Fried bananas in orange sauce. An unusual dessert for a hedonist.

  1. Two bananas for two servings,
  2. Two oranges,
  3. Three tablespoons of clarified butter,
  4. Two or three tablespoons of cane sugar / Demerara /,
  5. Two tablespoons of brandy or cognac,
  6. A pinch of cinnamon,

Squeeze the orange juice. Peel the bananas and slice them in half. Fry in butter on both sides in a pan, then put aside. Pour sugar into the pan and lightly caramelize, pour cognac and evaporate when stirring. Then add the juice, sprinkle with cinnamon and reduce the sauce till a slight thickening / about 5 minutes /. Put the bananas into the sauce and heat them. Serve warm, why not with a glass of cognac / who still drinks cognac today? /.

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photo by Stella Grzela

A unique snack from herring in oil.

  1. Marinated herring in oil or salted herring fillets without skin,
  2. Olive oil or linseed oil extra virgin,
  3. Lemon juice,
  4. Apple, caper apples, onion,
  5. Freshly ground pepper.

This is a simple recipe, but its preparation time depends on the output products. If you can buy herring marinated in oil, simply remove it from the marinade and dry it. Salted herrings require soaking in water / a large amount of boiled and cooled water for an hour or a few rinses to get rid of excess salt /. Then marinate them in little lemon juice for one hour in the fridge. To serve the dish I use extra virgin linseed oil, thinly half-sliced apples, large capers and blanched onion. Sprinkle the dish with freshly ground pepper. A real vitamin bomb.

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photo by Stella Grzela

 

Asparagus frittata. A good choice for any time.

  1. A few asparagus spears,
  2. Four eggs,
  3. A tablespoon of butter,
  4. A tablespoon of cream,
  5. Two tablespoons of  Parma cheese or Pecorino,
  6. Salt and pepper,

Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water. Whisk eggs in a bowl with cream and cheese and season with salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or until almost set. Place under a hot grill and cook until golden. Two portions. Yummy!

fritt


Photo by Stella Grzela

Amazing creamy pumpkin soup, the way my mother prepares.

  1. One small pumpkin 3 – 4 pounds ( to 2 kg ),
  2. 2 cups of orange juice,
  3. 3 – 4 cups of water,
  4. One tablespoon of grated ginger,
  5. Butter, white pepper, salt,
  6. Half a cup of sweet cream 18%,

Peel and hollow the pumpkin /to remove seeds/ and cut it into small cubes, and then fry the pieces in butter. Put everything into a pot with water and juice and boil until softened. Season with salt, pepper and ginger and blend soup thoroughly. Add cream at the end. Serve with croutons at any time of the day. Wow!

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photo by Stella Grzela

Pasta with porcini mushrooms in a cream sauce. A piece of heaven.

  1. Italian pasta,
  2. A handful of dried porcini mushrooms per person,
  3. One onion,
  4. 1/3 cup of white wine,
  5. 2 tablespoons of butter,
  6. A cup of sweet cream 18%,
  7. Salt, pepper,

Soak dried mushrooms for 10 minutes in warm water. Chopped onions lightly fry in butter, add white wine and porcini mushrooms, boil about 3 minutes. Add cream, stir and reduce 5 minutes. Season with salt and pepper to taste. Serve with pasta, sprinkle with Parma cheese and parsley. I like it with the glass of white wine. Enjoy!

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photo by Stella Grzela

Curry with shrimps and mango. It was… Sorry.

  1. A few king prawns per person,
  2. Mango fruit,
  3. A small cup of coconut milk,
  4. One spoon of red Thai curry paste,
  5. Two teaspoons of fish sauce,
  6. A Spring onion,
  7. One teaspoon of lime juice,

Put a spoon of coconut fat from the milk into a frying pan and fry chopped onion and curry paste on it. Add fish sauce and the rest of the coconut milk. Put the peeled shrimps and mango cut into a thick cubes. Add lime juice and boil for 5 minutes. Serve with rice sprinkled with parsley. And with beer, of course. It always tastes delicious!

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Photo by Stella Grzela

Chicken thighs with soya beans and cherry tomatoes. It is delicious!

  1. Four chicken thighs,
  2. A cup of boiled soya beans,
  3. A few cherry tomatoes,
  4. Sweet pepper, salt, pepper, chili pepper, a pinch of savory and rosemary,
  5. Olive oil,
  6. A teaspoon of tomato paste,
  7. Two shallots, two cloves of chopped garlic,

Rub the chicken with spices and tomato paste, fry in a hot pan with olive oil on both sides, add halves of shallots and garlic at the end. Add the soy beans and tomatoes to the fried chicken, add a little water and stew under cover for 15-20 minutes. Sprinkle with salt to taste and chopped parsley before serving. /Two persons/.

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photo by Stella Grzela

Caramelized pear with walnuts. Orgy of taste.

  1. One pear per person.
  2. A spoon of honey for pear
  3. A tablespoon of butter
  4. A handful of walnuts
  5. A pinch of cinnamon

Peeled pear cut into oblong parts / You can sprinkle the sliced pear with lemon juice /, put them on a hot pan with the butter, honey and nuts. Fry lightly and stir gently. Finally, add cinnamon. Serve directly or as an addition to a custard cream. Caramelized pear tastes the best with Prosecco or Cava.

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photo by Stella Grzela

 

Cream of green peas soup with pesto.

  1. A cup of cooked peas
  2. A young onion
  3. Two teaspoons of green pesto
  4. One teaspoon of lime juice
  5. A little olive oil, a pinch of sea salt and pepper

Chop the onion and fry lightly in olive oil. Blend all components with adding 3/4 cup of water. Boil the soup and add a spoon of olive oil.

Serve the cream sprinkled with Parma cheese or parsley with toast. Yummy!
Recipe for two bowls of soup.
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Photo by Stella Grzela

Sweet confiture from seasonal fruits. It’s so easy!

I promise a delicious addition to toast, pancakes and desserts in 15-20 minutes!

Buy more than usual seasonal fruits such as strawberries, cherries, raspberries, small plums or apricots. Remove the stones, if necessary, and cut fruits into smaller particles (except raspberries). Put straight into the medium-hot pan and stir. When they soften and release the juice, increase the heat and reduce the sauce. After a few minutes, add a few tablespoons of sugar to taste, stir and ready. Insert immediately into the scalded jars and close them.
The rule is simple, the less on the pan, the faster you reduce juice.
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photo by Stella Grzela