Salmon pizza

Greeting Lovies! 
It’s been a minute since I shared recipes with you and I’m glad to say- I’m back for good! Not posting doesn’t mean I didn’t cook and experiment with many different cuisines over the last few months. 

Today I’ll be sharing my favorite new recipe with you and yes, it’s quick and easy! However, it will impress anyone you serve it to. My personal theory is it has the WOW factor because it’s inspired by the French cuisine! 

Without further ado, here’s the Salmon pizza! 

Ingredients: 
Whole grain pizza dough 
300 g/ 10 ounces smoked salmon (precut in thin slices) 
300 g/ 10 ounces ricotta cheese 
100 ml light cooking cream 
2-4 garlic cloves (minced and up to taste)
bunch of fresh dill (cut up) 
2 tea spoons virgin oil 

Directions: 

Sprinkle a little white flour on your work station and some virgin oil on the rolling pin. Roll out the dough and try not to poke holes in it. Don’t be tempted to roll it too thin for that same reason (holes). 
In a medium bowl, mix all the other ingredients except for the salmon. Let it settle for a minute. Spread the mixture evenly on top of the rolled dough. Place the salmon slices evenly on top of the mixture. 

Here’s the tricky part: 
Oil your hands a bit and gently roll the dough like a burrito. Cut carefully in the middle. “Braid” both parts in a zigzag fashion. 

Bake on 150°C/300°F for about 20-30 minutes. 

Serve with the remaining sauce as dip. 
A few tips: 

-sprinkle a bit of v.oil on top to avoid burns on the exposed salmon

-if you are not sure the dough is fully cooked, poke a hole in the middle of it with a tooth pick. If there are small pieces stuck to it, we are not done yet. 

Voila! 
-Silvia Mèlange 

My month in Instagram posts *June*

Hello, Lovies!

Welcome to your monthly Insta update! June was a very eventful month for me, so there’s a lot to catch you up on. 

I kicked off by celebrating my birthday. My s/o completely outdid himself this year! It all started in the morning when I found the gorgeous Zara dress I was eyeing a week prior, carefully placed on the freshly made bed, paired up with cute statement heels from Bershka. The day progressed with family time and more gifts, followed by a surprise party, attended by my dearest friends currently in the city❣I felt truly special and it was my best adult birthday so far!

The day after my birthday, I celebrated 5.5 year anniversary with my s/o which was another unforgettable evening! 

A week later I was surprised by a dear friend who flew from the U.S. to visit me. Highly recommend some girl time matched with fabulous outfits! 

This month I didn’t have to travel as much so I had the opportunity to cook more and invest some time into developing our YouTube channel, the link to which will be posted soon so stay tuned! 

The second part of the month was just as amazing. I got the oportunity to help and participate in Pride Bulgaria. Sadly, the LGBT community in Bulgaria still faces discrimination and challenges on daily bassis, so I believe it’s truly important to support events like Pride, regardless of your personal sexual preferences. Meeting the fabulous Elza Parini was just an added bonus! 

The following weekend I spent the day with my dad and spoiled him a little with Queen feat. Adam Lambert concert tickets for Father’s Day! 

I also got to experience virtual reality for a first time and that was quite surreal! 

Welcome to the month of pools, beaches, icy drinks and long warm nights! 

In July, I’ll be focusing on festival fashions and trends, the return of my weekly recipe section and the little things that make us smile! Follow me on Instagram and Snapchat (@SilviaMelange) for daily good vibes and updates.

Are you ready to have fun?! 

Xoxo, Silvia Mèlange

Homemade Basil Pesto with a twist

Happy Spring to those of you who only follow my foodie posts 🙂 

You should know by now I’m all about healthy, clean eating all year round! But I’m sure you’ve also noticed I don’t pass up on goodies like holiday cookies, hot cocoa on a snowy day or a heavy French dish done right ;] 

 With Spring approaching and summer right around the corner, it’s time for a little detox. I’m a firm believer that once or twice a year, you should give your body some rest. Whether it’s low-carb, juicing or even the zone, take some time to “clean up” and focus on eating right, supplying your body with everything it needs 🙂 

Today, I’ll share my favorite basil pesto recipe. It’s healthy and flavorful, goes well with whole grain pastas, salads or even used as a spread with some cherry tomatoes (the last one being a personal favorite)! It takes less than 5 minutes to prepare, so I don’t want any excuses!!! 
You will need: 
2 cups of fresh cleaned basil leaves 

1 cup baby spinach (my twist, making it optional)

1/4 cup freshly shredded Parmesan cheese

1/4 cup virgin oil

3-4 minced garlic cloves

1/3 cups pine nuts or walnuts (optional)
Directions: 

Blend all the greens, nuts and minced garlic cloves on medium, switching to high for 30 seconds to a minute (depending on your blender). Switch back to medium, adding the Parmesan. Finally, on low, slowly add the virgin oil. 

A few tips: 

Don’t cut any of the leaves, if you absolutely have to, just rip them up with your hands. 

If your goal is to lose weight, skip the nuts and add only 1-2 tea spoons of virgin oil, just enough to blend the rest of the ingridients. 
Have a healthy Spring, everyone! 

-Love, Silvia Mèlange 

  

Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

 

Mushroom-cheese Risoni

TGIF, Lovies!!!

I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂

 

You will need:

A pack of risoni noodles

For the sauce:

400 g mushrooms

2 white onions (cut in cubes)

200 ml cooking cream

100 ml beer (light)

200 g smoked cheese

200 g shredded cheese (gouda, ny style cheddar)

2 garlic cloves (minced)

1 t.s. fresh rosemary, thyme, salt, pepper, v. oil

Freshly grinded parmesan to taste

 

 

How to make it:

 

Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.

The sauce:

In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.

By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.

It pairs up great with green salads and dry white wines.

** If your cheese sauce is too thick, add 50 ml of milk or more as needed.

 

Cheers, Silvia Mèlange

 

Tacos de pescado/ Fish tacos

It’s officially Taco Tuesday!! 

Today I’ll be sharing my tacos de pescado/ fish tacos recipe! It’s easy and absolutely delicious! There are quite a few kinds of fish you can prepare the tacos with, I personally recommend tilapia as it seems to soak the marinate better, not having a very distinctive taste itself unlike salmon for example. Feel free to experiment and let me know your favorite “taco fish” in the comments below! Here’s how I make it:

You will need:

A pack of hard taco shells

1lbs fresh tilapia fillets 

For the marinate:

1/4 cup of tequila (I prefer dark kind like Jose Cuervo Especial)

1/2 freshly squeezed lime juice

3 garlic cloves (finely chopped)

1/2 freshly squeezed oj 

1 tea spoon: sea salt, cumin, coriander

1/2 cup of papaya or pineapple cut in cubes (optional)

For the filling:

1 large white onion (finely chopped)

1 cup cut up fresh lettuce

1 cup fresh peeled tomatoes (cut in cubes)

1 jalepeño (finely chopped) 

Bunch of fresh cilantro (finely cut)

2-3 tea spoons freshly squeezed lime juice+ oj

1/2 cup shredded cheddar cheese (optional)

1 fresh avocado (sliced)
How to make it:

Mix the marinate ingredients with the fish and let it “soak” in the fridge, covered with foil for 2-3 h (I do it overnight).

Grill the fish in a fry pan on medium heat, occasionally stirring until it becomes golden brown and your kitchen smells amazing. 

Warm up the taco shells in the oven based on the package instructions. 

Mix the stuffing ingredients well.

Stuff your tacos with 2 table spoons of the prepared (chilled) fish and 3-4 table spoons of the mixed stuffing ingredients.

You can serve the tacos with a side of refried beans and/or rice or just enjoy them on their own, which is also the healthier option.

Xo, Silvia Mèlange

  

Homemade potato chips

Happy Sunday, Lovely readers! I’m sure most of us are snowed in whether we are in Europe or the U.S. and what better way to spend the day than food?! I’m all about healthy eating but it would be a lie if I said I don’t get the ocasional junk food craving! Today I’ll be sharing one of my favorite potato chips recipes, I literally just made myself. It’s easy and flavorful and it takes less than 30 minutes to make! It actually tasted better than store bought chips, it has 50-60% less calories and your body will thank you for not feeding it GMO’s.

You will need: 
1 lbs fresh potatoes (sliced)

80-100 ml virgin oil 

2 tea spoons: sea salt, black pepper, red paprika, basil, oregano, lemon grass (optional)

3 garlic cloves (finely chopped) also optional
How to make it:
Preheat the oven to 200° C. Place the virgin oil and the mixed herbs in two separate bowls. Dip each potato piece first in the virgin oil, then roll it around the spices. Proceed by arranging the coated potatoes on a baking sheet. Bake them for 10-15 minutes per side or until they become golden brown and crispy. 

Enjoy! 

  

Chicken veggie risotto

Happy Monday, Lovies! Today I’ll be teaching you how to make one of my favorite risotto recipes. 
You will need:
2-3 cups of rice

1 lbs chicken breast (cut in cubes)

4 roasted red peppers

300 g. mushrooms

3 tomatoes (cut in cubes)

1 large onion

2 minced garlic cloves

1 tea spoon salt, black pepper, v.oil, dry basil

Directions:
Grill the chicken until golden brown then add the veggies and spices, boiling light. Add 2-3 cups of rice and water and mix it all together. Cook on medium heat for about 45 minutes, occasionally stirring. Sprinkle with fresh Parmesan cheese to taste upon serving  ❤

-Silvia Mèlange

  

10 restaurants to visit in NYC

10. Pongsri Thai Restaurant

Delicious food at some of the cheapest prices in Manhattan!  The staff is quick and very helpful. All the soups are amazing and served at the right temperature and I fell in love with the pad Thai. It’s one of the spots I visit every time I’m in the City.

 

9. Mehanata- The Bulgarian Bar

Of course I found the hottest place in lower Manhattan  ;] The place to be for all Eastern-Europeans, Russians and curious Americans. They serve authentic Bulgarian food, imported beers and other goodies. Fridays and Saturdays after 11pm the place turns into a club with lots of alcohol and dancing! If you are lucky and the ice bar is open so you will get the chance to drink a shot of real vodka while dressed in a Russian coat, surrounded by ice.

 

8. Angelo’s pizza Little Italy

Mind blowing coal-fire pizzas! They come out so quick; it’s the perfect place for a pit-stop if you simply can’t wait to explore more. The salads are always fresh and the wine list is consistent mainly of imports. It’s affordable, with cozy family atmosphere and decent prices.

 

7. Karizma lounge

I always explore hookah bars and restaurants when I visit different cities. I loved the oriental atmosphere and the hookahs were delicious! They serve traditional middle-eastern dishes and Turkish coffee. The staff is great and the prices are reasonable.

 

6. El Toro Blanco- Mexican (West village)

Authentic Mexican dishes cooked to gourmet level! Add a long list of imported tequilas and mixed drinks and I’m sold! Their fresh guacamole and the tacos Al Pastor  were magical and I hope I discover their recipe one day! They have a salsa bar that has a wide variety of dips all of which are worth trying. The service was great and I will definitely visit again!

 

5. Candle 79 Vegan-Vegetarian

Melt-in-your-mouth-amazing vegan and vegetarian dishes. Fresh organic produce and great service make this little spot one of my favorites! Stylish atmosphere and affordable prices be sure to check it out! It’s a refreshing restaurant in the land of fried chicken or beef on the go.

 

4. Emmett O’Lunney’s -Irish Pub

With so many awesome pubs around NYC, it’s really hard to decide which one is the best.  That’s until you discover O’Lunney’s! Upscale yet authentic Irish Pub! The service is great, the bartenders are some of the best I’ve ever seen and the food is to-die -for mix between American and Irish dishes. They have live bands on Fridays and it’s perfect for late night or in the middle of the night dinners and fun nights with friends.

 

3. Hard Rock Café Times Square, NYC

It’s a ritual of mine to visit Hard Rock in every city I visit that has one! Another ritual is to have brunch in the New York one every time I visit. The drinks and service are on point and the food is in a way typical American. It’s the displays that I’m never tired of seeing. The Beatles suits, guitars and posters alongside Elvis Presley and many other music legends. It’s one of these things you have to experience for yourself.

 

2. Maze by Gordon Ramsey

I made a reservation two weeks in advance, guys! I’m a huge fan of Gordon Ramsey and I was ecstatic to go! I can describe my experience with two words: Pure Perfection. It’s a very classy place with small sophisticated portions of heavenly food. I can’t say it’s pricey because this is Gordon Ramsey in New York City after all. Just check out the menu and decide for yourself before you reserve a table.

 

1.The Russian Tea Room

The décor of this place!!!!!  Very 1920’s Russia style which is the first reason I fell in love with it! Make sure you make a reservation (weeks in advance is a good idea) and dress up; you never know when you might run into Serena van der Woodsen! The Red Borscht soup is a must, especially if you are visiting in the winter. I also tried the black Bass entree and the Kulebiaka dish. For desert I’d recommend the Czar’s gold and caviar parfait. I think my third tradition while in NYC will be visiting this place!

 

 

I’m sure there’s plenty I missed but I’ll be visiting the Big Apple again soon so feel free to let me know in the comments what places would you recommend!

Xo, Silvia Mélange

Quatro Formaggi Lasagna

Happy Christmas Eve Day!

I Came up with a 4 cheese lasagna recipe and nailed it! Preparation is about 20 minutes and cooking up to an hour.
You will need:
300g lasagna noodles
200g spinach (frozen, canned)
200 ml cooking cream
150g smoked cheese
150g blue cheese
150g fresh mozzarella (shredded)
200g shredded cheddar (mild fits better but any kind will do really)
2 eggs (beaten in a separate bowl)
Dried oregano and basil
4-5 finely chopped garlic cloves(could be less I always put a LOT an you can use garlic powder)
2 med size onions (yellow) and 150g of fresh mushrooms (both sliced thin)
2t.s virgin oil (any oil)

How to make it:

Check your noodles bc some brands want you to precook them a bit!
Sauté lightly the mushrooms and onions (5minutes on medium heat, remember you don’t need them fully cooked).
Meanwhile in a sauce pan put the cooking cream, blue, smoked cheese on low-led heat. Stir often until it becomes thick and creamy and all the cheese is melted, about 10 min. Then add the spinach and cook for another 5 min occasionally stirring.
Mix the cheddar with garlic and the eggs then set a side.
Put a thin layer of the sauce and then lasagna noodles.
The way I did the layers: lasagna noodles- cheese/spinach sauce- onions and mushrooms, sprinkle mozzarella, some oregano an basil, top with cheddar and egg mixture (not too thick). Continue until you run out of mixtures. Cover fully with aluminum foil and bake on 200C for 45 min to an hour. Sprinkle with Parmesan and enjoy!
It should be enough for 4 people.

A few tips:

When you put ingredients in layers- try to place them close to the center of each noodle. When you put a new layer, press gently with your hand so it spreads evenly on the bottom layer. That way it won’t leak everywhere when it starts cooking.
The top layer should be only cheddar and egg(no mess when you cut it)
Veggies are optional ( I tried it just with cheese and it’s awesome too)!
Also- if the spinach cheese sauce gets too think- add a table spoon of milk or 2 or 3 🙂

 

Xo, SIlvia Mélange