I like to watch Jamie Oliver's programme. His yummy dishes make me want to cook them in my kitchen. Oliver uses basic ingredients and he cooks in such a way that everything seems to be easy. I found the idea for preparing this dish in Oliver's "5 ingredients" programme. I used the idea and basic ingredients. I added my own spices.


I used Bursztyn cheese to spice up the dish with smoked salmon and asparagus spears. This cheese is our latest culinary discovery. Ripened for 6 months, it has a delicate flavour, quite intense fragrance and is excellent for pasta sauces.


Ingredients (for 2 people)
150g of tagliatelle
150g of smoked salmon
1 bunch of green asparagus spears
2 cloves of garlic
a piece of chili pepper
4 tablespoons of grated Bursztyn cheese
2 tablespoons of olive oil
1 tablespoon of lemon peel
2-3 tablespoons of lemon juice
salt, lemon pepper

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In the traditional Polish home we usually have broth for Sunday dinner. The housewife also traditionally makes tomato soup with the leftover broth on Monday. My home is sometimes more, sometimes less traditional. I make broth very often because I like it very much, and tomato soup is my children's favourite. Today I decided to break with tradition and instead of tomato soup I prepared mushroom soup. I served it with meatballs with the meat cooked in the broth. Did I mention that I like broth? You get soup and a main dish at one and the same time Mrugnięcie The mushroom soup was creamy and slightly similar to meatballs. I added barley groats instead of breadcrumbs. This meal was really excellent. I recommend it!


Ingredients:
soup
1.5l of broth
500g of mushroom
1 onion
1 tablespoon of butter
1 clove of garlic
1 tin of coconut milk
salt and pepper
meatballs
300g of meat boiled in the broth
1 carrot
100g of barley groats
3 tablespoons of semolina
1 small onion
1 tablespoon of butter

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Today I would like to share with you the recipe for a nice autumn breakfast to savour. It can also be a recommendation for afternoon tea served with hot tea or fragrant, black-as-night coffee. You can make the French toast with caramelized pears in a few moments, so you have a lot of time to relish and enjoy good company.


If you want to prepare a dry version of the French toast, for example with bacon and eggs, use good quality bread for toast. If like me you want to savour it with a sweet breakfast, use challah – no other bread will taste better.


Ingredients (for 2 people)
6 slices of challah
150ml of milk
2 eggs
3 tablespoons of clarified butter
2 big hard pears
3-4 tablespoons of maple syrup
2-3 tablespoons of lemon juice
half a teaspoon of cinnamon

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In autumn we want to eat something warm. That doesn't mean we have to forgo salads, which in the hot summer we serve for dinner. Now you just need to replace the lettuce and cool ingredients with some hot ingredients, which warm us up on a cold autumn or winter afternoon.


Today I would like to share with you the recipe for salad with green beans. The chili pepper, garlic, smoked bacon and almond flakes complete the yummy dish. Thanks to these ingredients you will make a filling, warming dish which is still in the mould of a light salad. Perfect, don't you think?


Ingredients:
400g of green beans
2 cloves of garlic
half a chili pepper
150g of smoked bacon
4 tablespoons of almond flakes
10 cherry tomatoes
2 tablespoons of olive oil
2 tablespoons of lemon juice

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12Nov2019

The rustic tart is in my opinion one of the most excellent discoveries of the last year. I don't think it's possible to make an easier cake. You only need to knead a smooth dough and use good quality ingredients. There's nothing else to it. You can even roll the dough any old way you like. You don't need to worry about uneven edges and you don't need to use a tart mould. You can use any fruit you like, such as pears, apples, peaches or nectarines. I like it best with plums. The cake smells excellent, looks beautiful and doesn't need a lot of work. It is simply a perfect cake.


Ingredients:
dough
130g wheat flour
3 tablespoons of wheat meal
4 tablespoons of minced almonds
2 tablespoons of caster sugar
2 tablespoons of cream
120g of butter
stuffing
6 plums
1 teaspoon of cinnamon
1 teaspoon of wheat flour
3 tablespoons of brown sugar
2 tablespoons of milk

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I like all noodles and dumplings. I serve them with meat dishes or as a dessert. You can add ingredients to every kind of pasta to make a perfect meal for all occasions. Until now I have made only potato dumplings.


Today I decided to prepare them with different ingredients. Firstly, because we ate up all the potatoes and then I forgot to buy more, and secondly I wanted to smuggle millet groats onto the children's menu. My children like all kinds of groats except millet groats. If I want my children to eat this kind of groats I prepare desserts, puddings or millet groats apple pie. This time I decided to prepare millet groats dumplings. Instead of traditional roast breadcrumbs, butter, sugar and cream, I served my dumplings with spicy tomato sauce. I have to say honestly, if immodestly, that the dish was really excellent.


The idea for this dish comes from the magazine "Moje gotowanie" ("My cooking").


Ingredients:
dumplings
100g of millet groats
4 tablespoons of flour
2 tablespoons of potato flour
a pinch of salt
sauce
1 tin of tomatoes
2 cloves of garlic
1 small onion
1 small chili pepper
1 tablespoon of butter
1 tablespoon of oregano
salt and pepper
additionally
100g of smoked bacon
basil leaves

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