Saturday, 24 December 2011


Measure of appetite 

Few cubes of nice atmosphere 
Pinch of surprises and gifts 
Few drops of romantic aroma 
A glass of kindness 
Few tablespoons of sweet moments 
Bunch of closest friends and family 


Combine all ingredients and mix with hot beautiful moments. Pour into a clean bowl of love, decorate with lots of hugs and kindness, sprinkle with little gifts and memories. Bake in the aroma of friendship and understanding. Serve on a plate of acceptance and trust with your family and friends! Enjoy your Christmas dinner! 
To all our readers, friends and family, we wish you a Merry Christmas! 
Daria and Jarek

Wednesday, 21 December 2011

There are millions of things to love about Christmas... Carols that are sang on the streets, the radiant beams of lights and garlands in a windows, the scent of spruce, orange and cinnamon that fill the air at home... a snow balls that when shaken are releasing familiar sounds of Christmas songs ... It's also a season of magical kindness and caring which spread around like an epidemics... 

It is also a tradition that is passed through generations, which I’m drawing on a piece of kitchen notepad... perhaps one day I will pass it onto my children... One of these traditions is waiting for the one and only special dinner and a careful preparation of various delicacies, which is an integral part of the festive season in Poland. Our mothers and grandmothers spent long days on preparing the best home recipes, which they handed down to us carefully. I remember when, as a child a few days before Christmas Eve, I watched my mother bustling around the kitchen stirring, kneading and mixing something... I remember myself peeking into the oven through a little glass window and waiting for the cake to raise... I also remember how I helped to chop the onion for the pickled herrings... brrrr... I probably cried for Poland at the time... :)

Every year in our family home, a typical Christmas Eve dinner included a traditional herrings in sour cream. A few days before Christmas Eve, me and my mother marinated tones of herrings in vinegar and then at dinner they were served in aromatic sour cream sauce and accompanied by jacket potatoes. And this year, me and Yarek won’t miss them in our house too... However, we love to experiment a little, so apart from our traditional herrings we will have a little herring roulades with red pesto. 

Traditional herring in sour cream 

6 salted herring fillets ala Matias 
2 medium onions 
400g sour cream (18%) 
Freshly ground pepper 
1 bay leaf 
3 grains allspice 

A few days earlier, rinse the herring fillets thoroughly with water and prepare a vinegar marinade. 

For this you need: 2 medium onions, 100ml of vinegar (10%), 400ml of water, 8 grains of allspice, 2 bay leaves, salt and pepper and a teaspoon of sugar. 

Pour vinegar into a saucepan with water, season with allspice and bay leaves. Add the sugar, salt and pepper (at your discretion). Bring to a boil and cook about 5 minutes. Let it cool for 30 minutes. In the second pot, put sliced onion and blanch them with boiling water and allow to cool. Fill previously preserved jars with a layer of herring fillets cut in chunks and a layer of onion slices. When the jar is full, pour the cooled marinade together with allspice and bay leaves. Seal the jars and set aside in a cool place. Thus prepared herring may be stored for months. 
When the Christmas Eve comes, so marinated herring pull out into a bowl, add freshly sliced ​​onions (the amount at your discretion). Mix sour cream with sugar, salt and freshly ground black pepper. You can add a few drops of lemon juice. Mix all ingredients thoroughly. In our family home, we always added a little bay leaf and a few grains of allspice to this creamy mixture to give an extra flavour. Pour the prepared sour cream to the bowl with herrings. And you're done! Serve with jacket potatoes or bread. 

Experimental herring roulades in red pesto. 

6 slices of salted herring 
2 cups olive oil 'Extra Virgin' 

Red pesto 
A small handful of basil leaves 
40g parmesan cheese 
30g walnuts 
1 or 2 cloves of garlic 
150g of sun dried tomatoes 
A few tablespoons of olive oil 'Extra Virgin' 
A touch of balsamic vinegar 

Toss all ingredients into a food processor or blender and mix until a paste. 
If you have more time, you can also use a mortar. Add a little more olive oil if the pesto is too dry. Transfer to a jar and let stand for some time until flavours are combined beautifully. 

Rinse the herring fillets thoroughly under water and dry with paper towels. Cut each fillet lengthwise into halfs in order to obtain two long thin slices. Cover each piece of herring with red pesto generously and roll into a little roulades securing with wooden toothpick. Thus prepared roulades can be now composed tightly in jars previously preserved. Pour olive oil. It is important to thoroughly cover all the herring with oil to prevent rotting. Then gently shake jar to get rid of the air bubbles and twist tightly. Thus prepared herring roulades may be stored in a cool place for months and months. It taste best after a few days when all the flavourings mix together.

Oh happy days!!! Enjoy!
Daria & Yarek

Sunday, 18 December 2011

Well, and again we disappeared for a few moments... that's only because last month was full of events, beautiful meeting, culinary news, and a small kitchen tragedy... 

Starting from the fact that this year, autumn arrived to the island like never before... beautiful and long. You can see that only on postcards, full of gold and red colours, surprisingly not so rainy and  the temperature outside was just perfect, distracting and inviting for a long walks... so staying indoors was definitely not an option!
We also experienced a small kitchen tragedy... :( Our beloved food processor of a very reputable brand (we will not say which one) could not bear our culinary impressions, it mumbled, wheezed and broke down completely... it wouldn’t be so surprising if it didn’t happen the day after the warranty expired and I must mention that the warranty lasts for a year.  So, considering the brand and the price of the machine, it should last for years... I remember those old-fashion food processors at my mum's home, which were not so technically advanced, and served us for many years... I have to definitely mention the juicer (I won’t mention the brand either) that we had to hold tight in our hands, otherwise it would have flown all over the kitchen... and the carrot juice from it was so delicious...

In the middle: Frederick Rossakovsky-Lloyd

November this year was also marked by various artistic/friendly/cultural events. Definitely, I wanted to mention the exhibition of paintings and sculptures by Frederick Rossakovsky-Lloyd. Frederick asked us to prepare a catering for his private view, which accompanied greatly the contemplation of his art... so, it happened... Our menu included various tiny appetizers, such as packets of feta and grapes carefully rolled in parma ham by Yarek and tied with chives; mini potato pancakes with feta cheese, spinach and garlic mini tarts, little Thai ‘mar hor’ bites made of pineapple with onion chutney and peanut butter, muffins with goat cheese and thyme. I have to admit that the evening was successful and our little bites disappeared in the blink of which made us even happier...

Little Parma Ham Parcels with Feta Cheese

5 slices of Parma ham or prosciutto
8  grapes
 150g Feta cheese
A few sprigs of chives

Rinse and dry the grapes, cut lengthwise into halves. Each slice of ham slice lengthwise into three strips of equal length. Similarly, cut feta cheese into 1.5 cm cubes. Next, lay a slice of ham on a board, put a feta cubes on it and half of the grapes, wrap each side together with the chives so that look like a small 'package'.

Potato Cakes with Feta and Herbs

3 large potatoes
70g feta cheese
a few sprigs of chives
handful of dill
1 egg
salt and pepper (to taste)
1 clove of garlic
handful of bread crumbs
olive oil

Boil the potatoes and mash it in a processor or with a fork. Crumble feta cheese with a fork, add to the potatoes and mix thoroughly. Add rest of ingredients and mix together with a wooden spoon. Preheat the oven to 180 degrees on the 'grill' option. Then, form small cakes and cover with a breadcrumbs. Put the potato cakes on a baking tray and sprinkle with olive oil. Bake for 30 minutes, turning until golden brown. Serve hot or cold as a snack.

Enjoy your meal and have a warm evening!

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