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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

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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.

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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

is also shop online

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Lentils - SOUP - ENERGY

the Basque Country I went straight in the downpour. I hid summer clothes, pulled out a handkerchief ... and came up with something to warm up. Still tame lentils. This time I succeeded. It has all my favorite flavors. Earlier, I made lentil soup , but this is me closer.

Warming
lentil soup 2 tablespoons of rapeseed oil or grapeseed oil 2 small onions

sugar 2 carrots 2 large tomatoes
(must be ripe and aromatic) - I've used buffalo hearts
3 sprigs celery
150 g red lentils
1 teaspoon yellow curry paste (TAJSKIEJ!)
1 teaspoon red curry paste (TAJSKIEJ!)
7 green cardamom seeds ½ teaspoon cumin
Indian
1.2 liters of water, salt to taste

cane sugar to balance acidity clear
handful of raisins Royal
200 ml coconut milk half a lime

Option: 100 g of tomato passata

• posiekałam onion finely, carrots utarłam on thick jacketed, celery chopped into pieces 0.5 cm - poddusiłam on oil, I added the peeled and chopped tomatoes, I was suffocating further • I added
lentils, curry, beans and water for 5 minutes
• When lentils is quite soft, I added coconut milk, lime juice, raisins and then the salt and sugar if needed.
• at the end I wanted more tomato passata and added a little bit:)
whole needs to bite. Cardamom must be removed after some time, unless you like surprises in between teeth.