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Yellow tomatoes shakshuka

Who said that shakshuka can't be yellow?

Recipe: Yellow tomatoes shakshuka

Serves: 2 hungry people
  • 350 g of yellow and orange tomatoes, cut in halves
  • yellow bell pepper, cut in stripes
  • 3 eggs
  • one small onion
  • one garlic clove
  • one tbsp. of butter
  • 3 tbsp. of freshly chopped cilantro
  • 2 tsbp. of soft goat cheese
  • 1/2 tsp. of ground cumin
  • 1/2 tsp. of chili flakes
  • a pinch of salt

  • Melt butter in a skillet, add minced garlic and finely chopped onion.
    Add cumin and chili flakes and saute for a couple of minutes.
    Add pepper. After one minute, add tomatoes. Season with salt and simmer over low heat until the sauce thickens.
    Crack the eggs into the sauce. Cover the skillet and allow to simmer until the whites are cooked and the yolks are still runny.
    Before serving, top with goat cheese and fresh cilantro.


    orange pomegranate mini pavlovas

    Orange pomegranate mini Pavlovas

    Serves: 3


  • 4 large egg whites
  • one cup of confectioner's sugar
  • one tsp. of vinegar
  • one tsp. of potato starch

  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
    Place the mixture on a parchment-lined baking sheet and form three circles.
    Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
    Let cool completely.


  • 200 g of cream cheese
  • 1/4 cup of confectioner's sugar

  • Mix cream cheese with confectioner's sugar until thick and creamy.
    Refrigerate for at least 30 minutes.

    Cointreau oranges

  • 2 large oranges peeled and cut into fillets
  • juice of 1/2 lemon
  • 3 tbsp. of brown sugar
  • 1/4 cup of water
  • 2 tbsp. of Cointreau

  • Put the sugar and water in a saucepan and stir until sugar dissolves.
    Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
    Add Cointreau and oranges, simmer for a further 2 minutes.
    Let cool completely.

    Carefully place some cream on top of each meringue.
    Top with Cointreau oranges and pomegranate seeds.


    sushi burrito

    It's a bird. It's a plane. It's sushi. It's burrito. No, it's sushirrito!
    My first encounter with sushi-burrito hybrid took place at San Francisco's Sushirrito. I have been a devoted worshiper of the geniously simple idea of serving sushi in Mexican burrito form ever since.
    This version is rather basic, but when it comes to sushi burrito, no holds are barred. You can wrap rice and seaweed around fresh fish or tempura shrimp, but nothing stops you from substituting them with crunchy bacon, pulled pork, crispy chicken, juicy roast beef or slices of grilled eggplant.

    Recipe: Sushi burrito

    Serves: 4
  • one cup of sushi rice
  • 3 tbsp. of rice vinegar
  • one tbsp. of sugar
  • one tsp. of salt
  • 4 nori sheets
  • Toppings

  • 2 pieces of fresh salmon
  • cucumber
  • cream cheese
  • fresh cilantro
  • fresh spinach
  • wasabi
  • lemon juice
  • soy sauce

  • Rinse the rice a few times - until the water runs clear. Place the rice in a pot, add cold water, cover and set aside for about 20 minutes.
    Bring to boil, decrease the heat and cook for 10-12 minutes. Keep covered for about 10 minutes.
    To make the sushi su, heat rice vinegar with sugar and salt in a saucepan to dissolve and combine.
    Transfer rice to a bowl, pour su over the rice and combine. Let cool.

    Prepare the toppings: cut salmon, thinly slice the cucumber.

    Place nori on makisu (bamboo rolling mat) and spread rice over the surface of the nori.
    Place toppings in one line close to the bottom of nori. Roll.
    Wrap the rolls in a parchment paper, cut in halves and eat like burritos.


    spring asparagus salad

    They say that one sallow doesn't make a spring. For me the first bunch of spring asparagus is enough of a proof.

    Recipe: Spring asparagus salad

  • one bunch of green asparagus (if necessary, discard the bottom fourth)
  • a few potatoes
  • 2 eggs
  • one tbsp. of finely diced red onion
  • one tbsp. of olive oil
  • 2 tbsp. of freshly squeezed lemon juice
  • one tbsp. of sugar
  • salt and pepper, to taste

  • Cook potatoes and cut them in halves or quarters.
    Boil eggs for 3-4 minutes. Let cool in cold water, peel them and cut in halves.
    Cook asparagus for 3-4 minutes.
    Whisk olive oil with diced onion, lemon juice, salt and pepper.
    Place asparagus, potatoes and eggs on a plate, top with red onion dressing.


    roasted ratatouille

    Ratatouille is a Provençal vegetable stew, originating in Nice. As it is often the case with traditional dishes, there is much debate on how to prepare ratatouille. The simplest method is sautéing all the vegetables together in a large pot. Some cooks insist on cooking the vegetables separately in order to enhance their individual flavours. Eggplants and courgettes are sautéed and tomatoes, bell peppers and onion are made into a sauce. Vegetables and sauce are then cooked together or baked as a casserole.

    My recipe resembles confit byaldi - a contemporary version of ratatouille, invented by French chef, Michela Guérarda. Guérard is the creator of cuisine minceur, a cooking style which creates lighter version of French classics. In his confit byaldi vegetables are cut into thin slices and baked without frying. The dish was popluarized owing to an American chef, Thomas Keller, famous for his Michelin three-star restaurant, The French Laundry in California. Keller was a consultant for the animated Ratatouille and it is his version of the dish that we can see in the film. Keller's variation of Guérard's dish added two sauces Basque piperade made with tomatoes, green bell pepper and onion and balsamic vinaigrette.

    Regardless of how you choose to prepare it, ratatouille is going to be delicious.

    Recipe: Roasted ratatouille

  • one eggplant
  • one courgette
  • one yellow bell onion
  • one red onion
  • 2 large tomatoes
  • one can of chopped tomatoes
  • a few branches of fresh thyme
  • one tsp. of brown sugar
  • salt and pepper to taste
  • one tbsp. of olive oil

  • Thinly slice all the vegetables.
    Spread tomatoes over the bottom of a baking dish. Season with sugar, salt and pepper.
    Arrange vegetable slices concentrically on top of tomatoes.
    Drizzle with olive oil, top with fresh thyme, season with salt and pepper.
    Roast at 180C for about 45 minutes.

    Serve as a side or as a main with fresh baguette. Możecie podawać jako dodatek do dania głównego albo jako samodzielne danie, np. ze świeżą bagietką.
    The taste improves with age overnight in the refrigerator.

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