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jeruselem artichoke chips

They are not from Jerusalem, nor are they artichokes. Calling them sunroots or sunchokes seems more reasonable, as Jerusalem artichoke is a species of sunflower. Anyway, they are delicious and they make great chips.

Recipe: Jerusalem artichoke chips

  • 300 g of Jerusalem artichokes
  • 1 tsp. of coarse sea salt
  • 2 tsp. of dried thyme
  • 3 tbsp. of olive oil

  • Wash and dry the sunchokes, thinly slice them.
    Whisk olive oil with sea salt and thyme.
    Brush chips with olive oil and place them on a parchment-lined baking sheet.
    Roast at 180C for about 15 minutes, flipping chips halfway through baking.

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    Mandarin oatmeal

    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 oatmeal

  • 1/2 cup of oatmeals
  • one cup of water
  • a pinch of salt
  • 1 tbsp. of honey
  • 3 tbsp. of almond flakes
  • 2-3 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.

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    green curry mussels

    Recipe: Green curry mussels

    Green curry paste

  • 5 medium green chilis, roughly chopped
  • 2 garlic cloves, minced
  • 2 shallots, roughly chopped
  • 2 tbsp. of freshly grated ginger
  • a bunch of fresh cilantro
  • 2 lemongrass stalks, chopped
  • juice and zest of 2 limes
  • 1 tbsp. of coriander seeds
  • 1 tsp. of ground cumin
  • 1 tsp. of black peppercorns
  • 2 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 cleaned
  • 1 1/2 cup of coconut milk
  • 3 tbsp. of brown sugar
  • one lime
  • 1/2 bunch of fresh cilantro
  • 2 tbsp. of vegetable oil
  • one green chili

  • Heat 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.

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    halva cheesecake

    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

    Crust

  • 200 g of butter biscuits
  • 2 tbsp of butter

  • Finely 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.

    Filling

  • 1 kg of quark cheese (or other fresh cheese)
  • 400 g of halva
  • 125 ml of heavy cream
  • 4 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.

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    grilled trout with lemon

    Recipe: Grilled trout

  • 2 whole fresh trouts, gutted
  • one lemon
  • juice of one lemon
  • 3 tbsp. of olive oil
  • 1/2 tsp. of sea salt
  • 1 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.

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