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bell pepper

Bulgarian Cheese Pot

Bulgarian Cheese Pot

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I have had a tradition for many years of asking my acquaintances and colleagues to bring me a local recipe or food idea as a gift from their travels. My good colleague Klaarika went on a trip to Bulgaria with her family in the spring, where they enjoyed a special tomato-pepper-cheese stew, and gave me the idea for this dish. This dish can be prepared in many ways. A similar dish is prepared using, for example, sausage or adding rice. I made it by combining two cheeses, peppers, tomatoes, and onions.

Preparation time: 45 minutes
Level: easy
Quantity: for four

Ingredients:
2 red peppers, cut into strips
2 yellow peppers, cut into strips
1 large onion, cut in half and sliced
3-4 cloves of garlic, chopped
A handful of chopped parsley
2 green onions, chopped
1 large tomato, chopped
200 g of easy-to-melt cheese, such as Gouda cheese
150 g of soft white salad cheese or mild-tasting feta cheese
2 eggs
Sea salt and black pepper to taste
1 teaspoon of oregano to taste
0.5 teaspoon of paprika powder
Olive oil for frying

Preparation:

  1. Slice the peppers, garlic, and onion and fry in olive oil for about 10 minutes. Add the chopped tomato and fry for a few more minutes.
  2. Season the food with paprika, oregano, black pepper, and paprika powder.
  3. Chop the onion and parsley, and add them to the food. Crumble the white cheese into pieces and add to the food. Mix and fry for a few minutes.
  4. Place all the ingredients in a baking dish. Grate the easily melting cheese with a coarse grater and place the food in the oven. Bake at 180°C for about 15-20 minutes, or until the cheese has completely melted.
  5. Press gently two light holes into the cheese with a spoon and drop an egg into each hole. Return the food to the oven and bake until the egg white has set and the yolk is still slightly runny.
    Serve immediately. It is good to offer sourdough bread with the serving.
    Ready!!
Autumn baked vegetable and baked vegetable soup with goat cheese

Autumn baked vegetable and baked vegetable soup with goat cheese

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Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.

Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six

Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano

Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four

Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning

Preparation:

  1. Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
  2. Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
  3. Remove the foil and bake for another 30 minutes.
  4. When serving, decorate the food with chopped dill and parsley
  5. To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
  6. Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
  7. Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
  8. To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
  9. Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
    Ready!!
Mish mash

Mish mash

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A delicious breakfast dish of Bulgarian origin. Mish mash translates to something like confusion, sotapota or something similar. The name describes the appearance of this dish because it is a total mess. But this food is fresh, tasty and healthy. In Bulgaria, there is a special cheese called sirene, which I have read is very similar to feta cheese, which is what this dish is usually made with. The idea for the dish comes from my good colleague Raini Perdi, who has often brought me food ideas from travels.

Preparation time: 25-30 minutes
Level: Easy
Serves: two or four

Ingredients:
1 large onion, cut in half and sliced
1 large ripe tomato, roughly chopped
Optionally, 3 cloves of garlic, minced
Four bell peppers, each bell pepper a different color (yellow, green, red, and orange)
4-5 tablespoons of olive oil
Sea salt and black pepper to taste
6 eggs
300 g feta cheese crumbled into pieces
A handful of chopped fresh parsley and some parsley for garnish

Preparation:

  1. Peel the onion and cut into thin slices. If you also use garlic, chop the garlic finely.
  2. Heat the olive oil in a heavy-bottomed pan on medium heat and fry the onion and garlic for about 3 minutes.
  3. Coarsely chop the pepper and tomato and add the onion and garlic to the pan. Fry for about 10 minutes until the resulting liquid starts to evaporate and thicken.
  4. Add chopped parsley and crumbled feta. Mix the food and fry for a few minutes.
  5. Break 6 eggs on top of the food and mix well.
  6. Cover the pan with a lid and simmer until the egg has thickened. Meanwhile, mix lightly.
  7. Serve the food as a main course or side dish. Add fresh parsley when serving.
    Ready!!
Seven vegetable tagine

Seven vegetable tagine

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One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Gazpacho

Gazpacho

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Gazpacho is a cold Spanish vegetable soup. The origin of this soup is unknown, but sometime in the 19th century, this soup started to become popular in Spain. It is currently one of the most famous soups in Spain and also in Portugal. It is served in many eateries around the world. Today, this soup has been varied with many different ingredients. One of the most common variations of gazpacho uses tomatoes, peppers, onions, garlic, and cucumbers. Dry bread is sometimes added to make the soup thicker, but I haven’t done that. The soup is delicious and fresh without it. An ideal, quick, and very tasty meal on a hot summer day. This is a soup that is not boiled and is therefore prepared very quickly.

Preparation time: 15-20 minutes
Level: Easy
Quantity: for two

Ingredients:
About 800 g of unpeeled ripe tomatoes
About 200 g of fresh, peeled cucumber
One medium red or green bell pepper
Two medium cloves of garlic
One smaller onion
3-4 tablespoons of good-quality olive oil
2 tbsp red wine vinegar
Sea salt and black pepper to taste
If desired, you can also add smoked paprika and cumin
If desired, it can be served with bread croutons, for which the bread must be cut into small pieces, placed on a baking sheet, lightly sprinkled with olive oil, and browned at 250 degrees C for about 10 minutes until crispy.
The soup is very tasty when garnished with chopped tomatoes, cucumber, onion, and paprika.

Preparation:

  1. Boil water in a pot, place the tomatoes in the water, and keep them in the boiling water for 1-2 minutes. Take the tomatoes out of the boiling water, let them cool a bit, and peel. The peel comes off very easily.
  2. Peel the cucumber, roughly cut the pepper into pieces, remove the seeds, and peel the onion and garlic. Reserve some of the vegetables to chop as a garnish.
  3. Place all the vegetables in a blender or food processor. Cut the tomatoes in half and remove the white, harder part from the top of the tomatoes.
  4. Pour olive oil and wine vinegar over the vegetables, lightly season with sea salt and black pepper. If you wish, you can also use other spices, but the classic, simple version is the best.
  5. Grind all the components until smooth within 2-3 minutes. If you want a chunkier soup, you can crush a for one minute or less, as requested.
  6. Before serving, check the flavors and, if necessary, add seasonings or wine vinegar.
  7. To serve, cut the bread into pieces, sprinkle with a little olive oil, and roast in the oven at 250 degrees C for 10 minutes, then use the resulting bread croutons as a side dish for the soup. Alternatively, finely chop some tomatoes, onions, peppers, and cucumbers and put them on top of the soup when serving.
  8. Pour a little olive oil and, if desired, wine vinegar on the surface of the soup.
  9. When serving, you can add an ice cube to the soup to make it very cold
    Ready!!
Jamaican Oxtail Stew

Jamaican Oxtail Stew

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Oxtail stew is prepared in many cuisines around the world and on all continents. In every part of the world, this stew is prepared slightly differently, the common denominator is that this food is easy to prepare, but it requires patience. The dish is especially tasty if it has been stewed for several hours at low heat. The Jamaican oxtail stew has a rich flavor, a bit spicy. The spiciness is usually achieved by using the Habanero chili, which, in addition to its spiciness, is also aromatic and tasty. In addition, classic Caribbean flavors, light sweetness, spice, and laurel. The result was a rich and tasty casserole that was perfect for a Sunday lunch table.
Lately, the Tartu market often sells the tail of beef cattle, which the butcher has already cut into suitable pieces. There is quite a lot of meat in the tail, and after long stewing, the meat comes off the bones cleanly and this dish is easy to eat.

Preparation time: about 5-6 hours
Level: Medium
Quantity: For two to four

Ingredients:
2.5 kg beef tail, cut between the joints into suitable pieces.
5 medium carrots cut into pieces
2 medium bell peppers cut into pieces
1 Habanero chili, used either raw or dried
2 medium onions, sliced
6 medium cloves of garlic, minced
1 teaspoon of spice as berries
5 bay leaves
Black pepper and sea salt to taste
200 ml of tomato puree
One 400 ml can of butter beans
3 tbsp brown sugar
3 tbsp Worcestershire sauce
1 teaspoon of flour
1 tbsp olive oil for browning


Preparation:

  1. Pour the tail pieces into a bowl, add brown sugar, 0.5 tsp black pepper, and 1 tsp sea salt. Add the Worchester sauce and mix the meat well with the seasonings. Let the meat season until you cut the onion, garlic, and paprika.
  2. Slice the onion, chop the garlic, and cut the peppers into suitable pieces.
  3. Heat the olive oil in a heavy-bottomed oven pot on high heat and pour the meat with the marinade into the oven pot.
  4. Stir and brown on high heat for a few minutes. Add onion, garlic, and paprika, and brown for a few more minutes.
  5. Cut the carrots into suitable pieces and add to the meat, mix, and brown lightly. Add the spice, bay leaves, and 200 ml crushed tomato puree.
  6. Mix about 1 teaspoon of flour in a little water, add about 100 ml of water and pour over the meat, and place in the oven at 150 degrees C.
  7. Simmer, stirring carefully a few times, for about 5 hours. Season the meat tenderloin during cooking and add salt little by little if necessary.
  8. When the meat has been simmering for about 4 hours, add the butter beans and mix very carefully.
  9. When the meat is ready, carefully place the tail pieces on a plate, add vegetables and sauce, and serve with Jamaican rice or fried plantains.
    Ready!!
Salmon packages

Salmon packages

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This food is fish and vegetables baked in the oven with vegetables, lemon, and a little white wine, wrapped in baking paper. It is simple and light food for the lunch or dinner table. There are many ways to prepare this dish, but I prefer a slightly more time-consuming way, which gives a much tastier result. Namely, before I wrap the fish on paper, I lightly brown the fish and vegetables in a pan and lightly brown the lemon. This food is nice to offer to guests, the eater can wrap out his food from the paper and start eating. The recipe uses salmon, but you can make this dish using any fish fillet.

Preparation time: 45 minutes
Level: Easy
Serves: two

Ingredients:
500 g salmon fillet or white fish fillet
100 g of fresh fennel, sliced
100 g carrots, suitably sliced
100 g of broccoli in desired pieces
50 g frozen or fresh green peas
Two lemon slices
50 ml of white wine
40 ml cooking oil for browning vegetables and fish
Sea salt and black pepper to taste
A little dried oregano for seasoning
40 g herb butter (if desired)

Preparation:

  1. Cut the vegetable. Slice the fennel, and carrot lengthwise, break the broccoli into bite-sized pieces as desired, and slice the red pepper.
  2. Heat cooking oil in a pan, and brown the vegetables for about 5 minutes on high heat, with tasteless sea salt, pepper, and a pinch of oregano.
  3. Spread two sheets of baking paper on the work surface, and pour the garden fruit in the middle of the sheets of paper.
  4. Brown the salmon fillet in a pan for about 3 minutes on both sides, season with salt and pepper, and place on top of the vegetables.
  5. Cut two slices of lemons and fry on each side for about 1 minute and place on a piece of fish. If desired, add a spoonful of herb butter to the piece of fish.
  6. Add a splash of white wine to the fish and vegetables and roll up the fish package. Fold one side of the baking paper over the fish and vegetables, then fold the sides and finally fold the fourth side under the fish packet to hold the package nicely together.
  7. Place the finished fish packets on a baking sheet and bake at 200 degrees C for 20 minutes.
  8. Serve the fish packet with paper, so that the eater can unravel it himself.
    Ready!!
Ground Meat-Stuffed Bell Peppers

Ground Meat-Stuffed Bell Peppers

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One of my favorite dishes this summer. Bell peppers are a vegetable that can be prepared in number of different ways. One option is to fill the paprika with a mixture of ground meat, cook it until it is very soft and serve it as a main course. You can use your imagination when making the filling. Ground meat can be mixed with chopped champignons, canned beans, green peas. It is definitely necessary to add onion and garlic to the ground meat to have perfect filling.

Preparation time: about 1.5 hours
Level: Easy
Quantity: 5 stuffed peppers

Ingredients:
Five large bell peppers, ideally of different colors
About 700 g of ground meat, I used a mixture of minced beef and pork
1 large onion finely chopped
3-4 large cloves of garlic, finely chopped
2 eggs
A handful of finely chopped parsley
3-4 tablespoons cooking oil
Black pepper and sea salt to taste
Dried oregano and thyme for seasoning

A few handfuls of chopped mushrooms or canned beans or split peas, if desired.
Also, you can also add handful of grated cheese to the minced meat.

Preparation:
1. Finely chop the onion and garlic, mix with ground meat, add onion, salt, pepper, chopped parsley, oregano and thyme if desired.
2. Cut off the top of the peppers so that the stem remains attached. Clean the pepper from the seeds and cut the seed-bearing part from the part with the stem as well.
3. Lightly season the paprika with salt and pour a little olive oil into the paprika
4. Fill the peppers with the ground meat mixture, place the peppers upright in the pan and cover the stem with the part of the pepper.
5. Bake at 200 degrees for about 1 hour and 20 minutes. If the peppers tend to brown too much on the top, cover the peppers with foil at the final stage of cooking
6. Serve warm or cold
Ready!!
Sausage casserole

Sausage casserole

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This is not a very fine restaurant dish, but this food is rich in flavors, colorful and very easy to prepare. In reality, you don’t need a follow the recipe to prepare this food, simply use your imagination and put together the vegetables that you like best.

Preparation time: 1h 20 min
Level: easy
Serves: for two to four

Ingredients:
500 g of raw sausages with nautral taste
Red bell peppers cut into strips
A handful of parsley stalks finely chopped
2 garlic heads cut in half
3 small carrots cut into small pieces
1 medium onion finely chopped
8 chest tomatoes cut in half
100 ml of red wine
One 400 ml can of chopped tomatoes
1 jar of butter beans
1 jar of cannellini beans
3 tablespoons olive oil
1 teaspoon of dried oregano
Sea salt and black pepper for seasoning
Fresh basil and parsley for decoration

Preparation:
1. Cut the peppers and carrots into pieces, chop the onion, cut the garlic in half, cut the cherry tomatoes and finely chop the parsley stalks.
2. Pour all the vegetables into the baking tin, add the beans, crushed tomatoes and red wine, season with salt and black pepper, add the oregano and mix.
3. Place the raw sausages on the top of this mixture, adjust the garlic so that cut half is visible, sprinkle with olive oil and season lightly again.
4. Bake in the oven at 220 degrees C for 1 hour and 10 minutes.
5. Serve hot, but also delicious when cool.
Ready !!

Pakora

Pakora

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Pakora is considered to be originated in India. It is a street food made mainly from different vegetables, seasoned, mixed with chickpea flour dough, and fried in hot oil. Today, this dish is widespread around the world, where it is served as an appetizer in Indian restaurants. In India and Pakistan, it is still often in the picture of street food. The vegetables used can be varied including potatoes, eggplant, spinach, cauliflower, tomatoes, peppers, chilies, coriander, parsley. Pakora is also made from Indian cheese paneer and meat or fish. Pakora, made from mixed different vegetables and non-mixed vegetables are common. According to Wikipedia, the name pakora comes from the Sanskrit word, which means to bake in translation and also small pieces or bake the small pieces. In different regions of India, this food is known by slightly different names, all of which refer to a dish made in a similar style. Pakora filling is mixed with spices, chickpea flour gram, water is added and mixed to the dough and baked in medium heat until golden brown. I made a mixture of green peppers, red chilies, carrots, onions, and fresh coriander leaves. I did the track in a simplified way. I bought Greek-style yogurt in the post, chopped mint, coriander and seasoned it.

Preparation time: 15 min preparation, 15 min baking
Level: easy
Quantity: serves for two or four

Ingredients:
One green pepper cut into slices and sliced
One small onion sliced
One red chili, seeds removed and sliced
A handful of coriander leaves and a stalk chopped
2 medium carrots coarsely grated
For seasoning sea salt
1.5 teaspoons of a mixture of 0.5 teaspoons of ground cumin, 0.5 teaspoons of ground coriander seeds, 0.5 teaspoons of ground turmeric, and 5 cups of ground green cardamom copper.
I put all the spices into the mixture ground, but there are recipes where the spices are added without grinding.
6 heaping tablespoons chickpea flour and 100 ml of water
500 ml cooking oil

Preparation:
1. Slice peppers and onions, chop coriander and chili, grate carrots
2. Add salt and spices and chickpea flour into water and mix well. The dough around the vegetables remains semi-liquid, not dense. A lighter dough makes the pakora tender and tasty
3. Heat the cooking oil in the pot. Do not use very hot oil.
4. Put a medium tablespoonful of the pakora into the oil, fry until golden brown, and place on a paper towel to remove the oil.
Serve pakora with mango chutney or raita or some other dipping sauce. I served it with a fresh strip, for which I mixed thicker yogurt and a small handful of chopped mint leaves, ¼ chopped green chili, salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander
Ready !!

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