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pears and I took advantage of it with pleasure! There is no better combination than pear and blue cheese, and my salad proofs it perfectly. Just few ingredients, a bit of cutting, half an hour and delicious salad is ready. Perfect solo for a light lunch or as a side to delicate meat or fish. SKŁADNIKI: 125 g roszponki (opakowanie

vegetables on heated with some oil pan- onion, tomatoes, sweet potato and fry it on medium fire. When the onion glazes, and the potato get golden a bit add chopped salmon. Put the eggs, flour, milk, mayonnaise, spices, mix it all together. When the vegetables and salmon are fried make an even layer of them on the pan and cover

prawie cały płyn dorzucamy na patelnię jogurt i mieszamy wszystko ciągle smażąc aż risotto osiągnie właściwą konsystencję. Chop the onion, cut the dried tomatoes in slices. Fry it a bit on heated pan, add the rice and fry it for few moments more. Pour the wine over it, mix it, low the heat, fry it mixing from to time until

garlic, salt, pepper, herbs. Put all the vegetables with all the marinade on the preheated frying pan, fry it on a big fire until the vegetables will soften a bit. Fry the beets separately, otherwise everything will be in a beet color. Vegetables goes back to the bowl, add drained pasta also. Mix it all with yogurt and pieces

pineapple into pieces, chop the dill, cut off the green part from the leek, cut it along in half and then into slices. To make the leek a little bit milder you have to treat it with hot water – when it’s already cut put into colander and pour boiling water over it. Put all the ingredients into

heatproof vessel, lay the chicken on top of it, put the breasts down at the beginning. Pour the rest of the marinade on top of the meat, pour a bit of water in the vessel and put everuthing into the preheated oven. Bake the chicken in high temperature for about 20 minutes, then put the chicken breasts up and lower

poleży chwilę na jenej stronie, jak zacznie lekko puszczać soki, przekręć mięso na drugą stronę – w ten sposób zatrzymasz soki w środku mięsa. Sprinkle the meat with a bit of olive oil, put some salt and pepper on it, both sides, and leave aside. Chop the onion into small pieces, put it on a preheated with a small amount

Preheat a big pan with a tablespoon of oil. Firstly put in it the onion, pepper and beans, fry it for a while until the vegetables will soften a bit. Add chopped zucchini and corn, fry it all together mixing it constantly. When the vegetables will be more or less equally fried add minced mix of meat and vegetables

salt! The salmon is salty enough for all dish. Fill the cannelloni’s with cooled stuffing. Oil with butter a heatproof vessel. Put a bit of the sauce on the bottom and lay the cannelloni’s side by side, close to each other. Cover everything with the rest of the sauce, and finish it with mozzarella pieces

cutting board skin down and cut it at angle of 45 degrees (as shown in the pic). Take the pastry out of the fridge, roll it out a bit – it’ll be easier to fill the baking form with it. Take a rather big heat-resistant vessel and fill it with the pastry, I made it too thick

breakfasts, but as you can see in the pics, I like when there’s more paste than bread, so, probably, you’ll have the paste for a bit longer than I do – bon appetite

mące i ponownie w jogurcie i mące.", "Smażymy na patelni na rozgrzanym maśle.", "Podajemy z pomidorkami i kolendrą, smacznego!" ], "recipeYield": "1" } Light and very nice version of salmon, a bit dirty work, but it’s worth it! INGREDIENTS: salmon – portion (200g) Greek yogurt – 4 tablespoons (100g) spelt flower – 2 tablespoons (30g) ghee (clarified butter

friend introduced me to this recipe and I felt in love with first bite! It is very easy to prepare, quite simple and, of course, delicious! A bit spicy with a distinct taste of long-ripening ham, everything sprinkled with grated parmesan – all of that combines into an amazing taste 🙂 Print Recipe Spaghetti a'la amatriciana (No Ratings

friend introduced me to this recipe and I felt in love with first bite! It is very easy to prepare, quite simple and, of course, delicious! A bit spicy with a distinct taste of long-ripening ham, everything sprinkled with grated parmesan – all of that combines into an amazing taste 🙂 INGREDIENTS: wholewheat spaghetti (or different shape) – 50g long

mlecznej czekolady Dobrze schłodzoną śmietankę ubić na sztywno z cukrami. Układanie ciasta: Blachę o wymiarach 26x28 cm wyłożyć papierem do pieczenia lub folią spożywczą. Herbatniki+masa kajmakowa+krem+herbatniki+bita śmietana+ starta czekolada