Posts Tagged With: food

Quiche with leeks and Comte cheese

Hello, my dear friends 🙂 Today I have an elegant French idea for you – Quiche with leeks and Comte cheese.


For the crust:

180g flour

90g butter (cold, from the fridge)

1 egg

2tbs cold water

For the filling:

3 leeks (light green and white part only)

150g Comte cheese

1tbs whole-wheat flour

3 eggs

200ml heavy cream




How to prepare it?

For the crust mix all the ingredients in a food processor and mix till smooth. Leave in the fridge to rest at least for 1 hour (you can refrigerate for 24 hours).

Roll the crust and line it on the baking form. Bake for 10 minutes (or until light brown) and leave to cool.

At the same time mince the leeks and boil them till soft in salted water. Let it cool and dry well. Then sprinkle the whole-wheat flour over the leeks. Mix well the eggs and the cream and season. Grate the cheese and arrange half of it on the bottom of the crust. Then add the leeks and pour over it the egg mixture. On top arrange the rest of the cheese. Bake for 25 minutes. Enjoy it with a glass of good wine 🙂

Здравейте, скъпи приятели 🙂 Днес имам една елегантна френска идея за вас – Киш с праз и сирене Комте.

Необходими продукти:

За тестото:

180г брашно

90г студено масло (от хладилник)

1 яйце

2с.л. студена вода

За плънката:

3 стръка праз (светло зелената и бялата част)

150г сирене Комте

1с.л. пълнозърнесто брашно

3 яйца

200мл пълномаслена готварска сметана

Индийско орехче



Начин на приготвяне:

За тестото смесете всички продукти в кухненски робот и разбъркайте до гладка смес. Оставете да почине в хладилник за час (можете да оставите до 24 часа в хладилник). Разточете тестото и го поставете във формата за печене. Печете 10мин (или до леко златисто) и оставете настрани да се охлади.

През това време наситнете праза и го варете до омекване в подсолена вода. Оставете настрани да изстине и да се изсуши добре. Поръсете с пълнозърнестото брашно. В купа разбъркайте яйцата и сметаната и овкусете с подправките. Настържете сиренето и поръсете половината върху тестото. Отгоре наредете праза и залейте с яйчената смес. Поръсете с останалото сирене и печете 25 минути. Сервирайте с чаша хубаво вино. Надявам се да ви хареса 🙂

Categories: recipes | Tags: , , , | Leave a comment

Mascarpone cream with fruits

Hello, my dear friends 🙂

Try this easy mascarpone cream with fruits. All you need is mascarpone, whipping cream, coconut flakes, vanilla extract, raisins and fruits by your choice (I used kiwis and orange). Beat together the mascarpone, the whipping cream, the coconut flakes, the vanilla and the raisins. Then arrange together with the fruits and refrigerate. Enjoy it 😊

Здравейте, скъпи приятели 🙂

Опитайте този лесен крем с маскарпоне и плодове. Всичко, от което се нуждаете, е маскарпоне, готварска сметана, кокосови стърготини, ванилов екстракт, стафиди и плодове по избор (аз използвах киви и портокал). Разбийте добре маскарпонето, сметаната, ванилията, кокосовите стърготини и стафидите. След това аранжирайте с плодовете и охладете в хладилник. Дано да ви хареса 🙂

Categories: recipes | Tags: , , , ,

Modern Lithuanian cuisine

Happy Saturday, my dear friends 🙂

Last week I was on a business trip in Lithuania (first time there for me).

And the biggest surprise there for me was the food. Today I wanna tell you for their modern cuisine.

I have spent three days in Lithuania. The first one I was in Siauliai. There I had a great perch fillet (local one) with stewed vegetables and recognized that the seafood and the deer meat is widely used all over the Baltic states (I have seen them in the menus of many Estonian restaurants as well).

Then, the second day I spent in Vilnius (the capital). There my colleagues brought me to their most favorite restaurant – Dziaugsmas. There I tried amazing examples of the modern Lithuanian food such as perch fillet, fried in sepia ink, potato waffle with cheese and pepper, bites with cheese and super fresh raw fish fillet.

The main dishes were great too. I had Zender fillet with leek and beans, covered in tasty fish broth. The rest of the main dishes were Beef Wellington and Schnitzel with amazing side dishes such as beetroot with crispy texture, super crispy potatos, flavorful greens with grated cheese.

Then we had a great selection of desserts such as bacon ice cream, fried cottage cheese with salted caramel and walnut pie. Such a diverse manu, accompanied with amazing selection of wines.

Then, the third day I has a lovely walk on the streets of the lovely vibrant Vilnius. And I have noticed that in most of the restaurants and bistros are offered daily business lunch menus. And I decided to try one of them. I chose Bistro 18 for my lunch and couldn’t be happier with my choice.

What a cozy place and what a great food! I had for lunch there Green peas soup and Curried prawns. The menu costs just 8 EUR! In all the places I ate, I have noticed the great price-quality ratio.

Definitely will be back to explore more of what the Lithuanian modern cuisine has to offer 🙂 If you have your own experience with it, will be more than happy to hear it.

Categories: travelling | Tags: , , , | Leave a comment

The taste of Istanbul

Istanbul is colorful, Istanbul is picturesque, Istanbul is delicious. Among with the countless historical monuments, the beautiful tulips (especially in April and May during the Tulip festival), Istanbul offers great gastronomic variety as well.

You could find traditional restaurants which offer the food how it’s been cooked for centuries – as Kofte (Meatballs), Menemen (Crumbled eggs with tomatoes, bell peppers and spices), all the varieties of Kebab, Lahmacun (tiny bread with spicy beef topping) and so many other delicious dishes.

But you could also find new and modern restaurants which serves Gourmet and Fusion dishes as well. The street food should not be missed too – Doner Kebab, Roasted Sweet corn and Chestnuts, Roasted Mussles, Borek, Simit.

And the best part is – the desserts – Baklava, Turkish delight, Kunefe, Halva, Pismaniye, Asure, Tulumba and so many more…

Except the traditional turkish Pastry shops, I would also recommend a cup of Turkish coffee with amazing desserts and the great view towards Bosphorus in Ciragan Palace Kempinski (a former Baroque style Ottoman palace, built in 1867, currently a five-star Kempinski hotel).

Both the interior and the exterior of the Ciragan Palace will bring you back to the 19th century, but at the same time will compliment you with great service and hospitality.

The warm attitude and the hospitality you will have the whole time and everywhere you are in Istanbul (and perhaps in whole Turkey) – it is a part of the culture in this intersting country, a crossroad between Europe and Asia.

I hope that you enjoyed the little tour in Istanbul with The Healthy Land 🙂

Categories: travelling | Tags: , , | Leave a comment

Herring sandwich

Hello, my dear friends 🙂

On this lazy Saturday evening I really didn’t feel like cooking. And checking on the ingredients we had I immediately imagined a full of tastes herring sandwich. This fatty fish goes very well with pickles and onion. You really need to try it.


Toasted bread


Marinated herring

Minced onion

Sliced pickles

Minced dill

How to prepare it?

Spread the butter on the toast. Then arrange all other ingredients on top and enjoy it 🙂

Здравейте, скъпи приятели 🙂

В тази мързелива събота вечер изобщо не ми се готвеше. И след проверка на наличните продукти веднага си представих пълен с вкусове сандвич с херинга. Тази мазна риба си върви чудесно с кисели краставички и малко лук. Наистина трябва да го опитате 🙂

Необходими продукти:

Препечен хляб


Маринована херинга

Наситнен лук

Кисели краставички на шайби

Наситнен копър

Начин на приготвяне:

Намажете препечения хляб с масло. След това подредете отгоре всички останали съставки и се насладете на сандвичите 🙂

Categories: recipes | Tags: , , , | Leave a comment

An autumn walk and its gifts

Happy Sunday, my dear friends 🙂

I hope you enjoy this lovely October day and celebrate its colors and gifts.

We did it with an autumn walk in the forest and were awarded with lovely views, warm colors and yummy forest parasol mushrooms. In October the forest gets changed every single day showing us its magic and warmth. If you find the time to see and listen to it, I promise you will not regret it. After a nice walk the stress level is down, the mood is up and you get inspired by the lovely nature around.

Then, going back home, we enjoyed our little harvest of parasol mushrooms by stewing them in butter, garlic and fresh thyme and with a glass of homemade red wine. This is what autumn coziness means to us – happiness in the simple little things 🙂

Здравейте, скъпи приятели 🙂

Надявам се, че се радвате на този прекрасен октомврийски ден и на неговите цветове и дарове. Ние го направихме с есенна разходка в гората и бяхме възнаградени с невероятни гледки, топли цветове и вкусни горски сърнели. През октомври гората се променя всеки ден, показвайки ни своята магия и топлота. Ако намерите време да я видите и чуете, ви обещавам, че няма да съжалявате. След хубава есенна разходка в гората, нивото на стреса намалява, настроението се повишава и природата около теб те вдъхновява.

След това, връщайки се вкъщи, се насладихме на нашата малка реколта от гъби сърнели като ги приготвихме в масло, чесън и свежа мащерка придружени от чаша домашно червено вино. Това е значението на есенният уют за нас – щастието в простичките мънички неща 🙂

Categories: recipes | Tags: , , , | Leave a comment

Cheesy broccoli

Hello, my dear friends 🙂

All you need when home alone and sick is comfort food. And today I enjoy and try to heal myself with Apple and Forest fruits Crumble and Cheesy Broccoli.

Ingredients for the Cheesy Broccoli:


1tbs butter

Olivr oil

2-4tbs flour

1 garlic clove

Fresh thyme


Feta cheese




How to prepare it?

Put the broccoli to boil. At the same time take an oven friendly pan and add in it few table spoons of olive oil and the butter. Then add the mashed garlic and the flour and start stirring to homogeneous mixture. Add the fresh thyme and few table spoons of the water where the broccoli is boiling (using this water instead of any type of cream, makes the dish much lighter, but the taste is not affected). Add the crumbled gorgonzola and the feta cheese and add a bit more water if needed. Season and turn off the heat. When the broccoli are ready, drain them and add them to the cheese mixture. Stir for few minutes. Then grate parmigiano on top and put in preheated oven. Bake till gold and it is ready 🙂

I hope you gonna enjoy this french/italian comfort dish as much as I did.

Have a great Saturday!

Здравейте, скъпи приятели 🙂

Ако сте сами вкъщи и болни като мен, най-доброто лекарство е сгряваща домашна храна. И днес аз се наслаждавам и опитвам да се излекувам с Ябълков Крамбъл с горски плодове и Броколи със сирене.

Необходими продукти за Броколи със сирене:


1с.л масло


2-3с.л брашно

1 скилидка чесън

Свежа мащерка






Начин на приготвяне:

Сложете броколите да се варят. През това време вземете тиган, който може да се поставя и във фурната и сложете в него зехтина и маслото. Добавете пресования чесън и брашното и бъркайте до хомогенна смес. Добавете мащерката и няколко лъжици от водата, в която се варят броколите (използването на врящата броколена вода, вместо сметана, прави ястието много по-леко, но не нарушава вкуса). Добавете натрошените горгонзола и сирене и още няколко лъжици вода, ако е необходимо. Овкусете и изключете котлона. Когато броколите се сварят, изцедете ги и ги добавете към сместа.

Разбъркайте и оставете за няколко минути. След това настържете пармезан и печете в предварително загрята фурна до златисто.

Надявам се, че това френско/италианско ястие ще ги хареса точно толкова, колкото и на мен 🙂

Желая ви страхотна събота!

Categories: recipes | Tags: , , , , | Leave a comment

Leek, peas and broccoli leaves frittata

Hello, my dear friends 🙂

I hope you had a great weekend so far!

Today we keep cooking with leftovers. One of the best ways to use most of the ingredients left in you fridge, is to prepare a frittata out of them. What I had in my fridge was a leek stalk, a little frozen peas and after cooking a Broccoli cream soup , I had left broccoli leaves (which most of the people would throw away, but please – you don’t- use them). That’s why I decided to use all of them in a Leek, peas and broccoli leaves frittata 🙂


Leek stalk

A handful frozen peas

Stewed broccoli leaves

6 eggs

A handful grated parmigiano



Olive oil

Fresh thyme

How to prepare it:

Stew the leeks. Then add the broccoli leaves and the peas. Season and cook till all ingredients are soft and golden. Meanwhile beat the eggs together with the parmigiano and add them into the pan. Leave for few minutes and then put in a preheated oven. Cook till gold and ready.

I hope you gonna like it 🙂

The great thing about this dish, is that you can use any combination you have in mind (or in the fridge and i the kitchen cabinets). In future posts I will share with you more ideas for frittata.

Have a great Sunday evening!

Здравейте, мили приятели 🙂

Надявам се, че имате страхотен уикенд!

Днес продължаваме да готвим с остатъци. Един от най-добрите начини да оползотворите пстатъците в хладилника, е да направите фритата с тях. Аз имах останали в хладилника стрък праз, малко замразен грах и след като приготвих Крем супа от броколи, ми останаха и листата на броколите (които повечето хора биха изхвърлили, но аз ви моля да не ги – използвайте ги). Ето как реших да използвам всички тях и да направя Фритата с праз, грах и листа от броколи 🙂

Необходими продукти:

Стрък праз

Шепа замразен грах

Задушени листа от броколи

6 яйца

Шепа настърган пармезан




Прясна мащерка

Начин на приготвяне:

Задушете праза. След това добавете листата от броколи и граха. Овкусете добре и гответе докато всички продукти омекнат. През това време разбийте яйцата заедно с пармезана и ги добавете в тигана. Оставете ги така за няколко минути, а след това преместете в предварително загрята фурна. Гответе до златисто.

Надявам се да ви хареса 🙂

А най-хубавото на това ястие е, че можете да направите безброй комбинации, които имате наум (или които имате в хладилника и кухненския шкаф). В бъдещи публикации ще ви споделя още идеи за фритати.

Желая ви страхотна неделна вечер!

Categories: recipes | Tags: , , , , , | Leave a comment

Jamie’s Italian in Manchester

To be in any of the Jamie’s Italian spots was pretty exciting for me. I had an unplanned business trip to Manchester and decided to take an advantage of it. And to be honest, I couldn’t wait to go and visit the place.

The entrance of the restaurant was very welcoming and was promising a great dinner. And it didn’t let us down. The building was meant to be a bank for a long time, but recently became one of Jamie’s Italian restaurants. The bank vault was kept and nowadays is a room which could be rented for special events.

The enormous space wasn’t exactly how I was imagining Jamie’s Italian though. I was thinking of a more cozy place than a bank.

But the food was a great example of Jamie Oliver’s passion for the Italian cuisine and of his whole philosophy for food.

The starters we took were Creamy Burrata cheese with cherry tomatoes and basil and Spicy Meatballs with tomato and basil sauce. Both of them a good example of the simple and non-pretentious Italian food.

The main dishes we took were Slow cooked lamb in Tuscan style and Swardfish steak with smashed avocado and cherry tomatoes salad. The taste was fantastic. The lamb was so lean that it was melting in the mouth and was seasoned great – as you really are in Tuscany and are able to try a mixture of all its tastes. The fish was light and fresh. The food was combined with craft beers and refreshing Pinot Grigio.

Then it was time for dessert – Lemon Cheesecake and Strawberry Semifreddo. So tasty, but so sweet. No matter how much a love sweets, I couldn’t finish my dessert. But the taste of it was the great end of a great dinner.

Going to the UK and to one of the Jamie’s Italian restaurants made me read more about the crisis of this chain earlier this year. The Italian restaurants of Jamie were almost let to bankruptcy and Jamie Oliver had to invest a lot of his savings to save it. And I couldn’t stop wondering why… Jamie Oliver for me is a synonym of affordable (both economically and in terms of time) way of cooking. He encourages people to go back to the homemade food and shows them how easy and cozy it is to eat home. May be here is the biggest mismatch of the ideas and the philosophy – eating home or going to one of Jamie’s restaurants? Jamie Oliver is already a very strong brand in the modern culinary industry but in my mind it is always meant for cooking at home and making people spend time and share food together and enjoy the coziness of their own homes.

I would go again there, don’t get me wrong. I enjoyed the experience and the food and I would like to try more of what’s Jamie’s choice to include in his menu. But I would definitely prefer to watch his TV shows, to read his books, to try his recipes at home.

If you have your own experience in any of Jamie Oliver restaurants, I would be happy to hear about it 🙂

Categories: travelling | Tags: , , , | Leave a comment

Caramelized fruit cake

Hello, my dear friends 🙂

In this lovely sunny autumn not-a-working Monday (at least in Bulgaria) I thought it is a great idea a Caramelized fruit cake.


For the caramelized fruits:




For the dough:

3 eggs

9 tbs sugar

9 tbs flour

1 ts baking powder

For the cream:

500g sour cream

2 tbs castor sugar

Vanilla extract

How to prepare it?

Put sugar into a big pan and leave it on medium heat till it gets caramelized.

Meanwhile cut the fruits into large pieces and arrange them in a baking pot. When the caramel is ready, pour it over the fruits and leave it a part. Then put in a large bowl the eggs and the sugar and beat till white foam. Add the flour and the baking powder and mix gently. Pour the egg mixture over the caramelized fruits and bake in preheated oven for approximately 40 minutes (or till gold). Meanwhile mix well the sour cream, the castor sugar and the vanilla extract. When the cake is ready, you have to turn it over till is hot (before the caramel gets harder). Then let the baked and turned over cake to cool down and pour the cream on top. You could decorate with fresh fruits (I used raspberries). Let the cake to rest for at least 4 hours and enjoy it 🙂 To add more autumn taste, you could use for the caramelized fruits pears or quinces as well.

I really hope you will enjoy this little piece of autumn in your kitchen 🙂

Здравейте, скъпи приятели 🙂

В този прекрасен слънчев есенен и неработен (поне в България) понеделник, реших, че Сладкиш с карамелизирани плодове би бил чудесна идея.

Необходими продукти:

За карамелизираните плодове:


Сини сливи


За блата:

3 яйца

9 с.л захар

9 с.л брашно

1 пакетче бакпулвер

За крема:

500г заквасена сметана

2 с.л пудра захар

Ванилов екстракт

Начин на приготвяне:

Изсипете захарта в голям тиган и оставете на среден огън докато се карамелизира. През това време нарежете плодовете на големи парчета и го подредете в тавичка. Когато карамелът е готов, го изсипете върху плодовете и оставете настрана. Вземете голяма купа и разбийте яйцата и захарта за бяла пяна. Добавете брашното и бакпулвера и разбъркайте внимателно. Изсипете яйчената смес върху карамелизираните плодове и печете в предварително загрята фурна за около 40мин (или до златисто). През това време объркайте добре заквасената сметана, пудрата захар и ванилията. След като сладкишът се изпече, още докато е топъл (преди да е стегнал карамелът), го обърнете наобратно. Оставете го така да изстине добре и след това намажете отгоре със заквасената сметана. Можете да декорирате с пресни плодове (аз използвах малини). Оставете сладкиша “да почине” поне 4 часа и след това му се насладете 🙂 За да добавите още повече есенен вкус, за карамелизираните плодове можете да използвате и круши или дюли.

Наистина се надявам да се насладите на тази мъничка частичка от есента и във вашата кухня 🙂

Categories: recipes | Tags: , , | 3 Comments

Blog at