20Apr2016

I like fish, kasha and vegetables prepared in different ways. The only meatless product which is not my cup of tea is tofu. But maybe one day an interesting dish will change my mind. I can't quite reject meat. Sometimes it "follows me around" and lures me. Today's stew with a load of vegetables captivates me with its aroma.


The recipe comes from the TV programme "Three ways to prepare Polish pork" by Karol Okrasa. In all the ingredients there is ajvar, which is a slightly seasoned vegetable paste from Serbia, made with pepper, aubergines, tomatoes, garlic, vinegar and flavouring. If you don't like it, you may add tinned tomatoes and peppers fried in butter and. It is equally tasty but slightly less peppery.


Ingredients:
600g of pork shoulder
100g of smoked bacon
red pepper
2 gherkins
1 onion
4 cloves of garlic
150g of ajvar

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11Apr2016

Did you know that it was probably Neanderthals that boiled soup for the first time. They used a hole in the ground for cooking this soup. They covered it with an animal skin, poured in water and added various ingredients. Then they put hot stones into this. It was only in 5000 BC that craftspeople started using ceramic pots for cooking. The oldest of this kind of artefacts were found on the coast of the Mediterranean Sea.


I like soups: homemade, fresh, fragrant, with seasonal vegetables. Nothing else warms you up like a plate of hot soup on an autumn or winter day. Today I would like to show you how to change classical barley soup into something new.


Ingredients:
2 carrots
1 parsley root
1 onion
2 cloves of garlic
1 tablespoon of butter
1 stock cube
1 can of coconut milk
3 potatoes
3 tablespoons of barley groats

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In the kitchen the most difficult thing to do is to come up with an idea. Then you are over the hump. Unless you make up a dish with original chmieli suneli. Even if it sounds like a rhyming joke, it is not. This unusual name is that of a traditional Georgian dish prepared with basil, marjoram, chili pepper, dill, coriander and saffron.


Let's assume that we have to prepare a fast tasty lunch or dinner after a busy day with basic ingredients. In this situation I usually make spaghetti. Today I would like to share with you a recipe for spaghetti with smoked salmon, served with kale in a buttery-creamy sauce. The time for preparing this dish isn't longer than boiling the noodles and the prepared course tastes excellent and looks slick. You may choose whatever noodles you like. I chose spaghetti because I like it the most and always have it in my kitchen. The kale can be replaced with spinach – the effect will be equally yummy.


Ingredients (for two people)
300g spaghetti
3 fistfuls of kale
2 cloves of garlic
half an onion
2 tablespoons of butter
200g of smoked salmon

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Lecho is a Hungarian dish known in Slovakia, Ukraine, Germany and the Czech Republic. The vegetable version with lightly fried fatback is served in Hungary as a side dish for meat or as a single course. You may add sliced sausages as well. Sometimes we prepare lecho with courgette or aubergine, making the dish similar to Provencal ratatouille.


Lecho and Breton style beans reminds me of school time when we had to cook something tasty, cheap and ... a lot of it. An additional asset was the possibility of reheating the dish without losing the quality and flavor.


Ingredients (for two people):
4 sausages
1 red pepper
1 courgette
1 onion
2 cloves of garlic
2 tablespoons of oil
1 tin of tomatoes (cubed)
1 teaspoon of paprika
2 tablespoons of oil
salt and pepper

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18Mar2016

We think of smoked fish as an ingredient of pastes or salads. When I go to the seaside I go to my favourite smokehouse and I buy the freshest smoked halibut, and I eat almost half of it on the way home. Recently, it emerged that smoked fish could be an excellent ingredient in soups. I had smoked salmon and smoked mackerel in the fridge, and I put this kind of fish into the pot, but you may use your favourite fish.


Ingredients:
1 onion
2 cloves of garlic
1 carrot
half a tin of corn
1 tablespoon of butter
2 allspices
2 bay leaves
4 potatoes
300g of smoked fish
11 of vegetable stock
1 tablespoon of cream
minced parsley
salt and pepper

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