SSALCRETSAM
apollonia's
Redolent Memories
Contents BREAKFAST
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Feta laced "Princess" toast
SAVOURY
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Salads & Mains
SWEETS Traditional family desserts
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breakfast FETA LACED PRINCESS
sliced continental bread (Pane di Casa) butter dried Bulgarian feta, out of brine for overnight 4
Preheat the grill on 150 degrees Celsius. Lightly butter up the bread slices. With a fine side of the grater grate some feta directly over the bread. Place under the grill. Grill till cheese melts and gets ever so slight golden colour. Don’t over burn. Enjoy with chilled yogurt drink or sparkling beverage.
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Savoury
Salads & Mains
ASPARAGUS SALAD "TRIMONTIUM"
fresh asparagus freshly squeezed lemon extra virgin olive oil salt pink peppercorn cracked Steam the asparagus until just tender. Place the asparagus in chilled water with ice cubes to stop the cooking process. Remove from the iced water and place in salad bowl. Season with salt, pink peppercorn and extra virgin olive oil and freshly squeezed lemon. Serve as an antipasto or a side dish.
salads
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12
sniaM & sdalaS
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1 large octopus
supotcO
MEDITERRANEAN BRAISED AND GRILLED OCTOPUS
1 cup dry white wine ¾ cup extra virgin olive oil
lemons 1 garlic clove red onions parsley dried oregano fresh oregano broad beans Preheat oven to 150 degrees Celsius. Put the octopus in a deep baking dish. Pour in the wine, olive oil and lemon juice. Add the herbs and garlic. Cover and press down the octopus with baking paper, then seal the tray with a foil. Let cook it in oven. Check if tender after 1 hour. If not soft yet, cook for another ½ hour. Remove from oven and let it rest. Meantime, heat up the charcoal barbecue. Chargrill a few lemon halves which are used as a "holder" when cutting up the octopus - it protects the fingers from burning and lets the wonderful smokey juices go into the seafood. Chargrill the braised octopus for a few minutes on each side. It brings more flavour and give gentle crisp texture from the outside. Arrange a plate with the octopus pieces, mix in the blanched broad beans. Season with fresh parsley and fresh oregano. Decorate with rings of red Spanish onion. Drizzle gently or drench generously with the cooking juices from the baking dish. Enjoy your meal with a freshly baked crusty bread and nicely chilled dry white wine.
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Sweets
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ROSE WATER LEMONADE
1 litre of plain spring water 1 litre of San Pellegrino sparkling water 1 cup of sugar 1 cup of Bulgarian rose water handful of edible rose buds lemon peel orange peel 18
Mix the plain spring water with the sugar and the citrus peels. Let it infuse overnight. Before serving add the sparkling water and the rose water. Decorate with few swirls from the citrus peels and a bud or two of roses. I promise you, this rose water lemonade will make your day bright, fragrant and sparkling!
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rose water lemonade
GOLDEN APPLE WITH CRÈME ANGLAISE for Poached Apples 1 kilo apples Golden Delicious peeled 2 cups sugar 2 cups water vanilla essence cinnamon sticks juice of one lemon rinds from lemon and orange peels for Crème Anglaise ½ cup whole milk ½ cup whipping cream
1 vanilla bean, split 3 large egg yolks 20
To prepare the Crème Anglaise:
3 tablespoons sugar
Combine milk and cream in heavy medium
To prepare the Poached Apples:
and add the bean. Bring milk mixture to
In a large saucepan, bring the sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Reduce heat; carefully add apples and citrus rinds. Cover and simmer for 15 minutes or just
saucepan. Scrape in seeds from vanilla bean simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until
With a slotted spoon, remove apples to a
spoon when finger is drawn across, about 5
selpp
until apples are tender, turning once.
large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1 ½ cups. Cool. Pour syrup over apples; cover and refrigerate until serving.
custard thickens and leaves path on back of minutes (do not boil). Strain sauce into bowl. Cover and chill. Can be made one day ahead. Serve poached apples warm or chilled on a bed of Crème Anglaise. Decorate with edible gold leaf or glitter and sprinkles.
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dedication
Dedicated to all delicious meals our Mum has cooked for us and all beautiful stories she has told us that are redolent of memories about her own childhood and her loving parents and family. We continue the tradition.
photography © copyright | sophia terra~ziva | ALL RIGHTS RESERVED
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SNIGGIH ENYAWD .RM - REHCAET ;"AOYC" TNEMSSESSA MT - CIVONAVIZ AINOLLOPA