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Makarina Banitsa or “bathed” Cheese Pie (recipe from Vardim, Svishtov region)
We are used to eat this cheese pie with pleasure every time we visit our relatives for Christmas in my mother’s native village – Vardim, on the Danube, 10 km. from the town of Svishtov towards the town of Ruse. Apart from the second largest island on the Danube River after Belene Island (Vardim Island), the village is also known for its Banitsa Makarina. I have no idea where the name or the recipe comes from. I have also not heard of it being prepared in other regions of Bulgaria. It is extremely soft and tasty and its preparation is very similar to the lasagna crusts. Whether it is a…
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Traditional Easter sweet bread (Kozunak) – the best I’ve ever made
There is a sea of recipes for Kozunak. I decided to share this one because it really is the best one I have ever made. With crunchy crust on top and soft and with “threads” on the inside. Sweet enough and super fragrant! And making it with the mixer dough attachments made things a lot easier. Thanks to pamscookingworld.blogspot.com for the recipe! You should try it, too! It is not difficult! Happy Easter holidays! 🙂
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Apple Cake
Good morning with an sunny APPLE CAKE! Mine got pretty bushy, but you can do it with a more disciplined fringe. Enjoy! 🙂
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Turkish cheesy buns
While browsing the publications in the culinary Facebook groups, I came across the post of a lady who had prepared Turkish salty bites – a recipe from the internet site https://cookathouse.com/. I was immediately intrigued. Not only because of their amazing look at the picture, but also because of my travel memories from Turkey. The Turkish people are unsurpassed in making salty buns and dough delights. You grasp the small piece of temptation in your hands, squeeze it until your fingers gather, release and it returns to its original form. Although the recipe does requires dough preparation, it is not that difficult. On the one hand, it does not require…
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Saturday morning cornflour tutmanik
I wake up this Saturday with the idea to make happy the members of my family and to prepare a banitsa (with ready-made thin pastry sheets, of course, I am not a specialist of self-made ones, or not yest J). I mixed the ingredients for the filling, went to the refrigerator and … surprise – I thought I had the pastry sheets, but I didn’t. And the banitsa was quickly transformed into this mixture called Tutmanik, in which, instead of just white, I also put corn flour.
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Zebra cake
This cake is not only delicious but also always leaves the impression that it is made by a real professional. In fact, things are quite different and to prove that the decoration is super easy, I will tell you that Maria, my 9-year-old daughter, did it without any practicing.
