After our last skiing holiday in Italy my son asked me to add ravioli to our menu. These small dumplings are most often served with ricotta cheese and spinach. My son liked them stuffed with meat and served in bouillon or with butter and Parmesan.


Recently I used cooked duck thighs. You can also use roast meat which you have leftover after dinner. My son said this was the best ravioli he had ever eaten. My son is very nice. For the next weekend he ordered meat ravioli in bouillon. I wonder when he will be bored with them.


Ingredients:
dough:
500g of flour
4 tablespoons of olive oil
a pinch of salt
200ml of hot water
stuffing
2 duck thighs (cooked or roasted)
1 onion
2 cloves of garlic
2 tablespoons of butter
salt and pepper
for serving
1 teaspoon of butter
1 tablespoon of Parmesan

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Even though the weather outside doesn't resemble the hot summer at all, I prepared a typical summer soup. It wasn't a dinner dish, but rather a light lunch, and in the summer for sure I will prepare it often. I served the cold soup with natural yoghurt, avocado and lettuce with roast almond flakes and raspberries. It wooed me with its looks and taste. It was the best cold soup I have eaten up to now. The idea for this dish comes from www.jadłonomia.pl but I prepared and served it in my own way.


Ingredients (for 2 people)
400ml of natural yoghurt
200ml of vege milk
1 avocado
6 tablespoons of chopped lettuce
4 tablespoons of chopped chives
4 tablespoons of chopped dill
4 tablespoons of almond flakes
a piece of chili pepper
a few raspberries

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Spaghetti is an easy dinner for me. It is quick, I always have the ingredients in my kitchen, and my family never complains. Life could not be any better. This dish has only one disadvantage. No matter how much I prepare, the whole dish is eaten and the next day I again have to rack my brains over what to prepare for dinner. But from time to time it is worth taking it easy. Even if you have to start from scratch the next day.


Today I would like to share with you the recipe for spaghetti with meatballs in tomato sauce. Although the dish looks different from traditional spaghetti Bolognese, it was accepted and eaten without complaint.


Ingredients:
spaghetti
500g of mincemeat
50g of barley groats
1 onion
1 egg
3 tablespoons of flour
2 tablespoons of oil
500ml of vegetable stock
750ml of passata
1 tablespoon of butter
2 cloves of garlic
chili pepper
1 teaspoon of rosemary
1 teaspoon of basil
1 teaspoon of thyme
salt and pepper

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Christmas and New Year's Eve are only a memory. Warm spring days are still a long way away. From time to time it is nice to eat hot soup, which warms us up and lifts the mood. In the winter we should eat gherkins and sauerkraut, and the best are for example in salads. However, this time I would like to share with you the recipe for sauerkraut soup. I recommend adding some smoked bacon to the winter version. I don't like soups with cream or roux, so I didn't add them to the soup. If you like thick soup, add roux and spices according to your taste. In the light version don't add smoked bacon and roux, or replace them with boiled beans.


Ingredients:
300g of sauerkraut
300g of smoked bacon
3 carrots
2 parsley roots
a piece of celery root
6-8 potatoes
1 onion
2 tablespoons of butter
2 bay leaves
3 allspices
4 peppers
2 twigs of rosemary
salt and pepper

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The rosefish is a predatory fish. It lives in the cold water of the north seas and in the Atlantic. Its meat has a small amount of fat and cholesterol. Until recently I had eaten only smoked rosefish. I like its white and quite dense meat. This time I bought fresh fish and decided to roast them in the oven.


The mild meat of the rosefish is excellent with grilled or roasted vegetables. I roasted them with potatoes and carrots. The next time I will serve them with salsa or a spicy, fruity sauce.


Ingredients:
4 rosefish
4 potatoes
4 carrots
1 stick of celery
2 pak chois
1 onion
2 cloves of garlic
1 chili pepper
3 tablespoons of olive oil
2 tablespoons of maple syrup
1 tablespoon of soy sauce
2 tablespoons of lemon juice
1 teaspoon of thyme
1 teaspoon rosemary
4 teaspoons of butter
4 twigs of dill
salt and pepper

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