CHOCOLATE GRANOLA(gluten-free, grain-free,paleo) and ALMOND MILK

Good granola is the one you eat with a spoon few minutes after it comes out the oven and by the time you realize it is nearly gone. It's not too sweet but sweet enough, crunchy but not too hard, nourishing but not too heavy. This chocolate granola is just perfect. 

I serve it with fresh almond milk which I've been making a lot recently.Why do I make my own?The answer is simple, it's super tasty and super easy!Plus it hasn't got all the additives they pack in the cartons sold in the shops. Honestly all these thickeners, and weird ingredients just freak me out. All you need is almonds and water.Ohhh and a blender!

This recipe has been adapted from GOURMANDE IN THE KITCHEN, very inspirational web, full of gorgeous recipes. I've changed a couple of ingredients and chosen a different method of preparation.

What I love about it, is that it contains all my favourite stuff: almonds, pecans, coconut, coconut butter, flaxseeds,cocoa, honey and dark chocolate. If we really are what we eat I am all of this ingredients, I'm this chocolate granola :)

RECIPE FOR GRANOLA:

INGREDIENTS:

220g of your favourite nuts/here almonds and pecans(half and half)
3 tablespoons of coconut butter
3-4 tablespoons of raw honey
1 tablespoon of cocoa powder
40g shredded coconut
2 tablespoons of ground flaxseeds
40g dark chocolate, chopped

METHOD:

1. Preheat the oven to 160C.

2. Pulse the nuts in a blender until just coarsely chopped.

3. Gently melt the butter in a pan, over a small heat.Take it off the stove and add honey and cocoa powder.Mix well.

4. Pour the mixture over the nuts and shredded coconut and ground flaxseeds. Combine together and try not to eat it all :)

5. Transfer the mixture on a baking tray and spread it evenly. Bake for 30-35 minutes.

6. Cool and stir in the dark chocolate.



RECIPE FOR ALMOND MILK

INGREDIENTS:

200g  raw almonds
700-750ml water

METHOD:

1.Soak the almonds overnight(or at least 6 hours) in a bowl of water.

2. Drain the almonds and add to the blender with water.Blend for a minute or two.

3.Place a mesh cloth(like cheesecloth) on the top of a bowl or a jug and pour the milk through it. Once the bag is partially drained, squeeze the rest of the liquid out with your hands.

Milking almonds :)

Puff pastry EGG and KALE bakes.

Last 12 months of my life looked a little bit like a wirlwind. I got myself involved into lots of things, thinking it was what I needed. In fact, I love learning new things and always appreciate new possibilities, however if you start doing too many things at ones,you might forget what truly makes you happy. This is, what happened to me. In todays world, we are bombarded by tons of informations, how we should behave, who we should be,what should we know, and it's easy to loose our authentic self.
It was a good lesson for me, I found out what really matters and I promised myself that from now on, I'm only doing what truly makes me happy.

It often turns out that those simple, little things are normaly the ones that make us joyful. Breakfast is one of these things. It can really make your day. Celebrating every morning with a hearty breakfast can be tricky(but not impossible) especially if you get up early for work, have to get kids ready for school or simply had a late night. But I believe we should treat ourself with a special breakfast at least at the weekends. World seems a much better place when your stomach is satisfied :)

So let's celebrate mornings :)

PUFF PASTRY EGG AND KALE BAKES

Serves 6

INGREDIENTS:

500 g butter puff pastry
6 eggs
40 g kale, chopped (weight without stalks)
egg, beaten
sesame seeds
salt, pepper

METHOD:

1.Preheat the oven to 210 C/190 C FAN.

2.Wash kale, remove stems and chop it up. Boil or steam it,it only takes about 6-8 minutes.

3.Roll out the pastry and cut into 6 squares(around 5.5''). Brush the edges(only about 10mm) with egg and fold them so you get a nice ''frame'' for the filling. Brush the ''raisen'' edges with egg and sprinkle with sesame seeds. Place kale in each square, keep it more to the edges to leave the centre for egg. Now brake egg in each centre.Season with salt and pepper and place in the oven for around 15-20 minutes.

Enjoy, xxx

Full English breakfast in a Polish style :) :) :)

When saying that breakfast is the most important meal of the day,I have to admit, that the English mastered to the perfection how to serve a satisfying brekker. As famous as the Beatles, popular like Big Ben, ''Full English'' has got millions of fans, also outside the country.

Having lived in England for 8 years, I have tried a lot of ''Full English'', tasty and horrible,with juicy tomatoes and rich baked beans,with cold bacon and burn sausages,with sautéed mushrooms and baked, giant ones, served by a cheerful but also by a moody waitron,enjoyed with best friends and on my own. As a quite ''experienced'' breakfast eater,I can tell you that there is only ONE secret to success - THE INGREDIENTS - good quality ingredients.

Me and Darek went on a trip recently. We spent few days in beautiful Lake District and travelled through the Yorkshire Dales to get to gorgeous York.It was the best holiday ever and I can't believe it took us that long to finally visit the places we always wanted to go to.I'm sure I won't wait another 8 years to go back!Choosing B&B for accommodation has got ONE big advantage - cooked breakfast every single day! :) So we scoffed down a Full Cumbrian,when visiting Ambleside and tucked in  a Full Yorkshian while being at York. Both served with  eggs, bacon and sausages from local farms.

Today I'm serving you ''Full Tamworthian'' in a Polish style - as my favourite version of English breakfast, with the best local products and home-made baked beans.

Enjoy x

HUNGRY???

Here is the RECIPE:

INGREDIENTS:

Eggs - as many as you like
Bacon - as much as you like
Chestnut mushrooms - as many as you like
Tomatoes(cherry or plum), ripe - as many as you like
Flat leaf parsley - to serve with
Baked beans - as much as you like
Salt, pepper
rapeseed oil for frying

TRADITIONAL breakfast is also served with hash brown, sausages, toast and sometimes with black pudding - but I personally prefer my breakfast without them and have extra heaped baked beans instead.

For home-made BAKED BEANS:(serves 2 big or 4 smaller portions)

400 g dry white beans, cannellini(small) or butter(bigger)
800g tomatoes,ripe, sweet
1tsp Worcester sauce
salt,pepper

METHOD:

1.Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender, then remove from the heat and drain.

2.Boil water in a medium pan, turn off and place tomatoes in the hot water for 30 seconds to 1 minute(it will help with removing the skin). Take the tomatoes out and peel the skin(if it's too hot place them in cold water for 1 minute). Chop tomatoes finely(you can also blend them if you like) and place in a pan. Bring to boil, add the beans, Worcester sauce and simmer for around 45-60 minutes, stirring from time to time, until you have a thick sauce.Season with salt and pepper.

3.Preheat the oven 190C, sprinkle mushrooms with a little oil and place them and tomatoes on a tray and cook in the oven for around 15-20 minutes,fry the eggs on a little oil until set, fry the bacon how you like it(lightly or brown). Serve with warm baked beans and chopped plat leaf parsley.Season with salt and pepper.

And here is few moments from our TRIP....

Mini frittatas

It's just a quickie :)

A recipe that has waited a long time to finally be posted. No need for the overlong description - everyone must know frittata and this is it's mini version.And it's a green version too :) Super delicious Italian dish, perfect for a stress-free lunch.It will also wow your guests at a summer party or a BBQ.Ohhhh yes!

RECIPE:

for: 10

INGREDIENTS:

400g potatoes

100g broccoli

200g spinach

5 eggs

2 tbsp fresh dill

30 g butter

salt, pepper

METHOD:

1.Steam or boil the potatoes and broccoli(separate).Leave to cool down. Cut the potatoes in halves and slice, chop the broccoli into chunks.

2. Preheat the oven to 190C/170 FAN/GAS 5

3. Wash the spinach and trim off any thick stalks, chop and place in a pan.Cook until the spinach is wilted.Add butter and stir until the spinach is glistening.Drain it well and let it cool.In a bowl beat the eggs, add potatoes, broccoli, spinach and dill.Add salt and pepper and mix. Grease a muffin tray or use muffin cases, eventually parchment paper cut into squares. Spoon the mixture into each mold. 

4.Bake for 25-30 minutes. 

Porridge.

It's hard to believe that this girl who gets up at 7 every single morning, even when she doesn't go to work hasn't always been such an early bird. Some of my friends still remember that they wouldn't dare knocking to my door before 2 in the afternoon, or phone or text at the time of the day they called  ''morning''. They were the best friends in the world actually, they knew if I haven't given any sign of being alive I'm still in my bed fast asleep and it's best not to wake me up.''Morning'' for most people would be 8, maybe 9 or 10 at the latest, but my morning didn't start until 1. My mum would quietly creep into my bedroom, gently whispering into my ear''Darling, the dinner's ready''. That would satisfy my always hungry for sleep body.I was just a nigh owl and that was how my body functioned!I thought.And it functioned like that most of my life.I always thought it would be great to become a professional sleeper(not sure if it exists), if only someone paid me for sleeping I would make millions.How did I become an early bird then?............ I got older.Haha No, I don't think age has anything to do with it to be honest.But I remember that one beautiful morning I texted my mum  saying "Hi, it's such a lovely sunny day, so here I am in the garden painting the shed.hugs and kisses xxx".I didn't have to wait long for reply.It was something like "ehm, you what? Darling it's 7 o c'lock in the morning.Is everythink ok??? BTW happy children's day (yes we celebrate children's day in Poland-we accually celebrate everything in Poland)And then I thought, of course it's 1st of June, I've forgotten.So I quickly reply"oh I think I'm getting older cos I completely forgotten it's a children's day today and Yes I'm fine.It's too beautiful outside to waste time in bed :)".My mum texed back"Yes you must be getting older if you get up at 7 on Saturday to paint the shed xx".Seriously????Is it really something to do with my age? remember I woke up one day really, really early(8 o'clock!!!!!!!) and I couldn't got back to sleep!!!!!Never happened before.Honest, no trouble with sleeping ever.Anyway, I got up and started doing usual ''stuff''. It turned out that before 10 o'clock my house was spotless clean, dinner cooked, washing on the line, clothes ironed.Ticked.And I still had 3 hours before I would normally got up.It felt great.I sat in the garden, enjoying the sun, sipping my favourite green tea and reading a book. IT REALLY FELT GREAT! What is more it felt so good I decided it's time  I'll give up my favourite activity to enjoy my day more than ever.

I can't believe that I'm saying it but I love getting up early and watching the world around me waking up.Only in the morning birds twitter so beautifuly, air is so brisk and flowers open to the first rays of sunshine.There is this lovely quietness around and it feels wonderful to be part of it.

PORRIDGE for early birds and night owls.

 

RECIPE:

serves 2

INGREDIENTS:

110g rolled oats
275m milk(ANY - I like my with organic soya or almond milk)
vanilla seeds scraped from half of vanilla pod
strawberries
pistachios

Preparation:

1.Place the oats in a saucepan and add the milk.

2.Bring to a slow boil, stirring all the time until the porridge begins to thicken.

3.After approx 7 mins (sooner if the porridge is thick enough and heated all the way through) remove from the heat and leave to stand for 1 min.

4.Serve with favourite fruit, nuts, honey.

HAPPY EASTER

Ufff, I made it.... Just in time :D I hope you're going to enjoy this few recipes I prepared for you. I like Easter, there is less pressure that during Christmas,no hassle, no fuss, but still the same amount of enjoyment in terms of friends, family and delicious food.And it's a HOLIDAY :) :) :)
What are your plans for Easter? Are you planning to spend it with your family or friends?Are you going to cook all day long or take it easy and relax? Me and my husband are planing to relax, go away for a day, maybe two.Such a lazy Easter I'm dreaming about :)

I wish you all a very HAPPY EASTER! :D

 

Lets start with eggs.....BAKED EGGS.

RECIPE:

serves 4

INGREDIENTS:

4 eggs

100g asparagus, boiled or steamed

150g salmon, baked or steamed

1 tbsp dill 

salt, pepper, freshly ground

METHOD:

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

2. Beat the eggs in a bowl, add asparagus,roughly chopped  and chunky flakes of salmon.Season with salt and pepper. Pour into 4 individual ramekins.(previously greased with butter)

3.Bake for 20-25 minutes .

Have a salad....POTATO SALAD

RECIPE:

serves 4

INGREDIENTS:

800g new potatoes, cooked

250g radish,cut in halves

1 red onion, finely chopped

handful of chives, chopped

1 tbsp dill, chopped

salt, pepper, freshly ground

METHOD:

1. Place all ingredients in a medium bowl, mix.JOB DONE :)

Easter can't be without buns....HOT CROSS BUNS

 

RECIPE:

INGREDIENTS:

300 ml milk
100g cold unsalted butter, cubed
50g clear honey
2 medium free-range eggs
150ml warm water
15g fresh yeast or 7g sachet fast- action yeast(go for FRESH!)
beans from 1 vanilla pod
2 tbsp grated peel of fresh orange, unwaxed
150g dried apricots, chopped
175g sultanas
175g currants
3 tsp ground mixed spice
800g strong white flour, plus extra for dusting
Vegetable oil for greasing and (optional) kneading

No chopped mixed peel? In all traditional recipes you will find this ingredient on the list, I decided to omit it because I couldn't find the chopped mixed peel in the shop without all this strange, unpronounceable additives so decided to go without it.Next year I'll look harder or make my own :)

For the crosses

75g strong white flour
Juice of 1/4 lemon
75-100ml water

For the spiced glaze

  40g caster sugar
2 tbsp clear honey
½ tsp ground mixed spice
75ml fresh orange juice 

Additionally:

1yolk, beaten with 1 tbsp milk

 METHOD: 

1. Crumble fresh yeast(or add dry) in a big bowl, sprinkle it with sugar.Warm the milk in a saucepan,pour over the yeast and add 4 tbsp of flour.Mix. Leave it for around 10 min covered with a cotton tea towel until foamy.
2. Add honey, butter,eggs,vanilla and warm water, then whisk to combine. Stir in the dried fruit and orange peel, then the mixed spice.Add the 800g flour,mix with a wooden spoon, then mix together with your hands to form a soft, sticky dough. If the dough feels firm, add a splash more water. Cover the bowl with a tea towel, then set aside for 10 minutes.
3. Lightly oil or flour the worktop, then turn out the dough and give it a quick knead (about 10 seconds). Put it back in the bowl and re-cover, then leave in a warm, draft-free place for 90 minutes. Give it another quick knead halfway through.
4. Line a baking sheet with baking paper. Cut the dough into 12 x 180g pieces. Pat each piece flat, pull the edges into the centre to round the shape, then turn over and shape into a smooth ball. Put each bun rough side down on the sheet, then cover and leave to rise somewhere warm and draft-free for 1 hour or until nearly doubled in size. Sit the buns close together but not touching; as they’ll expand as they rise so their edges fit snugly together.
5. When the buns are almost ready, heat the oven to 200°C/fan180°C/gas 6. For the crosses, beat the ingredients in a mixing bowl to make a thick but pipeable batter. Leave for 10 minutes, then spoon into a piping bag and set aside. 
6. Brush the risen buns with the beaten yolk and milk mixture, then pipe crosses over the top.
   Bake for 25 minutes or until golden.
7. Meanwhile, put the spiced glaze ingredients in a pan and boil to a thick syrup. Remove the buns from the oven, then brush with the glaze while hot. Cool on wire racks.
   
   Enjoy warm with butter

Sweeten it up with....RHUBARB AND PINEAPPLE TART

 

RECIPE:

INGREDIENTS:

PASTRY:

300 g plain flour

3 tbsp icing sugar

185 g butter,cold
8 tbsp cold water

FILLING:

240g rhubarb, chopped

160g fresh pineapple,chopped 

4-5 tbsp sugar

3 tbsp corn flour

seeds from 1 vanilla pod

ADDITIONALLY: 

one egg yolk, beaten with 1 tbsp milk to brush over the top

 

METHOD:

1.Sift the flour into a medium bowl,add salt and butter.Rub the butter into the flour with your fingertips.Now add yolk and water and combine together using hands.If the mixture feels too crumbly  add some more water.Divide into two balls,bigger for bottom and edges and smaller for top, flatten them into discs,wrap with cling film and put in the fridge for 1 hour.

2.Preheat the oven to 190C/170C/Gas 5.
In the meantime place rhubarb and pineapple in a bowl.Add sugar, vanilla beans,flour and mix together.

3. Take the pastry out(bigger first) the fridge and roll out on a lightly floured surface. Transfer it to a round baking tin greased slightly with butter to cover the bottom and the edges. Top it up with fruit filling. Roll out the other part of the pastry and cut it into strips, around 1 cm thick(they should be longer than the edges of the tart and start to make the woven lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.

4. Brush it over with egg and milk mixture and bake for 45 minutes.

RICOTTA PANCAKES

My favourite pancakes :) So fluffy, so soft, so tasty. Just disappear too quickly...

 

Recipe by Nigella Lawson with my little twist :)

RECIPE:

Makes about 16

INGREDIENTS:

250 grams ricotta cheese

125 ml milk (I used organic soya milk - mniam!)

2 large eggs (separated) 

100 grams plain flour 

1 teaspoon baking powder  

2 teaspoons oil 

1 ripe banana, mashed

2 tbsp honey or caster sugar

Serve with:

1 banana, sliced

liquid honey

handful of hazelnuts, chopped

METHOD:

1.Place the ricotta, milk,egg yolks, mashed banana and sugar into a bowl and mix well to combine. Stir in the flour, baking powder and  gently whisk to make a smooth batter. Beat the egg whites to stiff peaks and fold them into the ricotta mixture.

2.Heat the oil in a large frying pan and drop in heaped tablespoons of batter.

3.Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute.

4. Serve with bananas, hazelnuts and honey.