Tag Archives: cold buffet

Roasted cauliflower tart

Last update: July 21, 2014.

Interesting set of flavours; tart shell, originally proposed, was made with walnuts and oats. We liked it all right, but decided the next edition of the Roasted Cauliflower Tart will engage a different shell, maybe even take presence with out … Continue reading →

Posted in Not sweet but savoury / Tarty nie całkiem deserowe | Tagged , , | Leave a comment

Feta i szpinak w cieście francuskim

Last update: August 11, 2014.

18 trójkątnych ciasteczek 300 g szpinaku (mrożony działa doskonale) 100g fety, pokrojone w kostkę 2 jajka 2 łyżki masła sól i pieprz do smaku zioła prowansalskie do smaku 2 ząbki czosnku (opcja) 450g gotowego ciasta francuskiego W rondelku roztop masło, … Continue reading →

Posted in Soup partners / Rozmaite moze dodatki do zup, tez | Tagged , , , , | Leave a comment

Cool Savoury Roll

Last update: September 16, 2014.

This flat soufflé is rolled like a jelly roll. Make the day before to allow the flavors to mellow and to make cutting easier. Do not forget  the pesto at the end – i did with my first attempt and … Continue reading →

Posted in Omlets and friends | Tagged , , | Leave a comment

Zuccini, fancy cheese i orzechy na cieście francuskim

Last update: February 23, 2017.

Jeszcze jeden sposób na wegetariańskie pogryzawki do cocktaili albo piwa, przed obiadem albo przy telewizorze? Wbrew pozorom PROSTE! 450 g ciasta francuskiego 2 średnie cukinie; raczej więcej, nic mniej; ona bardzo w wysokiej temperaturze więdnie, a jest jedynym źródłem wilgoci, … Continue reading →

Posted in Predinner snacks / Pogryzawki | Tagged , , , , , , | Leave a comment

Creamy Deviled Eggs

Last update: May 14, 2017.

Hard to imagine how popular this very easy dish is at the informal evening gatherings. Perfect component for a la fourchette offering.. For 8 people (roughly one agg per person) you need: 8 large eggs, hard boiled and cooled 4-5 … Continue reading →

Posted in Predinner snacks / Pogryzawki | Tagged , | Leave a comment

Cauliflower Tart

Last update: July 22, 2013.

This is a neat and simple tart. Very delicate. For this particular demonstration I topped it with a few slices of home-made pancetta, only because we have lots of it, it needs to disappear, and, we like it a lot. … Continue reading →

Posted in Not sweet but savoury / Tarty nie całkiem deserowe | Tagged , , | Leave a comment

Herbs and Nuts Frittata

Last update: May 10, 2013.

This is just one of many versions of a frittata filled with fresh herbs and nuts. Some versions include dried rose petals, which perfume the frittata, which may be substituted by a drop of rose water. It is good at … Continue reading →

Posted in Omlets and friends | Tagged , , | Leave a comment

Prawie ale nie całkiem strucla po francusku

Last update: August 11, 2014.

Miałam paczuszkę rozmrożonego francuskiego ciasta (0.5 kg, Blikle?) – trzeba było jakoś wykorzystać.. Przypadkowa kombinacja, która wyszła nie najgorzej, jest bardziej “proof of concept” niż finalnym produktem. Pokazaliśmy, ze zapiekać w cieście francuskim można, i że ciasto zachowuje swoje walory … Continue reading →

Posted in Not sweet but savoury / Tarty nie całkiem deserowe | Tagged , , , , | 1 Comment

Quiche na urodziny Maji

Last update: May 10, 2013.

  troszkę pękła przy przesuwaniu na półmisek… Ciasto dla ułatwienia zrobiłam,, jak zazwyczaj, bez jajek (1.5 porcji ciasta, na 28 cm dia foremke). Farsz z tego co było pod ręka – z wyjątkiem prosciutto – tę kupiłam jako ‘szynkę włoską’ … Continue reading →

Posted in Not sweet but savoury / Tarty nie całkiem deserowe | Tagged , , , | 1 Comment

Green lentil salad

Last update: March 17, 2012.

Polski text tu. This salad is a surprise – not very colorful, but very flavorful – simply excellent addition to oriental meals or a cold buffet for any occasion. It keeps well in the fridge. For 4-6 people you need … Continue reading →

Posted in Lentil / Soczewica | Tagged | Leave a comment

Roasted butternut squash and red onion with tahini and za’atar

Last update: February 27, 2012.

I read this one in the Guardian some time ago and finally decided to try it.  It really is not complicated (provided you have all the exotic sounding ingredients, of course), looks good and provides an interesting gourmand experience. It … Continue reading →

Posted in Squash Family / Kabaczki Rozmaite | Tagged , , | Leave a comment

Keks z porami i morelami

Last update: February 14, 2014.

Doskonałą potrawa na zimny lunch albo na stół bankietowy.. 3 duże pory, 200 g suszonych moreli, 120 g masła, sól, pieprz, 3 duże jaja, 200 g mąki, 2 łyżeczki proszku do pieczenia, 100 g słodkiej śmietanki 18%, 100 g parmezanu … Continue reading →

Posted in Breads / Bochenki rozmaite | Tagged , | Leave a comment

Spanish Tortilla

Last update: May 10, 2013.

Spanish tortilla is a classic egg dish that resembles a raised omelette. Served cold in slices, it’s a great picnic food. Serves 4 to 6. 500 grams Yukon gold potatoes, peeled and thinly sliced 1 large Spanish or Vidalia onion, … Continue reading →

Posted in Omlets and friends | Tagged , | Leave a comment

Frittata z kartoflami i rozmarynem

Last update: April 17, 2012.

(dla 6 osób) 1/2 kg kartofli kilka kropel octu winnego 2-3 gałązki rozmarynu 6 jajek 3 łyżki masła ok. 6 łyżek oliwy sól i świeżo zmielony czarny pieprz Kartofle obierz, opłucz, pokrój na cienkie plasterki. Przygotuj osolony wrzątek z dodatkiem … Continue reading →

Posted in Potatoes / Kartofle | Tagged , | Leave a comment

Baked French toast for an army

Last update: May 10, 2013.

This make-ahead version of french toast can easily be doubled for a larger crowd, but also cut to size for a selected few.. Assemble the night before and bake as your guests arrive. Makes12 servings; 2 to 3 slices per … Continue reading →

Posted in Omlets and friends | Tagged , | Leave a comment

Kolorowa terrina jarzynowa

Last update: April 20, 2012.

Poniższe proporcje mieszczą się do formy (najlepiej podłużna, jakby do chleba czy nawet makowca), około 2 litrów; moja standardowa foremka 1,5l  jest za mała. Najlepiej zrobić z jarzyn, które się ma, ale zachować proporcje, szczególnie jajeczne, dla utrzymania dania w … Continue reading →

Posted in Breads / Bochenki rozmaite | Tagged , , | Leave a comment

Mixed boiled vegetable salad

Last update: April 27, 2014.

Close relative to Spanish ensalada rusa it combines cooked potatoes, other veggies we happen to have handy, herbs (mostly dill) and mayo based dressing.  It often gets made when I have some veggies left over after making large pot of … Continue reading →

Posted in Mysterious mixtures / Tajemnicze Mieszanki | Tagged | Leave a comment

Sałatka z zielonej soczewicy

Last update: March 17, 2012.

For English click here. Niespodzianie smaczna, bardzo lubiana. Dobrze jest tę sałatkę troszkę ‘ustroić’ przed podaniem, bo jej własne kolory nie porywają – ale smak jest niezawodnie trafny! Doskonale przechowuje się w lodówce przez dzień-dwa. Jest też dobrym kandydatem na … Continue reading →

Posted in Lentil / Soczewica | Tagged | Leave a comment

Linguine with Cherry Tomatoes and Avocado Dressing

Last update: November 21, 2014.

It is an interesting rendition of cold, salad-style pasta. Excellent for cases when you want to prepare food ahead of time – cold buffet table, light cold supper. Rather important is to serve good quality, egg based pasta. When served … Continue reading →

Posted in Pasta | Tagged , | Leave a comment

Pork and Watermelon Salad

Last update: March 10, 2012.

You need to plan for  4½ to 5½ hours of cooking, plus at least 24 hours’ marinating, but boy, it is worth the effort! 8 servings For the pork belly: 3 pounds raw, uncured pork belly, skin on 2 cups … Continue reading →

Posted in Pork belly / Boczek WIeprzowy | Tagged , | Leave a comment

Wojtek’s dip

Last update: July 30, 2012.

Widely successful – a bit of old fashion pot-luck picnic tradition – yet everyone seems to love it. These amounts are given as guidance only and could be adjusted accordingly  (to what you like and what you have in your … Continue reading →

Posted in Predinner snacks / Pogryzawki | Tagged | Leave a comment

Frittata z papryką i salami

Last update: March 8, 2012.

Dla 4 osób 1 zielona papryka, 1 czerwona papryka, 50 g masła, 1 łyżka stołowa oliwy z oliwek, 75 g cienko pokrojonego salami, 8 średnich jajek, sól, mielony czarny pieprz, 120 g startego żółtego sera, listki sałaty do dekoracji  Umyte … Continue reading →

Posted in Meat and Veg bag / Delicje mięsno-jarzynowe | Tagged | Leave a comment

Mięsne kulki z winogronami

Last update: February 24, 2012.

Może na 4 osoby.. 500 g mielonej wieprzowiny, 2 gałązki rozmarynu, 2 gałązki szałwi, 1 ząbek czosnku, 1/2 łyżeczki nasion kopru włoskiego, 100 g bułki tartej, 350 g białych winogron, sól, pieprz, olej do smażenia Listki rozmarynu i szałwi drobno … Continue reading →

Posted in Meat and Veg bag / Delicje mięsno-jarzynowe | Tagged , | Leave a comment

Spicy oven-fried chicken in pieces

Last update: May 12, 2013.

Cut the fresh chicken into smart even size pieces, marinate, baste in stuff, let rest – roast – and serve!  Easy! Marinade: 1 1/4 cups buttermilk 1/4 cup extra-virgin olive oil 3 tablespoons hot pepper sauce 2 tablespoons Dijon mustard … Continue reading →

Posted in Neither here nor there / Inne | Tagged | Leave a comment

Chicken salad

Last update: May 12, 2013.

People fight over the crispy skin on a roast chicken, so even if you’re not roasting, there’s no reason to throw away the skin. Crisped up it resembles pork scratchings, and apart from this salad you can serve it with … Continue reading →

Posted in Neither here nor there / Inne | Tagged | Leave a comment

Coriander and jalapeno rice

Last update: July 19, 2012.

Excellent hot or at room temperature, goes well with grilled fish or chicken. Makes  4-5 servings 1 jalapeno pepper 2 green onions 1 cup (250 mL) coarsely chopped romaine lettuce, about 3 leaves 1 cup (250 mL) lightly packed coriander … Continue reading →

Posted in Rice in many colours / Ryż w wielu smakach | Tagged , | Leave a comment

Served-cold-mustard-and-chili-rubbed roasted beef tenderloin

Last update: July 17, 2012.

Absolutely fantastic, suggest you cook it today and serve tomorrow, after the roast had had a peaceful overnight rest in the fridge.  Offer it in room temperature, sliced thinly, sitting on a bed of just steamed but already cooled crunchy … Continue reading →

Posted in File mignon / Polędwica Wołowa | Tagged | Leave a comment