Recently on the Spanish market I found something nice. As well as fresh fruit and vegetables you may buy roasted products. In fact, each seller had trays with roasted pumpkins, sweet potatoes, apples and pears. In my opinion it is a brilliant simplification of home cooking. Now we get ready products in our home and the first phase of cooking is complete.


Today I would like to share with you a recipe which can be made with ready roasted vegetables or veg roasted in your own oven. This dish is an excellent snack or whole dish, depending on the size of the meal on your plate. The stuffed sweet potatoes are yummy just after roasting and, though they are potatoes, they are tasty cold too.


Ingredients:
3 sweet potatoes
2 tablespoons of olive oil
2 twigs of rosemary
200g of chickpeas
150g of goat cheese
half an onion
2 cloves of garlic
chili pepper
1 tablespoon of butter
3 tablespoons of chopped parsley
salt and pepper

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I always make sure nobody in my home leaves without breakfast. Each of us goes to work or school at a different time and we treasure every moment of morning sleep, so we don't eat breakfast together. At the weekend or when on holiday we like to experiment and eat something new, looking for our favourite flavours in the new dishes.


Today I would like to share with you a new version of a swift and nutritious breakfast. You may prepare it during the weekend, but it is so easy that you can also make it on a busy day – even if you wake up late. In such a situation, add some fresh fruit instead of confiture. I'm sure that your breakfast will be excellent.


Ingredients:
200ml of milk (you may use vegetarian milk)
6 tablespoons of spelt flakes
a few of drops of vanilla essence
1 tablespoon of maple syrup
confiture
1 very red rhubarb stem
10 raspberries
2 tablespoons of maple syrup
2 tablespoons of raspberry syrup
1 small twig of rosemary
a fistful of roasted almond flakes

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Pesto is a green sauce made with basil, nettle, parsley, kale or rocket. We like pesto with basil the most (pesto alla genovese) or with dried tomatoes (pesto alla siciliana). Whatever the ingredients, the best pesto is homemade pesto made with fresh, good quality ingredients. If until now you have used ready pesto from a jar, I encourage to prepare your own pesto at home. It definitely has a better taste, you can add your own spices, and you always know what you have put into it.


Pasta with pesto is an excellent idea for dinner on a hot day when we don't want to spend a long time in the kitchen. One of the ingredients of pasta is pine nuts. We can buy them in Poland, but the price makes the blood run swiftly. You can replace them with sunflower seeds, cashew nuts or walnuts. However, if you get the chance to use pine nuts, you should try them and decide which pesto is best for you.


Ingredients:
1 pot of basil
50ml of olive oil
a fistful of pine nuts
50g of parmesan
1 clove of garlic
salt

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Chanterelles, are one of the most popular mushrooms at the beginning of the summer. Chanterelles grow in broadleaf and coniferous forests, often in sandy and acidic soil. Chanterelles don't contain a lot of goodness: a few vitamins and minerals. We value them most of all for their gentle but expressive taste and for how beautiful they look.


Today I prepared the first dish with chanterelles this year. It simply couldn't be easier. A wonderful traditional meal which everybody likes: crunchy chanterelles, smooth sauce and a lot of parsley. Yummy!


Ingredients:
200g of chanterelles
1 tablespoon of butter
250ml of sweet cream
1 onion
2 cloves of garlic
2 fistfuls of chopped parsley

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I like cream cakes. They are uncomplicated and swift. Maybe they aren't as glamourous as a birthday cake, but sometimes we need something ordinary, in the best sense of the word, and simply yummy.


You can use all kinds of fruit for these cakes. They make the cake moist, fluffy inside and crunchy on the top. This time I added blueberries and strawberries. It can also be a great way to use up slightly overripe fruit that we don't want to throw away. They go really well in this cake.


Ingredients (20-cm cake tin):
320g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
120g of sugar
1250 ml of oil
300ml of milk
1 teaspoon of vanilla essence
3 tablespoons of lemon peel
16 small strawberries
2 fistfuls of blueberries
caster sugar

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I bought the last bunch of asparagus spears of the season. I decided to prepare a smooth and fragrant risotto with them. To change my dish and make it more colourful, I added a bit of saffron.


Saffron is the most expensive seasoning. It makes the meal yellow and orange. Don't add too much of it or the dish will be bitter. Saffron is excellent with rice, vegetables and seafood, so it is often added to pilau, risotto and paella.


Ingredients (for 2 people):
150 g of rice arborio
a pinch of saffron
1l of asparagus bouillon
1 bunch of white asparagus spears
1 shallot
1 clove of garlic
150ml of dry white wine
3 tablespoons of butter
3 tablespoons of parmesan

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