March 31, 2020

Polish Pretzel

Polish Pretzel
When I work open the recipe I usually have an idea how the dish will taste. If it's not like I thought the adding or substituting spices until I receive the best of. With this recipe was completely different. In my had I remember perfectly the taste and at first I thought I will never receive the result not even close to the original. Polish pretzel called "obwarzanek" it's one of the most tradicional bread sold on streets by old ladies. This is how I see it when I look back to my childhood. The recipe turned out to be good, I had to only find the right technique here. And I did. Now it's a good time to try bake a bread home.
  • 500g all purpose flour
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 2 tsp salt
  • 270 ml lukewarm water
  • 1 Tbsp cooking oil
  • Sprinkles: sesame seeds, caraway seeds, sea salt, poppy seeds, crispy onions (chose ones you like most, plain is also an option)
  1. Mix all dry ingredients by the fork in a bowl.
  2. Add whole water and mix by hand. (The dough should be elastic but shouldn't stick to the hand any more).
  3. Grab a big bowl and spread whole surface with oil. Place the dough in a bowl and cover with a cling film well.
  4. Set aside for 1-2h to let it rise.
  5. Cover a baking try with parchment paper.
  6. In a meantime boil water in a big pot. We will be
  7. Take out the dough and put on a floured surface. Knead for 5 min.
  8. Divide into 6 equal pieces. Grab one pice and for a small bowl then start rolling by your hands from middle to the ends direction until you will achieve 50 cm long rope.
  9. Pinch end together and fold in half. Grab ends and and twist few times.
  10. Connect ends to get a wreath shape. Repeat with all pieces.
  11. It's a good time to set up your oven on up and down baking program on 220°C.
  12. Gently drop a pretzel in a boiling water and boil it for 1 min each side. Drain with slotted spoon and place on a baking tray. (The best is to do it one by one to avoid sticking together.) S
  13. Sprinkle with sesame, caraway seeds, salt, poppy seeds or onion. You can also bake them plain. 
  14. Bake for 20 min until golden. 
  15. Remove from the oven and let them seat on the wooden board.

The whole recipe it seems to be complicated - nothing more wrong. It's simple and sooooo tasty. The crust is crunchy and inside fluffy. It is everything compare to the supermarket baguette. It is a real thing. I love the taste, shape and the way how you make it. I have baked it already twice since our lockdown. The only regret is I have no poppy seeds which is my favourite topping for those little tasty things.

Myniowska xxx

March 27, 2020

Exquisite beef burger with marinated pear and red onion marmalade

Exquisite beef burger with marinated pear and red onion marmalade
When the Friday is coming every body are hungry for treat, for something special, ready to make memories. To cheat on the diet, to have a drink, to visit a family, to meet with friend. Me as I was born in 80's I have a habit to invite friends and family over. Beef burger is one of our favourites dishes to prepare and it is not so junk if you make it home. We have many of various recipes but this one is kind of my favourite. Have a look and enjoy.

  • 500 g minced beef
  • 125 g smoked bacon minced
  • 1 egg
  • 2 Tbsp Jack Daniels Bbq sauce
  • freshly ground pepper
  • salt
  1. In a big bowl place meat, bacon, egg, bbq sauce, pepper and salt. Mash together by your hand. Divide into 4 equal balls. Then form it into the shape of burger. Fry on very hot, dry pan each side until golden brown. Finish in the oven 190°C for 5 min. 

Marinated pear:
  • 1 pear
  • 500 ml water
  • 3 tbsp sugar 
  • 3 tbsp white wine vinegar 
  • 1 tsp lemon juice
  • 1 star anise
  1. Cut pear into half and remove seeds. And slice evenly.
  2. In the small pot put water, sugar, vinegar, lemon juice and anise. Bring it to boil. Move from the heat and drop your pears inside.
  3. Leave to cool completely. 

Red onion marmalade:
  • 3 large red onions 
  • 1 Tbsp olive oil
  • 1 small garlic cloves
  • 3 tsp thyme (best fresh)
  • 2 Tbsp sugar
  • 200 ml red wine (best porto)
  • salt
  • freshly grated pepper
  1. Julienne onions. Fry on the olive oil.Add all thyme and grated garlic. Fry until all water will be gone.
  2. Add wine and sugar. Cook on a low heat until all juice will reduce.
  3. Sprinkle with a salt and paper. Set aside.
  4. If you put it into a glass container with a lid you can keep it in the fridge up to 3 weeks.

Side potatoes:
  • 1 kg potatoes (do not peel)
  • 1 Tbsp smoked paprika
  • 4 Tbsp olive oil
  • 1 tsp salt
  1. Cut potatoes into wedges. 
  2. In a mixing bowl place potatoes, olive, and salt. Sprinkle smoked paprika on the top. Mixed well and bake 40 min in 200°C. Up and down function.

  • 4 burger buns 
  • 8 brie cheese slices
  • cherry tomatos
  • 4 lettuce leaf
  • 4 Tbsp mayonnaise & 4 Tbsp ketchup mixed together
  1. Grill halved buns or warm them up in the oven.
  2. Spread mayo and ketchup mixture on the bottom half of each bun.
  3. Line up lettuce, halved tomatoes, slices of cheese.
  4. Place hot meat on the top of it.
  5. Place 1 tbsp of onion marmalade on the top. 
  6. 2 slices of marinated pear.
  7. Cover with another half of ban.

Finally the good weather and the sun join our lock down on our roof top terrace. Counting a days to be ablate invite you all in here to enjoy a meal together. 

This is one of the most extensive recipes but so worth to follow.

Myniowska xxx

March 24, 2020

Mussels with bacon and creamy sauce

Mussels with bacon and creamy sauce

Do you have your favourite dish? But truly favourite, that one which you are cooking over and over again and even if you have some alternative recipes you stick to the original one. The one while during eating, you keep repeating that this is the best thing you could've ever eaten. Just to convinced even yourself again, to strengthen my belief that this is really my favourite dish. Mussels with bacon and creamy sauce - this is definitely my favourite one. Best in the summer during golden hour with a glass of a good chilled white wine. Ask all of my family they will surely confirm it! I don't believe some of them haven't tried it yet. 

  • 1 kg mussels
  • 2 shallots 
  • 1 garlic clove 
  • 250 g smoked bacon
  • 30 g butter
  • 125 ml white wine
  • 500 ml double cream 
  • 2 Tbsp olive oil
  •  parsley
  1. Clean mussels well. Remove all the seaweed and wash them with sponge in cold water. Set aside.
  2. Chop shallots, fry on pan with olive oil until golden. Add crushed garlic and bacon fry until bacon is crispy. (use a pan big enough for all ingredients).
  3. Add mussels and white wine, by using a lighter create a flame to burn out the alcohol. 
  4. Add cream and butter and cover the pan with a lid. Cook on the medium heat until all mussels will open. 
  5. Finish with fresh ground pepper and chopped parsley. (You can add some extra salt if needed, depends how salty the bacon was.)
  6. Serve with French fries or simply with baguette.

I am planing, making lists and preparing for the better times. I will be ready with no excuses this time. This is how I do not get crazy.

March 21, 2020

Lemon cake

Lemon cake

When life is giving you lemons - bake a lemon cake.

Using things I have had home managed to bake this delightful lemon cake. Light and balanced - going perfect with an afternoon tea or coffee if you prefer. It's been 6 days since we are staying home and with my all ups and downs I still try to create something what can cheer you all up. Try to bake it home. This is one of those recipes where you do not need any extra powers and you would have to really try hard to do it wrong! 


  • 170 g butter (room temperature)
  • 170 g sugar
  • 3 medium eggs
  • 200 g flour
  • 1,5 tsp baking powder
  • 2 lemons 
  • 50 g sugar
  • 50 icing sugar


  1. Preheat oven till 170°C. 
  2. Line a baking tin (14cm x 23 cm) with a parchment pepper.
  3. In a large bowl by using a mixer mix butter and and sugar until fluffy.
  4. Add first egg and combine well. Repeat with resining eggs.
  5. Zest both lemons and add the peal into the butter.
  6. Sieve flour and baking powder into the bowl and mix with spatula.
  7. Move the batter to the baking tin and bake for 45 min.
  8. Juice two lemons and to the juice add both sugars. Coming well. 
  9. Remove a cake from the tin and place it on the baking tray.
  10. Pour a juice with sugars over a luck worm cake. 

I hope you all are doing well and will enjoy this very moist lemon cake. 

March 18, 2020

Korean style fried chicken and lemon rice

Korean style fried chicken and lemon rice
Today I have done my first workout since ages. I literally don't do any sport. (I know how does it sound.) I do have some spare time so I have decided to try. Oh well I do not feel better I could never lie. That was hilarious I'm telling you. You should have seen me. I bet I won't be able to move my legs tomorrow but I am challenging myself for a second round. I have truly deserved this fantastic chicken for lunch today. Have a look and enjoy my new recipe. 

  • 300 g chicken breast
  • 1/2 cup plain flour
  • 1 egg
  • drizzle of milk
  • 1/2 cup cornstarch
  • 1 tsp Korean red pepper paste
  • 2 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1/4 cup brown sugar
  • sesam stads
  1. In a bowl mix well Korean paste, soy sauce, vinegar and brown sugar. (Prepare first - the time when you'll be preparing chicken will help to sugar resolve well in the sauce.)
  2. Cut the chicken into the bite chunks. Set aside.
  3. Prepare three small bowls. One for plain flour, in a second one wisk an egg with some milk, third one for a cornstarch.
  4. Coat the chicken first in a flour, then in egg mixture and then cover with cornstarch. Set aside. 
  5. Preheat you oil into temperature 170°C. (I have used fryer but you can easily fry on the thick bottom pan.)
  6. Fry chicken 4-5 min until golden brown.
  7. Remove to the plate lined with kitchen towel just to remove any excess of cooking oil.
  8. Mix the ready sauce quickly and place the chicken in. Toss and sprinkle with sesame seeds. 
  9. Serve hot, best with lemon rice.  (see recipe below)

Lemon rice


  • 1 cup of basmati rice
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • zest from 1/2 lemon
  • juice form 1/2 lemon 
  • 2 cups of water
  1. Rinse rice few times - until the water will be clear.
  2. Move to the small pot.
  3. Add salt, basil oregano and water. Stir.
  4. Cover and bring to the boil. Then remove the cover and on the medium to low heat cook for about 15 min. (You can also check the cooking time on the original packeting.) The rice should soak all water after this time. Turn off the heat.
  5.  Mix gently with fork stirring in lemon juice.
  6. Garnish with lemon wedge and optional with basil leaf. Serve warm in a small bowl. 

Tasty and quick to prepare. Those are ingredients I do always have home so for me was a big plus as we are in the moment where we definitely should stay home. Do you have your cupboard/fridge favourites?


March 16, 2020

Borscht with dumplings

Borscht with dumplings
What to do when you have too much time, you are literally trapped in your own house in an hour of crisis for your own good? Just not to get crazy, not to get mad. I have prepared the whole list of activities. Firstly I am catching up with all books I haven’t have time to read, I will do all my spring cleaning, beauty salon and spa. Will watch my favourite serie and will take some pictures. I will think how to spend a summer, how to get back on track after this madness, but most importantly I will work on my recipes. 

Today I would like to share with you my recipe for Polish delicacy. Borscht with dumplings.

Stock for Borscht:
  • 1 whole chicken 
  • 2 carrots 
  • 1 leek
  • 1/2 white onion
  • Bunch of parsley leafs
  • 1 stock cube 
  • Salt and pepper
  • 400 ml of 100% beetroot juice 
  • 2 bay leafs
  • 5 grains all spice
  • 1 tbsp of dried marjoram 
  1. Divide chicken into 4 pieces and put into the big pot. Cover with water and bring it to boil. Clean from mites.
  2. Clean or peal vegetables if needed and half them. Add everything into the pot. Carrots, leek onion, parsley, stock.
  3. Add 1tbsp of salt and half tsp of fresh ground black pepper.
  4. Bring it to boil and then simmer for 2h.
  5. Pick out the chicken and set aside. 
  6. Clear and yellow stock strain through the sieve to get clear broth. 
  7. To the broth add bay leaf and all spice. Bring to the boil. Simmer for 10 min. Add marjoram and beat root juice. DO NOT bring to boil - It will lose a colour.
For dumpling feeling:
  • Meat from whole chicken (cooked)
  • 1 small raw cabbage 
  • Salt and pepper
  1. Shred cabbage and cook with 1 tsp of salt until soft. Drain.
  2. Separate the meat from the bone. 
  3. Grid the meat in a food processor. Move to the big bowl.
  4. Mix meat and cabbage together and season with salt and pepper.
  5. Put to the fridge until you ready to use it. 
Dumpling dough:
  • 300 g flour
  • Pinch of salt
  • 200 ml boiling water
  • 30 g melted butter
  1. Mix flour, salt, water and butter together in the bowl. Bring it all together if the picture is to wet add little bit more of flour. 
  2. Move the dough to the working surface and knight for 5 min. When the dough is elastic cut 1/3 - the rest cover with a bowl preventing to dry out. 
  3. Grab a small piece and roll it into the thin sheet. Using a 5cm diameter glass/cutter cut circle. 
  4. Put a 1 tsp of feeling on center of each dumpling wrappers, fold in half and seal edges well. Then pinch both ends to make it beautiful.
  5. Boil water with 1tbsp of salt and 1 tbsp of any oil. Boil dumplings for 2 minus - until will float to the surface.

  1. In a serving bowl place cooked dumplings and fill it up with a beetroot soup. Optional you can sprinkle some freshly chopped parsley.

Additional tips:

You can also serve it with hardboiled egg or cooked cannellini beans. It taste just amazing.

What do you do most likely at home? What is your favourite activity? Did you do your training yet? Did you start the book you’ve never have time for? Stay home, be safe but do not become a couch potato.
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