Saturday, June 27, 2009

The Daring Bakers #4 Bakewell Tart...er...Pudding...

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

I have to admit that before this challenge I have never heard of a Bakewell tart/pudding. I was very excited as the recipe looked very promising - and I wasn't disappointed :) Bakewell tart/pudding is now one of my favourite desserts! It was easy to make and what an amazing result. I used a blackcurrant jam which was a little tart and went well with the almonds. I had some pastry left and I made mini Bakewell tarts - they were very very handy, few bites of a perfection :) for a good mood!



How to make it...

Thursday, June 25, 2009

Babka cake and Hubby's Birthday! ...

"The Polish noun babka and Russian baba (Russian: баба) mean 'grandmother' and as applied to the pastry probably refer to its shape, a tall cylinder, sometimes with corrugations resembling a skirt’s pleats. The name of the pastry entered the English language from Polish, via French, although 'babka' is also sometimes used in its original sense ('grandmother'), especially among those of Eastern European descent." - by Wikipedia.org



This is one of the most famous and traditional cakes in Poland. It's called 'babka' or 'babka piaskowa' (sandy cake). It's my Hubby's Birthday today and I wanted to make a real cake for Him - lots of layers, cream, fruits etc. but no... He asked for this one. Fine by me - if it only makes him happy :) It's not difficult, though work consuming (especially if you don't have a big mixer as me...). Hope you will like it. The part with cocoa isn't necessary, so if you like you can skip it.

How to make it...

Wednesday, June 24, 2009

Ciapki, goody - childhood breakfast...

Different idea for a breakfast. I'm working part time recently so I finally have time to prepare something more than traditional cereals and enjoy eating it slowly... This is another memory from my childhood. It's great if you have some stale, sweet roll but really any stale roll/bread will do. In Poland it's called "ciapki" which is really hard for me to translate into English. I was talking to my colleague recently and he told me that his mother used to do that as well. She called it "goody". I'm sure you will like it, if not love it. It's a comfort food for me. Enjoy!



How to make it...

Saturday, June 20, 2009

Yellow salad...

This salad doesn't have a name, or I just don't know about it ;) I call it yellow salad - and it's no hard to guess why... It's simple, quick and delicious! Normally you may not think of putting those ingredients together but it really works well. It's a great as a part of lunch - it's ideal to put into small box and take it with you to work/school.



How to make it...

Monday, June 15, 2009

Chocolate Box Cookies...

It's my friend's birthday today and I wanted to bake something for him. He just LOVES chocolate so the choice was quite simple. The next stage was to choose the right recipe. I was thinking about some nice, big cake - maybe Devil's Fool, Triple Choc or Black Forest but then I saw those pretty, little things :) The recipe comes from "The cookie and biscuit bible" my newest addition to huge cook book collection. I also made the box to go with them and he will get a small fridge magnet - chocolaty of course :)
I believe that hand made presents mean more then even the most expensive ones from the shop!



How to make them...

Sunday, June 14, 2009

The Daring Cooks #2 Chinese dumplings...

And here it is - this special time each month - to post out our completed challenge. This month's challenge was to make traditional Chinese dumplings - you should know them as wontons. I always wanted to make them, but it never really happened ;) This was a great opportunity for me to finally try it! The dough wasn't so difficult - though, you have to make right the amount of the flour and water, that can be tricky. The filling was our choice and as my Hubby like his meat ;) I choose pork filling as suggested by the host of the challenge - Jen from www.userealbutter.com and I made a sweet ones too - blueberry filling :)



How to make it...

Wednesday, June 10, 2009

Chicken - roasted with vegetables...

Another dish from the chicken. I know I use it a lot - but it's cheap and there are so many things you can do with it. That's a roast version - inspired a little by the coq au vin (recipe posted on the 29th May 09). It's simple and a great if you have guests. You can roast not 1 but 2 chickens to feed more. Fuss less and practically no work is involved - just cut the chicken, veges and roast it. And while it's roasting, you have time to beautify yourself or prepare the dessert :)



How to make it...

Tuesday, June 09, 2009

Corned beef hash with cabbage...

This recipe comes from a great book "What to eat now" by Valentine Warner. It's something different but sooo good. It's a type of comfort food for me. If you have some leftover potatoes and corned beef in your cupboard that may be an answer, as to what to do with that. It's very simple and I think it's at its best reheated next day ;) So don't wait any longer! Chop, chop to the kitchen.

How to make it...

Saturday, June 06, 2009

Buckwheat with an egg sunny-side up and buttermilk...

I made it for lunch, mainly because I was left with some butter milk (after baking an Irish soda bread). The taste of butter milk reminded me of a dish, which I ate a lot when I was a child. My Dad used to buy normal, fresh milk and put it aside for 2/3 days to 'create' butter milk. It's very popular in Poland and Eastern Europe. I think that main reason is that it was very cheap and easy dish. It really doesn't involve much cooking - just boil the buckwheat and fry the egg - ready! :) Hope you will like it, but to do so you have to have a butter milk, not the normal one! It's great especially during summer time :)



Butter milk (as per Wikipedia.org):
"Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a by-product naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker... Cultured buttermilk is lower in fat and calories than regular milk. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk."

How to make it...

Thursday, June 04, 2009

3 Cheese Canneloni...

I love cannelloni and I love cheese :) so why not combine both! There is cheesy pizza why not cannelloni? This dish was delicious - even my Hubby couldn't eat enough :) It's not complicated and you can also freeze it or just put it into the fridge for later :) It's also great if you have guests for dinner. You can prepare everything in advance and just bake it when guests arrive. This amount will be perfect for 4 adults, preferably served with some light salad.



How to make it...

Wednesday, June 03, 2009

A porridge you may actually like? ...

I know we all have those days when we try to eat healthy - and usually we only try ;) This is a porridge you may actually enjoy - or I hope you will. I eat porridge almost every morning, as I have noticed that when I do so, I'm not feeling hungry till lunch. When I eat for ex. a toast with Nutella :) I'm hungry after 2 hours... I like plain porridge too, but to make it a little different I try to add something to it. It's usually some kind of fruit (banana, strawberries, apple...) and maybe honey or maple syrup. Sometimes I may prepare it using a soy milk instead of cow's. This combination was delicious and I hope you will try it too :) To actually eat porridge you don't have to eat it alone, on it's own - remember that and you will no longer only 'try' to start your day with a healthy breakfast!



How to make it...

Monday, June 01, 2009

Stuffed peppers with tomato and fresh basil sauce...

It's very popular to stuff different vegetables (pepper, eggplant, artichoke, tomatoes etc.) with meat and/or rice. It's also not difficult. This recipe is quick and simple. You can use whatever meat you want, it doesn't have to be beef, or just make a vegetarian version and stuff it with rice and/or pulses, other veges.



How to make it...