Today I have a recipe for those who would like to eat something more sophisticated than pieces of sausage on a stick, caught on the fly from the fridge (I do it myself sometimes), and who don't have enough time for shopping and cooking. Wholemeal pasta with courgette and goat cheese - the basis of my dish could be groats, rice or pasta. I chose wholemeal penne. Grilled courgette, goat cheese, cherry tomatoes and black olives meant that the dish almost jumped onto the fork by itself. Even my children appreciated it.

Ingredients (for 4 people):
200g of wholemeal penne
2 small courgettes (about 500g)
100g of goat cheese with herbs for salads
16 cherry tomatoes
12 olives
4 sprigs of rosemary
3 tablespoons of oil
2 tablespoons of olive oil
1 teaspoon of olive oil with chili pepper
half a clove of garlic
salt and pepper

the recipe is here



Flora205 Warsaw/Poland
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That looks great Flora - my kind of dinner - I would probably add some grilled aubergine as well ! Thanks for sharing

IngridO Wrote:
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> That looks great Flora - my kind of dinner - I
> would probably add some grilled aubergine as well
> ! Thanks for sharing

Feel free Ingrid :-) I think it maybe good idea.

Flora205 Warsaw/Poland
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The way I do stakes:

Ingredients:
4 fillet steaks
3 tablespoons of olive oil pepper
pepper

Heat the oven up to 180C. Cover a baking sheet with some baking paper.
Smooth the fillet steaks with the olive oil and spice them up with pepper. Heat a pan and fry the steaks well on both sides (about two minutes on each side). Put them on the baking sheet and bake for 2-3 minutes to make rare steaks, for 5 minutes for medium and 10 minutes for well-done steaks. I baked mine for 7 minutes and they were excellent. Take the meat out from the oven and let the steaks "rest" for 2-3 minutes. Serve with your favorite side dishes.



Flora205 Warsaw/Poland
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Asparaguses in French pastry. This time I prepared green asparaguses with smoked salmon, mozzarella cheese and fresh spinach. I wrapped it in French pastry and created a light dinner dish which was completed with cherry tomatoes.

Ingredients (for 2 people)
1 pack of chilled French pastry
1 bunch of asparagus
2 fistfuls of fresh spinach
150g of smoked salmon
150g of mozzarella cheese
2 tablespoons of sesame seeds
2 tablespoons of nigella
2 tablespoons of milk
2 cloves of garlic
salt and pepper

the whole recipe is here



Flora205 Warsaw/Poland
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That looks so yummy Flora205! It hasa lot of my favourite things - pastry, asparagus, salmon and spinach.
Is French pastry what we would call puff pastry?

Can't wait for asparagus to be in season I saw it in the supermarket here in Adelaide South Australia - imported from Peru! Ridiculously expensive, probably tasteless and what about the food miles?

Heather F Wrote:
-------------------------------------------------------
> That looks so yummy Flora205! It hasa lot of my
> favourite things - pastry, asparagus, salmon and
> spinach.
> Is French pastry what we would call puff pastry?
>
> Can't wait for asparagus to be in season I saw it
> in the supermarket here in Adelaide South
> Australia - imported from Peru! Ridiculously
> expensive, probably tasteless and what about the
> food miles?

according to one of internet dictionary - yes - French pastry seems to be the same as the puff pastry, I buy it as the ready made product and keep in the fridge before I use it.

regarding asparuguses they are not so expensive in Poland (especially in the season - May and June). We have our own Polish asparaguses and the German - where the Germany is Poland's neighbour country so we may import them for not so high costs

Flora205 Warsaw/Poland
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Hello Flora. Your written English is excellent, so I thought you might be interested to know that although "asparaguses" is technically a correct way to describe more than one asparagus spear, in colloquial English we say "asparagus" when we mean an uncounted number of asparagus spears. It is rare, apart from technical writing, to use "asparaguses".

So, for example, we would say:

Serve with an asparagus spear (meaning one piece)
Serve with three asparagus spears (Meaning three pieces)
Serve with asparagus (meaning a suitable quantity but no particular number of spears)
I love to eat asparagus (meaning any quantity)

This is yet another example of the inconsistency of the English language!

TPANDAV Wrote:
-------------------------------------------------------
> Hello Flora. Your written English is excellent,
> so I thought you might be interested to know that
> although "asparaguses" is technically a correct
> way to describe more than one asparagus spear, in
> colloquial English we say "asparagus" when we mean
> an uncounted number of asparagus spears. It is
> rare, apart from technical writing, to use
> "asparaguses".
>
> So, for example, we would say:
>
> Serve with an asparagus spear (meaning one piece)
> Serve with three asparagus spears (Meaning three
> pieces)
> Serve with asparagus (meaning a suitable quantity
> but no particular number of spears)
> I love to eat asparagus (meaning any quantity)
>
> This is yet another example of the inconsistency
> of the English language!

That's funny - I mean the way English is used around the world Because I am not so perfect in English before posting my recipes I use help of the proofreader who is British and leave in Poland - he approved the translation - in Poland we say one asparagus and few asparaguses, we eat/buy/cook asparaguses What to say I have to live with that - sometimes the translation will not be so perfect as I would like it to be. Translation is one think but more difficult is sometimes usage of certain products in different countries

Flora205 Warsaw/Poland
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I think it is because of the price that spaghetti with shrimps is a special dish in my home. This time, to make a more extraordinary meal, I cooked black pasta stained with squid ink. It is an excellent base for shrimps, fresh green parsley and chili-garlic sauce.

Ingredients (for 4 people)
500g of cooked shrimps
4 cloves of garlic
1 chili pepper
100g of butter
150ml of dry white wine
a bunch of parsley
400g of spaghetti
50g of Parmesan
lemon
salt and pepper

the whole recipe is here



Flora205 Warsaw/Poland
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Today I would like to share with you the recipe for small pies. I wanted to make the stuffing without meat, so I chose chickpeas. They are a rich source of protein, they reduce blood pressure and cholesterol level. They also have a low glycaemic level and the fibre steadies the sugar level in the blood. You should remember its assets and add it to your daily diet.

Serve the pies with your favourite dip and vegetables. They taste the best hot, but we discovered that they are great cold and you may also reheat them.

Ingredients (12 pieces)
1 pack of chilled French pastry
200g of chickpeas
half a red pepper
2 cloves of garlic
half an onion
4 dried tomatoes from olive oil
3 tablespoons of olive oil from the tomatoes
6-8 black olives
1 tablespoon of butter
2 tablespoons of milk

the recipe you may find here


Flora205 Warsaw/Poland
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Asparagus once again – pizza with asparagus spears and salami.

Recently, asparagus spears have become a permanent product in my kitchen, so I decided that they would be the main ingredient of my pizza. I added to them some salami, two kinds of cheese and black olives. At first sight it is an unconventional combination, but it was surprisingly tasty. It was so yummy that my impressed daughter forgot to cover everything with ketchup.

Ingredients:
ready pizza base
1 tin of tomatoes (cubed)
half an onion
3 cloves of garlic
2 tablespoons of oil
1 tablespoon of butter
1 teaspoon of dried oregano
150g of sliced salami
bunch of green asparagus spears (about 12 pieces)
150g of grated mozzarella cheese
50g of grated emmenthal
salt and pepper

the recipe is here


Flora205 Warsaw/Poland
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I'm going to move to Poland and move in with Flora

Haha Kone - I've thought the same thing here!

Flora205 Warsaw/Poland
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Edited 1 time(s). Last edit at 06/01/2017 08:35AM by Flora205.

Light lunch – salad with asparagus and fruit

Today I mixed fresh spinach leaves and green asparagus spears with fruit: juicy pomegranate and sweet blueberries. Add poached egg or pieces of hard-boiled egg if you want to make a more filling dish. This salad is an excellent proposal for a light dinner on a hot summer day.

Ingredients (for 2 people)
2 fistfuls of spinach
a bunch of green asparagus spears (about 12 pieces)
half a pomegranate
two fistfuls of blueberries
4 eggs
salt and pepper

dip:
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of honey
1 tablespoon of water

the recipe you will find here

-


Flora205 Warsaw/Poland
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Sandwich with Halloumi cheese and hot strawberry salsa

Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

Ingredients (for two people)
2 fresh rolls of your choice
2 big lettuce leaves
4 slices of Halloumi cheese
2 teaspoons of butter
salsa:
8 strawberries
half a chili pepper
2 tablespoons of minced peppermint leaves
¼ a red onion
2 tablespoons of chopped almond without the skin
1 teaspoon of honey
2 tablespoons of lemon juice
2 tablespoons of balsamic sauce

the recipe is here
.


Flora205 Warsaw/Poland
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Herby mini tarts with broad beans and sausages

All year long I wait impatiently for two summer treasures. The first are strawberries and the second are broad beans. I know that I can buy both of them frozen, but the flavour of fresh products is incomparable.

We like cooked broad beans. Regardless of how many we cook, we are able to eat them all. My daughter also loves broad beans, but she used to eat a good deal more. Many times I have used broad beans in salads. Today I would like to share with you a recipe for shortbread mini tarts with broad beans and slices of sausages. The dish smells of rosemary and thyme and it is excellent as a not so substantial dinner or a slightly richer supper.

Ingredients (for 3 people)
dough
150g of flour
1 egg
75g of butter
1 tablespoon of minced rosemary
1 tablespoon of minced thyme
a pinch of salt
stuffing
100g of sausage
3 fistfuls of broad beans
10cm piece of leek
1 tablespoon of minced rosemary
2 tablespoons of minced thyme
1 tablespoon of butter
3 eggs
150ml of milk
salt and pepper

the recipe is here
.


Flora205 Warsaw/Poland
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Beef stew with beer.

Today, I would like to share with you the recipe for a beef stew with beer. I use Guinness, but you may use your favourite one. This is rather for these who do not think that a beer in the dish is a waste

Ingredients:
0.5kg of beef for the stew
200ml of Guinness
1 onion
2 cloves of garlic
400g of small mushrooms
2 tomatoes
half a chili pepper
3 tablespoons of oil
2 tablespoons of butter
2 tablespoons of flour
2 bay leaves
3 juniper berries
salt and pepper

the recipe is here
.


Flora205 Warsaw/Poland
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My quesadilla

Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner.

Ingredients (for 2 people)
4 tortillas
300g of turkey leg
half a chili pepper
half an onion
1 clove of garlic
2 tablespoons of oil
200g of tinned sweetcorn
200g of tinned red beans
fresh pepper
200g of mozzarella cheese
salt and pepper

the recipe is here



Flora205 Warsaw/Poland
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Courgette cutlets

I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner

The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

Ingredients:
400g of courgette
1 egg
150g of feta cheese
110g of breadcrumbs (+ 4 tablespoons for the batter)
2 tablespoons of minced dill
1 tablespoon of thyme
salt and pepper

the complete recipe is here



Flora205 Warsaw/Poland
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Hahaha, Flora. It took me a few seconds to work out what you meant by 'You must not use FB while frying, because it may end with you ordering pizza for dinner.' I was thinking of all the kinds of oils and fats that are used for cooking when suddenly the 'penny dropped' and I realized you were talking about FaceBook! Thank you for this morning's laugh.

Bye the way, your recipe looks delicious. Must give it a go soon.

Lorna Wrote:
-------------------------------------------------------
> Hahaha, Flora. It took me a few seconds to work
> out what you meant by 'You must not use FB while
> frying, because it may end with you ordering pizza
> for dinner.' I was thinking of all the kinds of
> oils and fats that are used for cooking when
> suddenly the 'penny dropped' and I realized you
> were talking about FaceBook! Thank you for this
> morning's laugh.
>
> Bye the way, your recipe looks delicious. Must
> give it a go soon.

Hope you will enjoy it Lorna

Flora205 Warsaw/Poland
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I made mini-courgette cutlets (bite size) to take to a 'nibbles & wine' evening at a friends house on Sunday evening. I added shredded carrot as I didn't have enough courgette and I also added some spices: cumin, coriander and turmeric. They were big hit served with three different sauces for dipping: sweet chilli, garlic yoghurt and the ubiquitous NZ favourite, tomato sauce.

This is interesting version Lorna - this time I will consider to give it a go

Flora205 Warsaw/Poland
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Autumn penne with pumpkin

Well, it's autumn. But for the fact that after the autumn comes winter, which I don't like, it could be quite pleasant. Chestnuts, acorns, colourful crackling leaves underfoot and fresh vegetables – that's what I like about autumn. No other season is as rich and colourful.

Today I would like to share with you the recipe for a dish which suits the autumn atmosphere perfectly. It is colourful like an autumn landscape and one of the ingredients is the most autumnal vegetable - i.e. pumpkin.

Ingredients (for 4 people)
250g of wholemeal penne
500g of pumpkin
200g of cherry tomatoes
200g of courgette
1 onion
3 cloves of garlic
4 sprigs of thyme
3 sprigs of rosemary
100ml of olive oil
4 tablespoons of Parmesan
salt and pepper

the complete recipe is here



Flora205 Warsaw/Poland
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Hi Flora205 - just love your photographs - always beautiful and appetising!

Heather F Wrote:
-------------------------------------------------------
> Hi Flora205 - just love your photographs - always
> beautiful and appetising!

That's the part of the game in my opinion Heather - we often eat with eyes

Flora205 Warsaw/Poland
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Herrings in cream

Herrings with potatoes is a very painful memory of the school canteen for many of us. Though we like herrings with onion, I rarely serve it for dinner. Today I decided to break this rule and prepared herrings for dinner. I served herrings and potatoes once again, but in a completely different way.

I served baked jacket potatoes. The herrings were excellent with cream sauce and onion, apple and dill pickles. See for yourself if you like this way of preparing herrings.

Ingredients (for 2 people)
6 potatoes
2 tablespoons of olive oil
200g of herrings in oil
200g of 18% cream
1 tablespoon of mayonnaise
1 tablespoon of mustard
half an onion
1 apple
3 dill pickles
2 tablespoons of minced dill

for interested the complete recipe is here



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