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orangefennel

@orangefennel

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slow food, travel & stories
cooking our way around the world
📩 [email protected]
our first recipe zine +
links to our pans👇

POSTS STORIES REELS

told him and im a little hungry and then…👇

to the farmers market he went
roasted peppers with pressed garlic, vinegar, bulgarian feta (sirene) + parsley

his take on a shopska salad (a bulgarian staple):
tomatoes
cucumbers
red onion
sirene
parsley
roasted peppers
lukanka (bulgarian spiced dried meat)

on the grill:
kufteta (bulgarian spiced meatballs // kind of)
freshly baked country pita

won’t be eating for the next 12 hours but deli!!

#homecooking #lunchdate #shopskasalad #slowfood by @orangefennel

this is definitely a first…👇

we bought fresh fish at the market again (check our last vid) but dob wasn’t happy how crowded the fish were in the cast iron when he made it last time

so he had a lightbulb moment (lol) when walking around the garden

and pulled a stone out of the garden soil, thinking ‘why not’

the rest you can see for yourself

fish done simply with onion, herbs, garlic, lemon
heavy on the pepper
topped with tomato

served with tarator* (a bulgarian cold soup that we’re posting in our next video - don’t miss it!)

i had no idea how it would turn out, but in the end, was absolutely

deli!!

#openfirecooking #fish #outdoorcooking #slowfood #homecooking by @orangefennel

I told my boyfriend we had food at home
This is his version of fridge cleaning, and I luv it xx

olives
capers
tomato’s
cilantro
nduja
can of sardines
parmesan
garlic

deli!

#fridgecleanout #pasta #boydinner by @orangefennel

a rare sneak peak of his take on a düner/gyro (kind of)

deli!

#homecooking #dinneridea #eastern #chickensandwich #gyro by @orangefennel

the french call them crêpes. we call them palachinki. breakfast is now a territorial dispute.

palachinki in bulgaria, palačinke across much of the balkans, palacsinta in hungary and palatschinken in austria. the same family of thin pancakes, with local variations in batter, fillings and how they’re served.

the name has its own history: hungarian “palacsinta” comes from romanian “plăcintă,” which comes from latin “placenta,” meaning a flat cake. that’s the history of the word, though, not proof the romans were making this exact breakfast.

eggs, milk, flour and a hot pan. in bulgaria, often filled with homemade jam, honey or sirene. sweet or salty, rolled up and eaten hot.

what are they called where you’re from, and what do you put inside?

#crepes #palachinki #palacinke #palacsinta #balkanfood by @orangefennel

all hands on deck when you’re invited to our dinners 👇

special mussel fritters recipe today from our friend from new zealand making his aunt’s famous recipe

apparently she kept her secret ingredient a secret for years when nobody else’s fritters tasted the same

the secret is out just for you guys :) comment ‘fritters’ and we’ll let you know how to make them

the mussel shucking is a labor of love (especially with these smaller mussels we found at the fish market) but so so worth it

let us know what meals you like to cook with friends 🫂

deli!

#mussel #fritters #cookingwithfriends #traditionalfood #homecooking by @orangefennel

all i said was i was hungry and he made this

more recipes through the link in our bio :)

#homecooking #breakfast #brunch #snack #slowfood by @orangefennel

(recipe 👇) you’ve seen dob’s childhood breakfasts, and now it’s emy’s turn.

first yufka, then popara in our other videos. this morning, emy brought her eastern roots to the table with syrniki. little cheese pancakes, golden on the outside, soft in the middle, finished with yogurt, blueberries and honey.

some mornings you’re just hungry. others you want something that tastes like being little again.

syrniki for two

250g twaróg
1 egg
4 tbsp plain flour, plus a little for shaping
1 tbsp honey
a pinch of salt
butter or neutral oil, for frying

to serve:
yogurt
blueberries
honey

1. mash the twaróg with the egg, honey and salt, then mix in the flour until combined. keep the mixture soft rather than working it into a firm dough.
2. lightly flour your hands and shape into small, thick pancakes. dust the outsides with just enough flour to stop them sticking.
3. heat a little butter or oil in a pan over medium-low heat. fry for around 3–4 minutes per side, until golden and cooked through. keep the heat gentle so the centres have time to cook.
4. spoon over yogurt, add blueberries and finish with a drizzle of honey. eat warm.

what’s the breakfast you still ask for when you go home?

save this for a slow morning. follow @orangefennel for whatever we’re craving next.

#syrniki #breakfastrecipe #childhoodfood #easternfood #nostalgicfood by @orangefennel

he understood the assignment (recipe👇). loosely.

green beans in a thick tomato and garlic sauce, beef and pork mince, sweet paprika and plenty of fresh parsley. there are greens under there, we promise.

our take on zelen fasul yahniya, a bulgarian green bean stew. the sort of food you don’t think much about growing up, then find yourself wanting to cook a thousand miles from home.

for 3–4:
500g green beans, trimmed
350–400g beef and pork mince
1 large onion, finely chopped
5 garlic cloves
400g chopped tomatoes
1 tsp sweet paprika
a little olive or sunflower oil
a generous handful of fresh parsley
salt and black pepper

1. heat a little oil in a deep pan and brown the mince. give it time to develop some colour before breaking it into smaller pieces.
2. add the onion and cook until softened. stir in 4 sliced garlic cloves and cook for a minute, then add the paprika, followed immediately by the tomatoes.
3. add the beans, 150ml stock, salt and pepper. cover and simmer gently for 30–45 minutes, until the beans are tender, adding a splash more water as needed.
4. uncover and let the sauce reduce until thick. grate in the remaining garlic clove for the last couple of minutes, then finish with plenty of chopped parsley.

save this for your next bowl of greens 🫛

deli!

#greenbeans #comfortfood #homecooking #lunchideas by @orangefennel

nothing gets in the way between us and our shopska salata

tomatoes might not be in season but we did best we could with what we had. nostalgia is always in season

deli!

#balkanfood #salad #easyrecipe #homecooking #balkan by @orangefennel

some mornings you’re just craving whatever your mother and grandmother used to make

this time it’s parzheni filiyki, bulgarian eggy bread, an eastern play on french toast kind of? yesterday’s bread dipped in eggs and milk, fried until golden, then put on the table with sirene and jam. crisp edges, soft middle, salty cheese and something sweet in the same bite.

after yufka and popara in our other videos the childhood breakfast cravings continue

for two:
4–6 slices of slightly stale bread
3 eggs
60 ml milk
a small pinch of salt
sunflower oil for frying
sirene (bulgarian cheese better than feta), plus jam or honey to serve

whisk the eggs, milk and salt in a shallow bowl. heat a thin layer of oil in a frying pan over medium heat. we used our favorite @hexclad_europe pan (link to check them out is in our bio)

dip the bread on both sides and let the excess drip off. keep it quick with soft bread; give stale bread a few seconds longer

fry for 2–3 minutes per side until golden and cooked through. serve hot, with cheese and jam on the table so everyone can decide their own ratio.

what breakfast takes you straight back to childhood?

#easybreakfast #frenchtoast #balkanbreakfast #eggybread #comfortfood by @orangefennel

the mushrooms were €80 a kilo (recipe 👇)
suddenly the entrecôte steak was the side dish

found these rovellons from granada at the market and couldn’t leave them there. seared them separately, kept those orange caps intact, and piled them over green pea and spinach risotto with sliced steak.

an unnecessarily expensive way to welcome autum

green risotto, mushrooms & steak
serves 2

ingredients:
• 180g arborio or carnaroli rice
• 300g mixed seasonal mushrooms, including rovellons
• 300–350g steak
• 100g peas
• 60g spinach
• 1 small shallot, finely chopped
• 2 garlic cloves, crushed
• 75ml dry white wine
• 750ml–1 litre hot stock
• 40g parmesan, finely grated
• 40g butter
• olive oil, thyme, lemon, salt & pepper

1. boil the peas in salted water until tender, adding the spinach for the last 30 seconds. drain and cool in cold water. reserve a few peas, then blend the rest with the spinach and a splash of water until smooth.
2. soften the shallot in olive oil over medium-low heat. add the rice and stir for 2 minutes. pour in the wine and let it mostly evaporate.
3. add hot stock a ladle at a time, stirring regularly and adding more as it absorbs. cook until tender with a little bite, around 16–20 minutes.
4. meanwhile, pat the steak dry and season generously. sear in a hot pan with a little oil, turning until cooked to your liking. lower the heat, add 10g butter, garlic and thyme, and baste. rest for 5–10 minutes before slicing across the grain.
5. clean and dry the mushrooms, halving any larger ones. fry in batches with olive oil, leaving space between them. let them colour before turning, and cook until tender. finish with salt, pepper and 10g butter.
6. stir the green purée and reserved peas into the rice for the final 1–2 minutes. take off the heat and fold in the parmesan and remaining 20g butter. loosen with stock until it flows across the plate. finish with a squeeze of lemon and check the seasoning.
7. spoon onto warm plates, pile on the mushrooms and add the sliced steak with its resting juices. eat immediately.

screenshot the recipe and tag @orangefennel if you make it :)

deli!

#rovellons #risotto #mushroomris by @orangefennel