Cinnamon rolls

Not too sweet. Not too dry. A lot of cinnamon.
Perfection.
It's evereything you wished. (right?)

Rolls:
2,5 cup flour
7 g dry yeast
75 g butter
40 g sugar
1 cup warm milk
pinch of salt
1 teaspoon gingerbread spice

Filling:
40 g sugar
3-4 tablespoons cinnamon
2 teaspoons gingerbread spice
2 teaspoons vanilla extract
90 g butter

Rolls: Mix butter with spice, salt, sugar. Add yeast to milk, stir, mix with butter. Add flour, work the dough. Cover it with foil/cloth and leave to rise (about 30 minutes)
Filling: Mix butter with spices.

After 30 minutes, roll the dough into rectangle. The dough should be 0,5-1 cm thick. Spread The filling on dough using a knife. Fold The dough in half on the long side. Cut out the strips (1-2cm). Twist the strip into a knot - in the way you wish. Repeat with every strip.
Bake in 250C degrees for 8-10 minutes.

Sunday breakfast

To be honest, I've never liked Sundays. I've always considered them as sad days. The next day is Monday. They are too short and extended to the maximum at the same time. The next day is Monday. I can't do anything, beacuse I'm thinking how much I have to do. The next day is monday.
So maybe I just don't like Monadys.

But nowadays I'm trying to do the best of Sundays. Try to cook, go for a walk, bake, read a book. And take photos.

So this is it. Cinnamon buns, tea grapefruit and camera.
I baked those goodies and I will share the recipe later, promise.

And I think it wast a good day. But don't tell anyone. I'm still not that into Sundays. But we're working on it.

salmon pasta.

Oh, those winter days, when you're craving for some carbons.
And I don't know how about you, but I find pasta really healthy. Really. And delicious. Really.
But maybe it's only me.
And maybe it's my imaginery italian heritage.

One way or another, there is salmon. And tomatoes. And dry tomatoes. And other healthy stuff. So maybe it's really healthy, right?

200-300 g spaghetti pasta
200 g smoked salmon
1 medium large onion
2 garlic cloves
2 tomatoes 
5-6 champignon
50 g dry tomatoes
olive oil
parmesan cheese
fresh basil
lemon


(Serving for 2-3 people.)

Cook pasta in salted water, reserve 3/4 cup of water. Slice dry tomatoes, mushroom and  onion, mashed garlic Heat olive oil, as much as you will be needing for mixing with pasta. Fry onion, garlic and champignon in olive for 3-5 minutes, add salmon and dry tomatoes, fry for some time. Add pasta, pasta water. Season everything with salt and pepper, and squeeze juice from lemon (I like this pasta with a lot of lemon juice).
Mix everything, heat for several minutes letting ingridients combine.
Serve with parmesan on the top.
A lot of parmesan.

perfect chocolate muffins

 

The best chocolate muffins I've ever made. I've ever eaten. 

Simple. 

Perfect.

300 g flour

4 tablespoons cocoa

1,5 teaspooon baking soda

3/4 cup of sugar

250 ml buttermilk

2 eggs

200 g dark chocolate

100 g melted buter

pinch of salt

Mix dry ingredients in a bowl. Add wet ingredients to the dry ones,  mix it. Pour into cupcake pan (12 liners).

Bake at 180C degrees for 20-25 minutes.

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.