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.

pear041

photo by Stella Grzela

 

Ready for an exciting journey? Japanese Yaki-tori, literally fried chicken.

It is a simple dish, but it must be prepared. Recipe for two portions made from one chicken breast and a green section of a leek. And now the sauce:

  1. Five tablespoons of soy sauce
  2. Three tablespoons of sugar
  3. Two tablespoons of mirin /it is a type of sweet rice wine/
  4. One spoon of sake /optional/
  5. One clove of garlic
  6. A slice of fresh ginger
  7. Lemon peel bar

Mix the ingredients for the sauce in a saucepan and cook for 5-10 minutes until it thickens. Leave to cool. Cut the chicken and leek into similar pieces about 5cm in length. Dip them in a sauce and stick them on the double sticks. Fry or grill for about 3 minutes on each side on strong fire, smearing them with the sauce. Glaze should be created on the surface. Sprinkle with roasted sesame seeds. Yakitori is popular in Japan as a beer snack.

yak01


photo by Stella Grzela

Pork baked with red pepper, onion, tomato and rosemary for feast with your friends.

Something really undemanding and ingeniously simple, but what en effect!

  1. A few pieces of pork shoulder or turkey shin
  2. Red pepper thickly sliced
  3. Two halved shallots
  4. A few cocktail tomatoes
  5. Olive oil, pepper, salt and two pinches of rosemary

Mix all ingredients and place in a casserole. Put into a preheated oven and bake about 40 minutes, i.e. insert when guests arrive. We can serve it with a baguette or any other addition and of course red wine. Bon Appetit!

pork_blog

 


Photo by Stella Grzela