The sushi they serve is beyond delicious!! That was the best sushi I have ever eaten!

For the beginning we ordered a seaweed salad. Boy!! It was amazing!

Than a miso soup.

After this “small” appetizer the waitress came with a sushi boat. The boat was full of maki, sashimi, nigiri and reversed maki. The fish was nice and fresh.

Unagi (eel). The best eel I have ever tried. The fish literally melts in your mouth.

We were fighting for this last sushi roll so we ordered some moreee…

I honestly think that this is the best sushi place in the area and I would strongly recommend it to any sushi fan. If you decide to go there make sure you get a tatami room and drink a cold unfiltered sake.

I have made dinner tonight. I prepared pasta with homemade tomato sauce. To prepare the sauce, I used almost all the herbs that grow in our garden: basil, thyme, parsley and oregano. I love to use fresh herbs for cooking, they add a unique flavor to food. And the smell is delightful.

I really like this apron. The combination of floral design, rotten green and white colors keep this piece vintage and very stylish at the same time.

My outfit from today is very simple. And some of you may say – BORING. I couldn’t decide what to wear this morning, so that was my first choice. Please don’t blame me for that : P

What I Wore:

Top – AK

Skirt – H&M

Bracelet – bought in Kraków

Turkish kebab is very popular here in Poland. I have lived in Bulgaria almost 6,5 years and I ate thousands of doners  and the taste of original Turkish meal is way different.

The kebab bars are considered one of the most, if not the most popular fast foods for young people. In Poland kebab includes Turkish wrap or thick bread, meat with onion, salad made of tomatoes, chopped lettuce, onions, hot peppers, cabbage and cucumbers and a choice of sauces. Sandwiches are available with hot, medium or mild sauces made of mayonnaise, ketchup with spices.

The biggest toast I have ever eat.

How to make it?

Sauteed mushrooms

- 1 table spoon oil olive

- 1 cup sliced mushrooms

- salt and pepper

Toast

- 1 French roll, halved

- 1 tablespoon butter

- garlic clove, minced

- 1/2 cup minced cheese

- 1/2 cup sauteed mushrooms

Simple and delicious!!

What I Wore:

Tee – F21

Glasses – ?

Bag – random store in Bulgaria

Red tulips, my favorite flowers.

Look who I found deep in the bushes…

Little snail.

Snails in garlic butter – les escargots

(via thehungrycyclist)

• 24 snails
• 1 shallot, thinly sliced
• ½ cup (110 ml) white wine
• 1 head of garlic, peeled and separated
• 1 ounce (28 g) flat parsley leaves
• 4 ounces (112 g) butter
• Salt and pepper
• 12 slices of baguette

PREP

In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer. Cook for 15 minutes, then drain and set the snails aside. I know, I know—they’re ugly. But they’re good. Hang in there.

In the food processor, combine the garlic and parsley and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.

If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.

SERVE

If you have the snails in shells, ready to go, simply preheat the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling. Serve immediately with the bread.

If you have no shells, you can line a clean sauté pan with the baguette slices, add the parsley butter, and melt over high heat. When the butter is liquefied, add the snails. As soon as the butter is sizzling, remove from the heat and serve immediately.

WARNING ON SNAILS

It is a peculiar feature of snalls that occasionally they like to explode, spitting a boiling-hot, napalmlike mixture of snail fluid and molten butter at your face and genital region while cooking—and often in the moments after cooking. If you are accustomed to cooking while naked, I would strongly suggest covering strategic areas with an apron and keeping your face out of the way during the crucial time periods.

(recipe from cookstr)

Snail is good for health as it is full of calcium, magnesium and vitamin C.

Bon appétit!!

xxx

Karolina

Maciej making Caterpillar roll.

Slice the avocado into very thin (but still thick enough so they don’t tear when you put them on your sushi) slices. Roll the sushi inside-out, using cucumber, Philadelphia spread cheese, smoked salmon as your fillings (How to roll inside-out maki?). Place the avocado slices overlapping on the sushi.

Using a very sharp knife, cut the sushi.

Mmmmmmmmmmm… I LOVE SUSHI!!

Żurek Wielkanocny (traditional Polish sour soup)

Herring Salad

Ćwikła (vegetable salad with boiled beets and horseradish)

Horseradish with mayonnaise

Stuffed eggs

Ham, sausages, cheese

Bread

Eggs

HAPPY EASTER!!

]]> http://szynal.com/2010/04/05/happy-easter/feed/ 1 http://szynal.com/2010/04/01/pasta-with-chicken-livers-and-herbs/ http://szynal.com/2010/04/01/pasta-with-chicken-livers-and-herbs/#comments Wed, 31 Mar 2010 21:49:58 +0000 Karolina http://szynal.com/?p=1679 Fresh herbs and chicken livers are very good combination.

Ingredients:

1/4 cup butter

115 g rindless streaky bacon, diced

250g frozen chicken livers, thawed, drained and diced

2 garlic clowes

2 tsp chopped fresh sage

300g dried farfalle / rotini (You can choose your favorite pasta)

2/3 cup dry white wine

4 ripe Italian plum tomatoes, diced

1 tbsp chopped fresh flat leaf parsley

salt and ground pepper

Preparation:

1. Melt half the butter in a medium skillet or soucepan, add the bacon and fry over a medium heat for few minutes until it is lightly coloured but not crisp.

2. Add the chicken livers, garlic, half the sage and plenty of pepper. Increase the heat and toss the livers for about 5 minutes, until they change colour all over. Meanwhile, start cooking the pasta according to the instructions on the packet.

3.Pour the wine over the chicken livers in the pan and let it sizzle, then lower the heat and simmer gently for 5 minutes. Add the remaining butter to the pan. As soon as it has melted, add the diced tomatoes, toss to mix, then add the remaining sage and the parsley. Stir well. Taste and add salt if needed.

4. Drain the pasta and tip into a warmed bowl. Pour the souce over and toss well. Serve immediately.

Mmmmmm…

Homemade bulgarian red wine.

Needless to say how delicious it was!

So, yesterday I wanted to surprise Maciej and this is a result – the very first muffins in my life.

These light and nutritious muffins include banana for added fibre, and make a tasty tea-time treat. I like them with some jam.

Ingredients:

2/3 cup plain wholemeal flour

1/2 cup plain white flour

2 tsp baking powder

pinch of salt

1 tsp mixed spice *

1/4 cup soft light brown sugar

1/4 cup polyunsaturated margarine (I have added butter instead)

1 egg, beaten

2/3 cup semi-skimmed milk

grated rind of 1 orange (I have added grated rind of 1 lemon instead)

1 ripe banana

1/4 cup porridge oats (You can add some more if you want)

1/4 cup chopped hazelnuts (I haven’t add any)

Preparation:

1. Preheat the oven to 200 C. Line a muffin tin with paper cake cases. Stir together both flours, the baking powder, salt and mixed spice into bowl, then tip the bran remaining in the sieve into the bowl. Stir in the sugar.

2. Melt the margarine (or butter) and pour it into a mixing bowl. Cool slightly, then beat in the egg, milk and grated orange rind (or lemon rind).

3. Gently fold in the dry ingredients. Mash the banana with a fork, then stir it gently into the mixture, being careful not to overmix.

4. Spoon the mixture into the paper cases. Combine the oats and hazelnuts and sprinkle a little of the mixture over each muffin.

5. Bake for 20 minutes until the muffins are well risen and golden, and a skewer inserted in the centre comes out clean. Transfer to a wire rack and serve warm or cold.

(The recipe comes from a book – Fat-free. Guilt-free food that is full of flavour cooking by Anne Sheasby)

* 1 tbsp cinnamon, ground + 1 tsp coriander, ground + 1 tsp nutmeg, ground + 1/2 tsp ginger, ground + 1/4 tsp allspice, ground + 1/4 tsp cloves, ground

- mushrooms

- white bulgarian cheese

- edam cheese

- lukanka (bulgarian salami)

- tomatoes

- frizzle ham

Combine eggs, water,splash of milk, salt, chili and pepper in a medium-sized bowl. Beat with a fork until combined but not too frothy.

Place a  filling on one half of the omelet.

Fold over and let it cook for an extra 2-4 minutes. Slide onto a plate.

Enjoy!!