I Am Delicious

Sunny Tomatoes Baked with Eggs

Baked tomatoes with eggs is a dish so simple to prepare that there is no chance you would fail. Perfect option for a starter. Takes 30 minutes to prepare and am sure you will love it. 

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 4 large tomatoes
• 1 Tbsp freshly hashed thyme
• 5 tsp butter
•  4 eggs
• sea salt and freshly ground black pepper
• freshly chopped parsley to garnish 

Method:

1. Preheat the oven to 220 C. 

2. Wash the tomatoes and cut top of each tomato. Then scoop the inside leaving approx. 1 cm. Season with sea salt and freshly ground black pepper. Add 1 tsp of butter to each tomato. Add thyme and at the end add fresh egg. 

3. Put the tomatoes into pre-heated oven and bake for approx. 20 minutes.

4. Serve immediately garnished with freshly chopped parsley. You can surve with fried mushrooms like I did. My guests loved it.

ENJOY!!! 

Related articles

Polish Cabbage & Meat Rolls in Tomato & Capers Sauce

Vegetarian Enchiladas

Lentil Soup

Rum & Cream Cupcakes

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!!!

 

Related articles

Oven Baked Apples with Raspberry Jam

Roasted Halibut in Cherry Tomatoes and Black Olives

Orange and Chocolate Muffins (Cupcakes)

Black Tea Cupcakes With Honey Buttercream Frosting

week 8 - cupcakes part 1

Serrano Ham Salad with Black Olives

Serrano ham salad with black olives is a perfect option for light lunch or a great dinner starter. Takes only a few minutes to prepare and worth every single bite.

Prep Time: 10 minutes

Ingredients:                                       

• 200 g wild rocket leaves
• lettuce leaves
• spinach leaves
• 5 Tbsp of black olives
• 250 g cherry tomatoes
• small red onion - finely sliced
• 100 g camembert cheese - cut in fin slices
• 2 Tbsp sunflour seeds
• extra-virgin olive oil
• 150 g chopped serrano ham
• sea salt & freshly ground pepper

Method: 

1. Mix wild rocket leaves with lettuce and spinach. Add cut in halves cherry tomatoes.

2. Add finely sliced red onion and black olives. Add chopped serrano ham, sliced camembert cheese and sunflour seeds.

3. Season with sea salt and freshly ground pepper. Sprinkle with olive oil and your salad is ready.

ENJOY!!!

Related articles

Tandoori Chicken in Pita Bread Wraps

Hunter's Cabbage Stew - Polish Traditional 'Bigos'

Polenta with Serrano ham, mozzarella and sage

Wild Rocket with Chicken Strips Salad

Roasted Halibut in Cherry Tomatoes and Black Olives

Fresh Mozzarella & Tomato Salad

Oven Baked Apples with Raspberry Jam

Super delicious and healthy dessert. Perfect option for cold autumn afternoons. Takes just a few minutes to prepare. Just give it a try and you will see what I mean.   

Prep Time: 5 minutes 

Cook Time: 30 minutes

Ingredients:                                  

• 2 large apples
• 4 Tbsp raspberry jam
• 1 Tbsp vanilla sugar
• 1.5 Tbsp butter
• 1 Tbsp cloves

Method: 

1. Pre-heat the oven to 190 C. Wash the apples and scoop out the core from top of the apple, leaving a hole. Do not cut all the way through.

2. Stuff each apple with butter, vanilla sugar and 2 Tbsp of raspberry jam.

3. Place the apples in a shallow baking dish and pierce cloves into skin of the apples. Bake for approx. 30 minutes until apples turn tender.

4. Ready apples place on a plate and serve hot immediately.  

ENJOY!!!

Related articles

Christmas Gingerbread Little Cakes

Poppyseed Roll (Strudel) Recipe

Cinnamon Oven Baked Pears with Vanilla Ice cream

The Romancing The Bee Diet - Honey-Glazed Roasted Pears

Pear Cake...seasonal delight!

Chocolate Pear Tart

Fresh Mozzarella & Tomato Salad on Rocket Bedding

Mozzarella and tomato salad is one of the easiest salads you can prepare in less than 15 minutes. Also perfect salad for vegetarians and of course healthy and nutritious for everyone. Mozzarella cheese is produced from milk obtained through cows or buffalos. It originated in Italy. Most common use of mozzarella comes on pizza or lasagna. However, very often you can find it in a variety of salads like the one below. The word “mozzarella” was first discovered in 1570 in a cookbook by Bartolomeo Scappi. A 100 gram mozzarella ball contains approx. 22 grams of protein and 22 grams of fat. Healthy and nutritious.

Prep Time: 15 minutes                                   

Ingredients:                                       

• 2 balls of mozzarella cheese - approx. 300 g
• 3 large tomatoes
• 50 g rocket leaves
• 6-8 Tbsp extra-virgin olive oil
• 3 Tbsp balsamic sause to decorate
• basil leaves to garnish
• sea salt & freshly ground black pepper

Method: 

1. Cut mozzarella balls and tomatos into slices with same thickeness.

2. Arrange the tomatoes and mozzarella on rocket leaves and drizzle with olive oil.

3. Season with sea salt and freshly ground pepper and docorate with fresh basil leaves.

4. Optionally you can also drizzle with some balsamic sauce or venegar. Serve immediately.

ENJOY!!! 

Related articles

Oven Baked Eggplant with Autumn Vegetables

Stuffed Peppers with Rice and Minced Meat

shrimp bruschetta {w/pasta}

What Makes an Ingredient 'Good'?

Poppyseed Roll (Strudel) Recipe

Poppyseed cakes are very popular in Poland, especially for Christmas and Easter time. Some Poles believe that poppyseed brings luck. I decided to use a real poppyseed, however, canned filling works well in this recipe unless you want to grind your own - like me! Does not take that much to prepare, however requires quite a technique to roll the dough. Just try and you will love it as much as I do. 

Prep Time: 20 minutes

Cook Time: 50 minutes

Wait Time: 60 minutes

Ingredients:                                       

• 100 g all purpose flour 
• 100 g potato starch
• 150 g powder sugar
• 8-10 egg yolks
• 4-5 egg whites - beaten
• 1 Tbsp vanilla sugar
• 1 Tbsp vanilla essence

Filling Ingredients:

• 750 g ground poppyseeds
• 400 g sugar
• 4 Tbsp of honey
• 1 Tbsp cocoa powder
• 20 g softened butter
• 100 g dried raisins
• 100 g diced candid orange and lemon rind - chopped or grated
• ground walnuts, sliced almonds
• 4 egg whites - beaten
• 150 ml dark rum 
• chocolate or frosting to decorate

Method:

1. In a large mixing bowl, beat the egg whites. Add sugar and vanilla sugar at the end. Add egg yolks and stir well with a spoon. Add vanilla essence, mixed potato and all purpose flour. Stirr well, until you have a creamy mixture.  

2. Pour the mixture into a baking tray. Sponge cake should be approx. 1 cm thick. 

3. Pre-heat the oven to 200 C. Bake the cake for 10-13 minutes until cake starts to turn gold.

4. When the sponge cake is ready, remove it immediately from the oven. Otherwise it will start to dry too much. Move it to the kitchen towel sprinkled with some powder sugar. Cover it with another kitchen towel but make sure it is damp.

5. Now we will prepare the poppyseed filling, unless you have the canned one so you can directly move to step 7.

6. Walsh the poppyseed. Move to the pot, pour enough water to cover entire poppyseed and cook for 30-35 minutes. Clean the raisins, add dark rum and leave aside to soak a bit. Ready poppyseed must be filtered first. Now we have to mill it three times at least. Mix milled poppyseed with sugar, honey, cocoa powder and beaten egg whites. Melt the butter on a large skillet and add poppyseed. Cook, stirring for 5-10 minutes. Now, almost ready poppyseed filling mix with the raisins and all remaining rum, diced candid orange and lemon rind, almonds and ground walnuts. Leave it aside to chill a bit. Your filling is ready now.

7. Remove the damp kitchen towel from the sponge cake and paste the poppyseed filling on the cake. Roll the cake using the kitchen towel which is under the cake. Wrap in kitchen foil and leave to cool down in a fridge for 1 hour.

8. Before serving glaze with frosting or chocolate and sprinkle with desired topping.

ENJOY!!!

Related articles

Delicious Apple Pie

Cinnamon Oven Baked Pears with Vanilla Ice cream

Christmas Gingerbread Little Cakes

Recipe du Jour: Makownik

The Home Bakers #13: Dark Chocolate-Almond Cake

This cake is for life, not just for Christmas

Zucchini Vegetarian Pancakes

This is an excellent recipe option for vegetarians. Great for lunch or light dinner. Zucchini pancakes are light and very tasty. Takes about 30 minutes to prepare. Must be served hot, straight from the pan. We are using only fresh ingredients here thus your pancakes are nutritious meal. Enjoy!!!

Prep Time: 10 minutes                                    

Cook Time: 15 minutes

Wait Time: 1 hour

Ingredients:                                       

• 1 big or 2 smaller zucchinis (350 g)
• 250 ml cold milk
• 4 eggs
• 1 egg white 
• 150 g all purpose flour
• 2-3 Tbsp hashed basil leaves
• 2 Tbsp olive oil for zucchini
• 2 Tbsp olive oil to fry the pancakes
• sea salt and freshly ground pepper

Method: 

1. Beat the eggs with a little bit of salt.

2. In a large mixing bowl combine the following ingredients: milk, beaten eggs and all purpose flour. Mix well with an electric mixer on high speed until the mixture has a cream consistency. Should take about 5 minutes. Whisk until lumps are completely gone. Mixture cannot be too dense. Set the mixture aside in the fridge for about 1 hour to 'breath'.

3. In the meantime, wash zucchini, cut into halves and again into halves. Grate into thin slices.

4. Heat a large skillet over medium heat, and coat with 2 Tbsp of olive oil. You can apply it using a paper towel to avoid excess of oil. Add sliced zucchini mixed with sea salt and pepper. Fry until zucchini becomes soft. Should take about 5 minutes. Once ready leave aside to cool down a bit.

5. Add cooled zucchini into cooled mixture and stir well. Whisk the egg white and add to the mixture and zucchini.

6. Pour 1/4 cupfuls of mixture onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Should take 60-80 sec on one side and about 30-50 sec on the other side of the pancake. They will turn into nice brown color.

7. Before you put pancakes in one pile, set it aside for a moment letting to cool down, otherwise they will stick to each other.  

8. Serve hot.   

ENJOY!!!

Related articles

Cognac Pancakes with Orange and Banana

Home Made Blini with Smoked Salmon and Cream

Zucchini Vegetarian Pancakes

Zucchini, carrot and corn pancakes

Recipe: Zucchini Onion Pie

Cognac Pancakes with Orange and Banana

Cognac pancakes are simply heaven in your mouth. Because we are adding some cognac, the cake will become very tender and fluffy. Takes about 40 minutes to prepare. Must be served hot, straight from the pan. We are using only fresh ingredients here thus your pancakes are nutritious meal. I like to have it for dinner or late Sunday breakfast. Enjoy!!!

Prep Time: 15 minutes                                    

Cook Time: 25 minutes

Wait Time: 2 hours

Ingredients:                                       

• 250 ml cold milk
• 200 ml mineral water with gas
• 4 yolks
• 3 Tbsp sugar
• 5-6 Tbsp cognac
• 250 g all purpose flour
• 40-50 g melted butter
• 1 Tbsp oil to fry the pancakes
• 4 oranges, peeled and cut into small pieces - no seeds
• 2 large bananas - cut into 1 cm slices
• 3 Tbsp brown sugar
• 30 g butter
• 60 g hazelnut - roasted in 190 C, peeled and chopped

Method: 

1. In a large mixing bowl combine the following ingredients: milk, mineral water, yolks, cognac, sugar, all purpose flour and melted (not too hot) butter (40-50ml). Mix well with an electric mixer on high speed until the mixture has a cream consistency. Should take about 5 minutes. Whisk until lumps are completely gone. Mixture cannot be too dense. Set the mixture aside in the fridge for about 2 hours to 'breath'.

2. Heat a large skillet over medium heat, and coat with 1 Tbsp of oil. You can apply it using a paper towel to avoid excess of oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Should take 60-80 sec on one side and about 30-50 sec on the other side of the pancake. They will turn into nice brown color.

3. Before you put pancakes in one pile, set it aside for a moment letting to cool down, otherwise they will stick to each other.  

4. Now we will prepare banana and orange dressing. Peel 2 oranges and cut into small pieces. Remove white parts as much as you can and remove all the seeds. 

5. Squeeze 2 remaining oranges to get the juice into a large cooking pot. Then add 30 g of butter. Place on low-medium heat and stir until butter is melted. Add brown sugar and stir until sugar melts in orange-butter juice. Add pieces of orange and slices of bananas.

6. Roast hazelnuts in a pre-heated oven to 190 C until lightly colored and skins are blistered. Should take about 10 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely. Then finely chop all the nuts. 

7. Now fold each pancake into quarters creating a triangle and pour orange and banana mixture on the top of the pancake. Season with finely chopped roasted hazelnuts on the top.

8. Serve hot.   

ENJOY!!!

Related articles

Zucchini Vegetarian Pancakes

Home Made Blini with Smoked Salmon and Cream

Cognac Pancakes with Orange and Banana

A Paleo Breakfast: 2-Ingredient Pancakes

Quick Fix: Toffee banana crepes

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!!!

Related articles

Delicious Apple Pie

Christmas Gingerbread Little Cakes

Home Made Blini with Smoked Salmon and Cream

Smoked Salmon Blinis

Easy Entertaining: Smoked Salmon Pinwheels

Frittata with Zucchini and Pepper

The word frittata, comes from the Italian verb 'friggere' or 'to fry'. Of course, main ingredient here is an egg. So easy to prepare and you can almost use any leftovers from your fridge. Frittatas can include any type of meat, vegetables, cheese or even fruit. Perfect for a breakfast or hot starter. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 6-8 eggs
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 1/2 zucchini in half slices
• 1 red pepper in thin slices
• freshly ground sea salt
• 2 Tbsp butter 

Method: 

1. Eggs beat well with milk and a bit of sea salt - for a good taste. The mixture should have a consistency of a cream. 

2. In a large frying pan, melt the butter and fry the zucchini and red pepper - both in thin slices for 2-3 minutes.

3. Add beaten eggs to the vegetables and  let cook over medium-high heat until eggs are nearly set. Season lightly with salt and pepper. Cook for 2-3 minutes on each side.

4. Slide the omelet out of the skillet onto a plate and serve immediately.

ENJOY!!!

Italian Omelet with Spinach and Tomato

Omelet is a perfect dish for nutritious and hot breakfast. Perfect for cold winter mornings on Saturday. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 6 eggs
• 6 Tbsp of freshly grated parmesan cheese
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 5-6 cherry tomatoes in halves
• 2 spring onions - finelly chopped
• 1/2 red pepper in slices
• 100 g fresh spinach leaves
• freshly ground sea salt
• 2 Tbsp butter 

Method: 

1. Eggs beat well with milk, parmesan cheese and a bit of sea salt - for a good taste. The mixture should have a consistency of a cream. 

2. In a large frying pan, melt the butter and fry the onion until it turns translucent. Add sliced pepper and cherry tomatoes.

3. Add beaten eggs to the vegetables and  let cook over medium-high heat until eggs are nearly set. Sprinkle washed spinach leaves over the omelet. Season lightly with salt and pepper. Cook for 2-3 minutes on each side.

4. Slide the omelet out of the skillet onto a plate and serve 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 Apple Pancakes

Apple pancakes are very easy to prepare. Perfect option for nutritious and hot breakfast. Ideal for cold winter mornings on Saturday. For me, these little pancakes bring back great memories from when I was a little kid spending my summer holidays in a countryside with my grannie.  Apple pancakes made polish way taste delicious and should be eaten fresh just after preparation. Enjoy!!!

Prep Time: 10 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2 eggs
• 1-1.5 glass of all purpose flour
• one package of vanilla sugar
• 3/4 glass of sugar
• fresh lemon juice
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 1/2 glass soda mineral water
• a bit of salt but just a bit
• 3-4 big sour apples - peeled and cut into pieces
• 100 g margarine or butter

Method: 

1. Eggs beat well with milk, add water, flour, sugar and a bit of sea salt. The mixture should have a consistency of a dense cream. 

2. Peel the apples and cut in pieces. In order to avoid apples turning brown too fast, sprinkle them with fresh lemon juice. Add to the pot and mix.

3. Leave the mixture for 20-30 minutes in room temperature. Your pancakes will be softer.

4. On a hot frying pan preheat some butter or margarine. When butter or margarine is hot, drop the mixture with a table spoon to the frying pot and create a couple of circular spots. Make sure that pancakes do not stick completely to each other. 

5. When your apple pancakes turn brown-gold, turn them into other side and continue frying. Remove when both sides are gold. Repeat the sequence, add more butter or margarine to the pot, melt it and do the next series.

6. Each pancake series should be drained on a paper towel for 1-2 minutes.

7. Ready pancakes should be served hot. You can eat them plain or put some powdered sugar on the top once cold. I prefer hot version of pancakes with nothing on the top.

ENJOY!!!

Tropical Couscous with Pomegranate

I can literally eat that delicious dish with my eyes. Perfect combination of flavors, colors and aromas. Excellent vegetarian meal and for those loving healthy food. Takes very little to prepare and it is simply delicious.

Pomegranate seeds are a source of antioxidants and vitamins. Eating pomegranate and drinking its juice might increase oxygen levels to the heart. 

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: 15 minutes

Ingredients:                                       

• 1 cup of uncooked couscous
• 1 cup of boiling water for couscous
• seeds from 2 pomegranate fruits
• fresh juice from one big orange
• 2 Tbsp of finely chopped mint
• 2 Tbsp of finely chopped coriander
• 2 Tbsp of fresh lemon juice
• 1 Tbsp of extra-virgin olive oil

Method: 

1. Most important in this recipe is to know how to seed a pomegranate. If you don't know how, that might be not so easy and for sure you will have red pomegranate spots all over your kitchen and your clothes.

2. First cut your pomegranate into halves and put it into a bowl full of cold water. 

3. Now use your hands to separate the seeds from the inner side of the fruit. 

4. Once all seeds are removed, drain them well and leave aside.

5. 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.

6. Put pomegranate seeds into the couscous and mix well. 

7. Add chopped mint and coriander. Now in a separate bowl mix lemon juice, olive oil and orange juice. Stir tropical sauce into couscous with pomegranate seeds.

8. Serve chilled.

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!!!  

Delicious Swiss Rosti Accompanied by Fried Egg

Perfect meal for vegetarians. Great option for summer lunch or light dinner. Takes very little to prepare. Rosti can be also served as a side dish and can be made from raw or cooked potatoes. In this recipe I propose raw potatoes because I like it more. It can be varied by adding the ingredients and seasonings of your choice. I tried rosti for the first time in Swiss mountines - Gruyere region and since then I love it.   

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Ingredients - serve 2:                                       

• 1 red onion - finely sliced
• 1 white onion - finely sliced
• 400 g fresh potatoes - grated
• 2 Tbsp wholegrain mustard
• 4 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 1 clove garlic - crushed
• 2 medium egg
• 1 big tomato - finely sliced
• season with balsamic vinegar

Method:

1. Use your own hands for grating potatoes in small stripes as with my experience it is better than any food processors generating too much of juice. 

2. Dry grated potatoes with a paper towel. That way we ensure that all excessive moisture is removed. Mix with sliced onion, garlic, 1 Tbsp of olive oil, mustard, sea salt and freshly ground pepper.

3. Heat the olive oil in a large pan. Put the grated potato mixture on hot oil, flatten the surface to the cake shape and cook over a medium-low heat for approx. 10-15 minutes on each side.

4. Your rosti needs to turn golden brown first until you turn it on another side. If you do it too early, your rosti will not keep the shape. At the end rosti should be crispy on the outside and soft inside. 

5. Serve hot immediately on sliced tomato bedding seasoned with sea salt, pepper and balsamic vinegar for a good taste with a fried egg served on the top. 

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!!! 

Couscous-Chickpeas Stuffed Peppers (in Polish: Papryka nadziewana kuskusem in cieciorka)

Another great recipe for everyone. No meat added, healthy and nutritious. Takes about 40 minutes to prepare. Can be served as a starter or simply as a main dish. My family and friends love it. Also great for vegetarians. Serve warm with full grain bread.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:                                       

• 6-8 big peppers (red, yellow and green)
• 1 smaller zucchini finely chopped
• 7-8 cloves of garlic - sliced
• 4-5 spoons of extra-virgin olive oil
• sea salt and freshly ground pepper
• 2 Tbsp dried oregano
• 300 g couscous
• 450 g chickpeas from the can
• 2 big tomatoes chopped
• fresh lemon juice from 2-3 lemons
• 200 g crumbled Feta cheese
• 3-4 Tbsp capers

Method:

1. Wash peppers well. Slice the tops off the peppers and remove all the ribs and seeds. Cook whole peppers in salted boiling water for about 8 minutes.

2. Once peppers turn tender, drain and set aside to cool down a bit. 

3. Put couscous into a bawl and cover with hot salty water - 1 cm above couscous level. Leave for about 5 minutes until all water has been absorbed.  

4. Crumble couscous with a fork and move into a large bowl and add chickpeas, crumbled feta cheese, capers, fresh lemon juice, chopped tomatoes, sea salt, oregano and pepper. Also if couscous is still too dry, add 2-3 Tbsp of olive oil. I used extra-virgin olive oil with garlic and some herbs.

5. In a heavy skillet, heat the oil and saute the zucchini with sliced garlic for 2-3 minutes. Add some salt and freshly ground pepper. Leave aside to cool down. 

6. Stuff the peppers with couscous mixed with zucchini and garlic. Check if you dont need to add any more spices. If the feeling tasts well, you are ready to go. Cover the stuffed peppers with their tops.

7. Put the peppers in a large baking dish and bake in a pre-heated oven at 180 C for 15 minutes. 

8. Serve warm.

ENJOY!!! 

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!!! 

 

Delicious Omelette with Chives (in Polish: Pyszny omlet ze szczypiorkiem)

This omelette is a perfect dish for nutritious and hot breakfast. Perfect for cold winter mornings on Saturday. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 10 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2-3 eggs
• 3 Tbsp plain flour
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 3 Tbsp fresh finely chopped chives
• freshly ground sea salt
• butter to fry the omelette

Method: 

1. Eggs beat well with milk, flour and a bit of sea salt - for a good taste. If needed you can add a bit of warm water but I prefer to replace it with 1 Tbsp of cream. The mixture should have a consistency of a cream. Add finely chopped chives and stir well.

2. Leave the mixture for 20-30 minutes in room temperature. Your omelettes will be softer.

3. On a hot frying pan preheat some butter. Stir the cake and start frying your omelettes until they turn gold.

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!!! 

 

Italian Gnocchi in Tomato Sauce (in Polish: Wloskie gnocchi w sosie pomidorowym)

Gnocchi is one of the Italian dishes, pasta type in a form of soft dumplings. We can have plain, spinach or ricotta gnocchi and many others depending from which region of Italy they come. My recipe is plain flour gnocchi with home made Delicious tomato sauce and basil. It is another example of light and nutricious dish. There is no meat so good for vegetarians as well. 

Prep Time: 30 minutes                                    

Cook Time: 35 minutes

Ingredients: 

For tomatoe sauce:                        

• 500 g can chopped tomatoes
• 1 bigger onion - finely chopped
• 4-5 minced garlic cloves
• 150 ml dry white wine
• sea salt & freshly ground black pepper
• fresh basil
• 2-3 Tbsp extra-virgin olive oil
• 1 Tbsp parmesan for the topping if you like

For gnocchi:                        

• 800 g red skin potatos
• 2 Tbsp of fresh basil leaves finely chopped
• 1 egg
• 200-250 g plain flour
• sea salt and freshly ground black pepper 

Method:

1. Olive oil heat in a large pan on the medium-high heat.

2. Add onion and minced garlic. Keep stirring until onion is soft and translucent.

3. Add wine, keep stiring and cook on medium-low heat until most liquid has evaporated.

4. Add can of chopped tomatoes, basil sea salt and freshly ground black pepper.

5. Keep stirring for about 30 minutes. Sauce will be thickened so stir well to avoid burnt bottom. 

6. For gnocchi first boil potatoes in a large amount of water for 15-20 minutes until soft. 

7. Mash potatoes when they are still hot as it is easier to mash and the texture will be smooth and even.

8. Mix potatoes with fresh finely chopped basil (as much as you wish - I like quite a lot), sea salt and freshly ground black pepper.

9. Small egg whisk for a few seconds in a separate bowl.

10 Mix plain flour with potatoes and keep adding the egg with spoons. You will not probably use all. Bring all together to a form of firm dough.

11. Knead the dough for a few minutes, then roll into long rolls - about 1 cm big.

12. Cut the rolls into 2-3 cm long pieces. The cut pieces should be laid onto the lightly floured work surface and separated. 

13. With each piece make a gnocchi shape. It is really easy. Take a piece and press slightly against fork surface making little rows. Now your gnocchi is almost ready.

14. Gently cook the gnocchi in a large pan of boiling salty water for 1-2 minutes until they rise. When floating on the surface, cook them for additional 30 seconds. Scoop them out as they rise.

15. Serve with earlier prepared and still hot tomato sauce. Gently toss the gnocchi in a deep frying pan for additional 30 seconds. Add chopped fresh basil leaves.

16. If you like you can put 1 Tbsp pf parmesan for topping. Serve to eat immediately.

Enjoy!!!