Sunny end of 2011

I spent the last few days of 2011 in Cyprus, laying in the sun, enjoying the non-typical for New Year 20°C. If I look back at the last year, I should admit, it was not very easy for me. But the most important thing which happened to me was the launching of my blog. I know, it will sound very surprising in today's digital world, but it was only a year ago when I saw the first food blogs. I immediately knew that it was what I wanted to do. After wasting some time being nervous about my delay, I jumped into this new world and it became a significant part of my everyday's life.  

Yesterday I took part in the first quiz- solving in my life and I won. The mojito above was the reward for the winner. But the most important thing - it was a quiz about exotic fruis, so food is and should be a huge part in my life. And I am on the right track. I knew it.

Happy New Year! 

Greek halvas

There is a very sweet tradition observed in many restaurants in Greece.
They serve complimentary desserts to the clients along with the bill. And if you are lucky, this dessert is not fruit, but something really sweet and tasty. And if you are very, very lucky, this is a Greek halvas.
It is a really sweet dessert, prepared from semolina and sugar syrup. So I will not try to convince you that  it is low in calories. Because it is not. But once in a while it is a permitted sin, I hope. The amount of the key ingredients is easy to remember - 1, 2, 3, 4.

Cold Leek Soup with Sauerkraut Juice

One of the very popular winter appetizers in my country is called Army soup.
I don't know whats is the origin of the name, but it is most probably related to the fact, that this is an inexpensive, easy to prepare and simple dish. It is a cold soup and there is no boiling required. Sauerkraut juice, leeks and hot dry peppers are the main ingredients. Army soup has the reputation of one of the best hangover treatments, but I have never tasted these abilities. Sauerkraut prepared in Bulgaria differs a lot from the one from the any Central or Northern European country, which has sweet notes and is very finely shredded and very soft. Cabbage heads in Bulgaria are not sliced before fermentation which yields a harder product with definite structure which remains even after slicing. Sauerkraut and its juice have very typical taste - not only sour, but also tart and sharp.  
Sauerkraut and leek make a perfect match and the addition of roasted dried chillies gives the final touches of this dish. Lacto-fermented foods help boost metabolism, so this soup is good  for the people who want to loose some pounds. Spooning army soup in a company of glass of grape brandy is a  good idea for the winter evenings. 

Leek and Tomato soup

This is something between a soup and stew. It is a simple and rustic soup and my mother-in-law prepares it when she wants to recall memories from her childhood. Her mother made it before and the mother of her mother. There is nothing sophisticated in the ingredients or preparation, but it is rich and flavourful and we love it home. The key and surprising ingredient is milk which makes the dish lighter and supports butter into the melting-in-the mouth feeling.

Warm welcome to December

Well, it is the first of December, the official non-stop-eating-drinking-month. Lots of parties, lots of tables full of food, lots of bottles to be drunk.

And there are so many dishes waiting to be tasted... You don't want to offend your hosts, do you? So try the next meal they offer and don't make them sad, take some more. Take the silverware or use your fingers and start the huge December eating.

January will be time for regrets when the scales show the results of this carefree days and evenings. But it is still early to worry about this. 

December is not a proper time for diets. And it is not a good time to be a pig. Or a fish. Or a cake. Or any other food. Wish you a pleasant and festive moments! Enjoy!