🍳 Cooking Recipes — Dishes for Every Taste
Discover a wide variety of cooking recipes — from quick everyday dishes to elaborate gourmet meals. Cook deliciously every day with easy step-by-step instructions.
Sodena Pitka
The Bulgarian loaf that needs no yeast — yogurt and bicarbonate of soda do the lifting, so the dough goes from bowl to oven in fifteen minutes and comes out soft, tangy and faintly crumbly.
Chicken with Rice
The Bulgarian Sunday oven dish — chicken pieces baked over rice that drinks up the paprika-scented stock until every grain is tender and the skin on top has crisped.
Pastitsio
The Greek baked pasta — tubes of pasta under a cinnamon-scented beef ragu and a thick bechamel that sets into a golden lid you can cut into clean squares.
Gyros
The Greek street-food classic — pork marinated in yogurt, oregano and garlic, seared until the edges char, then rolled into warm pita with tzatziki, tomato, onion and a handful of chips.
Tonkatsu
Panko-crumbed pork cutlet fried until the coating shatters, sliced and served with shredded cabbage and tonkatsu sauce.
Feijoada
Brazil's black bean and pork stew, simmered for hours and served with rice, orange and toasted cassava flour.
Empanadas
Argentinian baked pastries filled with spiced beef, egg and olive, crimped into a repulgue.
Ceviche
Peruvian raw fish cured in lime for minutes, not hours, with red onion, chilli and sweet potato.
Thai Green Curry
Coconut curry built by cracking the cream and frying the paste in the separated fat before anything else goes in.
Okonomiyaki
The Osaka savoury pancake — cabbage bound in a light batter, griddled and finished with sauce, mayo and dancing bonito flakes.
Gumbo
Louisiana stew built on a dark roux, the holy trinity of vegetables, and whatever meat or seafood is to hand.
Bulgogi
Korean marinated beef, sliced paper-thin and seared hard so the sugars caramelise before the meat overcooks.
Gyoza
Japanese pan-fried dumplings — crisp on the base, steamed on top, with a lacy skirt if you get the slurry right.
New England Clam Chowder
Clams, potato and bacon in a cream broth thickened just enough to coat a spoon.
Enchiladas Rojas
Corn tortillas dipped in chilli sauce, rolled around chicken and baked under cheese.
Mapo Tofu
Sichuan tofu in a fiery bean sauce, numbing with peppercorn and built on doubanjiang.
Khinkali
Georgian soup dumplings — pleated by hand, filled with spiced meat and broth, eaten by the knot and never with a fork.
Jollof Rice
West African rice cooked in a blended pepper and tomato base until the grains take on the colour and a smoky base forms.
Saag Paneer
Spinach cooked down and blended with spices, with cubes of fried paneer folded through at the end.
Chicken Shawarma
Spiced marinated chicken roasted in a stack and shaved thin, in flatbread with garlic sauce and pickles.
Kofta Kebab
Minced lamb worked with onion and spice until it binds, moulded onto skewers and grilled over high heat.
Chicken Tagine with Olives and Lemon
Moroccan slow-cooked chicken with preserved lemon, green olives and saffron.
Chicken Biryani
Layered rice and marinated chicken sealed and steamed together so each element cooks in the other's aroma.
Dal Tadka
Yellow lentils simmered soft and finished with a tempering of spices bloomed in hot ghee.
Kung Pao Chicken
Sichuan stir-fry of diced chicken, dried chillies and peanuts in a sweet-sour-savoury sauce.
Tortilla Espanola
Spanish potato omelette — potatoes poached soft in olive oil, then set in egg and served at room temperature.
French Onion Soup
Onions cooked down for an hour into something almost black and sweet, under a raft of toast and melted Gruyere.
Borscht
Beetroot soup built on a long-simmered broth, sharpened with vinegar so the colour stays deep red.
Beef Stroganoff
Strips of beef seared fast and folded into a mustard and soured cream sauce — a fifteen-minute dish that punishes overcooking.
Chicken Kyiv
Breaded chicken breast wrapped around a core of garlic and herb butter that bursts when cut.
Croque Monsieur
Ham and cheese toasted under béchamel and grilled until the top blisters — the French café sandwich done properly.
Khachapuri Adjaruli
The Georgian cheese bread shaped like a boat, finished at the table with a raw egg and butter stirred into the molten centre.
Pierogi
Polish dumplings filled with potato and curd cheese, boiled then fried in butter with onions.
Gambas al Ajillo
Prawns sizzled in garlic oil with chilli — five minutes of cooking and a plate of bread to catch the oil.
Patatas Bravas
Crisp fried potato cubes under a smoky, faintly spicy tomato sauce — the tapa every Spanish bar is judged on.
Cassoulet
The great bean stew of south-west France — white beans, confit duck, sausage and pork baked slowly under a crust.
Spaghetti alla Puttanesca
Anchovy, olive, caper and chilli — a pantry sauce with more depth than its twenty-minute cooking time suggests.
Osso Buco
Milanese braised veal shanks, finished with gremolata cut through the richness at the last moment.
Beef Wellington
Fillet of beef sealed under mushroom duxelles and prosciutto in puff pastry — the technique is all about keeping moisture away from the pastry.
Arancini
Sicilian fried rice balls with a molten centre — made from risotto chilled overnight so it holds its shape.
Quiche Lorraine
Shortcrust, bacon and a custard of cream and egg — no cheese in the original, and all the better for it.
Bouillabaisse
Marseille's fish stew — a saffron and fennel broth built on rockfish, served with rouille and toast.
Chicken Saltimbocca
Chicken with prosciutto and sage, pan-fried and finished with a white wine butter sauce — under half an hour, start to plate.
Bucatini all Amatriciana
Guanciale, tomato and Pecorino — the Roman sauce that needs no garlic, no onion and no olive oil.
Kashkaval Pane
Breaded fried kashkaval — the yellow-cheese version, stringier and milder than sirene pane.
Ribena Chorba
Bulgarian fisherman's soup — river fish simmered with vegetables, sharpened with lovage and a squeeze of lemon.
Pileshka Supa
Bulgarian chicken soup with vermicelli — clear, restorative and finished with lovage and parsley.
Kachamak
Bulgarian maize porridge beaten with butter and cheese — mountain food, served in a heap with more cheese on top.
Mlechna Banitsa
Milk banitsa — filo layered loosely in a tin and flooded with sweet vanilla custard before baking.
Zelnik
A filo pie filled with cabbage or greens softened in oil — the savoury banitsa of the Bulgarian winter table.
Revane
A semolina sponge drenched in cold lemon syrup while still hot — dense, wet and unapologetically sweet.
Kadaif
Shredded pastry layered with walnuts, baked crisp and soaked in syrup — baklava's tangled cousin.
Sirene Pane
Slabs of brined white cheese, breaded and fried until the crust holds a molten centre.
Kifli
Soft crescent rolls of enriched yeast dough, rolled around jam or cheese — the pastry of every Bulgarian childhood.
Focaccia
A high-hydration olive oil bread, dimpled with your fingertips and baked until the base fries in oil and the top blisters.
Classic Apple Pie
A double-crust pie of tart apples, cinnamon and butter, with a base that stays crisp because the filling is cooked down first.
Creme Brulee
Baked vanilla custard under a sheet of burnt sugar — the contrast between cold cream and hot glass is the entire dish.
Minestrone
The Italian vegetable soup that changes with the season — built on soffritto, beans and whatever is in the garden.
Tiramisu
Coffee-soaked savoiardi under whipped mascarpone and cocoa — no baking, no cream, no gelatine.
Lentil Soup
Brown lentils simmered with soffritto and finished with lemon — cheap, fast and better on the second day.
Fudgy Brownies
Dense, glossy-topped brownies with a fudge centre — achieved by melting the chocolate rather than relying on cocoa alone.
Sourdough Bread
A naturally leavened loaf — flour, water, salt and a starter, given time instead of yeast.
New York Cheesecake
Dense, tall and barely sweet — baked slowly in a water bath so the top never cracks.
Bibimbap
Korean rice bowl with seasoned vegetables arranged in sections, a fried egg on top and gochujang stirred through at the table.
Wiener Schnitzel
Veal beaten thin, breaded loosely and swum in butterfat so the crust puffs away from the meat.
Hungarian Goulash
Not a stew thickened with flour — real gulyas gets its body from onions cooked to nothing and a heavy hand with sweet paprika.
Fish and Chips
Beer-battered white fish and twice-fried chips — the British fryer classic, done properly at home.
Tacos al Pastor
Chilli-and-pineapple marinated pork, stacked and roasted, then shaved into warm corn tortillas with onion and coriander.
Falafel
Fried chickpea fritters — made from soaked raw chickpeas, never tinned, which is why they hold together and stay light.
Potato Gnocchi
Light potato dumplings — the secret is dry, floury potatoes, minimal flour, and hands that barely work the dough.
Shoyu Ramen
Soy-based ramen — a clear chicken and pork broth, a seasoned tare, springy noodles and a marinated egg.
Eggs Benedict
Poached eggs and ham on a toasted muffin under warm hollandaise — the brunch dish everything else is measured against.
Pho Bo
Vietnamese beef noodle soup — a broth built on charred aromatics and toasted spice, simmered for hours and served scalding over raw sliced beef.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard, then folded into a spiced tomato and cream sauce.
Spaghetti Aglio e Olio
Garlic, chilli and good olive oil — the midnight pasta of Naples, made from a nearly empty cupboard in under fifteen minutes.
Paella Valenciana
The original paella from Valencia — rabbit, chicken and beans over saffron rice, cooked flat and undisturbed until a crust forms beneath.
Shakshuka
Eggs poached in a smoky pepper and tomato sauce — a North African skillet eaten straight from the pan with bread.
Pad Thai
Thailand's wok-fried rice noodles balanced on tamarind, palm sugar and fish sauce, finished with peanuts and lime.
Pizza Margherita
Naples in three colours — a slow-fermented dough, San Marzano tomatoes, fior di latte and basil, baked as hot as your oven will go.
Cacio e Pepe
Three ingredients, no margin for error — pasta, Pecorino Romano and black pepper emulsified with starchy water into a glossy sauce.
Ratatouille
Provencal summer vegetables cooked separately and only then brought together — the step that keeps each one tasting of itself.
Beef Bourguignon
Burgundy's great beef stew — braised slowly in red wine with lardons, pearl onions and mushrooms until the sauce turns to lacquer.
Coq au Vin
Chicken braised in red wine with bacon, mushrooms and onions — the farmhouse dish Escoffier made famous.
Risotto alla Milanese
Saffron risotto from Milan — rice cooked to a loose wave and beaten at the end with cold butter and Parmesan.
Teleshko Vareno
Clear Bulgarian veal broth — meat and vegetables simmered gently for hours, served with the broth barely seasoned and vinegar on the side.
Topcheta Soup
Bulgarian meatball soup — small rice-studded meatballs poached in broth, finished with an egg-and-yogurt liaison.
Pecheni Yabalki
Baked apples filled with walnuts, honey and cinnamon — the plainest Bulgarian dessert and one of the best.
Tolumbi
Ridged fingers of choux pastry, fried until hollow and crisp, then soaked in cold lemon syrup.
Tutmanik
A soft yeasted bread torn into pieces, each rolled in butter and sirene, baked so it pulls apart in cheesy layers.
Garash Cake
Bulgaria's great chocolate cake — flourless walnut layers built up with dark chocolate buttercream and sealed in ganache.
Baklava
Layered filo and walnuts baked until crisp, then flooded with cold lemon syrup while still hot so it drinks it in.
Chushki Burek
Roasted red peppers stuffed with an egg-and-sirene filling, floured, battered and fried until blistered and golden.
Palachinki
Bulgarian thin pancakes — a loose batter swirled to the edge of the pan, rolled around jam, honey and walnuts, or sirene.
Patatnik
A Rhodope mountain specialty — grated potato bound with onion and spearmint, pressed into a pan and baked until a crust forms on both faces.
Bulgarian Moussaka
Not the Greek version — Bulgarian moussaka layers cubed potato with minced pork and finishes under a set yogurt-and-egg topping.
Vegetable Gyuvech
The clay-pot vegetable bake that gave the dish its name — summer vegetables layered raw and left to cook slowly in their own juices.
Tarator
The cold yogurt soup that gets Bulgaria through August — cucumber, garlic, dill and walnuts in thinned yogurt, served ice-cold.
Bob Chorba
Bulgarian bean soup — dried beans simmered slowly with peppers, tomato and a fistful of dried spearmint stirred in at the end.
Shkembe Chorba
Bulgaria's legendary tripe soup — milk-simmered, finished at the table with crushed garlic in vinegar and dried chilli.
Tikvenik
Sweet pumpkin banitsa — grated squash, walnuts, sugar and cinnamon rolled in filo and dusted with icing sugar.
Mekitsi
Bulgarian fried dough — a yogurt-enriched batter dropped into hot oil, puffed and golden, eaten hot with jam, honey or crumbled sirene.
Palneni Chushki
Bulgarian stuffed peppers — sweet red peppers packed with rice and minced pork, baked in a light tomato sauce.
Sarmi with Sauerkraut
Winter sarmi — soured cabbage leaves wrapped around pork and rice, packed tight in a pot and simmered slowly until they collapse at a fork.
Kavarma
Slow-cooked Bulgarian stew of pork, onions, peppers and mushrooms, baked in individual clay pots until the sauce turns glossy.
Mish-Mash
The Bulgarian summer skillet — roasted peppers and tomatoes cooked down, then set with eggs and crumbled sirene.
Banitsa
Bulgaria's national pastry — coiled sheets of filo layered with a custard of eggs, yogurt and salty sirene, baked until the top shatters and the middle stays creamy.
Avocado Chocolate Pudding
Thick, creamy chocolate pudding made entirely from avocado. Naturally dairy-free and ready in 5 minutes with only a handful of ingredients.
Dairy-Free Butter Chicken
The beloved butter chicken reimagined without dairy. Coconut cream replaces heavy cream for an equally rich and velvety sauce.
Creamy Coconut Chickpea Curry
A rich, fragrant curry simmered in coconut milk with tender chickpeas. One-pot, completely dairy-free, and ready in 30 minutes.
Oat Milk French Toast
Perfectly golden French toast made with oat milk custard. A quick and satisfying dairy-free breakfast that tastes completely indulgent.
Creamy Dairy-Free Tomato Soup
Rich and velvety tomato soup with a creamy finish from coconut milk. Comforting, simple, and 100% dairy-free.
Dairy-Free Chocolate Mousse
Silky smooth chocolate mousse made from chilled coconut cream and dark chocolate. Ready in minutes and completely dairy-free.
Dairy-Free Mashed Potatoes
Incredibly creamy mashed potatoes made without a drop of butter or cream. Roasted garlic and olive oil create a deeply satisfying side dish.
No-Bake Dairy-Free Cheesecake
A luscious no-bake cheesecake with a date-nut crust and a silky cashew filling. Entirely dairy-free and perfect for any celebration.
Fudgy Vegan Brownies
Intensely chocolatey and fudgy brownies made with coconut oil and flax eggs. Completely dairy-free and utterly irresistible.
Dairy-Free Banana Bread
Moist and tender banana bread made with almond milk and coconut oil. A classic recipe that happens to be completely dairy-free.
Coconut Milk Ice Cream
Creamy, dreamy ice cream made with full-fat coconut milk. Naturally dairy-free and customisable with your favourite mix-ins.
Dairy-Free Fluffy Pancakes
Light and fluffy pancakes made with oat milk and coconut oil. A perfect dairy-free breakfast that the whole family will love.
Dairy-Free Chocolate Chip Cookies
Soft and chewy chocolate chip cookies made with coconut oil instead of butter. Completely dairy-free and so good you will never miss the original.
Dairy-Free Mac and Cheese
Creamy, comforting macaroni and cheese made entirely without dairy, using cashew cream and nutritional yeast for a rich, cheesy flavour.
Sugar-Free Almond Butter Cookies
Simple, chewy almond butter cookies with just 6 ingredients. Gluten-free, dairy-free and ready in 15 minutes — a quick low-carb cookie fix.
Sugar-Free Vanilla Cupcakes
Light and fluffy almond flour vanilla cupcakes with a cream cheese frosting. Perfect for celebrations or as an everyday low-carb treat.
Sugar-Free Coconut Flour Cake
Moist and delicate single-layer cake made with coconut flour and topped with whipped cream frosting. Naturally gluten-free and sweetened only with erythritol.
Sugar-Free Chocolate Avocado Ice Cream
Decadent chocolate ice cream made with ripe avocados — no dairy needed. Just blend and freeze for a smooth, scoopable sugar-free dessert.
Sugar-Free Cheesecake Bites
Frozen cheesecake bites dipped in a dark chocolate shell. Make ahead and keep in the fridge — an irresistible bite-sized treat with no added sugar.
Sugar-Free Chocolate Fudge
Rich, melt-in-your-mouth chocolate fudge made with dark chocolate and coconut cream. Zero added sugar and ready to set in the fridge.
Sugar-Free Chocolate Truffles
Silky dark chocolate truffles rolled in cacao powder. A ganache base sweetened with erythritol — an indulgent guilt-free treat with no added sugar.
Sugar-Free Chocolate Cake
Decadent almond flour chocolate cake with a rich dark chocolate ganache frosting. Every slice is fudgy, moist and deeply chocolatey.
Sugar-Free Cinnamon Rolls
Gooey keto cinnamon rolls with a cream cheese glaze. Made with fathead dough — soft and fluffy on the inside with caramelised cinnamon edges.
Sugar-Free Chia Pudding
Creamy overnight chia pudding with only 1.5g net carbs per portion. Meal-prep in 5 minutes and enjoy a healthy breakfast or dessert all week.
Sugar-Free Lemon Pound Cake
Tangy, buttery lemon pound cake made with almond and coconut flour. Dense, moist and full of lemon flavour — a perfect low-carb dessert.
Sugar-Free Almond Flour Bread
Fluffy, sandwich-ready almond flour bread that does not taste eggy. Only 1.4g net carbs per slice — the ultimate keto everyday loaf.
Sugar-Free Blueberry Muffins
Tender, moist almond flour muffins loaded with blueberries and no added sugar. Perfect for batch cooking — great for breakfast or a snack.
Sugar-Free Vanilla Ice Cream
Creamy sugar-free vanilla ice cream with no ice cream maker required. Made with whipped cream and cream cheese for a rich, scoopable texture.
Sugar-Free Coconut Flour Pancakes
Light and fluffy low-carb pancakes made with coconut flour. Only 6 ingredients and under 20 minutes from start to finish.
Sugar-Free Banana Bread
Moist and naturally sweet banana bread made with almond flour and a whole ripe banana. Ready in 45 minutes and perfect for breakfast or a snack.
Sugar-Free Cheesecake
Silky, creamy no-bake cheesecake with an almond flour base and a luscious cream cheese filling. Set overnight — no oven required.
Sugar-Free Peanut Butter Cookies
Soft flourless cookies sweetened with erythritol and made with just 5 ingredients. Crispy on the outside, chewy in the middle and ready in 15 minutes.
Sugar-Free Chocolate Chip Cookies
Soft and chewy keto cookies made with almond flour and sugar-free chocolate chips. Ready in under 20 minutes with just 7 ingredients.
Pesto Chicken Lasagna
A bright Mediterranean-style lasagna with basil pesto, tender shredded chicken, creamy ricotta, and sun-dried tomatoes. Light yet deeply flavourful.
Seafood Lasagna
A luxurious coastal take on lasagna: tender shrimp and scallops in a white wine cream sauce layered between silky pasta sheets and rich béchamel.
White Lasagna (Lasagna Bianca)
A tomato-free lasagna built entirely on creamy béchamel with shredded chicken, sautéed mushrooms, and fontina. Elegant, subtle, and deeply satisfying.
Lasagna Bolognese (Emilia-Romagna Style)
The authentic version from Bologna: slow-simmered Bolognese ragù with a splash of whole milk, traditional green spinach pasta sheets, and generous béchamel. No shortcuts.
Vegetarian Lasagna
A hearty meat-free lasagna packed with roasted vegetables, ricotta, and marinara. All the comfort of classic lasagna with a vegetarian twist.
Easter Banitsa with Spring Onion
A spring banitsa loaded with feta, eggs and fresh spring onions – a seasonal twist on the Bulgarian Easter morning pastry.
Lamb Gyuvech with Cherry Tomatoes
Lamb slow-roasted in a clay pot with burst cherry tomatoes, garlic and rosemary – fragrant, juicy and stunningly simple.
Easter Kravai (Bulgarian Ritual Bread)
The ornamental Easter ritual bread embellished with dough figurines and dyed eggs – broken by hand at the Easter table as a symbol of health and fertility.
Kozunak with Rose Lokum
A beautifully fragrant Bulgarian Easter bread swirled with rose-flavoured lokum (Turkish delight) and walnuts – unique and unforgettable.
Lamb with Nettles and Rice
A Rhodope Mountain speciality – lamb braised with spring nettles and rice, finished with a yoghurt and egg sauce. Pure seasonal flavour.
Easter Russian Salad
The classic creamy potato salad with peas, carrots and gherkins – an unfailing Easter table fixture loved by every generation.
Easter Nettle Soup
A vibrant green spring soup made from fresh nettles – a medicinal, seasonal Easter tradition from the Bulgarian countryside.
Lamb Kapama
A slowly baked lamb and sauerkraut layered casserole with rice and spiced sausage – an old Bulgarian Easter dish of extraordinary depth.
Spring Vegetable Rolls
Rice paper rolls packed with spring vegetables, avocado and fresh herbs – a light and healthy Easter starter for everyone.
Lamb-Stuffed Vine Leaves (Sarmi)
Tender vine leaves wrapped around a fragrant lamb and rice filling, simmered in a light tomato broth – a classic Easter delicacy.
Lamb Liver Mousse (Easter Spread)
A smooth, buttery lamb liver mousse – a rich and festive Easter starter served on toast with cornichons.
Easter Chocolate Mousse
Airy and indulgent dark chocolate mousse – a sophisticated and easy no-bake Easter dessert.
Easter Strawberry Lemonade
Homemade pink strawberry lemonade with fresh mint – a refreshing Easter table drink, perfect for all ages.
Chocolate Kozunak
A modern Easter twist on the classic kozunak – fluffy sweet bread swirled with dark chocolate and cocoa for a richer celebration.
Easter Cupcakes
Fluffy vanilla cupcakes with a sweet glaze and colourful Easter decorations – the joyful treat every child looks forward to.
Easter Spring Salad
A bright and crunchy spring salad with rocket, radishes, cucumber and hard-boiled eggs – light, fresh and perfect alongside the Easter feast.
Baked Eggs in Ramekins
Individual eggs baked in ramekins with cream, feta and herbs – a simple, elegant Easter brunch dish.
Eggs Panagyursko
A Bulgarian classic – poached eggs nestled in a pool of garlicky yoghurt, drizzled with red-pepper butter. Eggs at their finest.
Easter Pogacha (Ritual Bread)
Ceremonial Bulgarian Easter bread baked with a hidden coin – whoever finds it will have luck for the whole year.
Lamb Offal Roll (Drob Sarma)
A uniquely Bulgarian Easter dish – lamb offal mixed with rice and dill, wrapped in caul fat and roasted to a crisp golden finish.
Lamb Kebapche
Juicy ground lamb kebapche with cumin and coriander – great on the grill for an Easter barbecue gathering.
Lamb with Spring Vegetables
A fresh and vibrant lamb stew with peas, carrots and new potatoes – light, green and perfectly in tune with Easter spring.
Lamb with Mushrooms
Tender lamb braised with wild mushrooms in a creamy wine sauce – an indulgent yet simple Easter main for mushroom lovers.
Koulourakia (Greek Easter Cookies)
Buttery Greek Easter cookies with vanilla and orange zest, shaped into twists and braids – crisp, fragrant and perfect with coffee.
Magiritsa (Greek Easter Lamb Offal Soup)
The iconic Greek Easter soup made from lamb offal, rice and fresh herbs with egg-lemon sauce – traditionally eaten at midnight after the Resurrection service.
Kulich (Orthodox Easter Bread)
The tall cylindrical Russian Orthodox Easter bread – light, enriched with butter and eggs, studded with raisins and crowned with white icing.
Easter Honey Cookies
Easy spiced honey cookies cut into Easter shapes – fun to make with children, and delicious with a cup of tea.
Easter Carrot Cake
A moist carrot cake with cream cheese frosting and walnuts – a modern Easter classic beloved by all generations.
Easter Lemon Cake
A light and zesty lemon cake with a glossy lemon glaze – the perfect refreshing Easter dessert after a rich feast.
Tsoureki (Greek Easter Bread)
Soft and aromatic Greek Easter bread with mastic and anise, decorated with a red egg – a treasured Orthodox Easter tradition.
Kozunak with Walnuts
A walnut-filled variation of the beloved Bulgarian Easter bread – fragrant with vanilla, with a beautiful swirled crumb.
Spinach with Eggs
A classic quick-cook spring dish of wilted spinach with scrambled eggs, garlic and butter – a staple for Easter breakfast or light supper.
Deviled Eggs
Classic stuffed hard-boiled eggs with creamy yolk filling and paprika – an easy and elegant Easter starter.
Lamb with Nettles
A traditional Bulgarian spring dish of tender lamb braised with fresh nettles and an egg-yoghurt sauce – as seasonal as it gets.
Roasted Lamb Shoulder
Slow-roasted bone-in lamb shoulder with herbs and vegetables – reliably tender and deeply golden for a special Easter occasion.
Lamb Liver Pâté
Creamy and aromatic lamb liver pâté with herbs – a delicious Easter appetiser spread on toasted bread slices.
Lamb Gyuvech
A deeply flavourful slow-baked lamb casserole with vegetables – a classic Bulgarian clay pot dish perfect for Easter.
Lamb Moussaka
A rich baked moussaka with ground lamb, aubergine and creamy béchamel – a festive twist on Bulgaria's most iconic dish.
Paskha (Orthodox Easter Dessert)
The traditional Russian and Slavic Orthodox Easter dessert – a pyramid of sweetened farmer's cheese, almonds and dried fruits served after the midnight liturgy.
Lamb with Rice
Tender lamb braised with fluffy rice and fresh herbs – a simple, nourishing and traditional Orthodox Easter side-and-main in one.
Lamb with Potatoes
Tender lamb baked with potatoes, onion and herbs – a comforting and complete Easter Sunday main course.
Lamb with Leeks
Tender lamb slowly braised with seasonal leeks and a tangy egg-lemon sauce – a beloved Bulgarian spring dish.
Oven Roasted Lamb
Classic whole oven-roasted lamb rubbed with garlic and herbs – the showstopper of every Orthodox Easter feast.
Easter Lamb Soup
Rich and warming lamb soup with fresh herbs and egg-lemon finish – the centrepiece soup of Bulgaria's Orthodox Easter table.
Lamb with White Beans
Slow-cooked lamb with creamy white beans and tomatoes – a hearty and welcoming Easter dish for the whole family.
Kozunak (Bulgarian Easter Bread)
The quintessential Bulgarian Easter sweet bread – soft, enriched with eggs and butter, beautifully braided and golden.
Lamb Chops with Rosemary
Juicy lamb chops marinated in rosemary and garlic, quickly seared on a hot grill – a quick yet festive Easter dish.
Easter Banitsa
Flaky Bulgarian filo pastry filled with eggs, feta and yoghurt – an Easter morning staple and a symbol of celebration.
Stuffed Roast Lamb
Whole lamb stuffed with rice, offal and herbs, slow-roasted to perfection – the ultimate Easter centrepiece.
Dyed Easter Eggs
Traditional Orthodox Easter red eggs and rainbow-dyed variations – a symbolic ritual of faith, rebirth and celebration.
Scrambled Eggs
Soft, creamy scrambled eggs cooked low and slow with butter. Deceptively simple, endlessly satisfying.
Mac and Cheese
Creamy, cheesy baked macaroni and cheese with a golden breadcrumb topping. Pure comfort in every bite.
Fried Rice
Quick and versatile egg fried rice packed with vegetables and seasoned with soy sauce and sesame oil.
Garlic Bread
Crispy, buttery garlic bread with a golden crust and soft, fragrant centre. The perfect side for any meal.
Chicken Alfredo
Creamy parmesan Alfredo sauce over fettuccine with pan-seared chicken. Rich, indulgent, and quick to prepare.
Beef Stew
A hearty, slow-simmered stew with tender beef chunks, potatoes, carrots, and a rich savoury gravy.
Chocolate Chip Cookies
Chewy in the centre, crispy on the edges, and loaded with chocolate chips. The ultimate cookie.
Tomato Soup
Velvety smooth tomato soup with a hint of basil. Simple, warming, and perfect with a grilled cheese sandwich.
Guacamole
Fresh, creamy guacamole with ripe avocados, lime, cilantro, and a kick of jalapeño.
Classic American Pancakes
Fluffy, golden pancakes perfect for a weekend breakfast. Simple ingredients yield tall, tender stacks.
Banana Bread
Moist, tender banana bread with a deep caramel sweetness. The riper the bananas, the better the flavour.
Classic Beef Lasagna
Layers of rich meat sauce, creamy béchamel, and tender pasta sheets baked until bubbly and golden.
Pasta Carbonara
A silky Roman classic made with eggs, pecorino, guanciale, and black pepper — no cream needed.
Chili con Carne
A bold, smoky chili loaded with beef, beans, tomatoes, and warm spices. Perfect for cold evenings.
Chicken Parmesan
Crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella. A beloved Italian-American classic.
Classic Meatloaf
Hearty, savoury meatloaf with a sweet-tangy ketchup glaze. The ultimate American comfort dinner.
French Toast
Thick slices of bread soaked in a cinnamon-vanilla egg custard and pan-fried to golden perfection.
Chicken Stir-Fry
Tender chicken and crisp vegetables tossed in a savoury soy-ginger sauce. Ready in under 20 minutes.