Let's cook!

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I cook from scratch. I believe that genuine food makes people happy :) 
My best dream is to have my own little restaurant with a small but creative menu. 

Tuesday, 15 May 2018

Coconut sponge with mango mousse // Kokosanka z musem mango


EN
Ingredients: 4 large eggs, 150g demerara caster sugar, 300g desiccated coconut, 1 large ripe mango
Method:
Set the oven to 160'C and prepare the tray 26x30cm or similar, line it with baking parchment. In the large bowl beat the eggs  with mixer on high speed for about 3 minutes, add gradually sugar, still beat it until you get glassy texture. Then add the coconut and stir with the spoon until is mixed evenly.
Move the mixture to the tray and bake it for about 45 minutes.
Peel the mango and cut the fruit from it's stone to the bowl, then blend to the mousse texture, use one spoon of mango mousse per portion of coconut sponge. You may also serve it with ice cream.

PL
Składniki: 4 duże jaja, 150g drobnego cukru demerara, 300 g wiórków kokosowych, 1 duże dojrzałe mango
Nastaw piekarnik na 160'C i przygotuj blachę 26x30cm albo podobną, wyłożoną papierem do pieczenia. W dużej misce ubij jaja na najwyższych obrotach miksera przez ok 3 minuty, stopniowo dodawaj cukier i miksuj do uzyskania szklistej konsystencji. Wtedy dodaj wiórki i zamieszaj do uzyskania jednolitej  masy. Przełóż masę do foremki i piecz przez ok 45 minut.
Mango obierz ze skórki, potem odetnij owoc z pestki, wtedy blenduj do uzuskania musu, serwuj 1 łyżkę musu do każdej porcji ciastka kokosowego.

Monday, 14 May 2018

Duck and orange pate


EN
Have you ever had any meat leftovers, too less to share and too much to chock it to the bin?There is a great idea to use them, making a tasty and genuine pate. You can use either roast meats or goulash or cutlets. 

This pate was made from leftovers of duck breasts and, as you probably know, duck should be cooked rare, so reheating it is not a good idea. From the previous day it was left about 1/2 kg of cooked duck, seasoned with salt and cracked pepper and plenty of duck gravy, which i made with some cranberry sauce and thickened with a teaspoon of cornflour. To make this pate I add 2 large onions, chopped finely and fried on the pan to brown, 3 large eggs, marjoram, 3 large garlic cloves, fresh thyme, and juice from 2 oranges. I blended all the ingredients, including gravy in food processor. The oven was on 180`C and I used loaf tray linen with baking parchment. I baked it for 45 minutes with fan on. Pate should not be removed from the tray until is cold, then it gets hard enouh. Pate should chill in the fridge for a few hours before  you serve it. 




PL
Czy zdarzyło Ci się kiedyś mieć resztki mięs, zbyt mało, by je podzielić i zbyt dużo, aby je wyrzucić do kosza? Świetnym pomysłem na ich wykorzystanie jest zrobienie pysznego, prawdziwego pasztetu. Wykorzystać można zarówno mięsa suche (pieczeń), jak i gulasze czy kotlety. 

Ten pasztet został zrobiony z resztek kaczych piersi i, jak zapewne wiecie, kaczka powinna być pieczona "rare", czyli na krwisto, więc odgrzewanie jej nie jest najlepszym pomysłem. Z poprzedniego dnia zostało mi około 1/2 kg upieczonej kaczki, doprawionej solą i grubym pieprzem oraz duża ilość sosu z kaczki, który był przyrządzony z dodatkiem sosu z żurawiny i zagęszczony łyżeczką mąki kukurydzianej. Do przyrządzenia pasztetu dodałam 2 duże cebule, drobno posiekane i usmażone na patelni na brązowo, 3 duże jaja, majeranek, 3 duże ząbki czosnku, świeży tymianek i sok z 2 pomarańczy. Zmieszałam wszystkie składniki, w tym sos, w robocie kuchennym (można zmielić w maszynce do mięsa). Piekarnik był nastawiony  na 180°C, użyłam blachy do pieczenia chleba, wyłożonej papierem do pieczenia. Piekłam przez 45 minut z włączonym termoobiegiem. Pasztetu nie należy wyjmować z blachy, dopóki nie wystygnie, wtedy dopiero jest mocno ścięty i wystarczająco twardy. Pasztet powinien schładzać się w lodówce przez kilka godzin przed serwowaniem. 

Tuesday, 11 July 2017

"Strawberry milkshake" cake

Based on the sponge cake, this cake is very easy to make. Double cream (600ml) blended with strawberries (300g) and 3 tbsp of sugar. Then thickened with a xantan gum but you can use a 5g sachette of gelatine melted in a little bit of warm water. Topped with a fresh fruits!
Enjoy!

Monday, 12 June 2017

Lamb Pate made from stew leftovers


The way to use meat leftovers


Lamb pate made from the stew and gravy (with plenty of fat)
Recipe: 1/2 pan of meat with gravy (approx 3/4liter), blended finely in the food processor with 1 cup of double cream, 3 whole eggs, 3-4 garlic cloves.
Baked in 200*C for 1 hour in the loaf tray. 



Monday, 22 May 2017

Very light almond sponge cake with toffee caramel and raspberries





Sponge cake :)

Ingredients:
4 large free range eggs
1 tsp almond flavour 
100g (about 1/2 cub) of caster sugar 
4 tablespoons of plain flour
1 tablespoon of potato starch or corn flour
1 flat teaspoon of baking powder

Heat the oven to 180^C, grease and line the tin
Break all the eggs into the bowl and whisk them with a mixer for a while untill they're fluffy and then add the almond flavour and the sugar gradually still mixing until pale. Switch off the mixer and sieve the flours combined with baking sugar. Mix all ingredients gently until they combined and fill the tin using a spatula to remove all the mixture from the bowl. Place the tin in the oven as soon as possible and bake for 25 minutes. Do not open the oven until baked! 
If you used a round shaped tin your cake may need longer time to be baked, so check it by lancing with wooden skewer and bake until the skewer is dry.



Toffee caramel:


Ingredients:
100 g unsalted butter
Pinch of sea salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup double cream
1/2 cup of water

200- 300 g fresh raspberries

Method:

Bring sugars, salt and water to boil and add the cream and the butter. Keep the caramel on the moderate heat as long as it gets thick and theady, do not stir. When the caramel is getting thicker add the handful of crushed nuts and keep them in the boiling caramel for a while. The toffee caramel must be thick and sticky but not cristalised. 

Once yu take the ready sponge cake from the oven - pour all the caramel on the cake and throw the raspberries over it.