Sourdough Bread with Linseed
2018-11-01
Combination of white flour type 812 and rye flour is one of my favorites and the addition of linseedsRead More →
Bread “Philipopolis” with Poolish and Levain
2018-10-13
От много години се опитвам да направя хляб, който да съчетава най-доброто от хляба с квас и хляба с мая.Read More →
Zuppa Inglese “Дзупа Инглезе”
2018-10-01
Recipes for Zuppa Inglese first appeared in Italy in the late nineteenth century. It originated in the sixteenth-century kitchens ofRead More →
Bread with Brewer’s Yeast
2018-09-28
This bread is made with two poolishes. One is made over night to develop more flavour and the other oneRead More →
White Bread with Poolish “Бял хляб с пулиш”
2018-07-23
There are several methods for making starters for bread. A starter usually consists of a mixture of wheat flour, water, andRead More →
Roasted Vegetable Salad
2018-07-12
Една семпла и много ароматна салата, която аз сервирам студена с крутони от ръжен хляб. Поръсена с малко пармезанRead More →
Linguine with Chicken and Chanterelle
2018-06-30
Light and delicious pasta dish with real forest flavour coming from chanterelle mushrooms. Леко и деликатно ястие с истинскиRead More →
Apricot, Strawberry and Cherry Pavlova
2018-06-20
Pavlova is a meringue-based dessert with whipped cream and Berries on top named after the Russian ballerina Anna Pavlova. ItRead More →
Pain au Levain
2018-05-24
Pain au Levain” is French bread made from a sourdough starter. It is usually round or oblong, withRead More →
Sourdough Bread La Bella Italia
2018-05-08
I love making white sourdough bread, but this one is my favourite. It has everything what one typical Italian breadRead More →
