Why the Chocolate is So Favorite
Chocolate is not just one of the many existing desserts – it is a real temptation. And if you’re wondering why so many people around the world can’t resist it, even though it’s quite high in calories and it’s not good to overdo it, we’ll answer right away. The benefits outweigh the harms.
Why Do We Love Chocolate?
First of all, because it is so tasty and there are no two opinions on this issue. In addition, the slow melting of a bar of chocolate in the mouth can be compared to a passionate kiss – it increases the waves on which the brain works and increases the heart rate. This is confirmed by a 2007 study by scientists from the University of Sussex.
Pros of Chocolate
Naturally Analgesic
It may sound strange, but it’s true. The reason is that when it enters our stomach, the cocoa contained in it stimulates the additional production of endorphins and activates the pleasure centers. This, according to experts, can reduce real pain, and we tend to believe them.
Makes the Skin More Radiant and Young
The claim is made by German researchers, according to which chocolate absorbs ultraviolet light and protects the skin from aging. It also increases blood flow.
Gives Energy
This must well known by everyone. The good thing about chocolate is that, unlike energy drinks, it does not lead to a sharp drop in energy after a while.
It Makes us Smarter
In 1996, a study was published claiming that the smell of chocolate was soothing. Another study 10 years later showed that consuming more cocoa products increased blood flow to the brain after 5 weeks.
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We at Simona Restaurant also love chocolate, as well as experimenting with it. Welcome to share the pleasure of temptingly delicious food together.
Dietary Summer Cocktails for a Great Mood
Summer somehow predisposes us to be more cheerful and adventurous. Well, not everyone can afford to be somewhere on the beach during all the warm months, so we at Art Hotel Simona will help you smile with the recipes for some easy, dietary and quite pleasant cocktails. Some of them are ideal for people who avoid alcohol, too.
Top 5 diet summer cocktails
We start with the non-alcoholic cocktails that you can cool off with, even when you are at work. Aromatic, fresh and quite pleasant… In addition, you do not need to worry about calories, because they are as small as possible. If you still prefer to relax with a little alcohol, know that there are such dietary ones. Just enjoy the taste.
Raspberry Smoothie with Poppy Seeds and Coconut
- 300 g of raspberries;
- 500 ml of coconut water;
- 3 tbsp. agave syrup;
- 2 tbsp. poppy powder;
- Chia for sprinkling;
- Lemon for arranging.
It will take you 10 minutes, and you will have cocktails for three people and the party can begin. Before that, however, clean and wash the fruits, then put them in a blender with agave syrup (if you do not have, you can replace it with honey), maca and coconut water. Mix well and serve in tall glasses, sprinkle with chia on top and decorate with fresh Lemon balm leaves.
Warning: If you have not heard of maca, we will tell you immediately. This is the edible root of a plant coming from the Peruvian Andes. It is rich in carbohydrates and charges the body with energy, strength and endurance. It also helps against stress, tension and depression.
Orange Slash with Pineapple
- 2 tsp frozen pineapple slices;
- 1 tsp Orange juice;
- 1 soda (lemon or lime flavored).
Put everything in a blender, but add the orange juice gradually until it mixes homogeneously with the other ingredients. If you also want some alcohol, you can add Bacardi.
Lemonade with Strawberries and Basil
- 500 ml of water;
- 500 ml soda;
- 8/9 large strawberries;
- 7/8 basil leaves;
- 2 limes;
- Ice.
Pour the water and soda into a jug, then add the strawberries and basil leaves. Squeeze one lime in the jug and cut the other into slices and also add it to the other ingredients. Then cool for about an hour, add ice and you can serve. If you want the cocktail to be a little stronger, add rum to your liking.
Kiwi Daiquiri
- 45 ml of white rum;
- 1 kiwi;
- 1 tbsp. lime juice;
- ¼ tsp lemon peel;
- 2 tsp. agave nectar;
- 250 ml of ice.
Peel and slice the kiwi, then beat all the ingredients in a blender and serve in a cold glass decorated with pieces of kiwi.
Margarita Hibiscus
- 45 ml of tequila;
- 120 ml of iced hibiscus tea;
- 1 tsp agave nectar;
- Ice.
Put everything in a shake and beat, then strain and serve in martini glasses. Rub the rim of the cup with orange peel and use it as a decoration.
A Unique Exhibition in Memory of Christo Javachev
“Working is the greatest freedom I can have,” Christo Javachev
The National Gallery Square 500 gives us a unique opportunity to get closer to the work of the world-famous duo Christo-Jeanne-Claude. We remind that Christo Yavashev (Christo) died on May 31 this year, and his wife – 11 years earlier, but the couple left behind impressive works of art, which will be talked about for a long time.
The exhibition
The presentation of the works of the two artists takes place thanks to the partnership with three private Bulgarian collectors of contemporary art. Thus, in the halls of the gallery until October 25 2020 we will be able to see three original works, many photos from different projects, as well as details about the work of the artistic couple.
Don’t miss the sketches of “Mastabata in Abu Dhabi” (the longest project in development, for the finalization of which the couple’s nephews are now engaged). This art installation is designed as the largest permanent sculptor in the world. Inspired by it, Christo made his first major outdoor project in London – the Mastaba art installation on a lake in Hyde Park.
Photo: Square 500
Among the exhibits are sketches of the project “Over the River” (since 1992), the realization of which came after numerous studies and attempts to obtain permission from the US authorities. Christo and Jeanne-Claude’s vision includes 9.5 km of gleaming silver woven panels hung like a horizontal “curtain” over the water in eight different sections of the Arkansas River.
Photo: Square 500
We can also see the sketches of the “Surrounded Islands” – an installation in Biscayne Bay, Miami, from 1983. For two weeks a shining pink cloth covering the coastline.
Photo: Square 500
Who is Christo?
A sculptor, an artist and an avant-garde artist… He became famous for his work with his wife Jeanne-Claude de Guillebon. Both are unique in the original art installations. An example of this is the packaging of the Reichstag building in Berlin with fabric after three refusals in 1977, 1981 and 1987 and a parliamentary debate. Another iconic work by Christo is The Floating Quays on Lake Iseo in Northern Italy.
Christo was born on June 13, 1935 in Gabrovo. From an early age he became involved in artistic circles, as his family has such interests. He draws constantly and everything, examines the books of the great masters, he tells the story of his own life. He studied in a drawing class, took painting and sculpture lessons.
Yavachev completed his secondary education in Plovdiv and in 1952 entered the Academy of Arts in Sofia. Only 4 years later, however, he emigrated because he felt misunderstood. He first went to Prague, Czechoslovakia (September 1956), where he stayed with relatives, but then fled to Austria and became a political refugee. In both Prague and Vienna he worked various things, but among them he was also successful as a portrait painter.
Later he moved to Geneva and after that to Paris. Yavachev’s stay in the French capital turned out to be fateful for his life. While portraying the wife of General de Guillebon, he met their daughter Jeanne-Claude, who later became his companion in life and work.
Rushi Vidinliev with an International Award for Best Male Role
Rushi Vidinliev’s path to success started from the music scene, but he also successfully established himself in the cinema circles. So much so that he can now boast an International Award for Best Actor. He received one at the 66th Taormina Film Festival (Italy) for his role in the film “18% Gray” by Viktor Chuvkov-son, the production team boasted.
Cinema Fest
The Bulgarian title was part of the Indieuropea competition program for independent European films. At the closing ceremony of the event it became clear that Vidinliev won the jury with his interpretation.
“This award is a wonderful surprise for me and I am very grateful. In this film, I play a man who is lost, who has no more love and who falls in love with life again. This is a topic that is becoming more and more relevant in these times and I am very pleased that the film has touched you “, the artist shared in a special video for the festival.
The movie
The production “18% Gray” is based on the novel of the same name by Zahari Karabashliev and realized in partnership between Bulgaria, Great Britain, Germany, Northern Macedonia, Serbia, Belgium and Hungary. The script is by Hilary Norish, Dolya Gavanski and Zahari Karabashliev, and in the main roles we see Rushen Vidinliev, Dolya Gavanski, Ron Cook and others.
The story tells of Zachary and Stella, who move from Varna to London to make their dreams come true. However, it turns out that many challenges await them on the Island and their survival is not so easy. Eventually, Stella decides to abandon Zachary and he embarks on a crazy journey across the Old Continent in search of himself. Along the way, however, he meets a bunch of extraordinary people who help him discover the truth about his lost love.
A Journey Into the Past: How Sofia Became a Capital of Bulgaria
The history of the largest city in Bulgaria – Sofia, begins long before the creation of our country. The earliest data on the inhabitation of the territory are from the early Neolithic. Over the centuries the city did not stop developing, but it was declared the capital only in 1879.
Before that we can trace interesting events from its prehistory, as well as from the Thracian, Roman and Medieval eras. We will tell you about them some other time, and now let’s follow when and how the city rises to the most important administrative center of the Third Bulgarian State.
Name Development
Today’s Sofia in the past bore different names. The oldest documented is Serdonopolis (translated from Greek “city of the Serds”) and according to researchers the Serds inhabited the area in the first century BC. Emperor Trajan officially gave the city the name Ulpia Serdica, often abbreviated only to Serdica. After the region joined Bulgaria at the beginning of the 9th century, it became known as Sredets, and the name Triaditsa is also used in ancient Greek sources. In the 14th century it was already mentioned as Sofia on behalf of the Church of St. Sophia.
How Did Sofia Become a Capital?
For centuries, Sofia has played a particularly important role as a central center and a natural crossroads connecting East and West. And indeed, as the motto of our capital states, the city is growing, but not aging, and therefore it has more than 7,000 years of history.
After the Liberation of Bulgaria from Turkish slavery, a temporary Russian government was formed with headquarters in Plovdiv, which was significantly larger in terms of population at that time. The head of the temporary administration is the Russian prince Alexander Dondukov-Korsakov, who later moved to Sofia and this became a sign of the future strategic location of the city.
A little later, at the suggestion of Marin Drinov, the city was chosen as the capital of the Principality of Bulgaria (April 3, 1879). This led to a rapid increase in population and Sofia became a large and important political, administrative, economic, scientific and cultural center.
The Early Capital
When Sofia was declared the capital, the population was just over 11,000, and urbanization lagged far behind. At that moment there were only two schools, almost no administrative buildings, and only 3,000 houses. But the situation changed very quickly, because the city had good communication lines and a key location for the construction of the future railway network of the Principality.
Transformation of Sofia
In the same year (1879) the first urban plan of Sofia was prepared by the city engineer S. Amadie, who transformed the city. Some of the most prominent architects and builders at that time came to help build the new look. Bold changes began and the center shifted from the square at Banya Bashi Mosque to the square around the Cathedral “St. King ”(today’s Holy Sunday Church).
The first city architect – the Czech Antonin (Adolf) Kolar, created the Ministry of War, Hotel Bulgaria, the Military Club, etc., and Chitalishte Slavyanska Beseda, the buildings of the Bulgarian Academy of Sciences, the Bulgarian National Bank and the mausoleum of Prince Alexander Battenberg were conceived by the Swiss Hermann Meyer. A famous Viennese architect of Bulgarian origin (Konstantin Jovanovic) designed the building of the National Assembly. The emblematic Eagle Bridge, which is considered the symbolic gate of the city, was designed by the chief architect Kolar and Vaclav Prosek in 1891. The name, as you know, comes from the bronze statues of eagles on the bridge.
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If you have a way to the capital Sofia, welcome to Art Hotel Simona, which is located very close to the city center. We will accommodate you in interesting design rooms and we will make sure that you have eaten well with the specialties in the Simona Restaurant.
We are expecting you!
The Metamorphoses of a Favorite Bulgarian Salad – the Shepherd’s
The favorite Bulgarian salad is the Shopska salad. However, the Ovcharska is wonderfull, too.
Prototype of the Shepherd’s Salad
Nowadays the Ovcharska salad is very popular and we often experiment with what we have in the fridge, but it actually originates from a recipe with less ingredients. The prototype is the Rhodope salad – Shopska, but without cheese. Cubes of chilled boiled potatoes and /or ripe well cooked and chilled beans are added to it. If you don’t like beans, there is another option – with a topping of slightly acidic broth with veiled eggs and pieces of meat (pastrami, fillet, dried meat).
According to the original recipe, dried samardala (the secret ingredient of the Bulgarian colored salt), garlic and vinegar are also added.
And something very important – in the original Rhodope salad no mushrooms, parsley and olives are used. However, these are put in the modern versions of both the Rhodope and the shepherd’s salad.
History of Shepherd’s Salad
Shepherd’s salad authorship is not entirely clear, but it is certainly known that it has nothing to do with the shepherd’s table, as most of you probably assume. As we mentioned, the classic recipe for Shepherd’s salad starts from the Rhodope salad. In the 1960s, however, it was changed due to the prescription innovations of Balkantourist and acquired a new look, and with it a new name.
Officially in the menus of restaurants Shepherd’s salad found a place in the 90s of last century and very quickly gained popularity. The reason for this is the fact that the flavors combine very well and it is established as one of the favorites in our country.
Turkish Influence
Our Shepherd’s salad is traditional for bulgarians, but it coexists with a very similar Turkish salad – Choban salad. Experts suggest that the Turkish version is a common traditional basis for salads prepared in the Balkans within the Ottoman Empire by Bulgarians, Serbs, Greeks and Turks.
How to Prepare Shepherd’s Salad in Simona Restaurant?
This much-loved traditional salad is also part of the menu at Simona Restaurant. And here are the steps for its preparation:
The shepherd’s Salad at the Simona Restaurant
To begin with, blanch mushrooms, bake a red pepper and boil an egg for 6 minutes. Then peel and cut a cucumber into large cubes, tomato – again into cubes, and onion – into small pieces. We also cut ham and grate yellow cheese. Finally, grate the cheese and decorate with the egg, parsley and olive kalamata cut into 4 equal parts.
What will surely impress you with us, apart from the great taste, of course, is the presentation. Arrange the yellow cheese, mushrooms, ham and peppers in four separate piles, separated by an egg, and in the middle are the tomatoes, cucumbers, onions and cheese. This leaves you the opportunity to include in the Shepherd’s salad exactly what you love the most.
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We are waiting for you in the Simona Restaurant with plenty of appetizing and beautiful looking dishes. For us, cooking is not just cooking good food, but an art in which we “burn”.
