Beers of Bulgaria ASTIKA


Astika is a brewery making a blond pilsener with an alcohol content of 5% ABV in the city of Haskovo, in southern Bulgaria. The brand has a leading position in the Bulgarian premium segment. The brewery draws on the best deep-lying water in Thrace. Astika is characterized by a pale golden hue, a long-lasting white foam, and a taste which balances a slightly honey like flavor with a soft bitterness. It should be served cold at 5°C.
Astika, together with market leader Kamenitza was one of many Bulgarian breweries owned by InBev. In mid October 2009, private equity fund CVC Capital Partners bought all of Anheuser–Busch InBev's holdings in Central Europe for €2.23 billion. They renamed the operations StarBev.

Spinach soup


Products:

400 gr spinach
150 gr cheese
1 large onion or 4-5 green onions
1 egg
2 -3 tsp yoogurt
3-4  tsp olive or regular oil
1 / 2 tea cup of rice
black pepper

Preparation:

Chop thinly the onion and spinach and fry them in oil for a short period of time .Add about 1 litter of water and allow the soup to boil , then add rice and seasoned with salt and pepper. Allow to simmer for about 30-40 minutes.Before remooving  the soup from the fire you add the scrambled cheese and the egg beaten in yogurt.

Proper use of Olive Oil:

-Add them last in the salad oil, so the ingredients will combine the best
- When you boil oil, you can add it a little pressed garlic and fresh herbs
- All types of pasta in need of 1-2 tablespoons olive oil, when boiled to not stick
- Before Toast frozen bread in the fridge, sprinkle it with some olive oil and tap water, so you get a nice crispy crust
- When cooking steak, you can leave the meat to stand for several hours in a marinade of olive oil, garlic, pepper, rosemary and thyme
- When making pizza, you can use 1-2 tablespoons of olive oil to the dough so it becomes more elastic.

Coocking with olive oil

There is a fallacy that olive oil is suitable only for preparation of cold dishes, but not for cooking. From this error stems that use olive oil just pouring salad and olive oil is actually much better than other fats for cooking, frying and steaming. There are several peculiarities when using olive oil for frying and baking. It should not be heated to boiling accurate. This would change its chemical composition, and is a prerequisite for degradation because its harmful to the organism. Fresh Olive Oil / no older than six months from the date of manufacture / should not be heated, because it  will spray very strong. This is due to particles of flesh that are not settle yet. That is why young Olive to have - a strong flavor of ripe. When used for preserving, in practice you can keep every product in olive oil, but most is used for preserving vegetables, cheese and fruit. It is important that food is completely covered. In addition, it must be pre-scoured or dried to extract water from it and to avoid any mold. In baking, frying or steaming use mature oil that is at least a year. Because it is already izbistrenno naturally heated and not sprayed. To avoid the critical point the hot oil, drop a piece of onion or other and when it starts to gurgle, the oil is ready. Avoid warm up olive oil in a closed vessel, there is an ignition hazard. Use the  Olive oil at room temperature, only when it is associated - fast with other products. Olive oil in a frying pan has to be very heated, otherwise you risk the dish from sticking. The optimum temperature is around 170 degrees. When using the fryer, the optimum temperature is 180 degrees. . Olive oil in the fryer can be used repeatedly to 5-6 times, then must be replaced.

SPRING SOUP

3 potatoes
1 onion
2 carrots
2 with l oil
1 liter of broth (water)
 salt
 black pepper
200 g cream cheese
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon l paprika
1 tsp  with parsley

Preparation:

• Chop the carrots and cut into cubes and pot.
• Add sliced ​​potatoes and cover with broth.
• Add salt and boil until soft.
• Make cheese balls.
• Cream cheese, rind, juice and red pepper mix in deep bowl.
• With wet hands etching balls and roll them in finely chopped parsley.
• The finished soup is served with some balls.

Beers of Bulgaria LEDENIKA

Ledenika and MM SA was established in autumn 2003. After the merger of breweries Varna beer and Mezdra Ledenika AD. In November 2006 Ledenika and MM signed a partnership with the management of the basketball federation and became a major sponsor of federaziyata for more than one year and sponsor of the final tournament for the Cup of Bulgaria, for the duration of the contract will be called  Ledenika CUP.

Meatballs Ala Chirpan

Products:
-500 gr. minced meat
-1 cup rice
-black pepper
-salt
-onion
- 2 carrots
 -4-5 tsp minced tomatoes  or tinned tomatoes
-bay leaf
-cooking oil
-flour

Preparation: Season the minced meat with salt, pepper and herbs to taste. Of minced meat and sweeping rice balls are formed.
In a saucepan fry the chopped onions and grated carrots. After softening, add hot water in fuzzy puree or chopped tomatoes (peeled). Add 1 bay leaf and salt pospravete. Add 1 -2 cups hot water. Once the sauce boils, drop meatballs, rolled in flour and reduce heat. Leave on low heat until ready.
Cook's tip: For a delicious stew bilateral cooperation in advance if you fry the meatballs. In the same oil, once strained  fry the vegetables.Sometimes I put diced potatoes in dish.

Russian Salad 
5 servings
 

Preparation time 20-25 minutes

Products:
5 potatoes
1/2 celery
1 coffee cup peas (sterilized)
100 g ham / sausage fresh /
5 sterilized cucumbers
2 eggs
250g mayonnaise
10 olives
salt and lemon juice to taste

Preparation: 1. Potatoes, celery, carrots and eggs are cooked separately, peel and cut into small cubes.
2.Add the thinly  chopped cucumbers, ham and peas previously drained from the water.
3.Te mix is seasoned to taste with salt and lemon juice and mix with mayonnaise. Formed in individual plates or platter and garnish with spraying mayonnaise, olives, cones and other forms of cucumber and boiled carrots.

Meatloaf Stefany

Products for 4 servings

500g minced meat
1 egg
1 slice white bread
1 onion
black pepper
savory
1 kg. potatoes
1 cup beer
2 hard cross-checked eggs
1 carrot
1 pickles
150 g. cheese
cooking oil
salt


Preparation:

Minced meat is kneaded with the grated onion, soaked in water and wrung slice of bread, egg, pepper and savory. Spread on a plastic bag in rectangular shape. Grate cheese over half is all minced meat at one end arrange lengthwise cut into quarters egg cut into sticks and carrot pickles, roll and carefully transfer to baking dish. Put it in the middle scatter with remaining cheese. Put side by frying chopped potatoes, sprinkle them with pepper and sprinkle with oil and pour in 1 water to cover potatoes and salt. Bake in a moderate oven until redness of the roll and softening of the potato.

Lukanka (Bulgarian Cyrillic: Луканка) is a Bulgarian spicy salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus (wiped away in photo at right). The mix of small pieces of meat and fat give the interior a grainy structure.

Traditionally, lukanka salami is made of pork, beef, and spices (black pepper, cumin, salt, minced together and stuffed into a length of dried cow's intestine as Casing. After the stuffing process, the cylindrical salami is hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is pressed to acquire its typical flat form. Lukanka is usually finely sliced and served cold as an appetizer or starter.

Beers of Bulgaria-SHUMENSKO                



More than 100 years the cradle of brewing in northern Bulgaria became Shumen. In Bulgaria in 1881 was launched by the Bulgarian brewing - beer Kamenica, but as a workshop for the manufacture of beer, while the first factory - a factory - the beer was created in Shumen. A beginning of Shumen beer is then put in the hands of Hungarian immigrants, the most famous among them Lajos Kossuth.The the beer factory was built in Shumen in 1882 of seven enterprising traders Shumen and the Czech master brewer Franz Milde. The master-brewer  arrives in town in September 1882 and a month later - on October 26, founded the Bulgarian brewing company. Its purpose is brewing and selling beer at wholesale and retail. This  is the first brewery in Bulgaria.

Ogreten potatoes      

Products :

• 500 g potatoes
• 30 g butter
• 150 g cheese
• 200 ml milk
• 2. eggs
• salt



Preparation :

Wash potatoes and boil once they are ready to peel and cut into slices and potatoes in a row ranks well greased baking dish. Spread the crumbled cheese over the potatoes and re-ordered row of potatoes. Beat eggs, milk and salt and pour the mixture with potatoes and cheese.  Place pieces of butter on top and dish  in oven for about 30 minutes at 200 C.

          

Stuffed peppers

Products for 6 servings:
• peppers - 1 kg.
• 400 grams minced meat (or without)               
• Oil - 4-5 tablespoons
• rice -1 1 / 2 cup
• tomatoes -2 pc.
• onion head -2
• Garlic - 2-3 cloves
• black pepper - 1 / 2 tsp
• salt
• Parsley - 1 / 2 Peak

Preparation:

Chopp the  vegetables. Cleaning, washing and draining the rice well. In a pot stew in the oil consistently onion, garlic, tomatoes , rice and the minced meat . When rice becomes the "glass", add parsley, pepper and salt. Pour 3 cups water and boil until rice swell (should be slightly underdone).
Wash peppers, cut tops and tiny from the tip, cleaning of seeds. Stuffed peppers with filling (not overfilling them), dip in flour and forehead redim on a tray. Pour a 1 - 1 1 / 2 cup water. Bake in moderate oven until lightly toasting the peppers. Can be eaten hot or cold.

Beers of Bulgaria - ZAGORKA

The Zagorka brewery was founded in 1902 and is based in Stara Zagora, Bulgaria. In the mid-1990s Zagorka became a fully-owned subsidiary of Heineken. The brewery brews various Heineken brands for distribution within Bulgaria, and four exclusive brands Zagorka Special (Bulgarian: Загорка) and Zagorka Gold – both 5% abv pale lagers named after the brewery's home city of Stara Zagora; and Stolichno (a 6.5% abv strong dark lager or bock) and Ariana (a 4.5% pale lager), both originally produced in Sofia by the Ariana Brewery.

Sirene (Bulgarian: сирене, pronounced [ˈsirene]; Macedonian: сирење, pronounced [ˈsireɲe];
Serbian/Croatian: сир, sir, Albanian: djath i bardhe) officially called the "white brine sirene" (Bulgarian: бяло саламурено сирене, [ˈbjalo salaˈmureno ˈsirene]; is a type of brine cheese made in South-Eastern Europe, especially popular in Bulgaria, the Republic of Madedonian and other Balkab countries. It was originally made of goat's milk, but the predominant variation today is made of the cheaper cow's milk, sheep milk or a combination of milks. It is slightly crumbly with a fat content of about 40-45%. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads and in baking.

SHOPSKO SIRENE or Guyveche

Another dish native to Bulgaria and it can actually

be prepared in a microwave aswell as a normal oven :)

Ingrdients:

500g Bulgarian white cheese
2 onions
4 peeled tomatoes
4 eggs
4 red hot peppers
100g butter
red pepper, salt

Preparation:

Cut onions into cubes and saute in the butter part. Distribute it in four clay pots (or a microwave fireproof bowl), you put on top of 1 slice cheese, 1 tomato cut in half and 1 hot pepper, pour a little oil and melted butter. Bake with the tops of high heat aprox 250C around 15min. When preparing in a microwave the time for preparation depends on the power of your microwave oven so it may vary .Also while it can be prepared in any fireproof boul that can witstand coocking heat the bulgarian clay pottery adds a distinctive taste.Top knock in 1 egg, sprinkle with chopped parsley, salt and pepper and roast until slightly tightening the egg. You can also add some meat before coocking if you are not vegetarian like me .When ready cover it and let it stew untill it cools down.

Beers of Bulgaria: KAMENITZA

Kamenitza (Bulgarian: Каменица) is one of the top-selling Bulgarian beer companies, based in the city of Plovdiv. Established in 1881 and owned by StarBev, the brewery has a wide variety of lager and dark beers.

Kamenitza had an 18% share of the Bulgarian beer market in 2005 according to data from ACNielsen The company is a sponsor of the Bulgaria national football team.

Kebabcheta

Kebabche is ground minced meat with spices, a cylindrical shape and grilled. It is typical for the Bulgarian and Serbian cuisine.It also goes very well with cold beer :)

1 kg of meat - a mixture of lamb and beef, pork and beef or just beef
1 tsp pepper
-salt
-pepperpinch of allspice and / or cumin

Minced meat, chopped meat is kneaded with pepper (and optional chopped onions, but classic meatballs are no onions) and again allow to rest 3-4 hours, at least 30 minutes in the refrigerator in a bowl with foil fold.Formed about 24-30 meatballs ("sticks" with a length of 12 cm and a thickness of 2 cm). Kebapchetata bake in preheated moderate grill (greased with lard or napshoen pad with oil if meat is very lean) and turn often by rolling in one direction. Baked meatballs should be juicy, not raw / bloody.Serve with a garnish of chopped onions, red tomatoes, Aubergine Chutney stew of beans and salad in season - pickles or green. My favorite side dish for meatballs is small chopped leeks mixed with chutney.Kebabcheta with garlic grilled Under the influence of Serbian grill, I began to prepare  kebabcheta and garlic or falsify them with a pinch of garlic powder.500 g mince 1 teaspoons cumin3-4 cloves garlicMinced meat is kneaded well with cumin and pressed garlic to stand for about 30 minutes in the refrigerator.Formed into 15 sauages, which before roasting is smoothed by hand, soaked in water with a little vinegar.

MUSAKA
Moussaka from Arabic: مسقعة‎ musaqqaʿa 'chilled', (names borrowed by other languages: Greek: μουσακάς Mousakas, South Slavic: musaka/мусака, Turkish: musakka, Hungarian: rakott padlizsán - from the Turkish word for aubergine, patlıcan) is an aubergine or potato based dish of the Balkans, Eastern Medittarenian, and the  Middle East. Though its variations are part of national Balkan cuisines and has an Arabic name, in the West it is best known in its Greek form.

• 500 g minced meat•
• 1 kilogram potatoes
• 2-3 tomatoes (maybe tinned)
• 2 onions
• pepper
• Paprika
• salt
• Savory
• fat Topping
• 2 eggs
• 1 cup milk (may or yogurt)
• 2 tbsp flour

Preparation
Finely chopped onion stew in the oil, add grated tomatoes, then mince. Mix order not to leave chunks of minced meat. Add spices - pepper, paprika and savory. Peel the potatoes and cut into cubes, pour in pan, salt is added to the mixture of minced meat and tomatoes, stir and cover with hot water to cover until mixture smoothed. Bake until redness. Then pour a mixture of eggs, flour, milk and some salt. Bake again until the topping turns red.