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.