June 01, 2020

Chocolate loaf cake

Chocolate loaf cake
When do Monday is like from hell recommend to eat chocolate. Well I really cannot eat for a half of the day as I just had a dental treatment. But you can. And I highly recommend for you to bake this wonderfull, delicious and rich chocolate cake.

The long story short. The easiest to make and super to taste. This chocolate loaf cake is made with ingredients everybody got home. You can prepare for unannounced guest or simply keep it for yourself to slice every time you feel like something sweet. Also its a good one to bring it to your work. It's a light in the tunnel during long working hours. Have a try. Chocolate loaf cake my way.


Chocolate loaf cake

Ingredients:
  • 80 g butter
  • 100 g dark chocolate
  • 1/2 cup milk
  • 2 eggs
  • 150 g sugar
  • 150 g flour
  • 1 tsp baking powder
Preparation:

  1. Warm up the oven 180 °C up and down. Cover a loaf pan with parchment paper.
  2. On a small heat melt down butter and a chocolate constantly staring. Remove from the heat and add milk. Mix until combine. Set aside.
  3. In a small bowl by using a fork mix flour and baking powder
  4. In a large bowl beat eggs with sugar with a hand mixer until fluffy. Add chocolate mix and flour. Mix all together by using spatula. Do not over mix.
  5. Move all batter to the baking tin.
  6. Bake for 30-35 min. Pinch a cake with wooden skewer it should be clean when you pul it back.
  7. Remove from a tin and let it cool on a cooling rack. 

Tip:
  • You can optionally make it in a round baking tin drizzle with chocolate sauce and have a home made birthday cake.
  • You can serve it with vanilla ice cream to make a Sunday dessert. 
Do you have your guilty pleasures? Do you treat yourself often enough? Cause you should. Focus on small things and help them rise.

Wherever you are I wish you best.

Myniowska xxx

May 29, 2020

Pierogi - Dumplings with mascarpone and bacon

Pierogi - Dumplings with mascarpone and bacon
Friday is here. It's time to salute to the weekend. I had few interesting phone calls today regarding situations of illness which is raging in Europe and it seems like every single country is on different stage of craziness at the moment but the one common factor of those people definitely is that all of them had enough. Me I always find my peace in the kitchen so this what I did. mI have decided to make polish pierogi with not such a common feeling. This time I have improvised but the result was just incredible good. Pierogi - Dumplings with mascarpone and bacon. This is my twist for traditional recipe. I think you all gonna love it. 


Mascarpone and bacon filling 
Ingredients: 
  • 1 portion of dumpling dough
  • 250 g mascarpone cheese
  • 150 g bacon 
  • 1 onion 
  • salt 
  • pepper 
  • fresh parsley
  • 1 tsp butter
Preparation: 
  1. Cut bacon into 1 cm cubes and fry it on a non stick pan. 
  2. Add chopped onion and fry until golden. Set aside and cool down completely.
  3. In a mixing bowl combine mascarpone, bacon and onion. Season with salt (depends how salty bacon was - be carful here) and add pepper according to your preferences. 
  4. Roll up a dumpling dough and cut 8cm circles. Put a heat tea spoon of filling on each circle.
  5. Pick up one circle and pinch edges together to form dumplings. 
  6. In a big pot boil water with 1tbsp of salt and 1 tbsp of any oil. Boil dumplings for 2 minus - until will float to the surface. Set aside. 
  7. On a non stick pan add butter and fry Pierogi/Dumplings until crispy. 
  8. Serve with chopped fresh parsley.

Tips:
  • You can also serve Pierogi/Dumplings straight from the water taste also delicious. 
  • You can boil Pierogi/Dumplings, cool them down and freeze one by one (to avoid sticking) and keep in the freezer up to 6 months.
Do you like to improvise in the kitchen? I love old fashion recipes and always chasing for a classic version of traditional dishes first to try and then to implement modern twist. But you know what this is how kitchen evolves. 

Wherever you are I wish you best.

Myniowska xxx 

May 27, 2020

Chilli con Carne with Nachos and Guacamole

Chilli con Carne with Nachos and Guacamole
I don't remember days when time was passing so fast. I cannot fallow dates anymore. Yes we try to use our "free time" to do as much as we can at home. We are now on a stage of refreshing walls. So it's so much dust everywhere - not ready to clean this all thought. 

The good news is yesterday I could enjoy my first time at the beach after a lockdown and it was such a relief. I am so glad everything is coming back to normal. To celebrate this I went to the most amazing view point to celebrate life and health with bottle of Italian Prosecco. Today I thought I will share one of my oldest recipes. Chilli con carne. I was already preparing chilli con carne for all my family when I was a teenager. I was always digging into culinary magazines to make something different. I would like to share very easy but delicious recipes - Chilli con Carne my way.



Chilli con Carne

Ingredients:

  •  500 g minced beef
  • 1 fresh red chilli 
  • 1 carrot 
  • 2 celery sticks 
  • 1 large onion 
  • 1 can tomatoes 
  • 1 can kidney beens 
  • 1 tbsp tomato paste
  • 1 bunch fresh coriander
  • 1 tsp cumin 
  • 1 tsp coriander powder
  • 1/2 tsp black pepper 
  • 1/2 tsp salt
  • 2 tbsp olive oil 
  • sour cream
  • tabasco
  • nachos 
  • 1 lime
Preparation: 
  1. On a thick bottom pan brow mince meat. Break it with wooden spoon into small pieces. Set aside.
  2. In a same pan add olive oil than chopped onion, grated carrot, chopped celery, finely chopped chilli and salt. Cook on a medium cheat until all vegetable softened.
  3. Here it's a time for seasoning. Add cumin, coriander powder, black pepper. Mix well.
  4. Add meat back, mixed in tomato pure. Add tomatoes form the can and 1 cup of water mix well and bring it to boil. 
  5. Rinse kidney beans and add to the pot. 
  6. Cover with a lid and simmer for 1,5 hour.
  7. Put in the serving bowl. Serve with a dollop of sour cream and few drops of tabasco on the top. 
  8. Sprinkle with coriander leafs and garnish with lime wedges. 
  9. Serve best witch nachos or boiled basmati rice.
Guacamole

Ingredients:
  • 1 avocado
  • 1/2 lemon
  • 2 tbsp olive oil 
  • salt and pepper
Preparation:
  1. Crush avocado with a fork in a small bowl.
  2. Add salt, pepper, olive oil and lemon juice. Mix well.
  3. Serve in a nice ramekin.
Do you have something in your menu since you were preparing forever? My first Chilli con Carne was without using chilli at all. As I couldn't even stand a heat. Then I strat to experiment with spices and seasonings and here I am forever hungry now!

Wherever you are I wish you best. 

Myniowska xxx

May 25, 2020

Fish and Chips with tartar sauce on side

Fish and Chips with tartar sauce on side
Hello Monday. Let's talk fish and chips today. Was your weekend busy, filled with happiness, smile and joy? Wish it would last forever? Or maybe you are happy to be back to work. I have spent some quality time with family and use the opportunity to have my very first drink out in a beautiful beach bar. Finish Sunday with a kick and I am full of energy today. Well for this I wish to share with you my beloved recipe for fish and chips. Sound cheap? Easy? Sounds trite? Yes! But who doesn't love easy and quick sometimes? This is my Monday treat for Sea bass fish and chunky home made chips. Check this out.

Fish and Chips

Ingredients:
  • 500 g potatoes
  • 2 sea bass filets shin on
  • 2 cups all pompous flour
  • 1/2 tsp baking powder
  • 1 egg 
  • 300 ml beer
  • pinch of salt
  • pinch of pepper
Preparation:
  1. Peal potatoes and cut them into chunks. Cook 15 min. (Check with a toothpick if soft but nor falling apart.) Drain. Set aside and let it cool completely.
  2. Heat up the oil 180 - 190°C and fry chips until golden and crispy.
  3. In a large bowl whisk together flour, baking powder, egg, salt, pepper and beer. The consistency should be thicker the pancake batter. 
  4. Coat one fish filet in a batter and fry in a 180 - 190°C oil. Repeat the proces with second filet.
  5. Remove from the oil with slotted spoon and put on a cooling rack or kitchen towel to get a rid off excess oil.
  6. Serve hot fish and chips with tartar sauce on side. (recipe below) 

Tartar sauce

Ingredients:
  • 3 cornishon
  • 1/2 onion
  • 1 tbsp capares 
  • 3 tbsp mayonnaise
  • 1 tsp mustard
  • pinch of black pepper
Preparation:
  1. Chop all ingredients finely and place in a bowl.
  2. Add mustard and mayonnaise and mix well. Add pinch of salt if needed.
  3. Place in the serving ramekin. Serve tartar sauce with fish and chips.

So would you like to treat yourself on Monday? Does fish and chips sounds good for you? Trust me! Go for it either was a lucky day or the one better to forget about. Simple, easy but always delicious fish and chips my way! Enjoy!

Wherever you are I wish you best!

Myniowska xxx

May 22, 2020

Classic Hummus

Classic Hummus
Today is all about quick. I have a very intense morning. Lately I am trying lots of new recipes and cakes. Just to make them better and tastier. Yesterday we have seen one of the most amazing sunsets, the sky was pink, the sea water so still. We have really enjoyed the view and the moment. I am glad that we can leave house at any time now and walk to the hill watching our sunsets again. I might actually do it again today. Did you ever struggle what to prepare not to use to much kitchen equipment to avoiding doing dishes later? Now I would like to share with you a small trick how to bring Friday snack to the next level. Home made hummus. So easy to make but so tasty. Great for a date, ladies night or just for yourself if you have a plan to hide home with glass of wine and movie. Well hummus it is.



Ingredients:

  • 1 can chickpeas 
  • 2 tbsp tahini
  • 1 garlic clove
  • 4 tbsp chilli olive oil 
  • 1/2 tsp smoked paprika
  • pinch of salt
Preparation:
  1. Drain chickpeas and rinse with cold water.
  2. In a food procesor place chickpeas, tahini paste, peeled garlic, olive oil, smoked paprika and salt. Blend well. The consistency should be grainy.  
  3. Move to the serving plater/bowl. Drizzle with olive oil and sprinkle with smoked paprika.
  4. Best to serve with bread sticks. 

Tips
  • You can prepare in up front and keep it in a fridge for a week.
  • If you are not a big fun of the spicy food use a regular olive oil to skip the heat.
  • You can also serve with fresh vegetable plater. 
What is your plan for Friday? Girls night out? Evening home or a romantic date? I will see my sunset and will enjoy a big bowl of hummus with fresh and crunchy bread sticks. This Is a great idea if you are a finger food and sharing plater lover. Love hummus till I die. And you what is your favourite hummus?!

Wherever you are I wish you best.

Myniowska xxx

May 20, 2020

Modern Apple Pie

Modern Apple Pie
After nine whole weeks we finally can travel again. And I do use such a big world as yesterday we finally could leave our municipality to go do the shopping or sort thing away from home. We took our car and ourselves for a ride. It was something simple nut so cheerful. We have passed many cars which was not a regular view for past two months. We spotted all the new things or maybe all of them were there always but we have never paid attention. Who knows? We didn't take high way but were have driven through local roads with open windows and music. No talking just enjoying the view. Full of positive energy I thought that maybe I will share one of the most special desserts in my life. Apple Pie. Not regular one. One with modern touch but with a historie. Apple pie will always remembers me home. As my mum always baked this for me and my sisters when we were kids and you know what? The smell at my home is exactly the same. And because of that I simply love it.  





Ingredients:

  • 1 puff pastry sheet
  • 4 big apples 
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 cup water
  • mint and frozen raspberries for garnish 


Preparation:
  1. Unfold the puff pastry sheet on a working surface and roll it up slightly to get it thiner.
  2. Divide into 8-10 equal rectangles and place on the baking tray cover with baking pepper.
  3. Bake in a preheated oven 180°C for 10-12 min. Until golden and puffed. 
  4. Remove it from the oven and place on the cooling rack. Let it cool completely before serving them.
  5. Peel apples and deseed them. Cut into small cubes and place in the thick bottom pot.
  6. Add sugar and cinnamon and mix well.
  7. Add water and cook it on a low to medium heat for 1h or until it you will receive a mushy texture.

Assembly:
  1. On a serving plate place one puff pastry rectangle. 
  2. Coat lavishly with apple pure.
  3. Cover with another puff pastry rectangle.
  4. Garnish with a mint and frozen raspberry.
Tips:
  • You can store a ready pastry in the well side plastic container and prepare fresh dessert each time during following week.
  • Keep the apple pure in a glass jar in the fridge up 2 weeks.
  • If you prepared to much of apple pure you can freeze it and defrost next time yo do creeps or pancakes.

Do you have things, flavours or dishes which reminds you home? Something what brings you to the childhood times. What warming up your memories and make you feel smile? 

Wherever you are I wish you best.

Myniowska xxx 

May 18, 2020

Gyoza

Gyoza
Hello people. Is Monday your day? Or you already looking forward to the weekend. For me is always difficult to start a new week and I was never a Monday person either the morning person thought. Although I am looking for power in a good, fragrant coffee and music. I wanted to post something easy and make a kind of a cheat post one of my favourite souls convince me that I can do better then that but I have a weird feeling it was a manipulative play. Any way I am proud and very satisfied with this what I have prepared for you in here my lovelies. Japanese cuisine is one of my favourites and I'm certain thing that you will love it to. Gyoza with pork feeling is a top.


Ingredients:
  • 35-40 gyoza wrapers
  • 1/2 white cabbage
  • 400 g minced pork
  • 3 spring onions
  • 1 garlic clove
  • 2 cm of fresh ginger
  • 2 tbsp oil
  • 1 tbsp soy sauce
  • 1 tbsp potato starch
  • all pompous flour for dusting

Preparation:
  1. Shred finely white cabbage on a mandolin or if you have use a food procesor. Move into a big bowl.
  2. Drop in mince meat, finally chopped spring onions, minced garlic clove and shredded fresh ginger. 
  3. Add oil, soy sauce, potato starch and mix well.
  4. Dust a working surface and place wrappers all over the worktop.
  5. By using a big spoon place feeling on the middle of each wrapper. 
  6. Prepare some warm water in a small bowl.
  7. Grab one wrapper with a feeling and wet the edge. 
  8. Pinch in the middle but do not seal it.
  9. Using your thumb and index finger create 4 pleats. Repeat with all wrappers.
  10. Heat up non stick pan with smal splash of 1tbsp oil. Please the gyoza plat side down. Fry eat on medium heat until golden brown.
  11. When the colour has been achieved pur in 1/3 cup of water and cover with a lid. Steam until all water evaporate. 
  12. Serve with a dipping sauce. (recipe below)
Dipping sauce

Ingredients:
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 2 tbsp chilli oil
  • 1 tbsp sesame seeds

Preparation:
  1. In a small bowl mix soy, vinegar and chilli oil. 
  2. On a dry, non stick pan toast sesame seeds and move into the small bowl. Mix together well.
  3. Pour into a serving ramekin.

Do you like to spend some time in the kitchen to prove yourself that you can do better, tastier and healthier than ready meals offered by a supermarket which you only have to warm up? Do you like to treat yourself and bring to the other region, country by just cooking something what is not usually in your menu? Not? The you should. Organise a themed party and a cook Asiatic, America or Chinese Food it will be so much fun and you will break a routine. You will set off on a journey which nobody could stop you from. You will be shocked how many hidden skills is inside of you.

Wherever you are I wish you best.

Myniowska xxx

May 15, 2020

Tuna salad

Tuna salad
Good day people. The weekend is here. For some of us has been last forever now haha. It has been lots of cooking and baking in my kitchen. Not succeed with all unfortunately but there is lot's to show you any way. On Fridays I usually eat a quick lunch in between task I have planed for myself. In this case I always need something simple but also delicious. What I can prepare in advance or just bring together in few minutes. Today I will share with you quick and easy recipe for gorgeous salad. It's simple and you can also take it away if you don't work from home anymore. Super idea for a lunch box. There we are. Colourful tuna salad with cherry tomatoes, spinach and dill. 

Ingredients:
  • 1 tuna in water tin
  • 100 g tricolour fussily pasta
  • 1 small bag of baby spinach 
  • 3 tbsp fresh dill
  • 10 cherry tomatos 
  • 1/2 can olives (kind you like most)
  • 2 tbsp olive oil + more to drizzle 
  • pepper

Preparation:
  1. Cook pasta accordingly to the tips on the packeg. Drain and rinse with cold water. Set aside until cool down.
  2. In a large bowl mix cooled pasta with 2 tbsp of olive oil.
  3. Add cleaned and dried spinach, tuna with no juice, halved tomatoes and chopped dill.
  4. Toss well and put into serving bowl or directly on the plates. 
  5. Sprinkle with freshly grated pepper and drizzle with olive oil accordingly to personal need.
  6. Optionally you can serve it with fresh baguette.
The weekend is here. Do you have any plans yet? Will you hang out with your friends or maybe you'll pop up to the bar? Me is staying home, with good movies, some wine and a cheese board. On Sunday will be visiting my only family in here. There is a little Birthday fella there who need some hugs.

Wherever you are I wish you best.

Myniowska xxx 

May 13, 2020

Spaghetti alle Vongole

Spaghetti alle Vongole
Hello Wednesday. Today I am super excited cause I am going to see my sisters new apartment. I haven't seen her family for a while now and as we are allowed to visit our family members in theirs hoses the day has just became better. Everything is slowly coming back to the new normal so I will take a step ahead too. Very glad to live today. I have also clean all apartment again and had a fabulous lunch. The below recipe is not only easy but it looks so pro. Just have a look, follow the recipe and enjoy Spaghetti alle Vongole my way.


Ingredients:

  • 500 g dry spaghetti 
  • 500 g clams
  • 4 garlic cloves
  • 50 ml olive oil 
  • splash of white wine
  • 2 dry chilli (chopped)
  • full hand fresh leaf parsley 
  • 50 g parmesan cheese 
  • salt, pepper
Preparation:
  1. Cook spaghetti accordingly to the instruction on package. Best al dente. Drain and save 2 tbsp of pasta water.
  2. Heat up the skillet and add olive oil. Throw in thinly sliced garlic. Fry on medium heat until golden and soft. Remove to the bowl and set aside. Do not clean a pan.
  3. To the same pan add clams and splash of wine. Cover with a lid and wait until all clams will open.
  4. Move the pasta into pan with clams and mix well. Add pasta water. 
  5. Sprinkle with chopped parsley, chilli and fresh pepper. Drizzle with olive oil with garlic.
  6. Serve with parmesan shavings.
Pasta is delicious in any possible way. Most of the time is super easy to prepare. It is so also cool that you can easily feed the crowd not ruining your budget. If you would like to surprise your husband, family or friends make it my way. It's delicious and looks so fancy. 

Do you like pasta - sea food combination?

Wherever you are I wish you best.

Myniowska xxx

May 11, 2020

Chocolate tartlets with Salted caramel feeling

Chocolate tartlets with Salted caramel feeling
It's amazing how much staff do we need to live and on the other hand how little we need to survive. The last two months was tough. When you live in the place which is filled with tourists and bursting with life in times of crisis is safe but it might feel like you are in the creepy movie. Well the view and sound of see make you fell comfy. Although I wouldn't be myself if I wouldn't say that I have something better to cheer you up. Chocolate tartlets with salted caramel feeling and crunchy hazelnuts inside. 

Ingredients:

  • 1 shortcrust pastry 
  • 150 g dark chocolate 70%
  • 75 g whipping cream
  • 100 g chopped hazelnuts
Preparation:
  1. Preheat the oven - 180°C.
  2. Prepare 6-8 tartlet moulds. Any shape you have will works well. 
  3. Place the short crust pastry on a working surface.
  4. Line all moulds with pastry and trim off the access. By using a fork pinch few times pastry on the bottom. Repeat with all.
  5. Bake tartlets for 12 min until pale golden brown.
  6. Take out from the oven and let it cool.
  7. Remove from the moulds. Set asie.
  8. Chop chocolate and place in the mixing bowl. 
  9. Warm up the cream and pour over chocolate. Mix well.
  10. When is all melted and combined put into the fridge. 
  11. Stir every 10 min until is ready to pipe on mini tarts.

Assembly:
  1. Take one tart shell. 
  2. Fill up half way with salted caramel. (recipe below)
  3. Sprinkle with hazelnuts. 
  4. Put in the fridge for 10 min to let caramel settle.
  5. Remove from the fridge and pipe chocolate ganache on the top of the caramel.
  6. Garnish with 1/2 hazelnut.
  7. Put in the fridge for 1 h to let it settle.

Salted Caramel

Ingredients:
  • 125 g sugar
  • 50 g cold butter
  • 75 ml double cream
  • 1/4 tsp sea salt
Preparation:
  1. On a medium heat melt sugar. Use a small pot with thick bottom.
  2. When the sugar become golden brown add cold butter. Start stirring with rubber spatula. It will be foamy but this is exactly how this should looks like. 
  3. When the butter is completely combined with sugar - add cream. Again the mass will be very foamy but keep stirring just to combine everything well. 
  4. In the very last end add salt and stir well. Remove from the heat and set aside. 
  5. You can also move it to the jar and keep it in the fridge for the further use.

How do yo like this pretty ladie? For me looks kind of perfect.

Some people listen to relaxation music, some of them tidy up. Some bake and cook just like me. I am glad I found this unique place which I can call "mine". I can share recipes with you and hopefully show that it's always can be cheerfull and easy to cook/bake. It can also be a fun even if you take a shortcut sometimes.

Wherever you are I wish you best.

Myniowska xxx 

May 08, 2020

Salad with Goat cheese, pickled onion and Naan on side

Salad with Goat cheese, pickled onion and Naan on side
Good evening weekend. Feeling so good today. Ordered some French rose wines. Which were prepared to be picked up few minutes later. Made some excellent desserts mit shiny mirror glaze. Baked bread and cooked tomato soup. Went to the local garden center to buy fresh herbs and flours to plant on my balcony. Everything is coming back to the normal slowly. I pray everyday so my family is healthy and I wish to myself to see them all soon. I've never feel so far from childhood home. But I try to plan my days in details not to thing too much. Right! To the point! Excellent recipe for a busy lunch salad with goat cheese and walnuts. Just have a look below.


Ingredients:
  • 2 hand full of baby leaf salad
  • 200 g goat cheese log
  • 2 tbsp agave syrup 
  • 1 handful walnuts
  • 2 tomatoes
  • 1/2 cup pickled red onion - recipe below (optional)
  • 10 min leafs
  • 1/2 mandarine
  • Balsamico (optional)
Preparation:
  1. Preheat oven to 180°C. Cut goat cheese into 8 equal pieces. Place it in a hot proof dish.
  2. Chop walnuts and sprinkle on the to of all pieces of cheese. Drizzle with agave syrup.
  3. Put in the oven for 10 min.
  4. Prepare to serving plates/bowls. Divide salad into to.
  5. Juice the mandarine and drizzle both salads. 
  6. Slice tomatoes and place in both bowls.
  7. Add pickled onions.
  8. Remove the cheese from the oven and place it hot on the top of the salad. 
  9. Sprinkle with mint and if you wish drizzle with balsamico.

Pickled red onion 

Ingredients:
  • 2 red onions
  • 2 tbsp brown sugar
  • 1/2 cup rice vinegar
  • pinch of salt
  • 2 bay leafs
  • 4 cloves

Preparation:
  1. Cut the onions on the mandolin. And place in the jar or plastic container with lid.
  2. Sprinkle salt and brown sugar, cover and let it rest for 1h.
  3. Open the lid and add bay leafs, cloves and vinegar.
  4. You can eat fresh - after 1h. 
  5. You keep in the fridge for a later use.

Naan

Ingredients:
  • 2 cups all purpose flour
  • 1 tbsp cup sugar
  • 1 tsp instant dry yeast
  • 2 Tablespoons olive oil (1)
  • 1 tsp salt
  • 1/2 cup warm water
  • 1/4 cup plain yogurt
  • 3 tbsp olive oil (2)
  • 1 garlic clove
  • 2 tbsp chopped parsley


Preparation:
  1. In a large bowl mix all dry ingredients.
  2. In a jug mix water, yogurt and olive oil (1).
  3. In a small bowl mix (2), minced garlic clove and parsley.
  4. Pour all mixture from the jug into the dry ingredients in a larg bowl. 
  5. Dust your hand with flour and mix well the dough. When is well combined set aside and cover with kitchen towel for 1h to rise.
  6. Sprinkle the working surface with flour and remove the dough from the bowl.
  7. Divide into 8 pieces. 
  8. Take one piece and press with finger tips to make a flat bread. Repeat with all bread pieces.
  9. Heat up dry pan.
  10. Brush one side of Naan with fragrant olive oil with parsley from small bowl.
  11. Put the dough onto the skillet brushed side down. Flip it over when you see the bubbles. Cook on the other side for next 1 min.
  12. Remove from the pan and serve it hot.

Look at his juicy colours. Is really inviting to eat. Well what doesn't lately. Are you team salad? Or you from those who thinks is for rabbits? I love it more then anything for a quick, easy and delicious lunch. Have a look, share and most important - enjoy!

Wherever you are I wish you best.

Myniowska xxx

May 06, 2020

Beef Steak with baked sweet potato and Hollandaise sauce

Beef Steak with baked sweet potato and Hollandaise sauce
I don't remember if I've ever had so many unknowns in my life. There were many decisions to make, many turn of events, many changes and movements but always all of this staff depended on me. Now there is the time in my life where government and other people have to decide and there is nothing you can do but wait. Less and less opportunities or maybe more and more which does't fit you. All I can do now is to cook, write my recipes and hope for better to come. I know that usually you have to take your life in your hands and fight - but how to if you have no move?! I am sharing a recipe for perfectly cook, medium rear beef ribeye stake with baked sweet potato and hollandaise sauce. 


Ingredients:
  • 450 g beef ribeye stake
  • 1 tbsp olive oil
  • 1 tsp Sea salt 
  • Freshly grated pepper

Preparation:
  1. Take your stake out from the fridge 20 min before you’re about to prepare it.
  2. Heat up your griddle pan until smoky hot. 
  3. In a mean time rub the steak in the olive oil and sea salt. 
  4. Place a stake on the pan and fry 1,5 min then flip over to the other side. Flip over again to get a nice chest pattern fry for another 1,5 min. Flip it over once again to get nice pattern on the other side. Leave it for last 1,5 min. 
  5. Remove from the griddle pan and leave it to rest for 4 min. 
  6. Serve perfectly cooked medium rare stake on the board and sprinkle with freshly grated pepper. 


Baked sweet potatoes
Ingredients:
  • 2 sweet potato
  • 2 tbsp agave syrup 
  • 4 fresh rosemary springs
  • 1 fresh thyme spring 
  • 4 tbsp
  • Sea salt 
  • Chilli flakes 

Preparation:
  1. Prepare 4 equal tin foil squares big enough to wrap potato halves.
  2. Clean potato well and cut them in half. Put each piece in the middle of tin foil.
  3. Drizzle 1/2 maple syrup on each potato. Put 1 rosemary spring on each potato, drizzle with olive and add some them.
  4. Wrap them up.
  5. Bake potatoes in the oven - 200 degrees for 35 min.

Hollandaise sauce:

Ingredients:
  • 150 g of butter (room temperature)
  • 1 egg yolk
  • 1/2 tsp of dijon mustard
  • 1 tbsp of lemon juice
  • pinch of salt

Preparation:
  1. Melt the butter in the source pan.
  2. In double boiler wisk your egg yolk, mustard and a lemon juice until you will receive nice and smooth consistency. 
  3. Remove the glass bowl from the stemming hot pan and then start adding a melted fat. DO NOT STOP wishing - continue until you poor all butter in and receive nice thick sauce. (In case the sauce got too thick add a spoon of pre boiled water).
  4. Pour over your eggs or serve on side. 
 


Usually I do not share my dark thoughts but life is not always simple and perfect. Sometimes is good to let yourself to feel down. But remember there is nothing better then some good food and conversation what can cheer you up. Soooo run to the kitchen and cook! Or call your family or friend and talk, or cry out laud. It's all going to be fine.



Wherever you are I wish you best!

Myniowska xxx


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