FISH AND LEEK PIE

I love pies.Have I mentioned it before?

Pies are not a Polish thing,maybe it has changed now, but they never used to be. I ate my first one after moving to England. It was a fish and leek pie served by my English friend when she invited me for a dinner to her house. When I got it on my plate, I didn't have a clue what it was or what to expect but I appreciated that someone had cooked for me.I tried the first mouthful....the second......and third.....I'd never known that taste before.That creaminess, herbs, warmth. I got hooked!

 

After that night I started discovering English food, not the one sold in takeaways, the REAL English food, food with traditions.It turns out that England has more to boast about than fish and chips and mushy peas(eyyykkk). England is one, big PIE KINGDOM.

 

 

I really like this particular pie.It bring back some nice momories and it's soooo creamy, it really makes those cold evenings more bearable beautiful :)

RECIPE:

YOU NEED:

1kg potatoes, peeled

90g butter

2 leeks (around 250g), chopped

600 ml milk(of your choice)
30g flour
500g fish, diced (I used fresh scottish loch trout and fresh cod)

two pinches of freshly chopped rosemary
salt, pepper, freshly grounded

1. Boil or steam the potatoes.

2.Preheat the oven to 190C/170 fan/Gas 5

3.Melt 40g of butter at low heat, add chopped leeks and cook until soft.

4.In a seperate pan, heat 450ml milk, remaining 150ml mix well with flour. When the milk in a pan starts to simmer pour over the one mixed with flour. Keep stirring as it will thicken.Bring it to boil.

5.Add fish(raw), cooked leeks and rosemary to the creamy sauce. Season with salt and pepper.

6. Mash the potatoes with remaining 50g butter, season with a little salt.

7.Now the magic starts :) Pour the creamy sauce into a oven dish, cover with mash potatoes and cook in the oven for 45 minutes.

Enjoy,
 xxx

Autumn PIE with marrow, sweetcorn, shallots and turkey.

Whether you are ready or not, Autumn is here!September's crept up on us again. Sneaky September!
It's time to say HELLO to cosy blankets, fluffy socks, cacao, and comforting food.

Hmmmmm,when I think about it, September isn't actually that bad.

 

When I think of food, Autumn is my favourite season. Beetroots,carrots, broccoli, cauliflower, marrow, zuchinni,beans, pumpkin,tomatoes, sweetcorn, apples, pears, plums. We are spoilt for choice. 

And when I think Autumn, I think pie!Pie that burst with fresh veg!

Today's recipe is my favourite Autumn warmer. Rich, flavoursome, nutritious. I'm not saying anything else - just try it :)

RECIPE:

Serves 4:

INGREDIENTS:

800g potatoes, peeled

50g soft butter

1 turkey breast, diced(350g)

fresh sweetcorn

5 small shallots, cut into quarters

marrow, peeled, diced(350g)

300g tomatoe puree

200ml warm water

1 tsp fresh thyme, chopped

a little oil, like rapeseed for cooking

salt

pepper

METHOD:

1. Boil or steam peeled potatoes.

2. Preheat the oven to 190 C.

3. In the meantime, heat oil in a pan, brown the shallots, add turkey. Stir fry for few of minutes until turkey is done.Shuck the corn.Remove kernels by standing the ear of corn upright on a cutting board. Using a sharp knife, cut the kernels straight down along the cob. Add it to the pan along with marrow, tomato puree and water(less that 200ml if tomatoe puree isn't very thick). Season with salt and pepper.Bring to boil and simmer for around 20 minutes, adding a little bit more water if the sauce looks too thick.

4. Mash the cooked potatoes with butter and a little salt(if you don't add any while cooking).

5. Place the sauce with meat and veg in a ceramic dish, cover with mash potatoes. Bake for 30 - 35 minutes.

NOTES: You may as well make it a vegetarian dish, swaping turkey for some more veg.

Enjoy x

BBQ pulled pork buns

Most days I enjoy effortless meals, ideally the ones I can prepare quickly, so my poor stomach doesn't have to rumble forever.Some foods, however, need more attention, more time and more love...It needs to be looked after...The recipe I'm posting today takes time....a lot of time...especially if you decide to make your own buns and BBQ sauce as well.But it is worth waiting and I assure you nothing tastes better than a slow cooked, home made meal shared with people we love :) And when you shove the meat in the oven there is always time to read a good book(Yes!That's me!)

RECIPE:

for 12

Preparing time: 5 hours and 20 minutes(please don't be put off  - all worth it :))

INGREDIENTS:

12 buns
2 kg boneless pork sholder
3 tbsp olive oil
3 tbsp paprika
3-4 garlic cloves, crushed
80ml BBQ sauce
salt, pepper, freshly grounded

INGREDIENTS for cabbage slaw

¼ head red cabbage, thinly sliced

¼  head white cabbage, thinly sliced

1 small carrot, thinly sliced

Juice from ¼ - ½ lemon

5-6 TBSP natral yoghurt or mayo

salt, pepper, freshly grounded

 METHOD:

1.Preheat the oven to 150 C/130C fan/GAS 2

2.Rub the pork with olive oil and sear it in a pan until brown.

3.Place the meat on a wire rack in a roasting tin. Mix the paprika, garlic,salt and pepper and a little bit of water to make a smooth paste. Brush it all over the meat. Add 1 cup of water into a roasting tin, cover tightly with foil and cook for 5 hours or until falling apart.

4. Drain the juices from the meat, skimming the fat. Shred the pork using two forks and discard the ramaining fat.

5.Mix 125ml of the juices with 80ml bbq sauce and pour it over the meat.Serve warm.

In the meantime:

Mix the cabbages and carrot, both finely chopped and sprinkle some salt over it. Leave for couple of minutes.Press it lightly with your hands(It's to make it softer). Mix the yoghurt(or mayo) with lemon juice and pepper. Add to the cabbage.Mix. Voila!

NOW DO IT!

Half the buns, pile the meat over the bottom half, cover with cabbage slaw, and the top half of the bun.Ta dah!Enjoy slowly :)

Beef and bean stew

For the last couple of weeks I've been celebrating spring :) Hurray!Days are much longer now and the sun is showing more often.Hurray! First plants for my garden already bought, they are just waiting for me to find some spare time to be planted. The evenings are still quite chilly though, so I haven't got rid of my cosy jumpers yet and  I still like to warm myself up with some hearty meals like this delicious stew.If you like beans you will fall in love with it, just like I have :) BTW!IT'S FRIDAY :D

RECIPE:

Serves: 6

INGREDIENTS:

2 tbsp rapeseed oil/or any other oil
4 shallots, sliced
3 garlic cloves,sliced
200g potatoes, peeled and chopped
50g tomato puree
2x400g tins of chopped tomatoes
200g mixed beans (I soak mine and cook the day before - you might as well use tinned)
400g beef, diced
250ml water
2 bay leaves
small bunch of thyme(I used dry bunch of thyme)
salt and pepper

METHOD:

1. Heat the oil in a large saucepan over a medium heat. Cook the onions,garlic and beef, stirring for around 10-15 minutes until onions are soft and meet is cooked.

2. Add the potatoes, tomato puree, chopped tomatoes, water and herbs:bay leaves and bunch of thyme tied with a string.Season with salt and pepper.Simmer for around 30 minutes.Add beans and simmer for next 5-7 minutes.

3. Divide the stew among bowls, top with parsley leaves, then serve.

ROASTED CHICKEN

A special roast for a special occasion or just a special roast for an ordinary Sunday :) Enjoy :)

RECIPE:

INGREDIENTS:

whole chicken(around 1.5kg)
50 ml rapeseed oil
handful of fresh thyme, chopped
6 garlic cloves,crushed
2 tbsp freshly squeezed lemon juice
salt
pepper

METHOD:

1.Preheat the oven to 180C/160Fan/Gas4

2. Mix oil with lemon juice, crushed garlic, thyme, salt and pepper and cover chicken with this mixture.

3.Place the chicken on a baking tray and bake for 2 hours and 15 - 30 minutes.To check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready.I like to keep mine in the oven for a little bit longer so the meat is literally melting...

Leek and mushroom MINI TARTS

Leek and mushroom it's my kind of combination. It works so well that I have been recently making leek and mushroom ''everything'': leek and mushroom pie, leek and mushroom soup, leek and mushroom stew. It's kind of leek and mushroom winter this year :) but it's the best season for leeks at this moment so let's make the most of it.

Here are some leek and mushroom tarts, perfect for relaxed winter evenings with friends and family.

RECIPE:

for 1 large tart or 6-7 small ones

INGREDIENTS:

PASTRY:

250g plain flour, sifted
150g unsalted butter, cold
1 egg
1/2 tsp salt

FILLING:

400g mushrooms, sliced
2 garlic cloves, crushed
2 leeks, sliced
1 tsp thyme
1 tbsp rapeseed oil
150ml natural yoghurt or sour cream
50ml milk
5 tbsp plain flour
50g mild cheese, grated
2 eggs
salt, pepper

METHOD:

1. For the crust, place flour in a medium bowl, add salt and butted cut into smaller cubes. Work it with your fingertips until crumbs start to form. Add beaten egg and combine it quickly all together with your hands. Wrap in a cling film and place in a fridge for an hour.

2. In a meantime prepare the filling. Heat oil in a pan. Add mushrooms and garlic and cook on medium heat until all the water from mushrooms is evaporated and mushrooms are cooked through. Add the sliced leeks and oregano, cook for few minutes. Season with salt and pepper and mix well.

3.In a bowl, whisk yoghurt or sour cream with milk and eggs. Add cheese and mix. Mix it in with mushroom and leek filling.

4.Preheat the oven at 190 C/170 C fan/GAS 5.

5.Take pastry out the fridge. Roll it out, sprinkling with little flour and fit it in a baking tray, prick it with fork and cover with baking paper and some dry beans :) or baking beans. Place in the oven for 15 minutes. After this time, take the pastry out and spoon the filling over it. Put back in the oven for 30 minutes.

6.Let cool for 10 minutes. Serve warm.

TURKEY CHILLI WITH BEANS

My favourite chilli con carne with a little twist :) No beef, but turkey instead!Healthy, tasty, quick and easy. What more can you want?

RECIPE:

Serves 4

INGREDIENTS:

500g mince turkey breast

400g chopped tomatoes, fresh or tinned(drained and rinsed)

100g tomato purée

100g kidney beans, dry or tinned

2 medium onions,chopped finely  

3 garlic cloves, crushed

1 chilli, chopped

olive oil

salt,pepper

Brown rice(200g), fresh salad and fresh coriander to serve with

BEANS: Cook dry beans with the instructions on a packet. You will have to prepare it much longer before cooking chilli.(and soak it overnight). Alternatively you might want to use canned kidney beans( as most of people would :)), just remember to drain them and rinse before adding to chilli :)

METHOD:

1.Place chopped onions and crushed garlic in a big pan with a little olive oil, fry until soft. Add meat and chilli, fry together for few minutes, when it turns golden add tomatoes and tomato purée. Simmer until it gets thick, around 15 min.Add  beans and simmer for extra 5 minutes.Season with salt and pepper.

2.Serve with brown rice and coriander.

PERFECTLY COOKED BROWN RICE:

Cover 210g brown basmati rice with 675ml cold water.Bring to boil, then turn the heat down to minimum, season with salt and put the lid on. Cook for around 25-30 minutes, or until the water evaporated.Don't stir until ready ;)

PESTO TAGLIATELLE

I'm not such a big fan of pasta,I don't know why I personally always preferred grains in they more natural state.Pearl barley, buckwheat, bulgur, quinoa....you name then :)
Saying that I do enjoy a little bit of pasta now and then and if it's packed with loads of green veg, dripping with extra virgin olive oil and sprinkled with nuts and basil.....that's a different story. Nobody will resist it!

RECIPE:

Served for: whole Tamworth or one very hungry husband ;) But seriously 6 people should be quite full ;)

INGREDIENTS:

500g Multi Grain Tagliatelle
500g small chestnut mushrooms, halved
3 medium courgettes, sliced
250g broccoli florets, cut into smaller pieces
olives
salt and pepper

PESTO:

80g pine nuts
2 bunches of fresh basil
50-60ml extra virgin olive oil
4 garlic cloves, crushed
60g freshly grated Parmesan cheese

METHOD:

1. Toast mushrooms with a little bit of olive oil in a frying pan, add sliced courgettes and stir-fry until cooked, but not overcooked(especially courgettes - you want them a little bit crunchy). Remove excess of water. Steam broccoli florets ''al dente''  - they should be cooked but still quite firm.

2.Cook pasta with the instruction on the packet. In the meantime chop and mix all the ingredients for pesto.

3. Put all the ingredients into a big pan: pasta, vegetables and pesto, add some olives, mix well and enjoy :)

 

CAULIFLOWER CURRY

 

RECIPE from kwestiasmaku.com (with small modification)

Serves 2-3

INGREDIENTS:

400ml (good quality) coconut milk  - I like organic KINGFISHER

5 shallots,chopped

350g cauliflower, sliced into small wedges

3 cloves of garlic,crushed

1 chilli(or more if you like it more spicy), chopped

1 1/2 TBSP turmeric

1 1/2 TBSP cumin

1 TBSP coriander 

seeds from 3 cardamon pods

pinch of cinnamon 

pinch of freshly grated ginger

60-70 ml water

salt

olive oil

Serve with: rice, basil and lime wedges

METHOD:

1.In a big pan fry onions with a little bit of olive oil for a couple of minutes.In a meantime steam a cauliflower ''al dente'' - when it's not quite soft yet.

2.In a small bowl mix herbs and spices:chilli,garlic,turmeric,cumin,coriander,cardamon seeds,cinnamon and ginger.Add water and mix into a smooth paste and mix it with the onions,still frying.

3. Spoon the coconut milk in and bring it to boil.The coconut milk that I use has to be mixed before use as the water separates from the coconut - it's normal! ;)

4.Season with salt and mix the cauliflower into curry.Let it cook until cauliflower is soft.

PERFECTLY COOKED BROWN RICE:

Cover 140g brown basmati rice with 450ml cold water.Bring to boil, then turn the heat down to minimum, season with salt and put the lid on. Cook for around 25-30 minutes, or until the water evaporated.Don't stir until ready ;)

LECZO - VEGETABLE STEW

Polish traditional cuisine is full of paradox...
Russian pierogis is the most popular Polish dish and surprisingly it doesn't come from Russia.In Russia the same pierogis are called Polish ;)  Ukrainian Borscht has nothing in common with Ukraine, nor Greek-style Fish with Greece.In Hungary nobody has never heard of Hungarian Potato Pancakes,of course because it is 100% Polish dish.Not to mention Breton Beans that is not known in France at all ;) Where are ALL these names come from then???It's a mystery..... ;)

Leczo is also one of the most popular dishes in Poland but it originally comes from Hungary.It is very thick and chunky stew,in Poland often served with pieces of saussage,but I much preffer the vegetable version.

RECIPE:

Serves: 4

INGREDIENTS:

4 shallots,cut in halves or quarters
4 garlic cloves
large courgette,yellow or green( around 400g),chopped
100g yellow beans,cut in halves
100g green beans,cut in halves
125g mushroom,chopped
1 yellow pepper,cut into stripes
1 red pepper,cut into stripes
2 tins of chopped tomatoes
freshly grounded sea salt
freshly grounded black pepper and mixed pepper
2 tbsp olive oil
fresh flat parsley,chopped


METHOD:

1.Heat a couple spoonfuls of olive oil in a deep pan.Squash garlic cloves using a wooden spoon and put into the pan.Add shallots and mushrooms,stir-fry for a couple of minutes.Add chopped tomatoes and bring it to boil.Now add beans and cook for around 10 minutes.After that time add peppers and courgette and cook for another 10-15 minutes,until all veggies are soft.

2.Season with salt and pepper and add chopped parsley.

SALMON FISH CAKES

Don't we all take things for granted?Not realizing that little miracles happen every day. Whether it's a casual 'hello' from someone we walk by every morning on the way to work,a smiley face of someone we truly love,a warm hug from a close friend or Saturday coffee with the girls.They are very special moments in our lives,moments that should be appreciated in our own way...........because we never know how long they're going to last.

RECIPE:

 Serves 4

INGREDIENTS:

300 g salmon
400 g potatoes
150 g peas(I use tinned)
2 eggs
2 tbsp mustard
salt,freshly grounded
pepper,freshly grounded
fresh flat-leaf parsley,chopped
breadcrumbs 
olive or rapeseed oil

1.Steam the fish and potatoes until cooked.

2.Chop the cooked potatoes into very small cubes(tiny). Pop them in a large bowl and stir in flake fish,parsley,eggs and season well.Shape the mix into fish cakes and roll in breadcrumbs.

3.To cook fish cakes, heat the oil in a large frying pan and fry them on  medium heat 3-4 minutes on each side until golden brown.

Serve with a fresh bowl of salad and lemon wedges.

RICE WITH STRAWBERRIES AND CREAM

Strawberries are undoubtedly my favourite fruit.I could eat them all day every day and all year round for breakfast, dinner,tea and never,NEVER get fed up with them!

This is the recipe from the category ''husband cooks'' and I have to add that I love when he spoils me with his cooking...

Most of you will probably think is nothing else than a rice pudding but surprisingly or not we eat it as a light summer dinner ;) ;) ;) (Well,I'm still not quite sure what the word ''summer'' means in the UK....please send me some sunshine down here!)

RECIPE:

Serves 4 or in our case 2 hungry ones ;)

INGREDIENTS:

200g white rice
120 ml double cream
250 g strawberries
2-3 tbsp sugar
almond flakes,handful

1.Cook the rice ;)

2.In the meantime wash the strawberries, place them in the bowl(leave a couple for the decoration) and crush them using a fork.In a different bowl whip a double cream with the sugar until it gets thicker and fluffy, add half of the amount of crushed strawberries and mix few more seconds.

3.Divide the rice on the plates.Pour the double cream on each one and the rest of crushed strawberries.Decorate with fresh ones and enjoy.

You can serve this dish with cold or warm rice (I definitely prefer warm!)

ohhh I've almost forgotten FRIED ALMOND FLAKES!They go so well with this dish.All you do is simply fry a handful of almond flakes on a dry frying pan until they get ''tanned'' and just sprinkle then on top of each plate.VOILA!

My own little gems ;) still green but can't wait ;) I'm a ''proud new gardener'' ;)

Garlic CHICKEN DRUMSTICKS with lemon and parsley

I must've driven away all the vampires in the neighbourhood with the aroma of garlic when cooking this dish today.Would be a real shame if they were as good looking as Robert Patison ;-) (I think I just watched too much Twilight!)

Anyway this recipe will suit the taste of real garlic-lovers!(including me of course!)
Very, very, veeeeery tasty!

RECIPE:

Serves 4

INGREDIENTS:

750 g chicken drumsticks
1 large lemon
4-5 garlic cloves, crushed
fresh parsley,chopped
rapeseed oil
freshly grounded salt and mix pepper

1.Preheat the oven 200 C/180 C fan/ gas mark 6

2.Wash the chicken drumstick and dry with paper towel.Grease each one with oil,cover with garlic and place in a deep baking dish.Squeeze half the lemon and drizzle it over the chicken.Season with salt and pepper.Put few lemon slices around it and bake for 30-35 minutes.

Serve with freshly chopped parsley.

 

 

SALMON AND BROCOLLI TARTELETTES WITH DILL

Who doesn't like fast foods?Healthy ones of course!This recipe is the one you can make with your eyes(almost) closed.The oven does the job!Easy, quick,yet - delicious.

RECIPE:

SERVES 4

You need 4 small ceramic flan dishes (mine are:14 cm/5,5'' diameter ;2,5 cm/1'' deep)

INGREDIENTS:

250g salmon
150g broccoli
400ml double cream
70g grated cheese(small grate)
2 eggs
sea salt, freashly ground
black pepper, freshly ground
fresh dill, finely chopped


1.Steam the salmon and broccoli until cooked.(you can do it a night before).

2.Preheat the oven 190 C/170 fan/Gas 5

3.Beat the eggs in a medium bowl, add double cream, grated cheese and dill(lots of dill).Stir well and season with salt and pepper.

4.Divide cooked salmon and broccoli into the 4 small flan dishes and pour cream and cheese mixture on the top of each one.

5.Bake for 25-30 minutes.

6.Sprinkle with freshly chopped dill on the top before serving.

Polish PIEROGI - dumplings with strawberry filling and cream

Our Polish ''PRIDE'' ;-) Italy has got their ravioli and tortellini, China wonton,guo tie and jiaozi,Rushia pielmieni,Ukraine wareniki, Germany Maultaschen and Poland has got PIEROGI.

It's the recipe known in every Polish house.It's tradition!!!Full stop.

There are lots of different variates of pierogi.Most popular curd cheese and potato filling is served in most of Polish restaurants.But we also make them with sauerkraut and mushrooms as one of Christmas dishes or meat or fruit as a summer version of this (the most) popular dish.

RECIPE:

SERVE 4

INGREDIENTS:

350 g plain flour
30 g butter, soft, cubed
200 ml tepid water
salt, just a pinch
1 egg

ADDITIONALLY:

300g strawberries, cut into halves or quarters - depending how big they are
sugar
cream(double cream or creme de fraiche)
butter, soft

1.Sift the flour onto a clean surface(or in a bowl), make a well and add butter,salt,egg and pour the water slowly combining all the ingredients using your hands.Knead for 5-10 minutes until the dough is soft and elastic.
If it's still sticky add some more flour.Not too much because the dough will get too hard.

2.Divide the dough into two.Roll out the first half onto a lightly floured surface(quite thin - around 3mm),cut out circles very close together using (7cm/2,75") glass, cutter or jar.Do the same with the other half.

3.Bring a large pot of salted water to a boil.

4. Put a piece of strawberry on each circle,holding it in your hand, fold into a half-moon and pinch edges, forming a well-sealed crescent.Transfer each one onto a lightly floured surface.

5.Working in batches, transfer pierogi to boiling water. They will sink to the bottom(stir them carefully so they don't stick to the bottom, but be careful not to brake the dough) and then rise. Once they have risen, cook through, about 2 minutes more. Transfer pierogi to platter using a slotted spoon and drizzle tops with butter.Serve with cream and sprinkle with sugar.

 

Two flavours PIZZA - and the best dough base!

One flavour is booooooring but two pizzas is too much.....Why not make two in one?
I love spicy chicken and garlicky mushroom!
What are your favourite flavours?

RECIPE for one pizza

INGREDIENTS:

PIZZA DOUGH BASE

180 g white pizza flour (00 strong white flour) + 30 g when kneading
125 ml lukewarm water
10 g fresh yeast(room temperature) or 5g instant
1 tbsp olive oil
salt, one pinch
oregano(dry), one pinch
basil(dry), one pinch
sugar, one pinch

1.Crumble fresh/dry yeast with pinch of sugar, 40 ml lukewarm water and a 1 tbsp flour.Stir and leave to foam for 10-15 minutes

2.Mix the flour and salt in a bowl, add olive oil, oregano and basil.Add yeast mixture and the rest of lukewarm water.Mix with a wooden spoon, when the mixture comes together start kneading it using your hands.Add some more flour if the dough is too sticky.Knead for around 5-10 minutes until the dough is very soft.(trust me you will feel the difference). Cover the bowl with a cotton tea towel and put to rise somewhere warm, but NOT hot, until dough has doubled in size - it takes around 1 hour.(remember dough doesn't like draughts!)

3.Preheat the oven 190 C/170 C fan /Gas 5

4.When the dough doubled in size, put it on a lightly floured surface and knead for another 2-3 minutes,roll it out into a large circle and place on a well greased baking tray.

5.Spread with the sauces(one sauce for one half). Sprinkle with cheese and add the toppings for each half.

6.Bake for 30 minutes(I put it on fan for the last 5 minutes)


FOR RED ONE:

90g grated cheese
tomato sauce
yellow pepper, 3 slices
1 chicken breast, grilled and chopped
1 red chilli
fresh thyme
sea salt, freshly grounded

TOMATO SAUCE:(ingredients for half a pizza base)

6-7 tbsp tomato purée
1/2 tsp sugar
sea salt, freshly grounded
black pepper, freshly grounded

1.Mix all the ingredients together

Alternatively: use a good quality tomato ketchup


FOR WHITE ONE:

90g grated cheese
garlic sauce
5 mushrooms,sliced
1 medium red onion, sliced
 fresh dill
2 garlic cloves, sliced
sea salt, freshly grounded

GARLIC SAUCE:(ingredients for half a pizza base)
6 tbsp double cream
1 and 1/2 tbsp mayonnaise
1-2 garlic cloves, crushed
fresh dill, chopped
black pepper, freshly grounded

1.Mix all the ingredients together until you get a nice and smooth consistency

This last piece didn't last for long ;-)