5 Ideas For a Special Easter
02/04/2015
So the holidays are almost here, huh? What we usually do when we have many days-off lined one after the other is to succumb to our escalating levels of laziness and spent all of our free time eating and…
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Veal Done Right: Just to Make Sure You Don’t Bite Off More Than You Can Chew
18/08/2014
Cooking veal takes more than just intuition, but can’t go without it. Some instructions sure come handy, so do take notes. We start with the logical, though often ignored, golden rule #1 - know where your food comes from. You sure don’t want it travelling 3 continents, frozen for three years. Even fresh veal isn’t straightforward, so here comes rule #2 - set it aside for 5 days or so. If you ever did your best in the kitchen, followed your gut and still got it wrong (i.e. it took a…
About George, the lamb and the Wild farm
22/04/2014
Source kulinar.bg Imagine this - it’s May and it’s warm outside, you are sitting at the outdoor table and you feel the last rays of light on your face. You breath in deeply - here the air is clean and fresh, you are surrounded by friends and family and all of them are eagerly preparing everything for the dinner. Next to you just one foot away is the lamb over the fire and in the air you can smell the delicious aroma. And somewhere very close to you you listen how George gives a toast. I…