Happy New Year

Here are our Wishes for You...

Hours of happy times with friends and family
Abundant time for relaxation
Plenty of love when you need it the most
Youthful excitement at lifes simple pleasures

Nights of restful slumber
Everything you need
Wishing you love and light

Years and years of good health
Enjoyment and mirth
A angels to watch over you
Rembrances of a happy years!

Gosia and Ilona


Christmas reminiscences

A little quiz game: what is that?? Some strange pink coloured coconut?

 A pork skin from a ham!!
Happy New Year and many culinary adventures to everyone!



Polish Potato Pancakes (Placki ziemniaczane)

In Poland everybody knows how to make potato pancakes. Some like it with sour cream on top or with sauce, some like it with jam or sugar. I like potato pancakes plain.

When I was a child my mum made the top of potato pancakes for me and my friends. In high school we made them in hostels during mountain trips. When we made potato pancakes in college in campus kitchen sometimes it turned into a spontaneous party for everybody. Currently I make them when I miss Poland or I’m in bad mood. I love these small golden rounds. I know they aren’t healthy and have lots of calories but who tries pancakes for the first time they will love them forever.

For 4

1 med. Onions, grated
half kg potatoes, grated
1 egg
3 tbsp flour
1/2 tsp. salt
Ground pepper, to taste
1- 2 tbsp. sunflower oli
2 tbsp butter

Peel and grate potatoes and onion into a large bowl. Add salt, pepper, flour, egg and mix well. (Potatoes turn brown as they stand, which is natural.)
Melt 2 tablespoons of butter with 2 tablespoons of sunflower oil in large heavy skillet. Drop potato mixture by spoonfuls into hot fat, and make 10 cm in diameter pancakes. Potato pancakes fry about 3 minutes or more on each side to become crisp and golden. Serve hot.


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Merry Christams

Love, Peace and Joy came down on earth on Christmas day to make you happy and cheerful. May Christmas spread cheer in your lives!

Wishes from Gosia and Ilona

This is the old Polish carol for you.

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Merry Christmas 2009

Cheesecake at Christmas



SpanishTomatoes Salad

This is the first post from the new series – “quick kitchen”, but it doesn’t mean we recommend “fast foods” to you. We will show you recipes which are easy and quick to make and healthy at the same time.
Spanish Tomatoes Salad is a perfect dish for a warm day but not only. It is light, tasty and refreshing. If you need to prepare something at the last minute, this salad is a great idea, since it takes just a few minutes to prepare!

Prep Time: 5 minutes

For 4
2 cucumbers
2 tomatos
1/2 medium red onion (or white)
2-3 Tbsp red wine vinegar
6-7 Tbsp extra virgin Spanish olive oil
salt to taste

Peel cucumber and cut in strips about 5cm long. Cut tomatoes into eight pieces each. Thinly slice onion into half rings.
Place all ingredients into a serving bowl. Sprinkle approximately 1/2 teaspoon of salt over the top. Pour 2-3 tablespoons vinegar over vegetables and 6 tablespoons of olive oil and mix well.
I usually serve this dish with grilled meats.

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Tortilla or Spanish omelet


Tortilla or Spanish omelet

One year ago I was on Canaries Islands. It was a very nice trip. Today I organized blog a little and read my post about “My experience with Canarian food” again.
I went back in time and refreshed my memory of what I ate on this trip and I decided to do Tortilla on lunch. It is easy and very tasty dish.

For 2
4 eggs,
1 teaspoon flour
10 ml milk
1 tbsp butter
2 medium size potatoes
1/4 teaspoon salt
A dash of white pepper

1. Peel potatoes and slice on very thinly in squares.

2. Mix with the eggs, milk, flour, salt and pepper (prepare like normal omelet)

3. Mix together eggs and potatoes

4. Melt the butter in a pan and add the mixture.

5. As soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the center to allow the uncooked egg to reach the hot pan and cook evenly.

6. When the omelet is a rich golden brown, turn over and cook until the second side will be gold and potatoes ready.

Serve with ketchup or Canaries sauces.


Sea bass with ginger and leeks

This is very tasty and elegant dish, easy to make. You can use whole fish or thick
fillets for recipe, which is also excellent made with bream, pomfret and trevally. I made it with filets of sea bass. Serve the fish with fried rice and stir-fried Chinese green vegetables if you like.

For 4

2 sea bas filets
4 spring onions
2tbsp cornflour
4 tbsp teriyaki sauce
Juice of 1 lemon
2 tbsp wine vinegar or rice wine vinegar
1 tsp ground ginger
4tbsp sunflower oil
2 leeks shredder
2,5 cm piece fresh ginger root, piled and grated
7tbsp chicken stock
Salt and ground black pepper

1) Season the fish salt and black pepper. Cut the spring onions on slice. Put half of the spring onions on the fish and reserve the rest for later using.

2) In a shallow dish, mix together the teriyaki sauce, the cornflour, lemon juice, vinegar and ground ginger to make smooth, runny paste. Turn the fish in the marinade to coat it thoroughly, leave it to marinate for 20 minutes, turning it several times.

3) Heat a wok and oil, then the leeks and grated ginger. Fry gently for about 5 minutes, until the leeks are tender. Remove the leeks and ginger and drain on kitchen paper.

4) Lift the fish out of the marinade and lower it carefully into the hot oil. Fry over a medium heat for 4 minutes on each side. Stir the stock into the marinade. Pour the mixture over the fish. Return the leeks to the wok, together with spring onions. Cover and simmer for about 15 minutes.

5) Serve with fried rice and stir-fried Chinese green vegetables.


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Great Australian jelly

Australians love jellies. Theu simply do. Maybe that's the echo of the fight with the climate in the past. All the colours, flavours and shapes are acceptable. And who doesn't like fruits soaked in a fragrant wine? Or a wine with some ripe fruits soaked?? Especially if it's a light fair Australian wine? This jelly is especially good with some ripe melon but you can also try other soft fruits like watermelon or strawberries. Anyone's freezing? It's an Aussie summer right now!

Melon jelly
makes 4 portions

300 g melon flesh, cut into small pieces
400 ml white Australian wine (necessarily!)
80 g sugar
1 Tbsp gelatine
6 dried apricots

1. Soak the cut melon in wine for half an hour. Drain.
2. Bring the wine to the boil, dissolve sugar. Take from heat and dissolve gelatine in wine. Leave until  it starts to set (egg white consistency).
3. Scald apricots with boiling water and drain. Chop into stripes.
4. Combine wine jelly with soaked melon and chopped apricots. Divide into four 150 ml glasses and leave in a fridge for about two hours.
5. Decorate with fresh melon, strawberry sauce or fresh strawberries. 

This dessert is especially nice for a cold evening to heat you up. So simple yet elegant, typically Australian.


Mango muffins!!!

Gorgeous mango pulp was waiting for me since the conference. I really wanted to bake something with it. Muffins were the laziest idea but the result was not so cheap. Here you have deeply orange in colour, not too heavy and full of good stuff muffins. Ones of the best available!

Mango muffins
makes 12

200 g flour
1 tsp baking soda
2 tsps cream of tartar
30 g oat brans
30 g raisins
40 g sugar
1 egg
50 ml vegetable oil
180 ml mango pulp
2 Tbsps condensed milk
an EXTRA mango (a half is enough)

Orange icing
3 Tbsp icing sugar
1,5 Tbsp boiling water
2 drops of orange essence

1. Sift flour and baking powder together, mix in sugar, oat brans and raisins. An EXTRA fresh mango chopped into cubes would make a sensation.
2. Beat the egg slightly, add oil, mango and milk and mix well.
3. Pour wet ingredients into the dry ones and combine well trying not to overmix. Divide quickly into 12 muffin wholes.
4. Bake in preheated oven at 190 degrees for 15 minutes. Check with a skewer if it comes dry.
5. Cool for a minute and take out on a rack.
6. Add orange essence to the icing sugar and mix well with boiling water to make the icing. Make check on cold muffins pouring down the icing from the teaspoon. 


Curried pork with pickled garlic

I bought a jar of pickled garlic in Asian store. It was well worth investing in the jar. Garlic is sweet and delicious. I made a pork curry with it. This is very rich curry best served with rice noodles and light vegetable dish.

For 2

150 gram lean pork steaks
2 tbsp vegetable oil
2 pickled garlic cloves, crushed
1 tbsp yellow curry paste
130 ml coconut cream
2,5 cm pieces fresh ginger root, finely chopped
2 tbsp Thai fish sauce
Salt, black pepper

Cut pork into cubes pieces. Heat the oil in a wok. Add curry paste and stir it well.
Add the coconut cream and stir until the liquid begins to reduce and thicken.
Stir in the pork with liquid. Cook 5 minutes. Add ginger, fish sauce, salt, black pepper and simmer 10 minutes, stirring constantly. Add garlic and cook for 3 minutes more.

Serve with rice noodles and vegetables.


Do you have any other idea how to use pickled garlic?


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