The store shelves are full of many varieties of tomatoes. I like the fleshy and sweet "raspberry" tomatoes, but I also buy other kinds. They look beautiful on the plate or in salads and sandwiches, and each variety tastes a bit different. Today I would like to share with you the recipe for tomato carpaccio. This glamourous and very yummy dish is made with simple ingredients: tomatoes, olives, and feta cheese, but you have to admit this salad is special.
The idea comes from the newspaper "Moje gotowanie" ("My cooking").

3 different types of tomatoes
100g of feta cheese
2 tablespoons of olive oil
salt and pepper
olive tapenade
50g of pitted black olives
1 clove of garlic
a couple of almonds
a piece of chili pepper
2 tablespoons of chopped parsley
2 tablespoons of olive oil
salt and pepper


Tabboulleh is also known as Lebanese salad and is a classical Middle Eastern dish. Customarily it is made with bulgur and diced vegetables: tomatoes, cucumbers, onion, garlic and pepper. This salad is spiced with salt, pepper, lemon juice and chopped parsley and peppermint.

Today I would like to share with you my recipe for tabbouleh. I used quinoa instead of bulgur. I also added avocado and a bit of chili pepper. Lebanese salad is an excellent dish for a hot day. It is great just after preparing and on the next day you can take it on a trip or for lunch at work.

Ingredients (for 2 people)
100g of quinoa
1 avocado
1 red pepper
2 tomatoes
3 small fresh cucumbers
1 shallot
1 clove of garlic
half a chili pepper
2-3 tablespoons of lemon juice
2 tablespoons of chopped chives, peppermint, parsley and basil
salt and pepper


In the summer the ripe fruit on the trees is begging to be picked and eaten. It is full of sun and tastes so excellent that I'm sorry the season for fresh fruit is so short in Poland. It is impossible to try everything, and frozen fruit isn't nearly so yummy. That was my reflection when I recently bought some fruit at the market. The season for fruit changes fast. Recently I bought strawberries and cherries. I hadn't had time to get enough of them before apricots and peaches appeared, and in a few days I will buy plums, apples and pears. And then I will have to wait another year for the first strawberries, raspberries and wild strawberries. Today I would like to share with you the recipe for striped cake with beautiful, sweet apricots. It looks as great as it tastes.

210g of flour
120g of brown sugar
80ml of oil
250ml of milk
1 tablespoon of cocoa
1 teaspoon of vanilla essence
1 teaspoon of baking powder
1 tablespoon of apple vinegar
a couple of apricots

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