Thursday, February 25, 2010

A breakfast from a friend- Toni's Milinki

I was browsing through my Google reader looking for ideas for breakfast and I remembered that my virtual blogger friend Toni had this awesome milinki recipe that I swore I'll try when I have more time.

For my English speaking audience the word Milinki doesn't speak much, but this is indeed a "bread"-like breakfast that every Bulgarian child knows and has a lot of memories with.

Every Bulgarian kid has a story about their Grandmother's Milinki, filling the whole kitchen with the aroma of freshly made dough. The sneaking up under the table so you can  look under the cover of the pan where Grandma left the dough balls to rise, the hot fumes coming out of the freshly baked bread, the crunchy outside and flaky melting inside....aaaaahhhhhh...those were the days!

And then again at school, sharing the milinki with a friend. I was even hiding money form my allowance from my parents so I can buy it, because my parents didn't allow me to eat at school because it was in their opinion less healthier than homemade food. :-)So many memories!

So, I found Toni's recipe and I tried it and it was even better than I expected!
 You can read Toni's recipe in Bulgarian here /Рецепта на български тук:

I'll translate the recipe for my English readers and will attach my pictures of making the milinki. Have in mind that I have made couple of changes of the original recipe and added some notes too.

You will need...

For the dough:

4 cups flour
2 cups milk
50 ml vegetable oil
2 tsp dry yeast
1 tsp salt

For the topping:
1 cup milk
1 cup feta cheese
3 tbsp vegetable oil

For the bottom of the balls:
1 cup breadcrumbs ( original)

* In the original recipe there is sugar, I omitted that in mine.


* Note: I have used a breadmaker but if you don't have that, you can make this kind of dough the regular way. Just remember that it has to rise twice, ones as a whole dough ball, then in the baking pan already shaped.

For the dough :

1. Sift the dry ingredients together ( flour, salt, yeast) and set aside.

2. Stir the liquid ingredients( milk and vegetable oil) to the breadmaker's pan and then add the dry ingredients.

3. Set on Dough setting ( it has to be no less than 30 min program!)

4. Mix the ingredients together for the topping- milk, feta cheese and vegetable oil. Preheat the oven to 375 F.

5. When the dough has risen ones, grease a 14 inch ( diameter) round pan ( or you can use 14/9 rectangular baking pan).

6. From the dough shape balls with the size of a plum and dip the bottom in the breadcrumbs, then place the ball into the pan. When you are finished it has to look like this:

7. Let the dough rise a second time in the pan, already shaped. When the dough has doubled it's size, sprinkle the topping on top, trying to spread it evenly.

8. Bake for 45 min on 365 F or until ready. 

9. When it's ready, leave it to cool down for 2-3 min, then take it out of the pan. Serve warm, with milk, yogurt drink, cheese or with tea.


P.S: Thank you, Toni for the wonderful recipe!!!

Wednesday, February 17, 2010

Yukon gold potato &Yams ( not so fat) cream soup

I love cream soups! The melting, dense texture of the soup combined with the crunchy homemade croutons with herbs or just spices is one of my favorite comfort foods!Yummy!!!
Today my poor dog got a surgery done and I spent the whole day trying to occupy myself with different things so I wouldn't worry too much ( not that it actually worked), that I forgot about dinner!
We just got home, my pup is resting and I figured, what am I supposed to do now, when everyone is hungry and I have very little time to prepare something?
So, I came up with this recipe myself, although I doubt that I am the first one to make it. This recipe is one of these " let's clean the refrigerator from the food" kind of recipes, so give it a try with whatever vegetables you have, you might like it!

6 potatoes
1 yam ( sweet potato)
1 large white onion
1 green ( bell)  pepper
3 carrots
1/2 cup cut celery
1 parsnip
7 cloves garlic
1 quart water
1tbsp salt
1/4 tsp black pepper
1/2 tsp nutmeg
1 tbsp butter

2 cups milk ( you can use whatever kind you want! If you want it even more dense, use heavy cream or half and a half)
Time schedule
Clean and prepare vegetables- 5 min
Cook with the pressure cooker -10 + 5 =15 min
Blend and mix with milk- 3 min
Total 23 min


1. In the pressure cooker place the vegetables cut in large pieces, add the water, spices and butter. Close the lid and set the stove on high. 

2. When the vent starts rocking and hissing, leave it on high for 5 min, then place the pressure cooker under cold water to cool immediately.

3. Open the pressure cooker and with a blending shaft( I have Braun mixer that has this attachment) blend the soup. Do not raise the blending shaft above the level of the vegetable mixture, otherwise it would splatter around your kitchen! ;-)
4. Warm up the milk and gradually add it ( while blending) to the vegetable mixture. 

* You can garnish with fresh herbs, boiled eggs, cheese, croutons or sprinkle some nutmeg, it is always delicious!

** As an addition to creme soups I make homemade croutons, that are basically bread, that I cut to small cubes, sprinkle some vegetable oil and spices and bake( or broil) on high in my oven. Very fast and convenient, and definitely more healthy than fried croutons!


Thursday, February 11, 2010

Stuffed bell peppers with blugur and quinoa

Since I discovered the awesome quinoa grains I experiment with different recipes I usually used rice for.
Stuffed peppers is one of my kids' favorite and I decided to substitute the white rice I usually use with bulgur and quinoa. It turned out better than I expected and I decided to share this recipe with you!

Stuffed Peppers0003

You will need:
10 green bell peppers ( make sure they are not hot!)
1 cup bulgur
1 cup quinoa
1/2 cup carrot juliennes
1/2 cup chopped parsley
1/2 cup diced tomatoes
1 chopped onion
5 sliced garlic cloves
3 tbsp olive oil
salt, black pepper to taste
 2 1/2 cups water or vegetable(chicken) stock for the mixture
1 cup stock, water or wine for the pan

Stuffed Peppers0001


 1. Wash and clean the bell peppers from the seeds.Keep the pepper whole, because you'll stuff them as ice cream cones.

2.In a large skillet with a lid heat the 3 tbsp of olive oil, then add the chopped onion and sliced garlic. When the onion becomes golden in color add the carrots and stir fry for a minute. 

3. Add the bulgur and stir constantly, add the quinoa and then add the tomatoes and parsley. Salt and pepper to taste, then add the water or stock. Stir well, place the stove on low and put the lid of the skillet on.

4. Remove the skillet from the stove after 5 minutes  with the lid on, then with a spoon fill the peppers with the mixture. Place the peppers in a greased baking pan. 

5. You'll have some of the mixture left, spread it around  the peppers. Add one cup wine  and place in the oven. 

6. Bake for 20-30 minutes or until the bulgur is done. Serve warm with fresh parsley, yogurt and/or feta cheese. 

* Note: you can make a mixture of yogurt, eggs, cheese and flour to spread on top and then bake for 10 more minutes or until it is golden on top. My kids prefer it without that's why I didn't do it. 


Tuesday, February 9, 2010

Do you like caramelized Pineapple?

If you do, this recipe is exactly for you!

I've written before how my son likes to eat whatever he sees in movies etc, and recently we watched this movie in which there was pineapple pie. I have never made pineapple pie, but being a good mom I decided to give it a try and make my own version of it. I love caramelized pineapple and I figured, if this recipe tastes delicious with plums and apples, why not try with pineapple?

I have written step-by-step post before for the recipe( In Bulgarian too/За рецептата на български кликнете на линка по-долу!), so I'm not going to write it again, you can see it here, but I wanted to mention the only difference between the two- instead of the plums, just use cut fresh( not canned!) pineapple! It tastes absolutely unbelievable!
Try it and let me know what you think!

Before I poured that batter over the pineapple and the caramel on the bottom of the pan

The already baked pineapple sweet



A yummy slice!
I discovered it tastes even better with vanilla bean ice cream!

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