Mekitsi (Bulgarian Scones)

     
       These Bulgarian scones known as mekitsi are something I grew up with. Oh…how I love them! After all what's not to love about fried dough and powdered sugar. They are so wonderful. Serve them for breakfast, brunch or just because. Pair them with powdered sugar,  jam,  fresh fruit, honey, flavored butter and even feta cheese. Devine!

Ingredients:

4 cup flour
1 tsp salt 
4 tsp sugar 
1 pkg dry yeast 
1 3/4 cups warm water (you can always add more if needed)  
Sunflower oil for frying 

Directions:

In a large bowl mix all the dry ingredients. Add 2 cups warm water (make sure the water is not hot or too cold or it won't activate the yeast). Mix well. You may use your hands. Dough should be sticky. Cover the dough with plastic and refrigerate over night or at least 2-3 hours before cooking. 

Before cooking dough should have doubled. If it hasn't, usually means that you need to wait a little longer or that your yeast doesn't work. Yeast has an expiration date. Make sure it is up to date. Before frying, take dough out of the fridge and let it sit in a room temperature for 15 - 20 minutes. 

In a deep frying pan, cover the bottom with sunflower oil (about an inch to inch and a half, the mekitsi should float without touching the bottom of the pan). Heat up the oil on medium high. Dip your hands in sunflower oil (so dough doesn't stick to your hands as much) and grab enough dough to form a ball about the size of a golf ball or a little bigger. Working with your hands stretch the dough as much as possible without tearing and drop dough in the heated pan. You can cook as many as four or five mekitsi at one time. Turn mekitsi over as soon as you notice they are getting golden on the bottom. Mekitsi are ready when both sides are golden brown. Take mekitsi out of the pan and place on a paper towel. They might seem really hard at first but they will soften to perfection minutes after taken out of the pan. Enjoy them all day long. 

Skillet Cookie

            This giant skillet cookie might be one of my new favorite deserts. We have made it multiple times this year and it never gets old. It is easy yet so scrumptious. This cookie is crunchy on the outside and gooey on the inside, just like what a cookie should be like. It is very nutty and chocolaty and amazing. Serve with good vanilla bean ice-cream or home made whipped cream and you've got yourself perfection. I'll stop here because I already want another piece. 

Serves: well...depends if you want to share….

Ingredients: 

6 Tbsp packed dark-brown sugar 

1/2 cup sugar 

1 large egg 

1 tsp pure vanilla extract 

1 cup flour 

1/2 tsp baking soda 

1/2 tsp coarse salt 

1 cup semisweet chocolate chips 

1 cup walnuts


Directions:

Preheat oven to 350 degrees F. In a large bowl, combine butter and sugars with a wooden spoon. (You may use a standing mixer as well). Stir in egg and vanilla. Stir in flour, baking soda and salt. Stir in chips and then walnuts. Transfer to a 10 inch cast-iron skillet;flatten and smooth top. Bake until cookie is golden brown and just set in the center, 18 - 20 minutes. Let cool 5 minutes. If you wish to serve it on a fancy plate, let it cool a little longer, then you can flip it over. Serve with vanilla ice-cream or whipped cream. 

Light Parmesan Salad

 

            Picture the perfect summer salad. It is light yet flavorful. Well folks, look no more because this is it. This salad is so easy and delicious.  It is the perfect addition to your grilled stake, chicken or any main dish. Yes, yes it is also on the healthy side which is a huge plus. Enjoy!

Serves: 4


Ingredients:

1/3 cup parmesan

1/3 cup olive oil

1/2 - 1 tsp garlic cloves minced 

1 Tbsp rice vinegar 

1/2 tsp salt 

1/4 tsp pepper 

1 bunch romain lettuce 

butter croutons (optional)

black olives (optional)


Directions:
 
    Combine garlic, lemon juice, parmesan and olive oil in a jar or any container that has a lid. Give it a good shake until creamy. Pour over lettuce and garnish with croutons and olives or any other veggies that you like. Your summer salad is good to go!