Tuesday, December 29, 2020

CREAMY COURGETTE SOUP

CREAMY COURGETTE SOUP - Read more »
Creamy zucchini soup is very quick and easy to prepare. It takes less than 30 minutes and you can enjoy a hot meal. On a maximum crazy day, I need an express dish made of a few ingredients. I always remember this recipe, because it saved my honor in the kitchen more than once :)

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Tuesday, December 29, 2020

PIECZONE BATATY Z FASOLKĄ SZPARAGOWĄ I ORZESZKAMI PINII

PIECZONE BATATY Z FASOLKĄ SZPARAGOWĄ I ORZESZKAMI PINII - Read more »
Parę składników a taki SMAK! Sycące bataty, soczysta fasolka i słodkie, prażone orzeszki piniowe...do tego ostry, konkretny sos miso i szybki obiad gotowy. W sezonie zimowym korzystam z mrożonej fasolki, która przypomina mi soczyste kolory lata.  Składniki: 850 g batatów (1 duży) 300 g fasolki szparagowej zielonej (u mnie mrożona) oliwa z oliwek sól, pieprz 1 łyżeczka rozmarynu 1/2 łyżeczki tymianku 2 szczypty ostrej papryki 2 łyżki orzeszków piniowych (mogą być włoskie) do podania płatki chilli sos miso: 1 łyżka oliwy z oliwek 1 łyżka białego miso 2 łyżki musztardy pieprz do smaku Wykonanie: Rozgrzewam piekarnik do 220 stopni. Obieram bataty i kroję w łódki. Wrzucam do naczynia żaroodpornego, skrapiam oliwą i przyprawiam solą, pieprzem, rozmarynem i tymiankiem. Mieszam rękoma. Piekę 40 minut. W międzyczasie mieszam w miseczce sos z podanych wyżej składników i odstawiam. Fasolkę szparagową wrzucam na wrzątek i gotuję 3 min, odcedzam. Na patelni rozgrzewam trochę oliwy i podsmażam fasol

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Friday, December 11, 2020

COURGETTE RISOTTO WITH TOFU

COURGETTE RISOTTO WITH TOFU - Read more »
  Some dishes are just too good! For the second day in a row I cook risotto, I can't believe that without Parmesan and butter you can get such a tasty, creamy dish. I feel light after it, because it doesn't contain as much fat as traditional risotto. Yesterday I ate them for lunch and dinner (without reheating). Preparation time is approx. 25 minutes.

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Thursday, December 10, 2020

CHICKPEA TOMATO PASTE

CHICKPEA TOMATO PASTE - Read more »
I like to have a vegan paste or hummus in the fridge, then there is no problem with breakfast or a snack. All you need is a good homemade bread. It takes 5 minutes to make a paste. If I make sure that there is a supply of pods in the pantry, I can serve a different healthy spread every day. Ingredients: 240 g chickpea  4 tsp tomato paste 1/2 tsp cumin 2 tbsp olive oil 5 dried tomatoes in oil 1/2 red onion pinch of chili powder salt and pepper water Instructions: Put the chickpeas to a bowl. Mash the chickpeas with a fork (or use a blender). Add tomato paste, olive oil, cumin and chili powder. Pour some water and combine ingredients. Cut onion and dried tomatoes in small cubes. Add to the bowl. Add salt and pepper. Use a spoon to combine all ingredients. Serve with  homemade bread.

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Tuesday, December 8, 2020

BRUSSELS SPROUTS WITH SHALLOTS AND SESAME

BRUSSELS SPROUTS WITH SHALLOTS AND SESAME - Read more »
I don't have good memories with Brussels sprouts, so I didn't use it very often in my kitchen. My attitude changed when instead of cooking it in boiling water I started baking in the oven or frying on a pan. The taste, colour and smell are completely different and now I buy it as often as other vegetables.

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Monday, December 7, 2020

LENTIL TOFU PIEROGI

LENTIL TOFU PIEROGI - Read more »
  When I think about pierogi, I see a lot of work and a big mess in the kitchen. However, when I make a small number of them, e.g. 30 and not 130, things are different. Everything is going smoothly and I don't even know when, the first dumpling is ready on my fork :) So, if you tone down the number a bit you will manage just fine!

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Monday, December 7, 2020

OATMEAL CHOCOLATE COOKIES

OATMEAL CHOCOLATE COOKIES - Read more »
When I crave something sweet, but really don't want to stay in the kitchen for a long time, I choose this simple recipe. The cookies are soft, fragrant and chocolate, just perfect. They can be gluten-free if you use the right oatmeal.

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Wednesday, December 2, 2020

GLUTEN FREE WAFFLES

GLUTEN FREE WAFFLES - Read more »
I often prepare them for breakfast. Topped with date syrup, they taste great. One espresso later and I can keep going. They will also work well on a trip and in a lunchbox. I can't say how they taste the next day because they never survived the night :)

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Wednesday, December 2, 2020

CARROT SOUP WITH LENTILS AND KALE CHIPS

CARROT SOUP WITH LENTILS AND KALE CHIPS - Read more »
Carrot soup with lentils and fresh ginger, additionally enriched with crispy kale chips. Sounds good and tastes even better, especially when I realize how many vitamins are in my plate. I use the excess chips as a snack or add to other dishes. They will not be wasted for sure :)

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Wednesday, December 2, 2020

KALE CHIPS

KALE CHIPS - Read more »
Kale - a valuable vegetable from the cabbage family, which I often use in my daily diet. I make green cocktails and add them to salads (sprinkling lemon beforehand to make them juicier and soften a bit). Recently, I have been adding crunchy kale leaves to soups, which give them the look and flavour.

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Thursday, November 26, 2020

CHOCOLATE ESPRESSO MUFFINS

CHOCOLATE ESPRESSO MUFFINS - Read more »
The inspiration for this recipe was a beautiful plate with magical, romantic roses. I bought it in a Norwegian second-hand. On such a plate, chocolate-espresso muffins look majestic. Raspberries emphasise the beautiful colour of the drawing.

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Monday, November 2, 2020

CREAMY PUMPKIN AND LENTIL SOUP

CREAMY PUMPKIN AND LENTIL SOUP - Read more »
  Pumpkin - the queen of autumn, fits perfectly into the colours of the surroundings. I like to use it in soups and other warming dishes. Its colour is delightful and very appetizing. I always want more and more:)

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Monday, October 5, 2020

BAKED PUMPKIN WITH CABBAGE AND BARLEY

BAKED PUMPKIN WITH CABBAGE AND BARLEY - Read more »
  No frying, no grinding, no sticking ... I just put the vegetables in the oven and that's it. Dried forest mushrooms beautifully reflect the smell. My thoughts immediately go to the mossy Norwegian forests, where you feel like you are in a fairy-tale, simply WONDERFUL ...

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Wednesday, September 23, 2020

WEGAŃSKIE GALETTE Z GRZYBAMI

WEGAŃSKIE GALETTE Z GRZYBAMI - Read more »
Uniwersalność gallete fascynuje mnie najbardziej. Na dodatek, na stole prezentuje się wybornie. Zwykły codzienny obiad zamienia się w ucztę. Pieczona bez formy, staje się jeszcze ciekawsza przez swoje nieregularne kształty. Następnym razem taką zrobię! Galette - francuski rodzaj kruchego ciasta, może być wytrawna i słodka. Wszystko zależy od naszej fantazji i ulubionych SMAKów. Ja już wiem, że kolejna będzie z węgierkami....  Składniki: (dla ok. 4 - 6 osób) ciasto: 200 g mąki pszennej 1/4 łyżeczki soli 125 g wegańskiej margaryny 75 ml śmietany wegańskiej gęstej 2 łyżeczki soku z cytryny 75 ml zimnej wody nadzienie: 10 g suszonych leśnych grzybów 75 g cebuli 1 ząbek czosnku 1/2 łyżeczki świeżego rozmarynu 1/2 łyżeczki świeżego tymianku 300 g świeżych grzybów (pieczarki, shiitake, leśne, boczniaki itp) sól i pieprz do smaku 150 g tofu naturalnego 2 łyżki płatków drożdżowych 2 łyżki mleka roślinnego 1 łyżeczka soli szczypta papryki ostrej 1 łyżka sosu sojowego do ozdoby: świeże gałązki ty

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Thursday, September 17, 2020

HUMMUS WITH DRIED TOMATOES AND BLACK SEEDS

HUMMUS WITH DRIED TOMATOES AND BLACK SEEDS - Read more »
Sometimes I want to eat breakfast without bread. Hummus is a great idea for this. It's nutritious, it's tasty, and I can eat it with spoons. Why not? Add your favourite vegetables and a simple breakfast is ready ... and how it tastes ... mmmm

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Friday, August 7, 2020

POTATO AND COURGETTE CASSEROLE

POTATO AND COURGETTE CASSEROLE - Read more »
Another casserole for fans of potato dishes. It works well as a lunch or dinner dish. I serve it with vegan cream or garlic sauce. I am pleased to watch the focused faces of the household as they follow my every move as I cut my fragrant casserole. Priceless...

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Monday, July 27, 2020

COURGETTE - POTATO PANCAKES

COURGETTE - POTATO PANCAKES - Read more »
Crunchy, delicious vegetable pancakes that we eagerly eat for lunch or dinner. They taste delicious with oyster mushrooms and garlic sauce. Instead of wheat flour, I used chickpea (chickpeas) and potato flour. Pancakes fry quickly brown, they do not absorb much fat, so only pluses. Almost ... the downside is that they disappear instantly ...

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Saturday, July 18, 2020

CHOCOLATE JAM CAKE

CHOCOLATE JAM CAKE                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          - Read more »
This cake is quick and easy to prepare. It is a bit like gingerbread and a bit like a carrot cake. It stays fresh for a long time, so you can enjoy its taste a whole week.

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Saturday, July 11, 2020

COURGETTE SOUP WITH ROASTED POTATOES

COURGETTE SOUP WITH ROASTED POTATOES - Read more »
I cook soup a couple of times a week and it's not always creams. Sometimes I want one that shows all the ingredients and I know what I'm eating. Fresh ginger and lime juice added to the soup keep it fresh, while a sprig of thyme and tarragon from the garden signals my taste buds that it's summer. And baked potatoes smell all over the house and signal to household members that it's time for dinner.

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Tuesday, June 2, 2020

HEALTHY BOWL WITH KALE AND WILD RICE

HEALTHY BOWL WITH KALE AND WILD RICE - Read more »
I like this dish, because in one move I have a vegan and non-vegan dinner, although ... I still fry fish for children. There must be a compromise. But I am happy that the family is open to new flavours and my culinary experiments. I hope they will enjoy vegan cuisine to the fullest one day :)

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Sunday, May 31, 2020

AVOCADO PROTEIN SHAKE

AVOCADO PROTEIN SHAKE - Read more »
This shake reminds me of a wonderful vacation in Australia. We ordered the same energetic set for breakfast every day: a protein shake and avocado toast. This meal gave us energy for the whole day.

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Saturday, May 30, 2020

WILD GARLIC PESTO WITH RADISH LEAVES

WILD GARLIC PESTO WITH RADISH LEAVES - Read more »
This recipe should be called Anna's pesto, because she gave me the green ingredients and I made the pesto. Besides, this is my first wild garlic dish and I know it won't last. Amazing taste. It also turned out that in Norway, wild garlic grows almost on every corner! How could I have missed it?

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Friday, May 29, 2020

NORWEGIAN GINGER SHOT

NORWEGIAN GINGER SHOT - Read more »
When I need to "recharge" myself during the day, I choose sometimes a ginger shot instead of a coffee. Ginger shots are very common in Norway and available in almost every store. Only three ingredients mixed thoroughly and you have big drive for the rest of the day. I've tested it many times and believe me - it works!

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Wednesday, May 20, 2020

KALE SALAD

KALE SALAD - Read more »
Why kale? I hear all the time that it is healthy,  has a lot of vitamins,  goes well with green smoothies etc. But for me it was too hard and bland. I can recommend this salad with a clear conscience because it is TASTY!

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Tuesday, May 19, 2020

SOURDOUGH STARTER

SOURDOUGH STARTER - Read more »
Why do I use sourdough in bread? Sourdough bread has a completely different taste than those from the store bought bread. I eat it with appetite and taste. Therefore, the whole bread "ceremony" is worth the effort. It takes me 5 days to prepare the sourdough. After this time, I can use it for any bread recipe. What kind of flour will be the best for sourdough? I always use rye flour. Can sourdough expire? I have to admit that this has happened to me a few times. I did not have time to cook then and the sourdough was left in the fridge for a few months. When I looked at it, it didn't look good. It's just a shame I didn't take care of it. If I'm going to take a break from baking bread for a while, I have to remember to take out the sourdough once a week. I wait 2 hours for it to warm up and then feed it with 50-100 g of flour and the same amount of water. When it becomes active, meaning it grows visibly, I put it in the refrigerator. And that's what I do eve

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