It will make any fish taste like heaven!
- 50g button mushrooms, finely sliced (I used champignons)
- 2 shallots, finely sliced
- 20g butter
- 100ml dry white wine
- 300ml fresh fish stock (I used water with few drops of fish sauce)
- 300ml double cream
- lemon juice to taste (optional)
1. In a pan, fry mushrooms and shallots in the butter until tender.
2. Add wine and boil until the liquid is almost evaporated. Add the fish stock and boil until reduced by half. Add cream and cook until sauce is thick enough to coat the back of a spoon.
3. (optional) Pass the sauce through a fine sieve.
4. Season with salt, pepper and lemon juice.
Based on: delicious May 2013 p. 28.
- 500g of fried shrimps (thaw shrimps on a pan if frozen; add some butter and fry for few minutes, wait until cold)
- 1 cup of quinoa (cook in 2 cups of water for 15 minutes)
- 2 mangoes, diced (or pears or peaches)
- 2 avocados, diced
- 4 corn cobs (cook in salted water for approximately 15 minutes)
- 10-15 diced cherry tomatoes
- 1 chilli, seeded and diced
- large handful of chopped fresh coriander
for dressing mix:
- juice from 2 limes
- 1 tsp lime zest
- 2 Tbs extra virgin olive oil
- 1 tsp ground chili powder
Mix all the ingredients for the salad and add dressing.
Based on this recipe.
The little beautiful boy is steeling my time (and heart) but it does not mean that we do not eat good food 🙂
- 800g – 1000g of fresh cod fillets
- few spoons of olive oil, salt, pepper, fennel seeds
- 10 dried tomatoes from oil
- a bunch of fresh basil
- 1/2 fresh red chili
- 40g Parmesan cheese
- 1 lemon (grated skin + juice)
- 1/2 of 30g tin of anchovy fillets (including half of the oil)
- 2 spoons of balsamic vinegar
- 200g of a white bread
- 2 cloves of garlic
- 1/2 of 30g tin of anchovy fillets (including half of the oil)
1. Rub oil, salt, fennel seeds and pepper into the fish and put it into a baking tray.
2. Put all ingredients for the paste into a food processor an mix. Put the paste on top of the fish.
3. Put all ingredients for the crust into a food processor and mix. Put the crust on top of the paste.
4. Sprinkle the dish with some olive oil and bake under the grill on the middle shelf for 15-20 minutes.
Based on Jamie’s 30 minute meals, Jamie Oliver.
Another easy and delicious piece from my cooking with Jamie’s Oliver 30 minutes meals:)
Sticky Beef Hash
- 300-500g minced beef
- 1 red onion
- 3 carrots
- 3 sticks of celery
- 4 cloves of garlic
- 6 tablespoons of Worcestershire sauce
- Put the beef into a large pan. Season with salt and pepper, crushed garlic and Worcestershire sauce. Cook until almost crispy.
- Meanwhile slice vegetables in a food processor.
- Add sliced vegetable and continue cooking until veggies are soft.
- Serve with baked potatoes (cook potatoes (with skin) in a pressure cooker; put them in a bowl, add some olive oil, season with salt and rosemary and mix; put potatoes into a heatproof dish and grill in an oven for approximately 30 minutes)
Have you ever watched Jamie Oliver cooking? I love it! Since a week or more I am watching Jamie Oliver’s 30-minute meals and cooking 🙂
Spinach and feta filo pie (original JO recipe changed a bit by me):
- 100g of sunflower seeds
- 5 eggs
- 300g feta cheese
- 100g cheddar cheese
- zest from 1 lemon
- a knob of butter
- 500g fresh baby spinach
- 4-6 layers of filo pastry (big ones)
- salt, pepper, oregano, nutmeg, olive oil
- Toast sunflower seeds in a dry frying pan for about 5 minutes. Remove from the pan.
- Add little olive oil into the pan and pile in fresh spinach (you may want to do it in batches), sprinkle with salt, pepper, grated zest of one lemon and nutmeg. Add knob of butter and keep stirring until spinach is done (soft and cooked).
- In a bowl combine eggs, feta cheese, grated cheddar, sunflower seeds and spinach. Mix with fork and season with salt and oregano.
- Put first layer of filo pastry on a table, sprinkle with olive oil and pepper. Put another layer on top of the first one. Sprinkle with olive oil and pepper, put another layer on top of the second one and continue the procedure with other layers.
- Put a pile of prepared filo pastry in a heatproof dish (leave the edges outside the dish – you will use it to put it on top of the filling)
- Add the spinach-cheese mixture into the dish and fold the filo sheets over the top.
- Bake in preheated oven (200C) for about 30-40 minutes.
Spicy, hot and delicious!
- two onions, finely chopped
- 2 large thumb-sized pieces of fresh ginger, grated
- 6 cloves of garlic, finely chopped
- 3 teaspoons of curry
- 1 teaspoon of chili powder
- 1 teaspoon of cumin ground seeds
- 6 tablespoons of olive oil
- 1l of vegetable broth
- 400g of small shrimps
- 400ml coconut milk
- juice of 1 lemon
Mix onions and garlic with ginger , oil and all the spices. Cook the mixture for a few minutes until the garlic and onions are soft. Add the broth, shrimps and coconut milk and cook for 15 minutes. Squeeze in the lemon juice. Serve with cooked rice.
We love soups. They are perfect for autumn and winter time when there is gloomy and cold outside and when you are coming back from a long walk home dreaming about something warm to eat.
- 1-1.5l vegetable broth *
- 500g carrots
- 1 cup of orange juice
- 1 onion
- 2-3 spoons of sour cream
- pinch of nutmeg
- 2 spoons of butter
Peel the carrots and cut them into 2cm pieces. Chop the onion. Melt the butter in a pot, add carrots and onion and cook for 15 minutes. Add the broth and orange juice and cook for approximately 20 minutes until the carrots are soft. Transfer the soup into the bowl of a food processor , add nutmeg and sour cream and mix until smooth.
*I usually prepare a vegetable broth form 3 carrots, 2 parsnips, 1 onion, a piece of celery , a piece of turnip, 2 bay leafs and 3 allspice berries boiled in 1-1.5l salted water for an hour.
First – changes! The blog is changing. During the next few weeks it may change its appearance and some changes may take a while so if you think there is something wrong or missing there please bear it! The language has already changed. I have now switched to English. Hopefully it will be a bit more international now!
Second – recipe for today: blueberry buns
- 40g unsalted, melted butter
- 250g white flour
- 125ml warm milk
- 3 tablespoons of sugar
- ½ teaspoon of salt
- 12g of fresh yeast
- 250g Philadelphia cream cheese
- 3-4 tablespoons of sugar
- 1 tablespoon of vanilla sugar
- 1 tablespoon of potato flour
- 1 yolk
- 200g frozen (or fresh) blueberries
The day before baking (in the evening):
Mix all dry ingredients of the dough. Dissolve yeast in warm milk (be careful: milk cannot be too hot, just warm!) and add butter (again not hot!). Combine dry ingredients with milk and butter and form a smooth dough. Put it into a bowl, cover with plastic bag and put it into a fridge for a night to rise.
In the morning:
Take the dough from the fridge. Roll it out to create a nice oval. Prepare the filling: mix (using fork or spoon) cheese, sugar, potato flour and yolk together. Spread the filling on the half of the dough oval and put the berries on top of it. Cover the berries with the empty part of the oval and close two halves by pressing the dough with your fingers. Put the dough with the filling into the baking tray (on the baking paper) and cut it into several smaller buns (3-4cm wide). Keep them close to each other. Leave to rise for an hour. Bake the buns in 200C for 20-30 minutes.
Based on the recipe here.
Jestem wielką fanką drożdżówek i chałek. Mogę nawet wstać rano w sobotę by na śniadanie mieć ciepłą bułę…
Wieczorem dnia poprzedniego:
- 700g mąki pszennej
- 100g roztopionego masła
- 100g cukru (zwykłego lub pudru)
- 250ml letniego mleka
- 20g świeżych drożdży
- szczypta soli
- 2 jajka
- łyżka mielonego kardamonu
Suche składniki wymieszać. Dodać ostudzone masło. Do letniego mleka dodać drożdże i wymieszać by się dokładnie rozpuściły. Dodać do mąki. Dodać roztrzepane jajka (tak ze 3/4, 4/5, resztę zostawić w lodówce, przyda się do posmarowania chałki rano). Wyrobić ciasto. Aż będzie gładkie i nie klejące (w razie konieczności podsypać mąką). Wsadzić do miski, przykryć folią i wstawić do lodówki na noc.
Ciasto wyjąć z lodówki, podzielić na trzy części. Z każdej uformować wałek i zapleść warkocz chałki. Odstawić w ciepłe miejsce na ok. godzinę. Posmarować z wierzchu jajkiem. Piec w 200C przez 25-30 minut.
Na podstawie tego przepisu.