Canadian Rosemary and Cheese Muffin Treats in Bulgaria

It was such a delight that even here in Bulgaria you can recreate a recipe that originated in Canada. We had some Canadian friends over and they took charge of the cooking. one evening The highlight of that Canadian food festival in Bulgaria was a herb based recipe that exceeded all expectations. Muffins with Rosemary and Goat's Cheese! Goat's cheese here in Bulgaria is called sirene.

They gave me the recipe and I have laid it out here for everyone to share.

The combination of rosemary, rasins goat cheese blend in to make a taste uniques and very special. These muffins were served alongside wild game this time round, but can be just as good with lamb, or pork dishes or even with salad.

Take note and enjoy this rosemary based herb dish.

Rosemary and Cheese Muffins Recipe

Serves 12

Ingredients:

¾ cups Fresh full fat milk
¾ cups White raisins
1 tbsp Freshly chopped rosemary
¼ cups Unsalted butter
1½ cups Sieved White Plain flour
½ cups Sugar
2 tsp Baking powder
¼ tsp Salt
1 Large Egg
8 tbsp Goat's cheese (Bulgarian sirene cheese)

Method:

Place the milk in a saucepan and warm a very low heat, add the butter and stir until melted. Remove from the heat an let stand for around thirty minutes until cooled down.

Mix the raisins, rosemary, sugar, flour and baking powder in a large bowl. Take the egg and whisk into the cooled milk/butter mixture. Add the ingredients from the bowl and mix lightly just until everything is moist. Taking 12 greased muffin cups, ladel one third of the batter into them. Then put 2 teaspoons of goat cheee in centre of batter in each respective cup. Top the cups, covering the cheese with with remaining batter equally. Bake for around 20 minutes in a preheated oven at 350F or to the point of the muffins having turned brown with a spring in the centre.

Notes:
You can serve these muffins hot or cold or cream cheese may be substituted for goat cheese. Even without any cheese at all these lovely Candian folk tell me that these muffins remain a superb treat! I don't doubt it.

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Bulgarian Herb Pasta

Introduction

This was a recipe given to me by a Bulgarian Baba Mama in my village, of Skalitsa, she grows all her own herbs including all in this recipe. She used dried Bulgarian pasta which is just as good as any expensive Italian imported product.

The herbs just bring out the flavour of the bland pasta and with the strong olive and herb content gives you a contrast of flavours that match so well. Any pasta can be used and either fresh or dry versions. Although fresh herbs are better, dried can and often is a good substitute.

Ingredients

300 grams uncooked pasta
225 grams butter or margarine
3-4 cloves garlic, crushed
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh savory
1 tablespoon chopped fresh parsley
salt
freshly ground black pepper
6 large sliced black olives

Notes: Substitute one teaspoon for on tablespoon if using dried herbs.

For dried herb advice click on Use-of-dried-herbs

Method

Prepared the pasta by cooking following given instruction.

Melt the butter or margarine over a low to medium heat then stir in the garlic on a medium heat cooking until soft. Stir in all of the the herbs.

Put the cooked pasta after draining into a large bowl. Add the butter/margarine and the herb mixture gently fold it in until fully mixed in. Season with salt and freshly ground pepper to taste.

Finally, cover the top with the black olive slices. Serve.

Conclusion

You won't be disappointed and yet another example of the simplest homemade food being the best tasting and the best for your health.

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