In my home my grandma was the master of pancakes, crepes and dumplings. Nobody could make such yummy pancakes with apples and such thin crepes as her. Today I adjusted one of her recipes. I added baked pumpkin and corn flour to the dough for classical potato dumplings.


I served mild, beautifully coloured dumplings with sage butter, pistachios and Parmesan. My children like sweet dumplings with breadcrumbs, butter and sugar. I like them fried with stew and fresh salad. All versions are excellent.


Ingredients:
400g of baked pumpkin
200g of boiled potatoes
150g of corn flour
150g of wheat flour
1 egg
salt
2 tablespoon of butter
a few leaves of sage
parmesan and pistachios

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There are dishes which in my home mark the change of the seasons. Asparagus spears and cold chard soup mark the beginning of the spring. The summer starts with strawberries and the autumn with plums and pumpkin soup. In the winter groats and courgette reign in my kitchen. Of course now during the winter we can buy fresh strawberries and spinach, but they don't have an intense taste and I definitely like fresh, fragrant seasonal products.


Today I would like to share with you a spring-like and refreshing dish: spaghetti with asparagus spears and avocado in lemon sauce. When I found the recipe in the Lidl cookery book, I decided to prepare it at once. Simple, seasonal, and spaghetti and asparagus spears as well. I didn't need anything else for my happiness. The net result went beyond my expectations. I say only this: heaven in my mouth. In any case, try this dish for yourselves.


Ingredients (for 2 people)
a bunch of asparagus spears
200g of spaghetti
2 spring onions with big green chives
half a chili pepper
1 avocado
1 tablespoon of butter
2 tablespoons of creamy cottage cheese
the peel and juice of half a lemon
1 teaspoon of sugar
salt and pepper
2 tablespoons of almond flakes
2 tablespoons of sunflower seeds

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The weather forecast for the May weekend in Poland predicted heatwaves and storms. I don't think the weather in Szklarska Poręba heard about it, because we didn't see any heatwaves or storms. It was ideal weather for mountain walks. Sometimes even after a warm day the evening is cool, and we would like to eat something warm and fiery. Additionally, we don't want a lot of work in the kitchen.


I haven't heard about dishes which prepare themselves, but I would like to share with you the recipe for an easy soup with excellent results. I recommend this yummy smooth, strong tasting carrot soup with a hint of ginger, almond flakes and radish shoots.


Ingredients (for 4 people)
4 carrots
1 parsley root
a piece of celery root
4 tablespoons of cooked quinoa
1 onion
2 cloves of garlic
1 tablespoon of butter
1 litre of vegetable stock
a big piece of fresh ginger
a pinch of curcuma
a pinch of cumin
salt and pepper
almond flakes and radish shoots

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I don't like throwing away food, so I try to plan my meals first and then do the shopping. I avoid buying unknown products and only then thinking about how to use them. I generally don't use recipes for which I have to buy a few unusual ingredients and then only use a few grains of them. Then I forget that I have them in my kitchen and before I can use them again they are past their use-by date.


Sometimes I have leftover ingredients and I have to make a dish thanks to which I won't feel guilty taking out the rubbish. That's how it was this time. In my fridge was some leftover chard. There was not enough to prepare a soup or my husband's favourite cold soup, but it was enough to make some very interesting buckwheat groats. So I prepared a yummy light dinner which surprised us with its simplicity and choice of ingredients.


Ingredients
100g of unroasted buckwheat groats
half a bunch of chard
half a bunch of asparagus spears
2 cloves of garlic
2 teaspoons of butter
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 tablespoon of maple syrup
parmesan
almond flakes
salt and pepper

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Tomato soup is one of the most popular soups in Poland. Apparently, the first written recipe comes from 1872 and was written by Maria Parloe in the USA. Since 1897 famous Campbell's soup has been very popular. Every country has its own recipe for tomato soup. In Poland it is served with rice or noodles. In Italy tomato soup is thicker and seasoned with basil and olive oil. The Spanish serve gazpacho – cold pepper and tomato soup or hot with chili peppers.


Today I would like to share with you the recipe for Indian style tomato soup: with cumin, rosemary, and red lentils. I served it with fried bacon and crunchy pistachios. It was great!


Ingredients:
300g of red lentils
1 tin of tomatoes
1 onion
3 cloves of garlic
half a chili pepper
3 sprigs of rosemary
1 teaspoon of butter
1 teaspoon of sweet paprika (powder)
half a teaspoon of cumin
salt and pepper
1 litre of vegetable stock
100g of smoked bacon
pistachios
2 tablespoons of nigella

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