I Am Delicious

Christmas Salmon in White Wine Aspic

Salmon in delicious white wine aspic is another perfect dish for Christmas dinner. Does not take long to prepare it. Am sure you will love it, from the first moment you try. Healthy and reach of proteins. 

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 500 g salmon fillet - no skin
• 250 ml white dry wine
• 250 ml vegetable stock
• 2 carrots - sliced
• 2 large onions - sliced
• 2 finely chopped leeks
• 2 parsley roots - sliced
• 1/3 celery root (celeriac) - finely chopped
• 2 Tbsp gelatin
• 2 egg whites - slightly beaten
• juice from 1 lemon
• 5-7 bay leaves
• 2 pickles to decorate
• sea salt and freshly ground black pepper
• fresh parsley leaves to garnish 

Method:

1. Clean and prepare the fillets. Cut them into larger pieces.

2. Simmer all the vegetables with salt and pepper in vegetable broth for about 15 minutes. Add white wine and all the spices mixed with lemon juice.

3. Now add salmon fillets and cook on medium-low heat for another 10 minutes. 

4. Remove salmon from the soup and filter all the vegetables. We do not need them anymore. 

5. Put cooked salmon fillets on the bottom of small bawls and decorate with sliced picles and parsley leaves.

6. To clarify stock, add slightly beaten egg whites to the stock and bring to boiling point, stirring lightly. Strain through cheesecloth.

7. Add gelatin into filtered soup and stir well. Season with salt and pepper if needed.

8. Pour the soup into bawls with salmon and leave in the fridge until firm.

9. Serve topped with lemon juice or simply vinegar.

ENJOY!!! 

Christmas Dried Fruit Compote

Dried Fruit Compote is another example of traditional Polish recipes for Christmas. It is one of the 12 dishes that should be served on Christmas Eve dinner. Very easy to prepare, takes less than one hour. You will love it as much as I do. Also you can serve it both chilled or hot. 

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 2 l water
• 250 g dried plums
• 300 g dried apples
• 200 g dried pears
• 100 g raisins
• juice of 1 lemon
• 3 Tbsp powder sugar
• 40 g vanilla sugar
• 1 Tbsp whole cloves
• 3 cinnamon sticks
• 2 Tbsp ground cinnamon 

Method:

1. First you need to rinse and soak all the fruits for approx. 30 minutes in hot 2 l of water. Later, move the fruits into a large pot, together with water they were already soaking. Make sure you have about 2 liters of water, if needed add some more.

2. Add sugar, cloves, lemon juice and cinnamon into the fruits. Cook for 30 minutes, adding more lemon juice or sugar to taste.

3. Filter the compote and you can serve it chilled or hot. I like both and cannot even decide which one I prefer. I love to serve it with Christmas cookies or a gingerbread cake for a dessert. 

ENJOY!!! 

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Healthy Christmas Fish Soup

One of my favorite dishes. Original Christmas fish soup is made from fresh carp. However, you can use any fresh fish you like or you can buy in a grocery store like cod, halibut, sole, sea bass. Carp are various species of freshwater fish, native in Europe and Asia. 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: 45 minutes

Ingredients:

• 2 kg fresh fish like cod, carp, sole, sea bass or any you like
• 3 carrots - sliced
• 3 large onions - sliced
• 2 finely chopped leeks
• 2 parsley roots - sliced
• 1/3 celery root (celeriac) - finely chopped
• 3 tomatoes - chopped
• 250 ml sour cream (18%)
• 2 Tbsp all purpose flour
• 2 Tbsp sweet pepper
• dried thyme
• dried oregano
• dried sage
• dried fennel seeds
• 3-4 Tbsp butter
• sea salt and freshly ground black pepper
• freshly chopped dill to garnish 

Method:

1. Clean and prepare your chosen fish. Cut fish into large chunks. Best fish soups are the ones where you use all the fish parts like bones and head. Later on we will filter the soup so don't be afraid of bones.

2. Simmer your fish and all the vegetables with salt and pepper slowly in 2 l of water for about 30 minutes. 

3. After 30 minutes, we have to filter the soup and cut fish into smaller pieces removing all the bones. Add chopped fish meat into filtered soup. Add all the spices.

4. Thicken with a mixture of butter and flour. Melt butter on medium-low heat and add flour. Stir well. Cook for 3 minutes, then move the flour butter mixture into filtered soup. Stir well.

5. Add sour cream previously mixed with a bit of hot soup. Stir well and cook all together for another 10-15 minutes.

6. Serve garnished with fresh chopped dill.

ENJOY!!! 

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Christmas Beetroot Soup - Traditional Polish 'Czerwony barszczyk na zakwasie'

Beetroot Soup is another traditional Polish dish. This soup is served in most Polish houses on Christmas Eve dinner (December 24th) after the first star can be seen on the sky... My version of beetroot soup has to be started about 5 days before serving. In traditional version you have to prepare your own leaven (starter dough). Just give it a try and you will love beetroot soup.

Prep Time: 30 minutes   

Wait Time: 5 days                                

Cook Time: 130 minutes

Ingredients:                                       

• 1.5 kg fresh beetroots for main soup
• 3 kg beetroots for leaven
• 4-5 cloves of garlic - sliced
• skin of brown loaf
• 4 big onions 
• 40 g dried mushrooms
• 100 g dried plums
• 250 ml dry red wine
• juice of 1 lemon
• 1Tbsp sugar
• 3 Tbsp marjoram
• 10 pimentos
• 7 bay leaf
• 2 Tbsp salt
• sea salt & freshly ground black pepper to season
• fresh parsley to decorate

Method: 

1. You need to start preparing your beetroot soup about 5 days before serving. First we need to prepare beetroot leaven and leave it aside for 5 days. 

2. To prepare beetroot leaven you need to add 2 Tbsp of salt into 1 liter of warm water in large glass bowl. Remove the skin from 3 kg of fresh beetroots and cut them into slices. Pour salty water into beetroot slices, add garlic, brown loaf skin and 2 sliced onions. Water should cover the beetroots. Cover the glass bowl with kitchen towel and leave aside for 5 days in a warm place.

3. After 5 days, filter the juice from beetroots.

4. Pour hot water into the mashrooms and leave for 10 minutes.

5. Wash under hot water 1 kg of beetroots and boil for 40 minutes in hot water with some salt.

6. Cut 2 onions into quarters and put into a large pot of 2 liters of water. Add dried plums. Add mushrooms together with their juice. Mix well and cook approx. 1 hour.

7. Now ready beetroots cut into small pieces and add into onion, plums and mushrooms soup. Add beetroot leaven, bay leaf, pimientos, marjoram, sugar, lemon juice, ground black pepper and salt. Cook for approx. 30 minutes on low-medium heat.

8. When your soup finally has nice dark red color, add red wine and we are ready to filter the soup. Separate the vegetables from the bullion, add some pepper and salt for a better taste and your soup is ready to serve. 

9. You can decorate with fresh parsley.

In Poland this soup can be also served with 'uszka'. These are small dumplings with a shape of an ear (thus the name) stuffed with sauerkraut and mashrooms. I love to serve it also with special little pies stuffed with sauerkraut and mushrooms. I will tell you how to prepare those at home - they are simply Delicious.

ENJOY!!!

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Hunter's Cabbage Stew - Polish Traditional 'Bigos'

Hunter's cabbage stew is well known in Poland and called 'bigos'. We love to prepare bigos especially in cold winter days. The greatest thing about bigos is that the longer it stays in the fridge, the better bigos taste is. Serve with white bread.

Prep Time: 20 minutes                                    

Cook Time: 145 minutes

Ingredients:                                       

• 1 kg sauerkraut mixed with two grated carrots and 1 Tbsp of cumin
• 300 g lean pork meat - cut into small pieces
• 200 g smoked bacon - cut into smoked pieces
• 300 g sausage - sliced
• 3 Tbsp all purpose flour
• 150 ml red dry wine
• 100 g dried plums
• 100 g dried mashrooms eg. edible boletus, king bolete
• 2 big onions - chopped
• 6-8 Tbsp extra-virgin olive oil
• ground cumin
• pimento
• marjoram
• rosemary
• coriander
• ground garlic
• 7 bay leaf
• sea salt & freshly ground black pepper
• 1 l of boiling water

Method: 

1. Finely chopped onion fry in a large skillet with olive oil. Keep stirring until onion is soft and translucent.

2. Pour hot water into dry mashrooms and leave aside for 10 minutes.

3. Now cook the mashrooms with some sea salt and freshly ground black pepper for 10 minutes.

4. Cut sauerkraut into small pieces. Add dry plums, sea salt, pepper, bay leaf, pimento, marjoram, rosemary, coriamder, garlic and cumin. Add cooked mushrooms together with their boiling sauce. Now add boiling water and cook on medium-low heat until half of water evaporates. Should take approx. 40 minutes. 

5. In the meantime, in a large skillet cook smoked bacon for 10 minutes.

6. In a separate skillet fry pork and sausage together on olive oil. Add bacon and cook for another 5 minutes. 

7. Move all the meat and sausage and onion into the sauerkraut and mix well. Simmer on low-medium heat for approx. 60-80 minutes or until cabbage is soft. At the end add dry red wine.

8. Heat 6 Tbsp of olive oil in the large heavy skillet and add flour. Keep stirring until mixture turns a bit brown and then immediately add it to the cabbage and mix well. Cook for another 5 minutes.

9. You can serve your bigos with white bread or eat it as it is. It can stay in your fridge for a few days and it will taste better and better every day.   

ENJOY!!!

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Christmas Gingerbread Little Cakes

I love Christmas and everything around that magic time. Gingerbread recipes are part of my Christmas since years. This time I decided to prepare a funny version of traditional gingerbread cake. Just try and you will love it as much as I do. 

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:                                       

• 250 - 300 g powder sugar
• 250 g butter
• 3 eggs
• 20 g vanilla sugar
• 1 Tbsp rum essence
• 200 g honey
• 500 g all purpose flour
• 2 tsp baking soda
• 2 - 3 Tbsp ground cinnamon
• 1 tsp ground nutmeg
• 2 Tbsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp salt
• 500 - 600 ml warm milk
• 100 ml dark rum 

Method:

1. Pre-heat the oven to 180 C. 

2. In a large mixing bowl mix together butter and sugar. Add beaten eggs. Mix all together and add honey. Keep mixing. 

3. Add into a creamy mixture vanilla sugar, rum essence and rum. Mix again.

4. At the end, add flour, baking soda, salt, cinnamon, nutmeg, ginger and ground cloves. Mix well. At the end add warm milk and make sure you blend well the creamy mixture. The mixture cannot be too dense because then it will be a real challenge to fill the baking moulds.   

5. Fill the baking moulds to approx. 2/3 full. Do not overfill. Am using silicon moulds for that as I think they are best. Do not forget to springle some oil over the moulds so your cupcakes won't stick when baked.

6. Place the moulds into the center of a pre-heated oven and bake for approx. 30 minutes. 

7. Your cakes are ready when toothpick inserted in center comes out clean.

8. Cool 5 minutes then remove your cakes from the moulds and place on wire racks to cool completely.

ENJOY!!!

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Classic Trout with Capers and Green Beans

Classic Trout served with capers and steemed green beans is full of nutrition. Low in sodium, great source of protein, vitamin B12 and manganese. Trout similar to salmon is rich in heart-healthy Omega-3 fatty acids. Trout lives mostly in freshwater. Rainbow trouts eat meat. They feast on insects, crustaceans, and small fish. The largest trout grew to 57 pounds. It takes only a few minutes to prepare this delicious dish. Just give it a try and enjoy!!!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:                                       

• 4 trout fillets with skin (approx 800 g)
• 150 g butter
• 2-3 garlic cloves - sliced
• juice of one lemon
• 2- 3 Tbsp chopped parsley
• 2 Tbsp capers
• green beans to serve with
• 2-3 Tbsp olive oil 
• freshly ground black pepper

Method:

1. Wash the trout fillets and pat dry with a paper towel.

2. Pre-heat the oven to 200 C with fan.

3. Put trout fillets in a large baking dish, season with black papper and 2 Tbsp of fresh lemon juice. Put approx. 30 g of butter on the top of fillets.

4. Cook in the oven for approx. 12-15 minutes until fish is ready.

5. Melt remaining butter in a small sauce pan. Add lemon juice, chopped parsley and sliced garlic. At the end, add capers and cook all together for 1-2 minutes.

6. Pour butter sauce over the trout fillets and serve with steemed green beans. 

7. Serve hot immediately.

ENJOY!!!

  

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Butter and Garlic Oven Baked Shrimps

Oven Baked Shrimps are a perfect option for a nice starter or light lunch. Shrimps prepared in various ways are healthy and perfect for well balanced diet. It takes just a few minutes to prepare and tastes simply delicious. Enjoy!!!

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 150 - 200 g butter
• 2 Tbsp mustard - best is Dijon
• 2-3 finely chopped garlic cloves
• fresh juice from 1/2 lemon
• 2-3 Tbsp olive oil 
• freshly ground black pepper
• half a bunch fresh parsley, chopped

Method:

1. Wash the shrimps and remove the shells.

2. Pre-heat the oven to 230 C.

3. Put butter, olive oil, mustard, lemon juice, garlic and parsley in a small saucepan and fry over medium heat, stirring until butter melts completely. Add freshly ground black pepper. 

4. Put shrimps in a baking dish and pour butter mixture over the shrimps. Cook in the pre-heated oven for approx. 10 minutes or until shrimps are pink and tender. 

 

5. Serve hot immediately.

ENJOY!!!  

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Tiger Shrimps with Garlic Butter

Another delicious recipe with healthy Tiger Shrimps - this time grilled and served in garlic butter. Seasoned with a touch of freshly chopped parsley. Simply heaven. Enjoy!!!

Prep Time: 10 minutes

Cook Time: 5 - 6 minutes

Ingredients:                                       

• 10-15 cooked, peeled and de-veined tail-on tiger shrimps 
• 2-3 crashed garlic cloves
• 2-3 Tbsp olive oil
• 50 g butter 
• freshly ground black pepper
• 2-3 Tbsp finely chopped fresh parsley
• sea salt

Method:

1. Wash the shrimps and remove the shells.

2. Heat the oil and butter in a heavy large skillet. Add shrimps and garlic and stir well. Make sure shrimps are well covered with oil and butter. Season with black pepper and sea salt.

3. Grill the shrimps for 2-3 minutes each side until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Ready shrimps season with freshly chopped parsley. 

5. Serve hot once shrimps are ready.

ENJOY!!!  

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Stuffed Peppers with Rice and Minced Meat

Super delicious recipe for cold winter days. Takes less than an hour to prepare and it is very easy. Most important is to have a good quality minced meat. I use minced veal. Can be served as a starter or simply as a main dish. My family and friends love it. Serve warm.

Prep Time: 5 minutes

Cook Time: 40-45 minutes

Ingredients:                                       

• 4 big peppers (I took red and green)
• 5-6 cloves of garlic - sliced
• 2 chopped onions
• 2 eggs
• 4 large picles in clices
• 50 g grated mozzarella cheese
• 4-5 spoons of extra-virgin olive oil
• 500 g minced meat - veal for example mixed with pork
• 50 ml beef stock
• 125 g cooked white rice
• sea salt and freshly ground black pepper
• 2 Tbsp dried oregano
• dried thym, marjoram and chilli - I like it more spicy so I added quite a lot of chilli and black pepper

Method:

1. Wash peppers well. Slice the tops off the peppers and remove all the ribs and seeds. 

2. In a heavy skillet, heat the oil and saute the onion with garlic for 2-3 minutes. Then add minced meat and keep cooking until meat is almost cooked. Should take approx. 7 minutes.

3. Add some salt and freshly ground pepper and all other spices. Add beef stock and keep cooking.  

4. Once meat is ready move it to a large bowl, add cooked rice, 2 eggs, sliced picles and again a bit of salt and pepper. Mix well.

5. Stuff the peppers with meat and rice. Check if you dont need to add any more spices. If the feeling tasts well, you are ready to go. At the end season with grated mozzarella top of stuffed peppers.

6. Put the peppers in a large baking dish, each pepper wrapped in aluminium foil and bake in a pre-heated oven at 200 C for 30-35 minutes. 

7. Serve warm.

ENJOY!!! 

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