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  1. Kasia

    Dinner 2017 (Part 6)

    Chanterelle soup with millet groats - a little bit different taste than usual - RecipeGullet
  2. Chanterelle soup with millet groats. In my family home mushroom soups were always served with noodles or potatoes. One day I forgot about proper shopping and experimentally I made mushroom soup with barley groats. My children looked at it slightly suspiciously, but the soup was surprisingly tasty. This time with premeditation I added millet groats to excellent seasonal chanterelle soup . If I have to choose which is better for me: with potatoes, noodles or groats I couldn't decide. They are all great. Ingredients (4 people): 500g of chanterelles 3 carrots 2 parsley roots ¼ of a small celery root 1 onion 2 cloves of garlic 2 tablespoons of butter 100g of millet groats 3 sprigs of thyme 2 bay leaves 1l vegetable stock 2 tablespoons of cream salt and pepper Boil the millet groats in salty water. Clean the chanterelles and cut the bigger ones in half. Dice the onion and garlic. Melt 1 tablespoon of butter in a pan and fry the onion and garlic. Add the chanterelles and fry for a while, stirring from time to time. Peel the carrots and parsley roots and slice them. Peel the celery root and cube it. Put the vegetables into a saucepan, add the bay leaves, pour in the vegetable stock and boil for 15 minutes. Add the onion, garlic, chanterelles and thyme. Boil for 15 minutes. Add the boiled milled groats and spice it up with salt and pepper. Add cream to the soup before serving. Enjoy your meal!
  3. Kasia

    Salad 2016 –

    Fruit salad with salmon and mozzarella cheese - RecipeGullet
  4. Fruit salad with salmon and mozzarella cheese I think that sometimes everybody is hungry but doesn't know what to eat. We open the fridge and although there is everything inside, we are not in the mood for anything in particular. Salads save the day. You only have to think for a while and with the main ingredients you can prepare a yummy dish. Add egg, beans, chickpeas, or any meat to the salad and you have a rich and equally light and beautiful dish. Sometimes a combination of ingredients which seemingly don't go together make a yummy and surprising effect. Today I would like to share with you the recipe for a salad with this kind of unusual combination: fruit, pepper, smoked salmon, mozzarella cheese and a spicy sweet-and-sour dip. In my opinion, it tastes heavenly, and you will have to admit it looks beautiful. Ingredients (for 2 people): salad: 1 yellow pepper 5 strawberries 2 peaches 200g of mozzarella cheese 200g of smoked salmon peppermint and basil leaves dip: 2 tablespoons of olive oil 1 teaspoon of honey 2 tablespoons of lemon juice chili pepper salt and pepper First make the dip. Dice the chili pepper, and mix in the olive oil, lemon juice and honey. Add the chili pepper and spice it up with the salt and pepper. Mix it in again and leave for a while. Cut all the ingredients of the salad into smaller pieces. Arrange them in a bowl, sprinkle with the dip and decorate with the peppermint and basil leaves. Enjoy your meal!
  5. I hope that this breakfast is more healthy than pretty @Ann_T but thank you
  6. I think @liuzhou that actually "Who" matters less:) the "What was said" is more important:)
  7. In search of the ideal breakfast – buckwheat pudding with almonds and banana - RecipeGullet
  8. In search of the ideal breakfast – buckwheat pudding with almonds and banana As the Chinese proverb goes: "Eat breakfast alone, share lunch with your friends and give dinner to your enemy". There is something to it, because according to dietitians, it is the most important meal of the day, because it should supply you with energy after the night's rest. Apart from weekends and holidays we rarely have enough time to prepare and eat breakfast. I am searching for the kind of breakfast which will supply a lot of nutrients and let us start our day pleasantly. Today for the first time I used buckwheat groats for preparing breakfast. I know that not everyone likes them because of their heavy "smoky" taste and smell. For breakfast I recommend using unroasted buckwheat groats. They are light and in my opinion have a slightly nutty taste, and if we only scour and soak them, the groats don't lose their fibre and valuable vitamins. I found the recipe for this breakfast in the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes"). Ingredients: 60g of unroasted buckwheat groats 1 banana 3 dates 150ml of almond milk half a teaspoon of cinnamon fruit and almonds for decoration Scour the unroasted buckwheat groats and soak them the day before. Drain them and blend with the banana, dates and almond milk. Decorate with fruit and almonds before serving. Enjoy your meal!
  9. Due to August/September plums' time in Poland last weekend I came back to one of my favorite recipe for Plum tart with almonds - RecipeGullet
  10. Plum tart with almonds Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums. Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits. Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate. I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple. Ingredients: Dough: 250g of flour half a teaspoon of baking powder 8g of vanilla sugar 3 tablespoons of sugar 150ml of 18% cream 150g of butter Filling: 600g of plums 1 egg white 3 tablespoons of minced almonds 2 tablespoons of brown sugar 200g of plum stew 1 teaspoon of cinnamon Crumble topping: 50g of butter 3-4 tablespoons of flour 3 tablespoons of brown sugar 8g of vanilla sugar 1 egg yolk Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour. Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven. Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps. Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
  11. Piña colada - Light summer coconut-pineapple dessert - RecipeGullet
  12. Pineapple and coconut – the ideal couple Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert. Ingredients (for 4 people)fruit mousse 1 pineapple 300ml of coconut milk 1 banana 150ml of orange juice 2 tablespoons of desiccated coconutdecoration 50g of butter 1 tablespoon of caster sugar 4 tablespoons of desiccated coconut 4 slices of orange fruit Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving. Enjoy your meal!
  13. Last breakfast activity - fast and light Omelette with courgette and tomato salsa - RecipeGullet
  14. Omelette with courgette and tomato salsa. Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal. Ingredients: omelette 3 eggs 150g of courgette 3-4 slices of goat cheese 2 tablespoons of milk 1 tablespoon of flour 1 tablespoon of butter salt and pepper salsa 2 tomatoes 3 tablespoons of minced basil quarter of an onion 2 cloves of garlic half a chili pepper 3 tablespoons of olive oil 2 tablespoons of lemon juice 1 teaspoon of honey Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge. Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa. Enjoy your meal!
  15. We call it in Poland Budyń Waniliowy and it is so common product that in the worst nightmare I have not imagined that it may be any problem to buy it in States. Locally it costs less than 0,5 USD
  16. Dear @oli blancmange in British English means pudding in American English, so I think in States you have to look for powdered vanilla pudding. I hope it is possible to buy it in the USA
  17. Smile of the summer:) – apricot-peach shortcake. RecipeGullet
  18. Smile of the summer – apricot-peach shortcake Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one Ingredients:dough 200g of flour 150g of butter 75g of sugar 1 egg 1 egg yolk 1 teaspoon of baking powder fruit: 1kg of apricot 4 peaches 2 packets of powdered vanilla blancmange 4 tablespoons of brown sugar Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer. Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in. Heat the oven up to 180C. Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving. Enjoy your meal!
  19. Very simple egg and vegetable brunch RecipeGullet
  20. Holiday brunch. During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch. Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over. Ingredients (for 3 people) half an onion 2 cloves of garlic 1 tablespoon of butter 300g of courgette 1 red pepper 2 tomatoes 2 sprigs of rosemary 2 sprigs of thyme 3 tablespoons of minced chives 3 eggs Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives. Serve at once. Enjoy your meal!
  21. White chocolate whip with aquafaba with crumble topping and fruit - not to much complicated - RecipeGullet .
  22. White chocolate whip with aquafaba with crumble topping and fruit. Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians. You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit. Ingredients:crumble topping: 50g of butter 50g of flour 50g of sugar 1 tablespoon of sesame seeds whip: 200ml of aquafaba (from one tin of chickpeas) 150g of white chocolate 150ml of 30% sweet cream 30g of caster sugarother ingredients fruit caster sugar Heat the oven up to 180C. Cover a baking sheet with baking paper. Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it. Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours. Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves. Enjoy your meal!
  23. Kasia

    Dinner 2017 (Part 6)

    My last soup - Plum soup with semolina dumplings - RecipeGullet
  24. Plum soup with semolina dumplings This soup - with a leaf of peppermint it is an excellent alternative to an early summer dinner. Due to the blackcurrant juice, this soup is a bit sour and has a deeper colour. Ingredients:soup 1kg of plums 100 ml of blackcurrant juice 300ml of apple juice 120g of brown sugar half a teaspoon of vanilla sugar Clean the plums, remove the stones and cut them into smaller pieces. Put them in a saucepan with the rest of the ingredients of the soup and boil for 25 minutes. Sweeten with the sugar if necessary. dumplings 125ml of milk 2 teaspoons of butter 2 tablespoons of vanilla sugar 2 tablespoons of brown sugar a hint of salt 50g of ready semolina 1 egg Boil the milk with the butter, sugar, vanilla sugar and a hint of salt. Remove from the heat, add the semolina and stir thoroughly. Put the mixture into a bowl, add the egg and stir again. Boil some salty water in a big saucepan. With a spoon put a portion of the dough into the boiling water. Boil for 5 minutes. Drain the dumplings. Put the soup with the pieces of plum into a bowl. Decorate with the dumplings and peppermint leaves.
  25. Dear @MelissaH I dove deep into the internet and I am a bit confused. After my research it looks like there is no such a flour in English speaking countries except England. The famous uncle google says that there is no possibility to buy it in USA. In Poland it is easy to purchase and may be called (or translated into English as a wholemeal flour). The English definitions I have found on the forums are following: Wholemeal flour - A flour that contains the germ and bran of the kernel. Such as whole wheat flour, whole spelt flour. Provides more nutrients but a different taste that white. Malted bread flour Also known as ‘granary flour’, this has a nutty taste and is slightly darker in colour. It is essentially a white flour with added flakes of malted wheat. You have to look into internet on your own to better understand the structure of this product. I attach only few links which I find as probably useful for you: http://www.thefreshloaf.com/node/19833/can-someone-explain-these-flours-me http://www.dictionary.com/browse/granary-flour http://paulhollywood.com/baking-know-how/ingredients/ http://forum.foodlovers.co.nz/read.php?3,21638 Producers in England: https://www.shipton-mill.com/baking/how-to-bake/glossary/granary.htm There are many more of course. I hope it helps. Kasia
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