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. 

  • 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


  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. 

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

  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. 

  • 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

  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.


  • 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

  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.

  • 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
  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:

  • 5 slices of bred - best from previous day
  • 2 tbsp of butter
  • 2 cloves of garlic minced
  • full-hand of finally chopped garlic 
  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.


  • 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 


  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.

  • 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
  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:


  • 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

  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


  • 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

  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

March 01, 2019

Double chocolate pancakes

Double chocolate pancakes
You got up, you've got your plans, things to do, shopping list done, feeling that nothing can stop you. Happy arrived to the month of March, ready to go out, looking for a car key, realizing that there is a regional festive day - regional shops shut. Oh well there will be no fish for lunch nor for dinner. No fresh bread, no cold beer not even tiny pastry. BUT there will be rich in chocolate freshly made american pancakes with raspberries and chocolate sauce. 

  • 100 g plain flour
  • 1 tbsp cocoa powder
  • 1 tsp baking poder 
  • pinch of salt
  • 1 tsp of sugar
  • 15 g malted butter
  • 1 egg
  • 150 ml of milk
  • Optional butter, chocolate sauce and fresh/frozen raspberries to serve.

  1. Sift all 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. Cook over a medium heat 30-45 sec each side.
  5. Move to the plate and repeat step 4 until you finish your mix.
  6. Serve with butter, fresh fruit and drizzle of chocolate sauce.

To whom might be concerned - Happy day of Balearic Islands. 

xxx Myniowska

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