Russian saladRussian saladIngredients:

500 g chopped potatoes200 g chopped carrots200 g peas200 to 500 g mayonnaise depending on how much you worry about your weight, but enough so everything is nicely coveredSalt and lemon juiceOptional: ½ cup of chopped parsleyOptional: 200-400 g chopped ham

Preparation:

Boil the potatoes, the carrots and peas. When cooled, mix everything together and leave for an hour. You may experiment and add sweet corn to the salad.

Genoveva Dimova

Yay - Kiki saladYay - Kiki salad

Ingredients:Ingredients:1 green saladyoung onionyoung garlic maizemussels1 lemon1 orangedillbaked pepper

preparation:preparation:Wash and cut the salad and

tomatoes. Grate cucumber. Peel young garlic and young onion. Mix them and put them in the bow. Cut the lemon and orange in the cubes. Add mussels, olives and baked pepper. Pour with oil and vinegar. Sprinkle with salt and black pepper. Stir and serve up the salad.

Simona Pavlova

Shopska saladShopska salad

Ingredients:Ingredients:

4 onions4 tomatoes 1 cucumber2 green pepperswhite cheesechopped fresh parsleyoilSalt

preparations:preparations:

Grill the peppers until the skin starts to darken and crisp. Let them cool, cover for a few minutes. Then remove the skins and the seeds. Cut them into small cube, along with the onions, tomatoes and cucumber. Place the prepared ingredients into a large salad bowl, add mix well. Cover with grated white cheese and enjoy!

Zinevrie Kerimova

Caraway soda breadCaraway soda breadIngredients:Ingredients:1 Tbsp of sugar1 Teaspoon of salt1 teaspoon of baking soda2 teaspoon of caraway seeds4 Tbsp of butter (1/2 stick) room temp1 ½ cups of butter milk

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

PastryPastry preparations:

package pastry for a pastryCheese, oil, saltCup of yogurtCup of soda water4 eggs

Ingredients:Ingredients:Spread the pan with oil. Put two sheets of pastry. Sprinkle with cheese and some oil. Do this until the sheets end. The pastry is out in to rectangles. Cover with beaten eggs, yogurt and soda water. Bake in moderate oven.

Simona Georgieva

PastryPastrypreparations:1 package of ready sheets of dough250 g cheese4 eggsVegetable oil – 50 g 1 bottle of carbonated water

Ingredients:Ingredients:Mix out the eggs and the cheese in a bowl. Put the vegetable oil in a baking dish. Put the half of the prepared sheets of dough in the baking dish. After that put the mixed cheese and eggs and then put the half of the sheets on the mixture. Warm the rest of the oil mix the carbonated water with the eggs and with that mature. Pour over the pil and put the dish in the oven, after 30 minutes the Bulgarian pastry is ready.

Hristo Hristakiev

Gyuvedzheta with chicken fillet and Gyuvedzheta with chicken fillet and mushroomsmushrooms

preparations:preparations:

200 g chicken fillets50 g mushrooms1 tablespoon olive oil30 g grated cheese100 ml water1 mushroom bouillon cubeground black pepper1 / 2 onionSAUCESAUCE1 tablespoon flour20 g butter200 ml cooking cream1 / 4 teaspoon nutmeg

Ingredients:Ingredients:

The chicken fillet are washed and dried with kitchen roll. Cover with fresh foil and knock with a wooden hammer. The fillet are buttered with olive oil on both sides, covered and left aside for 15-20 minutes.A pan is heated The fillet are fried for 4 minutes on each side. Remove from the fire. The onion is cut into small pieces. The mushrooms are washed and cut into cubes. The onion and mushrooms are placed in a pan and fried 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. Fry the fillet cuts at retail and distribute in portion forms for baking. Fry 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 boiled. In the hot cream the flour and butter are poured 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 distributed in portion forms. Sprinkle with grated cheese. The meal is baked in a preheated oven at 200 C for 5-6 minutes or until golden crust formation.

Aleksandra Bozhilova

preparations:preparations:500g of minced beef4 large firm aubergines 2 onions4 cloves of garlic 4 tomatoes1 small fin off tomato puree100 g of grafted hard cheese1 teaspoon of chopped fresh parsley half tablespoon of chilly powder lowersunflower oil watersaltfreshly ground black pepper

Ingredients:Ingredients:Without peeling the aubergines, cut them into thin slices. Spread them out and sprinkle them with salt, leave until the water has come then turn over and do the same. Coarsely chop the onions and finely chop the grated. Blanch peel and chop the tomatoes, grate the cheese and finely chop the parsley. Heat 2 tablespoon of oil in a drying pan and gently dry the onion for around 5 minutes adding the garlic for the last minutes or so. Add the minced beef and keep drying until stirring for another 5 minutes. Add this mixture the tomatoes spies, tomato pure and let cook for a further 10 minutes whilst stirring frequently. Dry the aubergines then dip each side into flower. Heat another 2 tablespoons of oil in a frying pan and cook the aubergines for around 5 minutes each side until a lovely and if necessary remove excess oil with absorbent papper.

Stoianka Hristova

Potato boats with spinachPotato boats with spinach

preparations:preparations:1 kg spinach1 kg potatoes200 g cheese1.2 p. leekSaltOil

Ingredients:Ingredients:Peel the potatoes, cut through half the length and carve. Arrange in a baking dish coated with oil and bake at 200 degrees. During this time, prepare the filling.

For stuffing:For stuffing:

Spinach is cut and trimmed. Hollowed mixture is fried potatoes in a saucepan with some oil and water. After the mixture has partly – finished strain and add the leeks and spinach. Stew for another 5-10 minutes. With the so prepared mixture are filled dug potatoes. Then again bake for about 30 minutes and finally grate cheese and turn the oven off.

Silvia Sarkizova

MoussakaMoussakapreparations:preparations:½ kg of minced meat1 kg of potatoes, peeled and finely chopped2 tomatoes, finely choppedParsley, ⅓ cupful, finely choppedOne onion, finely chopped3 eggs beaten1 cup of yogurt2 spoonfuls of flourSalt and paepper oil for cooking

Ingredients:Ingredients:Fry the onion and the minced meat in a little oil. The more fatty the meats is the less oil you need. When it’s no longer red, mix it with the potatoes, tomatoes and parsley. Add salt and paepper to taste. Bake for about 1 hours, our until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It’s delicious with cold yogurt on the side! Kerime Kerimova

Biscuit cake with strawberriesBiscuit cake with strawberriespreparations:preparations:1 package square biscuits with cocoa1 package vanilla cream400 g milk500 g strawberries250 ml cream

Ingredients:Ingredients:The strawberries are washed and cleansed. Some of them are cut into small pieces and others - in half. The cream is beaten with milk. It’s smeared over the cookies. Small pieces of strawberries are put on top of it. Top second place cream biscuits and again put small pieces of strawberries. The third cream biscuits. On it’s cream whipped cream is poured and covered with sliced strawberries.

Vesela Marinova

Cake with cocoaCake with cocoa

preparations:preparations:3 eggs 1 cup of milk12 tablespoons flour1 cup of sugar5 tablespoons of cocoa1 packet of butter1 baking powder

Ingredients:Ingredients:With mixer beat the sugar into a boil with the butter (it must be soft) for about 5 minutes. Add cocoa and milk and beat for another minutes.In another bowl beat eggs with wire and add them to the butter mixture. Sift flour with baking powder and add them to the mixture, mixing with a mixer.Pour mixture into a baking dish on which previously spread an oiled baking paper. Bake 20 -30 minutes in preheated oven until 160 degree.Smear the warm cake with cocoa mixture and separate when cool.

Aleksandra Antonova

Chocolate cakeChocolate cakepreparations:preparations:1-½Cup of flour200 grams oil1-½ cup of sugar2 tablespoons cocoa1 cup of chopped walnutsIngredients:Ingredients:Butter is beaten with sugar to frost. Add beaten eggs separately, cocoa, nuts and a little bit of flour. All stir well, pour into an oiled baking dish and baked in a highly heated oven for 15 minutes, once cool, cut into small cakes.

Gabriela Ivanova

CakeCake

Ingredients:Ingredients:1 cup of oil1 pot of yogurt1 or 2 cups of sugar3 cups of flour1 spoon of soda3 eggs2 vanillas

preparations:preparations:Everything is mixed and the mixture is poured into a baking dish coated with oil and flour and bake in a moderate oven.

Ivanina Petkova

Caramel-creamCaramel-creamIngredientsIngredients

500 ml milkspoon vanilla4 eggs50 g sugar

CaramelCaramel50 g sugar1 spoon water1 spoon lemon juice

PreparationPreparation Milk is boil with vanilla. Eggs are beaten with sugar. Gradually add cold milk. Everything is beaten down again to dissolve the sugar. In a saucepan mix sugar lemon juice and water and stir while dissolve. Pour the caramel in 4 bawls and poor milk. Place the bowls in a baking dish with water at half of level bowls. Put the baking dish in preheated oven to 105°C for 45 minutes. Caramel is served chilled.

Irina Miteva

Crème caramel recipe for croissants with mama miaCrème caramel recipe for croissants with mama mia

Ingredients:Ingredients:6 eggs4 croissants with chocolate1 liter of fresh milk200 g sugar3 packets of vanilla250 g caramelized sugar

Preparation:Preparation:Eggs are beaten with sugar and vanilla. Milk is added gradually stirring constantly. Croissants are perforated with a fork. Sugar for the caramel is heated in a dry frying pan with some water. Caramel is distributed in the form of lasagna. Put in on croissants and pour the cream. Lasagna trays are placed in a larger pan in baked in an oven at 150 degrees for 60 – 75 minutes.

Katia Aleksieva

Cream Caramel / Cake and pastriesCream Caramel / Cake and pastries

Ingredients:Ingredients:5 eggs1 liter of milk1 cup of sugarA bag of croissantsCookies – chocolateVanilla

preparations:preparations:Mix the eggs and the sugar, milk and vanilla. In cake form put sugar to caramelize. Arrange the croissants and prepare with the mixture. Pour in chocolate mixture and arrange the biscuits between the croissants. Put in a water bath of 170/180 degrees. Remove and allow to cool. Turn and sprinkle with grated chocolate.

Orjen Djerahian