Shopska Salad

Do you need something healthy for your diet or just something to go well with your steak? Well, we have this suggestion for you! It’s the Shopska Salad* recipe!

Eko, 2012

 

Ingredients:

4 tomatoes

2 cucumbers

2 roasted peppers or fresh green peppers

a bit of parsley

2 table spoons of chopped onion

1/2 pound of white feta cheese

a bit of salt,vinegar and oil

How to make?

Chop the vegetables in small pieces. Put them in a big bowl, then add the salt, vinegar and oil and stir well.

Bon appetite!

 
*The salad is a traditional Bulgarian dish, named after the citizens of the Bulgarian capital city Sofia who are called "shopi".

Mish-Mash

Are you sick of all of the meat dishes? Would you like to try something new today? This is our suggestion for Mish-Mash recipe sent to us by Dora Markova!

Dayana-Joana 2012

Ingredients:

3 chopped tomatoes

3 chopped red peppers

1 chopped onion

2 table spoons of oil

400g white feta cheese

3 eggs

a bit of parsley, salt & pepper

 

How to make?

1. Put the oil in a frying pan and heat it

2. Add the onions and the peppers and cook until onions are golden

3. Add the tomatoes and cook for additional 3 minutes

4. Add the cheese and eggs and cook for another 2-3 minutes

5. Sprinkle with parsley before you serve

Bon appetite!

Roasted Tomato soup

Feeling cold these days? Well, we have a solution! Here’s a peculiar recipe for Roasted Tomato soup!

Epicurious, 2003

Ingredients:

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

How to make?

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.

Source: Epicurious