Stuffed peppers




4 peppers (any color preference works)
8 tomatoes (fx cherry tomatoes)
7-8 mushrooms (fx champignons)
2-3 carrots
1-2 onions (we had red ones)
1 eggplant
200 g cheese (Gouda)
200 g feta
(olive) oil
black pepper + salt

Cut the peppers in half and place them on the oven dish. Sprinkle the peppers slightly with (olive) oil and set them aside for a bit. Cut tomatoes, mushrooms, onions and eggplant into small pieces. Then grate carrots and both cheeses, and mix it together with all other ingredients. Add some salt and pepper to the whole mix and fill up the peppers. If you have some extra cheese left, feel free to place it on top of each pepper, the result will be extra cheesy 😉

Pictures by Teodora Bankovska.



Mushroom-Gorgonzola pie



Since we had quite a lot of mushrooms (champignons), parsley and Gorgonzola cheese, we decided that all of it would make a delicious pie. And we were not wrong. Starting with the dough, the pie itself is rather easy to make, but it does require quite a few ingredients. The dough is surprisingly simple and with a different type of oven dish (fx. round and a bit smaller), you could also cover the top so that it turns out nice and crispy.


Serves about 4-6

100 g butter
2 dl flour
1 tsp paprika powder
0,25 tsp salt
2 tbsp water


Approx. 500-600 g champignons
1 onion
150 g Gorgonzola cheese
0,5 tsp black pepper
1 dl chopped parsley
3 eggs
2 dl cream
some chili (optional)


Prepare the dough: mix flour, salt and paprikapowder into an even mass and add cold butter. Make the dough into even crumbles, add cold water and mix it all together. Press the dough into the baking tin and set aside for a bit.
Chop the mushrooms and onion, and fry on the pan until the liquid from the mushrooms has vaporized.
Take the pan off the heat, add the cheese, pepper and parsley.
In a separate bowl, whip the eggs and add cream. Mix it with the rest of the filling and pour onto the dough. In the end, sprinkle on the chili.
Bake in a 200 degree oven for about 35 minutes.

Pictures by Teodora Bankovska and recipe from