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

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

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

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

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