Turkey fillet with pumpkin and wild mushrooms.

  1. One turkey fillet per two servings
  2. A handful of dried wild mushrooms or few frozen ones
  3. A small bowl of diced pumpkin
  4. Olive oil, butter, salt and black pepper

Dried mushrooms soak in little amount of hot water for 10 minutes. Frozen ones cut in thick slices. Fry the pumpkin on butter (medium heat) and simmer till it gets almost soft. Add mushrooms and fry for 5 minutes sprinkle with salt and pepper. Grill the sliced turkey seasoned with salt and pepper. Serve promptly with eg. thick barley groats and some rocket salad leaves and wine.

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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!

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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

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

Spinach, walnuts, grapes and blue cheese salad. Superfood for gourmets.

  1. Two handfuls baby spinach
  2. A handful of red grapes
  3. A few chopped walnuts
  4. A few cubes of gorgonzola cheese / Italian blue cheese /
  5. Crushed one clove of garlic
  6. Two tablespoons of olive oil, a tablespoon of lemon juice
  7. Half a teaspoon of sugar, salt and pepper to taste

Mix all the ingredients, blend the lemon juice with garlic, sugar, a small pinch of salt and pepper, pour the salad and enjoy!

As an addition, you can serve a baguette or toast and white rose wine. The recipe for one serving.

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photo by Stella Grzela

Salad with pancetta, Parma cheese and dried tomatoes.

Another of these simple and nutritious salads in my menu. You will prepare in 20 minutes for any number of people.

  1. Two handfuls of garden rocket per person
  2. Three or four slices of pancetta
  3. Three dried tomatoes
  4. A few slices of Parma cheese
  5. Red balsamic vinegar, sugar or honey

Soak the dried tomatoes in a mug of boiling water for 5 minutes, fry pancetta in a pan for a while, add the soaked and cut the tomatoes. Remove everything from the pan. Add a spoon of sugar and few drops of water or tablespoon of honey, caramelize. Then pour few tablespoons of balsamic vinegar, reduce while stirring until the vinegar smell off. Put the ingredients on a plate, pouring the sauce from the pan and decorate parmesan cheese. Yummy! You are master!

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photo by Stella Grzela

Fig salad with garden rocket, Parma ham and goat cheese.

  1. One fig per serving
  2. Two slices of Parma ham
  3. Five cubes of soft goat cheese
  4. A handful of rocket salad
  5. Lemon, honey and olive oil for the sauce
Baguette and white wine, I would choose Portuguese Douro as recommended additions.
Mix the sauce adding a teaspoon of honey, place the ingredients on the plate decorating with a cut in four fig, pour the dressing and ready. Simple? And what a delicious one!
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photo by Stella Grzela