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Princess sandwiches (Denislava Dimitrova, 12zh) 

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Princess sandwiches (Denislava Dimitrova, 12zh) 

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ingredients:

leftover bread

500 grams minced meat

50 grams butter

40 grams cheddar cheese

For an afternoon snack, I really like to make something crunchy, juicy and very tasty. These are the so-called crispy sandwiches with minced meat - Princess sandwiches.

You have to preheat your oven to 375°F (190°C).

In a skillet over medium heat, cook the minced meat until browned. Season with salt and pepper to taste. Set aside.

Spread butter on one side of each slice of bread.

Place half of the bread slices, buttered side down, on a baking sheet.

Top each slice with a layer of minced meat, followed by slices of cheddar cheese.

Bake in the preheated oven for about 10-12 minutes or until the sandwiches are golden brown and the cheese is melted.

Remove from the oven and let them cool for a few minutes before serving.

Serve warm and enjoy your delicious Princess Sandwiches with Minced Meat and Cheddar Cheese!

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Multivitamin salad (Denislava Dimitrova, 12 zh)

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Multivitamin salad (Denislava Dimitrova, 12 zh)

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ingredients :

4 mini carrots

1 beetroot

2 garlic cloves

vinegar

olive oil

salt

My favorite thing about visiting my grandparents is our family dinner and how I'm always excited to see what they've cooked. One of the most memorable is my grandfather's salad with beet and carrots - or, as I call it, the Multivitamin.

For preparing this salad you will need a grater for the carrots, beetroot and garlic.

Grate the carrots in a small bowl with the beetroot and the garlic, then mix the salad carefully and gradually add the dressing consisting of vinegar, olive oil and salt.

Your healthy and easy salad is finally ready for serving.

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"No one is bigger than bread"

There always comes a time in my day when I ask myself "What am I going to eat?". That particular Wednesday my parents weren't at home so I had to make something myself. I looked at the bread, but it was stale. I thought about what I could do with it and asked my mum on the phone for advice. Then, she shared with me the following recipe:

1 stale bread

200 g of cheese

100 g of olives

1 tomato

100 g sausages

1/2 cucumber

100 g butter

(You can add any ingredients of your own choice, the possibilities are endless)

Cut a whole loaf lengthwise just above the base. Fill it with a filling of grated cheese, pitted olives, finely chopped tomato and cucumber, sausage (optional), thinly sliced onion and sprinkle with a little melted butter. A small part of the filling is set aside. Lightly cut the top crust of the bread into squares and distribute the reserved filling in the slits. Pour the remaining oil and bake for about 20-30 minutes in a very hot oven.

I still thank her for it because it has been a lifesaver for my meals many, many times; it doesn't require too much and it's easy to prepare. Mum always knows best!

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When I was little and I was craving something sweet I always checked what we had in the fridge so I could bake something and I think I finally perfected the recipe for a 10-minute “lava cake”. You will need the following ingredients:

1 egg

2tbs of sugar

1 pack of vanilla sugar

2-3 tbs cocoa powder

Pinch of salt

1-2 tbs of flour

Optional- 2-3 drops of rum extract

You mix all of the ingredients into a bowl and put them into a small pot. Bake it for 6 to 7 minutes in an oven preheated to 200 degrees, so you can have a molten center and that's it!

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Potato Skin Nachos (Tonika Hinkova,12zh)

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Potato Skin Nachos (Tonika Hinkova,12zh)

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Ingredients:

Leftover potato skins

1 cup shredded cheese

1/2 cup cooked and crumbled bacon or cooked ground beef

1/4 cup sliced green onions or chopped cilantro

1/4 cup diced tomatoes

1/4 cup sliced black olives

Sour cream, salsa, or guacamole for serving

One day when I was alone at home, I decided to make myself something different to eat. I had both the potatoes that my mother had peeled, and I had watched videos on the Internet about people eating food made from food scraps, so I decided to give it a try. I decided to make Potato Skin Nachos. Here's how they're prepared:

1. Preheat your oven to 190°C.

2. Arrange the leftover potato skins in a single layer on a baking sheet lined with parchment paper or aluminum foil.

3. Sprinkle the shredded cheese evenly over the potato skins.

4. If using, distribute the cooked and crumbled bacon or ground beef over the cheese.

5. Add any other desired toppings such as green onions, tomatoes, or black olives.

6. Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

7. Once done, remove from the oven and let cool for a few minutes.

8. Serve the potato skin nachos hot with sour cream, salsa, or guacamole on the side for dipping.

Enjoy your tasty potato skin nachos made from leftover potato skins!

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Maybe one of the things I hate the most is babysitting my brother, who is no longer little but 14 years old. This is because he is very fussy about food, never eats the same meal twice, follows routines and always has to cook something different, so at the end of the week there are a few different vegetables left.

But we try not to waste food and here is our solution: rice with vegetables. It is easy and quick to prepare, this is how I prepared it last time.

I turned on the microwave to heat up to 180°C and I looked at what was left in the fridge - there were carrots, peppers, mushrooms, cabbage and corn, which I washed and cut up.

Then I took the pan and put some oil in it, poured in the vegetables, added the rice and put them in the oven. I left it to fry for about 8 minutes, then I added a jug of water. For those who have not cooked before, rice is prepared in a ratio of 3/1, or at least that's what I've learned from my grandmother.

I let everything simmer, increasing the temperature to 210° for about 10 min.

Then I stirred and added spices to taste, in my case pepper, salt, turmeric and chili powder. I let it cook for about 15 minutes. And voila, I was done!

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Mom and I decided to make Pasta Primavera. Mom chopped veggies while I boiled water for the pasta. Suddenly, the stove stopped working! In exactly an hour, my aunt was to come and visit us. She would be hungry because she would have been on a plane for several hours and our main course would not be ready. Mom suggested using the electric skillet. We found it in the cupboard and plugged it in. It worked! We added oil and garlic to the skillet, and the kitchen filled with a wonderful smell. We added the veggies and they sizzled in the skillet. They looked delicious. Then, we cooked the pasta in a pot of boiling water on another burner. It was a little tricky managing everything, but we did it together. Once the pasta was cooked, we mixed it with the veggies in the skillet. Mom poured in the sauce, and it smelled amazing. We stirred everything together, making sure the pasta soaked up all the flavors. Everything was ready on time!

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Leftover creamy curried chicken and rice soup (Denislav Voshtev, 12zh)

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Leftover creamy curried chicken and rice soup (Denislav Voshtev, 12zh)

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Ingredients:

2 tbsp olive oil

1 onion, finely chopped

3 tbsp Thai red curry paste

2 x 400g cans coconut milk

400ml chicken stock

100g risotto rice

4 large eggs

about 200-300g leftover roast chicken, shredded

340g can sweetcorn, drained

2-3 limes, juiced

2 spring onions, sliced

One night my mother had to stay the night shift at the hospital. So I had to cook for myself. I opened the fridge but it was almost empty. There was leftover chicken from the night before. I had some other products left, which I decided to combine with the chicken. To start, I heated the oil in a saucepan over medium heat. Then I added onions and sauteed them for 10 minutes until soft and translucent. Then I added curry paste and cooked for one minute. Then I added the coconut milk, chicken stock and rice for the risotto and let them simmer. I cooked for 15-20 minutes until the rice was tender. I then took a pot, let it boil and then put in 4 large eggs which boiled for 7 minutes. I added sweetcorn to the chicken, stirring them into the soup and cooking for 5 minutes to heat everything through. I seasoned to taste and finished with lime juice. Then I carefully peeled the eggshells and cut them in half. I mixed the soup with the eggs and spring onions. So, my starter was completely ready. I tried it and I really liked it.

I recommend it because it is quick and extremely healthy and nutritious!

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Oats with leftover yoghurt and fruits (Gabriela Prodanova 12zh)

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Oats with leftover yoghurt and fruits (Gabriela Prodanova 12zh)

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As a person who loves sweets, well actually, I wouldn't choose sweet instead of sour dishes but.. Let's just say I enjoy sweet stuff a lot, and I love to make this meal.

So, for this one you'll need OATS and some yoghurt that is left from the dish your parents have been cooking or is just.. left in the fridge.

It would also be great if you add fruit by choice and some honey, chia seeds..

Then take one cup, normal-sized and add in about 3 tablespoons of oat flakes. Put in the leftover youghurt and mix those two ingredients well!

After that toss in some chopped fruit and the other supplements.

You can let it sit for a bit or just eat it instantly.

It's yummy, no matter what you'll choose, I promise!

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 "Leftover Cake and Fruit Trifle with Whipped Cream." Jaklin-Nikol 12zh

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 "Leftover Cake and Fruit Trifle with Whipped Cream." Jaklin-Nikol 12zh

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I found myself faced with a delightful dilemma - a surplus of leftover dessert ingredients. Determined not to let anything go to waste, I embarked on a magical culinary journey to create a delicious dessert for myself.

Ingredients:

- Leftover cake or brownies, crumbled

- Leftover fruit (berries, apples, peaches, etc.), chopped

- Whipped cream or ice cream

- Chocolate sauce or caramel sauce

- Nuts or sprinkles (optional)

How to create :

1. Begin by crumbling the leftover cake or brownies into small, bite-sized pieces. This will serve as the base of our dessert creation.

2. Chop the leftover fruit into small, juicy chunks, adding a burst of freshness and natural sweetness to our dish.

3. In a mixing bowl, layer the crumbled cake or brownies at the bottom, creating a delicious foundation for our dessert.

4. Next, add a layer of the chopped leftover fruit, spreading it evenly over the cake or brownie base.

5. Top it off with a generous dollop of whipped cream or a scoop of ice cream, adding a creamy, indulgent touch to our dessert.

6. Drizzle some chocolate or caramel sauce over the whipped cream or ice cream, creating a heavenly cascade of sweetness.

7. For an extra touch of texture and decoration, sprinkle some crushed nuts or colorful sprinkles on top.

To prevent wastage and make the most of leftovers, I always keep a few tricks up my sleeve. Firstly, I try to plan my dessert recipes according to the quantity of ingredients I have on hand, so there's little to no waste. Secondly, I store leftover cake or brownies in an airtight container, ensuring they remain fresh and moist for future use. Lastly, I get creative with leftover fruits, incorporating them into smoothies, salads, or, in this case, a delightful dessert creation.

With a little magic and imagination, leftovers can be transformed into a delectable dessert.

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Apple pancakes (Veselina Radieva 12"zh")

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Apple pancakes (Veselina Radieva 12"zh")

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I wouldn't say I'm an excellent cook - I always do it with the attitude of trial. Sometimes it's a success, but sometimes it's not. I like to cook desserts the most so today I will tell you about my new discovery - fruit pancakes.

One day, as I was sitting at home, I felt a huge craving for something sweet. I saw apples that I knew were starting to soften, but I didn't feel like eating them at all. But in order not to let them rot, I decided to check the Internet for recipes that are quick and have apples in them. And that's how I came across apple pancakes. So in a mixing bowl I combined a cup of flour, little sugar, two eggs, vanilla and milk (most of the things in the amount that I felt right). Then I heated a frying pan and added a little bit of the butter. After that I poured a cup of batter into the pan and arranged slices of apples in a circle on top of the batter. Last I carefully turned the pancakes, making sure not to dislodge the apples and cooked them on the other side.

In the end I decided to put some cinnamon and it turned out great. So that is my version of food saver pancakes.

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Chicken And Vegetable Fried Rice (Boryana, 12e)

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Chicken And Vegetable Fried Rice (Boryana, 12e)

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2 cups cooked rice (preferably leftover and cold)

1 cup cooked chicken, shredded (leftover roasted chicken works great!)

1 cup mixed vegetables (such as carrots, peas, bell peppers)

2 eggs, lightly beaten

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

Salt and pepper to taste

Green onions, chopped (for garnish)

As I peered into my refrigerator, I spotted some leftover roasted chicken from last night's dinner. Determined not to let it go to waste, I decided to whip up a quick and satisfying meal.

I grabbed a skillet and heated a splash of oil over medium heat. Into the pan went the minced garlic, sizzling and filling the kitchen with its enticing aroma. Then, I tossed in the mixed vegetables, letting them cook until they were tender yet still vibrant in color.

Next, I pushed the vegetables to the side of the pan and poured in the beaten eggs, allowing them to scramble until they were just set. With a flick of the wrist, I added the cold rice and shredded chicken, stirring everything together to combine.

To bring it all together, I drizzled in soy sauce and sesame oil, infusing the dish with a savory umami flavor. A pinch of salt and pepper added the perfect seasoning, enhancing the taste of every bite.

As the fried rice sizzled and bubbled in the pan, I couldn't help but feel a sense of satisfaction knowing that I was turning leftovers into a delicious meal. Finally, I garnished the dish with chopped green onions for a burst of freshness and color.

With each forkful of chicken and vegetable fried rice, I savored the flavors and felt grateful for the opportunity to reduce food waste while indulging in a homemade feast.

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Leftover lamb & potato pie (Denislava Kirova-12zh)

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Leftover lamb & potato pie (Denislava Kirova-12zh)

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This shepherd's pie recipe is a great way to use up leftover meat and potatoes.

As a child, I was very fussy about food. One of the things I didn't like was lamb. Once, when I went to visit my grandmother, she was cooking this pie. I decided to try it and I really liked it, so I will share the recipe with you.

You need:

Leftover lamb, about 200g, 100g leftover sauce if you have it, or some lamb stock

leftover potatoes, about 250g, cheese, grated

2 spoons of breadcrumbs, with mixed herbs

Method of preparation:

Heat oven to 200C. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

Enjoy your meal!☺️

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Chicken & bacon pasta - Katerina Stoeva 12e 

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Chicken & bacon pasta - Katerina Stoeva 12e 

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Ingredients

2 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1 large garlic clove, finely grated

200ml double cream

100g mascarpone

75g parmesan, finely grated

1 chicken stock cube

2 cooked chicken breasts (about 210g), shredded

8 rashers cooked streaky bacon (about 25g), roughly chopped

300g tagliatelle

¼ small bunch of parsley, finely chopped

It’s been a long day. College was so tiring and the fight I had with Rachel mentally exhausted me so much. All I wanted to do was get home and make my comfort meal - chicken & bacon pasta.

I started by heating some oil and butter in a medium saucepan over a low heat and then frying the onion for about 10 minutes. While cooking I was enjoying some jazz music in the background which made me feel more at ease. I added some garlic to the pan and cooked it for 2 more minutes, then some cream, mascarpone, parmesan and stock cube. I stirred it and then added the leftover chicken and bacon from yesterday's meal. It started smelling delicious! Meanwhile, I cooked the pasta as the instructions on the package suggested. I kept 100ml of the pasta water to put together with the cooked pasta in the creamy sauce.

In the end I added some black pepper and parsley on top and it was all done! I couldn’t wait to dig in! It made all my worries go away.

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Although my family and I have dinner together every night sometimes we have different meals or a slightly different version of the same dish. Such an example was one time when my mother had made pasta without mixing it with any sauce just so we could add our favorite one to it. We had a great dinner and I was happy that there were some leftovers that I could eat for lunch the next day.

When I tried doing that though, I realized there wasn’t any sauce anymore so it was just plain pasta. I was really disappointed but I was also quite hungry and I didn’t want to just throw it away so instead I thought about what I can do with it. I searched the fridge for any other ingredients and I saw some opened cans like tuna and corn and also vegetables so i decided to mix them all together. I cut up some cherry tomatoes, cucumber, peppers and green onions and put them in a bowl with the pasta. Then I added the tuna, some mozzarella, corn and olives. It needed some dressing so I made one of olive oil, lemon and dried herbs.

It turned out to be one of the best salads I’ve ever had and ever since then I’ve been making it very often. The recipe varies depending on the products we have at home but that’s the best part of it. You can just mix any leftover vegetables or meat and also make a different dressing, for example with mayonnaise. It’s quick, easy and delicious.

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This is the dessert that takes me back to my childhood. Preparation is not complicated. You need the rest of the biscuits that your mother bought in large quantities because they were on sale, some milk, chocolate and the fruits, which are beginning to spoil in the bowl in your living room, for decorating the already finished cake.

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Recipe for a delicious omlette (Milena Kehayova, 12e)

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Recipe for a delicious omlette (Milena Kehayova, 12e)

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When we were little, my cousins and I used to do all sorts of experiments in our grandmother's kitchen. On that day we decided to make an omelette. It wasn't very difficult. Eggs, ham, cheese and good mood. It turned out very tasty, but grandma didn't particularly like what we had done in the kitchen afterwards...

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One lazy Sunday, my mom eyed the leftovers in the fridge and decided to work her magic, creating a simple and hearty Vegetable Soup.

You will need:

1 cup diced carrots

1 cup celery, chopped

1 cup peppers

1 cup green beans

1 cup corn kernels

1 onion

2 cloves garlic

1 can diced tomatoes

6 cups vegetable broth

Salt and pepper to taste

In her well-loved soup pot, my mother began her enchantment. She put the onions and garlic in a splash of olive oil until they danced together.

Next, she added the carrots, celery, peppers, green beans and corn allowing them to join the aromatic circle. These ingredients once left in the refrigerator now transformed into a colorful and nutritious picture.

To up the flavors, my mother poured in the diced tomatoes and vegetable broth. A sprinkle of dried thyme added a touch of earthiness turning the simmering pot into a fragrant potion.

With a final flick of her culinary wand, my mother let the soup simmer for about 30 minutes, allowing the flavors to meld into a harmonious symphony.

As she ladled the steaming soup into bowls, a sprinkle of fresh parsley crowned each serving.

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I really wanted to try cooking a meal inspired by Asia, so I picked a Thai chicken curry recipe. I went to the store and got lemongrass, basil, coconut milk, and other things. In my kitchen, I put everything in a pan and let it cook. It smelled really good!

I added sugar, fish sauce, and lime like the recipe said. My kitchen felt like a special place with all the nice smells. While the Thai chicken curry cooked, the yummy smell filled my home.

When I tasted it, wow! The flavors were like a surprise in my mouth. It felt like I was in Thailand. Making this curry wasn't just about cooking; it was like a fun journey to deliciousness. I smiled, happy that my dinner adventure turned out so tasty.

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One day I had a craving for something sweet, but I didn't want chocolate. I opened the fridge to look for some fruits, and then I saw three lemons in the corner. I suddenly thought of the dessert I had seen recently, which required only three products:

600 mL of heavy whipping cream

180g granulated sugar

Zest of 2 lemons

Juice of three lemons

First, I took the lemons and washed them with apple vinegar. Then I sprinkled a teaspoon of baking soda on the peels, and I rubbed them to remove any chemicals they might contain. After five minutes, I rinsed off the peels.

After that, I zested two lemons. I cut the lemons in half and scooped out the flesh. Then I cut it and juiced it through a sieve. I heated the heavy whipping cream with sugar and lemon zest on a low heat until it started bubbling. I took it off the stove, then poured the lemon juice and stirred. I poured the mixture through a sieve to remove the lemon zest, and then I poured it into a lemon skin that I used as a bowl. And finally, the only thing I needed was to refrigerate them for at least 3 hours.

The remaining zests I used to make lemon tea, which turned out to be quite tasty.

After three hours, I took one lemon bowl to try it, and it was absolutely delicious! I even ate another one. It was worth the wait. I left the other lemon possets overnight in the fridge so I could eat them the next day.

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Ingredients:

- 1 package store-bought pizza dough

- ½ cup tomato sauce

- 1 ½ cups shredded mozzarella cheese

- Your favorite pizza toppings

Narrative:

One evening one genius idea comes to my mind. I want to try a new recipe with my loved one so I suggest making homemade heart pizza. We go to the shop to buy some dough because I am sure I can’t make it by myself and the kitchen adventure begins.

With colorful toppings like prosciutto, green peppers and olives, I create a vibrant mosaic atop the cheese-covered dough.

After a quick bake in the oven, the pizza emerges golden and bubbling, filling the kitchen with an irresistible aroma. Sliced and shared with loved ones, it is a simple, yet satisfying meal with a lot of joyful moments while preparing.

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Veggie Stir-Fry Delight (Konstantin Ivanov 12e)

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Veggie Stir-Fry Delight (Konstantin Ivanov 12e)

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Ingredients:

2 cups broccoli

1 cup sliced carrots

1 bell pepper, sliced

1 cup peas

1 cup mushrooms, sliced

1 cup tofu, cubed

3 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon ginger, grated

1 teaspoon sesame oil

1 tablespoon cornstarch (optional, for a thicker sauce)

Rice or noodles for serving

One evening, while going through my refrigerator, I noticed leftover veggies. Determined to make a delicious meal and avoid food waste, I decided to whip up a Veggie Stir-Fry.

I started by chopping the broccoli, carrots, bell pepper, snap peas, and mushrooms. In the midst of slicing and dicing, I found a block of tofu hidden in the back - a forgotten treasure that instantly inspired me to add a protein boost to my stir-fry.

To infuse the dish with rich flavors, I heated olive oil in a pan and add garlic and ginger until they released their aromatic goodness. Then came the veggies and tofu, dancing together in the pan.

With a generous pour of soy sauce and a drizzle of sesame oil, my kitchen transformed into a haven.

One trick I learned was to save veggie scraps like broccoli stems and carrot peels for a homemade vegetable broth. It's a fantastic way to extract every flavor from the ingredients that usually end up in the trash.

As the stir-fry neared completion, I noticed a slightly watery consistency. Instead of discarding this excess liquid, I mixed a tablespoon of cornstarch with water and added it to the pan, creating a sauce that hug all the veggies. In the end, I served my Veggie Stir-Fry over a bed of noodles.

So there you have it - a tale of culinary creativity. Let's strive to turn our kitchens into spaces of conscious cooking, where every ingredient finds its purpose, and no flavor goes to waste.

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Spaghetti Aglio e Olio (Desislava Dimitrova, 12e)

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Spaghetti Aglio e Olio (Desislava Dimitrova, 12e)

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As a big fan of pasta and Italian cuisine, I'm very happy to share this recipe and story with you. One day I was craving it, but unfortunately I didn't have the ingredients with which I usually make the sauce for the spaghetti, only some leftover garlic, parmesan cheese and some parsley. Then I started to search on Internet easy recipes for pasta which include these ingredients as a joke. Surprisingly, there was such a recipe. At first, I was a bit skeptical, but at the end satisfied with the result. So there is what exactly you'll need:

1 pound uncooked spaghetti

½ cup olive oil

6 cloves garlic, thinly sliced

¼ teaspoon red pepper flakes, or to taste

salt and freshly ground black pepper to taste

¼ cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

I started with cooking the spaghetti in a salted boiling water for 10 minutes. Then combined the garlic with the olive oil in a pan on a medium heat, stirring until the garlic got golden brown. After that I added the spaghetti in the pan and seasoned them with some red pepper flakes, black pepper and salt. After stirring, I sprinkled the parsley and the grated parmesan cheese. Then I served it in a nice dish. It took me 25 minutes to make everything. I promise you it tastes delicious. Even now I still make it when I'm hungry.

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When I was little, once a week I went to my grandma's home to cook with her homemade muffins with leftover fruits.

She's always told me that we can cook very delicious dishes with leftover fruits. And she is right.

This recipe is my favourite and very easy to make. You only need :

-2 eggs

-250 ml milk

-250g white/brown sugar

-450g flour

-And of course leftover fruit

We always used different fruits , but my favourite was and still is with blueberries. This recipe is very easy but also so tasty! I'm grateful to my grandma for showing me that I can cook with leftover products and it is still very tasty. You can experiment to make different dishes when your fruits or vegetables are not in good shape anymore.

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(Milena, 12zh)

Sometimes when I cook, the sauce ends up being less than the pasta and I'm left with just plain pasta. So, one day I had next to nothing in my fridge and decided to use the few ingredients I had.

First I put the pasta in a big bowl and then added some mozzarella. Then I found some deli meat which I cut into smaller pieces and added that to the bowl. After some searching for vegetables, I remembered I had three of four cherry tomatoes and half a cucumber. I sliced the cucumber and diced the tomatoes. Afterwards I decided that it would be too plain, so I drizzled a little bit of olive oil, added salt, pepper and dried basil. I then mixed all of the ingredients and it turned out very tasty.

I make this quite often because it is very quick and filling. It's also a flexible recipe because you can add a lot of different things to it.

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Oatmeal with sour milk, nuts, honey and forest fruits (Robert Rusev 12Zh

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Oatmeal with sour milk, nuts, honey and forest fruits (Robert Rusev 12Zh

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At first glance, it does not look so good but it is very tasty and pleasant. Until 2 years ago I thought, oatmeal was not tasty but one day when my mom made it, I fell in love with it. On this day I had not slept well and I wasn't in much of a mood but this really changed it, even though I didn't want to try it all the way through. Маybe that's why I fell in love with it. So you too can try this superb dessert, I will post the recipe:

5 tbsp. oat flakes

200 g of yogurt

1 tbsp. honey

50 g nuts

100g forest fruits( strawberries, blueberries, raspberries, blackberries)

The oats are soaked in water that reaches up to 1 finger above the nuts. They are put to the boil and you have to stir them periodically so they do not stick to the dish.

They are boiled until a porridge is obtained and the nuts are soft. Then you have to transfer them to a bowl and let them cool slightly.

After that the yogurt is added and sweetened with honey. Stirring it, sprinkle with nuts of your choice - hazelnuts, almonds walnuts and berries.

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I have saved this recipe since I was little because it always turns out delicious, quick, and easy. My grandmother taught me to save food, as when she was a child, she didn't always have the opportunity to be fed. She taught me this easy recipe, which allows me to save money, food, and

myself. Here is how you can cook the vegetables fritters.

Ingredients:

﻿﻿Leftover cooked vegetables (carrots, peas, corn, etc.)

﻿﻿1/2 cup all-purpose flour

﻿2 eggs

﻿﻿1 teaspoon cumin

﻿﻿1/2 teaspoon paprika

﻿﻿Salt and pepper to taste

﻿﻿Oil for frying

﻿﻿Yogurt or sour cream dip for serving

Instructions:

1. ﻿﻿﻿Take the leftover cooked vegetables and mash or chop them into small pieces.

2. ﻿﻿﻿In a bowl, combine the vegetables with flour, eggs, cumin, paprika, salt, and pepper. Mix well until all the ingredients are combined.

3. ﻿﻿﻿Heat oil in a frying pan over medium heat.

4. Take a small portion of the vegetable mixture and shape it into a small patty using your hands. Repeat with the remaining mixture.

5. ﻿﻿﻿Carefully place the vegetable patties into the hot oil and fry them until golden brown on both sides. This will take about

2-3 minutes per side.

6.﻿﻿﻿ Once cooked, transfer the fritters to a paper towel-lined plate to remove any excess oil.

7. ﻿﻿﻿Serve the vegetable fritters hot with a yogurt or sour cream dip on the side.

These vegetable fritters are a great way to use up leftover cooked vegetables and create a tasty and nutritious snack or appetizer. Enjoy the crispy texture and flavorful combination of spices.

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Chocolate Nutty Pancakes Surprise (Todor Lyapchev, 12e)

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Chocolate Nutty Pancakes Surprise (Todor Lyapchev, 12e)

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Once upon a time, in a cozy kitchen, I found myself with some leftover ingredients - flour, chocolate, milk, and nuts. I remembered a day when my friends and I baked lots of chocolate cupcakes in the rain. We had some extra chocolate ganache and nuts.

Thinking back to that fun day, I decided to make something new for breakfast. I called it "Chocolate Nutty Pancakes Surprise."

Here's what I did:

Ingredients:

1 cup all-purpose flour

1/2 cup leftover chocolate ganache

1 cup milk

1/2 cup chopped nuts (like walnuts or almonds)

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon vanilla extract

A pinch of salt

Butter or oil for cooking

Instructions:

1. Mix the flour, sugar, baking powder, and a pinch of salt in a bowl.

2. Add the leftover chocolate ganache. It's the yummy chocolate sauce we had from before.

3. Pour in the milk and add vanilla extract. Stir it all together but not too much.

4. Put in the chopped nuts. These will give a nice crunch to our pancakes.

5. Heat a pan with a bit of butter or oil.

6. Drop a spoonful of batter onto the pan. Cook until bubbles appear, then flip and cook the other side until it's golden brown.

7. Repeat until you have a stack of tasty Chocolate Nutty Pancakes.

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Leftover Cream of Broccoli Soup (Maria Todorova, 12e)

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Leftover Cream of Broccoli Soup (Maria Todorova, 12e)

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Ingredients:

¼ cup of unsalted butter

1 medium yellow onion, diced small

¼ cup of flour

4 cups of chicken broth

1 pound of broccoli, cut into florets, stems peeled and chopped

2 potatoes

¼ cup of heavy cream

Coarse salt and ground pepper

It all happened one day when my brother and I were wondering what to eat for lunch. We had had guests over the night before and Mom had made a delicious broccoli and cream chicken for dinner, but unfortunately there was none left the next day. The fridge was empty, except for some broccoli leftovers from the night before, two old potatoes and one onion. We were completely desperate when suddenly my brother jokingly suggested that we make cream soup with the leftovers from dinner and I agreed.

We started by melting some butter in a medium pot and then we added the onion, stirring it for about eight minutes until it softened. After that we mixed it with ¼ cup of flour and started whisking. Later, my brother added 4 cups of chicken broth and one cup of water, bringing the mixture to the boil over high heat.

Then, it was my turn. I reduced the heat and let it simmer, whisking everything occasionally, for about ten minutes. After I added the broccoli and the two potatoes, I boiled them until very tender and transferred the mixture to a large bowl. In batches, my brother and I filled our blender halfway with it and pureed until smooth.

When we returned the pureed soup to a pot, we added the cream and heated it over medium until everything warmed through. Finally, we seasoned the ready dish with salt and pepper and began to eat.

Surprisingly, it turned out to be the best cream soup we’d ever tried and now we always know what to do after our mom has cooked a delicious dinner the day before.

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Strawberry shortcake yoghurt breakfast loaf 🍓 (Ralitsa Racheva 12e)

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Strawberry shortcake yoghurt breakfast loaf 🍓 (Ralitsa Racheva 12e)

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Every time I have some strawberries left that are about to go bad, I always make this breakfast loaf. It is a very easy and delicious recipe and also no strawberries are thrown away.

For the ingredients you will need:

2 large eggs

1 tbsp extra virgin olive oil

1 tsp vanilla extract

200g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

100g sugar

450g strawberry yoghurt

zest of 1/2 lemon

handful of fresh strawberries, diced

I preheat the oven to 170c fan and mix the yoghurt with the eggs, vanilla extract, sugar, zest of 1/2 lemon and olive oil until smooth. Then I fold in the bicarbonate of soda and baking powder, then the plain flour. I make sure to not over mix the batter. I pour the mixture into a large loaf or cake tin and sprinkle over the diced strawberries. I put the loaf in the oven and bake for 50-60 minutes until a skewer inserted into the centre of the cake comes out clean, keeping watch so it doesn't burn. After that I allow the breakfast loaf to rest for 15 minutes before serving.

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✨Leftover mushroom soup✨Alexandra Ivanova, 12zh

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✨Leftover mushroom soup✨Alexandra Ivanova, 12zh

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✅When I was little and came back from school ill, my parents always made me some kind of soup to get better. But since I've been a vegetarian for two years, chicken soup is not an option anymore. So I found the perfect way to enjoy my vegetarian soup and to not waste food.

🍄My family are big mushroom fans and we like to cook baked mushrooms with cheese for special events. It's tasty and it's easy! You only have to wash the mushrooms, cut the stumps and fill the holes with cheese. But you definitely shouldn't throw the stumps away, because you can make a delicious mushroom soup!

🥣My mum showed me that the mushroom stumps can be mixed with other vegetables by your choice. And when you heat the water, and you have already added salt and broth, you can put the vegetables in. Then you wait...

🤍 I really recommend it, because during the preparation of the soup you don't hurt any animals and yet it's nutritious and tasty!

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When I was little, pancakes seemed like food I wouldn't like.  One morning my mom made pancakes and I decided to try them.  The taste was unique.  The pancakes were very warm and fluffy inside.  From that day on, they became my favorite dessert.  Since then, my mom has been making pancakes for me every weekend.  Here is the recipe for the most delicious pancakes.
milk - 300 - 400 ml.
eggs - 3 pcs.
flour - 1 tea cup
oil - 2 tbsp.
salt - 1 pinch
Beat the three eggs with the milk and gradually add the flour, oil and salt.
Then take a ladleful of the mixture, pour it into a pan with some previously heated butter and fry the pancakes on both sides. Yummy with syrup or jam on top!

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I was bustling around the kitchen, trying to come up with something to cook up for breakfast for me and my mum. I really wanted some pancakes, but the ingredients were lacking and I didn't feel like going to the shop.

That's when a genius idea struck me! I remembered yesterday's porridge that my dear mother made. Perhaps, I could mix the two ideas and make porridge pancakes!

With that in mind, I went to the fridge and got some ripe bananas, eggs and the carton of milk. Then the porridge leftovers. I mixed them in a huge bowl with a bit of flour, sunflower oil and just a pinch of baking powder. I stirred them all together!

After that I  just cooked them in a pan on the stove and the tasty smell of honey porridge and bananas filled the whole house.

I remember my mom being very surprised and delighted and she really, really, liked them! I am going to cook them again soon! :)

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Crispy One Pan Potatoes With Eggs (Georgi Ivanov, 12D)

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Crispy One Pan Potatoes With Eggs (Georgi Ivanov, 12D)

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I like my dinner simple. A few ingredients can make it delicious. These Crispy One Pan Potatoes with Eggs fit the bill nicely. They also happen to be easy on the wallet and budget-friendly!
My mother likes to use smaller potatoes in the recipe, basically because she is lazy and there is no peeling required. But also because they taste amazing. She cooks them in butter until the edges are brown and crispy, then she makes hollows like tiny wells with the back of a spoon and cracks the eggs right into them, covers everything with a lid and allows it to cook until the whites are set and the yolks are runny. This dinner is to die for!

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My mom loves experimenting in the kitchen when she has free time. One day she decided to make a fruit cake and because I love watching her and learning new recipes, I helped her in the process.
There were some raisins, dark chocolate and even nuts. First of all, we mixed 3 eggs with 2 packets of butter. Then we mixed flour, baking powder and sugar in another bowl and later added the mixture to the eggs and butter. Finally we broke the chocolate into small pieces and put them in the cake mixture together with the nuts. Though it's optional, we sprinkled the cake with castor sugar on top.
The whole family loved it so much that my mom started making the fruit cake more often especially on Christmas holidays.

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Homemade cheesecake (Dimitar Radev 12 D) (It is not clear how to make it or what the story is)

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Homemade cheesecake (Dimitar Radev 12 D) (It is not clear how to make it or what the story is)

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My mother has been making cheesecakes for my family every week for 5 years.
This super-quick and easy cheesecake will give you the texture and flavour you're looking for without a big investment in time and effort. It only requires a few simple ingredients, so it's best to use the highest quality items you can find. For best results, it's important that you use full-fat cream cheese and full-fat sweetened condensed milk. Use freshly squeezed lemon juice, too—the stuff from the fake lemons doesn't have enough acid.

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Homemade Sushi (Anna-Maria Hadzieva 12D)

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Homemade Sushi (Anna-Maria Hadzieva 12D)

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After a long day at school, I came home and was very hungry.  For a long time I wondered whether I should order something, or prepare something myself.  Anyway, I decided that today was my day and I would prepare something.  I was craving for sushi so much that I didn't hesitate at all about what to make.  The problem was that I like Happy's sushi so much that I wanted to make it like theirs, but the only products I had were some cucumbers from my last night's salmon dinner, and some cream cheese.

For the specific recipe you need: 1 cucumber, "Philadelphia" cream cheese and smoked salmon. Using a peeler, I cut long thin strips from the cucumber. I arranged them on a kitchen board and with the help of kitchen paper, I strained the liquid from the cucumber.  I spread the cream cheese and spread the salmon on more than half of the area. I carefully picked up one end and began to roll it into a tight roll.

Then I cut into pieces and arranged them on a plate.

It wasn't the same as Happy's, but it's a pretty good alternative if you want to eat at home and save money.

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As a person who doesn’t like to cook I rarely spend a lot of time on a dish. When I’m craving something sweet I always go to my favourite quick and tasty dessert - cupcake in a mug.

First, I take my favourite mug and fill it with 3 tablespoons of flour and sugar. Second, I add 6 tablespoons of water and 2 tablespoons of cocoa powder. Then, I pour 2 tablespoons of oil and stir the mixture really well. Sometimes I add nuts in if we have some at home. The final step is to put the mug in the microwave for 2 minutes. When it’s ready I put some ice cream on top and make it even tastier.

This recipe needs only 5 minutes of your time and it’s a small portion so there’s no way of overeating and throwing food away. Almost all of the products it uses are present in every home so there’s probably  no need to run to the store!

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Leftover Chicken Soup! (Aleksiya Solovyova 12D)

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Leftover Chicken Soup! (Aleksiya Solovyova 12D)

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In a quiet house, in a quiet forest, there is an old wooden shelf. It has a perfect view of the silent cottage's kitchen and it is filled with different trinkets and useless stuff.

And you.

You don't know why you can see, but can't move. You don't have any other senses, just sight. It can get pretty boring. Fortunately for you, this silent house's matriarch is a woman of great culinary abilities. So day after day, all you do is watch her cook. She always makes up the most delicious-looking dishes you have ever seen (not that you've seen many).

Today, she is trying to come up with a recipe to use up all the leftover chicken from last night's dinner. You observe as she's pacing back and forth, when finally an idea strikes.

She quickly gets a pot from under the sink and fills it with water and another liquid that came straight from the chicken. Then she puts it on the magic plate you've come to learn is emitting heat. She turns around and starts shredding the leftover chicken into small, bite-sized pieces. When she is done, she gets another, smaller pot and puts an oily liquid in it, as well as some other produce from her garden (you can just barely see it through the kitchen window, it looks pretty).

Just a bit after the liquid in the bigger pot has started to bubble, the woman adds the chicken in it. Then she does something very strange, something that puzzles you. She removes half the mixture! After that she uses the strange machine with razors that spin very fast and she purees that half.

She puts it back into the pot and adds some strange green-looking balls and some herbs.(you know what they are called! You saw it once on a package just before she put it away.)

And then, you see her going to the big, square box that has a small winter in it and she grabbs some kind of thick white liquid. You think it was called "yogurt", but you're not sure. Nevertheless, she mixes the "yogurt" with garlic and lemon juice. You think garlic is really ugly, but she always uses a lot of it in all her recipes, so perhaps it is tasty?

Your musings aside, she gets a bowl out and pours the thick soup - another word you learned from a label - and artfully swirls in the yogurt-garlic-lemon mixture. When she tastes it, there is a big smile on her face and something warm fills what is probably your chest.

You wish you could try her cooking, maybe just once.

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Lemon garlic shrimps (Mihaela Kisyova 12d)

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Lemon garlic shrimps (Mihaela Kisyova 12d)

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I had never been much of a cook. I had always been intimidated by complicated recipes with long ingredient lists and unfamiliar techniques. But one day, I decided that I was tired of eating takeout and I wanted to learn how to make something simple and delicious.

I searched the internet for easy recipes and stumbled upon a recipe for lemon garlic shrimp. It only required a handful of

ingredients, most of which I already had in my kitchen, and it promised to be ready in under 30 minutes. Feeling emboldened, I decided to give it a try.

You will need:

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons butter

1/4 cup chicken broth

Juice of 1 lemon

Salt and pepper, to taste

Chopped fresh parsley, for garnish

In a large skillet, heat the olive oil and butter over medium-high heat.

Add the minced garlic and sauté for about 1 minute.

Add the shrimp to the skillet and cook for about 2 minutes on each side.

Add the chicken broth and lemon juice to the skillet and bring to a simmer.

Cook for an additional 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper, to taste.

Garnish with chopped fresh parsley before serving and you are done!

I hope you all love this recipe!

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My favorite things in my grandfather's garden were his big red juicy tomatoes. And when he would send us home with those big buckets filled with tomatoes, we had to use them pretty fast so they wouldn't go bad. That's why I wanted to make something delicious with them.
I love Italian food so when I found a recipe for caprese salad I knew I had to try it out.
First, I sliced the tomatoes and the mozzarella cheese balls. Then I got a plate and started lining them in a circle, alternating one slice of tomato with one slice of mozzarella cheese. In the centre of the circle I put some basil leaves and then I garnished the tomatoes and the mozzarella cheese with some pesto and olive oil and voilà, the salad was ready to be served.
It is very easy to make and it has only 5 ingredients but the most important thing is that it's very delicious. Everyone should try this recipe.

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When I was in middle school, my mom used to make a lot of French fries for dinner. Sometimes those fries would end as leftovers, and once some time had passed, their quality would drop. So my mom made me this dish whenever there were such leftovers.

All you need is those leftover French fries, eggs (you can choose how many), oil or an alternative to it and some seasoning like pepper and salt. First, you get yourself two bowls, the first one needs to be big enough to fit the fries and the second one to crack the eggs in. Hence you mix the eggs and, of course, you can add some seasoning of your choice. After you’ve done that, you can pour the eggs over the fries and again gently mix them together without smashing any fries.

Then you heat up a pan with a little bit of oil and pour the eggs-and-fries mix in there. You can use a wooden spoon to stir it like you're making scrambled eggs.

Finally, when the eggs are cooked well enough you can put them into a dish and enjoy the final result with additional garnish.

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Last year my parents left me and my sister alone for a few days. As the bigger sister, I had to make sure we had something to eat. So I decided to experiment and make my favourite pesto pasta as I saw the perfect opportunity to use the kitchen without my mother making comments about my cooking skills.
I started by leaving some salted water to boil while I was preparing the sauce. I put some fresh basil leaves and pine nuts in a blender. Then I added garlic and parmesan cheese to the mixture. Finally, it was time for the star of the show - the olive oil. I started gradually pouring it into the blender until I got the perfect creamy consistency. Of course, I seasoned the pesto with some salt and pepper. I put the pasta in the water and when it was ready I added the sauce.
My sister was thrilled and I was surprised how good it had turned out! Turns out I’m not such a bad cook as my mom thinks!

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Every summer, when I went to my grandparents' house, my grandma would always serve me Caesar salad, whether that would be as a starter or even just as a light meal. This food brings me lovely memories of me and my family surrounded by nature and just enjoying such family gatherings. So one day I decided to try it out myself!
I started by chopping up some lettuce into small pieces and adding them to a big bowl. Then I cut a some chicken in strips, marinated them in black pepper and salt then grilled them on the stove. While the chicken was cooking, I cut some white bread into small cubes and cooked them after the chicken was done, so they become crunchy. After adding the chicken and the croutons to the salad I poured the salad sauce I liked. I mixed all the ingredients well together, and grated some parmesan cheese as well, so it would be tastier.
Since then, it has become a dish so many of my close friends have enjoyed, too! Not only is it very easy to make, but it is also a great way to bond with someone who likes cooking too!

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No matter where I go, Greek Salad is always a part of my menu. Though it may not be the most exciting dish, I believe that Greeks can do no wrong! Thus, I decided that it would be a great idea to make one at home by recreating the whole atmosphere.
I started by choosing tomatoes, red onion and a fresh cucumber, of course. Then, I spent a lot of time picking the perfect Kalamata olives and Feta cheese - the most important part of the Greek Salad. After I cut the ingredients and placed them in a bowl, I flavoured the mixture with some amazing olive oil! Finally, I served it as usual with a few slices of tasty bread.
When everyone came to see, they were amazed how good a simple salad can look and ate it to the accompaniment of beautiful Greek songs!

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Every year around Easter there are many “kozunacs”.  Quite often they stay uneaten too long and dry out.
So one day my mother decided not to throw away the “kozunak” but to add other products to it and see what would happen. She took a tray and after melting some sugar on the bottom, she arranged pieces of the  “kozunak” on top.  Then she warmed some milk adding some whisked eggs, too.  Next, she poured the mixture into the tray and baked the “kozunak” in a water bath for about 30 minutes.
Believe it or not, after that, not a crumb remained!

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Banana & Chocolate Pancakes (Penka Zheleva, 12D)

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Banana & Chocolate Pancakes (Penka Zheleva, 12D)

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Every weekend my mom makes me and my sister pancakes with chocolate and banana. This weekend, though, I decided to be the one to prepare them. My mom was at work and my sister had drum lessons, so I could surprise them.
I started by heating up the pan. I mixed 3 glasses of milk with 2 tea cups of corn flour. I added the 2 eggs left in our fridge, 2 tablespoonfuls of oil and a pinch of salt for better taste. I stirred until I got a homogeneous mixture and I poured the mixture on the hot pan with the ladle. I waited for 5 minutes and I flipped the pancake. I repeated this until there was no mixture left in the bowl.
My sister felt hungry when she got home and she attacked the plate with pancakes straight away. She enjoyed them quite a lot, but thank goodness she left some for my mom!

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Jamon and melon salad with raspberries (Simona Asenova 12d)

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Jamon and melon salad with raspberries (Simona Asenova 12d)

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One day while walking in Valencia, we decided to go to a restaurant.  We looked at the menu for a long time and finally decided to order something more extravagant.  We had jamon and melon salad.  Today I thought of doing it again,

The necessary products are melon, jamon, raspberries, spinach, almonds and olive oil

You need to wash the melon very well and cut it. Place it in a bowl or suitable plates.

Spinach is cleaned and washed very well, and added to the melon.

Thinly slice the ham and add to the melon and spinach.

Sprinkle with a little olive oil.

Raspberries are cleaned, washed well and added.

Sprinkle with the sliced ​​almonds and serve.

This is the recipe. It is definitely delicious and very interesting.

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It was a rainy Sunday and I was home alone. My parents were on a vacation and there wasn’t any food in the fridge, only these apples which my mother had bought because they were on sale. If I didn't want them to go to waste, I had to do something with them. There were two options - to eat apples or to prepare something delicious with them. I am that type of person who loves eating anything sweet so I decided to prepare an apple pie.
It is very simple recipe. All you need is 2 eggs, 1/2 cup of flour, 1 cup of sugar, a little bit of oil and the main character - the apples. First, break the eggs into a bowl and add the cup of sugar. Mix the products very well until the sugar melts and then add the 1/2 cup of flour, the oil and mix it all together. Then cut the apples in slices (you will need 4 apples but if you want you can add more, it depends on your taste) and put them in the bowl where you have mixed all products. The final step is to put the pie to bake in the oven for 30-40 minutes.
A delicious and quick dessert for all sweet lovers. One hour after I cooked the apple pie, my parents got home. They said that it was amazing and I should cook more often. So if you are a fan of apples and you have some left in your fridge, you definitely should try to cook this apple pie. You won’t regret it.

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One evening I was very hungry, but after eating I wanted something sweet. I knew that our family would be happy if I cooked some dessert, but there was nothing at home except eggs and liquid chocolate. For a long time I wondered what to cook with only two ingredients. I checked for recipes online and found one that contained exactly those two ingredients.
The dessert doesn't even contain flour. All that needs to be done is to take 4 eggs, separating the whites and yolks beforehand. After beating the egg whites, add 250 grams of liquid chocolate to the yolks in another bowl. We whisk everything and mix the ingredients from the two bowls. Bake at 170 degrees for 35 minutes and the magic is ready. It becomes an extremely tasty and easy dessert.

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Chocolate muffins (Darina Gospodinova 12d)

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Chocolate muffins (Darina Gospodinova 12d)

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Tonight I decided to invite two of my girlfriends over.  I decided to prepare something to treat them to when they came.  I went to the kitchen, looked around a bit, but all I saw were two eggs, a bar of chocolate and some flour.  The first thing I thought of was chocolate muffins.  I knew all three of us would love it, after all who doesn't love chocolate?
Preparing the mixture for the muffins was extremely easy.  In a small bowl, I broke the eggs, added the flour and started mixing.  I started melting the chocolate slowly in a water bath.  However, it turned out that I would also need some fresh milk.  Luckily for me, I found exactly what I needed in the fridge.  After the mixture was already ready, I left the muffins in the oven, which I had preheated.
When they were ready I took them out and just in time, my girlfriends came too.  Everything happened as I had planned it.  After waiting for the muffins to cool down a bit, we tried them and they were really quite tasty.  I would definitely make these chocolate muffins again.

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My alarm went off at exactly 8:00.  Just like any other morning.  I felt very hungry and immediately got up, washed my face and went to the kitchen to see what I had left in the fridge to make a quick breakfast.  I opened it and all I saw were the remaining fruit I had bought for the cake yesterday.
I wondered what I could do with them.  I looked around and saw some leftover milk that I could use.  I thought what I could do.  After a long time of wondering, I remembered that I could make a smoothie.  Then I started looking for the blender.  I used everything I had left in order not to throw them away, I added the milk, but I didn't know exactly what would happen and if I would like it.  However, when I made it and tasted it, it turned out to be very tasty.  I would definitely do it again.

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Homemade apple cake (Megan Kotakova, 12d)

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Homemade apple cake (Megan Kotakova, 12d)

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I love to eat sweet things, so I often check if there's something sweet in the fridge. This time, there were some apples left over, which nobody had eaten, there was also a packet of walnuts that we had bought a long time ago, but we had forgotten about it. So I decided to make something sweet with them. A cake!

You need:
3 apples
300gr. walnuts
2 eggs
1 tea cup of sugar
1/2 tea cup of oil
3/4 tea cup of milk
2 tea cups of flour
1 packet of baking powder
1 pinch of salt
Powdered sugar

First, I put the eggs and mixed them with the sugar. Then I slowly poured the oil, while still mixing. I added the required amount of milk into the mixture. Then I used a  whisk until the mixture became liquid. I put the flour and baking powder, as well as a pinch of salt against stomach aches (my mom always tells me to do this), and whisked again. I stopped whisking when the mixture got thick.
I peeled the apples and cut them into small pieces and added them to the mixture along with the walnuts that I had previously blended. I whisked the mixture again and then poured it into a cake mold. I turned on the oven at 180° and put the still raw cake inside.
After about half an hour I went to check if it was ready, so I inserted a toothpick into it. When I took it out, there was no dough stuck to it and this meant it was baked enough. When I took it out of the oven, I dusted the cake with castor sugar to make it look better. Of course, the whole dessert wasn't all for me as I shared it with my family.

It's quick and easy to prepare, especially if you're in a hurry to eat something sweet. I definitely recommend it!

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When mom has been working late and hasn't had time to cook something to eat, I like to surprise her with warm vegetable soup.
You don't have to go shopping, but use the products left in the fridge. I use veggies like onion, garlic, carrots, leeks, courgettes, sweet potato and white potato. Аfter I wash them, I chop them.
First, I fry the vegetables and potatoes in a pan with 2 tbsps oil for a few minutes until beginning to soften.
Second, I cover with 700ml stock and simmer for 10-15 mins until the veg is tender. I like to blend the soup until smooth, then season with salt and white pepper.
I serve it with  a dollop of crème fraîche and some fresh herbs, аlso with a toasted slice of bread slathered with butter and garlic. (It is a curious fact that you can freeze the soup for up to one month.)

Simple and delicious. This is so versatile!

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After a long week, me and my parents were out of ideas of what to eat. We didn't want to buy takeaway anymore or waste food, so I opened the fridge and checked out what we had.
There was chicken left from the other day and an idea came to my mind. I took out the chicken and cut it into pieces. I seasoned it with salt and pepper and put it in the pan with oil to heat it up and slightly stir fry it. Meanwhile, I cut two onions into half moons and two carrots into circles and added them to the pan, stewing them until soft. I added a teacup of wine and waited for it to evaporate while stirring. Then I poured a tablespoon of sugar into the mixture and caramelized it slightly. I cut four peppers into strips and pulled out 3 casseroles. I put a piece of cheese in the bottom and distributed mixture from the pan in the casseroles. Finally, I added the peppers on top and mixed gently. I added an egg on top of mine and sprinkled a bit of salt and pepper. I covered the dish and baked for 20 minutes in our preheated oven.
In the end we had a tasty Casserole dish with the chicken leftovers from the previous day and we prevented wasting the perfectly tasty chicken.

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French toast                               (Viktoria Gerginova 12d)

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French toast                               (Viktoria Gerginova 12d)

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Saturday morning, after a long night of dancing, singing and lots of fun, everyone is still asleep.  I was the first to wake up, I was very hungry and I knew that once everyone else woke up they would be very hungry too.  After a thorough inspection of the remaining products from the evening, I realized that almost everything had been eaten and there was nothing left.  I looked around some more and saw some eggs and two loaves of bread.  The first thing I thought of was French toasts.  I knew everyone would love them.
Who doesn't love French toasts?  This is the fastest and easiest breakfast.  All you need is just bread, a few eggs and some oil to fry them in.  The preparation is extremely easy.  First, cut the slices of bread in half.  Then break 3-4 eggs (or as many as are left) into a plate, mix them and start dipping the slices in the eggs one by one.  Each slice is placed in a pan with heated oil to fry until golden.  The slice is ready in about 2-3 minutes and the taste is incredible.  They can be served with cheese, jam or honey (whatever you prefer).
A quick, easy and delicious breakfast that all my friends loved.  Well, they wanted extra, but there really wasn't anything left in the kitchen anymore...

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Potato balls in oven (Elena Stefanova, 12d)

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Potato balls in oven (Elena Stefanova, 12d)

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One day, we were wondering what we could cook with my mom and we came to the conclusion that we hadn't eaten potato fritters in a while, even though we loved them!

We decided to cook them and make them very tasty! The recipe is really easy and we used some leftover food.

We peeled and boiled the potatoes. Then we let them cool. Later, we crushed them and added butter, eggs, white cheese, red onion and seasoning to the mixture. After mixing the ingredients well, we started to shape balls and roll them in egg and breadcrumbs. Then we baked them for about 25 minutes.
We served them with homemade yogurt salad and enjoyed the meal with my cousin!

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Leftover greens, seeds and cheese tart (Daria Khodakivska, 12b)

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Leftover greens, seeds and cheese tart (Daria Khodakivska, 12b)

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This is a great option, if you are vegetarian. I am, so I always have many leftover greens and seeds in the fridge, like half a cucumber or a bunch of spinach.
To cook this tart, you first need to preheat oven to 200°C.
In the meantime, grease a 22cm fluted loose-bottomed tart pan. Lightly flour a work surface with gluten-free flour.  Then gently roll out the pastry until 3mm thick and use to line the pan. Line with baking paper and fill with pastry weights or rice.
You should bake it  for 25 minutes or until the pastry is just dry. Remove the weights and paper, and bake for a further 10 minutes or until golden and dry. Remove from the oven and set aside. Reduce the heat to 160°C.
Grab 250gr of spinach and blanch it in a saucepan of boiling water, then refresh in iced water. This will help the spinach to stay crunchy.

Drain, then squeeze out any excess water.
Place in a blender and whiz to a coarse puree, then combine in a bowl with feta, eggs, lemon zest, garlic, parmesan, seeds and 300g ricotta (optional).
You have to pour the mixture into the pastry shell. Bake for 25-30 minutes, and then set aside to let it cool completely.
In the end, sprinkle the dish with the lemon juice. As a final touch, you can decorate it with some sprouts, rocket, extra toasted seeds and the remaining 100g ricotta, all mixed in a bowl and seasoned.
Our tart is ready to be served :)

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Ingredients (for 2 toasts), so that nothing in your fridge goes to waste:
4 slices of smoked salmon
1 avocado
2 eggs
2 slices of bread
spices chosen by you (optional)

Put the slices of bread in the toaster. Mash the avocado. Fry the eggs. When the bread is toasted, smear the mashed avocado on it. Put the fried eggs and the salmon on the toasts. Add the spices. Enjoy!

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Lasagna
crusts - 250 g  (1 package)
minced meat - 250 - 300 g
onion - 1 head
tomatoes - 250 g canned
cheese
pepper
sol
Chop the onion and simmer lightly with the tomato sauce. Add the minced meat and mix well, season with salt and pepper to taste and allow to thicken.
Arrange the crusts in a tray, starting with a row of crusts, topped with tomato sauce with minced meat, bechamel sauce on top and so on until the end of the products, ending with crusts covered only with bechamel sauce.
Sprinkle the lasagna with plenty of grated yellow cheese and bake in a moderate oven for 30-40 minutes.

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This recipe uses ripe bananas.

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On a Monday morning I was making my coffee, while my mom was heading out for work. At the door she said to me “Have a nice day and eat those bananas, I don’t want to throw them away.”
I looked at the bananas and they were brown and soft - exactly how I hate them. I was hungry and decided to try to make pancakes with only 2 ingredients because I didn’t have much time.
So, I took the bananas and 2 eggs. I whisked the eggs and added the bananas, having mashed them with a fork before that. It looked nice enough but then I decided to add a splash of milk and a pinch of cinnamon. While I was preparing the mixture, the pan was heating on the stove.
I added two big spoons of the batter on the pan and waited until I could flip them. This amazing breakfast took me less than 20 minutes (including the washing-up) and gave me the best start of the day I could ever think of.

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Chocolate Biscuit Cake (Aylin Kamberova, 12a)

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Chocolate Biscuit Cake (Aylin Kamberova, 12a)

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In my cupboard I had one packet of biscuits and one packet of chocolate pudding. So, I decided to make a chocolate biscuit cake.
I opened the pudding packet, mixed it with a glass of milk and the cream for the cake was ready. I set it aside for a bit.
Meanwhile, I heated half a glass of milk in a small saucepan. When the milk got warmer, I took it off the stove.
Then, I started dipping each biscuit in the warm milk to soften it. I dipped them for 2-3 seconds (any longer would have made them too soggy) and then placed them in a medium-sized pan, until I had a layer of biscuits. Then, I poured some of the chocolate pudding over the biscuit layer and spread it gently with a spatula. And I repeated this process until I made several layers.
There were 3 biscuits left and I didn't want to throw them away, so I crumbled them and put them on top of the cake. It made the cake look a whole lot better!
So, there it was - the cake was ready! I placed it in the refrigerator and left it to set for several hours.
Three hours later, the biscuit cake was delicious. My family loved it!

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The aroma of home-made soda bread brings me back to the most precious memories, because the holidays are what unite the family. 

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Home-made soda bread (Raya Cholakova, 12b)

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Home-made soda bread (Raya Cholakova, 12b)

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Every Christmas my grandmother and I make homemade soda bread. This has become a tradition in our family that I will always remember.

This recipe is very easy and you can make with the rest of the flour in the kitchen. For this purpose you will need: flour - 500 g, water - 1 tsp., olive oil - 2 tbsp., salt - 1 tsp., baking soda - 1 tsp., vinegar -1 tbsp.

Start by sifting the flour and make a well in the middle. Add the water, olive oil and baking soda. Knead the dough and let it rest for 30 minutes. Form a loaf and place it in a greased and floured pan. Decorate using forks and bake at 180 degrees for 30 minutes. After removing it from the oven, sprinkle the lean soda bread with water and wrap it in a clean towel. It will take you about 30 minutes to get a delicious loaf of soda bread.
Share with friends or family!

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My leftover chicken tacos (Kamilla Shaykhlislamova, 12b)

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My leftover chicken tacos (Kamilla Shaykhlislamova, 12b)

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These chicken tacos are one of my favourite holiday dishes. You can easily make them, especially when guests arrive unexpectedly.

So let's start with the ingredients. For this recipe, you will need: 2-3 soft tacos per person, leftover roast chicken, guacamole, sliced onions, shredded cheese, shredded lettuce, parsley, lime juice. But why are there no quantities? It's all to your taste.

First of all, my mom cuts the leftover chicken into small cubes and places them in a bowl. She adds the spices and the lime juice and mixes well. When she's ready, it's time to place the tacos on a baking sheet. She never forgets to brush both sides with oil. After that, my mom adds guacamole, some of the chicken mixture and sliced onions on top. Then, she puts the tacos in a heated oven until their edges start to turn golden brown. As soon as she removes the pan from the oven, she sprinkles it with some parsley and shredded lettuce. She folds each taco in half and adds some shredded cheese on top. Then, she returns them to the oven until the cheese has melted. And here comes the final step - inviting the whole family to eat.

I hope you'll love this recipe!

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Dry Bread Banitsa (Katerina Ivanova 12b)

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Dry Bread Banitsa (Katerina Ivanova 12b)

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There was only dry bread and yogurt at home. I was wondering what I could do with these products. I called Grandma Katya to ask her what I could do. She told me a strange recipe, but I had nothing to lose. I put butter in a bread pan. I put yogurt, soda and cheese in a bowl. I poured the mixture over the bread and let it bake. Believe it or not, it turned out great!

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Smoked salmon and chive cream cheese blinis (Denitsa Vechernikova 12b)

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Smoked salmon and chive cream cheese blinis (Denitsa Vechernikova 12b)

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Every time we have guests for dinner at home, we prepare smoked salmon and chive cream cheese blinis as a starter. It is a very light and tasty food and I also found a way to cook them without wasting food and using leftover food and products that we prepare in our daily routine.
The ingredients I use are 1 packet of pre-made blinis, smoked salmon (100g), Cream Cheese (180g), a bunch of chives - chopped, a few sprigs of dill, a pinch of poppy seeds, 1 lemon (zest and juice).
First I have to make the cream cheese filling.  So I pop the cream cheese into a bowl and add chopped chives and lemon zest and juice. Then I season and mix well before adding to a piping bag. After that I shred smoked salmon and top each of the blinis with some cream cheese and a slice of salmon. Also, sometimes I garnish with the poppy seeds and dill if I have them.
This is a very practical starter that you will be very happy with.
Share with friends and family!❤️

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Have you ever wondered what to do once you've defrosted a big packet of blueberries and used half of them? Here's what I do so I don't waste the rest.
I heat the oven to 350 degrees and have a 13-inch by 9-inch baking dish ready to use. My favorite rectangular baking dish has a plastic lid, perfect for covering the cobbler later if there is any left. I rinse and drain the blueberries then I put blueberries in a large skillet along with the 1 and 1/4 cup sugar. I mix in the cinnamon. I like to mash the berries just a bit with my trusty round masher. Next, I bring them to the boil over medium heat, then pour the berry mixture into the baking dish.
In a large mixing bowl, I combine the flour, sugar, baking powder, and salt and mix together.
I add the oil and milk and mix again  to make a soft dough.
I place the dough on a breadboard and shape it into a rectangle roughly the size of my rectangular pan. I slice the dough lengthwise into strip, then gather each strip and gently lay it on top of the berry mixture.
It’s okay if there are holes.

I put the baking dish in the oven, uncovered, and I bake it for 20 minutes. The berries will be bubbling and the crust should be a little bit brown and puffy. Then I serve it warm with vanilla ice cream.

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The vegetable peel cake tastes like a carrot cake, but you can use whatever veg peels you have. Try carrot, parsnip, potato and more. A great away to reduce food waste. It's full of vegetable peelings left over from making a roast dinner.
I preheat the oven to 180C/350F and grease a 9” cake tin and line the bottom with baking parchment.
I gather all of the peeling scraps and I blitz in a blender or hand blender until finely grated. Then I sift the flour, bicarb of soda, baking powder, cinnamon and salt into a large bowl (adding any sieved out bran back into the bowl). I stir in the raisins and finely blitzed vegetables.
In a separate bowl, I beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
I fold the wet ingredients into the dry gently, then I pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
I leave it to cool in the tin for 10 minutes and then I remove and frost with the maple cream when it is fully cooled.
For the Maple and Cinnamon Whipped Cream Topping I whip the cream, maple syrup and cinnamon together with an electric mixer until it starts to stiffen. Then I refrigerate until ready to use and add more maple syrup.
That's it! Easy, tasty and healthy.

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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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Every once in a while I have bananas at home that have been set aside long enough to ripe. Because no one in my family eats those bananas, we usually throw them away. One day I got the idea to use them to make banana bread so we can use those bananas instead of wasting money on them. I quickly found out how much I like banana bread.

The ingredients are:
-One third of melted coconut oil
-Half a cup of honey
-2 eggs
-One cup of mashed ripe bananas
-One forth of a cup of milk or water
-One teaspoon of baking soda
-A teaspoon of vanilla extract
-Half teaspoon of cinnamon
-Two cups of flour

Mix all of the ingredients nicely and bake in the oven at 180 degrees for 45 minutes in a mold of your choice!

After taking it out of the oven, let it cool but not completely, because, just like me, you might like to eat it while it is still warm.

And there you go, enjoy!

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Vegetable cream soup (Anna Uzunova, 12b)

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Vegetable cream soup (Anna Uzunova, 12b)

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On any given day, most of us have some random, leftover vegetables in the fridge drawer: a bit of cauliflower, a few broccoli florets, a handful of spinach. Got a few potatoes in the pantry, not nearly enough to mash? The perfect way to save your money, and to feed your family with a fabulous and easy dish, the best part about the leftover-vegetable soup is that anything goes.
It’s simple to make, healthy, and comforting. Throw lots of vegetables into a big pot, add stock and herbs, and then simmer until done. Blend with a little cream or coconut milk, and you are done.
The real trick to making this soup is cutting all the vegetables a similar size. I start by cooking onions, carrots, and celery in a big pot until softened. Then I add potatoes, garlic, stock, and herbs. After simmering for 15 minutes, the vegetables will be soft. Remove the herbs. Then blend the soup until smooth. At this point, I like to add a splash of cream or half-and-half. You can skip it or use a dairy-free option like coconut milk.
And that's how you make the best vegetable cream soup!

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Pancakes from ripe bananas (Mihaela, 12 A) 

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Pancakes from ripe bananas (Mihaela, 12 A) 

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My sister always insists on not to wasting food and I just don’t want to eat everything once in a while.
But then once she made me pancakes. As I was eating them I began to wonder: those have a different taste, they are sweeter, simpler. I really loved them. In the end she told me she had used the ripe bananas I don’t like to eat at all. I was really surprised because the pancakes were actually good. Now I make them very often, as they are really easy to make and with only 2 ingredients.

You will need:
2 ripe bananas
2 eggs
Steps:
Puree the eggs and bananas in a blender until smooth, oil your pan. Using a thin spatula, gently flip the pancakes and cook 1 to 2 minutes more.  Put your ready pancakes in a plate. Lightly oil the pan again and repeat with the remaining batter.
You will find them truly delicious!

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"French fries" from potato peels (Mina Kadieva, 12 b class)

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"French fries" from potato peels (Mina Kadieva, 12 b class)

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Ingredients

·       The peels of about 5-7 potatoes

·      About 400 grams of oil

·      2 tbsp. salt

·      1 tbsp. black pepper (You can add any extra spices of your liking)!

Have you ever baked some delicious potatoes or boiled them to prepare a yummy side of mashed potatoes? I bet you have and I am sure that after you are done eating there is a whole pile of potato peels waiting for you on the kitchen top to be cleaned up. But instead of throwing them away, you could repurpose them and make some "French fries", which are one of my favorite lazy side dishes !
First I grab the peels, wash them up and throw them in a bowl with some of my favorite spices, the basic salt and black pepper, paprika and thyme. Then after I have mixed them up very well, I toss them in the frying pan  where the oil has been heating up. I am delighted each time I hear the sizzling of my almost ready crispy potato skins. After taking them out of the pan, I enjoy them with my mom's homemade garlic sauce or some chili hot sauce!

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Candied orange peels (Tsveti Georgieva XII b)

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Candied orange peels (Tsveti Georgieva XII b)

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Ingredients:

2 large oranges

4 cups sugar, divided

3 cups water

I eat oranges really often and I throw away so many peels. I feel really bad about that.
I cut the orange peel into little  strips. I cooked them in a large pot of boiling water for 15 minutes. Then I  drained and rinsed them. I took 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve the sugar. Then I added the peels and I boiled them for about 45 minutes. Then I mixed the peel strips and a cup of sugar together on a baking sheet, keeping the strips separate. After that I  transferred them to a foil sheet to allow the coating to dry.
I thought  that it would take them a few hours but it turned out to be 2 days. It was a little bit difficult for me  to make them but they were so so delicious!

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Egg toast with no waste! (Ivaylo Vladimirov, 12b)

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Egg toast with no waste! (Ivaylo Vladimirov, 12b)

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There are two things I always keep in my kitchen - eggs and bread. Eggs are a great source of protein, so I try to have some almost every breakfast. One morning, I decided to make one of my favorites - egg toast.

I started by grabbing some butter and rubbing it on the pan, not entirely covering the thing, but enough to give the bread a nice golden brown look. I then cut out a circle about the size of an orange slice in the bread - you can do that by grabbing a round object and pressing it on the bread. I put the two slices on the pan, carefully cracked the eggs inside and put a slice of Emmental cheese on top. Next, I turned on the stove and let them fry for a few minutes. You'll know it's time to flip when the egg has hardened a bit so it won't slip out during the flip. The bottom of the toast should be nice and golden. After I did that to both slices and took them out, I noticed that I have the circles that I cut out. We don't waste here, so I dipped them in some leftover egg and tossed them in the pan too.
Plated with a few slices of salami/ham of your choice, some pickles or other vegetables, and a tall glass of water and that was breakfast!

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"This version of minestrone is basically a hearty lamb stew. It should use the best of what is around and can be made at any time of the year. It’s a great way to maximize roast leftovers, plus use up those quarter bags of pasta from the pantry. When it’s warmer, keep it fresher and serve with less broth. In the cooler months, add some bacon, serve it with bread and use it to warm your cockles,” says chef Monty Koludrovic.
INGREDIENTS
1/2 cup (125ml) olive oil, plus extra to drizzle

50g unsalted butter, chopped

2 onions, finely chopped

100g pancetta, finely chopped

3 garlic cloves, crushed

2 carrots, finely chopped

2 celery stalks, finely chopped

1 parmesan rind

1 cup (250ml) tomato passata

250g leftover cooked lamb, shredded

150g uncooked dried pasta ‘ends’ (we used caserecci, risoni, and fusilli)

80g sugar snap peas

4 zucchini flowers, stamens removed, stems thinly sliced, petals torn

Snow pea tendrils & watercress sprigs, to serve

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Zucchini and minced meat rolls

Zucchini has always been my favorite vegetable, so I decided to make a quick nutritious dinner by adding meat to zucchini (this dish is especially healthy for people who work out).
So how is this dish made?

Ingredients needed:
- 3 zucchini
- 1 kg of minced meat
- 2 eggs
- 200 g of yellow cheese
- spices

Flavor the meat with spices that you have selected (I added salt, black pepper, curry and savory) and beat the 2 eggs in it.

Then we take a tablespoon and scoop the minced meat with it and with the amount of minced meat that we put on the spoon, we form a small meatball in our hands until we have used up all the minced meat.

Then cut the zucchini into circles.

In a tray (lined with cooking foil) arrange the minced meat and zucchini, alternating them - 1 zucchini circle, 1 minced meatball. Make sure you have covered the bottom and top layers with zucchini slices.

Put the pan with the rolls in the oven and bake at 180 degrees. When you see that everything is well baked, grate the yellow cheese on the zucchini and return it to the oven.

When the yellow cheese is baked to a reddish color, take the rolls out of the oven and you're done!

Delicious, quick, healthy!

Enjoy!

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Rice muffins (Aleksandra Dimitrova 12 b class)

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Rice muffins (Aleksandra Dimitrova 12 b class)

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I looked at what was left in my fridge ..
And I made my favorite rice muffins.

Ingredients:
- 1 cup of yogurt
- 4 eggs
- 200 g of cheese
- 250 - 300 g of rice flour
- baking soda
- oil or butter for spreading on muffin tins

First we make the mixture.
Put the yoghurt in a bowl, add 1 teaspoon of baking soda and stir.
After mixing well, add the four eggs to the mixture and mix well again until a completely homogeneous mixture. Then add the rice flour, mix well again. Finally, grate the cheese in the mixture and stir again. (If you want, you can add 100 g of grated yellow cheese to the mixture, but if you do not have any, this is not a mandatory ingredient.)

We spread the muffin tins with butter or oil (whatever you have in the cupboard) for better taste and so that the muffins do not stick to the tins. We put the mixture with a tablespoon in the muffin tins, trying to fill them well without letting it out of them.
When we are done with this part, we put the muffin tins in the oven and bake at 180 degrees.

When the muffins are well baked, sesame seeds can be added on top.

And we're done with our delicious rice muffins!

Bon appetit!

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Traditional Bulgarian cake (Karina Ivanova, 12a)

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Traditional Bulgarian cake (Karina Ivanova, 12a)

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Last summer I was visiting a friend of mine. His grandmother had made us a homemade cake, and I liked it so much that I decided to learn how to make it myself. Here are the ingredients:
4 eggs
1 cup and 1/2 sugar
1/2 cup oil
1 yogurt
2 cups flour
1 teaspoon baking soda
1 packet of vanilla

I whisked the eggs and the sugar. I also added half a cup of oil. Then I added the yogurt and stirred everything again before adding to this mixture the first cup of flour with soda. After blending it all in, I added the second cup of flour with vanilla. When the mixture was ready, I distributed it in a tray, I always prefer a tray, but muffin tins are sometimes better, they are pre-greased with oil. If you wish, chocolate can be added on top.
Then I put it to bake in a preheated oven at 230 degrees. After about 30-35 minutes it was ready.