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Kasia

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Everything posted by Kasia

  1. Herby mini tarts with broad beans and sausages All year long I wait impatiently for two summer treasures. The first are strawberries and the second are broad beans. I know that I can buy both of them frozen, but the flavour of fresh products is incomparable. We like cooked broad beans. Regardless of how many we cook, we are able to eat them all. My daughter also loves broad beans, but she used to eat a good deal more. Many times I have used broad beans in salads. Today I would like to share with you a recipe for shortbread mini tarts with broad beans and slices of sausages. The dish smells of rosemary and thyme and it is excellent as a not so substantial dinner or a slightly richer supper. Ingredients (for 3 people) dough 150g of flour 1 egg 75g of butter 1 tablespoon of minced rosemary 1 tablespoon of minced thyme a pinch of salt stuffing 100g of sausage 3 fistfuls of broad beans 10cm piece of leek 1 tablespoon of minced rosemary 2 tablespoons of minced thyme 1 tablespoon of butter 3 eggs 150ml of milk salt and pepper Mix the flour, salt, rosemary and thyme in a bowl. Add the butter and eggs and quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour. Prepare the ingredients of the stuffing. Cook the broad beans, drain and peel them. Slice the sausages and leek. Melt the butter in a pan. Lightly fry the leek. Mix the eggs and milk, rosemary and thyme in a separate bowl. Spice it up with salt and pepper. Heat the oven up to 180C. Smooth some small casserole dishes with butter. Cover them with the dough, leaving the edges slightly raised around the sides, prick them with a fork and cover with baking paper. Put some dried peas on top of the paper. Bake for 10 minutes. Remove the paper and bake for another minute. Take the dishes out from the oven. Don't turn off the oven. Arrange the slices of sausage, leek and cooked broad beans on top of the mini tarts. Put the milk-egg mixture on the top. Bake for 25 minutes. Enjoy your meal!
  2. Strawberry cake with blancmange - last weekend kitchen activity - recipe here on eGullet
  3. As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea. The idea for this cake comes from www.moniamieszaigotuje.blogspot.com. Ingredients: dough 0.5 kg of flour 1 teaspoon of baking powder 200g of sugar 200g of butter 1 egg 1 egg yolk 3 tablespoons of cream blancmange 2 packets of powdered blancmange 0.75 ml of milk 3 tablespoons of sugar additional ingredients strawberries Heat the oven up to 180 degrees C. Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes. Enjoy your meal!
  4. Kasia

    Dinner 2017 (Part 6)

    Goulash soup – an excellent and satisfying meal the recipe is here on RecipeGullet
  5. Goulash soup – an excellent and satisfying meal You can prepare it with your favourite meat: beef and pork are perfect. I think that the one of kind of meat I don't use for goulash soup is chicken, but maybe I should think again? Recently I experimented and made this soup with turkey leg. It was excellent and cooked more quickly than with pork or beef. Ingredients (for 2 people) 500g of meat of turkey leg 1 onion 2 cloves of garlic 2 carrots 1 parsley root half a red pepper 5 potatoes 5 sprigs of rosemary 2 teaspoons of sweet paprika 1 teaspoon of hot paprika 2 tablespoons of flour 4 bay leaves 4 juniper beans oil salt and pepper Cut the meat into small pieces and spice them up with salt, pepper, sweet and hot paprika, and three chopped sprigs of rosemary. Sprinkle with flour and mix it in. Leave in the fridge for half an hour. Peel the potatoes and cube them. Peel the carrots and parsley roots and cut them into slices. Cut the red pepper into small pieces. Chop the onion and garlic. Fry the meat in the oil and put it into a saucepan. Don't clean the pan, and fry the onion and garlic in it. If necessary add a bit of oil. Put the onion and garlic in with the meat. Add the bay leaves and juniper beans and the rest of the rosemary. Pour enough water to cover the meat and boil for 30 minutes. Add the carrots, parsley root and boil for 15 minutes. Add the potatoes. If necessary pour in more water. Boil until the potatoes are soft. Spice the soup up with salt and pepper. Enjoy your meal!
  6. @Shalmanese @DianaB In Poland we use (and may buy) sweet cream (9-12%) for coffee, sweet cream with 30% (sometimes called as heavy cream) is used to make whipped cream, the sour cream is a cream that has been cultured
  7. I prepared two versions: the first one with desiccated coconut and blueberries and the second with dark chocolate and strawberries. Choose your favorite dessert or go crazy and make your own version. Bright dessert Ingredients (for 2 people) 200g of white chocolate 100g of blueberries 200ml of 30% sweet cream 200ml of mascarpone cheese 2 tablespoons of desiccated coconut Melt 150g of the white chocolate in a bain-marie. Draw six 8 cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the white chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the white chocolate and the desiccated coconut and stir thoroughly. Wash the blueberries and drain them. Put the first chocolate circles onto a plate, then a layer of the cream and a couple of blueberries and once again chocolate, cream and blueberries. Put the last chocolate circle on the top. Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled. Dark dessert Ingredients (for 2 people) 200g of dark chocolate 1 tablespoon of cocoa a couple of strawberries 200ml of 30% sweet cream 200ml of mascarpone cheese Melt 150g of the dark chocolate in a bain-marie. Draw six 8cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the dark chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the dark chocolate and the cocoa and stir thoroughly. Wash the strawberries and remove the shanks. Leave 3-4 nice bits of fruit for decoration, and cut the rest into small pieces. Put the first chocolate circles on a plate, then a layer of the cream and a couple of strawberry pieces and then once again chocolate, cream and strawberries. Put the last chocolate circle on the top. Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.
  8. Chocolate dessert times two:) Today I would like to share with you the dessert which is neither light nor lacking in sweetness. Instead it is simple, yummy, beautiful and very chocolaty. Choose the one you like:) the recipe is here on the RecipeGullet
  9. Dear @Smithy it should work - I am doing such muffins often with different fruits.
  10. My last Sunday activity in the kitchen - Chocolate muffins with blueberries and white chocolate
  11. What should a Sunday dessert be like if it is to disappear as soon as it has been served? In my home we need two things: chocolate and fruit. These ingredients usually ensure my culinary success. Recently I used them to prepare muffins with blueberries and white chocolate. They were yummy, fluffy inside and crunchy outside, and it was possible to smell the sweet, chocolate fragrance in the corridor outside our flat. As usual, some of them were packed in boxes for my children's packed lunch. Ingredients (12 muffins) 300g of flour 3 tablespoons of cocoa 150g of butter 170ml of milk 160g of brown sugar 2 eggs 2 flat teaspoons of baking powder ½ teaspoon of baking soda 1 teaspoon of vanilla essence 12 bars of white chocolate blueberries Heat the oven up to 190C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins. Melt the butter in a pan. Leave to cool down. Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda and cocoa. Mix together the milk, vanilla essence and eggs in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Add the melted butter and mix it in again. Put the dough into some paper muffin moulds up to 1/2 of their height, and put 3-4 blueberries and one piece of white chocolate on top. Add some dough on top. Bake for 20-25 minutes.
  12. Kasia

    Dinner 2017 (Part 5)

    @chefmd best whishes for your father @rarerollingobject - it is a sad news - no words will help - I wish you and your family peace at this difficult time
  13. Kasia

    Dinner 2017 (Part 5)

    One of my last week activity - a sandwich needn’t be boring the detail description you will find here on RecipeGullet
  14. Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll. Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too. Ingredients (for two people) 2 fresh rolls of your choice 2 big lettuce leaves 4 slices of Halloumi cheese 2 teaspoons of butter salsa: 8 strawberries half a chili pepper 2 tablespoons of minced peppermint leaves ¼ a red onion 2 tablespoons of chopped almond without the skin 1 teaspoon of honey 2 tablespoons of lemon juice 2 tablespoons of balsamic sauce Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot. Enjoy your meal!
  15. Recently, I prepared another version of my most summery soup. Creamy cold radish soup with a hint of garlic and thyme was refreshing and very tasty and only takes a moment to prepare. It is the best with new potatoes liberally sprinkled with dill. It is an excellent dish for a quick and easy dinner on a hot summer day. And it is only a little bit pink ... The recipe comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg. Ingredients (for 4 people) 2 bunches of radishes 1l of natural yoghurt 2 cloves of garlic 2 tablespoons of minced thyme 4 tablespoons of minced chives salt and pepper Clean the radishes and grate them. Crush the garlic. Mix the radishes in with the garlic, chives and thyme. Add the natural yoghurt, spice it up with salt and pepper and mix it in. Serve with hot new potatoes with dill.
  16. Kasia

    Dinner 2017 (Part 5)

    Another summer soup - cold radish soup
  17. Ingredients (for 4 people): 3 long sticks of rhubarb 250g of strawberries 4 tablespoons of xylitol 4 tablespoons of butter 150g of desiccated coconut Heat the oven up to 180C. Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries. Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.
  18. Something with rhubarb once again - Rhubarb and strawberries under a coconut crumble topping. the recipe is here on the RecipeGullet
  19. @blue_dolphin @Anna N I will by the first opportunity
  20. @Anna N It is possible however I have seen them on the YouTube cut into slices - we do them without cutting
  21. @lindagI will try to explain however this may be difficult due to English translation and Polish cousin specificity. We recognize in Poland fresh cucumber and pickled cucumber (gherkin). Low- salt cucumber is something in-between - this is the cucumber which is pickled for a very short time - just for few days (2-3). They are not pickled yet but at the same time not fresh anymore.
  22. Today we had fresh fillets of red snapper on our table. Raw red snapper is light red, but after baking the meat is white and mild. I served it with green asparagus spears and an interesting tasting salsa with low-salt cucumbers. A big asset of this dish is its flavour, spectacular looks and that it only took 30 minutes to prepare. I like this kind of dish! Ingredients (for 4 people) 800g of red snapper fillets 6 sprigs of thyme 3 sprigs of rosemary 4 cloves of garlic (unpeeled) salt, white pepper salsa 4 low-salt cucumbers half a red pepper half a chili pepper 2 cloves of garlic (peeled) 4 tablespoons of minced chives 2 teaspoons of honey the juice from half a lemon other ingredients: 2 bunches of asparagus spears Firstly, prepare the salsa. Dice the low-salt cucumber and red pepper. Chop the garlic and chili pepper. Mix in the cucumbers, two kinds of pepper, garlic and chives. Spice it up with the lemon juice and honey. Leave in the fridge for 20 minutes. Heat the oven up to 180C. Cover a casserole dish with some baking paper. Sprinkle it with some olive oil. Cut the fillets of fish into pieces (whatever size suits you) and spice them up with salt and white pepper. Put them and the rosemary, garlic and thyme on the baking paper. Bake for 20 minutes. Wash the asparagus spears, remove the lignified parts and boil them al dente for 8-10 minutes in lightly salted water. Arrange the asparagus spears, two tablespoons of salsa and the pieces of fish on a plate. Decorate with a bit of salsa and the thyme sprigs.
  23. Kasia

    Dinner 2017 (Part 5)

    Last weekend's invention - red snapper from the oven – a light and elegant dinner in half an hour.
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