The symbol of Bulgarian cuisine – pie. From an etymological point of view, it is believed that the origin of the word is associated with the development of the Proto-Slavic form “mushroom”, which probably derives from the verbs “bend” (bend,…

Capacity of the cup: 300 ml. size of the forms for cupcake type “heart”: 11.7 x 4.5 cm. Necessary products: 2 eggs 1/2 tsp powdered sugar 1/2 tsp oil 1 tsp milk 1tsp baking powder 1 1/2 tsp. flour 1…

These breakfast take me back to my childhood, where my grandmother kneaded the dough in the evening and in the morning the whole house smelled of warm breakfast. Naturally, the best part is when in the morning the whole family…

I would describe the boiled beef in one word – simplicity. I can’t say that it belongs to the soups or if so I think it should be in the ranking of clear soups due to the lack of construction.…

Today I will present you my next soup from the series – my favorite mushroom soup. I prepare my version without stewing or frying, because I like this soup light without stewing the elements, cream or egg mixture. So I…

This sweet temptation – sutlyash. Some religions pay special attention to it, and in Asia, as we know, rice is the main raw material for food and export. In Buddhist sutras it is written that the last dish that the…

When I started making pumpkin cream soup, I didn’t expect to be the equivalent of the fairy tale: “Bride walks, city beats”, but that’s exactly what happened. Apparently, on a subconscious level, I decided to reveal my affinity for fine…