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ORANGE BROWNIES

On the good end of a pretty good year, a combination of my two favorite flavors: orange and chocolate.

ORANGE BROWNIES Chocolate
170g caster sugar
3 whole eggs 150g butter

100ml juice orange + as much as its flesh
half vial of essential oil of orange peel
wiped with 1.5 oranges (and maybe even more)
storefront orange peel (unless someone has their own)
140g of dark chocolate for a special desserts
100g grated almonds
180 g wheat flour

• eggs and sugar fluffy foam slaughtered at
• I added a soft butter
• slowly grated almonds in a pot
• podlałam threw a bit of juice chocolate, melted when I added the rest of the ingredients of orange
• Heat chocolate and oranges in the blender slowly wtarłam mass
• the end of the meal laid out for
• butter mold lubricants (mold size A4)
• warm up the oven to 180 degrees
• baked 30 minutes but may be less (you need a knife to check if the cake is not severe, it can be slightly wet)

Remove to cool.

Have fun on New Year's Eve.

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GRAHAM BREAD-AND FOR rye wholemeal

This bread invented a friend request. He was to be graham ...

For me is one of the best that I could think of.

BREAD GRAHAM-rye wholemeal

250 grams of flour, graham

100 g of rye flour

90 g leaven rye (this what I'm doing on each rye bread: 70 g yeast + 150 g rye bread flour + 150 g of water and leave overnight to ferment, covered, with the rest of the grout I two small keksówki rye bread)

8 grams of salt

2 g fresh yeast

tablespoon honey (about 30-40 g)

210 g of water

4 g cumin

• mix ingredients in "kiciusiu"

• graham flour, then showers and forms a circular loaf pans quick movements, the same repeat in this bread rising basket

• allowed to stand in a warm place to rise

• bake using pots, of which many have already written Liska (in a nutshell: cast iron pot warm up in the oven for about 40 minutes at 250 degrees, I put a hot pot risen bread, vigorously formed a loaf in the pan and baked at 230 degrees for 35 minutes with the lid , then 10 minutes without a lid)

the first day, it tastes best with cold butter and honey well.

Yours for I.

Do Nortenos Get Along With Bloods

Tarte Tatin apple-pear-ginger

Tarte Tatin is for me the concept of the ideal kompomisem tarts (advantage, little cakes, a lot of content) and the reluctance of the wet cake tartowego.

This is my version of the tarts. The dough is like French butter cookies.

Tarte Tatin apple-pear-ginger

dough: 220g flour

40 g of sugar cane
110 g butter
50 ml of water
pinch of salt
• I put the ingredients into food processor and merged until it had become very dense ball
• cools about 1 hour


content:

some apples (I used gray renety)
few pears
50 g butter
100 g sugar
4 cm
ginger ½ teaspoon cinnamon
• When cake is cooled, dissolved butter and sugar and cinnamon in a cast iron skillet (frying pan handle can not be made of wood, to be able to put it in the oven)

• arrange pears and apples, peeled and cut into quarters, in a pan, toss them in occasionally with a wooden spoon

• at the end of frying (after about 15 minutes), I add ginger beaten
• cake after removal from the refrigerator is rolled on the wheel a little bigger than the pan) is not easy, but any cracks can be easily supplemented)
• rolled dough to impose a strictly arranged in the pan fruit cake opatulając them
• bake about 30 - 40 minutes at 185 degrees (up to bake a cake, because the fruit will be ready for sure).

• when a little cooled off, I put a large plate on pans and fast movement turn tart
• I give lukewarm

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strudel with spinach roulade and bryndza

This dish, which will ewuluować. Most importantly, the cake that I made up, you can fill any salty stuffing. Fat-free cake.

strudel with spinach and bryndza
cake: 1 egg

1 egg yolk
310 g wheat flour
25 g sugar
5 g yeast
5 g of salt (coarse sea)
100 ml of milk

• egg yolk and sugar whipped foam
• Dissolve yeast in warm milk and add to egg powyrośnięciu, together with the flour and salt to form
• dough and set aside in a warm place to rise

Stuffing:
250 g + 100 g sheep cheese curds (or 350 g sheep cheese)
2 medium potatoes
350 g spinach (frozen in the leaves)
1 clove garlic
1 / 2 bunch parsley
5 mint leaves
10
basil leaves 1 tablespoon olive

egg and a little milk to grease strucli


• Frozen spinach leaves well after thawing to squeeze water from spinach
• braise in olive oil with a clove of garlic (about 5 minutes)
• Boil the potatoes in salted water
• boiled potatoes and mix using bryndza pestle to puree
• Mix spinach with cheese and herbs
• If stuffing is too little salty sting

• When dough is rolled out to large rectangles
• stuffing grease without leaving a 2cm stuffing on one long side
• collapse, first making a bookmark to the shorter edges, then so that at the end of zalepić strudel on the edge without stuffing
• twist put on baking paper
• smear egg beaten with milk
• stand for 30 minutes
• bake in the preheated oven 180C until he confounded (approx 30 min)

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and croissants with white poppy seeds and marzipan

few years studying in Poznan is a memory marcińskich croissants. Real bagels
Marcińskie prefer to eat in Poznan from Freshwater holes in the street. St. Martin, a recipe for a roll today, we came up with the inspiration of Poznan specialty.

roulade and croissants marzipan and MAKOV

cake: 2 eggs

40 grams of cane sugar 100 ml milk

7 g fresh yeast 70 g

ground almonds 290 g wheat flour 80 g


butter filling: 300 g weight

marzipan 150 g of white poppy
200 ml milk 200 ml water

handful of walnuts (optional)

egg with a little milk to grease

PHASE I:
• Whip eggs with sugar until fluffy foam
• Rub with a little yeast and sugar dissolve in warm milk - leave to rise
• overgrown yeast added to the eggs, sprinkle the flour and ground almonds, mix
• dissolve and add the butter to the dough aside to
• let rise in a warm spot, cover with a cloth

PHASE II:
• Boil the water in the milk and cook in the poppy seeds about an hour
• set aside an hour, covered
• if too much liquid, it can be cast and then in grinder pass 2 times
poppy • poppy re-tested by adding a small piece of marzipan mass
• stuffing should be uniform, so you can once again przeielić
• You can add walnuts to the last grinding

PHASE III:
• After the dough has risen Roll out the dough into squares, spread with filling, wrap, coat with beaten egg shell with milk

• part of the dough and stuffing I made croissants
• bake best on paper for baking in convection 180C for 30 minutes, until golden

ADDICTION

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Pickle

first time I saw the Polish shop marlin (Leclerc on Ursynow). Consistency like tuna, bright color. Apparently it is not considered a rarity, but it certainly is inscribed on the forever in the history of literature thanks to a certain old man ... here except for the sea was not the cause of fame:) I decided to take

marlin and chicken that is assumed that the same fish until there is no such character that can dominate the taste of food.

Steaks Marlin Marina in the refreshing
2 marlin steaks (about 1.5 cm)
marinade: 1 large
ripe tomato raspberry
3 tablespoons good olive oil or rapeseed oil
1 clove garlic
1 / 2 teaspoon coarse salt
juice of half a lime
bunch of parsley
fresh coriander (slightly less than parsley)
1 cm root ginger
1 / 2 teaspoon sugar cane syrup (optional) - can not be replaced honey to taste does not dominate the marinade
1 / 2 jalapeno peppers

• I put all the ingredients to a food processor (just a little chopped tomato) and mixed (worth a try after zmiksowaniu and check that tastes sour, sweet and the salty offset)
• posmarowałam fish on both sides using 3 / 4 of marinade and put it in the fridge for an hour
• heavy skillet warm up (pre-prepared vegetables, but so that they are slightly crispy at the time of administration)
• marlin steaks put together •
pan I fried about 4-5 minutes per side (Steak should be cut only, otherwise it will dry)
• I gave with chopped parsley and coriander and the remains of the marinade, which I put before
• as an additive:
CARROTS AND PEPPERS COURGETTES with smoked
1 courgette
2 carrots
tablespoon olive
clove garlic
tablespoon smoked paprika or spices Marks & Spencer with smoked paprika sweet red pepper & thyme "
salt

• vegetables stiffened in the long thin slices, threw the frying pan with a little hot water to first lightly," stung "when the water evaporated, I added olive oil, garlic, salt and finally with smoked paprika spice
• vegetables may not be overcooked

By the way I checked with my purchase Dehillerin - device piórkowania Slicing and vegetables. Superb quality and perfect styling tool for cooking. Following in the footsteps of the packaging, I found the manufacturer's website . I have yet to find distribution in Poland.

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MARLIN PHOTO-ENO-RECIPES Friuli Venezia Giulia

Tie month has passed since last entry. Time escapes when he is working too much and drive ...
In telegraphic Briefly, for those who have not read the incentive Liski on the photo-ene-culinary in Friuli. The records have only 5 days. Zapraszam.Wszystkie descriptions and links in Liski, and I only encourage more pics .... Copyrights: L. Szurkowski

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RATATOUILLE spontaneous

This dish is the only chance to dispose of everything you buy every Saturday at the market. I did not want to look for provisions, but I tried to recreate the taste Home ratatouille, which I eat with friends in the South Francji.NIe were some Polish herbal accents. I should probably be the Polish ambassador dill. RATATOUILLE


70-100 ml good olive oil 2 small eggplants
(I tried to pale violet variety, a short, but had quite a thick skin) 2 medium zucchini
(or 3 small)
2 medium onions young
1 red bell pepper 1 yellow pepper

1.5 kg of tomatoes
coarse sea salt
tablespoon thyme
big handful of parsley a large bunch of dill

large handful of basil leaves throughout
teaspoon of cane sugar (if the tomatoes are too acidic, or even two)

• All vegetables cuts the thick pieces (peeled tomatoes)
• a very deep, large skillet, over half the olive oil fry the onions first, and only when it is as ready, I add eggplant
• then peppers and peeled tomatoes and salt, sugar, thyme, and the rest of the olive
• •
zucchini then at the end of fresh herbs

• each step in dealing 30 minutes

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RUDE - RED - WHITE OR AFTER MY RYDZ

first time I ate mushrooms in Spain. Autumn were at every stall in every tapas bar and restaurant. Prepared differently from us: with smoked bacon in a frying pan, the sauce did not know what ... Delicious.

Today I made them a starter for 2 people, completely free from regulation, but went out like I like. I give the proportions that I had, but it was a tiny portion. I advise you to multiply.

Riga TOMATOES WITH CREAM

teaspoon butter 300 g maize
2 ripe
tomatoes tablespoon sour cream salt


clove garlic parsley (optional)

• mushrooms washed, sliced \u200b\u200binto thick pieces, the smaller ones left in total
• threw in a little melted butter
• After 10 minutes I added peeled coarsely chopped peeled tomatoes , salt (coarse, sea)
• after 10 minutes, I added a spoonful of sour cream and garlic (crushed or finely diced) •
poddusiłam moment and ready

It can also be good sauce for tagliatelle.

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PASTA WITH PRAWNS in pink sauce CULINARY ADVENTURES

This is my favorite toothpaste. I can not give a precise rule on it, because I invented it so long that I never calculated the ratio. Favorite sauce for seafood: pink. Italian pub, which serves him not, it disappears from my list.

PASTA WITH PRAWNS
in pink sauce for 2 people:
peeled raw shrimp 30/40 (pictured unpeeled, but it was not in the Basque country the right:) - 6 - 10 per person
bit of white wine (about . 100 ml)
200 ml passata tomato or 2 ripe fresh tomatoes - peeled 3 cloves garlic

150 - 200 ml cream, 18% salt


oil 1 courgette tagliatelle or linguini
(120 g per person)
half teaspoons of sugar cane sugar If tomatoes are too sour dill
duuuuuuużo

• shrimp rinse with water, drain off
• slicing medium zucchini bars and fry in olive oil to crisp the garlic clove
• a separate large deep skillet throw shrimp, garlic, after a while, pour white wine When little evaporated, cream, salt, and at the end of the passata. If the tomato is fresh, add it at the beginning along with the garlic, and cream at the end.
• I add sugar to the end if the sauce is not more balanced acidity
• pasta al dente every throw hot sauce for a few seconds
• I give the zucchini and dill (the one in the Basque country it was not too much;)

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- BOAT - REVELO

boat always makes me depressed, and culinary to be associated with trauma. Worst pizza I ate there (probably in DaAntonio), chicken soup the vegetation, the study of security was the top culinary Sphinx. Fortunately, they were post-graduate studies and weekend, so often I was not there.
the first time I ate well in Lodz, a week ago at a restaurant REVELO.
Restaurant in the historic center in a nice villa, each room different, beautiful gardens, refined in every detail. Support dressed funny, and most importantly friendly, professional and unobtrusive.

We had an excellent roast duck in raspberry sauce with beetroot and apple (served in a copper pan, with homemade dumplings), pork loin with gnocchi, porcini mushrooms and thyme (it was a hit!). Desserts caught my attention though less creme brulee in three versions were good. I have a good cup of tea. For pictures of dishes was too dark, but I attach a few interiors. Furthermore, their site is full information. Perfect for dinner with the pretext for a nice dinner or a business. Recently opened a promising and interesting much cheaper Bistro & Cafe Provencal LaVende in Manufaktura. If I knew it the day before, not in Anatewce wylądowałabym ...
They have two more places Mlýnec and Geese Puch
REVELO
Street. Wigury 4 / 6
boat

Fuzzy Mice Vs Pinky Rats

Grandfather pickles Kazik

grandmother passed away too early, Kazik grandfather learned to be a Lord and Lady of the house at the same time. The kitchen became the champion of the world is doing a great fish in Greek, sensational soups (This talent took him to my uncle Jasper) ... and the cucumbers. Do not eat so good. Grandpa says that it depends of cucumbers, and since it has no plot, not doing them anymore. And I insisted. It seems that the cucumbers are important, but the amount of salt, horseradish, garlic and even more important. Came out like I remember. Spying on mom thank you for your culinary memory of my grandfather. Kazik's grandfather, the king of the dance floor, I greet.

pickles Grandfather Kazik

1 tablespoon of salt per liter of water
hard and not too large cucumbers
much garlic
many roots of horseradish dill
podsuszony

I pack cucumbers in jars, as the most densely possible. Prior to throw in the bottom 3-5 cloves garlic, cut into thick cubes of horseradish root (about 3 cm on the jar - if thin root), fennel arrange vertically (2 cups), pour boiling water over 1 tablespoon of salt per liter (must splutter), shut off as hard as I can, I turn the jar and after an hour I turn back. Apparently you need to be pasteurized. I do not want to, so sometimes a jar was not closed. Then eat as quickly as possible.

cucumber from a photo I dedicate L.

Vegetable Stir Fry Is How Many Calories

Compote AUTUMN

recipe from the "do not like to throw away food." The apples that were not hard enough for that in no bite and a few plums dogorywających. Of course, with a hint of the Orient.

apple compote PLUM with cardamom and aniseed
1.2 kg of apples (necessarily true of Polish, I've used delicacies bought directly from the farmer)
4 plum
110 g of sugar cane
2 liters of water
7 green cardamom seeds
2 star anise

• apples peeled and sliced \u200b\u200binto quarters
• przekroiłam plums in half and removed the seeds
• I put a large pot (must have a supply, otherwise boils over at 100%)
• dolałam 2 liters water, I added sugar, cardamom and anise
• cook about half an hour, then stopped taking to the przegryzło
• przecedziłam, cools and ready

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Paris - a place for romantic tap home

is a place in Paris where you can leave the property, if you like your romantic accessories. From furniture, to spoons and cloth ...
Comptoir de Famille
34 rue Saint Sulpice 75006 Paris

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