Saturday, May 30, 2009

Apple Coconut Muffins...

Few days ago I bought a muffin case - finally! So not waiting a minute more I've made these. They are nice, small apple pies :) with a hint of coconut. The recipe isn't complicated and I'm sure you have all ingredients right now at home :)



How to make it...

Wednesday, May 27, 2009

The Daring Bakers #3 Apple Strudel...

My third DB challenge and what a surprise! An Apple Strudel. Always wanted to make it but never had the guts ;) That's also what Daring Bakers are - they challenge you to get out of the comfort zone, but if you need them - they are there for you, to advise, reccomend, help and also admire your finished work (doesn't matter if it was horrible, effort is the most important thing!).

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.



How to make it...

Wednesday, May 20, 2009

Polish gnocchi - kopytka...

As the first Daring Cooks challenge was to make gnocchi it brought back my memories of a very similar dish - actually a version of the same one - which is quite popular in Poland. It's called 'kopytka' in Polish, which literally means 'little hoofs' because of their shape ;) They are kind of potatoe dumplings. Very quick and easy to make. There are two 'schools' of making those. First one (as My Granny makes it) is to use only potatoes, egg and flour. Second (as my Mum makes it) is to add white cheese to it as well. Both taste delicious. The first one is better for sour sauces/accompaniments - we normally eat it with some lardons. Second version, the one with added cheese, is better with sugar and melted butter on top, or generally something sweet. I highly recommend to make both :) You will definitely taste the difference and I know you will enjoy it. In my family there are 'fans' of both - as it's purely matter of taste, some prefer sweet some savory dishes ;) The one I've made recently, was as my Mum makes them - with cheese... delicious! They are great simply boiled or boiled and then quickly fired on some butter.




How to make it...

Tuesday, May 19, 2009

Goulash...

Goulash is a traditionally Hungarian dish, but it's very popular in Poland. It's usually made of beef, onions, vegetables and lots of spices. In Hungary it's prepared as a soup or thick stew. In Poland it's usually stew eaten with pasta, millet, buckwheat, pear barley or mashed potatoes and is eaten as a main dish. You can also serve it with plain dumplings. It's easy to make but it has to simmer for about an hour (till meat is nice and soft), so make sure you prepare it in advance. You can add whatever vegetables you have. The one which can't be missed is onion.



How to make it...

Monday, May 18, 2009

Chicken à la Chinese style...

It's à la Chinese style as I believe that if a Chinese person/chef/or anyone who is actually interested in Chinese cuisine see that... they will tell me that this has nothing to do with real Chinese food. It's only my interpretation. So please look at it with a bit of 'reserve' ;) I like real Chinese food, the one I'm getting from a chef who knows how and what to do. Sometimes I want something similar, with a bit of that unusual taste... and that's when I prepare dish like this. It's very quick and simple, just remember to have everything chopped/diced and ready before you start frying.



How to make it...

Sunday, May 17, 2009

Polish Sauerkraut Dumplings - Pierogi z kapustą...

Those dumplings are very famous in Poland. We eat them traditionally on the Christmas Eve, but you can make them anytime during the year. They are very simple, although the filling may take some time to prepare - but it's so worth it! You can eat them alone with some melted butter - if you can fry them after boiling, yummy! They can be also eaten with Borsch (beetroot soup) and this is how I ate them this time, as we had only few of them. I made 'pierogi' them as we had some sauerkraut left and it was great opportunity to use it this way. I was missing their taste - taste of my family home...



How to make them...

Thursday, May 14, 2009

Semolina cake...

I got this recipe from my new friend - Inbal :) She lives in Israel and is a passionate baking girl! It's another advantage of being The Daring Kitchen member - you get to know people from around the world, who share your passion for baking and cooking :) With Inbal, we are exchanging recipes for traditional dishes/cakes from our countries. Semolina cake recipe is the one she sent me recently :) I had bought semolina long time ago and didn't know how to use it, so the recipe was just perfect. It's very easy to make this cake and you don't need lots of different ingredients, so it's also quite cheap :) Hope you will like it as much as I did - and my Hubby who ate it like mad! That recipe is definitely a keeper! THANK YOU INBAL :)


How to make it...

The Daring Cooks #1 Zuni Ricotta Gnocchi...

So we are starting The Daring Cooks. I'm so happy that besides baking we know have challenges regarding cooking. The first one was Gnocchi, not the ordinary one but from home made ricotta. The recipe has been chosen from the cookbook by Judy Rodgers "The Zuni Café Cookbook" - Zuni Ricotta Gnocchi.

I couldn't wait to make this recipe as I LOVE gnocchi but I have never made my own... I always thought that gnocchi are made mainly from potatoes but... in this recipe they are substituted by ricotta which is a great idea! This shows that with Daring Kitchen we not only bake/cook but learn new skills and recipes. I've made my own ricotta (the recipe for ricotta was posted on the 21st April). It was way cheaper than buying ricotta and was SO easy! I will definitely make ricotta more often. I served my gnocchi with sun dried tomato, green olives and mascarpone sauce. I had some more gnocchi left for the next day - they were fried - yummy!



How to make it...

Friday, May 08, 2009

Ukrainian 'Zebra' cake...

I found that recipe in the Internet when looking for some Russian recipes. I made this cake because the recipe sounded very interesting and there was no picture with it and I wanted to see it. The Zebra cake was very easy and it really looks great - maybe not exactly like zebra but something in common ;) It has no fat (butter, oil etc.) in it - but 2 cups of sugar... The only 'difficulty' with this cake that one can have, is to create those colourful layers. Two bowls and two big spoons will easily solve this problem :)



How to make it...

Thursday, May 07, 2009

Stuffed Baked Mushrooms...

It was a pure coincidence that I've made this dish... I saw those beautiful, big mushrooms and just had to buy them! I love goat's cheese so I decided to combine both. The result was great! It's very easy and quick dish. I could even say that basically no cooking is involved - as you just have to slice, cut everything, arrange together and put into the oven - done! I used a tomato and courgette to make it rich and to add extra taste, but I would say you can add any vegetables you actually have in your fridge. Also an egg and oil of olives will be handy ;) It will be great as a starter (one mushroom will be plenty) or as a main dish served with a selection of bread.



How to make it...

Wednesday, May 06, 2009

Fried eggy toasts... French toast...

I'm sure most of you will know that breakfast. It's simple and if you have some leftover bread (and it's on a hard side to eat it normally) you don't have to throw it away - or give it to you chickens ;) I've already made it lots of times but first time with vanilla. I got that idea from Nigella - she's making something very similar and calling it 'doughnuts'. I have to admit that vanilla works very well - either vanilla sugar or vanilla extract, whatever you actually have in your kitchen. I ate 2 little pieces with raspberry jam and other 2 with honey - you can experiment and try different things, maybe fresh fruits, compote, white cheese... So many ideas and only two toasts ;)



How to make it...

Tuesday, May 05, 2009

Traditional dinner and chicken roulades...

I've missed this kind of food... As I had lots of Silesian dumplings (recipe published on the 4th May 09) I thought I'll just make a dinner from my childhood. It's what we call traditional, Silesian, Sunday dinner. I had to adjust my version a little though. The roulades should be from beef not chicken and you should make the sauce yourself - from the meat juice which remains after cooking the roulades. It was a real 'time machine', almost like home. Hope you will make it someday and try it for yourself :) It's not difficult but it's a little time consuming. Roulades like that can be a great idea for a party dinner (of course if you don't have to many guests) and you just need a good sauce and some salad to accompany them.


How to make it...
Ingredients:
- 2 chicken breasts
- 4 bacon rashes
- 1 pickled cucumber (cut lenghtway)
- 1/2 red onion (cut lenghtway)
- 1 clove of garlic
- Dijon mustard
- salt, pepper
- oil for frying
- 1 small jar of ready pickled red cabbage
- Silesian dumpling
- roast sauce ( I had a brown, mushroom sauce)


Use meat tenderiser and flatten the chicken breasts. Spread a thin layer of Dijon mustard over the chicken, put thinly sliced garlic and 1 bacon rash on each breast. On one end of each breast put few bits of onion and cucumber. Roll the chicken tightly. Wrap each breast into slice of bacon. Take a theread or thin string and 'tie' the roulades - or they will disintegrade when frying. Fry for about 25 min. - don't forget to get rid of the string before serving! ;) Cook the dumplings and make the sauce as per instructions (or make your own). On the plate arrange dumplings, roulade and red cabbage. Pour the sauce over the meat and Silesian dumplings. Serve immediately.
Bon appétit!

Monday, May 04, 2009

Silesian dumplings - kluski śląskie...

Those are my favourite! As I'm from that part of Poland (actually from the very capital of Silesia - Katowice) those dumplings are no stranger to me ;) They are part of Silesian, traditional Sunday dinner which consists of: dumplings, red cabbage and roulades (stuffed with sausage, some pickles, onion) with a gravy. Oh, how I miss those family dinners... I don't make those dumplings very often, as I prefer to make them once in a time, but a huge amount of it and just freeze portions ready to be cooked. The recipe isn't complicated and I highly recommend to try them. They are great with some savoury meat sauce, mushroom sauce or goulash.

polish silesian dumplings

Left-over dumplings can be reheated or fried (like potatoes) for dinner/supper and eaten with left-over gravy or butter. I also like those dumplings simply with butter and sugar, like many kids eat them ;)




How to make them...

Sunday, May 03, 2009

Berry Jelly...

Yesterday, after a huge dinner (Stuffed Cannelloni) my Hubby 'demanded' the dessert... I was surprised he had a place...! So to not make the same mistake twice I made a dessert today :) Altogether I had 4 portions - so we can have it 2 days in a row. It's simple, delicious, but you have to make it in 'stages'. Trust me - the end result is so worth your effort.



How to make it...

Saturday, May 02, 2009

Stuffed Cannelloni...

It was my second time cooking with the cannelloni pasta. First time I've made a mistake - my sauce was too thick and as a result, my cannelloni wasn't soft enough, they just didn't cook properly. This time I've made more sauce and I didn't cook the meat before stuffing the cannelloni - which also improved the taste. This is very nice dish. We ate the whole lot for the dinner tonight :) Of course my Hubby had to add some oil of olives, when he had his portion already on the plate - but that's how he eats all pasta dishes and pizza as well ;)



How to make it...

Cauliflower and broccoli cream soup...

Another dish from my chicken... We had already 3 dinners from that 'little fella' and I have still a breast and 2 legs in the freezer! That's what I call budgeting in the kitchen :) especially know when we have 'recession' all around us... Back to the vegetable soup. Remember that broth from yesterday? We had so much of it, that my Hubby decided to make a vegetable soup. He took the broth and added some frozen cauliflower and broccoli. It's easy, cheap and what's the most important thing - delicious :) I had it with toasted roll and I also put some cream into it... yum!



How to make it...

Friday, May 01, 2009

Chicken broth...

Remember my chicken...? ;) Here's what I made from it - besides what I've wrote about already. After cutting it into pieces, dividing breasts, legs etc. I was left with some bones and skin. It didn't look appealing but it was perfect for making a stock and then - lovely broth. Very easy and very delicious! Some other ideas how to use as much of your chicken as possible - soon :)



How to make it...