I Am Delicious

Rum & Cream Cupcakes

Rum and cream cupcakes are again a great option for a nice dessert or sweet breakfast. I love the smell when baking and delicious taste when having my morning coffee with one cupcake. Best thing about this recipe is that apart of the cake itself you can be really creative for a cream, fruits and decoration.   

Prep Time: 55 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 1 glass of sugar 
• 3 large eggs
• 70 g raisins
• 5-6 Tbsp dark rum
• 300 g plain flour
• 25 g yeast
• 150 ml lukewarm milk
• 150 g butter
• 1 pinch of salt
• 20 g vanilla sugar
• fruits, jelly and icing for decoration. You can create nice jelly shapes like I did - anything you like  

Method:

1. Soak the raisins in the rum for as long as you wish. Of course, the longer, the better.

2. Add the flour to a large bowl and create a hole in the center. Crumble in the yeast. Add 3-4 Tbsp of lukewarm milk, 2 Tbsp of sugar and create a dough.

3. Cover the dough with a kitchen towel and leave in a pre-heated oven to 50 C for approx. 15 minutes. Oven must be pre-heated and switched off. The dough should expand almost a double of its size and develop plenty of air bubbles.

4. Now add the remaining sugar, milk, vanilla sugar, eggs, flakes of soft butter, salt and soaked raisins into the dough. I also add a few additional spoons of dark rum for a better taste :)

5. Kneed the mixture using a dough hook of a hand-held mixer. Again cover the dough and leave it in a pre-heated to 50 C and switched off oven for approx. 30 minutes until it has doubled the size. 

6. Once your dough is ready, fill cupcake 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.

7. Place the moulds into the center of a pre-heated to 180 C oven and bake for approx. 25 minutes. Cupcakes are ready when toothpick inserted in center comes out clean.

8. Cool aside then remove cupcakes from the moulds and place on wire racks to cool completely.

9. Now time to decorate. I used a whipped cream with 1 Tbsp of orange liquer, decorated with icing sugar and fruits. Additionally, I created nice and funny shapes jellies in two flavours: cherry and kiwi. You can be as creative as you wish.

ENJOY!!!

 

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week 8 - cupcakes part 1

Orange and Chocolate Muffins (Cupcakes)

Orange and chocolate muffins are so delicious that I cannot resist to stop preparing them. I love the smell when baking and incredible taste of orange mixed with white chocolate when having my morning coffee. Best thing about muffins is that you can be really creative and you can bake your own designed muffins.  

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:                                       

• 1 glass of sugar - I use powder sugar
• 3 eggs
• 2 glasses of plain flour
• 200 ml fresh orange juice
• 400-500 ml butter milk
• 100 g butter
• 3 tsp baking powder
• 250 g orange jam
• 100 g white chocolate
• 100 g candied orange
• 100 ml cointreau liqueur
• 20 g vanilla sugar
• 1/3 tsp salt
• chocolate for decoration 
• decorate your orange muffins as desired - be creative 

Method:

1. Pre-heat the oven to 200 C (top and bottom heat).

2. Cut the chocolate into small pieces. Mix the flour with sugar, salt, baking powder and vanilla sugar.

3. Beat the eggs, then add orange juice, cointreau liqueur, buttermilk, melted butter and orange jam. Then add these ingredients into flour, sugar, salt and baking powder. Mix well.

4. At the end add candied orange and white chocolate into the mixture.

5. Fill the muffin (cupcake) 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 muffins into the center of a pre-heated oven and bake for approx. 20 minutes. 

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

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

9. If the muffins are not coming out, carefully move a blunt blade along the rim.

10. Decorate with dark chocolate. Remember to be creative.

ENJOY!!!

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Home-made Chilli Con Carne

Home made chilli con carne can be served in many ways. In pita bread, in tortilla flats or accompanied by rice. Either way is simply delicious and full of nutrition. Excellent option for cold winter days. After having chilli con carne for lunch, it will keep you warm and with full stomach for many hours. 

Prep Time: 10 minutes

Cook Time: 80-90 minutes

Ingredients:                                       

• 500 g lean minced beef
• 2 onions - chopped
• 8 warm tortilla breads to serve or plain boild long grain rice
• fresh lettuce leaves to put into tortilla pockets
• 200 ml sour cream - best is 22% 
• 3 cloves of garlic - chopped
• 5 Tbsp chopped chives
• 2 Tbsp dried oregano
• 1 tsp crashed chilli
• 1 tsp ground cumin
• 1 tsp dried marjoram
• 4 Tbsp tomato puree
• 500g can red kidney beans
• 1/2 red pepper - de-seeded and chopped
• 150 ml red dry wine
• 500 ml beef stock
• 400g tin of cherry tomatoes - chopped
• 7-8 Tbsp olive oil
• sea salt and freshly ground black pepper
• chopped parsley to garnish

Method:

1. Heat olive oil in a large skillet. Add garlic and onion. Stir a bit and cook for approx. 5 minutes. Add chopped red pepper.

2. Add oregano, chilli, marjoram, salt and pepper and cook for another 5 minutes.

3. Now add lean minced beef and keep stirring for at least 5 minutes, until all the mince is in uniform and there are no pink bits left. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. If needed you can add a bit more olive oil.

4. Once the meat turned brown, add red wine and cook for another 5 minutes. Then add beef stock, red kidney beans and chopped cherry tomatoes from the can, together with the souce and tomato puree. Stir well, reduce a bit the heat and leave to simmer for approx. 60-70 minutes until most of the sauce evaporates. You should stir ocassionally to make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If sauce evaporates too soon, add more beef stock. At the end of cooking, add chopped chives.

5. When chilli con carne is ready, remove the lid, turn off the heat and leave it to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to penetrate the meat.

6. Serve hot with tortilla bread or white long boiled rice. Garnish with chopped parsley leaves. If you decide for tortilla, remember to spread 1 Tbsp of sour cream on each tortilla and then put the mean, roll and enjoy delicious flavor.

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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Home Made Blini with Smoked Salmon and Cream

Blinis are a Russian type of pancake. They are traditionally made from buckwheat flour and served with caviar or smoked fish like in my recipe. Very easy to prepare and a perfect option for nutritious starter or lighter dinner. 

Prep Time: 15 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2 large eggs
• 100 g all purpose flour
• 50 g buckwheat flour
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 150-170 ml milk
• 80 g melted butter
• freshly ground pepper
• 200 ml sour cream - 22% fat
• 5-7 Tbsp chopped chives
• 250-300 g smoked salmon - in thin slices
• dill leaves to decorate

Method: 

1. In a large bowl mix well both flour types, salt, sugar and baking powder. 

2. In another bowl beat the yolk. In third bowl beat egg whites with a bit of salt - they will have better consistency.

3. Add milk and melted butter to the flour and mix well. Then add yolks and egg whites and keep mixing until you have a consistency of a dense cream.

4. On a hot frying pan preheat some butter. When butter is hot, drop 1.5 Tbsp of the mixture on the pan and create a couple of circular spots. Make sure that blinis do not stick completely to each other. Cook blinis for 1-2 minutes  and turn them into other side for another 1 minute. Remove when both sides turn gold. 

5. Repeat the sequence, after each batch of blinis, clean the pan and again add some butter. Wait until butter melts and do the next series of blinis. 

6. Now we will prepare the cream. Mix sour cream with chopped chives, salt and freshly ground pepper. 

7. Ready blinis should be served hot with 1 Tbsp of cream with chives on the top and a slice of smoked salmon. Add a bit of dill under the salmon - that way you will have even better taste of your ready blinis. 

ENJOY!!!

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Traditional Onion Soup under Gruyere Pillow

It is another typical farmer soup. We prepare it quite a lot in my family, especially on cool autumn evenings. Soup tastes delicious and is full of vitamines. It's rich and creamy with a mild onion-Gruyere cheese flavor. Easy to make and takes just a little to prepare this delicious soup.

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• 600 g  onion - cut in quarters
• 1005 g butter
• 1 l home made beef stock
• 1 tsp cumin
• 100 g Gruyere cheese - freshly grated
• 3 Tbsp all purpose flour
• a few slices of baguette (a long thin loaf of French bread)
• sea salt and freshly ground black pepper
• 3 Tbsp 18% sour cream

Method:

1. Melt the butter on a large skillet and when it foams add onion. Keep stirring for about 10 minutes. 

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. 

3. In a separate large pot, prepare a beef stock and bring it to boil.

4. Add all-purpose flour to the onion and stir well. Now you need to move the onion into the stock and cook for another 25 minutes. Add cumin and sour cream.

5. Move the soup to the blender or food processor and blend well. Once blended add pepper and salt for a good taste.

6. Pre-heat the oven to 190 C. Pour the soup into bowls. On the top of each bowl put slices of baguette and cover it with grated Gryuere cheese.

7. Insert ready soup bowls into the oven and cook for 10 minutes until cheese on the top of each melts nicely creating a nice pillow.

8. Serve hot immediately.

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!!! 

Delicious Toasts with Garlic

Another example of quick and delicious starter option. I love garlic and frankly I could eat it almost with everything. Garlic is widely used for cooking and medicinal purposes. Garlic comes from central Asia but now present all over the world. According to the World's Healthiest Foods website, it has been grown for more than 5,000 years. Garlic used to have an important role in the ancient Egypt, where was regarded as a sacred herb with the ability to enhance strength and endurance. Garlic has a strong flavor and contains many minerals, vitamins, anti-oxidants, and phyto-nutrients that have proven health benefits. Garlic may also help improve your iron metabolism. It takes only 10 minutes to prepare; just give it a try and you will love it.       

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:                

• warm slices of toast bread
• 8-10 big garlic cloves - with skin on - do not peel off
• 6-8 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)

Method:

1. Fry bread slices on a large pre-heated frying pan.

2. You will fry the garlic on a large pre-heated pan with a little of olive oil. Remember to NOT peel off the garlic. We will fry it with its skin because that way you will not loose its aroma and  the taste will be a bit sweet.

3. When garlic is ready, remove it from the pan and set aside to cool.

4. Now remove the skin from the garlic and using a blender mix it well with remaining olive oil, sea salt and pepper until it turns into puree.

5. When a garlic mix is ready, spread it over warm bread slices. Season with salt and pepper.

6. Serve hot. 

ENJOY!!!

 

Baba Ghanoush - Aubergine (Eggplant) & Tomato Salad

Delicious vegetarian recipe that most probably was born in Arab countries. Baba Ghanoush is made from a baked eggplant, mashed with olive oil, tomato and seasoning of your preference including lemon juice, cumin, garlic, sea salt, pepper, mint and parsley. It can be eaten various ways: as a dip with warm pita bread, a salad or simply spread. It is a very popular starter in Lebanon, Israel and Egypt.

Excellent veggi recipe for those loving healthy food. Takes very little to prepare and it is simply delicious. Nutrition facts say that eggplant (aubergine) is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin K, Magnesium and Copper. Perfect starter for everyone. My grannie used to prepare it but we called it: 'Pasta z baklazana' and we didn't know its orgins come from Middle East.      

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients:                                       

• 1 big eggplant (aubergine) - approx. 400 g
• 150 g cherry tomatoes - cut in quarters
• 1 medium onion - finelly chopped
• 2 Tbsp of fresh lemon juice
• 50 ml extra-virgin olive oil
• 3 cloves of garlic - finely sliced
• 1 tsp ground cumin
• a bit of sumak spice
• freshly ground sea salt and pepper (red, white, green and black)
• fresh chopped leaves of parsley to garnish
• warm pita bread to serve with

Method:

1. Bake washed eggplant (uncut) in the pre-heated to 220 C oven for approx. 20-30 minutes until it turns soft. Remember to prick the eggplant in several places with the tines of a fork.

2. When eggplant is ready, remove it from the oven and allow to cool for 15 minutes.

3. Cut the eggplant in half lengthwise, scoop the eggplant flesh into a large bowl and mash well with a fork. If you like you can use a food processor although I would highly recommend to use a fork.

4. Remaining part of the eggplant dice well and add to the flesh. Combine with garlic, tomato, onion, sea salt, cumin, pepper, olive oil, sumak and lemon juice.

5. Mix all ingredients well and after allow it to stay in a room temperature for a while. Garnish with freshly chopped parsley and pepper.

6. Serve with warm pita bread, crackers, toast or anything else you like.

ENJOY!!!

Classic Tzatziki Recipe

Another delicious recipe coming from Greece. Cucumber flavoured dip can be served with warm pita bread or as a side dish with grilled meat or vegetable. Its main ingredients include Greek yogurt, cucumber, dill, and garlic. And I love that garlic smell and taste. Tzatziki dip is simply delicious and easy to prepare. I love to serve my tzatziki with warm pita bread or as a dip for fresh vegetables.      

Prep Time: 10 minutes

Ingredients:                                       

• 1 cucumber, peeled, deceeded and grated
• 2-3 garlic cloves - crashed
• 200 ml Greek yoghurt
• 4 Tbsp finely hashed dill
• 1 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 1 tsp white vinegar or 1 Tbsp fresh lemon juice
• drizzle with olive oil over the top and decorate with basil leaf
• warm pita bread to serve with

Method:

1. Pour the Greek yoghurt into the mixing bowl. 

2. Peel off cucumber, remove the seeds and grate it on a coarse grater. 

3. Do not forget to drain the cucumber before putting it into the yoghurt. That is extreemely important step which will help you to keep the right consistency of the dip and you will make real tzatziki. Also it is very important to remove the seeds otherwise they will change dip texture and the taste. 

4. Add hashed dill into the yoghurt, together with cucumber, vinegar and olive oil. Season with sea salt and pepper. 

5. Mix tzatziki well and drizzle with olive oil on the top. Garnish with basil leaves or hashed dill.

6. Serve chilled with warm pita bread - fresh or toasted. Perfect starter option and a great dish to start the dinner party.

ENJOY!!!

Lemon & Parsley Mediterranean Couscous

Delicious Mediterranean recipe that most probably was born in North Africa. Excellent vegetarian meal and for those loving healthy food. Takes very little to prepare and it is simply delicious. Couscous orgins come from the wheat's inner seed. Couscous contains reachest protein of the wheat germ. Couscous is made from semolina which is the finest product of wheat. Couscous is not generally eaten on its own, but mixed together with a variety of vegetables, herbs and spices. 

Nutrition facts say that one cup of couscous provides approx. 35% of your recommended daily requirement of nutritious fibers. Couscous additionally provides a range of B group vitamines along with the minerals needed for its efficient absorption into the body. Simply perfect meal for everyone to keep your energy levels up for long.      

Prep Time: 10 minutes

Ingredients:                                       

• 2 cups of uncooked couscous
• 2 cups of boiling water for couscous
• 1/2 cup of fresh lemon juice or less depending on your taste preference
• 1 cup of cut in quarters cherry tomatoes
• 1 small red onion finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• 1 cup chopped fresh leaves of parsley
• 3 cloves of garlic - crashed
• 1 tsp cumin
• 3 Tbsp extra-virgin olive oil or a bit more if couscous will be still dry
• freshly ground sea salt and pepper (red, white, green and black)
• season with fresh hashed parsley leaves and pepper
• pita bread to serve with

Method:

1. Pour boiling water into a bowl with couscous. Mix and cover for approx. 5 minutes or until water is fully absorbed. Once ready stir with a fork in order to separate the grains.

2. Add cherry tomatoes, olive oil, cumin, onion, garlic, parsley, fresh mint leaves and lemon juice. Add sea salt and freshly ground pepper. Toss well to mix all the ingredients.

3. If you feel couscous is too dry, add a bit more olive oil and lemon juice. This is one of the dishes where taste really depends on your personal experience.

4. Serve chilled with pita bread - fresh or toasted. Perfect starter optionand a great dish to start the dinner party.

ENJOY!!!

 

Traditional Hummus Recipe

Another perfect option for vegetarians. Takes very little to prepare and it is simply delicious. Making hummus is not too complicated although you need to have all the ingridients and having the right recipe. There’s nothing better than healthy and home made fresh hummus. It will taste 10 times better than any packaged hummus from the supermarket, plus no need to mention it is healthier as well. Chickpea contains iron and manganese keeping our energy levels up for entire day and our blood healthy. Hummus is one of the most popular Mediterranean region dips. Should be served with fresh (I like it most) or toasted pita bread. Do not forget about Tahini (sesame seed paste) which is must to have in the hummus ingredients and should not be replaced or omitted. Tahini is also high in protein and is a great source of calcium. Try to prepare it once and you see how good it is.      

Prep Time: 5 minutes

Ingredients:                                       

• 1 can of drained chickpeas
• 3 Tbsp of fresh lemon juice or more depending on your preference
• 1-2 tsp ground cumin
• 2-3 Tbsp extra-virgin olive oil
• 2-3 Tbsp tahini paste
• freshly ground sea salt and pepper (red, white, green and black)
• 2 garlic cloves - crashed
• 3-4 Tbsp liquid from chickpeas
• season with extra virgin olive oil and decorate with fresh hashed parsley leaves
• pita bread to serve with

Method:

1. In a blender or any food processor, crash the garlic. Add canned chickpeas, reserving 1 Tbsp for garnish. 

2. Combine tahini paste, lemon juice, sea salt, pepper, liquid from chickpeas, cumin and olive oil in a blender. Blend until creamy and well mashed.

3. Transfer your hummus to a medium serving bowl and create a shallow well in the center of the hummus. Garnish with hashed parsley leaves and chickpeas over the top. Drizzle with olive oil.

4. Serve chilled a bit with pita bread - fresh or toasted.  

5. Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. If your hummus appears to be too dry, add a bit of olive oil and mix well. 

ENJOY!!!  

Vinaigrette Dressing (in Polish: Sos winegret)

Classic homemade vinaigrette dressing can be used for any green salads. Once you try to prepare your own vinaigrette dressing you will realize how simple it is and how different it can taste in comparison with what you can buy in grocery shops.

Prep Time: 5 minutes

Ingredients:                                       

• 2 Tbsp balsamic vinegar
• 6-7 Tbsp extra-virgin olive oil
• 1 Tbsp Dijon mustard
• splash of lemon juice
• freshly ground black, red and white pepper
• sea salt

Method:

1. Mix all together: the mustard, balsamic vinegar and lemon juice.

2. Start adding olive oil spoon by spoon and keep mixing all the ingredients. Add sea salt and freshly ground pepper. Make sure all ingredients are nicely blended.

3. Serve with any fresh salads and vegetables you like.

ENJOY!!! 

Stuffed Zucchini with Ricotta Cheese (in Polish: Cukinia nadziewana serem ricotta)

Stuffed zucchini with ricotta cheese is one of the most tasty dishes with zucchini. I love it!!! Perfect dish for vegetarians, no meat added and a lot of nutricious ingredients. It takes only about 40 minutes to prepare. Can be served as a starter - then cut zucchini into halfs or as a main dish for a perfect vegetarian dinner. Serve warm with full grain bread.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 3 mid size zucchinis cut into halfs
• 4 spring onions finely sliced
• 2 big tomatoes
• 250 g ricotta cheese
• 2 big eggs slightly whisked
• 150 g grated Gruyere cheese
• 1 tbsp thyme
• sea salt and freshly ground black, white and red pepper
• 450 g corn from the can
• 4 Tbsp extra-virgin olive oil
• 5-6 Tbsp fresh finely hashed chives

Method:

1. Wash zucchinis and cook whole in salted boiling water for about 8 minutes.

2. Because my zucchinis were pretty big, I couldnt find the right pot to cook them and keep drained in the water. So I used a pot used to cook asparagus.

3. Once zucchini turns tender, drain and cut into halves lengthwise and scoop out the pulp. 

4. In a heavy skillet, heat the oil and saute the onion with chopped tomatoes until onion turns yellow-gold. Add some salt and freshly ground pepper. Leave aside to cool down.

5. Mix ricotta and Gruyere cheese with whisked eggs, corn, salt, a lot of pepper and thyme - best is to use a fresh thyme - finely hashed. At the very end add finely hashed chives.

6. Once onion and tomato become cold stir in cheese and egg mixture.

7. Stuff zucchinis with cheese and vegetable mixture.

8. Place almost ready zucchinis in a large non-stick dish and bake in a pre-heated oven at 220 C for 20 minutes, or until zucchinis and cheese stuffing turns a bit gold.

9. Serve hot.

ENJOY!!! 

Prosciutto & Cheese Twisters (in Polish: Paluszki z ciasta francuskiego z szynka Prosciutto i serem)

Great salty pastry which I like a lot. Here you can use your imagination because you can make your twisters with anything you like. Exampleas could be: cumin, sea salt, prosciutto, cheese etc. Great as a starter, especially when still warm, straight from the oven. Very easy to prepare and simply delicious. Just give it a try and you will see how delicious it is.

Prep Time: 20 minutes

Cook Time: 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
• 2 Tbsp flour 
• 4-5 Tbsp mustard
• 200 g grated cheese - can be Gruyere, Cheddar or even Mozzarella
• sea salt in crystals & freshly ground black pepper
• 20 slices of Prosciutto ham or excellent quality bacon
• 2 large eggs - beaten 

Method:

1. Prepare a baking flat dish - best would be like a tray.  Put parchment paper inside the tray.

2. Roll out the pastry in the flat surface, dusted with a bit of flour and form a rectangle. Pastry should be max 5 mm thick. Rectangle hight should be as long as your prosciutto slices.

3. Spread the mustard over the pastry and sprinkle with grated cheese. Line up slices of prosciutto as shown on the picture and add black pepper.

4. Cut the pastry into smaller rectangles.

5. Carefully pick up each piece of pastry and twist it 3-4 times. Lay all on earlier prepared tray. Put the pastry in the fridge for approx. 20 minutes to firm up a bit. 

6. Pre-heat the oven to 220 C. Once you remove the pastry from the fridge, brush beaten eggs over each piece and sprinkle crystals of sea salt or anything else you like. Can be cumin as well.

7. Bake in the oven for approx. 20 minutes in 200 C until twisters turn gold - brown.

8. Ready to eat twisters serve warm or cold.

ENJOY!!! 

Pita Bread with Grilled Chicken in Garlic (in Polish: Chleb pita z grilowanym kurczakiem w czosnku)

Another great and tasty recipe. Pita bread with chicken breast in garlic is simply delicious and makes ulimately great lunch or dinner. This recipe will keep all your friends and neighbours coming for more. 

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 4 skinless chicken breasts
• 1 green pepper
• 1 red pepper
• 2 red onions - sliced
• 6 pita breads
• 3 tsp mayonnaise
• a few leaves of salad
• 6-7 finely chopped garlic cloves
• 3 Tbsp olive oil
• 2 Tbsp raw sesame oil
• 3 Tbsp dark soya sauce 
• 5 Tbsp Thai Teriyaki sauce
• 1 Tbsp cumin
• 1Tbsp oregano
• 2 Tbsp chicken herbs mix
• juice from one lemon
• sea salt and freshly ground black pepper

Method:

1. Wash the chicken first and then cut into small chunks.

2. Remove the seeds from the peppers and cut into slices.

3. Put chicken into a separate dish and add marinade made from lemon juice, pepper, cumin, oregano, chicken herbs mix, soya sauce, thai teriyaki sauce and raw sesame oil. Leave chicken aside for minimum 2 hours.

4. Once chicken is ready, place it together with a marinade to a pre-heated with olive oil pan on a medium heat. If you re-use marinade and cook your chicken in it - meat will be more tender and all juicy. Cook chicken for 5 minutes and then add sliced onion, finely sliced garlic and season with freshly ground pepper and a bit of sea salt.

 5. Cook chicken with vegetables for about 15 minutes. Once ready put aside.

6. Put pita bread in aluminium foil and leave in a pre-heated oven to 200 C for 7 minutes. That way your bread will be all nice and hot.

7. Split hot pitas and spread with mayonnaise. Stuff each pita with fresh green salad leaves. Then place your chicken with vegetables.

8. Serve hot.

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!!! 

 

Smoked Eve's Milk Cheese from Grill (in Polish: Wedzony oscypek z grilla)

Excellent as a hot starter. Takes only 20 minutes to prepare. This is just cheese with some spices so perfect for Vegetarians. 'Oscypek' is a smoked eve's milk cheese which is made in the Tatra Mountains in Poland. You can easily replace it with smoked Mozzarella cheese which is simply excellent.

Prep Time: 10 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 400 g smoked eve's milk cheese or smoked mozzarella
• 6-8 big garlic cloves - finely diced
• 1 Tbsp freshly ground white, red and black pepper - do not use salt - not needed
• 5-6 Tbsp extra-virgin olive oil
• fresh thyme finely chopped

Method: 

1. Mix finely diced garlic cloves with olive oil, pepper and finely chopped thyme. 

2. Cut cheese into big thick slices. Each put on a piece of aluminium foil and fold the corners creating little foil boxes.

3. Pour olive oil with garlic and spices on the cheese and leave for 10 minutes.

4. In the meantime pre-heat the oven to 200 C. Once ready bake the cheese for 10 minutes on the grill. Do not overdo - cheese must be tender but not dry. If you bake it too long cheese becomes dry.

5. Serve warm and with baguette roll.

ENJOY!!!

Toasts with Mozzarella and Red Pepper (in Polish: Tosty z mozzarella i czerwona papryka)

This recipe takes only 10 minutes to prepare. Toasts with Mozzarella and Red Pepper are simply Delicious. Excellent for Vegetarians as there is no meat. 

Prep Time: 10 minutes                                    

Cook Time: 15 minutes

Ingredients:                                       

• 8 slices of wholegrain bread
• 50 g butter
• 200 g tomatoe puree
• 1 big red pepper, deseeded and finely diced
• 2 cloves of garlic - finely sliced
• small can of corn
• 100 g shredded mozzarella cheese
• chives - finely chopped
• sea salt and freshly ground black pepper
• oregano

Method: 

1. Spread butter over bread. On the top spread tomatoe puree. Add sea salt, ground black pepper and oregano. 

2. Top the bread with corn, finely diced red pepper, sliced garlic cloves and mozzarella cheese.

3. Leave for 15 minutes in a pre-heated to 200 C oven.

4. Serve hot with finely chopped chives on the top.

5. Cooled white wine goes really well with the toasts. ENJOY!!!