The world of food and cooking

Umami – the fifth taste

Sergey — Tue, 25 Sep 2012 19:46:58 +0000

Lately, I often catch myself analyzing what I eat and what I cook, and in general the food that I come across. The question for me always is why some food combinations and dishes are great tasting and true in flavour, timeless and memorable, and others could be so bland that you almost

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Haybox Cooker

Borislava — Mon, 17 Sep 2012 20:30:25 +0000

Modern hay box cooker Photo source: www.theinnovationdiaries.com

We’ve heard only recently about the thing called a “hay box cooking” and the idea hooked us instantly. The concept of the box cooker is so simple and commonsensical that when I think about it I start wondering why I haven’t come up with the idea earlier.

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Discover the joys of herb gardening

Sergey — Sun, 05 Aug 2012 14:00:57 +0000

Thracian Clifs herb garden

Herbs are the most wonderful collection of plants, because not only do they smell divine, look good, and do you good, but they can transform a dish into a feast. Herb gardening has become popular recently because it’s satisfying to grow flavourful plants and to use them in your home

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Beatiful food photography – using dark backgrounds

Sergey — Sat, 10 Mar 2012 21:47:48 +0000

Food has always played a significant role in my life and the way food is presented has a big influence on me. Again, always!

I can’t stop admiring all the talented people out there, who create beautiful food photography. Here is a little peek at some of my favourite food photos I have come by

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Summary of January 2012 recipes

Borislava — Tue, 07 Feb 2012 13:35:12 +0000

These are quiet and snowy winter days here in Sofia and we just love it. We look after our lovely small daughter, surf few sumptuous food websites and cook most of things we like.

As usual, we are sharing some of our seasonal favourites with you. Check our January recipes and tell us what you

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Why every home cook needs clarified butter and how to make it

Borislava — Sun, 15 Jan 2012 13:33:37 +0000

Clarified butter (also known as drawn butter) is butter from which milk solids and moisture have been removed, so the result is pure butterfat. Making clarified butter is really easy – typically, regular (unsalted) butter is heated to boiling point (so components separate), after which the water and milk solids are removed.

Clarified butter is

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Sweet Christmas Treats

Borislava — Thu, 22 Dec 2011 14:28:41 +0000

Christmas and New Year’s Eve are approaching an we hope your mood is at least as festive as ours. This is the time of the year we usually have more time for ourselves and our loved ones and often cook things that otherwise we didn’t have time for during the year.

It will be interesting

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Summary of November 2011 recipes

Borislava — Fri, 09 Dec 2011 22:55:57 +0000

ShareMyKitchen already consists of three!

Besides cooking and all the usual things related to the website, in November we were busy with something else: the arrival of our new baby girl – yes, someone tiny, someone sweet we would like for you to meet!

In this post we present both, the recipes we cooked last

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Summary of October 2011 recipes

Sergey — Sun, 30 Oct 2011 16:39:56 +0000

With the cold weather outside our entusiazm to cook is back. Here is our collection of warming and comforting autumn dishes for the last month, together with the traditional Bulgarian recipes we cooked in October :

Beet soup with thyme croutons

Carrots, chicories & asparagus warm salad

Pork medallions with onion cream

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What do they eat at Facebook?

Sergey — Sun, 16 Oct 2011 11:36:13 +0000

Facebook Culinary Team Tony Castellucci, Chris Moss, Josef L. Desimone, Virgil Hidalgo

Ever wondered what the typical Facebook employee eats? Are you as curious as I am as to whether Facebook staff is getting a “free lunch” and if yes, what is it?

Yes, you’ve guessed it – one of the most important perks

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