Lunch

CUBANO SANDWICH
Cubano sandwich, just how it is made in MIami
CHICKEN BRAISED WITH APPLES AND CIDER
Braised with apples and cider, this chicken casserole is well worth making
TURKEY LEG ROASTED WITH LEEKS
Classic and juicy, turkey leg on the bone roasted with leeks
CALZONE PIZZA TWO WAYS
Calzone - stuffed pizza two ways
NAPOLI AND ITS SURROUNDINGS AND A CAPRESE SALAD
Caprese salad and on visiting Naples and its surroundings
PIZZA MARGHERITA VERACE NAPOLETANA
Pizza Margherita Neapolitana
ZUCCHINI ROLLS BAKED IN TOMATO SAUCE UNDER CREAM CHEESE
Zucchini rolls stuffed baked in tomato sauce and cream cheese
PASTA WITH LEMON AND PARMIGIANO
Lemons and parmigiano mingle together to create very fresh, creamy sauce
PIZZA MANFREDI
Pizza just like in Naples
SPAGHETTI SQUASH IN TOMATO SAUCE
Spaghetti squash with sugo pomodoro gratineed Italian style
HASSELBACK ROAST BUTTERNUT SQUASH
Not only hasselback potatoes, why not hasselback butternut squash?
TURKEY ROASTED WITH RED BELL PEPPERS AND BALSAMICO
Delicious version of turkey thigh roasted with red bell pepper and balsamico
ROASTED VEGETABLE SOUP
Thick and filling roasted vegetable soup, true comfort food for fall and winter
ZUCCHINI CANNELLONI WITH GROUND TURKEY
Zucchini spaghetti? No, it is passe. Here comes zucchini cannelloni.
GRANDMA’S DIVINE CHICKEN DRUMSTICKS
What more to say? This chicken is just divine.
RAMEN SOUP WITH JAPANESE OMELETTE
Full of umami flavor ramen soup with Japanese style omelette
CAULIFLOWER BAKED ALLA SICILIANA
Whole roasted cauliflower with Sicilian style pargritata
GRILLED HALLOUMI CHEESE WITH STRAWBERRY SALAD
seasonal salad of late strawberries combined with plump, salty and grilled halloumi.
ROASTED EGGPLANT WITH TAHINI SAUCE
Rustic, yet so refined. This roasted eggplant is one of the most beautiful eggplant preparations ever.
ZUCCHINI INVOLTINI WITH CHEESE AND TOMATO SAUCE
Italian style zucchini involtini with cheese and tomato sauce. Truly summery dish.
TOMATO PARMIGIANO VELOUTE
Tomato parmigiano veloute full of umami flavor.
HASSELBACK POTATOES
One of the best ways to serve the lovely spuds.  Soft inside and crispy on the outside. The slices fan out beautifully while baking.
TWO COLORED ASPARAGUS VELOUTE
Silky asparagus veloute made in two colors and then combined in one bowl.
PULLED PORK AND SQUID STEW
This is a surf and turf dish combining pulled pork and squid. However, it should be called two celery stew, because it is the celery that is a true star here.
SPRING DETOX SALAD
A most strikingly looking, lucious, refreshing, full of health, alkaline and detoxifying salad.
SPANAKOPITA TRIANGLES IN RICE PAPER
Stuffed with good-for-you-filling of spinach, nettle, peas and feta, these little parcels are all about freshness, lightness and health.
SAVORY ZUCCHINI CHEESECAKES
Fresh and bright these cheesecakes are made for season when we are in a need of lighter fare.
ROASTED TURKEY THIGH
Crispy on the outside and juicy inside. Simple and easy turkey roast. Suitable for everyday and festive occassion.
SOUR SOUP GOES GREEN
he veloute is full of umami flavor coming from dried mushrooms. It is tangy and refreshing with a very powerful taste.
SLOW OVEN COOKED SALMON WITH DILL PESTO
When you cook something in a slow oven, it means you cook food in an oven set at the lowest possible temperature for a long time.
STICKY PORK RIBS
Recipe from the culinary journey series - Singapore
WINTER FENNEL DETOX SALAD
This is my favorite detox salad. Very refreshing and lucious. Anisidic taste and fresh crunch of the fennel combines beautifully with the other ingredients in the salad.
VEG STIR FRY WITH BLACK RICE NOODLES
Brussels sprouts were stir fried with with ginger, soy sauce and sesame oil. With the company of kale and cremini mushrooms we have a dish full of umami flavor.
PUMPKIN AND CARAMELIZED APPLE SOUP
The ultimate pumpkin soup ever - pumpkin soup with caramelized apples. Redolent of celery and ginger, a little bit sharp, slightly winey and sweet and caramely from the apples sautéed in the beurre noisette.
STUFFED SQUASH
Just some farro grains, or oat grains if you happen to get them, onion, mushrooms and pumpkin. A little cheddar and onion. Flavored with garlic and my beloved thyme.
ONION SOUP WITH APPLES
And so it went: calvados, apple cider vinegar, thyme and apple sauce. It all was added to my soup. And the sourdough bread with apple sauce and Brie cheese for a very interesting and delicious classic soupe a l’oignon.
PUMPKIN PEPPER SOUP
You could add the herbal cream cheese or just some crème fraiche. My soup came with the sunny side egg, but for vegan version you could just add chunks of roasted pumpkin.
ROASTED PUMPKIN SALAD
The idea for this salad comes from Yotam Ottolenghi, who in his NOPI Cookbook presented this roasted pumpkin with ginger and lime and the crisp shallots.
RATATOUILLE SOUP WITH VEG PACKETS
Well, seems like the summer is definitely over. Last week I bought last of the season tomatoes, harvested and ripened on the shelf (not vine unfortunately). I hear the zucchinis start to become scarce these days, not to mention eggplants and peppers.
ROASTED YELLOW TOMATO SOUP
Only in September, on my farmer’s market there is a producer who grows the most stunning variety of heirloom tomatoes. I have problems in remembering their names, there are about twenty different varieties in many different colors: yellow, red, black, purple, green.
PUMPKIN GNUDI
Cooked and baked in sage butter they were a true treat!
WHOLEWHEAT SPAGHETTI AND TURKEY MEATBALLS
One of my favorite dishes a classic spaghetti and meatballs. Oh, do I love them, this time I made them a bit healthier – out of the ground turkey and wholewheat pasta.
LATE SUMMER TABBULEH SALAD
On one day there was an event in a form of a cooking class held by Nof Atamna - Ismaeel, a winner of Israeli Masterchef. We were cooking some delicious Israeli-Arabic dishes. One of them was a tabbuleh made with bulgur and green grapes.
SALAD OF ROASTED VEGETABLES
This one will definitely ba a staple at my home during fall and winter. Simple roasted vegetables, the ones you would put in the pot to cook the stock: carrots, celeriac, leeks and parsnips.
ITALIAN STYLE FARRO SALAD
With the tomatoes, peppers and eggplants being at their peak, here comes the time for some Italian style food. Love the combination of tomatoes and basil.
SICILIAN EGGPLANT CAPONATA
Caponata or caponatina is a dish typical to Sicily. The taste of the stew made of eggplant, olives, capers and tomato always takes me back to the hot landscapes of this beautiful island.
ZUCCHINI SOUP WITH GRILLED ZUCCHINI ROULADES
This soup is light, healthy an packed with lots of flavor. Combination of fresh garden vegetables with zucchini and mint is incredible.
MISO RAMEN SOUP
In my quest to make the low-carb and vegan ramen soup, I turned to zucchini to replace the ramen noodles.
STUFFED ARTICHOKES
Whenever in Italy I take the opportunity that the artichokes are in abundance there and try to have something new made with them.
TRADITIONAL BEET GAZPACHO SERVED TWO WAYS
As you may be well aware one of the most popular and delicious Polish soups is the borscht, made of beets
ROASTED TOMATOE SOUP
Roasted tomato soup. This is the idea. Have to make it, redolent of chille, garlic and thyme. Sweet, tart and hot at the finish. It definitely was a good idea!
SALAD OF SPRING ROASTED VEGETABLES
I am in a mood for doing some easy stuff in the kitchen recently: baking brioche, making ice cream, and roasting veg.
CLASSIC DANDELION SALAD WITH POACHED EGG
The new version of salade lyionnaise - traditional French salad with poached egg and warm bacon mustard auce - today with the dandelion leaves and creamy but distinctive sauce with bacon, mustard, cream and buttermilk.
YOUNG KALE TABBULEH
Another tabbuleh salad, this time spring version. Loads of parsley and young kale.
PEA VELOUTE ON ROAST CHICKEN STOCK
The soup taste, fresh and sweet is deepened by the taste of the rich roast chicken stock.
POLISH STYLE CAESAR SALAD
This was supposed to be a story about how a few humble ingredients cant turn out to be one of the most popular meals ever!
CARROTS AND PEAS VELOUTE SOUPS IN ONE BOWL
Here this classic is made into two soups: carrot veloute and pea veloute combined in a one bowl. Delicious.
TRADITIONAL SORREL SOUP
This traditional spring soup is having its origins in Polish poor kitchen.
SPINACH TART
Smelling with ramps and spinach, savory and filling with nutty crust made from spelt whole wheat flour.
EGG SALAD WITH LEMONY VINAIGRETTE
is is a perfect salad for Easter breakfast! However you may have it on any other occasion!
SPRING VEGETABLE SALAD
Young and tender gems, baby spinach and beet leaves. Fresh herbs, my favorite truffle potatoes, golden and candy beets.
PULLED PORK SANDWICH
The pulled pork is becoming more and more popular recently.
TWO COLORED CARROT SOUP
Beautiful hue, and very dark color. As it is, however, this carrot bleeds the color into whatever is cooked with.
RYE SOURDOUGH STARTER VELOUTE
Comes Easter you will find this soup in almost every Polish home.
SALAD OF LENTILS, MUSHROOMS AND ASPARAGUS
Earthy tones and flavors of roasted chestnut mushrooms, asparagus and cooked lentils du Puy are set off by the bright notes of preserved lemon, pickled red onion and herbs.
TRADITIONAL FERMENTED CUCUMBER SOUP
Fermented cucumbers and sauerkraut are traditional Polish delicacies that have always been part of our diet.
PURPLE VEGETABLES SALAD
The inspiration to prepare the salad were the purple carrots that I buy every Thursday at the farmers market. My new super peeler allows me to shave the vegetables into very thin strips. So, I decided to prepare the salad in the color purple: purple carrots, red cabbage, red beet and red onion.
PORCINI MUSHROOM SOUP
Very powerful, concentrated flavor of porcini mushrooms . Creamy out of the use of potatoes. Flavored with thyme and bay leaves.
TOMATO SOUP WITH WINE AND MASCARPONE
I was inspired to make the soup by the ready-made tomato sauce with Barolo wine to do this very rich flavored tomato soup. Delicious, thick, aromatic and warming.
GARGANELLI PASTA WITH ROASTED MEAT, SPINACH AND ARUGULA
Robust flavors of meat and sun-dried tomatoes, combined with fresh arugula and baby spinach.
BUTTERNUT SQUASH RAVIOLI
Who does not like pumpkin? This queen of the autumn harvest is the most versatile vegetable. Soups of many flavors – my love.
TUSCAN VEGETABLE SOUP – RIBOLLITA
Ribollita is a version of minestrone, vegetables, tomatoes, cannellini beans and cavolo nero. Ribollita – cooked two times.
ZUCCHINI RAMEN MISO SOUP
Umami is the fifth of the basic tastes like sweet, salty, sour, and bitter. It is a taste that makes the food taste delicious and makes you feel satiated
GRAIN FREE TABBULEH WITH ZUCCHINI, POMEGRANATE AND PISTACHIOS
Ever since I tried tabbuleh salad for the first time I fell in love with it right away. It has been my favorite salad
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