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!


  • half rack of baby ribs
  • 6 juniper berries
  • 2 star anise
  • 2 cloves
  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.

  • 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
  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.


  • 1 broccoli flower
  •  1/2 of red chili
  • 1 tbsp of sesames seeds
  • 2 tbsp of soy sauce
  • 2 tbsp of sesames oil
  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.


  • 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

  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

  • 4 Tbsp of icing sugar 
  • 1 tsp lemon juice
  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!


  • 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 

  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. 


  • 225g plain flour
  • 150g unsalted butter + extra for greeting a tin
  • 50g caster sugar
  • pinch of salt
  • 2 medium eggs
  • dry rice
  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.
  • 250 ml milk
  • 1 vanilla pod
  • 3 egg yolks
  • 40g flour
  • 100 ml whipping cream
  • 20g + 60 g sugar
  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. 

  • 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
  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

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

  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

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

  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.

  • 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.
  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
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