Sour Cabbage with Wild Dried Mushrooms - Kapusta z Grzybami

One of the main dishes for Polish Christmas table. Light and tasty sauerkraut cooked with dried wild mushrooms and onions. Disappeared in the blink of an eye;)

Ingredients:

• 1kg Sauerkraut
• 100g dried wild mushrooms
• 2 large onions
• salt and pepper to taste
• oil
• 2 bay leaves

Rinse mushrooms under Colanders, pour hot water and boil for about half an hour. Drain and cool. Little cabbage and cut into large pieces. In a separate pot of water pour over the cabbage and cook it for half an hour with the bay leaves until the water boils out completely. Peel onion, cut into cubes, fry in oil until golden brown.

 

 Mushrooms, cut into cubes (I minced mushrooms and fried onions by razor-grinding), add the cabbage, pour a little oil.

Cook all together, season with salt and pepper.

I prefer the cabbage slightly moist, not floating in water.

Greek Fish - Fish with rich tomato, Carrot and onion stuffing - Ryba po Grecku

Greek Fish,traditional dish for polish Christmas or as an appetizer to a party.I don't know from where come from the name, but I know dish is only prepared in Poland. I love its unique taste and cold or sweet. Fried fish fillets (usually cod)  with stuffing, made ​​with carrots, tomatoes, onions and celery. Best is on the second day, when the stuffing bite with fish.

Ingredients for fish:

• 1kg fish fillets fresh or thawed (preferably cod)
• half a lemon
• Salt and pepper
• 200g coarse flour or plain flour or semolina
• oil for frying

Fillets, cut into large chunks, drizzle lemon juice on the fish. Season with salt and pepper. Allow to stand for several hours or, preferably, marinate the day before.

Fill the pan with oil, heat up. Each coat chicken in flour (preferably semolina, then the shell is more crispy), teach the hot fat. Fry each side until golden brown.

 

 

 

 

Ingredients for stuffing:

• 5 large carrots
• 2 celery
• 3 large onions
• salt and pepper to taste
• spoon of veg boullion
• oil for frying
• 2 cans of pickled tomatoes or 10 fresh tomatoes, diced
• 2 tablespoons tomato paste

Peel carrots and celery, Grate a large mesh. Peel onion and cut into cubes.

 

 

 

 Fry onions in oil until slightly golden brown. Then add the remaining ingredients, cook a few minutes until a thick consistency.Place in a transparent bowl fer 1 layer stuffing then fish and keep repeating.

 

 

 

 Garnish as desired. Submit the best on the second day of hot or cold as desired.

Homemade Pasta - Domowy Makaron

 My favorite is always prepared by my mother every Sunday for traditional Polish Chicken Noddle Soup. I can not imagine any other, it can not be replaced. I I love pasta in the soup or to a variety of casseroles and sweet with freshly cooked strawberries, cherries or cherries. It could be freeze and boil until when we will need. 

... Revelation takes some time ... but worth it;)

Ingredients for about 8 portions:

• 6 eggs
• 0.5kg plain flour
• about 1 / 4 cup water

Knead together the eggs, flour and little bit of water. 

The composed ball, divide the dough into 2 parts. Roll into 2 rectangles about 2mm. Sprinkle well with flour on each side, so that then the pasta will not stick together.

From each ball rectangle with a width cut strips 5-6cm (can be longer if you want your pasta to be long) 

Each cut strip also sprinkle well with flour. Lay one on another. Knife

 cut thin strips. Keep the cut pasta sprinkle with flour and gently spread, would not stick together.

In a large pot boil water with a spoon of oil and salt.

Put hot water into the pasta and cook for about 6-8 minutes. Drain, rinse with cold water.  

If you do more pasta and would like to keep it for later, you can freeze it.Just put on a tray and put into freezers, wait for it to freeze, then remove and put in a foil pouch. Always save a little time if we want to prepare it in advance.

And now the Sunday Chicken Vegetable Noodle Soup;)

Pavlova

Pavlova dessert from Australia, is named after Russian ballerina Anna Pavlova . 

Crispy white meringue from the top and still moist inside, served with whipped fresh cream and fresh fruit. I prepared mine with the  fresh cream, strawberry halves  in white and dark chocolate. .... Unearthly taste and melts in your mouth. 

Easy recipe, I have put in the oven for 1.5 hours and I went shopping ...;) 

Pasta in Creamy Strawberry sauce - Makaron z Truskawkami i Śmietaną

Finally, the strawberry season began. My desired strawberries from the region in which to feel an irresistible taste and smell, not like these artificial that you can get in winter. Usually I like to eat strawberries sweet cream and a pinch of sugar if the strawberries are not sweet enough. But sometimes, for variety version of the pasta is also delicious. I didn't eat pasta with strawberries long time...

Ingredients for 2 portions:

150 g pasta

300 g fresh strawberries

5 tablespoons single cream or natural yoghurt

sugar to taste (if Strawberries are sweet you can enjoy the strawberries without sugar)

Cook the pasta according to regulation on the packaging. Strawberries peel the stalks and wash.  Crush strawberries with table fork (or a mixer, blender, but only for a few seconds, because larger pieces in the pasta taste better.) Add cream, sugar. Put the noodles cold into bowls, pour strawberry sauce. Decorated with fresh strawberries and whipped cream.

Profiteroles with Fresh Cream - Ptysie z Bitą Śmietaną

Profiteroles come from the French cuisine. Most stuffed with whipped cream (but you can also use any other cream) and topped with chocolate. Simple, tasty and for every occasion.

Ingredients for the dough:

120 g butter or margarine
250 ml of water
150g plain flour
In a medium pot, boil water with butter. When butter melted, remove from heat, add flour, stirring vigorously with a wooden spoon so that no lumps formed. Put on a minute the fire until mixture leaves side of pot and form a ball. Add 4 eggs, 1 egg each time, beating well with mixer after each addition until chourx pastry dough is smooth and satiny. 




Preheat oven to 200 degrees. Tin spread with butter. Pipe pastry dough on baking tin in little stalactites and bake 30 minutes or until stalactites are golden. Transfer to wire rack to cool. Do not open oven during baking.

Cream:

600 ml whipping cream
10 tablespoons caster sugar
1 tablespoon vanilla flavour


Whip cream to stiff. Lastly, add sugar and vanilla flavour.

Chocolate Glaze:

4 tablespoons butter
4 tablespoons cocoa
4 tablespoons sugar
4 tablespoons single cream


Mix all ingredients together in a pot and boil to dissolve. Set aside and cool slightly.


Pipe whipped cream to pippin bag, fill every puff - separately from the bottom. Drizzle profiteroles with chocolate glaze.




Delicious ;)

Fresh Fruit Salad - Sałatka Owocowa

Summer is coming, so we have greater access to the fruits that their prices also tempt.  My proposal today is the fruit salad. Simple with plenty of vitamins. I remember the days when such a fruit salad is done in the classroom technology in elementary school, were indeed poorer because of the empty shelves in stores, but still delicious as it is today;)

Ingredients:

1 pineapple
1 red apple
1 green apple
250 g of green grapes and dark grapes
2 oranges
3 kiwis
10 strawberries
1 cup orange juice (or juice to prepare squeezed orange  and a half lemon in a half glass of water and sugar)

Slice pineapple cut with a knife along the inside of the plant and throw, then bore through tablespoons pineapple pieces. Oranges and kiwi fruit peel and slice. Wash the grapes, cut into half, remove seeds (if the grapes are small and do not have seeds, you can add them whole). Other fruits washed and cut into cubes or slices as desired. Put chopped fruit in a bowl, pour the orange juice, stir and set aside for 30 minutes.

Serve in bowl, or you can use the previous two halves hollowed out pineapple. For salads, you can use canned fruit particularly in winter, but as now with a range of fresh fruit, which offer us the bazaars and shops.
Enjoy your meal;)