The snow has arrived on the mountains which gives me a warm, tingly feeling 😀 It’s all about log fires, hot chocolate and snow laden trees.
The snow has arrived in Bansko.
We (Jeanette & Richard) will be back in the lovely Chalet Juniper for our 7th season in Bansko! We obviously love it and we’re looking forward to welcoming the new members of the team, Chloe and Laura who will be running the cosy Chalet Soltir which is new to Cloud Nine Chalets this Winter.
All the fun is about to begin and we’ll be helping Chloe and Laura to get their heads around shopping in Bulgaria, learning the most important phrases in Bulgarian (“another of those, please” is one of our faves), sampling the local wines and learning where the best apres-ski bars are.
Chloe & Laura – Your Hosts in Chalet Soltir
Chloe and Laura have had a head start on us as they have already been practising some of the chalet recipes, this photo of their lemon meringue pie made my mouth water so I can’t wait to taste the real thing! We love our food at Cloud Nine Chalets so planning all the chalet menus is a great job at the start of the season.
This lemon meringue pie looks delicious.
Love Jeanette & Richard xx
At Juniper Chalet, we welcome all dietary requirements such as vegetarian, kid special menu and Gluten-free.
We specially brought special gluten-free ingredients from the UK and we have practised making some yummy recipes!
Our gluten-free should never feel left out!
That is why we take care of your special dietary needs, baking delicious white chocolate chip muffins, meringues, dark chocolate fondant and vanilla pancakes!!
We completely adapt our menu, making special pastries for our tarts and pies and we have created some fabulous new desserts, always in accordance with your tastes and your tolerance.
Here is our delicious recipe for our Gluten-free Chocolate Fondant:
Preheat the oven at 180°C and grease 6 ramekins
200g of dark chocolate
120g of butter
½ cup of sugar
2 tablespoons of gluten-free flour (corn, rice or special mix)
Melt the chocolate and butter in a “bain-marie” or a glass dish over a pan of boiling water.
In a bowl, beat the 4 eggs with the sugar.
Pour the melted chocolate into the bowl and stir. Add the flour and mix well.
Cook the fondants for 10 minutes.
Love Cami & Yohann xx
To really delight your taste buds, we offer you a Yummy Orange cake recipe. It’s a great recipe to satisfy even the most gourmet skiers for afternoon tea or dessert!
Delicious Orange Cake
– 3 oranges
– 175g of flour
– 175g of butter
– 175 of caster sugar
– 125g of icing sugar
– ½ sachet of baking powder
– 3 eggs
1. Preheat the oven to 170°C
2. In a saucepan over medium heat mix the melted butter (not liquid) with caster sugar, then add eggs
3. Add the flour and the baking powder and mix well
4. Add two oranges zest and the juice from one
5. Bake in the oven for 40 minutes
6. For the icing: in a saucepan over medium heat, mix the icing sugar and the juice from 2 oranges. After covering the cake with the icing, keep it in the fridge.
Yohann & Camille xxx
We are both keen cooks. Yohann is better at baking so he is in charge of afternoon tea cakes and treats, desserts and very often starters so Camille can concentrate on the main dish for the evening.
We have created a diverse menu with a little bit of everything, from British specialties, a Bulgarian night and an Italian evening but our absolute favourite is the delicious Moroccan Tajine.
It is such a popular meal because of the way that the sweet and salty flavours mix. The pork Tajine is made with Bon Fillet, which is not always easy to find here! We try to order it in advance as often as possible at our favourite butcher because the Bon Fillet cut is the perfect piece of the pork to make the Tajine tender and tasty!.
Here is the yummy recipe (serves 10):
- 3 tbsp olive oil
- 3 onions, peeled and diced
- 3 tbsp grated fresh ginger
- 9 cloves garlic, crushed
- 2 teaspoons cinnamon
- 3 tbsp crushed coriander seeds
- 3 tsp cumin seeds
- 2kg Bon Fillet cut into cubes
- 1 and 1/2 cup pitted dates, chopped in half
- 400g apricot slices
- 400g cherry tomatoes
- 2 cup chicken stock
- 2 tablespoons of honey
- Almonds (sliced and toasted)
Heat the olive oil in a large heavy-based lidded saucepan and stir fry the onion, ginger, garlic, cinnamon, coriander seeds and cumin seeds until the onion is soft.
Add the pork and stir fry to brown. Add 3/4 dates, 3/4 apricots, tomatoes and the stock. Then, stir well.
Bring the saucepan ingredients to the boil and then simmer with the lid on 2 1/2 hours.
Our delicious tagine
Add the remaining dates and apricots 15 minutes before serving and finally, use the almonds to decorate your dish.
Serve the Tajine with Couscous mixed with sultanas and chick peas. You can decorate your Couscous dish with fried and colored peppers.
Yohann & Camille x