'Oh no! Not stuffed mushrooms' – said my son, who isn't a mushroom fan – 'Yesterday I had to eat oyster mushrooms'. When he looked into the oven he thought that we would eat meatballs, which were being cooked at that moment. Later it turned out to be one dish – mushrooms stuffed with mincemeat. We all sat at the table willingly, and I can say that the dinner was delicious.


I have made stuffed mushrooms a few times, but I don't know why I only just stuffed them with mincemeat for the first time. It certainly won't be the last time. I am curious if you will like it as much as we did. Mushrooms can be served as dinner, but they can also be a hot starter for carnival.


Ingredients:
20 mushrooms
stuffing
500g of mincemeat
300g of spinach
1 shallot
2 cloves of garlic
4 tablespoons of breadcrumbs
3 teaspoons of butter
150g of mozzarella
salt and pepper

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Potato pancakes with stew should be a big dish with a lot of delicious stew. I decided to change this dish a bit and I prepared my own version of it. Maybe it is because my son had one pancake with meat 'just to try it' and the rest he consumed with traditional icing sugar. The rest of my family ate pancakes with stew. I have to say that I like this version more. It is easier and quicker to make, easier to serve and the dish looks amazing. But each to their own. I will stick with my version, which I sincerely recommend.


Ingredients:
potato pancakes
1kg of potatoes
half an onion
5 tablespoons of flour
2 eggs
salt and pepper
oil for frying
Peel the potatoes and grate them. Put the potatoes in a sieve and drain them. Leave the liquid from the potatoes for a few minutes, then pour away the water and add some starch to the grated potatoes. Grate the onion. Add the onion, flour and eggs to the potatoes. Mix them in. Spice it up with salt and pepper. Using a spoon, put the mixture in a pan with heated oil and fry on both sides until it is lightly brown. Put the fried pancak

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I don't have to tell anybody about the benign features of fresh fish. But it can be a hard ingredient of dishes, especially for children. I don't know from where this animosity to fish comes from. Maybe because of the bones? I don't have to persuade my children to eat fish, but it is indeed the case that fish that you have to work hard to eat aren't their favourite. But every child likes chops. So we will use them to smuggle some fish onto the kids' menu.


Today I went a step further. I added broccoli and millet groats to chops. You may ask: did anybody guess the ingredients? There was no time for that. They disappeared from the plate too fast for anybody to think about it.


Ingredients:
500g of trout without the skin and bones
half a bunch of broccoli
50g of dry millet groats
1 onion
1 teaspoon of butter
1 egg
salt and pepper
lemon
breadcrumbs and oil for frying

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For a few years being a vegetarian has become more popular. For many it isn't only a way of eating but a lifestyle and a way of choosing products, clothes and cosmetics. In my family becoming a vegetarian would be really difficult, but even we have been eating less meat lately. We have replaced it with legumes and soya products. Fortunately, eating a lot of fruit and vegetables isn't a problem, because we have always eaten loads. Today I offer a typical veggie lunch – a lot of vegetables, kasha, falafel and garlic yogurt sauce – colourful, delicious, light and healthy.


Ingredients (for 3 people)
falafel
300g of dried chickpeas
1 onion
2 cloves of garlic
4 tablespoons of chopped parsley
half a teaspoon of cumin
half a teaspoon of sweet paprika
half a teaspoon of curry powder
salt and pepper
oil for frying

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Today I would like to share with you the recipe for a light and healthy dinner. I served rainbow trout with mustard sauce and pot barley with courgette and fresh salad. I like these kinds of dishes. They are easy, they don't need a lot of work and each time the result is amazing. You can make a hot white sauce, but this time I decided to make a cold sauce with natural yoghurt and French mustard. If you make a different sauce – with capers, lemon or garlic – you will end up with different, excellent dishes.


Ingredients (for 2 people)
300g rainbow trout
2 twigs of thyme
2 slices of lemon
1 clove of garlic
1 tablespoon of clarified butter
100g of pot barley
4 small courgettes
1 shallot
1 clove of garlic
1 tablespoon of oil
salt and pepper

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