Monday, September 1, 2014

Autumn PIE with marrow, sweetcorn, shallots and turkey.

Whether you are ready or not, Autumn is here!September's crept up on us again. Sneaky September!
It's time to say HELLO to cosy blankets, fluffy socks, cacao, and comforting food.

Hmmmmm,when I think about it, September isn't actually that bad.



When I think of food, Autumn is my favourite season. Beetroots,carrots, broccoli, cauliflower, marrow, zuchinni,beans, pumpkin,tomatoes, sweetcorn, apples, pears, plums. We are spoilt for choice. 

And when I think Autumn, I think pie!Pie that burst with fresh veg!


Today's recipe is my favourite Autumn warmer. Rich, flavoursome, nutritious. I'm not saying anything else - just try it :)







RECIPE:

Serves 4:

INGREDIENTS:

800g potatoes, peeled
50g soft butter
1 turkey breast, diced(350g)
fresh sweetcorn
5 small shallots, cut into quarters
marrow, peeled, diced(350g)
300g tomatoe puree
200ml warm water
1 tsp fresh thyme, chopped
a little oil, like rapeseed for cooking
salt
pepper


METHOD:

1. Boil or steam peeled potatoes.

2. Preheat the oven to 190 C.

3. In the meantime, heat oil in a pan, brown the shallots, add turkey. Stir fry for few of minutes until turkey is done.Shuck the corn.Remove kernels by standing the ear of corn upright on a cutting board. Using a sharp knife, cut the kernels straight down along the cob. Add it to the pan along with marrow, tomato puree and water(less that 200ml if tomatoe puree isn't very thick). Season with salt and pepper.Bring to boil and simmer for around 20 minutes, adding a little bit more water if the sauce looks too thick.

4. Mash the cooked potatoes with butter and a little salt(if you don't add any while cooking).

5. Place the sauce with meat and veg in a ceramic dish, cover with mash potatoes. Bake for 30 - 35 minutes.

NOTES: You may as well make it a vegetarian dish, swaping turkey for some more veg.

Enjoy x

Friday, August 29, 2014

Noble CAKE



Blogging is ace!It's so much fun. You can unleash your creativity, get to know some amazing people and you are constantly exposed to all these beautiful inspirations.There is only one thing that I could call a disadvantage.... the fact that you have a blog, cook, bake and sent your recipes into a big world of internet - simply intimidate people to invite you for a dinner.Some friends told me, they were anxious to offer me their food, because I'm such a good cook and  I might not like it.You know what? I get this feeling too, nearly everytime I cook for someone!Are they going to like it? - I think.And although I am ''such a good cook'' I burn cakes, add too much salt from time to time or create inedible dinners.
I also often hear ''oh I've got this cake, but you make such wonderful things on your blog, you won't probably like it'' .Or ''I cooked this soup today but it's nothing special, just a simple soup''. You know what?I eat simple soups. What is more I love them!And I love it even more when someone cooks them for me :) I love seeing other people cooking or baking - I find it so inspiring!So please folks invite me for a dinner! :)


I'm glad that not everyone is intimidated by the  fact that I'm a food blogger :) I've eaten this amazing cake at my friend's house the other day. The cake is called a ''squirrel''. We Polish people have a tendency to find weird names for our food.SQUIRREL?!!Seriously? My friend's son decided it's the best cake he has ever eaten and it should be nominated to the Noble prize :)
So here is the NOBLE cake.

I wouldn't be myself if I didn't add a pinch of cinnamon and substituted sugar with honey.




 RECIPE:

INGREDIENTS:

300 g self-raising flour (or plain flour + 2 tsp baking powder)
3 eggs
100ml honey
3 cooking apples, peeled and chopped(around 250g)
80 ml rapeseed or other oil
50g raisins
60 g walnuts, roughly chopped
pinch or two of cinnamon

METHOD:


1.Preheat the oven to 180C

2. Mix eggs with honey and sift flour(if using plain flour - sift baking powder too) into the mixture.
Fold in raisins,walnuts and oil.Add the apples at the end.Mix with a spoon. Transfer to a greased baking dish.

3.Bake for 45-50 min.

Enjoy x

Friday, August 22, 2014

ICED COFFEE



I must be barmy to serve you an iced coffee on a freezing cold Friday evening. It's 13C here and I'm snuggled under my quilt while writing this post(brrrrr).Why haven't I made something warming,you probably think?
Before I entered the bloging world, I mainly derived my cooking inspiration from the cookbooks I own, magazines, family and friends. It was enough and there have always been something new to try.
These days, I travel a lot on daily basisc, I eat breakfast with Marta from What Should I Eat For Breakfast Today in Berlin, before the midday I pop in to see Molly form My name is yeh in North Dakota, scoff lunch with Sarah from New Roots in Copenhagen, drink afternoon tea with  David and Louise from Green Kitchen Stories in Stockholm, and fly to San Francisco in the evening to meet up with Heidi from 101 Cookbooks. Yes, I'm very busy lady :) Everyday is a different story, everyday there is lots of new inspirations. My notebook is bursting at the seams with the new recipes I want to try and the list is getting longer and longer.....unfortunately my day isn't :)

I spotted this recipe for an iced coffee at Marta's blog - What Should I eat for Breakfast Today and I've been craving it ever since.I couldn't wait till next year to try it even if it meant teeth chattering!Just added some cinnamon... And you know what?I loved it!!!


RECIPE:

INGREDIENTS:

coffee (freshy ground)
milk(of your choice)
pinch or two of cinnamon
honey or brown sugar(optional)

METHOD:

Brew your coffee, as you like it, add cinnamon, sweeten it with some honey or brown sugar if you like. Put it on the side and let it cool down. Pour it in an ice form and freeze. Place coffee cubes in a cup and pour cold milk over it.

Enjoy x


Sunday, August 17, 2014

Puff pastry EGG and KALE bakes.



Last 12 months of my life looked a little bit like a wirlwind. I got myself involved into lots of things, thinking it was what I needed. In fact, I love learning new things and always appreciate new possibilities, however if you start doing too many things at ones,you might forget what truly makes you happy. This is, what happened to me. In todays world, we are bombarded by tons of informations, how we should behave, who we should be,what should we know, and it's easy to loose our authentic self.
It was a good lesson for me, I found out what really matters and I promised myself that from now on, I'm only doing what truly makes me happy.



It often turns out that those simple, little things are normaly the ones that make us joyful. Breakfast is one of these things. It can really make your day. Celebrating every morning with a hearty breakfast can be tricky(but not impossible) especially if you get up early for work, have to get kids ready for school or simply had a late night. But I believe we should treat ourself with a special breakfast at least at the weekends. World seems a much better place when your stomach is satisfied :)

So let's celebrate mornings :)



PUFF PASTRY EGG AND KALE BAKES

Serves 6

INGREDIENTS:

500 g butter puff pastry
6 eggs
40 g kale, chopped (weight without stalks)
egg, beaten
sesame seeds
salt, pepper

METHOD:

1.Preheat the oven to 210 C/190 C FAN.

2.Wash kale, remove stems and chop it up. Boil or steam it,it only takes about 6-8 minutes.

3.Roll out the pastry and cut into 6 squares(around 5.5''). Brush the edges(only about 10mm) with egg and fold them so you get a nice ''frame'' for the filling. Brush the ''raisen'' edges with egg and sprinkle with sesame seeds. Place kale in each square, keep it more to the edges to leave the centre for egg. Now brake egg in each centre.Season with salt and pepper and place in the oven for around 15-20 minutes.

Enjoy, xxx



Thursday, August 14, 2014

Blueberry, lemon and coconut MILKSHAKE

Have you got a favourite flavour mix?A combination of ingredients you just can't resist?When I asked Darek about his, I already had his answer in my head - he just loves strawberry and white chocolate combination.It can be anything - Eaton Mess with lots of strawberries, white chocolate bits and meringue on the top of it. His eyes always widen when he sees strawberry and  white chocolate muffins and he could dunk(and eat) strawberries in a white chocolate sauce all day long.I know him well.We'd been together 10 years, married for 4... Who would know him better?Although the answer was obvious I still decided to throw the question......he was thinking for a bit and totally certain he says ''It's steak and black pepper''. STEAK AND BLACK PEPPER!!!!!!????I obviously didn't expect that coming.... :O

I would love to get to know your ''crazy'' flavour combinations :) I definitely don't share my husband's excitement about steak and black pepper ''flavours''.Lately I've been in love with  blueberries, lemon and coconut.And everything made from these ingredients.







RECIPE FOR A (another) MILKSHAKE with blueberries,coconut and lemon :

serves:4

INGREDIENTS:

1 tin coconut milk(400g) - I love organic KINGFISHER
350g blueberries
fresh juice squeezed from half of lemon
1tbsp (or more) honey

METHOD:

Blend coconut milk with 200g blueberries, lemon juice and honey until smooth. Remove from the blender and blend 150g blueberries with the remaining smoothie.Pour the blueberry mousse into the glasses first and top it up with a smoothie.

NOTES:
If your blender(like mine grrrrrr ;/) is not very powerful if might be worth squashing blueberries for a mousse with the fork. It will be much easier to blend them.

Sunday, August 10, 2014

Full English breakfast in a Polish style :) :) :)

When saying that breakfast is the most important meal of the day,I have to admit, that the English mastered to the perfection how to serve a satisfying brekker. As famous as the Beatles, popular like Big Ben, ''Full English'' has got millions of fans, also outside the country.

Having lived in England for 8 years, I have tried a lot of ''Full English'', tasty and horrible,with juicy tomatoes and rich baked beans,with cold bacon and burn sausages,with sautéed mushrooms and baked, giant ones, served by a cheerful but also by a moody waitron,enjoyed with best friends and on my own. As a quite ''experienced'' breakfast eater,I can tell you that there is only ONE secret to success - THE INGREDIENTS - good quality ingredients.

Me and Darek went on a trip recently. We spent few days in beautiful Lake District and travelled through the Yorkshire Dales to get to gorgeous York.It was the best holiday ever and I can't believe it took us that long to finally visit the places we always wanted to go to.I'm sure I won't wait another 8 years to go back!Choosing B&B for accommodation has got ONE big advantage - cooked breakfast every single day! :) So we scoffed down a Full Cumbrian,when visiting Ambleside and tucked in  a Full Yorkshian while being at York. Both served with  eggs, bacon and sausages from local farms.

Today I'm serving you ''Full Tamworthian'' in a Polish style - as my favourite version of English breakfast, with the best local products and home-made baked beans.

Enjoy x





HUNGRY???

Here is the RECIPE:

INGREDIENTS:

Eggs - as many as you like
Bacon - as much as you like
Chestnut mushrooms - as many as you like
Tomatoes(cherry or plum), ripe - as many as you like
Flat leaf parsley - to serve with
Baked beans - as much as you like
Salt, pepper
rapeseed oil for frying

TRADITIONAL breakfast is also served with hash brown, sausages, toast and sometimes with black pudding - but I personally prefer my breakfast without them and have extra heaped baked beans instead.

For home-made BAKED BEANS:(serves 2 big or 4 smaller portions)

400 g dry white beans, cannellini(small) or butter(bigger)
800g tomatoes,ripe, sweet
1tsp Worcester sauce
salt,pepper

METHOD:

1.Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender, then remove from the heat and drain.

2.Boil water in a medium pan, turn off and place tomatoes in the hot water for 30 seconds to 1 minute(it will help with removing the skin). Take the tomatoes out and peel the skin(if it's too hot place them in cold water for 1 minute). Chop tomatoes finely(you can also blend them if you like) and place in a pan. Bring to boil, add the beans, Worcester sauce and simmer for around 45-60 minutes, stirring from time to time, until you have a thick sauce.Season with salt and pepper.

3.Preheat the oven 190C, sprinkle mushrooms with a little oil and place them and tomatoes on a tray and cook in the oven for around 15-20 minutes,fry the eggs on a little oil until set, fry the bacon how you like it(lightly or brown). Serve with warm baked beans and chopped plat leaf parsley.Season with salt and pepper.


And here is few moments from our TRIP....











Sunday, August 3, 2014

Strawberry(layered) MILKSHAKE with coconut milk

Oh dear strawberries I'm going to miss you! Can't wait to see you next year! I wish some of the months were a little bit(ok, a lot!) longer, I love July, but as it's gone and forgotten, my favourite fruit is also on the verge of extinction.*sad face*
As a smoothie queen I do experiment with my blender quite a lot :) To celebrate my last, beloved strawberries I thought it will be nice to try something different. A milkshake!!!A COCONUT MILKSHAKE with a strawberry mousse.You obviously make it as any other smoothie :) but it is extremely creamy.




RECIPE:

serves:4

INGREDIENTS:

1 tin coconut milk(400g) - I love organic KINGFISHER
450g strawberries
1tbsp (or more) honey

METHOD:

Blend coconut milk with 300g strawberries until smooth. Remove from the blender and blend 150g strawberries with the remaining smoothie.Pour the mousse into glasses first and top it up with a smoothie.Mniam,mnam,mniam :)

NOTES:
If your blender(like mine) is not very powerful if might be worth squashing strawberries for the mousse with the fork. It will be much easier to blend them.