Today I really wanted to write about how much I would like to have a pair of J Brand jeans (because I know you are dying to learn that), but considering completly sick weather (there was a monsoon between 7 am and 8.30 am and now the heat is unbelievable and unbearable) I should rather discuss bikinis but it’s already August and really no point in that. Consequently I want to share with you my today’s pain.
I totally forgot that we have bank holidays today in Poland and everything is closed. And I don’t have almost anything to eat, because I was lazy on Saturday and thought I would live through the weekend and shop for grocieries on Monday, well… that’s how I ended up eating the same thing for the third day in a row for my dinner.
It’ not really a recipe, more likely a suggestion for serving. I really wanted to make it on Saturday (I just love mexican food) and I brought all ingredients for that so it’s not like I used the leftovers from my fridge.
It was also my first time with corn tortilla – and I really love it now! I used a lot of vegetables so it’s light and fullfilling at the same time. I prepared sauce so it wouldn’t be dry and hard to eat.
per one tortilla
1 corn tortilla
2 mushrooms, sliced
1/2 onion, chopped
2 tbsp rice oil
1 tbsp carmelised red onion
2 leaves of lettuce, sliced
1/2 tomato, sliced
3 tbsp red beans (I used canned red beans)
2 tbsp sweet corn
1 tsp mayonnaise
1 tsp mustard
1 tsp sour cream
2 tsp tao tao spicy sauce
Warm up the tortilla. Heat up oil and roast slightly onion and shrooms. Smear carmelised onion on the top of your tortilla, cover with onion and shrooms pasta, sprinkle with: lettuce, tomato, red beans and corn. Stir mayonnaise, mustard, sour cream and spicy sauce and pour on the top of vegetables. Fold up your tortilla and bon appetite!
Who’s up for a healthy breakfast? During the summer I try to eat and use in my recipes as many berries as possible (except for strawberries, they aren’t available in Poland during other seasons. And I have to admit I was totally mesmerized when I saw fresh berries – all kinds – when I was in London in February!). This recipe is double good – not only blueberries (but you can use any small berries) but also the healthiest of all flours – spelt one! This recipe, with my changes, was taken from this site. It’s really good, easy to make but next time I’m gonna skip salt (as they were a bit too salty for me).
for about 12 pancakes (5 – 6 cms diameter)
1,5 cups whole grain spelt flour
1 tbsp baking powder
3/4 tsp sea salt
3 large eggs, beaten
1,75 cups buttermilk
2 tbsp honey
1/4 cup sunflower oil
1 cup blueberries
Begin by mixing the dry ingredients: flour, baking powder and salt. In a glass measuring cup, mix together the buttermilk, eggs, oil and honey. Fold the buttermilk mixture into the dry ingredients, being careful not to over mix. Do not overmix (the batter may still have a few small lumps).
Let it sit for 10 minutes. Add blueberries, stir gently.
Heat a well seasoned cast iron skillet or griddle to medium-low heat. Place portion of batter onto the skillet and spread into a 5 – 6 cms diameter. Cook until bubbles begin to form on the top and the edges are cooked, about 1-2 minutes. Flip. Cook about 1 minute on the latter side. Repeat for the remaining batter.
I served mine with extra honey on the top.
I figured out that I only published recipes for cookies and cakes here, and you might be under the impression that I only eat sweets… so I decided to share this recipe with you. It’s perfect for cold and rainy days (such as of late are in Krakow), beacuse of ginger and pineapple flavors. It’s tasty, easy and fast to prepare, and what’s best – you can edit it however you like 🙂
per 3 servings
2 large carrots, sliced
150g French beans (haricots), cut in smaller pieces
1/2 can sweet corn
1 red pepper, sliced into small pieces
2 medium onions, chopped
3/4 can pineapple, cut into small pieces
100g broccoli, cut into pieces
1 can tomatoes, sliced
5 tbsp olive oil
2 tbsp tomato puree
powdered garlic, pepper, ginger, herbs, tao tao topping for spring rolls
Spring a pan with olive oil, gild onions. Add powdered garlic (1 tsp), pepper (1 tsp), ginger (1 tbsp), and herbs of your choice (I used: 1/2 tsp chili, 1 tbsp basil, 1 tbsp oregano, 1/2 tbsp red sweet pepper, 2 tbsp tao tao topping for spring rolls), and let gild for a minute (to extract aroma), stirring. Add carrots, beans, red pepper, brocolli and let fry for a few minutes. Add tomatoes and tomato puree , stir and let vegetables braise. After about 10 minutes (or when nearly braised), add sweet corn, pineapple and 15 tbsp of pineapple juice (form a can), let braise. At the end let the extra souce evaporate.
I served it with brown rice and some extra pineapple.
I wanted to bake this cake for a long time now. Out of curiosity how a cake with tea leaves can turn out and taste.
The key point for this one is to use aromatic tea leaves such as those from Earl Grey or Lady Grey tea-bags. However even then your cake doesn’t have decisive tea taste, it’s rather delicate and I can quarantee – no one guesses this ingredient. But as long as I knew I swear to you I could taste it at the end of my tongue (but only me out of five people…).
Even though (even though the tea taste is not a strong one) this pound cake is really tasty. Delicate and sublime. Easy and quick to bake (just remember that all ingredients should be in the same room temperature and don’t mix then too long). Try this one for your afternoon tea!
For a 1,2 litre tin.
200g plain flour
50g potato flour
4 tbsp* milk
2tsp** baking powder
1tsp** vanilla extract
3 tsp** dry, fine tea leaves (Earl Gray or Lady Grey are the best)
Pound butter until fluffy. Add sugar and pound again. Add eggs, one at a time, mixing after each. Add both flours, baking powder, milk and vanilla extract while mixing. (Mix only until ingredients are combined.)
Prepare baking tin (eg. oil it and pour out with crumbs). Fill it up with dough until reaches 3/4 height.
Bake for about 40 minutes in a preheated 190ºC oven (160ºC for first 15 minutes). Let cool.
* 1 tbsp = 15ml
** 1 tsp = 5ml
I’m baaaack 🙂 Let’s hope I passed my last exam today (results should be in 3-4hours) and meanwhile enjoy this delicious post. I am super late with this one as I baked them for Father’s Day over a week ago.
The peanut butter is noticeable and cookies are shortbread but with a chewing inside. They are really easy to prepare but obviously take some time (for modelling and baking as you probably need to do it in shifts).
Makes about 36 cookies.
1/2 cup* sugar
1/2 cup* brown sugar
1/2 tsp** salt
115g peanut butter
1/2 tsp** vanilla extract
1 cup* flour
1 tsp** baking soda
Mix both sugars, salt, and both butters until creamy and fluffy. Add egg, vanilla extract and mix again. Add flour and baking soda and mix.
Dough is quite gunge. You may put it in the fridge for a little while. Model into balls (< walnuts size) with floured hands. Arrange them in large distance and flatten using fork.
Bake for about 7 minutes in a preheated 200ºC oven. Wait before pulling down as they are really soft and fregile. Let cool.
* 1 cup = 250ml
** 1 tsp = 5ml
This week’s recipe! It’s actually my own recipe for healthy (well, they contain wholemeal flour so they have to be, right?) (ok, maybe not, but it’s my way of justifying) buns for your sweet-tooth (but you can prepare them using only plain flour if you don’t like wholemeal one). It’s a great snack during the day and I hope you try it :).
Ok, I just realised I only posted the recipes for yeast batches (but they are all so worth posting). I promise the next one will be a different one!
Now let the recipe and photos speak for themselves 🙂
Serves 12 small/medium buns
45ml oil (I used rice oil)
pinch of salt
250g plain flour
250g wholemeal flour
1 egg + 1 tbsp milk stirred
Melt butter in a bowl, add milk and stir. In a large bowl mix both flour, yeast, sugar, salt, and add oil and warm butter with milk. Knead well until you have a smooth, elastic dough. Cover with a towel and let rise until doubled, about 1 – 1.5 hour.
Roll the dough into a 30 x 50cm rectangle. Spread jam over dough. Roll the dough into a log the long way. Using a very sharp knife, slice the log into 12 slices (about 3 – 3.5cm thickness).
Place slices in a baking pan in big gaps. Using knife’s handle press in the middle of each slice. Cover with a towel and let rise for about 15 minutes. Smear stirred egg with milk over them.
Bake in a preheated 200°C oven for about 15 minutes or until golden.
Note: if you use only plain flour (500g) then reduce the amount of liquid (use: 75g butter and 250ml milk, no oil).
… because we all have to eat sometimes, don’t we? 😉
Some time ago I heard that people can be divided into two types. Those who like pizza on a thick pastry and those who like it on thin. I definitely like the thin one and that’s the best recipe I managed to try in my life (and I’m not looking for a new one anymore). It’s best not only because it’s delicious but also because it’s rather quick to make (dough doesn’t need to rise).
Makes a 32 x 38 cm pizza
1 tsp* salt
3 tbsp** olive oil (sometimes I also use rice oil)
1/2 – 2/3 cup*** of warm water
Put all the dry ingredients into a pan, slowly pour water and knead the dough. If you use mixer 5 min should be enough, if you do it by hands knead for about 10min, until the dough is flexible and doesn’t cling to your hands (you may need a bit more water or flour though – depends on flour you use).
When you knead it well, leave for about 5 min and then roll 32 x 38 cm rectangle. Put your favourite ingredients on (at my pizza: my best pizza sauce
My best pizza sauce (to smear on the dough):
can of tomatoes
chili cayenne (1/3 tsp*)
herbal pepper (1/2 tsp*)
green tabasco sauce (2 tsps*)
oregano (1-2 tbsp**)
basil (1-2 tbsp**)
garlic (1 tsp*)
Open the can and put the content into a pan, add all herbs (as much as you like) and fry until all liquid evaporate.
* 1 tsp = 5ml
** 1 tbsp = 15ml
*** 1 cup = 250ml