to your taste & stir well. Add to the potatoes coating well. You can thin with a little milk if it seems too thick for your taste.
Cover & refrigerate overnight to give the flavours time to combine.

Another variation is add 5 hard boiled, chopped eggs to the mixture. This is really nice & very tasty

Marrow & Plum (no onion) Chutney

This is a really lovely chutney the mix of fruit with vegetable is lovely & it goes just as well with cheese as with ham in sandwiches & also with meat, salad & cheese board. A very versatile chutney.
My chutneys are without onion through an allergy but obviously if you are ok then please add a large onion instead of the garlic

Made with red plums but also can be made with the big purple plums, these are even fruitier.

2 Heads of garlic

1 1/2 kilo Plums

1 1/2 kilo Marrow de-seeded & chopped, remove peel if this is tough

1 litre Vinegar

1 tbsp Ginger

1 tsp Nutmeg

2 tsp Allspice

2 tsp Cinnamon

2 tsp Salt

1 kilo Sugar

Peel & de seed marrow chop small. Crush & chop garlic. Put plums into pan with little water & gently heat to release stones. Remove with a skimmer spoon. Add Garlic & Marrow to pan & stir. Add spices & salt & stir well then add vinegar, stir & bring to boil. Simmer till soft then stir in sugar till it is dissolved.

Cook till chutney is thick & you leave a channel behind as you draw a spoon through it. Pour into pre sterilised jars & seal.

Store for three months to mature the tastes. Will keep for over a year.

Old Fashioned White Plum & Cinnamon Jam

Well lots of plums this year so lots of plummy stuff :-) We have a white plum tree which is delectable, sweet & juicy. Gorgeous to eat off the tree but also makes a wonderful jam to be enjoyed through out the year. The white plums adorn lots of tree's around our village, so we will be scrumping more soon but these are the last fruit from our tree.

So a good recipe for white plum jam, easy & very tasty. Can use red plums too, they like cinnamon .
1kilo or more White Plums
1 kilo or more sugar (use the same weight in sugar as the fruit)
A little water
2 tsp Cinnamon
Put the plums in a large pan with a little water & simmer slowly till they release their stones. Skim out the stones & stir in the sugar. Stir till sugar is dissolved & then add the cinnamon. Boil rapidly for about 10 - 14 mins until jam has set. test on frozen plate. If not yet set then put plate back in the freezer & keep checking every couple of mins.
Easy peasy jam :-) no pectin just an old fashioned method

Marrow, Ginger & Lemon Jam

Mmmmmm I am always up for making different flavour jams. As I am growing Marrows this year & use them in chutneys I was wondering what else I could try out. Here is my first experiment. I looked up differing recipes & adjusted them slightly but its a very simple recipe & makes a very moorish jam, lovely on some fresh baked bread!

3 lb Marrow peeled de seeded & chopped small
3 lb Sugar
1 Lemon, juice & peel
2" piece of fresh root Ginger peeled & grated

Put the peeled & chopped marrow in a large pan with 1 lb of sugar. Cover & leave overnight.
Stir the now watery mixture & add rest of sugar. Bring to the boil then simmer on a slow roll for 1 hour. Don't forget to stir frequently!
Add the ginger, lemon juice & peeled & finely cut rind to the pan, stir & continue to boil till jam reaches setting point, test using the frozen dish method. Pour into 2 x 1lb sterilised jars & seal.

Coleslaw (Low Fat)

BBQ season is the best time of year to have parties. I especially love the garden party, formal & informal gatherings, of friends & if family are here too then I am in heaven!
I love coleslaw at any time but it is the best salad to have on a table & goes with all grilled meat.This recipe is light & fresh. I make this with low fat Mayonnaise but you can use the full fat variety if you wish

The measurements are dependant on how many servings you want, add or subtract as needed for vegetables keep the sauce amounts the same add more of individual ingredients to taste!

1/2 -1 cabbage
4 - 8 Carrots
Bunch spring onions
Low fat or fat free mayonnaise, amount according to your liking
2 tbsp Cider vinegar
2 tbsp Dijon mustard or grainy mustard
1/2 tsp liquid sweetener or 2 tsp Sugar add more if necessary
1/2 cup plain very low fat yoghurt, full fat if wished.
2 tsp Lemon juice
Salt & Pepper
Tomato ketchup can also be added, why not split into two bowls one with ketchup & one without ;-)

Shred cabbage, carrot & chop onion. Mix together in a large bowl.
In a separate bowl mix together yoghurt, mustard & vinegar.
Stir well.
Add salt, pepper, lemon & sweetener.
Stir all ingredients together really well then add mayonnaise& make sure
At this point you can add the tomato ketchup.
Pour mixture over the vegetables & work it through so all the veg is covered.
It can be thinned with a little milk if necessary.
Now store covered, in the fridge over night, for the flavours to meld. It can be eaten the same day if time is short.

Low fat Vegatable Frittata

I use seasonal vegetables for this quick & filling meal. Its great at the end of a busy or very hot day & can be served with minted new potatoes, potato salad or a refreshing Shopska salad & some lovely fresh bread "-)

The above is made with Courgette mint & tomato

I use fry light instead of oil
8 eggs lightly beaten
Chopped Spring onions
1 large Courgette or small Marrow
Salt & pepper
1 tbsp chopped fresh mint use dried if fresh is not available
1 tbsp fresh Parsley or 1 tsp Parsley dried
2 large Tomatoes sliced
You can use Peppers, mushrooms & add garlic use your imagination but keep it simple :-)
Spray pan with fry light or lightly oil
Fry the onions & courgette over a high heat stir for 8 mins till lightly browned & tender.

Lightly beat eggs & add the mint, parsly, salt & pepper.
Pour mixture over the vegetables & cover.

Cook on a low heat for 15 mins then put uncovered under a medium grill for 5 mins till set & lightly browned

Easy, quick & filling.
.

Visinata Traditional Romanian Cherry Brandy

Visinata is a traditional Romanian brandy & a joy to make. I got very excited as I was fermenting it & now look forward to decanting it & off course tasting it.

1lb Cherries
8oz Sugar
1 bottle of Vodka

Put the washed cherries into a large jug or pot, preferable one with a lid. Do NOT remove the stones.
Add the sugar & stir through the cherries, very well, making sure they are all coated. Cover jug/pot with muslin cloth & lid, if the lid has a small hole, if not just the cloth but put elastic band round to give a seal.
Stir the fermenting mixture twice a day for two weeks making sure all cherries are coated. You will end up with lots of liquid in the pot.

After the two weeks add the bottle of vodka, or more if you have it. Stir well. Seal the lid I used electrical tape to seal the hole & sides of the lid. Now macerate for 3 months. Strain the liquid through a muslin cloth intop sterile bottle's.
Use the cherries in chocolates after, Mmmm

Plum, Apple & Cinnamon Jam

It's now plum season & we are picking 2.5kilo's a day, every day,  from our tree's & its difficult to keep up with preserving them. I have been making lots of plum jam but as they keep coming I decided to try something different. This is a really lovely preserve with a nice aroma as well as being very tasty.

750g sml Plums
750g Eating Apples peeled, cored & chopped
1tsp Cinnamon or more to taste
450 ml Water
1.5 kg Sugar
Put whole plums & chopped apples in a large pan with the water. Heat till plums go soft & release their stones easily, when pressed against the side of the pan. Use a skimmer to take out the stones. Add sugar ^& stir to dissolve. Bring to a rapid boil stirring frequently to stop jam from catching. Boil like this until the jam has reached setting point. Check this by putting a plate in the freezer & putting a tsp of jam on it, leave for a min & if the jam wrinkles then setting point is reached. Jam won't be fully set until it has cooled right down.
Have 3 x 1lb jars already sterilised & fill.  Secure lids & as it cools down the lids should pop.

Cherry Brandy Recipe

We make our own Rakia (Bulgarian Brandy) here every year. I now have three seasons maturing away & have been reliably informed by both Bulgarian & English that it is Mnogo Dobre, very good :D This makes me very happy but it really is in the maturing! We have a very good Grape Rakia from 2009 & close behind is good Apple & Grape Rakia from October 2010. These come out when we entertain & I am building the collection, but with gallons of Grape 2011 & the next lot of grapes growing I felt I should be divewrsifying our cellar :)

So here are some recipes made with the less matured Rakia. They wont be ready for three months & then I may mature them for longer, unless off course our friends decide to drink us dry :D
You can off course use plain old shop bought rubbish ;-D ;-D ;-D

1lb Cherries washed
3oz Sugar per large jar
1/4 pint ish Rakia or Brandy or to top of jar
1lb sterilised airtight jar
Keep the pips in the cherries & place them in the jar, pour over the sugar & top with Rakia or Brandy.
Gently shake the jar to dissolve the sugar. Gently shake or roll if possible once or twice a day for two weeks making sure the sugar mixes well & eventually dissolves completely. You don't want a layer of sugar on the bottom of the jar! Leave to steep for 3 months then decant into sterillised bottles & use the fruit as you wish, on ice cream in cakes you can even make chocolates with them ;D

Strawberry Liquer

We make our own Rakia (Bulgarian Brandy) here every year. I now have three seasons maturing away & have been reliably informed by both Bulgarian & English that it is Mnogo Dobre, very good :D This makes me very happy but it really is in the maturing! We have a very good Grape Rakia from 2009 & close behind is good Apple & Grape Rakia from October 2010. These come out when we entertain & I am building the collection, but with gallons of Grape 2011 & the next lot of grapes growing I felt I should be diversifying our cellar :)
So here are some recipes made with the less matured Rakia. They won't be ready for three months & then I may mature them for longer, unless off course our friends decide to drink us dry :D
You can off course use plain old shop bought rubbish ;-D ;-D ;-D Oh & you can substitute Vodka for this one

8oz Strawberries washed culled & cut into half
8oz Sugar per large jar
Rakia, Brandy or Vodka to fill jar
1lb sterilised airtight jar
Fill the jar with the strawberries add the sugar& top up with the alcohol. Seal the jar then shake gently to dissolve the sugar but try not to bruise the fruit.
Store in a cool place & use a rolling motion to mix the fruit & alcohol every day for two weeks.
Then store for 3 months. Decant into sterilised bottles & use the fruit in cooking or as a dessert, I shall be making ice cream just for this ;D

Elderflower and Lemon Cordial

A beautiful summer drink to be diluted with water, so it will last. Tall glass, diluted cordial, sprig of mint and ice cubes, Mmmmmmmmm

20 Elderflower heads
Juice of 6 lemons
1.5kg Sugar
1.2ltr (2.5 pints) Boiling water

In a large bowl (I used a bucket) put the elder flowers squeeze the juice of all the lemons, add the grated rind if you like. I added the rind it gives a lovely zing. Mix in the sugar.
Pour over the boiling water, stir till the sugar has dissolved. Skim of scum if needs be, and cover with a clean cloth.
Stir the mixture twice a day for five days.
Strain the mixture through a muslin cloth, (be careful not to spill it as its very sticky), into sterilised bottles and refrigerate. You can freeze it in plastic bottles too.
Dilute with water, add ice cubes a slice of lemon and a sprig of mint. Enjoy, on hot summer days there is nothing quite like it to quench the thirst!

Lemon Drizzle Muffins

A nice refreshing muffin for summer, something a bit different & just as popular as the fruit ones.

250g Plain flour

100g Sugar
3 tsp Baking powder
Grated zest 1 lemon
1/2 tsp Salt
180 ml Milk
80 ml Veg oil
1 Egg

Drizzle
Juice 1 Lemon
2 oz Sugar
Heat oven to 200c (180c fan)
Mix together well flour, baking powder, sugar, salt & zest. In a seperate bowl mix milk, oil & egg.
Add the flour mix into milk & fold till flour just moistened.
Spoon into cases & bake for 20 - 25 mins till risen & golden.
Cool on a wire rack
While muffins are cooling make drizzle
Mix juice into sugar & heat till sugar is dissolved. Poke holes into cooled muffins & spoon drizzle over.
Store for 24 hours in airtight container so muffins can develop their texture & flavour.

Fresh Cherry Muffins

Its cherry season here & one of the wonders of fresh cherries, apart from eating them by the handful, is what lovelies we can make with them.

These muffins are gorgeous but please make them a day before you want to eat them as they get their muffiny texture & the flavours come out better. So no cheating (Libby) or you will miss out big time :D

225g Plain flour

3 tsp Baking powder

100g Sugar

75g Margarine

225ml Butter milk (milk mixed with lemon juice)

4oz Cherries washed stalks & pips removed & quartered

1tsp Vanilla essence or sachet (Bulgaria)

12 muffin cases

Heat oven to 200c

Cream sugar & margarine together. Add the flour & baking powder, dont beat it. Add vanilla, stir then add milk, fold in to just moisten Fold in the cheries & spoon imediately into the muffin cases

Bake for 20-25 mins till risen & golden. cool on wire rack then store in airtight container for 24 hours.

Low Fat Pork Pot

A easy cook itself one pot dish, very tasty & colourful

500g Pork chunks
Garlic x 3 cloves
Onion
2 x Peppers red or green
Mushrooms
Oxo cube
2 x carrots
2 or 3 tomatoes
1 tsp Ginger
1 tsp Basil
New potatoes
Cut all visible fat from pork & cut into small chunks. Spray a pan with frylight & brown in open pan or dry fry in covered pan. While browning the pork Peel crush & chop the garlic, chop onion, peel & chop mushrooms then add to pan fry for a few mins. Add a little water & oxo cube, then chop tomatoes into mix.
Peel & julien the carrots, add to pan. Add ginger Basil & fresh ground pepper. Add 1/2 pint of water, or more, Wash & cut the potatoes & add to pan, don't peel unless you dislike them this way.

Cook covered for 30 mins or until potatoes are tender.

Black Rice Pudding A Balinese Delight

Black rice pudding is a sweet dessert to end all desserts as this one is actually very good for you, makes a change hey!
Black rice is also known as Emperor's rice here in Bulgaria. It actually turns a deep purple when you cook it, a wonderful colour. It has a very high nutritional value & According to a study presented at the 240th National Meeting of the American Chemical Society (ACS), "one spoonful of black rice bran contains more anthocyanin antioxidants than a spoonful of blueberries and better yet, black rice offers more fiber and vitamin E antioxidants, but less sugar." It is an anti inflammatory too so good for those joints. Black rice is the new cancer fighting super food!!!!!!!
It's called Emperor's rice or forbidden rice as way back in China it was only the Emperor who was allowed access to it, the commoners were banned from eating it at the risk of death because they thought it would extend their life, which as it turns out it probably did.
I found this rice in Bulgaria & tried it as I thought it looked amazing. I enjoy it as a side with curry, chicken dishes etc. it is a bit like wild rice or brown rice, very separate & not at all sticky, unlike the dessert It is lovely & nutty. I have served it to my Bulgarian friends but they didn't like it so next time I will treat them to it as a dessert, I am sure they will like it this way :D
I first came across this delight in Bali Indonesia. I tried it as I was intrigued that there was such a thing as black rice!
We were sitting in an open air restaurant, overlooking a volcano, watching the smoke whisping from the top in the heat & humidity that was January, it gets worse, amongst the rice steps & amazing views, you have to be there, experiencing tea with condensed milk. This amazing dish was served to us in a pandanus leaf dish & I promptly fell in love.

It is found all over Asia but as I have only partaken of it in Thailand & Bali, I do not know how it would be served in China. So here is my version of Black rice pudding & I will include an internet recipe for the more complicated (well for here in Bulgaria) but authentic Balinese version which if you can get the ingredients, please I beg you try it, it's truly wonderful!

Black Rice Pudding, A Stunning Visual Dessert & gorgeous too!

Here is my recipe;
1 cup of Emperors rice
1 1/2 pints of milk
2 pints water
1 tsp Ginger
390 gr Sugar add more if needed
Soak rice in the water for 6 hours. Add milk & ginger to the rice & water, bring to the boil. Turn down & simmer for 1 hour 20 mins then add the sugar & stir it well, cook for another 10 mins.
Serve with coconut & cream or, if you can get it, coconut milk/cream.

Here is a more authentic recipe, if you can get the ingredients, source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana.
Ingredients:
1 cup (200 g) uncooked black glutinous rice (see not)
¾ cup (150 g) uncooked white glutinous rice
6 cups (1 ½ liters) water
2 pandanus leaves, tied into a knot, or 1 drop pandanus extract
¼ cup (50 g) shaved palm sugar or dark brown sugar

 Pinch of salt

½ cup (125 ml) coconut cream
Rinse both types of glutinous rice in several changes of water until water runs clear, and soak overnight.
In saucepan, bring the glutinous rice, water and pandanus leaves or extrac to a boil over medium heat and simmer uncovered for about 40 minutes, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandanus leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes before removing the heat.
Combine the coconut cream and salt in a bowl and mix well
To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.



Carrot & Walnut Cake

This cake is best when made two days before, it needs time to moisten & the flavours to come out!

Our fave cake in this household is a nice moist carrot cake, so much so that we had that for our wedding cake.
This is not that type of cake, more a midmorning or afternoon snack with coffee rather than a big creamy affair, that comes later :)
This cake still has its place here though, its tasty & for me uses up some of the abundant walnuts that grow on my land. Unfortunately for me the flour I found which was perfect has disappeared of the shelves so this effort did not rise as it should but still was very tasty & moist..

175g Brown sugar
175 ml Sunflower oil
175g Flour
2 tsp baking powder (if using SR flour leave out the BP)
1 tsp Bicarbonate of soda
1tsp Cinnamon
1/2 tsp Ground Nutmeg
3 Large eggs whisked with a fork
140g Grated carrots
100g Walnuts chopped
Grated zest of Orange
FROSTING
175g Icing sugar
1 - 2 tbls orange juice from fresh orange

Heat oven to 180c or 160c fan oven
Line the base of a cake tin
Put sugar, oil & eggs into a mixing bowl.

Lightly beat with a wooden spoon.
Stir in the carrots, walnuts & orange zest.
Sift flour, baking powder, soda, & spices into the bowl. Do this from above the bowl to get air in.
Lightly combine all ingredients.

Pour into prepared cake tin & bake for 40 - 45 mins.
Cool on rack .

For the topping beat together the icing sugar & juice with a fork till smooth then spread on top of cooled cake.
Another topping is....
448g Cream cheese
115g butter
5ml Vanilla essence
Mix together till creamy then add icing sugar.

Low Fat Fresh Pumpkin Soup

Mmmm lovely on a chilly day, winters evening or as a light lunch. I freeze this to have all year round
Pumpkins are in abundance in my garden in the autumn & last for months kept in the cool. I use them for soup bahnitsa & muffins. Certainly worth cooking with & easy enough to just have baked with your sunday roast.
This is a simple & very tasty soup which can be served as a meal with bread or pumpkin scones or as a light lunch or starter, depending on size of serving. Be careful it is filling!
*******Add an onion to this recipe if you are not intolerant*******

5 cloves Garlic, crushed, chopped & crushed again
1 large Carrot, chopped
Large potato peeled & chopped
Medium Pumpkin, peeled & cut into cubes
Frylight
1 1/2 pints of Water
Fresh ground Blk Pepper
Bay leaves
1 large tsp Bovril chicken stock (or stock cube)
2 tsp Curry or Balti powder
1 tsp Sage (or rosemary)
Half cup of milk, optional

Spray a large stock pan with frylight & saute garlic & onion, if you are using, until it softens & starts to brown. Add carrot, pumpkin, potato & water. Bring to the boil, then turn down to a simmer.
Add chicken stock, curry powder to taste, bay leaf & sage.

Simmer soup for roughly 45 mins, allow to cool slightly then blitz it too get a smooth soup. You can leave some chunky bits if you like.
if you want a creamy soup add the milk season with pepper & serve.
You can freeze this soup but do not put the milk in!
 

Low Fat Spicy Pumpkin & Apple Chutney (No Onion)

This recipe is without onion for those who are intolerant, but you can add 1lb Onions chopped small to the recipe & omit the garlic!
I love this recipe as without onion  it needs something to give it a kick & make that ham sandwich memorable!
I make large batches of this, just add more of the ingredients. Remember though to use a large pan as the chutney will bubble & spit a lot as you are stirring it.
Basic recipe......
3 lb Pumpkin skin removed & chopped
3 lb Apples peeled & chopped
2 heads of Garlic peeled crushed & chopped
1 1/2 pints of apple vinegar
1 lb sugar
2tsp ground Ginger
1 tsp fresh ground Pepper
1tsp Cinnamon
1 tsp Cayenne pepper
Finely chop all the main ingredients & put in a large stock pan. Add the vinegar & spices. Bring to the boil & then simmer till softened, then add the sugar.
Continue cooking till the chutney thickens & you can create a channel when drawing a spoon through it. Press the pumpkin on the sides of the pan with a spoon, as it cooks,  to get a smoother texture chutney.
Spoon the hot chutney into sterilised jars seal & store for 2 - 3 months so the flavours blend together & the vinegar taste sweetens.
Enjoy in sandwiches or with salads & cold meats.


 

Low Fat, Pumpkin Breakfast Muffins

I grow my own Pumpkins from seeds from the previous year, have a huge stock of them now. Some I start in pots others I just throw in the ground & see what happens! I have been making Pumpkin scones for two years but now I have created my own low fat muffin recipe & they are delicious!!!!!!
You must try these, even if only at Halloween as throwing away the Pumpkin flesh is a waste when you can make something this good!!!!!
20 oz Flour
2 1/2 tsp Baking powder
4 oz Sugar
1 tbsp Butter or marg
8 oz cooked Pumpkin mashed (don't over cook the pumpkin)
1 Egg beaten with 50 ml Semi or Skimmed Milk
Pinch of Salt
1/4 tsp Ginger
1/2 tsp Cinnamon
1/2 tsp Nutmeg
Butter Frylight
Pre heat oven 200c fan or 220c

Boil pumpkin till just soft.

Drain well, you don't want it to be too soggy

Mash lightly with a fork

Cream together sugar & Butter, add flour, salt, baking powder, spices, pumpkin, egg & milk & combine together with a wooden spoon. Add more milk if needed to combine (little by little). Spray muffin tins with frylight & spoon mixture in them. Bake in middle of oven for 10 minuets.

Cool on a wire rack till warm, if you are eating now or till cold, then you can freeze in an airtight container.
Serve warm with butter. Lovely as a breakfast muffin, or as a snack with coffee/tea.
Enjoy

Cheese Scones with Flavour

Its very difficult to get a cheese here in Bulgaria that has any taste, well that is if you don't want to spend an absolute fortune! So these scones will have flavour even with a cheese that is not strong tasting on its own. Enjoy with a cuppa or you can have them for lunch with a meaty salad.

40g Butter cut into sml chunks
7 oz Sr Flour
Pinch salt
2 oz cheese grated
1/2 tsp Cayenne pepper
1/2 tsp Mustard powder
100 ml Milk
Mix together flour, salt, mustard & cayenne together with your hands then add butter & rub in with finger tips till it looks like breadcrumbs. stir in cheese & add milk a little at a time stirring with a knife till dough is soft.
Turn onto a floured top & knead gently. Roll out to required thickness & cut out. Place on a greased baking sheet brush tops with milk & bake in pre heated oven 220c for 10 - 15 mins.
Best warm with a spread of butter but just a nice on their own :D

Curried Mince with Potatoes & Spinach

It's fresh spinach season here so lots of lovely fresh grown & cheap Spinach in the markets. Iron packed & tasty I love it in this dish. This is a tasty & filling meal easy to prepare & goes down a treat!
I cook this as a healthy meal but you can add oil if you prefer.

250g Mince beef, pork or lamb (I use pork here in Bulgaria)
Frylight or olive oil
Garlic
Onion
Mushrooms
Tomato
Chicken or beef bovril (healthy option) or oxo cube
1 tsp medium Curry powder
1 tsp Ginger or inch fresh ginger
1/2 tsp Cayenne pepper
1 pint water
Potatoes peeled chopped into quarters or new potatoes washed
Fresh Spinach
Spray a large fry pan with fry light, fry off the mince  drain the fat & place back in pan. Add garlic, mushrooms & if using, onion. Cook on a simmering heat till softened then add curry powder, oxo or bovril, ginger & cayenne. Mix in then add water & chop up tomato add this to the mix, stir then add potatoes cover pan & cook on a slow simmer for one hour.

Check liquid doesn't dry out.

 When potatoes are cooked add spinach & wilt.

Mix in

Serve on its own or with a salad.

Enjoy

Italian Pot Roast

This is my very favourite dish. My mum is my inspiration for this & I am amazed I can make it taste as good as her! My mum is a truly fabulous cook & can make anything. Mum makes the best pastry too & I have been bought up with no money but the most fabulous food & desserts. Mum has traveled the world in her later years & always bought back recipes from foreign lands. When everyone around me was eating meat & veg I was being treated to curry that blew your head off, this in the days when take away food was the chippie down the road or the pie, mash & liquor shop. I will never forget the curry where we were all jumping around as mum had used tbls instead of tsp! There was only ever two dishes she bought back which I really didn't like, a baked cheesecake from somewhere & a cataplana from Portugal, ughh to both of them!
I wish I had photos of the amazing black forrest gateaux she became renound for it was as tall as a skyscraper & was a moist creamy deliciousness. Mum also used to make me my favourite strawberry tarts, I so miss her fabulous cooking.

This dish is so blooming easy but people think it must be very difficult to make because it is so fantastic, to me this was mums signature dish & now it is mine. It's a definite dinner party dish, you don't need to be up to your ears in the kitchen for two days to impress :)
So this dish is made with Beef but I also use Pork & Goat The photo's here are with pork.

The relevant size joint of beef
1/2 cup Brandy or Rakia
1/2 a cup Red wine
Oxo cube
Peppers Red & Green chopped
Onion chopped (I omit these as I'm intolerant)
2 Cloves of Garlic
Ginger 1 tsp or fresh
Mushrooms
Few fennel seeds
Cornflower
Place the beef in a casserole dish & add the brandy, wine, oxo, onion, garic, peppers, ginger, mushrooms & fennel seeds.

Marrinade the meat, covered, overnight. Baste occasionally & turn the beef half way through.  

Add water till it is 1/3 way up meatc.

Cover & cook in med - low  oven for 4 hours or more, turn halfway through
Check on gravy so it doesn't dry out & if it needs replenishing remember add water but also a little wine.

Take meat out & carve separately.

Thicken gravy with cornflour & pour over the plated meat, I use the term loosely as its so tender. Do NOT cook this all day as you will just cook out all the flavour of the meat!
If you are watching your weight you can serve without thickening as I do, but for dinner parties I always thicken it.
This can also be cooked on the hob... Place in stock pot instead Bring to the boil then simmer
slowly for two hours or more.

Serve..... best with roast potatoes & seasonal veg but can also be served with mash potato or rice.



Chicken Cacciatore

Mmmm I love this easy chicken recipe. you can almost add anything but there are a few basics that make it a Cacciatore, A traditional Italian dish you serve with any type of pasta. I think this is a warming meal in winter as well as a relaxed summer dish served with a side salad it makes great out door food!
It may be a traditional Italian dish but can be very easily adapted to be at home in Bulgaria. 

Fry light or Olive oil
Mushrooms sliced & chopped
Onion chopped
Pepper any type chopped
Garlic head crushed & chopped
Mushrooms chopped
Carrots x 4 diced
Chicken breast, 1 per person, diced
Large jar or can of chopped Tomatoes
Salt
Pepper, ground black
2 tsp Oregano
Bay leaf
3/4 cup Red wine
You can also add, black olives, ham & mozarela cheese.

Over medium heat in a large skillet. Brown chicken on all sides in fry light or
hot oil, about 10 minutes. Remove chicken. Add chopped onion, green pepper, mushrooms and garlic. Sauté until onion is tender. Mix in the carrots. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender. Discard bay leaf and serve with spaghetti or other pasta.
You can also serve this with a side salad & roast potatoes.

Chicken Tarragon

This is a lovely clean dish, easy to make & tasty enough for a dinner party

6 Chicken drumsticks

1 Onion, I omit this as I am intolerant, just use extra garlic

1 head of garlic

2 - 4 Carrots chopped into rounds

Potatoes cut small if in season use new potaotoe's

1 - 2 Tsp Tarragon

Fry light or little oil

1 pint Chicken stock

Ground black pepper

Salt if you wish

On the hob, brown chicken in a little fry light or oil. Add garlic (& onion) & sweat down. Add carrot, tarragon then stock. Stir well then add potatoe's. Stir in. A few twists of black pepper & salt if you wish (I omit salt).

Cover pan & simmer on a very low heat for 40 - 60 mins but keep checking sauce, do not let it run dry.

Serve on its own or with salad or extra veg.

Peach & Plum Muffins

The markets in the summer here are full of lovely fresh fruits. Some of my favorites are peach & plum, both of which I have in my garden but we have had disappointing peaches for the last two years, so I buy lovely big juicy ones from the markets.

Here is a recipe for a lovely muffin combining both fruits.
A light alternative to serve with coffee, on a hot afternoon.

3 – 4 Plums chopped
2 Peaches chopped
1 Peach sliced
75g Butter or margarine
100g Caster sugar
225g Plain flour
3 Tsp Baking powder
225 ml Buttermilk, made with milk & lemon juice
1 Tsp Vanilla essence
1 Tsp Vanilla sugar
Toss chopped plums in vanilla sugar.
Cream caster sugar & butter together. Add flour & baking powder & fold in, don’t beat it.
Make a well & add milk & vanilla essence, fold in enough to just moisten the flour.
Add the fruit, fold in keep flour lumps.
Spoon mixture into muffin cases & add a slice of peach on top.
Bake in a pre heated oven 200c 25 minuets or 20 minuets for a fan oven
Until golden & risen, I test with a tooth pick.

Malko Praskova Keyk or Peach Muffins Gorgeous

These are my favourite Muffins, I just wish I could have used my own grown peaches but this year I have lost the crop to a fungal disease :-(
Cook these Muffins one day before you need them to develope the soft Muffin texture & for the flavour to come out.
These are my favorite Muffins, I just wish I could have used my own grown peaches but this year I have lost the crop to a fungal disease :-(

Cook these Muffins one day before you need them to develope the soft Muffin texture & for the flavour to come out.

Pre heat oven at 200c or 180c fan

2 – 3 Peaches Chopped.
75g Butter or margarine
225g Milk with a dash of lemon juice
100g Caster sugar
225g Flour
3 Tsp Baking powder
1 Tsp Vanilla essence
Pinch of salt
Cream together sugar & butter.
Mix in flour & baking powder.
Make a well & add milk, fold in, don’t beat it.
Add peaches & vanilla essence, fold in.
Spoon mixture into muffin cases, bake for 20 – 25 minuets until golden & risen, test with a tooth pick.

Upside Down Plum Cake

In the summer we have lots of plum tree's. Different varieties & sizes but all sweet. I tend to make lots of jam with the smaller variety both red & white but also preserve them for the winter.
I have used some of my preserved plums & homemade jam for this recipe but you can use the larger variety plum & either plum or mixed fruit jam.



 For the base

30g Butter softened

30g Demerara sugar

2 tbsp Plum jam

Plums halved & stones removed

For the cake

100g Butter softened

100g Caster sugar

3 Eggs

100g SR Flour

1 tsp Baking powder

1/2 tsp Cinnamon

2 tbsp Milk

Preheat oven 180c or 160c fan

Sauce..... Beat butter, sugar & jam together & spread over the bottom of a cake tin. Add the plums.

Beat together butter & sugar then add one egg at a time with a little flour & beat well.

Sift remaining flour, baking powder & cinnamon & fold in well. Spoon mixture over the plums.

Bake for 45 - 50 mins untill well risen

Serve hot with Mascarpone cheese, cream or custard

Kavarma, a Traditional Bulgarian dish

Kavarma is a traditional Bulgarian meal & must be tried when you are here. Every region has its own recipe so you will come across different types of Kavarma in different restaurants let alone regions. It can be served with rice or with potatoes & vegetables.
Its delicious & can be made with other meats but this recipe uses pork. You will find restaurants here will have Pork, Chicken & veal.
You will need.....
3/4 kg Pork
Dash of  sun flower oil
4-5 Leeks
Garlic
Onion I have omited this here as I am intolerant but add with leeks & Garlic
Mushrooms
1 tbsp Tomato paste
1 tsp Red pepper
1 tsp pepper1/3 cup wine
1/2 cup water
Chop meat & remove excess fat, fry in a little oil. Remove & put aside in dish
Fry the leeks in the oil add a salt to taste, tomato paste & Peppers. Pour in white wine & water. Put meat back into sauce & stew on a low heat until the sauce has reduced but don't let it dry out.

Serve with rice or with potatoes & vegetables.
Enjoy........