I Am Delicious

Parma Ham Macaroni, Cherry Tomato & Peas

Parma Ham Macaroni with black olives, cherry tomatoes and green peas is simply delicious and very easy to prepare. Full of nutrition and will keep your stomach full for many hours. Also if you skip adding ham, that might be a good option for vegetarians. You might be creative here and get additional ingredients, anything you like to have in macaroni dish.  

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients:                                       

• 2 leeks - chopped
• 400 g frozen peas 
• 200 g Parma ham - chopped
• 400 g macaroni
• 300 g grated mozzarella cheese
• 3 Tbsp mustard
• 300 g cherry tomatoes - in halves
• 500 ml vegetable stock
• 2 chilli peppers - chopped
• 150 g black olives
• 5 Tbsp basil leaves - chopped 
• 4-5 Tbsp olive oil
• sea salt and freshly ground black pepper
• fresh basil leaves to garnish

Method:

1. Heat olive oil in a large skillet. Add leeks, chilli pepper and Parma ham. Cook all together for 5 minutes or until leeks are soft.

2. Add peas and continue cooking for another 5 minutes.  

3. In the meantime cook macaroni. When ready, drain the pasta and leave aside to cool a bit. 

4. Now add macaroni into leeks and peas. Add vegetable stock and stir well. Add half of grated cheese and mustard. Add sea salt and pepper. Mix well. If needed add a more of olive oil. Cook for 5 minutes - stirring from time to time until cheese melts.

5. At the end of cooking, add cherry tomatoes, chopped basil leaves and black olives. Mix and leave aside for a moment. 

6. Now move the pasta from skillet to large baking dish. Pre-heat the oven to 200 C with no fan and if you are using fan to 180 C. Sprinkle remaining half of grated cheese over macaroni and leave in the oven for 15-20 minutes.

7. Serve hot, scattered with fresh basil leaves.

ENJOY!!!

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Tandoori Chicken in Pita Bread Wraps

Pita bread with tandoori chicken 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: 20 minutes

Ingredients:                                       

• 3 skinless chicken breasts - approx. 500 g
• 2 onions - sliced
• 6 pita pockets - warm
• fresh lettuce leaves to put into pita pockets
• 3 Tbsp capers
• 3 Tbsp green olives
• 200 g natural yoghurt
• 200 g tandori pasta or a package of tandori spice mix
• 2 tomatoes - sliced
• 5 Tbsp olive oil
• sea salt and freshly ground black pepper

Method:

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

2. Put chicken into a separate dish and add marinade made from natural yoghurt, sea salt and pepper and tandoori pasta. Add olive oil. Stir well and leave chicken aside for minimum 2 hours in a refrigerator. You can also marinate it overnight for even a better flavor.

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 10-15 minutes.

5. Put pita bread pockets in aluminium foil and leave in a pre-heated oven to 200 C for 5 minutes. That way your bread will be all nice and warm.

7. Stuff each pita with fresh lettuce leaves, add onion, capers, olives and tomato slices. Then place tandoori chicken into pita pockets.

8. Serve hot.

ENJOY!!! 

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Oven Baked Potato Casserole with Cherry Tomato

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

Prep Time: 15 minutes 

Cook Time: 35 minutes                                  

Ingredients:                                  

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

Method: 

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

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

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

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

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

6. Serve hot. 

ENJOY!!!

Oven Baked Cauliflower with Smoked Loin

Takes less than one hour to prepare but it is worth every minute spent in the kitchen. This recipe can be prepared also in a vegetarian way because simply you dont need to add smoked loin. It is a different way of serving cauliflower which I love a lot. Easy and quick to prepare. Perfect dinner option.  

Prep Time: 10 minutes                                    

Cook Time: 40 minutes

Ingredients:                                       

• medium size cauliflower
• 1 Tbsp olive oil
• 350 g smoked loin - chopped
• 350 ml sour cream - 12%
• chives - hashed
• 3-4 spring onions - chopped
• 150 g grated Gruyere cheese
• 50 g grated Parmesan cheese for topping
• sea salt and freshly ground pepper
• 1 Tbsp lemon juice    

Method: 

1. Clean the cauliflower and cut it into florets.

2. Boil a big pot of water with a bit of salt. Once water is boiling add cauliflower and cook for 15-20 minutes. To keep cauliflower white you can add to the water a bit of milk or lemon juice before the water starts boiling.  

3. Pre-heat the oven to 180 C. In the meantime, when cauliflower is ready and a bit cooled, chop it into small pieces in a large bowl. I use fork to chop as it works really well.

4. Add sea salt, pepper, sour cream, chopped onion, chopped smoked loin, hashed chives and Gruyere cheese. Stir all well.

5. Place in a medium baking dish (sprinkled with olive oil on the bottom) and top with Parmesan cheese. Bake for 25 minutes. Serve hot.

ENJOY!!!

Chicken, Fennel and Potato Ragout

Chicken, fennel and potato ragout is kind of oven baked chicken in vegetables which is really easy to prepare and tastes delicious. It is light dish, full of vitamines from vegetables. I hope you like it as much as I do... 

Prep Time: 10 minutes                                    

Cook Time: 85 minutes

Ingredients:                                       

• 2-3 big chicken leg quarters
• 2 large fennel bulbs - cut into chunks
• 500 g new potatoes, cut into chunks
• 2 cans of chopped tomatoes (400 ml each)
• 3-4 red and green peppers in chunks
• 2 big onions - sliced
• 4 garlic cloves - finely sliced
• 4-5 Tbsp olive oil
• sea salt and freshly ground black, white, green and red pepper
• chicken herbs - you can buy a mix of herbs - any you like. I use oregano, chili, ground cumin
• ground cumin
• sage
• parsley and garlic salt mill
• tuscan herb and lemon mill

Method: 

1. Wash the chicken quarter legs well. Then pat dry and start frying on a pre-heated large pan. Season chicken legs with sea salt, pepper and chicken herbs. Cook for 5 minutes and then move the chicken into large baking dish. Season with parsley, garlic salt and tuscan, lemon mill.

2. On a same pre-heated pan start frying sliced garlic cloves, onion and fennel. Add sea salt and pepper. Cook for 5 minutes. Then add red and green pepper, stir and cook for another 5 minutes.

3. Add all the vegetables to the chicken. 

4. On pre-heated large frying pan, start frying cut in chunks new potatoes. Seasone with cumin, sage, sea salt and pepper. Cook for 5 minutes and then add chopped tomatoes and stirring from time to time simmer for another 5 minutes.

5. Move potatoes and chopped tomatoes into the chicken and vegetables.

6. Put baking dish into pre-heated to 190 C oven and cook for 50-60 minutes.

7. Serve garnished with hashed fennel fronds over the chicken. 

ENJOY!!! 

Summer Lasagne with Courgette

Takes about 45 minutes to prepare this delicious summer lasagne. I love it!!! Also you just need a few ingredients you probably already have in your fridge. 

Lasagne is a dish made of alternating layers of pasta, cheese, sauce, and meat or like in this case - vegetables. Lasagna is believed to have originated in Italy. The word lasagna in the past referred only to the cooking pot in which the dish was cooked rather than the food itself but after centuries it moved to the dish itself. Another recipe with no meat, so perfect option for vegetarians.

Prep Time: 10 minutes                                    

Cook Time: 35 minutes

Ingredients:                                       

• For the pasta layers: 9 dried lasagne sheets or a dough made from 3 glasses of flour, 4 eggs, mineral water, 4 Tbsp extra virgin olive oil
• 4-5 Tbsp olive oil
• 3 spring onions - sliced
• 3-6 cloves of garlic - sliced
• 800 g - 1 kg courgette - coarsley grated
• 500 g ricotta chees
• 250 g cheddar cheese - coarsley grated
• 500 g tomato sauce with capers and basil
• 50 g parmesan cheese for topping
• sea salt & freshly ground black and white pepper

Method: 

1. If you decide to use lasagne sheets, then boil a large pot of water and put a bit of salt in it for getting more flavor out of your pasta. Remember to add a few drops of olive oil so the sheets will not stick together. Keep cooking al dente for 5 minutes. Rinse the sheets in cold water and immediately drizzle with a bit of olive oil so the sheets will not stick together.

2. If you want to prepare your own pasta, do the following: mix flour, eggs, extra virgin olive oil and sea salt. Keep kneading the dough adding a bit of sparkling mineral water to obtain a smooth and consistent dough. Sparkling water is my trick - it makes the dough even softer. At the end, the dough cannot be neither too sticky nor too dry. Form a ball with the dough and wrap it in the transparent foil. Leave it in the fridge for about 60 minutes. Afterwards, roll out the dough and create 3 flat lasagne sheets either with your hands or with help of pasta machine. Leave the sheets aside to dry a bit. If you don't have a pasta machine, divide the pasta dough into 3 smaller balls and, with the help of a marble rolling-pin, roll them on a well floured smooth board. After, cook for 5-6 minutes in a boiling water with a bit of salt and olive oil. Then rinse the sheets in cold water and immediately drizzle with a bit of olive oil so the sheets will not stick together

3. In the meantime heat the olive oil in a large frying pan and fry the spring onion mixed wit sliced garlic for about 3 minutes. 

4. Add courgette to the onion and continue to fry, stirring from time to time until courgette softenes and turns light green.  

5. Add 2/3 of both ricotta and cheddar cheese. Season with sea salt and pepper to taste.

6. In a large baking dish, put first lasagne sheet made from the dough or three smaller lasagne sheets you just cooked. Now put on lasagne sheets tomato sauce and then courgette mix, Cover all with another layer of lasagne sheets, tomato sauce and courgette mix. On the top of courgette put tomato sauce again and cover with the top layer of lasagne sheets.

7. Spread remaining ricotta on the top of lasagne and scatter with the rest of cheddar. Season with parmesan cheese at the end. 

8. Bake your lasagne on the top shelf of the pre-heated oven to 220 C for 20 minutes or until the pasta turns tender and the cheese is golden. 

9. After lasagne is ready, leave it for a few minutes outside of the oven to rest a bit before serving. 

ENJOY!!! 

 

Delicious Feta and Mozzarella Tart with Green and Black Olives

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

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients:                                       

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

Method:

1.Pre-heat the oven to 200 C. Lay the pastry on a bottom of a flat baking dish filled with a parchment paper. Sprinkle the pastry with a little bit of olive oil, freshly ground salt and pepper. Make sure the edges are well sprinkled with oil - otherwise they will start burning when you put the tart into the oven.

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

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

4. Put the onion on the pastry.

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

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

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

ENJOY!!!  

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!!! 

Fried Eggplant with Tomato and Mozzarella (in Polish: Zapiekany baklazan z pomidorem i mozzarella)

This is a very simple fried eggplant recipe with tomato, mozzarella and oregano. Tomato provides you with a fresh taste while oregano gives you a unique flavor. Perfect as a starter or even main dish. Believe me after tasting it, you won't be hungry for a few hours. Another perfect dish for vegetarians, no meat added and everything prepared from fresh ingredients. Serve warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:                                       

• 1 medium size eggplant (aubergine) - cut into 1 cm slices (peeled)
• 2 medium size tomatoes - sliced
• 150 g grated mozzarella cheese
• 40 g grated parmesan cheese
• 2-3 big eggs beaten with salt and pepper
• 1 Tbsp dried oregano
• 1 glass breadcrumbs
• sea salt and freshly ground black, white and red pepper
• 150 ml extra-virgin olive oil
• 5-6 Tbsp fresh finely hashed chives

Method:

1. Peel the eggplant and cut into 1 cm slices. 

2. Mix the breadcrumbs with parmesan cheese.

3. In a separate bowl mix mozzarella cheese with hashed chives, oregano, sea salt and freshly ground pepper. 

4. Beat the eggs in a separate bowl with a bit of salt and pepper.

5. Cover one slice of eggplant with mozzarella cheese and chives, put a slice of tomato, then mozzarella cheese again and second slice of eggplant on the top.

6. Dip eggplant sandwiches in beaten eggs and then in breadcrumbs.

7. In a heavy skillet, heat the olive oil and fry the eggplant sandwiches until they turn gold on both sides. It should take approx. 10 minutes. 

8. Drain on a paper towel on a dish.

9. Serve warm.

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!!! 

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!!! 

Irish Beef and Vegetable Stew (in Polish: Irlandzki gulasz z wolowina i warzywami)

Beef loin is the most tender and expensive cur of beef. Beef and vegetable stew is another example of simply delicious dish you can prepare all by yourself. Takes a bit to cook well the beef until tender but the dish is very easy to prepare and full of colors. Another special thing about Beef Stew is that there is no salt added. My friends came to day to taste and they loved it!!! 

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:                                       

• 500 g beef loin - most tender part of beef
• 1 l homemade beef stock
• 1 green pepper - de-seeded and sliced
• 1 red pepper - de-seeded and sliced
• 2 red onions - sliced
• 1 Spanish onion - sliced
• 7-8 cloves of garlic - finely sliced
• 1 leek - finely sliced
• 150 g sweet green peas - fresh
• 400 ml fresh tomato and garlic sauce
• 8 Tbsp extra-vergin olive oil
• 5 Tbsp dark soya sauce 
• 250 ml red dry wine
• 1 Tbsp cumin
• 2Tbsp oregano
• 4 Tbsp meat herbs mix
• juice from one lemon
• freshly ground black, red and white pepper

Method:

1. Wash the beef and cut into small chunks.

2. Put beef into a separate dish and prepare marinade. Marinade will be made from lemon juice, red wine, pepper, cumin, oregano, meat herbs mix and soya sauce. Leave the beef to marinade for a few hours. The more the better. Usualy I leave it for entire night.   

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

4. Once beef is ready, place it to a pre-heated with olive oil pan on a medium heat. Cook beef for approx. 10 minutes.

5. In the meantime prepare beef stock - best would be home made. Add the beef and cook for another 15 minutes.

6. To the beef stock add onion, garlic, red and green pepper, leek and green peas. Keep cooking for another 20 minutes until both beef and vegetable turn tender. At the end add fresh tomato sauce and freshly ground pepper. Cook for 5 minutes and then put aside for a few minutes covered with a lid.

7. Serve warm with a full grain bread.

ENJOY!!! 

Champignon Mushroom Quiche (in Polish: Tarta z pieczarkami)

Another Quiche variation. Quiche is one of my favorite meals because you can be very creative and put whatever you like or whatever you have in your home fridge. Easy to prepare, nutritious and simply delicious. Also no meat inside so perfect for vegetarians. Just try and you will see how delicious it is.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:                                       

• 400 g assorted sliced champignon mushrooms
• 2 medium leeks
• 2 medium shallots, thinly sliced
• 1 sliced onion
• 5 Tbsp of chives - finely chopped
• 100 g grated Gruyere cheese
• 1/2 cup of milk
• 1/2 cup heavy 30% cream
• 3-4 large eggs
• 300 g pastry for pies (at its most basic, it is a mixture of flour and fat bound with water to form a paste)
• 1 tsp nutmeg
• 6-8 Tbsp extra-virgin olive oil
• sea salt and freshly ground black, red and white pepper

Method:

1. Heat olive oil in a large pot on a medium heat. Add shallots and onion and cook stirring occasionally until translucent. Season with sea salt and freshly ground pepper.

2. Add mushrooms into the shallots. Season with salt and pepper. Cook until mushrooms first release their liquide and then liquid evaporates and mushrooms turn into dark brown. Should take 8-10 minutes.

3. Put pastry into round tart pan. Prick the dough with a fork and transfer to pre-heated to 200 C oven for 8 minutes. 

4. After 10 minutes in the oven, sprinkle a half of cheese evenly over the bottom of the pastry. Spread mushrooms over the cheese, add chopped leeks and chives. Top with remaining cheese.

5. In a separate bowl, whisk milk, cream and eggs together. Season with nutmeg, salt and pepper. Pour this mixture over the cheese.

6. Transfer your quiche to the pre-heated oven and bake for 35 minutes over 200 C. Cool in a wire rack for about 10 minutes before slicking.

ENJOY!!! 

Delicious Beef Quiche (in Polish: Pyszna tarta z wolowina)

Again very easy to prepare, nutritious and simply delicious. Just try and you will see how delicious it is.

Prep Time: 15 minutes

Cook Time: 35 - 40 minutes

Ingredients:                                       

• 400 g of minced beef
• 2 medium leeks
• 2 medium carrots
• 2 onions finely chopped
• 100 g Gruyere cheese - grated or simply mozzarella cheese
• 5-6 Tbsp milk
• 3 bigger eggs
• 300 g pastry for pies (at its most basic, it is a mixture of flour and fat bound with water to form a paste)
• 1 tsp nutmeg
• 6-8 Tbsp extra-virgin olive oil
• sea salt and freshly ground black, red and white pepper

Method:

1. Fry the onion with a bit of olive oil together with minced beef, salt and pepper. Set aside to cool down a bit.

2. Blanche chopped carrot and leeks in boiling water with a pinch of salt for about 5-7 minutes until they become soft.

 

3. Beat the eggs with milk and grated gruyere cheese with a pinch of freshly groud pepper.

4. Put the pastry into the baking dish and prick it with a fork. Put the meat and onion on the bottom of pastry. Add vegetables on the top of meat.

5. Pour cheese with milk and eggs on the top of vegetables. You can add some grated cheese on the top. Sprinkle pepper and nutmeg.

6. Bake it in the pre-heated oven to 185 C for about 35-40 minutes.  

ENJOY!!! 

Smoky Hot Bean Pot (in Polish: Kubelek ostrej potrawki z bialej fasoli)

Another great choice for vegetarians. Healthy, reach of proteins. Takes time to soak the bean but once done overnight you have a quick meal ready on your table. Delicious.

Prep Time: 15 minutes

Cook Time: 85 minutes

Ingredients:                                       

• 250 g dried white beans
• 1 large onion - chopped
• 2-3 celery rib - chopped
• 1 carrot - chopped
• 2 small red hot peppers  
• 5 cloves of garlic - finely chopped
• 1 red pepper, deseeded and chopped
• 4 medium potatoes - cut into small cubes
• 7-10 pimentos
• 5 Tbsp extra-virgin olive oil
• 600 ml vegetable stock
• sea salt and freshly ground black pepper 

Method:

1. Soak the dried white beans in cold water for minimum 8 hours. Best and also time efficient is simply to leave it soaking overnight.

2. Drain and put in a large pot. Pour boiling water into the pot. it should just slightly cover the beans.

3. Keep cooking for apprpx. 30 minutes on medium-low heat. Beans should soften by that time. 

4. Drain and set aside for a while.

5. In the meantime we will prepare the vegetables. Put the olive oil in a large sauce pan and set on medium-high heat. Add chopped onion and fry for 3 minutes. Do not forget to stir from time to time. 

6. Add garlic, pimentos and red hot peppers into the onion and fry for another 3 minutes. 

7. Move garlic, red hot pepper and onion into a large pot. Add carrot, celery, potatoes and red pepper. Cook and stir for another 3 minutes.

8. Add the vegetable stock. Bring to boil but then reduce the heat. Partially cover the pan with the lid and let simmer for another 20 minutes until all vegetables become soft and tender. Add the beans and cook for another 20 minutes. Do not forget to stir all the time to avoid beans burning to the bottom.

 9. Season with pepper and sea salt. Serve hot with a slice of crusty bread.

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!!! 

 

Delicious Spicy Casserole with Zucchini and Potatoes (in Polish: Pikantna zapiekanka z ziemniakami i cukinia)

Spicy casserole with potatoes and zucchini is a very delicious dish. It can be prepared both ways - with some meat - sausage or without - just with vegetables. It takes only 1 hour to prepare. After having it, you won't starve for hours.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:                                       

• 2 mid size zucchinis (approx. 500 g) cut in half slices
• 1 red pepper, deseeded and finely diced
• 1 yellow pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 1 kg potatoes
• 250 g dry smoked pork sausage - can be the one called kabanos
• 6 Tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1 tsp  freshly ground black, white and red pepper
• 2 Tbsp fresh finely hashed rosemary
• 2 Tbsp hot pepper
• 4 Tbsp hot Sicilian Tomato Pasta - can be the one you use on bruschetta
• 200-250 ml 30% sour cream

Method:

1. Do not peel off potatoes. Potatoes are easier to prepare and way healthier when cooked with their skins on. Remember to rinse and scrub the potatoes throughly before using. Boiled potatoes should be started in cold water rather than in hot water. Once they are cooked, leave them for a few minutes letting to cool down.

2. In the meantime wash zucchinis. Cut both ends, then alongside and finally into 0.5 cm slices. 

3. Cut pepper into halfs, clean the seeds inside and wash pepper well. Then cut it into 1 cm slices.

4. Cut dry smoked pork sausage into 0.5 cm slices.

5. Heat olive oil in a large, deep wok pan on medium-high heat. Add pork sausage and fry for about 5 minutes. Add freshly ground black, red and white pepper, sea salt and 1 Tbsp of rosemary. 

6. Cooled potatoes peel off from the skin and cut into 1 cm slices. Add to the pork sausage. Add zucchini and pepper. Keep frying for 10 minutes. At the end add 2 Tbsp of hot Sicilian Tomato Pasta and stir well.

7. Pre-heat the oven to 180 C.

8. Put vegetables and sausage from the wok to the deep baking dish.

9. Sour cream mix with 1 Tbsp rosemary, 2 Tbsp hot pepper, freshly ground pepper and a bit of sea salt. At the end add 2 Tbsp hot Sicilian Pasta and mix well.

10. Pour sour cream into vegetables and leave in the oven (uncovered) for 30-35 minutes. 

11. Serve hot.

ENJOY!!! 

Risotto with Asparagus and Dried Tomatoes (in Polish: Risotto ze szparagami i suszonymi pomidorami)

Best Risotto recipes come from Italy. Italians use most of the time green asparagus, but since I couldn't find it, I used white asparagus and it is Delicious too. Takes about one hour to prepare it. Serve hot and with parmesan cheese topping. No meat included so perfect for vegetarians as well. I love it!!!

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:                                  

• 1 l chicken broth
• 3-4 Tbsp olive oil
• 3 Tbsp butter
• 1 big onion finely chopped
• 10 dried tomatoes cut into stripes
• 300 g risotto rice (Arborio)
• 200 ml dry white wine
• 300 g white or green cooked asparagus
• 90 g freshly grated parmesan cheese
• fresh basil leaves
• sea salt and freshly ground white pepper

Method: 

1. Clean and cook the asparagus for a few minutes until it is a bit soft. You can also use a special asparagus pot - of course if you have one. Once cooked, cut asparagus into 3-4 cm pieces and set aside.

 

2. Oil 

and butter heat in a deep saucepan. Add onion and dried tomatoes. Cook over medium heat for approx. 5 minutes until onion turns 

translucent.

3. Add rice and keep stirring until the rice softens a bit and becomes translucent as well. Should take about 7 minutes.

 

4. Add wine. Keep stirring until wine is absorbed by rice.

5. Slowly add chicken broth - spoon by spoon - waiting until rice absorbs previous portion. Cook for about 20-25 minutes until rice absorbs all the broth. Rice should be slightly firm in center and look creamy.

  

6. Add asparagus and mix carefully with rice. Keep cooking for next 3 minutes. 

7. Serve with fresh basil leaves and topped with freshly grated parmesan.

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!!! 

 

Oven Baked Chicken in Vegetables (in Polish: Kurczak pieczony z warzywami)

Oven baked chicken in vegetables is very easy to prepare and really Delicious. Takes about 1 hour to bake it but you will see how tasty it can be. Also very light with no extra fat or oil - just three-four spoons of butter. I hope you like it as much as I do... 

Prep Time: 20 minutes                                    

Cook Time: 60-65 minutes

Ingredients:                                       

• 4 chicken leg quarters
• 1 big onion
• 4 cloves garlic - finely sliced
• 2 big carrots
• 1 medium leek
• small celeriac
• 400 ml vegetable bulion (broth)
• 4-5 Tbsp French mustard - mustard made with brown mustard seeds and wine vinegar
• 3-4 Tbsp butter
• sea salt and freshly ground black, white, green and red pepper
• Chicken herbs - you can buy a mix of herbs - any you like. I use oregano, chili, ground cumin
• 4-5 Tbsp vinegar
• 5-6 bay leaves

Method: 

1. Wash the chicken quarter legs well and remove all the skin. Then pat dry and arrange the legs in a deep baking dish. Sprinkle the legs with the vinegar - I use wine vinegar.

2. Pat the chicken well with all the spices, herbs, and a lot of freshly ground pepper. 

3. Apply mustard all over the chicken leg quarters.

4. Add sliced garlic cloves.

5. Grate carrot and celeriac well. Add finely sliced leek and well chopped onion. Mix all together and add to the chicken. Chicken must be completely covered with vegetables.

6. Add 3-4 Tbsp of butter on the chicken.

7. Cover baking dish and bake for 40-45 minutes in a pre-heated to 220 C oven. 

8. After 40 minutes pour vegetable broth into the baking dish and continue baking for another 20 minutes. You can remove the cover for last 5-7 minutes of baking.

9. Serve with roasted potatoes or steemed rice.

ENJOY!!!

 

Delicious Pie with Cheery Tomatoes (in Polish: Pyszna zapiekanka z pomidorkami)

This pie is one of my favorite dishes - especially for dinner. Light nutricious and simply Delicious. There is no meat so good for vegetarians as well. 

Prep Time: 15 minutes                                    

Cook Time: 40 minutes

Ingredients:                                       

• 400 g cherry tomatoes - red, yellow and green
• 50 g capers
• 6 eggs  
• 250 ml milk - 2% fat
• 7-8 Tbsp flour
• 4 Tbsp chives
• 150 g cheese - best is Gruyere but can be any you like
• 2 Tbsp butter
• sea salt & freshly ground pepper

Method: 

1. Eggs beat well with milk. 

2. Add flour, salt, freshly ground pepper and keep beating until you receive even consistency.

3. Add chives.

4. Tomatoes cut into halfs and together with capers place into a butter spreaded round baking dish.

5. Preheat the oven to 356 degrees F (180 degrees C).

6. Pour eggs with milk, flour and chives on the tomatoes and capers.

7. Garnish the top with shredded gruyere cheese or any other you like.

8. Bake for 40 minutes in the preheated oven until lightly browned. 

9. Serve with rucola salad and olive oil with herbs or simply with tomato sauce.

ENJOY!!!

 

Baked Cabbage - Sauerkraut (in Polish: zapiekana kapusta wigilijna)

Baked Cabbage is an excellent dish for vegetarians. In Poland it is a typical Christmas dish - one of the 12 dishes that should be served on Christmas Eve dinner. There is no meat and only vegetables and mashrooms.

Prep Time: 20 minutes                                    

Cook Time: 115 minutes

Ingredients:                                       

• 500 g sauerkraut
• 1 big carrot  
• 10 dry plums
• 100 g dried mashrooms eg. edible boletus, king bolete
• 1 -2 big onions
• 10 Tbsp extra-virgin olive oil
• cumin
• pimento
• 7 bay leaf
• sea salt & freshly ground pepper

Method: 

1. Finely chopped onion cook on big frying pan together with 3 Tbsp of olive oil. Keep stirring until onion is soft and translucent.

2. Add cut into a very small pieces carrot into cabbage

3. Pour hot water into dry mashrooms and leave it for 10 minutes.

4. Boil mashrooms with some sea salt and freshly ground pepper for 10 minutes.

5. Sauerkraut cut into small pieces. Add dry plums, sea salt, pepper, bay leaf, pimento and cumin.

6. Add cooked mashrooms together with their boiling sauce into the sauerkraut.

7. Add remaining olive oil.

8. Mix everything well.

9. Pour sauerkraut with mushrooms, carrot and onion into deep bawl, cover with tin foil (aluminium foil) and additionally cover with the lid if possible. But even tin foil can suffice if well covered.

10. Insert the bowl into the oven for 90 - 100 minutes under 180 C temperature.

You can serve it with white bread or eat it as it is. It can stay in your fridge for a number of days.  

ENJOY!!!