I absolutely love baba ganoush! I can’t wait to try this recipe! Thanks, Jess!
@mamahenry650715 сағат бұрын
I love learning to cook with you Jess
@hazzardoustime196816 сағат бұрын
Two things I have wanted to try! I have to share that I carefully seeded an eggplant indoors for the first time this spring, nurtured it, planted it out inside a supportive tomato cage, watched it grow each day, then realized that it was a turnip, not an eggplant. 🙄😂 somehow a turnip seed made it into the eggplant pot. I thought it looked a bit odd. Such a bummer. It was a beautiful turnip though!
@lindasuerussell439817 сағат бұрын
I made my first Pesto sauce and we love it. I used pine nuts, just because I had some. I think 'I'll tweak it and add more cheese, but it was delicious.
@kathylane593419 сағат бұрын
Looks great. Going to try
@julias571722 сағат бұрын
@The Farmer's Table Have you ever heard/tried Lyles Golden syrup for Pecan pies? It's incredible! If I don't want to use corn syrup for my sweet treats I always fall back on golden syrup and I actually prefer it. I think it has the most incredible nutty,caramel taste for pecan pies and makes them soo much better. It is also corn and nut free for any allergies! You can order it online. Every time I make a pecan pie with golden syrup everyone goes crazy over it and wonders what I did to make it taste so amazing and I get many questions asking for my recipe. It is also good for any baking recipes, putting in coffee, oatmeal-anything you would use sugar or maple syrup in!
@elsabiodelmundoКүн бұрын
This is right up my ally! I love anything cucumber and dill. I’ll have to give it a try when my cucumbers come in!
@grammyb5216Күн бұрын
Ok thank you. I’m going to make this. ♥️
@craftyfarmer04Күн бұрын
Grandma always taught us to measure from the heart!
@kathylane593419 сағат бұрын
Me too no recipes
@lauracorbett2507Күн бұрын
So excited to see a gluten and dairy free option for me. Thank you ❤
@emmz....Күн бұрын
I need to try this i love hummus
@tanyamosher9056Күн бұрын
Darn it! After not liking eggplant during my childhood I'm going to have to add eggplant to my garden next year so I can try this!
@Zone9bgardenКүн бұрын
Pesto green beans are amazing. I sometimes add pistachios to my pesto.
@erikas974Күн бұрын
I just had breakfast but I am already hungry. Yum. Jess this was very helpful for me because I never ever had eaten pesto or make it. Thank you. Love basil I grow it but I let it go to seeds.
@erikas974Күн бұрын
Wow I would give anything to grow eggplant. At this moment cost 8 dollar to buy so I am without eggplant dip. Jess my Mum in in my childhood use to preserve the eggplant dip for winter when was not available in Hungary. See from this recipe if you can alter and preserve your baba..... So first washed the eggplant and big yellow capsicum and put them individualy into alufoil. Put on rack in the oven and bake until soft. Scrape out the flesh and with plastic knife (so does not discolour) chop it into paste. Add grated onion, salt, pepper, vinegar, sugar and enough oil to make a nice creamy paste. Taste should be tangy balanced flavour. Then she put them into jars and did a dry heat canning. I guess you could do hot canning but I am not sure then to add the oil. Maybe leave it out and when you open the jar for eating then add the oil to it. We only had celophane to cover the jars (wet the celophane and cover the jar with rubberband) on the top so if the celophane was sucked in a bit meant it was sealed. She did this summer and in the middle of winter we were able enjoy summer flavour. Hope this gives you an idea to try to preserve yours. We use to put it onto hot toast but since I have moved to Australia I do put on pasta dish as a sauce. Nothing should touch this with any metal. Metal reacting with it so use plastic bowl or glass bowl. Enjoy Also another version of this comes from Transilvania. So instead of onion add garlic and add hard boiled eggs smashed up and add yoghurt or sourcream and mix well. Both is nice but of course the first one a grew up with so that is what I make more often.
@BonitaRichmond-lg9lqКүн бұрын
I have another question for you. I have grown quite a few basil this year, but the Japanese Beetles are constantly munching on it. If there's even one tiny hole in a leaf, I've been pitching it. Do I need to be that careful? If I put my basil in salt water first, to make sure bugs are not in there, can I save some of the leaves that are barely eaten, or is it best to throw it away unless the leaf is perfect? Thank you so much! I LOVE all your channels, and I met a young girl, who has a garden and farm stand at her house in the next town from me, a couple weeks ago, named Serena, and we were talking about watching homesteaders on KZread, and when I mentioned you, she said she knows you. She met you at some event. She's from rural Pawnee, Illinois. Anyway, I thought that was so cool!
@juliad1768Күн бұрын
True authentic baba ganoush is made with cumin and parsley and everything else the same but normally add olive oil in the mixture too and some on top with chopped parsley but not paprika, I grew up eating it, we in my household like it with raw veggies and pitta bread, but I see lots of people are doing various was and still calling it baba ganoush which it isn’t call it an 🍆 aubergine/ eggplant dip
@amyschmelzer6445Күн бұрын
I made pesto today. I used a whole head of new garlic that only divided itself into two cloves. They were huge cloves, but it was just two. That was some garlicky pesto. It was hot!
@pattysandstromКүн бұрын
Is there a Google Doc with the written out recipe available?
@pattysandstromКүн бұрын
You used to post a Google Doc with the actual written out recipe for your recipes - am I missing the link on these last few? or did you stop doing that?
@ceecee-thetransplantedgardenerКүн бұрын
I freeze my basil in cupcake liners. That works for a family of 2-4 easily. May not work for your crew. 😋
@monicakroft8720Күн бұрын
I like to freeze in ice cube trays, place frozen cubes in freezer bags, and pull out a few whenever I need them. I also use walnuts, which are so healthy. I use lime juice instead of lemons sometimes, and they complement lime basil.
@taylorkettler5884Күн бұрын
I LOVE pesto. one if my favorites is to mix pesto with mayo 50/50 and use it as a sauce on BLTs. I'll also dunk fries in it, or on chicken sandwiches. ugh so good! Another variation that I like is garlic scape pesto and I use this as a pizza sauce with canned brushetta and that turned out great!
@cecilesmith5688Күн бұрын
Try putting a smidge on poached eggs and artisan toast… yea.. so good
@jamesdavis-ov8czКүн бұрын
Was really glad you made this video. I was going to check on how to make pesto. My basil is coming around. Thanks so much
@laurahansen9473Күн бұрын
I am about to finish my 1st time eating and making Baba Ghanoush along with the tortillas. You make the things you cook look so easy for me to try new things. I am a southern Tennessee cook that never measures anything as well just like my mother and grandmother's did. Thank you so much for simplifying what you do and introducing me to delicious new to me recipes 😊!
@ria9881Күн бұрын
I love your happy wiggle dance! Lol I do the same thing.
@kansasmisfit7404Күн бұрын
I came from R and R farm. So thankful i came across your channel 3 years ago. You are vrry inspring . I learn so much from you. Would love to meet you one-day. I just subscribed to this channel.
@VannaWhiteboardКүн бұрын
Oh my stars! Dip pickled beets into babaganoush (and hummus) for a delicious mediterranean snack. Chopped parsley, tomato, cucumber, garlic, lemon, and olive oil added to quinoa makes a healthy tabouleh. kzread.info/dash/bejne/apWNtLqzc6i_iqQ.htmlsi=i1NJ4poOxY_urZg4
@Tayberry55Күн бұрын
I made an arugula pesto last fall with pecans and my family loved it. Even my non-pesto eating husband eats it.
@Tayberry55Күн бұрын
I see another PC purchase in your hand 😉 unless it’s an old one. These are my favorite kitchen tools
@lauriknox2486Күн бұрын
I love pesto but I hate olive oil (I don't like the flavor and it makes my tongue feel fuzzy). I use various different oils depending what I have on hand. I prefer using pine nuts but due to cost I too mostly use walnuts, but I always toast them lightly and then use walnut oil! If I am low on basil, I'll add parsley. Sometimes I'll use tahini instead of nuts and use sesame oil to get it to the right consistancy. I love your recipes on this channel!
@brichter4669Күн бұрын
I like pistachio nuts in my pesto. I buy a bag of shelled pistachios at Costo for a reasonable price. I don't add lemon juice though. I'm not shy with the garlic either. I have silicone molds for large ice cubes that I use to freeze my pesto. Once frozen, I vacuum seal the cubes in a bag so they last a long time. 😋😋😋
@dianemoos2951Күн бұрын
Pizza sauce 😊
@terridee9637Күн бұрын
I make my pesto kind of thick. Make spoon size balls and freeze on a cookie sheet. Then transfer to a freezer bag. As you said, you can always thin it out when using with olive oil And I made Basil tea after watching your video. It’s great.
@carlagustka325Күн бұрын
Haha yes familiar with those as a water cup! 😂
@dhansonranchКүн бұрын
Looks delicious. Love Pesto. I will use garlic scapes in regular pesto as well. Might try celery pesto this year as well. I freeze mine as well but not in containers. Rather, I take a dollop and put on cookie sheet and then put in freezer. After frozen, I put in freezer bags. I like it because it is just the right amount for me (aor take out more if I need) and thawing is quick or just throw in hot pasta and it thaws real quick. Good video..
@andrewlittlefield3425Күн бұрын
It would be great to see Beulah cookware in future 😊
@Kris-ut4juКүн бұрын
Thank you for sharing! God bless
@izholmesКүн бұрын
Yay! I’ve been so curious about how you make yours. I make this all the time. In a similar way, with a few differences. For a smokier flavor I cook them for the same amount of time, but under the broiler, turning them a quarter turn every 10-15 minutes, large eggplants I’ll broil for an hour, no joke. It also makes a softer flesh that breaks up easier, because my Greek grandmother raised in Turkey said, never touch your eggplant to metal, no food processor, or metal bowl. She said eggplant picks up the metallic flavor. I’m not sure if that’s true, but I never wanted to find out. Vigorously mixing it, like you did, with a wooden spoon, after broiling it, makes it less chunky but still maintains a rustic texture. It really is the best thing ever.
@izholmesКүн бұрын
The best baba I’ve ever eaten at a restaurant was at a Turkish place in Queens NY. It was so good because it was smoky. I once went there as they were pulling the eggplants out of the ovens. They were charred! That was their secret. It was the broiling that had mine tasting just like theirs.
@kayleekreischer935Күн бұрын
Ok so I think I can tell this story now without feeling completely humiliated and embarrassed for not paying better attention to directions.. I ruined a nice old cast iron I found in a barn sale of a ton of old cast iron everything. I thought I read the directions correctly.. no indeed I did not and what resulted was a concaved cast iron that looked more like a cast iron wok.. I thought the thing I was reading said to bake the cast iron with the salt your going to scrub it with in the pan and I'm trying to move hot salt around with a bamboo spatula burnt that almost caught it on fire and i heard a loud bang and look and somehow the bottom of the pan caved out like a bubble and it was no longer flat.. didn't crack or break just warped.. still count it as a massive fail that was a wonderful looking pan I was so mad at myself for so long.. Now I've got a decent collection but to be honest i need to get some new high smoke oil and reseason it all some stuff is getting no so non stick anymore
@kumchovulcho5906Күн бұрын
Everybody who is interested in Bulgarian most popular recipes should search in Google, Bing, ChatGPT, Gemini or KZread for recipes of "Шопска салата" / "Shopska salad" "Овчарска салата" / "Ovcharska salad" "салата Снежанка" / "Snezhanka salad" (Snow white salad) also known as "сух таратор" / "dry tarator" "таратор" / "tarator" "яйца по Панагюрски" / "Panagyurishte-style eggs" "баница със сирене" / "banitsa with Bulgarian white brine cheese (Bulgarian sirene)" "щрудел" / "banitsa with apples filling" "тиквеник" / "banitsa with pumpkin filling" "баница с кайма" / "banitsa with minced meat" "баница със спанак" / "banitsa with spinach" "баница с праз лук" / "banitsa with leek" "гювече" / "ghivetche" or "гювеч" / "ghivetch" "лютеница" / "lyutenitsa" There are a lot of more but above mentioned are good starting point. Keep in mind that Bulgarian yogurt has unique taste and if you use similar substitute products they could affect in negative way the end taste of prepared dishes. In Bulgaria we have tens of, or even hundreds of different trade marks of yogurt - all with different taste (because cows/buffaloes/goats/sheep in different regions are fed with different food or the technology steps of preparing yogurt differ a little bit in different dairies) so even you find somewhere product labeled as Bulgarian yogurt it may not be the best yogurt we have in Bulgaria. Traditional Bulgarian pink tomato has unique taste, also. These days, because of international supermarket foreign chains it is hard to be found but it is the most unique tomato you may ever taste in your whole life. Greek FETA is traditional substitute cheese product of Bulgarian white brine cheese but for traditional Bulgarian dishes you should try to prepare them with Bulgarian sirene. Similar (FETA) product is not same like using the preferable Bulgarian sirene to the end result. In many Bulgarian dishes sunflower seeds oil is more preferable compared to olive 'extra virgin' oil.
@missyhelgeson5339Күн бұрын
The easiest way to peel beets is to par boil them and the skins will just slide right off. Plus it does some cooking for you. We love pickled beets in our family!!❤
@FoodThymeAndGardenКүн бұрын
@bintloodaКүн бұрын
I love blending cilantro mint and basil with yogurt sauce and any seasoning .. it’s so delicious as a dipping sauce or spread
@BonitaRichmond-lg9lqКүн бұрын
I've never even eaten Pesto before, but I am growing a lot of basil this year (only 2nd year for a garden), because I really like Basil Tea (if the Japanese Beetles will leave it alone). So..what can I use Pesto for, if I don't eat pasta ? Oh! I guess I should have watched your video first, before asking...tehehe...sorry about that! I just wanted to comment before I left for a bike ride, so I wouldn't forget once I got home.
@hazzardoustime1968Күн бұрын
Toast a slice of bread, smear with mayo, smear with pesto, add sliced tomato, and top with cheese. Broil until melted. Another use is as a pizza sauce. Top with feta, veggies, mozzarella.
@rmashersКүн бұрын
Cannot wait to try this once my cucumbers are ready!!!
@samanthahoos9827Күн бұрын
❤I use almonds for nuts and realized this year I didn’t grow enough genovese basil. Sowing more seeds today because it really makes pesto delicious
@christineclarkКүн бұрын
I love pesto on a grilled chicken sandwich with sliced tomatoes and mozzarella on toasted ciabatta bread! 😊
Пікірлер
I absolutely love baba ganoush! I can’t wait to try this recipe! Thanks, Jess!
I love learning to cook with you Jess
Two things I have wanted to try! I have to share that I carefully seeded an eggplant indoors for the first time this spring, nurtured it, planted it out inside a supportive tomato cage, watched it grow each day, then realized that it was a turnip, not an eggplant. 🙄😂 somehow a turnip seed made it into the eggplant pot. I thought it looked a bit odd. Such a bummer. It was a beautiful turnip though!
I made my first Pesto sauce and we love it. I used pine nuts, just because I had some. I think 'I'll tweak it and add more cheese, but it was delicious.
Looks great. Going to try
@The Farmer's Table Have you ever heard/tried Lyles Golden syrup for Pecan pies? It's incredible! If I don't want to use corn syrup for my sweet treats I always fall back on golden syrup and I actually prefer it. I think it has the most incredible nutty,caramel taste for pecan pies and makes them soo much better. It is also corn and nut free for any allergies! You can order it online. Every time I make a pecan pie with golden syrup everyone goes crazy over it and wonders what I did to make it taste so amazing and I get many questions asking for my recipe. It is also good for any baking recipes, putting in coffee, oatmeal-anything you would use sugar or maple syrup in!
This is right up my ally! I love anything cucumber and dill. I’ll have to give it a try when my cucumbers come in!
Ok thank you. I’m going to make this. ♥️
Grandma always taught us to measure from the heart!
Me too no recipes
So excited to see a gluten and dairy free option for me. Thank you ❤
I need to try this i love hummus
Darn it! After not liking eggplant during my childhood I'm going to have to add eggplant to my garden next year so I can try this!
Pesto green beans are amazing. I sometimes add pistachios to my pesto.
I just had breakfast but I am already hungry. Yum. Jess this was very helpful for me because I never ever had eaten pesto or make it. Thank you. Love basil I grow it but I let it go to seeds.
Wow I would give anything to grow eggplant. At this moment cost 8 dollar to buy so I am without eggplant dip. Jess my Mum in in my childhood use to preserve the eggplant dip for winter when was not available in Hungary. See from this recipe if you can alter and preserve your baba..... So first washed the eggplant and big yellow capsicum and put them individualy into alufoil. Put on rack in the oven and bake until soft. Scrape out the flesh and with plastic knife (so does not discolour) chop it into paste. Add grated onion, salt, pepper, vinegar, sugar and enough oil to make a nice creamy paste. Taste should be tangy balanced flavour. Then she put them into jars and did a dry heat canning. I guess you could do hot canning but I am not sure then to add the oil. Maybe leave it out and when you open the jar for eating then add the oil to it. We only had celophane to cover the jars (wet the celophane and cover the jar with rubberband) on the top so if the celophane was sucked in a bit meant it was sealed. She did this summer and in the middle of winter we were able enjoy summer flavour. Hope this gives you an idea to try to preserve yours. We use to put it onto hot toast but since I have moved to Australia I do put on pasta dish as a sauce. Nothing should touch this with any metal. Metal reacting with it so use plastic bowl or glass bowl. Enjoy Also another version of this comes from Transilvania. So instead of onion add garlic and add hard boiled eggs smashed up and add yoghurt or sourcream and mix well. Both is nice but of course the first one a grew up with so that is what I make more often.
I have another question for you. I have grown quite a few basil this year, but the Japanese Beetles are constantly munching on it. If there's even one tiny hole in a leaf, I've been pitching it. Do I need to be that careful? If I put my basil in salt water first, to make sure bugs are not in there, can I save some of the leaves that are barely eaten, or is it best to throw it away unless the leaf is perfect? Thank you so much! I LOVE all your channels, and I met a young girl, who has a garden and farm stand at her house in the next town from me, a couple weeks ago, named Serena, and we were talking about watching homesteaders on KZread, and when I mentioned you, she said she knows you. She met you at some event. She's from rural Pawnee, Illinois. Anyway, I thought that was so cool!
True authentic baba ganoush is made with cumin and parsley and everything else the same but normally add olive oil in the mixture too and some on top with chopped parsley but not paprika, I grew up eating it, we in my household like it with raw veggies and pitta bread, but I see lots of people are doing various was and still calling it baba ganoush which it isn’t call it an 🍆 aubergine/ eggplant dip
I made pesto today. I used a whole head of new garlic that only divided itself into two cloves. They were huge cloves, but it was just two. That was some garlicky pesto. It was hot!
Is there a Google Doc with the written out recipe available?
You used to post a Google Doc with the actual written out recipe for your recipes - am I missing the link on these last few? or did you stop doing that?
I freeze my basil in cupcake liners. That works for a family of 2-4 easily. May not work for your crew. 😋
I like to freeze in ice cube trays, place frozen cubes in freezer bags, and pull out a few whenever I need them. I also use walnuts, which are so healthy. I use lime juice instead of lemons sometimes, and they complement lime basil.
I LOVE pesto. one if my favorites is to mix pesto with mayo 50/50 and use it as a sauce on BLTs. I'll also dunk fries in it, or on chicken sandwiches. ugh so good! Another variation that I like is garlic scape pesto and I use this as a pizza sauce with canned brushetta and that turned out great!
Try putting a smidge on poached eggs and artisan toast… yea.. so good
Was really glad you made this video. I was going to check on how to make pesto. My basil is coming around. Thanks so much
I am about to finish my 1st time eating and making Baba Ghanoush along with the tortillas. You make the things you cook look so easy for me to try new things. I am a southern Tennessee cook that never measures anything as well just like my mother and grandmother's did. Thank you so much for simplifying what you do and introducing me to delicious new to me recipes 😊!
I love your happy wiggle dance! Lol I do the same thing.
I came from R and R farm. So thankful i came across your channel 3 years ago. You are vrry inspring . I learn so much from you. Would love to meet you one-day. I just subscribed to this channel.
Oh my stars! Dip pickled beets into babaganoush (and hummus) for a delicious mediterranean snack. Chopped parsley, tomato, cucumber, garlic, lemon, and olive oil added to quinoa makes a healthy tabouleh. kzread.info/dash/bejne/apWNtLqzc6i_iqQ.htmlsi=i1NJ4poOxY_urZg4
I made an arugula pesto last fall with pecans and my family loved it. Even my non-pesto eating husband eats it.
I see another PC purchase in your hand 😉 unless it’s an old one. These are my favorite kitchen tools
I love pesto but I hate olive oil (I don't like the flavor and it makes my tongue feel fuzzy). I use various different oils depending what I have on hand. I prefer using pine nuts but due to cost I too mostly use walnuts, but I always toast them lightly and then use walnut oil! If I am low on basil, I'll add parsley. Sometimes I'll use tahini instead of nuts and use sesame oil to get it to the right consistancy. I love your recipes on this channel!
I like pistachio nuts in my pesto. I buy a bag of shelled pistachios at Costo for a reasonable price. I don't add lemon juice though. I'm not shy with the garlic either. I have silicone molds for large ice cubes that I use to freeze my pesto. Once frozen, I vacuum seal the cubes in a bag so they last a long time. 😋😋😋
Pizza sauce 😊
I make my pesto kind of thick. Make spoon size balls and freeze on a cookie sheet. Then transfer to a freezer bag. As you said, you can always thin it out when using with olive oil And I made Basil tea after watching your video. It’s great.
Haha yes familiar with those as a water cup! 😂
Looks delicious. Love Pesto. I will use garlic scapes in regular pesto as well. Might try celery pesto this year as well. I freeze mine as well but not in containers. Rather, I take a dollop and put on cookie sheet and then put in freezer. After frozen, I put in freezer bags. I like it because it is just the right amount for me (aor take out more if I need) and thawing is quick or just throw in hot pasta and it thaws real quick. Good video..
It would be great to see Beulah cookware in future 😊
Thank you for sharing! God bless
Yay! I’ve been so curious about how you make yours. I make this all the time. In a similar way, with a few differences. For a smokier flavor I cook them for the same amount of time, but under the broiler, turning them a quarter turn every 10-15 minutes, large eggplants I’ll broil for an hour, no joke. It also makes a softer flesh that breaks up easier, because my Greek grandmother raised in Turkey said, never touch your eggplant to metal, no food processor, or metal bowl. She said eggplant picks up the metallic flavor. I’m not sure if that’s true, but I never wanted to find out. Vigorously mixing it, like you did, with a wooden spoon, after broiling it, makes it less chunky but still maintains a rustic texture. It really is the best thing ever.
The best baba I’ve ever eaten at a restaurant was at a Turkish place in Queens NY. It was so good because it was smoky. I once went there as they were pulling the eggplants out of the ovens. They were charred! That was their secret. It was the broiling that had mine tasting just like theirs.
Ok so I think I can tell this story now without feeling completely humiliated and embarrassed for not paying better attention to directions.. I ruined a nice old cast iron I found in a barn sale of a ton of old cast iron everything. I thought I read the directions correctly.. no indeed I did not and what resulted was a concaved cast iron that looked more like a cast iron wok.. I thought the thing I was reading said to bake the cast iron with the salt your going to scrub it with in the pan and I'm trying to move hot salt around with a bamboo spatula burnt that almost caught it on fire and i heard a loud bang and look and somehow the bottom of the pan caved out like a bubble and it was no longer flat.. didn't crack or break just warped.. still count it as a massive fail that was a wonderful looking pan I was so mad at myself for so long.. Now I've got a decent collection but to be honest i need to get some new high smoke oil and reseason it all some stuff is getting no so non stick anymore
Everybody who is interested in Bulgarian most popular recipes should search in Google, Bing, ChatGPT, Gemini or KZread for recipes of "Шопска салата" / "Shopska salad" "Овчарска салата" / "Ovcharska salad" "салата Снежанка" / "Snezhanka salad" (Snow white salad) also known as "сух таратор" / "dry tarator" "таратор" / "tarator" "яйца по Панагюрски" / "Panagyurishte-style eggs" "баница със сирене" / "banitsa with Bulgarian white brine cheese (Bulgarian sirene)" "щрудел" / "banitsa with apples filling" "тиквеник" / "banitsa with pumpkin filling" "баница с кайма" / "banitsa with minced meat" "баница със спанак" / "banitsa with spinach" "баница с праз лук" / "banitsa with leek" "гювече" / "ghivetche" or "гювеч" / "ghivetch" "лютеница" / "lyutenitsa" There are a lot of more but above mentioned are good starting point. Keep in mind that Bulgarian yogurt has unique taste and if you use similar substitute products they could affect in negative way the end taste of prepared dishes. In Bulgaria we have tens of, or even hundreds of different trade marks of yogurt - all with different taste (because cows/buffaloes/goats/sheep in different regions are fed with different food or the technology steps of preparing yogurt differ a little bit in different dairies) so even you find somewhere product labeled as Bulgarian yogurt it may not be the best yogurt we have in Bulgaria. Traditional Bulgarian pink tomato has unique taste, also. These days, because of international supermarket foreign chains it is hard to be found but it is the most unique tomato you may ever taste in your whole life. Greek FETA is traditional substitute cheese product of Bulgarian white brine cheese but for traditional Bulgarian dishes you should try to prepare them with Bulgarian sirene. Similar (FETA) product is not same like using the preferable Bulgarian sirene to the end result. In many Bulgarian dishes sunflower seeds oil is more preferable compared to olive 'extra virgin' oil.
The easiest way to peel beets is to par boil them and the skins will just slide right off. Plus it does some cooking for you. We love pickled beets in our family!!❤
I love blending cilantro mint and basil with yogurt sauce and any seasoning .. it’s so delicious as a dipping sauce or spread
I've never even eaten Pesto before, but I am growing a lot of basil this year (only 2nd year for a garden), because I really like Basil Tea (if the Japanese Beetles will leave it alone). So..what can I use Pesto for, if I don't eat pasta ? Oh! I guess I should have watched your video first, before asking...tehehe...sorry about that! I just wanted to comment before I left for a bike ride, so I wouldn't forget once I got home.
Toast a slice of bread, smear with mayo, smear with pesto, add sliced tomato, and top with cheese. Broil until melted. Another use is as a pizza sauce. Top with feta, veggies, mozzarella.
Cannot wait to try this once my cucumbers are ready!!!
❤I use almonds for nuts and realized this year I didn’t grow enough genovese basil. Sowing more seeds today because it really makes pesto delicious
I love pesto on a grilled chicken sandwich with sliced tomatoes and mozzarella on toasted ciabatta bread! 😊