Month: February 2018

In case you’re checking my blog from time to time, you’ll most probably think that my poor cooking skills are able to create chaos and breakfasts only. But actually I’m cooking mostly dinners, as during the work week I’m working (so – no time for cooking whole day), and in the weekends we’re having brunches somewhere out (after our morning cafe in Starbucks of course). Well, during the work week, and especially evenings, I’m too tired (and too lazy) to cook anything fancy, so my dinner lists were short, simple (you know my taste for simple things) and unpretentious (omelettes, zucchini souffle,  salads, some small dishes in ceramic pots) but in the weekends I’m challenging myself to bit more sophisticated meals. One of the tuffest challenges I had past few years was to prepare nice and tender, juicy meat (steaks, ribs, chops, etc). I have tried couple of times but the results were poor to tragic. Meat was dry, tough, burnt and tasted like a shoe sole. Or brick. Friends and relatives were saying ‘Come on, this is the simplest thing ever’ and ‘Did you try to… (whatever)?’. Answers were of course, yes – I know, and yes – I have tried everything. In the end (it doesn’t even matter 🙂 ), I succeed after testing and failing again and again (what a surprise). I have managed to understand the problems I had in the past – poor quality of the meat itself, not good enough/not sufficient/or any pre-preparation, and last but not least – not Read More

I was inspired by one of my friends to do something with coconut flour and cheese. She made really nice low carb cheesy cake named ‘milinka’ (Bulgarian) and I was going to do the same, but found out that I don’t have one of the ingredients needed, so accidentally I did low carb muffins instead of milinka.  As you know, we’re trying to eat healthy and especially to avoid any refined white flours with high glycemic index. Most of the time I’m using wholemeal and einkorn flours, a lot of spelt flour (dinkel) or oatmeal, oat or flax bran – these are having approximately the same consistency as the regular white flour, but are not refined and are better for our bodies. Coconut flour on the other hand is specific, having totally different consistency and taste than the rest of the flours mentioned above. Cooking with coconut flour is different and there are more aspects to be taken under consideration than just replacing one flour with other.  Having that in mind you most probably know that every receipt with coconut flour contains a lot of other liquid ingredients, as this flour absorbs a lot. I have already shared with you 2 receipts with that flour (Coconut flour chocolate cake & Coconut flour cocoa muffins) but you should know that I’m still amateur in that area.  However, let’s get back to the cheesy muffins for healthy (and lazy) Sunday breakfast. You’ll need: 4 eggs – 2 to 4 BGN for 6 to 12 eggs pack 50 grams of melted Read More