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Yes I am very glad that someone finally came up with the idea to integrate the culinary blogosphere in a useful and sympathetic manner. So far, I followed the envy of the foreign relations bloggers culinary workshops and conferences in which they participated and I was wondering whether the time will come one day when I meet with blogowymi friends in one of the kitchen to learn together, share experiences and simply the world meet to chat about our shared passion. They found that peaceful dream came true sooner than I thought:) When I received an invitation to cooking workshops, organized by Makro Cash & Carry Poland , jumped with joy and with great eagerness I set off to the capital:)



Thing This has resulted in more interesting that the theme of the workshop were the fish (in fusion cuisine), which I still have a poor understanding, so any opportunity podszkolenia of the Achilles heel welcome with enthusiasm. Exactly a week ago, at the appointed time, we met with dozens of others in the demonstration kitchen blogerkami Makro HoReCa Center that under the guidance of the owner and the head of this place - Gregory Kazubskiego , to deal with salmon and halibut:) Adopted us royally - scrumptious dining table, laden with fish dishes and desserts worth of sin, from which it was difficult trying to get away:) But the main point of the place and the kitchen and everything that we love most - cooking, frying, grilling, blanching, mixing, seasoning and composition of all what we came out on the plates:) I have learned lots of new and useful things - the art fish filleting, recognize their freshness, sharing fish carcass and the one in which foods work best with its individual parts. I know it looks like a mysterious particle "butterfly", why should spice fillet pinch of brown sugar, and when the fish is properly fried. Cooked in tandem with a super nice Nina and together we managed to cook two dishes - the steak from the Norwegian salmon with jasmine rice and tomato salsa, and cooked by steaming halibut with mashed potatoes and green peas.
I hope this is not the last such workshop, and that more than once I saw you in such a friendly atmosphere, for learning, fun and games, this is what I like most:)



I give you the recipe for one of the dishes, which we have been preparing for the workshops, the recipe Kazubskiego Gregory, exterior of my own on a plate above:)

Salmon steak with jasmine rice and tomato salsa:

of fresh salmon steak, black pepper
, hammered,
sugar brown, sea salt

100 grams of jasmine rice,
a fennel,
1 carrot 1 small zucchini
,
1 / 2 celery

tomato salsa -
2 tomatoes fresh tomatoes pelatti
cup,
2 cloves garlic, shallot, onion
1 ,
olive oil, 1 tablespoon butter
,
salt, pepper, brown sugar

salmon steak, arranged the skin to the bottom, incised lengthwise so as not to cut through the skin. Spread half the fish on the sides so that the skin was in the middle and was a "butterfly", a mysterious butterfly steak :) Grilled marinated meat sprayed with oil and sprinkle with pepper, a pinch of brown sugar and salt. Leave in a cool place.

In the meantime, cook the jasmine rice at sypko (in the ratio 1:1 with water) and prepare the vegetables. Carrots, celery and zucchini cut into cubes and zblanszować in salted, boiling water. Zblanszować also a piece of fennel.

chop shallots and garlic and fry in olive oil. Add diced tomatoes and the stoned, fresh, fry and then add the tomatoes pelatti. Season with salt, pepper and a pinch of brown sugar.
previously blanched vegetables lightly fry in butter.

grill pan on hot grill on both sides of steak with marinated salmon (with the addition of brown sugar, fish size karmelizuje beautifully and will not stick to the pan) and pieces of fennel.

Prepared steak place on jasmine rice accompanied by vegetables and tomato salsa (preferably given in a separate bowl or decorative glass of:))

Chili Pepper Costume To Make

this years I missed one of the favorite stocks, blog, or Chocolate Weekend Bei. I'm very sorry, but says the classic M. Jagger - you can not always get what you want and when most of you delighted in the chocolate flavor in hundreds of ways, I along with several other blogerkami, explored the secrets of cooking the fish, which is more next time:) Today
toward czekoladowemu cheer in spite of everything, I share with you a new discovery:)



winter this year, keeps us firmly to its icy grip, and a stern face and haunted by a cup of hot milk Chocolate is often saves our przemrożone to the bone of the body and soul. This pleased me more that a new super-chocolate brands available in Poland.
Chocolate Company is a Dutch company specializing in hand-made products based on the famous Valrhona chocolate . I just opened its first flagship store in Warsaw, coupled with a small café where you can try out products on the spot with his offer, and above all, enjoy delicious, hot chocolate. Drinking chocolate on a stick is not new, but it's Chocolate Company had an idea stick to transform a neat and practical, the wooden spoon, dumped in a large square of chocolate, making it their flagship product - Hotchocspoon . Not so much the very idea of \u200b\u200bchocolate on the spoon knocked me what a crazy selection of flavors and types of that ankle. Faced with the store shelf from ceiling to floor filled Hotchocspoon'ami;), first turns up in your head, then it seems that selecting a few cubes of more than fifty different combinations is mission impossible. White chocolate, milk, dark, combined with nuts, praline, sugar beads, dried fruit, coffee, herbs, spices and more spices, and even small vials of alcohol (for the devotees of chocolate with the current;)) will satisfy just about everyone czekoholika. I had the pleasure to try the refined taste of dark chocolate with orange and chili, a delicate, latte macchiato tricolor, sweet nougat praline and dark chocolate, a classic combination of white. The guarantee of heavenly taste is a cup of hot, whole milk, and the accompanying recipe is simple:

Sit. Unzip the chocolate and dip it in hot milk. Slowly stir. You can melt the chocolate every now and then lick or wait until completely dissolved and then drink a hot drink ...



Chocolate Company
Wołoska 12 (Mokotów Gallery)
Warsaw

www.chocolatecompany.pl

Speech For Company Anniveersary

teaspoon chocolate pudding with toffee sauce of date



sticky pudding Toffie is one of the favorite desserts British . just met him on the islands, and immediately joined a daktylowego dessert lovers:)

few years ago, the great wave of emigration, shortly after graduation (although rather of curiosity than the desire to settle permanently) landed in central England, just in Cumbria, and more precisely in a small pub, combined with a small hotel (looking like Paint write Fawlty Towers;)), located in the middle of the picturesque Lake District mountains. Place of winter forgotten by God and man, and in summer visited by lovers of mountain wildlife, breathtaking views and long walks as you can get there only a small, narrow gauge train or from several mountain massifs. In addition to all the surrounding attractions, the most interested me, of course, work in the kitchen. I found not too bad, because the boss that was not what true professional, but a passionate, with the ambition to create dishes based around ingredients available, and above all on their own products. Thus we have on offer a delicious breakfast sausages and the famous Cumberland sausage, manufactured by a local, friendly butcher, orange jam home, homely bread. Sami did to the green curry paste and kormy, vegetable and meat broth, and blackberries from the bushes nearby bent, altered the the fantastic, homemade ice cream. All the other desserts were also made on the spot and I even got in it contributed:) When you have gone through a trial period from remover, observer, podawacza spoons and kitchen utensils, waitresses, to the person from garnirowania dishes and preparing intermediates, also granted the privilege of baking and cooking :) There for the first time I baked Toffie sticky pudding, and when it turned that went higher and more fluffy than all baked in advance, I became an official on duty on desserts:) Right after that went to Lunch Menu double-chocolate and white - vanilla mufiny and my original chocolate dessert, dubbed as the "chocolate cup", by which I will tell you for sure, on another occasion:) I remember this time with nostalgia and emotion, and when out to get me such a longing, I bake, for example, sticky pudding Toffie:)



let the name fool you do not, because dessert has nothing to do with budyniowatą consistency. It is kind of fluffy, moist cake, but the fact is that it tastes best warm. Nor is there in him an ounce of cocoa and chocolate, although it looks like dark gingerbread, or Niger. This color give it dates, in combination with baking soda. Usually baked it in a springform pan or rectangular baking sheet (for standard, large rectangular mold it is essential to double the amount of ingredients) and cut into squares. With me today, particularly in the mold serduszkowej. Because as of date pudding of sweet and hot sauce as you wish Toffie love:)



of date Pudding with the toffee sauce:

200 g dates, pitted,
100 g soft butter,
1 / 2 cups sugar 1 cup water
,
2 eggs at room temperature 1.5 cups
flour, 1 teaspoon
baking soda,
2 teaspoons baking powder Pinch of salt


Toffie sauce -
1 cups sugar cane
100 g butter,
1 / 2 cups cream, cream

Dates into a bowl, add baking soda and Pour all the boiling water (1 cup). Cover and leave for about 5-10 minutes. Smutty dates (including water) Chop Blender to mus. Allow to cool to room temperature.

Cream the butter with sugar until fluffy. Still grating add one egg (after adding each egg pound at least one minute at high speed mixer).

Sift the flour and mix with the baking powder. Once cooled, add the flour, dates, and the buttery pulp and stir quickly a metal spoon. Translate into a square cake mold or springform pan with a diameter of 20 cm (or individual molds muffinkowych), lined with baking paper or greased with butter.

Preheat oven to 180 degrees. Bake the pudding about 40 minutes, to a dry stick. After removing from oven, leave in the form of at least 10 minutes.

Ingredients for the sauce - cream, sugar and butter to translate into a small pot. Heat, stirring, until sugar is completely dissolved, and the whole boil. Reduce heat and simmer for 2 more minutes.

pudding tastes best warm, poured hot toffee sauce. In the version of unbridled whole can adorn with whipped cream and fresh fruit;)

What To Use In A Neti Pot Colloidal

snow balls (Schneeballen)



Who throws the first snowball? :) Zaprosiłabym you to battle with snow, had not a sudden thaw and (spring?) Melt. Therefore, snow snowballs will not, but it will be fragile balls of snow ", which popped me with a pot of hot grease on a wave of madness carnival pastries and" wysmażeń ")

well know that I enjoy culinary travel, not only with a backpack and a ticket in my pocket, but also your finger on the map and the book pages of regulations. Last year at this time, in this way I chose to Sweden to try the local carnival queen, a kardamonowej rolls with marzipan, whipped cream przekładanej called Semla . I decided to go for the blow, and this year look to our western neighbors and their sweet, carnival proposals. Specyjał I found that in terms of flavor, nature and the form can become the reins of our crisp. And the choice is not easy, because everyone has to decide subjectively whether the will of the delicate, thin, brittle ribbons, ribbons, or a wad of crisp, formed into a ball, which after farrowing looks like powdered sugar and White:)



Schneeballen come from the Bavarian Rothenburg, situated picturesquely on the river Tauber. Shortbread biscuits, fried in clarified butter and molded into a ball served to have been characteristic for the first time in 1719, when the inspections at the local mill. Today you can buy them in every bakery in Rothenburg offer flavored non-restrictive in the least to the classic cake with icing sugar oprószonego, imparting to them the rightful "snowy" look. Besides it is easy to find pudrowanych balls Cocoa balls, cinnamon, walnut, covered with chocolate etc. In the end, everyone knows that snow is not always white;)

However, I stayed at the white, this classic of the powder prepared according to instructions from Culinaria Germany. I must admit that Schneeballen own works are not very easy. While the cake is grateful to the preparation and wygniataniu (definitely the best kind of relaxation therapy - kneading dough, or that the Schneeballen Faworki or after a stressful and frustrating job:)), then fry the balls shaped and graceful poses some problems. Pie crust dough in contact with hot fat begins to live his own life, taking the shape does not always correspond to those which we set and difficult to subdue. Original snowballs are fried in a special form of metal, resembling a large perforated spoon for ice cream with wooden handles, protecting against sunburn. The house is best mid-size metal sieve, and preferably two identical, which, when assembled will form something like the desired form, which can be trapped and then fry the dough ball. In any case, you form a ball of hot, because the fast crumbles. But I promise - once a year worth torture, because the cakes are very tasty:)



snow balls (Schneeballen):

4 egg yolks, 3 egg whites
,
50 g (3 tablespoons) soft butter
40 g (2.5 tbsp) sugar, about 2 cups
flour,
pinch of salt, powdered sugar

clarified butter or oil for frying

butter, sugar and egg yolks until light and fluffy homogeneous mass. Proteins with a pinch of salt beat to foam, and gently mix with the mass of yolk. Add the flour gradually, starting with one glass. Knead dough, which should have a soft texture, but does not stick to hands and allow the form into a ball. It should also be shiny and silky to the touch, so no rush really - kneading should take about 10-15 minutes, he's so good:)
cake wrapped with foil and let it rest about an hour in the refrigerator.

roll the chilled dough oprószonym floured countertop, najcieniej as possible (as in Faworki). Large glass or metal cutting wheel rim. Each circle cut repeatedly with a knife or a striker wheel in the middle, leaving the dough around the edge (see photo above). A long toothpick or wooden spoon handle przepleść the cut strips of dough over and over again to raise up your hands and form a ball.

Heat clarified butter or oil, then fry the dough balls (if they lose shape during frying, you need to re-form them still warm). Fried snowballs and coat with powdered sugar, cinnamon sugar, polukrować spread with melted chocolate or as desired.