This recipe is a fusion of autumn flavors. It is easily prepared and a true delight for the senses. Wash and seed a small to medium Hokkaido pumpkin. It has delicate and mild flavor similar to chestnuts. Slice into 1 inch thick slices.
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On a lightly floured surface, roll the puff-pastry into a rectangle, large enough to fit your baking sheet. Paste the pastry on the sheet and lightly score the dough 2-3 cm in from the edges to mark a rectangle. Pierce the inside of the square with a fork. Thus, the inside of the pastry puffs less than the outside and forms the shell of the tart.
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Asparagus season is up and running and I am going to share one of my favorite weekend recipes – asparagus wrapped in honey-coated bacon. Easy to make, light finger food, perfect for a garden party.
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I was recently looking at the cherga rugs my grandmother made many years ago. Cherga is a traditional Bulgarian word for hand-made woolen textile made of colored yarn. The green, red, yellow and black strips weave and form strong and vivid cloth - it is beautiful. Today, as I was cleaning the vegetables, I decided to "weave" a vegetable cherga. Here it is...
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Grate the carrots into a bowl. Chop the leaves of a few strings of mint or lemon balm and add them. Mix the olive oil, freshly squeezed lemon and orange juice in a jar or blender. Add a pinch of salt and black pepper and blend well. If the taste of the lemon is too strong, add a pinch of brown sugar. Add the dressing to the bowl and toss the carrots.
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