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Gołąbki


Gołąbki  are a traditional polish dish made from cabbage leaves which are wrapped around minced meat, chopped onions and/or rice.

To prepare them, you will need:

– cabbage (the best is young, it is softer than old one),
– 500 g minced pork or beef,
– 1 glass of rice,
– 1 bread roll [or piece of bread]
– some milk,
– salt, pepper
– 1 onion [optionally]
– tomato sauce
– cream.
Cook the rice. Put the bread into the glass with milk and leave it there for some time. Chop onion and mix it with meat, salt and pepper, add rice. Squeeze bread and add to the rest, mix everything thoroughly.
 Remove with a sharp knife inside part of the cabbage and put the rest into boiling water for at least 5-10 minutes. Carefully separate the leaves, dry them, and if necessary cut out  hard part at the base of the leaf. Separate the outer leaves of cabbage and put them into the lining of the pot.
For each leaf we put a portion of the stuffing and roll them tightly from the base. Put wrapped meat  in the pot tightly side by side. Pour the tomato sauce on them, gołąbki should be all covered by its. Cook them covered on the low heat for about 40-60 min.
When the dish is ready, you can add some cream if you like.
Optionally, gołąbki can be made without rice, then smashed potatoes should be given as a side dish.

Tagliata

Tagliata

Tagliata – sliced ​​steak served with olive oil and spices.  This dish is easy, fast and tasty :)(preparation took me about 15 minutes).
Recipe:
– about 300g of beef
– rocket
– olive oil (about 6 tablespoons)
– lemon
– garlic (2-3 cloves)
– chopped nuts
– parma cheese.
– Coarse pepper
– 3-4 basil leavesWarm  olive oil in a frying pan. Sprinkle steak with pepper and put on fire. The beef should be medium (outside brown, the rest pink). Take the meat off the pan and add to olive oil  crushed garlic and squeezed juice of half a lemon. Cut the meat into slices about 1 cm. Pour warm dressing through a metal sieve (to get rid of the seeds and bits of garlic), add rocket, basil and nuts. Then add the meat and mix. At the end put some cheese slices on top.
Serve with ciabatta.

Goulash with wine

I love to cook one-pot-dishes. Not too much work and not too much cleaning, after all🙂. One of my first and favourite dishes is goulash with wine. This dish is very easy, and quite cheap. I often call it “clieaning-fridge-dish”, because except wine and beans in brine you can use to it whatever you want.

Hope you will like it🙂

To make this goulash you need:
– 4-5 mushrooms
– bacon and sausage
– can of white beans in brine or tomato ketchup / concentrate / tomato juice.
– 1 onion
– 1 garlic
– favorite species
– Half a liter of red dry wine.
Fry onion and bacon, add mushrooms, beans in brine  or a concentrate / etc. Put it all to the pan and add 0,5 liter of wine. Boil about 15 minutes. Somewhere in the middle, you can add garlic and sausage.  Serve with fresh bread. You can also add some white cream, if you like.

Yummy!

Spinach Tart

Posted on

Definitely one of my favourite dishes, very easy (although you need to make it few times to make a perfect pastry – it is almost impossible to make it on the beginning:)

To make a pastry we need:

-2 glasses of flour
– a glass of natural yogurt
– salt, pepper
-8-10 spoons olive oil

Mix it all together, the pastry shouldn’t be too sticky, if is – give bit more olive oil. Put a pastry in the round form and put into an oven (180 degrees) for 10-15 minutes.

To make an upper part we need:

– pack of frozen spinach
-1 or  2 eggs
– pack of  cream cheese
– optionally: bacon, ham, mushrooms – whatever you like.

Put a frozen spinach on a frying pan with some olive oil. Wait a bit till it will unfreeze, give some salt and pepper, as you like. If you like give an extra things like a bacon, but tart is  good enough without them. Then put a pack of cream cheese and cover it, till cheese will melt. Mix it carefully.

Take out pastry from the oven, put some olive oil on it (it won’t be so wet from stuffing), and put the stuffing from pan on it. Push the eggs on top, and put it back to the oven for next 20 minutes.

Yummy!

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