Wednesday, December 30, 2009

Egg-horseradish paste/dip...

I had no idea how to call it. We normally eat it spread on a ham or cheese sandwich. It's also great as a side dish with meats. But I definitely know that there can't be Christmas or Easter without it! I just can't possibly imagine a holiday breakfast without this aromatic paste on the table... Hope you will try it too, it's dead simple. Especially now during carnival season - it will work great as a kind of dip/side dish with small canapes or vegetable sticks etc.



How to make it...

Tuesday, December 29, 2009

Chicken & mushrooms creamy sauce...

My Hubby made me a beautiful lunch today. The ingredients are really only for one big portion (if you want more just take 2 chicken breast and double rest of the ingredients accordingly). I would say this will be perfect served with pasta - for ex. spinach tagliatelle - I had it with pearl barley and it was delicious! Hope you will try it - sometimes my Hubby is a culinary genius :) and today was one of those days.



How to make it...

Friday, December 25, 2009

Merry Christmas Everyone! and I've got NEWS for you!!!

As you know I have had a secret for some time now. I promised I will share it with you and what's a better time then Christmas!?
So, it's official now - I'm pregnant guys! :))) It's a BIG thing for me and my Hubby - it's our first and hopefully not last! We tried for over a year and then finally I had to have an operation in September (some of you may remember that...). Everything was a success though and I'm 16 weeks pregnant :)

No long reading today - as I'm sure you're all enjoying good food and great time with your family and friends. So only few words from me today:


Wesołych Świąt Bożego Narodzenia! Merry Christmas! Joyeux Noël! Frohe Weihnachten! Καλά Χριστούγεννα! Nollaig Shona Duit!
Buon Natale! С Рождеством Христовым! Feliz Natal! Feliz Navidad!


P.S. Yo'll never guess what I found under Christmas tree... "Mastering the Art of French Cooking" by Julia Child and "My life in France" - Julia Child again :D

Thursday, December 24, 2009

24th Dec - Christmas Eve (Vigil) supper...

As you know (or maybe not, and if you don't know anything about Polish Christmas tradition please go here) today is my day for celebration. There are only two of us here - me and my Hubby - but we still had to cook traditional vigil supper, as it is in our family homes...



Christmas Eve Menu

Starter:
Sour Beetroot Soup with sauerkraut and mushrooms ravioli
Main:
Fish - Breaded Cod served with roasted potatoes and sweet & sour stew of cabbage and mushrooms, Salmon with Lemon sauce, Monk Fish with Leak sauce
Dessert:
Almond soup, Star shortcake cookies, Gingerbread cookies, Italian Panetonne, Mince Pies and Christmas Pudding served with whipped cream
Beverages:
White wine, Traditional dried fruit compote, Still mineral water

Some of those recipes you can find on my blog already, some of them will be added later. So without any further delay - I'm going to enjoy my feast. Have a nice evening and if you're Polish - Wesołych świąt!

Wednesday, December 23, 2009

Sweet Almond soup...

Another festive recipe. It's not a soup as such, coz you will serve it after the meal as a dessert or mid-day snack. Polish almond soup - zupa migdałowa - is a creamy meatless soup that some families serve for Christmas Eve supper. It is usually served hot for Wigilia and cold at other times of the year (great for birthday party etc.). I have to admit that it was my first time ever making this dessert - although I ate it many times before. It was easy and the result is fantastic. Hope you will enjoy.
P.S. Unfortunately on the photo you can't see all the almond flakes and raisins in the soup... shame.


How to make it...

Saturday, December 19, 2009

Makówki - poppy seed Silesian Christmas desert...

"Makówki is a traditional poppy seed-based dessert, most notably in Silesia where it is served almost exclusively on Christmas Eve (and perhaps on the following days, as long as the supply prepared for Christmas lasts). The main ingredient are: sweet white bread and finely ground poppy seeds boiled in milk with butter. Other important ingredients include: dried fruit (figs, raisins, apricots, dates, etc.) almonds and other kinds of nuts (the choice of nuts and dried fruit varies). It is flavoured with sugar, honey, vanilla, cinnamon and rum. The bread is cut into thin slices and layered in a clay pot or more often into a glass or crystal bowl. After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation." - by Wikipedia.org



Enough of facts and details. I remember this traditional Christmas dessert since... I can remember. We usually used chałka to make those (a kind of sweet bead, something like French brioche). We had a lots of poppy seed usually left from making 'makowiec' - another traditional Polish cake. Makówki is typical Silesian dessert, so don't be surprised if a Polish man/woman never heard of it ;) I used to make makówki - as it's dead simple and perfect for a child cooking :) Just a layer of sweet bread, cover with hot milk and spread a layer of poppy seed with dates, and again with the layers until you run out of them :) Chill in the fridge, take the spoon out and enjoy! Oh, I miss those little things when away from home, home country... especially during Christmas time...

Friday, December 18, 2009

Christmas gingerbread cookies...

I've finally had a chance to make this year's Christmas cookies. First one the little starts, for which you can find the recipe here. The second ones were the gingerbread cookies. The smell of gingerbread is an ultimate Christmas sign for me. I made round cookies rather then a loaf - it will be easier to eat (and easier to munch on them...). This recipe for gingerbread is very easy so I hope you will give it a try - even if it's your first time. My cookies won't go on the Christmas tree - some of them will end up as a home made present, the rest will end up in mine and/or my Hubby's tummy ;)



How to make it...

Sunday, December 13, 2009

Smoked mackerel paste...

Nothing 'festive' this time, sorry guys ;) This is something which constantly reminds me my childhood. Generally in my family fish is widely eaten and there are many thing in which it's used. Smoked mackerel paste is one of them. I remember when I was very young I really didn't like it a lot... But growing older means (sometimes anyway ;) ) that you're getting wiser at the same time. It's dead simple and very nice on a piece of toast :) It will be great on a small toasts/blinis as a starter or finger food during a party. Of course I didn't have to convince anyone about advantages of eating fish (good fats Omega 3 etc.... ).



How to make it...

Tuesday, December 08, 2009

Uszka...

"Uszka, (meaning 'little ears' in Polish), are small dumplings usually filled with mushrooms or minced meat. They are usually served with borscht, though they can be eaten alone. They are a part of traditional Christmas Eve dishes in Poland, Lithuania, and Ukraine, and are either floated in the soup, or eaten as a side dish." - by Wikipedia.org

Done, another thing I can cross off the list. They are very easy to make but it's quite time consuming - forming those little ears. You can freeze them, once you cooked them slightly just cool them and to the freezer. Then when you want to eat straight from the freezer into salted, boiling water and ready to be served. For Christmas Eve in Poland, we make them with meat free filling - sauerkraut and mushrooms. I can't imagine Christmas Eve feast without them swimming in a bowl of lovely ruby barszcz (beetroot soup)!



How to make it...