Ground Beef Phyllo Pie
Ground beef phyllo pie. Ground beef (or veal) layered in phyllo sheets softened with butter, then baked until golden. Much pie. Not much fuss.
(BOSANSKI)
Ever since I learned to make pie rounds with store phyllo, that's usually what I do when I'm making a quick one. Sometimes I line them up like ... Read more
Cream of Pumpkin and Potato Soup
Cream of pumpkin and potato soup. Only a few simple steps until you have the beloved fall classic.
(BOSANSKI)
Most people make pumpkin soup more or less the same way. If you're in a habit of making many soups, then today's may not be very original.
That's exactly why I like it, as it's made just as I expect it'd be made. Ingredients are cooked, blended, enriched with heavy cream, and voila!
It also tastes just as I'd expect it to taste. Deep pumpkin flavor overpowers other ingredients. ... Read more
Pogacha: Traditional Balkan Bread
Pogacha, traditional Balkan bread, is one of the most well known delicacies coming from the region. This, just-the-right-amount-of-tough, milk and yogurt, no-rise bread can be on your plate before you can watch a movie from start to finish.
(BOSANSKI)
I don't need to say ... Read more
Mushroom Lasagna with Bechamel and Bolognese Sauces
Mushroom lasagna prepared with bechamel and bolognese sauces. This unusual twist of two sauces combined to make the world's most beloved casserole will invoke memories of your first lasagna: decadent layers of broad, flat pasta softened with overflowing sauces, resulting in a thousand different sparklets of flavor at once.
(BOSANSKI)
Lasagna of today is straight outta Aleksandra's kitchen.
The first surprising thing about this lasagna are the two classically different first-rate sauces ... Read more
Chocolate Nutella Strudel
Chocolate Nutella strudel: chocolate infused flour caressed into dough, let to rise, smeared with huge chunks of Nutella, toped with egg yolk glaze, then baked. Tastes like heaven!
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