Today, while grocery shopping at Fairway, I noticed that they have fresh Branzino (European seabass). Without second thought I asked for 2 whole fishes. The good man from the store gutted and scaled them and we just ate them for dinner with some asparagus and lettuce and cucumber salad. I used a very basic recipe. I spread some coconut oil over the and in the fish, salt, black pepper, stuffed the inside with thyme and lemon slices and that was it.

It took about 10 minutes to cook and the fish tasted great. If the keep stocking it (it said on the label it comes from Greece), I’m sure it will become a frequent item on our menu 🙂



  1. 25oz (little over 3 cups)milk
  2. 13.5oz (1 can) condensed milk
  3. 8 eggs
  4. 1 1/3 cup sugar (divided in two equals: 2/3 ea.)
  5. 1/2 tsp orange extract
  6. 1 tsp vanilla
  7. 2-3 sticks cinnamon
  8. 1 fresh orange peel
  9. salt

  1. Mix both milks, half the sugar (2/3 cup), cinnamon sticks and orange peel and slowly bring to a boil. After 10-15 minutes of boiling, turn off the heat and let the milk cool down.
  2. In a pan, mix 1/2 cup of water and the rest (2/3 cup) of the sugar. Bring the syrup to a boil until the water evaporates. Once the sugar starts to caramelize (starts to darken), reduce the heat to low and make sure you don’t burn the caramel. It happens very quickly. For me it is ready when the color is still light brown. Spread the caramel on the bottom of 8 ramekins.
  3. After the milk has cooled down, strain it and mix in 5 whole eggs and 3 yolks, vanilla, orange extract and a small pinch of salt. Strain again once mixed well.
  4. Spread the custard over the caramelized ramekins.
  5. Place a towel on the bottom of a baking dish. Arrange the ramekins on top and add water to the baking dish until the ramekins are halfway immersed in it. Do not add water to the ramekins! 🙂
  6. Bake in a preheated 275F oven for 1 hour, or until the center of the custard is almost set.


  1. 500g flour
  2. 200g yogurt
  3. 3 eggs
  4. 150g sugar
  5. 1/2 tsp salt
  6. zest of 1 lemon
  7. confectioners sugar for topping
  8. 1/2 tsp vanilla extract
  9. 1/2 tsp baking soda
  10. 200g oil for frying

  1. Mix the yogurt, baking soda, eggs and sugar well, then add the salt, flour and lemon zest.
  2. Make a soft dough and roll it to 1/2 to 1 cm. thickness.
  3. From the rolled dough, cut circles, squares and other shapes and fry them in the oil.
  4. When the buhti are ready (to golden brown color), top with confectioners sugar and serve while hot.

There is one problem when frying tomatoes. Usually they are cooked in a pan and after the are done, everything around it is covered in tomatoes. And because the idea is for the water to evaporate it is not convenient to cover the pan. That’s why I decided to make myself an enhanced version of my pan which resulted in clean kitchen. All I needed was a piece of thick aluminum foil (the thicker the better so that the tomatoes don’t dissolve it) long enough to go around the pan. Just take the foil and build a high wall around the pan. It should look something like that::
It works wonders.

This is the recipe btw:
2 big cans of petite diced tomatoes (or shredded tomatoes, or tomato juice)
5-6 eggs
3 cloves of garlic
2 tbsp oil

Add the oil in the pan and before it gets too hot just add the tomatoes so that you don’t get an eruption of burning oil and water later. If the tomatoes are in big chunks use the hand blender, but keep some chunks of tomatoes for texture. Cook the tomatoes until all the water is gone and they are well cooked. After that just add the eggs, stir well to incorporate the eggs and cook them. That’s it. Remove from the heat and add the mashed garlic. If the tomatoes are too sour, just add a little bit of sugar (1/2 tsp). At first the garlic will be strong, but the high temperature of the tomatoes will reduce the strength.

A lot of people in Bulgaria know how to make drunken chicken in many ways. Here is the recipe that I use:
6 chicken drums
about 1.8lbs potatoes
about 12oz of beer
1/4 block of butter
salt, black and red pepper, savory spice, vegeta and curry

I first prepare the chicken. Cut the butter in 6 small pieces ( you can put it in the freezer for a few minutes for easier cutting ). With my finger I make some space between the skin and the muscle of the drum and I put a piece of the butter and some vegeta. I put the drums in a big roasting pan (without the grill) with the butter up. Next I cut the potatoes in about 12 pieces each ( half, half and thirds) and I put them around the meat in the pan. Next I add a thin layer of every spice on top of everything. I add the beer and water until I almost cover the meat and potatoes. At that time all my spices are on top. I do not stir them. Put them in the oven for about 45 minutes on moderate heat and all should be done at the same time.

It’s quite easy and rather tasty 🙂