I Am Delicious

Oven Baked Potato Casserole with Cherry Tomato

Oven baked potato casserole with cherry tomato is an excellent option for healthy and nutritious dinner. I love that dish because it is extremely easy to prepare and takes not so much to prepare it. Basically you can do it with anything from your fridge. My family and friends love that dish. Enjoy!!!

Prep Time: 15 minutes 

Cook Time: 35 minutes                                  

Ingredients:                                  

• 1 kg young peeled potatoes
• 3-4 Tbsp olive oil
• 0.35 kg sausage
• 1 small red pepper
• 1 small yellow pepper
• 1 small green pepper
• 1 small chili pepper - if you like spicy dishes
• 3 Tbsp sour cream 18%
• 250 g cherry tomatoes
• 150 g grated mozzarella cheese
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 Tbsp dried marjoram
• 1/2 tsp ground cumin
• sea salt
• freshly ground black pepper

Method: 

1. Young potatoes should be peeled first. Then cut potatoes into thin 3 mm slices.

2. Mix chopped yellow, red, green and chili peppers, chopped sausage, tomatoes in halves with sour cream. Add sea salt, black ground pepper, thyme, oregano, cumin, and marjoram. Mix well. If you don't like spicy dishes, you should skip chili pepper.

3. Put potato slices into a baking dish on the bottom. Season with black pepper and sea salt. Sprinkle with olive oil.

4. Put mixed vegetables with sausage on top of potato slices. Season with grated mozzarella cheese and again put slices of potato. Put some mozzarella on the top of potatoes. Sprinkle with olive oil and season with salt and pepper.

5. Pre-heat the oven into 180 C. Place your casserole into the oven and bake for 35 minutes.

6. Serve hot. 

ENJOY!!!

Dried Tropical Fruit Vodka - Tincture

Another example of traditional home made vodka from Poland. It is perfect for cold winter days. This is not a difficult process but you need to be patient as vodka needs to wait in a cold dark place for a few months. The longer, the better. This is a special vodka. Alcohol is pretty strong - can be above 60%, however you do not taste it at all. Your vodka tastes and smells with tropical fruits and has a beautiful dark gold colour. 

Prep Time: 5 minutes 

Wait Time: 3-4 months                                  

Ingredients:                                       

• 150 g dried dates
• 200 g dried apricots
• 200 g dried figs
• 150 g raisins
• 2-3 cinnamon stics
• 2-3 Tbsp dried cloves
• 1.5 glass of sugar
• 2 glasses of water
• 0.75 l of 95% spirits (grain alcohol)
• 1 l 40% pure vodka

Method: 

1. In a large pot mix all the dried fruits with entire alcohol. 

2. Ready mixture pour into a large 5 l jar and close well. Keep the jar in a dark cold but dry place. I keep mine in a basement.

3. After 3-4 weeks pour alcohol into water with melted sugar. Do not pour water into alcohol but alcohol into water. Then you have to filter well the mixture using bandage or gauze. Filter 2-3 times until liquid is clear and does not have any dried fruits.

4. Pour tincture into bottles. Close well and keep in a basement for minimum 3 months.

ENJOY!!!

Home Made Coco Vodka - Tincture

Tradition of preparing your own vodka in Poland is very long. This is not a difficult process but you need to be patient as vodka needs to wait in a cold dark place for a few months. The longer, the better. This is a special vodka. Alcohol is pretty strong - can be above 50%, however you do not taste it at all. Your vodka tastes and smells with coco. Just give it a chance and try to prepare your own vodka.

Prep Time: 10 minutes 

Cook Time: 10 minutes

Wait Time: 3 months                                  

Ingredients:                                       

• 400 g coconut chips
• 400 ml sweet condensed milk
• 400 ml no-sugar condensed milk
• 300 ml milk
• 1 l of 95% spirits (grain alcohol)
• 500 ml 40% pure vodka
• 2 vanilla sticks

Method: 

1. In a large pot mix coconut with normal milk and cook until boiling. Then add both condensed milk and stir well. 

2. Turn off the heat and keep stirring. Do not boil anymore.

3. Once the mixture cools down, add entire alcohol and vanilla sticks. Mix well.

4. Ready mixture pour into a large 5 l jar and close well. Keep the jar in a dark cold but dry place. I keep mine in a basement.

5. After 3 weeks filter well the mixture using bandage or gauze. Filter 2-3 times until liquid is clear and does not have any coconut chips.

6. Pour your tincture into bottles. Close well and keep in a basement for minimum 3 months.

ENJOY!!!

Oven Baked Chuck Steak in Spices

I love that dish because it is extremely easy to prepare and takes very little of your time. Of course, most important here are spices we are using for the meat. I love to serve it with mashed potatoes and green salad. Perfect recipe for a quick dinner. Your family and friends will love it. Simply delicious.

Prep Time: 10 minutes 

Wait Time: 1 hour                                  

Cook Time: 40 minutes

Ingredients:                                  

• 500 g chuck steak in one piece - we will cut it after baking
• 10 Tbsp olive oil
• 2 Tbsp of fresh lemon juice
• sea salt and freshly ground pepper
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp oregano
• 500 g young potatoes
• 2 Tbsp cream
• 1 tsp ground cumin
• 1 tsp ground garlic
• 1 baking bag

Method: 

1. First you need to prepare a marinade. 8 Tbsp of olive oil, rosemary, thyme, oregano, lemon juice, ground cumin, ground pepper and ground garlic mix well together. Combine all marinade ingredients. 

2. Wash the chuck steak and put into the marinade.  Do not cut in slices. It is better to have one bigger piece otherwise when cooking your meat might become a little bit too dry. Leave it in the fridge to marinate for 1 hour. 

3. When our steak is marinated, pre-heat the oven to 180 C. Place the steak into the baking bag together with a marinade. Close and tie the bag well. Make a few little holes in the bag so the meat can 'breath' a bit. Place the bag in a baking dish and on middle shelf of the oven. Cook for 40-45 minutes.  

4. When steak is cooked, cut open the bag - be carefull to the very hot steam. 

5. Serve with mashed potatoes: boiled young potatoes in salty water, mashed with 2 Tbsp of oilve oil and 2 Tbsp of cream. Mix all well and serve immediately topped with the sauce from the steak.

6. Serve together with any green salad.

ENJOY!!!

Tuna Steak with Roasted Cherry Tomatoes

I love tuna steaks and this time decided to prepare it with balsamic roasted cherry tomatoes which go so well with delicate tuna meat. Did you know that tuna can swim up to 55 miles per hour, and they are constantly in motion. Tuna eats up to 10% of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. Unlike most fish, which are cold-blooded, tuna are able to maintain their temperature several degrees warmer than the water in which they find themselves. Tuna meat is low in saturated fat. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin, Vitamin B12 and Selenium. Tuna, as a protein is packed with tons of minerals including large amounts of iron, magnesium, phosphorus, potassium and selenium. With just a total of 2% fat, you can see why tuna is considered a fat burning powerhouse. No need to say anything - just try to prepare. Enjoy!!!  

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:                                       

• 2 tuna steaks - around 150-200 g each
• 7 Tbsp of olive oil - best would be rosemary, oregano ond thyme oil
• 4 Tbsp balsamic vinegar
• 1 Tbsp sesame oil
• 250 g cherry tomatoes
• rucola salad leaves
• freshly ground black, red and white pepper

Method:

1. Wash the tuna steaks under cold water and season with freshly ground red, black and white pepper and sea salt. Sprinkle with oilve oil and sesame oil. Leave aside in the fridge for 30 minutes.

2. Pre-heat the oven to 200 C.

3. Mix 5 Tbsp of olive oil with balsamic vinegar and pepper. Put the tomatoes in a baking dish and spread the balsamic mixture over the tomatoes. Cook for 15-17 minutes. 

4. In the meantime, pre-heat a big grilling pan with a bit of olive oil. Cook tuna steaks for 2-3 minutes each side, depends on how thick your steak is and if you want it medium or well done. 

5. Serve with rucola salad drizzled with balcamic oil and with roasted cherry tomatoes we just prepared.  

ENJOY!!! 

Plum and Raspberry Pastry

Another example of quick dessert or a perfect breakfast option. Raspberry and plum pastry is very tasty because it bakes into a puffy, golden, textural substance that make the perfect crust for fruit pastry and any other desserts you can think about. 

Prep Time: 10 minutes                                    

Cook Time: 15-20 minutes

Ingredients:                                       

• 600 g pastry for pies (at its most basic, it is a mixture of flour and fat bound with water to form a paste) - puff pastry
• 6 red plums, deseeded and cut into halves
• 12 tsp raspberry jam
• 1 large egg - beaten 
• 2 Tbsp water
• 1 Tbsp vanilla sugar

Method:

1. Roll out the pastry in the flat surface, dusted with a bit of flour and form a square shape. Pastry should be max 5 mm thick. Square hight should be about 10 cm long.

2. Prick each square with a fork. Brush each square with well beaten egg with 2 Tbsp of water and vanilla sugar.

3. Now we will prepare plums. Wash them well. Then cut into halves, remove the seed and prick their skin with a fork a bit. Spread 1 tsp of raspberry jam on each pastry square and place the plums flat side down on the jam.

4. Now connect two opposit corners of pastry together. Brush with an egg again.

5. Put the tarts on an ungreased cookie sheet and bake in pre-heated to 180 C degrees oven for 15-20 minutes or until pastry is golden brown and apples tender.

6. Serve hot. You can serve it plain, as is, OR you can drizzle some caramel topping all over the top.

ENJOY!!! 

Potato Cream Soup with Bacon

It is typical farmer soup. Delicious and warming up in cold autumn or winter days. Easy to make and takes just a little to prepare this delicious soup. Healthy and reach of proteins. 

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 1 large onion - chopped
• 1 large red onion - chopped
• 2 finely chopped leeks
• 2 finely chopped carrots
• 75 g butter
• 700 g potatoes - peeled and finely diced
• sea salt and freshly ground black pepper
• 1 l home made chicken or vegetable stock
• 200 ml 18% sour cream
• freshly chopped parsley to garnish
• 250 g smoked bacon - chopped
• 4-5 pinch  dried marjoram 

Method:

1. Melt the butter on a large skillet and when it foams add chopped onion and leeks. Keep stirring.

2. Add sea salt and pepper to the onion. Stir well and cover with the lid. If needed you can add a bit more of butter. Cook for approx. 10 minutes. 

3. In a separate large skillet fry chopped bacon for 5 minutes.

4. In the meantime, bring the stock to boil. Add potatoes and carrots to the stock and cook for another 15 minutes until vegetables turn soft. At the end add onion and leeks.

5. Add sour cream and marjoram. Stir well. Move the soup to the blender or food processor and blend well. Once blended add pepper and salt for a good taste and finally move bacon to the soup.

6. Serve garnished with fresh parsley.

ENJOY!!! 

Roasted Duck with Cranberries and Peach

Duck meat is considered to be 'white' meat, although it is darker than any other poultry like chicken or turkey. Ducks are more active than chickens, they need and use much more oxygen. Extra oxygen in their body gives their meat darker red colour. Due to that duck meat is much reacher in flavours and aromas than any other poultry. This also means, duck meat goes really well with any fruits, sweet or spicy ingredients. This is why you have so many duck recipes and all of them are delicious. 

Prep Time: 15 minutes 

Cook Time: 2 hours 40 minutes

Ingredients:                                  

• 1 whole duck
• 1/2 cup of melted butter
• sea salt and freshly ground pepper
• 3-4 bay leaves
• 5-6 pimientos
• 400 g cranberries
• 1/2 cup honey
• 300 ml water
• 1 big onion - in thick slices
• 150 ml dry white wine
• 150 g sugar

Method: 

1. Wash the duck and cut off the wing tips (the last bony segment) as there's no meat on them and they will boost the flavour of the giblet stock. 

2. Remove any obvious spare fat from inside the cavity. 

3. Rince the cranberries and mix with honey, wine, water and sugar. Simmer the cranberries and cook until they turn soft. Leave aside.

4. Put the bird in a pre-heated with melted butter heavy skillet and roast for 10 minutes on the back and then breast of duck so the fat starts to run and duck skin turns yellow-gold.

5. Now, using a knife, cut the skin all over the fatty parts at the breast and where the breast joins the leg. Don't cut deeper than is necessary just to cut the skin. You want the fat to run, but not the juices from the meat. By cutting or piercing the skin of the duck, this will allow the fat to drain out during roasting. Season the skin lightly with salt and pepper.

6. Place the onion and half of cranberry sauce inside the duck. Add bay leaves and pimientos. 

7. Place the duck breast-side up in a roasting pan and place in the center rack of a 220 C degree preheated oven for 30 minutes to brown lightly.

8. Reduce the oven temperature to 180 C degrees and roast for 120 minutes. Remove accumulated fat occasionally with a bulb baster.

9. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.

10. Another method of checking if duck is ready is to check meat temperature. A duck is properly cooked when the temperature of the meat at the thickest part of the thigh or breast has reached 75-80 C.  

11. Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.

12. To carve the bird, slice between the legs and breast, then prise off the whole legs, carefully pulling the thighbone away from the body of the bird. Cut each leg in half at the joint between the thigh and the drumstick. Slice each whole breast from the carcass, with the crispy skin attached, then cut each breast into 5 or 6 thick slices.

13. Serve on warmed plates, with the gravy and remaining half of cranberry sauce. I also decorated my duck with peach from the can and served it with roasted potatoes.

ENJOY!!!

Grilled Salmon with Summer Vegetables and Fruits

Excellent option for quick and healthy dinner. Fresh grilled salmon fillet with summer vegetables like broccoli and fruits served with fries, garlic butter and a drop of lemon juice. Steamed broccoli is high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber. No need to say anything - just try to prepare. Enjoy!!!  

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 800 g of salmon fillet (with skin on one side)
• freshly ground black, red and white pepper
• 4 Tbsp of extra vergin olive oil to sprinkle the salmon
• fresh juice of 1 lemon
• 1 Tbsp of garlic butter
• 1 bunch of broccoli
• 1 bunch of cauliflower
• fries as a side dish
• decorate with chives, dill and red currant

Method:

1. Wash the salmon fillet and season with freshly ground red, black and white pepper. Sprinkle with oilve oil. 

2. Pre-heat the oven to 180 C. Put the salmon fillets on baking sheet and squeeze over the juice from half of lemon. Cook in the oven for 15 minutes or until salmon turns gold and cooked. 

3. Now we will prepare side dishes: steamed cauliflower and broccoli. Wash well broccoli and cauliflower. Break into large florets. Cut off the stem and peel off the thick skin around the stem.

4. Prepare a steamer but if you don't have one, you can simply cook cauliflower and broccoli in boiling water. Steam both for approx. 6 minutes. Vegetables are done when you can pierce a fork into it. Do not overcook. As soon as you can pierce, your cauliflower and broccoli are ready. Remove from heat and place on a serving plate.

5. You can also dress your vegetables with a bit of melted butter if you like or like I did with fresh lemon juice.   

6. Serve with rice or fries and a bit of garlic butter on the top of salmon. 

ENJOY!!!