When I visited Bulgaria a couple of years ago, this was my favorite food discovery: Shopska Salad. I think I ordered it almost every day, yum! Although it seems such a simple salad it is bursting with wonderful flavors. It’s just so fresh and delicious.
This traditional Bulgarian salad is popular throughout the Balkans and Central Europe. Made from fresh tomatoes, cucumber, peppers, onion, parsley, sirene (white brine cheese), salt and a light dressing of olive oil and vinegar.
The preparation of Shopska Salad is exceptionally easy and fast. The salad can be served as a starter or as a garnish to accompany a main dish. Please enjoy, or as the Bulgarians would say: добър апетит!
Bulgarian Shopska Salad
- 3 Large Tomatoes or a handful of Cherry Tomatoes
- 1 Cucumber
- 2 Roasted Peppers
- 3 Spring Onions
- Some Fresh Parsley
- Olive oil
- Red or White Wine Vinegar
- Sirene (white brine cheese, 3.5oz/100g)
- Chop the tomatoes, cut the cucumber in slices and cut the roasted pepper in stripes.
- Finely chop the spring onion and parsley.
- Mix all the ingredients. Add salt, olive oil and vinegar according to your preferences and stir.
- Finally grate cheese over the salad.
- If you can't find sirene, you can also use sheep cheese as a replacement.
What time is it?! It’s QUINOA time!!
Quinoa, a grain crop grown primarily for its edible seeds, has become increasingly popular. Recommended for its nutritional value and even been called, yes, a superfood. It is high in protein, calcium, fiber, magnesium and iron. And, since it is actually a seed and not a true cereal, it is gluten-free.
This quinoa recipe is packed with Indian flavors, containing ingredients such as garlic, garam masala, coconut milk and cilantro. A quick and easy Indian inspired dish that will make your belly happy!
Quinoa Indian Curry
- 1 teaspoon Olive Oil
- 2 teaspoon Garam Masala
- 1 Garlic Clove
- Quinoa (1cup / 6oz / 170g)
- Coconut Milk (1½ cup / 12 fl oz/ 360 ml)
- 3 Spring Onions
- 1 Red Bell Pepper
- 1 Mango
- Cashew Nuts
- Fresh Cilantro
- Finely chop the spring onion, red bell pepper, mango and cilantro.
- Carefully rinse the quinoa (Very important, because quinoa seeds have a very bitter coating that must be soaked off before preparing).
- In a pan, heat the olive oil, crushed garlic clove and garam masala. Add the quinoa and coconut milk and bring to a boil. Simmer for about 8-10 minutes.
- While the quinoa is cooking, in a frying pan heat oil and stir-fry the spring onion, red bell pepper and mango.
- Mix the veggies with the quinoa, and garnish with cilantro and cashew nuts.
I love to travel. A couple of years ago I’ve backpacked through five countries in South East Asia: Thailand, Laos, Vietnam, Malaysia and Cambodia. The ridiculously delicious food was among one of the many wonderful things this region had to offer and contributed to my exotic experience there. I can still fanatasize about all the lovely dishes I had the pleasure of trying (The coconut pancakes… the sticky mango rice… the curries… the pad thai… the spring rolls… OMG it’s all so good!)
I’m fond of the Asian Kitchen. Not only because Asian cuisine is a real heaven for veggie lovers, offering lots of vegetarian meals, but also because of its amazing use and balance of flavors and ingredients.
This raw crunchy Asian vegetable salad contains some of Asia’s best flavor combinations. I love using products like lime, coconut, chili pepper, soy sauce and cilantro. So bring a little bit of Asia to your kitchen and enjoy this delightful little salad!
Asian Crunchy Veggie Salad
- 1/2 Cucumber
- 3 Spring Onions
- Sugar Snaps (200g)
- Bean Sprouts (200g)
- Some Fresh Cilantro
- Some Fresh Mint Leaves
- 1 Red Chili Pepper
- 4 Tablespoons Shredded Coconut
- 1 Tablespoon Lime Juice
- 3 Tablespoons Soy Sauce
- 1 Teaspoon Honey
- Cut the cucumber julienne (thin slices lengthwise). Cut the spring onions into rings. Cut the sugar snaps into thin diagonal slices.
- Chop the cilantro, mint and red chili pepper.
- Mix the cucumber, spring onions, sugar snaps, bean sprouts, cilantro, mint, red chili pepper and shredded coconut in a bowl.
- Mix the lime juice, soy sauce and honey for the dressing (balance flavors to taste).