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If the final say on the lunchtime menu was the responsibility of my life, two men (one already 9 years old! When it passed? Second much more, also do not know when the time just flew!) - in the dark I can say that wished pizza. Every day. I do not think that any of the monotony was here obstacle. Pizza for breakfast, pizza for lunch, daily and on holidays, too. : D heaven on earth. : D would be. But no. : D
Raj descends from time to time and causes great joy. :)
usually cook up a traditional pizza, which I bake on a stone. I must admit I love the smell which spreads around the house, grabs a stone high temperatures. Then reflects the smells that engulfed the last years of his work. It is a scent that evokes the same pleasant associations. :)


This time I prepared a traditional pizza, but to give "pizzopodobne" or calzone, an Italian pedigree. You can insert inside who likes what, just like the pizza. We were, and cheeses (mozzarella and blue cheese), and tomatoes in three forms (sauce, fresh and dried tomatoes with olive pickle), and a little smoked bacon and fresh herbs.
I ate the salad, the boys preferred the pie itself, without additives. All tasted, and the male was very happy. :)




Calzone (for 6 servings)

Pastry: 450g flour

1.5 teaspoons instant yeast
1 teaspoon salt ½ teaspoon sugar

approximately 280-300 ml of water at room temperature (the quantity is indicative and may change depending on flour) 2 tablespoons olive


Mix flour with yeast, instant, salt and sugar. Pour the water (for starters, I propose pour 250 ml and after a bit if the dough is too tight) and knead the dough. Well-kneaded dough should be flexible and well away from the hand. Add oil and knead again until it ascends to the dough.
Shape into a ball of dough, put it into a bowl and Cover with plastic wrap. Allow to rise for approximately 1-1.5 hours. Until doubled in volume.

Filling: approx 150ml
aromatic tomato sauce (my favorite example - klik )
150g smoked bacon 300g mushrooms

a big ball of mozzarella (250g) 100g blue cheese

cherry tomatoes (I gave the 3 - 4 pieces / 1 serving)
few pieces of dried tomatoes with olive
lagoons, salt, pepper

Prepare tomato sauce, fragrant favorite herbs (eg oregano, thyme or basil).
Mushrooms Peel and cut into półplasterki. Bacon cut into thin slices, then into strips. At first smelt the bacon skillet, then add the mushrooms and fry together. Season to taste with salt and pepper.
Mozzarella cut into slices. Drain well in a sieve from the lagoons.
Blue cheese crumble.
tomatoes cut or leave whole (depending on size).
Dried tomatoes cut into strips. A handful of fresh leaves
basil. Preheat oven

to 200 ° C. A large square sheet of baking parchment paper.
risen divide dough into 6 pieces. After the turn, prepared calzone. Roll out ball of dough to a thickness of about 3-4 mm (if necessary podsypać flour). Spread on the cake about 1.5 - 2 tablespoons of tomato sauce and spread on one half of the prepared ingredients for the filling slightly. The free half of the cake set up for this populated and form a pie. The edges of the dough carefully glue and swiveled up to cheese during cooking does not have proceeded. Lay on a baking tray.
the top of each pie spread with tomato sauce again.
Bake in preheated oven 10 min. Until the dough is napuszy and the top is nicely browned.
can also individually bake each pie on the stone szamotkowym. Then heat the stone to a temperature of 240 deg C and bake pie every 3min.
Enjoy!

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Calzone Roasted salmon. Baked potatoes. Strongly lemon.


For the past nearly two months last year's overblown my herbarium was hidden under the high snow caps. With time, a blanket of white has been considerable effects layer of ice. Quite sadly it looked like, and I took on the certainty that those herbs that belong to many years - will not survive such an attack of frost. In the spirit threw myself that it took my herb pots inside when he was doing time. The loss seemed to be sure.


Meanwhile, an unexpected thaw came, the ice flowed, and my eyes appeared last year, still green leaves ... In particular, it looks like thyme sneered himself from the harsh winter. :) Rosemary admittedly looks a bit worse, but still suitable for consumption.
So, while you can, I cut and old twigs of herbs and I am pleased with naturally flavored dishes. :)

And by the way eagerly looking forward to the first, even the smallest glimpses of spring and all the benefits that brings. If this could be one leap jump over February and fall in the middle of March the sun ... :)



Baked salmon with potatoes. Strongly lemon.

2 portions salmon fillets
wiped rind of 1 lemon + juice of 2 lemons 1 tablespoon olive

few sprigs fresh thyme salt


some potatoes in it (2 pcs / person) 1 tablespoon olive

few sprigs of fresh
small piece of rosemary chili
wiped peel of ½ lemon salt


extra:
½ lemon, sliced \u200b\u200b(for garnishing)

Prepare the marinade: in a bowl squeeze the juice of 2 lemons, add fresh thyme leaves, 1 tablespoon oil and abraded skin of a lemon. Mix.
Rinse and dry the salmon fillets with a paper towel placed in a bowl with the marinade. Leave on for about 30min. If the marinade does not cover all meat - in half the time - to flip the fish meat to the other side.

Peel the potatoes, Wash, cut into eighths. Put the pot with cold, salted water. Bring to a boil (but do not boil). Right after that, when the water will conclude, remove from heat and drain potatoes. Cool. Put potatoes
ovenproof dish, drizzle with olive oil, add rosemary leaves, chopped chili and lemon zest. Season with salt. Mix.
Place dish in the oven preheated to 200st. Bake potatoes 20-30 minutes. until softened and lightly are gold.
fish fillets, remove from marinade, drain, season with salt.
potatoes lay on pieces of marinated salmon, and a few lemon slices and transfer to the oven for about 10 minutes. Then transferred to the other side of the fish and sting for about 5 minutes. until the meat is zetnie.
Serve immediately.
Enjoy!

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Small changes. I do not bean-by-beans.


As usual, I wore feminine. : D change. There are no big, but this tiny, cosmetic, almost unnoticeable. :) On the face mask
refreshing and relaxing massage hands-disabled toilet. At home in the bosom minimal interior design revolutions. In the recesses of some new kitchen gadgets. A new look on the blog. :) Small and enjoys.
I hope that you, everybody here zaglądającym, love the new, a little simpler and clearer in the colors of the image of Pepper and Vanilla. :)


From time to time come to such periods that explicitly bless full gary large meatballs, but the thick, viscous soups, beans in tomato sauce and the like. I know, sometimes boring, when the third time in a row seat at the same tastes. Oh well. It goes live. The compensation is thought to have another pot of similar content to show up probably no faster than a few months. :)


This time was different. Preparation of dishes such as "jednogarkowiec" cry of despair was not busy mother and wife. :)
Fortunately not this time. :) Do you remember a recent entry
of adzuki bean lentils ? Had already announced that it will soon return to fasolowych. The word has been said. This is a continuation of my kitchen cleaning and airing cupboard. :)


This time we dug up the very popular bean Hansel and my beloved chickpeas. Just one glance into the fridge and decided: no-baked-beans. :) In free translation it means white sausage, tomatoes, beans and chickpeas. Without the bacon, no onions, and podwędzanych meats, which are usually the traditional bean land.
did not end up on the big Garza, but in such an ordinary family pot. :)


White sausage in tomato sauce, with beans and chick peas Hansel

5-6 white pork sausages (I mean raw sausage)
about 150g dried beans Hansel
about 150g dried chickpeas (or 1 can of chickpeas of pickle)
2 bay leaves ½ teaspoon dried
marjoram
½ teaspoon dried thyme, savory
pinch (about 1 / 3 teaspoon) balls
5-6 coriander
about 700 ml tomato passata quality
salt and pepper to taste pinch of powdered
chilii (to taste)

beans and chickpeas (dry) pour cold water and leave overnight to swell.
next day, drain the soaking water and pour about 700 ml of fresh water. Bring to a boil. Put the bay leaves and pour in the hands of pounded dried spices. Cook on low heat, covered, until beans and chickpeas are tender. In the meantime (when the water is still a lot) into the pot raw sausages and burn until there will be severe. Ready
sausage removed from the pot. When przestygną - removed from their skin and meat cut into fairly large pieces.
into the pot with the beans soft enough add the passata tomato. Bring to a boil. Season to taste with salt, pepper and chilli. Boil, uncovered, for about 10 minutes. Place the sausage pieces and cook for another 5 minutes.
Serve hot with bread.
Enjoy!

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"Pomorskie Regional Board gave the green light to the implementation of the Metropolitan Railway as the best for the residents. There will two tracks, after which they will go electric trains.

Metropolitan Railway Construction will cost 719.1 mln zł, of which 85 per cent. - 611.2 mln zł - Will come from the European Union. This is comparable to the amount of expenditure on construction of a second subway in Warsaw.

Metropolitan Railway in the section from Wrzeszcz to Osowa in Gdansk will be implemented according to the most convenient option for passengers. This means that in mid 2015, we'll go from Gdansk Glowny the new terminal at the airport during Rębiechowo of electric trains. This will take no longer than 25 minutes. Disposal will have eight new stops, including an underground station at Street. construction.

On Thursday, the Pomorskie Regional Board gave the green light to the implementation of the project by the company Pomeranian SA Metropolitan Railway.
- Building the line we hope to have the support of the local governments of Gdansk and Gdynia, which are wanting to popularize the Metropolitan Railway, should build an inclusive Strzyża nodes, Rakoczy, Sparrow Pond , Matarnia, Osowa, Karviná and Wielki Kack - says Mieczyslaw Struk , Speaker of Parliament of the Province of Pomerania.

investment will be divided into two tasks. The first is the construction of double track line from the airport in Gdansk to the railway line Kościerzyna-Gdynia and implementation of a temporary stop Gdańsk Airport to the platforms. In this section does not rise to the overhead contact line, which will be at the event supported by rail buses. Construction will begin in October 2011 and will be ready in May 2012,

second, much larger part of the investment will involve the construction of double track line from the station to Wrzeszcz Gdańsk in Gdansk Airport with stops. Then it will be executed line electrification along the entire length of the Osowa Wrzeszcz and station will be built in Barniewicach. With this task the contractor will have to deal until 2015

Already in April this year SA will select the contractor PKM project, and in May will make a proposal for funding from the European Union. Then it should be in the hands of the environmental decision for the construction of railways. "

Matt Naskręt

m.naskret @ trojmiasto.pl

/ Source: trojmiasto.pl /

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Crème brûlée (with maple syrup) to the friction apple

Undoubtedly
desserts such as this one could eat at any time and quantities of obscene material. Ignoring the calories, common sense, or even order, that candy, "clipping". :)
my greed is the culprit baaardzo my crème brûlée liked. Ba! Loved!
hard to believe that an ordinary egg and simple cream, flavored with aromatic (usually vanilla seeds), cooked, chilled, and finally sprinkled with sugar and treated with fire - give a taste so fantastic effect. This is a typical example and confirmation of the rule that a simple = Brilliant.


course, I encourage you to own the domestic preparation of this simple, classic cream (recipe here - click ). But I also strongly recommend all kinds of variations on a theme. Once I showed the first pear crème brûlée embedded in ( cliques - recipe), really delicious.
And today, I suggest the mini - grated (but can be successfully done one more) on the bottom with slices of crunchy apples, covered with crème brûlée duvet. For a change, instead of the traditional addition of vanilla beans, I added the cream to maple syrup. Thanks to the cream has gained slightly different, more nutty flavor. This version tasted
me so much that in the near future I intend to prepare the traditional "pure" crème brûlée (no fruit, bottoms, etc.). But just with maple syrup instead of vanilla. I can not wait. :)



Grated apples under white crème brûlée with (with maple syrup)
for about 10 mini tart with a diameter of 11cm

crust dough:
250 g sifted flour
125g cold butter 100g
granulated sugar 1 egg yolk

about 1-2 teaspoons of cold water

Extras:
1-2 tablespoons of melted butter to lubricate the molds
flour for farrowing

Sift the flour on pastry board or work bowl, add the butter cut into small pieces. Rub, until they form small clumps. Add sifted powdered sugar - stir, and then push the egg yolk and a tablespoon of cold water. Knead, very long time, until dough is smooth. In the event that the dough was too dry and did not want to beat the ball - add a second tablespoon of water.
The Shape dough into roll, wrap in cling film. Put into the fridge for min. ½ hours.

Preheat the oven to 180 degrees C. Prepare the mini tart molds (I have a diameter of 11cm).
mold smear melted butter and sprinkle with flour.
chilled dough and cut into 10 slices of approximately equal thickness. Roll out each slice quite thinly to the size of molds corresponding to the diameter of flange on the rant. Line a cake mold. Bake "white" (eg using dry beans) for about 15 minutes.
Remove from oven and allow to cool down (left in the cups).


Crème brûlée:
500 ml double cream (I gave 36%)
5 yolks from large eggs 4 tablespoons
caster sugar (I used white)
4 tablespoons (60ml) maple syrup and


2-3 apples, peeled and cut into thick slices too
10 teaspoons of brown sugar cane

cream pour into the saucepan. Put the saucepan on the fire and stirring from time to time - boil and immediately remove from heat. Allow cream to cool slightly.
In bowl, combine egg yolks with 4 tablespoons of caster sugar - do not beat! Only gently to combine, so that the mass was not aerated.
The egg, stirring gently all the time - gradually add hot cream - first on one spoon, and then until all the liquid. At the end stir in maple syrup.

podpieczone before the short crust pastry arrange a few slices of apples. Pour the cream to each weight.
Bake in the oven (180st.C) for about 30 minutes. until mass of the zetnie (affected finger should be elastic and a little pudding "). Remove from oven and cool.
Cool in refrigerator.
Immediately before serving - sprinkle each portion very thin layer of a teaspoon of brown sugar and skarmelizować with a burner.
Enjoy!

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thick and nutritious. Adzuki beans with lentils.


For this dish, even bread, or baguette is not needed. It is so dense and nutritious, that after a few spoonfuls, I feel PE OF N A. Najedzona and full of happiness. :) Basically
adzuki beans can be converted to any other variety. I am now, with the advent of the new year, I took up the airing cupboard. Especially the kitchen. So pull out a variety of more or less forgotten bags. I must admit that this little nazbierało (this is my collecting mania). If they spill everything on the table and mix together ... would be really colorful. :)
soon probably next meal of beans will settle on the table, and meanwhile, purple and oranges in a pot sounded delicious.



red lentils and adzuki beans in tomato sauce

½ cups bean adzuki
about 500 ml of broth (or water)

beans pour cold water and leave to swell overnight. The next day, drain beans. Toss into the pot and pour broth (or water) and cook over low heat, covered, until beans soften.

2-3 tablespoons olive oil 250g button mushrooms around

1 onion, white part of leek

2 cloves garlic 1 red bell pepper

about 1 teaspoon dried oregano 1 teaspoon
about
pinch of dried thyme with Espelette peppers (or chili)
1 cups red lentils

about 700 ml tomato passata
salt pepper to taste large handful
chopped parsley


mushrooms and cut into cubes or slices. Peppers cut into cubes.
Peel and finely chop. Season wash, dry and cut into półtalarki. Finely grate the garlic.
For deep frying pan heat the oil, add onions - fry for a moment, make the leek and stir fry for further 3 min. Until the onion and leek to vitrification. Then, make the garlic and mushrooms and peppers. Add oregano, thyme and a pinch of pepper, and red lentils. Stirring fry another 5 minutes. until the vegetables soften. Remove from heat. The contents of the pan
translate into a pot of simmering beans. Boil beans until completely softened (in case the fluid was not enough, you can add a little extra water or broth). At the end add the passata tomato - cook. Season to taste with salt and pepper (you can also re-add the peppers to taste) and cook a few minutes. Remove from heat. Throw in chopped parsley and mix. Serve hot.
Enjoy!