Author: Polya

Burger sandwich wit egg and ham
Recipes, Fasters

Quick sandwich burger with egg and ham (Video)

Very tasty and quick sandwich burger😋 Suitable for dinner or breakfast. This will become a favorite children’s meal. It is classic to serve it with fries and will fall in love.

Meatballs soup
Soup, Recipes

Magic Meatball soup with tempered eggs and yogurt

This famous recipe for meatball soup originated in Persia, but nowadays, there are a lot of variations around the world. I will show a Bulgarian variant of the soup. It is very tasty with rice in the meatball and finished with thickened by tempered eggs and yogurt. And served with bread cubes.

Eggs with fresh and spring onion
Recipes, Main

Easy eggs with leek and spring onion (Video)

Very tasty recipe for egg lovers. For those Eggs with leek you need only 3 main ingredients to cook this fantastic meal. Learn how to make it and enjoy the recipe. Very suitable for vegetarians and as an addition for family diners and lunches. It is a very popular combination. I mix two types of […]

Milk chocolate mousse
Recipes, Desserts

Greatest Milk chocolate mousse (Video)

Mousse is a favorite for all chocolate lovers. Tasty with fine structure. It is possible to be with dark, white and not so often with milk chocolate. In this recipe, I made it with the milk one. The result is fantastic. On some occasions I combine them in one cup to mix three different tastes […]

Tagliatelle with parmigiano
Recipes, Italian, Main

Easy Tagliatelle with parmigiano sauce

Try this classic recipe for tagliatelle with parmigiano sauce. For sauce, you only need  parmigiano, cooking sauce,  pickles and bacon. I use in my recipe pork smoked slices to avoid sauce becoming too heavy.

Omelette with mozzarella
Recipes, Fasters

Quick Omelette with cheese, mozzarella and olives (Video)

Very quick and delicious omelette, a fast dish for eggs lovers. I made it with olives, and they give this recipe special taste, but this is one choice. You can try without them. If you don’t like olives, of course. I use black olives; you can use Kalamata or green olives. I use pitted olives […]