New Year's goals

New Year is time when we have new ideas and we start working on goals. We want to achieve success. I also have my new year goals and I want to achieve success.

So, I want to develop the following skills:
1.English language
2.Interpersonal communication
3.Photography
4.Cookery
And my cookery goals are:
1) Improve blog – I want to write 14 posts
2) Learn about Italian cuisine – especially about Tuscany,Veneto,Piedmont
3) Start to learn Chinese cuisine
4) Learn and made homemade beer
5) Try French and Italy wine
6) Practice food photography
7) Read about Spanish and South American Cuisine
8) Start job in a good Italy restaurant

I wish you all and myself more success and accomplishing the goals this year.

New Year's Resolutions

This year I am going to be more adventurous than ever.

1. No limits in the kitchen, except temperature. No ‘later’ to new breads, green curry paste, coconut milk, taro, Bosnian honey, New Zealand’s wine, Polish cheese and all your cooking books politely waiting on the shelves.

2. Stop banning traditional Polish cuisine, all these cottage soups, fine meat and dumplings in what your mother-in-law is the best... You don’t want any more situation when your husband after an Asian-style dinner says ‘It was good but, please, don’t do it again’.

3. You shall not be scared by the following consequences in your weight.

4. Hope that your budget will stand it.

5. Fallen cheesecakes and any other cakes shall not diminish your professional experience.

6. You shall not be so ambitious about apple-pies. Bread is what you really want to bake.

7. Challenges, holidays and pleasures shall not be refused.

8. Physical activity, whatever it means, shall not be avoided...

9. Blossoming flowers around. More reading. And a fancy purse:-).

10. Getting up at 7 a.m. is rather unachievable but you shall try.

Good luck!!!

Borscht

In Poland Christmas Eve supper begins Christmas time.
In Polish tradition it is a special and very important night.Families meet together and eat Christmas Eve supper. Before the supper everybody gives Christmas greetings and people break a Christmas wafer opłatek . Christmas Eve is a family day. It is love and reflection day. That day everybody quickly finishes work and goes home. After midday Polish town and village is quiet because everyone is at home and prepares Christmas tree, gifts and supper.It is a hard work day for women, because they must prepare many dishes.

The traditional Christmas Eve supper consists of twelve dishes representing the twelve months of the year or twelve apostles. No meat is served during the supper, only fish, usually herring, carp or pike. Other traditional dishes appearing on the table include red borscht, mushroom or fish soup, sauerkraut with wild mushrooms or peas, dried fruit compote and kutia, a dessert especially popular in eastern Poland. Boiled or fried pierogi, Polish dumplings with a wide variety of fillings, are among the most popular Polish dishes. For the Christmas Eve supper, pierogi are usually made with sauerkraut and mushrooms.

For me very traditional Christmas Eve dish is barszcz z uszkami. What is it?
Barszcz in English borsht is a soup with beetroot. The basic Polish borscht recipe includes red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsley roots. The ingredients are cooked for some time together to produce kind of clear broth (when strained) served as boullion in cups or in other ways.

Other versions are richer as they include meat and cut vegetables of various kinds where beetroots aren't the main one (though this soup isn't always called barszcz, but rather beetroot soup). This variation of barszcz isn't strained and vegetable contents are left in it. Such soup can make the main course of obiad (main meal eaten in the early afternoon).

Barszcz in its strictly vegetarian version is the first course during the Christmas Eve feast. As other Christmas traditions, barszcz served at that time has its own symbolic meaning. Most of food served at that time isn't quite the food of the living ones, but of those that passed away. Dried fruit, mushrooms — all symbolise death of the old year as opposed to birth of the new one a day later. Change of food on December 25 (Christmas) is a visible sign that old traditions are still preserved in those little, sometimes unclear ways.

A key component to the taste of barszcz is acidity. Whilst barszcz can be made easily within a few hours by simply cooking the ingredients and adding vinegar, lemon juice or citric acid; the traditional way is to prepare barszcz several days before and allow it to naturally sour. Depending on the technique; the level of acidity required and the ingredients available, barszcz takes 3-7 days to prepare in this way.
Uszka it is small ravioli which look like small ears. They are small dumplings usually filled with mushrooms or minced meat. They are usually served with barszcz, though they can be eaten alone. They are a part of traditional Christmas Eve dish in Poland and Lithuania.

Every family has own recipe of barszcz and uszka, each dish tastes differently but the ingredients are the same.
My family recipe is below.

Soup

Beetroot Sour - kwas buraczany
1 kg beetroots
1 slice black bread
4 buds garlic
1tbsp. sugar
1tbsp. salt

Peel and thinly slice beetroots and place in large crockery bowl or glass jar. Add 1 slice black bread, garlic, sugar, salt. Cover with pre-boiled lukewarm water and cover dish towel and let stand at room temp. 4-5 days until pleasantly tart.

Clear borsch - Barszcz
3 dired willd mushrooms
1 carrot,
1 parsley,
1 celeriac,
1 onion,
1 leek
1 kg beetroots
2 cups beetroot sour
2 buds garlic
1 tbsp. sugar
half appel
salt and pepper

Soak dried mushrooms in water overnight and cook in the same water until tender. Bring vegetarian bouillon (carrot, parsley, cellar, onion, leek) to boiled, add the mushrooms water and simmer 20 minutes together. Peel and cut slice beetroots and add to bullion and simmer 1 hour. Add 2 cups beetroot sour according to the tartness you like and strain. Add 2 buds garlic, 1 t. sugar and half apple. Add salt and pepper if needed. Serve hot with uszka.

Uszka

Mushroom filling for soup dumpling – Uszka

100 gram dried wild mushrooms
1 tbsp. butter
1 medium onion
1 egg
2 tbsp. bread crumbs

Scrub dried mushrooms, soak overnight in water and cook until tender. (reserve mushrooms liquid for barszcz). In 1t. butter 1 slice onion until tender. Grind mushrooms and onion add 1 egg white, 2t. breadcrumbs or more, salt and pepper to taste and mix well. Use as a fill to uszka soup dumpling

Dough for Pierogi or Uszka

½ kg flour
1 egg
pinch of salt
lukewarm water

On a pastry board mix flour, egg and salt, slowly adding water and kneading.The dough is ready if it does not stick to the hand or pastry board. Divide dough into four parts, and roll each one out thinly. With a wine glass cut out circles that are 2 - 21/2 in. in diameter. (For Uszka, cut out small squares). Place a teaspoon of the filling on each circle, fold over and press the edges firmly. Cook for 5 minutes.


The Christmas Eve supper is usually held under candle light and starts in the evening after the first star appears in the sky. The star symbolizes the birth of Jesus in Christian tradition and a soul of deceased ancestors in pre-Christian beliefs. Quiet, dim-lighting, and a somewhat mystical atmosphere is characteristic for Christmas Eve supper. In Poland, an extra plate and seat are always left for anyone, such as a drifter, to be accepted as a guest. It is believed that he may be Jesus and should be welcomed.

Let Jesus revive and strengthen your heart this Christmas.

And for the New Year we wish you to make this world a little bit better than before - because in the end only love matters.

With love,
Gosia & Ila with families

Tartine success

In Poland we love bread. We don't prefer cornflakes but open sandwiches for breakfast. We eat the main meal (soup & meat dish) in the middle of the day, around 2 p.m. And then we eat light supper - some simple sandwiches. As a child - raised somewhere in the countryside around the end of the communist era - I remember bread slice with unsalted butter and coarse sugar to be a delicacy. With better economic conditions (capitalism...? I don't know, I didn't care then) I sampled marvellous strawberry jam. I could eat it every single day, just bread, butter and strawberry jam, again and again. As you taste more and more you may forget how good were these simple ideas with the freshest ingredients of the best quality. Now, when bread rather rarely resembles bread, we (in the cities) learnt to cover its vague taste with host of sophisticated combinations. Maybe that is why I forgot for a while that a good sandwich is not a bad sandwich. I was contemplating that while I was involved in the following event.

Last week we held in Krakow, southern Poland, the conference on 'Culture of New Zealand'. The event was organised by Australia, New Zealand and Oceania Research Assocciation (AZNORA) and its programme included lectures, displaying NZ's movies, photo exhibition and the visit to the ANZAC soldiers' graves at the Krakow Rakowicki Cementary. As a member of the assocciation I was responsible for the NZ's buffet. I have chosen some of the most unusual NZ's recipes, organised preparing the food and serving . At the opening of the exhibition we served Pavlova, shortbreads, green and golden Zespri kiwi and Matua Valley Shingle Peak Sauvignion Blanc.

For breaks between movies I proposed tartines - small open sandwiches which are very convenient food for an unofficial meetings, but also usually very elegant. They are perfect if you are going to treat a larger group of people because this is the food easy to share and guests can easily move around the table (and further), sample their favourite options and talk with the others. Tartines are easy to hold and to eat so you won't be afraid to approach them. Some plates and napkins are very useful. And, of course, some drinks to go with. Besides, tartines can be impressive at a relatively low cost. We usually made them with cold meats, cheese, spreads and vegetables.

The recipes I used were truly New Zealand's ideas. You really have to be down-under born to create it. These are the ideas of that kind you are thinking 'Oh God, it's not going to work' but when you risk to try you see it works pretty well ( I was no exeption).

The most adventurous for the participants of the conference were top three tartines:

1. Lemon honey & walnuts
2. Carrot & tuna
3. Cheese & mustard

I place Ham, cheese and beetroot outside of the competition because people's anxiety was probably caused by catholic Friday fasting, otherwise the case would be surprising as beetroot is one of our national vegetables.

If you would like to try carrot and tuna sandwich, prepare:

1 canned tuna, drained
1-2 Tbsps mayo
1 carrot
juice of 1/2 lemon
salt, pepper and sugar
dill for garnishing
baguette

1. Mix drained tuna with mayo and season with salt and pepper.
2. Grate carrot, season with lemon juice and sugar.
3. Cut the baguette in slant slices.
4. Spread tuna evenly, than form carrot into a long ridge and top with a dill twig.

The key to success were the ingredients first: a great fresh baguette, crispy on the outside and fluffy inside and overwhelmingly light. Then canned tuna - the best you can get means the most healthy meal, classic mayo, juicy grated carrot with a touch of lemon, good balance between spices and a fresh herb.

Then really NZ's idea of matching the aboves together.

And equally important: willing and competent hands of my friends.

Carrot & tuna tartines beautifully decorated by my sister-in-law, called 'Puff' (Ptysiek) in family circles.

I am not afraid to say that I am very proud of the final result. Our tartines practically immediately disappeared!! I am particularily happy that we brodened culinary horizons of our compatriots. And we did it far far away as New Zealand is one of the most distant countries for us (22 000 km, on the very opposite side of the globe).

All of those who helped: a big THANK YOU.

And the rest, remember this idea for your next meeting with friends or colleagues. As it comes to planning tartine schedule I would keep in mind and follow these two directions: diversity of the menu and harmony of the ingredients within one single tartine.

Bread is always fundamental. Currently my top simple open sandwich is a slice of some valuable bread, EVOO (extra vergin olive oil) and cottage cheese from the nearest market. I mean, the cheese comes from a village around 100 kms away, towards the mountains Tatras. Even salt is not necessary.

Sigrid Verbert had made her choice of great sandwiches that she had found in different blogs.

And what is your favourite combination bread+ ?

The world-famous dessert of Italy

Italian cuisine gave us pizza, pasta, minestrone soup and the most famous dessert – Tiramisu.

Now every good chef must know how to prepare tiramisu, because many restaurants have this dessert in their menu.

Many people love it but they think it’s difficult to prepare. This isn’t true! In fact Tiramisu is not only for the keen cook.
A good tiramisu is an extraordinarily tasty dessert that is perfect for almost any situation, from the family get-together through the romantic occasion and official dinner.

I always have mascarpone cheese and ladyfingers in my kitchen in case I need to prepare quickly my version of tiramisu for unexpected guests.
I need one small bowl for every guest. First I whip the fresh cream 30% fat content, next I add the mascarpone cheese, sugar, amaretto and gently mix.
I put into every bowl a layer of cream and a layer of ladyfingers dipped into strong coffee and repeat the process till the end of ingredients. Finally I put on top a thick layer of cream, sprinkle with cocoa powder and refrigerate for about 20 minutes. Sometimes I add sliced fruits on top.

So this is my quick recipe. Most Italian tiramisu recipes call for raw egg, which is potentially dangerous. Today the danger of salmonella is always present, and we prefer to cook the yolks bain-marie and to substitute whipped cream for the egg whites.

Tiramisu was invented in the 70’s of the 20th century in Treviso in the northern region of Veneto at a stone’s throw from Venice, but became really popular only in the early 90’s. And probably the base for this one was anothe Italian dessert - Zabaglione cream what is a classic sweet treat originally from Venice. Zabaglione cream and the mascarpone cheese were mixed and this is how we received tiramisu.

Basic ingredient of tiramisu is the mascarpone cheese.
Mascarpone has very old origins and it appears that it was already produced in the 13th century in the Lombardy region of northern Italy, where took its name from mascherpa which is the local term for a sort of ricotta cheese. Mascarpone is more than a cheese: it is a concentrate of milk cream, with a fat content up to 75%, with a smooth, creamy and sweet texture. It was considered a winter product for its caloric content and especially because it is very delicate and didn’t keep for long in the hot temperatures before the advent of the refrigerator.

The next ingredient is the Savoiardi. These delicate cookies, also known as ladyfingers, were created at the court of the Savoy Dukes around the 1500’s in the northern Italian region of Piemonte, at the boundaries with France. Apparently they were created for a lavish reception organized in honor of a visit of the king of France. Later, thanks to the extraordinary success on this memorable banquet, these cookies were adopted officially by the Royal House of Piemonte. They were renamed Savoiardi from the name of the Savoy dynasty, and they became the most appreciated dessert of the house. Savoiardi are very light because they are prepared with a dough rich of whipped egg white. Very popular for the preparation of layer cakes, they are also served as a complement to custards, ice cream or fruit salad.

So there is perhaps an original recipe, since many regions of Italy have their own recipes. Each is considered an original. Which one is really that first oneis? I don’t know, but every version of tiramisu is marvellous. The cake is characterized by a delicate and intense taste.

4 eggs yolks
100 grams sugar
100 ml Marsala or Amaretto
450 grams Mascarpone cheese
200 grams fresh cream
1 cup espresso coffee
2 teaspoons sugar
40 pieces of ladyfingers cookies
2 tablespoons bitter cocoa powder

1) Prepare the coffee dip.
Prepare one cup of strong espresso coffee, dissolve 2 teaspoons sugar in the liquid. Let the coffee cool at room temperature.

2) Prepare the zabaglione filling
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy. Beat in the sugar and the Marsala wine or different alcohol.
Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before boiling point, when small bubbles appear.
With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.
Add the zabaglione into the mascarpone cheese, and beat to mix very well.
Whip the fresh cream. Fold the whipped cream into the zabaglione– and - cheese cream, until mix gently smooth.

3) Cake
Lightly soak ladyfingers in coffee, one at a time. Place them in one layer in a container of about 12 x 8 inches, approximately 2 inches deep, (30 x 20 cm), approximately 4 cm deep).
Evenly distribute half of the zabaglione cream over the ladyfingers.
Repeat the step with the second layer of ladyfingers, and top with the rest of the cream.
Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

Enjoy!

Autumn: cauliflower soup

Too mild to be a base for a tasty soup... Dully grey without much of cream in a creamy soup... Generally sad vegetable with its undeveloped flowers. Yes, I confess my sin, I used to think that way about cauliflower. Then I gave it a try.

Was I seduced by the soup texture? Gentle flavour of the topping? Surprising poignancy behind the innocent look? Or the tawny bread was my true love and inspiration?

What did I use to change my point of view on cauliflower:

for 2 serves

1 cauliflower

600 ml chicken stock*

2 tbsps single cream

salt and black pepper

4 bread slices

2 tbsps butter

1 tbsps breadcrumbs
2 tbsps grated cheese

1. Wash and drain cauliflower. Divide into florets, leave aside 6 smaller florets.

2. Boil remaining cauliflower in the stock together with vegetables and meat, add a little of water if needed. When soft, take from the stove. Blend until smooth. Add cream and mix well. Season to taste with salt and freshly ground pepper (try with mixed peppers if you like), MAKE IT PUNCHY.

3. While boiling cauliflower in the stock, boil the remaining florets briefly in salted water. Immediately transfer into the cold water, cool down and drain. Melt butter in the frying pan, brown breadcrumbs, add boiled florets and combine. Up to this point, this is what the classic cuisine calls chou-fleur à la Polonaise. We go one step further. Place florets on a parchment paper, sprinkle with grated cheese and put under a heated grill for a few minutes (depends on the cheese form you prefer).

4. Heat the frying pan, brown breadslices on both sides.

5. Pour the soup into the dish, carefully place three florets on the top and heavily sprinkle with freshly chopped parsley. Serve along with bread.

* Prepare the stock on chicken bones with some meat, preferably on chicken legs, and vegetables, i.e. carrot, onion, celery. Separate meat from the bones and skin, return to the stock, leave vegetables in the stock. This soup must be nutritious!

Oh yes, so yummy. If you like it, you must try another nice idea.

Worth to remember is that the classic creamy cauliflower soup (with the addition of puréed potatoes) is called crème du Barry and that the method of coating with butter and golden breadcrumbs, called à la Polonaise, applies also to yellow string beans which I found the most delicious. Our (cheesy or not) cauliflower à la Polonaise is not only a decoration, it can be also a good companion to the main course or the dish itself.

Usually I try something new because I knew the story, this time it was the dish that was first. Most of us stop at this point. Quel dommage!

The name for cauliflower derives from Latin caulis meaning cabbage. Via Italian cavolfiore, 'cabbage flower', English name for this vegetable is attested from 1597.

For certain, Brassica oleracea botrytis belongs to the cabbage family and is the youngest child botanically. We do not know exactly how cauliflower developed. Probably it is a distinguished kind of the white broccoli. Cauliflower and broccoli are basically the same species with the difference that the first one has white (generally...) inflorescence meristem and the second has green (not necessarily...) flower buds. It was already known in the antiquity and highly esteemed by the Romans and the Greeks alike. Then was forgotten for centuries, to be revivified by Louis XIV gardener, Jean Baptiste La Quintinie. And last but not least, I have never thought that so white vegetable can have so many minerals (Mg, Ca, K)... After all, my favourite white food is chocolate.