Dry out the skin side of the fillet and smear it slightly with olive oil and salt (from the skin side only). Then put it on a hot pan/grill with the side of the skin downward and press it gently with fingers. This is done because the fish will shrink from the heat and there is a possibility to become unevenly cooked. Grill the skin side of the fish…
Whisk eggs, water and salt. Heat a non-stick skillet over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. When eggs are almost set on surface but still look moist, cover half of omelette…
Dry out the skin side of the fillet and smear it slightly with olive oil and salt (from the skin side only). Then put it on a hot pan/grill with the side of the skin downward and press it gently with fingers. This is done because the fish will shrink from the heat and there is a possibility to become unevenly cooked. Roast the skin side of the fish…
Beat the eggs in a bowl and add the milk and the water. Then add continuously small amounts of flour, stirring constantly to obtain a medium-thick homogeneous mixture. Bake the pancakes in a preheated pan with a non-stick coating. Spread the mixture evenly with a ladle over the entire bottom of the pan.
Beat the eggs in a bowl and add the stevia. Stir until a homogeneous mixture is obtained. Put the yoghurt in a separate bowl and add the baking soda. Stir until bubbles appear on top of the yogurt. Mix with the egg mixture. Then add continuously small amounts of flour, stirring constantly to obtain a homogeneous mixture. Then pour into a cake tin…
Mix well the minced veal meat with the egg, salt, black pepper and cumin. If preferred add the finely chopped onion and parsley. Leave the mixture in the refrigerator for 4 hours. Form about 13-14 relatively thin meatballs and roast them on a preheated hot grill pan or grill for 4-5 minutes at each side until turning brown outside.
Mix well the minced chicken fillet with the egg, salt and black pepper. Leave the mixture in the refrigerator for 4 hours. Form about 10-12 meatballs and roast them on a preheated hot grill pan or grill for 2-3 minutes at each side twice until turning brown outside.
Beat the eggs in a bowl and add the milk and the water. Then add continuously small amounts of flour, stirring constantly to obtain a medium-thick homogeneous mixture. Bake the pancakes in a preheated pan with a non-stick coating. Spread the mixture evenly with a ladle over the entire bottom of the pan. Garnish with the raspberries.
Beat the eggs in a bowl and add the milk and the water. Then add continuously small amounts of flour, stirring constantly to obtain a medium-thick homogeneous mixture. Bake the pancakes in a preheated pan with a non-stick coating. Spread the mixture evenly with a ladle over the entire bottom of the pan. Garnish with the strawberries.
Bulgarian 
