About me

Welcome, dear guest,

 Thank you for visiting my corner!
My name is Ivelina. I was born in a very small, but disproportionally to its size beautiful country Bulgaria. I spent all my young life there. I moved with my family to Canada, where I discovered the rural and virgin beauty of this country in some corners of its geography. It is an amazing, charging inspiration every where.
I am a true believer in already clichéd, overused thought "The Beauty will save the world" and try to find it everywhere - in a meaningful word, in a silent sigh, in the rising sun, in a blooming flower, in a singing bird, in a warm touch, in a golden star, in angry wind, in a drop of pouring rain, in a shared piece of chocolate,  in sadness and in happiness, in disappointment and in gracefulness. I keep my eyes open and all my senses scan constantly the world for inspirations. And they are everywhere. But the most inspiring of all is the Beauty. 


 I am a Food Scientist and a food lover. Cooking for me is an art and I believe, that food shouldn't be just eaten, but savoured - every ingredient has a story to tell. My strong and the most loved food is the chocolate. This is my specialty, I know how to make chocolate, that is why I appreciate it very much. Chocolate is a delicate product and it requires significant skills to be made properly. It is like a poem - comes from the heart. 

There is one food I love more than chocolate - my family. My two crazy beautiful girls and my husband are food for my inspiration. They are my heart work and my soul art. I am blessed!

I love what I do. I love doing it. 

Besides cooking, I love traveling and hiking. I love sewing and embroidering, knitting and crocheting. I like crafting cards and decorative elements. I also run the blog "With a Needle and Thread"  

I love poetry. 

I wish I was born in 50s. I like vintage style. I love the elegance of the life from this period.

The world is my home. And there is no better place, than home for me. 

Comments

Unknown said…
Привет Ивелина.
Днес случайно попаднах на блога ти, чрез Google+.
До сега се скитах из него, четох и разглеждах... и много ми хареса!!!
С удоволствие ще наминавам и в бъдеще! Толкова е красиво!
Сега отивам да разгледам и "With a Needle and Thread" и понеже стилът ти е прекрасен, съм сигурна че и там много ще ми хареса!!!

Поздрав най-сърдечен от слънчев Кипър!
Maria Miteva-Christou
www.mycookingbookblog.com
6 October 2014 at 11:17
Ivelina said…
О, Мария,

много мило съобщение! Благодаря ти много за топлите думи. Радвам се, че ти харесва моето кътче.
Виждам, че с теб споделяме общи интереси - щастлива съм, че можем да общуваме и обменяме идеи.
Твоята слънчева кухня ще ми носи вдъхновение за през студените зимни дни в Канада.
6 October 2014 at 11:33
Post a Comment

Popular posts from this blog

Lebkuchen Houses

Image
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor...
Read more

Rustico Buttergipfel

Image
55 g unsalted butter I 225 g unsalted butter II 30 g flour 15 g cold water 7 g dry yeast 20 ml lukewarm water 160 ml col water 14 g malt syrup , or 30 g dark honey 12 g salt 1 large egg 380 g flour My Grandma used to "toast" the butter for almost every pastry - either at the time of preparing or just before serving. It gave just a small "intonation" of difference to the colour but such a complete finish to the taste. At the time I did not care what and why she did that - to me it was just an extra unnecessary work. Later on at the university I realized how the separation works and what a difference it makes to the taste. French call it beurre noisette and use it mostly for pastry and savoury hot sauces, Indians call it ghee and cook mainly with it, in Germany and in the German part of Switzerland, chefs use this "toasty" butter for the buttergipfels .  The process is a simple separation into butterfat and milk solids, called clarificat...
Read more

Old-fashioned Lebkuchen Stars and Hearts

Image
This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all...
Read more