Saturday, July 23, 2011

Pasta alla genovese by Nigella Lawson...

I like Nigella a lot. Her recipes aren't too complicated and they are always a success. This one wasn't any different. We divided the amount of ingredients by half - as it's only 2 of us here and we used only olive oil for the pesto. This dish is quite quick to prepare and you have only 1 pot to clean afterwards! :) I was concerned a little about all the different textures of potatoes and pasta together but I have to admit it worked well. I liked it a lot and definitely will make it again!
Recipe comes from Nigella's new book "Kitchen" - which is very nice collection of checked, hearty and in most of the cases very quick too, family recipes.



How to make it...

Thursday, July 14, 2011

The Daring Cooks #19 Noodles, makaron, lane kluski...

Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

I simply couldn't miss that one and I didn't have to as my Hubby made good few versions of this month's challenge. For me it was also an occasion to finally buy him a pasta machine :) He's delighted!



Noodles, in polish -> makaron, is very popular in Poland. You can't have your traditional Sunday dinner without clear chicken broth with home made egg noodles. We also made popular in Poland 'lane kluski' which could be done for the broth, tomato soup (like in our situation this time) or I also like them for my breakfast made in simmering milk.

How to make it...

Monday, July 04, 2011

Polish white cheese - twarog / twarozek...

I just love twarozek! But unfortunately you can't buy it here in Ireland (well, you can in Polish shops, but I had a bad experience with it once and don't want ever again!). Luckily it's not complicated at all to make cottage cheese. I remember when my Granny used to make it from fresh cow's milk. I was a little skeptical if this will work with the pasteurized milk - but it did! And what a result! Twarozek is perfect both with sweet or savory accompaniments. My two favourite ways to eat it are: either simply spread on a piece of bread with sliced cucumber, spring onions and sprinkled with some salt, or spread over the bread and topped with honey or jam. Hope you'll try and make it - it IS very easy and definitely beats the store bought version!




"Quark is a type of fresh cheese, also known as tvorog (from the Russian творог), topfen (from the Austrian name), biezpiens (from Latvian), and varškė (from Lithuanian). It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage frais. It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. Quark usually has much lower fat content (about the same as yogurt) than cream cheeses and has no salt added." - by Wikipedia.org

How to make it...