dutch babies

Breakfast. Lunch. Dinner. Supper.
Sweet and a little bit fluffy.
This is always an option.
May I present you dutch baby.

90 g butter
110 ml milk
120 g flour
2 eggs
pinch of salt

Heat the oven to 220 C degrees, put in it metal skillet or baking form with butter. Mix flour, eggs, milk and salt in a bowl. (You can beat eggs first to make dutch baby more fluffy.) When the butter is melted, pour the dough in skillet/form.
Bake for about 12 minutes.
Decorate with everything you like.
Like cherries.

"Knedle" means super-duper dumplings

It's all about fall. Rainy or sunny, full of golden-red leaves. It's all about pumpkin too.

But there's this meal. One of the greatest comford food in the world, which makes your stomach warm and happy. Polish knedle.

Yep, they're probably high caloric, but who cares? You can fill them with spinach and pretend they're healthy. Or with ham and parmesan or... whatever you want. Really whatever - sour or sweet.

I chose spinach and feta cheese. It's classic and delicious. The addition tomato puree makes them super special. Because who doesn't like the mix of tomato, spinach and feta?

So here you go. Tomato knedle with spinach and feta cheese. Aka super-duper dumplings.

500 g boiled potatoes
2 tablespoons tomato puree
1 cup flour
1 egg
300 g spinach
20 g feta cheese
2 garlic cloves
1 onion
olive oil, salt and pepper

 Garlic and onion cut into small pieces, add in a pan with heated olive oil. Add spinach, fry for a while, season with salt and pepper. Add feta cheese cutted into cubes.
Squash boiled potatoes, combine with egg, tomato puree and flour - it should look and feel almost like a cake dough. If necessary, add some flour.
 Knead the dough. Form a little balls from it. Flatten the ball, add a teaspoon od spinach filling, bind the edges and form a ball again.
Put in boiling (salted) water until they emerge from it.

You can serve them with butter or some meat, or salad. Just as you wish.

Garlic breadrolls

There's nothing better than eating hot, home-baked breadrolls for breakfast. (Well, maybe eating hot, home-baked bread, but lets save this for later.)

Smell, which fills your home is great, but this garlic butter taste... amazing. You can also skip adding garlic butter and have a regular breadrolls, but who wants that?

Dough: 

 

400 g all purpose flour

1 teaspoon sugar

0,5 teaspoon salt

1 teaspoon dry yeast

1 cup (250 ml) milk

30 g butter (2,5 tablespoon)

Mix all ingredients together, leave covered for at least 1,5 hour. Dough should double the size. 

Divide for 12 parts. Form into balls, leave covered once again, but this time - for 30 minutes.  

Garlic butter: 

100 g butter

2 garlic cloves

2 teaspoons dry Boar's Garlic

Boar’s  Garlic

Boar’s  Garlic

Boar’s  Garlic

Whisk the egg, spread over a breadrolls. Cut them in half with sharp knife, fill with garlic butter. 

Bake at 180C degrees or 350F for 15-20 minutes.

 

back to school: digestive cookies

Wholewheat, healthy cookies.
They're not so sweet, but you can add more sugar or pour on them some melted chocolate.
Best part? You can eat them without feeling guilty or smuggle something healthy for kids and they won't know it.

Pack as a snack for little ones to school. Or... eat a cookie yourself. With milk. Because, why not?

175 g whole wheat flour
50 g all purpose flour
50 g grounded oat flakes or wheat brans
0,5 teaspoon salt
1 teaspoon baking soda
100 g soft butter
10 tablespoons sugar
4 tablespoons milk

Whisk flours, sugar, salt, wheat/osat flakes and baking soda. Add milk + butter and knead until you will have a ball of dough. Roll out the dough, so it'll be 4 cm thick. Cut with a form (5cm).

Bake at 180 C degrees or 350 F for 10-15 minutes.

frittata with zucchini

Lots of vegetables. Lots of cheese. Fresh basil. Eggs.
Great for breakfasts and dinners.
Simple, one-dish meal.
What's not to like?

Frittata
servings: 2 big portions or 4 small

7 eggs
1 small zucchini, shredded
3-5 silces of ham
3/4 cup shredded cheese (any kind you like)
1 tomato
fresh basil - few leaves
cress
za'atar
olive


Heat olive in a pan and add shredded zucchini. Add za'atar and fry until it's tender. Cut ham into small pieces, add with cheese to zucchini. Whip eggs a little bit in a bowl, than pour into a pan with zucchini. Sprinkle with a salt and pepper.
Reduce heat under a pan and let to fry for a while - until eggs start to set. Cut tomato ino slices, add them on eggs with basil. Move a pan to the oven and bak in 180 C degrees or 350-60 F for 15-20 minutes.

After that time - move frittata on the plates and garnish with cress.
Ta-da!