I Am Delicious

Tomato Mozzarella Tart with Fresh Spinach (in Polish: Tarta z mozzarella, pomidorami i swiezym szpinakiem)

Easy and takes very little to prepare. No meat so perfect for vegetarians. Can be served as a main dish or a starter. I love it. It is simply Delicious.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:                                       

• 700 g puff pastry - best is fresh but you can look for a frozen one too
• 300 g fresh spinach leaves
• 2 large tomatoes
• 400 g smoked mozzarella cheese
• 3-4 garlic cloves
• 80 g parmesan cheese
• 150 ml extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 4 Tbsp fresh finely hashed rosemary

Method:

1.Pre-heat the oven to 200 C. Lay one puff pastry on a bottom of a flat baking dish filled with a parchment paper. Sprinkle the pastry with a little bit of olive oil, freshly ground salt and pepper and a little of hashed rosemary. Make sure the edges are well sprinkled with oil - otherwise they will start burning when you put the tart into the oven.

2. Repeat same sequence with a new layer of puff pastry until you have 3-4 layers. All have to be sprinkled with olive oil, rosemary, salt and pepper. See picture below.

3. Place the pastry into thr pre-heated oven and bake for 15 minutes. Remember to watch it carefully if the pastry starts burning you need to lower the temperature.

4. In the meantime, you can prepare fresh spinach pesto. Take the spinach leaves and blend it well with some oil, salt, garlic and pepper. At the end add parmesan and blend for a moment.

5. Once the pastry is ready, take it out of the oven and spread the spinach pesto all over the pastry. Sprinkle the edges with some olive oil so you can avoid burning. Place sliced tomatoes and mozzarella on the top of pesto and sprinkle with a little bit of olive oil and freshly ground pepper. See picture below.

6. Place the pastry into the oven and bake for another 15 minutes or until mozzarella starts to melt.

7. Serve hot with green salad and good wine. Delicious!!!

ENJOY!!! 

 

Home Made Grain Bread (in Polish: Domowy chleb z ziarnami)

I love to make a home made bread. It is cheaper and way healthier than buying one in a supermarket where you are not sure what goes in...Additionally home made bread will stay fresh for about a week; well of course if you will not eat it faster.

Prep Time: 75 minutes

Cook Time: 70 minutes

Ingredients:                                       

• 50 g fresh yeast
• 2 Tbsp sugar
• 750 ml warm but not hot water 
• 500 g whole wheatmeal flour
• 500 g wholemeal flour
• freshly ground sea salt and pepper (red, white, green and black)
• 4 Tbsp extra-virgin olive oil for drizzling a bread baking dish
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 10 g cumin

Method:

1. Put the two flour types into a bowl and make a deep hole right in the center.

2. Dissolve fresh yeast and sugar in 300 ml warm water. Mix with 1 Tbsp of flour and pour into the hole in the flour. Cover the bowl with a moist cloth and leave to rise in a warm place. Excellent for that is a pre-heated to 40 C oven. Leave it for 20 minutes.

3.  Then add salt, 2 Tbsp of olive oil, 450 ml warm water, cumin, pumpkin and sunflower seeds and stir well. Use an electric mixer. Keep mixing for at least 5 minutes. Leave some seeds for the topping of the bread.

4. Cover bowl with a moist cloth and leave to rise in pre-heated to 40 C oven for 40 minutes.

5. Pre-heat the oven (top and bottom heat) to 225 C. Pour the dough into a bread baking dish filled with baking paper sprayed with 2 Tbsp of olive oil. Top the bread with remaining seeds. Leave to rise for further 10 minutes covered with a moist cloth.

6. Make a cut of 1 cm deep in the middle of the bread alongside.

7. Bake the loaf for 20 minutes in 225 C pre-heated oven.

8. Then decrease the heat to 200 C and bake for additional 50 minutes.

9. Take out of the oven and let to cool. 

ENJOY!!! 

 

Baked Potatoes with Rosemary (in Polish: Zapiekane ziemniaki z rozmarynem)

Easy and really quick to prepare. It takes only 1o minutes to prepare and 1 hour to bake in the oven. Once you try it, you won't dream about anything else. No meat so perfect for vegetarians. Also it can be a great starter before a nice dinner.

Prep Time: 10 minutes

Cook Time: 60 minutes

Ingredients:                                       

• 6 mid size potatoes - cleaned but unpeeled
• extra-virgin olive oil for drizzling potatoes
• freshly ground sea salt and pepper (red, white, green and black)
• 3 Tbsp fresh finely hashed rosemary

Method:

1. Do not peel off potatoes. Only remember to rinse and scrub the potatoes throughly before using. 

2. Pre-heat the oven to 220 C. Place potatoes in a baking dish filled with parchment paper. 

3. If potatoes are not standing still, slice off a bit from the bottom so it will stay stable.

4. Make small cuts on the potato ( see the photo below). Keep about 5 mm intervals from each cut. Go all the way through the potato but do not cut it to the very bottom. Try to fan out the cuts so it looks like a tuft of feathers and the slices do not stick to each other too much.

5. Drizzle potatoes with extra-virgin olive oil. Make sure some gets in between the slices and season with sea salt and pepper. For extra flavour add some finely hashed rosemary. Also here make sure some gets in between the slices.

6. Cook the potatoes in the pre-heated oven to 220 C for about 60 minutes.    

7. Serve hot immediately and with tartar sauce.

ENJOY!!! 

Teriyaki Vegetables with Rice Noodles (in Polish: Warzywa Teriyaki z makaronem ryzowym)

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:                                       

• 100 g thin rice noodles
• 160 ml dark soya sauce
• 2 mid size red onions finely sliced
• 3 garlic cloves, crushed
• 1 red pepper, deseeded and finely diced
• 1 yellow pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 150 g baby corn
• 4 Tbsp teriyaki sauce
• fresh juice of 1 lime
• freshly ground black, red, green and white pepper
• 150 g fresh sweet green peas
• a few slices of ginger
• 1 Tbsp black sesame seeds
• chinease herb mix
• 10 Tbsp extra-virgin olive oil

Method:

1. Cook the thin rice noodles in boiling water, then drain and live aside mixed with dark soya sauce in a pan.

2. Heat a wok, add two Tbsp of olive oil and fry the onions and galic for 3-5 minutes on medium-high heat. Add freshly ground pepper. 

3. Add the peppers, baby corn, sweet green peas, ginger, lime juice, 8 Tbs of olive oil, teriyaki sauce, black sesame seeds and chinese herb mix. Keep cooking covered for next 10 minutes - stirring from time to time.

4. Add cooked noodles in dark soya sauce to the vegetables and stir well. Keep frying for next 5 minutes.

5. Serve warm with a glass of good wine.

ENJOY!!!

Delicious Spicy Casserole with Zucchini and Potatoes (in Polish: Pikantna zapiekanka z ziemniakami i cukinia)

Spicy casserole with potatoes and zucchini is a very delicious dish. It can be prepared both ways - with some meat - sausage or without - just with vegetables. It takes only 1 hour to prepare. After having it, you won't starve for hours.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:                                       

• 2 mid size zucchinis (approx. 500 g) cut in half slices
• 1 red pepper, deseeded and finely diced
• 1 yellow pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 1 kg potatoes
• 250 g dry smoked pork sausage - can be the one called kabanos
• 6 Tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1 tsp  freshly ground black, white and red pepper
• 2 Tbsp fresh finely hashed rosemary
• 2 Tbsp hot pepper
• 4 Tbsp hot Sicilian Tomato Pasta - can be the one you use on bruschetta
• 200-250 ml 30% sour cream

Method:

1. Do not peel off potatoes. Potatoes are easier to prepare and way healthier when cooked with their skins on. Remember to rinse and scrub the potatoes throughly before using. Boiled potatoes should be started in cold water rather than in hot water. Once they are cooked, leave them for a few minutes letting to cool down.

2. In the meantime wash zucchinis. Cut both ends, then alongside and finally into 0.5 cm slices. 

3. Cut pepper into halfs, clean the seeds inside and wash pepper well. Then cut it into 1 cm slices.

4. Cut dry smoked pork sausage into 0.5 cm slices.

5. Heat olive oil in a large, deep wok pan on medium-high heat. Add pork sausage and fry for about 5 minutes. Add freshly ground black, red and white pepper, sea salt and 1 Tbsp of rosemary. 

6. Cooled potatoes peel off from the skin and cut into 1 cm slices. Add to the pork sausage. Add zucchini and pepper. Keep frying for 10 minutes. At the end add 2 Tbsp of hot Sicilian Tomato Pasta and stir well.

7. Pre-heat the oven to 180 C.

8. Put vegetables and sausage from the wok to the deep baking dish.

9. Sour cream mix with 1 Tbsp rosemary, 2 Tbsp hot pepper, freshly ground pepper and a bit of sea salt. At the end add 2 Tbsp hot Sicilian Pasta and mix well.

10. Pour sour cream into vegetables and leave in the oven (uncovered) for 30-35 minutes. 

11. Serve hot.

ENJOY!!!