Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Friday, March 2, 2012
Tutmanik (Bulgarian Cheese Bread)
Very similar to a scone, this bread was surprisingly flavorful albeit on the salty side. And I loved how quickly it came together. For a more traditional take on this bread, sprinkle the bread with caraway seeds before baking; I, unfortunately, didn't have any. Next time...
1 C organic European-style yogurt (thick) 2 Eggs 1/4 C olive oil 6 oz crumbled feta cheese
2 C white whole wheat flour
1 t baking powder
1/2 t Hungarian paprika
Preheat the oven to 400 degrees. In large mixing bowl, place yogurt, eggs, oil, and feta. Gently stir in flour and baking powder, stirring until just moistened. Pour into a well-greased baking dish. Lightly sprinkle with paprika. Bake in a preheated 400 degree oven for 25 minutes or until a toothpick comes out clean.