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.

 

 

BAKED MINI CHEESECAKES WITH RASPBERRIES

Cheesecake!I always smile at that name ;-) There must be as many cheesecake recipes as there is chefs.And this is my version of this timeless classic cake.Perfectly moist and fluffy.The only problem is.....they dissapear too quickly.

RECIPE:

For 8 small cheesecakes - my tins are 10 cm diameter and 2cm deep

INGREDIENTS:

PASTRY:

170 g butter(cold),cut in small cubes
250g plain flour
70 g sugar
2 egg yolks(room temperature)

CHEESE FILLING:all ingredients in room  temperature

2 eggs
500 g quark
30ml double cream
2 tbsp cornflour(sifted)
1 vanilla pod

ADDITIONALLY

icing sugar
fresh raspberries

1. Sift the flour, add butter, sugar and rub it in using your fingertips.Add egg yolks and mix until the dough binds together.Try to work quickly so that it does not become greasy.Wrap the dough in clingfilm and put in the fridge for 30 minutes.

2.Take the pastry out the fridge and roll out on a lightly floured surface and line tartelette tins.Prick the pastry using a fork and put in the fridge for extra 10 minutes.

3.In the meantime preheat the oven 190 C/170 C fan/5 gas and prepare the filling.In a medium bowl place quark double cream, vanilla beans and too egg yolks.Mix together using a spoon.Beat the egg whites until soft peeks form.Now sift cornflour to your cheesy mixture and add beaten egg whites.Mix together delicately.

4.Take your tartelettes out the fridge and spoon a generous amount of the cheesy filling on the top of each one.Bake for 30 minutes.

5.Serve with fresh strawberries and icing sugar.

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.

EGGS BAKED WITH PARMA HAM AND SUN-DRIED TOMATOES

Another fab recipe from www.kwestiasmaku.com.I can't get over how clever Asia(the blogger) is ;-) *clapping hands*
Perfect idea for a lazy breakfast in bed....

RECIPE:

SERVES 6

INGREDIENTS:

6 slices of Parma Ham
6 sun-dried tomatoes
6 free range eggs
black pepper, freshly grounded

ADDITIONALLY:

muffin tray


1.Preheat the oven 190C/170 fan/gas 5

2.Line muffin pan with parma ham so that it circles each mold.Place one sun-dried tomato in each one and break an egg into the center of each mold.

3. Bake for about 18 minutes or until egg is cooked to your liking.

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.