I always make sure nobody in my home leaves without breakfast. Each of us goes to work or school at a different time and we treasure every moment of morning sleep, so we don't eat breakfast together. At the weekend or when on holiday we like to experiment and eat something new, looking for our favourite flavours in the new dishes.


Today I would like to share with you a new version of a swift and nutritious breakfast. You may prepare it during the weekend, but it is so easy that you can also make it on a busy day – even if you wake up late. In such a situation, add some fresh fruit instead of confiture. I'm sure that your breakfast will be excellent.


Ingredients:
200ml of milk (you may use vegetarian milk)
6 tablespoons of spelt flakes
a few of drops of vanilla essence
1 tablespoon of maple syrup
confiture
1 very red rhubarb stem
10 raspberries
2 tablespoons of maple syrup
2 tablespoons of raspberry syrup
1 small twig of rosemary
a fistful of roasted almond flakes

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Chanterelles, are one of the most popular mushrooms at the beginning of the summer. Chanterelles grow in broadleaf and coniferous forests, often in sandy and acidic soil. Chanterelles don't contain a lot of goodness: a few vitamins and minerals. We value them most of all for their gentle but expressive taste and for how beautiful they look.


Today I prepared the first dish with chanterelles this year. It simply couldn't be easier. A wonderful traditional meal which everybody likes: crunchy chanterelles, smooth sauce and a lot of parsley. Yummy!


Ingredients:
200g of chanterelles
1 tablespoon of butter
250ml of sweet cream
1 onion
2 cloves of garlic
2 fistfuls of chopped parsley

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Everybody who has even once planted peppermint on the balcony or in the garden knows that from a little seedling grows a big bush. Next year we will have a few bushes in the garden. Peppermint grows on my balcony every year. I add it to lemonade, which is excellent on a hot day. Peppermint leaves are a beautiful decoration for desserts and cakes.


Today I used peppermint leaves for preparing a refreshing pesto for bruschetta. This swift snack looks beautiful and tastes excellent. I added goat cheese, but mozzarella and feta cheese are also great.


Ingredients:
2 big slices of bread
2 fistfuls of peppermint leaves
1 fistful of parsley
2 tablespoons of pistachios
1 small clove of garlic
2 tablespoons of parmesan
100 ml of olive oil
salt and pepper
for decoration:
cherry tomatoes, bilberries and pistachios

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Popcorn – some people love it, others don't. I'm somewhere in between. I don't eat it at home, but at the cinema I always eat a small bucket of popcorn. It is a habit. My children love popcorn. They like to watch how the small yellow seeds change into white popcorn. I don't buy popcorn for the microwave. I heat a bit of oil, add the dry corn seeds, spice it up with salt and cover quickly. I need to stir every so often to heat the seeds steadily, and then we can watch the popping seeds.


For some time at the cinema we have been able to buy nachos with spicy red sauce. I have never bought any, but recently when I planned a movie night I decided to change our habit and made some nachos. I served the yummy paprika triangles with horseradish-avocado sauce and tomato-basil salsa.


The recipe for home nachos comes from the on-line Lidl cookery book.


Ingredients:
200g of cornmeal
100g of wheat flour
1 teaspoon of salt
2 tablespoons of oil
warm water
sweet or spicy paprika
oil for frying

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Artichokes are distant cousins of the thistle. It is especially apparent when they flower. However ...


Artichokes are picked before they flower and their heads are still rolled up. The open, dark heads are inedible. The inner part of the artichoke is also inedible: the hair on the bottom of the flowers. Only newly ripe artichokes can be eaten whole.


Before you start to clean the artichokes, put on some disposable gloves. Dark finger tips are difficult to wash. After cleaning you have to put at once the artichokes into cool water with lemon juice (At once means immediately Uśmiech) – otherwise they go brown faster than bananas, apples and avocado.


During the holiday we don't have much time for cooking. Today I would like to share with you the recipe for a fast and easy way to make a dish with artichokes, thanks to which you will appreciate the real taste of artichokes. I found the recipe at www.weganon.pl. I think that there is no easier way: a few basic ingredients, a few minutes for cleaning, a pot, a pan and ... it is ready. If you think for a while, it could be easier. You could order some in a restaurant or buy them pickled, but I assure you that it isn't the same. Getting inside the artichokes isn't easy, but you need one or two tries to learn it. In my opinion it is really worth it, because they are yummy.


Ingredients:
8 artichokes
3 cloves of garlic
4 tablespoons of chopped parsley
1 lemon
3 tablespoons of olive oil
salt and pepper

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