May 24, 2019

Onion rings with aioli

Onion rings with aioli
The May started for me very poorly. My computer have broken. I was not able to take, store or edit any new picks. As I was super used to my old beautiful Mac which spent with me last 5 years btw - I've tried to go an extra mile to get it fixed. Nothing worked unfortunately. The piece which was broken exceed the value of the computer. Thankfully I was smart enough to regularly back up the data so I didn't loose my five years achievement. Sad and with the tear in my eyes I had to say goodbye to my sweetest apple and I had to get a new one. Lucky enough I had to only upgrade my computer to the newer version but I am happy that I can work on the same bases.

I would like to introduce you to my newest recipe - Onion rings with aioli.


Aioli

Ingredients:
  • 1 egg
  • 200 ml olive oil
  • 2-3 garlic cloves
  • salt and pepper
  • 1 tsp of white wine vinegar *(optional) 
Preparation:
  1. Separate the yolk from white and place in the bowl, add pinch of salt and pepper.
  2. By using a hand wish mix egg with seasoning and constantly mixing start adding oil by pouring slowly. It is the same way you would wish a paste for mayonnaise. 
  3. Peal garlic and press into the bowl with creamy paste. Mix all well. Optionally you can add a table spoon of vinegar to get a sharper taste.

Onion rings

Ingredients:
  • 2 large onions
  • 2 cups of all purpose flour 
  • 1 tsp of baking powder
  • cold sparkling water
  • pinch of salt
Preparation:
  1. Cut onions into large slices and divide it to rings. 
  2. In a large bowl mix flour and baking powder with water using a hand whisk. (We are looking here for butter a bit thicker then pancakes mixture).
  3. Bring your oil to 180°C temperature.
  4. Coat rings with butter one by one and place straight into the hot oil.
  5. Fry until golden.
  6. When ready remove from the oil onto kitchen towel to remove the access of oil.
  7. Serve hot with aioli and green garden peas. 

I hope you will all enjoy it.

I am super happy to be back. As I promised myself I will continue my adventure with blogging no matter what I am back and ready to follow my dream.

Myniowska xxx


April 23, 2019

Sticky BBQ ribs with broccoli

Sticky BBQ ribs with broccoli
Did you all had a happy Easter? The time has gone so fast. I am filled with Easter food and I really have to sarve today something what is not an egg, chocolate rabbit or any similar! After all this superb days I am coming back with a new proposition for nice dinner. If you like ribs this is something for you. If you are not a big fun it's time to get to know them better. This is very sticky and messy but so worth it!


Meat

Ingredients:
  • half rack of baby ribs
  • 6 juniper berries
  • 2 star anise
  • 2 cloves
Preparation:
  1. Preheat the oven - 180°C up and down.
  2. In the heat proof pot put the ribs flash side down, cover with water and add spices. Cook in the oven for 1h in 180°C.
Glaze

Ingredients:
  • 90 g soft brown sugar
  • 4 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp ground Chinese five spice 
  • splash of water
Preparation:
  1. In a small sauce pan combine all ingredients. 
  2. On a medium heat cook the glaze until the sugar will dissolve and the sauce thickens.
  3. Take out the meat out of the oven. Drain.
  4. Put it back into to the heat proof pot. Brash with half of the glaze. Roast for 30 min.
  5. Open the oven and glaze meat with the rest of the glaze. Keep in the over for another 10-15 min.
  6. Serve hot with broccoli on side.

Broccoli

Ingredients:
  • 1 broccoli flower
  •  1/2 of red chili
  • 1 tbsp of sesames seeds
  • 2 tbsp of soy sauce
  • 2 tbsp of sesames oil
Preparation:
  1. In the big pot boil water with no salt. 
  2. Break the broccoli into florets. 
  3. Cook it in boiling water for 2 min. Drain and set aside.
  4. In the wok/large pan heat up sesames oil with finely chopped chili.
  5. Add broccoli and soy sauce. Toss together. 
  6. Serve with ribs. 

My computer is down so I was straggling with adding this post. All my date and pictures are happily backed up on the separate hard drive but it doesn't change the thing that I am not able to work. Tomorrow I will have to visit the apple store service and hopefully they will find the reason why my sweet pie is it not turning even if it's well charged.

Back to the recipe I hope you'll love it.

Myniowska xxx 

April 19, 2019

Babka - traditional easter cake

Babka - traditional easter cake
Hello Friday. This weekend it's all about eggs, chocolate rabbits and cakes. This weekend is an easter weekend and as today is already a Good Friday it's time to start some preparation. Are you ready for that? Do yo have a family tradition? For me there is no easter without Babka cake. It was the most popular thing to make during this time of the year and wherever I travel I always make it - so it reminds me about home. I went through a lot of different recipes and different technics but I promise you this recipe is easy and no time consuming but taste like original. The only cheat in here is that I use hand mixer instead of old fashion makitra (which is basically big clay bowl for creaming a butter) but the all ingredients I put together are exactly like we use to do.


 Cake

Iingredients:
  • 200 g butter 
  • 1 and 1/4 cup of sugar
  • 4 eggs
  • 4 Tbsp flour
  • 1 and 1/2 corn starch
  • 1 tsp baking powder
  • 4 Tbsp double cream
  • 1 Tbsp of limoncello or lemon juice
  • lemon wedges
  • mint

Preparation:
  1. Preheat the oven - 180°C up and down.
  2. Prepare the Chiffon Cake Pan, all inside cover with a butter.
  3. In a small bowl combine flour and a corn starch with baking powder. Set aside.
  4. Cut butter into the cubs and combine with a sugar in larg bowl. By using a hand mixer mix about for 10 min on a full speed - until the sugar will get dissolved.
  5. Add eggs one at the time. After each egg mix about 3 min to get very smooth paste.
  6. When the mixture is well combined and silky put a mixer on medium speed and add half of the flour mixture and half of the cream. Mix well. After about 2 min add the rest of flour, cream and limoncello/lemon juice.
  7. By using a spatula move the mixture to the prepared tin and level the cake.
  8. Bake for 40 min until golden.
  9. Take out from the oven and let it cool down.
  10. When the cake it’s cold remove from the mold drizzle with lemon icing. Garnish with lemon wedges and mint.
Lemon icing

Ingredients:
  • 4 Tbsp of icing sugar 
  • 1 tsp lemon juice
Preparation:
  1. Combine ingredients and mix well with spoon. The texture should be thick and should have a very strong with color. Otherwise if it’s to lose it will be absorbed by the cake.

I hope you all will spend this Easter stranded by your family. I also hope you'll try to bake this amazing cake. Enjoy.

Myniowska xxx

April 16, 2019

Balsamic mushroom on toast with fried egg

Balsamic mushroom on toast with fried egg
We have arrived to the hole week! Do you celebrate Ester? I am coming from the country where we are very familiar with this subject. I am also a part of catholic family so this week was also very important in our church, As kids we took that more like a school break, egg hunting and a “Śmigus dingus” day when you could pour with water over eavybody with no consequences. Right know as I leave far away from my family it is really difficult to follow the traditions and spend the time I used to when I was younger! Well as the the egg is in already in a subject - I would like to share with you very new recipient for toast with balsamic mushrooms!


Ingredients:

  • 2 slices of bread
  • 150 g mushroom
  • 1 tsp butter
  • 3 Tbsp balsamic vinegar 
  • 2 Tbsp soy sauce
  • 1 tsp honey
  • 2 springs of fresh thyme 
  • 2 garlic cloves
  • 2 eggs 

Preparation:
  1. Slice your mushroom.
  2. Warm up a non stick pan. On a medium heat melt butter with thyme, add mushrooms with chopped garlic - fry until golden.
  3. Add balsamic vinegar, soy and honey. Cook all together until the juice will be glossy. 
  4. Put bread into the toaster.
  5. In the meantime on the non stick pan fry two eggs.
  6. Remove toasts from toaster and put on the plate. By using a stone place mushrooms on toast.
  7. When eggs are ready cover the toast with or serve on side.

To all my friends and family. From this place I would like to wish you a very happy Easter! I hope you will all spend this time with people you love and also will find some time for reflection.

I hope you'll love it.

Myniowska xxx




April 12, 2019

Custard tarts with strawberries

Custard tarts with strawberries
Hello Friday, do you have your plans for weekend? Are you off or on? Can you already feel the spring in the air. Do you drive with your window half open? Can you see flowers blooming. (I feel sorry for allergy sufferers) Can you hear birds tweeting? Can you feel warm sun on your skin yet? After another crazy week, today I baked super round and delicious tarts with custard feeling cover with fresh strawberries. 


Ingredients:

Base:
  • 225g plain flour
  • 150g unsalted butter + extra for greeting a tin
  • 50g caster sugar
  • pinch of salt
  • 2 medium eggs
  • dry rice
Preparation:
  1. Butter cut into cubes and combine with flour and sugar using your hands. When the mixture will become grainy like sand add pinch of salt and 2 eggs. Put into the fridge for approx. 20 min.
  2. Knead until you will get a firmed ball.
  3. Prepare 10 small tartlets tins. Smear with butter.
  4. Take the pastry out of the fridge and by using a knife divide to 10 pieces.
  5. Roll all chunks into small balls and roll out the dough and cover each tin carefully carving eggs. Repeat with all tins.
  6. Turn on the oven - 180°C.
  7. Cut baking paper into squares big enough to cover dough in each tin. Fill up with dry rice.
  8. Bake for 20 min. Thank remove rice and the baking paper. Bake for another 5 min until golden.
 Custard:
  • 250 ml milk
  • 1 vanilla pod
  • 3 egg yolks
  • 40g flour
  • 100 ml whipping cream
  • 20g + 60 g sugar
Preparation:
  1. In the small pan, on the low heat, warm up milk with spited vanilla pod.  
  2. Beat 20g of sugar and egg yolks together using a scutcher. Pour mixture over the milk constantly wishing.
  3. To the pot add flour and combine well all together, wait until thickened.
  4. Chill in the fridge.
  5. In a bowl whip cream add sugar. At this stage be carful not to get the cream over done.
  6. By using spatula combine mixture from the fridge with cream.
Make it together:
  1. Take a ready, chilled tart and fill it up with custard.
  2. Pick best shaped strawberries and cut thinly with knife or if you have with mandolin.
  3. Place strawberries on the top of the custard - here use your best skills to make them pretty.
  4. Garnish with mint leaf, optionally you can dust with some icing sugar.

Mostly I don't eat fruit apart of berries. I simply love them as they are so beautiful, wild and tasty. There is a bunch of recipes I have in my little notebook which I will share with you in the future. I hope you'll like it. Have a great weekend you all.

Myniowska xxx

April 09, 2019

Spaghetti Bolognese

Spaghetti Bolognese
This filling when you shooting half a day, exited to have some nice picks taken ready for post production. Recipe done, easily - feeling like a kid in a candy store. Days which are going smooth as the smoothest smoothie. Finally you are ready to work on the work you already worked on before. Downloading picks and there is big fat statement on the screen. "The memory card has been damaged, the files might be invalid - you cannot open all files" in bold. I could only save 20 items which I have decided to share with you any way. My old time favourite pasta bolognese - easy way. 


Ingredients:
  • 500 g minced pork
  • 2 tbsp of olive oil
  • 2 small carrots 
  • 1 yellow onion
  • 1 can of tomatoes
  • 3 garlic cloves
  • 125 ml of red wine
  • 100 ml of water
  • 1 Tbsp of sugar
  • 2 springs of fresh thyme
  • 2 Tbsp of red wine vinegar
  • salt, pepper
Preparation: 
  1. Cook pasta according to the instruction on packaging.
  2. In a large bowl break a met with wooden spoon, season with salt and pepper then move to the pan. Brown the meat well on a high heat.
  3. Peal onion, garlic, carrot and chop well. Add to the pan with meat. Splash wine in - to deglaze, scraping up any fond using a wooden spoon. Reduce the wine into half. 
  4. Pour in tomatoes and water. Add thyme, sugar and vinegar. Simmer for 45 minutes. 
  5. Add pasta to the sauce and mix it well.
  6. Serve with parmesan cheese and fresh basil leafs.

There is always a story behind the scene. It's only up to you what lesson you will learn. I am one memory card down and I am bit surprised as this has happened to me first time but I didn't gave up and I have fixed and edit some of the pick I was able to save so I could still show you something.

I hope you will love it.

Myniowska xxx

April 05, 2019

Ginger beer chicken with baby potatoes

Ginger beer chicken with baby potatoes
Weekend is here. Do you have any plans? Friends over for dinner? I'll have some people around and I can give you all a great idea how to feed the small crowd best. Something easy, quick to make and something what more of the people are familiar with. I will add an extra twist just to impress and do it bit different then unusual way. Ginger beer chicken with baby potatoes. Sounds good? I wish you all a very happy Friday and cool weekend. 

Main dish

Ingredients:
  • 1 whole chicken
  • 100 g butter 
  • 1 can of ginger beer
  • spring of rosemary 
  • 5 springs of fresh time
  • 1 lime
  • salt and pepper 

Preparation:
  1. Turn on the oven - 180°C - Up and down heat. 
  2. Put the chicken on the board. By using table spoon - separate the skin from the muscle trying not to break it. You will form to pockets to put butter in -this will help  to keep the chicken moist and flavorful.
  3. Slice butter into 6 even, flat pieces and put 3 pieces of fat and 1 thyme spring to each pocket.
  4. Season chicken with salt and paper. Pour over 1 Tbsp of olive oil and rub everything into the chicken.
  5. Open a can with ginger beer and place the chicken on it vertically. Move it to the heat-proof dish. 
  6. Roll a lime and cut into half. Put it in the dish with 2 springs of rosemary. This is how you’ll receive nice fragrance. 
  7. Using a spoon pour salt into the can until the beer will start coming out of the can.
  8. Please the chicken into the oven and roast 45 min per kilo + 20 min extra for getting extra golden and crunchy skin.
  9. Take out from the oven. Remove the can. Wrap the whole dish with tin foil and cover with tea towel. Let it rest for 10 min to keep all juice inside.
  10. For extra kick you can squeeze both halves of lime all over.




Side potato

Ingredients:
  • 500 g of baby potatoes
  • 1 head of garlic
  • 3 spring of rosemary
  • 2 tbsp of olive oil
  • salt  

Preparation:
  1. Clean potato, cut into halves and place in to the heatproof dish. 
  2. Brake the head of garlic and through all cloves into potatoes. Do not peal.
  3. Add rosemary.
  4. Pour olive oil all over and sprinkle with salt.
  5. Mix it well and place into the oven - 180°C for 40 minutes.
  6. Serve with a chicken.
And it's raining here as hell soo I can see myself staying home today anyway. No option to move me from my armchair. I hope you'll all love the recipe.

Myniowska xxx


April 02, 2019

Pancakes with blueberries

Pancakes with blueberries
I don't know, the time change is really hitting me. I cannot wake up in the morning. I really need an extra hour in the morning in the bed. I have now idea how to mobilize myself and do not turn off the alarm each day rolling over and going back to sleep. And there is a question - can you be still successful getting up after 10 am? I always thought that morning birds can achieve more. Is it only in my head? Any way, today breakfast for lunch - lunch for dinner.


Ingredients:
  • 100 g plain flour
  • 1 tsp baking powder 
  • pinch of salt
  • 1 tsp of sugar
  • 15 g malted butter
  • 1 egg
  • 150 ml of milk
  • Optional butter, favourite syrup and fresh/frozen blueberries to serve.
Preparation:
  1. Sift dry ingredients to the bowl and mix with a fork.
  2. Add melted fat, eggs, milk and by using a hand mixer mix well.
  3. Put the butter into the fridge and let it rest for 30 min.
  4. Heat up a no stick pan and using a ladle pour mixture in the middle of the pan, firming a nice round pancake. 
  5. Cook over a medium heat 30-45 sec each side.
  6. Move to the plate and repeat step 4 until you finish your mix.
  7. Serve with butter, fresh fruit and drizzle of chocolate sauce.


If you like my previous pancakes recipe you will love this one. It's easy and tasty. I could kill for this in the morning.



Myniowska xxx

March 29, 2019

Tagliatelle alla Puttanesca

Tagliatelle alla Puttanesca
Pasta is one of my favorite dishes ever. When I was a kid I was always happiest when my mom served spaghetti for lunch. Since then I was experimenting with new recipes, using the local products, seasonal veggies - by trial and errors method I have invented and collected the best ones. Adding and removing specific ingredients from originals recipes, trying to get well balanced, rich in flavor meals. The fact where you live has a very big impact to that what you cook and how you eat. I am happy to be surrounded by see, to leave in the sunshine land so I am sharing with you my pimped Tagliatelle alla Puttanesca. 



Ingredients: 
  • 250 g linguine pasta
  • 6 prawns 
  • 2 small clean squids
  • 500 g clams
  • 250 g cherry tomatoes 
  • 80 g sun dried tomatoes
  • 20 g capers
  • 80 g black olives 
  • 80 g green olives
  • splash of white wine
  • handful of finally chopped parsley
  • 1 lime
  • 2 cloves of garlic (minced)
  • olive oil 
  • salt, pepper

Preparation:

  1. Cook pasta according to the recipe on the packaging.
  2. Put the squid shiny side down and score the inside surface of the body in diamond pattern. Try not to go through. Cut the squid into rectangles about 2 cm x 3 cm.
  3. Add some olive oil to the pan and on the medium heat fry calamari and prawns on both sides then add clams.
  4. Mix in garlic and add splash of white wine. Cook until the wine will be reduce.
  5. Throw in successively olives, capers, sun dried tomatoes and cherry tomatoes. Leave it to simmer for about 6 min.
  6. Add 1 tsp of lime zest, 2 tbsp of olive oil, salt and pepper to taste.
  7. Put in cooked and rinsed pasta and mix it well. 
  8. Sprinkle with finally chopped parsley and garnish with lime wedges. Serve hot.

Eye-caching, flavorful plate full of this tender beauties ready in less the 30 min. This is very quick and easy one pot recipe I recommend for you, your family and friends. It's impressive and looks just insane plus taste like heaven. I hope you'll all love it.



Myniowska xxx





March 25, 2019

Avocado on toast

Avocado on toast
What do you expect from Monday? To not come, to go quick, to be nice and easy to be more like Friday or just to be gone? I know Monday might be scary, might come to soon and you might be not happy about this but give it a chance. Maybe if you only would start it right way or better way ?! Maybe with an avocado on toast? Maybe then you could call it easy Monday or happy Monday? Any way you'll do I highly recommend to have a look into my newest and oldest recipe. Easiest ever but not boring at all. 

Ingredients:
  • 4 slices of bread
  • 1 avocado
  • 2 tbs of olive oil 
  • 1 tbsp of lemon juice
  • sea salt and pepper

Preparation: 
  1. Toast a bread in a toaster.
  2. Cut avocado into half and remove a stone. Place in a small bowl and mash.
  3. Add olive oil and lemon juice and mix well together.
  4. Remove ready bread from a toaster and by using a spoon place a flesh on the bread.
  5. Drizzle with a olive oil, sprinkle with some salt and pepper from high.

It's good to love avocado. It is a very inconspicuous fruit. It might to seems blend and not very interesting but if you will only add a touch of south it will blow your mind and will be a a nice surprise for your palate. Definitely one of the most frequently bought fruit in my house. I know you'll love it!

Myniowska xxx

March 22, 2019

Moroccan soup

Moroccan soup
The spring is hear but there is still a last change to post very wintery worming up soup before I will come back with more fresh and light spring ish recipes. After beautiful February here in Mallorca I paid a price by caching a cold in March. Last two days gave me zero hope for better so I was supporting myself with this tasty and fragrant soup. 



Ingredients:
  • 450 g sweet potato 
  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 6 cloves of garlic 
  • 2 tbsp of olive oil
  • 1 jar of lentils 
  • 1 tsp coriander
  • 1 tsp curry powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 2 tsp garam masala 
  • 1/8 tsp nutmeg
  • 1/2 tsp of cayenne pepper (optional)
  • 6 cups chicken stock 
  • 100 g baby spinach 
  • 1/4 cup lemon juice
  • lemon wedges for garnish

Preparation:
  1. Peal all your vegetables. Cut potato, carrots and pepper into 1 cm chunks.  
  2. To the big pot add olive oil. On a medium heat fry chopped onion and minced garlic with all the spices - coriander, curry, smoked paprika, turmeric, garam masala, nutmeg and optional cayenne pepper. Cause of this procedure you will get the best fragrance of the spices. 
  3. When all will look golden add vegetable - potato, carrots and paprika and cover with chicken stock.
  4. Cook for about 30 min - until all vegetable will get cooked and tender.
  5. Drain your lentils and add to the soup. 
  6. Place half of the soup in the smaller pot. By using a hand blender mix soup to the smooth liquid. Return the cream to the big pot. Cause of this you will get the nice texture and creaminess but you will still have nice chunks of veggies.
  7. Add the lemon juice and baby spinach. Cook for another 5 minutes.
  8. Serve it nicely hot. Bets with some fresh flat bread.
It's really true that the soup bring people to life and helps recover. It's also true that spicy food contain antioxidant and antimicrobial properties that protect against bacteria in the body. I have merged those two and ended up with another beautiful recipe for you. 

I hope you'll love it.

Myniowska xxx

March 19, 2019

No-bake chocolate cheesecake

No-bake chocolate cheesecake
Hello People. How is your week going? I am coming to you with my supper no-bake double chocolate cheesecake. I should have wait until the weekend but it deserves to be known by everybody and everyone. This is not only my newest and easiest recipe. This is more than just a cake, this is a new hero at my home. This is the new afternoon coffee's best friend. This is a spectacular piece of art made up with basic ingredients. Admittedly, it might cause some mess in the kitchen but after you'll taste it it will be all forgiven and forgotten. Please let me introduce to you. No-Bake chocolate cheesecake.



Ingredients: 

Base:
  • 300 g graham crackers
  • 2 tbsp cacao powder
  • 175 g of melted butter
Cream cheese filling:
  • 500 ml whipping cream
  • 450 g cream cheese
  • 250 g dark chocolate (72%)
  • 1 vanilla sugar
  • 100 g caster sugar
  • 35 g cacao powder
  • pinch of salt

Preparation:
  1. Melt chocolate in a double boiler and set aside. Let it cool. 
  2. Prepare 18 cm, round baking tin. Line a greaseproof paper on the bottom to avoid sticking. Using a food processor blend graham crackers until you get nice and sandy texture. Add butter and cacao powder. Mix together. Well combined crackers move to the earlier prepared tin. Using a spatula spread evenly. Place in the fridge for few minutes.
  3. In a large bowl whip 375 ml of cream and move on side.
  4. In a medium bowl mix cream cheese, vanilla sugar, caster sugar, cacao powder and rest of cream. Add pinch of salt and melted chocolate. Mix for another 5 min.
  5. Now you will have to combine the cheese mixture with whipped cream. Put one spoon of chocolate cheese into the whipped cream and by using spatula mix slowly. Repeat until you have no remaining cheese in the bowl. Don’t over mix the butter to avoid breaking all the air baubles.
  6. Remove the bottom of the cake from the fridge. Pour the mixture into the tin. Put back to the fridge and let it settle. Best over the night.
  7. When solid remove from the tin and optional you can sprinkle some cacao powder on the top of the cake.

You don't need any extra skills to prepare this cake and it's super delicious. There is no unusual tools to be used. Follow the recipe or add an extra twist and make it even better. I am sure you will enjoy it.

Ps. Tested on Humans

Myniowska xxx





March 15, 2019

Champignon soup

Champignon soup
When you have super intense day planed and will have no time to cook it is always good to have something prepared in advance. If you looking for something hot and tasty to eat, what is also easy to warm up in few minutes, there is no better thing than a soup. There is no better soup than a mushroom soup. It's quick and easy to prepare - will give you a nice kick of energy and make your day better. I just had this kind of the day today and I was more then happy to eat it in a meantime. Please have a look below for my very finest mushroom soup with croutons served on side.



Ingredients:
  • 500 g champignon
  • 250 ml milk
  • 250 ml cream (12-18%)
  • 1l of veg/chicken stock
  • 2 minced garlic cloves 
  • 1 tbsp butter
  • 1 spring of rosemary
  • fresh parsley for garnish
  • salt
Preparation: 
  1. In the medium pot melt butter with rosemary spring and garlic. Slice champignons and fry them on medium heat until golden.
  2. Add cream, milk, stock and cook on the high hit until is boiling, then reduce the hit and simmer for 15 min. Have a try and add some salt if needed.
  3. Using a hand blender mix it well. You should receive nice and silky soup.
  4. Pour to the bowl and garnish with fresh parsley.
Garlic croutons:


Ingredients:
  • 5 slices of bred - best from previous day
  • 2 tbsp of butter
  • 2 cloves of garlic minced
  • full-hand of finally chopped garlic 
Preparation: 
  1. Cut all bread into 1cm x 1 cm cubes.
  2. Melt the butter in the pan, add garlic and parsley.
  3. Add bread cubes to the pan and fry until golden brow. Remove from the pan and let it rest for 30 min.
  4. Best to serve on the side of the soup.

There is nothing better than a nice, worming up soup in a middle of the busy day. The big plus of this dish is you can pour it into the plastic box close it well and take to work with you. Believe me - everyone will get jealous after you will warm this up and the aroma of the soup will spread in the office. Enjoy.

Myniowska xxx




March 12, 2019

Flat bread

Flat bread
Flat bread - as a ✓ I have no idea how to replace a regular bread I am so tired of or ✓ how to have a perfect side dish for a super flavorful fall/winter soup. The summer is just around a corner but is still very humid and it makes me feel so cold sometimes. The perfect way to worm yourself up it's a hot soup with easiest on the planet flat breads which you can make in 5 min.


Ingredients:

  • 1 cup of Greek yogurt 
  • 2 cups of plain flour
  • 2 tsp of baking powder 
  • pinch of salt

For a topping:
  • 1/2 cup of melted butter 
  • 2 garlic cloves
  • full-hand of chopped parsley leaves 

Preparation:

  1. In a large bowl put together yogurt, flour and baking powder. Add salt. Mix well with your hand until you'll get a nicely firmed ball.
  2. Sprinkle some flour on a work surface and divide the dough into 8 even peaces. Firm 8 identical small balls.
  3. By using a rolling pin flatten all pieces to the round cakes.
  4. Mix melted butter with minced garlic. Brash on side of flat bread with a mixture.
  5. Heat up a non sticking pan and fry brushed side down for 2 min or until you will see the black burned points. This will give a rustic flavor to your bread. Flip over, fry for another 3 min and repeat with all breads. Move to the plate and sprinkle with parsley. 
  6. Taste best when fresh and warm.

Remember garlic might be stinky but it's also your friend. Is one of natural antibiotics, helps to cure infections and helps your digestion.  Plus - easiest recipes are best. Enjoy.

Myniowska xxx

March 08, 2019

Mackerels fillets with baby spinach and lentils

Mackerels fillets with baby spinach and lentils
Mackerels - definitely the most underestimated in the whole world. This reach in flavor, healthy fat, blue fish isn't serve very often. It's rather a rare guest in our homes. I had to say even in mine unfortunately. This simply recipe will make you not only love this fish but the fish. Simple and easy lunch recipe for the happiest day of the week FRIDAY - unless you work in hospitality hihi.. Believe me I've been there not once.



Ingredients:
  • 2 Mackerel fillets 
  • 150 g baby spinach
  • 1 tin of lentils
  • 1 red chilli peper 
  • 1 garlic clove 
  • 2 tbsp olive oil
  • 2 lemon wedges
  • salt and pepper
Preparation:
  1. Heat up the pan with olive oil. Fry the fish skin side down for 2 minutes. Turn to the other side and fried until golden. Move aside.
  2. In the same pan fry finally chopped garlic and deseeded chilli. Add tin of lentils and spinach sear for 4 min. Season with salt and pepper.
  3. Serve vegetables with a spoon and put the fish on the top. Garnish with lemon wedge and chilli cut diagonally. 

This is my idea for a healthy, quick and flavorful meal. This is my idea for treating Mackerels equal to other fish. This is my idea to a happy start of the weekend. Enjoy.

Myniowska xxx

March 05, 2019

Salt and pepper squids and fried noodles with edamame beans

Salt and pepper squids and fried noodles with edamame beans
The weather is getting better. The temperature is getting higher and the air is getting dryer. The winter is gone, almond trees bloom, grass is greener the ever before. Spring is in the air. Super exited and full of energy I went to the fish shop, made my shopping and for the first time in my life I forgot my very own freaking pin code, which have never been changed, thereby blocking my credit card. Thankfully I had some money to pay. Days like these lead to … my very superb Salt and pepper squids and outstanding fried noodles with edamame beans.  



Salt and pepper squids:

Ingredients:

  • 600 g skinless squid
  • 1 tsp of black peppercorns
  • 1/2 tsp of sea salt
  • 1/2 tsp of dried chilli flakes 
  • 2 tbsp of vegetable oil
  • 1 small deseeded chilli
  • 1 spring of spring onion
  • lemon wedges


Preparation:
  1. Clean all squid well and cut on side to flat it. Put the shiny side down and score the inside surface of the body in diamond pattern. Try not to cut through.
  2. Cut the squid into rectangles about 2 cm x 3 cm and put all together in a bowl.
  3. In the mortar crush paperers, sea salt and chilli flakes together.
  4. Drizzle squid with veg oil and add all spices. Toss together and set aside. 
  5. Heat up dry, non stick pan to the high temperature. Move squid into the pan a fry for about 3 min. 
  6. Serve on a plate sprinkled with fresh chilies and spring onion sliced on the diagonal.
  7. Garnish with lemon wedges. 
Fried noodles with edamame beans

Ingredients:

  • 200 g quick cooking noodles
  • 100 g of shell less edamame soya beans
  • 4 tbsp of soya sauce
  • 2 tbsp of sesame oil
  • sesam seeds

Preparation:
  1. Cook noodles according to the recipe on the package, drain well.
  2. On a non stick pan heat up sesame oil and add noodles to the pan.
  3. Add soya sauce and soya beans. 
  4. Using a chopsticks stir well and move to the plate and sprinkle with sesame seeds.
  5. Optionally garnish with sea weed flakes. 

I hope you will like my recipe for spicy, super colorful and very simple sea food and noodles.

Have a pleasant evening you all.

Myniowska xxx
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