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Where is she? Where?


snowing again. It is true that with the rain, but snow is snow. The wind tore her hair. And the hands I was so cold ... Gloves have been at home. Cap too.
do not know if the spring only mocks me? Is the date of March 21 has absolutely nothing to say ...? ;-)


Looking for buds on trees. I can not find. Looking first blades of lush green grass. I can not find. Watching the "marcujących" cats. I can not hear. Even the birds do not sing too am eagerly.
sun occasionally shines, but lacks even the warm joy.
And I'd wanted to have a song ... "Spring! A warmer wind blows! "I would like to shed the winter coat and bring my flowered bicycle. :)
memorable spring! Is it so much?


But I carry out a revolution in the kitchen. It is on Despite everything - already in the spring. Or almost coming. The hope is that at any moment to explode the whole nowalijkowa range, which I greedily take handfuls ...



Mini tarts with ricotta and blue cheese
(6 pcs)

250g puff pastry (I used ready-pick is done with butter, is much tastier!)
250g ricotta 100g blue cheese
( I chose the cheese with a golden color) 2 eggs

100g bacon cut into cieniuteńkie, thin slices of a handful of hazelnuts

few sprigs
fresh thyme salt and pepper to taste pinch of chilli with
Espelette

Hazelnuts deprive scales. To this end, roast them in a dry pan (be careful not to burn), then by the still warm rub with a clean cloth. Peeled, roughly chopped nuts.
Cut Ribbon Fry bacon in a frying pan. Drain on paper towel from the rendered fat.
For more bowl to knock eggs - rozkłócić. Add ricotta, fresh thyme leaves, salt, pepper and paprika with Espelette - to taste. Everything thoroughly. Puff pastry
divided into six parts corresponding to the size and shape foremkom (for me it was a rectangular mold with dimensions of 10x6x4, 5cm). The bottom and sides of each mold parchment paper for baking. Then put the dough. Applied to measure the mass of cheese. On top of the crumble blue cheese and walnuts.
Bake in oven at 180 degrees Celsius for about 20 minutes, until cheese is browned and the mass zetnie.
Serve warm.
Enjoy!

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sun dried tomatoes


This is one of the obvious and uncontested (for me of course) delights did not hesitate to bring with you from a recent trip.
I can not imagine the Italian market, where there would be no tomatoes. Sun-dried tomatoes. Do not try on, it's like to go to the Polish market and uświadczyć potatoes. : D Well, after all, are forever!


So I could choose and pick. I chose the Sicilian. The most beautiful. Strongly red. Very fragrant. Dried, but not dry.
And at home I took the best olive oil we have and it flooded the tomatoes. For some, it may be several days soft and perfect for eating. Best for salads. And a sandwich. And pasta. And rice. And everywhere we can. Tomato delicacy. Straight from Italy.



Dried Tomatoes Marinated Olives

sun dried tomatoes, vinegar

a little olive oil, extra virgin
favorite dried spices (such as thyme, oregano, basil, etc.).

* * I used ready-mixed spices, which also I brought from Italy (it contains the most popular dried herbs and spices, including oregano, basil, parsley, peppers hot pepper)


Prepare a hot water solution of vinegar in an amount that covered the whole sun-dried tomatoes (the proportions of vinegar to the boiled, hot water, something like 1:10).
put tomatoes in a bowl and pour the solution. Leave on for about 30 minutes to soften tomatoes. Drain. Tomatoes spread a single layer on paper towels. On top lay another layer of towels. Gently press your palms so that the paper absorbed moisture. The process of "dehumidification" can be repeated. Prepare sterilized jars
. On Pour the bottom layer of olive oil. Put the first layer of tomatoes (should be singular). Sprinkle with herbs. Again, pour olive oil. Repeat layers: tomatoes, spices, olive oil. Until the last tomatoes.
last layer should be a virgin and completely cover the tomatoes (due to the preservative properties of olive oil).
At the end you can very gently tap the jar so that the oil spread out evenly, and has met all the possible air bubbles.
Close jar lid clean. Store in a dry, dark place even for several months.

** ** I'm not a fan of keeping tomatoes in the marinade in the refrigerator, because the oil condenses at lower temperatures. I prefer tomatoes stored at room temperature, but then great care should be that the tomatoes were always covered with oil (if needed to complement the oil level.) If oil is too low, tomatoes can mold.

Swimming After Hair Straightening

maybe buraczka? Snapshots of Rome


The przegryzki? Instead of cookies?
And happy! We are happy! Why not? And in what form?
Well as in what? Best! Roasted!
Broiled? With peel? It will be good? Also
me a question ... Beet sweet, crunchy crust ... what is it?
Let it be ... I will venture ...
iiiii ...?
O woooow!
Did not I tell? :)


When it comes to sugar - eat it all. And in any form. Because I simply adore. They can be boiled, fried, pickled, grated, chopped. Even the beet juice I can drink.
But only their burning fully mined the deep, sweet flavor. Delicacy. Simply.



salad with roasted beetroot, feta, mint and cashew nuts
(for 2 servings)

few pieces (5-6) small beets
2 teaspoons balsamic vinegar feta

piece of cashew nuts handful, uprażonych slightly dry pan
handful of fresh leaves Coarse salt
mint (in my fleur de sel)
little extra virgin olive oil extra virgin

properly scrub the beets under running water. Blot dry with paper towels. If the beets are very small to be left in full, if slightly larger - halved (do not peel off the skin). Pozawijać beets in aluminum foil and place in the preheated oven to 200 degrees Celsius. Bake about 1 hour, until beets are tender.
cooked beets cool, cut into very thin slices. Place on two plates. Sprinkle each portion to 1 teaspoon balsamic vinegar. On top of a piece of feta crumble. Add some mint leaves and cashew nuts. Salt, coarse salt and a little drizzle.
Enjoy!

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Only 2 hours and 10 minutes spent on the plane and here we exchanged a frosty (then) Gdańsk, in early spring (now), Rome.
What a shame that the Eternal City rozpłakało to our view: D and do not stop crying all day, until our departure.
City crawled so far and wide in the spring rain and the sky glaucous.


Tour Guides Tourist delimit "absolutely necessary to achieve" the greatest monuments, the most beautiful places, places which should not be missed. And there we were ...


But my greatest sprawiały moments of pleasure when, despite the bad aura and naddawanych miles - of these routes we were going down the side, the narrow streets.


old, dilapidated buildings with elevations in the colors of ocher, or sandstone.
dentry fixed wooden shutters.


portfenetry charming florals.
planters with greenery at the front door.


Often climbers (this time of year quite ugly), winding up the walls of buildings.
gardens on terraces, with anything you'd want from a citrus fruit trees.


bikes almost everywhere.


and restaurants ... Very often spectacular in its external image.
Spectacular does not mean, however luxurious. On the contrary, the Italian trattorias, and invite you to measure osterias simple, rustic exposures: fresh, seasonal vegetables, garlic or strings of peppers, boxes of wine, spilled pasta. And even (and very much regret that it is not photographed!) Exposed to the view of passers-by - fridge with seafood.


wide berth omijaliśmy restaurants 'menu turistico', often Located right on the main squares and streets.
But in trattorias hidden in the alleys could be a really great taste of Italian cuisine. Everything is based on the freshest ingredients and cooked on an ongoing basis.
masterminded his own theory so that the quality of food fed is inversely proportional to the quality of interior design. :) The simpler, devoid of modern style interior of the apartment - including tasty you can eat. Go around the tables of the owner of the trattoria, zagadujący guests, or focused on preparing appetizers for our clients - Is an integral "part of" an Italian feast.
months Do not know if that was enough time to taste all the good things, which I would have wanted. However, we had a chance to taste this or that: the dense soup zawiesistych fasolowych, beautifully cooked beef with arugula, absolutely fantastic! eskalopkek calf (scallopine) in wine sauce, very delicate "gnocchi di patate" gorgonzolli sauce and sage, melted in the mouth of artichokes, of course, pizza ...


przegryzek There were also in the form of Italian wonderful charcuterie, panini with porchettą (or stuffed baked bread, succulent pork and ham) or rice arancini. Countless
'Pasticceria' invitations for all sorts of sweets (at the head of the croissants), Italian espresso, cappuccino, chocolate and devilishly strong given the naparstku. :)


And finally, my favorite part of the program, which never, but it would never skipping during any journey. Targ. :)


This is the place to absorb all the senses. The greatest culinary showcase. Show me your market and tell you what you eat. :)


felt like he was at the fair, which I visited did not miss anything. Świeżuteńkie, seasonal vegetables and fruits. Abundance of greens. Fragrant spices. Olive oil. Beans of all varieties. Sun-dried tomatoes. Cheese. And a whole variety of the freshest seafood.
a word paradise on earth. :)


not I could not snatch a little bit of goodness and as usual, filled with stuffed bags for luggage ... :)
probably for some time, every bit of those imported from Travel ingredients will also appear on the blog. :)

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The city brings shame to its people ....

http://trojmiasto.gazeta.pl/trojmiasto/1, 35636.9216604, Szkoly_pekaja_w_szwach__Jakie_pomysly_ma_miasto_.html

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"I am ..." - a contest ... I'm

So we lived to resolve the contest! :)
I'll tell you a secret that selecting a five-five images from dozens sent in - it's not so easy thing ...
I am sorry that I could not reward everyone. Nevertheless, I thank warmly all those who sent in their pictures. It's nice that przyłączyliście the fun. :)

Below I present the winning entries, which the company Nikon affixed your descriptions. Congratulations
ideas and interesting photos!

winners, please give me your e-mail addresses, which will be sent to the book "Anyone can cook Jamie Oliver.

Best wishes! :)






"I'm a guitarist. A classic of the claws.
Classic-chocolate.
Pazurek-chilli."
- author: Paul from the blog Lendryggen




"I send pictures cream asparagus with cardamom, ginger and rosemary, served with grilled prawns, who cries:
is an aphrodisiac "
- author: Natalia from the blog Hob survival school




I'm myself.
Photo, though I suppose I figured out shows noodles. soba noodles. association came to mind instantly. Especially that is true. Do not try to pretend to be anyone, I show myself as I am. I'm just - you.
- author: Olive blog Cinnamon and Olive




I'm sweet - sour
- author: Kini from the blog yummy.lifestyle




'm feisty
- author: Paul from Just My blog Delicious

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back home:) Oh

the last few days I've been here:


suspect that easily you recognize the place? :)
More pictures of the trip I hope to show soon.


Meanwhile, only a few hours is to close photo contest, "I am ..." , with prizes in the form of books, Jamie Oliver.
This is the last chance for receipt of your pictures! :)
conditions of the competition are available here (click) . Welcome!