FIVE THINGS ABOUT ME

Chanit from My mom's recipes has tagged me to the "Five things about me" meme. Thank you very mutch, Chanit! You made so, that many people have learnd about my blog. Now they will learn some things about me. Please excuse my English!

Five things about me:

1. I learnd in secondary school for german language in Burgas - a city nearby the town, where I live. I learnd german, english and russian at school. But it was 26 years ago.

2. I can't drive a car.

3. I drink too mutch coffe. I like coffe with honey.

4. I want to be praised, when I cook something. If my husband will make me angry, he says "It's fit to eat".

5. I can't decide what to be the last thing. Thatswhy I'll write: I make decision dificulty!

EASY CAKE

This cake is so easy to prepare. 10 min to mix the ingredients and 30 min for baking. You can use rest of crystallized jam.

Ingredients:

3 eggs
2/3 cupfull of sugar
1/2 cupfull of sunflower oil
3 tb spoons jam
1 cup of tepid water
1 teaspoon baking powder
2 cupfull of flour


Beat the eggs with the sugar very well. Add the oil and beat until they corporate. The jam mix well with the water and add to the egg - mixture. Add the bolted flour and the baking powder.
Mix carefully. Bake at 180°C for 30 min. Sugar the ready cake.

SURIMI SALAD

The perfekt salad for a glas of cold "rakia"(national bulgarian alkohol drink - brendy). You need roast pepper, pickled cucumber, onion, surimi, dill, solt, oil and vineger. Mix the ingredients,( without surimi) and put in the fridg for an hour. Add the surimi befor serve.
This salad I prepare for my husband's birthday party yesterday.

POTAGE

It's very easy and tasty potage. You need 1 onion, 300 g cabbage, 4 potatos. Cook well in some water and solt, strain to cream , add some milk and some butter. It's ready. Serve with rusk, white cheese and some pepper.                                           

TOMATO SOUP

To prepare this soup you need:

1/2 kg tomatos
50 g vermicelli
2 ts sunflower oil
1 onion
1ts chopped parsley
1l water
some white bulgarian cheese
solt

In the oil roast the onion well, then the vrmicelli and the parsley. Add the tomatos and cook 5 min. Add water, solt and cook till the vermicelli is ready. Serve with some white cheese.

BEANS SOUP

Beans soup is a traditional soup in Bulgaria. I prepare it with vegetables - onion, carrot, pepper, and a lot of herbs.

MY GRANDMOTHER'S RECIPE

It's easy to prepare. Meatballs with white souse. Put in a bowl 600 ml water, choped onion, 1TS sunflower oil. When the water start to boil put the meatballs in it. For the meatballs mix 500g minced meat, 50g rice, salt and pepper. Form the balls and roll it in flour. When the balls are ready add two yolks and 200 g yogurt well mixed in adwance. I know this recipe from my grandmother.

BANIZA / PASTRY

Baniza (pastry) is typikal dish in Bulgaria. We prepare it with pastry sheets and different stuffing - spinach and cheese, cheese and eggs, leeks or sweet - with pumpkin and walnuts.

Here is the recipe for cheese pastry. I prepared it for the New Year's dinner.

Ingredients:

400 gr pastry sheets

100 ml sunflower oil

250 gr white bulgarian cheese

5 eggs

250 ml soda water

Preparation:

Place one sheet of the pastry in the baking dish. Spread some oil on top. Place the next sheet. After every 4 sheets spread crumbled cheese. When all of the sheets are placed cut the pastry in peaces.

In a bowl mix well 5 eggs ahd the soda water. Spread the liquid on top.

Pre -heat the oven to 180C. Bake until gold brown.

Eat the pastry hot with yoghurt.

FREEDOM FOR THE BULGARIAN NURSES IN LIBIA!

International campaign for saving the sentenced to death bulgarians in Libia

You can read more about this campaign here.

KAVARMA

This kavarma iz very easy to prepare, and very good for a cold winter day. We need pork, leeks, red pepper. I roast everything very well, add solt, pepper, paprika, savory, 50 g. red wine and than little water. And when the meat is ready.... Don't forget a glas of red wine!

FIRST POST

I start this blog to present here my country - Bulgarian, and specially the bulgarian kitchen. I live in a small town on the Black Sea. I'm a librarian, but I like also to cook for my family and for my friends.
In my first post I want to present my town - Pomorie.

The town of Pomorie (population 15,000) is situated on a narrow rocky peninsula.
It is bounded on the north by the lake of Pomorie which is situated parallel to the sea shore. The population here like most of the other towns situated on the Black Sea Coast Is dated from ancient times. “Anhialo” was formed in IV B.C.as a colony of the ancient town of Apolonia (Sozopol). The town of Pomorie was recognized as a salt-producing centre as early as the ancient times. There are two opinions about the origin of the name Anhialo. According to one of them Anhialo means “a town in a saltern”, according to the other Anhialo means “a town in the sea”, which logically leads to the present name of the town – Pomorie . The architecture of Pomorie defers from that of its neighbours – Nesebar and Sozopol. It was built-up in new lay out after a disasterous fire back in 1906. An architectural ansamble of no particular hight from the Bulgarian Renaisance has survived the time, it’s placed in the eastern part of the town.
Just next to the Lake of Pomorie is the mud-cure establishment. The healing mud from the lagoon successfully cures chronic and gynaecological diseases, trauma consequences and other phologistic diseases. The lagoon is separated from the sea by a long and magnificent beach. “Saint George” Monastry is of intrest too. It is preserved in his original style since it was built-up in 1856. A lot of famous samples of the bulgarian iconography can be seen here. An unforgettable impression makes the stone bas-relief featuring "Saint George" which name was acquired by the monastery. South from Pomorie is the high-dome tomb "Kuhata Moguila", which dates back to 2nd-3rd century BC. Thanks to the healing mud and other natural factors Pomorie is growing to become a famous balneologycal and seaside health resort with national importance.