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It's Sunday morning and everyone's still asleep but as soon as they're up, they'll ask for breakfast, so up you go and straight into the kitchen to see what's left in the fridge.
Well, there's not much milk left, and look, 3-4 apples you'd completely forgotten about. You might need to get creative. Ah, at least you have 4 eggs. Any butter? Not much, but might do. How about some brown sugar? Lucky you! There is a bit left in the jar. And look what you find in the kitchen drawer - that's an almost full packet of biscuits.
Time to get going! You wash the apples carefully, peel and slice them thinly, and fry them gently with half of the butter (50g) and some brown sugar (3-4 tbs). When they get golden brown, you spinkle them with a bit of cinnamon (1/2 teaspoon) and mix well. Then you leave the pan aside to cool.
In the meantime, you whisk the eggs with the rest of the sugar (3-4 tbs), the milk (250ml) and you carefully stir in the rest of the melted butter (50g) and 80g flour. Then you flavour with a bit of vanilla.
That being done, you crumble the biscuits on top of the apples in the pan and cover with the batter. Now all that's left is to put it in the pre-heated fan-assisted oven at 200 degrees Centigrade.
It takes about 20-30 minutes and your pancake is ready. As a finishing touch, sift some caster sugar on top.
And there it is! Ideal hot or cold, so no worries about how late they wake up! Now make yourself a cup of coffee and have a slice of pancake while you are waiting! They won't mind. There's enough to feed the whole family.

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Three Milk cake (Viktoria Chaykova & Desislava Dimova 12G)

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Three Milk cake (Viktoria Chaykova & Desislava Dimova 12G)

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The sponge cake was never meant to be forgotten. I had baked it on a quiet Sunday afternoon, filling the kitchen with the warm smell of vanilla and sugar. It rose perfectly in the oven, golden and light, and I felt proud when I placed it on the table after dinner. But that evening everyone was too full, too distracted, or too tired. A single slice was taken. The rest sat quietly on the counter, waiting.

The next day I wrapped it carefully and placed it in the refrigerator. I told myself we would finish it with coffee. But we didn’t. By the third day, the cake had lost its softness. It wasn’t spoiled, just dry and slightly stiff at the edges. I held it in my hands and felt that familiar guilt. Throwing it away would be easy. No one would know. Yet I thought about how often food is wasted simply because it is no longer perfect.

In our house, we try not to waste food. We reuse rice in fried dishes, turn vegetables into soups, and transform stale bread into toast or pudding. Food carries effort, money, and care. Wasting it feels wrong. As I stood there with the dry cake, I remembered a dessert I once tasted at a Spanish restaurant - the “three milk” cake, famous for being soaked until impossibly soft and rich. It suddenly felt like the answer.

Instead of seeing a dry cake, I began to see potential.

I placed the cake into a deep dish and took a fork, gently poking holes across its surface. The cake looked tired, but I knew what was coming next would change it completely. In a bowl, I mixed three kinds of milk - evaporated milk, sweetened condensed milk, and fresh whole milk. As I stirred them together, the mixture turned silky and pale, thick but pourable.

Then came the moment of transformation. Slowly, I poured the milk mixture over the cake. At first, it seemed like too much liquid, pooling around the edges. But the sponge began to absorb it, drinking it in as if it had been thirsty all along. I kept pouring until every corner was covered. The once dry cake softened before my eyes.

I covered the dish and placed it back into the refrigerator. Waiting was the hardest part. But hours later, when I finally took it out, the cake felt heavier, richer. I whipped cream with a little sugar until it formed soft peaks and spread it gently over the top, like a cloud resting on a soft pillow.

That evening, when I served it, no one knew the story behind it. They only tasted a moist, tender cake that melted on the tongue. Someone even said it was better than the original sponge cake had been.

As I watched my family enjoy it, I felt more satisfied than if I had baked something new from scratch. The Three Milk cake was delicious, yes, but it also carried a quiet lesson. Leftover food is not useless. It is simply waiting for imagination. A dry cake can become a luxurious dessert. Rice can become something entirely different the next day. Even vegetables at the back of the fridge can turn into a comforting soup.

Now, whenever I see leftovers, I no longer think of waste. I think of possibilities. That nearly forgotten sponge cake taught me that with a little creativity and care, we can turn what might have been thrown away into something even sweeter than before.

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"Morning crepe" - Aleksandra Koleolova 12g

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"Morning crepe" - Aleksandra Koleolova 12g

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On Saturday mornings, the crepes began with a small mountain of flour in my mother’s favorite blue bowl.

She would make a well in the center, like a tiny crater, and crack in two eggs. “For sunshine,” she’d say. Then came a cup of milk, poured slowly, turning the dry flour into silk. A spoonful of melted butter followed-“for kindness”-and just a pinch of salt to make everything taste more like itself.

I was in charge of whisking.

At first, the batter looked lumpy and unsure. But with every turn of the whisk, it grew smoother, thinner, braver. “Crepes need patience,” Mom would remind me. “They’re not fluffy like pancakes. They’re delicate.”

We let the batter rest, as if it needed to catch its breath.

Then she would heat a small pan and brush it with butter. The first pour was always magic: just enough batter to coat the bottom in a thin, perfect circle. She’d lift and swirl the pan quickly, spreading it edge to edge before it could decide otherwise.

We watched closely.

The surface would change from glossy to matte. The edges would begin to lift ever so slightly, like they were peeking up to see the world. With a gentle nudge-and sometimes a brave flip with her fingers-the crepe would turn, freckled and golden.

The first one was never perfect. It was tradition to tear it in half and eat it standing at the stove.

As the stack grew, we filled them with whatever the morning felt like: a dusting of sugar and lemon, a spoon of jam, sometimes warm chocolate spread that melted into the folds.

By the time we carried the plate to the table, the kitchen smelled like butter and comfort.

And somehow, out of flour, eggs, milk, and a little patience, we had made something thin enough to fold-yet strong enough to hold an

entire morning inside.

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Chicken & Veggie Wrap - Alexander Georgiev Ivanov 12"d"

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Chicken & Veggie Wrap - Alexander Georgiev Ivanov 12"d"

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Food waste is a big problem today. In my family, we try not to throw food away. We plan our meals for the week and check what we already have in the fridge before going shopping. This helps us buy only what we really need.

When we have leftover food, we use it to prepare new meals instead of throwing it away. For example, if we have leftover roasted vegetables and chicken, we make a delicious homemade wrap or salad the next day.

Chicken & Veggie Wrap

Ingredients (leftovers):

1.       Cooked chicken

2.       Roasted vegetables (peppers, zucchini, carrots)

3.       A tortilla

4.       Yogurt or light sauce

How I prepare it:

1.      I cut the leftover chicken and vegetables into small pieces.

2.      I warm the tortilla in a pan for one minute.

3.      I put the chicken and vegetables inside.

4.      I add a little yogurt sauce.

5.      I roll the tortilla and it’s ready!

This way, we save money and reduce food waste. Small actions can make a big difference for our planet.

I believe that being responsible with food is important for our future.

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Potato patties with yogurt salad (Zhaklin Avedisyan 12b)

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Potato patties with yogurt salad (Zhaklin Avedisyan 12b)

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It’s one of those cozy afternoons when you open the fridge and see a few potatoes that need to be used soon, a bit of cheese, some yogurt… Not enough for a big feast – but more than enough for something delicious. Instead of letting anything go to waste, you roll up your sleeves and turn it into golden, crispy potato patties with a fresh yogurt salad on the side.

Ingredients:

For the potato mixture:

3 medium potatoes

1 egg

200 g yellow cheese

150 g white cheese

A little fresh parsley

For the coating:

Flour

1 egg

Breadcrumbs

For the yogurt salad:

Yogurt

Cucumber (core removed)

Crushed raw hazelnuts

Fresh basil

A squeeze of lemon

For garnish:

Fresh spring onions

Extra crushed hazelnuts

Time to get cooking!

First, you boil the potatoes until soft. The kitchen slowly fills with that comforting, homey smell. While they cook, you grate the yellow cheese, crumble the white cheese, and finely chop the parsley.

Once the potatoes are ready, you mash them while still warm and mix them with the cheeses and the egg. Everything blends into a soft, flavorful mixture. You shape it into small balls – not too big, just perfect for a crispy bite.

Now comes the fun part: coating!

Each little patty is dipped into beaten egg, rolled in flour, and then covered in breadcrumbs. One after another, they line up, ready to be cooked until golden and crisp.

While they cook…

You prepare the fresh yogurt salad.

In a bowl, you mix yogurt with crushed raw hazelnuts, chopped basil, and a splash of lemon juice. You remove the watery core from the cucumber, chop it finely, and add it to the bowl. Stir everything together until creamy and fragrant.

Plating time

Once the potato patties are beautifully golden, you place them on a plate next to the cool yogurt salad. Sprinkle fresh spring onions and extra crushed hazelnuts on top for crunch and freshness.

And there it is — a full, satisfying meal made from ingredients that might have otherwise been forgotten in the fridge.

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Lemon meringue pie (Stefaniya Panteleeva 12b)

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Lemon meringue pie (Stefaniya Panteleeva 12b)

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It’s Friday evening. The week has been long, everyone’s tired, and you promised something special for dessert. Nothing fancy just something nice.

You open the fridge. A couple of lemons rolling in the drawer. Eggs. Butter. There’s still sugar in the jar and flour on the shelf. That’s all you need. Tonight, you’re making a lemon meringue pie — crisp at the base, smooth in the middle, and crowned with soft, toasted meringue.

Ingredients

Crust:

200 g flour

100 g cold butter

2 tbsp sugar

1 egg

Filling:

3 egg yolks

120 g sugar

40 g cornstarch

250 ml water

80 ml lemon juice

Lemon zest

30 g butter

Meringue:

3 egg whites

120 g sugar

Pinch of salt

First, make the crust. Mix the flour and sugar, then rub in the cold butter until the mixture looks like fine crumbs. Add the egg and form a smooth dough, adding a little cold water if needed. Wrap it and chill for 30 minutes.

Preheat the oven to 180°C (fan). Roll out the dough, press it into a tart tin, trim the edges, and prick the base with a fork. Bake for about 15 minutes until lightly golden. Let it cool.

For the filling, whisk sugar and cornstarch in a saucepan. Gradually add water and cook, stirring, until thick. Beat the egg yolks lightly, mix in a little of the hot mixture, then return everything to the pan and cook until smooth and glossy. Remove from the heat and stir in the lemon juice, zest, and butter. Pour the cream into the crust.

For the meringue, beat the egg whites with a pinch of salt until soft peaks form. Add sugar gradually and beat until stiff and glossy. Spread over the filling, making small peaks.

Bake again for 8–10 minutes until golden on top. Let it cool slightly, then slice and enjoy.

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You’re sitting alone at home, thinking about how your family will come home in an hour, hungry for something sweet, simple, soft and made with pure love. So you start thinking about the ingredients- you already have everything you need.

You take 3 eggs and crack them into a large bowl. Add 150 g sugar and whisk until the mixture turns pale, thick, and airy. Don’t rush this part — the fluffier it gets, the lighter your cake will be.

Melt 120 g butter gently and let it cool slightly. Pour it into the egg mixture, stirring slowly. Add 120 ml milk and a teaspoon of vanilla extract. The smell already promises something good.

Now sift in 200 g flour and 1½ teaspoons baking powder. Fold everything together carefully. No overmixing — just enough to make the batter smooth and silky.

Grease a round cake tin and dust it lightly with flour. Pour in the batter and smooth the top. Into a preheated oven at 180°C it goes.

While it bakes (about 30–35 minutes), the kitchen fills with warmth and sweetness. When the top turns golden and a toothpick comes out clean, it’s ready.

Let it cool — if you can wait. Dust with powdered sugar, slice generously, and enjoy a soft, tender homemade sponge cake that tastes like comfort in every bite.

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It’s late afternoon and you open the kitchen cupboards, already thinking about the bananas on the counter that won’t last another day. Wasting food feels wrong, so you check what you can rescue.

There’s half a bar of dark chocolate, a small piece of butter, and three eggs that really need using. Sugar? A little left. Flour and cocoa? Just enough.

You melt the chocolate gently with the butter and leave it to cool. In the meantime, you whisk the eggs with the sugar, then stir in the chocolate, cocoa (2 tbs), a pinch of salt, and about 60g flour. You mix until it comes together—thick and glossy.

You line a small tin with reused baking paper, scrape in the batter, and smooth the top. Into the pre-heated oven it goes at 180°C for about 20–25 minutes.

When it comes out, the top is cracked and the middle still soft. Nothing wasted, dinner sorted for later.

Make yourself a cup of tea and cut a square while it’s warm. There will be enough left for tomorrow.

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Ingredients

Dough:

1 cup (240 ml) warm milk

1/2 cup (100 g) sugar

1 packet (7 g) active dry yeast

1/2 cup (100 g) melted butter

2 eggs

4 1/2 cups (600 g) flour

1/2 tsp salt

Filling:

3/4 cup (150 g) brown sugar

2 tbsp ground cinnamon

1/4 cup (50 g) softened butter

Cream Cheese Frosting:

1/2 cup (100 g) cream cheese

1/4 cup (50 g) butter

1 cup (100 g) powdered sugar

1 tsp vanilla extract

Instructions

1. Make the Dough:

1. Dissolve sugar and yeast in warm milk. Let it sit 5–10 minutes until foamy.

2. Mix in eggs, melted butter, and salt.

3. Gradually add flour and knead into a soft dough.

4. Cover and let rise in a warm place for 1–1.5 hours until doubled in size.

2. Prepare the Filling:

1. Mix brown sugar and cinnamon.

2. Keep the softened butter ready for spreading.

3. Roll and Cut:

1. Roll dough into a rectangle (~16×12 inches / 40×30 cm).

2. Spread butter and sprinkle the sugar-cinnamon mixture evenly.

3. Roll the dough into a log along the long side.

4. Cut into 1.5–2 inch (4–5 cm) slices.

4. Bake:

1. Place rolls in a greased pan and let them rest 20–30 minutes.

2. Preheat oven to 350°F (180°C) and bake 20–25 minutes until golden brown.

5. Make Frosting:

1. Beat cream cheese, butter, powdered sugar, and vanilla until creamy.

2. Spread over warm rolls so it melts in and becomes gooey like Cinnabon.

Cinnabon is a famous bakery chain known for its large, soft cinnamon rolls topped with rich cream cheese frosting. Founded in 1985 in the U.S., it’s now found in malls, airports, and shopping centers around the world.

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Blueberry Muffins (12 muffins)

🛒 Ingredients:

2 cups (250 g) all-purpose flour

¾ cup (150 g) sugar

2 tsp baking powder

½ tsp salt

2 eggs

½ cup (120 ml) vegetable oil (or melted butter)

½ cup (120 ml) milk

1 tsp vanilla extract

1½ cups (200 g) fresh or frozen blueberries

1 tbsp flour (to coat blueberries)

👩‍🍳 Instructions:

1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.

2. In a bowl, mix flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs, oil, milk, and vanilla.

4. Pour the wet ingredients into the dry ingredients and mix gently (don’t overmix!).

5. Toss the blueberries with 1 tbsp flour, then fold them into the batter carefully.

6. Divide the batter evenly into the muffin cups (fill about ¾ full).

7. Bake for 18–22 minutes, until golden and a toothpick comes out clean.

8. Let cool for 5–10 minutes before serving.

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A yoghurt bowl with fruit (Nikoleta Stamova 12b)

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A yoghurt bowl with fruit (Nikoleta Stamova 12b)

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This morning, I woke up earlier than usual and felt the quiet calm of the house around me. The sunlight was soft and golden, slipping through the window and landing gently on the kitchen table. I wasn’t very hungry, but I wanted something fresh and simple to start the day.

When I opened the fridge, I saw a container of yoghurt and a small bowl of blueberries. On the counter, there was a ripe banana and a jar of cinnamon. I also found a small mix of healthy seeds tucked away in the cupboard. It didn’t look like much at first, but I smiled. Sometimes the simplest things are the best.

I spooned the creamy yoghurt into a bowl, smooth and cool. Then I sliced the banana into thin rounds and placed them carefully on top. I scattered the blueberries over everything, their deep color standing out against the white yoghurt. After that, I sprinkled a handful of seeds for a little crunch and finished with a light dusting of cinnamon.

When I took my first bite, it was sweet, fresh, and comforting all at once. The softness of the yoghurt, the sweetness of the banana, the burst of blueberries, and the warm hint of cinnamon blended perfectly together. It wasn’t a big or fancy breakfast, but it felt nourishing and thoughtful.

As I sat there enjoying each spoonful, I realized that a good day doesn’t need a complicated start, just something made with care.

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Easy Chicken Soup Skillet(toniya-12"g") 

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Easy Chicken Soup Skillet(toniya-12"g") 

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Easy Chicken Soup Skillet

Ingredients

2–3 cups leftover chicken soup

1 cup extra chicken or veggies (optional)

½ cup milk or cream (optional)

Salt & pepper

Instructions

1. Heat soup in a pan over medium heat.

2. Stir in chicken/veggies and milk or cream if using.

3. Simmer 5–10 minutes until thick and cozy.

4. Season to taste.

Serve with toast, biscuits, or over mashed potatoes. Done.

It is my personal favorite dish to make after having some leftover soup , beside that is super esay to make it is so teasty to eat .

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Dry Ingredients

1½ cups flour

1 teacup sugar

10 g baking powder with vanilla

2 teaspoons cocoa powder

Chocolate chunks

Wet Ingredients

½ cup oil

½ cup lukewarm water

30 g raisins (optional)

1 egg

On calm afternoons, the chocolate muffins began with two bowls waiting side by side on the counter, one pale with flour and cocoa, the other smooth with oil and egg.

When everything was ready, the moment came to bring them together.

The wet mixture was poured into the dry, slowly, like a quiet meeting. I took the spoon and folded them gently. Not too fast. Not too long. Thirteen to seventeen turns, no more. The batter stayed a little lumpy, a little imperfect, exactly as it should be.

“Stop while it still looks unsure,” I would remind myself. Muffins rise better when they keep a bit of mystery.

The batter was spooned into the waiting molds, each cup filling just enough to promise something good. If the mood felt generous, a few extra chocolate pieces or soft raisins, were tucked into the tops like small surprises.

The tray slid into the oven, set to 200 degrees, and the waiting began. Twenty minutes of warmth slowly filling the kitchen. First came the deep scent of cocoa, then sweetness, then something softer, like comfort learning how to speak.

We watched them rise through the oven glass, rounding gently, growing steady and sure.

The first muffin was never left to cool completely. It was opened too soon, steam escaping in a quiet swirl, chocolate melting into soft shadows inside.

And somehow, from simple ingredients and careful stirring, we had made something warm enough to share, yet rich enough to hold a whole afternoon inside.

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The three bananas were lounging on the counter, brown and soft, clearly past their prime but not yet ready for my trash can. I noticed them while grabbing a glass of water and knew it was time.

No long planning, no store run. I pulled out flour, sugar, butter, and an egg. I mashed the bananas, mixed everything together, and poured the batter into a loaf pan.

While looking at my tasty creation, sitting in the oven, I came to the realisation that I really love baking, especially when I can make something delicious using ingredients I already have at home and don’t need to make a special trip to the store for. It makes everything feel easy and satisfying.

The oven did the rest. The kitchen was filled with the warm scent of this delicious fruit. When I pulled the loaf out, it was golden and ready. I let it cool just enough, sliced into it, and felt that small, quiet pride that comes from turning three ripe bananas into something comforting and delicious.

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To avoid wasting food, I try to plan my meals carefully and use all the products we already have at home. Before shopping, I always check the fridge so that no food is bought unnecessarily. I also try to use leftover food instead of throwing it away.

One of my favorite ways to reuse leftovers is by making tortillas. When we have leftover chicken, vegetables, or cheese, I use them as a filling. First, I cut the leftover chicken and vegetables into small pieces and heat them in a pan with a little oil and spices. Then I warm the tortillas in another pan. After that, I put the filling in the middle of each tortilla, add some cheese, and fold them. I cook the tortillas for a few minutes on both sides until they are golden and the cheese melts.

This recipe is quick, tasty, and helps me use food that would otherwise be wasted. By cooking with leftovers, I help my family save money and protect the environment.

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Shrimp with rice and vegetables-Valeria 12 b

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Shrimp with rice and vegetables-Valeria 12 b

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This meal is an example of how we can enjoy delicious food and at the same time avoid wasting it. On the plate there is rice with shrimp, fresh tomatoes, guacamole, jalapeños and a creamy milky sauce with herbs.

To make this meal food-saving, we use leftovers in a creative way. For example, the rice can be leftover from the previous day. Instead of throwing it away, we heat it and add freshly cooked shrimp with some spices. The guacamole can be made from very ripe avocados that are too soft to eat alone. The tomatoes can be slightly soft ones that are not perfect for a salad anymore but still taste great. The milky sauce can be made from yogurt or sour cream that is close to its expiration date.

If we have leftovers after eating, we can:

1. Put everything in a box and use it the next day as a lunch bowl.

2. Mix the rice, shrimp and vegetables and make a wrap or tortilla filling.

3. Turn the leftovers into a fresh salad by adding lettuce and extra lemon juice.

This recipe shows that food does not have to be perfect to be tasty. By reusing ingredients and combining leftovers in a creative way, we reduce food waste and help the environment while still enjoying a healthy and colorful meal.

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It's evening and you open the fridge, hoping to see something sweet. There's some mascarpone, a pack of ladyfingers and eggs that should be used soon. You always have coffee. That's enough.

You make a strong cup and pour it into a bowl to cool. The smell fills the kitchen.

You separate the eggs. In one bowl you whisk the yolks with sugar until they turn pale and thick, you stir the mascarpone until the mixture is smooth and creamy. In another bowl you whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the whites into the mascarpone cream, it becomes light and airy.

Dip each ladyfinger quickly into the cooled coffee, just for a second. Lay them in a small dish side by side. Spread a thick layer of cream over the top, add another layer of coffee-dipped ladyfingers and then the rest of the cream. Smooth the top.

Put it in the fridge and wait until tomorrow, when ready, dust cocoa over everything. Sweet and simple.

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Food is extremely important in human life because it gives us energy, supports our health, and is an essential part of our daily life and culture. That is why we should value it and avoid wasting it without reason. One way to show responsibility toward food is by using leftovers in a smart and creative way.

One of my favorite recipes is stuffed potatoes with minced meat (minced meat leftover from meatballs, lasagna or something else).

First, I wash the potatoes, rub them with olive oil, onion, and cook 3-4 minute. I also add garlic for more flavor. Remove potatoes from the oven. Slice each one lengthwise and add butter into the hot potato. Have to top each potato with beef filling. Then sprinkle with cheese. I return them to the oven for 10 minutes. And finally I serve with salsa on top or on the side.

There are many ways to cook leftover food in a very tasty way (like this one). The less food we throw away, the better.

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On Sunday morning, I decided to make healthy pancakes.

Not the sugary kind. The good-for-you kind.

I mashed one ripe banana in a bowl until it was soft and smooth. Then I cracked in two eggs and mixed everything together. The batter turned thick and pale yellow.

I added a handful of oat flour and a splash of milk. Just enough to make it easy to stir. A little cinnamon went in too.

That was it. No sugar. No white flour.

I heated a pan and poured in a small circle of batter. It didn’t look perfect, but I didn’t mind. After a minute, tiny bubbles appeared on top. I flipped it carefully.

Golden brown.

I made a few more and stacked them on a plate. On top, I added fresh berries and a spoonful of yogurt.

They were soft, warm, and naturally sweet from the banana. Not too heavy. Not too sweet.

Just simple.

And somehow, that made them taste even better.

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Last Sunday evening, I opened my fridge and felt a little worried. There were only small leftovers inside: a few slices of ham, some cheese, half a tomato, a little lettuce, a piece of avocado, one boiled egg, and one tortilla. I thought, “This is not enough for a real dinner.” For a moment, I wanted to throw everything away and order food.

But then I stopped. I told myself that wasting food is not right. Food is important, and I should use what I have. So I decided to be creative and make something new.

First, I peeled the boiled egg and cut it into small pieces. Then I warmed the tortilla in a pan. I added the ham and cheese and waited for the cheese to melt. After that, I put the chopped egg on top and added the fresh lettuce, tomato, and avocado.

I rolled the tortilla carefully and toasted it until it was golden and crispy. When I took a bite, I was surprised. It was warm, fresh, and delicious. I felt proud of myself. I learned that leftovers are not trash. With a little imagination, they can become a tasty and special meal.

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Ingredients (Serves 4):

8–10 medium bell peppers (green or red)

500 g ground meat (pork and beef mix)

1 cup rice

1 large onion

1 carrot (optional)

2–3 tbsp vegetable oil

1 tsp paprika

1 tsp savory (dried)

Salt and black pepper to taste

1 fresh tomato or 3–4 tbsp tomato purée

About 2 cups water or broth

Fresh parsley (optional)

On a cozy saturday night we wash the peppers, carefully cut off the tops, and remove the seeds. Then, we chop the onion (and the carrot, if using). We heat the oil in a deep pan and sauté the onion until translucent. We add the ground meat and cook, we break it up into small pieces, until it changes color and becomes crumbly. Then we add the rinsed rice, the grated tomato or tomato purée, and the seasonings — salt, black pepper, paprika, and savory. We pour in about one cup of water and let the mixture simmer for a few minutes, until the rice absorbs some of the liquid but is not fully cooked. After that we remove from the heat and stir in chopped fresh parsley if desired.

We fill the peppers with the prepared mixture, without packing it too tightly, as the rice will expand during cooking. We arrange them in a baking dish and pour a little water into the bottom. If desired, mix some tomato purée with water and pour it over the peppers.Then we cover the dish with aluminum foil and bake in a preheated oven at 180°C for about 40 minutes. Finally, we remove the foil and bake for another 15–20 minutes, until the peppers are tender and lightly golden on top.

If you want, you can also serve them with yogurt on the side.

Bon appétit!

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You go to the kitchen in the evening and see some forgotten fruits and a little dry bread or biscuits. You can quickly turn them into Clafoutis, as if it just came out of a French patisserie.

Pour the milk left in your fridge over the bread or biscuits, add one egg, a touch of vanilla, and finish with apples, bananas, cherries, or raspberries. Bake everything until golden brown…

Leftovers hide surprises, and every crumb carries its own story. Don’t take it away.

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Ingredients (Serves 6–8)

For the meat sauce:

500 g ground beef

1 onion, finely chopped

2 cloves garlic, minced

800 g canned chopped tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1 tbsp olive oil

For the cheese mixture:

250 g ricotta cheese

1 egg

50 g grated Parmesan cheese

2 tbsp chopped parsley (optional)

Other:

9–12 lasagna sheets

250 g shredded mozzarella cheese

Lasagna is a warm and comforting dish that is perfect for family dinners. To make a classic beef lasagna, first prepare a simple meat sauce. Cook chopped onion and garlic in a little olive oil, then add ground beef and cook until browned. Stir in canned chopped tomatoes, a spoon of tomato paste, and season with salt, pepper, oregano, and basil. Let the sauce simmer for about 15–20 minutes so the flavors blend together.

In a bowl, mix ricotta cheese with one egg and some grated Parmesan. This will make the lasagna creamy and rich.

To assemble the lasagna, spread a little meat sauce on the bottom of a baking dish, then add a layer of lasagna sheets. Spread some of the ricotta mixture on top, add more meat sauce, and sprinkle mozzarella cheese. Repeat the layers and finish with meat sauce and plenty of mozzarella on top.

Bake in a preheated oven at 180°C (350°F) for about 40–45 minutes, until the top is golden and bubbling. Let it rest for 10–15 minutes before cutting. This makes it easier to serve and even more delicious.

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Once you open a tuna can, there's no turning back. Unfortunately, it goes bad really fast. This is why this "lazy sushi" recipe that my friend Dari showed me is one my favourites. It's easy and it doesn't take much time to make so if you don't want to waste food but you're still lazy to cook an entire meal, this is perfect for you. You'll need:

- About half a can of tuna

- About 75 g cream cheese

- A cucumber

- Soy sauce

- Seaweed (recommended but not obligatory)

- Rice (optional)

In a bowl put the cream cheese and the tuna. Mix them until the mixture becomes homogenous. Then add some soy sauce on your preference. Cut the cucumber in cubes or circles and add them to your "lazy sushi". And you're ready! You can grab a packet of seaweed and wrap up the mixture in it. It tastes even better!

Note: if you decide to add rice, you just cook it and add it to the tuna and cream cheese.

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Hannah loved baking desserts. One day, one of her friends got sick and had to stay home. Hannah wanted to cheer her up, so she decided to make crème caramel for her.

First, she melted 1/2 cup of sugar in a pan until it turned into golden caramel. She carefully poured the caramel into small molds and let it cool. Then she mixed 2 cups of milk, 3 eggs, 1/2 cup of sugar, and 1 teaspoon of vanilla in a bowl and stirred everything well. After that, she poured the mixture over the caramel in the molds. Next, Hannah put the molds in a water bath and baked them at 160°C for about 40 minutes. When the dessert cooled down, she turned the molds upside down, and the sweet caramel sauce flowed over the creamy custard.

When Hannah brought the dessert to her friend, the sweet caramel smell filled the room. Her friend smiled for the first time that day, and Hannah realized that sometimes a small dessert can make someone feel a lot better.

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Last weekend a friend was coming over to study, and I thought it would be nice to bake something sweet for us. I also wanted to make something simple so I could use up some ingredients I already had at home. I had found some sugar and a few other baking ingredients lying around in the kitchen, so I thought brownies would be perfect since they don’t need many ingredients. I decided to make chocolate brownies, but I didn’t need a big tray, so I used half of the measurements from the recipe to make a smaller portion.

First, I began by melting about 56 g of butter in a small saucepan. While it was cooling slightly, I put about 108 g of white sugar into a bowl and poured the melted butter into it. I stirred everything together. Then I added half a teaspoon of vanilla and one egg, mixing the batter until smooth. While I was doing this, my friend arrived and asked what I was making. I told them it was brownies, and they stayed in the kitchen talking to me while I continued baking.

In another bowl I mixed the dry ingredients: 40 g of flour, about 22 g of cocoa powder, a pinch of salt and a pinch of baking soda. I added this mixture to the chocolate batter and stirred carefully so there would be no lumps. When the batter became thick and dark, I wanted to add chocolate chips, but I realized I didn’t have any at home. Instead, I chopped up a bar of chocolate into small pieces and added about 80–100 g of those to the batter because brownies are always better with extra chocolate. My friend even helped me sprinkle some of the chocolate pieces into the bowl and mix them in.

Since I had made only half the recipe, I poured the batter into a small baking pan and placed it in the oven at 177°C. While it baked for about 25 minutes, we kept checking the oven every few minutes because we were excited to try them. When the brownies were ready, I took them out and let them cool for a few minutes before cutting them. They were soft in the middle with melted chocolate pieces inside. We each took a piece and continued with our work.

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Sour dough bread (Viktoria Georgieva 12D)

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Sour dough bread (Viktoria Georgieva 12D)

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It sat on the counter wrapped in crinkled parchment paper, its crust dark and crackled, dusted with a little flour like the last trace of winter snow. I noticed it as I walked through the kitchen, still warm, the deep lines across the top split open from the heat of the oven.

This one took patience. No rushing, no quick mixing and baking. Just flour, water, salt, and time. The starter had been bubbling earlier in the day, quietly doing its work. I mixed the dough, folded it, and let it rest, again and again, watching it slowly come to life.

Hours later it went into the oven, tucked inside the pot. Soon the kitchen filled with that unmistakable smell - warm, toasty, a little tangy. The kind of smell that makes the whole house feel calm and lived in.

When I finally pulled it out, the crust had turned a deep golden brown, blistered and crisp. It crackled softly as it cooled on the counter, like it was still finishing the job.

I waited a little while, though not as long as I probably should have. Then I sliced into it and saw the soft, airy crumb inside. In that moment there was that same small, quiet pride that comes from turning something so simple - just flour, water, and time into a loaf of bread that feels honest and comforting.

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Apple pancake with chocolate chips (Mariela 12g)

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Apple pancake with chocolate chips (Mariela 12g)

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After a long exhausting day ,you are craving something sweet to eat. You head to the kitchen and check what you have. Luckily, there are a couple of eggs, some sugar, flour, and a fresh apple waiting to be used. With a few simple ingredients, you can make a soft and delicious apple pancake with chocolate chips.

First, crack 2 eggs into a large bowl and whisk them well with 1 cup of sugar until the mixture becomes smooth. Then add ½ cup of oil and 1 tea cup of milk, mixing everything together carefully.

Next, slowly add 3 tea cups of flour and 1 packet of baking powder. Stir the mixture until it becomes a soft batter without lumps.

Now, take 1 apple, peel it if you like, and dice it into small pieces. Add the diced apple to the batter along with 100 grams of chocolate chips. Gently mix everything so the apple and chocolate spread evenly through the mixture.

Pour the batter into a lightly oiled baking pan. Place it in a preheated oven at 180°C and bake for about 20–25 minutes, or until the top becomes golden and a toothpick inserted in the center comes out clean.

Once it’s ready, take the pancake out of the oven and let it cool for a few minutes. Slice it and serve.

And there it is! A warm apple pancake with sweet chocolate chips — perfect for a snack with a cup of tea or coffee. Enjoy!

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How I save food:

Sometimes we have leftover roasted chicken and rice from dinner. Instead of throwing it away, I turn it into a tasty chicken risotto the next day. This helps reduce food waste and creates a new meal.

My recipe story:

First, I take the leftover chicken and cut it into small pieces. Then I heat a little oil in a pan and cook some chopped onion and garlic until they smell good. After that, I add the leftover rice and mix it well.

Next, I slowly add warm chicken broth and stir the rice so it becomes creamy. Then I add the chicken pieces and a little grated cheese. Finally, I add some herbs and black pepper.

In just a few minutes, the leftovers become a delicious creamy chicken risotto. Instead of wasting food, I turned yesterday’s meal into something new and tasty.

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12g, 12d & 12b - Best story-writing chefs

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12g, 12d & 12b - Best story-writing chefs

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https://docs.google.com/presentation/d/1TW3CmWxu828Rkun7SUnwmFzSkdE22A1TwSrhR1jiA3A/edit?usp=sharing