Saturday, August 28, 2010

Green mango salad...

This is mainly my Hubby's dish. He was inspired by Rick Stein's BBC series when he travels around Asia (by the way if you have a chance see it!). Generally I'm not a big fan of fresh mango (prefer the canned one) but this salad works really well. Hope you'll try it :)


How to make it...

Thursday, August 19, 2010

Chicken biryani...

First dish made from John Torode's book "Chicken" (more info about the book here). I'm always slightly scared when I have to cook Indian style food. I always think it will be complicated and I won't do it properly. That was completely different experience. The recipe is dead easy and the result is delicious!!! I had all the ingredients at hand at home. This recipe is definitely a keeper and I'll be cooking more from the book!


"Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries." - by Wikipedia.org




How to make it...


Saturday, August 14, 2010

The Daring Cooks #11 The world of pierogi...

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

OK, first of all - THANK YOU ALL FELLOW DC MEMBERS FOR PARTICIPATING IN THIS MONTH'S CHALLENGE! Hope you enjoyed the world of pierogi and you'll be making them more often (from scratch of course) at home. You all did a GREAT job this month! You came up with such an amazing fillings for the humble pierogi, I wouldn't ever thought of! YOU ROCK :)
I'll try to visit as many blogs as I can (as I really enjoy discovering all those different fillings you made all around the world) and leave a personal note. I know that probably I won't be able to visit all the blogs (for which I'm really sorry)- but I'll do my best (when Baby Julia will go to sleep I'll stick behind with my laptop)! :)

Sweet version of Warenki (cheese and strawberry filling).
It was such an honour to host a Daring Cooks challenge - thank you once again! :)

How to make it...

Saturday, August 07, 2010

Irish Shepherd's Pie...

"Cottage pie refers to an English meat pie made with [Beef] mince and with a crust made from mashed potato. A variation on this dish using Lamb mince is known as shepherd's pie (shepherds - sheep/lambs). Unlike standard pies, cottage or shepherd's pie does not include a bottom pastry crust. (...) The term "shepherd's pie" did not appear until the 1870s, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep and not cattle. This may, however, be an example of folk etymology." by Wikipedia.org

I've been living on The Green Isle for over 4 years now and it's the first time we had a home made Shepherd's Pie. It was always easier and quicker to buy ready made version. But from now one it will be only home made Shepherd's Pie - there's nothing better! And you can add cheese, different veges etc. as you like :)
We made 2 loaf size pies, one was for the dinner straight away and the other went to the freezer ready to be baked in the future.



How to make it...

Tuesday, August 03, 2010

Sauerkraut salad...

This is a very popular salad in Poland. In my family we usually eat it with fired fish. It's easy to make, cheap and full of vitamins! It reminds me of my family home. When I was a child I used to hate it and my parent always made me to eat it... Now, times have changed (and tastes too!) and I like it a lot! Just one thing - if you buy sauerkraut and it will be too acidic just put it on the strainer and under running water - it will 'rinse' away some of that acidic juices.



How to make it...

Sunday, August 01, 2010

Scallops with black pudding and mustard dressing...

As we're living by the sea we decided to take full advantage of it and eat more seafood, so my Hubby bough scallops (please don't ask about the price - horrendous!). I ate them maybe only twice in my life, but never on their own. We decided to make them with black pudding as it's a very popular way of eating scallops here on the British Islands. OK, maybe it's only me but scallops aren't anything special... I've expected an amazing taste - they were good, slightly sweet, not chewy or rubbery - but to be honest I think I prefer prawns, squid or mussels... Good I had a last minute idea to serve it with mustard dressing (dead easy!). I used Guinness flavoured mustard and it worked perfect. To sum up - for the price we've paid and the smell we had in home after cooking I think I'll stick with restaurant next time I want to eat scallops...



How to make it...