Recepti

Russian salad ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Genoveva Dimova

Yay - Kiki salad ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Simona Pavlova

Shopska salad ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Zinevrie Kerimova

Caraway soda bread ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Maria Goteva preparations: Preheat oven to 450°F. In a large bowl, whisk together the flour, sugar, salt, baking soda and caraway seeds. Using your fingers work the butter into the flour until the mixture resembles a coarse meal. Make a well in the center and using either your hands or a wooden spoon, fold the flour over the butter milk and gently mix until just combined. The dough should be neither too wet or too dry. Roughly shape into a bale and place on a floured surface, knead just a few times to shape it into a round loaf. Do not over-knead or the bread will be tough. Place dough loaf onto a lightly greased baking sheet. Make 1 1/2 –inch deep cuts, forming a cross, from side to side on the loaf. The scoring helps the heat get to the center of the loaf while cooking. Place in an oven, cook for 15 minutes at 450°F, then lower the heat to 400°F and cook for 25 more minutes. One way to test for doneness is to take it out of the oven, turn it over and knock on the bottom. If it sounds hollow it’s done. You can also use a skewer inserted into the center. Leave the bread on the baking sheet for 5-10 minutes to cool. Then remove in to a rack to cool a little bit longer. The bread is best when it is still warm and just baked

Pastry ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Simona Georgieva

Pastry ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Hristo Hristakiev

Gyuvedzheta with chicken fillet and mushrooms ,[object Object],[object Object],Ingredients: The c hicken fillet are wash ed and d ried with kitchen roll. C over with fresh foil and knock with a wooden hammer. The f illet are buttered with olive oil on both sides, cover ed and le ft aside for 15-20 minutes. A pan is heated The f illet are fr ied for 4 minutes on each side. R emove from the fire. The o nion is cut into small pieces . The m ushrooms are washed and cut into cubes. The o nion and mushrooms are placed in a pan and fr ied for 1-2 minutes. Add 1 mushroom bouillon cube dissolved in 100 ml of water. The pan is covered on top and the mixture is stewed at medium fire until all the water evaporates. Fr y the fillet cut s at retail and distribut e in port ion forms for baking. F r y the flour in a dry pan for about 1 minute, stirring constantly. Add butter at room temperature and fry for 1 more minute stirring constantly. In a small saucepan heat cooking cream without being boil ed . In the hot cream the flour and butter are pour ed and bring to boil. Remove from the fire. Add the mushrooms and the onion and mix . Season with nutmeg and ground pepper. The sauce is distribute d in port ion forms. Sprinkle with grated cheese. The meal is bake d in a preheated oven at 200 C for 5-6 minutes or until golden crust formation. Aleksandra Bozhilova

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Stoianka Hristova

Potato boats with spinach ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Silvia Sarkizova

Moussaka ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Kerime Kerimova

Biscuit cake with strawberries ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Vesela Marinova

Cake with cocoa ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Aleksandra Antonova

Chocolate cake ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Gabriela Ivanova

Cake ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Ivanina Petkova

Caramel-cream ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Irina Miteva

Crème caramel recipe for croissants with mama mia ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Katia Aleksieva

Cream Caramel / Cake and pastries ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Orjen Djerahian

Recepti

Recomendados

Más contenido relacionado

La actualidad más candente

La actualidad más candente (19)

Destacado

Destacado (11)

Similar a Recepti

Similar a Recepti (20)

Más de Pepi Nikova

Más de Pepi Nikova (20)

Recepti