I Am Delicious

Summer Vegetables Served on Barley Groats Bedding

Light and delicious meal. Ideal to serve as a starter or light dinner. Typical vegetarian meal, also perfect for those on the diet. I love it and all my guests loved it too.We used to have it for a very light dinner accompagbed by a glass of good white wine. Perfect when served on barley groats. 

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 25 g soft butter
• 250 g baby onions
• 4 medium leeks sliced
• 2-3 Tbsp of fresh finely hashed parsley
• 2 Tbsp of fresh finely hashed mint
• 400 g frozen small peas
• 250 g of fresh spinach leaves
• 500 ml vegetable stock
• 250 ml cream fraiche
• 150 g cherry tomatoes in halves
• 2 Tbsp capers
• freshly ground sea salt and pepper (red, white, green and black) and oregano
• serve on barley groats bedding

Method:

1. Heat the butter in a pan and add baby onion. Season with sea salt and pepper. Cook over a low medium heat for 6 minutes, until onion turns soft. 

2. Add hot vegetable stock and baby leeks and bring to boil. Simmer for another 5 minutes.

3. Add small peas and simmer for another 5 minutes.

4. Add chopped spinach, capers, tomatoes in halves and simmer for further 4 minutes.

5. Add cream fraiche, sea salt, freshly ground pepper, oregano, hashed mint and parsley. 

6. Simmer all together for 3 minutes. 

7. Serve hot on barley groats bedding with a glass of dry white wine. 

ENJOY!!!  

Delicious Feta and Mozzarella Tart with Green and Black Olives

This tart is very easy to prepare and you don't need extra cooking skills to succeed here. No meat so perfect for vegetarians. Can be served as a main dish or a starter. I love it. It is simply Delicious. Serve it with rocket, red onion and cherry tomato salad.

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients:                                       

• 350 g puff pastry - best is fresh but you can look for a frozen one too
• 200 g feta cheese - crumbled
• 200 g mozzarella cheese - sliced
• 2 Tbsp of butter
• 2-3 large red onions - sliced
• 2 Tbsp balsamic vinegar
• 2 Tbsp extra-virgin olive oil
• 250 g cherry tomatoes in halves
• 75 g green olives - de-seeded and finely sliced
• 75 g black olives - de-seeded and finely sliced
• 2 Tbsp capers
• a bit of flour for dusting
• 3-4 garlic cloves
• freshly ground sea salt and pepper (red, white, green and black)
• 2 Tbsp fresh finely hashed basil
• serve with rocket salad with red onion, cherry tomato and olive oil

Method:

1.Pre-heat the oven to 200 C. Lay the 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. Make sure the edges are well sprinkled with oil - otherwise they will start burning when you put the tart into the oven.

2. Heat the butter in a pan and add the onion. Season with sea salt and pepper. Cook for 5 minutes, until onion turns translucent. 

3. Add balsamic vinegar into the onion and cook for another 5 minutes. Stir from time to time to avoid onion burning.

4. Put the onion on the pastry.

5. Add crumbled feta cheese, sliced mozzarella, capers, cherry tomatoes in halves and sliced olives. Season with pepper and hashed basil. Drizzle with a bit of olive oil.

6. Bake for 25 minutes in 200 C pre-heated oven. Remember to watch the pastry and in case it starts burning you need to lower the temperature.

7. Serve hot with green salad and white wine. I propose rocket, onion and cherry tomato salad with olive oil and spices. 

ENJOY!!!  

Broccoli Cream Soup (in Polish: Zupa krem z brokulow)

You will see how easy to make that soup is. It is unbelievable but it takes only 15 minutes to prepare. Broccoli is a source of proteins, vitamins and low calories too. Great option for vegetarian light lunch or just a starter. I love it for its simplicity and delicious taste. Just try it and am sure you will love it too!!!  

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:                                       

• 8 cups of broccoli florets
• water to cook broccoli
• 3-4 slices of goat smoked cheese or 2 Tbsp of grated mozzarella cheese
• 2 Tbsp extra-vergin olive oil
• freshly ground black, red and white pepper
• sea salt and nutmeg for taste

Method:

1. Bring water to boil in large stock pot. Add some salt.

2. Add broccoli florets into the boiling water, season with salt and freshly ground pepper. Cover with the lid immediately and boil rapidly for 5 minutes. 

3. Once your broccoli is ready, move it to the blender. Do not pour the broccoli water out because all the taste and vitamines are still there.

4. When your broccoli florets are already waiting in the blender, add broccoli water to fill the blender half way.

5. Blend well and season with salt, nutmeg and pepper if necessary. Broccoli will turn into a puree now.

6. Put 1-2 slices of smoked goat cheese on the bottom of a bawl or if you dont have a goat cheese you can also replace it with 1 Tbsp of gratted mozzarella cheese.

7. Pour your broccoli soup into the bowl and cover the cheese. Drizzle a bit with extra-virgin olive oil. Serve hot.

ENJOY!!! 

Traditional Polish Meat Loaf Baked in the Oven (in Polish: Tradycyjna pieczen rzymska)

Baked meat loaf is a perfect example of polish traditional dish. You can have it either for lunch with a nice salad, nutritious dinner or simply on bread served as a sandwich. Once you try, am sure you will love it. Takes only 80 minutes to prepare and you can have various meals with this meat loaf.

In Poland it is called 'pieczen rzymska' and can be prepared anytime you want. My grannie used to prepare it also with a boiled egg inside. All my friends love it and am sure you will fall in love with it too. 

Prep Time: 15 minutes

Cook Time: 65 minutes

Ingredients:                                       

• 800 g minced pork
• 300 g minced beef
• 2 Tbsp butter
• 2 big onions - chopped
• 6-8 garlic cloves - finely diced
• 4 Tbsp breadcrumbs  
• 2 large eggs
• 1 Tbsp dried thyme
• 2 Tbsp meat herbs mix - for seasoning
• freshly ground black, red and white pepper
• sea salt

Method:

1. Mix minced pork and beef with finely diced garlic, a lot of pepper - for me the more the better, sea salt, breadcrumbs, eggs and thyme. I mix the meat with my own hands - that's best for the meat.

2. Place finely chopped onion on the pre-heated pan with already dissolved butter. Fry until onion turns soft and translucent.

3. When the onion is ready, add it to the meat and mix well with your own hands.

4. Pre-heat the oven to 200 C. Move meat to the baking dish and season with mixed herbs on the top. 

5. Put almost ready meat loaf into the oven for 65 minutes. Serve warm with baked fresh potatoes and tomato salad or as cold on bread making a delicious sandwich.

ENJOY!!! 

Delicious Tiger Shrimp Soup & Vegetable (in Polish: Pyszna zupa z krewetek z warzywami)

Delicious tiger shrimp soup with vegetables is a perfect option for a nice starter or light lunch. Did you know that those tiny shrimps can grow up to 25 cm, but of course most are much smaller. I used tiger shrimps here, a bit bigger than any other you can find in a grocery store. Remember that shrimps are very healthy and perfect for well balanced diet. Did you know that there are more than 2000 different species of shrimps all over the world? Vegetables with delicious tomato sauce are perfect mix when you add some coriander. Coriander gives a special smell and taste to the soup. And I absolutely love it. Enjoy!!!

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 500 ml vegetable broth
• 250 ml fresh tomato sauce with basil and oregano
• 300 g corn from the can
• 1 red pepper - de-seeded and diced
• 1 green pepper - de-seeded and diced
• 1 yellow pepper - de-seeded and diced
• 300 g red bean from the can
• 2 red onions - chopped
• 5-6 garlic cloves finely sliced
• 2-3 Tbsp soy sauce
• 1 Tbsp tuscan herbs and lemon 
• juice of 1-2 freshly squeezed limes
• 1 Tbsp extra-virgin olive oil
• 6-8 cherry tomatoes in halves or quarters - I took red and yellow ones
• 1-2 Tbsp fresh coriander - hashed 
• freshly ground black, red and white pepper
• sea salt

Method:

1. Wash the shrimps and remove the shells.

2. Season the shrimps with tuscan herbs and lemon mill. Add fresh lime juice, freshly ground pepper, garlic and soy souce. Set aside for minimum 15 minutes.

3. Heat up the grill. Place your pre-cooked shrimps on slightly greased grill over medium-high heat, close the lid and grill for 3-4 minutes or until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Now we will prepare the soup. In a large pot mix vegetable broth with corn, pepper, red bean, cherry tomatoes, onion, tomato sauce, sea salt and freshly ground pepper. Cook for 10-15 minutes.

5. Add grilled shrimps and keep on low-medium heat for another 5 minutes. Season with freshly hashed coriander. Serve hot with dark full grain bread.

ENJOY!!! 

 

 

Grilled Chicken Breast on Vegetable Bedding (in Polish: Grilowana piers z kurczaka serwowana na warzywach)

Another easy chicken dish option for everyone. Ideal for light early dinner or lunch. Takes only 30 minutes to prepare and you will see how tasty it might be. Vegetables with delicious tomato sauce are perfect mix when you add some coriander. I used corn from a can but best is if you take locally grown fresh corn first cooked for 30 minutes in a bit salty water, and then grilled for another 20 minutes. Enjoy!!!

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Ingredients:                                       

• 750 g boneless and skinless chicken breast 
• 250 ml chicken & vegetable broth
• 150 ml fresh tomato sauce with basil
• 300 g corn from the can
• 1 red pepper - de-seeded and sliced
• 1 green pepper - de-seeded and sliced
• 300 g red bean from the can
• 2 red onions - chopped
• 3-4 garlic cloves - mashed
• 2 tsp powder chilli
• 4 Tbsp freshly squeezed lime juice
• 3-4 Tbsp extra-virgin olive oil
• 6-8 cherry tomatoes in halves or quarters - I took red and yellow ones
• 3 Tbsp fresh coriander - hashed 
• freshly ground black, red and white pepper
• sea salt

Method:

1. In small bowl whisk together garlic, chilli, sea salt, pepper, lime juice and olive oil. Set aside.

2. Wash the chicken and put into the marinade. Leave in the fridge for minimum 15 minutes.

3. Heat up the grill. Place chicken breasts on greased grill over medium-high heat, close the lid and grill until chicken is ready. Grilling should take about 6-8 minutes on each side.

4. Now we will prepare sauce. In large pot mix chicken broth with corn, pepper, red bean, cherry tomatoes, onion, tomato sauce, sea salt and freshly ground pepper. Cook for 10 minutes.

5. Pour vegetable sauce over the chicken right before serving and season with freshly hashed coriander. Serve on ice salad leaves with baked potatoes.

ENJOY!!!