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Eggplant stuffed with oyster mushrooms and butter. Crazy

If the term "heat is flowing from heaven "to receive literally, it fits like a glove today. I am not concerned by no means a volcanic eruption over his head, and neighbors of the floors above throwing cigarette butts from the balcony, but with the sun, which seem to drip on my skin and burn the her tiny, invisible, though painful periods. so I do not have the slightest desire to go out in this hot city, sarcastically welcoming me smoke filling a hot stuffy. One thing that pleases me is that my desire to be hiding in a cool house justifies the painful inflammation of the ear and belly like bloody hell. I can suffer with impunity in a pleasant coolness.
No, but you need to eat something. The only question is what can be swallowed in this heat? Eliminates any kind of meat, hot soups and clogging casseroles. Cold? No, it's not. Salad? For the salad gourmand is a brilliant denial - "No, because lately as we ate a salad, it was a lot of cherry tomatoes and they were so sour, that I felt so sour in my stomach that already for some time I do not want to eat, because you zakwasiłem. " Do you talk. Strollin so the shop, between boxes of vegetables and fruit, until we saw the pretty tray of oyster mushrooms, which have become a last resort, in addition to vegetable variations, for which I am pleased to invite you.

Stuffed eggplant:

1 large eggplant

1 onion

3 cloves garlic

1.5 peppers (orange for me, but inherit the one that you like)

3 tomatoes

two young carrots

½ cup tomato juice

teaspoon herbs de Provence

teaspoon dried basil

teaspoon ground chilli

przekroiłam eggplant in half and each half wydrążyłam without affecting the skin and the flesh in colander and put together posoliłam to draw him a bitterness. When the eggplant juice przepłukałam let it warm water and chopped into small cubes. The same is done with peeled tomatoes, carrots, onions and peppers. I put all the vegetables into the pot with thick bottom, I added garlic and spices and some 10 minutes I was suffocating. He put them in a hollow eggplant halves, put together in a baking dish, and the preheated oven until the skins soften, about another 10 minutes.

Buttered mushrooms:

1 large tablespoon butter

2 tablespoons olive

250 g rinsed oyster

dissolved Butter oil in a large skillet, began to sizzle when I put on it until I fried oyster mushrooms and become light brown. Thanks were soft inside and crispy on the edges.

ate eggplant and mushrooms with a touch of young potatoes, which itself gently skropiliśmy fat frying mushrooms. A refreshing and very fueled a compromise between the salad and the "let's eat something concrete."

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ground.

'Mom' soft hands. Mom is a melodious voice, it blew the place to hit. Mom is just good and a pleasure. Something that is good to have in every moment of his life near him, around him, somewhere on the horizon. "

(Melchior Wańkowicz "Herb of the crater" )

In my life there are more and more intense changes. I do not know if I could meet them. Let's say for studying - almost finished it (theoretically a few days) so now what? Sit on my ass and cry. A little madness, innocence and carefree need me!
Even lunch was supposed to be funny and went naburmuszony and snooty. The Curse of an ...

Crazy ground (which does not proved to be crazy):

250g minced turkey

1 egg

½ cup ground corn flakes or bread crumbs

1 teaspoon red curry paste

pinch of cinnamon

1 teaspoon salt

anise seed

few grains of cardamom

½ tsp coriander seeds

½

onion 4 cloves garlic

½ teaspoon freshly ground pepper colored

6 sticks to skewer

meat mingled with the eggs, cornflakes, cinnamon, salt, pepper and beaten cardamom seeds, coriander and anise. I added a teaspoon of curry paste and onions with garlic zblendowaną. Formed the six where a similar roller and Nabil them on skewers. I put in the fridge for half an hour. After this time, I took and I fried in hot oil on each side so as to obtain crispy brown color. We ate them with roast potatoes and tomatoes with garlic cream. And somehow, just ...

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bread with sourdough. My first.



Close your eyes and imagine it yourself. Morning of May, which encourages you to get up piejącymi kogutami. Crisp, cool air to wake your nostrils, and after a while can feel the scent of a rainbow of dew-wet grass, daisies and green leaves of apple trees. Imagine that you step barefoot on a cool morning breeze pebbles gently blowing in your hair, putting them in proper harmony only to you when Trela \u200b\u200bBird radio in your ear incomprehensible twittering. Table covered with mist heralding the sun in the fragrant loaf colored nuts. Old-fashioned trade, practiced by all my forefathers and promising sound of crispy skin, which in the blink of an eye melt butter. Imagine that. Open your eyes. Bite.

original recipe by Olcika , available on the blog http://galeriachleba.blogspot.com/ . With not spelled flour in my impoverished (though not boasting, delicious) version of wheat. With butter and chives, or without. Remember how I wrote about the Low Beskid flavors? This definitely moved me there.

The author:

- 210 g active rye (dokarmionego 12 h before)

- 300 g white wheat flour

- 100 g spelled flour (wheat flour gave a further 100g)

- 20 g oil,

- 8 g of salt

- 6 grams of fresh yeast

leaven mixed it with water and added flour along with the rest of the ingredients. The dough for a good half zagniatałam hours, great cause at the same dreams, thinking, and by the way it should be soft. Naoliwiłam him a bowl and put the dough on dwi e time (set the alarm clock ...). Grew nicely, but I had it risen, what it did. As we do not have a basket proliferative I put them in a colander lined can har omączoną cloth, and so I left an hour. I heat up a relic of communist regime, read - our oven, along with the plate, intended for baking bread. He put on a hot plate, and I set alarm clocks - one for 10 minutes to insert ice cubes for a crunchy crust, the other for 20 minutes to make the dish with water, and the third on 40 minutes as a reminder that the time to draw the bread. But after 40 minutes the color of me not content, so baked it for 20 minutes and it was a good move in my opinion. Anyway - check it out, I'm cut off yourself another slice.

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basket full of sweets - for we

Notorycznie I tell myself that I had no time. I do it so bad that I manage to convince that I need a rest, because I'm tired, "I do not know what, but who cares?". Or is the spring solstice, or senile dementia getting to me now. Or is laziness, although I prefer to have an excuse to dementia. I can spend whole days on the dream, in fact it's a slow snuciu plans on how to fulfill this dream. I would say even that I am beginning to believe in standing my hole world. I pray only to not find out what kind of hole ...

not cooked superbly over the last week, there was little to brag about. Since my mother Valentina May 8 18ste over the next birthday, every day focused on what it had in its plans to prepare as a gift. Takowoż this basket was filled to the brim with sweets, which comprised of hand-formed and delicacies prepared by me (yes, I'm going to brag), bison lemon in rum, smoked plums in chocolate, nut-rum truffles, chocolate bars and cinnamon-candied orange orange peel in a bitter, bitter chocolate.
rarely'm proud of myself, but this time I can not hide. I put in a whole heart (of course, since I did it for Mom), but also wanted to try their hand in the warm-up before the result of fulfillment of his dreams. Phew, complicated. In any case, Mother's Day approaching, a day dedicated to each We have, in which they should feel like it for yourself served - royally. I have no intention do the ads in any way, nor encourage anyone to purchase a similar basket in my sweets, but if you want to give her mother on that day gift I got my mother Valentina, is pleased to prepare it for you. However, if you want to prepare delicacies like ourselves, we are happy to share with you a recipe for a phenomenal sweet cinnamon-orange bars, which give the head that will delight you with its tenderness and sweet-sour flavors of tango.

Bars Cinnamon-orange

½ cup of lemon juice and / or lime

rind of 1 large orange

2 cardamom seeds

¼ tsp chilli powder

2 teaspoon powdered cinnamon

1 cup brown sugar (for me Demerara)

Orange burned with boiling water and peeled off the skin, which is then chopped into cubes. I combined the lemon juice with sugar and formed a dense mass that rozcieńczyłam little water (about 4-5 tablespoons), poured it into a thick bottom pan and put over medium heat. When the sugar and fluids started making the syrup, I added cardamom and orange zest. Cook, stirring constantly until it has become clear orange rind color (ie 10-15 minutes), I added cinnamon and chillies and cook on low heat another 10 minutes, stirring constantly. The mixture should be fairly thick but still liquid (if such it should not be diluted with water). When everything is ready, pour the whole into a square lined with paper forms, wait until a little hardened (just not too much, because it will crumble) and cutting into strips about 2-3 cm. When the weight I break it completely freezes and cuts, along voilla! ready. :)

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Simple and safe. Silesian Typical lunch.

can say that I went "Time" with today's cooking. I missed the last such traditional dishes, homemade taste, long pyrkającego to simmer. I missed the busyness of the morning in the kitchen cooking dinner and lazy.

recently watched "Strawberry Wine", the Polish-Slovak production, shot in the Beskid. I was crying, laughing, I was floating and I can not forget about this movie. I absolutely fell in love almost every respect, but most of the music hit my heart. Now when I move it I listen to quite a different place, I wander with the wind over the hills, those on which even the ravens turn back. I feel like I covered a triangular column of Kremenets and one-third of me going a little simplicity Polish, Ukrainian and Slovak aggression chasing butterflies. In a fit the next few free moments I'll try to move you to the flavors of the Beskid what I know, sweet apples, sour berries, ducks and stubborn that I have already said last cucumbers with honey. But not today, on this I have to strongly consider and prepare their hearts to the next portion of witchcraft, which we will treat your taste buds. Today, it is time for a little hospitality, warmth and culinary debauchery.

Today hard - Silesian cuisine, so we know from our own backyard.

Rolls, dumplings and gray Modro Kapusto probably Trinity Sunday dinners in my area. And so, what is never boring. However, just as most of the home, checked the food, it has a lot of hits, depending on whose hands, in Whose cuisine begin it. Apparently true Silesian rolls is made of beef. I do not like beef and I will not eat it for various reasons, but pork is carrying me anymore. In addition, the noodles are not typical of Silesia, is such a freak of my grandmother, and adds them to the hardness of the gray color. Well Kapusto. Kapusto as Kapusto. Cabbage.

Modro Kapusto:

... Modro Kapusto - 1 head cabbage Purple

200g smoked bacon

1 onion

2 bay leaves

2 allspice

salt, pepper and vinegar to taste

to shred the cabbage (I chopped a little, a little worn off the thick mesh grater), bacon and onion cut into cubes and fry the best in lard and high pot. Add cabbage, stir, and for connections to water. Put bay leaves and allspice. As everything is tender, so that will melt in your mouth and season with salt and pepper and vinegar (if it turns cool purple-claret). Everything.

Gumiklyjzy, or noodles. But the gray:

1kg potatoes

½ cup potato flour

1 egg

Peel the potatoes, leaving two or three to a clash, a cook and squeeze the rest of the crushed. Grate raw potatoes and set aside for ścierce or gas (patch is better, because then it looks as wears a diaper niedoprana) so that the juice drips ziemiankowy. Mix both kinds of potatoes, cover, in a bowl and divide into four parts. One part howling in its place, sprinkle corn flour, cover potatoes and wyjętymi before the egg to stick. All hands, mix well and form a ball with a little hole. Throw on the salted boiling water and cook after departure five minutes.

rolls:

2 pieces of pork or ham

2 tablespoons mustard

two pillars of smoked bacon

two quarters, pickled cucumber

2 pen onion

2 bay leaves

2 allspice

few grains of pepper

cup broth

tablespoon sour cream

Meat rozklepać najcieniej as possible and spread with mustard, salt and pepper, lay the edge of the pillar of bacon, a piece of cucumber and onion, then roll up and fasten with toothpicks. Fry in very hot oil on each side and pour broth with bay leaves, allspice and pepper. Cover and let's do as Pyrka until meat is tender. I gave another piece of bacon and onions to the broth to have a smoky taste. As it is already able to pull out the rolls and rushes to pick up the leaves and seeds. Remove from heat add the tempered cream, put on low heat and stir until boiling, and finally throw the meat and serve.

I know that America is not discovered and modern great idea it is not, but sometimes you will recall the proven, old Polish regulations, than to travel with someone else's tastes, perhaps, and beautiful, but still a foreign yard.

PS for dessert we had a bun with rhubarb, but to write about it now that it was too much;)

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with spinach and feta cheese bechamel

stick like dumplings. Gluing discs of dough at some point my hands doing the work themselves, and I myself afford to travel around in my head. Running to the "what if" for me and no one criticizes it's not, no one including me does not judge myself but I feel like I was at least the Hindu goddess Lakshmi - having two pairs of hands, one of which is at ground level, and the other up towards the top and keep my imagination eagerly lotus. Like those przyziemno-divine work, even though this may seem strange, it allows me to relax, which makes me perhaps the only woman on earth, which derives joy from hour to stand and glue dumplings - with no end:)
idly pulled me hours .

with spinach and feta cheese.

cake:

1 cup flour

1 teaspoon melted butter

¼ cup warm milk

¼ cup sparkling water

ugniotłam mixed it all, and until batter got a single and easily swerve from his hand - if you go out too hard you have to add more milk, because there is nothing worse than fossil dumplings. Then I prepared the stuffing:

400g spinach (overdone it with the amount and a half I was)

3 cloves garlic young

200g feta cheese

1 heaped teaspoon grated nutmeg

performance here is also simple and quick: cook the spinach on a bit (but just a few drops!) of water, so as not adhered to the pot and the rozmemłał, add to it chopped garlic and nutmeg, we remove from heat and add cheese, then rozdziabdziujemy it all with a fork or a spoon to the right confused. Let stand to cool to thickened and above all to the feet do not burn.
rool cake and a glass circles cut out of it, which we put the ball molded from the stuffing, then smear the edges gently with warm water and glue. Put in salted boiling water with a little oil and stir gently so as not to stick together. When we hope they will leave the two hundred and forty and pull;) taste good with yogurt and garlic, but we ate them without additives.

I need to work on pictures, because although the camera can kiepściutki I can do something nice in the end. I greet those who do not want to learn as much as me.