Detox/Plant based asparagus and courgette soup 🌱🌿

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⚠️ Warning ⚠️- only healthy vegan 🌱 food lovers will enjoy this ( purely because it doesn’t involve any salt, stock or any cremes etc)

With summer being pretty much here, everyone’s trying to fit into their best summer clothes it’s time for some detox food, this only plant based soup with definitely help you detox for the next day, with low fat and low calorie check ✅ 🌱

Scroll down for the recipe 👇🏼👇🏼👇🏼

Ingredients for 2 servings :-

  • 2 courgettes
  • Bunch of asparagus
  • Handful of fresh basil
  • Handful of fresh dill
  • 1 lemon( two squeeze in)
  • Half of a leek
  • Handful of spinach
  • 1 tablespoon apple cider vinegar
  • A LOT of fresh grind pepper
  • Dry basil
  • Splash of soya milk/ or any milk you like
  • Pinch of cayenne pepper

Method :-

  • In a medium saucepan with 1 cup of water, bring all the veg to boil, add all the herbs, once all soft.
  • Place it all in the blender and blend until smooth, add the splash of milk, apple cider vinegar and cayenne pepper.

Enjoy

Andalusian chicken 🥜

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One of my favourite chicken dishes is this Andalusian chicken, purely because it got everything in it- it’s sweet, spicy and rich of all the flavours, hint of saffron gives this recipe delicioussss taste 🥘👅

Scroll down and see the recipe 👇🏼👇🏼👇🏼

Ingredients for 2 servings :-

    Stock cube dissolved in a half cup of water
    Large pinch of saffron
    Onion, sliced
    1 red chilli, chopped
    Large pinch of cinnamon
    2 chicken breasts, cut into bite sizes
    Big splash of sherry vinegar
    1 tablespoon honey
    Cherry tomatoes (optional)
    3 tablespoons raisins
    Toasted almond flakes & pine nuts
    Chopped coriander
    To serve rice/bread

Method :-

  • Dissolve stock cube in a half cup of water and add saffron, leave it for few minutes. Heat the oil in a pan and cook the onion until it is soft. add the chicken. Cook for a few mins until the chicken is browned all over.
  • Add the cinnamon and chilli, and cook for a couple of minutes. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 15 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts.

Serve with your own choice, either rice/ bread or potatoes

Enjoy 😊

Passion fruit & mango meringue roll 🥭🍈🥭

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Hey,

It’s been a while huh?!?

Well I’m back with some summer treats for you for those tropical sunny days 😎

Follow the recipe below for this refreshing meringue cake roll, easy and tasty 😋

Ingredients :-

  • 5 egg whites
  • 150g sugar
  • 2 teaspoons cornflour
  • 3 passion fruits
  • 1 mango
  • 300ml double cream
  • Icing sugar

Method :-

    preheat oven to 150c

    Whisk the eggs whites, once starting to become foamy start adding the sugar, make sure the the stiff peaks form, once nice and finished add the corn flour

    Spread on the already prepared tray with baking paper and put in the oven for around an hour, once taken out let it cool a little

    Lay a sheet of greaseproof paper on the work surface and sprinkle with the icing sugar. Carefully turn out the meringue onto the paper and peel away the sheet attached to its base. Carefully flip back over.

    Whip the double cream, spread over meringue, scatter the mango and passion fruit over the double cream.

    Roll the meringue to make a roll, I used the short side hence it cracked so much and it’s shorter (silly)

    Dust with icing sugar and put away for at least 30 minutes into a fridge before serving

    Enjoy 🙂

Mini macaroni pies 🥧

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There really is nothing quite like a freshly baked mac & cheese pie straight from the oven & knowing it’s very very easy to make 😛

Scroll down to see the recipe 👇🏼👇🏼👇🏼

Ingredients for 12 serving :- (please be aware if you read ingredients I never follow grams etc I just see if enough or not so how you feel as well)

  • 400g macaroni pasta / or any pasta
  • 50g butter
  • 20g flour
  • 100ml milk
  • 1 onion
  • 4 tablespoons mustard – I used polish “sarebska”
  • Grated cheddar, I used half cheaper half grated mozzarella
  • Salt and pepper to taste
  • Vinegar I’ve been using sherry vinegar recently
  • Either pre bought puff pastry or homemade one- what’s easier for you

Method :-

  • Boil the pasta in the boiling salty water, according to the packaging instructions.
  • Chop the onion, drain the macaroni if ready and set aside.
  • Add the butter to the pot and then onion, sweat the onion until soft.
  • Add the flour and mix together until incorporated together. Once it’s mixed add the mustard, vinegar ( I usually give few big splashes of vinegar and then extra just so it’s enough 😂) and then add the milk, mix together so the mixture is runny but still thick, if you think it’s too thick add more milk if it’s too runny add little flour but you can just start adding cheese if you prefer, I use as much cheese as possible so it’s like gluey when you stir it around. – add salt and pepper to Taste
  • Heat up your oven to 180/200 degrees.
  • Add the cooked macaroni to your sauce and mix well.
  • Roll out puff pastry in the shells, and Fill the shells with your macaroni.
  • Cook for 12 minutes, then take out sprinkle some more cheese and bake for another 20 minutes, checking few times in between if it’s not burning

Take out and enjoy 🙂

Venison steak with red wine chocolate sauce 🥩🍫✨

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Ingredients for 1 :-

  • 3 tablespoon butter
  • 2  shallots, chopped
  • 2  cloves  garlic, crushed
  • 1  sprig  rosemary
  • 1 cup  red wine, merlot
  • Few mixed peppercorns
  • 1 cup chicken stock
  • 1/4  cup  dark chocolate, finely grated or chopped 
  • 1venison steak
  • 2  tbs  butter
  • Salt and pepper

Method :-

  • Sauté the shallots in butter with the garlic, rosemary, and peppercorns until the shallots have softened but haven’t begun to caramelize, few minutes.
  • Add the red wine and reduce until the liquid has almost entirely evaporated. Add the stock then reduce until thick and saucy, about 20 minutes.( do not add the chocolate just yet)
  • Let the steaks rest on the counter until they’ve reached room temperature.
  • season steaks with salt and paper , if desired. Heat medium skillet to high-medium temperature. Once warm, rub the steaks with some olive oil, and add the steaks to the pan, cook to rare, medium-rare (depending on the thickness, could be 1-2 minutes per side or 3-4 minutes).
  • After flipping the steak, add the butter. Spoon melted butter onto the steaks to baste them. Turn off the heat. And leave the steaks on the pan with butter for around 10 minutes. It’ll brown along with the steak, helping lock in moisture and adding a nice nutty flavor.
  • Transfer the steaks to a plate to let rest a minute or two before cutting.
  • Meanwhile, whisk the chocolate into the still warm sauce, making sure to avoid boiling. Strain the sauce before serving it alongside or on top of the steaks. 

Seared duck with five-spice and noodles 🦆✨

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Easy recipe if you feel a little bit more fancy but still want it to be done relatively quick.

Ingredients for 1 serving :-

  • 1 duck breast
  • 3 tablespoons five spice powder
  • Tablespoon butter
  • 3 tablespoons orange juice
  • 1 tablespoon sugar
  • Chinese’s egg noodles
  • Some fresh coriander

Method :-

  • Cook the noodles following the instructions, let it set for a bit
  • Rub the duck breast with five-spice, preheat the frying pan to high-heat and put some butter on it, cook the duck breast skin down for 7 minutes depending the on the thickness on your breast, make sure the skin is crispy but it too burned. Pour out the duck fat and oils from the pan and put the breast on other side and fry for 6 minutes, take out of the pan and let rest for at least 10 minutes on warm plate, cut and assign.
  • Use the left duck fat and oil add orange juice and sugar and simmer on the pan for few minutes, add the noddles and toss around for another few minutes, take off the heat and add some fresh coriander
  • Serve.

Thai beef massaman curry served with jasmine rice 🍛

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Who doesn’t like a some Thai curry huh? Specially with this falling apart beef chunks.

I guarantee to you that this recipe will definitely get your taste buds going with it’s fragrant, savoury and authentic flavours. It is very rich beef dish with all the exotic flavours of Thailand.

Remember if you do not like it with beef it can be swapped for any kind of meat – chicken, lamb or even seafood

Follow the recipe below to see the method

Ingredients (serves 2) :-

  • Rump steak, cut into bite- sized chunks
  • 5 cloves
  • 10 cardamom pods
  • 200ml can coconut milk
  • 2 teaspoons Thai fish sauce
  • 175 ml beef stock
  • Handful peanuts
  • 2 medium size potatoes
  • Small piece of fresh ginger
  • 2 teaspoons tamarind paste

For the curry pate ( you’ll need a blender) :-

  • 1 red chilli
  • 5 cloves
  • 1 stalk of lemongrass
  • 1 cinnamon stick
  • 10 cardamom pods
  • 4 garlic gloves
  • 2 shallots
  • Handful of coriander
  • Olive oil (splash)

Method :-

  • To make a curry paste, put all the ingredients into a blender and blend until nice and smooth, doesn’t need to be very paste looking like just so it all mix together
  • For the meat, heat up cloves and cardamom in the pan until it realise the flavours, take off and put aside.
  • In the same pan put the olive oil, and fry the curry paste, add the beef chunks and fry until the beef brown, around 5 minutes.
  • Add the rest of the ingredients and shimmer for 40 minutes, stirring occasionally so it doesn’t burn.
  • Serve with jasmine rice, topped with extra peanuts and coriander

Pasta alla Carbonara

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Who doesn’t like traditional Italian pasta, with lots of cheese and pancetta?! .. exactly thought so🍝🧀 🥓 follow this recipe to see the right technique and make it perfect every time.

What I like about this dish, is that let’s be honest it’s easy, and the ingredients required are I believe everyone’s essentials in the kitchen, pasta? Check, bacon? Check, cheese? Check.. so just make it if you don’t have an idea what to have for dinner 🍝🧀 🥓🧀🥓🧀🥓🍝

Ingredients for 1 serving :-

  • Handful of pasta- any you like spaghetti, linguine or tagliatelle- I personally used tagliatelle.
  • 4 strips of pancetta or unsmoked bacon, I used both
  • 2 garlic gloves , crushed
  • Olive oil, salt and pepper to taste
  • 3 eggs
  • 20g Parmesan cheese grated, and some extra for serving
  • 20 g pecorino cheese, grated and some extra for serving
  • 1 spring of fresh thyme,optional
  • Method :-
      • Bring saucepan of salted water to the boil. Add the pasta, and cook for 10 minutes or until cooked, or following the instructions on the packaging
      Heat the oil in a frying pan over medium heat. Add the pancetta( chopped) and garlic, fry, stirring for 6-7 minutes, or until all crispy.
      Beat the eggs and cheeses together, add some pepper and salt to taste if required, and thyme if using. Drain the pasta and return to the pan. Add the eggs, pancetta, and the remaking oil, and stir all until well coated. Serve hot, sprinkled with some cheese and thyme

    Enjoy 🙂

    Basic chocolate fondant 🍫✨

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    Ever wondered how to do this very basic chocolate fondant without failing??!

    Follow the recipe to find out!

    Ingredients for 4 :-

    • 150good-quality dark chocolate
    • 150g unsalted butter, in small pieces
    • 75g golden caster sugar
    • 3 eggs
    • 1 tablespoon flour
    • cocoa powder or icing powder for dusting
    • Serve with ice cream or any sauce

    Method :-

    • Preheat oven to 200 degrees c,/fan grease the inside of the ramekin dishes, sprinkle flour inside each dish, turning it around until the butter is covered with. A thin layer of it. Tip out any excess flour. Line the base of ramekins with a small discs of baking parchment.
    • Gently melt together the chocolate and butter in a bowl over a simmering water, stirring occasionally. Make sure the bowl does not touch the water. Allow to cool little.
    • In a different bowl wish together eggs and sugar, once the chocolate mixture cooled slightly add it to the eggs and sugar mixture, and combine well together, fold in tablespoon flour into a mixture.
    • Divide the mixture between the ramekins, making sure it doesn’t fill the whole ramekin, 3/4 of it.
    • Bake the fondants on a baking tray in the middle of the oven for 12 minutes. The middle of the fondant should look liquidy/runny, and the outside bit harder.
      Run a sharp knife around the edges of the ramekins, place a serving plate over each one, and invent the fondant onto the plate. gently remove the ramekin, peel of the parchment paper. And dust with icing powder.

    Serve immediately with anything you fancy!

  • Roasted Brie stuffed chicken,grapes &white wine reduction served with parsnip, pear & potato purée 🍇🍐✨

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    Try and see if you like it..

    Ingredients for 1 serving :-

      1 chicken breast
      3 thin slices of Brie cheese
      2 strings fresh rosemary
      Grapes (15/20 grapes)
      3 potatoes
      2 parsnips
      1 large pear
      1 shallot
      1/2 cup white wine
      Olive oil
      Pinch of sugar
    • Salt and pepper (for tasting, optional)
    • Tablespoon Double cream
    • 1 tablespoon butter

    Method :-

    • Prepare sauce by chilling the shallots and frying the for 1/2 minutes, adding two rosemary strings, stirring for further minute, cut the grapes into half, add the grapes to shallots and rosemary, keep on stirring for few minutes. Add the white wine and let it sit it there on low heat for few minutes, stirring occasionally. Add sugar if needed
    • For the potato purée, put potatoes and parsnip in water and boil until soft. Peel the pear and chop it. Add parsnip, potatoes and pear to food processor and blend until smooth, add butter and double cream, salt if required.
    • For the chicken, slice a little pocket, stuff with pieces of Brie cheese and put in the oven for 30/40 minutes

    Serve hot.

    Garlic butter chicken and potatoes skillet

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    Still don’t have an idea what to make Thursday afternoon dinner?! 💡

    Well why not try this very quick and amazing full of flavour –

    Garlic butter chicken and potatoes skillet 🍽✨

    You know what’s good about it? It’s doesn’t require a lot of clean up afterwards 🤪

    Ingredients for 1 :-

    • 1 chicken breast , cut into stripes

    • 2 tablespoons soy sauce

    • 2 tablespoons olive oil

    • 1 tablespoon hot sauce sriracha

    • Fresh pepper

    • 5 big potatoes cut into chunks

    • 5 tablespoons butter

    • 5 garlic gloves

    • 5 springs of fresh thyme

    • 2 tablespoons fresh rosemary

    • 2 teaspoons oregano

    • Salt and pepper

    • Potato seasoning

  • Method :-

    • In a bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.

    • boil the potatoes in boiling salted water for 8 minutes.

    • In large skillet put mix 3 tablespoons butter. When butter is melted, add drained potatoes. Cook for about 4 minutes, stir in the potato seasoning as much as you like and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.

    • Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, and fresh herbs. Lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your chicken .

    • Right before chicken is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

    Enjoy 😉

    Banana & honey muffins 🍌🍯✨

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    You know when you look into all of your cupboards to see if you can see anything sweet, and nothing apart from few bananas?? well what else can you make to cure those Monday blues than quick banana & honey muffins ??

    Ingredients :-

    • 3 ripe bananas
    • 1/3 cup good quality honey
    • 1/4 cup vegetable oil
    • 1 egg
    • 1 tablespoon vanilla
    • 1 1/2 cup flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powered
    • Pinch salt

    Method :-

    • Preheat oven to 200 degrees c
    • In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
    • Divide the batter among 10-12 muffin cups, filling them almost full, and bake for 20 minutes.

    Enjoy 😉

    Slow cooked Guinness beef chunks stew ☘️🇮🇪✨

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    Today as you may know is st. Patrick’s day! I bet you’re either out drinking or jiggling your feet to some Irish music☘️ however myself as always decide to cook something for the occasion! How are you celebrating your St Patrick’s day?!

    So why no celebrate your paddy’s day with some slow cooked hearty beef chunks marinated in the flavourful vegetables and the famous Guinness beer. You in??!

    Well scroll down for the recipe & most of all Happy st. Patrick’s day 🇮🇪☘️

    ingredients:-

    • 2 tbsp olive oil
    • 500g beef chuc
    • 3/4 tsp salt
    • Black pepper
    • 3 garlic cloves
    • 2 onions , chopped
    • 4 strips of bacon 
    • 3 tbsp plain flour
    • 1 can Guinness Beer 
    • 4 tbsp tomato paste
    • 1 cup chicken stock
    • 3 carrots cut
    • 2 large celery stalks cut
    • 5 bay leaves
    • 5 sprigs thyme 
    Method :-
    • Cut the beef into chunks or buy already cut chunks. Pat dry then sprinkle with salt and pepper.
    • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate.
    • Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
    • Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
    • Cook until bacon is browned then add flour. Stir flour into the mixture.
    • transfer to slow cooker and add the rest of the ingredients, cook on low heat (100) for 4/5 hours.

    HAPPY ST PATRICKS DAY ☘️☘️☘️

    Lemon & poppy seed muffins 🍋✨

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    Definitely ready for spring with this recipe, Very refreshing and moist muffins for a afternoon treat or breakfast the next morning. These muffins are packed with raw and natural squeezed lemon juice as well as a lot of fresh lemon zest. Also maybe it’s just me but poppy seeds remind me of spring, would you agree??!

    Ingredients to make 12:-

      2/3 cup sugar
      Grated zest of fresh 1 lemon
      2 cups all purpose flour
      2 teaspoons baking soda
      1/4 teaspoon salt
      3/4 cup yogurt
      2 eggs
      1 teaspoon vanilla
      1/2 cup melted butter
      1 tablespoon poppy seeds
      2 cups powered sugar
      Squeeze of fresh lemon juice

    Method :-

    • Preheat oven to 200 degrees c. Butter regular sized muffin tins.
    • In a bowl mix together sugar and lemon zest. Whisk in the flour, baking powder, baking soda and salt. In another bowl, combine the yogurt, eggs, vanilla, lemon juice and butter. 
    • Add all the wet ingredients to the dry ingredients and stir so they mix well. Fold in the poppy seeds and put the batter evenly into muffin cups.
    • Bake for 16-18 minutes
    • To make lemon glaze, mix the powdered sugar and lemon juice together until pourable. Drizzle glaze over warm muffins.

    Enjoy 🍋

    Slow cooked mine pork with parpadelle pasta

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    As always another meal that’s made with love. The perfectly slow cooked mince pork is a great dish for a comforting Saturday night meal. Having A glass of wine poured on side and ready to go and enjoy making this meal.

    Ingredients for 2 servings :-

      250g mince pork
      1 Celery stalk
      1 medium carrot
      4 slices of bacon
      1 medium onion
      1/2 cup chicken stock
      15g tomato paste
      1/2 cup dry red wine
      1/2 cup milk
      Parmesan to serve
      Handful pappardelle pasta
      Salt and pepper

    Method :-

    • Fry bacon in a medium pan for few minutes. add in the carrots, celery and onion and cook softly until slightly brown.
    • Add in the pork mince and stir constantly until browned
    • Add the red wine, tomato paste and stock. Stir and simmer for few minutes.
    • Simmer for two hours, gradually adding in the milk during that time. Season to taste with salt and pepper.
    • Serve with some grated Parmesan cheese on top and pappardelle pasta

  • Have a glass of wine it’s Saturday 🤪 🍷 & follow my Instagram for more @weepolishchef

    Yours,

    DJ xoxo

    Aloo keema curry, in other words potato and mince curry 🍛

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    FRIAYAY.. have you tried aloo keema curry?!?

    Well if not I’ll advise you to do so 😉 easy comfort food, like most of the food I’m making.

    Indian spices add a rich flavour to this simple but delicious dish🇮🇳 .. whereas peas add 1/5 a day 🤪 and some extra sweetens.

    Ingredients for 2 servings :-

    • 250g mince beef
    • 1 chilli green, chopped
    • Handful Chopped fresh coriander
    • 100g canned peas
    • 3 garlic gloves
    • 1 tablespoon ground coriander
    • 1 tablespoon chopped fresh ginger root
    • 3 small potatoes
    • 1 tin plum tomatoes
    • 1 onion
    • 1 tablespoon cayenne pepper
    • 1 tablespoon garam masala
    • 1 teaspoon salt
    • 1 tablespoon turmeric
    • Olive oil for sautéing
    • 1 tablespoon Cumin ground

    Method :-

      I Heat olive oil in a pan. stir in chopped onion in the hot oil until soft and beginning to brown.
      Mix beef mince, garlic, ginger, chilli and fresh coriander into pan, cook until mince is browned, 10 minutes. Stir in coriander, salt, cumin, cayenne pepper and turmeric into the mince, cook until all combined. Add tomatoes and potatoes, cover and simmer until potatoes are soft, about 15 minutes.
      Mix in peas and cook until sauce has slightly thickened, 10 minutes. Sprinkle with garam masala.

    Serve on its own, or rice, naan or anything of your choice 🙂

    Follow my Instagram @weepolishchef

    Homemade sausage & bacon rolls 🌭

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    The secret and best ingredient here is the bacon, which makes the rolls stand out and gives they extra Savory flavour.

    Scroll down to see the recipe :-

    Ingredients serves 5 fair sized rolls :-

    • 250g pork mince
    • Olive oil for sautéing
    • 2 garlic gloves
    • 1 onion
    • 4 strips bacon
    • 1 tablespoon fennel seeds
    • 1/2 cup breadcrumbs
    • 1 egg
    • Pinch of salt
      Pinch black pepper
      Already made puff pastry, or homemade
      1 egg , for egg wash
      Ketchup or any sauce to serve

    Method :-

    • Preheat the oven to 180c degrees
    • Heat oil in frying pan over medium high heat. Sauté garlic, onion for 2 minutes, add bacon. Cook for a further 2 minutes, make sure it’s not too brown , then transfer to a medium bowl bowl
    • Add the rest of filling ingredients into the bowl. Use your hands to mix well.
    • Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
    • Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Roll up, sealing on the edge with egg wash on it.
    • refrigerate for 1 hour, it makes it easier to cut afterwards, if you don’t have an hour just do it straight away
    • Cut the log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
    • Place on a baking tray sprayed with oil. Bake for 20-25 minutes or until the pastry is deep golden brown. If the filling looks still pink after baking that’s okay because it’s the bacon not the pork.

    Serve warm with sauce/dip of your choice

    Bbq chicken & ham Grilled quesadillas

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    Another Almost the end of the week, which means dinners need to be done from left overs is that not correct?!

    Nothing better than cheese loaded flour tortilla am I right ?

    Well today’s easy (done in less than 30 minutes or even less than 20mins dinner)

    Ingredients for 3 filled tortillas :-

    • 1 chicken breast
    • 4 slices of roasted ham (any ham really)
    • 1 red onion
    • 1 bunch of scallions
    • Bunch of coriander
    • Grated cheese ( I used slices and just cut them up, I used Gorgonzola and some Swiss cheese
    • BBQ sauce
    • Large tortillas

    Method :-

    • Pan fry chicken and ham before hand.
    • Preheat a stovetop grill over medium heat.
    • Spread each tortilla with BBQ sauce and sprinkle evenly with shredded cheese. On one side of the tortilla sprinkle with sliced chicken,ham, red onion, scallions, and cilantro. Fold over each quesadilla to form a half moon shape.
    • Grill the quesadillas on the preheated grill. You can grease them lightly with cooking spray to make it easier. Grill for about 2 to 4 minutes per side, or until grill marks form and the cheese has melted through. Slice and serve hot with a side of BBQ sauce for dipping. Enjoy!

    🍲🇵🇱✨ Klasyka kuchni polskiej czyli Kotlet z piersi z kurczaka, młode ziemniaczki z koperkiem i fasolka szparagowa z bułka tartą – po prostu palce lizać 🍲🇵🇱✨

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    If you’re polish you very much know the real deal behind this meal! One of the polish classics! “Kotlet schabowy, Młode ziemniaczki i fasolka szparagowa z bułka tartą” – breaded chicken filet, baby potatoes with some dill, and yellow beans with butter and breadcrumbs mmm! – Devine

    Just like at my mums and grandmas home, back in the day.

    Ingredients ( serves) :-

    • 2 chicken breast fillets
    • Salt & pepper
    • 1 egg ( beaten with 1 teaspoon milk)
    • 1/2 glass of milk
    • 1/2 cup breadcrumbs, dry stock
    • 1 tablespoon butter or shortening butter

    On side yellow beans fried in butter and breadcrumbs, and boiled baby potatoes sprinkled with dill and some left over butter from the frying chicken

    Method :-

    • Pound chicken breasts between two pieces of plastic wrap to 1/4 – inch thickness. Season both sides with salt and pepper and dry stock of required.
    • Cover chicken in bowl with milk and leave for few minutes, once ready dredge chicken in a egg-milk mixture, and then in breadcrumbs mixed with dry stock.
    • Heat the butter or shortening, fry one at time by placing chickens filets top side down into the pan.
    • Fry for 6 minutes per side, until golden

    Serve with anything you want.

    Sri Lankan chicken curry & homemade peshwari naan bread .. rice on the side

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    Hi all,

    Every Sunday myself & my fiancé have this tradition where we cook together.

    It goes like this – I teach him different types of recipes, he eats it and.. to be honest I’m not too sure how much he takes from these lessons but at least he enjoys the food at the end and …possibly my company..also he is meant to be the one telling me what he wants to learn and then we can cook it, but so far since the tradition he maybe said once what he wants to cook, any other time I have to come up with some dishes 🤨🙄 is that not just a typical thing huh?

    So today we traveled all the way to small island nation of Sri Lanka just a south of India. (the place id love to visit) tbh I feel quite weird making their food since I’ve never really tried the proper Sri Lankan food, however I hope I can at least make it try and taste similar to the real deal.. hopefully one day I will be able to try proper local Sri Lankan dishes.

    Just for your own information Sri Lankan’s dishes are mostly mix of different types of Indian dishes, and luckily I did have a chance to try some proper Indian dishes – all I can say Indian dishes are full of rich & colourful .. yes colourful flavours. I can guarantee you that this recipe is the same! So go on and read the recipe below 👇🏼

    By the way the dish turns out is finger licking

    As for Peshawari naans bread, I personally prefer making just the usual naan bread but my fiancé prefer that one. I made peshwari naan before only once, and the ” normal” one more than few times. From what he told me he really liked my peshwari naans (apparently always better than the bought ones :p)

    My secret to a lot of baked/dough recipes is that I always give more of creamy ingredients than there is meant to be, like( butter, milk, yoghurt etc) so it doesn’t make it dry but instead turns out nice soft, light and moist. And also lasts for days rather than just one day.

    Ingredients for Sri Lankan chicken curry (2 servings) :-

    • 2 tablespoons medium curry powder ( depending how hot you like it)
    • 1 tsb ground cinnamon
    • 1/4 ground ginger
    • 2 tablespoons garam masala
    • 4 boneless chicken thighs
    • 400ml tin of coconut milk
    • 1 Chili dried
    • 2 garlic gloves
    • 1 onion
    • 1 tomato
    • 1 tablespoons tomato paste
    • Squeeze lemon juice
    • Brown sugar
    • 4 cardamom pods
    • 4 cloves
    • 3 tablespoons coriander seeds
    • 1 teaspoons fennel seeds
    • 1 cinnamon stick
    • 1 teaspoon turmeric
    • 1 tablespoons cumin seeds

    Ingredients for peshwari naan bread (serves 8) :-

    • 1 egg
    • Handful of sultans
    • Handful of pistachios
    • 2 1/2 cup flour
    • 1 sachet of dried yeast
    • 1 teaspoon salt
    • 1/3 cup natural yoghurt
    • 1/4 cup oil

    Method for Sri Lankan chicken curry :-

    Seems like a lot of ingredients and a lot of cooking but in all honesty it’s not that bad, just a little bit of preparing and it’s all nice and easy 🙂

    • I marinated the chicken with curry paste, fresh pepper, Tahini paste ( however that is not required)
    • If you don’t have time to marinate, Heat all the spices in a dry pan for 1-2 minutes until aromatic. Place in a grinder and grind to a fine powder
    • Fry the oil in a large saucepan add the fresh curry leaves and fry for 1 minute. Then add the onions and cook for 4-5 minutes until lightly browned and soft.
    1. Add the chicken pieces and cook for 5 minutes, stirring in the powder you have made eallier. Add cinnamon, cardamom, cloves, tomato paste and 250ml warm water, mix very well, then cover and cook on a low heat for 45 minutes, stirring occasionally.
    2. Stir in the coconut milk, bring to the boil then reduce the heat and cook for a further 15 minutes stirring occasionally, add the sugar and taste for salt.
    3. Serve with some steamed rice (add cardomon seeds to your rice while steaming)
    4. Serves about 4 people. Add as much or as little chilli as you can stand. I like it hotter – but if you have guests that dont – use less.

    Method for Naans :-

      Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough and add oil . Knead on a lightly floured surface for 5 mins until smooth and elastic.

      Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.

      While the dough is rising, place the filling ingredients in a food processor and blend until you achieve a paste

      Preheat the oven to 220°C. Place a heavy-duty baking sheet in the oven to heat up.

      Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.

      place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places..

    Morning classic scones

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    Some may argue with the above statement since it’s about to be 12 in the afternoon, however that’s the time me and my fiancé get up on Sundays..

    Trust me I never used to be like that only since I’m with Ewan 😂 bad habit!

    But onto the scones, well who doesn’t like a fresh bake on a Sunday morning, with your favourite toppings?

    ingredients (serves 4) :-

    • Squeeze lemon juice
    • 1 egg whisked
    • 1 teaspoon baking powder
    • 1 tablespoon caster sugar
    • 1/4 teaspoon salt
    • 170 g flour
    • 1 splash almond extract
    • 45g/50g butter
    • 90 ml milk

    Method :-

    • Heat oven to 220C

      Sift flour into a medium bowl with salt and baking powder, then mix.

      Add the butter , then rub in with your fingers until the mix looks like fine crumbs then stir in sugar.

      Heat up the milk in a microwave.

      Add almond xtract and a squeeze of lemon juice, then set aside for a moment.

      Put a baking sheet in an oven, so it’s preheated.

      Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife

      Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

      Take a glass, and cut the dough into little rounded circles, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

      Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

      Bake for 12-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. 

    Pistachio, figs & blue cheese chicken 🥜

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    Hi Hi all,

    Big apologises for not putting any recipes up I’ve just had a couple days away from home, I believe everyone deserves a break huh :p

    So Today’s dinner is a combination of savoury and sweet, the only reason that is- is because I fancied some figs today, so thought I could out them in today’s dinner.

    The recipe is usual just for one person (my fiancé) 😋

    So scroll bellow to see the recipe

    Ingredients :-

    • 2 small chicken breasts
    • 1/2 teaspoon garlic powder
    • 1/2 onion powder
    • 5 soft figs
    • 4 fresh figs for sauce
    • 1 pinch of rosemary dried
    • Chicken stock
    • 1/2 cup balsamic vinegar
    • 3 tablespoons flour
    • Salt and pepper
    • Olive oil
    • Handful of pistachios ( unshelled, or take them out of shells yourself)
    • Butter
    • Blue cheese
    • Potatoes to serve
  • Method :-
    • Preheat oven to 190c degrees then get out a baking sheet and set aside. In a small bowl, mix together blue cheese, soft figs, pistachios, garlic and onion powders, salt, and pepper. 
    • Using a sharp knife, cut a pocket horizontally into each chicken breast then stuff with fig mixture. Close opening with toothpicks if desired.
    • Combine flour, salt, and pepper then dredge both sides of the chicken breasts, tapping excess flour off.
    • Add extra virgin olive oil to a large skillet over medium-high heat. Add chicken then saute until golden brown on one side, 3-4 minutes, and then flip and saute until golden brown on the other side, 2-3 minutes. Transfer chicken to baking sheet then bake until cooked through, 15 minutes.
    • Meanwhile, add chicken broth, fresh figs, balsamic vinegar, and dried rosemary to skillet then turn heat down to medium and simmer until sauce is thick and syrupy, 5 minutes, stirring occasionally. Add butter then stir until smooth, and then taste and add salt and pepper if desired. Sift through the sauce mixture so you don’t have any solid ingredients in

    Serve 🙂

    Buttermilk chicken sandwich 🍔

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    Quick and easy, I only did it for tonight’s dinner as I had some left over buns and chicken from yesterday dinner.. so why else could you make?! Huh easy and quick and obviously delicious.

    Yes yes okay I said “quick” – well you need to marinate chicken for at least hours beforehand.

    Ingredients :-

    • I used leftover chicken breasts
      Buttermilk, enough to cover the breasts
      100g flour
      1 tablespoon oregano
      1 tablespoon paprika
      1 tablespoon cayenne pepper
      1 tablespoon garlic salt powder
      Oil for frying
  • Ingredients for serving :-
      • Mayo 5 tablespoons
      Bun
      Guacamole 5 tablespoons
      Gem lettuce
      2 streaky bacon
      Sliced gherkins

    Method :-

    • you can either cut the chicken into smaller pieces, or leave them normal size

    • Add to a bowl with the buttermilk, cover and chill for at least 2 hours

    • Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.

    • Remove the chicken pieces from the buttermilk and coat in the seasoned flour

    • Fill a large pan with vegetable oil and heat until ready to be dried.

    • Cook the chicken, for 4-5 minutes turning half way, until deep golden brown.let it rest for a bit.

    • Spread a chipotle mayo across one bun half and a dollop of guacamole on the other.

    • Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

    Enjoy 🍔

    Pancake day! 🥞✨

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    🥞✨How many pancakes have you managed to eat today already? Without lying please 🥞 ✨

    I never make British “drop scones” pancakes but this year I’ve decided to give a go.

    Personally I prefer the traditional big polish fat pancake than these tiny things, but reading few recipes and mixing the ingredients for them to perfect I’ve made few (yes made like 15 but only few are “photogenic” if you like haha)

    Scroll down for the recipe 👇🏼👇🏼👇🏼

    Ingredients for 10 or more :-

    • 1 1/2 cups flour
    • 3 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 cup sugar
    • 1 1/4 cups whole milk
    • 1 egg
    • 3 tablespoons butter melted

    Method :-

    • Melt the butter , set aside.
    • In a medium bowl, mix together flour, sugar, salt, and baking powder.
    • Stir milk and egg together.
    • Pour the butter and milk mixture together well.
    • stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
    • Heat a lightly oiled skillet to medium high heat.
    • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
    • Cook each side for 3-6 minutes, until lightly golden brown.

    Decorate with anything you fancy, – different kind of fruits, honey- maple syrup, lemon, nuts – anything you decide 🙂

    EAT NOW and enjoy , don’t taste it! 🥞😍🥞😍

    Homemade chicken broth with tagliatelle pasta 🍲

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    Another glory monday today in our small world of Scotland.. and instead of making some super duper fancy meal.. myself and my fiancé have optioned for the most simple and old school soup – which is basic homemade chicken broth “Rosół”

    Why? Let me tell you..

    There is nothing more comforting than the smell of homemade rosół cooking in the air. Especially at this time of year, when the seasons are changing, you need to strengthen your immune system the old fashioned way – with natural penicillin! 

    Let’s get started, the sooner you find out the recipe the sooner you’ll be able to enjoy it 🙂

    Ingredients for 2 portions :-

    • Whole chicken or pieces of chicken, however if you use whole chicken then you get all the good flavour and nutrients from the bones.
    • 1 onion, cut in halves
    • 4/5 carrots, peeled and cut in smaller sizes
    • 2 parsnips, peeled and cut
    • 1 large leek, cleaned and cut in smaller size
    • 1 large celery root
    • 4 cut size pieces of turnip
    • 4 cut size pieces of celeriac
    • Handful of tagliatelle pasta, cooked
    • 5 fresh black peppercorns
    • 5 bay leaves
    • 5 allspice berries
    • Salt (optional)
    • Chicken broth cube (optional) if not enough favour

    Method :-

    • Add chicken to a large pot.
    • Cover with water
    • Bring to a boil and simmer for 1½ to 2½ hours, skimming any impurities off the top to ensure a clear broth
    • Add the sliced vegetables and spices for the last hour of the cooking time
    • If using, cook the noodles.
    • Serve soup with noodles and parsley if wanted

    Smacznego 🙂

    French brioche 🍞bread🍞

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    What’s a better way to start your day off than having home made French bread?

    Yes it is time consuming but it’s worth it trust me! Just like any other bread really it does take time, well only if you want a good one. I’ll be honest I’m quite impatient person but when it comes to making different kind of bread I’m defiantly more than fine to wait for the end result, I’ve successfully made for other breads and I know from the experience that it all comes down to patience.

    Honestly what I found is that recipe and making it made me a little bit intimidating, only because it was so sticky it really did get on my nervous 😂🤭 but how could it not be intimidating, after all it’s a French bread!! Right comes from the masters of pastry and bread?!

    You probably admit it that brioche is quite a fancy bread right?

    It is quite a handful yes, it requires two days of work, it’s sticky, no shortcuts- just patience, uses 6 eggs, yes 6 never in my life before I’ve used 6 eggs in a recipe but trust me it’s worth it!

    Okay, you ready?!

    Day 1

    Ingredients :-

    • 6 eggs, need to be at room temperature
    • 230 g butter, also room temperature
    • 620g all purpose flour , divided into 4 sections
    • 9g active dry yeast
    • 50g granulated sugar
    • 8g salt
    • 120ml warm water
    • Sugar water – 2 teaspoons sugar mixed with 1 tablespoon water

    Method :-

    • Take out 6 eggs and 230g butter dew hours before you are going to make this recipe, just so its definitely at the room temperature.
    • In a bowl of an stand mixer( use paddle attachment) mix together 1 cup flour (130g) with 9g active dry yeast, 130g sugar, 8g salt. Turn the mixer on and mix for few seconds until everything combined, add the 120ml of warm water. Mix all.
    • Now add 1 egg at time, it is important you do that, so it all mixes well. Make sure one egg is completely blended/mix until you add another one.
    • Set the mixer at the lowest speed, add 260g flour (2 cups) a 1/4 cup at time, take your time, because if you throw it all at once it will not combine as good as it has to, and also it will go everywhere. Turn the mixer off.
    • Now start adding the 23g butter, but don’t throw it all at once again, do it in small sections so the butter is incorporated with the dough well, same like with eggs and flour. Wait until all nice and smooth.
    • Set mixer to Low and now add the last 230g of flour, again 1/4 cup at time, the dough will be very thick and sticky when it’s done.
    • Use the plastic spatula to clean off the mixer paddle and scrap the dough off the sides of the bowl. Cover the dough with a plastic foil and let it sit in the room temperature for 2/3 hours.
    • After that time, punch and deflate the dough, and use the spatula again to get it off the sides of the bowl, cover again with a plate and place in the fridge overnight.

    Day 2

    NEXT DAY 3 HOURS BEFORE BAKING :-

    • Take the dough out of the fridge, and place on a slightly flouted surface, divide into 2 equal pieces. Shape them, and place them into its own loaf pan. It is a bit stiff to work with just because it has been in the fridge, so you can use rolling pin to help you with the shaping. Whatever shape you decide on make sure it fits into the loaf pan. I personally made a braid, but you can shape it whatever you want, totally up to you!
    • Cover each loaf with a plastic foil on top and let it sit for another 3 hours in a room temperature until the dough rises again.
    • Preheat the oven to 180 degrees.

    AFTER 3 HOURS

    • Once the dough is ready, bake it for 40 minutes in the center of the oven, if the top of the loaf is getting too crusty, top it with foil.
    • Once the dough is baking prepare the sugar water glaze, mix together water and sugar and place it on top of the bread as soon as you finishing baking it off, for the mice and shiny glaze on top of the brioche.
    • Let the bread sit in the loaf pan for at least 5 minutes before taking it out as you don’t want it to fall apart.
  • Once the bread cooled down, you can enjoy it still warm with some butter on top or few days later as good French toast 🤗
  • DJ

    • Kung Pao chicken .. with a twist..

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    Today’s recipe is definitely not from European country as you can guess by the name, well I’ve traveled all the way to China and their cuisine today 🤪 ( still my dream to actually travel there one day)

    It’s a very easy recipe and quick, so if you don’t have any time on your during the week, then Chinese meals are the way to go, sweet & spicy 🥵 all you need huh, ready in less than 30 minutes..

    Ingredients for 2 servings :-

    • Boneless chicken, preferably breast
    • 3 cloves of garlic ( it usually say to mince it but I never do it takes all the flavour and taste away, so just crush it and chop few times)
    • Small piece of ginger, I don’t mince it either just chop in few smaller pieces
    • Green onion
    • Soy sauce
    • Cornstarch
    • Dried chilli pepper
    • Sesame oil
    • Roasted peanuts
    • Rice wine
    • Chinese black vinegar
    • Sichuan peppercorns
    • Sugar

    Method :-

    Prepare marinate first :-

    • In a medium bowl place -2 teaspoons soy sauce, 2 teaspoons Chinese rice wine, 2 teaspoons cornstarch, 1 teaspoon sichuan peppercorns – mix all until cornstarch dissolved, cut the chicken into little squares and place in the bowl, make sure all the chickens covered, leave for at least 20 minutes.

    Sauce :-

    • In a medium bowl mix – 1 tablespoon Chinese black vinegar, half chicken stock, 3 teaspoons sugar, 3 teaspoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil.

    Method for the rest :-

    • In mean time prepare the rest, cut the dried red chillies, cut out the seeds etc out of them. In a medium frying pan put some sesame oil, switch the heating on and place Sichuan peppercorns And chillis on, switch off the heat and toss them in the oil for a bit, make sure you don’t burn the chillies.
    • Turn the heating back on, and add the chicken with the marinate, toss for few minutes.
    • Add the sauce*( instructions above) to the chicken and the rest of the ingredients, fry for few more minutes.
    • Add the peanuts and chopped scallions.

    Serve with rice 🍚🥘

    Raspberry french pastry twists

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    🌸🌷🌺No caption needed for these guys, something aka french palmiers but not really, call them whatever you want, french pastry raspberry twirls even? .. all I can tell you they taste – pastry-licious! 🥐🥨🥮✨

    Ingredients guess how many?? Just 3 ingredients :-

    •already made puff pastry (or homemade one, I’m the person who do things from the scratch, so yes I made homemade pastry) but you can use bought one 🙂

    • fresh raspberries

  • • a lot of sugar

      • Cornstarch

    Easy peasy lemon squeezy 🍋

    Method :-

    • Preheat the oven to 215c degrees

    • Sprinkle the table with sugar, Roll out the puff pastry on the sugar,cover the puff pastry with some sugar on top,

    • On the side, in a medium bowl place the raspberries and mix them with some sugar, once mixed add some cornstarch and mix well, spread raspberries mixture all over the rolled out puff pastry.

    • Start folding the pastry by folding the right and left side to the inside, so the sides meet in the middle, sprinkle some more sugar, now fold the dough like a book again fold inside so they meet in the middle.

    • Cut the dough into 2cm length cookies, place on the tray and bake for 20 minutes.

    • Cool and enjoy 🙂

    DJ xo

    Fasolka po bretońsku – “Breton bean”

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    🍜🥓 Nie ma to jak tradycyjna polska “Fasolka po bretońsku” ,nothing better than a bit of a Polish meal ”Breton bean” in English…

    I still remember when my mum used to make, and it used to be one of my favourite polish dishes, so easy yet so good.

    Ingredients for 2 portions :-

    • Canned white beans, canned cannellini beans,

    • 200g smoked thick bacon

    • 250 g of smoked polish sausage, I used “ślaska” (pork & beef smocked and scalded sausage)

    • 1 big onion

    • 3 garlics gloves

  • • 1 can of plum tomatoes & 1 tablespoon of passata Herbs – 4 bay leaves, 5 allspice, 2 tablespoons marjoram

    • Method :-

    • Cut the bacon into square cubes, place them on the medium skillet pan and fry for a little,
    • Take the bacon off, chop the onion & sausage, fry on the left over oil from the bacon, add the garlic ( don’t chop or grate the garlic, just crush and put whole) – keep on frying for another 3 minutes.
    • To the frying ingredients add the bacon & beans, fry for another 5 minutes.
    • Add the tomatoes and passata, add all the herbs – marjoram, bay leaves, allspice, ( salt and pepper – optional) – boil/ simmer for 10/15 minutes until nice and thick.
  • Serve warm with some bread :)

    • Gnocchi with smocked bacon and spinach ♥️🥓♥️

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    Busy Monday? .. tell me what is your quick go to busy Monday dinner 🍴?!

    Mines favourite pasta in the world- gnocchi with smacked bacon and spinach! 🥓🥗🥓🥗 oh and not to mention I do like to use proper thick blocks of smocked bacon mm just imagine, personal opinion – way better than those thin cut out slices.

    Ingredients for 2:-

    • 4 thick cuts of bacon( cut into small square cubes)

    • 1 can plum tomatoes

    • 1 teaspoon sugar

    • 2 tablespoons balsamic vinegar

    • 300g gnocchi

    • 2 handfuls of spinach

    • Parmesan grated & blue cheese grated…

    Method :-

    • In a medium sauce pan, pour some olive oil and fry the bacon until your own preference, add tomatoes, sugar, vinegar and sauté for few minutes on medium/high
    • Once that one, in the other deep pan, boil water with a pinch of salt, and cook gnocchi to the instructions on the package, until they’re done and are floating on the top of the surface
    • Add spinach to gnocchi. And stir for few more minutes add gnocchi and stir until the sauce becomes thick
    • Add grated Parmesan and blue cheese, either stir it to mix together or add at the end once serving.

    Enjoy 🙂

    Quick, delicious & easy – grilled blood pudding “Kaszanka” with apple and red onion.. 🍢🍎 and baked potatoes on the side.

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    I think it’s time to star grill/ bbq season, with the weather being so nice outside, it’s only fair to do that 😀 the best is to eat that dish still warm with a touch of mustard or ketchup or simply on its own, as the apple juices make the sauce on its own. 🍎 you can make it either on the bbq grill or in the oven.

    Ingredients ( for one serving) :-

    • 1 blood pudding (kaszanka)
    • 1 medium apple
    • 1 red onion
    • Marjoram
    • Salt
    • Paprika

    Also,

    • Big potato (skin on)
    • Thyme
    • Basil
    • Butter
    • Garlic
  • Method :-
      • preheat oven to 200c degrees, cover blood pudding in a cling foil and place in a square oven proof dish, cut the apples and onion in a square sizes and place on each side of the blood pudding, sparkle with a pinch of marjoram, paprika and salt, seal the aluminium foil and place in the oven for 30/40 mins.
      Now potatoes, do the same with the square oven proof tin, and aluminium foil, place potatoes in the aluminium foil sprinkle with basil, thyme, place garlic on the side, and put some butter on top, seal the foil, place in the oven for 40/45 minutes depending on the size of the potato.

    Once all ready eat with mustard, on Its own or ketchup 🙂

    Yours,

    DJ xo

    Rhubarb meringue shortbread cake 🍰

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    I’m liking to the thought of it being spring already🌷🦋🌺🌸😋🦋🌻 hence the idea of making this bitter, sweet, and crunchy cake 🌺🍒🌸🌷🦋🍰

    I know I know it’s just spring (4 days in) but this rhubarb meringue shortbread cake sounds very spring-ish would you agree? The rhubarb filling makes it all bit bitter and sweet at the same time! And the meringue.. well you can’t go wrong with this thick crunchy meringue on top of it.

    💐

    Ingredients for the shortbread bottom :-

    • 250g all purpose flour
    • 135g of butter
    • 100g of icing sugar
    • 1 teaspoon of baking powder
    • Pinch of salt
    • 1 tablespoon of sour cream
    • 4 egg whites

    Method :-

    • In a stand mixer, mix all together, knead for few minutes until well combined, wrap the dough in a cling foil and place in the fridge for around an hour.
    • Prepare square medium tin for baking later, spread butter & place baking sheet on top, preheat the oven to 180c degrees
    • When the dough is ready, place with your fingers all over the tin, put in the oven for 20 minutes.

    Ingredients for the filling :-

    • 500g rhubarb, chopped in a square sizes
    • Zest of one lemon
    • 3 teaspoons of cornstarch
    • 2/3 teaspoons sugar

    Method :-

    • Mix all the ingredients in a medium bowl, set aside

    Ingredients for meringue :-

    • 4 egg whites
    • Pinch of salt
    • 200g caster sugar
    • 1 teaspoon of potato starch

    *Remember all the ingredients for the meringue always need to be in a room temperature.

    Method :-

    • In a stand mixer, beat the egg whites until fluffy, add salt and keep on mixing, when the stiff peaks form start adding sugar, spoon by spoon, it should form stiff meringue mixture, add the end fold in the potato starch.

    Method for all :-

    • On the lightly baked base place the rhubarbs. Level the rhubarb, on top of rhubarb place the meringue mixture. Place in the preheated (180c) oven and as soon as it’s in reduce the temperature to 140c degrees, bake for around an hour, or until you see that the meringue is starting to brown a little

    Let it cool in the oven!

    Enjoy 🦋🌸🌻🌼🌷🌞🌺

  • Tomato soup with a touch of white wine and mango chutney?! 🍅🍾🍅

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    You probably think what is this going, that doesn’t sound any good.

    So on Wednesdays I usually make soups for my fiancé as he plays football & apparently he needs something that settle good on his stomach.. 🙄

    like everyone else I do like the tomato cream soup (who doesn’t) etc but thought I’d make something different, I’m a basic kind of girl but when it comes to cooking, I’m no where near to be basic, I do like to experiment with my ingredients, mix and match and it always turns out into something good 👅😉

    Today I made tomato soup with a hint of mango chutney and white wine? Not sure if it does sound appealing however it does taste wonder if I’ll be honest, white wine as you know it’s bitter however the mango chutney it sweet so it goes together- and there you go voila!

    Want to see the recipe scroll down 👇🏼👇🏼👇🏼

    Recipe tomato, white wine & mango chutney soup :-

    Ingredients for 2 servings :-

    • 1 tablespoon of butter
    • 1 small onion
    • 1/4 cup of risotto rice ( arborio)
    • 1/2 cup white wine
    • 2 cups of chicken stock
    • 400g fresh salad tomatoes
    • 1 big squeeze of mango chutney
    • Fresh basil leaves (chopped)
    • 2 spoons of sour cream
    • 1 tablespoon passata
    • 2 carrots, 1 parsnip, (any other veg you fancy)
    • Grated Parmesan on top (optional)

    Method :-

    • In a small pan, sauté the butter and add the chopped onion, next add the rice, sauté for few minutes, add the white wine and chicken stock, peeled carrots and parsnip, cover and simmer for 15 minutes
    • Put the tomatoes in a pan and boil for few minutes until the skin starts to come off, peel of the whole skin from few tomatoes and blend in blender, pour into the soup, cut the remaining tomatoes and also place them in the soup.
    • Bring to boil, add mango chutney and boil for few more minutes, add the sour cream and chopped basil, if needed add some more salt and pepper, top with grated Parmesan

    Enjoy 💋

    Mince beef roulades stuffed with sauerkraut & mushrooms, topped with tomato & mushroom sauce, potato purée on the side 🍴

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    So What’s for dinner tonight guys?

    Mines just quick and tasty! Was Very risky at the same time, my fiancé is not the biggest fan of a texture of the mushrooms so had to make sure to cut them in the tiniest little pieces ever! Do you like mushrooms??! Personally I’m a fan but different petiole different preferences I suppose 😋 🍄

    At the end take a guess? He had it all so no complains, cutting mushrooms in tiny pieces worked so if any of your family members/friends don’t like one of the ingredients try and hide them in the dish 😉

    So here’s a recipe :-

    Ingredients for 3 roulades (1 person) :-

    • 250 g mince beef
    • 1 egg
    • 2/3 tablespoons breadcrumbs/ or few days old bun
    • 150 g sauerkraut
    • 100g mushrooms (any mushrooms)
    • 1 onion
    • Big spoon of butter
    • Cup of chicken stock
    • 2 teaspoon of tomato purée
    • 4 dry pieces of mushrooms
    • 2 teaspoons marjoram
    • 1 teaspoon sweet paprika
    • Pinch parsley
    • 3 bay leaves
    • 5 allspice
  • Method :-
      • Boil sauerkraut for few minutes in a small pan, drain,
      Cut the mushrooms, chop the onion, and sauté on a sauce pan for minutes together, add little salt, pepper and marjoram. Put sauerkraut into the mushroom onion mixture, and sauté for another few minutes, make sure the sauerkraut is cut into little pieces as well.
      In a separate bowl, mix the meat, breadcrumbs, egg, and add some herbs – salt, pepper, sweet paprika, dried parsley, – mix all well together. – grab a handful of meat mix and place on the wooden board and start forming flat pancake looking thing, and put the filling in, then close the roulade and shape it in your hands. Then coast the roulade in the flour, repeat with the rest.
      Heat up oil in the pan until very hot, place the roulades on the hot pan, fry on each side for few minutes, then add chicken stock, bay leaves, allspice, and dried mushrooms cover and simmer for 20 minutes. After that time add tomato purée and simmer for another few minutes.
      Serve with fresh parsley on top, and any side dishes you want.

    🍄♥️🍄♥️🍄

    Enjoy

    Xoxo

    DJ

    SSS- for Spaghetti 🍝🍝🍝

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    I believe everyone knows the basic spaghetti recipe right?

    I guess it’s like “must to know how to do” thing, however if you’re interested to know how I make my spaghetti then please do keep on reading 🙃

    There’s not much to really say about spaghetti I suppose, long story short- everyone loves it ♥️

    So here’s a recipe (serves 6) :-

    Ingredients :-

    • 500g beef mince
    • 5 bacon rashes
    • 1 pack fresh basil
    • 4 bay leaves
    • 1 big carrot
    • 2 celery sticks
    • 1 red chilli
    • 3 garlic gloves
    • 2 medium onions
    • 2 tablespoons oregano
    • 3 springs fresh rosemary and splash of dried ones
    • 1 beef stock cube
    • 3 tablespoons tomato pure
    • 400g spaghetti pasta
    • 1 cup red wine
    • 2 cans plum tomatoes
    • Parmesan on top

    Method :-

    • In a sauce pan out olive oil on, and Add bacon rashes, fry them until crispy.
    • Add onions, carrots, celery,garlic gloves, and the rosemary springs,fry until mixed and soft.(around 5 minutes)
    • Put the heat to high and put the mince in, fry until all meat nice and brown
    • Add plum tomatoes, few basil leaves, dried oregano,bay leaves,tomato purée, beef stock, chilli if you want, red wine, stir well to break the plum tomatoes.
    • Bring to boil, reduce the heat then cover and let it simmer for around 2 hours, stir few times in between, make sure it doesn’t burn, if it gets too dry add some water. Although you want the sauce to be nice and thick
    • Cook the spaghetti following the package instructions, I usually cook in boiling water for 11 minutes to get it al dente while boiling water I add olive oil so the pasta doesn’t stick together.
    • Drain the spaghetti, and put the sauce on top, sprinkle with grated Parmesan on top. Add some basil if wanted.

    And eat!! 🍝♥️🍝♥️🍝♥️

    Yours

    DJ

    Xoxo

    • Brownie with fresh raspberries..

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    Okay here’s a quiz.. ready you’ll get brownie points if you answer right..

    Name me one person who doesn’t like brownies?!!? You’re right you’ll be struggling to find one..🍫💋🍫💋

    So here it is simple, quick & overflowing with chocolate brownie.. and just because it’s all about being “healthy” these days and not overdoing on sweets🤦🏼‍♀️🙄.. top it off with some fresh raspberries ( 1/5 a day they say) 🤥

    Recipe for brownie with fresh raspberries :-

    Ingredients :-

    • 250 g milk chocolate
    • 200 g butter
    • 3 eggs
    • 175 g sugar
    • 125 g flour

    Method :-

    Preheat the oven to 180 degrees, small tray.

    • Melt butter and chocolate together.
    • Mix eggs with sugar in a stand mixer, and the gradually start adding the chocolate & butter mixture (in a thin stream) and add the end sift the flour and mix it with wet ingredients. Make sure everything is combined together.
    • Put in the tray with baking sheet, place the raspberries on top, bake for 22 minutes.

    Take out, let cool for a bit and enjoy🍫🍫🍫(make sure to save a piece, don’t be greedy)👅👅

    Recipe received by my cousin Piotrek ages ago and I can guarantee it’s the best brownie ever, stay moist for days!!

    Xoxo

    Blue cheese, grilled pear, walnut bacon burger 🍔

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    Shall I say what everyone’s say ” another day, another burger?! Huh” yes what else can you do with left over bun and beef patty ??! Think of another recipe for delish burger,

    This one is a mixture of sweet and savoury, and it just meat in the middle, perfect mixture to combine the ingredients and make something so intense in flavour.

    So keep on reading to find out the recipe for this mouth-watering burger. 🤤🧀

    Oh wait, have I mention the red onion balsamic relish?! And how the walnuts and crushed and grilled with bacon???!

    Doesn’t it just sound tempting??!

    Well if it still doesn’t then just follow this post to see the photos and the recipe..

    By the way The reason I use blue cheese in most burgers is just I think it got powerful creamy delicate savoury and sweet flavour and it’s much much better than just your typical yellow cheddar, is that not correct?

    Okay okay let’s see the recipe then..shall we?

    Recipe for 1 serving :-

    Ingredients :-

    Burger :-

      1 beef patty
      1 bun toasted ( any bun you fancy really)
    • 2 slices smoked bacon
    • 3/4 cup walnuts ( crushed either by hand or food processor)
    • 1 pear
    • 1 thick slice of blue cheese
    • 1 cup rocket salad

    Red onion relish :-

      Splash of olive oil ( 2 tablespoons?)
      1/2 red onion ( sliced)
      3 tablespoons balsamic vinegar
    • 3 tablespoons red wine
    • 2 tablespoons maple syrup or honey ( I personally use honey all the time)
  • * By the way I’m not sure if I’ve mentioned that in previous posts however I give you guys measurements but I always just splash things as much as possible, just to make sure you get that rich flavour in every dish without adding that extra salt 🙂 – just my secret! So just splash those ingredients as much as you can 😉

    • Method :-

    • Heat the olive oil in a pan, add the onion, cook for 5 mins until the onions become soft, add the balsamic vinegar, red wine and honey. Cook for 20-30 minutes until the mixture becomes a reduced syrup.
    • Now bacon, toss bacon slices in crushed walnuts( make sure all fully coated) place on the baking sheet and bake in 200 degrees for around 15 minutes or until you see the bacon looks crispy.
    • Preheat your grill, and bake your patty on the grill for 5 minutes each side or how well done you like it.
    • Slice your pear into 3/4 slices and grill for 1-2 minutes.
    • Place relish on the bottom of the bun, then add beef patty, add two slices of the pear and top it off with walnut bacon, OH and forgot obv. The blue cheese on top, and some rocket salad on top,cover the bun!

  • You can thank me later! 🍔🤤 now go and eat!!

    Xoxo 💋

    Juicy Glen Garioch Scotch whisky blue cheese burger with Cider cheese sauce & crispy onions .. and fries on the side

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    The title Itself sound delicious doesn’t it!!?

    Who doesn’t like big juicy burgers 🍔 🍔?? My fiancé only recently started to like burgers( since he met me and I made few 😇) haha hence why I’ve started to experience with different fillings in burgers, you can literally put anything in and it will taste as great, but back to this one well what can I say?!!

    Why that whisky of choice? Well I think it’s a strong whisky and it’s taken from our local distillery so why not?

    Blue cheese goes well with anything, specially in burgers.

    Cider ( any dark cider, no flavoured) cheese sauce, okay okay everyone loves a good cheese, and it’s easy to just put cheese on top but cheese sauces are way better! Nice and creamy full of flavour give that better taste than just a quick cheese slice 🧀 and and who doesn’t like a burger with two different types of cheese anyways?!!!

    Crispy onions, well the onion? They’re nice crunchy fried, my fiancé is not the biggest on onions but cmon they give dishes the flavour isn’t it just main ingredient in most of the dishes?! And you can’t go wrong with crispy and fried right?

    Okay let’s DO IT! Here’s your recipe (one serving) :-

    Ingredients:-

    Whisky glaze :-

    • 1/4 whisky
    • 1/4 cup ketchup
    • 2 tablespoons soy sauce
    • 2 tablespoons honey
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon cayenne pepper

    Crispy onions :-

      1 or 2 large onions
      1 cup buttermilk
      1 cup flour
      Pinch of pepper & cayenne pepper
      Oil for frying

    Burgers :-

    • 200g ground beef
    • 30g blue cheese
    • Salt and pepper
    • 1 good quality bun toasted

    Cider cheese sauce :-

    • 1 tablespoon unsalted butter
    • 1 tablespoon flour
    • 1/4 cup cider
    • 1/3 cup milk
    • 80 g cheddar cheese
    • Salt and pepper to taste

    Method :-

    • To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Make sure they’re fully coated, allow the onions to sit in the buttermilk 30 mins. In a separate bowl add the flour, salt and a pinch of both cayenne and pepper and mix it well. When ready to fry the onions heat a large pot of oil until hot. Take a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in an oven for few minutes.
    • To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer for few minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve.
    • To make the burger, divide the meat into section. Place a cube of blue cheese in the center of the Pattie and then inclose the cheese in the meat forming a pattie. Place the pattie on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burger with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burger from the grill and and cover with foil to allow the burgers to rest while you prepare the cheese sauce.
    • To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer , milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk.
      To serve, place burger on a toasted bun. Top with a good amount cheese sauce then a lot of whiskey glaze and cheese sauce again. Add those crispy onions and then the top bun.

    EAT NOW!! 🍔

    Xoxo

    Valentine’s Day.. valentines shaped meringues

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    ♥️🍦♥️🍦♥️It’s Valentine’s Day today , still not too late to prepare something sweet for your special someone? have you prepared yours?!♥️🍦♥️🍦♥️

    My fiancé is obsessed with meringues, no jokes whenever I make a dozen of them, he has it all in one go! .. so for me what’s better thing to make than heart shaped meringues with some white chocolate icing?!

    !

    It’s quick, and really does please everyones taste buds 🤤 see the recipe :-

    ingredients :-

    • 4 egg whites (room temperature)
    • 115g caster sugar
    • 115 g icing sugar
    • Food colouring

    Method :-

    • Preheat the Oven to 110c ( what I find is that everyone’s oven different, you should really know your oven, it might work on 100 degrees for some or even 120 for some) grease pan with butter and place baking paper
    • Whisk egg whites, until stif peaks form, if you want you can add cream of Tatar, however I don’t do it.
      Put the mixer on higher speed, and gradually start adding sugar, and also add food colouring, add as much you want, depending how bright and vivid you want the colour to be.
      Once it’s mixed, fold in icing sugar
      I didn’t have pipping back, so I used two teaspoons, take a spoonful of mixture and place on the prepared baking paper, start shaping heart out of it with your teaspoons( took me a while 😂)
      Place the tray in the oven for 1 hour and 30 minutes or longer if required
      Take out and do not touch until completely dry and cold,
      Start decorating your meringues

    There you go! Hope your loved ones enjoy it 🙂

    xoxoxo

    North African saffron & honey style chicken with a bit of personal mix 🥘

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    Tonight’s dish, is taken from one of my pencilled down recipes in my recipe book, I’ve always been writing down my favourites recipes. I like exploring dishes from all around the world 🗺

    I’ve made North African chicken ages ago and I did like but thought I’d give it a twist tonight and followed the thought of doing Andalusian style chicken while ago as well. I like adding nuts and all types of dry fruits to my dishes, as well as something savoury to cut too much sweetness.

    So follow this recipe for something delish 😋

    North African style chicken with a twist recipe :-

    Ingredients for 2 :-

    2 Chicken breasts (or whatever chicken you prefer) 4 tablespoon olive oil 1 large onion 3 garlic gloves (crushed) 7 cm Fresh ginger, chopped or grated 3 cinnamon sticks 1 teaspoon ground ginger 400 g can chopped tomatoes or fresh1 tablespoon Harrisa paste 150 ml chicken stock 1 teaspoon saffron 2 tablespoons honey 1 big squeeze of lemon Small bunch of Fresh coriander, choppedHandful of different types of nuts/dried fruits – I used almonds, hazelnuts and some dried cranberry

    Method :-

    • Cut the chicken breasts into halves, heat the olive oil in a sauté pan, add the chicken and fry until the chicken is golden brown, take the chicken out and place onto the plate, keep it warm
    • Add some more olive oil into a pan, add the onion and sauté for 5 mins, next add the garlic, fresh ginger and cinnamon, cook for further 2-3 minutes, add ground ginger and cook for another 1 minute, add the nuts and dried fruits ( nuts of your choice, I cut my almonds and hazelnuts in smaller pieces, and also cut my dried fruits)
    • Stir in tomatoes and harrisa paste, cook gently for 5 minutes on the medium heat. Stir in chicken stock, saffron and some extra seasoning if needed. Bring to boil, return the chicken to the pan, simmer for around 20 minutes until the mixture reduce in size and becomes thicker.
    • Add honey and squeeze lemon in, cook for another 2-3 minutes.

    You can serve it with anything you want, I served mine with mash potatoes due to personal preferences but it will go nicely with either some rice, couscous or just boiled potatoes 🙂 sprinkle coriander on top.

    Enjoy 😊

    Xoxo

     

    Italian almond magic custard cake!

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    Today’s recipe will definitely fulfil one of those cravings for something sweet but not too sweet if you know what I mean?!

    Italian almond magic custard cake- it’s not too heavy, it won’t leave you thinking ‘ damn I feel like I had too much, and that’s s bit too sweet’. The rich flavour that those toasted almonds give is just mmmm… trust me it will leave you just satisfied 🙂

    So keep on reading this post to find out the recipe and see some tempting photos to go and make this right this second 😉 👇🏼👇🏼👇🏼

    Italian custard magic cake recipe :-

    Ingredients for the Cake :-

    • 4 eggs ( separate yolk from the whites)
    • 1 1/4 cup sugar
    • 3/4 cup self raising flour
    • Few drops of vanilla extract, or 16g pack of vanilla sugar
    • 130 g butter, melted
    • 2 (not full) cups of full fat lukewarm milk

    Ingredients for the Honey Syrup :-

    • 2/3 tablespoons honey (use the proper honey, not one of those sugary sticky things)
    • 1/3 cup sugar
    • 1/3 cup water
    • 1/2 pack of toasted flakes almonds

    Method :–

    Preheat an oven to 150°C. Line the base and sides of a 20cm round cake pan

    When you’re ready in a mixing bowl, beat egg whites with an electric mixer until firm peaks form and then put it on the side.

    In a different bowl, beat the egg yolks, sugar, vanilla and water with an electric mixer until mixture is light and fluffy. Gradually add in the butter until mixed through.

    On a low speed, add flour and mix in until just combined. Pour in the lukewarm milk slowly, making sure it’s fully mixed. At the end gently fold in beaten egg whites until it’s all mixed together

    Now Pour mixture into pan and bake for 1 hour 15 minutes or until the top is golden, and the centre is slightly wobbly. When you put wooden stick in it comes out clean, Cool in the pan until completely cold.

    Honey Syrup :-

    In a saucepan combine together sugar, water and honey. Stir over medium heat until boiling, reduce the heat and simmer for around 30 mins. Allow to cool completely, I find out that the mixture only thickness up for me once it’s cool, so don’t worry if it didn’t thicken once simmering.

    Once the cake is finished, turn up the oven to 200c, put the almonds flakes in, leave them there until they reach this nice  golden colour. When ready take out and sprinkle over the top of the cake, drizzle with syrup and serve.

    Enjoy 🍰

    Xoxo

    International pizza day say what??!

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    For all the pizza lovers, today’s international pizza day right 🍕 🍕

    Have you made yours???! If not, please see the recipe for the best pizza dough goin’ round.

    I love making pizza, but what’s more I love eating it, who doesn’t thought???

    The dough I make it’s thin and crunchy but also got this soft texture it’s just divine if I’ll be honest, but you want to know where I got recipe from?!! My dad! Yes my dad! ..So my dad used to work in Italian restaurant in Italy near Rome for a bit and they thought Him how to make proper Italian pizza 🍕 & since then I’ve only been using this recipe , it’s easy and delicious 🤤

    So here it is the Devine Italian pizza dough -:

    Ingredients for a single personal medium size pizza:-

    • 90 ml of lukewarm water
    • 150 g of four “00” type
    • 1 teaspoon of sugar
    • Big splash of olive oil( I like to give quite a lot so it’s nice and moist)
    • 1 teaspoon of salt
    • 10g of fresh yeast, you can use dry yeast but I always use fresh I think they’re better( never use dry yeast in any of my recipes, always fresh)

    You need to dissolve and mix the years first for it to grow a little, so you need:-

    Method for yeast first:-

  • Put your yeast in a bowl, add spoon from your water, spoon of flour from already prepared one, and a spoon of sugar – leave for 15 mins to rise…

    • ..for the dough :-

    After the 15 mins done, put flour, olive oil, water and the yeast mixture into a bowl and knead it with stand mixer until the dough is nice and flex,stretchy, elastic if you know what I mean?! Ha..

    Cover it with a toilet, and put it away in a warm place for at least 1 1/2 hour I usually put it for at least 2 hours, but as long as you see that dough is bigger then that’s fine,

    So the best bit now, while you’re waiting for the dough to rise, prepare your ingredients!! Literally just through anything you want on your pizza! I usually make one with bbq and Jack Daniel sauce for base 🤤 instead of your usual tomato sauce. – trust me it’s yum!!!

    And then add heaps of different types of cheese, pepper and some meat and voila – works well!

    Okay okay, now you’ve got your toppings, checked your dough, okay ready ? .. now you have to use your hands 🖐🏼 to make this dough look like a pizza 😉.. you ready? Start stretching out the dough in your hands, don’t roll it out ,stretch it out with your hands, place on the baking tin sprayed with a little oil, and start placing your toppings.. OHHH forgot to mention while you’re also waiting preheat the oven to 250 degrees c! While the oven is nice and hot put your pizza in and bake it for 10min!! And then extra 5 min if needed depending how crunchy you like it!

    AND THERE YOU GO AMAZING ITALIAN PIZZA 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕

    TRUST ME AFTER THIS RECIPE YOU’LL NEVER LEAVE A FULL PLATE!

    Xoxo

    I think it’s time to introduce myself hmm?!

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    So hey guys,

    I think it’s time for me to fully introduce myself. Well where do I start? I like to cook & bake! That not enough information?!

    Well I’m a feeder I tell you that, I like to play with food and make it all very spicy 🌶 haha (my partner is not the biggest fan of spicy but I suppose he has to accept it 🥴👅)

    Where is comes to baking I like to challenge myself, I like how precise you have to be with things for it to turn out good and pleasant to my family’s tummies 🤲🏼 I’m a great believer that food can brighten up anyone’s day! Specially if it’s done with love! And that’s how I like to make my food, to make people happy and to feel happy when others comment on my food, makes my day.

    On the other hand I’m Dagmara & I’m 24 years young (sorry meant to mention that at the start😂) I am originally from Poland however I’ve came to Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 when I was 12. I’m a law & management graduate, I’ve got loving fiancé & a beagle called Arkenstone – think that’s enough information?

    OH & that’s me if you’re wondering what I look like 👇🏼

    Follow my Instagram for more posts – weepolishchef

    Personal Instagram – dagmara_jankowska__

    Saturday night..bake night?!

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    Good evening all,

    Second post in a raw.. but I guess you have to start somewhere right?

    How’s your Saturday guys?

    Mines been okay rainy day again in Scotland… seen snow only one day in here this winter, could of been worse to be honest…

    Tonight’s recipe is yogurt mini doughnuts.. why? Well I think it’s a good comfort food on this rainy day, it’s relatively easy and quick to make for relaxing night. Please keep in mind I only managed to eat one before my fiancé stole the ball and ate them all.. at least they didn’t go to waste, always a good thing.

    See the recipe below :-

    Ingredients for these lovely mini doughnuts:-

      2 medium eggs
      180g of natural yogurt/ fat free Greek yoghurt
      200g of all purpose flour
      2 tablespoons of caster sugar
      Splash of vanilla extract
      Tablespoon of baking power
      Pinch of salt
      Lemon zest
      Splash of some alcohol ( I used frangelico liqueur) rum, vodka – anything is good
      Oil for frying

    Method :-

    • Mix together all the liquid ingredients, you can use stand mixer or just spatula to mix it all together
    • In a separate bowl mix flour, baking powder, lemon zest, pinch of salt
    • Put dry mixture to liquid mixture, mix all well together, the mixture should be quite thick but still liquidy
    • Once the frying oil is hot enough, start pouring the dough in,use 2 teaspoons, grab with one and pour it in with the second spoon, once it’s all nice and brown all over put them on a plate with baking sheet so the grease comes out a little
      Once finished, and still warm you coat them in an icing sugar

    BEST EAT THEM WARM!!! 🤤

    Xoxo

    Did someone say Haggis??!

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    Hi, Hello,or should I even say Czesc?

    I’m not quite sure how to really start?but lets give a go,shall I?
    My name is Dagmara (Little Polish feeder to a Scottish lad huh)

    Okay enough of that, maybe sometime later I will post all about my life, but hey ho lets get down to business, my first ever post is dedicated to well-known Scottish dish, I bet you are probably wondering why huh? Since I’m Polish and there is million other recipes I could prepare, well today is Rabbie Burns night a very famous night in Scotland, If you are not familiar with the story well let me tell you Rabbie Burn was a Scottish poet and lyricist. And to celebrate the poet himself and his poetry Scots eat “Haggis,Neeps & Tatties” if you want to find about more about the tradition you can easily access the famous Mr. Google and it will give you answers and some good insights of the tradition. 😉

    So the recipe you’re interested in (I hope) is the Famous Haggis,Neeps & Tatties, and top of that some Wishey sauce since its Scotland right?!! ..

    “Haggis, Neeps & Tatties with Wishey Sauce”

    Haggis –

    • 1 can or fresh packaging

    Turnip (Neeps) –

    • Boil, mash with a couple spoons of butter until nice and creamy,can easily add some salt or fresh ground pepper if you like

    Potatoes-

    • Peel, Boil in salted water, mash in couple spoons of butter,can add either some milk or double cream ( make sure, not too much so its not too watery)

    Whiskey sauce –

    • 2 Tablespoons of butter
    • 2 shallots
    • 4 Tablespoons of Whiskey of your choice
    • 1/2 – cup beef stock
    • 1 or 2 tablespoons of double cream

    Method –

    • Remove the Haggis from Packaging,follow the packaging instructions,
    • if you like myself are using the cooking tin, place in the tin at the very bottom leaving the space for the rest of the ingredients, (I’ll be honest i didn’t have the special restaurant metal tin,so i used the oven casserole tin)
    • Boiled Neeps, mash with butter, place in the tin on top of the Haggis,make sure it’s nice and nit
    • Boiled potatoes,mash with of the previously mentioned ingredients, i like mashing them just with butter,does the job.Place then on top of Neeps, and you can either place it on the plate straight away or put in the 175c oven for 15 minutes
    • While you’re waiting prepare the Whiskey sauce, Saute finely chopped shallots with butter until translucent, add the Whiskey and stir well. Add the beef stock and stir for another minute or two just to reduce the sauce, lower the heat and add the cream,stir a bit more. Add salt and pepper if desired.
    • take the haggis out place on the plate,pour sauce over it

    Voila! You can now enjoy it & have some Whiskey along with it.

    Back with a ba..ss Italian pasta recipe.

    Hi all!

    It’s been a while since I’ve posted anything on here & I do apologise however as we all know past year has been a rollercoaster for all 🎢 Covid and all that huh

    Instead of speaking… I’ll get down to business.

    I’ve been given this recipe by my sister who has found it on ones blog however I have made a few changes which turned out pretty good I have to say

    So for all Italians – no this is not authentic Italian Pasta All’Assassina – just to make it clear, don’t want to offend any Italians here 🇮🇹 🍝

    As far as I’m aware the original recipe is from beautiful part of Bari in Italy – (beautiful part I mean let’s be honest the whole of Italy is breath taking , who doesn’t like a bit of an Italian land, food, wine, sun and could go on for while ♥️🇮🇹)

    My recipe is from Scotland uk 😂🥴 ok I’ll stop here just scroll down for recipe.

    Recipe for 2 :-

    Ingredients :-

    – Big handful of either already bought spaghetti pasta or homemade whatever you prefer

    – 4 garlic cloves

    – big pinch of sweet smoked paprika

    – smoked bacon

    – 2 cups of tomato passata

    -2 tablespoons of tomato purée

    3 tablespoons of olive oil

    400ml water

    Pinch of salt

    Method :-

    – Start by adding tomato purèe, passata and around 400ml water into a saucepan, bring it to simmer and reduce the temperature and keep shimmering for few until it reduces in size a little.

    – Grab a frying pan large enough to fit the spaghetti pasta in it. Pour some olive oil and at this point you can add garlic, paprika, bacon pieces, little salt and some passata. Once all mixed add the pasta, keep frying for few minutes. After that time turn over the pasta you should notice that the pasta is a little bit brown/burned – that’s good. Fry the other side as previous.

    – Once that’s done, start adding the liquid mixture you made before, start by adding a little each time to start with as it will go very bubbly, once all covered shimmer for at least 10 minutes- you will notice that the sauce has reduced and covered the pasta

    – serve and enjoy 🙂

    Meringue nest with rhubarb cream filling, garnished with crushed pistachios, rhubarb & figs

    Who doesn’t like a good old meringue nest?! Specially if it’s loaded with some sweet goodies huh…

    🧁🍒🍑🍭- Meringue nest with rhubarb cream, garnished with rhubarb , crushed pistachios & figs 🍇🍉🍪🍧

    Recipe for the Meringue/Pavlova :-

    • 4 egg whites
    • 225g caster sugar
    • 1 1/2 teaspoon cornflour
    • 1 1/2 teaspoon white wine vinegar

    Method :-

    • Preheat the oven to 160c/fan. Lay a sheet of non-stick baking paper on tray, leave for later. Whisk the egg whites until stiff, then add the sugar, small amount at time, whisking at full speed. Blend the cornflour and white wine vinegar together, and wish into meringue. Spread the meringue as you wish on the baking tray. Place in the preheated oven and reduce the temperature to 150c. Bake for 1- 1 1/4 hours until firm to touch and meringue starts to brown a little, let it cool completely.

    For the rhubarb cream filling :-

    Ingredients:-

    • rhubarb ( as much as you want)
    • 1 cup sugar
    • Big squeeze of lemon
    • Splash of vanilla extract
    • 1 1/2 cup heavy cream
    • 1/2 cup mascarpone
    • Chopped unsalted pistachios

    Method :-

    In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down. Remove the saucepan from the heat and rstir in the vanilla extract . Let cool completely.