Kandia ROM Rum Chocolate Bar 70 Percent Cocoa 88g

Lovage belongs to the parsley family, and its seeds, leaves, and roots are commonly used in Europe for flavoring foods and beverages and for their medicinal properties. The leaves are used in soups, stocks, flavored vinegars, pickles, stews, and salads. In Italy, lovage is used with oregano and garlic for tomato sauces. The seeds are sprinkled over salads and mashed potatoes and are crushed for breads, pastries, biscuits, and cheeses. The stems and stalks are chopped for use in sauces and stews, while the crystallized leaves and stems are used for decorating cakes. Lovage is great when cooking lentils- sweat a few leaves with onions , then let the lentils cook slowly with the lovage. Pesto is traditionally made with basil, but can be made with most herbs. Try it using sorrel and lovage. Lovage can be used on a pizza topping or add a handful of chopped lovage on pasta. Lovage is excellent with fish, such as salmon. Chop the leaves in a fresh leaf and herb salad- dress with your favorite dressing. Lovage soup is delicious. Leek and lovage soup really work well together.

The Balkan cousin of the chili pepper, pickled feferoni are crunchy and mildly spicy. Eat as an accompaniment to meats, or slice and add them to a sandwich or salad.

Corn starch, maize starch, or cornflour is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.

Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese "Caciocavallo". It is particularly popular in Eastern Europe and Mediterranean region. Kashkaval made from cow's milk is known as Kashkaval vitosha while a variation made from ewe's milk is called Kashkaval balkan. Kashkaval preslav is the name given to the cheese made from a mixture of both milks. In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.