Tag Archives: lunch

Kotlety kartoflane – niby proza, ale można z gracją

Last update: February 9, 2017.

Proces produkcyjny podobny do stosowanego przy kopytkach. Pyrki, mąka, jajko, sól. W kotletach działają tez cebula i pieprz, także patelnia i trochę oleju. Atrakcyjna opcja podawania po schłodzeniu lub zamrożeniu wymaga piekarnika, ale jest wprost doskonała. Świetny kandydat do przygotowania … Continue reading →

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Placuszki z pędami czosnku i białą kapustą

Last update: July 4, 2016.

Kolega farmer entuzjasta zasypał nas niezwykłymi  zielonymi wężami.  Okazało się, ze to najzwyklejsze (??) kwiaty czosnku.. Okrzykom zdumienia i radości nie było końca. Pierwszy eksperyment kulinarny, chyba rezultat jakichś dawnych przygód nie tyle kulinarnych co konsumpcyjnych, to placuszki, bo najbezpieczniej, … Continue reading →

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Pasta a la Marianna, modyfikowana przez Basię i Jasię

Last update: May 9, 2016.

Marianka podała Basi, Basia się zachwyciła i zaraziła nas wszystkich, a Jasia ukoronowała orzechami. Przygotowały bardzo proste i bardzo smaczne danko. Zachęcam do dalszych eksperymentów i podzielenie się z nami pomysłem na dalsze warianty.  Zapraszamy! Na 3-4 osoby ja przygotowuje … Continue reading →

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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 →

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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 →

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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 →

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Leek and Pumpkin Seed Tart

Last update: September 30, 2014.

Instead of one tart for six people i made three tarts, each for two. Good thing is that you may prepare your tart shell and the sauteed leeks ahead of time (possibly the previous day), secure them with sealed tops … Continue reading →

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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 →

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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 →

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Sweet onion casserole with rice, chipotle and Gruyere

Last update: April 28, 2012.

Indeed an excellent way to use the leftover cooked rice.. Very interesting flavours: sweet onion, smoky chile, gentle cheese, somewhat North African spices.. The interesting balance of power: it is to be the onion casserole with rice, not the rice … Continue reading →

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Charlie’s Ceasar Salad

Last update: May 12, 2013.

Many many moons ago we had a pot luck lunch at the lab. We brought food (i think i even dared to bring the eggnogg). Some people offered recipes along with their culinary creations. This salad, prepared by Mr. Charlie … Continue reading →

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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 →

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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 →

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Adam’s poached eggs for breakfast or lunch

Last update: May 10, 2013.

Some people will want to use small spoons, others with manage with the fork. Tastes equally good either way. For two people: 1 ripe avocado 2 eggs 4 tbsp of good salsa water for poaching eggs few drops of vinegar … Continue reading →

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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 →

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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 →

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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 →

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Creole roast beef for po-boy sandwiches

Last update: May 10, 2013.

Technically, you aren’t roasting this roast beef, although you’re using a cut of meat referred to as a “roast”; what you’re doing is braising in the classic manner, with a little bit more liquid than is traditional, and then using … Continue reading →

Posted in Beef Roast and by-products / Pieczeniowe | Tagged | Leave a comment