Pęczotto and risotto are my current favourite dishes. Risotto is a dish which needs involvement and intuition. One ladle of bouillon too many and we have overcooked rice. In this respect pęczotto is much easier. I don't know anybody who can overcook pearl barley Mrugnięcie


The recipe for risotto and pęczotto is similar. We cook slowly and add ladle by ladle hot bouillon until we have a dish with a wonderful creamy texture. Groats and mushrooms taste excellent together, so I decided to prepare pęczotto with mushrooms and spinach. Instead of parmesan I added grated cheddar to my pęczotto. It was a great combination of ingredients.


Ingredients (for 2 people)
120g of pearl barley
1 shallot
2 cloves of garlic
0.5kg of mushrooms
2 fistfuls of new spinach
4 tablespoons of grated cheddar
3 tablespoons of butter
2 tablespoons of pistachios
150ml of dry white wine
1.5l of vegetable bouillon

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I like to watch Jamie Oliver's programme. His yummy dishes make me want to cook them in my kitchen. Oliver uses basic ingredients and he cooks in such a way that everything seems to be easy. I found the idea for preparing this dish in Oliver's "5 ingredients" programme. I used the idea and basic ingredients. I added my own spices.


I used Bursztyn cheese to spice up the dish with smoked salmon and asparagus spears. This cheese is our latest culinary discovery. Ripened for 6 months, it has a delicate flavour, quite intense fragrance and is excellent for pasta sauces.


Ingredients (for 2 people)
150g of tagliatelle
150g of smoked salmon
1 bunch of green asparagus spears
2 cloves of garlic
a piece of chili pepper
4 tablespoons of grated Bursztyn cheese
2 tablespoons of olive oil
1 tablespoon of lemon peel
2-3 tablespoons of lemon juice
salt, lemon pepper

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In the traditional Polish home we usually have broth for Sunday dinner. The housewife also traditionally makes tomato soup with the leftover broth on Monday. My home is sometimes more, sometimes less traditional. I make broth very often because I like it very much, and tomato soup is my children's favourite. Today I decided to break with tradition and instead of tomato soup I prepared mushroom soup. I served it with meatballs with the meat cooked in the broth. Did I mention that I like broth? You get soup and a main dish at one and the same time Mrugnięcie The mushroom soup was creamy and slightly similar to meatballs. I added barley groats instead of breadcrumbs. This meal was really excellent. I recommend it!


Ingredients:
soup
1.5l of broth
500g of mushroom
1 onion
1 tablespoon of butter
1 clove of garlic
1 tin of coconut milk
salt and pepper
meatballs
300g of meat boiled in the broth
1 carrot
100g of barley groats
3 tablespoons of semolina
1 small onion
1 tablespoon of butter

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I like all noodles and dumplings. I serve them with meat dishes or as a dessert. You can add ingredients to every kind of pasta to make a perfect meal for all occasions. Until now I have made only potato dumplings.


Today I decided to prepare them with different ingredients. Firstly, because we ate up all the potatoes and then I forgot to buy more, and secondly I wanted to smuggle millet groats onto the children's menu. My children like all kinds of groats except millet groats. If I want my children to eat this kind of groats I prepare desserts, puddings or millet groats apple pie. This time I decided to prepare millet groats dumplings. Instead of traditional roast breadcrumbs, butter, sugar and cream, I served my dumplings with spicy tomato sauce. I have to say honestly, if immodestly, that the dish was really excellent.


The idea for this dish comes from the magazine "Moje gotowanie" ("My cooking").


Ingredients:
dumplings
100g of millet groats
4 tablespoons of flour
2 tablespoons of potato flour
a pinch of salt
sauce
1 tin of tomatoes
2 cloves of garlic
1 small onion
1 small chili pepper
1 tablespoon of butter
1 tablespoon of oregano
salt and pepper
additionally
100g of smoked bacon
basil leaves

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For many years, along with the most popular salmon, one of our favourite fish is zander. Most often we eat it in Kamień Pomorski in a friendly fish and chip shop which serves yummy fried fish, excellent smoked fish specials and fresh salads.


In Warsaw we sometimes buy fresh zander, which is great for a swift Sunday dinner. I would like to share with you the recipe for zander with potato purée and fresh fruit salsa. Come to think of it, it is difficult to give just one recipe for fruit salsa. You can make it with your favourite fruit. You need to play by a few rules: the salsa should be at the same time a bit sweet, spicy, sour and crunchy. Try to make your own combination or use my recipe.


Ingredients (for 2 people)
2 filets of zander
2 tablespoons of clarified butter
3 tablespoons of flour
salt
purée:
500g of potato
2 tablespoons of butter
50ml of milk
salt

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