Traditional Bulgarian yogurt cold soup
cucumber, chopped or grated (we prefer it peeled)
1 garlic clove, minced or smashed
4 cups yoghurt
1 cup water
1 teaspoon salt (we like it saltier)
1 tablespoon dill, finely chopped
4 big pecans, well crushed
3 teaspoons olive oil
those together and mix well. When ready garnish with olive oil (or other favorite oil).
Best when chilled.
4 tomatoes, chopper
1 large cucumber, unpeeled and chopped
4 green or red peppers, roasted or raw, chopped
1 large yellow onion, chopped, or 6 green onions, sliced
2 tablespoons chopped fresh parsley
1/2 cup sunflower oil
1/4 cup red-wine vinegar
Salt and black pepper
1/2 cup Bulgarian sirene cheese or feta cheese, crumbled
Preparation: Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.
. In these activitiesdevoted to healthy eating and autumn fruitfulness the children from preparatory group at the age of five gave a holiday to their parents and friends from the kindergarten. The holiday is called “Philosophical argument in а vegetable yard”. There were a lot of dances, songs and funny games. Salads were made from fruits and vegetables and were then tasted of course.
The children from preparatory group at the age of five made a healthy cake for their mothers and tried to answer the question: “Is it hard to be a good cook?”They showed how skilful and knowledgeable they were about cooking. Their funny dance “The Happy Cooks” made everyone to enjoythe holiday.
The children form preparatory group “B” made a beautiful autumn salad while their little friends from second group ”B” who were 4 years old learnt more about the herbs and the healing power of the herb tea as well as about the Bulgarian bread.