Mandarins are one of the most iconic food symbols of the Chinese New Year. They represent good fortune, thus are displayed in houses, shops and offices, as well as exchanged as gifts with friends and relatives. It's hard to tell if their special powers function on an everyday basis, but every reason to eat a healthy breakfast is a good reason. Not only on the New Year's morning.
Recipe: Mandarine oatmeal1/2 cup of oatmealsone cup of watera pinch of salt1 tbsp. of honey3 tbsp. of almond flakes2-3 mandarins
Place oatmeals in a saucepan, add salt, pour in water.
Bring the mixture to a low simmer and cook for a few minutes, until the oatmeals soften and absorb the liquid.
Combine with almond flakes and honey, top with mandarin slices.
Recipe: Green curry mussels
Green curry paste5 medium green chilis, roughly chopped2 garlic cloves, minced2 shallots, roughly chopped2 tbsp. of freshly grated gingera bunch of fresh cilantro2 lemongrass stalks, choppedjuice and zest of 2 limes1 tbsp. of coriander seeds1 tsp. of ground cumin1 tsp. of black peppercorns2 tsp. of soy sauce
Place all of the ingredients in a food processor and blitz to a paste.
1 kg of fresh mussels, washed and cleaned1 1/2 cup of coconut milk3 tbsp. of brown sugarone lime1/2 bunch of fresh cilantro2 tbsp. of vegetable oilone green chiliHeat oil in a large sauce pan. Add green curry paste and cook, stirring, until fragrant (3-4 minutes). Add coconut milk and sugar and bring to boil. Add mussels, cover the saucepan with a lid and cook until mussels open. Top with lime juice, fresh cilantro and slices of green chili. Serve immediately.
Cheesecake is proud to be placed last in my cake ranking, slightly losing to the poppy seed roll. Then there are cakes that I actually enjoy: apple pie, banoffee, carrot cake, raspberry tart, chocolate cake and, the reigning champion, meringue cake, preferably with pistachio cream filling.
This cake belongs the tremendous group of cheesecakes that don't taste like cheesecake. As one can easily assume, it tastes like halva.
Recipe: Halva cheesecake
Crust200 g of butter biscuits2 tbsp of butterFinely crush the biscuits using a food processor, transfer into a bowl.Melt the butter and combine with crushed biscuits. Place in a buttered springform pan.
Filling1 kg of quark cheese (or other fresh cheese)400 g of halva125 ml of heavy cream4 eggs
Place crushed halva and heavy cream in a skillet.
Do rondelka z grubym dnem włóżcie pokruszoną chałwę i kremówkę.Cook over low heat until halva has dissolved completely. Set aside and let cool.Process the cheese in a food processor. Add eggs, one at a time, mixing them with electric mixer. Add the halva mixture and combine.Pour the filling over the crust.Bake at 160C for about an hour. Open the door of the oven and let the cheesecake cool.Top with crushed halva. Refrigerate the cake overnight.
Recipe: Grilled trout2 whole fresh trouts, guttedone lemonjuice of one lemon3 tbsp. of olive oil 1/2 tsp. of sea salt1 tsp. of freshly ground black pepper
Whisk together olive oil, lemon juice, salt and pepper. Season both the inside and outside of the fish with the mixture. Set aside for a few hours, preferably the whole night.Grill for about 10 minutes each side.Cut lemon in half, place on the grill cut-side down, grill for about 3 minutes.Serve the trout with lemon.
Cauliflower steak and cauliflower puree aka the double cauliflower. Sounds like madness, but there's method in cauliflower's madness.And even if there's not, this dish is delicious.The word steak itself might be rather confusing.Who would expect thick cauliflower slices instead of a juicy piece of beef?But when we take a mouthful of crunchy steak and creamy puree, the combination of textures enchants us and we admire the versatility of cauliflower.Spectacular appetizer, effective vegetarian main, intriguing side. Especially when paired with an actual steak.Steak with cauliflower steak with cauliflower puree - pure madness, no method.
Recipe: Cauliflower steaks with cauliflower pureeone cauliflower headone tsp. of chili flakes3 tbsp. of olive oil2 tbsp. of sour creamsea salt and freshly ground black pepper, to taste
Using sharp knife and starting at top center of cauliflower head, cut 2-3 thick slices of cauliflower. Place them on a parchment-lined baking sheet.Whisk olive oil with chili flakes. Brush each cauliflower slice with olive oil.Roast at 180C for about 25 minutes. Flip cauliflower steaks halfway through the roasting time. Brush with remaining olive oil.
Cut florets from remaining cauliflower head. Cook them until very tender (about 10 minutes).Puree until smooth in a blender. Season with salt and pepper and combine with sour cream.Divide puree between two or three plates, top each with cauliflower steak.